The purpose of this study is to identify and characterize different systems of guinea-pig breeding on farms in the town of Butembo. To achieve this objective, a survey was carried out among 60 breeders throughout the city. Results show that guinea pigs are raised on the floor in the kitchen, on the floor in a specific room and in cages. In many cases, guinea pig rearing is family-based. Carried out in the traditional way, family breeding is characterized by low animal numbers. Feeding is based almost exclusively on herbs and kitchen waste. With no management by the farmer and no external support in terms of training in modern breeding techniques, productivity is low. Factors leading to low productivity include mortality, overcrowding, lack of concentrated feed, disease, predators, and lack of organization. To improve the productivity of guinea pig breeding, it is important to increase knowledge of breeding systems and popularize improved breeding techniques. In addition, guinea-pig breeders should be supported and coached to encourage them to adopt commercial breeding.
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