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Chavin People of Andes Make Llama Jerky; Raise Potatoes, Quinoa, and Maize

The highlands of the Ancash region used to be the center of Chavin civilization. Its influence spread out from central Peru to the northern and southern coast. Their development of Lama Jerky, potatoes, quinoa, and maize is recorded on the Bible Timeline with World History around 300 BC.

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Ancient Peru was a land of stark contrast and divided into three different regions: the coast, the highlands, and the eastern rainforests. The coastal and the western highland regions were affected by the Humboldt current which kept these areas foggy, but dry; while the eastern rainforests received the highest rainfall than any other regions in Peru.

chavin_food
“The Chavin people ate deer and llama, as well as guinea pigs for religious ceremonies.”

The Chavin lived in a dry mountainous region. They were able to adapt to their harsh environment over the years. The Chavin carved the mountainous areas where they lived into terraces and turned these lands into farms. These terraces also protected the soil from erosion.

The Chavin people survived on hunting and herding, but the main source of their food was agriculture. Their main sources of carbohydrates were from maize and potatoes while quinoa was cultivated for protein and dietary fiber. These hardy crops survived the harsh highland climate, so the Chavin people grew them for many years. Archeologists also found that the Chavin people ate deer and llama, as well as guinea pigs for religious ceremonies.

References:
Spivey, Diane M. The Peppers, Cracklings, and Knots of Wool Cookbook: The Global Migration of African Cuisine. New York: State University of New York Press, 1999
Salomon, Frank, and Stuart B. Schwartz. The Cambridge History of the Native Peoples of the Americas. Cambridge: Cambridge University Press, 1999
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