1. CODEX NORMS FOR THREE SPICES
- The Codex Alimentarius Commission (CAC) has adopted three Codex standards for black, white and green pepper, cumin and thyme paving the way for an universal agreement on identifying quality spices in various countries.
- The adoption of Codex standards for the three spices, will help evolve a common standardisation process for their global trade and availability of high quality, clean and safe spices to the world.
WHAT IS CODEX ALIMENTARIUS ?
- The Codex Alimentarius (Latin for “Food Code”) is a collection of internationally recognized standards, codes of practice, guidelines, and other recommendations relating to foods, food production, and food safety.
- Its name is derived from the Codex Alimentarius Austriacus.
- Its texts are developed and maintained by the Codex Alimentarius Commission, a body that was established in early November 1961 by the Food and Agriculture Organization of the United Nations (FAO), was joined by the World Health Organization (WHO) in June 1962, and held its first session in Rome in October 1963.
- The Commission’s main goals are to protect the health of consumers and ensure fair practices in the international food trade.
- The Codex Alimentarius is recognized by the World Trade Organization as an international reference point for the resolution of disputes concerning food safety and consumer protection.