During the last meeting of Committee, all the expert members felt that there is need to revise the IPC Standard Specification after taking into consideration the latest change in the national standard of the IPC member countries, Codex Standard and latest legislation imposed by the major consuming countries, particularly in the European Union.
The revision of the IPC Standard Specification for Whole Black Pepper, Whole White Pepper and Whole Dehydrated Green Pepper were on the followings:
Amend the IPC Standard on Black, White and Dehydrated Green Pepper in line with proposed Codex Standard on BWG peppers and bring down the limit of SO2 from 500mg/kg to 150mg/kg as per the Agenda No.11.
Note under item 4 - Food Additives of the IPC Quality Standards.
Revise the Value of the Moisture (m/m) %, max for Whole Black Pepper and Whole White Pepper for IPC Grade II and Grade III.
The revised IPC Standard Specification has been circulated to all the IPC member countries for their ready reference and comments and this will be further placed for consideration and adoption by the Executive Committee of Heads of Delegation at the next 45th Session of IPC to be held in Kandy, Sri Lanka during 30th October - 2nd November 2017.
