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THE ALPACA AND ITS BENEFITS
The alpaca (Lama Pacos) is a typical camelid from the Peruvian Highlands, and there are two types of it: the suri alpaca, whose fiber is limp, silky, shiny and lustrous; and the most common one which is the huacaya alpaca, which is estimated to make up between 85% of the Alpaca population, whose alpaca fur fiber is crimpy, opaque and spongy. The main features of alpaca meat, which is extremely appreciated in Peru, are its high protein content (21%), its low fat content (4%), its low calorie content (101 kcal) and its low cholesterol level, which makes alpaca meat a healthy and light product in comparison to other kind of meats which have a higher cholesterol level (chicken, turkey, pig, beef, lamp). Its meat has a really nice taste and it is ideal for making different types of meals.
There are two varieties of alpaca: Huacaya and Suri.
The Suri has long, straight hair which is silky and exceptionally lustrous. The Huacaya is the more numerous type in Peru, representing 93% of the population, and has relatively short fiber which is dense, curly and voluminous. The hair covers almost all the body, only the face and lower parts of the legs having a covering of short fibers.
The alpaca, in its two breeds, the Suri and the Huacaya, is the source of a beautiful fiber, of exceptional brilliance and extraordinary texture, whose fineness varies from 19 microns (Royal Alpaca), 22.5 microns (Baby Alpaca), 25.5 microns (Super Fine Alpaca), to 32 microns (Coarse Alpaca). This unique fiber also offers the largest range of natural colors in the world, which vary from black to white, and extend through an ample range of grays and browns.
The names of these qualities do not necessarily reflect the age of the animals or other phenotypical characteristics. The appellation 'Baby', for example, is applied to products (tops, yarns, cloth, etc.) where the average fiber diameter is 22,5 microns. The fiber used to obtain this quality does not necessarily come from baby animals; it could easily come from an adult animal with a very fine coat. Each quality is employed to create different products such as cloth, scarves, sweaters, blankets, carpets and so on. The alpaca may also be blended with other fibers, generally of natural origin.
Alpaca Meat
Traditionally, alpaca meat has been eaten fresh, fried or in stews, by Andean inhabitants. There is a resurgent interest in alpaca meat in some cities in Perú, like Lima, where it is relatively easy to find it at upscale restaurants.
Alpaca Leather
Aproximately, 95% of the production is for the owner consumption, or is marketed so that it serves as input of handmade local activities as the elaboration of rugs, carpets and alpaca teddy bears.
On the average, the export fot this market hardly reach a physical equivalent volume a metric annual ton, and their price is very variable.
