DRAFT EAST  AFRICAN  STANDARD   DEAS 1109: 2022  
 
ICS 67.080.00  
 
 
 
Fruit and vegetable ketchup  — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
EAST  AFRICAN  COMMUNITY  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
 © EAC 2022  First Edition 2022      
Order  # NUMBER/Downloaded:  2022 -07-21 
 
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© EAC 2022  – All rights  reserved  iii  DEAS 1109: 2022  
 
 
 
 
 
Contents  Page  
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative  references  ................................ ................................ ................................ ............................  1 
3 Terms  and definitions  ................................ ................................ ................................ ...........................  2 
4 Requirements  ................................ ................................ ................................ ................................ .........  3 
4.1 General  requirements  ................................ ................................ ................................ ...........................  3 
5 Food  additives  ................................ ................................ ................................ ................................ ....... 4 
6 Contaminants  ................................ ................................ ................................ ................................ .........  4 
6.1 Pesticide  residues  ................................ ................................ ................................ ................................ . 4 
6.2 Heavy  metals  ................................ ................................ ................................ ................................ ..........  4 
7 Hygiene  ................................ ................................ ................................ ................................ ...................  4 
8 Packaging  ................................ ................................ ................................ ................................ ...............  5 
9 Weights  and measures  ................................ ................................ ................................ .........................  5 
10 Labelling  ................................ ................................ ................................ ................................ .................  5 
10 Sampling  ................................ ................................ ................................ ................................ ................  5  
© EAC 2022  – All rights  reserved  
iv  DEAS 1109: 2022  
 
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 goods 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 Commit tee is composed  of representatives  of the National  
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 incorporated before finalization of standards, in  
accordance with  the Principles and  procedures  for development  of East  African  Standards.  
East African Standards are subject to review, to keep pace with technologic al 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 document  is Technical  Committee  EASC/TC  025, Processed fr uits, 
vegetables and tubers . 
 
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 responsible  for identifying  any or all such  patent  rights.  © EAC 2022  – All rights  reserved  5   
DRAFT EAST  AFRICAN  STANDARD                                                            DEAS 1109:2022  
 
 
Fruit and vegetable Ketchup  — Specification  
 
1 Scope  
 
This East Africa n Standard specifies the requirements, sampling and test methods for fruit and/or ve getable 
ketchup  intended for human consumption as condiment and ingredient for food.  
This standard does not apply to tomato ketchup as it is covered in EAS 66 -2 
 
 
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.  
 
AOAC  Official  Method  999.11, Lead,  Cadmium,  Copper,  Iron, and Zinc in Foods  Atomic  Absorption  
 
ISO 3310  (all parts),  Test sieves — Technical  requirements  and testing  
 
ISO 4833 -1, Microbiology  of the food chain  — Horizontal  method  for the enumeration  of micro -organisms  
—Part 1:  Colony -count at  30 °C — Pour  plate  technique  
 
Codex Stan 19 2,, General  standard  for food additives  
 
EAS 39, Code of  practice  for hygiene  in the food and drink  manufacturing  industry  
 
EAS 35, Fortified  food grade  salt — Specification  
 
ISO 763, Fruit and Vege table  Products  — Determination  of ash insoluble  in hydrochloric  acid 
 
ISO 874, Fresh  fruits  and vegetables  — Sampling  
 
ISO 1842,  Fruit and vegetable  products  — Determination  of pH  
 
ISO 2173,  Fruit and vegetable  products  — Determination  of soluble  solids  — Refractometric  method  
 
ISO 6579 -1, Microbiology  of the food chain  — Horizontal  method  for the detection,  enumeration  and 
serotyping  of Salmonella — Part 1: Detection  of Salmonella  spp 
 
ISO 7251,  Microbiology  of food and animal  feeding  stuffs  - Horizontal  method  for the detection  and 
enumeration of  presumptive  Escherichia  coli - Most  probable number  technique  
 
ISO 16649 -2, Microbiology of food and animal feeding stuffs —Horizontal method for the enumeration of beta -
glucuronidase -positive Escherichia coli — Part 2: Colony - count technique at 44 degrees C using 5 -bromo -4-
chloro -3-indolyl beta -D-glucuronide  
 
ISO 21527 -2, Microbiology  of food and animal  feeding  stuffs  — Horizontal  method  for the enumeration  of 
yeasts  and moulds — Part 2: Colony  count  technique  in products  with water  activity  less than or equal  to 0.95 
 
EAS 38, Labelling  for prepacked  foods  — General  requirements  
EAS 39, Hygiene  in the in the food and  drink  manufacturing industry  — Code of  practice  © EAC 2022  – All rights  reserved  5   
ISO 6561 -2, Fruits, vegetables and derived produc ts -- Determination of cadmium content -- Part 2: Method 
using flame atomic absorption spectrometry  
 
 
3 Terms  and definitions  
 
For the purpose of this standard, the following terms shall apply;  
 
ISO and IEC maintain  terminological  databases  for use in standa rdization  at the following addresses:  
 
— ISO Online  browsing  platform:  available  at http://www.iso.org/obp  
 
 
3.1 fruit ketchup   
product derived from sound, ripe fruit (s) and highly seasoned with characterising ingr edients in quantities that 
materially alter the flavour, aroma and taste of the fruit component.  
 
3.2 vegetable ketchup   
product derived from sound, mature vegetable (s) and highly seasoned with characterising ingredients in 
quantities that materially alter  the flavour, aroma and taste of the vegetable component.  
 
3.3 fruit and vegetable ketchup  
product derived from a mixture of sound, ripe fruit (s) and vegetable (s) and highly seasoned with characterising 
ingredients in quantities that materially alter the f lavour, aroma and taste of the fruit  and component preserved using 
sugar and vinegar . 
 
 
3.4 sound  
produce free from fungal, bacterial or virus disease or other deterioration (such as decay, breakdown or damage 
caused by any reason, or physiological disorde rs, seen in the field or during storage) that appreciably affects the 
appearance, edibility, the keeping quality of the produce or market value.  
 
4 Requirements  
 
 4.1 Ingredients  
 
4.1.1 Essential  ingredients  
 
a) Fruit(s) and/or vegetable(s)  complying with relev ant EAS or national standards and their composition shall 
not be less than  50% of the entire mixture  
 
b) Vinegar complying with EAS 147 -1 or EAS 147 -2; 
c) Sugar complying with relevant EAS  
 
 
4.1.2 Optional  ingredients  
 
The following  ingredients may  be used  in the preparation  of fruit and/or vegetable  ketchup  
 
- edible  salt complying  with EAS 35 
 
- Other  suitable  food ingredients  such  as, tamarind, dry  fruits  and nuts,  edible  oil, starch etc. 
 
- spices  and condiments  complying with relevant EAS  
 
- Potable water co mplying with EAS 12  
 © EAC 2022  – All rights  reserved  5  4.2 Styles of presentation  
 
 
4.2.1 Fruit and/or vegetable ketchup may be of the following styles:  
 
a) pulp or crushed pulp or both  
 
b)  pulp and pieces  
 
 
4.2.2 Other styles  
Any other presentation of the product should be permitted pro vided that the product:  
 
a) is sufficiently distinctive from other styles of presentation laid down in the Standard;  
 
b) meets all other requirements of the Standard, as applicable; and  
 
c) is adequately described on the label to avoid misleading the consu mer 
 
 
4.3 General  requirements  
 
Fruit and/or vegetable  ketchup shall:  
a. be free from foreign matter affecting the quality and safety of the product;  
b. be free from foreign smell and taste  
c. show no sign of spoilag e 
d. be of good consistency, and uniform colour; and  
e. be practically free from defects including the following:  
- fruit peel;  
- any extraneous plant material; and  
- dark specks or scale -like particles.  
 
4.4 Specific  requirements  
 
Fruit and/or  vegetable  ketchup  shall comply  with the specific  requirements  in Table  1 when tested  in 
accordance with  the methods specified  therein.  
 
Table  1 — Specific requirements for fruit and/or vegetable ketchup   
Characteristic  Requirement  Test method  
Total soluble solids  percent by mass, min.  26 ISO 2173 
Fruit / Vegetable  content,%,  min 50 GMP  
pH, max  4.6 ISO 1842  
Specific gravity  at 20 ºC, min.  1.11027   
Total  ash, %, m/m,  max 5 Annex  B 
Acid insoluble ash,%, m/m, max  0.5  ISO 763 
Sodium chloride, percent by mass, max.; when 
used  2 AOAC 971.27  
 
   
5. Food  additives  
 
 
Fruit and/or  vegetable ketchup  may contain  only permitted  additives  in accordance  with CODEX  STAN  192. 
 
 © EAC 2022  – All rights  reserved  5  6. Contaminants  
 
6.1 Pesticide  residues  
 
Fruit and/or vegetable ketchup  shall comply with the pesticide maximum residue limits provided by the Codex 
Alimentarius  Commissi on. 
 
6.2 Heavy metals  
 
Lead (Pb) and Cadmium (Cd) in fruit and/or vegetable ketchup , when tested in accordance with ISO 6633 
and ISO 6561 -2  shall not exceed 0.1 and 0.05 mg/kg respectively.  
 
7. Hygiene  
 
7.1 Fruit and/or vegetable ketchup  shall be produced  and handle d under hygienic  conditions in  accordance  
with EAS 39. 
 
7.2 Fruit and/or vegetable ketchup  shall comply with the microbiological limits given in Table 2 
when tested in accordance with t he test methods specified there in. 
 
Table  2 ─ Microbiological  limits  for fruit and/or vegetable ketchup   
 
Microorganism  Limit  Test method  
Total  plate  count,  cfu/g,  max.  102 ISO 4833 -1 
Yeast  and moulds,  cfu/g,  max.  10 ISO 21527 -2 
Escherichia  coli, MPN /g or CFU /g. Absent  ISO 7251 / ISO16649 -2 
Salmo nella,  /25 g Absent  ISO 6579 -1 
 
   
 
8. Packaging  
 
Fruit and/or vegetable ketchup  shall be packaged  in food  grade  material that ensures  the integrity  and safety  of 
the product.  
 
  
9. Labelling  
 
In addition  to the labelling  requirements  of EAS 38, the following  information  shall be legibly  and indelibly  
marked  or labeled:  
 
a) name  of the product ;  
- “X” Ketchup , where X denotes the name of fruit(s) or vegetable(s) used in the ketchup ; 
- In case of  an added ingredient, as defined in 5.1.2 alters the flavour characteristic  of the 
product, the name of the food shall be accompanied by the term “flavoured with X” or “X 
flavoured” as appropriate.   
- In case the product is prepared from two or more fruits and /or vegetables, the product name 
shall include the names of the fruits a nd or vegetables comprising the mixture in descending 
order of proportion by weight(m/m) or the words " fruit/ vegetable ketchup blend/mixture ", 
mixed fruit and/or vegetable ketchup", or other similar wordings.  
b) date of  manufacture;  
 
c) best before  date; 
 
d) country of origin;  
 © EAC 2022  – All rights  reserved  5  e) name  and address  of manufacturer;  
 
f) net content  in metric  units;  
 
g) lot identification;  
 
h) list of ingredients in descending order  
 
i) Instruction for use  
j) Brand/ trade name, if any  
k) Storage conditions  
 
 
 
10.  Sampling  
 
Sampling  shall be done  in accorda nce with ISO 874  © EAC 2022  – All rights  reserved  
6  Annex A  
(normative)  
 
Determination of the fruit / vegetable content  
A.1  Apparatus  
 
2 mm aperture  screen  test sieves  complying with  ISO 3310  
 
A.2 Principle  
 
Take 50 g of the representative sample in a flask, stir it with 200 ml boiling wa ter for about two minutes, 
and transfer to a previously weighed (2 mm) aperture test sieve. Allow to drain for two minutes, Weigh 
the sieve along with the remaining portion and calculate the percentage of fruit / vegetable content  
 © EAC 2022 – All rights  reserved  7  Annex  B 
(normative)  
 
Determination  of total ash  
 
 B.1 Procedure  
 
Weigh  accurately  about  2 g of the material  in a tared  porcelain,  silica  or platinum  dish.  Ignite  with the flame  of a 
Meker burner for about one hour. Complete the ignition by keeping in a muffle furnace at 600° ± 2 0°C until  grey 
ash results. Cool in a desiccator and weigh. Ignite the dish again in the muffle furnace for 30 minutes,  cool and 
weigh. Repeat this process until the difference in weight between two successive weighings is less  than 1  mg. 
Note  the lowest  weight  
 
B.1 Definitions  
 
B.1.1  
lot 
collection of primary containers or units of the  same size, type, and style manufactured or packed under  
similar  conditions  and handled  as a single  unit of trade  
 
B.1.2  
lot size 
number  of primary  containers  or units  in the lot  
 
B.1.3  
sample  size 
total number  of sample  units  drawn  for examination  from a lot 
 
B.1.4  
sample  unit 
container,  a portion of the contents  of a container, or  a composite mixture of product from  small containers  
that is sufficient for the examination or test ing as a single unit. For fill of container, the sample unit shall be the  
entire  contents of  the container  
 
B.4 Calculation  
 
Total  ash (on moisture -free basis), expressed as  percent  by mass,  shall be calculated  as follows:  
 
100 (W2-W) 
                (W1-W) 
  
 
Where  
 
W2 the lowest weight in g  of the  dish with the ash; 
 
W weight in  g of the empty  dish;  and 
 
W1 weight  in g of the  ~h with the dried  material  taken  for the test.   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© EAC 2022  – All rights reserved