According to an article in the "National Post" of October 25th 2004
by Roya Nikkhah and Zachary Abraham, a new variety of guinea pigs has
been bred by scientists in Lima, who say it contains more protein and
less cholesterol than beef, pork, lamb or chicken.

Gloria Palacios, one of the researchers at La Molina University in
Lima responsible for the new breed, was cited as saying she hoped the
animal would become a delicacy for Westerners, despite their aversion
to eating pets, adding, "I think that if people could become more
familiar with the guinea-pig cuisine, they might be tempted to try
it. It is really delicious and tastes similar to rabbit."

[But they are such sweet inoffensive creatures, Gloria!]

The story notes that guinea pigs are already a staple food for
Peruvians, who consume about 65 million each year, often fried or
charbroiled and eaten with rice, potatoes and salad.

[Its enough to make poor old "Patch" cower in a corner of his hutch]

The story notes that Old Trading, a Lima company that exports
Peruvian food, exports up to 1,000 of the new guinea pigs every week
and said it means to include Britain in its overseas market.

The idea has met with fierce resistance from guinea pig lovers,
however - about 100,000 of the animals are kept as domestic pets in
Britain. Myra Mahoney, an executive member of the British Cavy
Council, was cited as saying she was appalled by the idea. (Guinea
pigs, members of the family Caviidae, are commonly known as cavies in
Britain.), adding, "I think I can speak for the majority of guinea
pig fanciers when I say that we are horrified by the idea of the
animals being a source of food. They are such lovely creatures, and I
can't imagine them being eaten over here, any more than we would eat
our cats and dogs."

[We'd rather eat a Lima scientist, wouldn't we Myra! - But then again
they do have a high cholesterol content!]