ABSTRACT
In this chapter the author focuses on a few central aspects of the production of the guinea-pig as edible 'meat'. Hence, it is necessary to rear guinea-pigs, giving them a habitat that is suitable for their reproduction; to provide a proper and regular diet; and to prevent illnesses. Cleaning consists of mixing leaves of artemisia, Santa Maria and plantain with water, and, after it has boiled, sprinkling the liquid on the area where the guinea-pigs live. Cleansing is mainly a preventive practice, once sick animals have been discovered. Producers are especially concerned with producing a tasty, distinctive meat, fit for slaughter. For female producers, the main objective of their production strategy is the production of what the people would call 'visible' meat, in other words the production of a healthy and fat guinea-pig. Producers are especially concerned with producing a tasty, distinctive meat, fit for slaughter.
