Gofio Buen Lugar wins top honors
The medium-roast corn gofio produced by Molino de Gofio Buen Lugar SL, under the protected geographical indication (PGI) ‘Gofio Canario’, has been named the best in the archipelago by the tasting panel of the Agrocanarias 2025 contest. Organized by the Government of the Canary Islands through the Canarian Institute of Agro-Food Quality (ICCA), this year’s event was held in collaboration with the Cabildo of La Palma.
A legacy of traditional stone milling
Founded in 1958 in the Gran Canaria municipality of Firgas, Gofio Buen-Lugar produces its goods using traditional stone milling techniques. For decades, the knowledge of the Almeida family has been passed down through generations, reflecting a commitment to natural production that enhances the flavor, aroma, and texture of the gofio, all while continuously improving and modernizing their production processes.
Celebrating a cornerstone of Canarian heritage
The Minister of Agriculture, Livestock, Fisheries, and Food Sovereignty, Narvay Quintero, and the director of the ICCA, Luis Arráez Guadalupe, announced the award-winning products on Thursday, September 11th, at an event held at the autonomous body’s headquarters in Santa Cruz de Tenerife. During his speech, the head of the department stated that through this initiative, “the Canarian government promotes a product that is part of our history and key to encouraging healthy eating.”
He also highlighted that among the measures to boost this local product is the ‘Gofio, Olympic Breakfast’ program, developed by the regional government through GMR Canarias. “Since its launch last year, it has visited some twenty schools, with Olympic athlete Mario Pestano as an ambassador, to introduce over 1,500 schoolchildren to the benefits of a healthy diet based on the consumption of local products like gofio.”
The 2025 award winners
In this edition of the contest, held on July 30th and 31st on La Palma, 41 samples from eleven Canary Islands mills participated, and a total of eighteen awards were given (twelve medals and six special distinctions). Over two days of tasting, a panel of specialist tasters selected the medal and distinction winners using a blind tasting system, meaning they did not know which productions they were evaluating.
Through their votes, the jury decided to award the special mention for the Best Local Grain Gofio of the Canary Islands 2025, plus a grand gold medal, to the chickpea gofio from La Molina José María Gil on Lanzarote.
Furthermore, the award for the Best Salt-Free Gofio of the Canary Islands 2025, along with a silver medal, went to the wheat, corn, and barley production from Molino Abuelo Pancho, made by Óscar Febles Méndez on El Hierro.
The distinction for Best Image and Presentation 2025 went to the corn gofio from Molino San Pedro, produced by José Antonio Hernández Rivero in Gran Canaria.
Popular jury awards
Regarding the distinctions granted by popular juries, the Best Gofio as Chosen by Our Elders 2025, which also won a gold medal, went to Gofio La Escalona’s wheat gofio, produced in Tenerife by Carmen María Tacoronte Moreno.
Finally, the award for Best Gofio as Chosen by the Children’s Tasting Panel 2025 went to Gofio La Piña’s wheat and corn gofio, produced by this company in Gran Canaria.
A full list of medal winners
In the grand gold medal category, Gofio La Escalona won this prize for its corn-based preparations. In the category for gofio made from other cereals and/or legumes, La Máquina Molino de Gofio won the medal for its blend of wheat, corn, barley, and chickpea.
Regarding the gold medals, La Molina de José María Gil on Lanzarote took home two of these metals: one in the mixed corn and wheat category, and another for its production of wheat, corn, barley, and chickpea in the ‘other cereals or legumes’ category. This producer also obtained a silver medal for its corn-based gofio.
Additionally, two silver medals were awarded to the productions of Molino de Gofio El Sauzal, by Eduardo Afonso González: one for its wheat and corn blend, and another for its production entered in the other cereals and legumes category.
The medal tally was completed with silvers awarded to Gofio Harinasur La Escalona for its wheat, corn, barley, and chickpea gofio, made by Carmen María Tacoronte Moreno in Tenerife; and to Molino de Gofio La Maquina for its wheat and corn variety, produced by Alexis García Amaro, also in Tenerife.
The state of gofio production in the Canaries
Since the establishment of the PGI, total gofio production in the Canary Islands has grown by 18.7%, registering 5.68 million kilos in 2014 compared to 6.74 million kilos in 2024. Of this, approximately 1.7 million kilos were destined for export.
In terms of production by island, the capital islands lead the way—Gran Canaria with 3.48 million kilos and Tenerife with 2.5 million kilos. The third-largest producer in 2024 was La Palma, reaching 846,000 kilos, with nearly three-quarters of that made from wheat.
Across the archipelago, 58% of the gofio produced in the Canaries is made from corn. In order of importance, this is followed by wheat at 20%, mixed cereals at 16%, and mixed cereals and legumes at 4%.
While the most in-demand varieties are cereals (corn, wheat, barley, rye, oats, rice, spelt, and millet), there is also a small production based on three species of legumes: fava bean, soybean, and chickpea. In the amaranth family, quinoa is the only species used to make this product, though its use is very much in the minority.
