The history of chocolate will have to be revised following a new discovery, along with the history of humanity’s troubled relationship with alcohol. Archaeologists working in Honduras detected residues from cacao plants in liquid holding vessels from 500 years earlier than beverages of the chocolate precursor have previously been found. John Henderson and colleagues think the beverages in question were more like beer than a hot chocolate-type drink and could have been as potent at 5% alcohol by volume (BBC, LA Times, Telegraph, NY Times, Times).
In this week’s PNAS, they report detecting theobromine in vessels dating from about 1150 BC, half a century earlier than previous finds. Theobromine occurs only in cacao. Beverages drunk at the Puerto Escondido site in Honduras were probably produced by fermenting the sweet pulp that surrounds cacao seeds. “Fermentation is also an early step in the process used to produce the better-known nonalcoholic chocolate beverage in Mesoamerica. We argue that this is a secondary use of a by-product, fermented cacao seeds, and that an alcoholic beverage made from the pulp was originally the primary consumable,” the paper states.
Co-author Patrick McGovern, of the University of Pennsylvania Museum, was amazed by how many of the samples he tested were positive for theobromine. “The results were astounding. Every vessel that he [Henderson] had chosen and was tested gave a positive signal for theobromine," he said (LA Times).
UPDATE – 14/11/07
I may have slightly misled you. This is a new comment by Patrick McGovern:
It should be noted that the use of “beer” in many of the media articles is confusing. The confusion has arisen because “chichi” has two usages:
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