The Codex Committee on Spices and Culinary Herbs and its peers should interact more often with farmers to create awareness about global standards, Kerala Governor P Sathasivam has said.

Advanced practices in line with these standards are key to ensure success in the global market, he said, while inaugurating the fourth session of the Codex Committee here.

‘Think global’

“Spice farmers should be encouraged to think globally and make use of the latest farming technologies,” the Governor, himself a self-confessed farm enthusiast, declared.

“There has been a production loss of more than 25,000 tonnes of spices valued at ₹1,254 crore in the recent floods. The proposed session on draft standards for cardamom and turmeric is welcome since these are among the most cultivated in the State.”

Draft standards for oregano, basil, ginger, garlic, chilli pepper and paprika, nutmeg, saffron and cloves, now in the form of reports of Electronic Working Groups established by the previous session held at Chennai in 2017, will be discussed at the event. Two new work proposals — draft standards for turmeric and small cardamom — are also being taken up.

According to the Governor, farmers can do better with revamped storage facilities, which, in turn, would facilitate consistent supplies for value addition and enable them to compete with major players in the global market.

Organic spice exports

The Codex Committee on Spices and Culinary Herbs has been established under Codex Alimentarius Commission, an inter-governmental body established jointly by the Food and Agriculture Organisation and the World Health Organization. Union Minister for Commerce and Industry Suresh Prabhu, who addressed the inaugural of the five-day event through video conferencing, said the agriculture export policy has given due importance to organic spices exports.

Rita Teaotia, Chairperson, Food Safety and Standards Authority of India, recalled that the previous three sessions of the Codex Committee had managed to get its parent’s approval for three standards: black, white and green pepper; cumin; and thyme.

MK Shanmuga Sundaram, Secretary, Spices Board, said that the current session is expected to adopt the draft standards for selected spices and herbs and also push for the adoption of more standards.

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