Chuño () is a freeze-dried potato product traditionally made by Quechua and Aymara communities of Bolivia and Peru, and is known in various countries of South America, including Bolivia, Peru, Chile and Northwest Argentina. It is a five-day process, obtained by exposing a bitter, frost-resistant variety of potatoes to the very low night temperatures of the Andean Altiplano, freezing them, and subsequently exposing them to the intense sunlight of the day (this being the traditional process). The word comes from Quechua ch'uñu, meaning 'frozen potato' ('wrinkled' in the dialects of the Junín Region). Origins The existence of chuño dates back to before the time of the Inca Empire in the 13th century, based on findings that have been made of the product at various archaeological sites. Specifically, they have been found at Tiwanaku, site of a culture which developed in the Collao Plateau, a geographic zone which includes territories of Bolivia and Peru. It had been described in 1590 by Spanish chronicler José de Acosta. Due to its portability, long shelf life, and nutritional value, chuño was eaten by Inca soldiers on marches. Indeed Carl Troll argued that the nighttime sub-freezing temperatures of southern Peruvian highlands that allowed for chuño production favoured the rise of the Inca Empire. A form of chuño (Chuño de liuto or Chuño de concepción) is made from the starchy storage roots of Alstroemeria ligtu. Production Chuño is made at the beginning of winter during June and July, during which time the temperatures reach around at elevations of over . After fall harvest (April–May), potatoes are selected for the production of chuño, typically small ones for ease of processing. These small potatoes are spread closely on flat ground, and allowed to freeze with the low night temperatures and dehydrate in the daytime, for about three nights. This process results in natural freeze-drying. By the end of this process, the potatoes are taken to chuñochinapampas – flat areas where the potatoes can be laid out. The term is Aymara in origin and translates to “the place where the chuño is made”. Once they make it to the chuñochinapampas, they are trampled by foot, traditionally through the work of extended family groups and their pets. This eliminates what little water is still retained by the potatoes, and removes the skins, enabling subsequent freezing and drying. They remain as they are for over a week, depending on weather conditions.