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Bags of potatoes soaking in stream at start of process that turns them into tunta or white chuño , La Cumbre , Bolivia
To make tunta the potatoes are left in bags in streams or ponds to soak for several days before being laid out on the ground for the freeze drying process. Soaking the potatoes beforehand helps keeps them white (potatoes that are laid on the ground straight away to dehydrate turn black when exposed to the suns rays over time). The final product is hard, white and chalky and needs to be rehydrated before cooking.
Photograph ID: Chuno2013D64
Author: James Brunker www.magicalandes.com
Photo © James Brunker, Magical Andes Photography. To purchase a licence please select an option using the Rights-Managed reproduction licence button above, for more details about licencing please visit: https://www.magicalandes.com/image-licencing
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Photograph size: 22.3 Mpixels (63.8 MB uncompressed) - 3856x5784 pixels (12.9x19.3 in / 32.6x49 cm at 300 ppi)
Published in: Potatoes
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