By the end of this process, the potatoes are taken to "chuñochinapampas" – flat areas where the potatoes can be laid out. The term is Aymara in origin and translates to “the place where the chuño is made”. Once they make it to the "chuñochinapampas," they are trampled by foot. This eliminates what little water is still retained by the potatoes, and removes the skins, enabling subsequent freezing and drying. They remain as they are for over a week, depending on weather conditions.