Chuñomaking

Chuñomaking is the traditional process of producing chuño, a freeze‑dried potato product native to the high‑altitude regions of the Andes, particularly in Peru, Bolivia, and Chile. The method relies on the extreme diurnal temperature fluctuations typical of the puna ecosystem, where daytime temperatures can rise above 20 °C while nighttime temperatures fall below freezing. Fresh potatoes are harvested in the dry season, washed, and sliced into uniform pieces, usually about a centimeter thick. The slices are then spread in the open air, exposed directly to sunlight during the day and to the cold night air, allowing the water inside the potato cells to freeze and expand. When temperatures drop further, the ice crystals crystallize and the potato tissue swells, disrupting cell membranes. After one to three days of seasonal freezing and thawing, the potatoes become translucent, slightly shriveled, and pliable. They are then collected and left to dry further under the sun, often for several days, until all moisture has evaporated. The resulting chuño is durable, shelf‑stable, and can be rehydrated quickly for consumption or used as a base for stews, soups, or sauces.

Chuñomaking has cultural and nutritional significance in Andean societies. It provides a reliable food source during periods of scarcity or elaborate festivals, such as Inti Raymi and the feast of the Virgin Mary. The low moisture content reduces the risk of fungal spoilage, enabling long‑term storage in dry caves, stone storerooms, or underground granaries. Nutritionally, chuño retains much of the potato’s starch content, vitamin C, and potassium, making it an important caloric and micronutrient reserve for high‑altitude communities.

Modern adaptations of chuñomaking have introduced mechanical freeze dryers and solar‑powered systems to mass‑produce chuño more efficiently and uniformly. These technological approaches aim to preserve traditional qualities while ensuring higher hygiene standards and lower production costs. However, many artisans continue to use the natural freeze‑drying cycle to maintain authenticity and to support local economies. As a result, chuñomaking remains an integral part of Andean heritage, connecting contemporary practices with the region’s pre‑hispanic culinary traditions.