Safer spice - food safety and market access for peppercorn
Safer spice - food safety and market access for peppercorn
Meeting with key stakeholders and developing workplan for CoP
Date: 2nd quarter 2021
Dr. Chris Oates arranged a number of meetings with key stakeholders and contact points in Vietnam as well as beginning early preparations to draft the Code of Practices (CoP).
The meetings with key stakeholders in Vietnam was held to discuss the CoP for peppercorn and to raise awareness of major problems related to peppercorn value chains and international markets. He met with the representatives from the following organisations/departments:
  • Partnership for Sustainable Agriculture in Vietnam (PSAV) task force for pepper
  • Plant Protection Department (PPD)
  • National Agricultural Extension Centre (NAEC)
  • Institute of Policy and Strategy for Agriculture and Rural Development (IPSARD)
  • International Finance Corporation (IFC), Senior Operations Officer
  • Olam Vietnam
  • Weather Plus - the people who developed the Green Extension App
  • Sustainable Trade Initiative (IDH) Vietnam - Mr. Huynh Tien Dung, Country Director
  • Nedpsice - Mr. Alfons Van Gulick - Chairman of SSI
  • Vietnam Pepper Association (VPA) - Mr. Nguyen Nam Hai - Chairman
The drafting of the CoP by Dr. Chris aligns with the project objectives namely supporting the safe production of pepper and improved agricultural practices to increase farmers' incomes. The draft COP is based on the:
  • International code of practice for fresh produce
  • Vietnam’s PSAV National Sustainability Curriculum for Pepper
  • International Pepper Committee’s (IPC) – Pepper GAP
  • SAN’s Sustainability Agriculture Standard
  • The American Spice Trade Association’s Good Agricultural Practice (ASTA’s GAP)
  • The American Spice Trade Association’s Good Manufacturing Practices (ASTA’s GMP)
  • Codex Food Hygiene (Basic texts)
The CoP will address primary food safety concern of high pesticide residues, which in turn is linked to control of local pesticide merchants and weak local level regulatory controls. In this respect, the approach will be based on an ICM approach and the CoP specifies only a limited number of pesticides depending on needs, pest issues, and availability in country and region.

The CoP will also address the secondary food safety issues of filth and bacterial contamination where these are handled in the general hygiene requirements.

 
Safer spice - food safety and market access for peppercorn
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Safer spice - food safety and market access for peppercorn
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