In addition to livestock farming, the Benahoaritas, like the rest of the aborigines of the archipelago, combined this main activity with agriculture, shellfishing, fishing and the gathering of wild fruits and roots. From this period, with the sowing of cereals such as barley and, to a lesser extent, wheat, the Canarians have inherited gofio, a flour resulting from the process of toasting and grinding these cereals in a stone mill (tahona). This type of flour has become an identifying product of the Canarian gastronomic culture, the Gofio Canario, and has become a designation of origin protected by the European Commission.