TECHNICAL NOTE "MEAT PRODUCTION ON THE SMALL FARM WITH CAVY (GUINEA PIG)" by Dr. Frank Martin, 6 pages. The cavy is a rodent that was domesticated in the Andes as a source of meat. Because it is small, it can be eaten by a small family in one meal and does not require refrigeration. The meat is much like that of a rabbit, with low fat content. The cavy multiplies rapidly, though not at the rate that folk literature would suggest. With breeding as recommended in the technical note, one pair might produce 260 new pairs in 2 years. The wide variety of foods that the cavy will eat is a benefit. In parts of Latin America, cavy breeds much larger than those common in the United States are used. Request the note from ECHO.
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