DNA testing: cocoa originated in the Amazon with robust pre-Columbian trade
DNA analysis reveals cacao was cultivated in the Upper Amazon over 5,000 years ago, indicating its significance in pre-Columbian cultures, ancient trade routes, and implications for modern farming practices.
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DNA analysis of over 350 archaeological artifacts from the Upper Amazon has confirmed that cacao was cultivated in South America more than 5,000 years ago, challenging previous beliefs that its origins were solely in Mesoamerica. The study found cacao particles in 30% of the samples, indicating that cacao was a significant food item among 19 different pre-Columbian cultures. This evidence suggests that ancient trade routes existed between the Amazon and regions like Central America, facilitating the exchange of cacao. The research highlights the innovative nature of Upper Amazon cultures and their role in early civilizational developments. Cacao was used not only as a food source but also in burial practices, indicating its cultural significance. The findings also reveal a genetic mix of cacao species, suggesting adaptability and trade among geographically distant peoples. This research underscores the importance of the Amazon as a center of agrobiodiversity and its historical role in cacao domestication, which may inform modern cacao farming practices amid climate change challenges. The study emphasizes the need to recognize the complex history of cacao cultivation and its implications for contemporary agricultural strategies.
- DNA analysis confirms cacao's origins in the Amazon over 5,000 years ago.
- Cacao was a significant food item among 19 pre-Columbian cultures.
- Ancient trade routes connected the Amazon with Central America.
- Cacao's genetic diversity indicates adaptability and historical trade.
- Findings may inform modern cacao farming practices in the context of climate change.
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