T/GVEAIA 004-2022 Active Group standards

T/GVEAIA 004-2022 Food and medicinal use: Chinese chives

Publish Date: 2022-04-01 Implement Date: 2022-05-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/GVEAIA 004-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Agriculture, forestry

ICS Name: Vegetables and their products

Publish Date: 2022-04-01

Implement Date: 2022-05-01

Pages: 15 pages

Scope

Scope: This document specifies the terms and definitions of edible and medicinal chives, the requirements for edible and medicinal materials, analytical methods, inspection rules, marking, packaging, transportation, storage, evaluation and improvement, and traceability and recall. This document applies to edible and medicinal chives. Main technical content: I. The whole chive plant is divided into five parts: chive roots, chive leaves, chive flowers, chive stems, and chive seeds. The edible parts are chive leaves, chive flowers, and chive stems, while the medicinal parts are chive seeds. II. Edible and medicinal chives should be cultivated and produced in accordance with the principles and methods of traditional Chinese medicine, and a standardized production management system covering the entire life cycle from input materials to cultivation and production should be established, including but not limited to: (1) Input materials shall comply with the provisions of Chapter 5.1 of T/GVEAIA 015.1—2020; (2) Cultivation and production shall comply with the provisions of Chapter 5.2 of T/GVEAIA 015.1—2020. III. Quality and safety control of edible and medicinal chives include but are not limited to: (1) Ecological cultivation should be implemented in accordance with the principles and methods of traditional Chinese agriculture to achieve the health-preserving and therapeutic effects and functions described in historical herbal literature. (2) Traceable management should be implemented throughout the entire life cycle, including the origin of the production environment and soil treatment, strict access and application of input materials, control of cultivation and production techniques, biological pest control, and harvesting, sorting, storage, processing, and circulation, to ensure that edible and medicinal chives reach consumers in a near-natural, wild ecological quality. (3) Chemical agricultural residues, heavy metal pollution, and ecological enviro