Scientists to Measure Fermentation in Ape-Foraged Fruit to Explore Social Drinking Origins

Overview

• A recent BioScience study finds that chimpanzees and gorillas routinely 'scrump' fermented fruit on the forest floor, exposing them to natural ethanol.
• Field observations confirm that orangutans rarely consume ground-foraged fermented fruit, reflecting their less efficient alcohol dehydrogenase enzyme.
• Scientists estimate chimpanzees may ingest significant amounts of alcohol daily by eating around 10 pounds of fruit.
• Genetic analyses trace a mutation about 10 million years ago in the last common ancestor of humans, chimpanzees and gorillas that enhanced ethanol metabolism.
• The next research phase will quantify fruit fermentation levels and examine communal feeding to determine how shared alcohol intake shapes ape social bonds.