AFDC 26 (1 845) DTZS  
 
 
DRAFT TANZANIA STANDARD  
 
 
Fresh b itter gourd – specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                  TANZANIA BUREAU OF STANDARD  
 
 
 0 foreword  
 
Bitter gourd is an ovoid to oblong shaped fruit vegetable  grown for its immature 
fruits which have a unique bitter taste. Fruits are consumed fresh or  cook ed and 
rich in vitamins and minerals. Bitter gourd fruits have medicinal properties . 
 
This Tanzania Standard was prepared in order to provide guidance to fresh 
bitter gourd  producers and traders as well as regulators, and to ensure safety 
and quality of the produce . 
In the preparation of this Tanzania Standard considerable assistance was 
derived from  KS 1299  Fresh bitter gourds (karela) - Specification . 
 
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 TZ S 4 (see clause 2).  
 
1. Scope  
 
This standard specifies quality and safety requirements , methods of sampling 
and test  of bitter gourd (Mormodica charantia  L.) to be  supplied fresh  to the 
consumer. Bitter gourds  for industrial processing are excluded . 
 
2. Normative r eferences  
 
The following referenced standards are indispensable for the application of this 
standard. For dated references, only the edition cited applies. For undated 
references, the latest edition of the referenced standards (including any 
amendments) applies.  
 
a) TZS 4, Rounding off of numerical values  
b) TZS 109, Code of hygiene for food processing unit  
c) TZS 122 -1- Microbiology of the food chain — Horizontal method for the 
detection, enumeration and serotyping of Salmonella - Part 1: Detection of 
Salmonella spp.  
d) TZS 127 -1 - Microbiology of the food chain - Horizontal method for the 
determination of Vibrio spp.  - Part 1: Detection of potentially 
enteropathogenic  Vibrioparahaemolyticus, Vibrio cholerae and Vibrio 
vulnificus  
e) TZS 538, Packaging, marking  and labeling of foods  
f) TZS 852 -1- Microbiology of the food chain - Horizontal method for the 
detection and enumeration of Listeria monocytogenes  and of Listeria spp  - 
Part 1: Detection method  
  
 g) TZS 1002 , Fresh fruits and vegetables – Sampling  
h) TZS 1003, Guide to the pre -packaging of fresh fruits and vegetables  
i) TZS 1743, Code of Hygienic Practice for Fresh fruits  
 
j) TZS 2424 -1 - Microbiology of the food chain - Horizontal method for 
determination of hepatitis A virus and norovirus using real -time RT -PCR -
Part 1: Method for  quantification  
 
k) TZS 2425  - Microbiology of food and animal feeding stuffs - Horizontal 
method for the detection of Escherichia coli O157  
l) Codex Stan 193 , Codex General standard for contaminants and toxins in 
food and feed  
m) Codex pesticide resid ues in food online data base  
 
n) TZS 3004  - Microbiology of the food chain - Detection and enumeration of  
Cryptosporidium and Giardia in fresh leafy green vegetables and berry 
fruits  
 
3 Terms and definitions  
For the purposes of this standard, the following terms and definitions  shall 
apply;  
 
3.1 clean  
free from dirt, dust, insect stains or other foreign substances  
 
3.2 damage  
any injury or defect caused by sunscald, low temperatu res, yellowing, sun -burn, 
cuts, bruises, scars or insects, which affects the appearance and  eating quality 
of fresh bitter gourds . 
 
3.3 deformed  
the fresh bitter gourd is so misshaped that the appearance does not fit the 
known characteristics of the variety  
 
3.4 firm 
the fresh bitter gourd is crisp and should not be shriveled, limp  or pliable  
 
3.5 fresh  
fresh bitter gourds whose quality has not deteri orated due to loss of moisture, 
discoloration, or injury through bruising  
 
3.6 tender  
soft, succulent before maturity  
 
 
  
 3.7 intact  
bitter fresh gourds with no parts removed and that have  not suffered from any 
damage making them incomplete  
 
3.8 length  
the greatest dimension of the fresh bitter gourd fruit me asured from the stem 
end to the blossom end, including the stalk  
 
3.9 moderately coloured  
fresh bitter gourds having at least half  of the surface bearing t he characteristic 
colour of the variety  
 
3.10 uniformly coloured  
fresh bitter gourds having at least three quarters (¾) of the surface bearing the 
characteristic  colour of the variety  
 
3.11 superior quality  
fresh bitter gourds that  are: 
i. well developed;  
ii. well shaped and practically straight;  
iii. free from defects including all deformations, particularly those caused by 
seed  formation  
 
3.12 good quality  
bitter gourds that are:  
i) reasonably developed;  
ii) reasonably well shaped and practically straight  
 
3.13 longitudinal diameter  
length of long axis of the fruit, from level of peduncle to the pistil attachment s 
on the fruit  
 
4 Requirements  
 
4.1 General requirements  
In all classes, subject to the special provisions of each cl ass and tolerances 
allowed, the following shall be the  general  requirements for fresh bitter gourds:  
 
i) firm and intact  
ii) fresh and clean  
iii) tender  
iv) not overgrown  
v) fairly well -formed  
vi) characteristic colour of the variety  
vii) free from pests  and damage s caused by them   
viii) free from foreign smell and/or taste  
 
The length and colour of the fruits shall comply with the requirements given in 
Table 1.   
  
Table 1 Longitudinal diameter (l ength ) and colour of bitter gourd varieties  
Variety  Stalk length  Longitudinal 
diameter  (mm)  Colour  
Long  50 mm ± 10 mm  100-120 Deep green  
Short  50 mm ± 10 mm  70-100 Deep green  
 
 
4.2 Classification  
Bitter gourds shall be classified in three classes, as defined below:  
 
4.2.1 Extra class  
This class consists of fresh bitter gourds which are uniformly coloured and are 
of superior quality in shape, appearance and development. They shall be 
characteristic of the variety.  
 
The difference in length between the shortest and the longest fresh bitter gourd 
within the sam e package shall not exceed 10% of the average length of the lot.  
 
4.2.2 Class I  
Fresh bitter gourds in this class shall be slightly  coloured and of good quality.  
The difference in length between the shortest and the longest g ourd within the 
same package shall not exceed 20 % of the average length of the lot.  
 
The following defects are allowed provided that they do not affect the general 
appearanc e of the produce, the quality, the keeping quality and presentation in 
the package:  
 
a) A slight deformation  
b) Slight  defect in colouring, especially the light coloured part of the fruit 
where it touched the ground during growth.  
c) Slight skin blemishes or injury due to rubbing and handling or low 
temperature, provided that they have healed and do not affect the 
quality.  
 
4.2.3 Class II  
This class includes fresh bitter gourds, which do not qualify for inclusion in the 
higher classes but meet the general  requirements.  
 
 
5 Tolerances  
The following tolerances in respect of quality shall be allowed:  
 
5.1 Extra class  
A maximum of 5% by weight  of bitter gourds not complying with the 
requirements of the class but complying with the requirements of Class I shall 
be allowed.  
 
5.2 Class I   
 A maximum of 5% by weight  of bitter gourds not complying with the 
requirements of th e class but complying with those class II shall be allowed.  
 
5.3 Class II  
A maximum of 5% by weight  of bitter gourds not complying with the 
requirements of the class but complying with the general  requirements in clause 
4.1 shall be allowed.  
 
 
6 Provisions concerning presentation  
 
6.1 Uniformity  
The contents of each package (or lot for produce presented in bulk in the 
transport vehicle), shall be uniform and contain bitter gourds of the same origin, 
variety or commercial type an d quality, and size (if sized).  
 
Bitter gourd in Class I  shall be  uniform in shape and co lour. However, a mixture 
of bitter gourds of distinctly different types and/or colours may be packed 
together in a package, provided they are uniform in quality and, for each type 
and/or colour concerned, in origin.  
 
 
Miniature bitter gourds shall be reasonably uniform in size. They may be mixed 
with other miniature products of different species and origin.  
 
The visible part of the contents of the package (or lot for produce presented in 
bulk in the transport vehicle) shall be representative of the entire contents.  
 
 
7 Contaminants  
 
7.1 Pesticide residues   
Fresh bitter gourds  shall comply with those maximum residue limits established 
in the Codex pesticide residues in food online data base.  
 
7.2 Other contaminants  
Fresh bitte r gourds shall comply with those maximum metal contaminants 
established by the Codex Stan 193.  
 
 
8 Hygiene  
8.1 It is recommended that the produce covered by the provisions of this 
Standard be prepared and handled in accorda nce with TZS 109 (see clause 2)  
and TZS 174 3. 
 
8.2 Fresh bitter gourds shall also comply with the microbial requirements 
prescribed in Table 2. 
 
 
  
 Table 2 Microbiological limits  for fresh bitter gourd s 
S/N Test Test Method  Requirement  
1. 
2. 
3. 
 Listeria monocytogenes  per 25g  
Escherichia coli O157:H7  
Salmonella  per 25g  
 TZS 852 -1 
TZS 2425  
TZS 122 -1 
  Absent  
Absent  
Absent  
 
 
 
9 Sampling and tests  
9.1 Samp ling 
Representative samples of fresh bitter gourds  shall be drawn as prescribed in 
TZS 1002 (see clause 2).  
 
9.2  Tests  
Tests shall be done in accordance with the methods prescribed in this standard.  
 
9. Packing, marking and labelling  
 
9.1 Packing  
Fresh b itter gourds  shall be packed in such a way as to protect the produce 
properly. The materials used  that is in contact with the produce shall be of food 
grade, clean and of a quality such as to avoid causing any external or internal 
damage to the produce. The use of materials, particularly of paper or stamps 
bearing trade specifications, is allowed, provided the printing or labelling has 
been done with nontoxic ink or glue.  
 
9.1.1 The containers shall meet the quality, hygiene, ventilation and resistance 
characteristics that shall ensure suitable handling, shipping and preserving  
fresh  bitter gourds . Packages shall be free of foreign matter  and objectionable 
smell.  
 
9.1.2 The use of any substance tending to modify the natural characteristics of 
the produce, especially form, texture and taste shall be prohibited.  
  
9.1.3 In addition to the provisions covered by this standard, fresh bitter gou rds 
shall also be packed in accorda nce with TZS 538 and TZS 1003 (S ee clause 
2). 
 
 
9.2 Marking and labelling  
 
9.2.1  Each package shall legibly and indelibly bear the following information in 
Swahili or and English on the same side:   
a) Name of the produce (fresh bitter gourds ) 
b) Name, physical and postal address of the packer , importer /exporter , 
distributor  and/ or dispatcher;  
c) Name of the variety  or commercial type ; 
d) Country of origin;  
e) Class;  
f) Net weight  (kg);  
 g) Size;  
h) identification code and/or batch number ; 
i) Storage condition.  
 
 
9.2.2 Certification mark – Each container may also be marked with TBS 
certification mark.  
 
NOTE:  The use of TBS certification mark is governed by provisions of the 
Standards Act, 2009.  Details of the conditions under which a license for 
the use of TBS certification mark may be granted to manufacturers or 
producers, may be obtained from TBS.