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 4 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
78

published ISO standards *

11

ISO standards under development *

17
Participating members
38
Observing members

* number includes updates

Reference Title Type
ISO/TC 34/SC 7/WG 7   Zanthoxyli Pericarpium Working group
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