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Quality standards for four spices finalised

Part of: GS Prelims and GS-III – Economy

In news

The Codex Committee on Spices and Culinary Herbs (CCSCH) has finalised and recommended quality standards for four spices; cloves, oregano, basil, and ginger, during its fifth session held recently.

Key takeaways

The committee forwarded these four new standards to the Codex Alimentarius Commission (CAC) for adoption as full -fledged Codex standards.
New work items were also taken up: To develop Codex standards for small cardamom and turmeric, and to develop the first group standard for spices that fall under the class ‘dried fruits and berries’.

Do you know?

CCSCH is the youngest of the Codex Commodity Committees.
The Committee is Chaired by India
Spices Board India is its Secretariat.
Mandate: To elaborate worldwide, science-based quality standards for spices and culinary herbs, in accordance with the Codex principles of consumer protection and fair trade practices.
Dr M.R. Sudharshan is the current Chairman of the Committee.

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