Bangkok, Thailand –
A recent observation in Thailand has provided a remarkable, and frankly quite comical, glimpse into the surprisingly complex behaviors of pen-tailed tree shrews, revealing a startling fondness for fermented foods and, quite frankly, a remarkably tipsy state. Researchers from the University of Helsinki are buzzing with excitement after documenting a single tree shrew face-planting into a pile of sticky rice – a rice left to ferment after being used in traditional Thai cooking. The incident, captured on camera and quickly going viral, has sparked widespread amusement and a serious scientific investigation into the shrews’ unusual cravings.
The initial footage, showing the small, nocturnal creature tumbling headfirst into the sticky, aromatic heap, quickly spread across social media, generating millions of views and a wave of online speculation. According to initial reports, the tree shrew, *Petauro petaurus*, a species notoriously difficult to track and study, had gorged itself on the fermented sticky rice, likely due to the sugars and yeasts produced during the fermentation process. The result was a distinctly slurred and disoriented state, culminating in the unfortunate – and undeniably adorable – face-plant.
“We’ve been studying these shrews for years, and their incredibly difficult tracking has always been a challenge,” explained Dr. Elias Karlsson, lead researcher on the project at the University of Helsinki. “This observation provides an unprecedented opportunity to understand their foraging habits and, quite frankly, their surprising susceptibility to alcohol-like compounds. It’s a behavioral anomaly we hadn’t anticipated.”
More Than Just a Cute Moment
The discovery is generating significant interest within the scientific community, prompting discussions beyond the initial amusement. *Drinks Intel*, a publication focused on the beverage industry, has suggested that this incident could pave the way for a new field of research – examining alcohol consumption patterns in mammals. While the prospect of tiny tree shrews enjoying tequila shots is admittedly humorous, the underlying science is potentially groundbreaking. Researchers are now exploring the fundamental drivers behind the shrews’ attraction to fermented foods, questioning whether similar behaviors exist in other species.
“The fermentation process naturally produces ethanol, a key component of alcoholic beverages,” Dr. Karlsson elaborated during a recent press briefing. “But it’s not just about the ethanol itself. The sugars produced during fermentation, which are incredibly attractive to many animals, are the primary draw for the shrews. We believe the tree shrew was responding to this naturally occurring ethanol, driven by its instinct to consume sweet substances. It’s a fascinating example of how animals are not always as simple as we might assume. Their sensory systems may be more attuned to subtle changes in sweetness and aroma than we previously understood.”
Further research is focusing on the physiological mechanisms involved. Scientists are analyzing the shrews’ blood alcohol levels (using non-invasive methods, of course) and examining the composition of their digestive systems to understand how they process fermented foods. They’re also investigating whether the shrews possess a genetic predisposition to respond to ethanol.
The Players & The Pour:
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Researchers:
University of Helsinki Team
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Subject:
Pen-Tailed Tree Shrew (*Petauro petaurus*) – a nocturnal marsupial native to eastern Australia and New Guinea.
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Beverage:
Fermented Sticky Rice (resulting from traditional Thai cooking; typically rice cooked in coconut milk and spices, left to ferment for several days).
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Source:
[https://www.discoverwildlife.com/animal-facts/mammals/pen-tailed-tree-shrew-drunk](https://www.discoverwildlife.com/animal-facts/mammals/pen-tailed-tree-shrew-drunk)
The incident serves as a lighthearted reminder that even the smallest creatures have complex instincts and potential vulnerabilities. Dr. Karlsson added, “This isn’t just about a drunk tree shrew. It’s about understanding the evolutionary pressures that shape animal behavior. Why are these shrews drawn to fermentation? Is it an adaptation to a food source? Is it simply a matter of sensory preference?”
As one observer commented, “It just goes to show you – even the smallest creatures have a weakness. And apparently, that weakness is fermented sticky rice.” The research team anticipates that the study of this seemingly accidental discovery will yield valuable insights into animal behavior, sensory perception, and the complex interplay between instinct and environment. The future research is expected to unveil new information about how these unique animals navigate the world through their senses and, perhaps, demonstrate a surprising fondness for a little bit of fermented fun.
Source: https://www.discoverwildlife.com/animal-facts/mammals/pen-tailed-tree-shrew-drunk
