Rome: An international foods-standards body has officially recognized "kimchi cabbage" as the name for the primary ingredient used in making kimchi, in a move proposed by South Korea. Government officials stated that this decision will reinforce Korea's status as the originator of this traditional dish.

According to Yonhap News Agency, the Codex Alimentarius Commission (CAC), which is responsible for setting international food standards, previously acknowledged only the term "Chinese cabbage" for the type of cabbage commonly used in kimchi. However, during its 48th general assembly held in Italy last week, the CAC decided to include "kimchi cabbage" and "Napa cabbage" as official names for the ingredient.

The agriculture, oceans, and food safety ministries of South Korea issued a joint press release emphasizing that the CAC's decision reflects the increased use of these terms and will aid in solidifying Korea's recognition as the birthplace of kimchi. This change is also expected to boost kimchi exports.

In addition to this significant change, the CAC has initiated the process of establishing international standards for "gim," or dried seaweed, which is currently recognized only under Asian regional standards. The establishment of quality, hygiene, and labeling standards for gim will lay a crucial foundation for the industry's sustainable growth and enhance the global competitiveness of Korean gim.

In a related development, South Korea has been elected as the chair of the CAC's committee on processed fruits and vegetables, taking over from the United States.