Non-perishable food made from tubers - Specimen details
| Catalogue Number: 48526 | |||||
|---|---|---|---|---|---|
| No Image | Plant Name | 114.01 SOLANACEAE Solanum tuberosum | Entry Book Number | ||
| Artefact Name | Non-perishable food made from tubers | Vernacular Name | |||
| Iso Country | Peru | TDWG Region | Peru | ||
| Parts Held | Non-perishable food made from tubers | Geography Description | Peru, High Andes | ||
| Uses | Non-perishable food made from tubersUse: FOOD User: Not defined | TDWG use | FOOD | ||
| Storage | Bottles, boxes etc | Related Items | |||
| Donor | Donor No | ||||
| Donor Date | Donor Notes | ||||
| Collector | Collector No | ||||
| Collection Notes | Collection Date | ||||
| Exhibition | Expedition | ||||
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| Notes: | Label source: Manufactured by the Indians of the High Andes Peruvian dried potatoes or chuno - Abstract from a letter from W Atherton, Liverpool, 17 Sept. 1850, to the Secretary of the Royal Institution. 'The natives of the interior of Peru prefer the ch, uno to the potato in any other form. It is universally used in the depths of Cuzco, Lampa, Pimo, Chuquito, La Paz, Potosi, and elsewhere. The manner of preparation, which mostly takes place at a great elevation above the sea, is to expose the potatoes an, d throwing water upon them. They become frozen during the night, and the operation is repeated three successive evenings. They are then dried in the sun, the rarefaction and dryness of the air favouring this most effectually. Thus they are ready for use o, r keeping. | ||||