Published On: Mon, Jun 26th, 2017

Querétaro’s students propose to consume rabbit instead of beef

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Querétaro, Mexico Jun. 23 (Notimex) .- The raising and production of rabbits is an excellent opportunity for the use of their meat, as an option to the crisis of worldwide food insecurity situation.

José Guadalupe Gómez Soto, head of the raising Area of ​​the Autonomous University of Querétaro (UAQ, for its acronym in Spanish), Campus Amazcala, said that in a world with seven billion inhabitants, the issue of food insecurity is something that should not be foreign to any government , institution and society in general.

He recalled that in the past days at the first Encounter and University Workshop of Rabbits in the Campus Amazcala, they propose the use of the infrastructure, knowledge, technology and experience that the UAQ has developed regarding rabbit breeding and production activities for its use as an important food option.

“We need to continue promoting this option for the next 30 years, as a response to the demand for safe, high quality and environmentally friendly food worldwide, by the nine billion people population”.




He recalled that with funding from the Special Rectory Projects Fund (FOPER, for its acronym in Spanish), student Isaac Jhonatan Vargas Sáenz succeeded in developing this initiative that is aimed to raise awareness of the benefits of rabbit production and consumption.

“The student’s project was supported by the National Association of Loggers of Mexico (ANCUM, for its acronym in Spanish), the Specialized Association of Loggers of the State of Querétaro, the Secretariat of Agricultural Development of the entity (SEDEA, for its acronym in Spanish), as well as the company Lapiné, ” Gómez Soto continued.

A rabbit meat cooking and processing workshop took place during the activity, in which the technique was taught to strip and cut, as well as the elaboration of two types of sausage and other dishes made with the meat of this friendly mammalian.

In addition, courses on health management and meat handling according to national and international standards, animal health, knowledge of cooking species, packing techniques for preservation and commercialization, as well as an integration and marketing workshops were conducted during this multidisciplinary encounter.

“There was a significant participation during these workshops with a total of 81 producers and students from the Universidad Autónoma de Querétaro: UAQ, Tecnológico de Monterrey Campus Querétaro, Central University of Querétaro, National Autonomous University of Mexico, Autonomous University of Morelos and the Center for Innovation in Small Scale Agriculture and Food Security (CIASPE, for its acronym in Spanish)” concluded the academic official.




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