The Codex Committee on Spices and Culinary Herbs (CCSCH) convened its 7th session from January 29 to February 2 at Kochi. Gathering 109 delegates from 31 countries, this session marked the first physical meeting of the committee since the global health crisis.
A major accomplishment of CCSCH7 was the finalization of quality standards for five spices—small cardamom, turmeric, juniper berry, allspice, and star anise. These standards have been forwarded to the Codex Alimentarius Commission (CAC), urging adoption at the final Step 8 as full-fledged Codex standards.
Breaking new ground, the committee implemented a strategy of grouping spices, resulting in the finalization of the first group standard for ‘spices derived from fruits and berries,’ encompassing juniper berry, allspice, and star anise.
Notably, the draft standard for vanilla progressed to Step 5, set to undergo further scrutiny by member countries in the next committee session.
Proposals for the development of Codex standards for Dried Coriander Seeds, Large Cardamom, Sweet Marjoram, and Cinnamon were accepted, and the committee will work on drafting standards for these spices in future sessions.
A significant development was the increased participation of several Latin American countries in the committee, signaling a broader international engagement.
Looking ahead, the committee’s next meeting is scheduled after 18 months. During this interim period, electronic working groups (EWGs) chaired by various countries will continue multinational consultations, relying on science-based evidence to develop standards.
The Codex Alimentarius Commission (CAC), jointly established by FAO and WHO, oversees this international, intergovernmental body with membership from over 194 countries. The CCSCH, established in 2013, is one of the Commodity Committees under the CAC, and India has been the host country since its inception. The Spices Board India serves as the Secretariat organization, organizing the committee’s sessions.
Recognized by the WTO as international reference points for resolving trade disputes related to food safety and consumer protection, the standards developed by committees under the CAC, including the CCSCH, are voluntary in nature. Member countries adopt these standards as reference points, contributing to the harmonization of global food standards, fostering fair trade, and enhancing food safety worldwide.