The use of fermentation, particularly for beverages, has existed since the Neolithic and has been documented dating from 7000–6600 BCE in Jiahu, China,[16] 5000 BCE in India, Ayurveda mentions many Medicated Wines, 6000 BCE in Georgia,[17] 3150 BCE in ancient Egypt,[18] 3000 BCE in Babylon,[19] 2000 BCE in pre-Hispanic Mexico,[19] and 1500 BC in Sudan.[20] Fermented foods have a religious significance in Judaism and Christianity. The Baltic god Rugutis was worshiped as the agent of fermentation.[21][22]