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Codex Committee on Spices and Culinary Herbs (CCSCH)

Codex Committee on Spices and Culinary Herbs (CCSCH) mind map
Recent News
7th Session
When
Held from 29th January to 2nd February 2024
Where
Kochi, India
Who
109 Delegates
From 31 Countries
Latin American Countries
First-time Participation
What/Full Provisions
Quality Standards Finalized
Small Cardamom
Turmeric
Juniper Berry
Allspice
Star Anise
Grouping Strategy
Spices Derived from Fruits and Berries
Draft Standard for Vanilla
Progressed to Step 5
New Proposals Accepted
Dried Coriander Seeds
Large Cardamom
Sweet Marjoram
Cinnamon
How
Physical Meeting Post-Covid-19
Electronic Working Groups (EWGs)
Chaired by Various Countries
Continue Multinational Consultation
Next Meeting
After 18 Months
Background
Established in 2013
Hosted by India
Spices Board India as Secretariat
Part of Codex Alimentarius Commission (CAC)
Established by FAO and WHO
Over 194 Country Members
Rome-based
Goals
Formulate Internationally Accepted Food Standards
Facilitate Global Trade
Enhance Food Safety
Significance
WTO Recognition
Standards as International Reference Points
Trade Disputes Resolution
Harmonization of Food Standards Globally
Consumer Health and Safety

The Codex Committee on Spices and Culinary Herbs (CCSCH), a segment of the Codex Alimentarius Commission established by the FAO and WHO, recently concluded its 7th session in Kochi, India. This session, the first physical meeting post-Covid-19, was attended by 109 delegates from 31 countries, including a significant first-time participation from Latin American countries. The committee achieved notable results by finalizing quality standards for five spices—small cardamom, turmeric, juniper berry, allspice, and star anise—and adopting a novel strategy of grouping spices, starting with those derived from fruits and berries. Proposals for developing standards for dried coriander seeds, large cardamom, sweet marjoram, and cinnamon were also accepted. CCSCH’s work is crucial for formulating internationally accepted food standards, enhancing global food safety, and facilitating fair trade, with its standards recognized by the WTO as reference points for resolving trade disputes.

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