Traditional Andean Potato-Based Fermented Foods and Their Potential for Health

Ranilla L.G. · Fermentation Biotechnology for Functional Foods (2025) · DOI: 10.1201/9781003605300-25

Resumen

The Andean region located in South America has unique biodiversity hotspots which include a high diversity of potato native varieties, among other biological resources. Innovative technologies for processing potato in highland environments have been developed thousands of years ago to guarantee food security in Andean systems. The naturally freeze-dried potato, or chuño and tocosh, are potato-based fermented foods currently consumed in the Andean region and advanced following ancestral techniques. This chapter analyzes the current knowledge about the traditional processing of chuño and tocosh, their composition, health benefits, microbiome diversity, and associated potential for health and biotechnological applications. Some suggestions for future research are further discussed. Both fermented foods could be considered potential functional foods and important natural sources of a diversity of beneficial microbiota such as lactic acid bacteria with different biotechnological applications relevant for nutrition and health. However, the scientific information about chuño and tocosh is limited, and more comprehensive research is necessary to better characterize both fermented products according to the diversity of Andean ecosystems. This information is critical for future initiatives aimed at improving Andean food systems relying on the production of potato-based fermented foods.

Instituciones: Universidad Católica de Santa María