Archaeologists in Peru have unearthed freeze-dried potatoes, known as chuño, that predate the founding of the United States by centuries. The discovery was made at the Tambo Viejo site in the Acarí Valley and has been detailed in the Journal of Field Archaeology.
These ancient potatoes date back approximately 500 years to the era of the Inca Empire. The preserved chuño, found in excellent condition, retain their shape and color, appearing remarkably similar to modern produce. While their original size has been reduced by time and the region's arid climate, their preservation offers significant insights into Inca food practices.
Lidio Valdez, an archaeology professor at the University of Calgary and leader of the excavation, highlighted the discovery's significance in demonstrating the Inca's ability to transport food over long distances. Chuño production requires high elevations, and the Inca stored these preserved potatoes in state-controlled warehouses. They were then transported via llama caravans to feed the vast labor force involved in imperial projects.
At Tambo Viejo, the potatoes were stored underground in ceramic vessels to prevent spoilage. Potatoes have a high water content, making them prone to rotting in most environments. The Inca's freeze-drying method proved to be an effective long-term preservation technique.
Valdez noted that chuño was considered a staple food for the Inca, providing sustenance for the workers who constructed significant sites like Machu Picchu. The find adds to a growing body of evidence about the sophisticated food preservation techniques employed by ancient civilizations, including discoveries in Pompeii and a Roman bread loaf found in Switzerland.