G/TBT/N/BDI/252 , G/TBT/N/KEN/1273  
G/TBT/N/RWA/682 , G/TBT/N/TZA/806  
G/TBT/N/UGA/1656  
21 July 2022  
(22-5545) Page: 1/2 
Committee on Technical Barriers to Trade  Original:  English  
 
  
NOTIFICATION  
The following notification is being circulated in accordance with Article 10.6  
 
1. Notifying Member:  BURUNDI, KENYA, RWANDA, TANZANIA, UGANDA  
If applicable, name of local government involved (Article 3.2 and 7.2):   
2. Agency responsible:   
Uganda National Bureau of Standards  
Plot 2 -12 ByPass Link, Bweyogerere Industrial and Business Park  
P.O. Box 6329  
Kampala, Uganda  
Tel: +(256) 4 1733 3250/1/2  
Fax: +(256) 4 1428 6123  
E-mail: info@unbs .go.ug  
Website: https://www.unbs.go.ug  
Name and address (including telephone and fax numbers , email  and website 
addresses, if available) of agency or authority designated to handle comments 
regarding the notification shall be indicated if different from above:   
3. Notified under Article 2.9.2 [  ], 2.10.1 [  ], 5.6.2 [X], 5.7.1 [  ], 3.2 [  ], 7.2 [  ], 
other:  
4. Products covered (HS or CCCN where applicable, otherwise national tariff 
heading. ICS numbers may be provided in addition, where applicable):  - Manioc 
(cassava) (HS code(s): 071410); Vegetables and derived products (ICS code(s): 
67.080.20)  
5. Title, number of pages and language(s) of the notified document:  DEAS 776: 
2022, Production and handling of fresh cassava root — Code of practice, Second Edition; 
(15 page(s), in English)  
6. Description of content:  This Draft East African Code provides recom mended practices 
for the production, storage, packaging and transportation of fresh cassava root Manihot 
esculenta Crantz intended for human consumption.  
This code focuses upon issues that are specific to the primary production and packaging 
of fresh cassava root in order to produce a quality, safe and wholesome product.  
This code addresses Good Agricultural Practices (GAPs), Good Hygiene Practices (GHPs) 
and Good Manufacturing Practices (GMPs) that will help control microbial, chemical and 
physical hazards associated with all stages of the production of fresh cassava root from 
primary production to packaging. Particular attention is given to minimizing dama ge and 
deterioration of fresh cassava root before marketing.  
This code does not provide detailed information, which is considered to be  generally 
applicable to all fruits and vegetables or food products in general. Such provisions are 
available in other codes. As such, this code should be used in conjunction EAS 39 and 
CAC/RCP 53, Code of hygienic practice for fresh fruits and vegetables.  G/TBT/N/BDI/252, G/TBT/N/KEN/1273, G/TBT/N/RWA/682, G/TBT/N/TZA/806, 
G/TBT/N/UGA/1656  
 
- 2 - 
 
  7. Objective and rationale, including the nature of urgent problems where 
applicable:  Consumer information, labelling; Prevention of deceptive practices and 
consumer protection; Protection of human health or safety; Quality requirements; 
Harmonization; R educing trade barriers and facilitating trade  
8. Relevant documents:   
1. EAS 38, General standard for labeling of prepackaged foods  
2. EAS 39, Hygiene in the food and drink manufacturing industry – Code of practice  
3. CAC/RCP 53, Code of hygienic practice for fresh fruits and vegetables  
4. EAS 776:2012, Production and handling of fresh cassava — Code of practice  
9. Proposed date of adoption:  To be determined  
Proposed date of entry into force:  To be determined  
10. Final date for comments:  60 days from notification  
11. Texts available from:  National enquiry point [X] or address, telephone and fax 
numbers and email and website addresses, if available , of other body:   
Uganda National Bureau of Standards  
Plot 2 -12 ByPass Link, Bweyogerere  Industrial and Business Park  
P.O. Box 6329  
Kampala, Uganda  
Tel: +(256) 4 1733 3250/1/2  
Fax: +(256) 4 1428 6123  
E-mail: info@unbs.go.ug  
Website: https://www.unbs.go.u g 
https://members.wto.org/crnattachments/2022/TBT/UGA/22_4844_00_e.pdf