Sardinella lemuru, a staple in many coastal communities in the Philippines, has just made waves on the global stage. Its recent inclusion in the Codex standard, CXS 94-1981, during the 47th Session of the Codex Alimentarius Commission (CAC47) held in Geneva, Switzerland, on November 25-30, 2024, marks the removal of a technical barrier to global trade, enhancing food security and nutrition. This recognition not only elevates the status of the sardine but also boosts the livelihoods of countless fishers and industries that rely on it.

Tamban, a nutrient-packed fish

For Filipinos, sardines are more than just a meal—they’re a staple. S. lemuru has become a common and beloved ingredient in Filipino cuisine, enjoyed fresh, dried, or canned. Its affordability and versatility make it a household favorite, especially in coastal communities.

Despite their small size, sardines are packed with nutritional value. Rich in protein, omega-3 fatty acids, and essential vitamins and minerals, they provide many of the vital nutrients our bodies need to thrive.

S. lemuru, locally known as tamban (law-law in Bicol and Samar) thrives in the warm waters of the eastern Indian and western Pacific Oceans.  It is abundant in Luzon and Mindanao. Among its fishing grounds include Pangasinan, Palawan, Bicol, Zamboanga Peninsula, Butuan, Sulu, and Tawi-tawi. Apart from the Philippines, tamban can also be found in neighboring countries like Indonesia, Malaysia, Hong Kong, Taiwan, and Japan.

Physically this small fish is easy to recognize due to its unique markings: a dark black spot at the edge of its gill cover and a golden spot just behind its operculum. These features make it stand out among other sardine species.

Understanding Codex and its importance

How is the Codex Alimentarius related to S. lemuru, and why is there a need for its inclusion in the Codex Standard?

The Codex Alimentarius, or “Food Code” is a collection of standards, guidelines and codes of practice adopted by the Codex Alimentarius Commission or CAC. This United Nations food standards body was jointly established in May 1963 by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) to protect consumer health and promote fair practices in food trade.

With the standards, consumers can trust the safety and quality of the food products they buy and importers can trust that the food they ordered will be in accordance with their specifications. Think of it as an international rulebook designed to ensure that the food we consume is both safe and of high quality. Its guidelines cover a wide range of topics, from food hygiene and safety to packaging and nutritional information. It also plays a crucial role in helping governments verify accurate labeling and provide consumers with transparent, reliable information about the products they purchase.

One specific standard, CXS 94-1981, provides detailed guidelines for the production of canned sardines and sardine-type products. This standard serves as a global benchmark for importing canned sardines. However, the widely popular Philippine sardine species, Sardinella lemuru (tamban or law-law), is not included in the Codex standard.

As a result, canned sardines produced in the Philippines face restrictions and cannot be exported to certain countries. This exclusion limits the global reach of Philippine sardines, despite their nutritional value and popularity. Including S. lemuru in the standard would not only open new export opportunities but also boost recognition of this essential resource in the international market.

NFRDI collaborative projects with BAR and BFAR

To overcome the challenge of exporting canned sardines from the Philippines, the National Fisheries Research and Development Institute (NFRDI), an attached agency of the Department of Agriculture (DA) and the research arm of the Bureau of Fisheries and Aquatic Resources (BFAR), implemented the projects aimed at including S. lemuru in the authorized list of sardine-type species suitable for producing sardine and sardine-type products.

The project titled “Comparative Sensory Evaluation of Sardinella lemuru (Bali Sardinella) and Other Sardine Species in Support to the Amendment of the CODEX Standard for Canned Sardines and Sardine-type Products (CXS 94-1981)” was funded by the DA-Bureau of Agricultural Research (BAR) while two projects titled “Establishment of Sensory Evaluation Profile of Canned Sardinella lemuru (Bali Sardinella) in Comparison with CXS 94-1981 Reference Species to Strengthen Export Opportunities in Philippine Trade” and “Biomass estimation of Sardinella lemuru (Bleeker 1853) and Oceanographic Survey in Northern Samar, Bicol and Zamboanga Peninsula” were funded by BFAR.

The research projects were carried out to address the data gaps on sensory attributes and biomass estimate from the natural environment of S. lemuru as outlined in the CAC Procedural Manual, 27th Edition, ensuring the study adhered to international standards.

The project titled “Comparative Sensory Evaluation of Sardinella lemuru (Bali Sardinella)and Other Sardine Species in Support of the Amendment of the CODEX Standard for Canned Sardines and Sardine-type Products (CXS 94-1981)” was funded by the DA-Bureau of Agricultural Research (BAR). Meanwhile, two other projects, titled “Establishment of Sensory Evaluation Profile of Canned Sardinella lemuru (Bali Sardinella) in Comparison with CXS 94-1981 Reference Species to Strengthen Export Opportunities in Philippine Trade” and “Biomass Estimation of Sardinella lemuru (Bleeker 1853) and Oceanographic Survey in Northern Samar, Bicol, and Zamboanga Peninsula,” were funded by BFAR.

These research projects were conducted to address data gaps on the sensory attributes and biomass estimates of S. lemuru from its natural environment, as outlined in the Codex Alimentarius Commission (CAC) Procedural Manual, 27th Edition. The studies ensured adherence to international standards.

S. lemuru samples were collected from the Philippines, alongside three reference sardine species from Europe. The samples were then sent to three separate laboratories in Europe for analysis and to commercial canning facility. A sensory evaluation was conducted on fresh, frozen, thawed, cooked, and canned sardines packed in vegetable oil and brine to assess key characteristics including aroma and taste.

The sensory evaluation results for canned S. lemuru in brine and oil revealed consistent findings with the reference species. For frozen, thawed, and cooked sardines, the different species showed no significant discrepancies. Regarding cooked fillets, S. lemuru exhibited intermediate characteristics compared to the reference species. The analysis of variance and F-test conducted across the three laboratories indicated minimal differences. Therefore, the Standard for Canned Sardines and Sardine-Type Products (CXS 94-1981) can be amended to include S. lemuru.

Adoption of the inclusion of S. lemuru in CXS 94-1981

As the Chair of the Electronic Working Group (EWG), the Philippines, through the DA-NFRDI, presented and discussed the summary of work to amend the Standard for Canned Sardines and Sardine-Type Products (CXS 94-1981) during the 36th Session of the Codex Committee on Fish and Fishery Products (CCFFP36). The committee agreed to forward the proposed inclusion of S. lemuru in the list of sardine species under Section 2.1 of Codex Standard CXS 94-1981 for adoption at the 47th Session of the Codex Alimentarius Commission (CAC47).

Representing the Philippine delegation at the CAC47 held in Geneva, Switzerland on November 25 -30, 2024 were Dr. Lilian Garcia, executive director of DA-NFRDI and Dr. Ulysses Montojo, National Codex Organization-Technical Committee (NCO-TC) chairperson, DA-NFRDI. They were joined by other representatives from Department of Agriculture (DA) and
Food and Drug Administration of the Department of Health (FDA-DOH).

One of the standards adopted at the 47th session of the Commission participated and attended by the Philippine delegation was on the inclusion of Sardinella lemuru in the list of sardine species under Section 2.1 in the Standard for canned sardines and sardine-type products (CXS 94-1981)

In the amended standard, it says, “The Codex Committee for Fish and Fishery Products determined that Sardinella lemuru shares sufficient characteristics with some or all of three other established sardine species, whether frozen, thawed, cooked, or canned.”

“This amendment addresses technical barriers to trade (TBT) by including Sardinella lemuru as a recognized sardine species for international trade, supporting fair marketing practices and enhancing transparency for consumers. This will also facilitate export opportunities for the Philippines and other producing countries by aligning international standards with the diversity of commercially viable sardine species,” said Dr. Garcia.

“After years of research, the decision to include S. lemuru in the Codex list of sardine species was forwarded to the 47th Codex Alimentarius Commission for adoption. This milestone will enhance the safety and quality of canned sardines, benefiting both producers and consumers worldwide and promoting fair trade,” added Dr. Montojo.

Benefits and impacts

The inclusion of S. lemuru in the Codex list of sardine species marks a significant breakthrough for the Philippines and the global canned sardine market. By addressing the longstanding Technical Barriers to Trade (TBT) imposed by importing countries, this decision removes critical obstacles that hindered the export of S. lemuru-based products.

With this approval, the Philippines can now export canned sardines made from S. lemuru to a broader range of countries, opening up new opportunities in international markets. This will not only boost the Philippine economy but also ensure fair trade by leveling the playing field for producers.

Beyond the economic benefits, the inclusion of S. lemuru in the Codex list also enhances the safety and quality of canned sardines. With the new standard in place, producers worldwide will be able to meet stringent international food safety and quality guidelines, ensuring that consumers receive products that are both safe and nutritious.

This decision ultimately benefits both producers and consumers, fostering trust in the canned sardine industry while also improving the availability of high-quality, affordable sardines across global markets. The move strengthens the position of the Philippines as a leading supplier in the global sardine trade, benefiting everyone from local fishers to international consumers. ### (Rita dela Cruz)