Peru Marks 20 Years of Genetically Modified Guinea Pig Breed

The 'Peru' breed, developed in 2004, has become a staple in the Andean diet, celebrated for its rapid growth and cultural significance.

Created by the National Institute of Agrarian Innovation, the 'Peru' guinea pig breed reaches market weight in just 56 days, compared to the previous 160 days.
Guinea pigs, known locally as cuy, have been a dietary staple in Peru, Bolivia, Ecuador, and Colombia since pre-Inca times.
Peru raises over 25 million guinea pigs annually, highlighting their importance in both local cuisine and cultural traditions.
National Guinea Pig Day, celebrated on the second Friday of October, encourages the consumption and appreciation of guinea pigs in Peruvian gastronomy.
Beyond culinary uses, guinea pigs are involved in traditional medicine practices and are featured in cultural ceremonies and festivals.