On September 1, 2021, Egypt issued G/TBT/N/EGY/299 through the WTO, aiming to notify the draft standard of Egyptian “lunch meat”.
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On September 6, 2021, Uganda, one of the member states of the East African Community (EAC), released two draft East African standards for fresh vegetables through the official website of the Uganda National Bureau of Standards. The feedback period ends on November 4, 2021.
Read More →In accordance with the relevant provisions of the”Guizhou Tea Association Group Standard Management Measures”, the Association has organized and completed on August 30, 2021 the”Rapid Determination of Theanine and Theobromine in Tea” proposed by the Guizhou Tea Research Institute. Four group standards, including Reflectance Spectroscopy,”Regulations for Certification of Tea Garden Management Workers”,”Regulations for Certification of Tea Processing Workers”, and”Technical Regulations for Green Tea Brewing”, will be reviewed.
Read More →According to the relevant requirements of the”Shanghai Dairy Industry Association Group Standards Management Measures”, members of the Association’s Group Standards Work Leading Group convened on-site interviews with Bright Dairy Co., Ltd., Shanghai Miaocolanduo Food Technology Co., Ltd., and Shanghai Enporu Foods. The content of the group standard project of”Processed Cheese” jointly applied by the limited company was fully discussed and reviewed, and it was in line with the requirements of the Dairy Association group standard project, and it was unanimously agreed to be approved.
Read More →In accordance with the relevant requirements of the”Group Standard Setting Procedure” of the Suichang County Alpine Vegetable Industry Association, after an application by the Crop Technology Extension Center of the Suichang County Agriculture and Rural Bureau, the Association Group Standard Setting Working Committee reviewed and decided to approve the”Early Rice Middle Group 18 Seed Production Technical Regulations””The group standard project was established.
Read More →The group standard”Reduced Salt Hot Pot Bottom Material” proposed by the China Condiment Association has formed a draft of the standard for soliciting comments, which is now publicly available.
Read More →The group standard”Sichuan-style hot pot base ingredients” proposed by the China Condiment Association has formed a draft of the standard for soliciting comments and is now publicly available.
Read More →The group standard”Butter Hotpot Base” proposed by the China Condiment Association has formed a draft of the standard for soliciting comments and is now publicly available.
Read More →According to the”Regulations for Group Standards Management” of the Ministry of Civil Affairs of the National Standards Commission and the”Administrative Measures for Group Standards of Shanwei Food and Beverage Industry Association”, the compilation of the group standard of”Chaoshan Grandma’s Ginger Vinegar Egg” has been completed to ensure the scientific standard of the group. It is open to solicit opinions on the characteristics, practicality and maneuverability.
Read More →The group standard of”Local Pork Product Standard” proposed by the Guangdong Food Circulation Association has completed the draft for soliciting comments. To ensure the scientificity, practicality and operability of the group standard, public comments are now solicited.
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