The story of biotechnology begins not in modern laboratories, but in the earliest settlements of human civilization. Long before the discovery of DNA or the development of genetic engineering, our ancestors were already manipulating living organisms to improve their lives. This ancient biotechnology—encompassing the domestication of plants and animals, fermentation processes, and the use of biological materials for medicine—laid the foundation for all modern biotechnological advances.

What makes these early developments remarkable is that they were achieved through careful observation and trial-and-error experimentation, without any understanding of the underlying biological mechanisms. Ancient peoples didn’t know about microorganisms, genes, or biochemical pathways, yet they successfully harnessed biological processes that we still use today. From the fermentation of beverages in Mesopotamia to the use of moldy bread as antibiotics in ancient Egypt, these discoveries represent humanity’s first steps in the conscious manipulation of living systems for practical benefit.

This chronology traces the major milestones in biotechnology from the dawn of agriculture through the end of the 18th century, revealing how our ancestors’ curiosity and ingenuity created innovations that would feed civilizations, cure diseases, and ultimately transform human society.

A Chronology Of Biotechnology’s Ancient Era

Most of the biotech developments before the year 1800 can be termed as ‘discoveries’ or ‘developments’. If we study all these developments, we can conclude that these inventions were based on common observations about nature.

15,000-11,000 BCE: Dogs become the first domesticated animals as the ice age retreats, marking humanity’s first selective breeding of an animal species [1].
12,000 BCE: Evidence of domesticated dog jawbone found in Iraq, showing smaller jaw and teeth compared to wolves through selective breeding [2].
10,000 BCE: Humans begin fermenting milk from camels, goats, sheep, and cattle in North Africa, creating the first yogurt-like fermented dairy products [3]. Potatoes first cultivated in South America [4].
10,000-8,000 BCE: The Neolithic Revolution begins – wild wheat, barley, peas, and lentils are first domesticated through selective breeding [4].
9,000 BCE: Earliest evidence of beer brewing by Sumerians, discovering fermentation of grains [5].
9,000-8,000 BCE: Wheat is domesticated in southern Turkey [1]. Sheep become the first animals domesticated specifically for food production [2].
8,500 BCE: Goats are domesticated, shortly followed by pigs and cattle for meat and milk production [2]. Millet and rice domesticated in East Asia [4].
8,000 BCE: Evidence of honey harvesting appears in cave paintings in Valencia, Spain – early use of bee products [5].
7,000 BCE: Beer fermentation well-established in Sumeria and Babylonia using yeast [6]. Cat domestication begins in the Near East [2].
6,500 BCE: Cattle domesticated in the Euphrates River region for milk, meat, and labor [1].
6,000 BCE: Wine fermentation discovered in Republic of Georgia – earliest evidence of controlled grape fermentation [7].
5,500 BCE: The world’s oldest known honey (still edible due to antimicrobial properties) dates to this period in Georgia [5]. Horses domesticated in the Eurasian steppes [1].
5,000 BCE: Rice cultivation begins in China. Corn (maize) domestication begins in Mexico through selective breeding of teosinte [4]. Coffee first domesticated in Ethiopian highlands [4].
4,500 BCE: Soybean domesticated in northern China [4].
4,300 BCE: Ancient Egyptians begin systematic beekeeping, becoming the first civilization with organized honey production for food and medicine [5].
4,000 BCE: Egyptians use yeast to bake leavened bread [6]. Evidence of fermented rice wine production in China [3].
3,500 BCE: Wine fermentation documented in Assyria [6]. Commercial honey production well-established in Egypt [5].
3,300 BCE: Ancient Egyptians used fermentation to create cosmetics and perfumes [5].
3,100 BCE: Artificial mummification begins in Egypt, using natron salts and plant resins for biological preservation [8].
c. 3000 BCE: Ancient Egyptians discovered tetracycline-producing bacteria in their beer, providing antibiotic benefits [14].
c. 3000 BCE: Natural fermentation of vegetables (sauerkraut, kimchi predecessors) developed independently worldwide [12].
c. 3000 BCE: Ancient peoples recognized that fermented beverages were safer than water due to antimicrobial properties [12].
3,000 BCE: Silkworm domestication in China for silk production – first insect farming [7]. Horse breeding for specific traits advances transportation and warfare [2].
2,500 BCE: Orange and peach cultivation begins in China through selective breeding [4]. Wine becomes sacred drink in Palestine, showing cultural importance of fermentation [9].
2,400 BCE: Egyptians document using honey for medical purposes – antimicrobial wound treatment [5].
c. 2300 BCE: Cross-breeding of donkeys and horses to produce mules – early genetic manipulation for desired traits [6].
c. 2200 BCE: Beer production in Mesopotamia included adding fruits and oak bark to control fermentation and flavor [13].
2,112-2,004 BCE: Earliest medical prescriptions appear in Sumerian texts, including herbal remedies [10].
2,000 BCE: Chinese medicine documents honey’s use for bacterial infections, arthritis, and wound healing [5]. Ancient Egyptians use wheat and barley germination with urine for pregnancy tests [8].
1,850 BCE: Kahun Papyrus documents birth control methods using honey and acacia (containing natural spermicides) [8].
1,700 BCE: Sumerian “Farmer’s Almanac” shows understanding of crop rotation and leaving fields fallow for soil health [11].
1,600 BCE: Edwin Smith and Ebers Papyri document use of moldy bread and “yeast of sweet beer” as antibiotics [7].
1,550 BCE: The Ebers Papyrus documents honey’s antimicrobial use in medicines and wound care [7].
1,500 BCE: Egyptians systematically use moldy bread for treating infections – early antibiotic use [7]. Ayurveda medical system in India categorizes living things and uses plant-based medicines [10].
1,200-450 BCE: Evidence of animal milk used for infant feeding in Bavaria, showing dairy biotechnology [9].
1,069-1,046 BCE: Babylonian Diagnostic Handbook includes extensive herbal medicine prescriptions [10].
1,000 BCE: Technology of silkworm breeding and rearing thoroughly documented in China [7].
700 CE: The koji process (using molds to saccharify rice) documented in Japan for sake production [3].
600 BCE: Chinese use moldy soybean curds to treat boils and carbuncles – antibiotic application [6]. Ukrainian peasants use moldy cheese for wound treatment [7].
500 BCE: In China, moldy soybean curds widely used as antibiotics to treat infections [6].
400 BCE: Hippocrates uses honey for wounds and infections, recognizing antimicrobial properties [5]. Vinegar (product of fermentation) used medicinally [6]. Greeks use fermented honey-grape mixture (oenomel) for medicinal purposes [5].
100 BCE: Rome has over 250 bakeries using yeast fermentation for leavened bread production [6].
100 CE: First biological insecticide produced in China from chrysanthemum flowers (natural pyrethrin) [6].
500 CE: Mayans cultivate Spirulina algae for food – early algae biotechnology [6].
700 CE: Japanese koji fermentation process refined for various fermented foods and beverages [6].
1000 CE: Distillation techniques allow concentration of fermented alcohol for medicines and preservation [12].
13th century: The Aztecs use Spirulina algae to make nutritious cakes – microalgae as food [6].
14th century: Distillation of alcoholic spirits becomes common. Vinegar manufacture begins in France using bacterial fermentation [6].
1500s: European explorers document indigenous American fermentation practices – pulque, chicha, and other beverages [12].
1663: Robert Hooke first describes cells in cork, laying groundwork for understanding biological structures [6].
1675: Antonie van Leeuwenhoek discovers microorganisms (“animalcules”) by examining dental plaque [6].
1680: Van Leeuwenhoek observes yeast cells under microscope, first visualization of fermentation organisms [3].
1796: Edward Jenner performs first vaccination using cowpox to prevent smallpox – biological immunity [6].

Final Thoughts

The ancient era of biotechnology reveals a profound truth: humanity’s relationship with the biological world has always been one of partnership and innovation. Without understanding the science behind their actions, our ancestors successfully domesticated crops and animals, mastered fermentation, and discovered natural antibiotics—achievements that remain fundamental to modern civilization.

These early biotechnologists were keen observers of nature who transformed their observations into practical applications. They noticed that certain plants produced larger seeds when replanted, that milk left in warm conditions transformed into cheese, and that honey could heal wounds. Through millennia of trial and error, they developed techniques that we now recognize as selective breeding, microbial fermentation, and antimicrobial therapy.

What’s particularly striking is the universality of these discoveries. Fermentation was independently developed across continents, from beer in Mesopotamia to rice wine in China to pulque in Mesoamerica. This parallel evolution suggests that humans everywhere possessed the same drive to improve their condition through biological manipulation.

As we stand at the forefront of modern biotechnology—engineering genes, designing synthetic organisms, and developing precision medicines—we would do well to remember that we are continuing a tradition that stretches back to the dawn of civilization. The curiosity, observation, and experimentation that led ancient peoples to brew the first beer or select the largest wheat seeds are the same qualities driving today’s biotechnological revolution. The tools have changed dramatically, but the human impulse to harness biology for our benefit remains constant, connecting us across millennia to those first biotechnologists who forever changed the trajectory of human history.

Thanks for reading!

References

[1] Timeline of Domestication – Domestication of Plants and Animals – https://domesticationofplantsandanimals.weebly.com/timeline-of-domestication.html

[2] HISTORY OF THE DOMESTICATION OF ANIMALS | Historyworld – https://historyworld.net/history/Domesticationofanimals/240

[3] A Brief History of Fermentation, East and West – https://www.soyinfocenter.com/HSS/fermentation.php

[4] Timeline of The Domestication of Plants and Animals – History in Charts – https://historyincharts.com/timeline-of-the-domestication-of-plants-and-animals/

[5] World’s Oldest Honey – Bee Mission – https://beemission.com/blogs/news/worlds-oldest-honey

[6] History of Biotechnology – https://www.linkedin.com/pulse/history-biotechnology-ramesh-manikondu

[7] The Surprisingly Advanced Medicine of Ancient Egypt | TheCollector – https://www.thecollector.com/ancient-egyptian-medicine/

[8] List of Egyptian inventions and discoveries – Wikipedia – https://en.wikipedia.org/wiki/List_of_Egyptian_inventions_and_discoveries

[9] How Pottery Offers Glimpses Into Ancient Foodways – SAPIENS – https://www.sapiens.org/archaeology/pottery-ancient-food/

[10] History of biology – Wikipedia – https://en.wikipedia.org/wiki/History_of_biology

[11] Agriculture in the Fertile Crescent & Mesopotamia – World History Encyclopedia – https://www.worldhistory.org/article/9/agriculture-in-the-fertile-crescent–mesopotamia/

[12] Fermentation: A History – eatCultured – https://eatcultured.com/blogs/our-awesome-blog/fermentation-a-history

[13] A short history of beer brewing – PMC – https://pmc.ncbi.nlm.nih.gov/articles/PMC9724654/

[14] Modern Antibiotics in Ancient Egyptian Civilization – Vanderbilt – https://www.vumc.org/lacy-lab/adventure-travel-guide-microbial-world/modern-antibiotics-ancient-egyptian-civilization