The curative use of Potato in Andean history and heritage

Potatoes are stem tubers and considered a starchy vegetable. There are many health benefits to potatoes, they are rich in starch, fiber, vitamins, and minerals. Discover the curative use of potato in Andean history and heritage.

In this Article

Solanum Tuberosum

Family: Solanaceae, nightshade
Quechua/Aymara: Papa, Ch’uqi
Taíno: Batata, used for sweet potato and potato
Spanish: Patata
English: Potato

A great percentage of foods eaten throughout the world originate in the Americas, papa, potato (Solanum tuberosum L.) has its origins in the Andean mountain region of South America, mainly in Peru, Bolivia, Ecuador, Chile and Colombia.

Andean peoples domesticated potatoes as far back as roughly 10.000 to 8000 years ago. The high mountains of what is Bolivia and Peru today, and specifically the high plateau region around Lake Titicaca (~12.000 foot or 3657.6 m, elevation and higher) may have been where they were first selectively cultivated.

The archaeological findings suggest that domestication may have occurred in the humid lowlands of southern Chile, as well as in the cold high Andes. Current evidence indicates that the spread of potatoes from Andean highlands to the coast and the rest of the Americas was a slow process.

Potatoes reached Mexico by 3000-2000 BC., probably passing through Lower Central America or the Caribbean Islands. In Europe and North America, the tuber arrived in the 16^th and 17^th century, respectively, as an import by the first Spanish explorers. Later potatoes spread to Asia and Africa.

The potato is the fourth most important food crop in the world after rice, wheat and maize. They are grown throughout the world. China is the largest producer, followed by India, Ukraine, Russia, United States, Germany and Bangladesh.

The potato is a tuber, which is an underground stem. The so‐called “eyes” of the potato are the stem’s nodes from which new growth would emerge.

The tubers are a good source of complex carbohydrates, which provide sustained energy throughout the day, that make them the fourth most important food crop in the world.

The tuber retains huge practical and cultural significance in South America.

According to the International Potato Center (CIP), there are more than 4.000 native genotypes or landraces, which have been conserved mainly by farmers. In the Andes, native potatoes are grown from western Venezuela to central Bolivia, at altitudes ranging from 2.000 to 4.200 m.

Andean potatoes are considerably more diverse in form and color than modern potatoes. Traditionally, they have been a source of food, of great nutritional value, which guarantees food security, in Andean communities, and have therefore formed an important part of their cultural identity.

The nutritional value of potatoes

Traditionally Solanum Tuberosum is eaten, used as a source of starch, and fermented into alcohol.

A small but significant portion of this starch is resistant to digestion and is considered to have similar physiological effects and health benefits as fiber: It provides protection against colon cancer, improves glucose tolerance and insulin sensitivity, lowers plasma cholesterol and triglyceride concentrations, increases satiety, and possibly even reduces fat storage.

Potato starch is used in the manufacture of adhesives, in the textile industry, in the food industry and for the production of derived substances such as alcohol and glucose.

Beside starch, the tuber contains essential nutrients such as carbohydrates, dietary fibre, proteins and amino acids, essential vitamins and trace minerals. They contain a substantial number of alkaline salts, are rich in soda, potash and vitamins A and B – vitamin B6 plays a crucial role in brain development and function. The most important contribution of the potato is probably its Vitamin C content.

The phenolics present in tubers render also several health benefits, they can act:

• Antibacterial – prevent the growth or spread of bacteria,
• anti-inflammatory – attenuate, or prevent inflammation, and
• antimutagenic – prevent a malignant transformation of normal cells.

Potatoes are a rich source of potassium, which is essential for maintaining healthy blood pressure level and the antioxidants in potatoes can help reduce inflammation in the body.

Potatoes are in the nightshade family (genus Solanum) and like tomatoes, eggplants and other species in this family, they contain a toxic glycoalkaloid, called solanine. They are concentrated in its leaves, stems, sprouts, and fruits which protect the plant from its predators and the mythical Sapallas people from slavery…

With the Incan civilization (Ca. 1200–1530 CE) the tuber’s true agricultural potential was realized, after learning from earlier cultures. Andean potatoes share characteristics with other Andean root and tuber crops, like oca, ulluco and mashua.

Incas were masters of plant domestication: from eight species of weeds having toxic tubers to more than 3000 distinct potato varieties were developed. Growing well in poor soils and difficult weather conditions, possessing resistance to pests and diseases as a consequence of long exposure in their native region.

Ethnomedicine: The use of the potato in traditional Andean medicine

The curative use of papa – potato among the Incas

There is evidence, that the Inca knew how to freeze-dry potatoes, named Chuño. The method involves exposing the potato to freezing temperatures overnight, covering them again during the day. It preserves the potato for up to 20 years, dehydrated and transformed into a lightweight, transportable dry papa.

Potatoes processed as Chuño have a lower concentration of protein and zinc than unprocessed tubers and a higher content of calcium, while iron concentration may be expected not to be subjected to changes. Water used in preparing the chuño is suggested to be the cause for an increased calcium concentration.

Besides the ritual and food value, the Incas knew also about the curative uses for the potato. Raw slices were placed on broken bones to promote healing. Potatoes were carried to prevent rheumatism and also eaten with other foods to prevent diseases.

Other folk remedies consisted of washing the face with cool potato juice to treat facial frostbites. Sunburns were treated by applying raw grated potato or potato juice on the skin. Carrying a potato in the pocket helped toothaches.

Sore throats were treated by putting a slice of baked potato in a stocking, and tying another around the throat. Rubbing the affected area with water that had potatoes boiled in it alleviated pains.

The ethnomedicinal benefits of different parts of potato (Solanum tuberosum)

Leaves and flowers

• used as infusion is helpful to fight epilepsy.
• fresh potato leaves decoction acts against vaginal discharge or vaginal fluids, and can cause sleep.

Potato peel

• diuretic and a great help to eliminate uric acid, rheumatism, arthritis and gout.
• For sore throat, swollen gums and pyorrhea, gargling is done.
• is used against bumps, bruises and back pain.
• is applied to the affected areas to cure inflammation of the breasts of lactating women

Ground or grated potato

applied as a poultice,

• is used to treat urticaria and burns,
• little inflammations,
• stops bleeding and
• helps heal wounds.

Grated potato mixed with salt and vinegar applied as a poultice on the belly, is said to help with intermittent fevers (malaria).

According to this British and American tradition, sufferers of joint pain could simply slip uncooked spuds into their pockets. This would ease aches, it was said, so long as the potato remained in place. The Victorian-era cure had a critical caveat, though: The potato had to have been stolen.

The Quechua and Aymara people maintained their cultures and livelihoods through both Incan and Spanish conquest, in the majority of the Andean communities, papa is actively used in daily life as food source, as well as a sacred, and medicinal plant, similar to the use of the ancient Andeans. Potatoes are a crucial part of the Altiplano diet, offering sustenance and adaptability to challenging high-altitude environments into the 21st century.

Although the peoples of the Andean Altiplano face a period of vast transition. The diverse potatoes they have bred and maintained for centuries are no longer surviving in their native environments. While variety is a key resilience strategy, markets pull farmers away from diversity and towards cash crops. These trends can be seen worldwide.

Note: This post does not contain medical advice.

Please ask a health practitioner before trying therapeutic products new to you.

If you do wish to experiment, we suggest doing further research.

~ ○ ~

Keep exploring:

Works Cited & Multimedia Sources

• N. Brachet, based on the book: Leyendas de mi tierra. Antonio Diaz Villamil. 1926.
• Ochoa CM. Las papas silvestres. CIP, Lima. 1997.
• Ochoa CM. Las papas de Sudamerica: Peru. CIP, Lima. 1999.
• Ochoa CM. Las papas de Sudamerica: Bolivia. CIP, Lima. 2001.
• Wikimedia Commons: starch formula by Sunridin (own work).
• Wikipedia: Potato.
• Usos de la Papa en Medicina Tradicional
• https://pharmeasy.in/blog/ayurveda-uses-benefits-side-effects-of-potato/
• https://www.sciencedirect.com/science/article/abs/pii/S0963996911002559
• The Potato and Its Benefits to Human Health
• https://cipotato.org/publications/protein-iron-zinc-and-calcium-concentrations-of-potatoes-following-traditional-processing-as-chuno/
• https://www.google.com/url?sa=t&source=web&rct=j&opi=89978449&url=https://cipotato.org/&ved=2ahUKEwix7OuG6K-GAxVy8QIHHRpgAdAQFnoECBEQAQ&usg=AOvVaw0o-XXBGXjugUnPQr2R6Fu8
• https://www.atlasobscura.com/articles/potatoes-and-rheumatism