AFDC 26 (1110)  DTZS  
 
DRAFT TANZANIA STANDARD  
 
 
Table grapes  – specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                  TANZANIA BUREAU OF STANDARD  
 
 0 foreword  
 
Table grapes  are berry  fruits developed in clusters  with each berry attached to 
the bunch stem of vine. Often,  they are seedless  with thicken pulp , thicken skins 
and less acidic . They are rich in vitamins (C and K ), minerals and  antioxidants.  
They  are consum ed while fresh  as opposed to  other grapes varieties tha t are 
grown for wine and juice or drying into raisins.  
 
 
This Tanzania Standard was prepared in order to provide guidance to table 
grapes  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:  Codex Alimentarius CXS 255 -2007  Standard for table grapes .  
 
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 TZS 4 (see clause 2).  
 
1 Scope  
 
This standard specifies  quality and safety requirements , methods of sampling 
and test  of table grapes grown from Vitis vinifera  L., of the Vitaceae  family, to 
be supplied fresh to the consumer. Grapes 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 538, Packaging,  marking and labeling of foods  
e) TZS 852 -1- Microbiology of the food chain - Horizontal method for the 
detection and enum eration of Listeria monocytogenes  and of Listeria spp  - 
Part 1: Detection method  
  
 f) TZS 1002, Fresh fruits and vegetables - Sampling . 
g) TZS 1003, Guide to the pre -packaging of fresh fruits and vegetables  
h) TZS 1496, Fruits, vegetables and derived products  - Determination of 
soluble solids  
i) TZS 1743, Code of hygienic practice for fresh fruits  
j) TZS 2425  - Microbiology of food and animal feeding stuffs - Horizontal 
method for the detection of Escherichia coli O157  
k) Codex Stan 193 , Codex General standard for contamina nts and toxins in 
food and feed  
l) Codex pesticide residues in food online data base  
 
 
 
3 Terms and definitions  
For the purposes of this standard, the following terms and definitions apply;  
 
3.1 table grapes  
grapes intended for consumption while fresh  
 
3.2 produce  
fresh berries and bunches of table grapes  
 
3.3 sound  
produce not affected by rotting or deterioration such as to make it fit for 
consumption  
 
3.4 clean  
practically free of any visible foreign matter  
 
3.5 pests  
any organism that directly or indirectly affects the quality and safety of the 
produce  
 
3.6 whole  
uninjured and undamaged table grapes  intended for consumption while fresh  
 
3.7 berries  
small fresh fruits  that have many seeds enclosed in pericarp formed from one 
or more carpels from the same flower  
 
 
4 Requirements    
 
4.1 General requirements   
 
In all classes, subject to the special provisions for each class and the tolerances 
allowed, the bunches and berries shall be:  
  sound  
 clean  
 practically free of pests and damage caused by them affecting the 
general appearance of the produce;  
 free of abnormal external moisture, excluding condensation following 
removal from cold storage;  
 free of any foreign smell and/or taste;  
 practically free of damage caused by low and/or high temperatures.  
 
In addition, the berries shall be:  
 whole;  
 well f ormed;  
 normally developed.  
 
Pigmentation due to sun is not a defect so long as this only affects the skin of 
the berries.  
 
4.1.1  The development and condition of the table grapes shall be such as to 
enable them:  
- to withstand transport and handling; and  
- to arrive in satisfactory condition at the place of destination.  
 
4.1.2 Maturity Requirements  
Table grapes shall be sufficiently developed and display satisfactory ripeness. 
In order to satisfy this requirement, the fruit shall have obtained a refractometric 
index of at least 16°Brix. Fruit with a lower refractometric index are accepted 
provided the sugar/acid ratio  is at least equal to:  
 
Table 1  Maturity Requirements  
S/N  Test characteristic  Requirement  Test method  
1 Refractometric index ( °Brix ) ≥16°Brix  TZS 1496  
2 Sugar/ Acid ratio   
20:1 (sugar:acid)   
TZS 1496   if the Brix level ≥ 12.5° and ˂ 14°Brix  
if the Brix level ≥ 14°and ˂16°Brix  18:1 (sugar:acid)  TZS 1496  
 
 
4.2 Classification  
Table g rapes shall be  classified in three classes defined below:  
 
4.2.1 “Extra” c lass 
Table grapes in this cla ss shall be of superior quality.  
 
The bunches be characteristic of the variety in shape, development and 
colouring, allowing for the di strict in which they are grown.  
 
The berries must be firm, firmly attached to the stalk, evenly spaced along the 
stalk and hav e their bloom virtually intact.  
  
 They must b e free of defects , with the exception of very slight superficial 
defects, provided these do not affect the general appearance of the produce, 
the quality, the keeping quality and presentation in the package.  
 
4.2.2 Class I  
Table grapes in this  class shall be of good quality.  
 
The bunches shall be characteristic of the variety in shape, development and 
colouring, allow ed for the district in which they are grown.  
 
The berries shall be firm, firmly attached to the stalk and, as far as possible, 
have their bloom intact. They may be less evenly spaced along  the stalk than 
in the “Extra” c lass. 
 
The following slight defects, may be allowed, provided they do not affect the 
general appear ance of the produce, the quality, the keeping quality and 
presentation in the package:  
- a slight defect in shape;  
- a slight defect in colouring;  
- very slight sun scorch affecting the skin only.  
 
4.2.3 Class II  
This class includes table grapes which do not qualify for inclusion in the higher 
classes, but satisfy the general  requirements specified in  clause  4.1 above.  
 
The bunches may show slight defects in shape, development and colouring, 
provided these do not impair the essential characteristics of the variety, allow ed 
for the district in which they are grown.  
 
The berries shall be sufficiently firm and sufficiently attached to the stalk. They 
may be less evenly spaced along the stalk than in Class I.  
 
The following defects, may be allowed, provided the table grapes retain their 
essential characteristics as regards the quality, the keeping quality and 
presentation:  
- defects in shape;  
- defects in colouring;  
- slight sun scorch affecting the skin only;   
- slight bruising;  
- slight skin defects.  
 
4.3 Provisions concerning sizing  
Size is determined by the w eight of the bunch.  
 
4.3.1 Minimum bunch weight  
The m inimum bunch weight shall be 75 g. This provision does not apply to 
packages intended for single servings.  
 
 
  
 4.4 Provisions concerning tolerances  
Tolerances in respect of quality and size shall be allowed in each package for 
produce not satisfying the requirements of the class indicated.  
 
4.4.1 Quality Tolerances  
 
4.4.1.1 “Extra” Class  
Five percent by weight of bunches not satisfying the requirements of the class, 
but meeting those of Class I or, exceptionally, coming within the tolerances of 
that class.  
 
4.4.1.2 Class I  
Ten percent by weight of bunches not satisfying the requirements of the class, 
but meeting those of Class II or, exceptionally, coming within the tolerances of 
that class.  
 
4.4.1.3 Class II  
Ten percent by weight of bunches satisfying neither the requirements of the 
class nor the minimum requirements, with the exception of produce aff ected by 
rotting or any other deterioration rendering it unfit for consumption.  
 
4.4.2 Size Tolerances  
Ten percent by weight of bunches not satisfying the size requirements as 
specified in clause  4.3. 
 
4.5 Provisions concerning presentation  
 
4.5.1 Uniformity  
The contents of each package shall be uniform and contain only bunches of the 
same origin, variety, quality and degr ee of ripeness. In the “Extra” c lass, the 
bunches must be of more or less identical size and colouring. In the case of 
Class I, t he bunches may have slight variation in size.  
 
However, consumer packages of a net weight not exceeding 1 kg may contain 
mixtures of table grapes of different varieties, provided they are uniform in 
quality, degree of ripeness and, for eac h variety concerne d, in origin.  
 
The visible part of the contents of the package shall be representative of the 
entire contents.  
 
5  
 
6 Hygiene  
 
6.1 It is recommended that the produce covered by the provisions of this 
Standard be prepared and handled in accordance with TZS 109 (see clause 2)  
and TZS 1743 . Table grapes  shall also comply with the microbial re quirements 
prescribed in Table 2 . 
 
  
 Table 2 Microbiological limits  for table grapes  
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  
 
 
 
7 Contaminants  
 
7.1 Heavy metal contaminants  
Table grapes  shall comply with those maximum metal contaminants 
established by the Codex Stan 193.  
 
7.2 Pesticide residues  
Table grapes shall comply with those maximum residue limits established in the 
Codex pesticide residues in food online d ata base.  
 
 
8 Sampling and tests  
 
8.1 Samp ling 
Representative samples of table grapes  shall be drawn as prescribed in TZS 
1002 (see clause 2).  
 
8.2  Tests  
Tests shall be done in accordance with the methods prescribed in this standard.  
 
 
9. Packing, marking and labelling  
 
9.1 Packing  
Table grapes shall be packed in such a way as to protect the produce properly. 
The materials used 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. In the case of the “Extra” Class, the bunches must be packed in a single 
layer.  
 
9.1.1 The containers shall meet the quality, hygiene, ventilation and resistance 
characteristics that shall ensure suitable handling, shipping and preserving 
table grapes. Packages shall be free of foreign matter and objectionable smell.  
 
9.1.2 The use of any s ubstance 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, table grapes shall 
also be packed in accordance with TZS 538 and TZS 1003 (See 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 and address of exporter /importer , packer and/or dispatcher. 
Identification code (optional);   
b) Name of the produce  (Table Grapes ). Name of the variety or, where 
applicable, names of varieties.  
c) Country of origin ; 
d) Batch number ; 
e) Class;  
f) Net weight  (kg); 
g) Storage condition  
 
 
9.2.2 Certification mark – Each container may also be mar ked 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.