Third edition of CCSCH commences

The third session of Codex Committee for Spices and Culinary Herbs (CCSCH) under Codex Alimentarius Commission (CAC), Rome, inaugurated here today witnessed the participation from over 100 delegates from 37 countries and three international observer organisations.
The session was inaugurated by Rita Teaotia, Commerce Secretary, Ministry of Commerce, Government of India and the keynote address was delivered by Ashish Bahuguna, Chairman, FSSAI.
"Delegates from countries of the European Union, North America, South America, Africa and Asia have come together for the 5-day session to be held from February 6 to 10.
"The session, hosted by the Spices Board on behalf of India, will witness deliberations on draft standards for cumin and thyme adopted at the second CCSCH in September 2015 in Goa and approved by the 39th session of Codex Alimentarius Commission in July 2016 in Rome," a Spices Board release said.

These draft standards would be discussed again in this session along with the proposed draft standards for BWG Pepper and Oregano.
In addition, the delegates would deliberate on grouping and glossary terms of spices and culinary herbs, it said.

Rita Teaotia, Commerce Secretary, lauded the creation of CCSCH and said that "it has provided a modern and scientific platform for transparency and enabling fair trade in the spices sector in the world."
"CCSCH is taking efforts to improve and harmonise standards by taking specific steps and building capacities ensuring food safety and fair trade", said Bahuguna, Chairman FSSAI.
He hoped that the third CCSCH would pool scientific knowledge to ensure entire efforts of the Codex Alimentarius Commission proceed in the right direction.

"The aims and initiatives taken by CCSCH have struck the right chord in bringing harmony and transparency towards fixing global quality standards for spices and culinary herbs", said Dr A Jayathilak, Chairman Spices Board. CCSCH, established in 2013 with support of over 105 member countries with India as its host country and Spices Board as the host organization, aims to elaborate worldwide standards for spices and culinary herbs and consult, as necessary, with other international organisations in the standards development process to avoid duplication. CCSCH has successfully conducted two sessions previously, the first one at Kochi in 2014 and the second session at Goa in 2015.