Alfons van Gulick

Chairman European Spice AssociationChairman European Spice Association

CEO Nedspice GroupCEO Nedspice Group

Contents

Wh t i ESA d h d ESA k?- What is ESA and how does ESA work?

- Some statistics on pepper

- Current issues in EU market

- Rapid Alert System for Food and Feed

- Sustainability

- ESA Membership

What is ESA and how does ESA work?

ESA Mission Statement

The European Spice Association is to be the leading voice of the European Spice Industry in the interests of members, the industry as a whole, food manufacturers and consumers alike.

ESA wants to ensure the use of clean and safe spices and herbs.

ESA ObjectivesESA Objectives

1. To represent the interests of its members vis-à-vis the competent bodies and departments of the European Union, as well as international institutions and organisations

2.  To promote the continuous improvement of standards across the industryy

3.  To provide a centre of communication for its members and a networking platform for the spice industry as a wholea networking platform for the spice industry as a whole

4. To ensure that financial means are appropriate for successfully achieving ESA’s objectivesy g j

ESA Represents

‐ some 400 direct and indirect members

‐ divided over 20 countries

‐ of which 17 countries in Europeof which 17 countries in Europe

‐ with 330 million consumers

‐ will be expanded into EU of 27 countries

‐ with 502 million consumers

General AssemblyGeneral Assembly

Board of Directors General Secretariat

h l kTechnical Committee

MarketingCommittee

Work Groups

Adulteration MRL/OTA Quality Minima Standards

Product Information

Standardization

Food Additives

EU Draft Legislation

Evaluation Panel

Lobby Strategy Work Group

Technical  General  Board ????NA’sWork Group

Secretariat

Documents published

E ropean Spice Association Q alit Minima Doc ment•European Spice Association Quality Minima Document

•Dehydration Factors for Products of the Spice Industry

General Guidelines for Good Agricultural Practices Spices from International•General Guidelines for Good Agricultural Practices - Spices, from International Organisation of Spice Trade Associations (IOSTA)

•ESA Adulteration Awareness Paper

•ESA List of Culinary Herbs and Spices

•ESA Position Statement on Allergen Labelling

•Product Information Standard

•Advice on Illegal Dyes

•Declaration of traces of gluten in spices

Some Statistics on pepper

Imports of pepper 2005  (55,575 MT) vs 2010 (62,964 MT)2 47% compound growth2.47% compound growth

50 000

60,000

70,000

ground

30,000

40,000

50,000 ground

whole

10,000

20,000

0

2005 2010

EU 27 Imports of Pepper 2010 (62,964 MT)

20,000

25,000

EU 27 Imports of Pepper 2010 (62,964 MT)

15,000

5,000

10,000

0

5,000

EU 27 Imports of Whole Pepper 2010 (54,348 MT)

25,000

EU 27 Imports of Whole Pepper 2010 (54,348 MT)

15,000

20,000

10,000

,

5,000

0

3,500

EU 27 Imports of Ground Pepper 2010 (8,615MT)

2,500

3,000

1,500

2,000

500

1,000

0

Current issues in EU market

Current and Ongoing Issues

‐ Monitor of BAPs (Biologically Active Principles)

- Flavourings RegulationFlavourings Regulation

- Legislation Ochratoxin A

- Illegal Dyes

- MRL’s on Pesticides

- Non-PoAO regulation (EU border control)Non PoAO regulation (EU border control)

Monitor of BAPs (Biologically Active Principles)

• Methyl Chavicol in Tarragon – forbid 100% use tarragon S d i $350 000 b lif d• Study costing $350,000  ban lifted

• Coumarin in Cassia ‐ 80% restriction on imports• Coumarin in Cassia ‐ 80% restriction on imports• Study costing $100,000  temperarily allowed

• Biphenyl in Nutmeg ‐ 70% restriction on imports•Lobby resulted in termporary increase of limit•Study needs to be undertaken

• Ochratoxine in Paprika ‐ 75% restriction on imports • Lobby in progress• Data collected and findings presented

Other risk of spill over:Other risk of spill over:•Nicotine in Mushrooms ‐ 90% restriction on imports

•Fenugreek seeds and other seeds and sprouts imported from Egypt. E.Coli ‐‐> banned

Rapid Alert System for Food and Feed

l fBorder rejection notifications

Alert notificationsBorder rejection notifications

Information notificationsRASFF news

In 2010, a total of 3,358 original notifications were transmitted through the RASFF, of which 592 were classified as alert, 1188 as information and 1578 as border rejection notification Theseas information and 1578 as border rejection notification. These original notifications gave rise to 5,224 follow‐up notifications, representing on average about 1.6 follow‐ups per original notification.

Sustainability

Sustainable Spices I i i iInitiative

Coalition of the Willing

IDH

Unilever, McCormick, Nedspice, Intertaste, EuromaVerstegen, Unispice

•Commit to seed funding for development of sustainability g p ystandard  Rainforrest Alliance SAN standard

•Commit to set up pilot projects (PSPP) to test standard•Commit to set up pilot projects (PSPP) to test standard (pepper, cassia, ??)

Obj ti 1 D l d fi ld t t t i bl i•Objective 1: Develop and field test a sustainable spices standard and verification system.

•Objective 2: Launch a number (2-7) of Producer Support Pilot Programs (PSPP’s) in spice producing countries.

Our overall ambitions for the whole 5 year of the program are currently defined as follows:

•Make 20% of all pepper (black and white), imported into the European Union from Indonesia and Vietnam, producedEuropean Union from Indonesia and Vietnam, produced against the sustainable spices standard.

•Make 10% of three other spices imported into the EU from 2 3•Make 10% of three other spices imported into the EU from 2-3 other countries, of which one country in Africa (Madagascar, Nigeria), produced against the sustainable spices standard.

Proposed characteristics of the SSI t d dstandard

Based on interviews and survey results – initial stakeholder consultation

G i t d d f ll iGeneric standard for all spices 

Differentiation per production method 

Small scale farming, large scale farming and wild collection

Fine tuning per spice and/or region if necessary

Compliance model with low entrance level 

Focus on most important issues, red flag approachp , g pp

Continuous improvement 

Majors (must) and minors (recommendations)Majors (must) and minors (recommendations)

Success principles of mainstream tifi ticertification programs

Neutral baseline standardNeutral baseline standardOrganic

SAN/Rainforest 

Fairtrade

Alliance

Minimal criteria for 

sustainability

GlobalGap GSCP

Program streams

2011 2012 2013 2014 2015

implementation2011 2012 2013 2014 2015

Standard development and verification / certification system

Program stream 1

Program stream 2 Up scaling of the Producer Support Programs

Producer Support Pilot Programs (2-7)

Start programs for other spices and other regions

Further build coalition of the willingProgram stream 

3

Program stream 4 Learning program (phase 2)Learning program (phase 1)

ESA Membership

ESA MEMBERS

ASSOCIATEDMEMBERS

FULL MEMBERS

Corporate Members

National Associations

Corporate Members

National / Export

Associations

Fee structure

Turnover spices:Turnover spices:

< Euro 50 milliom Euro 1,170 / annum

Euro 50 million - Euro 100 million Euro 5,000 /annum

> Euro 100 million Euro 10,000 / annum

ESA wants you to become a memberbecausebecause

1. ESA needs your input & you need ESA’s input1. ESA needs your input & you need ESAs input2. You want to have easy access to ESA’s network3. You want to be kept up to date on EU developments4. You want to be taken seriously by your EU

tcustomers5. You want to attend ESA’s annual conference6 Membership is very affordable6. Membership is very affordable

ESA 2011 Annual Meeting

13,14 &15 June13,14 &15 June

SwedenSweden

Thank you for your attention

Non‐PoAO regulation Q4‐2010(EU border control)