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Updated: Jun 24, 2026
Using Capillary Electrophoresis to Quantify Organic Acids from Plant Tissue: A Test Case Examining Coffea arabica Seeds
Published on: November 12, 2016
Chemical and archaeological evidence for the earliest cacao beverages
John S Henderson1, Rosemary A Joyce, Gretchen R Hall
1Department 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.
