Cacao's True Origin: South America, Not Mexico, Study Reveals

A recent study published in *Nature* challenges the long-held belief that cacao originated in Mexico. Archaeogenomic analysis of ceramic residues from pre-Columbian cultures reveals that cacao was widely used in South America, outside its Amazonian origin, as early as 5,000 years ago. Cultural exchange between the Amazon and the Pacific coast facilitated its spread. The study highlights a significant genetic mixing of cacao populations during the mid-Holocene, enabling adaptation to diverse environments. This understanding is crucial for the sustainable management of cacao trees, especially as farmers face challenges from climate change and disease.