Recognition of post-harvest processing of algarrobo (Prosopis spp.) as food from two sites of Northwestern Argentina: an ethnobotanical and experimental approach for desiccated macroremains

CAPPARELLI, A.; LEMA, V.

Archaeological and Anthropological Sciences

Springer Verlag

Lugar: Berlin; Año: 2011 vol. 3 p. 71 - 92

1866-9557

Ethnobotanical and experimental approaches were used to: (a) analyse modern Prosopis (algarrobo) food production at the Hualfin valley (Catamarca Province, Argentina) in order to establish food production and processing patterns; and (b) characterise the qualitativeand quantitative morphological attributes of the food products and residues that may reach the archaeological record as macrobotanical remains. These approaches were applied to the study of archaeobotanical remains from two archaeological sites from the Argentinean Northwest(Huachichocana and Puente del Diablo). It was concluded that the analysis of Prosopis macrobotanical remains potentially allows the identification of intermediate and final products, by-products and residues of different food/ drink preparations. Patay (bread) is the only final product that can be confirmed, but only if the bread itself is recovered. The other algarrobo preparations are jam and beverages and therefore do not leave records. The proportionsof fragmented seeds, seeds with fissured testas and endocarps may indicate the production of unrefined and refined flour. Añapa (beverage) and aloja (alcoholic beverage) residues are characterised mainly by a rolling or folding of the epicarp or testa (also by the loosening of thetesta). Aloja can be distinguished from añapa only if certain processes, such as the use of hot water and the chewing of the pods, were used, which produced diagnostic characteristicssuch as thick black patinas on endocarps or heavily twisted fine threads of epicarp fibres. Arrope (syrup) residues are identified by the presence of closed endocarpswith thin black patinas and twisted ribbons of epicarp. Flour- and aloja-making were recognised from HuachichocanaIII contexts and añapa and flour production at Puente del Diablo.