The Guinea Pig in the Andean Economy: From Household Animal to Market Commodity - Notes

Introduction

• The guinea pig (Cavia porcellus) has been raised and consumed in the Andean region since pre-Spanish times, holding significant cultural and economic value. The Incas used them for ceremonial purposes, indicating their integration into religious and social practices.

• Mass production of cuys is transforming them into an exchange commodity, driving economic activities and market dynamics within the Andean region.

• The cuy's integral role in the Andean traditional economy has been largely overlooked in academic literature, necessitating further research to understand its full impact.

• Existing literature is sparse, primarily consisting of limited journal articles and one book in Spanish, highlighting a gap in comprehensive studies.

• The high-protein, low-fat content of cuy meat is increasingly recognized, leading to greater acceptance and demand in both local and potentially international markets.

• Scientific breeding programs have greatly improved cuy meat production, enhancing both the size and quality of the animals for consumption.

• Raising, consumption, and exchange of cuys are deeply embedded in the Andean social order, creating vital connections between rural countryside and urban city centers.

• Indigenous populations who preserved the unique cuy germ plasm are gradually losing control over this resource to the expanding capitalist economy, raising concerns about cultural preservation and economic equity.

The Cuy in Traditional Culture and Economy

• Cuys are ubiquitously found throughout the Andes, deeply integrated into daily life and agricultural systems.

• Domestication of cuys may have begun as early as around 5,000 B.C., showcasing a long history of human-animal interaction in the region.

• Domestication likely originated in the altiplano, where wild cuys (Cavia aparea) continue to exist, offering insights into the evolutionary history of domestic cuys.

• Archeological evidence suggests cuys were also raised on the Pacific Coast, indicating widespread distribution and utilization across diverse Andean environments.

• The name "guinea pig" is a misnomer, bearing little relation to the animal's origin or characteristics.

• Possible origins of the name include:

  • Corruption of "Guiana," reflecting early European perceptions of South American origins.

  • Association with the Guinea slave trade, suggesting a historical link, though speculative.

  • Being sold for a guinea (English gold coin), indicating its value as a trade item in European markets.

• Cuys gained popularity as pets in Europe, with Queen Elizabeth I notably contributing to this trend, highlighting their exotic appeal.

• Different names for cuys in various regions reflect local languages and cultural contexts:

  • Aymara: wanku, wankuchi

  • Bolivia: conejo cui, conejo peruano, conejo nativo

  • Southern Colombia: curi, huimbo or huiro

  • Venezuela: acurito

  • Cuba: curiel

  • Peru (Quechua): jaca, aca, sacca (Junin), quwi or qowa (Cuzco)

• Physical Characteristics:

  • Average adult weight: 0.75 kilograms (1.65 pounds).

  • Length: 30 centimeters (a little over a foot).

  • No tail, a distinctive feature.

  • Fur: smooth or coarse, short or long, curly in some varieties, exhibiting diverse coat types.

  • Colors: white, dark brown, gray, or combinations, showing a variety of pigmentation patterns.

• Reproduction:

  • Females can become pregnant at three months old, demonstrating early reproductive maturity.

  • Pregnancy recurs every 65 to 75 days, allowing for frequent breeding cycles.

  • Estrus recurs every 13 to 24 days and lasts 7 to 8 hours, influencing breeding management.

  • Post-parturition estrus is characteristic, enabling rapid re-breeding after birth.

  • Litter size: average of three to four pups, ranging from one to eight, affecting productivity.

  • Although they have only two nipples, female cuys can nurse litters of five to six pups without difficulty because of the high fat content of their milk, reflecting efficient lactation.

  • Lifespan: average three years, can live up to nine years, influencing long-term management strategies.

  • Fecundity: seven females can produce as many as 72 offspring per year, netting a total of more than 35 kilograms (77 pounds) of meat, indicating high reproductive potential.

• In practice, farmers dispose of reproductive mothers after the third litter because:

  • They expand to weights well over 1.2 kilos (2.6 pounds) and consume more feed, reducing economic efficiency.

  • The number of offspring in the fourth litter is usually no larger than that of the second of third litter, and mortality rate is higher for mothers after the third litter, diminishing productivity.

  • Younger mothers sell faster and bring higher prices in the market.

• Adaptability:

  • Adapt well to temperate zones and high mountains, making them suitable for diverse Andean environments.

  • Kept indoors to protect from weather extremes, ensuring survival and productivity.

  • Diet: alfalfa, potato peelings, carrots, grass, fresh corncobs, and grains, utilizing locally available feed resources.

  • Start eating forage or balanced feed a few hours after birth, supporting early growth.

  • Water supply primarily obtained from forage, reducing the need for direct water provision.

• Household Integration:

  • Most families have at least twenty cuys, indicating their widespread adoption.

  • Approximately 90 percent of Andean cuys are produced at the household level, underscoring the importance of small-scale farming.

  • Kitchen is the common place to keep them, believed to need smoke for health and well-being.

  • Cuyeros or jacapukus (cubby-holes or hutches) are constructed to house them.

  • Temperature tolerance: minus seven to twenty-two degrees Centigrade (nineteen to seventy-two degrees Fahrenheit).

  • Altitude range: rain forests to 4,000 meters (more than 13,000 feet) above sea level.

• Families without cuys are often viewed as lazy or poor, reflecting their importance as a symbol of economic status.

• Traditional raising methods date back hundreds of years, rooted in cultural practices and indigenous knowledge.

• Scientific research and promotion of cuy raising are relatively recent developments, aiming to improve productivity and sustainability.

• Governments are actively promoting rational methods due to their nutritional capacity and economic potential, seeking to modernize and enhance cuy production.

Changes in Cuy Raising

• Scientifically bred cuys have been introduced into other countries, extending their reach beyond the Andean region.

• Estimated cuy populations:

  • Peru: Twenty-one million to thirty million, a significant livestock resource.

  • Ecuador: Over ten million, illustrating widespread adoption.

  • Southern Colombia (Nariño): At least half a million, demonstrating regional importance.

  • Bolivia: Well over two million, reflecting their integral role in local economies.

• In 1967, scientists observed that cuys were shrinking due to the selective selling/consuming of larger specimens, leaving smaller ones for reproduction; this insight prompted intervention to preserve genetic diversity and size.

• Researchers addressed this issue by collecting specimens from various departments and initiating a breeding program, enhancing genetic quality.

• By the early 1970s, cuys weighed up to 1.7 kilos (3.75 pounds), showcasing the effectiveness of selective breeding.

• Before scientific breeding, cuys averaged 0.75 kilograms (1.65 pounds), but those emerging from the breeding program weighed close to 2 kilograms (or 4.4 pounds), an increase in size.

• Balanced feed allows a family to produce at least 5.5 kilos (12 pounds) of meat per month without decreasing its flock, ensuring sustainable production.

• Cuys fed with forage only are ready for consumption at fourteen weeks, but with balanced feed, they can be culled at ten weeks, reducing the production cycle.

• The INIAA experimental station plays a crucial role in breed improvement, with branch stations providing new breeds and technical assistance, supporting local farmers.

• Cuy raising is categorized into three levels:

  • Small/family: maximum of 250 reproductive mothers, generating supplemental income.

  • Middle/semi-industrial: 250 to 500 reproductive mothers, a step towards commercialization.

  • Large/industrial: 1000 or more reproductive mothers, focused on mass production.

• Middle- and industrial-level cuy raising is concentrated in specific highland provinces, optimizing resource use.

• Unique methods of raising cuys are being introduced in the highlands of Ecuador to generate cash, promoting economic development.

• The Palmira project, financed by the Belgian Ministry of Foreign Relations, supports rational exploitation of native plants and animals, fostering sustainable practices.

• The project provides materials for building cuy boxes/cages outside the kitchen and exchanges scientifically bred male cuys for traditionally raised ones, enhancing hygiene and genetic diversity.

• The Palmira project's success led to increased flocks and improved cuy quality, demonstrating tangible benefits.

• In Tiocajas, women cooperatively built a two-story brick building for raising cuys, empowering women in agriculture.

• A similar project in Nariño, Colombia, initially focused on dairy production but shifted to cuy raising to strengthen women's position, highlighting adaptability.

• The Asociacion de Productores de Cuy (Asocuy) was organized by women to prevent men from taking over marketing, promoting gender equity.

• Mass raising of cuys is transforming them into a cash commodity, creating economic opportunities.

• Few farmers have flocks larger than two thousand cuys, suggesting room for expansion.

• Auquicuy in Ecuador is a leading example with 5,500 reproductive mothers and a total of 13,000 animals, representing large-scale production.

From Household Animal to Market Commodity

• Cuy raising, exchange, and consumption strongly link the countryside with the city, fostering economic interdependence.

• This link is evident in open livestock marketplaces in highland towns and urban areas, where cuys are traded.

• In cities, merchants transport cuys from the countryside to markets and restaurants, streamlining distribution.

• In Ecuador, live cuys are generally not sold in mercados, but cuy meat is available through:

  • Open fairs, providing local trading venues.

  • Supermarkets, facilitating modern retailing.

  • Direct transactions, promoting farmer-consumer relationships.

• Open fairs support local businesses operated by mestizos and whites, fostering socioeconomic integration.

• The most authentic open fairs are found in the southern part of Ecuador, preserving cultural traditions.

• Buyers often retain the upper hand because peasants need cash to purchase necessities like salt, sugar, noodles, and wax candles, leading to imbalanced transactions.

• Urban buyers exploit the peasants' need for cash by offering low prices.

• Buyers often sell cuys at a different location for about a 25% profit.

• Mestizos and whites may avoid direct contact with peasants, sending servants to buy cuys, reflecting social dynamics.

• Middle-class and upper-middle-class people often buy eviscerated cuy meat at supermarkets, indicating consumer preferences.

• Restaurants and asaderos typically buy cuys at open-air markets or directly from commercial farmers, ensuring supply.

• Auquicuy sells 70 percent of its product live and 30 percent slaughtered to restaurants, balancing sales channels.

• Cuy meat sells for an average of 4.40 per kilo, while live cuys fetch about 3.50 per kilo, showing pricing variations.

• Some customers travel from southern Colombia to purchase cuys from Auquicuy, demonstrating regional demand.

• In 1992, Auquicuy’s monthly production costs for raising 2,000 cuys totaled 3,970. Sales of 1,896 kilos of meat for 4,896 and the sale of manure for 266 resulted in a monthly profit of 1,192, illustrating economic viability.

Conclusion

• The cuy's adaptability is advantageous for commercial raising, reducing management challenges.

• Prepackaged cuy meat could become more available in supermarkets, expanding consumer access.

• Cuy meat has the potential to enter new markets via ethnic restaurants, introducing it to diverse palates.

• The low-fat and high-protein content of cuy meat could appeal to health-conscious consumers, broadening its market.

• Humane attitudes toward cuys as pets may shift with industrial use, raising ethical questions.

• Cuys could increasingly become another industrially controlled and exploited product, necessitating safeguards.

• Economic advantages of cuy raising include:

  • Production costs that total only 28 percent of the selling price when using forage, maximizing profitability.

  • A three-month-old cuy that sold for twice as much as sirloin beef and 46 percent more than chicken in 1993, demonstrating economic competitiveness.

  • Cuy meat having no competing markets at the national level, reducing market pressures.

  • Cuys not competing with humans for food, enhancing sustainability.

• More effective methods than traditional raising are required for increased cuy production.

• The flexibility of Andean culture should be harnessed to integrate rural populations, promoting inclusive economic development.

• Modern and rational cuy production is a plausible strategy for integrative economic development.

• Policymakers should prioritize supporting the exploitation of cuys to benefit Andeans first and foremost, ensuring equitable distribution of economic gains.