The potato originates from the Peruvian Andes, and with over 3000 different types of Peruvian potato, there’s plenty to know. This tour explores the most popular potatoes worldwide, as well as some of the little-known varieties. There are also options for a traditionally Peruvian, potato-themed lunch out in the potato field, and a potato wine tasting adventure.
Your expert guide will share with you information about the potato and the scientific research that goes into cultivating and protecting the vegetable.
There are three options of tours for the potato plantation, the first is an in depth tour of the history and varieties of potatoes that grow in the Andes, the second option includes wine tasting, and the third option includes an exclusive three course meal with products from the plantation.
Did you know: We plant two trees per person, per day that you travel with us- making us the sustainable choice.
Native Potato Research:
More than 4,000 varieties of native potatoes grow in the highlands of Andes and the “Andeans” were the first people to cultivate them. As Featured in Gordon Ramsey’s series “Unchartered”, meet the “Mad Potato Scientist” Manuel Choqque, who has devoted himself to cross-pollinating high-altitude potato strains once used by the Incas. After exploring the colorful versions of native potatoes, known for their different hues of deep purple and red on the inside, learn about how they have evolved overtime to adapt to the rugged climate of the Andes.
In the Peruvian highlands, most produce is organic, as the local communities understand the connection between the quality of their food and caring for the soil and environment. After learning about the characteristics of the colorful varieties of native potatoes, you will explore the fields of the local indigenous communities, known as ‘chacras’. Observe traditional native farming techniques that have remained intact over the last 500 years, and see first-hand why local tradition runs so deep.
Your wine tasting tour explores wine made of different varieties of native tubers, also made by Manuel Choqque. The Juicy rosé is made from the Black Oca, another variety is a red wine that features Mashua Negra, black-skinned oca whose ends resemble the tightly wrapped petals of a flower. Fermenting the flowers results in an off-dry wine that’s almost a dead ringer for Malbec. (Choqque says that sommeliers in blind tastings have actually mistaken it for a fruity, red-grape-based wine.) Learn about the science behind creating a palatable wine from tubers, while trying 7 different varietals.
In the Peruvian highlands, most produce is organic, as the local communities understand the connection between the quality of their food and caring for the soil and environment. After learning about the characteristics of the colourful varieties of native potatoes, you will explore the fields of the local indigenous communities, known as ‘chacras’. Observe traditional native farming techniques that have remained intact over the last 500 years, and see firsthand why local tradition runs so deep. Here we will enjoy a potato-based picnic with views overlooking the Sacred Valley.
Cultural day trips kitlist
Cultural day trips kitlist
