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DRAFT UGANDA STANDARD DUS 1610 First Edition 2015-mm-dd Fresh passion fruit Specification Reference number DUS1610 : 2015 UNBS 2015

DUS 1610: 2015 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: 256 414 505 995 Fax: 256 414 286 123 E-mail: info@unbs.go.ug Web: www.unbs.go.ug ii UNBS 2015 All rights reserved

DUS nnnn:2015 Contents Page Foreword... iv 1 Scope...Error! Bookmark not defined. 2 Normative references...error! Bookmark not defined. 4 Provisions concerning quality...error! Bookmark not defined. 4.1 Minimum requirements...error! Bookmark not defined. 4.2 Maturity requirement...error! Bookmark not defined. 5 Classification...Error! Bookmark not defined. 5.1 "Extra" Class...Error! Bookmark not defined. 5.2 Class I...Error! Bookmark not defined. 5.3 Class II...Error! Bookmark not defined. 6 Provisions concerning sizing...error! Bookmark not defined. 6.1 General...Error! Bookmark not defined. 6.1.1 Minimum size...error! Bookmark not defined. 6.1.2 Length of stalk...error! Bookmark not defined. 7 Provisions concerning tolerances...error! Bookmark not defined. 7.1 Quality tolerances...error! Bookmark not defined. 7.1.1 "Extra" Class...Error! Bookmark not defined. 7.1.2 Class I...Error! Bookmark not defined. 7.1.3 Class II...Error! Bookmark not defined. 7.2 Size tolerances...error! Bookmark not defined. 7.3 Special tolerances where the stage of development is indicated...error! Bookmark not defined. 8 Contaminants...Error! Bookmark not defined. 8.1 Heavy metals...error! Bookmark not defined. 8.2 Pesticide residues...error! Bookmark not defined. 9 Hygiene...Error! Bookmark not defined. 10 Provisions concerning presentation...error! Bookmark not defined. 10.1 Uniformity...Error! Bookmark not defined. 10.2 Packaging...Error! Bookmark not defined. 11 Labelling...Error! Bookmark not defined. 11.1 General...Error! Bookmark not defined. 11.2 Consumer packages...error! Bookmark not defined. 11.2.1 Name of produce...error! Bookmark not defined. 11.3 Non-retail containers...error! Bookmark not defined. 11.3.1 Identification...Error! Bookmark not defined. The exporter, packer and/or dispatcher shall be identified by name and physical addresserror! Bookmark not def 11.3.2 Origin of produce...error! Bookmark not defined. 11.3.3 Commercial identification...error! Bookmark not defined. 11.3.4 Quality certification mark (optional)...error! Bookmark not defined. 12 Method of sampling...error! Bookmark not defined. Bibliography...Error! Bookmark not defined. UNBS 2015 All rights reserved iii

DUS 1610: 2015 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 coordinate 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. DUS 1610 was prepared by Technical Committee TC 2-SC 4, Fruits Vegetables and derived products. iv UNBS 2015 All rights reserved

DRAFT UGANDA STANDARD DUS 1610 :2015 Fresh passion fruit Specification 1 Scope This draft East African Standard specifies requirements to commercial varieties of passion fruit from the species golden passion fruit/ sweet granadilla (Passiflora ligularis Juss), purple passion fruit (Passiflora edulis Sims forma edulis), yellow passion fruit (Passiflora edulis Sims forma flavicarpa) and their hybrids grown from the Passifloraceae family, to be supplied fresh to the consumer after preparation and packaging. Passion fruits for industrial processing are excluded. 2 Normative references For the purposes of this standard, the following terms and definitions shall apply EAS 38, Labeling of pre-packaged foods General requirements CAC/RCP 53-2003 Code of hygienic practice for fresh fruits and vegetables CAC/RCP 44 1995, Recommended international code of practice for packaging and transport CODEX STAN 193-1995, Codex general standard for contaminants and toxins in food and feed. ISO 874; Fresh fruits and vegetables -- Sampling 3 Terms and definitions For the purposes of this standard, the following terms and definitions shall apply 3.1 fresh firm fruit with a smooth surface skin 3.2 woodiness small, very hard fruits with very little juice 3.3 clean Practically free from dirt, earth, insect stains or other foreign substances and material 3.4 damage any defect or injury which materially affects the appearance or storage quality of the fruit UNBS 2015 All rights reserved 1

4 Provisions concerning quality 4.1 General The purpose of the standard is to define the quality requirements of passion fruits at local and export-control stage, after preparation and packaging. However, if applied at stages following export, products may show in relation to the requirements of the standard: i. a slight lack of freshness and turgidity ii. for products graded in classes other than the Extra Class, a slight deterioration due to their development and their tendency to perish 4.2 Minimum requirements 4.2.1 In all classes, subject to the special provisions for each class and the tolerances allowed, the passion fruits shall be: (a) intact; (b) free of cracks in rind; (c) firm in consistency; (d) fresh in appearance; (e) free from woodiness; (f) sound, produce affected by rotting or deterioration such as to make it unfit for consumption is excluded; (g) clean, practically free of any visible foreign matter; (h) free of abnormal external moisture, excluding condensation following removal from cold storage; (i) free of any foreign smell and/or taste 1 ; (j) with pedicel detached at first knot; (k) free of pests affecting the general appearance of the produce; (l) practically free of damage caused by pests; (m) free of broken skin/cracks. (n) of a stalk not exceeding 10 mm in length. However, its absence is not considered a defect on condition that the place of the stalk attachment is dry and intact. (o) Have a minimum diameter of 45 mm. 4.2.2 The passion fruits shall have been carefully picked and have reached an appropriate degree of development and ripeness 2 in accordance with criteria proper to the variety and/or commercial variety, and to 1 2 This provision accepts the smell produced by preservatives used according to corresponding provisions. Maturity of passion fruits shall be defined for its external colouring and confirmed when the total soluble solid contents, acidity and maturity rate be inspected. 2 UNBS 2015 All rights reserved

DUS 1610: 2015 the area in which they are grown. The passion fruits shall keep the natural wax layer which covers the fruit at harvest. 4.2.3 The development and condition of the passion fruits shall be such as to enable them to withstand transportation and handling; and to arrive in satisfactory condition at the place of destination. 4.2.4 Maturity requirements The passion fruits shall be sufficiently developed and display satisfactory ripeness. The development and state of maturity of the passion fruits shall be such as to enable them to continue their ripening process and to reach the appropriate degree of ripeness. 5 Classification Passion fruits are classified into 3 classes defined below: 5.1 Extra Class Passion Fruits in this class shall be of superior quality. They shall be characteristic of the variety and/or commercial variety. They shall be free from defects, with the exception of very slight superficial defects, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package. 5.2 Class I Passion Fruits in this class shall be of good quality. They shall be characteristic of the variety and/or commercial variety. The following slight defects, however, may be allowed, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package: Slight defects in shape, development, coloring, and scarring are allowed. These defects shall not exceed 10% of the total surface area; The defects shall not, in any case, affect the flesh of the produce. 5.3 Class II This class includes passion fruits which do not qualify for inclusion in the higher classes, but satisfy the minimum requirements specified in 4.2. The following defects, however, may be allowed provided that the passion fruits retain their essential characteristics as regards the quality, the keeping quality and presentation: Defects in shape such as protraction on stalk adjacent zone. Defects in shape, skin appearance, lack of wax and superficial scarring. This defects shall not exceed 20% of the total surface area; The defects shall not, in any case, affect the flesh of the produce. 6 Sizing The difference between the largest and the smallest passion fruit diameter in any one package shall be not more than 5 mm in all classes. Size is determined by maximum diameter of the equatorial section or by weight of each fruit according to table 1: UNBS 2015 All rights reserved 3

Table 1: Sizing of Passion fruits Size Code Diameter (mm) Weight/fruit/gram A 78 140 B 77 71 128 C 70 66 122 D 65 61 106 E 60 56 83 F 55 74 7 Provisions concerning tolerances Tolerances in respect of quality and size shall be allowed in each package for produce not satisfying the requirements of the class indicated 7.1 Quality tolerances 7.1.1 Extra Class 5 % by number or weight of passion fruits not satisfying the requirements of the class, but meeting those of Class I or, exceptionally, coming within the tolerances of that class. 7.1.2 Class I 10 % by number or weight of passion fruits not satisfying the requirements of the class, but meeting those of Class II or, exceptionally, coming within the tolerances of that class. 7.1.3 Class II 10 % by number or weight of passion fruits satisfying neither the requirements of the class nor the minimum requirements with the exception of produce affected by rotting or any other deterioration rendering it unfit for consumption. 7.2 Size tolerance For all classes: 10% by number or weight of passion fruits corresponding to the size immediately above and/or below that indicated on the package. 8 Contaminants 8.1 Heavy metals Passion fruits shall comply with those maximum levels for heavy metals established by the Codex Alimentarius Commission for this commodity in accordance with CODEX STAN 193-1995. 4 UNBS 2015 All rights reserved

DUS 1610: 2015 8.2 Pesticide residues Passion fruits shall comply with those maximum pesticide residue limits established by the Codex Alimentarius Commission for this commodity. 9 Hygiene Fresh Passions shall be prepared and handled in accordance with CAC/RCP 53-2003. 10 Provisions concerning presentation 10.1 Uniformity The contents of each package shall be uniform and contain only passion fruits of the same origin, variety or commercial type, quality and size (if sized). The ripeness and colouring of passion fruits in Extra Class and Class I shall be practically uniform. The visible part of the contents of the package shall be representative of the entire contents. 10.2 Packaging 10.2.2 Fresh Passion fruit shall be packed in such a way as to protect the produce properly. Fresh passion fruit shall be packaged in food grade materials that ensure produce safety and quality 10.2.2 Fresh passion fruit shall be packed in each container in compliance with CAC/RCP 44. 10.2.3 The containers shall meet the quality, hygiene, ventilation and resistance characteristics to ensure suitable handling, shipping and preserving of the fresh passion fruit. Packages (or lot for produce presented in bulk) shall be free of all foreign matter and smell.. 11 Labelling 11.1 General In addition to the requirements of EAS 38, the following specific provisions in11.2-11.3 shall apply and shall be legibly and indelibly marked: 11.2 Consumer packages 11.2.1 Name of produce The name of the produce as, fresh passion fruits if the contents are not visible from outside. 11.3 Non-retail containers Each package shall bear the particulars outlined in 11.2 to 11.3.4 in letters grouped on the same side, legibly and indelibly marked, and visible from the outside. UNBS 2015 All rights reserved 5

11.3.1 Identification The exporter, packer and/or dispatcher shall be identified by name and physical address 11.3.2 Origin of produce Country of origin (or countries, where appropriate) and, optionally, district where grown, or national, regional or local place name. 11.3.3 Commercial Identification i. Class; ii. Size; (size code); iii. iv. Number of fruits (optional); Net weight (optional). v. Colouration code (optional); vi. vii. Tare weight (optional); Storage temperature (optional) 11.3.4 Quality certification mark (optional) Consignments accompanied with certification marks are allowed distribution in the region in accordance with mutual recognition arrangements among the partner states. 12 Methods of sampling Sampling of fresh passion fruits shall be done in accordance with ISO 874. 6 UNBS 2015 All rights reserved

DUS 1610:2015 Certification marking Products that conform to Uganda standards may be marked with Uganda National Bureau of Standards (UNBS) Certification Mark shown in the figure below. The use of the UNBS Certification Mark is governed by the Standards Act, and the Regulations made thereunder. This mark can be used only by those licensed under the certification mark scheme operated by the Uganda National Bureau of Standards and in conjunction with the relevant Uganda Standard. The presence of this mark on a product or in relation to a product is an assurance that the goods comply with the requirements of that standard under a system of supervision, control and testing in accordance with the certification mark scheme of the Uganda National Bureau of Standards. UNBS marked products are continually checked by UNBS for conformity to that standard. Further particulars of the terms and conditions of licensing may be obtained from the Director, Uganda National Bureau of Standards. UNBS 2015 All rights reserved 9