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

Quick links

Sustainable Development Goals

This committee contributes with 1 standard to the following Sustainable Development Goal:

3
Good Health and Well-being
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

16

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/REMCO Committee on reference materials ISO
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