Long-tailed macaques select mass of stone tools according to food type

Abstract

Tool selection can affect the success of a tool-based feeding task, and thus toolusing animals should select appropriate tools when processing foods.We performed a field experiment on Piak Nam Yai Island in Laem Son National Park, Thailand, to test whether Burmese long-tailed macaques (Macaca fascicularis aurea) selected stone tools according to food type. We baited the island's shores with stone sets ('tool tests') in an effort to attract macaques to use stones presented in a quasi-experimental design. Tool tests were placed at 344 locations for 126 days over a 2 year period, with each set containing four stones of different mass (categories: X, 40-60 g; S, 90-100 g; M, 150-200 g; and L, 400-1000 g). Tool tests were checked when we could access them. The number of times each tool test was checked varied (1-32), for a total of 1950 checks. We also studied 375 non-experimental stone tools that were found at naturally occurring tool-use sites. Our data were not collected by direct observation, but by inspecting stones after use. We found an association between stone mass and food type. In the tool tests, we found S-stones were chosen most often for attached oysters, and L-stones were chosen most often for unattached foods. L-stones were almost always chosen for larger unattached foods (greater than 3 cm length), while for smaller unattached foods (less than or equal to 3 cm length) selection was less skewed to L-stones and more evenly distributed between the M- and L-stone categories. In the non-experimental study, we found that mass varied significantly across five food categories (range: 16-5166 g). We reveal more detail on macaque stone tool mass than previous studies, showing that macaques select differing stone masses across a variety of tool-processed foods. Our study is the first step in investigating the behavioural and cognitive mechanisms that macaques are using during tool selection. © 2013 The Author(s) Published by the Royal Society. All rights reserved.