{"id":20535,"date":"2020-11-28T12:06:32","date_gmt":"2020-11-28T06:36:32","guid":{"rendered":"https:\/\/corpbiz.io\/learning\/?p=20535"},"modified":"2020-12-01T15:21:29","modified_gmt":"2020-12-01T09:51:29","slug":"outlook-on-fssai-license-for-spices-in-india","status":"publish","type":"post","link":"https:\/\/corpbiz.io\/learning\/outlook-on-fssai-license-for-spices-in-india\/","title":{"rendered":"A brief Outlook on FSSAI license for Spices in India"},"content":{"rendered":"\n<p class=\"has-drop-cap\">As per the data of the International Organization for Standardization (ISO), the manufacturer of spices in India produced about 75 varieties of spices for which they will certably in need of <a href=\"https:\/\/corpbiz.io\/fssai-license\"><strong>FSSAI license<\/strong><\/a> for spices. An Indian manufacturer exports almost all types of spices across the globe. The leading importers of Indian spices are the US, China, UAE, Srilanka, UK, Thailand, and Vietnam.<\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_82_2 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title ez-toc-toggle\" style=\"cursor:pointer\">Page Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 eztoc-toggle-hide-by-default' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/corpbiz.io\/learning\/outlook-on-fssai-license-for-spices-in-india\/#Legal_Obligation_for_Spice_Manufacturer\" >Legal Obligation for Spice\nManufacturer<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/corpbiz.io\/learning\/outlook-on-fssai-license-for-spices-in-india\/#What_is_the_Present_Condition_of_Export_and_Production_of_Spices_in_India\" >What is the Present Condition\nof Export and Production of Spices&nbsp;in India?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/corpbiz.io\/learning\/outlook-on-fssai-license-for-spices-in-india\/#Regulatory_Guidelines_framed_by_FSSAI_to_oversee_the_Quality_of_Spice\" >Regulatory Guidelines framed\nby FSSAI to oversee the Quality of Spice<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/corpbiz.io\/learning\/outlook-on-fssai-license-for-spices-in-india\/#Type_of_FSSAI_license_for_Spices_Manufacturer\" >Type of FSSAI license for Spices&nbsp;Manufacturer<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/corpbiz.io\/learning\/outlook-on-fssai-license-for-spices-in-india\/#What_are_the_Common_Documents_required_to_Avail_FSSAI_Registration_for_Spice_Business\" >What are the Common Documents required to Avail FSSAI Registration for Spice Business?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/corpbiz.io\/learning\/outlook-on-fssai-license-for-spices-in-india\/#Conclusion\" >Conclusion&nbsp;<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Legal_Obligation_for_Spice_Manufacturer\"><\/span>Legal Obligation for Spice\nManufacturer<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>The spice manufacturers are required to obtain FSSAI license for spices to produce the spices for the commercial purpose. In the case of export, the manufacturers also require to avail of the <a href=\"https:\/\/corpbiz.io\/central-fssai-license\"><strong>FSSAI central license<\/strong><\/a>. Some of the primary ranges of spices that are exported from India are cardamom, turmeric, vanilla, pepper, tamarind, turmeric, and coriander. With more than one million tons of export annually, spices are still perceived as the frontrunner among all the trade commodities in India. FSSAI license for spices manufacturers is a mandatory requirement.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_is_the_Present_Condition_of_Export_and_Production_of_Spices_in_India\"><\/span><strong>What is the Present Condition\nof Export and Production of Spices&nbsp;in India?<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>It must be noted that the spice production in India is remarkably\nhuge. The demand for the spices like turmeric, pepper nutmeg, cardamom, fennel,\ncumin, chili, is considerably higher and escalating every passing year. In\n2017, our country manages to export more than 1,028,060 tons between 2017 and\nMarch 2018, with chili tops the chart of export with gross production of 8.4\nmillion tons. Approx. 402699.30 metric tons of chili was exported to the\noverseas market between April 2017 and March 2018<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Regulatory_Guidelines_framed_by_FSSAI_to_oversee_the_Quality_of_Spice\"><\/span><strong>Regulatory Guidelines framed\nby FSSAI to oversee the Quality of Spice<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Standards of 30 spices and condiments including Cassia, Cumin, Cardamom, Cloves, chilies, cinnamon, etc, are mentioned in the <strong>Food Safety and Standards Regulation\u2019 2011<\/strong><sup><a href=\"https:\/\/www.fssai.gov.in\/cms\/food-safety-and-standards-regulations.php\"><strong>[1]<\/strong><\/a><\/sup>. According to the FSSAI regulations, the sale of powered spices &amp; condiments in loose form is strictly forbidden.&nbsp;It also prohibits the sale of compounded asafetida exceeding one kilogram in weight except in a sealed container with proper labeling.<em> <\/em>The following tables show the allowable limits of extraneous matters, total ash, volatile oil content, moisture content, insect-damaged matter, etc for the given spices:&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Seed powder &amp; Cardamom seed (chhoti elaichi)<\/h3>\n\n\n\n<p style=\"text-align:left\">These are the dried capsules of Elettaria cardamomum L. Maton Var. Minuscula Burkill. The capsule may be brown to light green or white or pale cream when bleached with So2 (Sulphur Dioxide). It should be free from rancidity, foreign odor, dead insect, and rodent contamination, Thrips marks should not be deemed as the indicator of infection or contamination. The product should not be adulterated with harmful substances. The standards laid by FSSAI are based on:&nbsp;<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter\"><img decoding=\"async\" width=\"1024\" height=\"341\" src=\"https:\/\/corpbiz.io\/learning\/wp-content\/uploads\/2020\/11\/Seed-powder-Cardamom-seed-chhoti-elaichi-1024x341.png\" alt=\"standards laid by FSSAI\" class=\"wp-image-20552\" srcset=\"https:\/\/corpbiz.io\/learning\/wp-content\/uploads\/2020\/11\/Seed-powder-Cardamom-seed-chhoti-elaichi-1024x341.png 1024w, https:\/\/corpbiz.io\/learning\/wp-content\/uploads\/2020\/11\/Seed-powder-Cardamom-seed-chhoti-elaichi-300x100.png 300w, https:\/\/corpbiz.io\/learning\/wp-content\/uploads\/2020\/11\/Seed-powder-Cardamom-seed-chhoti-elaichi-768x256.png 768w, https:\/\/corpbiz.io\/learning\/wp-content\/uploads\/2020\/11\/Seed-powder-Cardamom-seed-chhoti-elaichi.png 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/div>\n\n\n\n<p>Cardamom is generally regarded as the queen of spices and it is a dried fruit of&nbsp;Elettaria cardamomum. Cardamom should intact a characteristic odor or and ought to be free from any rancidity.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Chilies and Capsicum whole and powder (lal mirchi)<\/h3>\n\n\n\n<p><strong>These are the dried fruits of&nbsp;<\/strong>Capsicum annum and Capsicum frutescens. Chili powder should not contain edible oil more than 2% by weight. Also, the specification for the same should be properly printed on the label as it is a mandatory requirement.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Cinnamon whole and powder (dalchini)<\/h3>\n\n\n\n<p>Cinnamon is the inner bark &amp; branches of&nbsp;Cinnamomum zeylanicum. The food safety and Standards Authority of India vide Food Safety &amp; Standards regulations have laid down the standards for Cassia and Cinnamon. The cinnamon &amp; cassia adheres to different chemical compositions. Cassia acts as the cheapest substitute for cinnamon and it contains coumarin to a considerable amount. When used in excess, coumarin could jeopardize human life and hence it should be rectified accordingly. <\/p>\n\n\n\n<p>FSSAI has already taken the required measure to curb such anomalies by laying down certain guidelines. As per the updated norms, the coumarin content has been limited to 0.3% by weight. The new standards would let the consumer differentiate between cassia and cinnamon easily.&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Type_of_FSSAI_license_for_Spices_Manufacturer\"><\/span>Type of FSSAI license for Spices&nbsp;Manufacturer<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>There are three type of FSSAI license for spices available to the FBOs in India, which are as follow: <\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Basic FSSAI Registration<\/h3>\n\n\n\n<p>FSSAI Food safety Registration is a must-have requirement for\nanyone who is willing to establish a food business. The FSSAI license not only\nregulates the manufacturing of the edible item but also supervises processing\nand distribution of the same to ensure the safety of the individual who will\nultimately be going to consume it.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">State FSSAI License Registration<\/h3>\n\n\n\n<p>As mentioned earlier, the Food Standards and Safety Authority of\nIndia (FSSAI) is the only legal body in the nation that oversee food safety\ninside out. So it becomes important for the business owner to get the FSSAI\nFood safety License Registration as per the law. Businesses having yearly\nrevenue between Rs 12 lakhs to 20 crores can opt for the FSSAI state license. <\/p>\n\n\n\n<p>Food business operators (FBOs), transporters, distributors, storage units, are however required to avail of the<a href=\"https:\/\/corpbiz.io\/fssai-state-license\"><strong> FSSAI State License Registration<\/strong><\/a>. FSSAI License is absolutely compulsory for those who want to do food business in the country. FSSAI License doesn\u2019t only oversee the preparation phase of the food item but also look into various stage before it dispatched to the end-users.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Central FSSAI License Registration<\/h3>\n\n\n\n<p>Business entities whose yearly revenue is well-above Rs 20 crore\ncan apply for FSSAI central license. Eligible FBOs, manufacture, railways,\noperators in central government, seaport, airport, etc are liable to acquire\nCentral FSSAI license from the FSSAI.&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_are_the_Common_Documents_required_to_Avail_FSSAI_Registration_for_Spice_Business\"><\/span>What are the Common Documents required to Avail FSSAI Registration for Spice Business?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<ol><li>Form B (Self Attest via Signature)<\/li><li>Floor plan of the premises\nwhere the processing of spices takes place.&nbsp;<\/li><li>List of the core member of\nthe company such as Directors\/ Partners\/ Proprietor along with their contact\ndetails, address, and photographs.&nbsp;<\/li><li>List of the installed\nmachinery with complete details such as their brand name, dimension, production\ncapacity, and specification.&nbsp;<\/li><li>List of species to be\nprocessed.&nbsp;<\/li><li>Authority letter from the\nowner of the manufacturing facility.&nbsp;<\/li><li>Water analysis report (Latest\none)<\/li><li>Proof of ownership of the\npremises.&nbsp;<\/li><li>Affidavit of\nproprietorship\/ Partnership deed, if any.&nbsp;<\/li><li>No objection certification from\nthe Owner of the premises<\/li><li>Copy of certificate\nobtained under the Cooperative Societies Act, 2002, if any.<\/li><li>Food safety Management System\nPlan\/Certificate&nbsp;<\/li><li>Form IX&nbsp;&#8211; Nomination\nOf Persons By A Company<\/li><li>NOC from the Municipal\nCorporation.&nbsp;<\/li><li>Supporting documentation\nregarding proof of transportation and Turnover<\/li><li>Declaration form<\/li><\/ol>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Conclusion\"><\/span>Conclusion&nbsp;<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Adulteration is common in spices and could prove to be toxic if used in excess. The Authority like FSSAI is well aware of this fact and has underpinned some precise guidelines for the same. These guidelines direct the manufacturers to produce species in a control regime to ensure human safety. Apparently, any violation of such guidelines could land the business in the vicinity of penalties.&nbsp;If you need FSSAI license for spices&nbsp;without any hassle or legal obstacle then feel free to contact <a href=\"https:\/\/corpbiz.io\/\"><strong>CorpBiz<\/strong><\/a>.<\/p>\n\n\n\n<p class=\"text-left\"><b>Read our article<\/b>:<mark style=\"background: #fffd03 !important;\"><a href=\"https:\/\/corpbiz.io\/learning\/ndmc-has-no-right-to-prompt-fobs-to-raise-additional-license-fssai\/\">\nNDMC Has No Right to Prompt FOBs to Raise Additional License: FSSAI\n<\/a><\/mark><\/p>\n","protected":false},"excerpt":{"rendered":"<p>As per the data of the International Organization for Standardization (ISO), the manufacturer of spices in India produced about 75 varieties of spices for which they will certably in need of FSSAI license for spices. An Indian manufacturer exports almost all types of spices across the globe. The leading importers of Indian spices are the [&hellip;]<\/p>\n","protected":false},"author":22,"featured_media":20540,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[150],"tags":[1258],"acf":{"service_id":"318"},"authorName":"Pankaj Tyagi","authorImageUrl":"https:\/\/corpbiz.io\/learning\/wp-content\/uploads\/2022\/01\/MicrosoftTeams-image-42.jpg","authorDescription":"Pankaj has a diverse experience of writing research papers, blog, and articles during his college time. Earlier, he was working as a tax consultant in a financial firm, but his interest in writing drives him to pursue a career in the writing field.","postViews":9641,"readingTime":4,"_links":{"self":[{"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/posts\/20535"}],"collection":[{"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/users\/22"}],"replies":[{"embeddable":true,"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/comments?post=20535"}],"version-history":[{"count":28,"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/posts\/20535\/revisions"}],"predecessor-version":[{"id":20882,"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/posts\/20535\/revisions\/20882"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/media\/20540"}],"wp:attachment":[{"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/media?parent=20535"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/categories?post=20535"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/corpbiz.io\/learning\/wp-json\/wp\/v2\/tags?post=20535"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}