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109 delegates from 31 countries participated in a physical session of the Codex Committee on Spices and Culinary Herbs (CCSCH) held in Kochi from January 29 to February 2, according to the commerce ministry. This was the first session of the committee conducted in person after the Covid-19 pandemic. During the session, quality standards for small cardamom, turmeric, juniper berry, allspice, and star anise were finalized. These standards have been recommended for adoption by the CCSCH to the Codex Alimentarius Commission (CAC). The next meeting of the committee is scheduled to take place after 18 months. The CAC, jointly established by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO), is an international body responsible for formulating globally accepted standards for human food. The CCSCH was established as a commodity committee under the CAC in 2013.
In a recent session of the Committee of Spices, held in an undisclosed location, a total of 100 delegates from 31 nations gathered to discuss and address various issues related to the global spice industry. The committee, composed of leading experts and representatives from spice-producing countries, aimed to foster collaboration, exchange knowledge, and promote sustainable practices within the sector.
During the session, delegates engaged in fruitful discussions on topics such as cultivation techniques, quality standards, market trends, and the impact of climate change on spice production. They also explored strategies to enhance international cooperation, improve trade regulations, and combat issues related to adulteration and counterfeit products.
Additionally, the delegates took part in workshops, presentations, and networking events, providing them with valuable opportunities to share their experiences and learn from one another. These interactions resulted in the formation of new partnerships and initiatives aimed at strengthening the global spice industry and ensuring its long-term sustainability.
The session of the Committee of Spices concluded with the adoption of a comprehensive action plan, outlining key objectives and strategies to be implemented in the coming years. This plan reflects the commitment of the participating nations to work together towards the growth and development of the spice sector, benefiting both producers and consumers worldwide.
Overall, the session of the Committee of Spices served as an important platform for dialogue and collaboration, enabling delegates to collectively address challenges, share best practices, and promote the responsible and sustainable production, trade, and consumption of spices globally.
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