Fermentation began at least as early as 7000-6600 BCE.
While the exact origins of fermentation are difficult to pinpoint, archaeological evidence indicates that humans were intentionally controlling fermentation processes for beverage production by at least the Neolithic period. Specifically, the discovery of a fermented alcoholic beverage composed of fruit, honey, and rice in Neolithic China provides the strongest evidence for this early date. This discovery implies that the understanding and application of fermentation techniques predate written history.
The practice of fermentation likely arose out of the observation of naturally occurring processes. Spontaneous fermentation could have resulted in the accidental creation of desirable products like alcoholic beverages, leading to experimentation and refinement of techniques. Over time, different cultures across the globe developed unique methods for fermenting various foods and beverages.
It's important to note that unintentional fermentation likely occurred even earlier. Before humans understood the underlying science, spoilage or transformation of foods may have resulted in accidental fermentation, though this wasn't controlled or deliberately produced. However, the intentional control of fermentation processes for food and beverage production, as evidenced by the Neolithic Chinese example, marks a significant milestone in human history.
