DEAS 66-4: 2021  
ICS nn.nnn.nn  
 
© EAC 2021                                                                                                                               First Edition 2021  
 DRAFT EAST AFRICAN STANDARD  
Tomato products  — Specification — Part 4: Tomato concentrates (paste 
and puree)  
EAST AFRICAN COMMUNITY  DEAS 66-4: 2021  
ii © EAC  2021  – All rights reserved  
 Copyright notice  
This EAC document is copyright -protected by EAC. While the reproduction of this document by 
participants in the EAC standards development process is permitted without prior permission from EAC, 
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Reques ts for permission to reproduce this document for the purpose of selling it should be addressed 
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© East African Community  2021  — All rights reserved  
East African Community   
P.O. Box 1096 , 
Arusha  
Tanzania  
Tel: + 255 27 2 162100  
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       Web: www.eac -quality.net  
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement.  
Violators may be prosecuted . DEAS 66-4: 2021  
© EAC 2021  – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normat ive references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  1 
4 Requirements  ................................ ................................ ................................ ................................ .........  2 
4.1 Genera l requirements  ................................ ................................ ................................ ...........................  2 
4.1.1  Ingredients  ................................ ................................ ................................ ................................ .............  2 
4.1.2  Quality requirements ................................ ................................ ................................ .............................  2 
4.2 Specific requirements  ................................ ................................ ................................ ...........................  3 
6 Additives  ................................ ................................ ................................ ................................ ................  3 
7 Contaminants  ................................ ................................ ................................ ................................ .........  3 
7.1 Pesticide r esidues  ................................ ................................ ................................ ................................ . 3 
7.2 Heavy metal contaminants  ................................ ................................ ................................ ...................  3 
8 Hygiene  ................................ ................................ ................................ ................................ ...................  3 
9 Minimum fill  ................................ ................................ ................................ ................................ ............  4 
10 Packaging  ................................ ................................ ................................ ................................ ...............  4 
11 Labelling  ................................ ................................ ................................ ................................ .................  4 
11 Sampling  ................................ ................................ ................................ ................................ ................  5 
Annex  A (normative)  Determination of the fill of the container  ................................ ................................ .... 6 
A.1 Scope  ................................ ................................ ................................ ................................ ......................  6 
A.2 Definition  ................................ ................................ ................................ ................................ ................  6 
A.3 Procedure  ................................ ................................ ................................ ................................ ...............  6 
A.4 Calculation and expression of results  ................................ ................................ ................................ ....... 6 
Annex  B (no rmative)  Sampling  ................................ ................................ ................................ ........................  7 
B.1 Definitions  ................................ ................................ ................................ ................................ ..............  7 
B.1.1  Lot ................................ ................................ ................................ ................................ ...........................  7 
B.1.2  Lot size  ................................ ................................ ................................ ................................ ...................  7 
B.1.3  Sample size  ................................ ................................ ................................ ................................ ............  7 
B.1.4  Sample unit  ................................ ................................ ................................ ................................ ............  7 
B.2 Sampling plans  ................................ ................................ ................................ ................................ ...... 7 
Bibliography  ................................ ................................ ................................ ................................ ......................  10 
 
 DEAS 66-4: 2021  
iv © EAC  2021  – 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 Standard s 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 
organizatio ns 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 a re 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 develop ment of East Afric an 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 025 , Processed fruits, 
vegetable and tubers . 
This second edition cancels and replaces the first edition (EAS  66-4:2017 ), 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 66-4: 2021  
 
© EAC 2017  – All rights reserved  1 
 Tomato products  — Specification — Part 4: Tomato concentrates (paste 
and puree)  
1 Scope  
This standard specifies the requirements, sampling and test methods for tomato concentrates (paste and 
puree).  
2 Normative references   
The following documents are referred to in the text in such a way that some or all of their content constitutes 
requi rements 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.  
AOAC 971.27, Sodium chlori de in canned vegetables. Method  
EAS 12, Potable water — Specification  
EAS 35, Edible salts — Specification  
EAS 38, Labelling of pre -packaged foods — Specification  
EN 12631 , Fruit and vegetable juices. Enzymatic determination of D - and L -lactic acid (lactate) content. NAD 
spectrometric method  
ISO 762 , Fruit and vegetable products — Determination of mineral impurities content  
ISO 1842, Fruit and vegetable products — Determination of pH  
3 Terms and definitions   
For the purposes of this document, the following terms and definitions apply.  
ISO and IEC mai ntain terminological databases for use in standardization at the following addresses:  
— ISO Online browsing platform: available at http://www.iso.org/obp  
3.1 
tomato concentrates (paste and puree)   
Prepared by concentr ating the juice or pulp obtained from substantially sound, mature tomatoes (Solanum 
lycopersicum L) strained or otherwise prepared to exclude the majority of skins, seeds and other coarse or 
hard substances in the finished product may or may not contain ad ded ingredients as indicated in the clause 
4.1.1”  
3.2 
sound   DEAS 66-4: 2021  
2 © EAC  2021  – All rights reserved  
 mature, firm and wholesome  and free from diseases or insect damage, or bruising or physical damages  
affecting keeping quality of the fruit.  
4 Requirements  
4.1 General requirements  
4.1.1  Ingredien ts 
One or any combination of two or more of the following safe and suitable ingredients may be used in the 
foods:  
a) salt in accordance with EAS 35 (sodium chloride formed during acid neutralization shall be considered 
added salt);  
b) spices and aromatic herbs ( such as basil leaf, etc.) and their natural extracts;  
c) lemon juice (single strength or concentrated) used as an acidulant or organic acids; and  
d) water complying with EAS 12;  
e) sodium bicarbonate; and  
f) flavouring.  
4.1.2  Quality requirements  
4.1.2.1  Tomato paste and puree shall be products obtained by concentrating tomato juice derived from  
sound tomatoes, with or without addition of salt  
4.1.2.2  The products shall:  
a) be practically free from insect or fragments, fungal or any other blemish affecting the quality an d 
safety of the product;  
b) have the characteristic taste and flavour of tomato concentrate;  
c) be free from burnt or any other objectionable flavours;  
d) be of good keeping quality and shall show no sign of fermentation;  
e) possess good body and consistency, and unif orm characteristic  colour;  
f) be practically free from defects including the following:  
i) tomato peel;  
ii) seeds or particles of seeds;  
g) any extraneous matter material; and  
h) dark specks or scale -like particles.  
4.1.2.3  The acid insoluble ash shall not exceed 0.1% of the natural total soluble solids content  when 
tested in accordance with ISO 762.  
 DEAS 66-4: 2021  
© EAC 2021  – All rights reserved  3 
 4.1.2.4  The content of lactic acid (total) shall not exceed 1  % of the natural total soluble solids content  
when tested in accordance with EN 12631.  
4.2 Specific requirements  
The products shall comply with the specific requirements indicated in Table 1.  
Table 1 — Specific requirements for tomato concentrates  
S/N Characteristic  Requirement  Test method  
i)  Natural total soluble solids content percent by mass   
 
AOAC 920.151   Pure e ≥7 - <24 
Paste, min.  24 
ii)  Sodium chloride percent by mass, 
max 2 AOAC 971.27  
iii)  pH, max.  4.5 ISO 1842  
6 Additives  
Food additives when used in tomato concentrate shall be in accordance with CODEX STAN 192.  
7 Contaminants  
7.1 Pesticide residues  
Tomato  concentrate shall c omply with the pesticide residue limits prescribed by the Codex Alimentarius 
Commissio n of the respective commodity  
7.2 Heavy metal contaminants  
When tested in accordance with ISO 6633, the lead content in tomato concentrate shall not e xceed 0.05 
mg/kg.  
8 Hygiene  
8.1 Tomato concentrate shall be produced and handled under hygienic conditions in accordance with EAS 
39. 
8.2 Tomato concentrate shall comply with microbiological limits given in Table 2 when tested in accordance 
with the method s specified therein.  DEAS 66-4: 2021  
4 © EAC  2021  – All rights reserved  
  
Table 2 — Microbiological limits for tomato concentrates  
S/No  
Type of micro -organism  Maximum limit  Test method  
i)  
Total viable counts, cfu/g  10 ISO 4833 (all parts)  
ii)  
Yeasts and moulds cfu/g  Absent  ISO 21527 -1 
iii)  
Escherichia coli cfu/g  Absent  ISO 16649 -2 
iv)  
Salmonella sp. per 25 g  Absent  ISO 6579  
9 Minimum fill  
The products should occupy a minimum fill of not less than 90 % of the water holding capacity of the container 
which shall be determined in accordance with Annex A.  
10 Packaging  
Tomato concentrate shall be packaged in food grade material that ensures the integrity and safety of the 
product.  
11 Labelling  
10.1 In addition to the requirements of EAS 38, the following specific labelling requirements shall apply and  
shall be legibly an d indelibly labelled on each container : 
a) name of product including the type shall be “Tomato paste” or “Tomato puree;  
b) name and physical address of manufacturer/importer;  
c) country of origin;  
d) date of manufacture and expiry date;  
e) list of ingredients in descendi ng order;  
f) net content declared in SI units (metric system);  
g) storage instructions;  
h) instructions for use; and  
i) batch number in code or in clear.  
 
 
 
 DEAS 66-4: 2021  
© EAC 2021  – All rights reserved  5 
  
10.2 Information for non -retail containers shall be given either on the container or in accompanying  
document s, except that the name of the product, lot identification, and the name and address of the 
manufacturer, packer, distributor or importer, as well as storage instructions, shall appear on the container.  
However, lot identification, and the name and address  of the manufacturer, packer, distributor or importer may 
be replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying 
documents.  
11 Sampling  
Sampling shall be done in accordance with Annex B . DEAS 66-4: 2021  
6 © EAC  2021  – All rights reserved  
 
Annex  A 
(norm ative)  
 
Determination of the fill of the container  
A.1 Scope  
This method applies to glass containers.  
A.2 Definition  
The water capacity of a container is the volume of distilled water at 20 °C which the sealed container will hold 
when completely filled.  
A.3 Procedure  
A.3.1  Select a container which is undamaged in all respects.  
A.3.2  Weigh the filled container, ( W1). 
A.3.3  Empty, Wash, dry and weigh the empty container ( W2). 
A.3.4 Fill the container with distilled water at 20 °C to the level of the top there of, and weigh the container  thus 
filled ( W3). 
A.3.5  Calculate the water capacity of a container  
WCC (Water Capacity of the Container) = W3 - W2 
A.4 Calculation and expression of results  
Subtract the weight ( W2) found in A.3.3 from the weight ( W1) found in A.3.2 and divide the result by WCC 
found in A.3.5 and multiply by 100. Results are expressed as percentage.  
 
Fill of the container =   W 1 -  W 2 x 100 
WCC  
 
W1 -  W2 
 =  x 100  
W3 - W2 DEAS 66-4: 2021  
© EAC 2021  – All rights reserved  7 
 Annex  B 
(normative)  
 
Sampling  
B.1 Definitions  
B.1.1  Lot 
Collection of primary containers or units of the same size, type, and style manufactured or packed under 
similar conditions and handled as a single unit of trade  
B.1.2  Lot size  
Number of primary containers or units in the lot 
B.1.3  Sample size  
Total number of sample units drawn for examination from a lot  
B.1.4  Sample unit  
Container, a portion of the contents of a container, or a composite mixture of product from small containers 
that is sufficient for the examination or tes ting as a single unit. For fill of container, the sample unit shall be the 
entire contents of the container  
B.2 Sampling plans  
 
 Size of container,  
Lot size (primary containers)  n 1 
Net weight equal to or less than 1 kg (2.2 lb)   
  
4 800 or less  13 
  
4 801 to 24 000  21 
  
24 001 to 48 000  29 
  
48 001 to 84 000  48 
  DEAS 66-4: 2021  
8 © EAC  2021  – All rights reserved  
 84 001 to 144 000  84 
  
144 001 to 240 000  126 
  
Over 240 000  200 
  
Net weight greater than 1 kg (2.2 lb) but not more than 4.5 kg (10 lb)  
  
2 400 or less  13 
  
2 401 to 15 000  21 
  
15 001 to 24 000  29 
  
24 001 to 42 000  48 
  
42 001 to 72, 000  84 
  
72 001 to 120 000  126 
  
Over 120 000  200 
  
Net weight greater than 4.5 kg (10 lb)   
  
600 or less  13 
  
601 to 2 000  21 
  
2 001 to 7 200  29 
  
7 201 to 15 000  48 
  
15 001 to 24 000  84 
  
24 001 to 42 000  126 DEAS 66-4: 2021  
© EAC 2021  – All rights reserved  9 
   
Over 42 000  200 
  
1 n = number of primary containers in sample.   
 
 DEAS 66-4: 2021  
10 © EAC  2021  – All rights reserved  
 Bibliography  
[1] United States Standards for Grades of Canned Tomato Paste, Effective date September 19, 1977  
[2] Codex Alimentarius website: htt p://www.codexalimentarius.net/mrls/pestdes/jsp/pest_q -e.jsp  
[3] USDA Foreign Agricultural Service website: http://www.mrldatabase.com  
[4] USDA Agricultural Marketing Service website: http://www.ams.usda.gov/AMSv1.0/Standards  
[5] USDA Plant Inspectorate Service website : http://www.aphis.usda.gov/import_export/plants  
[6] European Union: http://ec.europa.eu/sanco_pesticides/public  
 
 DEAS 66-4: 2021    
 
© EAC 2021  – All rights reserved