The tocosh can remain in fermentation for up to 12 months, in this process the potatoes undergo enzymatic browning. Thus, tocosh is the result of microbial fermentation, mainly by lactobacilli, bacteria of great importance for the digestive system. Many species of lactobacilli have been described as producers of vitamins or degraders of phytates and the great diversity of medicinal properties attributed to this product is highlighted. For this reason, tocosh is known as the “natural antibiotic of the Incas”.
There are studies that confirm the medicinal power of this product; for example, according to the National University of Central Peru, tocosh contains alkaloids, amino acids, antimicrobials, steroids, free amino acids, flavonoids, anthocyanins and is very rich in antioxidants. Therefore, the presence of this content strengthens the immune system.