A recent study from researchers at UC Berkeley and other institutions has revealed that wild chimpanzees in Uganda and Ivory Coast consume fruits with an alcohol content averaging 0.3% by weight, which is roughly the same as kombucha. This translates to about 14 grams of ethanol for a chimpanzee eating 10 pounds of fruit daily, equivalent to two human cocktails.
The research, challenging to conduct due to environmental conditions, marks the first direct chemical measurement linking fruit ethanol to chimpanzees’ intake. Senior author Robert Dudley proposed the “drunk monkey” hypothesis, suggesting that primates may be evolutionarily inclined to enjoy fermented fruit, enhancing their eating experience.
While it’s unclear whether chimpanzees actively seek out alcoholic fruits or simply prefer their sugars and calories, Dudley argues this behavior has implications for understanding human alcohol consumption. The findings also highlight a similar affinity for fermented fruits in other animals, such as spider monkeys and elephants.
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