DRAFT UGANDA 
STANDARD DUS DEAS 1005  
 
 
First Edition  
2019 -mm-dd
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Roas ted macadamia  kernel — Specifi cation 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Reference number 
DUS  DEAS 1005: 2019 
 
 
 
 
© UNBS 2019 
 DUS DEAS 1005:  2019  
 
 
 
 
Comp liance with this standard does not, of itself confer immunity from legal obligations 
 
 
A Uganda Standard does not purport to include all necessa ry provisions of a contract. Users are 
responsible for its correct application 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© UNBS 2019 
 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permission from UN BS. 
 
Requests for permission to reproduce this document should be addressed to 
 
The Executive Director 
Uganda National Bureau of Standards 
P.O. Box 6329 
Kampala 
Uganda 
Tel: +256 417 333 250/1/2 
Fax: +256 41 286 123 
E-mail: info@unbs.go.ug 
Web: www.unbs.go.ug 
 
 
 
 
 
  
  
 
 
ii                                                                                                                  © UNBS 2019 - All rights reservedDUS DEAS 1005:  2019   
  
 
 
 
 
 
 
 
National foreword 
 
 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives established under Cap 327, of the Laws of Uganda, as amended.  UNBS is mandated to co- 
ordinate the elaboration of standards and is 
(a)  a member of Internat ional Organisation for Standardisation (ISO); 
 
(b)  a contact point for the WHO/FAO  Codex Alimentarius Commission on Food Standards, and 
 
(c)  the National Enquiry Point on TBT Agreement of the World Trade Organisation (WTO). 
 
 
The  work  of  prepar ing  Uganda  Standards  is  carried  out  through  Technical  Committees.  A  Technical 
Committee is established to deliberate on standards in a given field or area and consists of representatives of 
consumers, traders, academicians, manufacturers, government and other stakeholders. 
 
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders a nd the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council. 
This Uganda Standard, US EAS 1005:2019, Roast ed macadamia kernel — Specification, is identical with and 
has  been  reproduced from  an  International Standard,  EAS  1005:2019, Roasted  macadamia  kernel  — 
Specification, and adopted as a Uganda Standard. 
 
The committee responsible for this document is Technical Committee UNBS/TC 2, Food and agriculture, 
Subcommittee SC 2, Edible oilseeds, fats and oils. 
 
Wherever the word s, “East African Standard " appear, they should be replaced by "Uganda Standard." 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© UNBS 2019 - All rights reserved                                                                                                                iii 
 
 
DEAS 1005:  2019  
 
 
ICS 67.200.10 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
FINAL DRAFT EAST AFRICAN STANDARD 
 
 
 
 
Roasted maca damia kernel — Specification 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
EAST AFRICAN COMMUNITY  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© EAC 2019                                                                                                                            First Edition 2019 
 DEAS 1005: 2019 DEAS 1005: 2019 
ii © EAC 2019 – All rights reserved © EAC 2019 – All rights reserved iii  
 
 
 
 
  
 
 
 
Copyright no tice 
 
This  EAC  document is  copyright-prote cted by  EAC. While  the  reproduc tion of  this  document by 
participants in the EAC standards development process is permitted without prior permission from EAC, 
neither this document nor any extract from it may be reproduced, stored  or transmitted in any form for 
any other purpose without prior written permission from EAC. 
 
Requests for permission to reproduce this document for the purpose of selling it should be addressed 
as shown below or to EAC’s member body in the country of the requester: 
 
© East African Community 2019  — All rights reserved 
East African Community 
P.O. Box 1096, 
Arusha 
Tanzania 
Tel: + 255 27 2162100 
Fax: + 255 27 2162190 
E-mail: eac@eachq.org 
Web: www .eac-quality.net 
 
Repro duction for  sales  purposes may be  subject to  royalty payments or  a  licensing  a greement. 
Violators may be prosecuted.DEAS 1005: 2019 DEAS 1005: 2019 
ii © EAC 2019 – All rights reserved © EAC 2019 – All rights reserved iii  
 
 
 
 
  
 
 
Foreword 
 
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standardization, tra de barriers that are encountered  when goods and services are exchanged 
within the Community will be removed. 
 
The Community has established an East African Standards Committee (EASC) mandated to develop and 
issue  East  African  Standards  (EAS).  The  Committee  is  composed  of  representatives  of  the  National 
Standards Bodies in Partner States, together with the representatives from the public and private sector 
organizations in the community. 
 
East African Standards are developed through Technical Committees that are representative of key 
stakeholders including government, academia, consumer groups,  private sector and other interested parties. 
Draft East African Standards are circulated to stakeholders thr ough the National Standards Bodies in the 
Partner States. The comments received are discussed and incorporated  before finalization of standards, in 
accordance  with the Principles and procedures for development of East African Standards. 
 
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing. 
 
The committee responsible for this document is Technical Committee EASC/TC 015, Oil seeds, edible fats 
and oils. 
 
Attention is drawn to the possibility that some of the elements of this document may be subject of patent 
rights. EAC shall not be held responsible for identifying any or all such patent rights. 
 FINAL DRAFT EAST AFRICAN STANDARD DEAS 1005: 2019 DEAS 1005: 2019 
© EAC 2019 – All rights reserved 1 1 © EAC 2019 – All rights reserved  
 
 
 
 
  
 
 
 
 
 
 
 
Roasted maca damia kernel — Specification 
 
 
 
 
 
1    Scope 
 
This draft East Africa Standard specifies the requirements, methods of  sampling and testing for roasted 
macadamia   of  varieties   (cultivars)   grown   from  Macadamia   integrifolia,   Macadamia   tetraphylla  and 
Macadamia ternifolia, and their hybrids intended for human consumption. 
 
 
 
2    Normative references 
 
The following documents are  referred to in the text in such a way that some 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 standard for food a dditives 
 
EAS 38, Labelling of pre-packaged foods — Specification 
 
EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice 
 
ISO 542, Oilseeds — Sampling 
 
ISO 735, Oilseed residues — Determination of ash insoluble in hydro chloric acid 
 
ISO 1026, Fruit and vegetable products — Determination of dry matter content by drying under reduced 
pressure and of water content by azeotropic distillation 
 
ISO 6579, Microbiology of the food chain — Horizontal method for the detection, enumeration and serotyping 
of Salmonella — Part 1: Detection of Salmonella spp. 
 
ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique 
 
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 
 
 
 
3    Terms  and definitio ns 
 
For the purposes of this document, the following terms and definitions apply. 
 
ISO and IEC maintain terminological databases for use in standardization at the following addresses: 
 
—   ISO Online browsing platform: available at  http://www. iso.org/obpFINAL DRAFT EAST AFRICAN STANDARD DEAS 1005: 2019 DEAS 1005: 2019 
© EAC 2019 – All rights reserved 2 2 © EAC 2019 – All rights reserved  
 
 
 
 
  
 
 
 
3.1 
 
roasted macadamia kernels 
 
product  obtained by dry heat treatment or frying of raw macadamia kernels in edible oil with or without 
seasoning 
 
 
 
4    Requir ements 
 
4.1   General requirements  
 
4.1.1    Roasted macadamia kernels shall have typical characteristic flavour and odour of well roasted kernels 
with no evidence of musty, rancid or other undesirable tastes  or odours 
 
4.1.2    Roasted  macadamia kernels shall be practically free from living insects, moulds, dead insect, mites, 
insect fragments, excrement and rodent contamination or any other substance which are injurious to health 
 
4.2   Raw material req uirements 
 
4.2.1    Raw macadamia kernels complying with DEAS 1004: 2019. 
 
4.2.2    Where seasonings are used, they shall comply with the relevant EAS standards 
 
4.3    Specific quality requirements 
 
Roasted macadamia kernels shall comply with the  specific requirements stipulated in Table 1 when tested to the 
methods specified therein. 
 
 
Table 1 — specific requirements for roasted macadamia 
 
S/N Characteristic Requirements Methods of test 
i Moisture  and volatile matter % (m/m), max. 2.0 ISO 665 
ii Free fatty acid (as oleic acid), %, (m/m), max 2.0 ISO 729 
4.4   Grading 
 
Roasted macadamia may be graded. Where grading is done, the macadamia shall comply with the grades in 
Table 2.DEAS 1005: 2019 DEAS 1005: 2019 
© EAC 2019 – All rights reserved 3 3 © EAC 2019 – All rights reserved  
 
 
 
 
  
 
 
Table 2 — Grades  for roasted macadamia 
 
S/N Grade Description Whole kernel 
percentage Size range 
 
(m/m) 
i) Premium Whole kernels 100 25 to 15 
ii) Popula r Wholes and halves min. 50 17 to 10 
iii) Cocktail Wholes and halves 11 to 49 17 to 10 
iv) Medium Halves and pieces Max. 10 12 to 4 
v) Chips Pieces and bits None 5 to 0.5 
 
NOTE      Tolerance — Up to 5 % by mass of the next lower grade. 
 
5    Food additives 
 
Roasted Macadamia kernel may contain only the permitted food additives in the  CODEX STAN 192. 
 
 
 
6    Contaminants 
 
6.1   Pesticide residues 
 
Roasted macadamia shall comply with those maximum residue limits for pesticide residues established by 
Codex Alimentarius Commission for this commodity. 
 
6.2   Aflatoxin  
 
Total Aflatoxin shall not  exceed 10 μg/kg while aflatoxin B1 shall not exceed 5  μg/kg when  tested in 
accordance  with ISO 16050. 
 
 
 
7    Hygiene 
 
Roasted  macadamia kernels shall be produc ed, prepared, handled and stored in accordance  with EAS 39. 
macadamia kernels shall comply with the microbiological limits given in Table 3 when  tested in accordance 
with the methods specified therein. 
 
 
Table 3 — Microbiological limits for roasted macadamia kernel 
 
S/N Microorg anism Maximum limit Test method 
i Salmonella per 25 g Shall be absent ISO 6579 -1 
ii E. coli MPN/g  Shall be absent ISO 7251  
 Staphylococcus aureus Shall be absent  DEAS 1005: 2019 DEAS 1005: 2019 
© EAC 2019 – All rights reserved 4 4 © EAC 2019 – All rights reserved  
 
 
 
 
  
 
 
 
8    Packaging  
 
 
 
Roasted  cashew kernels shall be packaged in containers made from food grade packaging material and 
sealed in a manner that will safeguard the hygienic, nutritional and organoleptic propert ies of the product  
 
 
9    Weights  and m easures 
 
Roasted  Macadamia kernels shall be packaged in accordance  with the weights and measures regulations of 
the destination country. 
 
NOTE         EAC Partner States are signatory to the International Labour Organizations (ILO) for maximum package 
weight of 50 kg where human loading and offloading is involved. 
 
 
 
10  Label ling 
 
In addition to the labelling requirements specified in EAS 38, the following information shall be declared 
 
a)   whether whole or broken; 
 
b)   dry roasted or fry roasted; 
 
c)   may cause might be allergenic allergy; 
 
d)   salted where applicable; and 
 
e)   the type of oil used where applicable. 
 
 
 
11  Nutrition and he alth claims 
 
Roasted  macadamia kernels may have claims on nutrition and health. Such claims when declared shall 
comply with EAS 803, EAS 804 and EAS 805 
 
 
 
12  Sampling 
 
Sampling shall be done in accordance to ISO 542. 
 DEAS 1005: 2019 
 
 
 
 
 
Bibliography 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© EAC 2019 – All rights reserved