Potatoes are grown at different altitudes in the Andes region where the plant originated. A variety of potato is resistant to frost but is therefore bitter to eat without processing. These tubers are spread out to freeze over night and thaw next day. After a few days of this process, farmers tread gently on them squeezing out the bitter tasting moisture. The result is dried potato nuggets that can be kept indefinitely until rehydrated and cooked or grown into flour for baking. The Inca Empire expanded throughout the Andes region by soldiers and colonists nourished on this portable supply of potatoes.
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