CCSCH

6^th Session - Virtual, 26 – 30 September and 3 October 2022

Annotated Agenda for the Codex Committee on Spices and Culinary Herbs indicating the division of competence and right to vote between the European Union and its Member States in respect of each particular agenda item.

European Union comments on

• Agenda Item 6.1: Proposed Draft Standard for Dried Roots, Rhizomes And Bulbs - Turmeric

• CL 2022/26/OCS-SCH: Request for comments on nutmeg
• CL 2022/27/OCS-SCH: Request for comments on dried chilli peppers
• CL 2022/28/OCS-SCH: Request for comments on small cardamom

5^th Session - Virtual, 20, 21, 22, 26, 27, and 29 April 2021

• Annotated Agenda for the Codex Committee on Spices and Culinary Herbs indicating the division of competence and right to vote between the European Union and its Member States in respect of each particular agenda item.

European Union comments on

• Agenda Item 3: Draft Standard for dried oregano
• Agenda Item 4: Dried roots, rhizomes and bulbs
• Agenda Item 5.1: Draft Standard for dried cloves
• Agenda Item 5.2: Draft Standard for saffron
• Agenda Item 6.1: Draft Standard for dried basil
• Agenda Item 7.1: Proposed draft Standard for dried chilli peppers and paprika
• Agenda Item 8.1: Proposed draft Standard for dried nutmeg

• CL 2019/98/OCS-CCSCH: Proposed draft standard for dried oregano - Comments at step 6
• CL 2019/97/OCS-CCSCH: Request for Comments at Step 6 on the Draft Standard for dried roots, rhizomes and bulbs ̶ dried or dehydrated ginger
• CL 2019/94-SCH: Proposed draft standard for saffron
  Draft Standard for Saffron including the proposed EU amendments
• CL 2019/95/OCS-CCSCH: Proposed Draft Requirements for Dried Clove
• CL 2019/96/OCS-CCSCH: Proposed Draft Requirements for dried or dehydrated Basil

4^th Session - Thiruvananthapuram, India, 21-25 January 2019

• Annotated Agenda for the Codex Committee on Spices and Culinary Herbs indicating the division of competence and right to vote between the European Union and its Member States in respect of each particular agenda item.

European Union comments on

• CL 2017/34-SCH: Draft standard for black, white and green peppers at step 5/8
• CL 2018/54/OCS-CCSCH: Proposed draft standard for dried oregano
• CL 2018/58/OCS-CCSCH: Request for Comments at Step 3 on the Proposed Draft requirements for dried or dehydrated Basil

3^rd Session - Chennai, India, 6-10 February 2017

• Annotated Agenda for the Codex Committee on Spices and Culinary Herbs indicating the division of competence and right to vote between the European Union and its Member States in respect of each particular agenda item.

European Union comments on:

• Agenda Item 4: Draft Codex Standard for Cumin.
• Agenda Item 5: Draft Codex Standard for Thyme.
• Agenda Item 6: Proposed Draft Standard for Black, White, Green Pepper (BWG PEPPER) at Step 3 (CX/SCH 17/3/6) - (additional EU comments).
• Agenda Item 7: Proposed Draft Standard for Oregano.
• Agenda Item 10 a: "Glossary of terms for CCSCH Standards" (CX/SCH 17/3/10).
• Agenda Item 10 b: Discussion Paper on "Further Processing" within the Scope of CCSCH Standards.

2^nd Session - Goa, India, 14–18 September 2015

• Annotated Agenda indicating the division of competence and right to vote between the European Union and its Member States

European Union comments on:

• Agenda Item 2: Matters referred by the Codex Alimentarius Commission and other Codex Committees - (Part A and Part B).
• Agenda Item 4: Proposed Draft Standard for Black, White and Green Pepper (BWG Pepper).
• Agenda Item 5: Proposed Draft Standard for Cumin.
• Agenda Item 6: Proposed Draft Standard for Oregano.
• Agenda Item 7: Proposed Draft Standard for Thyme.

1^st Session - Kochi, India, 11–14 February 2014

• Annotated Agenda indicating the division of competence and right to vote between the European Union and its Member States

European Union comments on:

• Agenda Item 4: Work Management Modalities of the CCSCH
• Agenda Item 5: Mechanism for Prioritization of the Work