During the process of manually squeezing water out of the potatoes via stepping on them, whole families will participate. The previous freeze-drying breaks down cell walls, making it easier to remove water from the potatoes. They build a small pile of potatoes with their feet and then "dance" on the pile, removing the skins as they do so. This will not entirely remove the skins, so the remaining skin is removed by hand afterwards. Starting from this basic freeze-dry process, two varieties are obtained: White chuño White chuño is obtained by washing the frozen potatoes. The washing may take various forms. In Bolivia, the potatoes are spread on blankets or straw and constantly sprayed with water to moisten. In Peru, the frozen potatoes are transported to a river, and deposited in pools. This washing typically takes about a week. The final step is drying in the sun. The result is now called chuño, also known as papas secas (Spanish for "dry potatoes"). In Bolivia, white chuño is also called tunta. Black chuño Black chuño is obtained directly from the original freezing, trampling, and refreezing process. The product is not washed or exposed to water again; after freezing and trampling, it is simply sun-dried. Black chuño production has less regional variation than white chuño, and is more likely to be kept and consumed by farmers than the more commercialized white chuño. Preservation and consumption Once dried, and with minimal care in storage, the product can last for a very long time, sometimes decades. Consumption is varied, from desserts to prepared dishes, as well as chuño flour, which is an essential ingredient in many dishes of Peruvian cuisine. Chairo is one of the most traditional Bolivian soups and it is made with chuño, meat, and vegetables. Especially in Bolivia, chuño is not considered the same as a regular potato. In certain recipes, chuño and potatoes should not be used interchangeably. Chairo, for example, is not considered the same without the ground chuño. The other ingredients – wheat, carrots, etc – can be substituted, but not the chuño. It is also traditional in southern regions of Peru such as Arequipa and Puno. Another soup, this one made using whole chuño, is jakonta. More simply, chuño can be eaten with a variety of sauces. See also Freeze-drying Food preservation List of dried foods Pachamanca Ocra (Peru), a Quechua village where traditional chuños are made