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The Codex Committee on Spices and Culinary Herbs (CCSCH) will hold its 4th session in Thiruvananthapuram to deliberate on draft standards for selected spices and herbs and facilitate adoption of more standards that would eliminate trade barriers and strengthen and harmonise the global food sector without compromising on safety.
The five-day event, to be held at Hotel Leela Kovalam from January 21-25, will brainstorm on the draft standards for oregano, basil, ginger, garlic, chilli pepper and paprika, nutmeg, saffron and cloves, which are in the form of reports of Electronic Working Groups (eWGs) established by the previous session held at Chennai in February 2017.
Kerala Governor P Sathasivam will inaugurate the session while Union Minister of Commerce & Industry and Civil Aviation, Suresh Prabhu, will deliver the presidential address. Rita Teaotia, Chairperson, Food Safety and Standards Authority of India (FSSAI), will deliver the keynote address.
The upcoming session is expected to adopt the draft standards for selected spices and herbs and also pave the way for adoption of more standards that will remove trade barriers, ensure greater transparency towards fixing global quality standards for spices and culinary herbs and strengthen the global food sector without compromising on safety, ShanmugaSundaram, Secretary, Spices Board said.
Two new work proposals, draft standards for turmeric and small cardamom, will also be taken up for deliberations to harmonise global trade in these two much in demand spices.
Set up in 1963, the Codex Alimentarius Commission (CAC)
has so far conducted three sessions -- Kochi in 2014, Goa in 2015 and Chennai in 2017 – in the direction of improving and harmonising standards by taking specific steps, building capacities and ensuring food safety and fair trade practices in spices sector.
In the previous three sessions, the committee succeeded in getting approval of the Codex Alimentarius Commission for three standards: black, white and green pepper, cumin and thyme.
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