How did they work?
Built using materials from the environment such as ichu, stone, and clay, these storage facilities varied in size, shape, and design. They had natural ventilation and temperature control systems, and were oriented towards the direction of the wind and the Apus. The shapes could be circular, square, or rectangular and were determined by the products to be stored.
Design and construction
This space takes advantage of the climate, altitude, and local materials to combine traditional knowledge with contemporary engineering, reproducing three distinct microclimates indoors that allow for the preservation of tubers, grains, and seeds. Built collectively by the technical team of
Why preserve in colcas?
On one hand, it re-evaluates traditional knowledge about sustainable food conservation technologies, as it is recovered in the same environment and in dialogue with its original time. Also, the meeting of that knowledge with modern science brings new possibilities for food security. Finally, on a large scale, this same Andean technology could be adapted to other parts of the world, where similar environmental and food challenges are also faced.
