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Roots and tubers from Peru
Moraya is dried potato made by freezing and then soaking in semi-stagnant water, as the 2007 Peruvian Indecopi norm defines it, in a process similar to tunta. In the Bolivian Aymara account, muraya means tubers that develop a fermented odour after long submersion in water. No study we found names microbes in it, so the fermentation is only reported, not shown.
| Bitter potatoes | Frozen, thawed and trampled first, as for chuño[valdivieso2026] |
| Water | Semi-stagnant water for moraya, running river water for tunta (Peruvian norm as reported by Agraria)[ramos2019] |
| Starter | spontaneous (reported, not shown) |
Total time across the recorded steps: 20 days – 30 days
What changes: Potatoes freeze outdoors at night, thaw by day and are trampled
Output: frozen, pressed tubers.
Microbes at work in this step
none; ice breaks the cells
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Moraya is dried potato made by freezing and then soaking in semi-stagnant water, as the 2007 Peruvian Indecopi norm defines it, in a process similar to tunta. In the Bolivian Aymara account, muraya means tubers that develop a fermented odour after long submersion in water. No study we found names microbes in it, so the fermentation is only reported, not shown. Made in 4 steps over 20 days – 30 days. The longest step, soak in semi-stagnant water for weeks, takes 20–30 days (Valdivieso F 2026). Not identified. Muraya is described by its fermented smell after long soaking; no microbes were measured. does most of the fermenting.
| Main step | 20–30 daysReported[valdivieso2026] | Soak in semi-stagnant water for weeks |
|---|---|---|
| Temperature | -16–-1 °CReported[valdivieso2026] | Freeze outdoors at night, thaw by day and trample |
The Peruvian norm separates moraya from tunta by its water. Tunta is soaked in running river water, and moraya in semi-stagnant water. The Aymara account separately describes a household tunta variant soaked in still water that comes out darker and lead-grey; it does not call that product muraya.
Soaking leaches part of the bitter glycoalkaloids from bitter potatoes; no microbial study we read shows fermentation. These glycoalkaloids are toxic. An intake of 1 mg per kg of body weight or more can bring on vomiting and diarrhoea, and boiling peeled potatoes removes only 5–65 % (EFSA 2020). No source read measures them in finished moraya.
Every number is labelled with how it is known. How this atlas is made
The Peruvian Indecopi technical norm of 2007 on dried potato defines moraya as a white-brown dried tuber made by a process similar to tunta in semi-stagnant water, alongside tunta, tuntilla, chuño, lojota and khachu-chuño (as reported by Agraria.pe in 2019). A 2026 ethnobotanical survey of Aymara food plants in Bolivia records muraya as potato that smells fermented after long submersion.
