The Sacred Valley of the Incas
In the Andes of Peru, close to the Inca capital of Cuzco, there is
a valley called “El Valle Sagrado de los Incas” (the Sacred Valley
of the Incas). The Incas thought this valley to be sacred
because of its unique climate and geography. The valley is set
at approximately 9,186 feet (2,800 meters) above sea level. This
valley was the best place for corn production, and one of the
main points of natural wealth for the Incas. It is believed that
the Incas had over 40 varieties of corn growing on the
mountainside terraces they had built: yellow, white, purple,
black, red, and mixed.
In the Andes of Peru, close to the Inca capital of Cuzco, there is
a valley called “El Valle Sagrado de los Incas” (the Sacred Valley
of the Incas). The Incas thought this valley to be sacred
because of its unique climate and geography. The valley is set
at approximately 9,186 feet (2,800 meters) above sea level. This
valley was the best place for corn production, and one of the
main points of natural wealth for the Incas. It is believed that
the Incas had over 40 varieties of corn growing on the
mountainside terraces they had built: yellow, white, purple,
black, red, and mixed.
Peruvian Corn
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From this beautiful valley, where the Incas planted corn
hundreds of years ago, we bring you Lita’s Giant Roasted Corn
Nuggets. The special corn used to produce Lita's Gourmet is the
white hominy corn, which is unique to Peru and The Sacred
Valley of the Incas.
The corn is big, averaging 0.6” in size, white, and tender. Each
corn has 8 rows, of huge white kernels. The corn is picked and
husked by hand. It then sits on the plains for 45 to 60 days to
dry. The warm days and cool nights help the corn loose
humidity. After it dries, the kernels are picked by hand. The
corn kernels are then transported to the market.
hundreds of years ago, we bring you Lita’s Giant Roasted Corn
Nuggets. The special corn used to produce Lita's Gourmet is the
white hominy corn, which is unique to Peru and The Sacred
Valley of the Incas.
The corn is big, averaging 0.6” in size, white, and tender. Each
corn has 8 rows, of huge white kernels. The corn is picked and
husked by hand. It then sits on the plains for 45 to 60 days to
dry. The warm days and cool nights help the corn loose
humidity. After it dries, the kernels are picked by hand. The
corn kernels are then transported to the market.
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