TBS/ AFDC 26 (6609 ) P3 
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               DRAFT TANZANIA STANDARD  
 
 
 
Fresh Guava Fruit – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                  TANZANIA BUREAU OF STANDARDS  
 
 
 
 
  
 
 
 
 
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 0. FOREWORD   
Guavas  are tropical fruits with yellowish -green skin . Guava fruits are rich in antiox idants, vitamin C, 
potassium, and fiber.  
 
This Tanzania Standard was prepared in order to provide guidance to guava  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 CODEX Stan 215 , 
Standard for Guavas published by the Codex Alimentarius  
 
In reporting the results of a test or analysis made in accordance with this standard, if the final value observed 
or calculated is to be rou nded off, it shall be done in accordance with TZS 4 (see clause 2) . 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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 1. SCOPE  
This Tanzania Standard prescribes requirements and methods of sampling and test for guavas of variety  
Psidium guajava  L., of the Myrtaceae  family, to be supplied fresh to the consumer, after preparation and 
packaging. Guavas for industrial processing are excluded.  
 
2. NOMATIVE 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 
standard (including any amendments) applies.  
   
TZS 4, Rounding off of numerical values  
 
TZS 109, Food processing units – Code of hygiene – General  
 
TZS 1003 – Guide to the  prepackaging of fre sh fruits and vegetables.  
 
TZS 538  - Packaging, marking and labeling of foods . 
 
TZS 1002  – Fresh fruits and vegetables  - Sampling  
 
TZS 427 – Code of hygienic practices for fresh fruits and vegetables . 
 
TZS 122, Microbiol ogy of food and feeding stuffs - Horizontal method for detection of Salmonella sp p. 
 
TZS 131, Microbiology - General guidance for the enumeration of yeast and mould - Colony count technique 
at 250C. 
 
TZS 730(Part 2), Microbiology - General guidance for the enumera tion of E.coli - Most probable number 
technique . 
 
3. TERMS AND DEFINITION S 
 
For the purpose of this st andard the following terms and definition s shall apply:  
 
3.1 guava   
is the fruit which is oval in shape and green to yellow in color. The flesh inside can  be white, yellow, pink or 
red in color and contains numerous yellowish seeds   
 
3.2 cultivar  
fruits of similar characteristics in shap e, skin, freshness and colour of the same  variety that has been 
produced by selective breeding;  
 
3.3 damage  
any defect or injury which affects the appearance and storage quality of guavas .                                                                                                                                               TBS/ AFDC 26 (6609 ) P3 
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3.4 abnormal external moisture  
moisture sprinkled on guava  during selling    
4.0 REQUIREMENTS  
4.1 General  requirements   
4.1.1 In all classes, subject to the special provisions for each clas s and the tolerances allowed, the guavas 
shall be:   
a) whole;  
b) sound, produce not affected by rotting or deterioration such as to make it unfit for human 
consumption;  
c) clean, practically free of any visible foreign matter;  
d) practically free of pests affecting the general appearance of the produce;  
e) practically free of damage caused by pests;  
f) free of abnormal external moisture, excluding condensation following removal from cold storage;  
g) free of any foreign smell and/or taste;  
h) firm; 
i) practically free of bruising  
4.1.2  The guavas shall have reached an appropriate degree of development and ripeness in accordance with 
criteria proper to the variety and to the area in which they are grown.  The development and condition of the 
guavas shall be such as to enable them:  
a) to withstand transport and handling; and  
b) to arrive in satisfactory condition at the place of destination  
5 CLASSIFICATION  
Guavas are classified in three classes defined below:  
5.1 “Extra” Class  
a)  Guavas in this class shall be of superior quality.  
b) They shall be characteristic of the variety and/or commercial type.  
c) They shall be free of 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 pres entation in 
the package.   
 
5.2 Class I  
a) Guavas in this class shall be of good quality.  
b) They shall be characteristic of the variety and/or commercial type.                                                                                                                                                TBS/ AFDC 26 (6609 ) P3 
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 c) The following slight defects, however, may be allowed, provided these do not affect the general 
appear ance of the produce, the quality, the keeping quality and presentation in the package    
- slight defects of colour or shape;  
- slight defects on the skin due to rubbing and other superficial defects such as sunburns, 
blemishes and scabs not exceeding 5% of th e total surface area.  
- The defects must not, in any case, affect the pulp of the fruit.  
 
5.2 Class II  
This class includes guavas which do not qualify for inclusion in the higher classes, but satisfy the minimum 
requirements specified in Section 4.1 above.  The following defects, however, may be allowed, provided the 
guavas retain their essential characteristics as regards the quality, the keeping quality and presentation:  
- defects in shape and colour;  
- defects on the skin due to rubbing and other defects su ch as sunburns, blemishes and scabs not 
exceeding 10% of the total surface area.  
- The defects must not, in any case, affect the pulp of the fruit.  
 
6. SIZE REQUIREMENTS  
 
6.1 Size is determined by the weight or maximum diameter of the equatorial section of the fruit, in accordance 
with the Table 1 below:  
Table 1: Size requirements by weight and diameter  
Size Code  Weight (g)  Diameter (mm)  
1 > 450  > 100  
2 351 - 450  96 - 100 
3 251 - 350  86 - 95 
4 201 - 250  76 - 85 
5 151 - 200  66 - 75 
6 101 - 150  54 - 65 
7 61 - 100  43 - 53 
8 35 - 60  30 - 42 
9 < 35  < 30 
 
6.2 Tolerance s 
 
Tolerances in respect to quality and size shall be allowed in each package for produce not satisfying the 
requirements of the class indicated.  
6.2.1 Quality Tolerances                                                                                                                                                TBS/ AFDC 26 (6609 ) P3 
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 6.2.1.1  “Extra” Class  
 Five percent by number or weight of guavas not satisfying the requirements of the class, but meeting those of 
Class I or, exceptionally, coming with in the tolerances of that class   
6.2.1.2 Class I  
 Ten percent by number or weight of guava s not satisfying the requirements of the class, but meeting those of 
Class II or, exceptionally, coming within the tolerances of that class.  
6.2.1.3 Class II  
Ten percent by number or weight of guavas satisfying neither the requirements of the class nor t he minimum 
requirements, with the exception of produce affected by rotting or any other deterioration rendering it unfit for 
consumption.  
6.2.2 Size Tolerances  
For all classes, 10% by number or weight of guavas corresponding to the size immediately above  or below 
that indicated on the package  
7.  CONTAMINANTS  
7.1 Heavy Metal  contamination  
Guavas  shall comply with those maximum heavy metal limits established by the Codex Stan 193. 
7.2 Pesticide  residues   
Guavas  shall comply with those pesticide maximum res idues  limits established in the Codex pesticide 
residues in food online data base.  
8.  HYGIENE  
8.1 Guavas  shall be  prepared and handled in accordance with TZS 109 and TZS 427 (see clause 2).  
 
8.2 Guavas  shall also comply with the microbi ological  requiremen ts prescribed in Table 2. 
 
Table 2: Microbi ologic al requirement s for Guavas  
 
Characteristic  Requirement  Test method  
Escherichia coli,  MPN /g Absent  TZS 730 (Part 2)  
Salmonella,  per 25 g Absent  TZS 122  
Yeast and moulds , cfu/g max.  1x102 TZS 131  
 
9.0 PACK AGING , MARKING AND LABELLING  
9.1 Pack aging                                                                                                                                               TBS/ AFDC 26 (6609 ) P3 
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 9.1.1 Guavas  shall be packaged in a food grade container that will safeguard the hygienic, safety, nutritional, 
technological, and organoleptic qualities of the guavas  
9.2 Marking  and labe lling 
9.2.1 In addition to the requirement of TZS 538, the following specific labelling requirements shall apply and 
shall be legibly and indelibly marked  
a) Name of the produce by common name , i.e. Guavas ; 
b) Name and address of producer/packer/distribut or 
c) Name of the variety/cultiva r for extra class and class I. May be o ptional for class II ; 
d) Origin of the produce – Name of the producing country and district or region where grown ; 
e) Commercial Specifications , i.e. class, size (size code or minimum and maximum weight or diameter 
in gram s or mm, respectively)  
f) Net weight ; 
g) Date of harvest ; 
h)  best before use ;  
i) Storage and handling conditions  
j) Brand name if any.    
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 .