In the Bolivian Andean plateau, agriculture is more than just sustenance: it's a living heritage. For centuries, dozens of native potatoes have been grown here, adapted to frost and altitude. Some, like tunta, are processed using ancient dehydration methods that ensure their preservation for years. Along with tunta, ch'uño is also produced, also obtained from the natural dehydration of potatoes through nighttime frost and daytime sun, a process passed down through generations. Alongside these, among other strains, quinoa is grown, the rich and resilient "golden grain" of the Andes, and fava beans, nutritious and versatile, the basis of many traditional dishes.

The agricultural mosaic is completed by crops such as tarwi (Andean lupin), cañahua, morocho corn, and oca, all adapted to an extreme climate and grown using sustainable techniques. The work is mostly done by hand, with meticulous care, and only occasionally are small tractors or simple wooden plows pulled by oxen used.

Every sowing, every harvest, reflects a profound balance between man, land, and time: agriculture here is still an act of respect, resistance, and identity.