Traditional White Chuño - Arca Del Gusto - Slow Food Foundation

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Chuño blanco

The processing of potatoes into chuño is a technique with ancient origins. It is a complex procedure that alternates drastic hot and cold temperatures, taking advantage of the frigid waters of the rivers in the Andean plateau and the baking midday sun there. The end product is a very light, white potato (essentially dehydrated and then frozen) that resembles a piece of chalk and can last a very long time,when processed well. The presidium wants to protect this ancient method of processing and using only bitter potatoes (otherwise inedible), utilizing the best local varieties. Chuño blanco is traditionally produced in the department of Puno.

Back to the archive > The traditional products, local breeds, and know-how collected by the Ark of Taste belong to the communities that have preserved them over time. They have been shared and described here thanks to the efforts of the network that that Slow Food has developed around the world, with the objective of preserving them and raising awareness. The text from these descriptions may be used, without modifications and citing the source, for non-commercial purposes in line with the Slow Food philosophy. unisg-logo Students of the Gastronomic Sciences at Pollenzo are collaborating with Slow Food to fill the Ark.

Territory

StatePeru
Region

Puno

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Vegetables and vegetable preserves

Nominated by:Julio Hancco Mamani, Julio Hernán Hancco
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