The Inca people hailed from a mountainous area of the central Andes. The civilisation flourished in this lofty landscape, finding ways to make the most of its resources and overcome its challenges. Maize was grown in the valley bottoms and irrigated terraces, and potatoes provided abundant crops even on steep slopes. Other crops included quinoa, beans and chillies. Domesticated llamas and alpacas, pastured on highland grasses, were important for their fleece and meat as well as their dung, which was used as a fertiliser and fuel. Guinea pigs were kept in kitchens where they ate scraps, or in larger numbers in Inca state facilities, and were cooked by
