Peruvian Agriculture: From the Coast to the Andes Mountains, and Deep Jungles

Heading off to Peru in just two weeks, and I can barely contain my excitement! As a farmer, there's one thing I'm particularly eager to explore: Peru's rich food and agricultural scene. From the awe-inspiring remnants of ancient Incan agricultural ruins to the sprawling coastlines, towering Andes mountains, and expansive jungle terrain, Peru boasts a diverse landscape that might seem challenging for agriculture at first glance. Yet, it's precisely this diversity that makes Peru a true smorgasbord of plants and animals, promising a fascinating journey into the heart of South American farming. 22% of Peru's population finds themselves employed within the agriculture, fishing, and livestock industries. There are 2.2 million farms within the country varying vastly in size and scale due to the varying and extreme terrain.

Did you know that the potato originated in Peru? Known as "Papa" by the Incans, the first potato was harvested approximately 8,000 years ago on the banks of Lake Titicaca. This sacred lake held profound significance in the Incan empire, as legend has it that the first two Incans emerged from its depths. Situated at a breathtaking altitude of about 12,500 feet above sea level in the Andes mountains, Lake Titicaca provided the backdrop for the earliest experiments in potato cultivation. The Incas diligently worked to domesticate and refine the potato, conducting experiments in agricultural terraces such as those found in Moray. Today, Peru boasts over 2,300 varieties of potatoes, many of which are unique to the region. The potato held immense value for the Incan empire, ensuring food security in challenging terrains, a significance that resonates to this day. In Lima, the International Potato Center stands as a testament to Peru's potato heritage. Housing approximately 5,000 varieties of cultivated and wild potatoes, along with 6,500 varieties of sweet potatoes and 1,300 other Andean and Incan tubers, the center continues to champion the preservation and exploration of Peru's rich agricultural diversity.

The tomato is another food with deep roots in Peru. Archaeological evidence suggests that tomatoes were first domesticated in the Andes Mountains as early as 500 BC. The presence of a large population of wild tomato plants in this region further supports this theory. From South America, the tomato was introduced to Mexico, where it was also cultivated. Christopher Columbus encountered the tomato during his voyages to the Americas and brought it back to Europe. Initially met with suspicion due to its resemblance to poisonous plants in the nightshade family, the tomato faced skepticism in Europe until the 19th or 20th century, when it gained widespread acceptance and became a staple ingredient in many cuisines.

Quinoa has a rich history of cultivation and domestication in the Andes Mountains spanning approximately 5,000 years, where it served as a staple crop throughout the Inca Empire. Revered by the Incans as the "Mother Grain," quinoa held sacred significance due to its exceptional nutritional value and was integral to various religious ceremonies within the empire. However, with the arrival of the Spanish in the 16th century, quinoa cultivation faced suppression as European crops were introduced and promoted. In recent decades, quinoa has experienced a remarkable resurgence, fueled by growing awareness of its nutritional benefits and gluten-free status. This resurgence has led to a renewed appreciation for quinoa both locally and globally, marking a significant rediscovery of this ancient and valuable grain.

Crop exports represent Peru's third-largest economic sector, following mining and fishing. Livestock production closely follows as the fourth-largest sector. Peru holds the top spot of being the world's largest exporter of asparagus, shipping approximately 100,000 tons annually. Additionally, Peru ranks among the leading exporters of paprika, sending out around 50,000 tons per year, and organic bananas, with exports totaling around 170,000 tons per year. Peru also ranks in the top 10 globally for exports of artichokes, quinoa, mangoes, citrus fruits, avocados, and grapes. The jungle regions of Peru also export a variety of wood like cedar and oak.

Peruvians raise a diverse range of livestock, from the native llama, alpaca, and guinea pig to more "exotic" animals like horses, cattle, pigs, goats, and sheep. Researchers believe that the domestication of livestock began around 6,000 years ago in the Andes, with llamas and alpacas. These furry creatures aren't just cute; they're also popular choices for meat in Peru due to their low cholesterol content and high protein levels. Plus, their wool is spun into garments and blankets, while their leather finds its way into various sectors. Llamas, being the largest of the camelids, have been hauling goods as pack animals since ancient times, thanks to their strength. Alpacas, a bit smaller, are mainly raised for their meat and valuable wool, perfect for textiles. There is also the tiny vicuña, protected by Andean states and cherished for its incredibly expensive wool, much of which ends up in Europe. Don't forget about guinea pigs, often found raised in Andean homes. Known locally as "cuy," these creatures make for a celebratory dish.

Poultry reigns as the top "exotic" livestock in Peru, with practices resembling those in the United States. In fact, poultry makes up over half of Peru's livestock population. Due to Peru's diverse terrain of coastlines, mountains, and jungles, modern cattle farming remains relatively underdeveloped. Livestock farming is primarily concentrated near Lima, the capital of Peru. On a different note, Peru's reputation for breeding the Peruvian Paso horse is well know. The Peruvian Paso horse is a direct descendant of the original Spanish conquistador horses. Renowned for its unique gait, the Peruvian Paso horse is considered the purest breed globally and titled the finest saddle horse. It's worth noting that the consumption of horse meat is prohibited in Peru highlighting the cultural significance for these animals.

Fishing stands as the second-largest source of income for Peru, comprising 18% of the country's income. Peru holds the title of being the world's largest exporter of fishmeal, which is distributed to an impressive 193 out of 195 countries worldwide. With 130 plants in operation, Peru produces a whopping 2 million tons of fishmeal annually. This commodity is highly valued as livestock feed due to its rich protein content and large quantity of omega-3 fatty acids. The Peruvian Anchoveta, a close relative of anchovies but with a stronger taste and aroma, is the primary fish used in fishmeal production. Recognizing its nutritional benefits, there has been a recent campaign to educate the Peruvian citizens about the health advantages of incorporating this affordable fish into their diets.

Peru's agricultural landscape reflects a foundation of tradition, and cultural significance. From the ancient cultivation of crops like quinoa and potatoes and the domestication of native livestock to the modern export nutrient rich fruits, vegetables, and fish products. Peru's agricultural sector displays the country's diverse geography and heritage. Peru has marked itself as a global leader in agricultural production, from the high-altitude terraces of the Andes to the bustling markets of Lima. Whether it's the revered Peruvian Paso horse, the guinea pig, or the nutrition found in the sea, Peru's agricultural scene continues to thrive, offering a taste of the country's rich culinary traditions and cultural heritage to visitors and enthusiasts alike. I am excited to be able to taste my way through the country in a few short weeks!