Chuño blanco is an ancestral product of the Peruvian Andes, obtained through the natural dehydration of bitter varieties of native potatoes. Chuño has a high caloric content and the type of starch it contains is easily digested. It is also rich in calcium and iron, which contributes to a more balanced diet that prevents anemia, combats chronic child malnutrition and benefits pregnant women.

Territory and tradition
EcoYary produces white chuño in the Sierra de Junín, in the Pucará district of Peru. The territory of the central highlands provides the fundamental climate for chuño production. Harvesting takes place at an altitude of 4 000 metres above sea level, and the process of dehydrating the native potato takes advantage of the climatic and other conditions typical of the Andean altiplano. This is a traditional practice that has been preserved for many centuries and is mentioned by the first Spanish chroniclers who visited the Andes in the 16th century.

Producers
EcoYary is a family business with ten members and two employees who help with sales. The women are in charge of the entire chuño production process. Only a few producers are capable of carrying out the long, repetitive and delicate operation that guarantees a product without defects. It is also for this reason that the white chuño was included in the Slow Food's Ark of Taste.

Process
The traditional production of chuño is an ancient technique that takes advantage of the temperature differences between day and night. The potatoes are subject to freezing at night and to solar radiation during the day. They are then soaked in river or stream water for 20 - 30 days. They are exposed to the sun to dry for five to eight days. Finally, they are peeled by hand. The chuño can be stored for years without affecting its quality.

Further information

• Name of the Mountain Area: Sierra Sur of the Andes, Peru 
• Labelled since: 05.05.2023
• Type of producer: Family farmer
• Size of company: 1-10 people
• Distribution channel: Direct sale, Local market