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STANDARD

FDUS EAS 818

First Edition 2015-mm-dd

Reference number FDUS EAS 818: 2014

© UNBS 2015

Sugar cane jaggery — Specification

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FDUS EAS 818: 2014

ii © UNBS 2015 - All rights reserved

Compliance with this standard does not, of itself confer immunity from legal obligations

A Uganda Standard does not purport to include all necessary provisions of a contract. Users are responsible for its correct application

© UNBS 2015

All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written permission from UNBS.

Requests for permission to reproduce this document should be addressed to

The Executive Director Uganda National Bureau of Standards P.O. Box 6329 Kampala Uganda Tel: 256 41 505 995 Fax: 256 41 286 123 E-mail: unbs@infocom.co.ug Web: www.unbs.go.ug

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National foreword

Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and Cooperatives established under Cap 327, of the Laws of Uganda, as amended. UNBS is mandated to co-ordinate the elaboration of standards and is

(a) a member of International Organisation for Standardisation (ISO) and

(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and

(c) the National Enquiry Point on TBT Agreement of the World Trade Organisation (WTO).

The work of preparing Uganda Standards is carried out through Technical Committees. A Technical Committee is established to deliberate on standards in a given field or area and consists of representatives of consumers, traders, academicians, manufacturers, government and other stakeholders.

Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the general public for comments. The committee reviews the comments before recommending the draft standards for approval and declaration as Uganda Standards by the National Standards Council.

This Final Draft Uganda Standard, FDUS EAS 818: 2014, Sugar cane jaggery — Specification, is identical with and has been reproduced from an East African Standard, EAS 818: 2014, Sugar cane jaggery — Specification, and adopted as a Uganda Standard.

Wherever the words, “East African Standard" appear, they should be replaced by "Uganda Standard."

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FDEAS 818: 2014

ICS 67.180.10

© EAC 2014 First Edition 2014

FINAL DRAFT EAST AFRICAN STANDARD

Sugar cane jaggery — Specification

EAST AFRICAN COMMUNITY

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ii © EAC 2014 – All rights reserved

Copyright notice

This EAC document is copyright-protected by EAC. While the reproduction of this document by participants in the EAC standards development process is permitted without prior permission from EAC, neither this document nor any extract from it may be reproduced, stored or transmitted in any form for any other purpose without prior written permission from EAC.

Requests for permission to reproduce this document for the purpose of selling it should be addressed as shown below or to EAC’s member body in the country of the requester:

© East African Community 2014 — All rights reserved East African Community P.O.Box 1096 Arusha Tanzania Tel: 255 27 2504253/8 Fax: 255 27 2504481/2504255 E-mail: eac@eachq.org

Web: www.eac-quality.net

Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. Violators may be persecuted

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Foreword

Development of the East African Standards has been necessitated by the need for harmonizing requirements governing quality of products and services in the East African Community. It is envisaged that through harmonized standardization, trade barriers that are encountered when goods and services are exchanged within the Community will be removed.

In order to achieve this objective, the Community established an East African Standards Committee mandated to develop and issue East African Standards.

The Committee is composed of representatives of the National Standards Bodies in Partner States, together with the representatives from the private sectors and consumer organizations. Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the Partner States. The comments received are discussed and incorporated before finalization of standards, in accordance with the procedures of the Community.

East African Standards are subject to review, to keep pace with technological advances. Users of the East African Standards are therefore expected to ensure that they always have the latest versions of the standards

they are implementing.

FDEAS 818 was prepared by Technical Committee EASC/TC 19, Sugar and sugar confectionary.

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FINAL DRAFT EAST AFRICAN STANDARD FDEAS 818: 2014

© EAC 2014 – All rights reserved 1

Sugar cane jaggery — Specification

1 Scope

This Final Draft East African Standard specifies requirements and methods of sampling and test for sugar cane jaggery.

2 Normative references

The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.

CODEX STAN 192, General standard for food additives

EAS 38, Labelling of pre-packaged foods

EAS 39, Hygiene in food and drink manufacturing industry — Code of practice

ICUMSA GS 4/7/8/5-2, Determination of sucrose by gas chromatography in molasses and factory products - official; and cane juice — Tentative

ICUMSA Method GS 1-10, The Determination of Ash in Raw Sugar by Single Sulphation

ICUMSA Method GS 2/1/3/9-15, The Determination of Sugar Moisture by Loss on Drying

ICUMSA Method GS 2/3/9-19, Determination of Insoluble matter in white sugar by membrane filtration — Official

ICUMSA Method GS 8-8, Determination of insoluble ash, calcium, potassium and sodium in beet pulp - Accepted.

ICUMSA GS 3/50, Determination of total sugar content of infant sugar syrups by HPLC method

ICUMSA GS 4/3- 7, Determination of total reducing sugars in molasses and refined syrups after hydrolysis by the lane and Eynon constant volume procedure — Official (Reference method)

ISO 4833-1, Microbiology food chain — Horizontal method for enumeration for microorganism — Part 1, colony count at 30 degrees C by the pour plate technique

ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal method for detection of salmonella spp.

ISO 6888-1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 1: Technique using Baird-Parker agar medium

ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for detection and enumeration of presumptive Escherichia Coli — Most probable number technique

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ISO 21527-2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of yeasts and moulds — Part 2: Colony count technique in products with water activity less than or equal to 0.95

3 Terms and definitions

For the purposes of this standard, the following terms and definitions shall apply.

3.1 sugar cane jaggery crystallized product manufactured from unclarified juice extracted from the cane stalks (Saccharum spp) and have not undergone centrifugation to extract molasses

3.2 extraneous matter any material of sugarcane origin such as cane tops and leaves

3.3 foreign matter any material which is not of sugarcane origin for example sand, stones, metallic chips and any organic matter other than extraneous matter

4 Requirement

4.1 Ingredients

4.1.1 Raw material

Sugar cane jaggery shall be made from clean, filtered, unfermented juice of mature sugar cane stalks.

4.1.2 Optional ingredients

In addition, sugar cane jaggery may have one or more of the following optional ingredients:

a) groundnuts;

b) milk;

c) coconut cream; and

d) white sugar.

4.2 General requirements

4.2.1 Sugar cane jaggery shall be free from:

a) foreign matter;

b) any extraneous matter;

c) any off-flavours and odours; and

d) insect or fungal infestation.

4.2.2 Only approved food additives may be used.

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4.3 Specific quality requirements

Sugar cane jaggery shall comply with the specific quality requirements specified in Table 1.

Table 1 — Specific quality requirements for sugar cane jaggery

S/N Characteristic Limit Test method

i Moisture, % m/m max. 10.0 ICUMSA Method GS 2/1/3/9-15

ii Total ash, % m/m max. 4.0 ICUMSA Method GS 1-10

iii Acid insoluble ash, % m/m max 0.5 ICUMSA Method GS 8 - 8

iv Water insoluble matter, % m/m max 2.0 ICUMSA Method GS 2/3/9 -19

v Reducing sugars, % m/m max 18.0 ICUMSA GS 4/3- 7

vi Sucrose, % m/m min 60.0 ICUMSA GS 4/7/8/5 – 2

vii Total Sugars % m/m min 78.0 ICUMSA GS 3/50

5 Food additives

The following additives may be added and shall be limited by GMP. Any other additives as permitted by Codex Stan 192 may be added:

a) calcium bicarbonate;

b) sodium carbonate;

c) sodium bicarbonate;

d) calcium superphosphate;

e) sodium bisulphate;

f) phosphoric acid; and

g) calcium oxide.

6 Contaminants

6.1 Pesticide residues

Sugarcane jaggery shall comply with maximum pesticide residues limits established by the Codex Alimentarius Commission for this commodity.

6.2 Heavy metal

Sugarcane jaggery shall be free from heavy metals in amounts which may represent a hazard to human health.

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7 Hygiene

Sugar cane jaggery shall be prepared and handled in accordance to the EAS 39 and shall comply with microbiological limits specified in Table 2.

Table 2 — Microbiological limits for sugar cane jaggery

8 Packaging

Sugar cane jaggery shall be packaged in food grade material which ensures the safety and integrity of the product.

9 Weights and measures

The fill of sugar cane jaggery shall comply with weights and measures regulations of Partner States or equivalent legislation.

10 Labelling

In addition to requirements in EAS 38 on labelling, the following shall be legibly and indelibly marked on each package:

a) name of the product as sugar cane jiggery;

b) name, address and the physical location of the manufacturer/importer/packer;

c) brand/trade name;

d) batch or code number;

e) net content;

f) storage instructions;

g) date of manufacture;

h) expiry date;

i) instructions for use;

j) country of origin;

k) instructions on disposal of used package; and

S/N Micro-Organism Limit Test method

(i) Total viable plate count, cfu per g, max. 104 ISO 4833 -1

(ii) Salmonela, cfu per 25 g, max Absent ISO 6579

(iii) Yeast and moulds, cfu per g, max 50 ISO 21527-2

(iv) E. coli, cfu per g, max. Absent ISO 7251

(v) S. aureus, cfu per g, max 100 ISO 6888-1

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l) list of ingredients.

11 Sampling

11.1 General requirements

In drawing, preparing, storing and handling of samples, the following precautions and directions shall be observed:

a) samples shall be taken in a protected place not exposed to damp air, dust or soot;

b) the sampling instruments shall be clean and dry when used;

c) when sampling for microbiological purposes, the sampling instruments and containers for samples shall be sterilized preferably by dry heat at 170 °C for one hour before use;

d) precautions shall be taken to protect the samples, the material being sampled, the sampling instruments and the containers for samples from adventitious contamination;

e) the samples shall be placed in clean, dry, and moisture-proof containers;

f) the sample containers shall be sealed air tight after filling, and marked with full details of sampling: the date of sampling, batch number, name and place of factory, name of the person sampling and other important particulars of the consignments; and

g) samples shall be protected from light as far as practicable and shall be stored in a cool and dry place.

11.2 Scale of sampling

11.2.1 All the pieces of the same size, type and style which have been manufactured and packaged under essentially the same conditions in a single consignment shall constitute a lot. Samples shall be tested separately for each lot for ascertaining the conformity of the product.

11.2.2 The number of pieces/packages to be selected (n) from the lot shall depend on the size (N) of the lot and shall be in accordance with the formula:

n = √N

Where

n is the number of pieces/packages to be selected; and

N is the lot size.

11.2.3 These pieces/packages shall be selected at random from the lot; to ensure the randomness of selection a random number table. In case such a table is not available, the following procedure shall be used:

Starting from any piece/package, count them as 1,2,3,… up to r and so on in one order, where r is equal to the integral part of N/n, N being the total number of packages in the lot and n the number of pieces/packages to be selected. Every r

th piece/package thus counted shall be separated until the requisite number of

pieces/packages is obtained from the lot to give samples for test. In case of pieces/packages stacked in a pyramidal shape, approximately equal number of pieces/packages shall be selected from all exposed sides of the lot, so as to give the required number of sample pieces/packages.

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