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لجنة الدستور الغذائي المعنية بالدهون والزيوت
25/02/2019 - 01/03/2019 | كوالا لمبور, ماليزيا


The 26th Session of the Codex Committee on Fats and Oils will be held at the Royale Chulan Hotel, Kuala Lumpur, Malaysia
from Monday February 25th to Friday March 1st 2019. The opening session will start at 9:30 am on Monday, February 25th 2019.

Simultaneous interpretation will be provided in English, French and Spanish during the meeting.

Wi-Fi will be available at the meeting venue so working documents and other information can also be downloaded during the meeting.

The meeting of the Physical Working Group on the Draft Revision to the Standard for Olive and Olive Pomace Oils:

Revision of Sections 3 and 8 will be held at the same venue on Saturday 23 February 2019, starting at 09:00 hours.


All participants should provide their information (names and addresses) through the online registration system by accessing the link below, latest by 20th February 2019.

Login and password for the online registration have been provided to all Codex Contact Points and Contact Point of Observers Organizations. If the login and password have not been received, please contact


The documents for the session are available in English, French and Spanish. There will be no distribution of working documents (including the report of the session) through the Codex mailing list (Codex-L) except for circular letters. All working documents, including conference room documents, information for delegates and other relevant materials, will be published on the Codex website as they become available. We kindly remind you to obtain all documentation from the Codex website prior to the meeting as not printed documents will be made available at the session.

المستندات ذات الصلة

العنصروصفتاريخ التحميل
الوثيقة المرجعية
1Provisional Agenda30/05/2018
CX/FO 19/26/1
3Draft revision to the Standard for Named Vegetable Oils (Codex Stan 210-1999): Addition of Palm Oil with High Oleic Acid (OXG), at Step 705/10/2018
REP17/FO Appendix V
5.1Change in the Temperature for the Analysis of Refractive Index and Apparent Density of Palm Superolein, in CXS 210-199905/10/2018
CX/FO 17/25/CRD23
6Review of the list of acceptable previous cargoes on fats and oils 11/10/2018
CX/FO 19/26/9
11Discussion paper on the applicability of the fatty acid composition of other oils listed in Table 1 in relation to their corresponding crude form in the Standard for Named Vegetable Oils (CXS 210-1999) 17/10/2018
CX/FO 19/26/14
9Discussion paper on better management of the work of the Codex Committee on Fats and Oils17/10/2018
CX/FO 19/26/12
5.11Change in the temperature for the analysis of Refractive Index and Apparent Density (CSX 2010-1999) - Replies to CL 2017/60/OCS-FO04/10/2018
CX/FO 19/26/5
5.3Revision of the essential compostion of sunflowerseed oils 04/10/2018
CX/FO 19/26/7
5.2Replacement of Acid Value with Free Fatty Acids for virgin palm oil and inclusion of Free Fatty Acids for Crude Palm Kernel Oil08/11/2018
CX/FO 19/26/6
12Discussion paper on the inclusion of Free Fatty Acids as Quality Characteristics criteria for refined rice bran oils (CXS 210-1999) 09/11/2018
CX/FO 19/26/15
5.4Inclusion of Walnut oil, Almond oil, Hazelnut oil, Pistachio oil, Flaxseed oil and Avocado oil in CXS 210-199912/11/2018
CX/FO 19/26/8
4Proposed draft revision to the Standard for Olive Oils and Olive Pomace Oils CXS 33-1981): Revision of Sections 3, 8 and Appendix 19/11/2018
CX/FO 19/26/4 rev1
7Alignment of Food Additives Provisions in standards for Fats and Oils (except fish oils) and technological justification for the use of Emulsifiers in FC 02.1.2 of GSFA03/12/2018
CX/FO 19/26/10
8Monitoring of the application of the Codex Standard for Fish Oils (CXS 329-2017)11/12/2018
CX/FO 19/26/11
10Discussion paper on the inclusion of unrefined Edible Tallow in the Standard for Named Animal Fats (CXS 211-1999)04/10/2018
CX/FO 19/26/13
2Matters Referred by the Codex Alimentarius Commission and Other Subsidiary Bodies04/12/2018
CX/FO 19/26/2
3.1Draft revision to the Standard for Named Vegetable Oils (CXS 210- 1999): Addition of Palm Oil with High Oleic Acid (OXG) at Step 7 -Comments at Step 6 - Replies to CL 2017/73/OCS-CFFO05/10/2018
CX/FO 19/26/3
5.31Revision of the essential composition of sunflowerseed oils - Replies to CL 2018/78/OCS-FO02/01/2019
CX/FO 19/26/7 Add.1
5.21Comments at Step 3 - Reply to CL 2018/77/OCS-FO02/01/2019
CX/FO 19/26/6 Add.1
5.41Proposed draft revision to the standard for Named Vegetable Oils - Replies to CL 2018/79/OCS-FO28/01/2019
CX/FO 19/26/8 Add.1
4.1Proposed draft revision to the Standard for Oilve Oils and Olive Pomace Oils - Replies to CL 2018/76/OCS-FO28/01/2019
CX/FO 19/26/4 Add.1
0.1Information Notes for Participants23/10/2018
16Information submitted by the International Olive Council19/12/2018
CX/FO 19/26/INF01
17Information submitted by FAO/WHO10/01/2019
CX/FO 19/26/INF02
18All files zip collection