What's New ?
  • Stakeholder meeting at Kochi on 18th Aug 2017 at Hotel Ibis.
  • IISR- Kozhikode is conducting a meeting with its scientists for developing PoP documents for all 4 spices i.e. Chili, cumin, coriander, turmeric.

Sustainable Spices Initiative – India (SSI-I) brings together leading
multinational companies and NGOs to reshape the Indian spice trade
industry by ingraining sustainable practices across the value chain.

About SSI-I

The Sustainable Spices Initiative India (SSI-I), part of the global SSI program, is an industry-led voluntary multi-stakeholder platform established as a section 8, not-for-profit to drive sustainable sourcing in the Indian spice industry, while improving the livelihoods of producers, and giving consumers – both locally and globally – increased access to sustainable, food-safe spices.

By participating in SSI-I, farmers benefit from lower input costs, better managed farms, potential for higher incomes and a more sustainable future. Food manufacturers, buyers and retailers will benefit from a higher quality product, a more sustainable source of supply, greater supply chain transparency and a more cost-effective means of improving farming practices.

Our approaches are designed to drive sustainability from niche to norm in mainstream markets, delivering impact on SDGs. That's what our program vision is all about, creating a long-term roadmap for working together with our members.
To make transparent, credible and traceable sustainable spices in India a mainstream commodity, serving both domestic and international markets.
To bring sustainable spices to scale by engaging farmers and capturing a 25% share of Indian spices production by 2025.


SSI-I aims to be a catalyst for transforming the production of sustainable spices in India and by 2025, aims to realise this vision through the following objectives:
Provide funding to achieve sustainable spices aims across all criteria (social, environmental and economic).
Achieve impact and bring sustainable spices to scale by engaging farmers and capturing a 25% share of Indian production by 2025.
Engage governments, trade associations or other national scale entities to adopt the SSI-I methodology.
Demonstrate sustained positive results and impact at farm-level.
Ensure that sustainable spices become a mainstream commodity.

Sustainable Spices Initiative (SSI)

The SSI is a sector-wide consortium founded in 2012 bringing together international spice and herb companies, and NGOs. IDH, the Sustainable Trade Initiative, established the platform to include organizations such as McCormick, Unilever, Intersnack, Kerry, Olam, Kutas, Intersnack, ITC, Jayanti, Griffith Foods, Sabater, Euroma, Nedspice, Verstegen and many more valuable partners.

These companies have committed to the following objectives:
  • To strive for the fully sustainable production and trade of spices
  • To reach at least 25% sustainable sourcing in at least top 3 product categories by 2025
  • To achieve or exceed 10% absolute growth for the top 3 product categories by 2021
Through direct contact with farmers, SSI members increase their understanding of challenges and necessary interventions in the field which are facilitated by the initiative. SSI creates engagement, develops and benchmarks sustainability standards recognized by the market, implements pilot projects leading to certified volumes, and shares good practices and learnings. The result: lower use of pesticides, improved environmental outcomes, and food-safe spices, as well as better living and working conditions for small holders and their families.

SSI members share the belief that sustainability needs to be considered in today’s environment to secure future supply and to respond to an increasingly connected society by ensuring inclusive and responsible growth.

SSI Approach

The SSI approach to sustainable spice production is not intended to be an industry standard at this time. Instead, SSI-I has selected a basket of existing “gold standard” guidelines which cover sustainability issues relevant to spice production, are credible, and realistically implementable.
The basket of standards selected are:
  • EU Organic Farming
  • Rainforest Alliance
  • Fair trade International (hired labor and small farmers)
  • Global Gap
  • USDA National Organic Program
  • Unilever Sustainable Agriculture Code.
The relevant elements of these standards have been consolidated into an SSI framework, which sets out principles and criteria for Sustainable Agricultural Practices (SAP) for spices production.

SSI has partnered with the International Trade Centre (ITC) to offer a customised tool to programme participants. The SSI Equivalency Tool provides information on the selected standards and codes of conduct addressing sustainability issues in the spices supply chain. The tool allows users to compare sustainability standards and codes in general but detailed comparisons can also be made by crop or by country, or on key sustainability issues.
The SSI-I approach aims to be: Good for farmers: By learning and implementing good food safety and agricultural practices, farmers will benefit in from of better managed farms, reduced input costs, more sustainable production and improved incomes. Good for the spices sector: For food manufacturers, retailers and others in the industry, supporting the goals of the SSI-I will enable them to meet food safety requirements and reduce supply and reputational risks, and provides assurance to their customers that they offer safe, high quality, sustainable, products.
Using the momentum and drive of the private sector and agencies such as the government, we pull together different areas of convergence to snowball the impact of smaller sustainable agriculture initiatives in the space:
Increasing the use of environmentally friendly technologies and practices by smallholder farmers.
Improving overall resource efficiency, water efficiency and reduced greenhouse gas emissions at farm level.
Implementing new and improved technologies at farm level, including technologies fordata management and information dissemination.
Increasing the use of environmentally friendly technologies and practices by smallholder farmers.
Supporting sector level sustainability agendas and institutionalization of sustainable agricultural practices through policy advocacy.
Seeking out collaborative opportunities to enhance the impact of the initiative through scale and delivery efficiency.


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