156_ECBOT_Destilation_in_western_mesoamerica__before_European_Contact.pdf

8/14/2019 156_ECBOT_Destilation_in_western_mesoamerica__before_European_Contact.pdf

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Distillation in Western Mesoamerica before European Contact1

DANIELZIZUMBO-VILLARREAL2, FERNANDOGONZLEZ-ZOZAYA3,ANGELESOLAY-BARRIENTOS3, LAURAALMENDROS-LPEZ3,PATRICIAFLORES-PREZ2, ANDPATRICIACOLUNGA-GARCAMARN*,2

2Unidad de Recursos Naturales, Centro de Investigacin Cientca de Yucatn, Calle 43 No 130, Col.Chuburn de Hidalgo, Mrida, Yucatn, Mxico 97200

3Instituto Nacional de Antropologa e Historia, Centro INAH Colima. Vicente Guerrero No 174, Col.Centro, Colima, Colima, Mxico 28000

*Corresponding author; e-mail: [email protected]

Distillation in Western Mesoamerica before European Contact. Fermented beverages arealmost universal among ancient human societies. Ethanol is an analgesic, disinfectant, andmind-altering substance, and can help to preserve and enhance the nutritional value of food.Fermentation has therefore played a key role in human cultural and technological development.In Mesoamerica, codices and colonial-era sources describe a variety of fermented beveragesproduced before European contact. Distilled beverages, in contrast, have not been invented in allcultures, and their production in pre-contact Mesoamerica remains controversial. We tested thehypothesis of Needham et al. (1980) that Capacha gourd and trid vessels described by Kelly(1974) for the Early Formative (15001000 BCE) in Colima state, western Mexico, could havebeen used to produce distilled beverages. Experiments using vessel replicas, techniques, andmaterials (including agave ferment) available in this region during this period successfully

produced ethanol-containing distillates. We propose the possible origin and development of aCapacha-type Mesoamerican still from bean pots or from steamer pots used during thisperiod, and discuss the possible production of spirits as part of the prevailing agricultural andcultural system. Average gourd and trid vessel sizes, their archaeological context, and the eth-anol yields of the replicas suggest that, if used as stills, they were used to produce a prestigeproduct for ceremonial purposes, with high social and cultural relevance.

Destilacin en el Occidente de Mesoamrica Antes del Contacto Europeo. Las bebidasfermentadas son casi universales entre las sociedades humanas antiguas. El etanol es una sustanciaanalgsica, desinfectante y alteradora de la conciencia, y puede ayudar a preservar e incrementar elvalor nutritivo de los alimentos. La fermentacin, por tanto, ha jugado un papel clave en eldesarrollo cultural y tecnolgico de la humanidad. En Mesoamerica, los cdices y las fuentes de lapoca colonial describen una variedad de bebidas fermentadas producidas antes del contacto con

los europeos. Las bebidas destiladas, en contraste, no se han inventado en todas las culturas, y suproduccin en la Mesoamrica pre-Hispnica permance controversial. En este trabajo probamos lahiptesis de Needham et al. (1980) de que las vasijas Capacha tipo bule y trdas descritas porKelly (1974) para el Formativo Temprano (15001000 antes de Cristo [A.C.]) en el estado deColima, en el occidente de Mxico, pudieron haber sido usadas para producir bebidas destiladas.Los experimentos, usando rplicas de vasijas, tcnicas y materiales (incluyendo el fermento deagave) disponibles en la regin durante ese periodo, resultaron exitosos para producir destiladosconteniendo etanol. Proponemos el posibleorigen y desarrollode unDestilador Mesoamericanotipo Capacha a partir de las ollas frijoleras o de las ollas vaporeras que se usaban en ese perodo,y discutimos la possible produccin de bebidas destiladas como parte del sistema agrcola ycultural. Las dimensiones promedio de las vasijas tipo bule y trdas reportadas, su contextoarqueolgico, y los rendimientos de etanol obtenidos experimentalmente con las rplicas,sugieren que, si se usaron como destiladores, lo fueron para elaborar un producto suntuario connes ceremoniales, con alta relevancia social y cultural.

1 Received 12 March 2009; accepted 10 November2009; published online___________.

Economic Botany, XX(X), 2009, pp. 114. 2009, by The New York Botanical Garden Press, Bronx, NY 10458-5126 U.S.A.


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Key Words: Agave, Capacha, Chinese and Mongol-type stills, distillation, early formative,gourd-shaped vessels, Mesoamerica, stirrup vessels, Western Mexico.

IntroductionProduction and use of fermented alcoholic

beverages is almost universal among ancient humansocieties, which discovered how to make them fromsugar sources available in their local habitats.Ethanol can function as an analgesic, disinfectant,and mind-altering substance. Additionally, fermen-tation helps to preserve and enhance the nutritionalvalue of food and beverages. Because of these

properties, fermented beverages have played a vitalrole in human cultural and technological develop-ment, contributing to the advancement and inten-sication of agriculture and food-processingtechniques. The oldest fermented beverage has beendocumented for China at about 7,000 years BCE(McGovern et al.2004).

In Mesoamerica, pre-European contact codicesand Spanish colonial sources document a variety offermented beverages produced before contact usingdifferent portions of native plant species: Agavespp.

in

orescence sap and

heads

(stems with attachedleaf bases), corn grain and stalks (Zea mays L.),cactus fruit (Opuntia spp., Stenocereus sp.), hogplum fruits (Spondiasspp.), mesquite fruits (Prosopisspp.), and balch bark (Lonchocarpus longistylisPittier), among others (Bruman 1940; Godoy etal.2003; Gonalves de Lima1986).

In western Mesoamerica, aboriginal fermentedalcoholic drinks were derived mainly from agavesand hog plum (Bruman 1940, 2000). Archaeo-logical evidence clearly indicates the importanceof agaves as food for Mesoamerican peoples,probably since 8750350 BCE (Flannery1986;Smith 1986). Their cultural relevance in ancient

western Mexico as food, ber, and fermentedbeverage is documented since at least the LateFormative (300 BCE to CE 100) (Benz et al.2006;Butterwick2000; Schndube2000; Valdez2000;Zizumbo-Villarreal et al. 2009a). The ethnohis-toric data demonstrate the continued economicand cultural signicance of agaves and, at present,the production of agave spirits (known as mezcals,the most famous being tequila) is highly relevant in

western Mexico (Colunga-GarcaMarn andZizumbo-Villarreal2007).

Unlike fermented beverages, distilled beverageswere not invented in all cultures. Distilling

requires a technique for separating ethanol fromwater by exploiting ethanols lower boiling point(78.4C) or melting point (114.3C). Thisallows production of beverages with an alcoholcontent greater than 15%, the natural limit offermented beverages. The techniques that takeadvantage of ethanols lower boiling point involvefour basic steps: (1) ferment production, using anatural sugar or starch source easily converted (e.g.,by cooking) to a sugar; (2) ethanol evaporation,

accomplished by boiling the ferment itself or boilingwater to allow the steam to pass through afermented mash; (3) ethanol condensation, allow-ing the ethanol vapors to contact a cold surface,usually a recipient cooled with water changedfrequently or continuously (because ethanol has alower boiling point, its vapor condenses before

water vapor); and (4) ethanol collection.The invention and development of spirits

distillation have been comprehensively studiedin China and the Middle East. After examining

the available evidence, Huang (2000) proposedthat distillation in China was probably rstattained during the Eastern Han period (CE25220 ). In the Middle East, wine distillationand alcohol isolation are clearly described by the8th and 9th centuries (al-Hassan2002).

The presence of distilled beverages in Mesoamer-ica before European contact in 1521 is controver-sial. In the late 19th century, Bourke (1893) andLumholtz (1902) suggested that distillation haddeveloped before contact based on their ndingsthat several cultures in western Mexico (Coras,Huichols, Nahuatls in Jalisco state, and Pur-pechas) produced agave spirits using a very simplestill, clearly different from the Arab-type, intro-duced by the Spanish in the 16th Century.Bruman (1944) disagreed and proposed that thesesimple stills were derivatives of those introduced byFilipinos to the Colima region in the late 16thcentury for making coconut (Cocos nucifera L.)spirits. He based his proposal on their similarity toEast Asian stills described by Feliciano (1926) andregional use of the Tagalog-origin word tuba(the

Filipino term for fermented coconut beverage) torefer to fermented agave juice. Zizumbo-Villarrealand Colunga-GarcaMarn (2008) provided sup-plemental evidence supporting Brumans proposal.

ECONOMIC BOTANY [VOL


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Needham et al. (1980:109) and Needham andLu (1985:5059) seconded the theory thatdistillation in Mesoamerica may have originatedbefore European contact. Their proposal was

based on the similarity between the gourd andstirrup vessels which characterize the Capachaphase of the Early Formative period (15001000BCE) in Colima state (western Mexico) asdescribed by Kelly (1974, 1980) and potterysteamers they postulate as predecessors to Chinesestills (Mongol and Chinese type). In East Asia,Chinese pottery steamers are found in thearchaeological record beginning in Neolithictimes and were characteristic cooking utensils inthe Shang and Zhou periods (1600221 BCE).

These authors observe that if a small catch bowl(recipient) were set on the grating of a Chinesesteamer or in the center of the upper body of aCapacha period vessel, and a bowl of cold water(i.e., condenser) placed over the mouth of eithervessel type, it mimics the Mongol-type stillarrangement. They hypothesize that this was veryprobably the origin of the Chinese still, whichthey support by the fact that the perennialChinese term for distillation is chng liu, i.e.,steaming (Needham et al. 1980:81, 96, 97,

109; Needham and Lu1985:50

59).Kelly (1974, 1980) described the gourd pot(bule) as a vessel with a central constrictionresembling a Lagenaria siceraria (Molina) Standl.fruit, the origin of its common name. Shedescribed the stirrup pot as a compound vesselconnected by two (bid) or three tubes (trid)

with a stirrup-shaped mouth. Gourd pots aremore characteristic of the Capacha phase, andbid vessels the least common. Both gourd andstirrup pots are recorded as offerings in simpleburials grouped in cemeteries, in association withhemispheric bowls (called tecomatesdue to theirsimilarity to traditional bowls made with gourdsorCrescentia cujeteL. fruits), miniature cups, andsingle-body pots (ollas).

Commonly known in the region as bean pots,these single-body pots are the simplest of thevessels in these assemblages and the only form stillused in the region. As their name indicates, theyare used to cook beans (Phaseolus vulgarisL.) in

water. While the beans are boiling at a lowtemperature in the pot, a clay bowl (similar to a

tecomate) or a smaller pot containing water isplaced on top of the main pot. In what is referredto as the water covermethod, probably in usesince at least the Early Formative (Mountjoy

2006), the water inside the covering vessel warms,is poured into the main pot, and then the smallervessel lled again with fresh water.

The present study objective was to test the

hypothesis of Needham et al. (1980:109) andNeedham and Lu (1985:5057) that Capachagourd and trid vessels described by Kelly (1974,1980) for the Early Formative period (15001000 BCE) in Colima (western Mexico) could beused to produce distilled beverages. Employingthe elements and techniques most probablyavailable during this period, including agaveferment, we successfully produced an ethanol-containing liquid. We discuss the possible originand evolution of the Capacha-type Mesoamer-

ican still from bean pots or from steamer pots,also used in that time, within the context of theprevailing agricultural and cultural system. Basedon average reported gourd or trid vessel sizes,their archaeological context, and the ethanolyields produced with replicas in this study, it isprobable that, if used as stills, they were used toproduce a prestigious product for ceremonialpurposes with high social and cultural relevance.

Methodology

ASSEMBLY OFEXPERIMENTAL CAPACHA-TYPEMESOAMERICANSTILLS

To test the hypothesis that the vessel typesdescribed above could have been used to distillethanol, replicas of original trid and gourd-shaped vessels were made based on specimens ondisplay in the National Museum of Anthropologyand History (MNA) in Mexico City (Vela2005:64) and the Museum of Colima RegionalHistory (MCRH) (Fig. 1). Four still assemblies

were used in the experiments (Fig.2): trid andgourd-shaped stills with ceramic condensers andrecipients (TSC and GSC), and trid and gourd-shaped stills with gourd (L. siceraria) condensersand recipients (TSG and GSG). The ceramiccondensers and recipients were replicas based on ahemispheric bowl (tecomate) described by Kelly(1980:59, Fig. 12d) and a miniature cup shownin Townsend (2000:133). Gourd fruit pericarp isa material used for container production inMesoamerica for thousands of years (Erickson etal.2005). Distillate recipients were placed in the

upper reservoir of the trid vessels, and held inplace with agave ber in the gourd-shaped vessels(Fig. 2). Condensers were sealed with clay toprevent vapor leaks.

ZIZUMBO-VILLARREAL ET AL: DISTILLATION IN WESTERN MESOAMERICA2009]


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All ceramic replicas were made with clayfrom the foothills surrounding the Valley ofColima. Pieces were red at low temperaturesin an open-air wood oven. They were alsopretreated to prevent liquids from underminingthe matrix. This pretreatment consisted of atraditional system in which clay vessels areboiled slowly for an hour in nijayote, theresidual water produced during the traditionalnixtamalprocess of cooking corn grain in a lime

and water solution before grinding into a doughto make tortillas. Processing of corn by thismethod in Mesoamerica dates to at least 15001200 BCE (Coe1994).

SIMULATION OFANCIENT DISTILLATION METHOD

Under the assumption that the traditionalmethod currently used to cook beans in westernMexico has been in use at least since the appearanceof gourd and trid vessels during the Capachaperiod in this region, we used a procedure similar tothat for cooking beans for the distillation experi-ment, and, as a reference, we cooked 0.5 kg of thelocal Flor de Mayobean variety in 1 L of water in

a bean-pot replica at the same time the experimentalstills were being tested.The still assemblies were prepared by lling

each with 1 L of agave ferment (locally known as

Fig. 1. (A) Original trid and (B) gourd-shaped vessels from the Capacha cultural phase (15001000 BCE) ofColima, Mexico, replicated for the experiments. National Museum of Anthropology and History, Mexico City(Vela2005:64) and Museum of Colima Regional History. (A and B) Replicated vessels (31 cm tall x 16 cm wideand 34 cm high x 20 cm wide).



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tuba), a raw material very probably availableduring the Capacha phase. Ferment was preparedby the master traditional mezcal producer Mac-ario Partida from Zapotitln, Jalisco state (seeColunga-GarcaMarn and Zizumbo-Villarreal2007). The bean pot was a replica of one ondisplay in the Caxitln Archaeological Museum(CAM), and the top bowl was a clay dish or abowl of gourd fruit pericarp (Figs. 3 and4). The

water in the bean pot and ferment in the stillassemblies were heated over a stone re pit withwood as fuel (Fig. 4). We were measuring thewater temperature in the bean pot, and when it

began to evaporate (approximately 75C to 80C),heating temperature was lowered for all the vesselsto maintain evaporation constant. One liter of fresh

water was placed in the still condensers and in thebean-pot top bowl. When top bowl water temper-ature surpassed 40C, it was poured into the beanpot and replaced with water at 20C. Water in thecondensers was kept at less than 27C by replace-ment with water at 20C.

Traditional cooking time for beans in ceramicbean pots is approximately two hours, which iswhen the distillation process was stopped. Thedistillates were then collected and taken to the

Fig. 2. Assembling of the four experimental Capacha-type Mesoamerican stillsusing replicas of trid (TS) andgourd-shape (GS) vessels from the Capacha cultural phase (15001000 BCE) of Colima, Mexico. (TSC and GSC)using ceramic condensers and recipients that are replicas of an hemispheric bowl described by Kelly (1980:59, Fig. 12d)and a miniature cup shown in Townsend (2000:133). (TSG and GSG) using condensers and recipients made withgourd (L. siceraria) fruit pericarp. Distillate recipients were placed in the upper reservoir of the trid vessels, and heldin place with agave ber in the gourd-shaped vessels. All condensers were sealed with clay to prevent vapor leaks.



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laboratory to measure distillate yield (mL/L) andethanol concentration (g/L and % [v/v]). Theexperiments were done from 18 to 20 Septemberand 3 to 9 December 2008, with the assistance of

Margarita Nava (65 years old), an expert intraditional bean cooking methods, and the mastermezcal producers Apolinar Partida (85), MacarioPartida (68), and Miguel Partida (28).

Fig. 3. (A) Original bean pot from the Capacha cultural phase (15001000 BCE) of Colima, Mexico,replicated for the experiments. Caxitln Archaeological Museum, Colima. (B) Replicate pot (14.5 cm tall x 18 cm

wide x 24.5 cm mouth).

Fig. 4. Simulation of ancient distillation method using the trid and gourd-shaped experimental stills. (A)Building a stone repit using burning wood. (B) Using ceramic accessories. (C) Using gourd ( L. siceraria) acces-sories. (D) Scoring of temperatures in the bean pot as a reference.



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DISTILLATION UNDERCONTROLLEDHEATINGCONDITIONS

Wood res produce extremely variable heating

conditions. To control for this variability in thesimulation of traditional distillation methods, werepeated the experiments using the same materialsand procedures, but using a gas stove as heatsource. Five replicates were done for each of thefour still assemblies. Distillate yield (mL/L) andethanol concentration (g/L and % [v/v]) weremeasured. Ethanol production efciency wascalculated as the amount of ethanol obtained in g/Lof ferment during the 2-hour distillation period.

DISTILLATEETHANOLCONTENTEthanol concentration was measured using the

potassium dichromate method (Williams and Reese1950), which chemically quanties ethanol bycomplete oxidation with potassium dichromate inthe presence of sulfuric acid to produce acetic acidand the reduced chromic product Cr2O7

2

(Cceres-Farfn et al. 2008). The calibrationcurves (ethanol concentration/absorbance) werecalculated in a range of 0.22.0 g/L withanhydrous absolute ethylic alcohol. Readings to

generate the curves and evaluate the samples weretaken using a spectrophotometer (Beckman ModelDU65) at 550 nm. A simple linear model (y = mx)

was applied with the REG procedure in the SAS

statistical software (SAS 1992) and produced avalue of m = 18.85 (R2 = 0.997, p=0.001).Ethanol production was also calculated as apercentage (v/v) of ethanol based on the densityof the anhydrous ethylic alcohol (0.79 g/mL).

VESSELSIZE ANDFERMENTCAPACITYTo estimate mean spirit production potential

for the studied vessels, height, width, and mouthdiameter were estimated for the seven trid andten gourd vessels reported by Kelly (1980).Measurements were also taken of 20 gourd vesselson display in regional museums: the MCRH(Fig.5), the State Capitol Museum (SCM), andthe CAM (Fig.6).

STATISTICALANALYSISComparisons between the four still assemblies

in terms of distillate yield, ethanol concentration,and distillation efciency were done with a one-

way ANOVA and a Tukeys means separation

Fig. 5. Gourd-shaped vessels from the Capacha cultural phase (15001000 BCE) of Colima, Mexico ondisplay in the Museum of Colima Regional History.



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test ( = 0.05). A comparison among the tridand gourd vessel dimensions reported by Kelly(1980) and those in the Colima museums was

done with the GLM procedure and a Tukeysmeans separation test ( = 0.05). All statisticalanalyses were run using the SAS program (1992).

ResultsSIMULATION OFANCIENTDISTILLATION

CONDITIONSAfter two hours at low heat, the GSC produced

72 mL distillate with an ethanol concentration of162.1 g/L (20.5% v/v); the GSG produced47 mL with a concentration of 202.2 g/L

(35.5% v/v); the TSC produced 112 mL with aconcentration of 93.9 g/L (12% v/v); and theTSG produced 44 mL with a concentration of237 g/L (32% v/v).

DISTILLATION UNDERCONTROLLEDHEATINGCONDITIONS

Average distillate yield in the 20 replicates was49.5 mL/L (range: 1685 mL/L), with an averageethanol concentration of 160.3 g/L (range: 93.9255.4 g/L), 20.5 % v/v (range: 1232 %), and an

average efciency of 7.8 g ethanol/liter ferment/2 h (range: 2.917.1). No differences wereobserved between the four still assemblies forthese variables under these conditions (Table1).

VESSELDIMENSIONSThe gourd vessels reported by Kelly (1980) did

not have signi

cant differences from those dis-played in the regional museums, and both hadsignicantly larger height, width, and mouthdiameter than the trid vessel (Table2).

DiscussionThe distillate volumes and ethanol concen-

trations produced experimentally with thegourd and trid vessels, when assembledfollowing the Mongol-type still arrangement,conrm that distillation is possible with thesevessels , as predicted by Needham et a l.(1980:109) and Needham and Lu (1985:5059). All the materials and procedures used in theexperiments were, or could have been, contem-poraneous to the Capacha vessels, suggesting thereal possibility that distillation occurred in the

Valley of Colima region in the Early Formative(15001000 BCE).

General average ethanol content (20.5 % v/v)was within the range of distilled beverages, i.e.,> 15%, the natural limit for fermented beverages,showing that the procedure was worth the effort,

especially considering that this is a rst distil-lation, and a second one could increase theethanol content. The 12% alcohol contentobserved here as the lesser value is higher than

Fig. 6. Gourd-shaped vessels from the Capacha cultural phase (15001000 BCE) of Colima, Mexico ondisplay in the State Capitol Museum (1116) and the Caxitln Archaeological Museum (1720).



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the 9% distillate reported by Huang (2000:208)for two experiments done with a bronze-steamerstill from a Chin period tomb (CE 11151234 )in Hopei province, China.

The distillation process tested was effective atproducing ethanol from agave ferment. Use ofagave ferments for distillation during the EarlyFormative is plausible because ceramic represen-tations in the archaeological record from the

Valley of Colima and nearby areas, in conjunc-tion with ethnohistoric evidence, suggest theceremonial use of alcoholic agave beverages madefrom agave head juice (Butterwick 2000:107).Representations of miniature cups for drinkingceremonial beverages (see Townsend 2000:132)

imply the use of distilled beverages. Ethnohistoricsources from the Early Colonial period (CE15501580) include references to indigenouspeoples in the area around the Colima volcanoesusing agaves to produce wine(Alcalde-de Rueda1580:158; Dvila-Quinez 1580:141; de

Agero1579:69). The Spanish word vino(wine)can be used to refer to a distilled beverage, andthe term vino-mezcal (mezcal wine) has been

widely used for agave spirits in western Mexicosince at least the early 17th century, when de

Arregui (1621) described them as

clearer thanwater and stronger than aguardiente. Spanishchroniclers also used the term vino de cocos(coconut wine) to refer to coconut spirits (Tello16321636; Zizumbo-Villarreal 1996). Bothcorn and hog plum have been used to make veryculturally signicant fermented beverages in west-ern Mexico and therefore constitute other possi-ble ferment sources (Bruman1940,2000).

The regional relevance of the traditional beancooking method makes it a plausible analogue fordesigning an ancient distillation technique. Beanshave been a primary protein source in Mesoa-merica for millennia (Gepts 1988), and westernMexico is proposed as the putative center of beandomestication in Mesoamerica (Kwak et al.2009). The water cover method was probablya key cooking procedure among ancient culturessince it effectively eliminates beans high cyano-genic content, and therefore water cover pottechnology may have played a key role in thedomestication process as a selective instrument.In addition, cooking utensils such as the bean pot

can be considered as proto-stills because waterevaporation and vapor condensation occur inter-nally due to the cooling function of the water inthe bowl (Needham et al. 1980:8081).TA

BLE

1.M

EAN,

STANDARDDEVIATION,AND

CVOFTHEDISTILLATEYIELD(DY,

MLDISTILLATIONPRODUCT/LOFFERMENT),ETHANOLCONCENTRATIO

N(EC,G/L),

PERCENTAG

EOFETHANOL(EP,

%V/V),AND

ETHANOLPRODUCTIONEFFICIENCY(EPE,GRAMSOFETHANOL/LITEROFFERMENT/2HOURS)OBTAINEDWITHTHEFOUR

EXPERIMEN

TALCAPACHA-TYPEMESOAMERICA

NSTILLSASSEMBLEDWITHREPLICASOFTRIFID(TS)ANDGOURD-SHAPED(GS)VESSELSFROM

THECAPACHACULTURAL

PHASE(150

01000BCE)OFCOLIMA,

MEXIC

O.

TSCANDGSCUSINGCERAMIC

CONDENSERSANDRECIPIENTS.TSG

ANDGSGUSINGCONDENSERSAN

DRECIPIENTS

MADEWITHGOURD(L.SICERARIA)FRUITPERICARP.

Capacha-TypeStill

n

DY

CV

EC

CV

EP

CV

EPE

CV

mL/L

g/L

%v/v

g/L/2h

Mean

Mean

Mean

Mean

TSC

5

34.422.2

64.7

Aa

163.123.2

14.2

A

20.12.9

14.2

A

5.22.5

48.8

A

GSC

5

43.821.9

49.9

A

171.151.1

29.9

A

22.55.9

26.3

A

7.85.6

71.9

A

TSG

5

56.825

44.7

A

139.833

23.6

A

17.74.2

23.7

A

7.63.3

43.3

A

GSG

5

63.812.9

20.3

A

167.443.9

26.2

A

21.25.6

26.2

A

10.62.8

26.6

A

a

Differentlettersmeanstatisticallysignicantdifferencesp

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156_ECBOT_Destilation_in_western_mesoamerica__before_European_Contact.pdf