Kochi: Experts from over 36 countries and three International observation organizations will deliberate on setting up common global quality standards for ten spices at the Codex Committee on Spices and Culinary Herbs (CCSCH) to be held in Goa from September 14 to 18, 2015.
The ‘Codex Standards’ for the spices is being discussed at the second session of CCSCH under Codex Alimentraius Commission (CAC), Rome with an aim to ensure fair trade practices and better returns to farmers. While India has submitted proposals for setting up standards for Dried Chilli, Ginger and Garlic, Egypt has submitted proposal for Basil and Coriander, Indonesia for Nutmeg, Nigeria for Cloves and Ginger, Iran for Saffron and Argentina for Paprika.
“The initiative of India and Spices Board through CCSCH are aimed at harmonizing global standards for Spices and culinary herbs” according to Dr A Jayathilak IAS, Co-coordinator for CCSCH and also Chairman, Spices Board. “Codex standards ensure common quality standards for spices among spices exporting countries, thus helping to eliminate potential distortion in exports due to diverse food quality legislations by different countries,” he added.
The electronic work group (eWG) constituted in the first session of CCSCH will also deliberate a report on the grouping of spices and standards of BWG Pepper, Cumin, Thyme and Oregano.
Nearly 120 delegates from over 36 countries will attend the CCSCH which is being hosted by the Spices Board on behalf of India. The meeting will be inaugurated by Ashish Bahuguna IAS, the Chairman of the Food Safety and Standards Authority of India on September 14.
Kerala Biz News