Under the later Inca professional farms, the whole of the realm from the coast to the upper Amazon River became a flowering centre of plant domestication. More than half of the foods that the world eats today were developed by these Andean farmers. More kinds of food and medicinal plants were systematically cultivated here than in any other area of the world. Among them are potatoes, squash, tomatoes, beans, peanuts, peppers, papaya, cashews, pineapples, chocolate, avocadoes, mulberries, strawberries.