Codex Committee on Spices and Culinary Herbs (CCSCH)

The Codex Committee on Spicess and Culinary Herbs (CCSCH) works to elaborate worldwide standards for spices and culinary herbs in their dried and dehydrated state in whole, ground, and cracked or crushed form.

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Why is it in the news?

The fifth session of the Codex Committee on Spices and Culinary Herbs was held virtually between April 20 and 29, 2021. It was hosted by India, inaugurated by the Food Safety and Standards Authority of India (FSSAI), with nearly 300 experts from 50 countries taking part in the deliberations.

In this article, we shall discuss at length about the Codex Committee on Spices and Culinary Herbs. IAS Exam aspirants can refer to the information given below along with the important aspects of the latest session of the CCSCH.

About CCSCH5 – Fifth Session of CCSCH

  • Due to the ongoing COVID-19 pandemic, for the first time, a session for Codex Committee on Spices and Culinary Herbs was held virtually
  • It was held between April 20th and 29th, 2021
  • At the end of the entire session, the committee finalised and recommended quality standards for four spices; cloves, oregano, basil, and ginger
  • The committee also took up the following new work items:
    • To develop Codex standards for small cardamom and turmeric
    • To develop the first group standard for spices that fall under the class ‘dried fruits and berries’
  • India was the host country and Spices Board India was the Secretariat for organising the sessions of the committee
  • Emphasis was placed on adopting the ‘Farm to Fork’ approach for ensuring safety and traceability throughout the entire supply chain
About Spices Board India

Spices Board (Ministry of Commerce and Industry, Government of India) is the flagship organization for the development and worldwide promotion of Indian spices.

The Board is an international link between the Indian exporters and the importers abroad and has been spearheading activities for excellence of Indian spices, involving every segment of the industry.

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About Codex Committee on Spices and Culinary Herbs

  • The Committee on Spices and Culinary Herbs was formed in 2013 and was established under Codex Alimentarius Commission (CAC)
  • It is the youngest of the Codex Commodity Committees and is Chaired by India and Spices Board India is its Secretariat
  • This committee is mandated 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
  • Terms of Reference:
    • To elaborate worldwide standards for spices and culinary herbs in their dried and dehydrated state in whole, ground, and cracked or crushed form
    • To consult, as necessary, with other international organizations in the standards development process to avoid duplication
About Codex Alimentarius Commission (CAC)

Set up in 1963, the Codex Alimentarius Commission (CAC) is an intergovernmental body established jointly by the UN’s Food and Agriculture Organisation (FAO) and the World Health Organisation (WHO), within the framework of the Joint Food Standards Programme to protect the health of consumers and ensure fair practices in the food trade.

India became a member of Codex Alimentarius in 1964 and as of 2021, the Codex Alimentarius Commission has 189 Codex Members made up of 188 Member Countries and 1 Member Organization (European Union).

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Frequently Asked Questions on Codex Committee on Spices and Culinary Herbs

Q 1. When was the latest session of Codex Committee on Spices and Culinary Herbs held?

Ans. The fifth and latest session of the Codex Committee on Spices and Culinary Herbs was held virtually between April 20 and 29, 2021. It was hosted by India and inaugurated by FSSAI.

Q 2. When was the Codex Committee on Spices and Culinary Herbs formed and why?

Ans. The Committee on Spices and Culinary Herbs was formed in 2013 and was established under Codex Alimentarius Commission (CAC). It was formed with an aim to elaborate worldwide standards for spices and culinary herbs in their dried and dehydrated state in whole, ground, and cracked or crushed form.

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