Artisanal Cannery ROI&CO Offers 10 Kilos per Recipe each Season

The Galician company ROI&CO has consolidated an artisanal canning production model based on sustainability, traceability, and respect for traditional methods. Founded by chef Rodrigo “Roi” Lojo, the firm operates from a workshop on the Island of Arousa and produces limited batches of canned seafood manually.

ROI&CO processes products such as mussels, octopus, razor clams, clams, and oysters. The production includes manual selection, cooking in copper pots, and individual packaging. The company only produces in season and in small quantities, with batches of approximately 10 kilos per recipe, unlike industrial systems that process up to 1,000 kilos in autoclaves.

Each can includes a QR code that provides information about the origin of the product, the capture vessel, the canning time, and the responsible operator. The firm uses blockchain technology to guarantee the traceability of each unit.

ROI&CO works in collaboration with the local Fishermen’s Association and applies strict environmental criteria. It uses capture methods such as the bou de vara for scallops, employs expert divers for octopus, and rotates mussel rafts to conserve marine nutrients.

ROI&CO products are distributed in specialized stores and haute cuisine restaurants, with prices ranging between 30 and 120 euros per unit. The firm maintains a limited production policy to preserve quality and minimize ecological impact.

The company has a small team, headed by the founder himself, his mother, and his daughter-in-law, who are in charge of the entire process in the workshop attached to the Punta Cabalo restaurant. ROI&CO was founded in 2020 and has developed an identity based on craftsmanship, transparency, and respect for the marine environment.