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               DRAFT TANZANIA STANDARD  
 
 
 
Eggplant – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                  TANZANIA BUREAU OF STANDARDS  
 
 
 
 
  
 
 
 
 
 
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 0. FOREWORD   
Eggplants are edible fruits of the plant species in the family Solanaceae grown worldwide.  
Eggpl ant is good source of dietary fibre , vitamins  B1, B6 potassium  and a potent antioxidant  and are eaten as 
vegetable .  
 
This Tanzania Standard was prepared in order to provide guidance to Eggplant  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 standard 330 -
2018 Standard for Eggplant , 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 rounded off, it s hall 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 tests for commercial varieties 
of aubergine or eggplant  (Solanum melongena  L.) of the Solanaceae  family, to be supplied fresh to the 
consumer after preparation and packaging. Eggplant  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 – Genera l 
 
TZS 1003 , Guide to the prepackaging of fresh fruits and vegetables.  
 
TZS 538 , Packaging, marking and labeling of foods  
 
TZS 1002 , Fresh  fruits and vegetables  - Sampling  
 
TZS 42 , Code of hygienic practices for fresh fruits and vegetables  
 
TZS 119 , Microb iology - General guidance for the enumeration of coliforms - Most probable number 
technique . 
 
TZS 122, Microbiol ogy of food and feeding stuffs - Horizontal method for detection of Salmonella spp . 
 
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 enumeration of E.coli - Most probable number 
technique  
 
3. TERMS AND DEFINITION S 
For the purpose of this st andard the following terms and definit ions shall apply:  
 
3.1. eggplant  
are edible fruits of the plant species in the family Solanaceae . It has  a deep purple, glossy skin encasing 
cream coloured, sponge -like flesh dotted with small, edible seeds. In addition to the classic purple variety, 
Eggpl ant are available in other colours including lavender, jade green, orange , white  and yellow and in a 
range of shapes and sizes.  
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 3.2. damage  
Any defect or injury which affects the appearance and storage quality eggplant  
4.0 REQUIREMENTS  
4.1 General  qualit y requirements   
4.1.1 In all classes, subject to the special provisions for each class and the tolerances allowed, the eggplant 
shall be:  
a. intact;  
b. with calyx and peduncle which may be slightly damaged;  
c. firm;  
d. fresh in appearance;  
e. sound, produce not affected by rotting or deterioration such as to make it unfit for human 
consumption;  
f. clean, practically free of any visible foreign matter;  
g. free of bruising or extensive healed over -cuts;  
h. practically free of pests  
i. practically free of damage caused by  pests ;  
j. free of abnormal external moisture, excluding condensation following removal from cold 
storage;  
k. free of any foreign smell and/or taste;  
l. free of damage caused by low temperature or high temperature.  
m.  sufficiently developed without the flesh being fibr ous or woody and without hard seeds.  
The development and condition of the Eggplant  shall be such as to enable them to withstand transportation 
and handling and to arrive in satisfactory condition at the place of destination  
4.2 Classification  
Eggplants ar e classified into three classes defined below:  
4.2.1 “Extra” Class  
a) Eggplant  in this class shall be of superior quality.  
b) They shall be firm  
c) Shall be characteristic of the variety and /or commercial type.  
d) Stalk shall be intact                                                                                                                                               TBS/ AFDC 26 (6610)  P3 
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 e) The flesh of aubergine shall be sound.  
f) They shall be free of defects, with the exception of slight superficial defects, provided they do not 
affect the general appearance of the produce, the quality, the keeping quality and presentation in the 
package.  
4.2.2 Class I  
Eggplant  in this class shall be of good quality and t hey shall be characteristic of the variety and/or commercial 
type.  
The following slight defects, however, may be allowed, provided these do not affect the general appearance 
of the produce, the quality, the keepin g quality and presentation in the package:  
a) a slight defect in shape and development;  
b) slight discoloration depending upon the variety;  
c) slight superficial defects, slight bruising and/or slight healed cracks provided they do not affect the 
flesh of the vegetable .  
4.2.3 Class II  
This class includes Eggplant  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 
aubergine retain s its essential characteristics as regards the quality, the keeping quality and presentation:  
a) defects in shape and development;  
b) discoloration depending upon variety;  
c) slight bruising and/or slight healed cracks or sun -scorched;  
d) slight dry skin defect pr ovided they do n ot affect the flesh of the fruit  
5. SIZE REQUIREMENTS  
Eggplant  may be sized by diameter (i.e maximum diameter of the equatorial section on the longitudinal axis), 
count, length or weight or in accordance with existing trading practices. Whe n sized in accordance with 
existing trade practices the package shall be labelled with the size and method used.  
 
Uniformity in size range is compulsory only for Extra Class, but not for the Eggplant  with a diameter equal or 
below 30mm.  
                     
To ensure uniformity in size, the size range between produce in the same package shall not exceed:  
a) For sizing by diameter:  
 20 mm for elongated Eggplant ;  
 25 mm for globus/round and oval Eggplant .    
  
b) For sizing by weight:  
Sizing by weight shal l be as per Table 1 below;  
Table1 : Sizing of eggplant by weight                                                                                                                                               TBS/ AFDC 26 (6610)  P3 
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6. TOLERANCE S 
 
Tolerances in respect of quality and size shall be allowed in ea ch lot for produce not satisfying the 
requirements of the class indicated  
 
6.1 Quality Tolerances   
 
6.1.1 “Extra” Class  
 
Five per cent by number or weight, of aubergine not satisfying the requirements of the Class but meeting 
those of Class I is allowed. Included therein, is 1 percent tolerance for decay, soft rot and/or internal 
breakdown.   
 
6.1.2 Class I  
Ten percent by number or weight, of Eggplant  not satisfying the requirements of the Class I but meeting those 
of Class II is allowed.  Included therein,  is 1percent tolerance for decay, soft rot and/or internal breakdown.  
 
5.1.3 Class II  
Ten per cent by number or weight, of Eggplant  neither satisfying the requirements of the Class II nor the 
minimum requirement is allowed. Included therein, is 2 percent tolerance for decay, soft rot and/or internal 
breakdown.  
 
6.2 Size tolerances  
For all classes (if sized), 10 percent by number or weight of Eggplant  not satisfying the requirements as 
regards sizing is allowed.  
 
7.  CONTAMINA NTS 
7.1 Heavy metal contaminat ion 
Eggplant  shall comply with those maximum heavy metal limits established by the Codex Stan 193. 
7.2 Pesticide  residues   
Eggplant  shall comply with those maximum pesticide residues  limits established in the Codex pesticide 
residues in food online data ba se. 
8.  HYGIENE  
8.1 Eggplant  shall be  prepared and handled in accordance with TZS 109 and TZS 427 (see clause 2).  Weight range  (g) Shall not exceed  (g) 
20-50  10 
>50-100  20 
>100 -300  75 
>300 -500  100 
>500  250                                                                                                                                              TBS/ AFDC 26 (6610)  P3 
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8.2 Eggplant  shall also comply with the microbi ological  requirements prescribed in Table  2.  
 
Table 2 Microbi ologic al requirement s for Eggpla nt 
 
 
 
 
 
 
9.0 PACKAGING , MARKING AND LABELLING  
9.1 Pack aging 
9.1.1 Eggplant  shall be pa ckaged in a food grade container that will safeguard the hygienic, safety, nutritional, 
technological, and organ oleptic qualities.  
9.2 Marking  and labe lling 
9.2.1 In addition to the requirement of TZS 538, the following specific labelling requirements shal l apply and 
shall be legibly and indelibly marked  
a) Name of the produce by common name , i.e. Eggplant ; 
b) Name and address of Producer, exporter, packer and/or supplier.  
c) Origin of the produce – Name of the producing country and district or region where grown ; 
d) Commercial Specifications , i.e class and size  
e) Net weight ; 
f) Date of harvest ; 
g)  best before ;  
h) Storage and handling conditions  
i) Brand or trade  mark, if any.  
9.2.2 Certification  mark  
Each container may also be marked with TBS certification mark.  
NOTE:  The us e 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 . Characteristic  Requirement  Test method  
Escherichia coli,  MPN /g Absent  TZS 730 (Part 2)  
Salmonella,  in 25 g  Absent  TZS 122  
Yeast and moulds , cfu/g max.  1x102 TZS 131                                                                                                                                               TBS/ AFDC 26 (6610)  P3 
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