Spices and Herbs

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5.3 Trade-related environmental measures Growing awareness of environmental pollution and hazardous ingredients, particularly in the bio-industry, and more criticism by consumers, has led to a reduction in the use of chemicals in foods that are dangerous to human health. Consumers are showing a growing willingness to pay premium prices for higher quality products in terms of flavour, food safety and environmental aspects. In the EU there are strong environmental concerns in Germany, Scandinavia, The Netherlands and increasingly in other EU countries. Environmental issues mainly concern GMP (Good Manufacturing Practices), phytosanitary measures and the use of pesticides. 5.3.1 Financial instruments in the EU In addition to legislation, the EU promotes environmentally sound products by awarding tariff preferences or by the levying of so-called “environmental taxes” on products. The major instruments are subsidies and the Green GSP (General System of Preferences). Here extra preferences can be granted to producers who show their commitment to environmental and social issues by cleaner and safer production techniques. On the other hand, some EU countries, including The Netherlands, discourage the entrance of polluting products by imposing the so-called “ecotax”, which is placed on energy consumption. 5.3.2 Sustainable development and ecolabels The concept of sustainable development, adopted by nearly all the countries in the world at the 1992 Rio de Janeiro Conference, represents the philosophy that economic development should automatically take into account environmental issues. In this respect all parties, from the general public to manufacturers, are asked to accept their social responsibility and minimise the environmental impact of their activities. This is called sustainability. In recent years, issues such as (environmental) Life Cycle Assessment of products, Cleaner Production (CP) and Ecodesign have all become important tools for companies. These changes in production methods are meant to improve the environmental performance of manufacturers and create more sustainable development in their country. In Europe, some “green” marketing tools such as ecolabels (for products) and environmental management standards (for the whole organisation) have been created both by governments and private parties. An ecolabel is voluntary and is found mainly on the packaging of the final product. For the medium term, it is clear that an EU ecolabel will not be established for spices and herbs. However, various member states have their own ecolabels. In The Netherlands the “Stichting Milieukeur” (the Dutch Ecolabelling Foundation) is planning to develop criteria for spices and herbs. Criteria have already been established for pepper. These ecological criteria comprise a whole Life Cycle Assessment (LCA) where the product is evaluated from the raw material stage to the disposal of waste. SKAL is an inspection organisation for organic production methods, authorised by the Netherlands’ and German governments in accordance with EEC Regulation 2092/91. Internationally, SKAL is a member of IFOAM (International Federation of Organic Agriculture Movements). Each organic product, as well as the producer/trader, must be inspected and approved before it may carry the EKO symbol. SKAL also assist exporters in obtaining the necessary import authorisation. Detailed information can be obtained from SKAL; the address is given in Appendix 3. 83
5.3.3 Environmental standards Ecolabelling procedures are aimed purely at products and indicate that products carrying an ecolabel have a less impact on the environment. If a manufacturer wants to publicise the fact that he is manufacturing in an environmentally sound way, he can comply with standards which have been developed for this purpose. At the moment, there are two general, but voluntary, standards to which manufacturers can comply: BS 7750 and ISO 14001. Both standards are based on the popular ISO 9000 series of standards for quality management. One norm currently being developed is called the EU’s Ecological Management and Audit Scheme (EMAS), but as this only applies to companies with production facilities within the EU, it is usually not relevant for manufacturers in developing countries. So far, EMAS registration is widely accepted only in Germany. It is therefore expected that other EU companies will favour ISO 14001. 5.3.4 Hazard Analysis Critical Control Point (HACCP); standard in food industry According to the EU Directive on Hygiene for Foodstuffs (93/43/EC), the HACCP system must be the basis for safety procedures for all foods. The HACCP system is a statutory requirement for all food producers, traders etc. in the EU which requires them to identify each aspect of their activities which have a bearing on the safety of foodstuffs and ensure that suitable safety procedures are established, applied and maintained. All food processors are legally bound either to have a HACCP plan or to be working on a HACCP system, which is also applicable to companies that process, treat, pack, transport, distribute or trade foodstuffs. These companies are forced to understand the possible hazards associated with food production at all stages, from growth, processing, manufacture and distribution, until the point of consumption. This includes all risks associated with macro-biological (vermin), micro-biological (viruses, bacteria, moulds), toxicological (chemical contamination with pesticides), or physical (wood, metal, glass, plastic or fabric) contamination. Food processors must eliminate possible hazards by using effective prevention methods, to ensure that there is no potential risk to consumers. 5.3.5 Issues related to herbs and spices Spices and herbs are products from the wide category “agriculture”, which carries the strictest compulsory standards, with organic agriculture being the most tightly regulated environmentally sound agricultural practice. Its main focus is on minimising environmental damage and on sustaining or building soil fertility. Organic agriculture is commonly perceived as refraining from the use of chemical inputs, such as synthetic fertilisers, pesticides, herbicides or defoliants. More environmentally sound alternatives are suggested to replace chemicals, such as good crop rotation, particularly incorporating legumes; the careful management and use of manure and crop waste; the use of appropriate cultivation techniques; natural and biological pest and disease control measures and mechanical and other non-chemical weed control techniques. Before full organic status is achieved, the land must undergo a conversion period of generally one to three years. 5.3.6 Sources of contamination During the growth, treatment, transport, packaging or production processes there are several factors which may cause the contamination of spices and herbs, which are: 84
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Spices and Herbs A SURVEY OF THE NE
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DISCLAIMER The information provided
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5.1.3 Dutch standards 79 5.1.4 ISO-
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The only spices which are produced
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continual pressure to develop more
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In the case of intra-EU trade, stat
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2.2 Customs/statistical product cla
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Pepper dominates the total spice de
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Industrial sector In 1997 the sales
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Figure 3.2 Market shares of herbs a
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Lazy traditional - they are similar
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with 1ong established and heavily p
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Demand for ‘natural’ products a
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Table 3.4 Imports of spices and her
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Figure 3.3 Imports of spices and he
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Cinnamon Cinnamon is long establish
Page 33 and 34: Figure 3.4 Main non-EU suppliers of
Page 35 and 36: 3.4 Exports The Netherlands is a si
Page 37 and 38: Figure 3.5 Distribution channels fo
Page 39 and 40: In the case of pepper, the price ro
Page 41 and 42: 1. Single spices (packets) 2. Singl
Page 43 and 44: 3.6.2 Margins The margins charged b
Page 45 and 46: 4 THE EUROPEAN UNION MARKET 4.1 The
Page 47 and 48: Table 4.2 EU imports of spices and
Page 49 and 50: The spices used by the average cons
Page 51 and 52: The major EU retail markets are Ger
Page 53 and 54: Table 4.3 EU imports of spices and
Page 55 and 56: In 1997, most spices were supplied
Page 57 and 58: Paprika powder is the major export
Page 59 and 60: The German population is quite homo
Page 61 and 62: Table 4.6 Imports of spices and her
Page 63 and 64: and new restaurant trends. This in
Page 65 and 66: Between 1995 and 1997 UK imports in
Page 67 and 68: In 1997, the apparent consumption o
Page 69 and 70: Table 4.8 Imports of spices and her
Page 71 and 72: Figure 4.9 Market shares of spices
Page 73 and 74: After processing, which is a major
Page 75 and 76: Capsicum India, Spain, Germany, Hun
Page 77 and 78: About two thirds of Belgian spice i
Page 79 and 80: In most developing countries, low p
Page 81 and 82: stricter for broken down spices and
Page 83: Cinnamon is normally packed in bale
Page 87 and 88: 5.4 Tariffs and quotas Since the co
Page 89 and 90: 88 Common methods of payment includ
Page 91 and 92: When corresponding by mail, exporte
Page 93 and 94: product demonstrations, displays, p
Page 95 and 96: 5.6.2 Trade press Leading national
Page 97 and 98: 5.7 Checklist This section provides
Page 99 and 100: APPENDIX 1 PRODUCT EXPLANTION / HS
Page 101 and 102: Pepper Black and white pepper are t
Page 103 and 104: Parsley Parsley is one of the best
Page 105 and 106: 0909 30 19 Other cumin seeds (exclu
Page 107 and 108: Imports of spices and herbs to The
Page 109 and 110: Netherlands imports of selected pro
Page 111 and 112: CORIANDER 1995 1996 1997 volume val
Page 113 and 114: EUROPEAN UNION EU imports of spices
Page 115 and 116: EU imports of spices and herbs by p
Page 117 and 118: GINGER 1995 1996 1997 volume value
Page 119 and 120: EXPORT EU exports of spices and her
Page 121 and 122: Off Odours Shall be free from off o
Page 123 and 124: PRODUCT ASH AIA H2O V/O (whole form
Page 125 and 126: 3.2 Standards and norms applicable
Page 127 and 128: Austria Ostereichisches Normunginst
Page 129 and 130: APPENDIX 4 IMPORT TARIFFS FOR SPICE
Page 131 and 132: APPENDIX 6 TRADE ASSOCIATIONS EUROP
Page 133 and 134: APPENDIX 7 TRADE FAIR ORGANISERS FO
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APPENDIX 8 TRADE PRESS INTERNATIONA
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APPENDIX 9 TRADE PROMOTION ORGANISA
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APPENDIX 10 OTHER USEFUL ADDRESSES
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Ministery of Economic Affairs (EVD
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APPENDIX 12 LIST OF NETHERLANDS IMP
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Holland Produce B.V. (Small importe
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Verstegen Specerijhandel B.V. (Majo
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Mailing address: P.O. Box 30009 300
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