G/TBT/N/BDI/ 82 
11 March 2020  
(20-1888) Page: 1/3 
Committee on Technical Barriers to Trade  Original: French  
 
  
NOTIFICATION  
The following notification is being circulated in accordance with Article 10.6  
 
1. Notifying Member:  BURUNDI   
If applicable, name of local government involved (Article 3.2 and 7.2):   
2. Agency responsible:   
Burundi Bureau of Standards and Quality Control (BBN)  
Boulevard de la Tanzanie N° 500  
BP: 3535 Bujumbura, Burundi  
Tel.: (+257 ) 22221815/ (+257 ) 22221577  
Email: info@bbn -burundi.org  
Website: www.bbnburundi.org  
Name and address (including telephone and fax numbers , email and website 
addresses, if available) of agency or authority designated to handle comments 
regarding the notification shall be indicated if different from above:   
3. Notified under Article 2.9.2 [X], 2.10.1 [  ], 5.6.2 [X], 5.7.1 [   ], other :  
4. Products covered (HS or CCCN where applicable, otherwise national tariff 
heading. ICS numbers may be provided in addition, where applicable):  - Other  
(HS 060290); Sugar and su gar products  (ICS 67.180.10)  
5. Title, number of pages and language(s) of the notified document:  Stevia and 
derived products  - Specification s (7 page(s), in English ) 
6. Description of content:   
This draft Burundian standard specifies the requirements and methods of sampling and 
analysis for stevia presented in the form of whole or ground dried leaves or in the form 
of a liquid extract or crystallized  white powder. The leaves must be harvested at maturity 
in the field . 
7. Objective and rationale, including the nature of urgent problems where 
applicable:  Consumer information, labelling; Quality requirement s. 
8. Relevant documents:   
• AOAC 977.26: Clostridium botulinum and its toxins in foods ; Codex guideline for  
pesticide re sidues in food (online)  
• CODEX STAN 193 : General Standard for Contaminants and Toxins in Food and  
Feed 
• CODEX STAN 228 : General Methods of Analysis for Contaminants  
• EAS 38 : Labelling of pre -packaged foods – General requirements  
• NB EAS 39 : Hygiene in the food and drink manufacturing industry - Code of 
practice  G/TBT/N/BDI/ 82 
 
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  • NB EAS 99 : Spices and condiments  - Nomenclature ; CAC/RCP 51 : Code of 
Practice for the Prevention and Reduction of Mycotoxin Contamination in Cereals  
• ISO 6634 : Fruits, vegetables and derived products - Determination of arsenic 
content - Silver diethyldithiocarbamate spectrophotometric method  
• ISO 17240 : Fruit and vegetable products - Determination of tin content - 
Method using flame atomic absorption spectrometry   
• ISO 6636 -2: Fruits, vegetables and deri ved products - Determination of zinc 
content - Part 2: Atomic absorption spectrometric method  
• ISO 5517 : Fruits, vegetables and derived products - Determination of iron 
content  
• ISO 7952 : Fruits, vegetables and derived products - Determination of copper 
content - Method using flame atomic absorption spectrometry  
• ISO 927 : Spices and condiments - Determination of extraneous matter and 
foreign matter content  
• ISO 928 : Spices and condiments - Determination of total ash  
• ISO 930 : Spices and condiments - Determination of acid -insoluble ash  
• ISO 939 : Spices and condiments - Determination of moisture content - 
Entrainment method  
• ISO 948 : Spices and condiments - Sampling  
• ISO 4833 -1: Microbiology of the food chain - Horizontal method for the 
enumeration of micro organisms - Part 1: Colony count at 30 degrees C by the 
pour plate technique  
• ISO 6571 : Spices, condiments and herbs - Determination of volatile oil content 
(hydrodistillation method ) 
• ISO 6579 -1: 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 enumera tion 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 chromatograph ic method  
• ISO 21527 -2: Microbiology of food and animal feeding stuffs — Horizontal 
method for the enumeration of yeasts and moulds — Part 2: Colony count 
technique in products with water activity less than or equal to 0,95  
 
9. Proposed date of adoption:  To be determined  
Proposed date of entry into force:  To be determined  
10. Final date for comments:  60 days from the date of notification  G/TBT/N/BDI/ 82 
 
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  11. Texts available from:  National enquiry point [X] or address, telephone and fax 
numbers and email and website addresses, if available , of other body:   
Documentation and Information Centre Division at BBN  
Boulevard de la Tanzanie N° 500  
BP: 3535 Bujumbura, Burundi  
Tel.: (+257 ) 22221815 or (+257 ) 22221577  
Email: info@bbnb -urundi.org  
Website: www.bbnburundi.org  
https://bbnburundi.org/wp -content/uploads/2019/09/PNB -POUR -Stevia -et-produits -
Derives -Specification.pdf