Archaeologists in Peru have uncovered two 500-year-old chuño potatoes, offering a rare glimpse into how the Inca Empire preserved food and moved it across long distances.
The discovery was made at Tambo Viejo, an Inca site in the Acarí Valley, where researchers found the shriveled potatoes inside a storage room. The remains date to the 15th or 16th century and were protected by the valley's dry climate, which helped slow organic decay.
Ancient preservation, modern insight
Chuño is made by repeatedly exposing potatoes to freezing nights and strong daytime sun, a process that removes moisture and creates a lightweight food that can last for years without refrigeration. Because this method requires cold highland conditions, the potatoes found at Tambo Viejo likely arrived from the Andes' higher elevations.
The find matters because it supports long-standing historical accounts of Inca storage systems. Alongside the potatoes, archaeologists also found Inca pottery and a broken spindle whorl, helping confirm the room's use during the empire's occupation.
Researchers say the discovery points to a well-organized food distribution network that connected mountain production zones with coastal centers. Llama caravans likely carried preserved supplies along the Inca road system, making it easier to support workers, communities, and large state projects.
Beyond its historical value, the find also highlights the practical power of traditional preservation. In a world still focused on reducing food waste and improving resilience, chuño offers a striking example of how ancient knowledge can inform future food systems. This discovery may inspire new thinking about sustainable storage and distribution in the years ahead.