What technique did the Incas develop for preserving food?

The Inca civilization developed an advanced technique for preserving food known as freeze-drying. This method involved exposing food, particularly potatoes and grains, to the cold temperatures of the high Andes mountains, where the air pressure is low. The process caused the water in the food to freeze and then sublimate, turning directly from ice into vapor, effectively dehydrating the food without cooking it. This preservation method allowed the Incas to store food for long periods, ensuring they had sufficient supplies during harsh weather or times of scarcity.

This technique was especially crucial for the Inca's ability to sustain large populations and support their extensive network of roads and trade routes across varied climates and altitudes. Freeze-dried foods were lightweight, making them easier to transport. Other preservation methods, such as canning or fermenting, were not employed by the Incas in the same manner or to the same extent as freeze-drying, which showcases how innovative and adaptive the Inca culture was in employing unique techniques for food preservation suited to their environment.