FINAL DRAFT UGANDA 
STANDARD DUS DEAS 
1003 :2019  
 
 
 
 
 
 
First Edition  
2019 -mm-dd
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Cash ew butter — Spec ification 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Reference number 
DUS  DEAS 1003: 2019 
 
 
 
 
© UNBS 2019 
 DUS DEAS 1003: 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 UNB S. 
 
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 1003: 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 1003: 2019, Cashew butter — Specification, is identical with and has been 
reproduced from an East African Standard, EAS 1003: 2019, Cashew butter — 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 1003:  2019  
 
 
ICS 67.200.10 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
FINAL DRAFT EAST AFRICAN STANDARD 
 
 
 
 
Cashew butter — Specification 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
EAST AFRICAN COMMUNITY  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© EAC 2019                                                                                                                            First Edition 2019 
 DEAS 1003: 2019 DEAS 1003: 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 1003: 2019 DEAS 1003: 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 orga nizations 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 1003: 2019 DEAS 1003: 2019 
© EAC 2019 – All rights reserved 1 1 © EAC 2019 – All rights reserved  
 
 
 
 
  
 
 
 
 
 
 
 
Cashew butter — Specification 
 
 
 
 
 
1    Scope 
 
This Draft East African Standard specifies requirements and methods of sampling and test for cashew butter 
derived from kernels of cashew tree (Anacardium occidentale, L) intended for human consumption’ 
 
 
 
2    Normative references check 
 
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. 
 
ISO 1738, Butter ― Det ermination of salt content 
 
DEAS 1001:2019, Cashew kernels — Specification 
 
DEAS 1002: 2019, Roas ted Cashew kernels — Specification 
 
EAS 35, Fortified food grade salt — Specification 
 
EAS 38, Labelling of pre-packaged foods — Specification 
 
EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice 
 
ISO 660, Animal and vegetable fats and oils — Determination of acid value and acidity 
 
ISO 662, Animal and vegetable fats and oils — Determination of moisture and volatile matter content 
 
ISO 6884, Animal and vegetable fats and oils — Determination of ash 
 
ISO 5555, Animal and vegetable fats and oils — Sampling 
 
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 
 
ISO  16654,  Microbiology of  food  and  animal  feeding  stuffs  —  Horizontal method  for  the  detection of 
Escherichia coli O157 
 
 
 
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 1003: 2019 DEAS 1003: 2019 
© EAC 2019 – All rights reserved 2 2 © EAC 2019 – All rights reserved  
 
 
 
 
  
 
 
 
3.1 
cashew  butter 
Cohesive, comminuted spread product  prepa red by grinding sound roasted/unroasted mature cashew kernels 
 
3.2 
stabilized  cashew butter 
cashew butter to which any suitable food ingredient(s) has been added to reduce oil-meal separation 
 
 
 
4    Requir ements 
 
4.1   Ingredie nts 
 
4.1.1   Essential ingredien ts 
 
The cashew butter shall comprise  at least 90 % of cashew kernels complying with DEAS 1002:2019 
 
4.1.2   Optional ingredien ts 
 
In addition to the essential ingredients, the following optional ingredients may be added at levels of good 
manufacturing practice unless otherwise specified: 
 
a)   edible salt (sodium chloride) complying with EAS 35; 
 
b)   sugars complying with relevant EAC standards; 
 
c)   honey complying with EAS 
 
d)   Edible oils and fats complying with relevant EAC standards 
 
4.2   General requirements  
 
Cashew butter shall: 
 
a)    be  free from testa  and shells; 
 
b)    be  free from any foreign matter; 
 
c)    have colour characteristic of the type of cashew kernels used; 
 
d)    h ave 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. 
 
4.3   Specific requirements  
 
Cashew butter shall comply with the requirements given in Table 1 when  tested in accordance with the 
methods specified therein. 
 
 
Table 1 ― Specific requiremen ts for cashew butter 
 
S/N Characteristic Requirements Test method FINAL DRAFT EAST AFRICAN STANDARD DEAS 1003: 2019 DEAS 1003: 2019 
© EAC 2019 – All rights reserved 4 4 © EAC 2019 – All rights reserved  
 
 
 
 
 1 Salta as NaCl, %, (m/m), max. 2 ISO 1738 DEAS 1003: 2019 DEAS 1003: 2019 
© EAC 2019 – All rights reserved 3 3 © EAC 2019 – All rights reserved  
 
 
 
 
  
 
 
2 Moisture and volatile matter, %, m/m, max 3 ISO 662 
4 free fatty acids  as oleic acid % m/m, max 2 ISO 729 
5 Acid insoluble ash %, (m/m), max. 1  
a          only applies to salted cashew butter 
 
5    Hygiene 
 
5.1       Cashew butter shall be produced, processed, handled and stored in accordance  with EAS 39. 
 
5.2       Cashew butter shall comply with the  microbiological limits given in Table 2 when tested in accordance 
with the methods specified therein. 
 
 
Table 2 ― Microbiol ogical limits for cashew butter 
 
S/N Microorg anism Maximum limit Methods of test 
i. E. coli MPN/g  Shall be absent ISO  16654 
ii. Salmonella , 25g absent ISO 6579 -1 
iii. Staphylococcus Aureus absent ISO 6888 
 
6    Contaminants 
 
6.1   Pesticide residues  
 
Cashew butter shall comply with those maximum residue limits established by the Codex Alimentarius 
Commission for this commodity. 
 
6.2   Aflatoxins  
 
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    Food  additi ves 
 
Food additives used in cashew butter shall comply with COD EX STAN 192. 
 
 
 
8    Weights  and m easures 
 
Cashew butter 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 
 
 
 
9    Packaging  
 
Cashew butter shall be packaged in containers made from food grade packaging material and sealed in a 
manner that will safeguard the hygienic, nutritional and organoleptic properties of the product.DEAS 1003: 2019 DEAS 1003: 2019 
© EAC 2019 – All rights reserved 4 4 © EAC 2019 – All rights reserved  
 
 
 
 
  
 
 
 
10  Label ling 
 
In addition to the  requirements of EAS 38, the following information shall be legibly and indelibly labelled: 
 
a)    Roasted  cashew kernel  butter' (if no stabilizer has b een added); 
 
b)    Roasted  cashew kernel  butter stabilized' (if stabilizer/emulsifier has been added); 
 
c)    Unro asted cashew kernel  butter' (if no stabilizer has been added); and 
 
d)    Unro asted cashew kernel  butter stabilized' (if stabilizer/emulsifier has been added). 
 
 
 
11  Nutrition and he alth claims 
 
Cashew butter 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  with ISO 5555. 
 DEAS 1003: 2019 
 
 
 
 
 
Bibliography 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© EAC 2019 – All rights reserved