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SYMSAC X, 09 - 12 February 2021

 ipc  11/02/2021  987

After being postponed for a year due to the global pandemic of Corona Virus, the International Symposium on Spices as Flavours, Fragrances & Functional Food (SYMSAC X), being held virtually from 09 February until 12 February 2021. SYMSAC X, organized by Indian Society for Spices, Indian Society of Seed Spices, Spices Board and collaborated with Indian Council of Agriculture Research, ICAR-Indian Institute of Spices Research, ICAR-National Research Centre on Seed Spices and Directorate of Arecanut & Spices Development, comprises of five (5) Sessions in the course of 4 days. The Inaugural Session, held on 09 February 2020 was officiated by Dr. Trilochan Mohopatra, Secretary of Department of Agricultural Research and Education (DARE) and Director General of Indian Council of Agricultural Research (ICAR)


Dr. Trilochan Mohopatra - Secretary of DARE and Director General of ICAR

During the Technical Session I, themed Spices - Global Production and Trade Scenario, held on 10 February 2021 the Executive Director of the International Pepper Community, Mrs. Hoang Thi Lien, participated as one of the lead lectures of the event. In the aforementioned Technical Session I which was chaired by Dr. Homey Cheriyan, Director of DASD, Mrs. Lien presented lectures on Global Production and Trade Scenario-Black Pepper. The aforementioned lecture elaborated on historical data of the global pepper production, export and import, price movement as well as IPC's Global Market Scenario for the year 2020 which showcased 3 years data of 2019 - 2021.


Dr. J. Rema - Director ICAR-IISR (Left), Dr, Santhosh J. Eapen - President ISS and General Chairman SYMSAC X (Right)


Mrs. Hoang Thi Lien - Executive Director, IPC

Aside for the lecture by the Executive Director of IPC, there were also 9 others lectures from other distinguished experts of the spices industry during the Technical Session I. Furthermore, other session of the SYMSAC X would cover themes and be presented with lead papers on Spices-chemistry and functional foods, procession and value-addition, cutting edge technologies for yield enhancement and environment food safety. img

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