Sarapampa is a Quechua word which means 'cornfield', a fitting name for this beautiful and sprawling property of Hacienda Sarapampa in the Sacred Valley. In these parts, daily life revolves around corn cultivation as it has done for the people of the Andes for centuries. A visit to Hacienda Sarapampa is a chance to witness the journey of this sacred crop from field to plate as you learn about the history and importance of corn in the Sacred Valley, followed by a delicious seven course meal with the hacienda owners. This experience is one of the culinary highlights of the Sacred Valley. See Giant Corn grow at Hacienda Sarapampa  The Sacred Andean Crop Corn is one of the oldest domesticated crops and has always been part of life for the Andean people. Peru has more varieties of corn than anywhere else in the world, with a huge range of colours, shapes and culinary applications. Sheltered by the mountains and boasting a favourable climate, the Sacred Valley of the Incas is the home to many varieties of corn including the Giant Cusco Corn, adapted to grow only within the boundaries of the valley. The Inca associated corn with the sun and planting and harvest times were highly ritualised with state ceremonies. As well as an important source of food, the Inca used corn to make chicha de jora, a popular fermented alcoholic beverage which was consumed in large quantities during religious festivals and is still enjoyed across Peru today. Sold in small unlicensed shops in people’s homes, their location is discretely revealed by bamboo poles bearing flags, red plastic bags and flowers. Touring the Hacienda This is an opportunity to learn about the importance of this crop in the Sacred Valley - the history of corn in the valley, including its crucial role in the lives of early Andeans, the following colonial period, right