section_path: Agriculture
section_name: Agriculture
paragraph_text: Agriculture
  
  The ancient Maya had diverse and sophisticated methods of food production. It was believed that shifting cultivation (swidden) agriculture provided most of their food, but it is now thought that permanent raised fields, terracing, intensive gardening, forest gardens, and managed fallows were also crucial to supporting the large populations of the Classic period in some areas. Indeed, evidence of these different agricultural systems persist today: raised fields connected by canals can be seen on aerial photographs. Contemporary rainforest species composition has significantly higher abundance of species of economic value to ancient Maya in areas that were densely populated in pre-Columbian times, and pollen records in lake sediments suggest that maize, manioc, sunflower seeds, cotton, and other crops have been cultivated in association with deforestation in Mesoamerica since at least 2500 BC.
  
  The basic staples of the Maya diet were maize, beans, and squashes. These were supplemented with a wide variety of other plants either cultivated in gardens or gathered in the forest. At Joya de Cerén, a volcanic eruption preserved a record of foodstuffs stored in Maya homes, among them were chilies and tomatoes. Cotton seeds were in the process of being ground, perhaps to produce cooking oil. In addition to basic foodstuffs, the Maya also cultivated prestige crops such as cotton, cacao and vanilla. Cacao was especially prized by the elite, who consumed chocolate beverages. Cotton was spun, dyed, and woven into valuable textiles in order to be traded.
  
  The Maya had few domestic animals; dogs were domesticated by 3000 BC, and the Muscovy duck by the Late Postclassic. Ocellated turkeys were unsuitable for domestication, but were rounded up in the wild and penned for fattening. All of these were used as food animals; dogs were additionally used for hunting. It is possible that deer were also penned and fattened.