Chief Subsistence Crops of Peruvian Farmers

Peruvian subsistence farmers cultivate a diverse range of crops adapted to varied altitudes and climates:

• Potatoes (Papa): Over 3,000 varieties; staple across regions.
• Maize (Choclo): Widely grown in Andean highlands and coastal valleys; used in soups, stews, humitas, tamales.
• Quinoa (Quinua): High-protein Andean grain; grown in Puno, Cusco; vital for nutrition and export.
• Beans (Frijoles): Kidney, black, cannellini; key protein/fiber source.
• Sweet Potatoes (Camote): Nutritious roots; boiled, baked, fried; food security in rural areas.
• Amaranth (Kiwicha): Ancient highland grain; protein-rich seeds for diverse dishes.
• Cassava (Yuca): Tropical root crop in Amazon/coastal areas; processed into flour, soups.
• Tomatoes (Tomate): Fresh and processed (sauces, salsas); local consumption and markets.
• Onions (Cebolla): Culinary staple; essential in traditional dishes; market crop.

These crops sustain communities and underpin local economies.