AFDC 26 (1844 ) DTZS  
ICS: 67.080. 20 
 
 
DRAFT TANZANIA STANDARD  
 
 
Lettuces  and endives – specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                  TANZANIA BUREAU OF STANDARD  
 
 0 Foreword  
 
Lettuces and Endives are broad leafy vegetables existing in different forms 
that mark their differences. Lettuces exist in four commercial varieties; Cos 
lettuce has tall and loose oblong heads; Crisp head lettuce has tight heads 
that resemble cabbage; lea fy lettuce has loose rosette of tender leaves off the 
stem; butter head has soft, thick -leaved heads; Curly  lettuce has bushy head 
of greens with leaves of a lacy texture.  
Endives exist in two forms; curled -leaved endives which has bushy head of 
curly gre ens with leaves of lacy texture and Broad -leaved (Batavian) endives 
has broad, bright green, and curling leaves.  
Both lettuces and endives have bitter taste but endives is slightly bitter than 
lettuces.  
 
 
This Tanzania Standard was prepared in order to pr ovide guidance to lettuces  
and endives  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 -22 Standard for Lettuces, curled -
leaved endives and broad -leaved (batavian) endives . 
 
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 rounded off, it shall 
be done in accordance with TZS 4 (see clause 2).  
 
1. Scope  
 
This standard specifies   requirements, sampling and test  methods  of i) broad -
leaved (Batavian) endives (escaroles) of varieties Cichorium endivia  var. 
latifolium  Lam,  ii) curled -leaved endives of varieties Cichorium endivia  var. 
crispum Lam and iii) other lettuces of va rieties ; Lactuca sativa  var. capitata  L. 
(head lettuces including crisp -head  and "Iceberg" type lettuces),    Lactuca 
sativa  var. longifolia  Lam. (cos or romaine lettuces),  Lactuca sativa  var. crispa  
L. (leaf lettuces)  and crosses of these varieties  to be supplied fresh to the 
consumer  after preparation and packaging.  
 
This standard does not apply to produce for industrial processing, produce 
presented as individual leaves, lettuces with root ball or lettuces in pots.  
 
 
 
 
  
 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, Food processing and manufacturing units -Code of hygiene -
General  
c) TZS 538, Labelling of prepackaged foods – General requirements  
d) TZS 1002, Fresh fruits and vegetables - Sampling  
e) TZS 1003, Guide to the pre -packaging of fresh fruits and vegetables  
f) TZS 552, Code of hygienic practice for fresh leafy vegetables  
g) Codex Stan 193, Codex General standard for contamina nts and toxins in 
food and feed  
h) Codex pesticide residues in food online data base  
i) CAC/GL 21, Principles for the Establishment and Application of 
Microbiological Criteria for Foods  
 
3 Terms and definitions  
For the purposes of this standard, the following terms and definitions apply;  
 
3.1 produce  
fresh curled -leaved endives , broad -leaved (batavian) , endives  head lettuces , 
cos or romaine lettuces , leaf lettuces  and  crosses of the  named  varieties ,  
 
3.2 sound  
produce not affected by rotting or deterioration   to make it unfit for 
consumption  
 
3.3 clean    
practically free from all earth or other growing medium and practically free of 
any visible foreign matter  
 
3.4 pest  
any organism that directly or indirectly affects the quality and safety of the 
produce  
 
3.5 turgescent  
turgid, crisp and not wilted  
 
3.6 intact  
produce not having any mutilation or injury spoiling its integrity.   
 4 Requirements  
 
4.1 General requirements  
In all classes, subject to the special provisions for each class and the 
tolerances allowed, the produce shall be: 
• sound;  
• clean and trimmed;  
• intact;  
• fresh in appearance;  
• practically free from pests  and/or damage caused by them ;  
• turgescent ;  
• not running to seed ;  
• free of abnormal external moisture ;  
• free of any foreign smell and/or taste.  
 
  In the case of lettuce, a reddish discolouration, caused by low  temperature 
during growth, is allowed, unless it seriously affects the appearance of the 
lettuce.  
 
The roots  shall be cut close to the base of the outer leaves and the cut shall 
be neat.  
 
The produce shall be of normal development. The harvesting stage  of the 
produce shall   enable it to:  
• withstand transportation and handling  
• arrive in a satisfactory condition at the place of destination.  
 
4.2 Specific requirements  
 
4.2.1 Classification  
The produce is classified in two classes, as defined below:  
 
4.2.1.1 Class I  
Produce in this class  shall be of good quality. It shall be characteristic of the 
variety and/or commercial type. The produce shall also be  well formed , free of 
frost damage , free of damage or deterioration impairing edibility  and firm 
(taking  into account the cultivation methods and the type of produce ). 
 
Head lettuces shall have a single well -formed heart. However, in the case of 
head lettuces grown under protection, the heart may be small.  
 
Cos lettuces shall have a heart, which may be small.  
 
The centre of curled -leaved endives and broad -leaved (Batavian) endives 
shall be yellow in colour.  
 
4.2.1.2 Class II  
This class includes produce which do not qualify for inclusion in Class I, but 
satisfy the general  requirements specified in clause 4.1 . 
  
 The produce shall be reasonably well -formed  and free from damage and 
deterioration which may seriously impair edibility.  
 
Slight discolouration  and slight damage caused by pests may be allowed 
provided the produce retains its essential characteristics as regards the 
quality, the keeping quality and presentation .  
 
Head lettuces shall have a heart, which may be sma ll. However, in the case of 
head lettuces grown under protection, absence of heart is permissible.  
 
Cos lettuces may show no heart.  
 
4.2.2 Provisions concerning sizing  
Size is determ ined by the weight of one unit.  
 
To ensure uniformity in size  in all classes , the difference between the lightest 
and heaviest units in the same  package shall not exceed:  
 
a) Lettuces  
• 40 g when the lightest unit weighs less than 150 g per unit  
• 100 g when the lightest unit weighs between 150 g and 300 g per unit 
• 150 g when the lightest unit weighs between 300 g and 450 g per unit 
• 300 g when the lightest unit weighs more than 450 g per unit.  
 
b) Curled -leaved and broad -leaved (Batavian) endives  
• 300 g.  
 
 
4.4 Provisions concerning 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 Class I  
A total tolerance of 10 per cent, by number, of produce not satisfying the 
requirements of the c lass, but meeting those of Class II is allowed. Within this 
tolerance not more than 1 percent 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. 2 Class II  
A total tolerance of 10 per cent, by number, of produce satisfying neither the 
requirements of the class nor the  general  requirements is allowed. With this 
tolerance not more than 2 percent in total may consist of produce affected by 
decay.  
 
4.4.2 Size tolerances  
For all class es: a total tolerance of 10 per cent, by number, of produce not 
satisfying the requirement s as regards sizing is allowed.   
  
4.5 Provisions concerning presentation  
 
4.5.1 Uniformity  
The contents of each package shall be uniform an d contain only  produce of 
the same origin, variety or commercial type, quality and size.  
 
However, a mixture of lettuces and/or endives of distinctly different varieties, 
commercial types and/or colours may be packed together in a package, 
provided they are uniform in quality and, for each variety, commercial type 
and/or colour concerned, in or igin. 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 The produce  shall be free from parasites, pathogenic microorganisms or 
substances originating from them in amounts, which may present a hazard to 
human health in accordance with the principles and guidelines for the 
establishment and application of microbiological cr iteria related to food 
(CAC/GL 21).  
 
 
7 Contaminants  
 
7.1 Heavy metal contaminants  
The produce  shall comply with those maximum levels of metal contaminants 
established by the Codex Stan 193.  
 
7.2 Pesticide residues  
The produce  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 the produce  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  
The produce shall be packed in such a way as to protect it properly. It shall be 
reasonably packed having regard to the size and type of packa ging, without 
empty spaces or crushing.  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 specifications, is allowed, provided the printin g 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 
preserving the produce . Packages (or lot for produce  presented in bulk) 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, the produce shall 
also be packed in accordance with TZS 1003 (See clause 2).  
 
9.2 Marking and labelling  
9.2.1  In addition to the requirements of the TZS 53 8; each package shall 
legibly and indelibly bear the following information in Swahili or and English on 
the same side:  
 
a) Name of the produce ; ’lettuces ’ ‘endives’ or “mixture of 
lettuces/endives”  and variety (where appropriate) ;  
b) Name and address of exporter/importer, packer and/or dispatcher;  
c) Country of origin;  
d) Class;  
e) Size expressed by the minimum weight per unit, or number of units;  
f) Identification code and/or b atch number ; 
g) Storage instruction ; 
h) Pack date  
 
 
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.