AFDC 7(1261 ) CD3                                                                                        
 
© TBS 2016                                                                                                          First Edition 2021   
 
 
DRAFT TANZANIA STANDARD  
 
 
 
Crystallized ginger  –– Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                  TANZANIA BUREAU OF STANDARDS 
  
1 
  
 
0. Foreword   
Crystallized ginger is a product produced from ginger mixed with sugar with or without spices and 
permitted food additives  added to obtain a desired taste . This Tanzania standard was prepared to ensure 
the safety and quality of crystallized ginger  produced for local consumption and export market . 
In developing this standard assistance was drawn from stakeholders who provided necessary information 
and samples.  
In reporting the result 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 (Se e clause 2).  
1 Scope  
This Tanzania  Standard specifies requirements, sampling and method of test for crystallized ginger . 
2 Normative references   
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 (in cluding any amendments) applies: -  
TZS 4 , Rounding off numerical values  
TZS 33,  Spices and condiments - Sampling  
TZS 109,  Food processing units – Code  of hygiene  
TZS 122 -1/ISO 6579 -1, Microbiology of the food chain — Horizontal method for the detection, 
enumeration and serotyping of Salmonella - Part 1: Detection of Salmonella spp.  
TZS 268 , General atomic absorption spectrophotometric method for determi nation of lead in food stuffs  
TZS 538 (EAS 38:2014),  Labelling  of pre -packaged foods — General requirements  
TZS 730 (Part 2) (1st Ed) ISO 16649 (Part 2),  Microbiology of food and animal feeding stuffs – Horizontal 
method for the enumeration of -beta-glucuro nidase -positive Escherichia coli – Part 2 – Colony -count 
technique at 44 0C using 5 -bromo -4-chloro -3-indolyl -b-D-glucuronide  
 
TZS 799  (3rd Ed)/ISO 16050 , Foodstuffs – Determination of aflatoxin B1, and the total content of 
aflatoxins B1, B2, G1 and G2 in c ereals, nuts and derived products – High-performance liquid 
chromatographic method  
 
TZS 1318/  ISO 939 , Spices and condiments — Determination of moisture content — Entrainment method  
 
TZS 1501/ ISO 6637,  Fruits, vegetables and derived products – Sampling an d 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  
 
  
2 
 TZS 2426 -1/ ISO 21527 -1, Microbiology of food and animal feeding stuffs - Horizontal method for the 
enumeration of yeasts and moulds - Part 1: Colony count technique in products with water activity 
greater than 0.95  
 
Codex Stan 192 , General Standard for Food  Additives  
 
3 Terms and definitions  
For the purposes of this Tanzania s tandard, the following term and definition  shall apply.  
3.1 crystallized ginger   
  
 is the sugar -soaked/coated ginger  with or without spices  dried out to obtain a c rackly glaze  
 
4 Requirements  
4.1 General requirements  
4.1.1 Ingredients  
4.1.1 .1 Main ingredients  
The main ingredients for  crystalized ginger  shall be fresh ginger root  and sugar, complying with relevant 
Tanzania Standards.  
 
4.1.1 .2 Optional Ingredients  
Spices,  honey,  lemon complying with relevant Tanzania Standard may be added.  
 
4.1.1.2.1 Colour   
The colour of the product  shall be characteristic of the ingredients used . 
 
4.1.1.2.2  Taste and odour  
Crystallized ginger  shall have a ch aracteristic ginger  spicy scent  and shall be free from foreign taste, 
odours and off odours.  
 
4.1.1.2.3 Freedom  from foreign matter  
Crystallized ginger  shall be free from  live insects , dead insects, insect fragments , rodent contamination  
and stones .  
 
4.2 Specific requirements  
Crystallized ginger  shall comply with the requirements specified in Table 1, when tested by the specified 
method.  
Table 1: Specific requirements for crystallized ginger  
S/No  Characteristic  Limits  Method of test  
1 Moisture ,% m/m, max  5 TZS 1 318 
2 Acid insoluble ash, % (m/m), max.  0.2 TZS 1503  
3 Reducing sugar (calculated as dextrose) 
%, m/m, min.  
 10 ISO 5377  
 
5.  Food additives  
The use of food additives in crystallized ginger shall be in accordance with Codex Stan 192.  
 
6. Hygiene    
3 
 Crystallized ginger shall be prepared u nder Good Hygienic Practices as stipulated in TZS 109, and shall 
comply with the requirements specified in Table 2.  
 
Table 2: Microbiological requirement for crystallized ginger  
S/No  Characteristic  Maximum limit  Method of test  
1 E. coli , cfu/g  Absent  TZS 730 -2 
2 Yeast and moulds cfu/g,  <10 TZS 2426 -1 
3 Salmonella  spp per 25 g Absent  TZS 122  
 
7 Contaminants  
7.1 Heavy metals  
Crystallized ginger shall not contain heavy metal  contaminants in excess of levels specified in Table 3. 
 
Table 3: Limits for he avy metal in crystallized ginger  
S/No  Characteristic  Maximum limit (mg/kg)  Method of test  
1 Arsenic  0.2 TZS 1502  
2 Lead  0.3 TZS 268  
3 Mercury  0.1 TZS 1501  
 
7.2 Pesticides Residues  
Crystallized ginger shall comply with those maximum pesticide residue l imits established by the Codex 
Committee on Pesticide Residues for this commodity.  
 
7.3 Aflatoxin  
Crystallized ginger shall not have more than 5 ppb for Aflatoxin B1 and 10 ppb for total aflatoxin when 
tested according to TZS 799.  
 
8 Packing, marking and  labelling  
8.1 Packing   
Crystallized ginger 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.  
 
8.2 Marking and labelling  
8.2.1 Crystallized ginger shall also be pa cked and labeled in accordance with the requirements 
prescribed in TZS 538.  
 
8.2.2 The following particulars shall legibly and indelibly be marked or labeled on each bag/container:  
a) name of the product, “Crystallized ginger ” 
b) Trade name or brand name,  if any  
c) Name and address of the manufacturer and/or packer  
d) Batch or lot number  
e) Date of packing/manufacturing  
f) Net weight  
g) Country of origin  
h) Expiry date  
i) Storage conditions  
j) List of ingredients  
k) Instruction for use  
l) Allergens  if present  
  
4 
 8.2.3 The language on the label shall be Kiswahili and/or English. A second language may be used 
depending on the designated market . 
8.2.4 The containers may also be marked with TBS certification mark.   
 
9. Sampling and test  
 
9.1 Sampling  
Crystallized ginger shall be sampled in accordance with TZS 33.  
 
9.2 Tests   
Samples of crystallized ginger shall be tested for conformity with the requirements of this standard  as 
Tables 1,  2 and 3.  
NOTE: The TBS Mark of Quality may be used by manufacturers  only under license from TBS. Particulars 
of conditions which the licenses are granted ma y be obtained from TBS offices.