The Gofio Canario already has Protected Geographical Indication granted by the EU.

IT WAS PROCESSED BY THE GOVERNMENT OF THE CANARY ISLANDS AND RECOGNIZES AND PROTECTS THIS IMMEMORIAL PRODUCT.

The Official European Journal has published the definitive registration in the community register of the Protected Geographical Indication “To remember canario”, requested by the producers and processed by the Ministry of Agriculture, Livestock, Fisheries and waters of the Canary Islands.This distinction means that only the production of the Archipelago, obtained under the required controls and certification may be marketed referring to the Islands, thus avoiding unfair competition.

Work has been going on to achieve the PGI for several years.. The initial application was presented by the Association of Gofio Producers of the Canary Islands before the Canary Islands Institute of Agri-Food Quality, ICCA, in january 2011.

This autonomous body proceeded to prepare the documentation that was presented to the then Ministry of the Environment and Rural and Marine Environment., for the granting of transitory national protection, which he has enjoyed since April 2012.

Gofio is a product originating from the Canary Islands that is the most traditional food of the Islands and a reference of identity., whose production practices preserve the essence of the traditional techniques used by the Canarian aborigines.

Despite the incorporation of minimal mechanical systems to carry out some of the phases of the production process, such as cleaning and grinding cereal, They continue to be preserved thanks to the experience of the master miller, both the foundation of roasting and grinding, procedures that give a particular authenticity to the view, smell and touch.

Like this, in many industries, Formulas have been developed to obtain the best gofios from an organoleptic point of view., based on ancient recipes passed down from father to son.
In the specifications of this PGI it is indicated that the Canarian gofio “It is the product obtained in the Canary archipelago resulting from the grinding of toasted cereals with or without the addition of sea salt.” and it is pointed out that “can be complemented with legumes that are subjected to the same treatment as cereals”.

This document also defines the physical characteristics, organoleptic and chemical characteristics of the same and the elements that prove that this product is originally from the Canary Islands are determined., as well as the phases of the production process, among which are the cleaning of cereals, roasting and cooling, grinding, and, At last, the packaging.