GUINEA PIG MANAGEMENT MANUAL - Benson Institute

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IX. RECEPIES The following are some forms of guinea pig meal preparation. Guinea pig meat is considered to be exquisite and fine, and there are various forms of preparation. GUINEA PIG CH’ANQA This is the most general form of consumption, which has the many nutritional qualities. Ingredients: Figure 31: Plate of Guinea pig Ch’anqa • Guinea pig weighing approximately 600g of live weight should be killed and prepared into four parts (1 part per person). • Potatoes, beans, onions, herbs, and salt as desired and other condiments (optional). Preparation: The guinea pig should be cooked with water for 15 minutes, adding the onions, potatoes, and other condiments as desired. The beans and green onions are cooked in another pot. The guinea pig is served with the potatoes first, then the guinea pigs, beans, green onions, and broth. It should be served hot to prevent the meat from softening. GUINEA PIG LAMBREADO This is another from of traditional guinea pig consumption in restaurants. 49
Ingredients: Figure 32: Plate of Guinea Pig Lambreado • Guinea pigs weighing more than 800g divided into four parts • Potato starch • Rice, potatoes • Ground bread • Vegetables (onions, tomatoes, parsley, “locoto”) • Condiments (garlic, pepper, and cumin as desired) • Frying oil • Salt as desired Preparation: Put the necessary amount of water into a pot and cook the guinea pigs with salt, onions and garlic until they are soft. Drain the pot and prepare the guinea pigs with salt, pepper, cumin, and finally with ground bread. Then they are fried in the oil. It is served with rice, potatoes, potato starch and sauce that is spread on top of the guinea pig. FRIED GUINEA PIG Fried and grilled guinea pig is a traditional way to prepare guinea pigs in Ecuador and is very popular. 50
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GUINEA PIG MANAGEMENT MANUAL Elabor
Page 3 and 4:
PRESENTATION PROLOGUE TO THE FIRST
Page 5 and 6: of nutrition and feeding; the sixth
Page 7 and 8: ecognize and congratulate, on behal
Page 9 and 10: Guinea pig consumption is very trad
Page 11 and 12: Figure 3: Reproducing guinea pig fr
Page 13 and 14: Another unpleasant aspect is that t
Page 15 and 16: The animals live in protected areas
Page 17 and 18: currents. In warmer and temperate c
Page 19 and 20: ADVANTAGES: • Facilitates managem
Page 21 and 22: IV. BREEDING MANAGEMENT Certain pro
Page 23 and 24: One should pick up a pregnant guine
Page 25 and 26: The guinea pigs are not as dependen
Page 27 and 28: The largest males of the group shou
Page 29 and 30: Record of breeding stage: Weaning d
Page 31 and 32: Vitamins activate bodily functions
Page 33 and 34: FIGURE 20: Alfalfa The guinea pig c
Page 35 and 36: Therefore, forage assures an adequa
Page 37 and 38: CONTAMINATED FORAGE Contamination o
Page 39 and 40: Treatment If the disease appears in
Page 41 and 42: • Do not let in dogs, cats, or ra
Page 43 and 44: Prevention The corrals should be cl
Page 45 and 46: is produced by the fungi makes the
Page 47 and 48: • Disinfection of corrals, clean
Page 49 and 50: Reproduction system: Continual pair
Page 51 and 52: PROJECTION OF ANNUAL INCOME (Bs.) D
Page 53 and 54: It is recommended to strengthen the
Page 55: • The meat is put into a plastic
Page 59 and 60: • Oil • Pepper, salt and garlic
Page 61: improve the quality of life of peop
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GUINEA PIG MANAGEMENT MANUAL - Benson Institute

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