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Roots and tubers from Peruvian central Andes
Tocosh is whole potato left for months in a well or pool fed by a cold spring, covered with straw or mesh, until it turns soft and strong-smelling. Lactic acid bacteria and other microbes ferment it under water; it is then dried and ground to a flour that is cooked into porridge (mazamorra) and drinks. Made in 5 steps over 3.7 months – 6.7 months. The longest step, ferment under cold water for months, takes 3–6 months (Reyes V.J 2026) and runs at 11–13 °C (Reyes V.J 2026). Lactiplantibacillus plantarum and Levilactobacillus brevis, found at all three sites studied and Latilactobacillus curvatus and L. sakei do most of the fermenting.
| Main step | 3–6 monthsMeasured[reyes2026][velasco2020][jimenez2018] | Ferment under cold water for months |
|---|---|---|
| Temperature | 11–13 °CMeasured[reyes2026] | Ferment under cold water for months |
| Whole native potatoes · Yellow potatoes grown on site in one study; the walash variety in another[reyes2026][velasco2020] |
| Running or spring water · The potatoes stay submerged the whole time[reyes2026][velasco2020] |
| Straw or mesh · Protects the pool[velasco2020] |
| Starter: spontaneous |
Total time across the recorded steps: 3.7 months – 6.7 months
What changes: Starting material: whole native potatoes
Output: whole, unpeeled tubers.
Microbes at work in this step
Not documented for this step.
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
Tocosh is fermented whole and under running water for months, which is unusual. Chuño, from the same highlands, is freeze-dried rather than fermented.
Tocosh is fermented in open water and carries Clostridium as well as lactic acid bacteria, so use clean spring water and cook the flour before eating it. A rat study found no signs of toxicity from tocosh flour at 1000 mg/kg a day for 28 days. Claims that tocosh treats ulcers or infections come from traditional use and lab studies, not clinical trials.
Hazards the sources name: Clostridium, the most abundant genus in 1- and 8-month tocosh by sequencing.
Every number is labelled with how it is known. How this atlas is made
People of Ancash, Huánuco and Junín have made tocosh since Inca and pre-Inca times, as food and as a folk medicine. It is still made by communities near springs at high altitude.
