The nearly ten thousand acre Hacienda Huayoccari has been the site of important developments in regional agriculture. Its history began centuries ago, and in Inca times the area was fundamental to the development of the empire. The central crop for the Incas was corn, and the family has continued to cultivate this crop for three generations.
The Incas employed water management to grow white corn (“Cuzco corn”) and sustain their empire. This crop continued to be cultivated during the colonial era. Don José Orihuela Yábar continued to develop the crop and his son in law Jesús Lámbarri formed the first farmer’s association dedicated to its export abroad. The agrarian reform of the early 1970’s reduced the hacienda to one hundred acres, on which the Lámbarri Orihuela continue to grow corn and other local crops. This is the food served generously to the hacienda’s visitors.