The CCASIA Region - Regional Coordinator China
The Coordinating Committee for Asia was established at the 11th Meeting of the Codex Alimentarius Commission held in Rome, Italy, in July 1976. Its first meeting was held in New Delhi (India) in January 1977.
The regional coordinator operates from within the China National Center for Food Safety Risk Assessment.
China’s main priorities as coordinator include enhancing participation in Codex meetings, supporting the prioritization of Codex work in the region, improving harmonization of food safety standards and accelerating the revitalization of the coordinating committee by sharing information and providing regular updates on food safety issues within the region.
China also wishes to promote collaboration with observer organizations and improve efficient and effective communication between regional members FAO, WHO, and the Codex Secretariat.
CCASIA Coordinator
All information on Codex is public and free.
For regional enquiries contact:
CCASIA Secretariat
No.37,Guangqu Road, Chaoyang District, Beijing 100022
Tel:
Tel: +86-10-52165402
Email: [email protected]
Spices committee serves up new standards on Saffron, Nutmeg and Chilli Peppers and Paprika
The sixth session of the Codex Committee on Spices and Culinary Herbs will send standards for Saffron, Nutmeg and Chilli peppers and paprika for final adoption by the Codex Alimentarius Commission in November 2022.
A spokesperson for the Indian delegation said of the work on chili peppers: “There is high hope now for harmonized national standards across the globe for this very valuable and ubiquitous spice.”
Chairperson Dr M.R. Sudharsan, India, said the achievements of the meeting were a source of pride for all present and marked another successful and virtual session for the committee. Operating online had provided “an opportunity for wider participation,” he said, despite the challenges presented by delegates being in different time zones and he was heartened by the positive engagement.
The committee also made progress on standards for cardamom and a group standard for spices derived from dried fruits and berries. “There is clarity on how to proceed with future group standards,” said Sudharsan, looking forward to active participation from Members and Observers in the technical groups that will now continue work on other spices including tumeric.
Learn more
Read the final report including the standards themselves on the CCSCH6 meeting page
Photo credit ©CCSCH6 Members of the Codex and Spices Secretariats.
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