History and Origin of the Potato

The birthplace of the "Irish" white potato that we eat today is in the Andean Mountains of South America, at heights of 4,000 to 6,000 feet. The potato was cultivated more than 6,000 years ago near Titicaca Lake, on the border between Perú and Bolivia, where the greatest diversity of wild species can be found. The Aymara Indians developed over two hundred varieties on the Titicaca Plateau at elevations above 10,000 feet.

They were the innovators of the freeze-dried potato, or chuño. “Chuño” is still produced as it was at the time of the Incas. The potatoes are spread on the ground on frosty nights. During the day they are covered with straw to protect against the burning rays of the sun. This way the potatoes go completely white. After exposure to several nights of frost, women and children trample on the potatoes to get rid of moisture and wear away the peel. The potatoes are then put in a stream with running water for a few weeks in order to wash out the bitter taste. Finally they're dried for about 14 days and can be stored without problems for up to 4 years."

Here is a picture of a Peruvian potato god. He can be seen holding a potato plant in each hand. You can see the eyes of the potatoes on each plant.

The influence of potatoes extended throughout the Incan culture. Incas counted units of time related to how long it took for a potato to cook to various consistencies. Potatoes were even used to divine the truth and predict weather.

Potatoes have been one of mankind's most important food staples for the past millennium. So, Spanish Conquistadores didn't find the gold and silver they were looking for but they found a much more valuable treasure. Just think about how many people have been saved from hunger and starvation thanks to the amazing potato!

Throughout Latin America, the potato still goes by the Quechua name PAPA.