Since he got involved in the family project, David Dentice has had the single major purpose of boosting the production and consumption of llama meat, an enterprise that involves not only management decisions, but also an entire industrial and sanitary setup that he is still working on. It is no coincidence that this graduate in Food Science and Technology from Tucumán chose this path, as his grandparents run the oldest establishment dedicated to the production of llamas and, from a young age, he was a witness to and participant in the socioeconomic change that this activity brought about in the north. Old stigmas have already been overcome and eating llama is not shameful, but rather synonymous with high gastronomy. Thanks to his initiative and that of other producers, this meat was included in the Argentine Food Code (CAA) only in 2013, adopted by prestigious chefs, slaughtered in regulated circuits, and even turned into by-products. The challenge now is to provide a regulatory ...