GUINEA PIG MANAGEMENT MANUAL - Benson Institute

Breeding of guinea pigs is a complementary and/or secondary activity for the rural family. Its
volume of production and actual market, apart from the objectives of breeding, are not oriented
towards market, which harms the process of commercialization.
With respect to the characteristics of the consumer, the guinea pig is food that is eaten
occasionally and traditionally, which does not permit classifying it into a permanent demand
group. There are also clear differences in the percentage of consumers according to the zone of
reference.
The main reasons for which a large portion of the population does not consume guinea pigs are:
the prejudices of the association of this animal with rats, and the tradition of family consumption.
The main factors that favor its consumption are the flavor and characteristics of the meat.
The flow of guinea pig storage is decentralized, where the ability or experience of the rescuer or
the intermediary is prevalent, more so than a function specialization for the market requirements.
Guinea pig meat is one of the most expensive on the market which is why it is consumed on
special occasions. The main factors for its price fluctuation are: the availability of forage,
scarcity during some months influence the number of animals offered in markets and the lack of
norms of quality and size that permit the setting of price scales in the market.
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