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.
