AFDC 26 (565) DTZS  
                                                                                              
 
   
DRAFT TANZANIA STANDARD  
 
 
 
Breadfruit  — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                  TANZANIA BUREAU OF STANDARDS AFDC 26 (565) DTZS  
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0 Foreword  
 
Breadfruit is a versatile food and can be cooked and eaten at all stages of maturity, although it is most 
commonly harvested and consumed when mature, but still firm and used as a starchy staple.  
 
The relatively bland fruit can form the basis for an array of dishes and it takes on the flavour of other 
ingredients in the dish. Very small fruits 2 -6 cm or larger in diameter, can be boiled and have a flavour 
similar to that of artichoke hearts. Mature and almost mature breadfruit can be boiled and substituted for 
potatoes in many recipes. Ripe fruits are very sweet and used to make pies, cakes and other d esserts.  
 
The dried fruit has been made into flour and substituted in part for wheat flour in bread  making. The 
combination has been found more nutritious than wheat flour alone. Breadfruit flour is much richer than 
wheat flour in lysine and other essenti al amino acids.   
 
This Tanzania S tandard has been prepared to ensure safety and quality of breadfruit  produced and/ or 
traded in the country.  
 
This third edition cancels and replaces the second edition TZS 1788: 2016.  
 
In reporting the results of a test or  analysis made in accordance with this Tanzania S tandard, if the final 
value observed or calculated is to be rounded off, it shall be done in accordance with TZS 4 (see clause 
2). 
 
 
1 Scope  
 
This Tanzania Standard specifies requirements and method of sampl ing and test for breadfruit 
(Artocarpus altilis  of the family L. Moraceae ,) to be supplied fresh to the consumer and for industrial 
processing.  
 
 
2 Normative r eferences  
 
The following referenced documents are indispensable for the application of this docu ment. For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies.  
 
TZS 4 , Rounding off numerical values  
 
TZS 109, Code of hygiene for food processing unit - General  
 
CODEX Stan 193, General standard for contaminants and toxins in food and feed  
 
TZS 538, Packaging and labeling of foods  
 
TZS 1002 , Fresh fruits and vegetables - Sampling  
 
TZS 1003, Guide to the pre -packaging of fresh fruits and vegetables  
 
 
 
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  TZS 1743 , National standard for Good Agricultural Practices and Good Handling Practices for fresh fruits 
and vegetables  
 
 
 
3 Terms and definitions  
 
For the purpose of this Tanzania Standard,  the following terms and definition s shall apply:  
 
3.1 s imilar variet al characteristic  
breadfruit  in any lot have the same general shape, colour, characteristic of skin and flesh  
 
3.2 clean  
free from adhering soil, latex, pest and foreign matter  
 
3.3 firm  
neither  soft, nor shriveled  
 
3.4 maturity  
breadfruits are at a stage of development that is suitable for the market requirement  
 
3.5 disease  
any visible defect or combination of defects caused by micro organisms   
 
3.6 well shaped  
breadfruits  shall have the shape characteristic of the variety  
 
3.7 fairly well shaped  
eighty f ive percent ( 85 %) or more of breadfruits shall not be flat sided or any way abnormal in shape  
 
3.8 damage  
any defect or combination of defects of physical or physiological causes which detracts from the edible or 
marketing quality such as scars or bruises  
 
3.9 serious damage  
any defect or combination of defect of physiological or physical (external or internal ) causes such as cuts 
punctures and internal dehydration which could lead to the abnormally quick deterioration of the fruit and 
cause rejection  
 
3.10 latex  
milky sap residue from the fruit or any other part of the plant.  
 
3.11 well trimmed  
breadfruits ' stem is intact with length not greater than 2.5 cm above the shoulder of the fruit   AFDC 26 (565) DTZS  
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3.12 fairly well trimmed  
 
eighty five percent ( 85 %) or more of bre adfruits in any lot shall have stems intact with length not greater 
than 2.5 cm long above the shoulder of the fruit  
 
3.13 similar maturity  
there shall be no very distinct visual difference in maturity between breadfruit s in the same box or lot  
 
3.14 major  defects  
 
 Insects  With evidence of live insects or insect infestation.  
 Diseases  With evidence of fungal or bacterial rots.  
With evidence of physical deformations caused by virus  
 Physical / pest 
damage  With unhealed cuts, holes or splits from physical o r pest damage.  
  With large areas of brown discolouration (latex leakage).  
 Physiological 
disorders  With evidence of dry hard flesh or flesh lifting from shell (dehydration).  
With angular skin segments and glossy green skin colour (excessive 
immaturit y)  
With strong odour (excessive maturity).  
 Temperature 
injury  With skin browning/blackening and areas of softened flesh (chilling injury).  
 
3.15 Minor  defects  
 
 physical/  pest damage — With superficial bruising greater than  2 square cm. 
 
 Skin marks /  blemishes — With healed scars greater than  2 square cm. 
 
 
4 Requirements  
 
4.1 General Requirement  
 
4.1.1  The breadfruits shall be produced as per TZS 1743  (see clause 2)  and shall have been carefully 
picked and have reached an appropriate degree of develo pment and ripeness account being taken of the 
characteristics of the variety, the time of picking and the area in which they are grown.  
 
4.1.2  In all classes, subject to the special provisions for each class and the tolerances allowed, the 
breadfruit shal l meet the following minimum requirements:  
 
a) intact ; firm and of similar varietal characteristics ;  
 
b) sound ; produce shall not be affected by rotting or deteriorati on such as to make it unfit for 
consumption;  
 
c) clean ; practically free of any visible foreign  matter;  
 
d) practically free of pests  and damage caused by pests ; 
 
e) ;  
 
f) free of abnormal external moisture, excluding condensation following removal from cold storage;                                                                                                           AFDC 26 (565) DTZS  
 
   
g) free of any foreign smell and/or taste;  
 
h) free of damage caused by low and/or high tempe ratures;   
 
i) free of signs of internal shriveling ; and 
 
j) practically free of bruising and/or extensive healed -over cuts.  
 
4.1.3 The development and condition of the breadfruits shall be such as to enable them  to:  
 
a) withstand transport and handling  pressure ; and  
 
b)  arrive in satisfactory condition at the place of destination.  
 
4.1.4 Maturity criteria  
 
The maturity of breadfruits is defined by the following parameters:  
 
 Colour — Dark green to greenish yellow skin with light brown markings, cream to yellow fl esh. 
 
 General visual appearance — Smooth, pebbled skin composed of small rounded segments; skin 
often with brownish latex stains; short stem present with clean cut.  
 
 Mature fruits show a dark green skin colo ur, a light browning and a lack of luster , the se gments 
on the surface of the mature fruits are more rounded and smooth and they tend to be angular and 
ridged. Maturity is also indicated by the presence of latex stains on the surface of the fruit. Over -
mature fruit are indicated by a slight yellowing of the skin, together with a yellowing of the stem. 
Breadfruits showing these characteristics should not be used for export.   
 
 Shape — Generally round to oval, not badly misshapen  
 
 Sensory — Firm fruit with moderately thin skin, flesh fairly  soft, sweet and a romatic when fruit is 
fully ripe . 
 
4.2 Specific requirements  
 
4.2.1 Classes  
 
Each class shall be graded according to its general appearance, quality and condition.  
 
4.2.1.1 Extra Class   
 
 The fruit is of similar varietal characteristics,  
 similar maturity,  
 not physiologically  overripe,  
 clean,  
 well-trimmed ,  
  well formed  
 free from soft bruises, decay, worm holes, growth cracks, cuts or other skin breaks, and  
 damage caused by discoloration or scars, disease, insects, mechanical or other means.  
 
4.2.1.2 Class I  
 
 The fruit is of similar varietal characteristics,   AFDC 26 (565) DTZS  
6    similar maturity,  
 well-shaped ,  
 not physiologically  overripe,  
 fairly well trimmed,  
 fairly clean and reasonably free from soft bruises, cuts and other skin damages, free from decay, 
worm holes and  growth cracks.  
 
4.2.1.3 Class II  
 
The fruit is of similar varietal characteristics  but not fit for inclusion in the extra class and class I ,  
 
 
4.2.2  Size requirements  
 
Size is determined by the weight of the fruit as in the Table 1 below :  
 
Table  1: Clas sification according to size  
Size Weight (g)  
Large  ˃ 2500  
Medium  1500 -2500  
Small   ˂ 1500  
 
  
5 Tolerances  
 
Tolerances in respect of quality and size shall be allowed in each package for produce not satisfying the 
requirements of the class indicated.  
 
5.1 Quality tolerances  
 
5.1.1 Extra Class   
 
Not more than 5  % by number or weight of breadfruit shall fail to meet the specifications of this class but 
meet those of Class I. There shall be zero tolerance for damage at the dispatching stage.  
 
5.1.2 Class I 
 
Not more than 10  % by number or weight of breadfruit shall fail to meet the specifications of this class but 
meet those of Class II. Damage shall not exceed more than 2  % at the dispatching stage.  
 
5.1.3 Class II  
 
Not more than  10 % by number or weight of  breadfruit shall fail to meet the minimum quality and class 
requirements.  
 
5.2 Size tolerances  
 
For all classes, ten percent (10  %) by number or weight of breadfruit corresponding to the size 
immediately below or above the size indicated on the package.  
 
 
 
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6 Contaminants  
 
6.1 Heavy metals  
 
Breadfruits shall comply with those maximum levels for heavy metals established by the CODEX Stan 
193. 
 
6.2 Pesticide residues  
 
Breadfruits shall comply with those maximum residue limits established by the CODEX Pestic ides 
Residues in Food Online Database.  
 
 
7 Hygiene  
 
It is recommended that the produce covered by the provisions of this Tanzania Standard shall be 
prepared and handled in accordance with the TZS 109 (see clause 2) .  
 
8 Sampling and test  
 
Representative s amples of the bread fruits shall be drawn as prescribed in TZS 1002 (see clause 2) and 
be tested in accordance with the methods described in this Tanzania Standard.  
 
 
9 Packing, marking and labelling  
 
9.1 Packing  
 
9.1.1  Breadfruits shall be properly packed in such a way as to protect the produce. The materials used 
inside the package shall be, 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 sp ecifications 
is allowed, provided the printing or labelling has been done with non -toxic ink or glue.  
 
9.1.2 Breadfruit shall also be packed in containers i n accordance with TZS 1003 and TZS 538 (see 
clause 2) . 
 
9.2 Description of containers  
 
The containe rs shall meet the quality, hygiene, ventilation and resistance characteristics to ensure 
suitable handling, shipping and preserving of the breadfruits. Packages must be free of all foreign matter 
and smell.  
 
9.3 Marking and labelling  
 
In addition to the re quirements of the general Tanzania Standard TZS 538 (see clause 2); the following 
specific provisions apply for each package; legibly and indelibly marked.  
 
a) name, postal  and physical address of the packer or dispatcher;  
 
b) name of the produce (breadfruit); i ncluding variety or commercial type if available ; 
 
c) origin of the produce – name of the producing country, region and district or region where g rown;  
 
d) commercial specification i.e. Class and variety, Number of fruit per container (count);   AFDC 26 (565) DTZS  
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e) net weight  (kg); 
 
f) brand or trade mark, if any ; 
 
g) identification code; and  
 
h) storage condition . 
 
9.4 Standards M ark of Quality  
 
Each container may also be marked with TBS Standards Mark of Quality . 
 
NOTE  — The TBS Standards Mark of Quality may be used by the manufacturers onl y under 
licence from TBS. Particulars of conditions under which the licences are granted may be obtained 
from TBS.  
 
 
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