TBS/AFDC 04( 6550 ) P3  
 
  
 
                          DRAFT TANZANIA STANDARD  
                 
                        Desiccated coconut – Specification  
 
 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARDS  
 
    ©TBS 2019 – All rights reserved                                                                                                 TBS/AFDC 04( 6550 ) P3  
 
 Desiccated coconut – Specification  
 
0. Foreword  
 
Desiccated coconut  is the disintegrated and dehydrated coconut kernel or pulp large ly comprising  of 
the white portion of the kernel, after removing the brown testa or parings. Desiccated coconut  
processing includes selection of nuts, de-husking, de-shelling, removing the testa  (paring), washing, 
heating, disintegrating, drying, sieving  and packaging.  
 
Desiccated coconut is used commonly  as ingredients  in confectionery, bakery, and other food 
industries, and also for household  purposes .   
 
This Tanzania Standard  has been prepared to ensure the safety and quality of desiccated coconut 
produced in, exported or imported into the country . 
 
In preparation of this standard considerable help was derived from CODEX STAN 177 -
1991 (Rev.2011)  Codex standard for desiccated coconut.  
 
In reporting the results 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.  
 
 
1.  Scope  
 
This Tanzania Standard  specifies the requirements and methods of sampling and test  for desiccated 
coconut  for human consumption.  
 
This Standard does not cover salted,  sugared, flavoured or roasted products.  
 
 
2. Normative references  
 
The following referenced documents are indispensable for the application 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:  
 
CODEX STAN 192, General standards for food additives      
 
CODEX STAN 193 , General Standard for Contaminants and Toxins in Food and Feed  
      
TZS 4, Rounding off numerical values  
 
TZS 109,  Food p rocessing units – Code of hygiene – General  
TZS 118: 2007 (3rd ed)/ISO 4833: 2003 , Microbiology of food and animal feeding stuffs – Horizontal 
method for enumeration of micro -organisms – Colony count technique at 30 ºC  
 
TZS 119: 2010, Microbiology – Gener al guidance for the enumeration of coliforms – Most probable 
number technique  
 
TZS 122: 2007 (3rd ed)/ISO 6579: 2002, Microbiology of food and feeding stuffs – Horizontal method 
for the detection of salmonella spp  
 
TZS 131: 2006 (Rev), Microbiology – General guidance for enumeration of yeast and moulds – 
Colony count technique at 25 0C 
 
TZS 538 Labelling of pre -packaged foods — General requirements  
                                                                                                TBS/AFDC 04( 6550 ) P3  
 
 TZS 731: 2007, Microbiology of food and feeding -stuffs – Horizontal method for the detection and 
enumeratio n of presumptive Escherichia coli – Most Probable Number Technique  
TZS 742, Oilseeds – Sampling  
TZS 1314 -1, Oilseeds – Determination of content of impurities  
TZS 1314 -2, Oilseeds – Determination of moisture and volatile matter content  
TZS 1314 -3, Oilseeds – Determination of oil content (Reference method)  
AFDC 4(6551 ), Code of hygienic practice for desiccated coconut  
 
AFDC 19(6617 ), Oilseeds Residues  – Determination of  total ash  
 
3.Terms and definitions  
 
For the purpose of this standard the following terms a nd definitions shall apply:  
 
3.1 coconut  
consist of an outer skin (green or brown when harvested) enclosing a thick fibrous coating or husk; 
inside the husk is a woody shell which encloses the kernel and which is separated from it by a brown 
skin. The par ed kernel consists of a solid white layer enclosing an aqueous liquid known as coconut 
water.  
 
3.2 kernel  
solid endosperm of the coconut fruit covered by a brown outer skin or testa. The kernel  
consists of cellular  white  layer commonly termed as coconut m eat 
 
3.3 dehusking  
removal of the husk, leaving the shell intact . 
 
3.4 hatcheting  
removal of the shell . 
 
3.5 paring  
removal of the brown skin around the kernel . 
 
3.6 desiccated coconut  
(a) product  prepared from substantially sound white kernel obtained from the whole nut of coconut 
(Cocos nucifera L.), having reached appropriate development for processing, without oil extraction in 
conformity with Table 1(iii)   
 
(b) product  processed in an appropriate manner, undergoing operations such as de -husking, 
hatcheting, paring, washing, comminuting, drying and sifting;  
 
(c) product  described in points (a)  and (b) from which oil has been partially extracted by appropriate 
physical means in conformity with Table 1(iii)   
 
3.7 extraneous material  
harmless matter  associated with the product .  
 
3.8 foreign matter  
any visible and/or apparent matter or material not usually associated with the product.  
 
 
                                                                                                TBS/AFDC 04( 6550 ) P3  
 
 4.Sizing (optional )  
 
Desiccated coconut may be sized according to their granulometry as follows:  
 
(a) Extra -fine de siccated coconut - Desiccated coconut of which not less than 90% of the weight 
shall pass easily through a sieve with square apertures of 0.85 mm, but of which maximum 25% of 
the weight passes through a sieve of 0.50 mm aperture size.  
(b) Fine desiccated coconut - Desiccated coconut of which not less than 80% of the weight shall 
pass easily through a sieve of square aperture size of 1.40 mm, but of which maximum 20% of the 
weight passes through a sieve of 0.71 mm square aperture size.  
(c) Medium desiccate d coconut - Desiccated coconut of which not less than 90% of the weight shall 
pass easily through a sieve of square aperture size of 2.80 mm, but of which maximum 20% of the 
weight passes through a sieve of 1.40 mm square aperture size.  
(d) Other sized de siccated coconut - covers all other presentations including “fancy cuts” or special 
cuts (i.e. tender or thin flakes, long and thin chips, extra fancy shreds, long shreds, standard shreds, 
etc.).  
  
 
5. Requirements  
 
5.1 Basic Ingredients  
Coconut as defin ed in 3. 1 
 
5.2 General requirements  
 
Desiccated coconut shall;  
a) be free from foreign matter when tested according to TZS 1314 -1 
b) have colour of natural white to light creamy white. The texture shall be characteristic of the 
product.  
c) have taste characteristi c of the product without off -flavours due to deterioration or absorption 
of extraneous substances  
d) have odour characteristic of the product, shall not be mouldy, cheesy, smoky, fermented or 
rancid, and shall not possess any undesirable odour.  
 
5.3 Specific  requirements  
Desiccated coconut shall comply with the specific requirements given in table 1 when tested in 
accordance with the methods specified therein.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                                                                                                TBS/AFDC 04( 6550 ) P3  
 
 Table 1 – Specific  requirements  for desiccated coconut    
 
SNo.  Parameter  
 Require ment  Method of test  
i Free Fatty Acids  as lauric 
acid,%,m/m,max.  0.3  TZS 1331  
ii Moisture,%,m/m,max.  
 4  
 TZS 1314 -2 
iii  
Oil content , %, m/m  
 ≥ 60 for desiccated 
coconut as described 
in 3.6 (a) and (b)  
 TZS 1314 -3 
≥ 35 < 60   for 
desiccated c oconut 
as described in 3. 6 
(c)  
 
iv Ash, %, m/m,max.  
  2.5 
 AFDC 19(6617)  
v Extraneous material  
 
15 fragments per 
100 g  
 Annex A  
 
 
6. Food Additives    
 
6.1 Food additives may be used and shall be in accordance to CODEX STAN 192.  
6.2 The antioxidant in the table 2 below is also permitted for use, under the conditions of good 
manufacturing practices, i n the products covered by this s tandard . 
 
Table 2 – Antioxidant  
INS No.  
 Name of Antioxidant  
 Maximum Level  
 
330  
 Citric acid  
 GMP  
 
 
7. Hygiene  
 
7.1 Desiccated coconut shall be produced, processed, handled and stored in accordance  with AFDC  
4(6551) and TZS 109.  
 
7.2 Desiccated coconut shall  comply with microbiological limits given below when tested  in 
accordance  with the methods specified therein;   
 
 
 
 
 
 
 
 
 
 
 
 
 
                                                                                                TBS/AFDC 04( 6550 ) P3  
 
 Table 3 - Microbiological limits for desiccated coconut  
S/No  Microorganism  Maximum 
limits  
 Method of 
test 
1 Total plate count cfu/g , 
  5×102 TZS 118  
 
2 Yeast s and mould cfu/g,  
 1×102 TZS 131  
 
3 Salmonella  per 25 g  
 absent  
 TZS 122  
 
4 Coliforms  MPN/g  
 absent  TZS 119  
 
5 E. coli  MPN/g  
 absent  TZS 731  
 
 
 
8 Contaminants  
 
8.1 Pesticide residues  
Desiccated coconut shall comply wit h relevant maximum pesticide residue limits established by th e 
Codex Alimentarius Commission . 
 
8.2 Heavy metal contaminants   
Desiccated coconut shall comply with those maximum heavy metal contaminants stipulated in Codex 
Stan 193.  
 
9.Sampling a nd Tests  
 
9.1 Sampling  
The product shall be  sampled as prescribed in TZS 742 . 
 
9.2 Tests  
Testing shall be done as provided in the respective Tables and Annex of this standard.  
 
10. Packaging, Transport and storage  
 
Desiccated coconut shall be packaged, transpo rted and stored in accordance with  AFDC 4(6551 ). 
 
11. Marking and Labelling  
 
11.1 The product shall be marked and labeled in accordance with TZS 538.  
 
11.2 In addition each c ontainer/packet of product shall be legibly and indelibly marked  with the 
following i nformation :  
 
a) Name of the product “Desiccated Coconut”  
 
b) Oil content of the product  
 
c) Sizing of the product(optional) ; 
d) Trade name or brand, if any;   
e) Name, address of the manufacturer  and/or packer;  
f) Batch or code number;  
g) Date of manufacturing;  
h) Expiry date ;                                                                                                TBS/AFDC 04( 6550 ) P3  
 
 i) Country of origin;  
j) Storage condition ; 
k) Disposal of used container/package  
l) Net weight  
m) Language -Kiswahili/English or Kiswahili and  English  
 
11.3 The containers may also be marked with the TBS Standards Mark of Quality.  
 
NOTE – The TBS Standards Mark of Quali ty may be used by the manufacturers only under licence from TBS. 
Particulars of conditions under which the licences are granted, may be obtained from TBS  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                                                                                                TBS/AFDC 04( 6550 ) P3  
 
 Annex A  
(Normative)  
                                                  
 
DETERMINATION OF EXTRANEOUS MATTER  
 
The determination is carried out by spreading 100 g of the sample in a thin layer against a white 
background and counting the extraneous material with the naked eye.