Camels in the Andes?

CAMELS in South America? The very idea may seem strange, since this desert animal is usually associated with Africa or Asia. Yet, the species of camels found in Africa and Asia are closely related to the lamoids found in South America.* Unlike their distant relatives, though, South American lamoids have no hump. Furthermore, they are only as tall as an average human and do not reach even the shoulder height of a dromedary or a Bactrian camel.

The best place to catch a glimpse of the South American lamoid is in the Andes Mountains, mainly in Bolivia and Peru. They are also found in other regions of South America, including Patagonia and Tierra del Fuego, in Argentina and Chile.

Particularly fascinating are the elegant gait and the speed of these creatures. Just as impressive is the ease with which South American lamoids can climb rocky slopes. Each step is cushioned by special pads, which are superior to state-of-the-art hiking footwear.

The Andes have sparse grass and thin soil. Still, the hooves of the South American lamoid cause less damage to the ground than those of horses and mules. Additionally, the teeth and palate of these animals allows them to graze without damaging the roots of the grass.

A recently sheared alpaca

Most animals do not fare well at high elevations. Yet, because of their abundance of red blood cells, South American lamoids can live comfortably even high in the Andes.

Where firewood cannot be found, the dried droppings of the South American lamoid serve as a substitute. And since wild lamoids establish dunghills at the borders of their roaming grounds, it is easy to collect this "firedung." Unlike a tree, the dung does not have to be felled, and it dries fast in the dry Andean air.

A baby llama tagged with a tassel

At one time lamoids were used in religious rituals. For example, the Chiribaya in southern Peru would bury sacrificed llamas and alpacas beneath the floor of their houses. Historians claim that every lunar month a hundred specially bred white llamas were sacrificed at Huayaca Pata, the main square of Cuzco, and smaller numbers were sacrificed to the sun-god at the Inti Raymi celebration. Nowadays, lamoids are seldom used in rituals, but their meat—which tastes like lamb—is highly valued.

Long before refrigerators came on the scene, the Inca preserved lamoid meat by freeze-drying it, taking advantage of the cold temperature and low air pressure high in the Andes. They called this dry meat ch’arki. In English it is referred to as jerky.

Of course, we should appreciate these beautiful creatures not only because of the services they render but also because they are part of God's wonderful creation, all of which gives praise to him!—Psalm 148:10, 13.

*  Four types of lamoids reside in South America: alpacas, guanacos, llamas, and vicuñas. They can crossbreed and produce hybrid offspring.