Peru Celebrates 20 Years of Super-Cuy: Genetically Modified Guinea Pigs Boost Andean Diet
Peru on Thursday celebrated two decades since the creation of a genetically modified breed of guinea pig, a feat that has significantly enhanced the nation’s traditional food staple, The Associated Press reports.
The “Peru” breed, developed at the National Institute of Agrarian Innovation, is characterized by its rapid growth, reaching a weight of 1 kilogram in just 56 days, a stark contrast to the previous 160 days needed for traditional breeds.
“It is a precocious breed,” said Juan Solórzano, a research zootechnician at the institute, amidst thousands of guinea pigs raised for study.
The “Peru” breed has become a game-changer for farmers and consumers alike, ensuring a quicker and more efficient source of protein.
Guinea pigs, known locally as “cuy,” have been a cornerstone of the Andean diet for thousands of years, dating back to the Inca Empire. The rodent is raised throughout the Andes region, including Peru, Bolivia, Ecuador, and Colombia. With over 25 million guinea pigs in Peru alone, the animal holds a special place in the country’s culinary and cultural landscape.
In fact, the second Friday of October is officially declared National Guinea Pig Day in Peru, encouraging its consumption and celebrating its significance.
The tradition of eating guinea pigs has spread beyond the Andes, thanks to internal migration in the 20th century. Now, the “cuy” is a popular dish across the country, enjoyed at sporting events, religious festivals, and even during traditional healing practices.
