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Is the name of fermented native potato, result of an ancient process of potato conservation. Where the Andean native communities place the native potatoes into wholes filled of current water made in the Andean lands and are left there for 6 months or more. During this time Lactic Acid Bacterias (LAB) from the Andean soil ferment the potatoes and secrete compounds like bacteriocins that are present in Tokosh. It has been consumed since pre-Inca times for its healing benefits.