What did the incas do with their surplus food?

The Incas had a well-organized system for managing and distributing surplus food to ensure that their people had enough to eat. Here's what they typically did with their surplus food:

1. Storage: The Incas built large storehouses called qollqas to store surplus food like grains, dried meat, and vegetables. These storehouses were strategically placed throughout the empire, often in high, cool places to prevent spoilage.

2. Redistribution: The Incas followed the principle of reciprocity known as ayni. Surplus food was redistributed to communities and individuals who were in need. This ensured that everyone had access to sufficient sustenance.

3. Public Works: The Incas used surplus food to support large-scale public works projects, such as building roads, bridges, aqueducts, and monumental structures like Machu Picchu. Workers involved in these projects received food rations as compensation.

4. Feasting and Celebrations: Surplus food was also utilized during religious festivals, public ceremonies, and celebrations. The Incas held feasts where food was shared among community members to honor gods, celebrate victories, or mark important occasions.

5. Trade: Surplus food served as a valuable commodity in trade with other civilizations. The Incas traded surplus food items like maize, quinoa, and llama meat for goods like cotton, coca leaves, and copper from neighboring regions.

6. Disaster Relief: The Incas maintained emergency food reserves in case of natural disasters, crop failures, or famines. These reserves helped communities survive challenging times and protected against food shortages.

By effectively managing and utilizing surplus food, the Incas were able to sustain their vast empire and ensure that their citizens had enough food for their needs and well-being.