Fifth Session of CCSCH – An Overview

• Due to the ongoing COVID-19 pandemic, the session was held virtually for the first time.
• The event took place from April 20 to 29, 2021.
• By the end of the session, the committee had finalized and recommended quality standards for four spices; cloves, oregano, basil, and ginger.
• The committee also initiated new work items, including developing Codex standards for small cardamom and turmeric and creating the first group standard for spices that fall under the class ‘dried fruits and berries’.
• India hosted the event, with Spices Board India serving as the Secretariat for organising the sessions.
• One of the key areas of focus was the adoption of the ‘Farm to Fork’ approach to ensure safety and traceability throughout the supply chain.

About the Codex Committee on Spices and Culinary Herbs

• Established under the Codex Alimentarius Commission (CAC) in 2013, the Committee on Spices and Culinary Herbs is the youngest of the Codex Commodity Committees.
• India chairs this committee, and Spices Board India serves as its Secretariat.
• The committee's mandate is to develop worldwide, science-based quality standards for spices and culinary herbs, in line with the Codex principles of consumer protection and fair trade practices.
• Terms of Reference:
  • To create 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.

You can find the updated UPSC Syllabus for the prelims and mains examination at the linked article and start your preparation accordingly.

For the latest exam updates, study material, and preparation tips, stay tuned.