About

Scope

Standardization in the field of spices, culinary herbs and condiments, in particular, terminology, sampling, methods of test and analysis, product specifications, requirements for packaging, storage and transportation

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Sustainable Development Goals

This committee contributes with 3 standards to the following Sustainable Development Goals:

3
Good Health and Well-being
4
Quality Education
8
Decent Work and Economic Growth
12
Responsible Consumption and Production
77

published ISO standards *

under the direct responsibility of ISO/TC 34/SC 7

4

ISO standards under development *

under the direct responsibility of ISO/TC 34/SC 7

17

Participating members

37

Observing members

* number includes updates

Liaison Committees to ISO/TC 34/SC 7

The committees below can access the documents of ISO/TC 34/SC 7:

Reference Title ISO/IEC
ISO/TC 54 Essential oils ISO

 

Organizations in liaison (Category A and B)

Acronym Title Category
AOAC INTERNATIONAL AOAC INTERNATIONAL, Association of Analytical Communities A
ESA - spice/épices European Spice Association A
IFEAT International Federation of Essential Oils and Aroma Trades A
IGPA The International General Produce Association Ltd. A
IPC - Jakarta International Pepper Community A
USP US Pharmacopeial Convention A
CAC Codex Alimentarius Commission B
EC - European Commission European Commission B
UNECE United Nations Economic Commission for Europe B
WCO World Customs Organization B

ISO/TC 34/SC 7 - Secretariat

BIS [India]

Bureau of Indian Standards
Manak Bhavan
9 Bahadur Shah Zafar Marg
New Delhi 110002
India

Tel: +91 11 23230131 / +91 11 23233375 / +91 11 23239402
Fax: +91 11 23234062 / +91 11 23239382 / +91 11 23239399
Web:

  2. Taking part
  3. Who develops standards
  4. Technical Committees
  5. ISO/TC 34
  6. SC 7