Despite the fact that archaeologists have been investigating the prehistory of Andean civilization for well over a century, the early indigenous exploitation of the guinea pig or cavy (known as the cuy in South America) is not as well understood as the domestication of other economically important animal species worldwide. What follows is a very brief introduction to what is currently known about wild cavies, the early history of their domestication, and traditional Andean uses of them that continue to the present day. This information will be updated and expanded periodically, though the reader is referred to the selected bibliography below as a starting point for more in-depth individual research. Please feel free to email me with your comments, questions, and suggestions.
Wild Cavies
Biological taxonomy and nomenclature is fluid and often disputed. The source of final authority for me (as for many other researchers) is the Mammal Species of the World list maintained by the Smithsonian Institution.
According to most biologists, guinea pigs are categorized as follows: class Mammalia; order Rodentia; suborder Hystricognathi; family Caviidae; genus Cavia; species Cavia porcellus. Some researchers choose to elevate the two suborders within Rodentia to the status of order; under this scheme, "true" rodents (squirrels, rats, mice, etc.) are distinguished from so-called "hystricognath" rodents (porcupines, chinchillas, capybaras, mole rats, guinea pigs, etc.). The distinction is primarily a semantic one, since both classification schemes acknowledge two major lineages among the animals known commonly as rodents.
The family Caviidae is first distinguished geologically during the Miocene and today consists of three genera and over 20 species confined to the South American continent. The family is characterized by various traits such as dental formula (i1/1 c0/0 p1/1 m3/3 = 20 teeth) and digits (four on fore foot; three on hind foot). In addition to guinea pigs (Cavia), other members of this family are Patagonian cavies, or maras (Dolichotis) and rock cavies, or mocos (Kerodon). All species of this family have been used as food by humans, though only Cavia is known to have been domesticated.
Wild Cavies
Biological taxonomy and nomenclature is fluid and often disputed. The source of final authority for me (as for many other researchers) is the Mammal Species of the World list maintained by the Smithsonian Institution.
According to most biologists, guinea pigs are categorized as follows: class Mammalia; order Rodentia; suborder Hystricognathi; family Caviidae; genus Cavia; species Cavia porcellus. Some researchers choose to elevate the two suborders within Rodentia to the status of order; under this scheme, "true" rodents (squirrels, rats, mice, etc.) are distinguished from so-called "hystricognath" rodents (porcupines, chinchillas, capybaras, mole rats, guinea pigs, etc.). The distinction is primarily a semantic one, since both classification schemes acknowledge two major lineages among the animals known commonly as rodents.
The family Caviidae is first distinguished geologically during the Miocene and today consists of three genera and over 20 species confined to the South American continent. The family is characterized by various traits such as dental formula (i1/1 c0/0 p1/1 m3/3 = 20 teeth) and digits (four on fore foot; three on hind foot). In addition to guinea pigs (Cavia), other members of this family are Patagonian cavies, or maras (Dolichotis) and rock cavies, or mocos (Kerodon). All species of this family have been used as food by humans, though only Cavia is known to have been domesticated.
Source: Cavy History
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