Codex Committee On Spices and Culinary Herbs

Context: 

The 7th session of the Codex Committee on Spices and Culinary Herbs (CCSCH7) was held at Kochi, Kerala.

• In this session, quality standards for 5 spices, namely small cardamom, turmeric, juniper berry, allpice and star anise were finalised.

Codex Committee on Spices and Culinary Herbs (CCSCH) 

• It is responsible for formulating global standards for spices and culinary herbs. 
• Mission: Creating comprehensive, science-based quality standards for these products, aligning with Codex principles focused on consumer protection and fair-trade practices on a global scale.

Codex Alimentarius Commission (CAC)

• The term “Codex Alimentarius” is Latin and means “food code”. 
• Codex Alimentarius Commission jointly established by FAO and WHO in 1963 as an intergovernmental body with membership of over 189 countries including the EU.
• Headquarters: Rome
• Objective: To Formulate internationally accepted standards for all the principal foods, whether processed, semi-processed or raw, for distribution to the consumer.
• Being voluntary in nature, Codex standards, whether general or specific, are acknowledged by WTO Agreements as reference standards for international trade.
• Funding for the Commission’s program of work is sourced from the regular budgets of WHO and FAO. 
• India became its member in 1964.

Codex Standards Process 

• The Codex standards undergo an 8-step process, involving multiple reviews at various stages and utilising working groups led by member countries. 
• Draft standards, developed by these working groups, are ultimately finalised through deliberations and consensus during the plenary sessions of the committee.

News Source: PIB

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