|
Japan-Spices Imports
Rules and Regulations |
||
 
+
|
||
|
Name |
: |
Cultor
food Science K.K. |
Name |
: |
IKeda
Corporation |
|
Address 1 |
: |
2-3-22
Tordnomon,
Minatoku, tokyo 105
Japan. |
Address 2 |
: |
New Tokyo
Bldg, 3-1, Marunouchi, 3-chome, Chyoda-ku Tokyo 100, Japan. |
|
Fax |
: |
81-3-3503-0447 |
Fax |
: |
0081-03-3215-5069 |
|
Phone |
: |
81-3-3503-0447 |
Phone |
: |
0081-03-3212-8791 |
|
C. Person |
: |
Kuniei
toyoda |
C. Person |
: |
Taka Ikeda |
|
Design |
: |
Director,
Cal Division |
Design |
: |
DY. General
Manager |
|
Bis. Type |
: |
IA |
Bis. Type |
: |
IA |
|
Spices |
: |
Pepper
Oleoresin, Ginger Oleoresin Nutmeg Oleoresin, Pepper Oil Ginges Oil,
Chillies Oleoresin |
Spices |
: |
Bail, Black
Pepper capsicum, Celery seed cloves, ginger dry sage, thyme turmeric,
fennel seed all type of spices |
|
Name |
: |
Itochu
corporation |
Name |
: |
K.Kobayashi
& Co.Ltd |
|
Address 3 |
: |
5-1 kita-aoyama 2 – chome
Minato-Ku, Tokyo 107-77, Japan. |
Address 4 |
: |
Boeki
building Po.Box No. 318, Kobe port Kobe 650-01, Japan. |
|
Fax |
: |
0081-3-3497-6234 |
Fax |
: |
0081-78-321-8430 |
|
Phone |
: |
0081-3-3497-6228 |
Phone |
: |
0081-78-321-8434 |
|
E-Mail |
: |
ISAO.OKADA@toked.itochu.co.jp |
C. Person |
: |
H.Nada |
|
C. Person |
: |
okada isao |
Design |
: |
manager |
|
Design |
: |
toked
section |
Bis. Type |
: |
IWPD |
|
Bis. Type |
: |
I |
Spices |
: |
Black
pepper, pepper powder white pepper, cardamom (small) turmeric, turmeric
powder ginger dry, fenugreek seed, chillies dry, chillies powder all type
of spices |
|
Spices |
: |
Black
pepper, dehy, Green pepper frozen/ green pepper |
|
|
|
|
Name |
: |
M
& H Corporation |
Name |
: |
Mae
chu co.Ltd |
|
Address 5 |
: |
Sankyo
bekkan bldg., 1-7-10 iidabashi chiyoda-ku, tokyo, japan |
Address 6 |
: |
No.2426 shimoichi
shimoichi-cho yoshing-gun, nara-pref, japan. |
|
Fax |
: |
0081-03-3288-5187 |
Fax |
: |
0081-7475-9188 |
|
Phone |
: |
0081-03-3288-5185 |
Phone I |
: |
0081-7475-2-2262 |
|
C. Person |
: |
Kazuyuki
yoshino |
C. Person |
: |
HIROTOMO MAE |
|
Design |
: |
Import
manager |
Design |
: |
MANAGER |
|
Bis. Type |
: |
I |
Bis. Type |
: |
IBWP |
|
Spices |
: |
Turmeric,
cumin seed cardamom (small). Fennel seed. Celery seed. Poppy seed Black
pepper |
Spices |
: |
CHILLIES DRY, TURMERIC |
|
Name |
: |
s&b
FOODS INC. |
Name |
: |
SAIWAI
TRADING CO.LTD |
|
Address 7 |
: |
38-8 MIYAMOTOCHO , ITABASHI-KU,
TOKYO-174, JAPAN. |
Address 8 |
: |
17-25, i CHOME, SINKAWA, CHUOU KU,
TOKYO JAPAN. |
|
Fax |
: |
03-3558-6948 |
Fax |
: |
0081-03-5543-2458 |
|
Phone |
: |
03-3558-1075 |
Phone I |
: |
0081-03-5543-2451 |
|
C. Person |
: |
AKIRA TAKAHASHI |
C. Person |
: |
N. YAMAMOTO |
|
Design |
: |
GENERAL MANAGER |
Design |
: |
GENERAL MANAGER |
|
Bis. Type |
: |
P |
Bis. Type |
: |
i |
|
Spices |
: |
BLACK PEPPER, WHITE PEPPER, CHILLIES
DRY, CUMIN SEED, CLOVES, NUTMEG, GINGER DRY, PAPRIKA, GARLIC. TURMERIC ALL
TYPE OF SPICES |
Spices |
: |
MUSTARD SEED |
|
Name |
: |
SHONAN
TRADING CO.LTD |
Name |
: |
TAKASAGOSPICE
CO.LTD |
|
Address 9 |
: |
3-4-5 KUGENUMA FUJISAWA KONAGAWA
JAPAN |
Address 10 |
: |
1-4-1, HATCHOBORI CHUO-KU TOKYO –
104 JAPAN |
|
Fax |
: |
0081-466-27-2491 |
Fax |
: |
81-463-81-7609 |
|
Phone |
: |
0081-466-27-2314 |
Phone |
: |
81-463-81-6245 |
|
C. Person |
: |
F. TOYODA |
C. Person |
: |
YASUTOKOYAMA |
|
Design |
: |
PRESIDENT |
Design |
: |
EXECUTIVE DIRECTOR |
|
Bis. Type |
: |
IAD |
Bis. Type |
: |
IP |
|
Spices |
: |
PEPPER OIL, GINGER OLEO RESIN,
CAPSICUM OLEORESIN, NUTMEG OIL |
Spices |
: |
TURMERIC, CUMIN SEED CORIANDER SEED,
FENUGREEK SEED CARDAMOM (SMALL), CELERY SEED, GINGER DRY, SEED ALL TYPE OF
SPICES. |
|
Name |
: |
TOKYO KOSHIN CO.LTD |
Name |
: |
YASUMA CO.LTD., |
|
Address 11 |
: |
23/1,4-CHOME, KAMIUMA SETAGAYA – KU
TOKYO-154 JAPAN |
Address 12 |
: |
5-23-2 NISHIGOTANDA SHINAGAWA TOKYO
JAPAN |
|
Fax |
: |
0081-03-3414-3180 |
Fax |
: |
0081-3-3490-5265 |
|
Phone |
: |
1)
0081-03-3414-3156 2)
0081-03-3414-3158 |
Phone |
: |
0081-3-3490-5215 |
|
C. Person |
: |
SHIZUKA
KATO |
C. Person |
: |
MASANORI
KATAOKA |
|
Design |
: |
RESEARCH&DEVELOPMENT |
Design |
: |
PURCHASE
DEPT.MANAGER |
|
Bis. Type |
: |
IWPD |
Bis. Type |
: |
IP |
|
Spices |
: |
BLACK
PEPPER, TURMERIC CARDAMOM (SMALL), CUMIN SEED |
Spices |
: |
BLACK
PEPPER, TURMERIC CARDAMOM (SMALL) |
|
Name |
: |
YUASA
TRADING CO., LTD |
|
|
|
|
Address 13 |
: |
13-10,
NIHONBASHIODEN-MACHO, CHUO-KU, TOKYO JAPAN |
|
|
|
|
Fax |
: |
81-3-3665-6267 |
|
|
|
|
Phone |
: |
1)
81-3-3665-6223 2)
1526th @yuasa.co.jp |
|
|
|
|
C. Person |
: |
TAKEHISA
HASHIMOTO |
|
|
|
|
Design |
: |
MANAGER |
|
|
|
|
Bis. Type |
: |
IABWP |
|
|
|
|
Spices |
: |
POPPY
SEED, CHILLIES DRY, GARLIC, GINGER DRY, TURMERIC BASILSPICE OILS |
|
|
|
Import regulations
and quality requirements of spices in japan
Food
Sanitation Law
The import of foods to Japan is regulated by the food Sanitation Law
under the jurisdiction of Ministry of Health and Welfare. The purpose of this
law is to protect the people from health hazards which may be caused by public
health. The law is also applicable for the food, additives, apparatus, container
packets and certain toys manufactured and distributed in the domestic market.
The law requires the importers of foods to submit import notifications to the
Quarantine station.
Import
Notification
Anyone intending to import foods etc. for sale or other commercial
purposes have to submit an import notification to the Director of Quarantine
station. There are thirty such stations around the country. In sea port/air port
where foreign goods enter Japan is under the control of a Quaratine station
regarding import examination by the law.
Import notifications are examined by the Food Sanitation Inspectors of
the Quarantine Station. Cargos found to be in violation of the Food Sanitation
Law are reshipped, destroyed or otherwise disposed off.
Documents
for import Notificattion
The Following documents have to be prepared when submitting a
notification:
a)
Import notification – 2 copies
b)
Accompanying documents – Sanitation Certificate on inspection results
issued by a Government organisation of the exporting country.
c)
Other documents – in the case of processed foods, documents containing
information on raw materials and ingredients, manufacturing process etc.
Procedure
for import Notification
Importers are required to submit the documents to the Food Sanitation
Inspection Division of the Quarantine Station covering the place of import.
Simplification
of Import Procedures
To simplify and expedite the import regulation of foods etc. under the
Food Sanitation Law, the following systems have been put in practice for the
convenience of importers.
a)
Exemption from import notification – In the case of food materials
such as animal or vegetable, crude fats and oils, malt, hops etc.
b)
Prior Notification – for all foods to be sumitted 7 days before the
estimated date of cargo arrival.
c)
Planned import – for certain kinds of foods repeatedly imported,
importers can submit their import plan on the occasion of the initial import. In
such cases, importers are exempted from import notification at subsequent cases.
d)
Acceptance of inspection results prepared by foreign official laboratories
– in the case of consignments inspected by an official laboratory in the
exporting country and the inspection results are attached to the import
notification, the cargo will be exempted from corresponding inspections at the
Quarantine station. Items hich are likely to be affected by bacteria, mycotoxins
etc. during transportation are exempted from this procedure.
E)
Continuous import of the same foods – When certain items are
repeatedly imported and if physical and chemical inspections during the initial
import are acceptable, corresponding inspections at each subsequent imports are
waved off within a certain period of time.
f)
Advance confirmation – In the case of items registered and the
items are in coformance with the provisions of the law, import notifications are
accepted with the examination of documents.
G.
Examination of Import notification and inspection – The import
notifications and accompanying documents are examined by the Food Sanitation
Inspectors to check for compliance with the provisions of Food Sanitation Law.
When the compliance cannot be determined with the documents alone, the officials
will conduct necessary tests and inspections.
Action
Taken after inspections
a)
Accepted – When the inspection results are accepted, the import
notification will be stamped passed and copy will be returned to the importer.
By presenting this copy at Customs, the cargoes will be cleared.
b)
Rejected – When inspection results are rejected, the Director of
the Quarantine station will notify the importer why the cargo violate the food
sanitation Law and what measures should be taken. The importers will have to
either re-ship, destroy or otherwise dispose off the cargo as instructed.
The flow chart describing the procedures involved in prior notification
system, ordinary import, planned import system and advance confirmation system
are given in Annexure 1 to 4.
Specifications
for spices
At present, Japan does not have separate specification for spices and
spice products. Presently, spices are considered as agricultural products and
inspection and Quality Control activities are carried out to conform to the
specifications of various parameters as specified for agricultural products. The
Ministry of Health and Welfare has already initiated action to specify the
limits for various contaminants for spices and will come into force in the near
future. The specifications applicable to the agricultural products for the
various parameters are as below:
Cleanliness
Specification :
Under consideration to establish the limits
by the
Ministry to Health & Welfare.
Salmonella
:
Absent
Aflatoxin
:
10.0 ppb (As aflatoxin B1) (These levels are
applicable to peanut, peanut
products, pictachio nut, almond, Brazilian nut, cashew nut, valnut etc.
Sulphur Dioxide content
:
Below 30 ppm
Radio Nuclide
:
137 Bq per Kg.
(Miximum
allowable level for all foods)
Pesticide Residues
:
The limits for pesticide residues prescribed
for other agricultured products
are generally followed for spices also. However certain limits are specified in
the case of garlic, celery and ginger as given in table 1.
Trace
Metals
:
Maximum permitted limits of frace metals in
spices and spice products are
specified and are given in table – 2.
Table
:1
The
maximum limits for pesticide residues in
certain
spices (PPM)
|
|
Garlic |
Cerlery |
Ginger |
|
bhc |
-- |
0.20 |
-- |
|
dcip |
1.00 |
1.00 |
1.00 |
|
ddt |
-- |
0.20 |
-- |
|
2,
4, 5T |
N.D. |
N.D. |
N.D. |
|
acephate |
2.00 |
0.50 |
0.10 |
|
amitorole |
N.D. |
N.D. |
N.D. |
|
iprodione |
0.10 |
5.00 |
5.00 |
|
etrimfos |
0.20 |
0.20 |
0.20 |
|
oxamyl |
1.00 |
5.00 |
1.00 |
|
chinomethionat |
0.50 |
0.50 |
0.50 |
|
glyphosate |
0.20 |
0.20 |
0.20 |
|
glufosinate |
0.20 |
0.20 |
0.20 |
|
chlorpryrifos |
0.01 |
0.05 |
0.01 |
|
chlorfenvinphos |
2.00 |
2.00 |
2.00 |
|
chlorfluazuron |
-- |
0.40 |
-- |
|
chlorpropham |
0.05 |
0.05 |
0.05 |
|
fenbutatinoxide |
2.00 |
2.00 |
2.00 |
|
diethofencarb |
5.00 |
5.00 |
5.00 |
|
dichlofluanid |
15.00 |
15.00 |
15.00 |
|
dichlorvos |
0.10 |
0.10 |
0.10 |
|
cyhalothrin |
0.50 |
0.50 |
0.50 |
|
cyfluthrin |
2.00 |
-- |
-- |
|
cyhexatin |
N.D. |
N.D. |
N.D. |
|
prothiofos |
0.10 |
-- |
0.10 |
|
permethrin |
3.00 |
2.00 |
3.00 |
|
Bentazone |
0.20 |
0.20 |
0.20 |
|
pendmethalin |
0.20 |
0.20 |
0.20 |
|
Malathion |
8.00 |
2.00 |
2.00 |
|
maleichydrazide |
50.00 |
25.00 |
25.00 |
|
myclobutanil |
1.00 |
-- |
-- |
|
methiocarb |
0.05 |
0.05 |
0.05 |
|
mepronil |
1.00 |
1.00 |
1.00 |
|
lenacil |
0.30 |
0.30 |
0.30 |
|
cypermethrin |
5.00 |
5.00 |
5.00 |
|
sethoxydim |
10.00 |
10.00 |
10.00 |
|
daminozide |
N.D. |
N.D. |
N.D. |
|
thiobeencarb |
0.20 |
0.20 |
0.20 |
|
thiomeeton |
0.10 |
0.10 |
0.10 |
|
dieldrin |
N.D. |
N.D. |
N.D. |
|
delta
methrin |
0.10 |
-- |
-- |
|
tralomethrin |
0.50 |
0.50 |
0.50 |
|
trichlamide |
0.20 |
0.20 |
0.20 |
|
trichlorofon |
0.50 |
0.20 |
0.20 |
|
triflumzole |
1.00 |
1.00 |
1.00 |
|
tolclophosmethyl |
2.00 |
2.00 |
2.00 |
|
parathion |
-- |
0.30 |
-- |
|
parathionmethyl |
1.00 |
1.00 |
1.00 |
|
pyridaben |
1.00 |
3.00 |
-- |
|
pirimicarb |
2.00 |
1.00 |
2.00 |
|
pirimifosmethyl |
1.00 |
1.00 |
1.00 |
|
pyrethrins |
1.00 |
1.00 |
1.00 |
|
fenarimol |
0.50 |
0.50 |
0.50 |
|
fenobucarb |
0.30 |
0.30 |
0.30 |
|
fenvalerate |
0.50 |
2.00 |
0.50 |
Table – 2
maximum
permissible limits of trace metals in some spices ( in ppm)
|
Item
No. |
Description |
Mg |
Zn |
Cu |
Al |
As |
B |
Ba |
Bc |
Cr |
Mn |
Mo |
Ni |
Sb |
Se |
Si |
Sn |
Li |
Sr |
Ti |
|
1. |
All
Spice Powder |
1300 |
9.4 |
5.1 |
73 |
0 |
8.6 |
4.8 |
0.037 |
0.4 |
11 |
0.4 |
0.57 |
1.3 |
0.16 |
18 |
7.8 |
0 |
2.4 |
1.6 |
|
2. |
Onion
Powder |
1100 |
17 |
3.3 |
19 |
0 |
7 |
5.4 |
0.03 |
0.35 |
16 |
0.45 |
0.91 |
0 |
0.12 |
19 |
5.7 |
0.13 |
27 |
0.93 |
|
3. |
Mustard
Powder |
3800 |
47 |
4.9 |
21 |
0 |
3.4 |
5.8 |
0.049 |
0.52 |
21 |
0.72 |
0.77 |
2.7 |
0.29 |
24 |
6.5 |
0.16 |
6.5 |
2.4 |
|
4. |
Mustard
Paste |
2000 |
8.2 |
0.89 |
5.4 |
0 |
0.8 |
0.96 |
0.017 |
0.19 |
3.8 |
0.42 |
0.23 |
1.8 |
0.08 |
15 |
34 |
0 |
1.8 |
0.79 |
|
5. |
Garlic
Powder |
700 |
16 |
3.6 |
13 |
0 |
5.3 |
2.3 |
0.027 |
0.25 |
8.1 |
1.2 |
11 |
0 |
0.07 |
18 |
2.8 |
0 |
1.9 |
0.96 |
|
6. |
Garlic
Paste |
170 |
4.5 |
0.8 |
510 |
0 |
0 |
0.36 |
0 |
0 |
1.2 |
0.53 |
0 |
0 |
0 |
6 |
0 |
0 |
2.7 |
0.26 |
|
7. |
Curry
Powder |
2200 |
23 |
8.2 |
230 |
3 |
8.9 |
13 |
0.093 |
0.7 |
8.3 |
0.85 |
0.87 |
2.3 |
0.28 |
37 |
9.3 |
0.34 |
27 |
8.9 |
|
8. |
Curry
Roux |
320 |
4.8 |
1.3 |
15 |
0 |
1.1 |
1.3 |
0 |
0.27 |
6.4 |
0.38 |
0 |
0 |
0 |
13 |
2.4 |
0 |
2.7 |
0.82 |
|
9. |
Clove
Powder |
2700 |
8.1 |
4.9 |
840 |
0 |
17 |
21 |
0.061 |
1.7 |
730 |
0.37 |
0.9 |
2.3 |
0.19 |
32 |
8.5 |
0 |
47 |
4.5 |
|
10. |
Pepper
(Black) |
1600 |
8.2 |
11 |
81 |
0 |
6.3 |
29 |
0.036 |
0.29 |
110 |
0.37 |
0.71 |
1.4 |
0.11 |
1.6 |
5.3 |
0 |
18 |
3 |
|
11. |
Pepper
(White) |
850 |
7 |
9.8 |
40 |
0 |
2 |
11 |
0.03 |
0.26 |
68 |
0.24 |
0.65 |
0.72 |
0.09 |
25 |
3.4 |
0 |
13 |
0.7 |
|
12. |
Horseradish
Pure Powder |
190 |
56 |
9.1 |
39 |
0 |
9.5 |
7.4 |
0.044 |
0.21 |
9.9 |
0.4 |
0.32 |
0 |
0.15 |
24 |
7.6 |
0 |
17 |
2.9 |
|
13. |
Horseradish
with mustard powder |
2500 |
61 |
5.2 |
94 |
0 |
8.3 |
13 |
0.056 |
0.7 |
17 |
0.54 |
0.91 |
2 |
0.26 |
47 |
7.6 |
0 |
16 |
4 |
|
14. |
Japanese
pepper |
1800 |
16 |
3.7 |
41 |
0 |