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Proc Natl Acad Sci U S A. 2007 Nov 27;104(48):18937-40. Epub 2007 Nov 16.

Chemical and archaeological evidence for the earliest cacao beverages.

Author information

1
Department of Anthropology, Cornell University, McGraw Hall, Ithaca, NY 14853, USA. jsh6@cornell.edu

Abstract

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.

PMID:
18024588
PMCID:
PMC2141886
DOI:
10.1073/pnas.0708815104
[Indexed for MEDLINE]
Free PMC Article
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