TBS/AFDC 7(6563) P 3                                                                                     
 
 
© TBS 2020                                                                                                          First Edition 2020   
 
 
DRAFT TANZANIA STANDARD  
 
 
 
Ginger  paste – Specification  
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                  TANZANIA BUREAU OF STANDARDS 
  
1 
  
 
0. FOREWORD  
Ginger  paste  is obtained from  ginger rhizomes  (Zingiber officinale  L.) and is one of the commonly u sed 
product s in food to add flavor.  
This Tanzania standard was prepared due to increasing utilization of ginger paste in culinary to ensure 
the safety and quality of ginger paste  produc ed for local and export market.  
In the preparation of this standard as sistance was sought from  KS 2430:2018  Ginger paste – 
Specification     
In reporting the results of a test or analysis made in accordance with this Tanzania Standard, if the final 
value observed or calculated is to be rounded off, it shall be done in accorda nce with TZS 4  Rounding off 
numerical values  (see clause 2).  
 
1 SCOPE  
This Tanzania  Standard specifies requirements, sampling and test for ginger  paste prepared from 
Zingiber officinale  intended for human consumption . 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
2 
 2 NORMATIVE  REFERENC ES  
The following referenced documents 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 
document (including any amendments) applies.  
 
Codex Stan 192 General Standard for Food Additives  
Codex stan 193 General standard for contaminants and toxins in food and feed.  
TZS 123, Microbiological examination for clostridium perfringens – Test method  
TZS 125, Microbiology of food and animal feedin g stuffs – Horizontal method for enumeration of 
coagulase – Positive staphylococci (Staphylococcus aureus and other species)  
TZS 1315, Spices and condiments - Determination of extraneous matter and foreign matter content  
TZS 1316,   Spices and condiments - Determination of total ash  
TZS 1318, Spices and condiments - Determination of moisture content Entrainment method  
TZS 1488:2016/ ISO 750:1998   Fruits, vegetables and derived products – Sampling and methods of test 
– Part 2: Determination of titratable acidy  
TZS 1491 - Fruits and Vegetables – Determination of pH  
TZS 1492, Fruits and Vegetables – Determination of tin content  
TZS 1495, Fruits and Vegetables – Determination of copper content  
TZS 1496:2016/ ISO 2173 -2003 Fruits, vegetables and derived products – Sampling and methods of test 
– Part 10: Determination of soluble solids  
TZS 1499:2015/ ISO 6632 -1981 Fruits, vegetables and derived products – Sampling and methods of test 
– Part 13: Determination of volatile acidity  
TZS 1501:2016/ ISO 6637 -1984Fruits, veg etables and derived products – Sampling and methods of test 
– Part 16: Determination of mercury content – Flameless atomic absorption method  
TZS 1502, Fruits and Vegetables – Determination of Arsenic content  
TZS 1503, Fruits and Vegetables – Determination of Ash Insoluble in Hydrochloric Acid  
TZS 1529, Fruits and Vegetables – Determination of Sodium Chloride in brine  
TZS 1581 -Part 1, Determination of cadmium content – Method graphite furnace atomic absorption 
spectrometry  
TZS 268, General atomic absorption spectrophotometric method for determination of lead in food stuffs  
TZS 33, Spices and condiments - Sampling  
TZS 4, Rounding off numerical values  
TZS 445, Dehydrated garlic - Determination of volatile organic sulphur compounds.  
TZS 729: 2011 (1st Ed)ISO 483 2: 2006 - Microbiology of food and animal feeding stuffs –Horizontal 
method for the enumeration of coliforms – Colony count technique   
3 
 TZS 799, (2nd Ed)/ISO 16050: 2003 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  
 
3 TERMS AND DEFINITIONS  
For the purpose of this Tanzania s tandard, the following terms and definitions  shall apply.  
 
3.1 ginger paste  
a product obta ined by g rinding clean  raw ginger rhizomes  
  
 3,2  extraneous vegetable materials  
        fiber and skin common to ginger  
 
4 REQUIREMENTS   
4.1 General requirements   
4.1.1 Description  
Ginger paste shall be obtained by grinding clean  raw ginger rhizomes with additio n of preservative and 
subsequent ly concentrat ed. The rhizomes used shall be mature, sound fresh, and free from insect and 
fungal attack.  
 
4.1.2  Colour  
       Ginger paste shall b e light to dark  tan in colour.  
 
4.1.3 Flavour  
Ginger paste shall have charac teristic flavour  of ginger with no burnt or other off flavour  
 
4.1.4 Free dom  from moulds, insects, etc  
Ginger paste shall be free from live insects, dead insects, insect fragments , moulds   and rodent 
contamination .  
 
 
4.2 Specific requirements  
Ginger  paste shall comply with  the requirements specified in T able 1, when tested by the specified 
method.   
4 
 Table 1  – Chemical requirement  
Characteristic  limits  Test method  
Total soluble solids, % (mass/mass), min  55 TZS 1496:2016     
 Acidity as acetic acid  %, max ( g/100  ml) 5  TZS 1499  
Total insoluble pulp, % (mass/mass), max  2 Annex  A  
 
4.3 Food additives  
The use of food additives in g inger  paste shall be in accordance with Codex Stan 192.  
 
5 CONTAMINANTS  
 
5.1 Heavy metals  
 
In acc ordance with codex stan 193 , ginger paste shall not contain any heavy metal  contaminants in 
exces s of levels specified in Table 2 . 
 
Table 2 – Limit for heavy metals contaminants for ginger  paste  
  
 
Characteristi cs   
Maximum (mg/kg)   
test method (see clause ) 2) 
 
Arsenic (as As )  
 
Lead (as  Pb) 
 
Cadmium (as Cd)  
 
Mercury (as Hg)   
0.1 
 
2  
 
0.1 
 
0.1  
TZS 1502  
 
TZS 268  
 
TZS 1581 -1 
 
TZS 1501  
 
 
5.2 Pesticides Residues  
Ginger  paste  shall comply with those maximum pesticide residue limits as per  Codex stan 193. 
 
 
 
5.3 Aflatoxin  
 
Ginger paste shall n ot have more than 5 ppb aflatoxin  B1 and total a flatoxin of 10  ppb 
 When  tested according to TZS 799  
 
 
6. HYGIENE  
Ginger paste  shall be prepared under Good Hygienic Practices as stipulated in TZS 109 , Codes of 
hygiene for food processing units - General and shall compl y to the r equirements specified in Table 3  
  
5 
 Table 3 : Microb iological requirement for ginger  paste  
 
Characteristic  Maximum limit  Test method (See 
clause 2)  
Escherichia coli,  cfu/g,  Absent  TZS 730  -2 
Yeasts and moulds at 25 0C, cfu/g,  10 TZS 1 31 
Clostridium perfringens,  cfu/g,  10 TZS 123  
Staphylococcus aureus , in 1 g  10 TZS 125  
Salmonella,  in 25 g  Absent  TZS 122  
Coli forms, cfu/g  10 TZS 729  
 
7. SAMPLING AND TEST  
7.1 Sampling  
Ginger  paste shall be sampled  in accordance with TZS 33.   
 7.2 Test methods  
Samples of ginger  paste shall be tested for conformity with the requirements of this standard by following 
the methods of physical, organoleptic and ch emical analysis specified in  Clause  4 and 5.3, Table 1 , 
2,and3.  
 
8 PACK ING, MARKING AND LABEL LING  
 
8.1 Pack ing 
Ginger paste shall be packed in clean, sound and dry  food grade  containers made of a material which 
does not affect the safety and quality of the product but protects it from light and entrance  of moisture.  
8.2 Marking and labelling  
8.2.3  Ginger  paste shall also be packed and labeled in accordance to the requirements prescribed in TZS 
538 (see clause 2)  
8.2.1  The following particulars shall legibly and indelibly be marked or labeled on each container:  
a) name of the product , ‘Ginger  Paste ’  
b) Trade name or brand name, if any  
c) Name and address of the manufacturer and/or packer.  
d) Batch or code number   
6 
 e) Date of packing /manufacturing   
f) Net we ight  
g) Country of origin  
h) Expiry date  
i) Storage  condition  
j) List of ingredients  
k) Instructions for use;  
. 
8.3 The containers may also be marked with TBS certification mark.  
 NOTE:  The TBS Mark of Quality may be used by manufacturers only under license  from TBS. 
Particulars of conditions which the licenses  are granted may be obtained fro m TBS offices.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
7 
  
Annex A  
(normative)  
 
Determination of total insoluble pulp  
Boil 20 g of sample with 100 mL distilled water for 30 -40 min.  Filter through dr ied and weighed filter paper.    
Wash with hot water.  Dry paper at 100˚C to constant weight.  From this weight subtract the weight of the filter  
 
 paper. This gives the weight of total insoluble pulp.