INSTITUTIONAL CAPACITY FOR STANDARDS CONFORMITY ASSESSMENT IN TANZANIA: THE CASE OF ORGANIC SPICES Paper presented in the final & book launching SAFE project workshop held at Ocean Paradise Resort in Zanzibar from on Akyoo, A.M; & Lazaro, E.

Introduction ● National Trade policy (2003) urges the need to align our standards with those of our major importers ● Standards system entails a cycle of three things (Humphrey, 2008) : (i) Identification of risks, (ii) Introduction of procedures to address those risks, (iii) Creation of procedures to verify conformity with the risk control procedures ● C.A. – is any procedure used to determine whether relevant requirements in technical regulations or standards are fulfilled (Stephenson, 1997). Covers: (i) Own declaration, (ii) Testing, (ii) Certification, and (iii) Registration of prodn system. ● Testing and certification more relevant for Tanzania. Assessed at three levels: (i) Availability of requisite equipment (ii) Availability of trained personnel / professionals (iii) Accreditation of testing / certifying facility / agency ● Reference standards: EU market standards (Importers of TZ spices). Local stds not enforced

The approach ●Literature search to establish (i)food hazards in spices that are subject to mandatory testing / certification for different markets; and (ii)the dimensions of conformity assessment capacity ●Institutional mapping (2005 and 2007) ●Interviews with key informant at the (i)Labs: TBS, TFDA, GCLA, TIRDO, NFQCL, TPRI (ii)Certifiers: TANCERT, IMO

Local standards on spices

EU standards on spices

EU MRLs

EU aflatoxin limits

Testing capacity for local labs

Organic certification services in TZ The sole local agency (TANCERT) not yet accredited (??) Certifies for national and regional markets In cooperation agreements with international certifying agencies –CERES (Germany) and BIOINSPEKTA (Netherlands) & IMO (Switzerland) –for inspection services i.e. personnel capacity is available IMO charges differential charges for their services depending on whether performed by senior or Junior staff

Organic certification services cont’d

General observations There are number of multi-functional testing facilities in TZ. No tests for spices due either specialization and/or inefficiency Lack of a coordinated approach to capacity- diverse ownership for labs, overlapping mandates btn labs. All due to absence of a food safety policy. An indication of inadequate capacity to operate the equipment. Some critical equipment-not yet working, out of order or not accredited. Generally, personnel availability is not a major constraint BUT specialized training to carry out specific tasks, operations and maintenance of equipment is still needed. Major problem appear to be dispersal of capacity btn laboratories. For organics, IMO has a de facto monopoly though TANCERT may be an alternative in future. What is the position of TANCERT’s accreditation application with the IOAS??

Conclusion & recommendations Local conformity assessment capacity –Local capacity for conformity assessment can lead to: –(i) reduction in turn-round time for exporters and the –(ii) A possibility for more detailed informal technical interaction between actors. ► Challenges: (i)Local institutions should be better coordinated and improve their efficiency (ii)(ii) completing the necessary investments and gaining international accreditation. –Prevailing circumstances are not positive ingredients for investment in domestic conformity assessment, whether it is dedicated to spices or indeed if it is for agro-food exports in general. However, if all potential export industries that require such food safety assessment are factored in, such an endeavour could become feasible and economical. –Incomes in the developing Asian countries are increasing. Watch out! safety- related investments in Tanzania have a long term justification –There is a case for public support for TANCERT’s achievement of international accreditation and also subsequent efforts to secure practical recognition (competitive leverage?).. –Formulation of national food safety policy to define the role of all stakeholders (private and public sectors)