Athienou bread and loukoumi applications sent to EU for protected status

Athienou, Cyprus. Cyprus has submitted applications to the European Commission to register Athienitiko Psomi and Athienitiko Loukoumi as Protected Geographical Indications (PGI). The agriculture ministry said it expects a decision during 2027.

Applications forwarded

The agriculture department submitted the applications on September 25 after they were examined nationally and received a favourable decision from its director. The decisions and product specifications were published in the Republic’s official gazette the same day.

The European Commission will now examine both applications.

Athienou bread specifications

The application defines Athienitiko Psomi as a round loaf made with wheat flour, at least 90 per cent of it from durum wheat, along with water, salt and either yeast or sourdough. It contains no preservatives or added flavourings.

The loaf has a thick, smooth and crunchy crust, a dense, pale yellow-white crumb and a strong wheat flavour with slight acidity. It is sold in weights ranging from 1.1kg to 1.5kg.

All production stages, from receiving ingredients to baking, must take place within the administrative boundaries of Athienou municipality in areas under the Republic’s effective control. Cutting and packaging may take place elsewhere.

According to the application, the bread’s reputation has developed over more than a century as bread-making moved from households into commercial production. Its dense crumb, thick and crunchy crust and unusually large size distinguish it. Its relatively low moisture content and thick crust also help it remain fresh for several days.