Fifth session of Codex Committee on Spices and Culinary Herbs (CCSCH)established under Codex Alimentarius Commission (CAC) inaugurated virtually on 20th April with a series of virtual sessions.
- The session will see nearly 300 experts from 50 countries taking part in the deliberations.
About CCSCH:
- Codex Committee on Spices and Culinary Herbs was formed in 2013 with support of more than a hundred countries with India as the host country and Spices Board India as the Secretariat for organising the sessions of the committee.
- The objective was to develop and expand worldwide standards for spices and culinary herbs, and to consult with other international organisations in the standards development process.
- Since its inception, the Codex Committee on Spices and Culinary Herbs 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.
About CAC:
- The Codex Alimentarius Commission (CAC) is an intergovernmental body.
- Set up in 1963.
- It was 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.
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