DEAS 738: 2022  
ICS 67.080.20  
 
© EAC 2022                                                                                                                               Second  Edition 
2022  
 DRAFT EAST AFRICAN STANDARD  
Fresh sweet cassava  roots  — Specification  
EAST AFRICAN COMMUNITY  
 DEAS 738: 2022  
ii © EAC  2022– All rights reserved  
 Copyright notice  
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Reproduction for sales purposes may be subject to royalty payments or a licensing agreement.  
Violators may be prosecuted . DEAS 738: 2022  
© EAC 2022 – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  1 
4 Requirements  ................................ ................................ ................................ ................................ .........  2 
4.1 General requirements  ................................ ................................ ................................ ...........................  2 
4.2 Minimum requirements  ................................ ................................ ................................ .........................  2 
4.3 Total cyanogen content  ................................ ................................ ................................ ........................  3 
5 Food additives  ................................ ................................ ................................ ................................ ....... 3 
6 Classification  ................................ ................................ ................................ ................................ .........  3 
6.1 Types of classes  ................................ ................................ ................................ ................................ .... 3 
6.2 Class requireme nts ................................ ................................ ................................ ...............................  3 
6.2.1  Extra class  ................................ ................................ ................................ ................................ ..............  3 
6.2.2  Class 1  ................................ ................................ ................................ ................................ ....................  4 
6.2.3  Class 2  ................................ ................................ ................................ ................................ ....................  4 
7 Tolerances  ................................ ................................ ................................ ................................ ..............  4 
7.1 Quality tolerances  ................................ ................................ ................................ ................................ . 4 
7.1.1  “Extra” Class  ................................ ................................ ................................ ................................ .........  4 
7.1.2  Class I  ................................ ................................ ................................ ................................ .....................  5 
7.1.3  Class II  ................................ ................................ ................................ ................................ ....................  5 
7.2 Size tolerances  ................................ ................................ ................................ ................................ ...... 5 
8 Sizing  ................................ ................................ ................................ ................................ ......................  5 
9 Contaminants  ................................ ................................ ................................ ................................ .........  5 
9.1 Heavy metals  ................................ ................................ ................................ ................................ ..........  5 
9.2 Pesticide residues  ................................ ................................ ................................ ................................ . 5 
10 Hygiene  ................................ ................................ ................................ ................................ ...................  6 
11 Packaging  ................................ ................................ ................................ ................................ ...............  6 
13 Labelling  ................................ ................................ ................................ ................................ .................  6 
14 Sampling  ................................ ................................ ................................ ................................ ................  6 
Bibliography  ................................ ................................ ................................ ................................ ........................  7 
 DEAS 738: 2022  
iv © EAC  2022– All rights reserved  
 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 go ods and services are 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 N ational 
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 government, 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 i ncorporated before finalization of standards, in 
accordance with the Principles and procedures for development of East African Standards. XXXXXX.  
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing .  
The committee responsible for this docu ment is Technical Committee EASC /TC 016, Fresh fruits, vegetables, 
tubers  and flowers  
This second  edition cancels and replaces the first edition (EAS 738 :2010 ), which has been technically revised.  
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 responsibl e for identifying any or all such patent rights.  
 DRAFT EAST AFRICAN STANDARD  DEAS 738: 2022  
 
© EAC 2022 – All rights reserved  1 
 Fresh sweet cassava  roots  — Specification  
1 Scope   
This Draft East African Standard specifies requirements , sampling  and test methods for varieties of fresh 
sweet cassava roots of Manihot esculenta Crantz  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 referenced document (including any amendments) applies.  
EAS 38: General standard for the labelling of pre -packaged foods  
EAS 39: Code of practice for hygiene in the food and drink manufacturing industry  
ISO 87 4: Fresh fruits and vegetables - sampling  
EAS 103 Schedule for permitted Food additives  
Codex Stan 192 , General Standard for Food Additives  
Codex Stan 193;  Codex General Standard for contaminants  and toxins in food  
ISO 7563: Fresh fruits and vegetable - vocabulary  
CAC /RCP 44 -1995: Recommended International Code of practice for packaging and transport of fresh fruit 
and vegetables  
Codex Stan CAC/RCP 53 - Code of Hygienic Practice for Fresh Fruits and Vegetables.  
EAS 744:2010 Cassava and cassava products — Determination of total cyanogens - Enzymatic assay 
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 addr esses:  
— ISO Online browsing platform: available at http://www.iso.org/obp  
3.1 
fresh cassava  
unpeeled  roots from varieties of cassava Manihot esculenta  (Crantz)   
2 © EAC  2022– All rights reserved  
 3.2 
clean  
practically free of visible soil, dust, or o ther visible foreign matter  , except substances used to prolong its shelf 
life;  
3.3 
firm 
resistant to externally applied pressure  
3.4 
practically free  
product without defects  in excess of those that can be expected to result from, and be consistent with good 
agronomical  and handling practices employed in the production and marketing of the fresh cassava  
3.5 
sound  
wholesome  
free from disease, serious deterioration (such as but not limited to decay, breakdown, freezing damage, or soft 
or shrivelled specimen s) or adulteration/contamination, that appreciably affects their appearance, edibility, the 
keeping quality of the produce or market value.  
3.7 
whole  
fresh sweet cassava which has not been subjected to any cutting or peeling of its initial harvested mass, 
“trimming” exempted . 
3.8 
fresh  
appearance at the time of sale, similar visual  characteristics to the fresh swe et cassava recently harvested 
(i.e., color, texture, firmness or shriveled ).  
3.10 
food grade material  
material which will safeguard the hygienic , safety, nutritional, technological and organoleptic qualities of the 
product  
4 Requirements  
4.1 General requirements   
Fresh sweet  cassava roots should be carefully harvested after reaching an appropriate degree of 
physiological development taking into ac count the characteristics of the variety and the area in which they are 
grown . The development and condition of the fresh sweet cassava roots shall be such as to enable it to;  
a) withstand normal transport and handling conditions, and  
b) arrive in a satisfactor y condition at the place of destination.  
4.2 Minimum requirements  
All fresh sweet cassava roots supplied  to the market shall be:  
a) firm/hard/not spongy ; 
b) wholesome/sound  
c) fresh,   
© EAC 2022 – All rights reserved  3 
 d) colour, taste , texture and appropriate degree of physiological development shall be characteristic of 
the variety  
e) clean,  
f) of a characteristic skin colour and free from flesh discolouration( vascular streaking)  
g) practically free from pests affecting the general appearance of the produce;  
h) practically free from damage caused by pests  and diseases ;  
i) free f rom abnormal external moisture, excluding condensation following removal from cold storage;  
j) free from any foreign smell and/or taste with exception of preservation  agents allowed; and 
k) practically free from mechanical damage and bruising.  
The cut at the distal (narrow) end of the fresh sweet cassava roots should  not exceed 2 cm in diameter.  
The stalk end of the root should  have a clean cut between 1 cm and 2.5 cm in length.  
Defects in the minimum requirements affecting no more than 10 % of  the roots may be allowed, provided the 
fresh sweet cassava root retains its essential characteristics as regards the quality, the keeping quality and 
presentation. The defects shall not, in any case, affect the quality of the pulp of the fresh sweet cassa va roots.  
4.3 Total cyanogen content  
When tested in accordance to EAS, 744, fresh sweet cassava roots shall have no more than 50 mg/kg of 
hydrogen cyanide (fresh weight basis)  
5 Food additives  
Fresh sweet cassava roots  may be preserved by use of food addi tives such as wax, in accordance with  Codex 
Stan 192 .  
6 Classification  
6.1 Types of classes  
Fresh sweet cassava roots may be classified  before marketing.  
Where classification is done the following grade s shall be used in accordance with the requirement s of each 
class  and the quality tolerances  in Clause 7.  
 extra class;  
 class  1; and  
 class  2. 
6.2 Class requirements  
6.2.1  Extra class  
Fresh sweet cassava roots shall meet the minimum requirement in Clause 4 and are   
4 © EAC  2022– All rights reserved  
 a) of superior quality  in terms of taste, text ure, skin and flesh colour . 
b) characteristic of the variety and uniform in shape, quality and size.  
Fresh sweet cassava roots shall be free from defects, with the exception of superficial defects  affecting not 
more than 2 % of the fresh sweet cassava roots.  
6.2.2  Class 1  
Fresh sweet cassava roots in this class shall meet the minimum requirement in Clause  4 and are  
a) of good quality ; and  
b) characteristic of the variety.  
The following slight defects  may be allowed, provided these do not affect the general appear ance of the 
produce, the quality, the keeping quality and presentation of fresh sweet cassava roots:  
a) defects in shape not exceeding 5% of the roots;  
b) bruising, not exceeding 10 % of the surface area of the roots  and  
c) scraped areas, not exceeding 20 % of th e surface area of the roots  
d) scarred and healed damage, not exceeding 5% of the surface area of the roots.  
6.2.3  Class  2 
Fresh sweet cassava roots in this class shall not qualify for inclusion in the higher classes , but satisf y the 
minimum requirements spe cified in Clause 4.  
The following defects may be allowed :  
a) defects in shape  not exceeding 10  % of the roots ; 
b) bruising, not exceeding 20 % of the surface area of roots and  
c) scraped areas, not exceeding 30 % of the surface area  of roots.  
d) scarred and healed  damage, not exceeding 10% of the surface area of the roots . 
7 Tolerances  
Tolerances in respect of quality and size shall be allowed in each package for produce not satisfying  the 
requirements of the class indicated.  
7.1 Quality tolerances  
7.1.1  “Extra” Cl ass 
Five percent by number or weight of fresh sweet cassava roots not satisfying the requirements of the class, 
but meeting  those of Class I or, exceptionally, coming within the tolerances of that class.   
© EAC 2022 – All rights reserved  5 
 7.1.2  Class I  
Ten percent by number or weight of fresh sweet cassava roots not satisfying the requirements of the class, 
but meeting  those of Class II or, exceptionally, coming within the tolerances of that class.  
7.1.3  Class II  
Ten percent by  number or weight of fresh sweet cassava roots satisfying neither  the requirements of the class 
nor the  minimum requirements, with the exception of produce affected by rotting or any other deterioration  
rendering it unfit for consumption.  
7.2 Size tolerances  
For all classes, 10% by number or weight of fresh sweet cassav a roots corresponding to the size immediately 
above  and/or below that indicated on the package.  
8 Sizing  
Fresh sweet cassava roots shall not be less than  
 300 g in weight ; and  
 20 cm in length.  
Fresh sweet cassava roots shall be coded  in sizes  in accordanc e with Table 1. Size shall be determined by 
measuring the diameter at the thickest cross -section of the root.  
Size tolerances for all classes  shall be a maximum of 10 % by number of the weight of fresh sweet cassava 
roots corresponding to the size immedia tely above or below th e size declared or indicated on the package.  
Table 1 — Size code requirements of the fresh sweet cassava roots  
Size code  Diameter,  
cm 
A 4.0 - 6.0 
B 6.1 - 8.0 
C >8.0  
9 Contaminants  
9.1 Heavy metals   
Fresh s weet cassava roots shal l comply with the maximum levels of the Codex General Standard for 
Contaminants and Toxins in Food and Feed (CODEX STAN 193) . 
9.2 Pesticide residues  
Fresh s weet c assava roots shall comply with the maximum residue limits for pesticides established by the 
Codex Alimentarius Commission for this commodity.   
6 © EAC  2022– All rights reserved  
 10 Hygiene  
Fresh s weet cassava roots shall be handled in a hygienic manner in accordance with EAS 39 and Codex Stan 
CAC/RCP 53.  
11 Packaging  
Fresh sweet  cassava roots shall be packaged in food grade materia l. Fresh sweet  cassava roots shall be 
packaged in each container in compliance with CAC/RCP 44.  
13 Labelling  
13.1 In addition to the requirements of  EAS 38 , the following labeling requirements shall apply  and shall be 
legibly and indelibly marked;  
a) name of  the produce  shall be “Fresh sweet cassava roots”;  
b) name and physical  address of the producer, packer or distributor shall be declared;  
c) country of origin of the produce;  
d) class, if applicable;  
e) size (size code);  
f) net weight (in metric system);  
g) lot identific ation;  
h) declaration of preservatives, if used;  
i) storage conditions  
j) preparation instructions , statement indicating that fresh sweet cassava roots should be peel ed and 
fully cooked before being consumed ; and  
k) best before date.  
l) date of harvest  
m) packing date  
13.2 When labelling non -retail packages, information for non -retail packages shall either be given on  the 
packages or in accompanying documents, except that the name of the product, lot identification and the name 
and address of the manufacturer or packer s hall appear on the package.  
14 Sampling  
Sampling  of the fresh sweet cassava root s shall be done in accordance with ISO 874 .  
© EAC 2022 – All rights reserved  7 
 Bibliography  
[1] EAS 738:2010, Fresh sweet cassava — Specification  
 DEAS 738: 2022    
 
© EAC 2022  – All rights reserved