Alho da Graciosa IGP

Description: “Alho da Graciosa” – garlic of the species Allium sativum L. – is presented in the form of dried bulbs, either individually or in braids, each with a diameter of at least 3 cm, measured across the peeled bulb. The bulbs, which are ovoid in shape and wrapped in various layers of white outer skins that are easy to remove, consist of cloves with a firm, smooth texture encased in reddish pink skins. Important aspects of its chemical composition include its high levels of zinc (over 7 mg/kg), iron (over 8 mg/kg), magnesium (over 170 mg/kg) and allicin (over 3 500 mg/kg), which gives “Alho da Graciosa” food-preserving properties.

Production method: For the production of "Alho da Graciosa", areas with good sun exposure and sheltered from strong prevailing winds are selected. The ground is prepared in the beginning of autumn and the best garlic from the cultivars of the island Graciosa are selected, that is, healthy heads, free from pests and diseases, with the largest outer teeth and a reddish pink color. Planting is carried out mainly in the months of December and January. Harvesting takes place when the foliage is dry, which usually occurs during the month of June. The plants are allowed to dry, exposed to the sun, for two or three days, when the climatic conditions allow. They can also be dried in braids (whole plants intertwined with bulbs) in a covered area.

Special features: In terms of smell, “Alho da Graciosa” cloves are distinguished by their medium-low intensity aroma, even uncrushed. In terms of taste, “Alho da Graciosa” has an intense, very pleasant flavour with little aftertaste.

Production area: The geographical area of production of “Alho da Graciosa”, is the island Graciosa, in the archipelago of the Azores.

History: “Alho da Graciosa” has been grown successfully on the island of Graciosa since the arrival of the first settlers in the early 15th century, thanks to the favourable soil and climatic conditions. Over the generations, Graciosa’s garlic has been improved, as producers select the best specimens for propagation, i.e. those that preserve its main characteristics, such as colour and size. When the island was first settled, the rainfall pattern and fertile soil were found to be good for fruit and vegetable growing. The garlic that was grown by the islanders, who were mostly subsistence farmers, stood out from the other crops. Graciosa has always been known as the Terra do Alho (garlic country) and garlic is pictured on the coat of arms of one of the most iconic parishes on the island, the parish of São Mateus.

Product specification (pdf)

Producer group
AAIG – Associação de Agricultores da Ilha Graciosa

Control and Certification Body
IAMA, IPR. - Instituto de Alimentação e Mercados Agrícolas

Publication in EU official journal
Single Document (2021/C311/08) – 03.08.2021
Commission Implementing Regulation (EU) 2021/2035 – 16.11.2021

Publication in the Portuguese official journal
Despacho n.º 2/2020 / A - 12.05.2020