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The "Waterford blaa" is now a protected term

The European Commission has added the floury bap to a list of regionally protected products.


MANUFACTURERS OF BLAAS will only be allowed use the term if it is baked in Waterford from now on.

The European Commission has awarded the terms “Waterford Blaa” and “Blaa” a Protected Designation of Origin (PDO).

The campaign to have the floury baps, so synonymous with the county that its GAA teams are named for it, to be protected has gone on for nearly two years.

Blaas are baked with flour going on before baking, differentiating it from a bap.

It joins Clare Island Salmon, Irish Salmon, Connemara Hill lamb, Timoleague Brown Pudding Pudding and Imokilly Regato on the Database of Origin and Registration, the European database of protected produce.

Around 12,000 blaas are baked in Waterford daily, with most sold by the end of lunch.

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The blaa dates back to the 17th century and is believed to have derived its name from blanc, the French for white, due to the flour on top.

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