4967 16882 1 PB
4967 16882 1 PB
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ALINORM 09/32/15
December 2008
32nd Session
Rome, Italy, 29 June – 4 July 2009
Denpasar, Indonesia
17-21 November 2008
CX 3/10.2 CL 2008/36-ASIA
December 2008
TO: Codex Contact Points
Interested International Organizations
FROM: Secretary
Codex Alimentarius Commission
Joint FAO/WHO Food Standards Programme
Viale delle Terme di Caracalla, 00153 Rome, Italy
SUBJECT: Distribution of the Report of the Sixteenth Session of the FAO/WHO Coordinating
Committee for Asia (ALINORM 09/32/15)
The report of the Sixteenth Session of the FAO/WHO Coordinating Committee for Asia will be considered
by the 32nd Session of the Codex Alimentarius Commission (Rome, Italy, 29 June – 4 July 2009).
MATTERS FOR ADOPTION AT THE 32ND SESSION OF THE CODEX ALIMENTARIUS COMMISSION
Draft and proposed draft Standards at Step 8 or 5/8 of the Procedure
1. Draft Regional Standard for Gochujang, at Step 8 (para. 31 and Appendix II)
2. Draft Regional Standard for Ginseng Products, at Step 8 (para. 42 and Appendix III)
3. Proposed draft Regional Standard for Fermented Soybean Paste, at Step 5/8 (para. 51 and
Appendix IV)
Proposed draft Standard at Step 5 of the Procedure
4. Proposed draft Standard for Edible Sago Flour (para. 76 and Appendix V)
Governments and interested international organizations wishing to submit comments on the above texts
should do so in writing, preferably by e-mail, to the Secretary, Codex Alimentarius Commission, Joint
FAO/WHO Food Standards Programme, Viale delle Terme di Caracalla, 00153 Rome, Italy (e-mail:
codex@fao.org; Fax +39 06 570 54593), before 1 April 2009.
ALINORM 09/32/15 iii
The Sixteenth Session of the FAO/WHO Coordinating Committee for Asia reached the following
conclusions:
MATTERS FOR CONSIDERATION BY THE CODEX ALIMENTARIUS COMMISSION
Draft and proposed draft standards for adoption at Steps 8 or 5/8
The Coordinating Committee agreed to forward:
- draft Regional Standard for Gochujang, for adoption at Step 8 (para. 31 and Appendix II);
- draft Regional Standard for Ginseng Products, for adoption at Step 8 (para. 42 and Appendix III); and
- proposed draft Regional Standard for Fermented Soybean Paste, for adoption at Step 5/8 (para. 51 and
Appendix IV).
Proposed draft standard for adoption at Step 5
The Coordinating Committee agreed to forward:
- proposed draft Regional Standard for Edible Sago Flour, for adoption at Step 5 (para. 76 and
Appendix V)
Implementation of the Codex Strategic Plan 2008-2013
The Coordinating Committee reviewed Activities 4.5: Promote interdisciplinary coordination at the national
and regional levels, 5.4: Strengthen Codex Contact Points and National Codex Committees and 5.5: Enhance
participation of non-governmental organizations at international, regional and national levels of the Codex
Strategic Plan 2008-2013 (paras 10, 99 and 12, respectively).
Participation of developing countries in Codex meetings
The Coordinating Committee noted that countries of the region were already hosting four Codex Committees
and Task Forces and that several recent and upcoming sessions of Codex committees were held in
developing countries under co-hosting arrangements and did not discuss this issue any further noting that the
Codex Committee on General Principles would consider this issue in detail at its 26th session (paras 14-15).
Nomination of the Coordinator
The Coordinating Committee unanimously agreed to recommend to the 32nd Session of the Codex
Alimentarius Commission that Indonesia be reappointed as the Coordinator for Asia for a second term
(para.112).
MATTERS OF INTEREST TO THE CODEX ALIMENTARIUS COMMISSION
The Coordinating Committee agreed:
- to return the proposed draft Standard for Non-Fermented Soybean Products to Step2 for by an electronic
working group, led by China (para. 55);
- to return the proposed draft Regional Standard for Chili Sauce to Step 2 for redrafting by an electronic
working group, led by Thailand, with a view to finalizing the standard at its next session (para. 65);
- to adopt the Strategic Plan for the Coordinating Committee for Asia 2009-2014 (para. 96 and
Appendix VI); and
- to request Indonesia to prepare a comprehensive discussion paper to justify the need for new work on
tempe and tempe products (para. 117)
MATTERS REFERRED TO CODEX COMMITTEES AND TASK FORCES
Committee on General Principles (CCGP)
The Coordinating Committee was of the view that the Terms of Reference were sufficiently broad to allow
the development of regional positions and agreed that the current Terms of Reference were adequate.
(para. 17)
iv ALINORM 09/32/15
TABLE OF CONTENTS
INTRODUCTION
1. The 16th Session of the FAO/WHO Coordinating Committee for Asia (CCASIA) was held in Bali,
Indonesia from 17 to 21 November 2008. Mr Kukuh S. Achmad, Director, Laboratory and Inspection Body
Accreditation, National Standardization Agency of Indonesia, chaired the meeting, assisted by Dr
Purwiyatno Hariyadi, Director, Southeast Asia Food and Agricultural Science and Technology Center
(SEAFAST), Bogor Agricultural University. The meeting was attended by 119 participants representing
19 Member Countries of the Region, four Observer Countries, and two international organizations. Mr Ben
Manyindo, Vice-Chairperson of the Codex Alimentarius Commission, also attended the meeting. The full
List of Participants is attached to this report as Appendix I.
2. Dr Bambang Setiadi, Chairman of the National Standardization Agency of Indonesia, welcomed the
participants. He pointed out that the global movement of foods in recent years had made it difficult for
governments to ensure food safety and emphasized that this Committee’s contribution to the work of Codex
was very important.
3. Dr Biplab Nandi, Senior Food and Nutrition Officer of Regional Office for Asia and the Pacific, also
welcomed the participants on behalf of the Food and Agriculture Organization of the United Nations (FAO)
and the World Health Organization (WHO). He highlighted the importance of Codex in today’s world and of
consumer demand for legislative action by governments to ensure that food is safe, of acceptable quality and
that the risks of food-borne health hazards are minimized.
4. The Session was officially opened by Dr Zaenal Bachruddin, Director General of Processing and
Marketing for Agriculture Products, on behalf of the Minister of Agriculture of the Republic of Indonesia.
He emphasized the role of Codex in facilitating fair practices in the international food trade, and the
protection of public health. He pointed out several important issues to be addressed by this session of the
Coordinating Committee and wished participants a successful meeting.
1
CX/ASIA 08/16/1; CRD 8 (Proposal by Indonesia); CRD 13 (Proposal by Indonesia)
2
CX/ASIA 08/16/2 (including information of Mongolia, Philippines, Singapore and Vietnam to Part C of
CL 2008/15-ASIA); CX/ASIA 08/16/2-Add.1 (Information of Democratic People’s Republic of Korea, Japan,
Pakistan); CRD 1 (Information of China, Indonesia, Lao People’s Democratic Republic and Thailand); CRD 9
(Comments of Japan); CRD 16 (Information of Malaysia)
3
ALINORM 08/31/REP, para. 16 and Appendix III
2 ALINORM 09/32/15
7. The Coordinating Committee was informed of the recommendation of the 61st Session of the
Executive Committee regarding the length and content of session report4 and that several other matters
would be discussed under other Agenda Items.
8. Discussions held and decisions made were as follows:
Implementation of the Codex Strategic Plan 2008-2013
Activity 4.5: Promote interdisciplinary coordination at the national and regional level
9. The Coordinating Committee recalled that the Commission, at its 31st Session, had agreed that
coordinating committees review the current status of mechanisms for horizontal coordination and
communication among national delegates to various food-standards-related international organizations and
identify possible actions to be taken with a view to promoting interdisciplinary coordination and
communication at national and regional level and report to the 32nd Session of the Commission5.
10. The Coordinating Committee noted information provided by members in response to Part C (i) of
CL 2008/15-ASIA, which indicated that countries of the region had in place different mechanisms to ensure
interdisciplinary coordination: in some countries a single ministry or agency was in charge of coordination,
while in others interdisciplinary coordination was ensured through proper communication among relevant
ministries or agencies. It was also noted that in some countries national strategic action plans had been
established for this purpose and that various ministries and agencies participated in National Codex
Committees. With regard to coordination at regional level it observed that no mechanism was in place and
that this matter could be considered in conjunction with the draft Regional Strategic Plan for the CCASIA
(see Agenda Item 6).
Activity 5.5: Enhance participation of non-governmental organizations at international, regional and
national levels
11. The Coordinating Committee recalled that the Commission, at its 31st Session, agreed that
coordinating committees review the current status and identify any additional measures to be taken by
governments and other parties, to enhance participation of non-governmental organizations at international,
regional and national levels and report to the 32nd Session of the Commission6.
12. The Coordinating Committee noted information provided by Members in response to Part C (ii) of CL
2008/15-ASIA and that in a majority of countries National Codex Committees also included non-
governmental organizations and had in place mechanisms and tools to disseminate information and consult
with relevant stakeholders. It was further noted that, while there was significant participation of non-
governmental organizations at the national level in Codex activities, e.g. meetings of National Codex
Committees, training courses, etc., their participation at the regional and international levels was limited,
mainly due to financial constraints. The Coordinating Committee agreed that aspects of participation of non-
governmental organizations at the regional level could also be considered in conjunction with the draft
Regional Strategic Plan for the CCASIA (see Agenda Item 6).
Participation of developing countries in Codex meetings
13. The Coordinating Committee recalled that the Commission, at its 31st Session, had recommended that
coordinating committees consider the issue of participation of developing countries and report their views to
the 32nd Session of the Commission7.
14. The Coordinating Committee noted that countries of the region were already hosting four Codex
Committees and Task Forces: Codex Committees on Food Additives and Pesticide Residues (China); on Fats
and Oils (Malaysia); and the ad hoc Intergovernmental Task Force on Antimicrobial Resistance (Republic of
Korea). It was also pointed out that recent and upcoming sessions of the Codex Committees on Nutrition and
Food for Special Dietary Uses, on Food Import and Export Inspection and Certification Systems and on Food
Hygiene were held in developing countries, under co-hosting arrangements. The Coordinating Committee
further noted that the increasing number of Codex sessions and working groups’ meetings were becoming a
burden not only for developing but also for industrialised countries.
4
ALINORM 08/31/3A
5
ALINORM 07/31/REP, para. 141
6
ALINORM 07/31/REP, para. 146
7
ALINORM 07/31/REP, paras 152-162
ALINORM 09/32/15 3
15. The Coordinating Committee did not discuss this issue any further noting that the Codex Committee
on General Principles (CCGP) would consider this issue in detail at its 26th session (Paris, France, 30 March
- 3 April 2009).
Terms of reference of the FAO/WHO coordinating committees
16. The Coordinating Committee recalled that the 24th Session of the CCGP had agreed to invite all
coordinating committees to discuss matters on the Terms of Reference for coordinating committees, in
particular the inclusion of a sentence regarding promotion of adoption of regional positions on strategic
subjects8.
17. The Coordinating Committee was of the view that the Terms of Reference were sufficiently broad to
allow the development of regional positions and that the problem of developing regional positions could be
more effectively addressed by implementing specific activities than by amending the Terms of Reference.
Therefore, it agreed that the current Terms of Reference were adequate.
18. In order to facilitate the development of regional positions, the Coordinating Committee agreed to add
to its agenda, as a standing agenda item, the discussion of “Issues relevant to the region” and to request the
Coordinator for the region to prepare a paper on this subject for consideration at its next session. It also noted
that Objectives 3 of the draft Regional Strategic Plan for the CCASIA (see Agenda Item 6) included aspects
related to the discussion of issues of interest to the region and to holding informal meetings of members of
the region prior to Codex meetings.
8
ALINORM 07/30/33, paras 14-22
9
ALINORM 07/30/15, Appendix II; CL 2007/32-ASIA; CX/ASIA 08/16/2; CX/ASIA 08/16/3 (Comments of Japan);
CRD 2 (Comments of India and Japan); CRD 11 (Comments of the Republic of Korea)
10
ALINORM 07/30/REP, para. 84
11
ALINORM 08/30/12, paras 64-66
12
ALINORM 08/30/22, para. 47
13
ALINORM 08/30/23, paras 75-76
4 ALINORM 09/32/15
DRAFT REGIONAL STANDARD FOR GINSENG PRODUCTS (N01-2004) (Agenda Item 3b)14
32. The Coordinating Committee recalled that the 30th Session of the Commission had adopted the
Proposed Draft Standard for Ginseng Products at Step 5 as a draft Regional Standard for further elaboration
by the CCASIA with a view to its finalization as a regional standard15. It further recalled that: (i) the
labelling provisions had been endorsed by the 36th Session of the CCFL with some amendments16; and (ii) all
methods of analysis and sampling had been endorsed by the 29th Session of the CCMAS as Type IV17.
33. The Coordinating Committee considered the draft Regional Standard section by section and, in
addition to editorial corrections, made the following changes and comments:
Section 1 Scope
34. The Coordinating Committee recalled that the scope of the standard was limited only to ginseng
products used as a food and food ingredient. However, in noting the concern of one delegation that ginseng
products were often associated with “health claims” and were relatively new to some countries and in
recalling the relevant discussion and decision made by the 36th Session of the CCFL, the Coordinating
Committee agreed to add a footnote in the last sentence to indicate that any health claim related to ginseng
products should comply with the Guidelines for Use of Nutrition and Health Claim (CAC/GL 23-1997).
Section 2.1 Product Definition
35. The Coordinating Committee agreed to add a sentence to this section to provide additional provisions
for the packaging aimed at maintaining hygienic, nutritional, technological and organoleptic quality of
ginseng products.
Section 3.2 Quality Factors
36. The Coordinating Committee agreed to add a footnote to “ginsenoside pattern” to provide some
clarification and information on ginsenosides in general and on the presence of ginsenosides Rb1 and Rf in
the products covered by the standard.
Section 3.2.2 Ginseng Extracts
37. The Coordinating Committee agreed to separate the quality provisions for the powdered and liquid
forms of ginseng extracts into two separate sections (i.e. 3.2.2.1 “Liquid form” and 3.2.2.2 “Powdered
form”) and to list under:
• 3.2.2.1 “Liquid form”: the provisions for (a) Solids; (b) Water insoluble solids; (c) Water saturated
1-butanol extracts; and (d) Ginsenoside Rb1; and
• 3.2.2.2 “Powdered form”: the provisions for (a) Moisture;; (b) Water insoluble solids; (c) Water
saturated 1-butnol extracts; and (d) Ginsenoside Rb1.
38. The Coordinating Committee noted that the water activity (Aw) for dried ginseng of 0.14-0.16 did not
support the growth of microorganisms.
Section 4 Contaminants and Section 5 Hygiene
39. The Coordinating Committee agreed to align the sections on contaminants and hygiene with the
revised Format for Codex Commodity Standards.
14
ALINORM 07/30/15, Appendix III; CL 2007/32-ASIA; CX/ASIA 08/16/2; CX/ASIA 08/16/4 (Comments of
Japan); CRD 3 (Comments of India and Thailand)
15
ALINORM 07/30/REP, para. 84
16
ALINORM 08/30/22, paras 48-50
17
ALINORM 08/30/23, para. 57
6 ALINORM 09/32/15
PROPOSED DRAFT STANDARD FOR FERMENTED SOYBEAN PASTE (N02-2004) (Agenda Item 4a)18
43. The Coordinating Committee recalled that at its last session it had agreed to hold the proposed draft
Standard for Fermented Soybean Paste at Step 4, with the exception of Section 3.2 (Quality Factors) and to
establish an electronic working group, led by the Republic of Korea, to further consider the provisions under
Section 3.219.
44. The Coordinating Committee noted that the electronic working group had proposed minimum levels
for total nitrogen and amino nitrogen separately for fermented soybean paste manufactured with soybean
only and for fermented soybean paste manufactured with soybean and grains, based on the analysis of
products from several countries of the region, and supported this proposal. The Coordinating Committee
further agreed to add a footnote to “total nitrogen” to clarify the nitrogen conversion factor to be used for the
estimation of protein content.
45. The Coordinating Committee considered the rest of the proposed draft Standard section by section
and, in addition to editorial corrections, amended the text as follows.
Section 2.1 Product Definition
46. The Coordinating Committee agreed to add a new subparagraph (d) to indicate the processes applied
to prevent spoilage of this product.
Section 3.1.2 Optional Ingredients
47. The Coordinating Committee agreed to add other optional ingredients, namely, yeast and/or yeast
extracts, lactococcus and spices and herbs, etc. in order to accommodate various types of fermented soybean
paste produced in the region.
Section 4 Food Additives
48. The Coordinating Committee noted the proposal of the Delegation of Japan (CRD 4) to include
several food additives, as well as provisions for processing aids. After an informal consultation, the
Coordinating Committee agreed to the following:
i) Food additives should be listed under functional classes identified in Class Name and International
Numbering System for Food Additives (CAC/GL 36-1989);
ii) The introductory paragraph should not make a reference to Table 1 and Table 2 of the GSFA but only
to Table 3, because currently in the GSFA there was no provision for Food Category 12.9.1
(Fermented Soybean Pastes);
18
ALINORM 07/30/15, Appendix IV; CX/ASIA 08/16/5; CX/ASIA 08/16/5-Add.1 (Comments of Japan); CRD 4
(Comments of China, India, Japan and Thailand)
19
ALINORM 07/30/15, paras 96-97
ALINORM 09/32/15 7
iii) Only food additives not listed in Table 3 of the GSFA would be included in the food additive listing in
this section; and
iv) A new subsection on processing aids, listing the processing aids allowed for this product, would be
added at the end of the section.
Section 5 Contaminants and Section 6 Hygiene
49. The Coordinating Committee agreed to align the texts in these sections with the standard language of
the new Format for Codex Commodity Standards.
Section 7.1 Minimum Fill
50. The Coordinating Committee agreed to maintain the minimum fill requirement as proposed and, in
order to accommodate a variety of products in the region differing in terms of texture, manufacturing
processes and packaging types, to add at the end of paragraph the following sentence: “Taking into account
various characteristics of the products, minimum fill may not be applied to some types of products.”, in order
to clarify that this requirement did not apply to certain types of product, such as those without a distinct
liquid portion.
Status of the proposed draft Standard for Fermented Soybean Paste (N02-2004)
51. The Coordinating Committee agreed to forward the sections on food additives, labelling and methods
of analysis and sampling respectively to the CCFA, CCFL and CCMAS for endorsement and to forward the
proposed draft Standard to the Commission for adoption at Step 5/8 as a regional standard (see Appendix
IV).
PROPOSED DRAFT STANDARD FOR NON-FERMENTED SOYBEAN PRODUCTS (N06-2005) (Agenda Item
4b) 20
52. The Coordinating Committee recalled that at its last session it had agreed to establish an electronic
working group, chaired by China and Thailand, with the mandate of redrafting the standard on the basis of an
agreed classification of non-fermented soybean products21.
53. The Coordinating Committee noted the concern of some delegations on the late circulation of the
working document and several comments indicating that there had been some communication problems
among the members of the electronic working group. In this regard it was noted that electronic working
groups should work in accordance with the Guidelines on Electronic Working Groups22 and that working
documents should be distributed at least two months before the opening of the session23.
54. In view of the complexity of the work due to the diversity of the products covered by the standard and
time constraints, the Coordinating Committee agreed to the proposal of the Chairperson to postpone the
discussion of this standard until its next session.
Status of the proposed draft Standard for Non-Fermented Soybean Products (N06-2005)
55. The Coordinating Committee agreed to return the proposed draft Standard for Non-Fermented
Soybean Products to Step 2 for redrafting by an electronic working group, led by China. It was agreed that
the electronic working group, open to all Members of the region and Observers and working in English only,
would revise the proposed draft Standard on the basis of the written comments submitted before and during
the present session, for circulation for comments at Step 3 and further consideration at the 17th Session of the
CCASIA.
20
CX/ASIA 08/16/6; CX/08/16/6-Add.1 (Comments of India and Japan); CRD 5 (Comments of Malaysia); CRD 12
(Comments of China); CRD 19 (Comments of Thailand)
21
ALINORM 07/30/15, paras 104 and 106
22
Procedural Manual (Codex Alimentarius Commission)
23
Guidelines to Host Governments of Codex Committees and ad hoc Intergovernmental Task Forces (Preparation and
Distribution of Papers), Procedural Manual (Codex Alimentarius Commission)
8 ALINORM 09/32/15
PROPOSED DRAFT REGIONAL STANDARD FOR CHILI SAUCE (N05-2007) (Agenda Item 4c) 24
56. The Coordinating Committee recalled that the 30th Session of the Commission had approved new work
on a Regional Standard for Chili Sauce and agreed to encourage the CCASIA to consider the comments
made at the session and seek comments and information from Members belonging to other regions25. It
further recalled that the 14th Session of the Codex Committee on Fresh Fruits and Vegetable (CCFFV) had
noted that there should be coordination between the work on fresh chilli (undertaken by the CCFFV) and
chili sauce (undertaken by CCASIA), in particular on the definition of products, in order to avoid any
confusion to the consumer26. The Coordinating Committee noted that the proposed draft Regional Standard
had been prepared by Thailand, as agreed at its previous session, and circulated for comments at Step 3.
57. The Delegation of Thailand briefly introduced the document and explained that the proposed draft
Regional Standard did not cover fermentation and fermented products and did not apply to products for
further processing. A pH of 4.2 (not to be exceeded) had been included in the product definition in order to
differentiate with low acid products; in addition the standard included provisions regarding styles, essential
composition and quality factors, and other requirements in compliance with the Format for Codex
Commodity Standards.
58. The Coordinating Committee congratulated Thailand for the work and had a general discussion on the
proposed draft Regional Standard.
General comments
Name of the product
59. Some delegations proposed to change the name of the standard to make clear the nature of the
products covered by this standard thus avoiding possible confusion, especially in those countries where
tomato-based sauce was referred to as “chili sauce”. In this regard, it was noted that while the scope of the
standard was limited to products having chilli pepper as an ingredient, it allowed for the use of several
optional ingredients such as fruits and vegetables, thus covering a wide variety of products. It was further
noted that the labelling provisions, which provided for the use of other names in accordance with the
composition and the law and custom of the country (section 8.1.1) and for the name of the product to be
accompanied by the term “flavoured with X” as appropriate (section 8.1.3), helped to clarify the nature of the
product and avoid possible confusion. The Coordinating Committee agreed to retain the name “chili sauce”
in the title of the standard.
Scope
60. It was proposed to include the scientific name of fresh chili (i.e. Capsicum annum or Capsicum
frustescens), which was used for the processing of chili sauce for the purpose of clarity.
Product definition
61. It was proposed: to either deleting or changing the value of pH or moving it under the quality criteria;
to include Total Soluble Solids (TTS), because it was an important parameter for determining the
consistency of the product, and acidity values. With regard to these comments it was noted that the
characteristics of certain chili sauces made difficult the TTS determination and that it was very difficult to
determine acidity values because of the presence of a mixture of different types of acids in these products.
Styles
62. It was suggested to add a style for “Chilli sauce with only crushed pulp”.
Composition
63. Several delegations proposed: to move garlic and sugar to section 3.1.2 “Other permitted ingredients”
because their use depended on consumer preference, which varied among different countries; and to allow
for the use of other acids than acetic acid to take account of the ingredients used in other countries.
24
CX/ASIA 08/16/7; CX/08/16/7-Add.1 (Comments of Japan); CRD 6 (Comments of China, India, Malaysia and
WPTC); CRD 14 (Comments of Indonesia); CRD 17 (Comments of Indonesia); CRD 18 (Comments of Vietnam)
25
ALINORM 07/30/REP, paras 103-105 and Appendix VII
26
ALINORM 08/31/35, para. 101
ALINORM 09/32/15 9
Quality criteria
64. A delegation suggested moving the labelling provision for the level of chili pungency (heat value) to
quality criteria. In this regard it was noted that it was very difficult to set a level because the appropriate
pungency of the product depended on customer preference.
Status of the proposed draft Regional Standard for Chili Sauce (N05-2007)
65. The Coordinating Committee agreed to return the proposed draft Regional Standard to Step 2 for
redrafting by an electronic working group, led by Thailand, with a view to finalizing the standard at its next
session. It was agreed that the electronic working group, open to all Members of the region and Observers
and working in English only, would revise the proposed draft Regional Standard on the basis of the written
comments submitted at the present session and the above discussion, for circulation for comments at Step 3
and further consideration at the 17th Session of the CCASIA.
PROPOSED DRAFT REGIONAL STANDARD FOR EDIBLE SAGO FLOUR (N06-2007) (Agenda Item 4d) 27
66. The Coordinating Committee recalled that the 30th Session of the Commission had approved new work
on a Regional Standard for Edible Sago Flour28, which was subsequently drafted by Indonesia and circulated
for comments at Step 3.
67. The Delegation of Indonesia briefly introduced the document and explained that the draft had taken
into account the comments of several countries.
68. The Coordinating Committee congratulated Indonesia for the work and considered the proposed draft
Regional Standard section by section and, in addition to editorial corrections, made the following changes
and comments:
Section 1 Scope
69. The Coordinating Committee amended the first sentence to indicate that the products covered by the
standard were intended for direct human consumption for consistency with the language used in other Codex
standards for flours and to specifically differentiate from products that were intended for further processing,
which contained higher quantity of starch (higher than 85%). In noting that some counties of the region
produced a product called “sago flour”, obtained from cassava tubers (tapioca) and that this products were
covered by the Standard for Edible Cassava Flour (CODEX STAN 176-1989), the Coordinating Committee
agreed to add a sentence that would exclude this product (i.e. “sago flour” obtained from cassava tubers)
from the scope of the standard.
Section 3 Essential Composition and Quality Factors
70. The Coordinating Committee agreed to amend Section 3.1.2 to specify that edible sago flour should
also be free from other extraneous matters. In Section 3.2.3, the expression of acidity value was changed to
mg KOH and the value recalculated to express the equivalent acidity, for consistency with AOAC 939.05.
The level of starch content was revised to 65% m/m min, which better reflected average values of starch
content in this product. It was agreed that the value of crude fibre should be expressed as an upper limit as
there was no need to fix the amount of crude fibre in the product.
Section 4 Food Additives
71. The Coordinating Committee noted that the descriptor of Food Category 06.2.1 “Flours” of the GSFA
only included flours produced from the milling of grain, cereals and tubers (e.g. cassava) and that, therefore,
the use in this section of a general reference to the provisions of Tables 1 and 2 of the GSFA might not be
appropriate. In view of this, the Committee agreed: to add in the section the food additive listing
corresponding to food additives listed in the GSFA for Food Category 6.2.1; and to request CCFA to clarify
whether Food Category 06.2.1 was intended to include products like sago flour. It was understood that in
case of a positive reply from the CCFA, the listing of food additives would be replaced by the general
reference to the provision of Tables 1 and 2 of the GSFA.
27
CX/ASIA 08/16/8; CX/ASIA 08/16/8-Add.1 (Comments of Japan); CRD 7 (Comments of India)
28
ALINORM 07/30/REP, para. 107 and Appendix VII
10 ALINORM 09/32/15
Section 6 Hygiene
72. The Coordinating Committee agreed to delete Sections 6.3 and 6.4 because the provisions included
therein were already covered in Sections 6.1 (General Principles of Food Hygiene (CAC/RCP 1-1969) and
codes of hygienic practices and codes of practices) and 6.2 (Principles for the Establishment and Application
of Microbiological Criteria for Foods (CAC/GL 21-1997)) respectively.
Section 8 Packaging
73. The Coordinating Committee agreed to delete Sections 8.3 because it was already covered in
Section 8.2.
Section 9 Methods of Analysis and Sampling
74. The Coordinating Committee corrected the references to ISO methods for the determination of
moisture content and crude fibre in Sections 9.1 and 9.4; it further amended the expression of acidity for
consistency with its previous decision (see para. 70); and deleted Section 9.5 (Determination of particle size),
because it was not needed from a practical point of view, and Section 9.7 (Detection of other starches),
because it was not considered a practical detection method.
75. The Coordinating Committee noted that a section on sampling was not necessary where special
provisions were not included and that the provisions contained in the General Guidelines on Sampling
(CAC/GL 50-2004) would apply to any standard even if it was not mentioned in the standard.
Status of the proposed draft Regional Standard for Edible Sago Flour (N06-2007)
76. The Coordinating Committee agreed to forward the sections on food additives, food labelling and
methods of analysis and sampling respectively to the CCFA, CCFL and CCMAS for endorsement and the
proposed draft Regional Standard to the Commission for adoption at Step 5 (see Appendix V).
29
CX/ASIA 08/16/9-Part 1 and Part 2; CX/ASIA 08/16/9-Add.1 (Activities of the STDF Programme in the Region –
Update on Recent Developments in the SPS Committee and the Standards and Trade Development Facilities)
30
Organized by the FAO/WHO Codex Trust Fund, FAO, WHO and Codex Secretariat and with the assistance from
the Governments of Indonesia, Malaysia and New Zealand
ALINORM 09/32/15 11
80. The Representative briefly informed the Coordinating Committee of the recent and ongoing incidents
involving melamine. INFOSAN had closely collaborated with China to provide technical support and
expertise. Through INFOSAN, several documents, including toxicological guidance documents, lists of
products in which melamine had been detected and list of laboratories that offered melamine testing services,
had been disseminated to Member States to keep them up to date with the latest situation and to help national
authorities around the world manage the event. FAO had also assisted countries in the region in getting food
samples tested for the content of melamine and selected countries in the region (i.e. Bangladesh, Lao
People’s Democratic Republic and Viet Nam) in assessing the needs for capacity building in order for them
to analyse food products for melamine contamination. WHO was in urgent need of specific data related to
the outbreak, including detailed breakdown of all patients affected and treated. These data would form the
necessary background for a full international scientific assessment of the melamine event, as well as the
necessary public health action to prevent any future events. In this regard WHO and FAO were collaborating
on the holding of an expert meeting to review the toxicological aspects of melamine and cyanuric acid from
1-4 December 2008 in Ottawa (Canada).
81. The Coordinating Committee was also informed of projects and capacity building activities in Asia,
implemented and funded by the Standard and Trade Development Facility (STDF). These activities were
being implemented in close cooperation with FAO and WHO and were supporting other regional capacity
building programmes, such as the APEC Food Safety Cooperation Forum.
31
CL 2007/1-ASIA; CX/ASIA 08/16/10; CRD 15 (Comments of Indonesia)
32
ALINORM 07/30/15, para. 162
12 ALINORM 09/32/15
Objective 1
88. The Coordinating Committee agreed to maintain the objective as proposed in the draft in recognizing
that strengthening national food regulatory system was necessary to allow the implementation of the
activities of the strategic plan and that this objective was consistent with the Terms of Reference of
coordinating committees.
89. The Coordinating Committee acknowledged that resources were necessary to implement the Strategic
Plan’s activities and to strengthen national food regulatory systems, Codex Contact Points and National
Codex Committees, including participation in Codex work and that, in some cases, resources were already
available in the country. The language in Actions 1.1 and 1.3 was amended to emphasize the importance to
identify both resources required and source of funding and timeline of these actions was changed to “2009-
2010” because identification of needs had to be completed at an earlier stage.
90. The Coordinating Committee agreed to replace the timeline indicated as “on-going” with “2009-2014”
throughout the document to reflect its previous decision regarding the timeframe for the implementation of
the Strategic Plan for the CCASIA (see para. 85).
91. In Action 1.5, the term “attachment” was deleted for clarity purpose. The responsible party for
implementation of Action 1.6 was changed to “interested member countries” to recognize that not all
countries in the region had established a National Codex Committee.
Objective 2
92. The Coordinating Committee agreed to delete “develop” in Action 2.3 recognizing that the CCASIA
website had been already developed (see Agenda Item 11). Action 2.4 was deleted because the promotion of
networking with Codex Contact Points outside the region was not within the responsibilities of the
Coordinator.
Objective 3
93. The Coordinating Committee amended Action 3.1 to delete “to the region” and acknowledged that
organizing informal meetings prior to Codex meetings was an important activity to develop common
positions, share information and consider comments that were made available only at meetings; and that
many informal meetings of CCASIA Members had already been organized. “Coordinator” was added as a
responsible party for Action 3.2 to recognize its role in promoting and coordinating discussion on Codex
issues of interest to the region. Action 3.4 was deleted because it duplicated actions already covered in
Objective 1.
Objective 4
94. The Coordinating Committee replaced “facilitating countries” with “Coordinator” as the responsible
party for Action 4.2. Responsible party for Action 4.7 was amended to “interested member countries” in
order to recognize the different situation of countries of the region. Action 4.8 was deleted as the selection of
experts in the Joint FAO/WHO expert bodies was a responsibility of FAO and WHO and “promotion of
participation of regional experts” could conflict with FAO/WHO procedure for the selection of experts33.
Objective 6
95. Action 6.1 was amended in order not to create confusion with Codex physical/electronic working
groups, established by Codex committees (see Guidelines for Physical/Electronic Working Group in
Procedural Manual): the “Coordinator on the recommendation of interested member countries” was indicated
as responsible for this action. The language of Action 6.2 was amended to align with Codex mandate to
protect the health of consumers and ensure fair practices in food trade; the responsible party was amended to
indicate “interested member countries”.
96. The Coordinating Committee agreed to adopt the Strategic Plan for the Coordinating Committee for
Asia (CCASIA) 2009-2014 (see Appendix VI) and to inform the 32nd Session of the Commission. It further
agreed to request the Coordinator to monitor the implementation of the Strategic Plan and to present a report
on the status of implementation at the 17th Session of the CCASIA.
33
See FAO/WHO Framework for the Provision of Scientific Advice on Food Safety and Nutrition
(http://www.fao.org/ag/agn/agns/files/Final_Draft_EnglishFramework.pdf )
ALINORM 09/32/15 13
34
CX/ASIA 08/16/11 (Information of Democratic People’s Republic of Korea, Japan, Mongolia, Pakistan,
Philippines, Singapore and Vietnam to Part A of CL 2008/15-ASIA); CRD 1 (Information of China, Indonesia, Lao
People’s Democratic Republic and Thailand); CRD 16 (Information of Malaysia); CRD 20 (Information of the
Republic of Korea)
35
ALINORM 09/32/32, paras 49-50
36
ALINORM 08/31/REP, para. 145
37
CX/ASIA 08/16/12 (Information of Democratic People’s Republic of Korea, Japan, Mongolia, Pakistan,
Philippines, Singapore and Viet Nam to Part B of CL 2008/15-ASIA); CRD 1 (Information of Indonesia, Lao
People’s Democratic Republic and Thailand); CRD 16 (Information of Malaysia)
14 ALINORM 09/32/15
(i) Use of Codex Standards and related texts at the national and regional level
104. The Coordinating Committee noted that Codex standards were mostly used in the region as a reference
in developing their national legislation.
(ii) Non-use of Codex standards and related texts at the national and regional level, with reasons where
applicable
105. With regard to this and the previous point, it was noted that countries had difficulties to answer
because “use” or “non-use” of Codex texts also depended on their nature (i.e. numerical or descriptive) and
type of texts (i.e. standards, codes of practice or guidelines). It was therefore suggested that the Commission
consider reformulating these questions to facilitate the replies by countries. It was also noted that the
WTO/SPS Committee had recently changed its rule concerning the notification of SPS measures and that
starting from the 1st December 2008, all WTO Members were requested to notify SPS measures also when
they conformed with international standards.
(iii) Difficulties encountered in the use or application of Codex standards and related texts at the
national and regional level
106. Information provided indicated that some countries of the region encountered difficulties in the use of
Codex standards due to either lack of awareness or lack of capabilities and human resources. Delegations
which intervened noted: that some Codex texts, e.g. methods of analysis, inspection systems and risk
assessment, were of difficult application at national level; that capabilities of developing countries be taken
into account when developing Codex texts; that small-scale industries in the region were encountering
problems in applying Codex texts.
(iv) Relevance of Codex standards and related texts as a basis for harmonization of legislation and
regulation, including the perspective of economic integration
107. Information provided indicated that Codex texts were relevant as a basis for harmonisation as well as
for the development of national legislation and regulations.
(v) Any other health and/or trade problems related to standardization at the national and regional
level
108. A country had reported in its written comment that lack adequate financial support and human
resources in food control agencies had resulted in a growing number of uncontrolled small and private
enterprises engaged in food activities, which posed serious risk to the health of consumers.
38
CX/ASIA 08/16/13 (Information of Democratic People’s Republic of Korea, Japan, Mongolia, Pakistan,
Philippines, Singapore and Vietnam to Part D of CL 2008/15-ASIA); CRD 1 (Information of China, Indonesia, Lao
People’s Democratic Republic and Thailand); CRD 16 (Information of Malaysia)
ALINORM 09/32/15 15
111. The Coordinating Committee noted that to address these problems: many countries of the region had
developed nutritional strategies, plans of action and programmes; nutritional and health surveys were
conducted in many countries to monitor the nutritional and health status of the population; many countries
were developing and enforcing laws and regulations to respond to these problems, including mandatory
nutritional labelling and health and nutritional claims regulations for selected foods, regulations aimed at
controlling food advertisements during television programmes for children; food fortification and
supplementation were used in many countries to address micro-nutrient deficiencies; health and nutritional
education campaign and awareness programmes for general population and children (at school) had been
developed and implemented in many countries. It was also noted that more data would be useful to judge the
impact (benefits and challenges) of the use of nutritional labelling by consumers.
39
CX/ASIA 08/16/14 Rev.
40
CRD 8 (Information and Proposals of Indonesia); CRD 13 (Information of Indonesia)
41
ALINORM 07/30/REP, para. 96
42
ALINORM 08/31/3, Appendix II
43
ALINORM 08/31/REP, para. 68 and Appendix VIII
16 ALINORM 09/32/15
Appendix I
LIST OF PARTICIPANTS
LISTE DES PARTICIPANTS
LISTA DE PARTICIPANTES
Chairperson: Mr Kukuh S. Achmad
President: Director, Laboratory and Inspection Body Accreditation
Presidente: National Standardization Agency of Indonesia
Manggala Wanabakti IV Lt. 4
Jakarta, 10270
Tel: +62 21 574 7043
Fax: +62 21 579 02948
e-mail: kukuh@bsn.or.id
Vice-Chairperson: Dr. Purwiyatno Hariyadi
Vice-Président: Director, Southeast Asia Food and
Vicepresidente: Agricultural Science and Technology Centre (SEAFAST)
Bogor Agricultural University
Tel: +62 251 8629903
Fax: +62 251 8629903
e-mail: hariyadi@seafast.org
MEMBERS / MEMBRES / MIEMBROS BRUNEI DARUSSALAM
AFGHANISTAN / AFGANISTÁN Pengiran Hajah Rosidah Binti Pengiran Haji Metussin
Acting Senior Special Duties Officer
Mr Saduddin Safi Department of Agriculture
Director General Ministry of Industry and Primary Resources
Ministry of Agriculture, Irrigation and Livestock, General Headquarters, Old Airport Road,
Director of Food Security and Quality Control Bandar Seri Begawan BB 3510
Jamal mina Kabul University road Brunei Darussalam
Afghanistan Tel: +673 2388003; 2388000
Tel : +93 799 240 012 Fax: +673 2381639; 2388226
E-mail : saduddinsafi@yahoo.com or Email: rosidah_metussin@agriculture.gov.bn
saduddinsafi@gmail.com
CAMBODIA / CAMBODGE / CAMBOYA
Mr Hamid Furmuly
Drug and Food Quality Control Department Director Mr Chuon Khlauk
Ministry of Public Health Deputy Director General
Wazir Mohamad Akbar khan meena CAMCONTROL- Directorate General, Ministy of
Great Masoud Square Commerce
Kabul-Afghanistan # 50, Str. Hassakan (144), Sankat Phsar Kandal 1, Khan
Tel : +93 799 332 956 Daun Penh, Cambodia
E-mail : furmuly_h_s@yahoo.com Tel: +855-12908080
Fax: +855-23-426166
BHUTAN / BHOUTAN / BHUTÁN E-mail: camcontrol@comnet.com.kh
Mr Jambay Dorji Mr Theng Dim
Food Safety / Planning Officer Lab Director
Bhutan Agriculture and Food Regulatory Authority CAMCONTROL, Directorate General, Ministry of
(BAFRA) Commerce
BAFRA, MoA, Thimphu, PO Box # 1071 Bhutan # 50, Str. Hassakan (144), Sankat Phsar Kandal 1, Khan
Tel : 00975-2-327031 Daun Penh, Cambodia
Fax : 00975-2-327032 Tel: +855-12526660
E-mail : jamsdor77@moa.gov.bt Fax: +855 23426166
Mr Nim Dorji E-mail: dimtheng@gmail.com
Food Inspector
CHINA / CHINE / CHINA
Bhutan Agriculture and Food Regulatory Authority
BAFRA, MoA, Thimphu Bhutan Prof. Weixing Yan
Tel : 00975-77220840/17659340 Researcher
Fax : 00975-2-327032 National Institute of Nutrition and Food Safety, China CDC
E-mail : nim_dorji@yahoo.com No.7 Panjiayuan Nanli Chaoyang District, Bejing, China,
100021 China
Tel : 86-10-67776706
Fax : 86-10-67711813
E-mail : yanwx1128@hotmail.com
ALINORM 09/32/15, Appendix I 19
Mr Imam Thurmudzy
Staff for Section of Quality Standard Analysis
Ministry Of Marine Affairs and Fisheries
Jl. Medan Merdeka Timur No. 16, Jakarta Indonesia
Tel : +62-21- 3500149
Fax : +62-21- 3500149
E-mail : imam_thurmudzy@dkp.gp.id
Mr Nazly Al Mahdi
Staff for Cooperation and Harmonization Sub Directorate
Ministry of Agriculture
The Headquarter of Ministry of Agriculture
D Building 3th Floor Jl. Harsono Rm No. 3
Ragunan – Jakarta 12550
Tel : +62-21-7815881
Fax : +62-21-7811468
E-mail : codex_pertanian@yahoo.com
Ms Eni Tulak
Supervision and Quality Control
Ministry of Trade
Jl. Raya Bogor km. 26 Ciracas, East Jakarta Indonesia, 13720
Tel : +62-21-8710321
Fax : +62-21-8710478
Email : subditekspor.ppmb@gmail.com
APPENDIX II
DRAFT REGIONAL STANDARD FOR GOCHUJANG (N03-2004)
(At Step 8 of the Procedure)
1. SCOPE
This standard applies to the product defined in Section 2 below and offered for direct consumption including
for catering purposes or for repacking if required. It does not apply to the product when indicated as being
intended for further processing. This standard does not apply to chilli paste or chilli sauce products having
red pepper as the main ingredient.
2. DESCRIPTION
2.1 PRODUCT DEFINITION
Gochujang is a red or dark red pasty fermented food manufactured through the following process:
(a) Saccharified material is manufactured by saccharifying grain starch with powdered malt, or by
cultivating Aspergillus sp. (which are not pathogenic and do not produce toxin) in grains;
(b) Salt is mixed with the saccharified material obtained in the above (a). Subsequently, the mixture is
fermented and aged;
(c) Red pepper powder is mixed and other ingredients may be mixed with the mixture before or after the
fermentation process (b) above.
(d) Processed by heat, in an appropriate manner before or after being hermetically sealed in a container,
so as to prevent spoilage.
4. FOOD ADDITIVES
The food additives listed below can be used within the scope of a permitted amount.
(INS No) (Name of food additives) (Maximum level)
4.1 PRESERVATIVES
200 Sorbic acid 1000mg/kg as sorbic acid,
202 Potassium sorbate singly or in combination
203 Calcium sorbate
4.2 FLAVOUR ENHANCERS
621 Monosodium L-glutamate limited by GMP
508 Potassium chloride limited by GMP
4.3 ANTIOXIDANT
325 Sodium lactate limited by GMP
4.4 ACIDITY REGULATOR
296 Malic acid (DL-) limited by GMP
339(i) Monosodium orthophosphate
339(ii) Disodium orthophosphate
340(i) Monopotassium orthophosphate 5000 mg/kg as phosphorus,
340(ii) Dipotassium orthophosphate singly or in combination
452(i) Sodium polyphosphates
452(ii) Potassium polyphosphates
30 ALINORM 09/32/15, Appendix II
4.5 STABILIZER
412 Guar gum limited by GMP
414 Gum arabic (acacia gum) limited by GMP
415 Xanthan gum limited by GMP
5. CONTAMINANTS
The products covered by this Standard shall comply with the maximum levels of the Codex General
Standard for Contaminants and Toxins in Foods (CODEX/STAN 193-1995).
The products covered by this Standard shall comply with the maximum residue limits for pesticides
established by the Codex Alimentarius Commission.
6. HYGIENE
6.1 It is recommended that the products covered by the provisions of this Standard be prepared and
handled in accordance with the appropriate sections of the Recommended International Code of
Practice - General Principles of Food Hygiene (CAC/RCP 1-1969) and other relevant Codex texts
such as Codes of Hygienic Practice and Codes of Practice.
6.2 The products should comply with any microbiological criteria established in accordance with the
Principles for the Establishment and Application of Microbiological Criteria for Foods
(CAC/GL 21-1997).
8. LABELLING
In addition to the provisions of the Codex General Standard for the Labelling of Prepackaged Foods
(CODEX STAN 1-1985), the following specific provisions apply.
8.1 PRODUCT NAME
8.1.1 The name of product shall be “Gochujang”.
8.1.2 The name of product can be labelled in accordance with domestic laws, so that its characteristics
may be expressed.
8.2 LABELLING OF NON-RETAIL CONTAINERS
Information for non-retail containers shall be given on the container or in accompanying documents, except
that the name of the product, lot identification and the name and address of the manufacturer, packer or
distributor, as well as storage instructions, shall appear on the container. However, lot identification, and the
name and address of the manufacturer, packer or distributor may be replaced by an identification mark,
provided that such mark is clearly identifiable with the accompanying documents.
ALINORM 09/32/15, Appendix II 31
Annex
Determination of capsaicin in Gochujang using Gas Chromatography (GC) detection
1. SCOPE
This method is suitable for the determination of capsaicin in Gochujang using chromatographic detection.
The method uses squalene as an internal standard. The concentration of capsaicin is expressed as ppm.
2. PRINCIPLE
To extract capsaicin, the mixture is blended to a homogeneous consistency. Capsaicin in Gochujang is
extracted with 100% methanol, followed by methanol – hexane fractionation to remove hydrophilic and
hydrophobic interfering substances by a separating funnel. Capsaicin in methanol layer is extracted with
dichloromethane (DCM) and the saturated NaCl, concentrated by a rotary evaporator. A portion of the
concentrated sample extract is then taken and completely solved with DCM containing squalene as an
internal standard for analysis using gas chromatographic detection.
4. APPARATUS
4.1 Gas chromatograph with flame ionization detector (FID)
The following conditions have been found to be suitable:
4.1.1 Injector / Detector temperature : 320°C / 350°C
ALINORM 09/32/15, Appendix II 33
4.1.2 Oven temperature program: 220°C for 1 minute, ramp at 5°C/min to 250°C, hold for 13 minutes and
raise to 280°C holding 5 min by 20°C/min. Helium carrier gas at 1.5 ml/minute
4.1.3 Make split injection of 1.0uL with split ratio 1:5
4.2 GC column, 30 m x 0.32 μm, 0.25 μm film thickness, HP-1 or equivalent
4.3 Analytical balance, capable of weighing to 4 decimal places
4.4 Shaker, capable of attaining 2,000 rpm
4.5 Centrifuge, capable of attaining 3,500 rpm
4.6 Filter paper (Waterman No. 2 or equivalent)
5. LABORATORY SAMPLES
On receipt, samples are given a unique sample number. Gochujang sample is stored at below 4°C. All other
samples are stored at room temperature in an air tight container prior to analysis.
6. PROCEDURE
6.1 Laboratory sample
Samples should be minced or grated to a homogeneous mixture. All samples should be stored in the air-tight
container and at room temperature prior to analysis. All samples should be mixed thoroughly to a
homogeneous mixture before analysis.
6.2 Test sample
6.2.1. Thoroughly mix the sample. Weigh, to the nearest 0.01 g, and 10 g portion of Gochujang into a
centrifuge bottle (250 ml, Nalgene).
6.2.2 Add 50 ml of methanol and shaking for 2 hours, extracting capsaicin.
6.2.3 Filter the extract with Watman No. 2 filter paper into a 250 ml flask (Ext-A).
6.2.4 Add additional 30 ml of methanol to residue and shaking for 1 hour, extracting capsaicin (Ext-B).
6.2.5 Repeat step 6.2.3 to 6.2.4 (Ext-C)
6.2.6 Combine Ext-A, Ext-B and Ext-C in 250 ml round bottom flask, concentrating up to approximately 5
ml.
6.2.7 Solve the concentrate with 20 ml of 80% methanol and 20 ml of hexane.
6.2.8 Transfer the solution into a 250 ml separating funnel.
6.2.9 Shake and separate into two layers, methanol layer (M1-layer, upper) and hexane layer (H1-layer,
lower)
6.2.10 Reserve H1-layer in 100ml flask and transfer M1-layer (6.2.9) into a separating funnel and add
additional 20 ml of hexane.
6.2.11 Repeat step 6.2.9 to 6.2.10 (M2-layer and H2-layer)
6.2.12 Repeat step 6.2.9 to 6.2.10 (M3-layer and H3-layer)
6.2.13 Combine H1-layer, H2-layer and H3-layer (HC-layer) in the 250ml separating funnel, adding 20 ml
80% methanol, shaking and separating into two layers, methanol layer (M’1-lower layer) and hexane layer
(H’1-upper layer).
6.2.14 Reserve M’1-layer in the new 250 ml flask.
6.2.15 Add 20 ml of 80% methanol into the separating funnel containing HC-layer, shaking and separating
into two layers (M’2-layer and H’2-layer)
6.2.16 Combine the all M-layer in the new separating funnel (250 ml), adding 20 ml of saturated NaCl and
20 ml of DCM.
6.2.17 Shake and separate into two layers (D1-layer and WM1-layer) in the 250 ml separating funnel.
34 ALINORM 09/32/15, Appendix II
REFERENCES
1. W. Hawer and J. Ha et al. : Effective separation and quantitative analysis of major heat principles in red
pepper by capillary GC, Food Chemistry, 49, pp.99-103, 1994.
2. J. Jung and S. Kang : A new method for analysis of capsaicinoids content in microcapsule, Korean J. Food
Sci. Technol., Vol.32, No. 1, pp.42-49, 2000.
3. C.A. Reilly et al. : Quantitative analysis of capsaicinoids in fresh peppers, oleoresin capsicum and pepper
spray products, J. of Forensic Science, Vol.43, No. 3, pp.502-509, 2001.
4. Ha et al. : Gas Chromatography Analysis of Capsaicin in Gochujang, Journal of AOAC International
Vol. 91. No. 2.2008.
ALINORM 09/32/15, Appendix II 35
Appendix I.
Appendix II
Appendix III
1. SCOPE
1.1 This standard applies to the ginseng products as defined in Section 2 below and offered for direct
consumption, including for catering purposes or for repacking if required. It does not apply to the
product when indicated as being intended for further processing. This standard applies to ginseng
products 1 used as a food or food ingredient and does not apply to products used for medicinal
purposes.
1.2 This Standard applies only in those jurisdictions where products defined in 2.1 are regulated as foods.
2. DESCRIPTION
2.1 PRODUCT DEFINITION
The compulsory ingredient of ginseng product is fresh ginseng roots suitable to eating, derived from Panax
ginseng C.A. Meyer and P. quinquefolius L., cultivated for commercial purposes and used for foods.
Ginseng products should be packaged in such a manner as to safeguard the hygienic, nutritional,
technological and organoleptic quality of the products.
2.2 TYPES OF GINSENG PRODUCTS
2.2.1 Dried Ginseng
2.2.1.1 Dried Raw Ginseng
Dried Raw Ginseng is manufactured when fresh ginseng roots are sun dried or hot air dried or dried using
other recognized methods. The product may be classified into one of such product types that have the main
root and/or lateral roots or that are powdered or sliced.
2.2.1.2 Dried Steamed Ginseng
Dried Steamed Ginseng is manufactured when fresh ginseng roots are prepared using the steaming method or
other recognized methods, and dried. The product may be classified into one of such product types that have
the main root and/or lateral roots or that are powdered or sliced.
2.2.2 Ginseng Extract
2.2.2.1 Raw Ginseng Extract
Raw Ginseng Extract is manufactured when soluble components of fresh ginseng roots or Dried Raw
Ginseng are extracted, using water, ethanol or their mixture and then, they are filtered and concentrated. This
product has a dark brown colour and a high viscosity when much of the water is removed from it. The
product may be also presented as a powdered type through spray- or freeze-drying.
2.2.2.2 Steamed Ginseng Extract
Steamed Ginseng Extract is manufactured when soluble components of Dried Steamed Ginseng are extracted,
using water, ethanol or their mixture and then, they are filtered and concentrated. This product has a dark
brown colour and a high viscosity when much of the water is removed from it. The product may be also
presented as a powdered type through spray- or freeze-drying.
1
Any health claims should comply with the Codex Guideleines for Use of Nutrition and Health Claims (CAC/GL 23-
1997)
38 ALINORM 09/32/15, Appendix III
2
The unique constituents of ginseng are found to be a complex mixture of saponins often referred to as ginsenosides,
and more than 30 ginsenosides are known. Rb1 (ginsenoside b1) or Rf (ginsenoside f) is one of the major ginsenosides.
Rb1 is identified in all ginseng species in quantities, while Rf is identified mainly in Panax ginseng C.A. Meyer.
ALINORM 09/32/15, Appendix III 39
4. CONTAMINANTS
The products covered by this Standard shall comply with the maximum levels of the Codex General
Standard for Contaminants and Toxins in Foods (CODEX/STAN 193-1995).
The products covered by this Standard shall comply with the maximum residue limits for pesticides
established by the Codex Alimentarius Commission.
5. HYGIENE
5.1 It is recommended that the product covered by the provisions of this Standard be prepared and
handled in accordance with the appropriate sections of the Recommended International Code of
Practice - General Principles of Food Hygiene (CAC/RCP 1-1969), and other relevant Codex texts,
such as Codes of Hygienic Practice and Codes of Practice.
5.2 The product should comply with any microbiological criteria established in accordance with the
Principles for the Establishment and Application of Microbiological Criteria for Foods
(CAC/GL 21-1997).
6. LABELLING
The product covered by this Standard shall be labelled in accordance with the Codex General Standard for
the Labelling of Prepackaged Foods (CODEX STAN 1-1985). In addition, the following specific provisions
apply:
6.1 NAME OF THE PRODUCT
The name of the products defined in subsections 2.2.1.1, 2.2.1.2, 2.2.2.1 and 2.2.2.2 shall be “Dried Raw
Ginseng”, “Dried Steamed Ginseng”, “Raw Ginseng Extract”, and “Steamed Ginseng Extract”, respectively.
In this case, the products manufactured with P. ginseng C.A. Meyer can be named “White Ginseng”, “Red
Ginseng”, “White Ginseng Extract”, and “Red Ginseng Extract”.
6.2 NAME OF THE GINSENG SPECIES AND COUNTRY OF ORIGIN
All ginseng products shall be labelled the scientific or common name of the ginseng that is used as raw
material. The common names of the ginseng shall be declared in accordance with the law and custom of the
country where the product is consumed, in a manner not to mislead the consumer.
6.3 COUNTRY OF ORIGIN
The country of origin of the product and/or raw material shall be declared if its omission is likely to mislead
or deceive the consumer.
6.4 LABELLING OF NON-RETAIL CONTAINERS
Information about non-retail containers shall be given on the container or in accompanying documents,
except that the name of the product, lot identification and the name and address of the manufacturer, packer
or distributor, as well as storage instructions, shall appear on the container. However, lot identification, and
the name and address of the manufacturer, packer or distributor may be replaced by an identification mark,
provided that such a mark is clearly shown in the accompanying documents.
6.5 OTHER LABELLING REQUIREMENTS
Except when otherwise specified by national legislation, the products should have a clear marking to indicate
that they are not intended for medicinal purposes, including other labelling(s) stipulated by any country where
ginseng products are distributed.
Annex A
Place ca 1 g sample in 25 ml centrifugal tube with constant weight. Add 15 ml of distilled water and dissolve
the sample. Centrifuge for 15 min at 3000 rpm and discard supernatant. Repeat twice this centrifugation. Dry
centrifugal tube and residue to constant weight at 105°C. Report results in percent.
* The method mentioned in Annex A is stipulated in the Korean Food Standards Law and modifies the
“AOAC Official Method 950.66.”
42 ALINORM 09/32/15, Appendix III
Annex B
References
1. Planta Medica, Vol. 25, pp 194-202, 1974
2. Chem. Pharm Bull., Vol. 14, pp 595-600, 1966
3. Korean J. Ginseng Sci., Vol. 10(2), pp 193-199, 1986
ALINORM 09/32/15, Appendix III 43
Annex C
Ginsenosides in ginseng products can be identified either by Thin Layer Chromatography (TLC) or High
Performance Liquid Chromatography (HPLC).
1. Preparation of sample solution
Dilute the dried 1-butanol extract of Annex B with ten-fold volume of methanol, dissolve completely, and
filter through 0.45 µm membrane filter.
2. Preparation of standard solution
Dissolve standard ginsenosides, such as ginsenoside-Rb1 and -Rf, in methanol to make a 1% solution and
filter through 0.45 µm membrane filter.
3. Identification
3.1 Thin Layer Chromatography
Spot 2-5 µl of the standard and sample solutions, as indicated in the above, on TLC plate (silica gel),
previously dried at 110°C for 15 minutes in dry oven. Develop with an upper solution of 1-
butanol:ethylacetate:water (5:1:4, v/v/v) or a lower solution of chloroform:methanol:water (65:35:10, v/v/v).
Spray 10% sulfuric acid or 30% sulfuric acid-ethanol solution over TLC plate and oven dry it at 110°C for 5-
10 minutes to reveal its colour. Identify the ginsenosides of Ginseng products by comparing the Rf values
and colours with those of standard ginsenosides.
3.2 High Performance Liquid Chromatography
Prepare standard and sample solutions, as indicated in the above. Analyze ginsenoside with HPLC depending
upon the operating condition. Identify ginsenosides of sample by comparing retention times of peaks with
those of the standard.
<Operating condition>
Column: NH2 column, µ-Bondapak C18 column, carbohydrate analyzing column or equivalent
Detector: UV (203 nm) or ELSD
Eluent: UV: acetonitrile: water (30:70, v/v)
ELSD: acetonitrile: water: isopropanol (94.9:5.0:0.1, v/v/v)
Flow rate: 1.0 ml/min ~ 2.0 ml/min
References
1. Journal of Chromatography, Vol. 921, Issue 2, 2001, pp 335-339
2. Journal of Chromatography, Vol. 868, Issue 2, 2000, pp 269-276
3. Journal of Chromatography, Vol. 356, 1986, pp 212-219
4. Journal of Chromatography, Vol. 499, 1990, pp 453-462
5. Planta Medica, Vol. 212, Issue 1, 1981, pp 37-49
6. J. Pharm. Soc. Korea, 23(3,4), 1979, pp181-186
44 ALINORM 09/32/15, Appendix IV
APPENDIX IV
1. SCOPE
This standard applies to the product defined in Section 2 below and offered for direct consumption including
for catering purposes or for repacking if required. It does not apply to the product when indicated as being
intended for further processing.
2. DESCRIPTION
2.1 PRODUCT DEFINITION
Fermented Soybean Paste is a fermented food whose essential ingredient is soybean. The product is a paste
type which has various physical properties such as semi-solid and partly retained shape of soybean and
which is manufactured from the ingredients stipulated in Sections 3.1.1 and 3.1.2 through the following
processes:
(a) Boiled or steamed soybeans, or the mixture of boiled or steamed soybeans and grains, are fermented
with naturally occurring or cultivated microorganisms;
(b) Mixed with salt or brine and others;
(c) The mixture or solid part of the mixture shall be aged for a certain period of time until the quality of
the product meets the requirements stipulated in Section 3.2 Quality Factors; and
(d) Processed by heat, in an appropriate manner before or after being hermetically sealed in a container,
so as to prevent spoilage.
The product shall have the flavour, odour, colour and texture characteristic of the product.
3.3 CLASSIFICATION OF "DEFECTIVES"
Any container that fails to meet the applicable quality requirements, as set out in Section 3.2, should be
considered a "defective".
3.4 LOT ACCEPTANCE
A lot should be considered as meeting the applicable quality requirements referred to in Section 3.2, when
the number of "defectives", as defined in Section 3.3, does not exceed the acceptance number (c) of the
appropriate sampling plans.
4. FOOD ADDITIVES
Acidity regulators, antioxidants, colours, flavours enhancers, preservatives, stabilizers and sweeteners listed
in Table 3 of the Codex General Standard for Food Additives (CODEX STAN 192-1995) are acceptable for
use in food conforming to this standard.
4.1 ACIDITY REGULATORS
INS No. Name of Food Additive Maximum Level
336(i) Monopotassium tartrate Limited by GMP
4.2 ANTIOXIDANTS
INS No. Name of Food Additive Maximum Level
30 mg/kg
539 Sodium thiosulphate
as sulphur dioxide
4.3 COLOURS
INS No. Name of Food Additive Maximum Level
101(i) Riboflavin, synthetic 10 mg/kg
4.4 PRESERVATIVES
INS No. Name of Food Additive Maximum Level
200 Sorbic acid 1000 mg/kg
202 Potassium sorbate as sorbic acid,
203 Calcium sorbate singly or in combination
210 Benzoic acid 1000 mg/kg
211 Sodium benzoate as benzoic acid,
212 Potassium benzoate singly or in combination
4.5 SWEETENERS
INS No. Name of Food Additive Maximum Level
950 Acesulfame potassium 350 mg/kg
954 Sodium saccharin 200 mg/kg
4.6 PROCESSING AIDS
INS No. Name of Processing Aid
1
The nitrogen conversion factor of 5.71 should be used.
46 ALINORM 09/32/15, Appendix IV
1101(i) Protease
Hemicellulase
1104 Lipase
472c Citric and fatty acid esters of glycerol
270 Lactic acid
452(i) Sodium polyphosphates, glassy
452(ii) Potassium polyphosphates
5. CONTAMINANTS
The products covered by this Standard shall comply with the maximum levels of the Codex General
Standard for Contaminants and Toxins in Foods (CODEX/STAN 193-1995).
The products covered by this Standard shall comply with the maximum residue limits for pesticides
established by the Codex Alimentarius Commission.
6. HYGIENE
6.1 It is recommended that the product covered by the provisions of this Standard be prepared and
handled in accordance with the appropriate sections of the Recommended International Code of
Practice - General Principles of Food Hygiene (CAC/RCP 1-1969), and other relevant Codex texts,
such as Codes of Hygienic Practice and Codes of Practice.
6.2 The product should comply with any microbiological criteria established in accordance with the
Principles for the Establishment and Application of Microbiological Criteria for Foods
(CAC/GL 21-1997).
8. LABELLING
The product covered by the provisions of this standard shall be labelled in accordance with the Codex
General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985).
8.1 PRODUCT NAME
The name of the product shall be "Fermented Soybean Paste". Other names may be used if allowed by
national legislation in the country where the product is consumed. The name of the product may include the
name of an ingredient which characterizes the product.
8.2 “HALAL” CLAIM
Claims on “Halal” fermented soybean paste shall follow the appropriate section of the Codex General
Guidelines for Use of the Term “Halal” (CAC/GL 24-1997).
ALINORM 09/32/15, Appendix IV 47
APPENDIX V
1. SCOPE
This standard applies to Edible Sago Flour obtained from the processing of the pith or soft core of palm tree
(Metroxylon sp.) intended for direct human consumption. This standard does not apply to products obtained
from cassava tubers (tapioca), which are called sago flour in some region.
2. DESCRIPTION
2.1. Product Definition
Edible Sago flour is the product prepared from the pith or soft core of palm tree be like sago palm
(Metroxylon sp.) by a mechanical treatment (pounding, grinding, milling) followed by soaking and settling,
then drying.
4. FOOD ADDITIVES
Flour treatment agents used in accordance with Tables 1 and 2 of the Codex General Standard for Food
Additives (CODEX STAN 192-1995) in food category 06.2.1 “flours” are acceptable for use in foods
conforming to this standard.
or
4.1 FLOUR TREATMENT AGENTS
INS Name of Additive Maximum Level
220 Sulfur dioxide 200 mg/kg
221 Sodium sulfite as residual SO2
222 Sodium hydrogen sulfite
223 Sodium metabisulfite
224 Potassium metabisulfite
225 Potassium sulfite
49 ALINORM 09/32/15, Appendix V
5. CONTAMINANTS
The products covered by this Standard shall comply with the maximum levels of the Codex General
Standard for Contaminants and Toxins in Foods (CODEX/STAN 193-1995).
The products covered by this Standard shall comply with maximum residue limits for pesticides established
by the Codex Alimentarius Commission.
6. HYGIENE
6.1. It is recommended that the product covered by the provisions of this standard be prepared and
handled in accordance with the appropriate sections of the Recommended International Code of
Practice – General Principles of Food Hygiene (CAC/RCP 1-1969), and other relevant Codex texts
such as codes of hygienic practice and codes of practice.
6.2. The products should comply with any microbiological criteria established in accordance with the
Principles for the Establishment and Application of Microbiological Criteria for Foods
(CAC/GL 21-1997).
7. LABELLING
The products covered by the provisions of this Standard shall be labelled in accordance with the Codex
General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985). In addition, the
following specific provisions apply:
7.1. NAME OF THE PRODUCT
The name of the product to be shown on the label shall be “Edible Sago Flour”.
7.2. LABELLING OF NON-RETAIL CONTAINERS
Information for non-retail container shall either be given on the container or in accompanying documents,
except that the name of the product, lot identification and the name and address of the manufacturer or
packer shall appear on the container. However, lot identification and the name and address of the
manufacturer or packer may be replaced by identification mark, provided that such a mark is clearly
identifiable with the accompanying documents.
8. PACKAGING
8.1. Edible Sago Flour shall be packaged in containers which will safeguard the hygienic, nutritional,
technological, and organoleptic qualities of the product.
8.2. The containers, including packaging material, shall be made of substances which are safe and
suitable for their intended use. They should not impart any toxic substances or undesirable odour or
flavour to the product.
50 ALINORM 09/32/15, Appendix V
APPENDIX VI
STRATEGIC PLAN FOR THE COORDINATING COMMITTEE FOR ASIA (CCASIA)
2009-2014
INTRODUCTION
The importance of the Asian region in international food trade has long been recognized since more than half of the world population resides in the Asian region.
The pace of economic development in these countries is undoubtedly amongst the highest in the world. There has been a significant increase in production of food
from this region over the years. In line with this development, the need to produce safe and quality foods cannot be overemphasized. Towards this end, countries in
the region have increasingly realized the importance of Codex in protecting the health of the consumers and ensuring fair practices in the food trade. In this regard,
the participation of Asia countries in Codex forum has also increased significantly. However, the effectiveness of its member countries participation can still be
further improved.
In order to maintain focus and properly coordinate the views of the countries in the region, the Strategic Plan for the CCASIA has been a long time felt need. The
Strategic Plan for CCASIA has been formulated consistent with the goals, programme areas and the planned activities of the Strategic Plan being finalized by the
Codex Alimentarius Commission. The regional strategic plan aims to fulfil amongst others the need for strengthening the national food regulatory system and greater
coordination, enable better interaction among member countries and promote harmonization. The Plan also addresses food safety issues that affect the region. Due to
the diverse levels of development of countries within the Asian region, the socio-economic status of the population as well as the differences in the regulatory
system, the strategic plan has also taken into account the need to extend technical assistance to members to enable them to implement and accomplish the measures
as outlined in the Strategic Objectives.
GOAL
To strengthen the food safety infrastructure of all member countries of Asia and the region’s contribution to the work of the Codex Alimentarius Commission.
STRATEGIC OBJECTIVES
Objectives 1: To develop and strengthen national food regulatory system and Codex Contact Point and/or National Codex Committee
Actions Responsible party Timeline
1.1 - To identify capacity-building needs in national food regulatory system and to identify the resources required Member countries 2009-2010
including funding.
1.2 - To organise technical exchange programmes amongst member countries of the region on a mutual basis. Interested member 2009-2014
countries
1.3 - To identify the capacity-building needs of the Codex Contact Points to facilitate and strengthen the implementation Member countries 2009-2010
and participation in Codex work, and to identify the resources required including funding.
1.4 - To assist CCASIA Member Countries in developing and strengthening national food regulatory system and Codex Member countries with Initiate by 2010
Contact Point and/or National Codex Committee such as mentoring and training programme with the assistance of the required capability
FAO/WHO and other international organizations.
52 ALINORM 09/32/15, Appendix VI
1.5 - To organise on-the-job training at Codex Contact Points of member countries to observe structural work Member countries with Initiate by 2010
programme and implementation processes with the assistance of FAO/WHO and other international organizations. the required capability
1.6 - To conduct national workshops on effective functioning of Codex Contact Points and National Codex Committee. Interested member 2009-2014
countries
1.7 - To conduct regional workshops on effective functioning of Codex Contact Points and National Codex Committee Coordinator Initiated by 2010
with the support of FAO, WHO and other international organizations.
Objective 2. To strengthen communication & coordination amongst the CCASIA members, with other regions and Codex Secretariat as well as other relevant
organizations
Actions Responsible party Timeline
2.1 - To maintain an up-to–date directory of the National Codex Contact Points of the CCASIA member countries. Coordinator Initiate by 2009
2.2 - To optimize the use of electronic communication systems in countries of the region by Coordinator and member Initiate by 2009
i) conducting e-discussions amongst member countries on issues of mutual interest from time to time countries
ii) sharing of national positions/written comments on issues of interest to the region on a regular basis
iii) encouraging the development of a web page for each contact point
iv) promoting regional networking among Codex Contact Points to improve communication and share experiences
on Codex and related issues.
2.3 - To update and maintain a virtual page for CCASIA and to encourage its use. Interested member Initiate by 2010
countries
Objective 3. To achieve maximum and effective participation of member countries in the activities of CCASIA, Codex Alimentarius Commission and its
subsidiary bodies
Actions Responsible party Timeline
3.1 - To organize informal meetings of CCASIA prior to Codex meetings to develop common position, where possible, Coordinator 2009-2014
on issues of interest as well as to update on national and regional activities.
3.2 - To discuss Codex issues of interest to the region including those issues arising from Commission and other Codex Coordinator and Member 2009-2014
subsidiary bodies during CCASIA sessions. countries
3.3 - To seek funding to participate in Codex Meetings and support other Codex activities from “FAO/WHO Project and Member countries 2009-2014
Fund for Enhancing the Participation of Developing Countries in the Work of Codex”, as well as other sources funded
by WHO, FAO, UNDP, STDF and other international organizations.
Objective 4. To strengthen scientific and technical capacities of member countries in the region
Actions Responsible party Timeline
4.1 - To identify and prioritize food safety and Codex issues that affect the region and where appropriate seek the Member countries 2009-2014
assistance of FAO/WHO for scientific advice.
4.2 - To develop a list of experts and institutions available in the region which can provide the required Coordinator Complete by 2009
scientific/technical expertise.
ALINORM 09/32/15, Appendix VI 53
4.3 - To establish e-Working Groups to address prioritized regional issues. Interested member Initiate by 2010
countries
4.4 - To collate and generate quality data on issues of interest to the region and submit to the Joint FAO/WHO expert Lead countries Initiate by 2010
bodies and consultation. FAO and WHO to assist countries in this activity in line with the Working Principles for Risk
Analysis for Application in the Framework of the Codex Alimentarius Commission.
4.5 - To promote the consistent application of risk analysis principles at the national level. Member countries 2009-2014
4.6 - To organize and conduct regional workshops/training courses with assistance of FAO/WHO and other Facilitating countries Initiate by 2009
international organizations to facilitate the development of the technical capacity of the members of the region including
risk analysis.
4.7 - To establish scientific and technical networks amongst the experts and institutions in the countries of the region. Interested member Initiate by 2010
countries
Objective 5. To promote use of Codex standards and related texts as a basis for national legislation
Actions Responsible party Timeline
5.1 - To train technical personnel and policy makers responsible for the elaboration of food safety policy (including Member countries 2009
regulations) on the significance of and need to consider Codex standards and related texts, with technical assistance
from FAO/WHO.
5.2 - To increase awareness on the importance of Codex amongst relevant stakeholders i.e. government, industries, Member countries 2009-2014
consumers, academia and professional bodies.
5.3 - To assist member countries in terms of capacity building to harmonize national legislation with that of Codex with Member countries 2009-2014
assistance of FAO/WHO and other international organizations.
Objective 6. To develop and/or review Codex standards and related texts taking into account regional interests
Actions Responsible party Timeline
6.1 - To convene informal meeting (physical or electronic) to address issues of common interest to the region as and Coordinator on the 2009-2014
when necessary. recommendation of
interested member
country
6.2 - To identify specific food products of interest to the region that requires standard to be developed in order to protect Interested member 2009-2014
the health of the consumers and ensure fair practices in food trade countries