In a rare archaeological discovery, researchers in Peru recently uncovered freeze-dried potatoes dating back centuries before the founding of the United States. These ancient tubers, known as chuño, were found at the Tambo Viejo site in the Acarí Valley of southwestern Peru, with the findings detailed in a recent publication in the Journal of Field Archaeology.
The potatoes are estimated to be approximately 500 years old, placing their origin within the era of the Inca Empire, according to reports from Phys.org. Images of the unearthed food items depict two small, wrinkled, brownish freeze-dried potatoes that remarkably retain their original shape and color, bearing a striking resemblance to contemporary produce.
Centuries-Old Preservation Techniques Revealed
Lidio Valdez, an archaeology professor at the University of Calgary and the leader of the excavation, described the preservation of the potatoes as "excellent." He noted that the primary difference observed was their reduced size. "The only difference is the samples found are small, and it seems that over time and due to the aridity of the region, their original size was reduced," Valdez explained. He added that their ancient age is not readily apparent from their appearance alone, stating, "There is no way one can tell their old age from samples."
Valdez highlighted the impressive nature of Incan preservation methods, especially considering potatoes' high water content, which typically causes them to spoil quickly. "Place a potato somewhere in your kitchen just for a month and see what will happen," he challenged. "In places with rain and moisture, potatoes will rot quickly. Therefore, freeze-drying was [and] is an effective way to preserve and store them for long periods of time."
Insights into Inca Logistics and Staple Foods
The discovery holds significant implications for understanding the Inca Empire's sophisticated logistical capabilities, particularly their ability to transport food over extensive distances. Valdez pointed out that freeze-dried potatoes, or chuño, could only be produced at high elevations. Following their processing, these staples were stored in state-controlled warehouses, many of which were also situated at high altitudes.
The Inca state undertook numerous large-scale projects throughout its vast realm, requiring thousands of workers who relied on state-provided sustenance. "Because the Inca state carried out countless projects throughout the realm, the tasks involved thousands of workers, who had to be fed by the state," Valdez elaborated. "Thus, state officials likely mobilized volumes of chuño from the warehouses, transporting them in llama caravans." At Tambo Viejo, the potatoes were then carefully placed in ceramic vessels and stored underground, a method designed to prevent spoilage and waste.
Contrary to modern perceptions of freeze-dried foods as specialty items, Valdez emphasized that chuño was a fundamental staple for the Inca civilization. "Those who built the empire … palaces, roads and everything else we admire, [like] Machu Picchu … lived off the chuño," he stated. "It appears that in Inca times, large volumes of potatoes were cultivated and freeze-dried, then stored in state-controlled warehouses."
Unexpected Discoveries at Tambo Viejo
Valdez initially hoped his work at Tambo Viejo, an administrative center, would shed light on the Inca recording system known as khipus. However, he expressed pleasant surprise at instead uncovering compelling evidence of ancient food preservation.
He described Tambo Viejo as "such a great Inca site," noting that archaeological investigations have been conducted there intermittently since 2018. "Many wonderful finds have been discovered at the site," Valdez remarked, adding, "Almost everything found at the site is unprecedented, which makes Tambo Viejo such a unique center."
This find contributes to a growing body of archaeological evidence that illuminates the diets and food preservation techniques of ancient civilizations. Recent examples include the discovery of preserved food remains, such as fruit and fava beans, in ancient Pompeii last year. Additionally, in April, Swiss authorities announced the unearthing of a charred 2,000-year-old Roman bread loaf during an excavation in Windisch, marking a significant first for that country.
