Chuño
ingredient / ingredient-chuno
チューニョ
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Short definition
A peeled, dark-brown (pardo oscuro) dehydrated potato. It is made by repeated freezing and exposure to sunlight, and is distinguished from tunta/moraya in both color and method.
A reader-facing overview for this entry is in preparation. What has been checked, and its sources, can be followed from the claim cards below.
Other names: chuño (es)
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Chuño →differs from→ Tunta
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Composition and content (1)
Chuño differs from Tuntacontextual
Scope: Peru
Note: Based on definitions 4.1/4.4/4.5 of the NTP standard.
Defines chuño blanco as 「tunta及びmorayaを、産地・消費地以外で総称する語」 (in translation: "a term that groups together tunta and moraya, used outside their zones of production and consumption"), and chuño as 「皮を剥いていない色が濃褐色の脱水芋で、凍結の反復と天日への曝露によって処理される」 (in translation: "an unpeeled, dark-brown dehydrated potato, processed by repeated freezing and exposure to the sun"). The reference to river soaking found in tunta's definition (4.1) is absent from chuño's definition.
Limitations: A comparison of definitional text in the standard, not a direct field observation of differences in process.
Source: NTP 011.400:2007 Tubérculos procesados. Papa deshidratada. Tunta. Requisitos y definiciones (Comité Técnico de Normalización de Tunta; INDECOPI (Comisión de Reglamentos Técnicos y Comerciales), 2007) · full text checked
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ingredient-chuno —differs_from→ ingredient-tuntaclaim: cl-chuno-differs-from-tunta / type: taxonomy / updated: 2026-09-01