DEAS 56:2021  
ICS 67.080  
 
© EAC 20 21                                                                                                                              Second Edition 
2017  
 DRAFT EAST AFRICAN STANDARD  
Fresh mushrooms  — Specification  
EAST AFRICAN COMMUNITY  
 
 
 
 
 
  
   
 DEA S 56: 2021  
ii © EAC 20 21– All rights  reserved  
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Violators may be pr osecuted . DEAS  56: 2021  
© EAC 20 21– All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  1 
4 Requirements  ................................ ................................ ................................ ................................ .........  2 
4.1 Minimum requirements  ................................ ................................ ................................ .........................  2 
4.2 Maturity requirement  ................................ ................................ ................................ .............................  3 
5 Classification  ................................ ................................ ................................ ................................ .........  3 
5.1 "Extra" class  ................................ ................................ ................................ ................................ ..........  3 
5.2 Class I  ................................ ................................ ................................ ................................ .....................  3 
5.3 Class II  ................................ ................................ ................................ ................................ ....................  4 
6 Sizing  ................................ ................................ ................................ ................................ ......................  4 
7 Tolerances  ................................ ................................ ................................ ................................ ..............  5 
7.1 Quality tolerances  ................................ ................................ ................................ ................................ . 5 
7.2 Size tolerances  ................................ ................................ ................................ ................................ ...... 5 
7.3 Special tolerances  ................................ ................................ ................................ ................................ . 6 
8 Contaminants  ................................ ................................ ................................ ................................ .........  6 
8.1 Heavy metals  ................................ ................................ ................................ ................................ ..........  6 
8.2 Pestic ide residues  ................................ ................................ ................................ ................................ . 6 
9 Hygiene  ................................ ................................ ................................ ................................ ...................  6 
10 Packaging  ................................ ................................ ................................ ................................ ...............  6 
11 Labelling  ................................ ................................ ................................ ................................ .................  7 
12 Sampling  ................................ ................................ ................................ ................................ ................  7 
Bibliography  ................................ ................................ ................................ ................................ ........................  8 
 DEA S 56: 2021  
iv © EAC 20 21– All rights  reserved  
 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, trade 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, pri vate sector and other interested parties. 
Draft East African Standards are circulated to stakeholders through 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. XXXXXX.  
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 016 Fresh Fruits, vegetables 
and Tuber  
 
This second  edition cancels and replaces the first edition ( EAS 56:2000 ), which has been technically revised.  
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.  
 DRAFT EAST AFRICAN STANDARD  DEAS 56 : 2021  
 
© EAC 20 21– All rights reserved  1 
 Fresh mushro oms — Specification  
1 Scope   
This Draft East African Standard specifies requirements for edible mushrooms, the carpophores (fruiting 
bodies) of strains grown from the genus Agaricus (syn. Psalliota ) to be supplied fresh to the consumer.  
This standard does not apply to mushrooms for industrial processing.  
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  
CAC/RCP 44 , Recommended international code of practice for packaging and transport  
CAC/RCP 53 , Code of hygienic practice for fresh frui ts and vegetables  
EAS 38, Labeling of pre -packaged foods — General requirements  
ISO 874; Fresh fruits and vegetables — Sampling . 
3 Terms and definitions   
For the purposes of this document, the following terms and definitions apply.  
ISO and IEC maintain t erminological databases for use in standardization at the following addresses:  
— ISO Online browsing platform: available at http://www.iso.org/obp  
3.1  
fresh mushroom s 
fruit bodies of the  fungi  kingdom , which are cul tivated and suitable for, use as human food  
3.2 
uncut  fresh  mushroom s 
mushrooms, which have the lower part of the stalk uncut  
3.3 
cut fresh  mushroom s 
mushrooms, which have the low er part of their stalk cut cleanly and approximately perpendicular to the 
longitudinal axis  
3.4 In both  groups  3.2 and 3. 3 distinction is made between  the stages of development : 
3.4.1  
closed mushroom s 
mushroom with a the cap completely closed   
2 © EAC 20 21– All rights  reserved  
 3.4.2  
open mushroom s 
mushroom with an open cap (open cap, flats; a slight downturn of the edges of the cap is required)  
3.4.3  
veiled fresh mushrooms  
mushrooms whose cap is connected to the stalk by the veil  
3.4.4  
flat fresh mushrooms  
mushrooms that are fully open (but the edges of the cap are neither too cupped nor inverted).  
3.5 
damage  
any def ect or combination of defects which materially de viates  from the appearance, or the edible or 
marketing quality of the fresh mushroom.  
3.6 
clean mushrooms  
mushrooms free from foreign substances other than traces of casing material  
3.7 
diameter  
greatest di mension of the cap measured at right angles to the stem  
3.8 
intact  
fresh mushrooms not having any mutilation or injury spoiling the integrity of the produce  
4 Requirements  
4.1 Minimum requirements  
In all classes, subject to the special provisions for each  class and the tolerances allowed, mushrooms shall 
be: 
a) free from poisonous mushrooms and other toxic substances  
b) free from other species of edible mushrooms.  
c) firm and intact  in case of cut  mushrooms the cut shall be clean  
d) clean; practically free of any vis ible foreign matter;  
e) free from pests  and damage caused by pests  
f) free from insects and insects damage.  
g) sound; fresh mushrooms showing the following defects are excluded:  
i. rotting;  
ii. serious bruising: damaging the  mushroom due to rough handling and/or too ti ght packaging;  
iii. diseases: internal necrosis, bacterial blotch, dry bubble disease; and  
iv. chilling injury   
© EAC 20 21– All rights reserved  3 
 h) free of abnormal external moisture  
i) free of any foreign smell and/or taste  
j) uniform colour according to the variety  
k) free from physical damage; and  
l) with p lump stem, and the end may be cut or whole.  
4.2 Maturity requirement  
The development and condition of the mushrooms shall be such as to enable them:  
a) to withstand transport ation  and handling, and  
b) to arrive in satisfactory condition at the place of destin ation. mushrooms are highly perishable cooling 
can reduce deterioration of the fresh mushroom   
5 Classification  
The mushrooms are classified in three classes, as defined below  
5.1 "Extra" class  
Mushrooms in this class shall:  
a) be of superior quality in shape, appearance, development and colouring;  
b) be characteristic of the  uncut mushrooms  and cut mushrooms commercial type s;  
c) be well formed;  
d) be free from defects with the exception of very slight superficial defects provided these do not affect t he 
general appearance of the mushroom , the quality, the keeping quality and presentation in the package;  
e) have very slight superficial defects which may appear during cultivation, harvest, storage, packaging or 
transport ation ;  
f) be typical of white” ,  “brown” or “chestnut”  colour group s;  
g) be fresh, approximately perpendicular to the longitudinal axis. in the case of cut  mushrooms; and  
h) be fresh and practically free of casing material; uncut fresh mushrooms may also have traces of casing 
material  on the foot.  
5.2 Class I  
5.2.1  Fresh mushrooms in this class shall be of good quality.  
5.2.2  In shape, appearance, development and colouring they shall be characteristic of the uncut mushrooms  
and cut mushrooms of commercial type s.  
5.2.3  In the case o f cut fresh mushrooms, the cut shall be approximately perpendicular to the longitudinal 
axis   
4 © EAC 20 21– All rights  reserved  
 5.2.4  The following slight defects, however, may be allowed provided these do not affect the general 
appearance of the produce, the quality, the keeping quality a nd presentation in the package:  
a) slight deformations in the shape of the cap or stalk;  
b) slight defect in colouring;  
c) slight superficial bruising from harvesting, handling or pressure caused by the plastic lid or film used for 
pre-package; and  
d) slight traces of casing material; uncut fresh mushrooms may also have some casing material on the foot.  
5.3 Class II  
5.3.1  This class includes fresh mushrooms which do not qualify for inclusion in the higher classes but 
satisfy the minimum requirements sp ecified in Clause 4.  
5.3.2  Mushrooms in this class shall be of marketable quality, suitably presented and suitable for human 
consumption.  
5.3.3  The following defects may be allowed provided the mushrooms retain their essential characteristics as 
regards t he quality, the keeping quality and presentation:  
a) defect in shape;  
b) defect in colouring;  
c) slight bruising from harvesting, handling or pressure caused by the plastic lid or film used for pre -package 
is allowed provided damage is slight and is unl ikely to develop further;  
d) slight damage to the stalk;  
e) slight internal moisture of the stalk;  
f) discoloured feathering;  
g) hollow stalks a cavity in the stalk is allowed provided the flesh is sound and not discoloured; and  
h) traces of casing ma terial; uncut fresh mushrooms may also have some casing material on the foot.  
6 Sizing  
Size is determined by the maximum diameter of the cap and the length of the stalk, according to the following 
specifications:  
a) the minimum cap diameter shall be at least 15 mm for closed cap, veiled and open fresh mushrooms and 
20 mm for flat fresh mushrooms; and  
b) the length of the stalk is measured:  
i) from the gills under the cap for open and flat fresh mushrooms; and  
ii) from the veil for closed and veiled fr esh mushrooms.  
Sizing is compulsory for fresh mushrooms in ―Extra‖ class according to Table 1 and Table 2.   
© EAC 20 21– All rights reserved  5 
 mushrooms of Classes I and II shall meet the specified size ranges if the terms "small", "medium" or "large" 
are indicated.  
Table 1 — Closed, veile d and open mushrooms  
Diameter of cap  Maximum length of stalk  
Code  Size limits  Cut  mushrooms  Uncut  mushrooms  
Small  15 – 45 mm     
Medium  30 – 65 mm  ½ of cap diameter  2/3 of cap diameter r  
Large  50 mm and above    
 
Table 2 — Flat mushrooms  
Diameter of cap Maximum length of stalk  
Code  Size limits  Cut  mushrooms  Uncut  mushrooms  
Small  20 – 55 mm   2/3 of cap diameter  2/3 of cap diameter  
Large  50 mm and above  
 
7 Tolerances  
7.1 Quality tolerances  
7.1.1  "Extra" Class  
A total tolerance of 5 %, by num ber or weight , of mushrooms  not satisfying the requirements of the class, but 
meeting those of Class I is allowed. Within this tolerance, not more than  0.5 % in total may consist of 
mushrooms  satisfying the requirements of Class II quality.  
7.1.2  Class I  
A total tolerance of 10  %, by number or weight, of mushrooms  not satisfying the requirements of the class, but 
meeting those of Class I I is allowed. Within t his tolerance, not more than 1  % in total may consist of 
mushrooms  satisfying the requirements of Class II quality nor the mi nimum requirements, or of mushrooms  
affected by decay.  
7.1.3  Class II  
A total tolerance of 10 %, by number or weight, of mushrooms  satisfying  neither of the requirements of the 
class  nor the minimum requirements  is allowed. With in this tolerance, not more than 2  % in total may consist 
of mushrooms  affected by decay  
7.2 Size tolerances  
For all classes: 10 % by number or weight of mushrooms not conforming to the sizes indicated. When the 
mushrooms are sized, which is obligatory fo r the ―Extra‖ class, 10% of mushrooms, either by number or 
weight, may fall outside the given size range   
6 © EAC 20 21– All rights  reserved  
 7.3 Special tolerances  
The special tolerances for mushrooms where the stage of development is indicated  are shown in Table 3.  
Table 3 — Special tolera nces where the stage of development is indicated  
 Closed fresh mushrooms  Veiled fresh mushrooms  Open fresh mushrooms  
Extra class  5 % by number or weight of veiled 
fresh mushrooms are allowed  5 % by number or weight of 
open fresh mushrooms are 
allowed  5 % by number or weight of flat fresh 
mushrooms are allowed  
Class I  10 % by number or weight of 
veiled fresh mushrooms are 
allowed  10 % by number or weight of 
open fresh mushrooms are 
allowed  10 % by number or weight of flat fresh 
mushrooms are allowed   
Class II  25 % by number or weight of 
veiled or open fresh mushrooms 
are allowed  25 % by number or weight of 
open fresh mushrooms are 
allowed  25 % by number or weight of flat fresh 
mushrooms are allowed  
 
8 Contaminants  
8.1 Heavy metals  
Mushroom sh all comply with those current maximum levels for heavy metals stipulated by the Codex Stan 193   
8.2 Pesticide residues  
Mushroom shall comply with those maximum pesticide residue limits established by the Codex Alimentari us 
Commission . 
9 Hygiene  
9.1 Mushroom shall be prepared and handled in accordance with CAC/RCP 53.  
9.2 Mushrooms  shall be free from parasites, microorganisms or substances originating from them in amounts 
which may present a hazard to human health . 
10 Packaging  
10.1 Mushrooms shall be packaged in food grade packaging material that will safeguard the hygien e, safety, 
nutritional, technological and organoleptic qualities of the produce in accordance with CAC/RCP 44 to avoid 
causing any external or internal damage to the produce  
10.2 The con tainers sha ll ensure suitable handling, shipping and preser vation of the fresh mushrooms  
10.3 For package units of mushrooms pre -packed with a maximum weight of 1 kg, mixtures of different 
colour groups and different mushrooms other than Agaricus  species  are not allowed.  
10.4 The visible part of the contents of the package shall be representative of the entire contents.  
10.5 The contents of each package shall be uniform and contain only mushroom of the same origin, variety 
or commercial type, quality and size.   
© EAC 20 21– All rights reserved  7 
 11 Labelling  
11.1 The following specific labelling requirements shall apply and shall be legibly and indelibly labelled in 
accordance with the requirements of EAS 38  
a) name of the produce as, “Fresh mushrooms ”; 
b) name and physical address of the export er/producer/ packer ; 
c) country of origin  
d) class;  
e) sized (if sized) expressed as minimum and maximum cap diameters or by the term "small", "medium" 
or "large";  
f) net weight; and  
g) use by date.  
h) date of packing;  
i) batch number;  
11.2 for non -retail containers, each pa ckage shall bear the particulars outlined below in letters grouped on 
the same side, legibly and indelibly marked, and visible from the outside, or in the documents accompanying 
the shipment:  
12 Sampling  
Sampling of mushroom shall be done in accordance wi th ISO 874.   
8 © EAC 20 21– All rights  reserved  
 Bibliography  
[1] US 1612:2015, Fresh mushroom — Specification  
[2] EAS 56:2000, Fresh mushrooms — Specification   
[3] UNECE S tandard FFV -24, Cultivated mushrooms: 2017 edition  
 DEAS 56 : 2021    
 
© EAC 20 21– All rights reserved