Recent news articles have brought my attention to the farming of the guinea pig as an alternative meat animal. Apparently it’s popular in South America, where it’s known as cuyes or cuy. People eat them whole roasted, rather like tiny chickens, and the author of the NPR piece goes into entirely too much detail about eating the “fingery little hands”. I am aware that humans will eat just about anything, so it’s not too much of a surprise that someone, somewhere, is eating guinea pig.
The guinea pig is supposed to be more “eco-friendly” than, say, beef — it’s more efficient at turning food into meat and it certainly takes up a lot less space. Heifer International provides guinea pigs (amongst many other species) to people in developing countries to provide meat and income. So there might be benefits to farming guinea pigs instead of cattle or pigs.
My immediate concern with the idea is this: it doesn’t really matter what animal you’re talking about — if you’re producing enough of them, they’re going to get factory farmed. When you picture “guinea pig housing” right now, you’ve probably got a mental picture of something like this:
These are, of course, pet guinea pigs. They’re in a pretty big space, with a couple of square feet per guinea pig. Here, according to Google Images, anyway, is what “farmed” guinea pig housing looks like these days:
This is what it looks like when you move from “pet” to “farm” — much less space per animal, more animals in one room. If guinea pig meat becomes popular, these little farms will want to — will need to, to keep up with demand — become even more “efficient”, cramming more animals in the same area. What will an “efficient” guinea pig farming operation — capable of feeding several hundred thousand humans — look like?