Traditional white lyophilized potatoes make up a significant portion of the daily diet of the local population of Peru.
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The history of potatoes in the territory of modern Peru, in particular the Andean region of Kishuar, originates from the time of the Incas. Over time, an interesting local technology for processing potatoes has developed and is successfully used today.
The essence of the technology is that farmers deliver potato tubers to the mountains to a certain height. There they are left to dry in mountain air at a very low temperature. Then the potatoes are immersed in running water and again dried in the fresh air. The output is a white lyophilized potato - tantas - a traditional food product of the local population.
However, climatic changes have led to the fact that in the mountains the air temperature does not drop to the required level and the quality of the processed potatoes deteriorates significantly, which is fraught with ruin for a large number of farms.
To solve the problem, the farmers united in a cooperative and turned to the Belgians for help. And with the assistance of specialists from ILVO, HOGENT and TRIAS, they built a small factory for the production of traditional potatoes. The company is equipped with a freezer, a pool with water and a dryer.
Over the course of two years, Peruvians and Belgians must establish a complete production process, which will ultimately lead to the possibility of year-round production of high-quality lyophilized potatoes.
