New light on the use of Theobroma cacao by Late Classic Maya.

Cacao seeds, Theobroma cacao, provide the basis for a ceremonially important Mesoamerican food. Past efforts to identify cacao in ceramics focused on highly decorative vessel forms associated with elite ceremonial contexts, creating assumptions as to how cacao was distributed and who could access it. This study examines 54 archaeological ceramic sherds from El Pilar (Belize/Guatemala) of Late Classic (600 to 900 CE) residential and civic contexts representing a cross-section of ancient Maya inhabitants. Identification of cacao in ancient sherds has depended on the general presence of theobromine; we used the discrete presence of theophylline, a unique key biomarker for cacao in the region. Analysis was done by grinding off all outside surfaces to reduce contamination, pulverizing the inner clay matrix, extracting absorbed molecules, and concentrating the extractions. In order to obtain especially high selectivity and low limits of detection, our study utilized the technique of resonance-enhanced multiphoton ionization coupled with laser-desorption jet-cooling mass spectrometry. This technique isolates molecules in the cold gas phase where they can be selectively ionized through a resonant two-photon process. Of the sherds analyzed, 30 samples (56%) were found to contain significant amounts of theophylline and thus test positive for cacao. Importantly, cacao is present in all contexts, common to all Maya residents near and far from centers.

[Louis-Marie Rousseau and the "Chocolat rationnel des pharmaciens français" (Rational Chocolate of French pharmacists)]. / Louis-Marie Rousseau et le "Chocolat rationnel des pharmaciens français".

In 1883, the chemist Louis-Marie Rousseau (1849-1930) creats the "Compagnie hygiénique française" (French Hygienic Company). The company manufactures and sells the "Poudre de viande Rousseau" (Rousseau meat powder) and the "Chocolat Rousseau" (Rousseau Chocolate) by methods developed and patented by the pharmacist. Ten years after a successful collaboration, L.-M. Rousseau separates from his associates and founds the "Chocolaterie spéciale d'Ermont" (Special Chocolate factory of Ermont) in the village of Ermont near Paris. Here is manufactured the "Chocolat Rationnel des pharmaciens français" (Rational Chocolate of French pharmacists), hygienic chocolate sold only in pharmacies. The factory is also a pharmaceutical laboratory where is extracted theobromine from waste vegetable substances of cocoa. It then produces the "Théobromine Rousseau cristallisée" (crystallized Rousseau's Theobromine) sold as tablets, then the "Théosol" that will be commercialized until the middle of 1930s.

Cacao use and the San Lorenzo Olmec.

Mesoamerican peoples had a long history of cacao use--spanning more than 34 centuries--as confirmed by previous identification of cacao residues on archaeological pottery from Paso de la Amada on the Pacific Coast and the Olmec site of El Manatí on the Gulf Coast. Until now, comparable evidence from San Lorenzo, the premier Olmec capital, was lacking. The present study of theobromine residues confirms the continuous presence and use of cacao products at San Lorenzo between 1800 and 1000 BCE, and documents assorted vessels forms used in its preparation and consumption. One elite context reveals cacao use as part of a mortuary ritual for sacrificial victims, an event that occurred during the height of San Lorenzo's power.