Ethnobotanical and experimental approaches were used to: (a) analyse modern Prosopis (algarrobo) food production at the Hualfin valley (Catamarca Province, Argentina) in order to establish food production and processing patterns; and (b) characterise the qualitative and quantitative morphological attributes of the food products and residues that may reach the archaeological record as macrobotanical remains. These approaches were applied to the study of archaeobotanical remains from two archaeological sites from the Argentinean Northwest (Huachichocana and Puente del Diablo). It was concluded that the analysis of Prosopis macrobotanical remains potentially allows the identification of intermediate and final products, by-products and residues of different food/ drink preparations. Patay (bread) is the only final product that can be confirmed, but only if the bread itself is recovered. The other algarrobo preparations are jam and beverages and therefore do not leave records. The proportions of fragmented seeds, seeds with fissured testas and endocarps may indicate the production of unrefined and refined flour. Añapa (beverage) and aloja (alcoholic beverage) residues are characterised mainly by a rolling or folding of the epicarp or testa (also by the loosening of the testa). Aloja can be distinguished from añapa only if certain processes, such as the use of hot water and the chewing of the pods, were used, which produced diagnostic characteristics such as thick black patinas on endocarps or heavily twisted fine threads of epicarp fibres. Arrope (syrup) residues are identified by the presence of closed endocarps with thin black patinas and twisted ribbons of epicarp. Flour-and aloja-making were recognised from Huachichocana III contexts and añapa and flour production at Puente del Diablo.

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The aim of this paper is to generate information to assist in the archaeobotanical recognition of post-harvest processing activities related with different enhancement and consumption patterns of quinoa in the Central Andes. Enhancement of the grains involves what local people call "mejorado de los granos". Their main purpose is to reduce as far as possible the presence of saponins, a toxic metabolite, in the grain. Ethnobotanical data were recorded in the village of Villa Candelaria (Southern Bolivian highlands) through the application of standard ethnographic techniques. The types of grain enhancement vary depending on the meal that people want to prepare. We registered three different quinoa enhancements based on intended consumption, (1) as a whole seed, (2) in soups or (3) as pitu (a kind of toasted refined flour). Laboratory analysis aimed at identifying distinctive features of grains in different processing stages, as well as evaluating the effects of charring. For both desiccated and charred remains, quinoa processed for pitu can be distinguished from that for whole seed/soup. As a case study, archaeological grains of the preInka site of Churupata, located 3 km from Villa Candelaria, were interpreted as quinoa prepared for consumption as whole seed/soup.

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It is known from previous studies that qualitative and quantitative morphological attributes of food products and residues may permit the identification of different food processing activities in desiccated algarrobo (Prosopis chilensis and Prosopis flexuosa) remains. Experimental approaches are used here in order to (1) evaluate if those diagnostic features persist even after charring and (2) to use these results as a means of interpreting types of processing from archaeobotanical contexts of the Inka site of El Shincal. Experimentation was made on the basis of traditional practices which were registered during previous ethnobotanical work in the area. Diagnostic patterns of Prosopis flours and patay (bread), as well as of añapa/aloja (fresh and alcoholic beverages, respectively) and arrope (syrup) residues were stipulated for charred remains. In the specific case of El Shincal, specimens derived from flour manufacture (unrefined and refined) and añapa/aloja residues were recognized from different buildings. This must have implied a special organization of the production and the people working on that, in the sense of post-harvest intensification.