150 

 particles. For small volumes, the entire contents (minus juices and fine particles) were preserved, 

 while for large volumes, about 25-50% of the contents (up to about 500 ml, minus juices and fine 

 particles) was preserved. Stomach contents were preserved in 15% formalin solution. 



Identification of Stomach Contents 



Stomach contents were identified on-site at X-Hazil Sur. These identifications were based on a 

 visual examination of the washed stomach contents in which the food items were separated by size, 

 shape, color, and plant or animal part. Food items were categorized as fruits or seeds (abbreviated as 

 PS in tables and figures), leaves (L), animal material (AM; e.g., hair, snail shells, or insect antennae), 

 and other (O; e.g., tubers, roots, stems, plastic, rocks, or soil; Appendix M). Two local Maya 

 hunters, each about 45 y old and with extensive hunting, logging, and gardening experience in the area, 

 identified the stomach contents. These men were provided with the local common name of the game 

 animal, the vegetation type of the kill site, and the time of year when the animal was killed. Supported 

 by this information, these individuals studied the sample, identified the food items, and indicated the 

 local common name in Maya for the material. The men were not pressured to make determinations 

 when they were not sure of the identity of the food item. In some cases, the men consulted with other 

 village residents to identify an unknown food item. By using the same two individuals to identify all of 

 the stomach content samples and by allowing these men to consult with others, the consistency of the 

 identifications was enhanced. 



The identification of stomach contents and subsequent measurement by species and food part 

 were based on a complete examination of some specimens and on a partial examination of other 

 specimens. For stomach contents of relatively small volume, the entire contents were examined, while 

 for large volumes, a random subsample of about 50-100 ml was examined. After each food item had 

 been identified, its volimie was measured to within 0.5 ml, and the specific plant or animal part that 

 had been consumed was recorded. Food items that measured < 0.5 ml (e.g., body parts of insects or 



