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About WSC
About WSC
Previous WSCs
Contact Us
Gallery
Programme
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Event Speakers
Previous WSC's
Home
Previous WSC's
World Spice Congress 1990
World Spice Congress 1992
World Spice Congress 1995
World Spice Congress 1998
World Spice Congress 2000
World Spice Congress 2002
World Spice Congress 2004
World Spice Congress 2006
World Spice Congress 2008
World Spice Congress 2010
World Spice Congress 2012
World Spice Congress 2014
World Spice Congress 2016
About the 2014 World Spice Congress
Session I.
COSA - Giovannucci
Cultivating Excellence. Nurturing Sustainability
Best Practices in Sustainability Programmes
Designing farm level intervention for building sustainable supply chain -Mr. Hemant Gaur
Procurement & supplier development in the context of sustainability
PPP in sustainability programmes in spices-Nimish Vora
FINANCING OF SUSTAINABILITY PROGRAMMES IN SPICES Parvindar Singh
Session II.
Engaging Research to meet industry challenges - MSA Kumar
Agricultural Practices Critical Factors in Food Safety - James W. Rushing
Session III.
Science Based Standards for the Global Market place Codex Alimentarius and its Relevance to Spices
Dietary intake of aflatoxins from spices & risk assessment - Dr.Vasanti Siruguri
Simplification of testing and anlaytical procedures - Harmonisation of procedures Dr.Ikhlas A. Khan
EU food safety policy on spices
Food Safety Policy on Spices in Japan and Risk Assessment
Session IV.
Pepper
Chilly & Turmeric
Onion & Garlic
Herbs
Session V.
Value Addition in Spices Final 2 13 14
New application and product innovations in Spices
