Pre-Columbian Era - Agricultural Development

Agricultural Development

Early inhabitants of the Americas developed agriculture, developing and breeding maize (corn) from ears 2–5 cm in length to the current size we are familiar with today. Potatoes, tomatoes, tomatillos (a husked green tomato), pumpkins, chili peppers, squash, beans, pineapple, sweet potatoes, the grains quinoa and amaranth, cocoa beans, vanilla, onion, peanuts, strawberries, raspberries, blueberries, blackberries, papaya, and avocados were among other plants grown by natives. Over two-thirds of all types of food crops grown worldwide are native to the Americas.

The natives began using fire in a widespread manner. Intentional burning of vegetation was taken up to mimic the effects of natural fires that tended to clear forest understories, thereby making travel easier and facilitating the growth of herbs and berry-producing plants that were important for both food and medicines. This created the Pre-Columbian savannas of North America.

While not as widespread as in other areas of the world (Asia, Africa, Europe), native Americans did have livestock. In Mexico as well as Central America, natives had domesticated deer which was used for meat and possibly even milk. Andean societies had llamas and alpacas for the same reasons, as well as for beasts of burden. Guinea pigs were raised for meat in the Andes. Iguanas were another source of meat in Mexico, Central, and northern South America. Domesticated turkeys were common in Central America and in some regions of North America; they were valued for their meat, feathers, and, possibly (though less likely), eggs. There is documentation of Central Americans utilizing hairless dogs, especially the Xoloitzcuintle breed, for their meat.

By the 15th century, maize had been transmitted from Mexico and was being farmed in the Mississippi embayment, as far as the East Coast of the United States, and as far north as southern Canada. Potatoes were utilized by the Inca, and chocolate was used by the Aztec.