Quantitative features of intermediate products and residues derived from the Algarro- bo as a food (Prosopis flexuosa and P. chilensis, Fabaceae): experimental approach applied to dehydrated macroremains

Abstract

Experimental approach was used to characterize quantitative macromorphological attributes of intermediate and final food products and residues that might have reached the archaeological record as macrobotanical remains of Prosopi chilensis and P. flexuosa (white and black "Algarrobo" respectively). General morphology of beans and seeds of these species are provided. Unrefined and refined flour, añapa, aloja and arrope were elaborated following traditional techniques registered by the author along the Hualfín Valley, Catamarca Province, Argentina, during previous works. It was concluded that quantitative analysis of macrobotanical remains of Prosopi, togethe with qualitative features, allowed the identification of different stages in the preparation and processing of Algarrobo. Distinguishing between black and white algarroba is essential to interpret Prosopi macroremain. The proportion of different categories of seeds and endocarps may help to distinguish the production of unrefined and refined flour. The last one may indicate the elaboration of patay, ulpo or aloja. Añapa and aloja
residues are characterized mainly by rolled, folded or loosening of testa seed and their quantities are diminished or increased with respect to the initial amount of flour used depending on entire or fragmented seeds are being considered. The arrope residues are identified by the presence of closed endocarps, which are fully recovered after processing in their totality, and large pieces of epicarp. Except for the arrope residues, the majority of the Prosopis archaeological assemblage is considered to represent a very low proportion of the ancient processed volume of each dynamic context.