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Roots and tubers from Andean Altiplano
Chuño is potato preserved by freezing it outdoors at night, thawing it in the sun, trampling out the water and drying it, which is a physical process, not a fermentation. Black chuño is dried without washing. White chuño, called tunta, also soaks for weeks in running water, which leaches out bitter glycoalkaloids before it is dried white; no study has shown microbes doing this work.
| Potatoes | Bitter, frost-hardy kinds are the ones whose glycoalkaloids are leached out[valdivieso2026] |
| Running water | For tunta only; a pond or pool fed by a stream[cocarico2026] |
Total time across the recorded steps: 24 days – 33 days
What changes: Potatoes freeze outdoors at night and thaw in the sun by day
Output: frozen and thawed potatoes.
Microbes at work in this step
none; ice crystals break the cells
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Chuño is potato preserved by freezing it outdoors at night, thawing it in the sun, trampling out the water and drying it, which is a physical process, not a fermentation. Black chuño is dried without washing. White chuño, called tunta, also soaks for weeks in running water, which leaches out bitter glycoalkaloids before it is dried white; no study has shown microbes doing this work. Made in 5 steps over 24 days – 33 days. The longest step, tunta: soak in running water, takes 21–30 days (Cocarico S 2026).
| Main step | 21–30 daysReported[cocarico2026][inia] | Tunta: soak in running water |
|---|---|---|
| Temperature | -16–-1 °CReported[valdivieso2026] | Spread the potatoes out for night frost |
This is a boundary entry. Chuño is preserved by frost, pressing and drying, and tunta adds weeks in water fed by running water, which leaches and washes it. Tocosh is a separate entry for Andean potato left in water on purpose. A household variant soaked in still water gives a darker, lead-gray product (Cocarico).
Soaking for tunta leaches part of the bitter glycoalkaloids from bitter potatoes into the water. Black chuño, which is not soaked, keeps some bitterness. These glycoalkaloids are toxic. An intake of 1 mg per kg of body weight or more can bring on vomiting, diarrhoea and stomach pain, and ordinary potatoes that taste bitter have measured 250–800 mg/kg (EFSA 2020). Boiling peeled potatoes removes only 5–65 %, so cooking alone is not enough for bitter tubers. No source read measures them in finished chuño or tunta, and leaching takes weeks, so do not eat bitter potatoes without this processing.
Hazards the sources name: Potato glycoalkaloids, high in the bitter Andean potatoes used and partly leached out in the tunta soak (plant toxins, not microbes).
Every number is labelled with how it is known. How this atlas is made
Valdivieso and colleagues describe chuño as a preservation technology practised for centuries (Valdivieso 2026).
