The 36th session of the Codex Committee on Fish and Fishery Products (CCFFP) started on Monday 7 October, by correspondence. Vigdis Synnøve Veum, Chairperson of the Committee opened the proceedings on Monday and explained the mode of working and how the report adoption will take place, virtually, on Thursday 17 October. The meeting itself will run for six days, 7–11 October 2024. This mode of working takes place in discussions online, using the Codex online forum. Delegates are given timeframes in which to leave comments in the forum in relation to the relevant agenda items.

In her opening remarks, Esther Garrido Gamarro, Fishery Officer at FAO, spoke on behalf of both FAO and WHO and welcomed delegates to the proceedings. She described the changes being seen in the aquatic sector and underlined the growing demand for fish and fishery products within global trade. “Aquatic food systems are seen with hope and there are high expectations about their contribution to meet food demand for future generations,” she said, “and there is work ahead to ensure that food safety standards for aquatic foods continue protecting consumers and ensuring fair trade practices, and you all have a role to play.” She also reiterated the commitment of FAO and WHO to provide “the necessary scientific advice and technical inputs to the session, as well as follow up on any issues that might arise.”

On behalf of the Codex Secretariat, Hilde Kruse also welcomed delegates and explained how the meeting discussions will work, and the role of the Codex Secretariat, which is “the same as in a physical meeting: to introduce certain items as requested by the Chairperson, provide procedural guidance, address any specific questions or clarifications from the participants as they arise, support the Chairperson as required, record the discussions, and prepare the draft and final report.”

On the CCFFP36 agenda is, primarily, the ongoing discussions on a proposed amendment of the Standard for Canned Sardines and Sardine-Type Products (CXS 94-1981) to include the species Sardinella lemuru (Bali Sardinella).

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CCFFP36 webpage

Photo © FAO/Luis Tato