The purpose of the TSG designation is to protect traditional recipes and methods used in the production of specific agricultural or food products that are made with traditional ingredients or follow a traditional composition, production, or processing process.
Ecuador has a rich and unique culinary heritage, which has been kept alive to this day through traditional recipes. This gastronomy is a valuable resource that can contribute to economic growth, especially for entrepreneurs and small businesses, by promoting gastronomic tourism. economic growth, especially for entrepreneurs and small businesses, by promoting gastronomic tourism. The Traditional Specialty Guaranteed (TSG) designation is an innovative tool in the field of intellectual property that protects these traditional recipes. It makes it easier for consumers and tourists to clearly identify dishes that follow an authentic traditional recipe (certified as TSG) from those that have distinctive features such as fusion cuisine or signature dishes.
Our country is rich in traditional cuisine: mote pata, encebollado, repe, ceviche, churrasco, humitas, and other delicacies. By protecting the traditional elements of products, production methods, and recipes under the ETG framework, they are consolidated as intellectual property assets with added value. At the same time, they assert their Ecuadorian origin on an international level, while promoting the further development of our cuisine and culinary tourism, which puts our producers and entrepreneurs in a better position.
The ETG aims to promote culinary tourism. Tourists interested in traditional Ecuadorian cuisine can be sure that they will enjoy typical dishes prepared according to the “traditional recipe.” On the other hand, those looking for options such as signature cuisine or fusion dishes can choose restaurants that offer something different from the traditional.
Ecuadorian cuisine boasts a wide variety of traditional dishes, born from the creativity of our grandparents, great-grandparents, etc. Over generations, these dishes have become established and spread throughout the community, earning an excellent reputation and, of course, finding their place on the menus of local restaurants. It is common to enjoy the same dishes in a restaurant that our grandmother or mother used to prepare at home. These traditional dishes represent a great business opportunity, as foreign tourists are attracted to Ecuadorian flavors, characterized by condiments, spices, herbs, and exotic combinations.
As interesting facts, we have that in Ecuador this figure was incorporated by the Organic Code of the Social Economy of Knowledge, Creativity, and Innovation (COESCCI) in 2016; and on February 18, 2021, through Resolution No. 001-2021-SENADI-DNPI-ETG, protection was granted to “BIZCOCHO DE CAYAMBE” as the first ETG in Ecuador.
Finally, an ETG certification increases tourism, and every diner can be sure that they are tasting typical Ecuadorian dishes prepared according to the original recipe, supporting the local community.
