Peru marked a significant milestone as it celebrated two decades since the creation of a genetically modified breed of guinea pigs that are consumed as a delicacy in the South American nation. The unique breed, named “Peru,” was developed in 2004 at the National Institute of Agrarian Innovation, enhancing the traditional Andean cuisine element of guinea pig meat.
Juan Solórzano, a research zootechnician at the institute, highlighted that the “Peru” breed of guinea pigs grows at an accelerated rate, reaching a weight of 1 kilogram in just 56 days, a vast improvement from the previous 160-day timeline. Describing the breed as precocious, Solórzano praised its rapid growth capabilities.
Guinea pigs, locally known as cuy, have been a longstanding part of the diet in Peru, Bolivia, Ecuador, and Colombia, regions where the Inca Empire once flourished. With over 25 million guinea pigs in Peru alone, the rodent holds a special place in the country’s culinary heritage. To promote its consumption, the authorities have even designated the second Friday of October as National Guinea Pig Day.
Incorporating guinea pigs into their diet is a cultural tradition that has transcended generations in Peru. Marina Isabel Briceño, a resident who has indulged in guinea pig delicacies since childhood, shared that the rodent is often served at special events, such as baptisms, as a festive dish. Despite acknowledging their rodent classification, Briceño emphasised that guinea pigs feed on tender corn leaves, giving them a unique and appetising flavour.
The consumption of guinea pigs extends beyond mere sustenance, with the rodent playing a role in ceremonial and healing practices in Peru. As the country continues to honour its culinary history and embrace innovative approaches to traditional dishes, the celebration of the genetically modified guinea pig breed serves as a testament to Peru’s rich cultural tapestry and culinary diversity.