Farming in Ecuador still remains crude and primitive. 
Inca (Quichua) Indian farmer plowing with oxen and his iron-tipped, forked stick plow 
in the highlands of the Andes Mountains in Ecuador. 
The above photo shows a typical 
QUINCHE CORN 
The original Inca corn from the 
Andean highlands of the Andes 
Mountains, handed down for untold 
centuries, is considered the great 
grand-daddy of our present day corn. 
Quinche corn is one of the common 
crops grown by the Inca farmer, 
shown in the above photo. Maturity 
is about 120 days from seed in the 
highlands of Ecuador. This late ma- 
turity is no doubt due to tempera- 
tures rarely going above 65 degrees, 
even though located nearly directly 
on the equator, which is due to the 
high elevations reaching as high as 
12,000 feet. Plants are very resistant 
to cold and even able to withstand 
light frosts. Stalks grow from 9 to 
14 feet high, some even higher. Big 
ears have large kernels, ranging 
from a very pale yellow to white in 
color. Very nutritious. While it has 
excellent food value for cattle, it is 
also used in Ecuador as sweet corn 
and has a delicious flavor as “corn- 
on-the-cob.” Quinche corn is an in- 
teresting species to grow and study 
to see the original corn (maize) pre- 
served and still the same through 
many passing centuries. For proper 
pollination plant two rows, even 
though rows are short. 
Pkt. , oz. (about 50 kernels) 25c 
ECUADOREAN MUSKMELON (Climbing Type) 
A decidedly different type of 
muskmelon than is grown in our 
States. Flesh resembles the common 
honey dew melon, but fruits attain 
much greater size. The flavor is 
teally delicious. Their climbing habit 
necessitates training up off the 
ground on a trellis or garden fence. 
They require a friable fertile soil 
and sunny location. Seeds are much 
larger than the ordinary muskmelon. 
Present supply of improved seed is 
extremely small. 
Pkt. (12 seeds) 50c 
