The desire to understand the culinary tradition possessed by local communities in preparing guinea pig (Cavia porcell<\/em>us) dishes for human consumption was one of the motivations that led Claudia Patricia Rend\u00f3n to develop her final graduation project (TFG), titled \"Identification of the value attributes of guinea pig products from Alto Putumayo, Colombia to develop a communication strategy for consumers.\"<\/p> As a student in the fourth cohort of the Master\u2019s program in Agribusiness Management and Sustainable Markets (GANEMOS) at CATIE (Tropical Agricultural Research and Higher Education Center), Rend\u00f3n conducted this research with the primary advisor Andrea Garay, a lecturer and specialist in sustainable agribusiness from the Environmental Economics and Sustainable Agribusiness Unit (UEAAS\/EfD<\/a>) of the institution.<\/p> \u201cPersonally, I did not like the taste or appearance of guinea pig dishes, but I was captivated because, for local people, it is a way to show affection,\u201d Rend\u00f3n said. She added that getting to know some producers motivated her to understand this tradition and help promote other forms of consumption that would allow them to reach more people and multiply the warmth of affection felt in the dish.<\/p> As part of the research methodology, Rend\u00f3n implemented workshops to recognize local gastronomy. <\/p> \u201cThe cooking workshops were a strategy to diversify the presentation of guinea pig meat and to highlight the biocultural characteristics present in the chagras,\u201d said Rend\u00f3n.<\/p> Additionally, new recipes were created to build recognition and communication strategies that highlight the intrinsic value of guinea pig, food security, and history. <\/p> This group activity involved the participation of six enterprises from Ecuador, Mexico, Costa Rica, Peru, and Colombia.<\/p> <\/p> The guinea pig is a species of social, cultural, and traditional importance in the Andean countries of South America, such as Ecuador, Peru, Bolivia, and Colombia. Dishes prepared with guinea pig are consumed during special celebrations such as Mother's Day, Father's Day, Christmas, baptisms, birthdays, and others. However, its preparations are not limited to food consumption, as it is also part of traditional medicine.<\/p> Adriana Escobedo, coordinator of the GANEMOS Master\u2019s program at CATIE, expressed that within the program\u2019s training, it is important to highlight an approach that visualizes social and cultural aspects, and thus, the curriculum includes a competency aimed at this. <\/p> Claudia Rend\u00f3n confirmed this by saying, \u201cI strengthened competencies in the logical way of understanding the contexts of local chains and enabling actions to energize them through the promotion of sustainable agribusinesses.\u201d <\/p> <\/p> Andrea Garay, reflecting on the aspects to highlight from this academic effort, stated that the focus the student brought to her TFG was holistic. <\/p> \u201cShe managed to integrate many elements, both of the guinea pig activity and its limitations and opportunities within the production chain, ranging from the behavior of the consumer to the way the product is perceived, incorporating the elements of local tradition and the gastronomic and cultural richness of the southern region of Colombia,\u201d explained Garay.<\/p> According to Rend\u00f3n, the learnings obtained from this academic work include: <\/p> The GANEMOS Master\u2019s program has graduated 33 students from Colombia to date, making it, after Costa Rica, which has 37, the country with the most people trained in sustainable agribusiness management by CATIE.<\/p> More information about the GANEMOS master\u2019s program can be found at: https:\/\/agronegocios.catie.ac.cr<\/a><\/p> Cr\u00e9dito de la fotograf\u00edas: Claudia Patricia Rend\u00f3n <\/em><\/p> <\/p> More information:<\/strong> <\/p>\n\n Adriana Escobedo A. Andrea Garay <\/p><\/div>\n\n Written by:<\/strong> <\/p>\n\n Marianela Arg\u00fcello L. El querer conocer la tradici\u00f3n culinaria que poseen las comunidades locales en la preparaci\u00f3n del cuy (Cavia porcellus) en platos para el consumo humano, form\u00f3 parte de las motivaciones que llevaron a Claudia Patricia Rend\u00f3n a elaborar el trabajo final … <\/p>","protected":false},"author":6,"featured_media":28228,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"pmpro_default_level":"0","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[31,527],"tags":[],"class_list":["post-28217","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-noticias-posgrado","pmpro-has-access"],"_links":{"self":[{"href":"https:\/\/www.catie.ac.cr\/en\/wp-json\/wp\/v2\/posts\/28217","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.catie.ac.cr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.catie.ac.cr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.catie.ac.cr\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.catie.ac.cr\/en\/wp-json\/wp\/v2\/comments?post=28217"}],"version-history":[{"count":3,"href":"https:\/\/www.catie.ac.cr\/en\/wp-json\/wp\/v2\/posts\/28217\/revisions"}],"predecessor-version":[{"id":28237,"href":"https:\/\/www.catie.ac.cr\/en\/wp-json\/wp\/v2\/posts\/28217\/revisions\/28237"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.catie.ac.cr\/en\/wp-json\/wp\/v2\/media\/28228"}],"wp:attachment":[{"href":"https:\/\/www.catie.ac.cr\/en\/wp-json\/wp\/v2\/media?parent=28217"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.catie.ac.cr\/en\/wp-json\/wp\/v2\/categories?post=28217"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.catie.ac.cr\/en\/wp-json\/wp\/v2\/tags?post=28217"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/www.catie.ac.cr\/wp-content\/uploads\/2024\/06\/GANEMOS-tradiciones2.jpg\")
<\/figure><\/div>Social and Cultural Importance of Guinea Pig<\/h3>
![\"\"](\"https:\/\/www.catie.ac.cr\/wp-content\/uploads\/2024\/06\/GANEMOS-tradiciones3.jpg\")
<\/figure><\/div>A Holistic Approach<\/h3>
Academic Coordinator of the GANEMOS master's program
Environmental Economics and Sustainable Agribusiness Unit (UEAAS\/EfD<\/a>)
CATIE
escobedo@catie.ac.cr<\/a>
+(506) 2558-2075
WhatsApp: +(506) 8598-5189<\/p>\n\n
Specialist in Sustainable Agribusiness
Environmental Economics and Sustainable Agribusiness Unit (UEAAS\/EfD<\/a>)
CATIE
andrea.garay@catie.ac.cr<\/a><\/p>\n\n
Communication and Knowledge Management Officer
Environmental Economics and Sustainable Agribusiness Unit (UEAAS\/EfD<\/a>)
CATIE
marguello@catie.ac.cr<\/a><\/p><\/div><\/div>","protected":false},"excerpt":{"rendered":"