STEPS IN THE MAKING OF CHICHA AND ITS BY-PRODUCTS IN THE COCHABAMBA VALLEY OF BOLIVIA 
Ground Salivated Oried 
Either “muko” 
“huaghapu” used. 
or 
Sometimes algaroba, 
sugor or white 
squash added. 
$4 
Germinated 
Soaked Ground 
- = 
| Ferment for 
Furniture 
“a 
“aca fahui os glee 
Boll 3 hours 
Add water about 70°C. 
Stir well and tet 
settle for one 
Boil until 
caramel-like -~ _ 
Za 
( Insert pee ; > = 
Na cylinder rom 
‘ Se 
s' 2 ’ Brea 
oa) 
Add “tiki” or oF) 
Lan 8 
more “muko”, rile | 
Add cold ; e, 
o_o Sek e” | Ferment 
Boil 2 hours for 2-3 days 
PRELIMINARIES 
SECOND DAY THIRD DAY 
FIRST DAY 
FOURTH TO TENTH DAYS 
Drawn by Gordon W. Dillon 
