Cuy is a traditional dish – a delicacy – in Ecuador.

And yes, cuy are

guinea pigs. In this post, I share my experience visiting a cuy farm
and eating fresh roasted cuy. I also share my thoughts on adapting to
new cultures.

Culture. What’s the first thing you think of when you hear that
word?
Perhaps your first thought is of your culture, whatever that might be.
Or maybe you think of something you saw on the television about
different and exotic locations.

Whatever it might be, every country has its own story and its own
culture. Some are relatively soft which makes it easy to adapt to
them. Others may appear strange to us and difficult for us to adjust to
them. There may be some stark differences between our culture and
the one we may be trying to adapt to – whether that be their music,
people, or food.
In this post, we will talk about one of the culinary features of
Ecuador. The specific delicacy that we had was made for us by a
friend that owns his own business that specializes in this particular
dish.

A Cultural Note: Open Mind

Required
Before I keep telling you this story, I’d like to clear some things up. A
lot of people think of ‘developing’ or ‘third-world’ countries as poor,
filthy, and uneducated. Of course, there are areas that are not beautiful
and polished, but that can be said of anywhere in the world. Every
town, city, and country has it’s poor and unkempt areas. But Ecuador is
wonderful and beautiful.

Some foreigners think that just because someone can’t speak their
language, that somehow makes them unintelligent. This is obviously
not my opinion; I find the idea offensive; after all, we are the ones that
can’t speak the language of the country. If anything, we’re the dumb
ones for not learning their language. We are in their country. We need
to adapt to, and respect, their culture.

We can surely imagine how bad it would feel if someone came to our
country and treated us all like idiots: making fun of our culture,
our food, or the way we talk. And when we don’t understand
something they just yell it louder at us in their language (as if that
would help).
Believe it or not, I have witnessed foreigners doing these things to the
people in Ecuador. So please remember that these people are the same
as us, and have much to teach us about the importance that family and
spirituality should have in our lives.

A cuy is a South American guinea pig. The tiny animal is revered in Ecuador culture
and is utilized in several ways, primarily as a food source. It is also used in
spiritual practices and healing ceremonies, performed on the patient by a healer
or shaman, also known as a yachak.

The healing ceremony generally starts with a smudging, which is a cleansing of the
patient’s aura or energy field with herbs such as sage or sweetgrass. Sometime a
container of water is set nearby to absorb any negative energy.

The shaman will pass the furry rodent rapidly over the torso, head, legs and arms of
the patient. An egg may be used instead and is rolled all over the patient’s body.
Both the cuy and the egg absorb and remove negative energies.

Should you decide to participate in this kind of cleansing ritual, don’t be too
surprised or upset if the shaman thrashes you with the body or tail of the
guinea pig or with a bundle of herbs or plants. This is not meant to be abusive to
either you or the animal.
It is considered an excellent way to remove any unhealthy or toxic
energies that have collected and to balance the aura. The shaman may also blow
cigarette smoke around the patient and spray a fine mist into the patient’s face after
taking a swig of liquor mixed with water from a bottle.

The animal at some point dies (or, some suspect, is asphyxiated by the shaman). The
healer then cuts the animal open or breaks the egg and reads the insides to
diagnose disease, ailments or problems the patient may be experiencing. Then
the appropriate remedy is prescribed.

If after leaving the ritual, reeking of cigarette smoke and alcohol, you feel unsure
about what took place, remember that this is a totally different environment, culture
and hemisphere. These substances have a long history of sacred use, even in
North America.

Having the belief that you will be cleansed or healed along with the intention to heal
and then physically taking part in an ancient ritual is a powerful combination for
healing. People report relief from physical symptoms, negative mental attitudes,
stress and illness.

I've been with people who have chosen to partake in this ritual, but I have never
done so myself. I don't have a problem with the use of an egg for the cleansing, but
I don't want a sweet little animal to die if there is another way. Guinea pigs are too
familiar as cuddly, lovable pets, not as a living sacrifice.

Guinea pigs are also a favored food source in Ecuador. They are sold live at
markets or cooked by street vendors, served in restaurants and prepared in many
different ways.

The cute little rodents sometimes run loose in local homes and are treated like
pets. Others are raised in cages or pens.

It can be disconcerting to foreigners to see the cuddly little furballs scooped up and
then eaten with relish after being broiled, boiled, fricasseed, roasted, fried or made
into soup.

To be treated to a cuy feast is considered quite an honor in Ecuador

culture. This succulent meat is often reserved for special occasions like christenings
and marriages.

At first I balked at eating, well, a pet. Then I gave in and had a bite of one at a
family celebration where we were expected to share a meal. Refusing would have
been considered very impolite.

The meat was a little tough and not that tasty, so I felt no need to ever try it again. A
few years later at a land clearing ceremony, I felt compelled to politely take another
bite--or two--of cuy.

It was absolutely delicious--crispy on the outside, succulent, mouth-watering on the

inside. Now cuyes have moved from the pet category into the desirable food
category.
Guinea pig grows in the central region of Ecuador

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Some people prefer roast, others in locro. There are those who choose them as a mascot. As you choose, you should know that
Azuay , Tungurahua , Chimborazo and Cotopaxi are the main producers of guinea pigs . According to a projection made by the
National Institute of Statistics and Census (INEC) and the results of the Agricultural Census carried out in 2011, it is determined
that in 2016 there were at least 4.9 million guinea pigs in the four provinces. The study also determines that the total production
in the country in that year was 6.6 million. Azuay occupies the first place of production with 1 661 998 guinea pigs last year,
according to the INEC projection. Tungurahua is in second place. A study prepared by the Provincial Council of Tungurahua ,
which manages the Cuy Network in its Agricultural StrategyAt least 1 500 people are dedicated to raising, slaughtering and
commercializing guinea pig. They are part of the Provincial Cuy Consortium. The technicians of the entity estimate that 1 465
912 specimens grow in the large, medium and small sheds in the province. Every month, 36,000 animals are sold as breeding
stock (to start a new family business), slaughtered and vacuum packed. The main consumer markets are Azuay , Pichincha ,
Imbabura , Bolívar and other provinces. It is also sent through third parties to the United States. José Carrillo, technician,
explains that in Tungurahua there are more producers of this animal. However, not all are within the Consortium; In each of the
nine cantons there are 10 associations. Explains that technicians help in training in health, upbringing, diseases, nutrition and
other issues. Around 500 producers were trained and obtained the certificate in specialized producer. The raising and
commercialization of guinea pigs helps to improve the economy of the families, because they deliver directly to the buyer , that
is, the intermediary was left out. At present, a guinea pig of 1 200 kilograms costs USD 6.25 each. The cost of each 100
kilograms of the foot brood is commercialized in USD 1. One of the producers is Tarquino Lara, owner of the Samanga
Experimental Farm and president of the Samanga Centro Alternative Production Association . He works 17 years and brings
together 20 active members. In that time crosses were made with the lines brought from Peru to achieve genetic improvement
to have quality and weight guinea pig. Each of the farms has 1,200 guinea pigs and they expect to reach 2,000. This is a
number for commercialization; at the moment they give guinea pigs to parish governments and other organizations. The
quarterly average is of 1 100 and 1 200 in foot of breeding and 500 weekly for the sale to the market and 200 for delivery to
restaurants. It's profitable for families because we have fixed markets. " One of the Kléver Abril producers, in the sector of the
San José neighborhood in Samanga, north of Ambato. He works for 15 years on his guinea pig project. It has 800 animals and
delivers every 100 days between 100 and 200. The ones with 1200 grams sell at USD 6 each. In addition, delivery through the
Samanga Alternative Association for export to the United States . Mayra Muriel, marketing and marketing facilitator of the
Provincial Council , tells that in 2005 the project began with the integration of guinea pig producer associations. The work was
focused on productive chain. It started with 800 people distributed in the cantons of Mocha, Tisaleo, Píllaro, Cevallos, Ambato
and Patate. The associations support the Provincial Consortium ofCuyes Copracuy , which is a Cooperative of Production and
Commercialization of guinea pigs integrated by 40 partners. This entity buys guinea pigs from 100 permanent suppliers. "What it
does is to look for a market on a national and international scale to market the product." In addition, the associative
commercialization of guinea pig meat on foot, slaughtering and gastronomy is promoted at the Cevallos fairs, where around
16,000 cuyes per week are sold . The main clients of guinea pigs in breeding feet are the institutions that develop projects and
that seek genetic improvement. Cuyes were delivered to Chimborazo , Azuay, Carchi, Imbabura, Cotopaxi. "It has acceptance
because it's an improved line."
Este contenido ha sido publicado originalmente por Revista Líderes en la siguiente dirección:http://www.revistalideres.ec/lideres/cuy-crece-region-central-
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History
The guinea pig was first domesticated as early as 5000 BC for food by tribes in
the Andean region of South America (the present-day southern part
of Colombia, Ecuador, Peru, and Bolivia),[5] some thousands of years after the
domestication of the South American camelids.[6] Statues dating from circa 500 BC to 500
AD that depict guinea pigs have been unearthed in archaeological digs in Peru and
Ecuador.[7] The Moche people of ancient Peru worshipped animals and often depicted the
guinea pig in their art.[8] From about 1200 AD to the Spanish conquest in 1532, selective
breeding resulted in many varieties of domestic guinea pigs, which form the basis for some
of the modern domestic breeds.[9] They continue to be a food source in the region; many
households in the Andean highlands raise the animal, which subsists on the family's
vegetable scraps.[10] Folklore traditions involving guinea pigs are numerous; they are
exchanged as gifts, used in customary social and religious ceremonies, and frequently
referenced in spoken metaphors.[11] They also play a role in traditional healing rituals by folk
doctors, or curanderos, who use the animals to diagnose diseases such
as jaundice, rheumatism, arthritis, and typhus.[12] They are rubbed against the bodies of the
sick, and are seen as a supernatural medium.[13] Black guinea pigs are considered
especially useful for diagnoses.[14] The animal also may be cut open and its entrails
examined to determine whether the cure was effective.[15] These methods are widely
accepted in many parts of the Andes, where Western medicine is either unavailable or
distrusted.[16]
Spanish, Dutch, and English traders brought guinea pigs to Europe, where they quickly
became popular as exotic pets among the upper classes and royalty, including Queen
Elizabeth I.[5] The earliest known written account of the guinea pig dates from 1547, in a
description of the animal from Santo Domingo; because cavies are not native to Hispaniola,
the animal was earlier believed to have been introduced there by Spanish
travelers.[1] However, based on more recent excavations on West Indian islands, the animal
must have been introduced by ceramic-making horticulturalists from South America to the
Caribbean around 500 BC,[17] and it was present in the Ostionoid period, for example,
on Puerto Rico,[18] long before the advent of the Spaniards. The guinea pig was first
described in the West in 1554 by the Swiss naturalist Conrad Gessner.[19] Its binomial
scientific name was first used by Erxleben in 1777; it is an amalgam
of Pallas' generic designation (1766) and Linnaeus' specific conferral (1758).[1] The earliest
known illustration of a domestic guinea pig is a painting (artist unknown) in the collection of
the National Portrait Gallery in London, dated to 1580, which shows a girl in typical
Elizabethan dress holding a tortoise-shell guinea pig in her hands; she is flanked by her two
brothers, one of whom holds a pet bird.[20] The picture dates from the same period as the
oldest recorded guinea pig remains in England, which are a partial cavy skeleton found
at Hill Hall, an Elizabethan manor house in Essex, and dated to around 1575.[20]
The domestic guinea pig or simply guinea pig (Cavia porcellus), also known as cavy, is
a species of rodent belonging to the family Caviidae and the genus Cavia. Despite
their common name, these animals are not in the pig family Suidae, nor do they come
from Guinea in Africa. They originated in the Andes of South America; studies based on
biochemistry and hybridization suggest they are domestic descendants of a closely related
species of cavy such as C. tschudii, and therefore do not exist naturally in the wild.[1][2]
The domestic guinea pig plays an important role in the folk culture of many indigenous
South American groups, especially as a food source, but also in folk medicine and in
community religious ceremonies.[3] Guinea pigs are a culinary staple in the Andes
Mountains, where they are known as cuy. Since the 1960s, efforts have been made to
increase consumption of the animal outside South America.[4]
In Western societies, the domestic guinea pig has enjoyed widespread popularity as
a household pet since its introduction by European traders in the 16th century. Their docile
nature; friendly, even affectionate responsiveness to handling and feeding; and the relative
ease of caring for them continue to make guinea pigs a popular pet. Organizations devoted
to competitive breeding of guinea pigs have been formed worldwide, and many specialized
breeds with varying coat colors and textures are cultivated by breeders.
Biological experimentation on guinea pigs has been carried out since the 17th century. The
animals were frequently used as model organisms in the 19th and 20th centuries, resulting
in the epithet "guinea pig" for a test subject, but have since been largely replaced by other
rodents such as mice and rats. They are still used in research, primarily as models for
human medical conditions such as juvenile diabetes, tuberculosis, scurvy, and pregnancy
complications.

South America
Guinea pigs (called cuy, cuye, or curí) were originally domesticated for their meat in the
Andes. Traditionally, the animal was reserved for ceremonial meals by indigenous people
in the Andean highlands, but since the 1960s, it has become more socially acceptable for
consumption by all people.[155] It continues to be a major part of the diet in Peru and Bolivia,
particularly in the Andes Mountains highlands; it is also eaten in some areas of Ecuador
(mainly in the Sierra) and Colombia.[156] Because guinea pigs require much less room than
traditional livestock and reproduce extremely quickly, they are a more profitable source of
food and income than many traditional stock animals, such as pigs and cattle;[157] moreover,
they can be raised in an urban environment. Both rural and urban families raise guinea pigs
for supplementary income, and the animals are commonly bought and sold at local markets
and large-scale municipal fairs.[158] Guinea pig meat is high in protein and low
in fat and cholesterol, and is described as being similar to rabbit and the dark meat
of chicken.[4][159] The animal may be served fried (chactado or frito), broiled (asado), or
roasted (al horno), and in urban restaurants may also be served in a casserole or
a fricassee.[160] Ecuadorians commonly consume sopa or locro de cuy, a soup
dish.[160] Pachamanca or huatia, a process similar to barbecueing, is also popular, and is
usually served with corn beer (chicha) in traditional settings.[160]
Peruvians consume an estimated 65 million guinea pigs each year, and the animal is so
entrenched in the culture that one famous painting of the Last Supper in the main cathedral
in Cusco shows Christ and the 12 disciples dining on guinea pig.[4] The animal remains an
important aspect of certain religious events in both rural and urban areas of Peru. A
religious celebration known as jaca tsariy ("collecting the cuys") is a major festival in many
villages in the Antonio Raimondi province of eastern Peru, and is celebrated in smaller
ceremonies in Lima.[161] It is a syncretistic event, combining elements
of Catholicism and pre-Columbian religious practices, and revolves around the celebration
of local patron saints.[5] The exact form the jaca tsariy takes differs from town to town; in
some localities, a sirvinti (servant) is appointed to go from door to door, collecting donations
of guinea pigs, while in others, guinea pigs may be brought to a communal area to be
released in a mock bullfight.[5] Meals such as cuy chactado are always served as part of
these festivities, and the killing and serving of the animal is framed by some communities
as a symbolic satire of local politicians or important figures.[5] In
the Tungurahua and Cotopaxi provinces of central Ecuador, guinea pigs are employed in
the celebrations surrounding the feast of Corpus Christi as part of the Ensayo, which is a
community meal, and the Octava, where castillos (greased poles) are erected with prizes
tied to the crossbars, from which several guinea pigs may be hung.[162] The Peruvian town
of Churin has an annual festival which involves dressing guinea pigs in elaborate costumes
for a competition.[163]
Andean immigrants in New York City raise and sell guinea pigs for meat, and some ethnic
restaurants in major United States cities serve cuy as a delicacy.[164] Peruvian research
universities, especially La Molina National Agrarian University, began experimental
programs in the 1960s with the intention of breeding larger-sized guinea
pigs.[165] Subsequent university efforts have sought to change breeding and husbandry
procedures in South America, to make the raising of guinea pigs as livestock more
economically sustainable.[166] In the 1990s and 2000s, the university began exporting the
larger breed guinea pigs to Europe, Japan, and the United States in the hope of increasing
human consumption outside of these countries in northern South America.[4]
Cuy is now sold with added value
The days of the guinea pig as a breeding animal for family consumption were left
behind. Over time it has become a product that gains demand, so much that they have
developed various forms of presentation for sale: slaughtered, vacuum packed, processed
into sausages, roasts, grilled.

More than 15 years ago, the production of this rodent was limited to the kitchens of
traditional households for domestic consumption. Then it went to the restaurants, until it
reached the supermarket counters.

Juan Pablo Garzón, technician of the National Institute of Agricultural Research (Iniap) of
the Austro experimental station, indicated that guinea pig consumption registers a national
boom, mainly due to the high quality of the meat, rich in proteins. Garzón points out,
however, that success is due to the fact that production began to become technologically
advanced. "They are no longer raised in rooms, now there are special processes, they are
separated by age, they are fed with well-treated grasses."

The Leocapac Unidos Association (Jiron-Azuay) is an example of how production has been
technified. This organization brings together 20 producers in the area and each manages
an average of 100 guinea pigs, of which 50 are producers. The rest are those that are
destined for sale.

Mr. Cuy, an association of producers of Latacunga, is an example of the advances of the

product with added value. They are the pioneers in developing guinea pig stuffings. In
addition to selling live animals for breeding, they pack them under vacuum.

Production
According to a last census carried out by Iniap (2008), there are 10 provinces dedicated to
the production of guinea pigs. The largest producers are: Pichincha, Azuay and Imbabura.

According to this study, there were 21 million guinea pigs, of which 35% were female
breeders. "This means that there are around 13 million available for consumption," noted
Garzón.

According to the technician, those 13 million are not enough for the demand. "There is a
deficit of around 40%," he said.

The sector
The figures left by the rodents

$ 3.50 to $ 4 is the production cost of a guinea pig in the south of the country.

$ 7 to $ 8 is the production cost of a guinea pig in the north of the country.

Approximately 900,000 families are raising guinea pigs.

Data
Four births is the duration of the reproductive life of a guinea pig, this means that an animal
gives between 10 to 12 offspring.
Ecuador is among the countries that eat the most cuy Gina Capuz

The guinea pig (guinea pig or curi) is a rodent mammal native to the Andean region of
countries such as Bolivia, Colombia, Ecuador and Peru. This smaller animal constitutes a
food product of high nutritional value and contributes to the food security of the rural
population of scarce resources. Peru is the country with the largest population and
consumption of guinea pigs. There is an annual production of more than 16,500 tons of
meat that come from some 65 million animals that are reared within a family system. The
population distribution of guinea pigs in Peru and Ecuador is wide; it is found in almost all of
these territories, while in Colombia and Bolivia its distribution is regional and with smaller
populations. Due to its ability to adapt to different climatic conditions, guinea pigs can be
found from the coast or the plain to elevations of 4,500 meters above sea level and in cold
or warm areas. In the province of Tungurahua, the canton Mocha stands out for the offer of
roasted guinea pigs served with potatoes and lettuce in restaurants located next to the
Ambato-Riobamba highway. In fact this month the best events are held for the festivities of
San Juan de Mocha. On the side of the bridge flourished a commercial and gastronomic
area where the mochana culinary essence is offered. In this canton live more than 7
thousand people and the majority is dedicated to agriculture, commerce, various
businesses (restaurants, shops, pharmacies, hardware stores) and public administration.
The urban area proper is located about 20 minutes from Ambato and near there is located
the ecosystem of the páramo and the Andean landscapes dominated by the snow-capped
Chimborazo. ( I )

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Plan for the export of guinea pigs in

Tungurahua
Unicef members handed out school kits to the children of Tungurahua and
Chimborazo.

Taking advantage of the "market of nostalgia" in countries that host thousands of

Ecuadorian immigrants, is the intention of more than a hundred members of small
associations of Tungurahua who came together to supply the demand for guinea
pigs that exist abroad.

"Our current problem is the quantity produced, which is far below what is required
to send," explains Diana Álvarez, director of the Ministry of Agriculture and
Livestock (MAG) in Tungurahua.

For this reason, training workshops have been held to educate about the technical
production of guinea pigs and to unify the associations so that they can send
containers with the animals instead of offering 300 or 400 animals and thus
maintain a permanent market. sales
Álvarez explains that the purpose is also that the offspring are of good quality, well
chosen and maintained, to avoid having fewer problems and incidences of diseases
and so that the maintenance of the guinea pigs is less expensive for the producer.

Precisely, Eva Marina Guerrero, president of the Consortium of Producers of Cuyes

of Tungurahua, ratifies that the intention to form the organization is to unite in the
province to get it to improve the management and selection of animals to enter the
international markets.

We all have to "speak the same language" in raising the guinea pig to guarantee
the market that exists in Europe, "Guerrero said.

We also want to be able to cover the volumes required by international markets to

sign supply agreements, because few producers do not manage to supply the
demand, even for current orders that exist, warns Guerrero.

At the moment the sale of the guinea pigs is made only in the national market at a
value of $ 3.50 for 1,200 grams of guinea pig and $ 5 for those that exceed 1,400
grams, "but the goal is to export", insists the leader of guinea pig producers in the
province.

Numbers
The Agricultural Census of the MAG places the province of Tungurahua in second
place at the national level with the annual production of 957,921 annual guinea
pigs, after Azuay registering 1'044.487.

Precisely the Ecuadorian Institute for the Development of Andean Communities

(Iedeca) in a report revealed that the traditional management of guinea pigs and
the lack of associativity in marketing hinders the development of productive chains.

It indicates that in 2001 the unsatisfied demand was 158,804 guinea pigs and at
2010 it will be 182,492, according to market studies.

It also highlights that Iedeca provides technical assistance and training to animal
producers.

With this assistance, the San Vicente de Yaculoma Association (Santa Rosa) was
created, through which the commercialization of the guinea pig began in an
associative way.

For this work in the period from June 2005 to May 2006 registered the sale of
5,194 guinea pigs, of which 2,408 are rabbits (breeding stock) and 2,786 units for
consumption.

TRADE

SUPPORT
In the parish of Quisapincha, in addition to reforestation activities, the raising of
guinea pigs is encouraged, which according to Juan Toala, an indigenous leader, will
also be used for export.

PRODUCTION
The consortium of guinea pig producers of Tungurahua is organized and
consolidated with technical advice from the Provincial Directorate of the Ministry of
Agriculture. One of the most established areas is the Santa Rosa parish.

Producers specialized in the breeding and handling of guinea pigs

Thirty-five producers from the Unión y Progreso Association of the Montalvo parish, canton
Ambato, were incorporated as specialists in production, added value and commercialization
of guinea pigs. The training is included in the competency-based training process, which
since 2014 has been implementing the Tungurahua Agricultural Strategy, of which the
Ministry of Agriculture (Magap) is a member. Washington Arcos, producer of the Union and
Progress Association, considers the combination of science and experience important, as
this has contributed to farmers' knowledge. He added that in the workshop they learned the
process with which they should work in the care of guinea pigs, since they are small until
the separation or already for sale. "For me it has been very productive to learn this work
from the technicians," he said. For Jenny Pincay, the issue of value added to guinea pig will
allow her to start her own business. "I love cooking, it's a point in my favor, and raising
guinea pigs on my property and being able to take advantage of this is the best experience
I've had in this course," he said. He stressed that he learned how to make ceviche,
chicharrón and cuy medallions, dishes that add to the traditional menu already known.
"This does not stop there, the idea is to commercialize on a large scale, giving home
service, to social events. That's what I focus on, "he emphasized. The training process
lasted six months, between October 2016 and March 2017, with a duration of 96
theoretical-practical hours. Tungurahua is the pioneer with this dynamic of technical training
for small producers, with a curricular network composed of 11 agricultural specialization
programs, based on the suggestions made by the producers themselves and differentiated
for the items such as potatoes, blackberries, guinea pigs, dairy products and deciduous
fruit trees of individual production. ( I ) Estimated reading: 2 minutes Contains: 303 words
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