Alpacas - Background

Alpacas have been domesticated for thousands of years, and originate from Peru, Chile and Bolivia. There are no wild alpacas; it is believed that they are descended from the vicuna, which is also native to South America. They are closely related to llamas, which are descended from the guanaco. These four species of animals are collectively called camelids.

Of the four, the alpaca and the vicuña are the most valuable wool-bearing animals: the alpaca because of the quality and quantity of its wool, and the vicuña because of the softness, fineness and quality of its coat.

Alpacas and llamas can (and do) successfully cross breed, the resulting offspring are called huarizo.

There are two types of alpaca – huacaya (with crimpy sheep-like "wool") and suri (with silky dreadlocks). Suris are much rarer than huacaya, estimated to make up between 6 and 10% of the alpaca population. The suri is probably rarer because it is less hardy in the harsh South American mountain climates, as the style of its fleece offers less insulation against the cold (the suri fleece parts along the spine, exposing the animal to the cold unlike the huacaya fleece which provides excellent cover over the backbone).

Alpaca fleece is a luxurious fibre, similar to sheep's wool in some respects, although it is lighter in weight, silkier to the touch, warmer and not as prickly. A big trade of alpace fleece exists in the countries where alpacas live, from very simple and not so expensive garments made by the aboriginal communities, to sophisticated products industrially made, that can have significantly high prices.

White is the predominant colour of alpacas, both suri and huacaya. This is because selective breeding has favoured white – bulk white fleece is easier to market and can be dyed any colour. However, alpacas come in 22 natural colours, from a true blue black through browns and fawns to white, and there are silver greys and rose greys as well.


Cite: Wikipedia

Traditionally, alpaca meat has been eaten fresh, fried or in stews, by Andean inhabitants. There is a resurgent interest in alpaca meat in countries like Peru, where it is relatively easy to find it at upscale restaurants.



source : hydroponicsearch