Kerala’s Capital to Host 4th Session of Codex Committee on Spices and Culinary Herbs
Thiruvananthapuram: The Codex Committee on Spices and Culinary Herbs (CCSCH) will hold its 4th session in Thiruvananthapuram this month to deliberate on draft standards for selected spices and herbs and facilitate adoption of more standards that would eliminate trade barriers and strengthen and harmonise the global food sector without compromising on safety.
The five-day event, to be held at Hotel Leela Kovalam from January 21-25, will brainstorm on the draft standards for oregano, basil, ginger, garlic, chilli pepper and paprika, nutmeg, saffron and cloves, which are in the form of reports of Electronic Working Groups (eWGs) established by the previous session held in Chennai in February 2017.
Justice P Sathasivam, Governor of Kerala, will inaugurate the session at 9.30 am on January 21 while Suresh Prabhu, Union Minister of Commerce & Industry and Civil Aviation, will deliver the presidential address.
Rita Teaotia, IAS (Retd.), Chairperson, Food Safety and Standards Authority of India (FSSAI), will deliver the keynote address. Devendra Kumar Singh, IAS, Principal Secretary, Agriculture, Kerala; Subhash Vasu, Chairman, Spices Board; and Dr. M K Shanmuga Sundaram, IAS, Secretary, Spices Board, are among the dignitaries who will also address the inaugural session.
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.