Traceability can dispel fears on safety, quality: European spice body chief

A packed spice conquers the world when it manages to take the consumer directly to its origin and thus wins his heart, according to Nils Meyer Pries, Chairman, European Spice Association.

He said this while addressing the International Spice Conference hosted by the All India Spices Exporters Forum (AISEF) at Kovalam near here.

Putting the produce under the scanner of the consumer and health agencies for traceability can dispel all concerns on safety and quality standards and thereby ensure sustained growth of the spices sector.

Digital platforms could be put to use to manage traceability by collecting, storing, processing and disseminating data regarding farming, harvesting, processing, packaging and distribution.

Cost-effective numeric and alphanumeric bar coding, matrix bar coding and other labels when linked with automated systems or mobile technology allow immediate retrieval of product information.

Innovative coding can help statutory authorities consumers, health, food safety officials or even consumers easily track down growers, field, processing and packaging operations and movement of spice products through the supply chain, including transit and storage.

The road ahead for quality assurance is convergence of standards and developing an information system where the consumer can examine quality and safety of any produce with reference to its origin.

Cheryl Deem, Executive Director, American Spice Trade Association, said in her address that technological innovations in traceability have enabled quick and accurate identification of contamination, pesticide residue and other toxins and causes of food-borne illnesses. Traceability ensures monitored farming, an effective food supply chain, operational excellence and transparency.

This also helps cut down inspection time and many challenges in exports, food safety, quality control and certification.

In the changed world where consumers are entitled for informed decisions, traceability boosts overall consumer satisfaction and the sustainability of the spices sector, she added.

Geemon Korah, CEO, Kancor Ingredients, highlighted the need for different sectors of the food industry to work together towards establishing proper and harmonised maximum residue limits.

KS Thyagarajan of BASF India led the session on the necessity of quality at source and the role of the inputs industry in saving and improving the crop and complying with residue standards.

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