{"id":222,"date":"2018-10-31T19:29:38","date_gmt":"2018-11-01T00:29:38","guid":{"rendered":"http:\/\/gastrofisica.org\/?p=222"},"modified":"2018-10-31T19:29:38","modified_gmt":"2018-11-01T00:29:38","slug":"cacao-en-la-antiguedad-en-ecuador","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/cacao-en-la-antiguedad-en-ecuador\/","title":{"rendered":"Cacao en la Antig\u00fcedad en Ecuador"},"content":{"rendered":"<p>\t\t\t\tUn interesante <a href=\"https:\/\/www.nature.com\/articles\/s41559-018-0697-x.epdf?shared_access_token=A_NR_fCh_D1AnAoa-UGSyNRgN0jAjWel9jnR3ZoTv0P4l4gXSkOmfIM_qL4nlkDk_aIf5BvGIi57Qz1y0JYGVL19iDP-35kEfBFr-SXEEGWLsb4OpvON0_x9WDOVFZz7Q8qr2lCKc5KBGkITXlFld2cV5BBihSCVyndcE-G5-Q0%3D\" target=\"_blank\" rel=\"noopener noreferrer\"><em>paper<\/em> cient\u00edfico publicado recientemente<\/a> establece que el uso del cacao en Am\u00e9rica es 1.000 a\u00f1os anterior a lo que se cre\u00eda, y postula que su origen no es mesoamericano, como usualmente se cree, sino que ser\u00eda de Am\u00e9rica del Sur, m\u00e1s exactamente de la provincia de Zamora Chinchipe, en el sureste del Ecuador.<!--more--><\/p>\n<p>El art\u00edculo establece que se determin\u00f3 la presencia de cacao antiguo por tres distintos m\u00e9todos:<\/p>\n<ul>\n<li>Gr\u00e1nulos de almid\u00f3n<\/li>\n<li>Residuos de teobromina<\/li>\n<li>An\u00e1lisis de ADN<\/li>\n<\/ul>\n<p>La mayor diversidad gen\u00e9tica del <em>Theobroma cacao<\/em> est\u00e1 en la cuenca del Amazonas, no en Am\u00e9rica Central, y el art\u00edculo establece que el centro arqueol\u00f3gico de Santa Ana-La Florida en el <a href=\"https:\/\/es.wikipedia.org\/wiki\/Cant%C3%B3n_Palanda\" target=\"_blank\" rel=\"noopener noreferrer\">cant\u00f3n Palanda<\/a> en la provincia de Zamora Chinchipe del Ecuador. En esta zona se encuentran seis especies de <em>Theobroma<\/em>:<span class=\"ffd\"><span class=\"ff3 current-selection\">\u00a0<\/span><em><span class=\"ls18 ws82\"><span class=\"current-selection\">T.\u00a0<\/span><\/span><\/em><\/span><em><span class=\"current-selection\">bicolor<\/span><\/em><span class=\"ff3 ws0\"><em><span class=\"current-selection\">; <\/span><\/em><span class=\"ffd\"><em><span class=\"current-selection\">T<\/span><span class=\"current-selection\">. sinuosum<\/span><span class=\"ff3 current-selection\">; <\/span><span class=\"current-selection\">T<\/span><span class=\"current-selection\">. speciosum<\/span><span class=\"ff3 current-selection\">; <\/span><span class=\"current-selection\">T<\/span><span class=\"current-selection\">. subincanum<\/span><span class=\"ff3 current-selection\">; <\/span><span class=\"current-selection\">T<\/span><span class=\"current-selection\">. stipulatum y<\/span><span class=\"ff3 current-selection\">\u00a0<\/span><span class=\"current-selection\">T<\/span><\/em><span class=\"current-selection\"><em>. glaucum<\/em>. Adicionalmente, se encuentran especies de <em>Herr<\/em><\/span><\/span><\/span><em><span style=\"font-family: sans-serif; font-size: 14px; font-weight: 400;\">a<\/span>nia<\/em>, pariente no cultivado del cacao. De estas especies, s\u00f3lo<em> T. cacao<\/em> produce el alcaloide teobromina, y efectivamente se encontr\u00f3 teobromina en el an\u00e1lisis de muestras de la cultura Mayo Chinchipe del centro arqueol\u00f3gico mencionado. Para m\u00e1s informaci\u00f3n, recomendamos leer el art\u00edculo (en ingl\u00e9s).<\/p>\n<figure id=\"attachment_227\" aria-describedby=\"caption-attachment-227\" style=\"width: 654px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"227\" data-permalink=\"https:\/\/le-fort.org\/cocina\/cacao-en-la-antiguedad-en-ecuador\/cacao-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/10\/cacao.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"cacao\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;\t\t\t\tLa historia cambia\t\t&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/10\/cacao.jpg?fit=1200%2C675&amp;ssl=1\" class=\"size-large wp-image-227\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2018\/10\/cacao-1024x576.jpg?resize=654%2C368&#038;ssl=1\" alt=\"Cacao de 5.300 a\u00f1os en Zamora Chinchipe\" width=\"654\" height=\"368\" \/><figcaption id=\"caption-attachment-227\" class=\"wp-caption-text\">La historia cambia<\/figcaption><\/figure>\n<p>Este hallazgo cambia la historia del cacao y posiciona a Ecuador\u00a0 \u2014con una pujante industria de chocolate de alta calidad\u2014 como uno de los centros de domesticaci\u00f3n del cacao, lo que le da otro peso al conocimiento cacaotero del pa\u00eds.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"229\" data-permalink=\"https:\/\/le-fort.org\/cocina\/cacao-en-la-antiguedad-en-ecuador\/granos\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/10\/granos.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"granos\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/10\/granos.jpg?fit=1200%2C675&amp;ssl=1\" class=\"aligncenter size-large wp-image-229\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2018\/10\/granos-1024x576.jpg?resize=654%2C368&#038;ssl=1\" alt=\"Granos de cacao\" width=\"654\" height=\"368\" \/>\t\t<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\t\t\t\tSe encontr\u00f3 cacao de 5.300 a\u00f1os de edad en Ecuador. Esto cambia todo el panorama hist\u00f3rico que cre\u00edamos conocer.\t\t<\/p>\n","protected":false},"author":4,"featured_media":223,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[44],"tags":[841,193,11,658],"class_list":["post-222","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingredientes","tag-arqueologia","tag-cacao","tag-ecuador","tag-historia","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/10\/cacao-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-3A","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":12185,"url":"https:\/\/le-fort.org\/cocina\/cacao-blanco\/","url_meta":{"origin":222,"position":0},"title":"El Cacao Blanco o Patas Muyo","author":"Le-Fort.org","date":"27 de Marzo, 2018","format":false,"excerpt":"Te contamos algo sobre el cacao blanco, uno de los alimentos de la gastronom\u00eda amaz\u00f3nica, particularmente apreciado en la provincia de Orellana, en Ecuador.","rel":"","context":"En &quot;Ecuador&quot;","block_context":{"text":"Ecuador","link":"https:\/\/le-fort.org\/cocina\/categoria\/ecuador\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/03\/cacao-blanco-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/03\/cacao-blanco-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/03\/cacao-blanco-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/03\/cacao-blanco-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/03\/cacao-blanco-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":258,"url":"https:\/\/le-fort.org\/cocina\/cambiante-historia-gastronomia\/","url_meta":{"origin":222,"position":1},"title":"La Siempre Cambiante Historia de la Gastronom\u00eda","author":"Rod","date":"23 de Noviembre, 2018","format":false,"excerpt":"Ha sido un a\u00f1o de reescritura de los libros de la historia de la gastronom\u00eda. El pan, la cerveza, el cacao y la vainilla son m\u00e1s antiguos de lo que cre\u00edamos.","rel":"","context":"En &quot;Historia&quot;","block_context":{"text":"Historia","link":"https:\/\/le-fort.org\/cocina\/categoria\/historia\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/11\/vainilla-azucar.jpg?fit=1200%2C675&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/11\/vainilla-azucar.jpg?fit=1200%2C675&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/11\/vainilla-azucar.jpg?fit=1200%2C675&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/11\/vainilla-azucar.jpg?fit=1200%2C675&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/11\/vainilla-azucar.jpg?fit=1200%2C675&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":5492,"url":"https:\/\/le-fort.org\/cocina\/chocolate-ecuatoriano-caoni-55-de-cacao\/","url_meta":{"origin":222,"position":2},"title":"Chocolate Ecuatoriano: Caoni 55% de Cacao","author":"Le-Fort.org","date":"27 de Mayo, 2014","format":false,"excerpt":"Comentarios sobre la barra de chocolate ecuatoriano Caoni 55%","rel":"","context":"En &quot;Chocolate&quot;","block_context":{"text":"Chocolate","link":"https:\/\/le-fort.org\/cocina\/categoria\/chocolate\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/05\/caoni-55-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/05\/caoni-55-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/05\/caoni-55-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/05\/caoni-55-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/05\/caoni-55-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":13525,"url":"https:\/\/le-fort.org\/cocina\/12-diciembre-dia-gastronomia-ecuador\/","url_meta":{"origin":222,"position":3},"title":"12 de Diciembre D\u00eda de la Gastronom\u00eda en Ecuador","author":"Le-Fort.org","date":"4 de Diciembre, 2018","format":false,"excerpt":"12 de diciembre de 2018 proclamaci\u00f3n del d\u00eda de la Gastronom\u00eda, Productos y Alimentos Saludables del Ecuador por parte de la asamblea nacional.","rel":"","context":"En &quot;Ecuador&quot;","block_context":{"text":"Ecuador","link":"https:\/\/le-fort.org\/cocina\/categoria\/ecuador\/"},"img":{"alt_text":"D\u00eda de la gastronom\u00eda, productos y alimentos saludables del Ecuador","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/12\/1212-gastronomia.jpg?fit=960%2C480&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/12\/1212-gastronomia.jpg?fit=960%2C480&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/12\/1212-gastronomia.jpg?fit=960%2C480&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/12\/1212-gastronomia.jpg?fit=960%2C480&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":5396,"url":"https:\/\/le-fort.org\/cocina\/chocolate-ecuatoriano-kallari-70\/","url_meta":{"origin":222,"position":4},"title":"Chocolate Ecuatoriano: Kallari 70% de Cacao","author":"Le-Fort.org","date":"12 de Abril, 2014","format":false,"excerpt":"Opiniones sobre el chocolate Kallari 70% de origen Ecuatoriano. Rico, suave, con fuerte sabor a chocolate, notas de caramelo y sin esa acidez que a veces acompa\u00f1a al chocolate amargo.","rel":"","context":"En &quot;Chocolate&quot;","block_context":{"text":"Chocolate","link":"https:\/\/le-fort.org\/cocina\/categoria\/chocolate\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/04\/kallari-70-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/04\/kallari-70-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/04\/kallari-70-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/04\/kallari-70-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/04\/kallari-70-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":5524,"url":"https:\/\/le-fort.org\/cocina\/chocolate-ecuatoriano-republica-del-cacao-75-vinces\/","url_meta":{"origin":222,"position":5},"title":"Chocolate Ecuatoriano: Rep\u00fablica del Cacao 75% Vinces","author":"Le-Fort.org","date":"28 de Junio, 2014","format":false,"excerpt":"Comentarios sobre la barra de chocolate Rep\u00fablica del Cacao 75% Vinces. 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