The Appellation of Origin is an expression that recognizes that a product is distinctive of a region, in which its name is linked to its geographic location or elaboration process.
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The conditions to obtain this appellation are:
It must be a product with unique characteristics or different quality compared to others of its kind.
These characteristics come from natural factors such as weather, ground, temperature. Or human factors like the elaboration process, labor, or tradition.
That may be identified by the name of the region in which it is produced. The product must be first recognized by consumers, be part of a custom or tradition and only then, obtain the appellation.
The advantage of having this recognition is that the production and the consumer are protected. And they get benefits when it comes to exportation and commercialization.
16 products that have gotten their Appellation of Origin
Tequila (1974): From Tequila, Jalisco. But also from Guanajuato, Michoacán, Nayarit and Tamaulipas. It is extracted from blue agave. And of course… known by everyone around the globe.
Mezcal (1994): From Durango, Zacatecas, Tamaulipas, San Luis Potosí, Guanajuato, Michoacán, Puebla, Guerrero, and, last but not least, Oaxaca. The elaboration starts with the fermentation and distillation of the agave.
Olinalá (1994): Craft from Guerrero. It’s made out of lináloe tree wood. The colorful decoration usually includes animals or nature.
Talavera (1997): A kind of mayólica or crockery from Atlixco and Cholula, Puebla. It can be distinguished by its design and materials. It has been made since Viceroyalty and its commonly used as vases, plates. Or simple decoration in houses and buildings.
Chiapas Amber (2000):
Plant-based gemstone used to create religious figures, art and jewelry.
Veracruz’s coffee (2000): Its flavor and body are due to the humidity produced by the volcanic soil in which its grown.
Charanda (2000): Aguardiente from Uruapan, Michoacán. The process consists on the fermentation, distillation. And aging of the sugarcane, piloncillo or melaza.
Bacanora (2000): Alcoholic beverage from Bacanora, Sonora. Agave’s core is distilled and it possess a high percentage of alcohol, even higher than tequila.
Sotol (2002): Alcoholic beverage made from the core of a desert plant known as Sereque. It’s produced in Coahuila, Durango and Chihuahua. Ever since 800 years ago, the rarámuri and anasazis produced fermented beverages from this plant.
Chiapas’ coffee (2003): It’s cultivated on volcanic soil. The weather enhances the production because of the temperature and humidity.
Mango Ataulfo from Soconuso, Chiapas (2003): Around 176 thousand tons are produced every year in several parts of Chiapas. It is known for having a sweet pulp, not too acidic, very juicy and nice aroma.
Vainilla from Papantla (2009): Most of vainilla producers are from Veracruz (around 3,200). It is obtained from a kind of orchid called hermafrodita.
Habanero from Yucatan’s Peninsula (2010):
One of the most spicy chiles in the world! It grows in Yucatán, Quintana Roo and Campeche. It represents the region’s gastronomy and is exported to the United States, Japan, South Korea, Italy and Germany.
Morelos’ Rice (2012): Since the XIX century big productions of rice were held in Jojutla. It is distinguished for supporting very high temperatures without losing its form.
Grijalva’s Cacao: Tabasco is a place that has very good climatic conditions to grow cacao. It has a unique flavor and smell.
Yahalica’s Chile (2018): It’s a very characteristic chile de árbol from Altos Sur in Jalisco. It is the most recent product that got its Appellation of Origin.
There is no doubt that Mexico is very rich in flavor and colors, that demonstrate its uniqueness. That’s why it has been recognized nationally and internationally. Each product fills us with pride as Mexicans!
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