DEAS 1005 : 2019  
ICS 67.200.10  
 
© EAC 201 9                                                                                                                            First Edition 201 9 
 FINAL DRAFT EAST AFRICAN STANDARD  
Roasted macadamia  kernel  — Specification  
EAST AFRICAN COMMUNITY  DEAS 1005: 2019  
ii © EAC 2019  – All rights reserved  
 Copyright notice  
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© East African Community  2019  — All rights reserved  
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 DEAS 1005: 2019  
© EAC 2019 – All right s 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, trade barriers that are encountered when goods and services a re 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 governme nt, academia, consumer groups, private 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.  
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefo re 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 1005: 2019  
 
© EAC 201 9 – All rights reserved  1 
 Roasted macadamia  kernel  — Specification  
1 Scope   
This draft East Africa  Standard specifies the requirements, methods of  sampling and testing for roasted 
macadamia of varieties  (cultivars) grown from Macadamia integrifolia, Macadamia tetraphylla and 
Macadamia ternifolia , and their hybrids intended for human consumption. 
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 referen ced document (in cluding any amendments) applies . 
CODEX STAN 192, General standard for food additives  
EAS 38, Labelling of pre -packaged foods — Specification  
EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice  
ISO 542, Oilseeds — Sampling  
ISO 735, Oilseed residues — Determination of ash insoluble in hydrochloric acid  
ISO 1026, Fruit and vegetable products — Determination of dry matter content by drying under reduced 
pressure and of water content by azeotropic distillation  
ISO 6579 , 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 
enume ration 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 chromatogr aphic method   
3 Terms and definitions   
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: availa ble at http://www.iso.org/obp  DEAS 1005: 2019  
2 © EAC 2019  – All rights reserved  
 3.1  
roasted macada mia kernels  
product obtained by dry heat treatment or frying of raw macadamia  kernels in edible oil with or without 
seasoning  
4 Requirements  
4.1 General requirements  
4.1.1  Roasted macadamia kernels shall have typical characteristic flavour and odour of well roasted kernels 
with no evidence of musty, rancid or other undesirable tastes or odours  
4.1.2  Roasted macadamia  kernels shall be practically free from living insect s, moulds, dead insect, mites, 
insect fragments, excrement and rodent contamination or any other substance which are injurious to health  
4.2 Raw material requirements  
4.2.1  Raw macadamia kernels complying with DEAS 1004: 2019.  
4.2.2  Where seasonings are us ed, they shall comply with the relevant EAS standards  
4.3  Specific quality  requirements  
Roasted macadamia kernels shall comply with the specific  requirements stipulated in Table 1 when tested to the 
methods specified therein . 
Table 1 — specific requiremen ts for roasted macada mia 
S/N Characteristic  Requirements  Methods of test  
i Moisture  and volatile matter % (m/m), max.  2.0 ISO 665  
ii Free fatty acid (as oleic acid), %, (m/m), max  2.0 ISO 729  
4.4 Grading 
Roasted macadamia may be  graded. Whe re grading is done,  the macadamia shall comply with  the grades in 
Table 2. DEAS 1005: 2019  
© EAC 2019 – All right s reserved  3 
 Table 2 — Grades  for roasted macadamia  
S/N Grade  Description  Whole kernel 
percentage  Size range  
(m/m)  
i) Premium  Whole kernels  100 25 to 15  
ii) Popular  Wholes and halves  min. 50  17 to 10  
iii) Cocktail  Wholes and halves  11 to 49  17 to 10  
iv) Medium  Halves and pieces  Max. 10  12 to 4  
v) Chips  Pieces and bits  None  5 to 0.5  
NOTE  Tolerance — Up to 5 % by mass of the next lower grade.  
5 Food additives 
Roasted Macadamia kernel may contain only t he permitted food additives in the CODEX STAN 192.  
6 Contaminants 
6.1 Pesticide residues 
Roasted macadamia shall comply with  those maximum residue limits for pesticide residues established by 
Codex Alimentarius Commission for this commodity. 
6.2 Aflatoxin  
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 Hygiene  
Roasted macadamia kernels shall be produced,  prepared, handled and stored in accordance with EAS 39.  
macadamia kernels  shall comply with the microbiological limits given in T able 3 when tested in accordance 
with the methods specified therein.  
Table 3 — Microbiological limits for roasted macadamia kernel  
S/N Microorganism  Maximum limit  Test method  
i Salmonella per 25 g  Shall be absent  ISO 6579 -1 
ii E. coli MPN/g  Shall be absent  ISO 7251  
 Staphylococcus aureus  Shall be absent   DEAS 1005: 2019  
4 © EAC 2019  – All rights reserved  
 8 Packaging  
Roasted cashew kernels shall be packaged in containers made from food grade packaging material and 
sealed in a manner that will safegu ard the hygienic, nutritional and organoleptic properties of the product  
9 Weights and measures  
Roasted Macadamia kernels shall be packaged in accordance with the weights and measures regulations of 
the destination country.  
NOTE  EAC Partner States are sign atory to the International Labour Organizations (ILO) for maximum package 
weight of 50 kg where human loading and offloading is involved.  
10 Labelling  
In addition to the labelling requirements specified in EAS 38, the following information shall be declare d 
a) whether whole or broken;  
b) dry roasted or fry roasted ; 
c) may cause might be allergenic allergy ; 
d) salted where applicable ; and  
e) the type of oil used  where applicable.  
11 Nutrition and health claims  
Roasted macadamia kernels may have claims on nutrition and hea lth. Such claims when declared shall 
comply with EAS 803, EAS 804 and EAS 805  
12 Sampling  
Sampling shall be done in accordance to ISO 542. 
 DEAS 1005: 2019    
 
© EAC 2019 – All rights reserved  
  
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