USA HISTORY

Detailed explanation-1: -They developed resilient breeds of crops such as potatoes, quinoa and corn. They built cisterns and irrigation canals that snaked and angled down and around the mountains. And they cut terraces into the hillsides, progressively steeper, from the valleys up the slopes.

Detailed explanation-2: -Crops cultivated across the Inca Empire included maize, coca, beans, grains, potatoes, sweet potatoes, ulluco, oca, mashwa, pepper, tomatoes, peanuts, cashews, squash, cucumber, quinoa, gourd, cotton, talwi, carob, chirimoya, lúcuma, guayabo, and avocado.

Detailed explanation-3: -Centered in Cusco, the Inca Empire extended from modern-day Chile to modern-day Colombia. Inca society was sophisticated, and boasted around seventy different crops across the empire’s various climates.

Detailed explanation-4: -Corn (maize) was the central food in their diet, along with vegetables such as beans and squash. Potatoes and a tiny grain called quinoa were commonly grown by the Incas. Avocados and tomatoes were mainly eaten by the Aztecs and Maya, along with a wide variety of fruit.

Detailed explanation-5: -Quinoa was the mother grain of the Incas and together with the three sisters: corn, squash and beans and other crops including potatoes, they had a varied diet. Chenopodium quinoa (keen-wa; Chenopodiaceae/Amaranthaceae) is known as the mother grain of the Incas.