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Chuno, the Andean secret to making mummified potatoes last decades
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Chuno, the Andean secret to making mummified potatoes last decades
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Sunday, 18 Jul 2021 08:56 AM MYT
Archaeologist Jedu Sagarnaga believes this conservation method was developed ‘probably during the Formative Period’ from around 2,000 to 200 BC. AFP file pic
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JULY 18 It’s seven o’clock in the morning on Bolivia’s altiplano, and through the morning fog is visible an uneven carpet of thousands of potatoes, spread out in front of a water tank near a house.
It’s a common sight at farms in Machacamarca, a small village to the south of La Paz.
“This is how we make chuno,” says Prudencia Huanca, 52, referring to a traditional dehydration practice which allows potatoes to be eaten decades after they are dug up without losing their nutritional properties.
Buenos Aires Times | Chuño: the Andean secret to making potatoes last decades
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Digging up an ancient secret | Borneo Bulletin Online
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