producers and consumers, promoting the competitiveness of TSGs in national and international markets. Regarding the ETG registration procedure in Peru Supreme Decree No. 1702021-PCM (2021) prescribes this in detail in Chapter III on the Registration Procedure , highlighting the legitimate interest of the person who registers a food product as an TSG, such as the person who is directly engaged in the elaboration, production or preparation of the food products whose name is to be registered; in addition, they can also be registered ex officio (Article 9). The registration application must contain basic information and the specifications that describe the traditional nature and the preparation method. This registration application is submitted to the competent entity and must include information that supports the identity and capacity of the applicant, in addition to the necessary administrative aspects. The requirements for this application according to Supreme Decree No. 170-2021-PCM (2021), are the following: • Identification of the applicant. Indicate the name, address and, if applicable, an email address to receive electronic notifications. Express consent to carry out this type of communication must also be included (Article 10.1) • Legal representation. In the case of natural persons, the document proving the representation of the natural person must be attached. If the power of attorney is registered in a public registry, it is sufficient to indicate the number of the corresponding registry entry. (Article 10.2) • Accreditation of legal entities. If the applicant is a legal entity, the registration number where the existence of the legal entity and legal representation is recorded must be included (Article 10.3) . Regarding the specification , it is an essential document that must be submitted together with the registration application and details the elements that give the food preparation its unique and traditional character. This document must include the following aspects: • Name to be registered. The name to be registered as an TSG must be clearly specified and must reflect the tradition of the product. (Article 8.1) • Traditional character. The elements that highlight the traditional character of the food preparation must be identified and described, implying its connection with uses or methods transmitted over time. (Article 8.2) • Specific characteristics. Provide a detailed description of the product including its main physical, chemical, microbiological, organoleptic or 735 LEGALITY AND GASTRONOMIC REGULATION OF TRADITIONAL SPECIALTIES GUARANTEED
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