AFDC 26 (1116) DTZS  
 
  
DRAFT TANZANIA STANDARD  
 
Cauliflower - specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARD  
 
 
 0. foreword  
Cauliflower is a temperate  vegetable  grown for its edible flowering head  
composed of a white inflorescence consume d in curries, soups, and pickles . It 
plays an important role in the human diet due to its attractive appearance, good 
taste, and nutritive value.  Cauliflower is rich in vitamin C and a good source of 
folate.   
This Tanzania Standard was prepared in order to provide guidance to 
cauliflowers  producers and traders as well as regulators, and to ensure safety 
and quality of the produce.  
 
In the preparation of this Tanzania standard considerable assistance was 
derived from UNECE Standard FFV -11Cauliflower , published by the United 
Nations Economic Commission for Europe; and  
 
In reporting the results of a test or analysis made in accordance with this 
standard, if the final value observe d or calculated is to be rounded off, it shall 
be done in accordance with TZS 4 (see clause 2).  
 
1. Scope  
This standard specifies quality and safety requirements, methods of sampling 
and test of  cauliflower  grown from Brassica  oleracea  var. botrytis  L. of the family 
Brassicaceae  to be supplied fresh to the consumer.  Cauliflower  for industrial 
processing are excluded.  
 
2. Normative references  
The following referenced standards are indispensable for the application of this 
standard. For dated references, only  the edition cited applies. For undated 
references, the latest edition of the referenced standards (including any 
amendments) applies . 
 
a) TZS 4, Rounding off of numerical values  
b) TZS 109, Code of hygiene for food processing unit   
 c) TZS 122 -1- Microbiology of the food chain — Horizontal method for the 
detection, enumeration and serotyping of Salmonella - Part 1: Detection of 
Salmonella spp.  
d) TZS 538, Packaging, marking and labeling of foods.  
e) TZS 552, Code of Hygienic Practice for Fresh Leafy  Vegetables  
f) TZS 852 -1- Microbiology of the food chain - Horizontal method for the 
detection and enumeration of Listeria monocytogenes  and of Listeria spp  - 
Part 1: Detection method  
g) TZS 1002, Fresh fruits and vegetables - Sampling.  
h) TZS 1003, Guide to the pre -packaging of fresh fruits and vegetables  
i) TZS 2425  - Microbiology of food and animal feeding stuffs - Horizontal 
method for the detection of Escherichia coli O157  
j) Codex Stan 193, Codex General standard for contaminants and toxins in 
food and feed  
k) Codex pesticide residues in f ood online data base  
 
3 Terms and definitions  
For the purposes of this standard, the following terms and definitions apply;  
 
3.1 sound  
produce not affected by rotting or deterioration such as to make it fit for 
consumption  
 
3.2 clean 
practically free of any visible foreign  matter   
 
3.3 trim 
remove unwanted leaves by cutting to make the produce of the required size  
 
3.4 pest 
any organism that directly or indirectly affects the quality and safety of the 
produce  
 
3.5 textures  
appearance or the physical feel of the produce   
 3.6 firm/compact  
closely crowded  together, a condition found before the flower buds start 
opening  
 
3.7 intact  
no parts removed and that have not suffered any damage making them 
incomplete  
 
 
4 Requirements  
4.1 General requirements  
a) In all classes, subject to the special provisions for each class and the 
tolerances allowed, the heads shall be: 
 Intact; however, cauliflower may be presented “with leaves”, “without 
leaves”, or “trimmed” provided they comply to the following provisions:  
-“With leaves”: cauliflower covered with healthy green leaves, 
sufficient in  number and long enough to cover and protect the 
head entirely. The stem shall be cut off slightly below the 
protecting leaves . 
 
-“Without  leaves”: cauliflower with all the leaves and the non -
edible portion of  the stem removed. At most, there may be five 
small and tender pale green  leaves, untrimmed, close to the head . 
 
-“Trimmed ”: cauliflower with a sufficient number of leaves left on 
to protect the  head. These leaves  shall be healthy and green and 
may be trimmed. The stem  shall be cut off slightly below the 
protecting leaves  
 Sound  
 Clean  
 Fresh  in appearance  
 Practically  free from pests  and damage caused by  them  
 Free of abnormal external moisture  
 Free of any foreign smell and/or taste.   
  
b) In addition, t he development and condition of the cauliflower  shall be such 
as to enable them to: 
-With stand transportation and handling  
-Arrive in satisfactory condition at the place of destination.  
 
4.2 Classification  
Cauliflower shall be  classified in three classes, as defined below:  
 
4.2.1 “Extra” Class  
Cauliflower in this class shall be of superior quality. They shall  be characteristic 
of the variety and/o r commercial type. The heads  shall be: 
 well formed, firm, compact  
 of very close texture  
 Uniformly  white or slightly creamy in colour, for white varieties.  
 
They shall  be free from defects, with the exception of very slight superficial 
defects, provided these do not affect th e general appearance of the produce, 
the quality, the keeping quality and presentation in the package.  In addition, if 
the cauliflower is put on sale “with leaves” or “trimmed”, the leaves shall have a 
fresh appearance.  
 
4.2.2 Class I  
Cauliflower in this class shall be of good quality. They shall  be characteristic of 
the variety and/or commercial type.  The heads shall  be: 
 firm 
 of close texture  
 white to ivory or creamy in colour, for white varieties  
 free from defects, such as blemishes, protruding leaves in  the 
head, traces of frost, bruising.  
  
 The f ollowing slight defects  may be allowed, provided these do not affect the 
general appearance of the produce, the quality, the keeping quality and 
presentation in the package:  
 a slight defect in shape or developmen t 
 slight defects in colouring  
 a very slight softness . 
 
In addition, if the cauliflower is put on sale “with leaves” or “trimmed”, the leaves  
shall have a fresh appearance.  
 
4.2.3 Class II  
This class includes cauliflower that do not qualify for inclusion in the higher 
classes but satisfy the general  requirements specified in clause  4.1. 
 
The following defects may be allowed, provided the cauliflower retains  their 
essential characteristics with regards  to the quality, the keeping quality and 
presentation:  
 defects in shape or development  
 slightly loose in texture  
  yellowish in colour, for white varieties  
  slight traces of sun scorching  
  not more than five protruding pale green leaves  
 a slight softness  (but not wet or greasy to the touch).  
 
In addition, they may have two of the following defects:  
 slight traces of damage caused by  pests  slight superficial damage 
due to frost  
 slight bruising.  
 
4.3 Provisions concerning sizing  
Size is determined by  the maximum diameter of the equatorial section.  To 
ensure uniformity in size, the range in size between produce in the same  
 package shall not exceed 4cm.  Loose -headed long -stemmed cauliflower are 
exempted from the sizing provisions.  
 
4.4 Provisions concer ning tolerances  
Tolerances in respect of quality and size shall be allowed in each lot for produce 
not satisfying the requirements of the class indicated.  
 
4.4.1 Quality tolerances  
 
4.4.1.1 “Extra” class  
A total tolerance of 5%, by number or weight, of ca uliflower not satisfying the  
requirements of the class but meeting those of Class I is allowed. Within this 
tolerance not more than 0.5 % in total may consist of produce satisfying the 
requirements of Class II quality.  
 
4.4.1.2 Class I  
A total tolerance of  10%, by number or weight, of cauliflower not satisfying the 
requirements of the class but meeting those of Class II is allowed. Within this 
tolerance not more than 1 % in total may consist of produce satisfying neither 
the requirements of Class II quality nor the general  requirements, or of produce 
affected by decay.  
 
4.4.1.3 Class II  
A total tolerance of 10%, by number or weight, of cauliflower satisfying neither 
the requirements of the class nor the general requirements is allowed. Within 
this tolerance not more than 2% in total may consist of produce affected by 
decay.  
 
4.4.2 Size tolerances  
For all classes (if sized) ; a total tolerance of 10%, by number or weight, of 
cauliflower not satisfying the requirements with regards to sizing is allowed.  
 
4.5 Provisions concerning presentation  
4.5.1 Uniformity   
 The contents of each package shall be uniform and contain only cauliflower of 
the same origin, variety or commercial type, quality and size (if sized).  
 
In addition, for “Extra” Class, uniformity in colou ring is required , however, a 
mixture of cauliflower of distinctly different commercial types and/or colours 
may be packed together in a package, provided they are uniform in quality and, 
for each commercial type and/or colour concerned, in origin. However,  in case 
of those mixtures uniformity in size is not required.  
 
The visible part of the contents of the package shall be representative of the 
entire contents.  
 
5  
 
6 Hygiene  
6.1 It is recommended that the produce covered by the provisions of this 
Standard be prepared and handled in accordance with TZS 109 (see clause 2) 
and TZS 552. 
 
6.2 Cauliflower shall also comply with the microbial requirements prescribed 
in Table 1.  
Table 1 Microbiological limits  for Cauliflower  
S/N Test Test Method  Requirement  
1. 
2. 
3. 
 Listeria monocytogenes  per 25g  
Escherichia coli O157:H7  
Salmonella  per 25g  
 TZS 852 -1 
TZS 2425  
TZS 122 -1 
 Absent  
Absent  
Absent  
 
 
 
7 Contaminants  
7.1 Heavy metal contaminants  
Cauliflower  shall comply with those maximum metal contaminants established 
by the Codex Stan 193.  
 
  
 7.2 Pesticide residues  
Cauliflower  shall comply with those maximum residue limits established in the 
Codex pesticide residues in food online data base.  
 
8 Sampling and tests  
8.1 Sampling  
Representative samples of cauliflower  shall be drawn as prescribed in TZS 
1002 (see clause 2).  
 
8.2  Tests  
Tests shall be done in accordance with the methods prescribed in this standard.  
 
9. Packing, marking and labelling  
 
9.1 Packing  
Cauliflower  shall be packed in such a way as to protect the produce properly. 
The materials used shall be of food grade, clean and of a quality such as to 
avoid causing any external or internal damage to the produce. The use of 
materials, particularly of paper or stamps bearing trade sp ecifications, is 
allowed, provided the printing or labelling has been done with nontoxic ink or 
glue.  
 
9.1.1  The containers shall meet the quality, hygiene, ventilation and resistance 
characteristics that shall ensure suitable handling, shipping and prese rving 
cauliflower . Packages shall be free of foreign matter and objectionable smell.  
 
9.1.2  The use of any substance tending to modify the natural characteristics of 
the produce, especially form, texture and taste shall be prohibited.  
 
9.1.3  In addition to the provisions covered by this standard, cauliflower  shall 
also be packed in accordance with TZS 538 and TZS 1003 (See clause 2).  
 
 
  
 9.2 Marking and labelling  
9.2.1  Each package shall legibly and indelibly bear the following information in 
Swahili or and English on the same side:  
a) Name and address of the exporter/importer, packer and/ or 
dispatcher/distributor;  
b) Name of the produce  (Cauliflower ); 
c) Country of origin ; 
d) Class ; 
e) Size (if sized) expressed as minimum and maximum diameters or 
number of units ; 
f) Net weight (kg ); 
g) Batch number  
h) Storage condition.  
 
9.2.2 Certification mark – Each container may also be marked with TBS 
certification mark.  
 
NOTE:  The use of TBS certification mark  is governed by provisions of the 
Standards Act, 2009.  Details of the conditions under which a license for 
the use of TBS certification mark may be granted to manufacturers or 
producers, may be obtained from TBS.