Fermented food consumption in wild nonhuman primates and its ecological drivers
Amato, Katherine R.; Chaves, Óscar M.; Mallott, Elizabeth K.; Eppley, Timothy M.; Abreu, Filipa; Baden, Andrea L.; Barnett, Adrian A.; Bicca‐Marques, Julio Cesar; Boyle, Sarah A.; Campbell, Christina J.; Chapman, Colin A.; De la Fuente, María Fernanda; Fan, Pengfei; Fashing, Peter J.; Felton, Annika; Fruth, Barbara; Fortes, Vanessa B.; Grueter, Cyril C.; Hohmann, Gottfried; Irwin, Mitchell; Matthews, Jaya K.; Mekonnen, Addisu; Melin, Amanda D.; Morgan, David B.; Ostner, Julia; Nguyen, Nga; Piel, Alex K.; Pinacho‐Guendulain, Braulio; Quintino‐Arêdes, Erika Patricia; Razanaparany, Patrick Tojotanjona; Schiel, Nicola; Sanz, Crickette M.; Schülke, Oliver; Shanee, Sam; Souto, Antonio; Souza‐Alves, João Pedro; Stewart, Fiona; Stewart, Kathrine M.; Stone, Anita; Sun, Binghua; Tecot, Stacey; Valenta, Kim; Vogel, Erin R.; Wich, Serge; Zeng, Yan
Date:
2021-07
Abstract:
Objectives: Although fermented food use is ubiquitous in humans, the ecological and evolutionary factors contributing to its emergence are unclear. Here we investigated the ecological contexts surrounding the consumption of fruits in the late stages of fermentation by wild primates to provide insight into its adaptive function. We hypothesized that climate, socioecological traits, and habitat patch size would influ
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