TBS/AFDC 4(292 ) CD3 
  
 
 
 
DRAFT TANZANIA STANDARD  
              
                               Cashew butter – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
   
 
 
                    TANZANIA BUREAU OF STANDARDS  
 
    ©TBS 2020 – All rights reserved  
                                                                                                                              TBS/AFDC 4(292 ) CD3 
  
0 Foreword  
Cashew butter is a cohesi ve, comminuted spread product prepared by grinding sound 
roasted/ unroasted mature cashew kernels.  
 
This Tanzania standard lays down specifications aiming at ensuring the safety and quality of cashew 
butter produced or traded in the country for human consum ption.  
 
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 accordance with TZS 4 .  
 
1 Scope  
 
This Tanzania  Standard prescribes  requirements , methods of sampling and test ing for cashew butter  
derived from kernels of cashew tree (Anacardium occidentale, L)  intended for human consumption.  
2 Normative Reference  
 
The following documents are referred to in the text in such a way that s ome or all of their content 
constitutes requirements of this document. 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 standards for food additives  
TZS 4, Rounding off numerical values  
TZS 54, Animal and Vegetable fats and oils – Sampling  
TZS  101,  refined sugar -specification  
TZS 109, Food processing units – Code of hygiene — General  
TZS 122, Microbiology of food and fee ding Stuffs – Horizontal method for the detection of Salmonella 
spp 
TZS 125,  Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of 
coagulase -positive staphylococci (Staphylococcus aureus and other species) - Part 2: Tech nique 
using rabbit plasma fibrinogen agar medium  
TZS 131,  Microbiology – General guidance for enumeration of yeast and moulds – Colony count 
technique at 25 0C TZS 132 , edible salt  – Specification  
TZS 538 , Packaging and labelling  of foods  
TZS 731,  Microbiol ogy of food and feeding Stuffs -Horizontal method for the detection and 
enumeration of presumptive Escherichia Coli –  Most Probable Number Technique  
TZS 739 , Cashew kernels – Specification  
TZS 799,  Foodstuffs – Determination of aflatoxin B1, and the total  content of aflatoxins B1, B2, G1 
and G2 in cereals, n uts and derived products – High-performance liquid chromatographic method  
TZS 831 , brown sugar  – specification   
TZS 851 , Honey -Specification  
TZS 1322, Oils and fats Sampling and test methods – Purity te sts  
TZS 1326, Animal  and vegetable fats and oils – Determination of moisture and volatile matter  
TZS 1331,  Animal and vegetable fats and oils – Determination of acid value and acidity  
TZS 2620, Animal and vegetable fats and oils -  Determination of ash                                                                                                                                 TBS/AFDC 4(292 ) CD3 
 TZS 2623, Butter, edible oil emulsions and spreadable fats –Determination of fat content  (Reference 
method)  
ISO 1738 , Butter ― Determination of salt content  
 
3.Terms and definitions  
For the purpose of this document, the following terms and definitions shall  apply:  
 
3.1 cashew butter  
Cohesive, comminuted spread product prepared by grinding sound roasted/ unroasted mature c ashew 
kernels  
 
3.2 stabilized cashew butter  
cashew butter to which any suitable food ingredient(s) has been added to reduce oil -meal separation  
4.Requirements  
 
4.1 General requirements  
 
4.1.1  Cashew butter shall:  
a) be free from testa and shells;  
b) be f ree from any foreign matter;  
c) have colour characteristic of the type of cashew kernels used;  
d) have an aroma and flavour typical of the type of cashew kernels used;  
e) spread easily;  
f) have no noticeable oil separation in the stabilized type.  
 
4.1.2 Ingredients  
 
4.1.2.1 Essential ingredients  
The cashew butter shall comprise at least 90 % of cashew kernels complying with TZS 739  
 
4.1.2.2 Optional ingredients  
 
In addition to the essential ingredients, optional ingredients may be added but not limi ted to the 
following at levels of good manufacturing practice unless otherwise specified:  
 
a) edible salt (sodium chloride) complying with TZS 132  
b) sugars complying with TZS 831  for brown sugar and TZS  101 for refined sugar  
c) honey complying with TZS 851 
d) Edible fats and oils complying  relevant Tanzania standard  
 
4.2 Specific requirements  
 
Cashew butter  shall comply with requirements given in Table 1 when tested in accordance with the 
methods specified therein ; 
 
 
 
 
 
                   
                                                                                                                               TBS/AFDC 4(292 ) CD3 
 Table 1 -Speci fic requirements for cashew butter  
S/n Characteristic  
 Requirement  Test method  
 
 
i Moisture content, %, m/m, max.  
 3.0  
 TZS 1326  
ii Acid value, mg KOH/g, max  4.0 TZS 1331  
iii Total ash (on dry  basis ) %, max  3.0 TZS 2620  
iv Fat (on dry basis) %, m/m   40-55 TZS 2623  
 
v Salta as sodium chloride %, m /m, max.  
  2.0 Annex A  
a       only applies to salted cashew butter  
 
 
5.Food additives  
Use of food additives shall be in a ccordance with Codex Stan 192.  
6 Contaminants  
 
6.1 Heavy Metal contaminants  
Cash ew butter  shall comply with those maximum heavy metal contaminan ts stipulated in Codex Stan 
193 
 
6.2 Pesticide residues  
Cashew butter  shall comply with those maximum residue limits established by the Codex Alimentarius 
Commission for this commodity.  
 
6.3 Total Aflatoxin shall not exceed 10 μg/kg while aflatoxin B1 shall not exceed 5 μg/kg when tested 
in accordance with TZS 799 . 
7 Hygiene  
7.1 Cashew butter  shall be produced, processed, handled and stored in accordance with TZS 109.  
7.2 Cashew butter  shall co mply with the microbiological limits given in T able 2  when tested in 
accordance wit h the methods specified therein;  
                   Table 2 ― Microbiological limits for cashew butter  
S/N Microorganism  Maximum limit  Test method  
i Salmonella per 25 g  absent 
            TZS 122  
ii E. coli MPN/g  absent  TZS 731  
iii Staphylococcus aureus  absent  TZS 125  
iv Yeast and mould cfu/g, max  
 103             TZS 131  
 
 
 
                                                                                                                               TBS/AFDC 4(292 ) CD3 
 8    Sampling and Test ing 
 
8.1 Sampling  
Sampling shall be carried out in accordance with TZS 54 . 
 
8.2 Test ing  
8.2.1 Testing shall be in accordance with TZS 1322 and as provided in the respective tables and 
Anne xes of this Tanzania Standard.  
 
9 Packing, marking and labelling  
9.1 Packing  
 
Cashew butter  shall be packaged in containers made from suitable food grade material . 
 
9.2 Marking and labelling  
 
Cashew butter containers shall be marked and labelled in accordance with TZS 538. In addition, each 
container shall be legibly and indelibly marked with the following information:  
a) Name of the product as ;  
i. Roasted cashew butter' (if no stabilizer has been added);  
ii. Roasted cashew butter  stabilized' (if stabilizer/emulsifier has been added);  
iii. Unroasted cashew butter ' (if no stabilizer has been added); and  
iv. Unroasted cashew butter stabilized' (if stabilizer/ emulsifier has been added).  
 
b) Trade name or brand, if any;  
c) Name, address of the manufacturer  and/or packer;  
d) Batch or code number;  
e) Date of manufacturer ; 
f) Expiry date;  
g) Net weight;  
a) Country of origin;  
b) Storage conditions  
c) List of ingredients in descending order,  including the specific name of additives  
d) Language on th e label shall be in Swahili and/or English. A second language may be used 
depending on the designated market.  
e) Nutritional Information (optional)  
 
f) Disposal of used packages  
 
 
 
 
 
 
 
 
 
                                                                                                                               TBS/AFDC 4(292 ) CD3 
  
ANNEX A  
(normati ve) 
Determination of salt (AOAC official method)  
A.1 Reagents  
A.1.1  Acetone  
A.1.2  10 % calcium acetate solution  
A.1.3  HNO3  
A.1.4  0.1 N AgNO3  
A.1.5  Ferric indicator  
A.1.6  0.1 N NH4SCN3  
 
A.2 Procedure  
A.2.1  Weigh 2 g of a thoroughly mixed sample into a plati num or silica dish.  
A.2.2  Disperse the sample with 10 mL of acetone.  
A.2.3  Remove acetone, at room temperature, with an air current.  
A.2.4  Add, and thoroughly mix, 10 mL of 10 % calcium acetate solution.  
A.2.5  Carefully dry on a steam bath.  
A.2.6  Ash in a muffle furnace at 500 °C (1 022 °F). Complete ashing not necessary.  
A.2.7  Place the ash in a beaker and dissolve the ash in 25 mL HNO3 (1+3).  
A.2.8  Add at least 2 mL - 4 mL of 0.1 N AgNO3 that is just enough to precipitate all chloride present.  
A.2.9  Add a t least 5 mL of 0.1 N AgNO3 in excess, to A.2.8.  
A.2.10  Heat to boil, cool, then add 5 mL ferric indicator.  
A.2.11  Titrate excess Ag with 0.1 N NH4SCN (which has been standardized to equalize normali ties) 
to a permanent light brown end point.  
A.2.12  Subtract the amount of NH4SCN used in A.2.11 from the total AgN O3 used in A.2.8 and A.2.9. 
The resulting difference is the ml of 0.1 N AgNO3 used in the calculation of salt.  
 
A.3 Calculation  
The salt content shall be calculated as follows:  
 
                                                                                                                               TBS/AFDC 4(292 ) CD3