25th AGM of INDIAN SPICE & FOODSTUFF EXPORTER’S ASSOCIATION
held on 20th August, 2016 at Hotel The Resort, 11, Madh – Marve Road, Aksa Beach, Malad (west), Mumbai – 400 095.
A total of 58 members attended the AGM consisting of 41 members of exporter category and 15 of associate category and 2 guests. The meeting commenced with registration of members at 3:00 pm.
Our Hon. Chairman Mr. Bhaskar Shah welcomed all the members present at the 25th Annual General Meeting & thanked all his colleagues on Board as well as fellow members for reposing faith in him as a Chairman for the year 2015-16.
On the occasion of ISFEA’s Silver Jubilee Celebration he urges new generation to come forward & participate in ISFEA’s activities.
Mr. Bhaskar Shah extended his gratitude to all sponsors & delegates for supporting cause of ISFEA. He also thanked Dr. Pillai for accepting the invitation to give his motivational speech later in the evening.
Our Hon. Secretary Mr. Nimish Vora placed his report on behalf of the managing committee members. He Informed members about the following tasks carried out by Association during the year.
Mr. Ankit Aggarwal, Treasurer presented the financial report of the year 2015-16.
ISFEA felicitated the past chairmen & some prominent members of ISFEA who have contributed towards the ISFEA’s growth by giving beautiful memento as a token of thanks.
Our Hon. Vice Chairman Mr. Apoorva Shah thanked all the members, founder members & past president of ISFEA. He also thanked the sponsors, Royal Sundaram, IDFC Bank & Krishna Canvassing on behalf of managing committee for their support to Association.
Once the official business was concluded everyone enjoyed the cocktail & snacks with the motivational speech delivered by the most motivational speaker Dr. Radhakrishnan Pillai. (Author – Corporate Chanakya / Chanakya’s 7 secrets of leadership/ Chanakya in You. Dept of Philosophy, University of Mumbai.)
Finally the Silver Jubilee Celebration ended with dinner followed by live music program.
INDIAN SPICE & FOODSTUFF EXPORTER’S ASSOCIATION
Seminar on FSMA & EIA Requirements
AT 2.30 PM on Saturday 21st May 2016
Hotel Royal Orchid
Plot No. 67, Palm Beach Road, Sector 19, Vashi,
Near Truck Terminal, Navi Mumbai 400 705
SPEAKERS & GUESTS
Mr. S. K. Singh Deputy Director EIA
Mr. Sunil Shinde Asst. Director EIA
Mrs. Chinmayee Deulgaonkar Business Head BD & Sales West Region India
Mr. S. Suresh Spice Board
Board Members of ISFEA
Dr. Deepa Bhajekar
Conducted by Mr. Sunil Shinde (Asst. Director EIA)
IMPORTANT POINTS DISCUSSED REGARDING EIA HEALTH CERTIFICATE FOR EXPORT TO EU
Health Certificate for all export consignments of chilly & nutmeg is mandatory which are exported after 28th Feb. (Exemption:- if the sample weigh below 20%. then one can send the product to EU without obtaining Health Certificate.)
Documents required to obtained Health Certificate
1) Online Application
2) Invoice & Packing List
3) Test Report as per importing country requirement
(Test Report shall be issued either from EIC approved lab & in case of chilly, nutmeg by Spice Board)
In case of consignment wise inspection the exporter has to apply at least 3 days before the verification date & if the consignment area is away from head quarters then at least 10 days before the verification date.
Due to higher level of aflatoxines in the peanut product, govt. of India notified this product & health authorities of Europe & Malaysia also insisted Health Certificate from Export Inspection Council for all consignment exported to Europe & Malaysia. Their requirements are,
Sample shall be drawn by APEDA or EIC approved lab or the representative of APEDA or EIC approved lab & testing shall be done for aflatoxines & moisture as per importing country requirement.
Documents required for Peanut Product
1) Manual Application
2) Online Application
3) Certificate for Export issued by APEDA
4) Declaration & Test Report issued by APEDA or EIC approved lab.
Validity of HEALTH CERTIFICATE
For chilly, nutmeg, curry leaves & frozen okra is 120 days from date of issuing
Peanut to Malaysia is 90 days &
Other products like milk, fish & product exported to Turkey is 90 days.
Mr. Sunil Shinde showed a copy of Application Form to all members in which most necessary things were missing, like sampling date; sampling method, and sampling done by whom, invoice no., batch no.etc….
Mr. Singh told everyone that various schemes & voluntary certificate are available & downloadable on website.
Mr. Sunil Shinde & Mr. Singh resolved the points raised by ISFEA members through healthy discussion & the points are under,
1) Consignment Code:-
Exporters are free to give any consignment code, preferably lot no. which must be declared in Spice Board Certificate, EIA Health Certificate & must displayed on each package/bag/container. Without this code EU may not accept certificates and may reject the consignment at destination.
2) Spice Board analysis report must be submitted to EIA prior to vessel sail to avoid Health Certificate date issue.
3) Post shipment application for Health Certificate may not considered & issued
4) Apply separately for each item of shipment (even if covered by one invoice & container) to Spice Board & EIA as EU requirement.
5) Exporters can open bank account with EIA by paying lump sum amount to avoid fee payments with every shipment by pay order or DD.
Conducted by Ms. Chinmayee Deulgaonkar (Business Head BD & Sales-West Region India)
FSMA launched in 2011 by Barak Obama. It aimed that anything entering US has to be preventive & not cause any harm to consumer. The rule was published on 27th Nov. 2015 & within 18 months from the publication of final rule all exporters has to comply with this regulations.
IMPORTANT POINTS DISCUSSED REGARDING FOOD SAFTEY
Safety of Imported Food
As per EC if the consignment is contaminated they will penalize the exporter but in case of FSMA/USA they will penalize the importer also. Importers from various level of penalty can be blacklisted.
DISSCUSSION ON HACCP/TACCP & VACCP
Prevention of Intentional Adulteration An Ideologically Motivated
Vulnerability Assessment of raw materials
Whole idea of this is to prevent adulteration of the product coming to US.
HARPC (Hazard Analysis & Risk based Preventive Control)
Combination of HACCP, TACCP & VACCP.
There is a maximum adulteration in fish originate in US and for spice nothing in US all from outside.