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Positions & Statements

  • ESA position statement in PA 2023
  • ESA Sustainability Code of Conduct
  • ESA Factsheet on ETO/ECH Residues in Culinary Herbs and Spices, Update September 2021
  • Technical Annex to the Factsheet on ETO/ECH Residues - Update September 2021
  • ESA White Paper on Plant Metabarcoding next Generation Sequencing (NGS) Analysis applied to Culinary Herbs and Spices; Version 2, June 2021
  • ESA Adulteration Awareness Document
  • ESA Allergen Risk Assessment Model for Dried Herbs and Spices
  • ESA Allergen Risk Assessment Model Calculator
  • H&S Sources of Variation - ISO
  • Authenticity Sample Submission Form
  • Dehydration Factors for Products of the Spice Industry
  • ESA List of Culinary Herbs and Spices
  • ESA Definitions of Culinary Herbs and Spices
  • ESA Position Statement on Allergen Labelling
  • ESA Product Information Standard
  • Metallic and Magnetic Contaminations in Herbs and Spices - Risk Evaluation
  • ESA Sustainability Statement
  • ESA Industry Statement
  • ESA Project Funding Procedure
  • European Spice Association Quality Minima Document (English)
  • Documento de Mínimos de Calidad de la Asociación Europea para las Especias (Spanish)
  • Association Européenne des Epices, Spécifications minimales de qualité (French)
  • General Guidelines for Good Agricultural Practices on Spices & Culinary Herbs, International Organisation of Spice Trade Associations (IOSTA), June 2013, Issue II
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