Unveiling New Insights into the Sweet Tale of Chocolate's Origin

In a groundbreaking study published in Communications Biology, researchers have shed light on the origins of chocolate, suggesting that the first domestication of cacao occurred in South America around 3,600 years ago. This new origin story suggests that cacao was used in ancient times in Mesoamerica 1,700 years earlier than previously thought.

The study, co-authored by Michael Blake, analysed the genomes of 200 cacao plants to trace the origins of domesticated cacao. One likely candidate for early domestication is Criollo, a rare variety of cacao that is highly coveted for its deep and complex flavour.

Archaeologists have traditionally assumed that Mesoamericans were the first to cultivate cacao. However, the new research indicates that cacao spread from the Amazon basin to Mesoamerica through trade with groups along the Pacific coast. Criollo trees found in Central America are markedly different from the ones found in the Amazon basin, suggesting that domestication did not occur in Central America as previously thought, but in South America, present-day Ecuador.

Cacao "caught on" and spread northwards by farmers growing cacao in what is now Colombia, Panama, and other parts of Central America and southern Mexico. The earliest example of cacao usage in the Americas was found on pieces of stone and ceramic from Mayo-Chinchipe sites in Ecuador, which are approximately 5,300 years old. The Olmecs are credited with the first cultivation of cacao approximately 3600 years ago, before it spread to Mesoamerica.

The domestication of Criollo may have occurred between 2,400 and 11,000 years ago, with the most likely scenario being around 3,600 years ago. Criollo variety of chocolate makes up only 5% of the world chocolate crop.

The study does not provide information on whether GMOs can save chocolate, but another newly released study may give a possible answer. The findings open up sweet new opportunities for those who want to know more about how and when the substance was used in ancient times.

Erin Blakemore, a freelance science writer and author of 'The Heroine's Bookshelf,' commented on the study, stating that it opens up exciting new possibilities for understanding the history of chocolate. Follow Erin on Twitter for more updates on this fascinating subject.