This process is repeated 3 to 5 nights / days. Chuño is a freeze-dried potato traditionally made by Quechua and Aymara communities of Peru and Bolivia. The production of Chuño dates back to pre-Inca times. After the harvest mostly small potatoes are selected and spread on flat ground. They are left in the open and freeze at night with the low temperatures of the Andes. At day they are exposed to the sun, trampled on by foot to extract the last remaining water in them and remove the skin. This process is repeated 3 to 5 nights / days.
Once dried Chuño is contrary to fresh potatoes that are vulnerable to mold and rot quickly, easy to store. Kept in the typical permanently frozen underground stores in the Andes, it can be stored for years with no loss of the nutritional value. Chuño and especially Chuño Flour are used in many dishes and dessert of the Andes cuisine.