Athienou bread and loukoumi submitted for EU protected status

The Cyprus Department of Agriculture officially submitted two applications to the European Commission on September 25, 2026, seeking to register "Athienitiko Psomi" (Athienou bread) and "Athienitiko Loukoumi" (Athienou loukoumi) as Protected Geographical Indications (PGI). These applications were previously vetted and approved at the national level, with the relevant decisions and detailed product specifications published in the official gazette of the Republic of Cyprus on September 25.

The initiative is designed to preserve the heritage and authenticity of these traditional products, which trace their history back over a century. The specifications for the Athienou bread define it as a round loaf composed of at least 90 percent durum wheat flour, combined with water, salt, and yeast or sourdough, containing no preservatives. By securing PGI status, producers aim to legally protect these items against imitation within the European Union market.

The European Commission has now commenced the formal examination process of the files. The Cypriot Ministry of Agriculture expressed optimism regarding the outcome, stating that it expects a favorable decision to be reached sometime during 2027. If approved, the certification is expected to bolster the local economy of the Athienou region by enhancing the recognition and protection of its signature products across all EU member states.