5th session of Codex Committee on Spices and Culinary Herbs (CCSCH)

5th session of Codex Committee on Spices and Culinary Herbs (CCSCH)

Part of: GS Prelims and GS –III – Economy 

In news

• The Fifth session of Codex Committee on Spices and Culinary Herbs (CCSCH), began virtually. 
• Host: India 
• Secretariat of Committee: Spices Board India 
• CCSCH is established under Codex Alimentarius Commission (CAC)

Important value additions 

Codex Committee On Spices And Culinary Herbs (CCSCH)

• Objective: To develop and expand worldwide standards for spices and culinary herbs
• Formed in: 2013 
• It was formed with support of more than a hundred countries
• Host: India 
• Secretariat of Committee: Spices Board India 
• Since its inception, the CCSCH has been successful in developing harmonised global Codex standards for spices and herbs.
• In its past four sessions, the committee developed and finalized standards for four spices, viz. dried or dehydrated forms of black/white/green pepper, cumin, thyme, and garlic. 

Codex Alimentarius Commission (CAC)

• Set up in: 1963. 
• It is an intergovernmental body
• Established jointly by: UN’s Food and Agriculture Organisation (FAO) and the World Health Organisation (WHO), within the framework of the Joint Food Standards Programme 
• Objective: To protect the health of consumers and ensure fair practices in the food trade.