Through ICSHA 2026, IPB University Boosts Innovation and Global Competitiveness of Indonesian Spices
IPB University is strengthening its role in the development of spices, herbs, and aromatic plants by hosting the International Conference on Spices, Herbs, and Aromatics (ICSHA) 2026.
Held at the IPB International Convention Center (IICC) in Bogor on (6/23), this international conference serves as a platform for collaboration among researchers, academics, industry representatives, and stakeholders from various countries to promote innovation, sustainability, and global competitiveness in the spice sector.
ICSHA 2026 Executive Chair, Dr Rudi Heryanto, stated that the conference held both in-person and online was attended by more than 150 participants from various countries and professional backgrounds.
The forum featured keynote speakers from India, Thailand, Malaysia, and Indonesia, as well as dozens of scientific presentations discussing the latest developments in the field of spices and herbs.
“We are pleased and honored to bring together researchers, academics, industry representatives, and other stakeholders to share knowledge, experiences, and expertise in the development of spices, herbs, and aromatics,” said Dr Rudi.
He expressed hope that the conference and the series of workshops held previously would strengthen research capacity, collaboration, and innovation in this field.
Meanwhile, Prof Erika B Laconi, Chairperson of the International Research Institute for Food, Nutrition, Health, and Halal at IPB University, emphasized that the theme of ICSHA 2026 is highly relevant to Indonesia as one of the world’s centers of tropical biodiversity.
She explained that spices, herbs, and aromatic plants not only have economic value but also play a vital role in history, culture, health, diplomacy, and sustainable development.
“Indonesia’s spice heritage must be transformed into scientific strength, industrial competitiveness, and sustainable development. Therefore, collaboration among researchers, industry, the government, and the public is crucial,” said Prof Erika.
She also added that this conference supports the national agenda to strengthen the position of Indonesian spices in the global market through research, quality standardization, product innovation, and international cooperation.
Meanwhile, Dr A B Rema Shree, Chairperson of ISO/TC 34 Spices and Culinary Herbs from India, explained that spices have been a central part of human civilization for thousands of years.
In addition to serving as food flavorings, spices are also used in traditional medicine, cultural rituals, and global trade which have shaped the history of international relations.
“Today, the world no longer views spices merely as flavor enhancers, but also as a source of bioactive compounds with the potential to be developed into functional foods, nutraceuticals, health products, and raw materials for the pharmaceutical industry,” he said.
Dr Shree explained that advances in modern research have opened opportunities to validate traditional knowledge through scientific approaches, including metabolomics, biotechnology, and the exploration of natural compounds. (dr) (IAAS/LAN)
