In Peru what are the chief crops of subsistence farmers?

In Peru, subsistence farmers primarily cultivate a variety of crops to sustain their livelihoods and communities. Here are some of the chief crops grown by subsistence farmers in Peru:

1. Potatoes (Papa): Potatoes hold a prominent place in Peruvian agriculture and cuisine. Peru is one of the most diverse centers of origin for potatoes, with over 3,000 varieties grown across the country. Subsistence farmers cultivate potatoes in various regions and altitudes, providing a staple food source for local consumption.

2. Maize (Choclo): Maize or choclo is another important crop for subsistence farmers in Peru. It is grown widely in different regions, especially in the Andean highlands and the coastal valleys. Maize is versatile and used in various dishes, such as soups, stews, and as an ingredient in traditional dishes like humitas and tamales.

3. Quinoa (Quinua): Quinoa, a grain crop native to the Andes, has gained global recognition for its high nutritional value. Subsistence farmers in Peru cultivate quinoa in the highlands, particularly in regions such as Puno and Cusco. It provides a protein-rich staple food and is also an economically important crop for local markets and international export.

4. Beans (Frijoles): Beans are a common legume crop grown by subsistence farmers in Peru. Different types of beans, including kidney beans, black beans, and cannellini beans, are cultivated. Beans provide an important source of protein, fiber, and essential vitamins and minerals to local communities.

5. Sweet Potatoes (Camote): Sweet potatoes are a nutritious and versatile crop grown in many regions of Peru. Subsistence farmers cultivate sweet potatoes for their edible roots, which can be boiled, baked, or fried. They contribute to food security and provide nutritional benefits, particularly in rural areas.

6. Amaranth (Kiwicha): Amaranth is an ancient grain cultivated in Peru, mainly in the Andean highlands. Subsistence farmers grow amaranth for its edible seeds, which are rich in protein, essential amino acids, and vitamins. Amaranth grains can be used in a variety of culinary preparations.

7. Cassava (Yuca): Cassava is a tropical root crop grown in certain regions of Peru, especially in the Amazon rainforest and the coastal areas. Subsistence farmers cultivate cassava for its starchy roots, which are processed into flour, soups, and other dishes. Cassava provides a staple food source and helps ensure food security in these regions.

8. Tomatoes (Tomate): Tomatoes are widely cultivated by subsistence farmers in Peru. They are used fresh in salads and various dishes, and are also processed into sauces, salsas, and other products. Tomatoes contribute to both local consumption and markets.

9. Onions (Cebolla): Onions are commonly grown in Peru and used as a culinary staple. They are cultivated for their bulbs and are essential ingredients in numerous traditional Peruvian dishes. Onions are important for local markets and contribute to the overall agricultural production of the country.

These crops form a significant part of the agricultural practices of subsistence farmers in Peru, providing sustenance and economic stability to local communities.