. /.WORLD TRADE
ORGANIZATIONG/TBT/N/LCA/16
1 December 2003
(03-6368)
Committee on Technical Barriers to Trade Original:  English
NOTIFICATION
The following notification is being circulated in accordance with Article 10.6.
1. Member to Agreement notifying:   SAINT LUCIA
If applicable, name of local government involved (Articles 3.2 and 7.2):           
2. Agency responsible:   Saint Lucia Bureau of Standards
Name and address (including telephone and fax numbers, e-mail and web-site
addresses, if available) of  agency or authority designated to handle comments
regarding the notification shall be indicated if different from above:           
3. Notified under Article 2.9.2 [  X ], 2.10.1 [    ], 5.6.2 [    ], 5.7.1 [    ], other:           
4. Products covered (HS or CCCN where applicable, otherwise national tariff heading.
ICS numbers may be provided in addition, where applicable):   Spices and sauces
5. Title, number of pages and language(s) of the notified document:   SLNS 21:  1995 –
Specification for Spices and Sauces (35 pages, in English)
6. Description of content:   This standard prescribes requirements for the identity,
composition, purity, hygiene in processing, labelling, sampling and testing of several of the
spices and sauces that are produced or traded within Saint Lucia.  This standard does not
apply to:
(a) Ketchups, barbeque – flavour sauces;(b) spices derived from plants not included in this standard;
(c) sauces made from recipes or formulae not included in this standard;
(d) vinegars flavoured with spices or plant materials, extracts;  or
(e) essential oils, extracts or oleo-resins derived from spices that are intended to be
used as flavouring or colouring agents in food.
7. Objective and rationale, including the na ture of urgent problems where applicable:
To set levels of quality, purity and acceptability for several spices and sauces that are
produced or traded within Saint Lucia.G/TBT/N/LCA/16
Page 2
8. Relevant documents:   In preparing this standard assistance has been derived from the
following sources:
(a) Canada: The Food and Drugs Regulations, Division 7;
(b) Guyana: Guyana Standard GS 30-1990, "Curry Powder";
(c) India: Various Indian Standards (IS) on spices and related test
methods;
(d) Jamaica: The processed Food Regulation, Sauces;
(e) Malaysia: Malaysian Standard MS 532-1985, "Red Chilli Sauce";
(f) United Kingdom: British Standard BS 7087, "Herbs and Spices Ready for
Food Use";
(g) International Organisation for Standardisation: Various ISO standards on spices
and condiments and related test methods;
(h) Association of Official Analytical Chemists:  Test methods for spices;
(i) Tropical Products Institute:  Publication on international trade in chillies, ginger,
nutmeg;
(j) C. E. Seaforth: "Natural Products in Caribbean Folk Medicine", University
of the West Indies, (1998);
(k) K. Mahabir: "Medical and Edible Plants Used by East Indians in
Trinidad and Tobago", Chakra Publishing, Trinidad, 1991;
(l) J. W. Purseglove "Tropical crops:  Dicotyledons", Longman, UK, 1984.
Proposed date of adoption:
Proposed date of entry into force: }In force
10. Final date for comments:   In force
11. Texts available from:  National enquiry point [     ] or address, telephone and fax
numbers, e-mail and web-site addresses, if available of the other body:
Saint Lucia Bureau of Standards (SLBS)
TBT Enquiry Point
Heraldine Rock Building, 4th floor
John Compton Highway
Castries
Saint Lucia
West Indies
Tel.: (758) 4530049, 4560546, 4684235
Fax: (758) 4523561
E-mail: slbs@candw.lc
Website:  www.slbs.org.lc