G/TBT/N/UGA/1211  
17 June 2020  
(20-4278) Page: 1/3 
Committee on Technical Barriers to Trade  Original:  English  
 
  NOTIFICATION  
The following notification is being circulated in accordance with Article 10.6  
 
1. Notifying Member:  UGANDA   
If applicable, name of local government involved (Article 3.2 and 7.2):   
2. Agency responsible:   
Uganda National Bureau of Standards  
Plot 2 -12 ByPass Link, Bweyogerere Industrial and Business Park  
P.O. Box 6329  
Kampala, Uganda  
Tel: +(256) 4 1733 3250/1/2  
Fax: +(256) 4 1428 6123  
E-mail: info@unbs.go.ug  
Website: https://www.unbs.go.ug  
Name and address (including telephone and fax numbers , email and website 
addresses, if available) of agency or authority designated to handle comments 
regarding the notification shall be indicated if different fr om above:   
3. Notified under Article 2.9.2 [X], 2.10.1 [   ], 5.6.2 [   ], 5.7.1 [   ], other :  
4. Products covered (HS or CCCN where applicable, otherwise national tariff 
heading. ICS numbers may be provided in addition, where applicable):  Dried 
chillies; - Fruits of the genus Capsicum or of the genus Pimenta, dried or crushed or 
ground (HS 090420); Spices and condiments. Food additives (ICS 67.220)  
5. Title, number of pages and language(s) of the notified document:  DUS 876:2020, 
Dried chi llies (whole and ground) — Specification, Second Edition. (20 page(s), in English)  
6. Description of content:  This Draft Uganda Standard specifies the requirements for dried 
chillies, Capsicum frutescens L./Capsicum annuum, L. (LAL MIRCHI), as whole fruit s (pods) 
or ground (powdered). This standard does not apply to chilli powder which is a term 
applied to a blend of ground (powdered) chillies and other spices, garlic, cumin and 
oregano, with or without anti -caking agents available as a homogenous mix.  
7. Objective and rationale, including the nature of urgent problems where 
applicable:  Consumer information, labelling; Prevention of deceptive practices and 
consumer protection; Protection of human health or safety; Quality requirements; 
Harmonization  
8. Relevant documents:   
1. G/TBT/N/UGA/52  
2. Indian Standard IS 2322:2010. Specification for Chillies, whole (third revision, 
Indian Bureau of Standards)  
3. British Standard, BS 7087 -17:1993. Herbs and spices ready for food use — Part 17: G/TBT/N/UGA/1211  
 
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  Specification for chillies (w hole and ground)  
4. International Workshop on Interpretation of Commercial Quality Standards for Fresh 
Fruits and Vegetables - The UNECE/Codex Standard for Fresh Chilli Peppers  
5. Thai Agricultural Standard TAS 3001 -2010 Dried Chilli Peppers  
6. Bhutan Standard for B hutanese Chilli and Chilli Powder  
7. Draft Rwanda Standard, DRS 304 -1 chillies –specification part 1 fresh chillies  
8. Draft Rwanda Standard –DRS 304 -2 chillies –specification part 2 dried and ground  
9. The UNECE/Codex Standard for Fresh Chilli Peppers  
10. UNECE Standard FFV concerning the marketing and commercial quality control of 
fresh chilli peppers 2011 Edition  
11. UNECE Standard on the marketing and commercial quality control of Whole Dried 
Chilli Peppers Explanatory Brochure New York and Geneva, 2013  
12. Commission  Regulation (EU) No 165/2010 amending Regulation (EC) No 
1881/2006 setting maximum levels for certain contaminants in foodstuffs as 
regards aflatoxins  
13. AOAC 2008.02, Determination of Aflatoxins B1, B2, G1, and G2 and Ochratoxin A 
in Ginseng and Ginger by Mu ltitoxin Immunoaffinity Column Clean up and Liquid 
Chromatographic Quantitation  
14. CXC 78 - Code of Practice for the Prevention and Reduction of Mycotoxins in Spices  
15. US 28 EAS 39, Code of practice for hygiene in the food and drink manufacturing 
industry  
16. US EAS  38, Labelling of pre -packaged foods — General requirements  
17. US EAS 803, Nutrition labelling — Requirements  
18. US EAS 804, Claims on food — Requirements  
19. US EAS 805, Use of nutrition and health claims — Requirements  
20. US ISO 676, Spices and condiments — Botanical nomenclature  
21. US ISO 927, Spices and condiments — Determination of extraneous matter 
content  
22. US ISO 928, Spices and condiments — Determination of total ash  
23. US ISO 930, Spices and condiments — Determination of acid -insoluble ash  
24. US ISO 939, Spices and condiments — Determination of moisture content — 
Entrainment method  
25. US ISO 948, Spices and condiments — Sampling  
26. US ISO 1208, Spices and condiments — Determination of filth  
27. US ISO 2825, Spices and condiments — Preparation of a ground sample for 
analysi s 
28. US ISO 3513, Chillies — Determination of Scoville index  
29. US ISO 3588, Spices and condiments — Determination of degree of fineness of 
Grinding -Hand sieving method (Reference method)  
30. US ISO 4833 -1, Microbiology of the food, chain — Horizontal method for the  
enumeration of microorganisms — Part 1: Colony count at 30 C by the pour plate 
technique  
31. US ISO 6561 -1, Fruits, vegetables and derived products — Determination of 
cadmium content — Part 1: Method using graphite furnace atomic absorption 
spectrometry  
32. US IS O 6571, Spices, condiments and herbs — Determination of volatile oil content G/TBT/N/UGA/1211  
 
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  (Hydrodistillation method)  
33. US ISO 6579 -1, Microbiology of the food chain — Horizontal method for the 
detection, enumeration and serotyping of salmonella — Part 1: Detection of 
Salmonella Spp US ISO 6633, Fruit and vegetables products — Determination of 
lead content — Flameless atomic absorption spectrometric method  
34. US ISO 6634, Fruit, vegetables and derived products — Determination of arsenic 
content — Silver diethyldithiocarbamate  spectrophotometric method  
35. US ISO 7543 -1, Chillies and chilli oleoresins capsaicinoid content — Part 1: 
Spectrometric method  
36. US ISO 7543 -2, Chillies and chilli oleoresins — Determination of total capsaicinoid 
content — Part 2: Method using high-performance liquid chromatography  
37. ISO 16050 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  
38. US ISO 16649 -2, Micro biology of food and animal feeding stuffs — Horizontal 
method for the enumeration of beta –glucuronidase -positive Escherichia coli — Part 
2: Colony count technique at 44ºC using 5 -bromo -4-chloro -3-indolyl beta –D-
glucuronide — Sampling  
39. US ISO 21527 -1, Micr obiology of food and animal feeding stuffs — Horizontal 
method for the enumeration of coagulase positive staphylococci (Staphylococci 
aureus) — Part 1: Technique using Baird -Parker agar medium  
40. 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  
41. US 738, General standard for contaminants and toxins in food and feed  
42. US 999, Fresh chilli pepper — Specif ication  
43. US 1659, Materials in contact with food — Requirements for packaging materials  
9. Proposed date of adoption:  December 2020.  
Proposed date of entry into force:  Upon declaration as mandatory by the Minister for 
Trade, Industry and Cooperatives.  
10. Final date for comments:  60 days from notification  
11. Texts available from:  National enquiry point [X] or address, telephone and fax 
numbers and email and website addresses, if available , of other body:   
Uganda National Bureau of Standards  
Plot 2 -12 ByPass Link, Bweyogerere Industrial and Business Park  
P.O. Box 6329  
Kampala, Uganda  
Tel: +(256) 4 1733 3250/1/2  
Fax: +(256) 4 1428 6123  
E-mail: info@unbs.go.ug  
Website: https://www.unbs.go.ug  
https://members.wto.org/crnattachments/2020/TBT/UGA/20_3779_00_e.pdf