Theobroma cacao as culinary, purposes. Some mixtures included maize, chili, vanilla ("Vanilla planifolia"), and honey. Archaeological evidence for use of cacao, while relatively sparse, has come from the recovery of whole cacao beans at Uaxactun, Guatemala and from the preservation of wood fragments of the cacao tree at Belize sites including Cuello and Pulltrouser Swamp. In addition, analysis of residues from ceramic vessels has found traces of theobromine and caffeine in early formative vessels from Puerto Escondido, Honduras (1100–900 BC) and in middle formative vessels from Colha, Belize (600–400 BC) using similar techniques to those used to extract chocolate residues from four
Theobroma cacao these challenges. Breeders rely on the genetic diversity conserved in field genebanks to create new varieties, because cacao has recalcitrant seeds that cannot be stored in a conventional genebank. In an effort to improve the diversity available to breeders, and ensure the future of the field genebanks, experts have drawn up A Global Strategy for the Conservation and Use of Cacao Genetic Resources, as the Foundation for a Sustainable Cocoa Economy. The strategy has been adopted by the cacao producers and their clients, and seeks to improve the characterization of cacao diversity, the sustainability and diversity of the cacao collections,