Peruvians consume an estimated 65 million guinea pigs each year. It is a dining experience that normally requires two hands to pick scant, sinewy meat from a bony carcass � often with the head staring up from the plate.
But earlier this year, La Molina university started exporting the "Peruvian Breed" � faster-growing, plumper, tastier guinea pigs � to the United States, Japan and several European nations that have large Peruvian immigrant populations.
The 1,000 guinea pigs shipped out weekly � mostly to the United States � each weigh nearly 2-1/2 pounds, said Dr. Lilia Chauca, head researcher of the breeding project.
In comparison, she said, the guinea pigs raised on alfalfa and vegetable peels in nearly every rural Andean household weigh between 10-1/2 ounces to 1-1/2 pounds.
The meat is high in protein and low in fat and cholesterol and has a distinctive flavor, similar to rabbit. Archaeological evidence shows guinea pigs were domesticated in Peru as far back as 2500 B.C., and had deep cultural and religious significance. Guinea pigs are still a common tool of ritual healers, or "curanderos," who use the animals to diagnose illnesses.
http://seattletimes.nwsource.com/htm...ineapig20.html
2004-10-21, 02:29 PM
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