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Alpaca with aguaymanto sauce. In the valleys and plains of the Andes, the diet is still a traditional one based on corn (maíz), potatoes, and an assortment of tubers. Meat comes from indigenous animals like alpacas and guinea pigs, but also from imported livestock like sheep, cattle and swine.
The South American camelids were a valuable resource. Their meat was consumed fresh or in charqui and chalona; their wool was used to make threads and fabrics; their bones, hide, fat and excrement had diverse applications such as musical instruments, footwear, medicines and fertilizer respectively.
Llamas and alpacas were usually pastured high up in the Andes above cultivatable land, at 4,000 meters (13,000 ft) elevation and even higher. [20] Llamas and alpacas were very important providing "wool, meat, leather, moveable wealth," and "transportation." [9] The Inca also bred and domesticated ducks and guinea pigs as a source of meat. [21]
The alpaca was a crucial component of ancient life in the Andes, as it provided not only warm clothing, but also meat. Incan culture involved the alpaca, as well as llamas and guanacos, in ritual sacrifice. Methods of killing the beasts varied based on the god receiving the sacrifice, the festival during which it took place, and even the color ...
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Alpacas were domesticated thousands of years ago. The Moche people of Northern Peru often used alpaca images in their art. [6] Traditionally, alpaca were bred and raised in herds, grazing on the level meadows and escarpments of the Andes, from Ecuador and Peru to Western Bolivia and Northern Chile, typically at an altitude of 3,500 to 5,000 metres (11,000 to 16,000 feet) above sea level. [7]
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Livestock are the domesticated animals raised in an agricultural setting in order to provide labour and produce diversified products for consumption such as meat, eggs, milk, fur, leather, and wool. The term is sometimes used to refer solely to animals who are raised for consumption, and sometimes used to refer solely to farmed ruminants , such ...