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espanolLos yacimientos arqueologicos registran que el consumo de nandu era habitual entre las poblaciones originarias del actual territorio uruguayo. Tras la introduccion del ganado vacuno en la primera mitad del siglo xvii, cuando se asentaron tambien los primeros colonos europeos, el consumo de carne de nandu comenzo a perder importancia en la dieta local, aunque en el area rural se mantuvo el consumo de sus huevos y el ave se siguio cazando para extraerle las plumas. Hacia el ano 2000, con impulso estatal, se instalaron varios criaderos con el objetivo de exportar carne de nandu a Europa y de abastecer a restaurantes y consumidores gourmets locales. Pese a ser una especie nativa, su carne se clasifica dentro de las carnes exoticas, actitud que a su vez revela la centralidad de la carne vacuna en la dieta uruguaya, que se percibe como autoctona. EnglishArchaeological sites have shown that nandu meat was common among the food consumed by the natives in what is now the current Uruguayan territory. Since the arrival of cattle, during the first half of the 17th Century —also the time of the first European settlers— nandu meat became increasingly rare in the local diet, even though the rural population continued to eat the eggs and hunt the nandu because of its feathers. In the year 2000, and with Public funding, several breeding centers were initiated. The goal was to export nandu meat to Europe, and to supply local restaurants and connoiseurs. Despite the fact that the nandu is a native species, its meat is cataloged as «exotic», a fact that reflects the centrality of beef in the Uruguayan diet, as beef is perceived as indigenous.

El ñandú en Uruguay: el consumo alimentario de un ave nativa percibida como exótica