DRAFT UGANDA STANDARD  
  DUS 877  
Second Edition  
2021 -mm-dd 
 
 
 Reference number  
DUS 877: 2021  
© UNBS 2021   
  
Dried fruits — Specification  
 DUS 877: 2021  
ii © UNBS 2021  – 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 2021   
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 4 333 2 50/1/2/3  
Fax: +256 41 4 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  DUS 887:2021  
© UNBS 2021  – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  2 
4 Product description  ................................ ................................ ................................ ...............................  2 
5 Requirements  ................................ ................................ ................................ ................................ .........  3 
5.1 Ingredients  ................................ ................................ ................................ ................................ .............  3 
5.2 General requirements  ................................ ................................ ................................ ...........................  3 
5.3 Specific requirements  ................................ ................................ ................................ ...........................  4 
6 Food additives  ................................ ................................ ................................ ................................ ....... 5 
7 Contaminants  ................................ ................................ ................................ ................................ .........  5 
7.1 Heavy metals  ................................ ................................ ................................ ................................ ..........  5 
7.2 Pesticide residue  ................................ ................................ ................................ ................................ ... 5 
7.3 Mycotoxins  ................................ ................................ ................................ ................................ .............  5 
8 Hygiene  ................................ ................................ ................................ ................................ ...................  5 
9 Packaging  ................................ ................................ ................................ ................................ ...............  6 
10 Weights and measures  ................................ ................................ ................................ .........................  6 
11 Labelling  ................................ ................................ ................................ ................................ .................  6 
11.1  General labelling requirements  ................................ ................................ ................................ ............  6 
11.2  Nutritional declaration  ................................ ................................ ................................ ..........................  6 
11.3  Non-retail containers ................................ ................................ ................................ .............................  6 
12 Sampling  ................................ ................................ ................................ ................................ ................  7 
Annex A (normative)  Sampling of dried fruits  ................................ ................................ ................................  8 
A.1 Definitions  ................................ ................................ ................................ ................................ ..............  8 
A.1.1  Package  ................................ ................................ ................................ ................................ ..................  8 
A.1.2  Sales package  ................................ ................................ ................................ ................................ ........  8 
A.1.3  Pre-packages  ................................ ................................ ................................ ................................ .........  8 
A.1.4  Consignment  ................................ ................................ ................................ ................................ ..........  8 
A.1.5  Lot ................................ ................................ ................................ ................................ ...........................  8 
A.1.6  Sampling  ................................ ................................ ................................ ................................ ................  9 
A.2 Sampling method  ................................ ................................ ................................ ................................ .. 9 
A.2.1  Identification of lots and/or getting a general impression of the con signment  ..............................  9 
A.2.2  Presentation of product  ................................ ................................ ................................ ........................  9 
A.2.3  Control of product  ................................ ................................ ................................ ...............................  10 
Bibliography  ................................ ................................ ................................ ................................ ......................  12 
 DUS 877: 2021  
iv © UNBS 2021  – All rights reserved  
 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 c o-
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 W orld 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 key stakeholders 
including governmen t, academia, consumer groups, private sector and other interested parties.  
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 recom mending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
The committee responsible for this document is Technical Committee UNBS /TC 2, Food and Agriculture , 
Subcommittee SC 4, Fruits, vegetables, spice s and related products  and processes . 
This second  edition cancels and replaces the first edition ( US 877:2011 ), which has been technically revised.  
 DRAFT UGANDA STANDARD  DUS 887: 202 1 
 
© UNBS 2021 – All rights reserved  1 
 Dried fruits — Specification  
1 Scope  
1.1 This Draft Uganda Standard specifies requirements, sampling and test methods for dried fruits offered for 
direct consumption, or intended to be mixed with other products for direct consumption without further 
processing, including for catering purposes or for repackaging, if required.  
1.2 It does not apply to dried fru its that are processed by frying, roasting or intended for further/industrial 
processing  
This standard does not apply to vegetables and herbs for which specific standards have been declared  
2 Normative references   
The following referenced documents referre d to in the text in such a way that some or all of their content 
constitutes requirements of this document. For dated references, only the edition cited applies. For undated 
references, the latest edition of the referenced document (including any amendment s) applies.  
AOAC 934.06, Determination of the moisture content for dried fruits  
US 38, Labelling of pre -packaged foods - General requirements  
US EAS 39 , Code of practice for hygiene in the food and drink manufacturing industry  
US 45, General standard for food additives  
US 738, General standard for contaminants and toxins in foods  
US EAS 803,  Nutrition labelling — Requirements  
US EAS 804 , Claims on food — Requirements  
US EAS 805, Use of nutrition and health claims — Requirements  
US ISO 763, Fruits and veg etable products — Determination of ash insoluble in hydrochloric acid  
US ISO 4125, Dry fruits and dried fruits — Definitions and nomenclature  
US ISO 6633, Fruit and vegetable products — Determination of lead content — Flameless atomic absorption 
spectrome tric method  
US ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique  
US ISO 6561 -1, Fruits, vegetables and derived products - Determ ination of  cadmium  content - Part 1: Method 
using graphite furnace atomic absorption spectrometry   
2 © UNBS 2021  – All rights reserved  
 US ISO 6561 -2, Fruits, vegetables and derived products - Determination of  cadmium  content - Part 2: Method 
using flame atomic absorption spectrometry  
US ISO 1 6050, Foodstuffs — Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and 
G2 in cereals, nuts and derived products — High-performance liquid chromatographic method  
US 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 document, the terms and definitions given in US ISO 412 5 apply.  
ISO and IEC maintain terminological databases for use in standardization at the following addresses:  
— ISO Online browsing platform: available at http://www.iso.org/obp  
4 Product description  
Dried fruits are the products : 
a) Prepared from substanti ally sound reasonably  mature, sufficiently developed or ripe fruits, according 
to type of dried fruit / characteristic. They are dried or dehydrated either by the sun or other recognized 
drying methods.  
b) That may undergo pre -drying operations such as washin g, peeling, coring, seed removal, stemming, 
slicing, cutting, sorting, grading, and pasteurizing, depending on the type of product.  
4.1 Styles   
Dried fruits may be pr esented in the following styles  as shown in Table 1  
Table 1— Presentation  and presentatio n description  
S/N PRESENTATION  PRESENTATION DESCRIPTION  
i.  Whole  peeled and unpeeled, with core and coreless /unpitted or pitted of an entire fruit;  
ii.  Halves  peeled and unpeeled, with core and coreless /unpitted or pitted fruits  that have been 
cut longitudina lly into two approximately equal parts;  
iii.  Quarters  peeled and unpeeled, with core and coreless /unpitted or pitted fruits  that have been 
cut into four approximately equal parts  
iv.  Slices  peeled and unpeeled with coreless /pitted  fruits that have been cut lon gitudinally into  
slices  or rings  
v.  Half slices  uniformly cut,  approximately semi -circular halves of slices;   
 
vi.  Broken Slices  arc-shaped portions which are not required to be uniform in size and /or shape;  
vii.  Tidbits  reasonably uniform wedge -shaped sectors  
viii.  Chunks  short and thick units  
ix.  Dices or cubes  reasonably uniform, cube -shaped units  
x.  Strips  long fine narrow pieces  DUS 877: 2021  
© UNBS 2021  – All rights reserved  3 
 xi.  Sticks  long thin straight pieces  
xii.  Spears  slender sectors cut radially and lengthwise  
xiii.  Pieces  mixed pieces or irregular pieces , irregu lar shapes and sizes not identifiable as a 
specific style  
xiv.  Flattened  flattened whole, half  or portions of fruits of irregular shape, size  and thickness  
xv.  Sheets  a large piece of thin dried fruits  
xvi.  Shreds / Chips  small, thin pieces and irregular shapes and  sizes  
xvii.  Granules  broken shreds /chips or small pieces and irregular shapes and sizes  
xviii.  Coins  small flat round pieces  
 
4.2 Other presentation s 
Any other presentation of the product  may be used provided the product is   
a) sufficiently distinctive from other fo rms o f presentation laid down in the s tandard and ; 
b) adequately described on the label to avoid confusing or misleading the consumer  
4.3 Species and varietal t ypes  
Several v arieties or types of fruit may be dried  
5 Requirements  
5.1 Ingredients  
5.1.1  Essen tial ingredients  
Fruits as defined in Section  4, (part (a and b) ) 
5.1.2 Optional ingredients.  
The following ingredients may be used appropriately but not limited to:  
a) Spices and culinary herbs and /or their extracts;  
b) Edible  coatings/ stuffing material from f ruits such as chocolate ; 
c) Edible vegetable oils  
d) Citrus juice extracts such as lemon juice  
5.2 Genera l requirements  
Dried fruits shall : 
a) have their characteristics colour, odour and flavour  corresponding to the  fruit involved, the type of 
treatment and added  optional ingredients.  
b) possess texture characteristic of the product  
c) be clean  and practically free of any visible foreign matter;   
4 © UNBS 2021  – All rights reserved  
 d) be free from  mouldy fruits  visible to the naked eye  
e) be free from living pests whatever their stage of development,  including the presence of dead insects 
and/or mites, their debris or excreta . 
f) be free of fermentation  
g) free of foreign smell and/or taste except for a slight salty taste of sodium chloride  or a slight sour taste 
of citric acid and a slight smell of preservatives/addi tives .  
5.3 Specific  requirements  
Dried fruits shall  comply with the specific requirements  but not limited those in Table 2 when tested in 
accordance with the  methods specified therein.  
Table 2 — Specific r equirement for dried fruits  
S/N Characteristic  Requirement  
 Test 
method  
Un Treated  Treated  
i Moisture, % (m/m), 
max  
 Dried 
Pineapples  20 26 ≥ x ≤ 35 a  
 
 
 
AOAC 
934.06  Dried bananas   
 
20 
  
 
25 
 Dried ripe 
papayas  
Dried melons  
Dried pears  22 
 26 ≥ x ≤ 40b 
Dried Apples  25 
Dried apricots  25  
32 ≥ x ≤ 40c 
Dried figs  26 26 ≥ x ≤ 40d 
  Ripe Jack fruit  
Dried green 
immature 
jackfruit  19 
 
TBD   
 
TBD 
ii Acid insoluble ash, 
% (m/m), (on dry 
basis), max.  0.1 US ISO 76 3  
 
a This requirement is for dried pineapples  treated with  preservatives or preserved by other means (e.g. 
pasteurization). Products between 26.0 and 40.0 per cent should be labelled as soft fruit/high moisture.  
b This requirement is for dried pears  treated with preservatives or preserved by other means (e.g. 
pasteurization). Products between 26.0 and 40.0 per cent should be labelled as soft fruit/high moisture. 
c This requirement is for dried apricots  treated with preservatives or preserved by other means (e.g. 
pasteurization). Products between 3 2.0 and 40.0 per cent should be labelled as soft fruit/high moisture.  
d This requirement is for dried figs treated with preservatives or preserved by other means (e.g. 
pasteurization). Products between 26.0 and 40.0 per cent should be labelled as soft fruit/high moisture.  
 
Note For products not covered by the Table, dried fruits shall comply with the maximum moisture content  
specific to the individual fruit variety; and dried fruits shall be sufficiently dried to ensure food safety, taking into 
consideration the effects of preservatives, etc., when used DUS 877: 2021  
© UNBS 2021  – All rights reserved  5 
 6 Food additives  
Dried fruits may contain food additives in accordance with US 45  
7 Contaminants  
7.1 Heavy metals  
Dried fruits  shall comply with those  maximum levels for contaminants and toxins given in US 738  and shall 
comply with the limits f or heavy metals given in Table 3  when tested in accordance with the test methods 
specified therein  
Table 3 — Heavy metal contaminants limits for dried fruits  
Heavy metal  Maximum limits,  
mg/kg  Method of test  
Lead  0.1 US ISO 6633  
Cadmi um  0.05 US ISO 6561 -1 
US ISO 6561 -2 
 
7.2 Pesticide residue  
Dried fruits shall comply with the pesticide maximum residue limits provided by the Codex Alimentarius 
Commission . 
7.3 Mycotoxins  
When determined in accordance with US ISO 16050, the maximu m content of aflatoxins in dried fruits shall 
not exceed  10 μg/kg for total aflatoxins  
8 Hygiene  
Dried fruits shall be produced and handled in accordance with US EAS 39. The products shall comply with the 
microbiological limits given in Table 4 when tested in accordance with the methods specified therein.  
Table 4 — microbiological limits in dried fruits  
S/N Characteristic    Limit  Test method   
i Total plate  count , cfu/g, max.  5x104 ISO 4833 -1  
ISO 4833 -2  
ii E coli, cfu/g, max.  Absent  US ISO 7251  
iii Yeast and moulds, cfu/g, max  1x103 US ISO 21527 -2  
iv Salmonella  spp, /25 g Absent  US ISO 6579 -1 
v Staphylococcus aureus , cfu/g  50  US ISO 16649 -2  
  
6 © UNBS 2021  – All rights reserved  
 9 Packaging  
Dried fruits  shall be packaged in a food grade  packaging  material that will safeguard the hygienic, safety, 
nutritional, technological and organ oleptic qualities of the produc t which comply with US 1659 . 
10 Weights and measures  
Dried fruits shall be packaged in accordance with the weights  and measures regulations  of Uganda  
11 Labelling  
11.1 General labelling requirements  
The following specific l abelling requirements shall apply and shall be legibly and indelibly marked  in 
accordance with the requirements of US EAS 38 . 
a) name of product  
i. as “Dried X”,  “Dehydrated X ” and/or “Freeze dried X ” where X is the name of the fruit (s) 
ii. shall include indication of the style as set out in Section 4 .2 
iii. the label shall contain in close proximity to the name of the product such additional words or phrases     
to avoid misleading or confusing the consumer . if the product is produced in accordance with the 
other styles provision (Section 4.3)  
iv. if an added ingredient, as defined in Section 5.2, alters the flavour characteristic of the product, the 
name of the food shall be accompanied by the term “flavoured with X ” or “X flavoured ” as 
appropriate  
v. Where a characteristic coa ting or similar treatment has been used, appropriate terms shall be 
included as part of the name of the product or in close proximity to the name : e.g., "Sugar 
Coated ", "Coated with X ". 
b) name and address of manufacturer/pa cker/importer;  
c) date of manufacture;  
d) best before date;  
e) country of origin;  
f) net content in metric units;  
g) lot identification;  
11.2 Nutrition al declaration   
Nutritional labelling, nutrition and health claims may be made in accordance with US  EAS 803, US EAS 804  
and US EAS 805 . 
11.3 Non-retail  containers  
11.3.1  Information for non -retail containers not destined to final consumers shall be given either on the 
container or in accompanying documents, except that the name of the product, lot identification, net contents DUS 877: 2021  
© UNBS 2021  – All rights reserved  7 
 and the name and address of the  manufacturer, packer, distributor or importer as well as storage instructions 
shall appear on the container  
11.3.2  Lot identification, and the name and address of the manufacturer, packer, distributor or importer may 
be replaced by an identification mark,  provided that such a mark is clearly identifiable with the accompanying 
documents.  
12 Sampling  
Representative samples of the material shall be drawn and tested for conformity to this specification as 
prescribed in Annex A.   
8 © UNBS 2021  – All rights reserved  
 Annex  A 
(normative)  
 
Sampling o f dried fruits  
A.1 Definitions  
A.1.1  Package  
Individually packaged part of a lot, including contents so as to facilitate handling and transport of a number of 
sales units or of products loose or arranged, in order to prevent damage by physical handling an d transport. 
Road, rail, ship and air containers are not considered as packages.  
A.1.2  Sales package  
Individually packaged part of a lot, including contents, which is so as to constitute a sales unit to the final user 
or consumer at the point of purchase  
A.1.3  Pre-packages  
Pre-packages are sales packages such as the packaging which encloses the foodstuff completely or only 
partially, but in such a way that the contents cannot be altered without opening or changing the packaging. 
Protective films covering  single product are not considered as a pre -package.  
A.1.4  Consignment  
Quantity of product to be sold by a given trader found at the time of inspection and defined by a document. A 
consignment may consist of one or several types of product; it may contai n one or several lots of dried fruit.  
A.1.5  Lot 
Quantity of product which, at the time of inspection at one place, has similar characteristics with regard to:  
a) packer and/or dispatcher;  
b) country of origin;  
c) nature of product;  
d) class of product;  
e) size (if the product is graded according to size);  
f) variety or commercial type (according to the relevant provisions of the standard); and  
g) type of packaging and presentation.  
If it is difficult to distinguish between different lots and/or presentation of individu al lots is not possible, all lots 
of a specific consignment may be treated as one lot if they are similar in regard to type of product, dispatcher, 
country of origin, class and variety or commercial type, if this is provided for in the relevant marketing 
standard.  DUS 877: 2021  
© UNBS 2021  – All rights reserved  9 
 A.1.6  Sampling  
Collective samples taken temporarily from a lot during conformity check  
A.1.6.1  Primary sample  
Package taken at random from the lot, in case of packed product or, in case of bulk product (direct loading 
into a transport vehicle o r compartment thereof), a quantity taken at random from a point in the lot  
A.1.6.2  Bulk sample  
Several primary samples supposed to be representative for the lot so that the total quantity is sufficient to 
allow the assessment of the lot with regard to al l criteria  
A.1.6.3  Secondary sample  
An equal quantity of product taken at random from the primary sample. The secondary sample shall comprise 
30 units, in case the net weight of the package is 25 kg or less and the package does not contain any sales 
pack ages. In certain cases this means that the whole content of the package has to be checked, if the primary 
sample contains not more than 30 units .  
A.1.6.4  Composite sample  
A composite sample is a mix, weighing at least 3 kg, of all the secondary samples t aken from the bulk sample. 
Product in the composite sample shall be evenly mixed .  
A.1.6.5  Reduced sample  
Quantity of product taken at random from the bulk or composite sample whose size is restricted to the 
minimum quantity necessary but sufficient to al low the assessment of certain individual criteria.  
If the inspection method would destroy the product, the size of the reduced sample shall not exceed 10 % of 
the bulk sample. In the case of small dry or dried products (that is, 100 g include more than 10 0 units) the 
reduced sample shall not exceed 300 g.  
Several reduced samples may be taken from a bulk or composite sample in order to check the conformity of 
the lot against different criteria.  
A.2 Sampling method  
A.2.1  Identification of lots and/or gettin g a general impression of the consignment  
The identification of lots shall be carried out on the basis of their marking or other criteria. In the case of 
consignments which are made up of several lots it is necessary for the inspector to get a general imp ression 
of the consignment with the aid of accompanying documents or declarations concerning the consignments. 
The inspector shall then determine how far the lots presented comply with the information in these documents.  
If the product is to be or has bee n loaded onto a means of transport, the registration number of the latter shall 
be used for identification of the consignment.  
A.2.2  Presentation of product  
The inspector shall decide which packages are to be checked. The presentation shall be made by th e 
operator and shall include the presentation of the bulk sample as well as the supply of all information 
necessary for the identification of the consignment or lot.   
10 © UNBS 2021  – All rights reserved  
 If reduced or secondary samples are required, these shall be identified by the inspector f rom the bulk sample.  
The inspector shall determine the size of the bulk sample in such way as to be able to assess the lot. The 
inspector selects at random the packages to be inspected or in the case of bulk product the points of the lot 
from which indivi dual samples shall be taken.  
Care shall be taken to ensure that the removal of samples does not adversely affect the quality of the product.  
Damaged packages shall not be used as part of the bulk sample. They shall be set aside and may, if 
necessary, be subject to a separate examination and report.  
The bulk sample shall comprise the following minimum quantities whenever a lot is declared unsatisfactory or 
the risk of a product not conforming to the standard has to be examined:  
Number of packages in the l ot  Number of packages to be taken 
(primary samples)  
Packaged products  
Up to 100  5  
From 101 to 300  7  
From 301 to 500  9  
From 501 to 1 000  10  
More than 1 000  15 (minimum)  
Product in bulk  
Quantity of lot in kg or number of bundles in the lot  Quantity of primary samples in kg or 
number of bundles  
Up to 200  10  
From 201 to 500  20  
From 501 to 1 000  30  
From 1 001 to 5 000  60  
More than 5 000  100 (minimum)  
 
In the case of bulky dried fruit and vegetables (over 2 kg per unit), th e primary samples shall be made up of at 
least five units. In the case of lots comprising fewer than five packages or weighing less than 10 kg, the check 
shall cover the entire lot.  
If the inspector discovers, after an inspection, that a decision cannot b e reached, another physical check shall 
be undertaken and the overall result reported as an average of the two checks.  
A.2.3  Control of product  
In case of packed product, the primary samples shall be used to check the general appearance of the product, 
the presentation, the cleanliness of the packages and the labelling. In all other cases, these checks shall be 
done on basis of the lot or transport vehicle.  
The product shall be removed entirely from its packaging for the conformity check. The inspector m ay only 
dispense with this where the sampling is based on composite samples.  
The inspection of uniformity, minimum requirements, quality classes and size shall be carried out on the basis 
of the bulk sample, or on the basis of the composite sample.  DUS 877: 2021  
© UNBS 2021  – All rights reserved  11 
 When d efects are detected, the inspector shall ascertain the respective percentage of the product not in 
conformity with the standard by number or weight.  
External defects shall be checked on the basis of the bulk or composite sample. Certain criteria on the de gree 
of development and/or ripeness or on the presence or absence of internal defects may be checked on the 
basis of reduced samples. The check based on the reduced sample applies in particular to checks which 
destroy the trade value of the product.   
12 © UNBS 2021  – All rights reserved  
 Biblio graphy  
[1] US 877, Dried Fruits — Specification  
[2] UNECE standard DDP - 29, Dried bananas: 2018 edition  
[3] CL 2020_46  – Proposed D raft general standard for dried fruits (At Step 5/8) - Under development  
 DUS 877: 2021  
© UNBS 2021 – All rights reserved  13 
 Certification marking  
Products that conform to Ug anda 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 comp ly 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.  
 
 DUS 877: 2021    
 
ICS 67.080.01 Price based on number of pages  
© UNBS 2021 – All rights reserved