Making money in Mesoamerica: Currency production and procurement in the Classic Maya financial system

New light on the use of Theobroma cacao by Late Classic Maya

In order to address the distribution of and access to cacao, 54 sherds from Late Classic Period Maya residential and civic contexts around El Pilar (Belize/Guatemala) were tested for the presence of cacao. Positive identification of cacao requires that the technique of laser mass spectrometry detect a significant amount of the key biomarker of theophylline to signify cacao. Results show that cacao was culturally significant and widespread and found in civic and residential units regardless of size and location.

Cacao seeds, Theobroma cacao, provide the basis for a ceremonially important Mesoamerican food. Past efforts to identify cacao in ceramics focused on highly decorative vessel forms associated with elite ceremonial contexts, creating assumptions as to how cacao was distributed and who could access it. This study examines 54 archaeological ceramic sherds from El Pilar (Belize/Guatemala) of Late Classic (600 to 900 CE) residential and civic contexts representing a cross-section of ancient Maya inhabitants. Identification of cacao in ancient sherds has depended on the general presence of theobromine; we used the discrete presence of theophylline, a unique key biomarker for cacao in the region. Analysis was done by grinding off all outside surfaces to reduce contamination, pulverizing the inner clay matrix, extracting absorbed molecules, and concentrating the extractions. In order to obtain especially high selectivity and low limits of detection, our study utilized the technique of resonance-enhanced multiphoton ionization coupled with laser-desorption jet-cooling mass spectrometry. This technique isolates molecules in the cold gas phase where they can be selectively ionized through a resonant two-photon process. Of the sherds analyzed, 30 samples (56%) were found to contain significant amounts of theophylline and thus test positive for cacao. Importantly, cacao is present in all contexts, common to all Maya residents near and far from centers.

Assessing Classic Maya multi-scalar household inequality in southern Belize

Inequality is present to varying degrees in all human societies, pre-modern and contemporary. For archaeological contexts, variation in house size reflects differences in labor investments and serves as a robust means to assess wealth across populations small and large. The Gini coefficient, which measures the degree of concentration in the distribution of units within a population, has been employed as a standardized metric to evaluate the extent of inequality. Here, we employ Gini coefficients to assess wealth inequality at four nested socio-spatial scales-the micro-region, the polity, the district, and the neighborhood-at two medium size, peripheral Classic Maya polities located in southern Belize. We then compare our findings to Gini coefficients for other Classic Maya polities in the Maya heartland and to contemporaneous polities across Mesoamerica. We see the patterning of wealth inequality across the polities as a consequence of variable access to networks of exchange. Different forms of governance played a role in the degree of wealth inequality in Mesoamerica. More autocratic Classic Maya polities, where principals exercised degrees of control over exclusionary exchange networks, maintained high degrees of wealth inequality compared to most other Mesoamerican states, which generally are characterized by more collective forms of governance. We examine how household wealth inequality was reproduced at peripheral Classic Maya polities, and illustrate that economic inequity trickled down to local socio-spatial units in this prehispanic context.

Salt and marine products in the Classic Maya economy from use-wear study of stone tools

Microscopic study of the edges of Late to Terminal Classic Maya (AD 600-900) chert stone tools from the Paynes Creek Salt Works, Belize, indicates most tools were used for cutting fish or meat or working hide, which was unexpected, given the virtual absence of fish or other animal remains at this large salt-production complex. Use-wear study shows that a minority of stone tools have edge-wear from woodworking. Our study suggests that salting fish was a significant activity at the salt works, which corresponds to Roman, Chinese, and other East Asian civilizations, where salt and salted fish were critical components of food storage, trade, and state finance. Based on analogy with modern Maya salt producers at Sacapulas, Guatemala, we provide estimates of the amounts of salt and salted fish produced at the Paynes Creek Salt Works and the implications for the Classic Maya economy. Salt cakes and salted fish were preserved commodities that could be stored and traded in the marketplace.