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Chocolate first used more than 3100 years ago mongabay.com November 12, 2007
Dr. John Henderson of Cornell University and colleagues identified residue of the chemical compound theobromine, which occurs only in the cacao plant, in pottery dating to around 1150 B.C. at sites in what is now Puerto Escondido, Honduras. The find shows that Mesoamericans were making cacao beverages earlier than was previously believed. The researchers say that the cacao beverages of the era were likely "fermented drinks made from pulp, rather than chocolate-flavored drinks made from the seeds," according to a news release from PNAS. "The style of the pottery indicates that cacao was served at important ceremonies to mark weddings and births."
CITATION: John S. Henderson, Rosemary A. Joyce, Gretchen R. Hall, W. Jeffrey Hurst, and Patrick E. McGovern (2007). "Chemical and archaeological evidence for the earliest cacao beverages," Proceedings of the National Academy of Sciences. 12-November-2007 This article is based on a news release from PNAS and the cited paper.
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