Natural fermentation predates human history. Since ancient times, humans have exploited the fermentation process. The earliest archaeological evidence of fermentation is 13,000-year-old residues of a beer, with the consistency of gruel, found in a cave near Haifa in Israel. Another early alcoholic drink, made from fruit, rice, and honey, dates from 7000 to 6600 BC, in the Neolithic Chinese village of Jiahu, and winemaking dates from ca. 6000 BC, in Georgia, in the Caucasus area. Seven-thousand-year-old jars containing the remains of wine, now on display at the University of Pennsylvania, were excavated in the Zagros Mountains in Iran. There is strong evidence that people were fermenting alcoholic drinks in Babylon ca. 3000 BC, ancient Egypt ca. 3150 BC, pre-Hispanic Mexico ca. 2000 BC, and Sudan ca. 1500 BC.