The Spices Board has introduced several preventive measures, including mandatory pre-shipment testing, to address ethylene oxide (EtO) contamination in spices exported to Singapore and Hong Kong, the Commerce Ministry announced on Friday. This follows recalls of certain spice batches by food safety authorities in these regions due to EtO levels exceeding permissible limits.
As part of these measures, the Singapore Food Agency has instituted a hold-and-test regime for Indian spice consignments from specific brands for one month. This protocol is part of the broader efforts to ensure food safety and maintain the integrity of Indian spice exports.
Minister of State for Commerce and Industry Jitin Prasada, in a written response to the Rajya Sabha, stated that comprehensive guidelines have been issued to exporters to prevent EtO contamination at all stages. He emphasized that there is no ban on Indian spices in Singapore and Hong Kong.
“All food commodities, including spices, whether manufactured, processed domestically, or imported for consumption in India, must adhere to the food safety and standards regulations,” Prasada affirmed.
Additionally, in response to another query, Prasada mentioned that India and Sri Lanka are negotiating an Economic and Technology Cooperation Agreement (ETCA), which will cover both goods and services. He also highlighted the significant trade volume between India and its immediate neighbours, totalling USD 676.6 billion over the past five years.
These steps by the Spices Board reflect a commitment to uphold international food safety standards and ensure the quality of Indian spices in the global market.