Organic farming is a system of food
production, based on the respect for the environment, animal welfare and the
preservation and improvement of soil fertility. The agricultural practices
used prevent or exclude almost all synthetic chemicals, such as
fertilizers, pesticides, etc.
To maintain production, other
techniques are used, such as rotation and companion planting, use of
green manure, biological pest control and increasing biodiversity through
the establishment of hedgerows and maintenance of vegetation within plots.
This designation covers all
primary production, processing and food transformation, so that the
possible presentation of these products are all those normally given to any
The Regulatory Council of
Organic Agriculture in Galicia (Craega) exercises control over the entire territory of the
Autonomous Community of Galicia. It protects all non-processed plant and
animal agricultural products, the agricultural crop and livestock intended
for human consumption and food, compound feed and raw materials for animal
have the highest nutritional, health and organoleptic quality, whilst
maintaining its nutritional properties and maturity for longer.
They come from either
certified controlled seeds reused seeds of the farm itself or seeds from other
registered plantations in the records of the inspection body. Its use is for
human consumption. Beans must be flawless, complete, clean and free of any external imperfections or odd smell or
The bean production
area covered by the protected geographical indication faba Lourenzá is the coastal
territory of the province of Lugo, comprising the regions of Western Mariña, A
Mariña Central and A Mariña Oriental, which includes the municipalities of
Alfoz, Barreiros, Burela, Cervo, Foz, Lourenzá, Mondonedo, Ourol, A Pontenova,
Ribadeo, Trabada, Valadouro O, O Vicedo, Viveiro and Xove. The production area
coincides with the one of packaging.
The beans covered by
this geographical indication are kidney-shaped, long, half full; of a white
uniform colour; very large size (80-120 g / 100 seeds); humidity 14-17%;
low proportion of seed coat, between 8 and 10%; high water absorption capacity,
more than 100%, and exceptional performance during cooking time. It stands out
the mellowness of the pulp, free of lumps and hardly differentiated from its
The area of production, processing
and packaging of the honey protected by the PGI Miel de Galicia covers the
whole of the Autonomous Community of Galicia.
According to its
botanical origin, the honey from Galicia can be classified as follows:
honey possesses from light to dark colours. The flavour varies depending on
the degree of persistence and intensity of the prevailing blooming and always
have floral or fruity overtones.
Chesnut honey: It is dark amber, may have reddish tones. They are generally
liquid honeys, very delayed crystallization process, malting intense and
persistent smell and with light salty notes.
Eucalyptus honey: amber, waxy aromas and taste lightacidic taste
and slightly persistent.
Bush Honey: amber to dark amber, strongly fruity flavour, particularly
sweet and fruity aroma.
The Protected Geographical Indication Pan de Cea certifies the
production of bread made in the protected area, in the facilities certified in
the register of the Regulatory Council, only using as raw materials flour,
water, salt and yeast, and which is processed following the traditional
process, in stone ovens that meet the typical and specific characteristic of
the ovens in that area.
The production area for
bread within the Pan de Cea PGI covers the municipality of San Cristovo de
Cea (Ourense), a village where from ancient times, a loaf of exceptional
quality has been made. This has brought the village great renown which has
gone beyond the borders of its region.
The loaves of bread have an
elongated and round shape at the ends, with a characteristic transverse indent
in the centre of the top, dividing the bread into two equal parts and assembled
The crust is thick and of variable
thickness, with hard, rigid consistency, crunchy break and tendency to make thick
crumbs films and its colour ranges from golden to dark brown and has a toasted
The crumb is spongy,
fibrous and has a firm texture, with few honeycombs which are
irregularly distributed and highly variable in size, has parchment colour of
parchment and intense wheat flavour. The loaves are presented in the following
A whole loaf
or poia weighting between 1 and 1.2 kg
potatoes protected by the PGI are commercialised in new, clean and adequate
packaging to promote proper ventilation and transport of the product.
Production areas, storage and packaging of potatoes for consumption protected
by Pataca de Galicia Geographical Indication comprises the land situated in
the following sub-areas:
Subzone of Bergantiños (A
Subzone da Terra Cha-A
Subzone of Lemos (Lugo)
Subzone A Limia (Ourense)
certified tubers in the PGI are elliptical to oblong shape, with very
shallow eyes, with thin, pale yellow and smooth looking skin. Its Meat is
white firm and creamy when cooked, and of substantial texture in the mouth. It is of excellent quality for consumption.
The PDO Pemento
covers peppers from Capsicum Annuum L species of the local ecotype of
the variety Padron, from the registered plots on its register.
The fruit is harvested green in
early unripe state, for marketing it fresh. It must have an elongated
shape, with three or four chambers at the apex, a diameter of between 1.5 and 2
cm, It must be green, with slightly clear skin both smooth and shiny. The
intermediate wall is thin, has an aroma of moderate intensity, sweet taste
and can be slightly spicy.
The area of
production and packaging of peppers covered by the PDO Pemento Herbón includes
the municipalities of Padrón, Dodro and Rois, province of A Coruña; Pontecesures
and Valga, in the province of Pontevedra.
The pepper is
harvested green in early unripe state, for marketing it fresh. It must have
an elongated shape with three or four chambers at the apex, weighing between 4
and 6 grams per unit; 4 to 8 centimetres in length; 2 centimetres wide.
Skin is dark green,
with little brightness
and wall thickness is 1 to 1.5 centimetres. The flesh is fine-textured, sweet
in taste, slightly herbaceous and not spicy, a moderately strong aroma and
The area of production
of peppers covered by the PGI Pemento do Couto includes the municipalities of
Ferrol, Narón, Valdoviño, Cedeira, Moeche, As Somozas, San Sadurniño, Neda,
Fene, Mugardos and Ares in the province of A Coruña.
These products are
marketed fresh (bundles of 0.5 or 1 kg, tied half), frozen or canned,
processed unseasoned. If they undergo different transformation processes,
they may report that are made with Grelos protected by the IGP Galician
Turnip greens, Broccoli
Raab [rob] or Rapini [rah-PEE-nee]
after being cooked,
they have the following organoleptic characteristics: bright green, slightly
acidic taste, combined with a certain bitterness, slightly fibrous texture and
low hardness, due to low dietary fibre content.
The production area
covered by the PGI grelos reaches all the municipalities of the Autonomous
Community of Galicia. Handling, processing and packaging must take place in
delimited production area.
The Protected Geographical Indication Tarta de Santiago (St James´s cake) covers a traditional
Galician sweet Santiago tart sweet traditional Galician, whose basic components
consist of ground almonds (at least 33% of the total weight of the mass), sugar
(33%) and eggs (25% of total weight) used according to the
conditions of the internal terms of the rules of procedure.
The cake can be made
with or without a base, which can be either puff pastry or shortcrust pastry and made of wheat flour, butter,
refined sugar, egg, milk and salt. The base should not exceed 25% of the total
Tarta de Santiago may
come in different sizes and it is round and the top of the cake is covered
with powdered sugar masked with an imprint of the Cross of the Order of St
James which gives the pastry its name. When cut, it has a golden colour,
flavoured with almond and a spongy, granulated texture.
The area of manufacture
of the product covered by the PGI Santiago cake extends itself throughout the
territory of the Autonomous Community of Galicia.
The Mougán Pepper has a
square longitudinal sections and a slightly ridged longitudinal cross sections,
with an apical end labelled with three or four edges. It weighs between 6 and 15 grams per unit, and
is between 3 and 6.5 cm long. It has shiny dark green skin and thin and
juicy flesh, with a sweet taste, slightly herbaceous and sometimes hot,
with an aroma of moderate intensity.
Mougán Pepper’s production area covers the entire municipality of
Guntín in Lugo. This area is a territory with homogeneous characteristics
in terms of climate and edaphology which
characterizes the product.
Pemento da Arnoia Protected Geographical Indication covers peppers from
Capsicum annuum species, L , whcih traditionally grows in this production area.
They must come from plots registered in the registry managed by the IGP’
regulatory body and must be used for human consumption. It is marketed
The fruits are harvested green in an intermediate unripe state,
for marketing them fresh. They can be harvested ripe (red) to be processed
canned. Only the former is certified by the .IG.P.
The fruit is used when it
is not ripe yet. It has a
flared, conical shape with 3 or 4 shoulders and 4 ribs and a variable number of
quite visible longitudinal section; a split or rounded apex; with light
green smooth and shiny skin;weighing 50 to 90 grams each, between
7.5 and 11 centimetres long and a width of between 5 and 7 cm. Arnoia peppers
have an intense smell and sweet taste, with very low pungency.
Pemento da Arnoia PGI’ geographical scope of the production area covers
a 23-square-kilometer area, consisting of the municipality of A Arnoia and
the parish of Meréns (Cortegada), in the region of O Ribeiro (Ourense).
The fruits are harvested green
(in an intermediate unripe state) for marketing them fresh. They can also be harvested ripe (red), to be processed
into preserved roasted peppers, but only the former are certified by the IGP.
Pepper from Oímbra has a regular elongated shape,
with one quarter and three or four ribs and without significant ridges;
weighing between 100 and 200 grams / unit and a length of between 10 and 20 cm.
Its apex is pointy or rounded; and has smooth and shiny, light green
skin with almost yellow shades. It has sweet flavour, it is not hot as it
lacks capsaicin, and has medium intensity and smell.
The Pemento Oímbra PGI ‘
production area covers the entire region of Verin in Ourense, comprising the
municipalities of Oímbra, Verin, Castrelo do Val, Monterrei, Cualedro, Laza,
rivers and Vilardevós.