The Galliova
Awards.
South Africa's annual recognition of the finest food and health writers, photographers, and content creators — in the year of our 2026 th edition.
A Note from
The Editors
Sponsored by the South African Poultry Association's Egg & Broiler Producers and administered by Protactic.
"Galli" is Latin for chicken; "ova" for egg. The Galliova Awards are presented annually to recognise the best food and health/wellness writing in South Africa, with a particular eye for storytelling that treats locally produced poultry as a worthy subject.
Now in its fourth decade, the Awards bring together journalists, writers, food and health content creators, photographers, and social-media influencers across print, online, and social platforms. Judges evaluate originality, voice, visual craft, and useful information — with the meaningful inclusion of South African eggs and chicken always one of the considerations.
The Categories
Galliova Food Writer
In-depth food articles/features. Minimum 4 to maximum 10 content pieces; features ≤ 6 pages each. Eggs and/or chicken in at least 2 pieces.
Galliova Food Content Creator
Visuals, recipes, snippets, captions, or articles. 4–10 pieces; features ≤ 6 pages.
Galliova Health & Wellness Content Creator
Print/online: 4–10 pieces, eggs/chicken in ≥2. Social: 10–20 posts/reels, eggs/chicken in ≥6.
Galliova Social Media Influencer
Social-only. 10–20 posts/reels. Eggs and/or chicken in ≥6 pieces.
Galliova Egg Champion
Egg-only content. Print/online: 2–10 pieces. Social: 6–20 pieces.
Galliova Chicken Champion
Chicken-only content. Print/online: 2–10 pieces. Social: 6–20 pieces.
Galliova People's Hero
Eggs/chicken with minimal, inexpensive, locally-available ingredients. Print/online: 4–10. Social: 12–20.
By the Judges
Special Prizes
Galliova Up & Coming Content Creator
R15 000Awarded by judges to entrants with ≤3 prior Galliova entries. Scored against the entrant's other category work; candidacy is set by organisers.
Galliova Discretionary Prizes
R2 000Up to four R2,000 prizes awarded by judges on merit. No separate submission.
Submissions close Friday, 28 August 2026
Begin your entry →