Archer vocabulary

Guinea pigs [...] domesticated for their meat in the Andes. Traditionally, the animal was reserved for ceremonial meals by indigenous people in the Andean highlands, but since the 1960s, it has become more socially acceptable for consumption by all people. It continues to be a major part of the diet in Peru and Bolivia, particularly in the Andes Mountains highlands; it is also eaten in some areas of Ecuador (mainly in the Sierra) and in Colombia, exclusively in highland locations in the department of Nariño near the border with Ecuador. Because guinea pigs require much less room than traditional livestock and reproduce extremely quickly, they are a more profitable source of food and income than many traditional stock animals, such as pigs and cattle; moreover, they can be raised in an urban environment.