 While researchers do not agree on which Mesoamerican culture first domesticated the cacao tree, the use of the fermented bean in a drink seems to have arisen in North America (Mesoamerica—Central America and Mexico).Scientists have been able to confirm its presence in vessels around the world by evaluating the "chemical footprint" detectable in the micro samples of contents that remain.Ceramic vessel with residues from the preparation of chocolate beverages have been found at archaeological sites dating back to the Early Formative (1900–900 BC) period.