India hosts fifth session of Codex Committee on Spices & Culinary Herbs

21 April 2021 | News

The 5th Session of CCSCH began on April 20, 2021, with a series of virtual sessions running till April 29 Image source: Shutterstock Image source: Shutterstock

Underlining the importance of safe and quality food amidst the pandemic situation, Rita Teaotia, Chairperson, Food Safety and Standards Authority of India (FSSAI) recently said that the regulatory bodies need to be more vigilant to ensure food safety and quality.  

Inaugurating the fifth session of the Codex Committee on Spices and Culinary Herbs (CCSCH) established under Codex Alimentarius Commission (CAC), Rita Teaotia described the risk of unscrupulous and intentional adulteration of spices through substitution due to their high economic value.

The 5th Session of CCSCH began on April 20, 2021, with a series of virtual sessions running till April 29, 2021, with nearly 300 experts from 50 countries taking part in the deliberations. 

At the present session, the committee will be considering the quality Standards for dried or dehydrated forms of Ginger, Cloves, Saffron and two culinary herbs, Oregano & Basil at step seven, besides Nutmeg and Chilli peppers & Paprika at step four in the Codex procedure of elaboration of food standards. There are also three proposals for new work, viz. cardamom, turmeric, and prioritized group standard for spices in the form of dried fruits and berries.

 

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