<![CDATA[traditional maize fermentation practices and their underlying chemical processes in Andean communities of Peru using an ethnochemical approach. Methodology: This study employed an integrated ethnographic and chemical analysis approach, including semi-structured interviews, participant observation, and laboratory analyses using GC-MS, HPLC, and spectrophotometry to evaluate physicochemical parameters and compound profiles. Main Findings: Results showed a significant decrease in pH (6.8 to 3.9) and an increase in ethanol content during fermentation (p < 0.05). Ethnographic findings revealed structured local knowledge systems that regulate fermentation processes, which were found to correlate with measurable chemical transformations. Novelty/Originality of this study: This study provides empirical evidence linking cultural fermentation practices with biochemical processes, demonstrating that traditional knowledge systems function as adaptive regulatory mechanisms within fermentation systems.]]>
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