Chemical and archaeological evidence for the earliest cacao beverages.
Chemical analyses of residues extracted from pottery vessels from Puerto Escondido in what is now Honduras show that cacao beverages were being made there before 1000 B.C., extending the confirmed use of cacao back at least 500 years. The famous chocolate beverage served on special occasions in later times in Mesoamerica, especially by elites, was made from cacao seeds. The earliest cacao beverages consumed at Puerto Escondido were likely produced by fermenting the sweet pulp surrounding the seeds.
Henderson
John S
JS
Department of Anthropology, Cornell University, McGraw Hall, Ithaca, NY 14853, USA. jsh6@cornell.edu
Joyce
Rosemary A
RA
Hall
Gretchen R
GR
Hurst
W Jeffrey
WJ
McGovern
Patrick E
PE
D000434:Alcoholic Beverages / Q000266:history; D001106:Archaeology; D001628:Beverages / Q000266:history*; D002099:Cacao / Q000737:chemistry / Q000266:history*; D002110:Caffeine / Q000032:analysis; D002516:Ceramics / Q000266:history; D004867:Equipment Design; D005285:Fermentation; D018857:Food Packaging / Q000266:history; D008401:Gas Chromatography-Mass Spectrometry; D049690:History, Ancient; D006721:Honduras; D006801:Humans; D007197:Indians, Central American / Q000266:history; D013805:Theobromine / Q000032:analysis
D002110:Caffeine; D013805:Theobromine