MoCI planning to get GSO standard for Omani halwa

6/28/2016 2:55:12 AM

(MENAFN- Muscat Daily) Muscat-

The symbol of traditional Omani hospitality, the halwa, is set to expand its presence across the region and beyond with the Ministry of Commerce and Industry (MoCI) planning to get a GCC Standardization Organization (GSO) standard for the delicacy.

Inherited through generations within families, the traditional halwa currently has an Omani standard (No 1635), but now the ministry wants to adopt a GSO standard, enhancing its marketability and reach. ''MoCI, represented by the Directorate General for Standards and Metrology (DGSM), is keen on converting Omani standard number (1635/2004) for Omani halwa to GSO standard. It has reserved the number GSO 1873 for the purpose. Once adopted in GSO, the name Omani halwa cannot be used for any product, except those set by the standard.'' In a statement, MoCI said that Omani halwa is a tradition that is inherited through generations and its features and characteristics should be maintained without change.

''The standard for Omani halwa was issued for this purpose after specialists from DGSM visited halwa factories to know about the ingredients used and the methods of preparation. The maximum limits for mineral elements as well as microbiological content were set by examining the samples from the factories.''

The ministry added that GSO standardisation of Omani halwa is being prepared to set a GCC-wide standard, so that it can be easily marketed and sold in the region.

''Introduction of any other material which breaches the special nature of this traditional product should not be allowed, keeping the authenticity of the delicacy intact,'' the ministry stated.

MoCI added that the draft standard has been distributed to stakeholders for comments. Apart from setting internationally recognised level of quality, GSO standard helps in removal of technical barriers to trade and increasing trade exchange between GSO member states as well as business partners from outside the member states.

MoCI further added that in order to ensure the quality of Omani halwa, it should be free of colorants and preservatives except resulting from the addition of saffron. ''It is not permissible to use any material as a sweetener other than white sugar, brown sugar and date molasses.

Moreover, Omani halwa must be free of mineral oil and any plant oil other than margarine. No nuts except peeled almonds and peeled walnuts must be used. Other products like wheat, cardamom, rose water and saffron should be similar to the GSO standards.
''Use of small amount of fresh eggs or fresh or condensed milk is permissible in order to gather impurities on the surface during cooking.''

The product for commercial sale should maintain the standard specification for packaged foodstuffs, like product name, list of ingredients, manufacturer''s name and address, date of production and expiry - not exceeding three months from the date of production, approximate weight, nutritional content, and country of manufacture.

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