Indicate the name of the product as it is known in its area of origin, and its names in dialect (if applicable). If the local language is not written in Latin script, please provide the product name in the local script as well.
Include information on the subspecies or variety, where appropriate. For processed products whose defining feature is the inclusion of a particular plant, animal, etc.; or products derived from a specific plant, animal, etc., indicate the scientific name of that plant, animal, etc. For honey and other insect products, indicate the scientific name of the insect from which the product is obtained.
Describe the product’s physical and sensory characteristics, including size, weight, color, taste, smell, texture, etc.
Describe the context in which the product is consumed (time of year, special occasions, etc.), how it is consumed (please include at least 1 traditional recipe), whether it has medicinal or other uses, and what makes it a distinctive feature of the local gastronomy.
Describe the local territory and its link with the product, including information about seasonality and local geography/climate. Describe the cultivation, husbandry, harvesting/collection, and processing techniques associated with the product.
Describe the cultural and historical significance of the product, including information about its origins; which community members are responsible for growing/raising/handling/processing it (e.g. women, members of a guild, etc.); the context in which it is prepared and consumed; whether it is associated with particular groups (including ethnic, linguistic, religious, or other minorities, and/or migrant groups); and whether similar products exist in other regions.
Explain why the product is produced only in limited quantities and/or why it is at risk of disappearing. Is the product available on the market, or only produced for household consumption? Is there a mass-produced version? Why should the product be protected and what steps could be taken to ensure its survival?
In order to review the nomination fairly and properly, it is critical that we receive as much information as possible, including supporting documents, bibliographical information, photographs, links to websites or videos, etc., where possible. It is understood that the nature of the responses will vary depending on whether the product is a plant, an animal, or a processed product.
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