Guatemala has achieved two milestones in the international regulation of spices. The Maya Vanilla, also known as Vainilla cribbiana soto arenas, was included in the international standard for culinary spices and herbs. Additionally, large cardamom obtained recognition under its commercial name used in the Americas: black cardamom. These developments were confirmed at the Eighth Meeting of the Codex Committee on Spices and Culinary Herbs held last October in Guwahati, Assam, India.
According to the Ministry of Agriculture, Livestock and Food (MAGA), these standards represent significant progress for Guatemala. The adoption of these norms is expected to enhance competitiveness for local producers by allowing them to promote products that meet international market requirements.
The Ministry’s Directorate of Food Safety within the Vice Ministry of Agricultural Health and Regulations coordinated Guatemala’s technical contributions as part of its role leading the National Codex Alimentarius Committee and serving as national focal point. "Guatemala strengthened its technical participation in the process of developing international spice standards by providing positions supported by scientific evidence at the Codex Committee on Spices and Culinary Herbs," stated MAGA.
Guatemala is home to what is described as the world’s largest productive plantation of Maya Vanilla, located at Che´Sib´IK farm in Alta Verapaz. The crop has reportedly reached optimal development levels there.
For black cardamom, Guatemala advocated for specific chemical characteristics and moisture percentages for both seeds and whole capsules. Adjustments were made to physical characteristic tables so that both whole style and seed style are now based on scientific analysis.
These achievements are expected to open new opportunities for Guatemalan spice producers by aligning their products with global standards.
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