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Chemical and archaeological evidence for the earliest cacao beverages.

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.

SUBMITTER: Henderson JS

PROVIDER: S-EPMC2141886 | biostudies-other | 2007 Nov

REPOSITORIES: biostudies-other

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Chemical and archaeological evidence for the earliest cacao beverages.

Henderson John S JS Joyce Rosemary A RA Hall Gretchen R GR Hurst W Jeffrey WJ McGovern Patrick E PE

Proceedings of the National Academy of Sciences of the United States of America 20071116 48

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 see ...[more]

PMID: 18024588

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