ICS 67.220.10  
 
Reference number
DRS 371: 2023
© RSB 2023
  
 RWANDA 
STANDARD  DRS 
371 
 
Second edition  
yyy-mm-dd  
 
Fresh garlic — Specification   
DRS 371: 2023 
©RSB 2023 - All rights reserved                  ii 
 In order to match with technological development and to keep continuous progress in industries, 
standards are subject to periodic review. Users shall ascertain that they are in possession of the latest 
edition 
 
 
 
 
 
 
 
 
© RSB 2023 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized 
in any form or by any means, electronic or mechanical, including photocopying and microfilm, without 
prior written permission from RSB. 
Requests for permission to reproduce this document should be addressed to: 
Rwanda Standards Board 
P.O Box 7099 Kigali-Rwanda 
KK 15 Rd, 49 
Tel. +250 788303492 
Toll Free: 3250 
E-mail: info@rsb.gov.rw  
Website: www.rsb.gov.rw  
ePortal: www.portal.rsb.gov.rw  DRS 371: 2023 
iii                ©RSB 2022 - All rights reserved 
 Contents Page 
1 Scope ...................................................................................................................................................... 1  
2 Normative references ............................................................................................................................ 1  
3 Terms and definitions ........................................................................................................................... 1  
4 Quality requirements............................................................................................................................. 2  
4.1 Classification ......................................................................................................................................... 2  
4.2 General requirements ........................................................................................................................... 2  
4.3 Specific requirements for classes ....................................................................................................... 2  
4.3.1 Specific requirements Extra Class ...................................................................................................... 2  
4.3.2 Specific requirements Class I .............................................................................................................. 3  
4.3.3 Specific requirements Class II ............................................................................................................. 3  
5 Sizes of fresh garlic ............................................................................................................................... 4  
6 Tolerances .............................................................................................................................................. 4  
6.1 Quality tolerances ................................................................................................................................. 4  
6.1.1 "Extra" Class .......................................................................................................................................... 4  
6.1.2 Class I ..................................................................................................................................................... 4  
6.1.3 Class II .................................................................................................................................................... 5  
6.2 Size tolerances ...................................................................................................................................... 5  
7 Hygiene ................................................................................................................................................... 5  
8 Packaging ............................................................................................................................................... 5  
9 Labelling ................................................................................................................................................. 5  
10 Sampling ................................................................................................................................................ 6  
A.1.1 Liquid or strained honey....................................................................................................................... 7  
A.1.2 Comb honey ........................................................................................................................................... 7  
A.2 Procedure ............................................................................................................................................... 7  
A.2.1 Preparation of test sample ................................................................................................................... 7  
A.2.2 Gravimetric determination .................................................................................................................... 7  
A.2.3 Expression of results ............................................................................................................................ 7  
C.1 Reagent ................................................................................................................................................ 10  
C.1.1 Resorcinol solution ............................................................................................................................. 10  
C.2 Procedure ............................................................................................................................................. 10  
C.3 Expression of results .......................................................................................................................... 10  
 DRS 371: 2023 
©RSB 2023 - All rights reserved                  iv 
 Foreword 
Rwanda Standards are prepared by Technical Committees and approved by Rwanda Standards Board (RSB) 
Board of Directors in accordance with the procedures of RSB, in compliance with Annex 3 of the WTO/TBT 
agreement on the preparation, adoption and application of standards. 
The main task of technical committees is to prepare national standards. Final Draft Rwanda Standards 
adopted by Technical committees are ratified by members of RSB Board of Directors for publication and 
gazettment as Rwanda Standards. 
RS 371 was prepared by Technical Committee RSB/TC 019, Spices, condiments and food additives. 
This second edition cancels and replaces the first edition (RS 359: 2017) which has been technically revised. 
Committee membership  
The following organizations were represented on the Technical Committee on Spices, condiments and food 
additives (RSB/TC 019) in the preparation of this standard. 
Rwanda Standards Board (RSB) – Secretariat 
 DRS 371: 2023 
1                ©RSB 2023- All rights reserved 
 Fresh garlic — Specification 
1 Scope 
This Draft Rwanda Standard specifies requirements, classification and sampling for fresh garlic. 
It applies to fresh garlic of varieties (cultivars) grown from Allium sativum var. sativum  L. to be supplied fresh, semi-
dry or dry to the consumer and to be used for industrial processing. 
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. 
ISO 948, Spices and condiments — Sampling  
RS CAC/RCP 1, General principles of food hygiene  
RS EAS 38, General requirements of labelling of pre-packaged foods  
3 Terms and definitions 
For the purposes of this standard, the following terms and definitions apply. 
3.1 
fresh garlic 
garlic with a "green" stem and with the outer skin of the bulb still fresh 
3.2 
semi dry garlic 
fresh produce with the stem and outer skin of the bulb not completely dry 
3.3 
dry garlic 
fresh produce in which the stem, outer skin of the bulb and the skin surrounding each clove are completely dry DRS 371: 2023 
©RSB 2023- All rights reserved                  2 
 4 Quality requirements 
4.1 Classification 
Fresh garlic shall be classified in three classes, namely; "Extra"Class, Class I and Class II 
4.2 General requirements 
4.1.1 In all classes, subject to the special provisions for each class and the tolerances allowed, the fresh garlic 
shall be: 
a) sound; produce affected by rotting or deterioration such as to make it unfit for consumption is excluded; 
b) clean, practically free of any visible foreign matter; 
c) practically free from pests; 
d) practically free from damage caused by pests; 
e) firm; 
f) free of damage caused by frost or sun; 
g) free of externally visible sprouts; 
h) free of abnormal external moisture; 
i) free of any foreign smell and/or taste; and 
j) for dry garlic, if trimmed, the stem length should not exceed 3 cm. 
4.1.2 The development and condition of the garlic shall be such as to enable them: 
a) to withstand transportation and handling; 
b) to arrive in satisfactory condition at the place of destination; and 
c) to be uniform, of the same variety or commercial type, quality and size. 
4.3 Specific requirements for classes 
4.3.1 Specific requirements Extra Class 
4.2.1.1 Fresh garlic in this class shall be of superior quality and shall be characteristic of the variety and/or 
commercial type. DRS 371: 2023 
3                ©RSB 2023- All rights reserved 
 4.2.1.2 The fresh garlic shall be: 
a) intact; 
b) of regular shape; 
c) properly cleaned; 
d) the cloves shall be compact; and  
e) the roots shall be cut close to the base of the bulb in the case of dry garlic. 
4.2.1.3 Fresh garlic shall be free from 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. 
4.3.2 Specific requirements Class I 
4.2.2.1 Garlic in this class shall be of good quality and shall be characteristic of the variety and/or commercial 
type.  
4.2.2.2 The bulbs shall be:  
a) intact; and  
b) of fairly regular shape. 
4.2.2.3 The cloves of fresh garlic shall be reasonably compact.  
4.2.2.4 The following slight defects, however, may be allowed, provided these do not affect the general 
appearance of the produce, the quality, the keeping quality and presentation in the package:  
a) slight tears in the outer skin of the bulb; and  
b) slight defect in shape. 
4.3.3 Specific requirements Class II 
4.2.3.1 This class includes garlic that does not qualify for inclusion in the higher classes but satisfies the 
minimum requirements specified above. 
4.2.3.2 The following defects may be allowed, provided the garlic retains its essential characteristics as regards 
the quality, the keeping quality and presentation: 
a) tears in the outer skin or missing parts of the outer skin of the bulb; DRS 371: 2023 
©RSB 2023- All rights reserved                  4 
 b) healed injuries; 
c) slight bruises; 
d) irregular shape; and  
e) no more than three cloves, or one fifth of the total number of cloves in a bulb (whichever is lower) may be 
missing  
5 Sizes of fresh garlic 
5.1 Size is determined by the maximum diameter of the equatorial section. The minimum diameter shall be:  
a) 45 mm for "Extra" Class; and  
b) 30 mm for Classes I and II. 
5.2 To ensure uniformity in size, the range in size between produce in the same package shall not exceed:  
a) 15 mm when the smallest bulb has a diameter of less than 40 mm; and  
b) 20 mm when the smallest bulb has a diameter equal to or more than 40 mm. 
6 Tolerances 
Tolerances in respect of quality and size shall be allowed in each lot for produce not satisfying the requirements of 
the class indicated. 
6.1 Quality tolerances 
6.1.1 "Extra" Class 
A total tolerance of 5 %, by number or weight, of garlic not satisfying the requirements of the class but meeting those 
of Class I is allowed. Within this tolerance not more than 0.5 % in total may consist of produce satisfying the 
requirements of Class II quality.  
6.1.2 Class I 
6.1.2.1 A total tolerance of 10 %, by number or weight, of garlic not satisfying the requirements of the class but 
meeting those of Class II is allowed. Within this tolerance not more than 1 % in total may consist of produce 
satisfying neither the requirements of Class II quality nor the minimum requirements, or of produce affected by 
decay.  
6.1.2.2 Within this tolerance not more than 1 % by weight of bulbs may have cloves with externally visible 
sprouts. DRS 371: 2023 
5                ©RSB 2023- All rights reserved 
 6.1.3 Class II 
6.1.3.1 A total tolerance of 10 %, by number or weight, of garlic satisfying neither the requirements of the class 
nor the minimum requirements are allowed. Within this tolerance not more than 2 % in total may consist of produce 
affected by decay.  
6.1.3.2 In addition to this tolerance, not more than 5 % by weight of bulbs may have cloves with externally 
visible sprouts.  
6.2 Size tolerances 
For all classes, a total tolerance of 10 % by weight of garlic not satisfying the requirements as regards sizing is 
allowed. 
7 Hygiene 
Fresh garlic shall be prepared and handled in accordance with the hygienic requirements stipulated in RS CAC/RCP 
1. 
8 Packaging 
Fresh Garlic shall be packed in a way that protects the produce properly. 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 and shall be 
free from foreign matters. The use of materials, particularly paper or stamps bearing trade specifications is allowed, 
provided the printing or labelling has been done with non-toxic ink or glue.  
9 Labelling 
In addition to the requirements of RS EAS 38, the following specific labelling requirements shall apply and shall be 
legibly and indelibly marked and each package must bear the following information, in letters grouped on the same 
side, legibly and indelibly marked, and visible from the outside: 
a) name of the product “Fresh garlic”; 
b) name and address of the packer; 
c) nature of the produce as “Fresh garlic”, “Semi dry Garlic” or “dry Garlic”; 
d) commercial type as “White garlic or pink garlic”; 
e) class; 
f) date of packing; 
g) batch number; and DRS 371: 2023 
©RSB 2023- All rights reserved                  6 
 h) country of origin. 
10 Sampling 
Sampling shall be done in accordance with ISO 948. 
. 
. 
 
 
 
 
 
 
 
 
 
 
 DRS 371: 2023 
7                ©RSB 2023- All rights reserved 
 Annex A 
(normative ) 
 
Gravimetric determination of water-insoluble solids content (Type II method) 
A.1 Sampling 
A.1.1 Liquid or strained honey 
If sample is free from granulation, mix thoroughly by stirring or shaking; if granulated, place closed container in 
water-bath without submerging, and heat 30 min at 60 °C; then, if necessary, heat at 65 °C until liquefied. 
Occasional shaking is essential. Mix thoroughly and cool rapidly as soon as sample liquefies. Do not heat honey 
intended for Hydroxymethylfurfural or diastatic determination. If foreign matter, such as wax, sticks, bee’s particles or 
comb, etc., is present, heat sample at 40 °C in water-bath and strain through cheesecloth in hot-water-funnel before 
sampling 
A.1.2 Comb honey 
Cut across top of comb, if sealed, and separate completely from comb by straining through a sieve the meshes of 
which are made by so weaving wire as to form square opening of 0.500 mm by 0.500 mm when portions of comb or 
wax pass-through sieve, heat sample as in A.1.1 and strain through cheesecloth. If honey is granulated in comb, 
heat until wax is liquefied; stir, cool and remove wax. 
A.2 Procedure 
A.2.1 Preparation of test sample 
Weigh 20 g of honey and dissolve in a suitable quantity of distilled water at 80 °C and mix well.  
A.2.2 Gravimetric determination 
The test sample is filtered through a previously dried and weighed fine sintered glass crucible (pore size 15.40) and 
washed thoroughly with hot water (80 °C) until free from sugars (Mohr test). The crucible is dried for one hour at 135 
°C, cooled and weighed to 0.1 mg.  
A.2.3 Expression of results 
The result is expressed as percent water insoluble solids (m/m). 
 
 
 DRS 371: 2023 
©RSB 2023- All rights reserved                  8 
 Annex B 
(normative)  
 
Determination of fructose-glucose ratio 
B.1 Principle of the method 
The glucose portion of the invert sugar content of honey is determined by reacting it with iodine. The fructose 
content is calculated by subtraction.  
B.2 Apparatus 
B.2.1 0.05 N iodine solution  
B.2.2 0.01 N sodium hydroxide solution  
B.2.3 0.05 N standard sodium thiosulphate solution 
B.3 Procedure 
Pipette 50 ml of honey solution in a 250-ml stoppered flask. Add iodine solution and 25 ml of sodium hydroxide 
solution. Stopper the flask and keep in dark for 20 min. Acidify with 5 ml of sulphuric acid and titrate quickly the 
excess of iodine against standard thiosulphate solution. Conduct a blank using 50 ml of water instead of honey 
solution.  
B.4 Calculation and expression of results 
B.4.1 Approximate glucose, percent by mass (g of glucose per 100 g honey):  
𝑤=(𝐵−𝑆)×0.004502×100
𝑎 
where 
B is the volume, in millilitres, of sodium thiosulphate solution required for the blank.  
S is the volume, in millilitres, of sodium thiosulphate solution required for the sample, and  
a is the mass, in grams, of honey taken for the test.  
B.4.2 Approximate fructose, per cent by mass (g fructose per 100 g honey): 
𝑥=𝑇𝑜𝑡𝑎𝑙 𝑟𝑒𝑑𝑢𝑐𝑖𝑛𝑔𝑠𝑢𝑔𝑎𝑟𝑠 (𝑐)−𝑎𝑝𝑝𝑟𝑜𝑥𝑖𝑚𝑎𝑡𝑒𝑔𝑙𝑢𝑐𝑜𝑠𝑒𝑐𝑜𝑛𝑡𝑒𝑛𝑡  (𝑤)
0.925 DRS 371: 2023 
9                ©RSB 2023- All rights reserved 
 B.4.3 Actual glucose content (g per 100 g honey), per cent (Y)= W-0.012X and  
𝐹𝑟𝑢𝑐𝑡𝑜𝑠𝑒𝑐𝑜𝑛𝑡𝑒𝑛𝑡 (𝑔𝑝𝑒𝑟 100𝑔 ℎ𝑜𝑛𝑒𝑦),𝑝𝑒𝑟𝑐𝑒𝑛𝑡 (𝑧) =𝑇𝑜𝑡𝑎𝑙 𝑟𝑒𝑑𝑢𝑐𝑖𝑛𝑔𝑠𝑢𝑔𝑎𝑟𝑠 −𝑦 𝑎𝑐𝑡𝑢𝑎𝑙
0.925 
 
B.4.4   Fructose-glucose ratio  
𝐹𝑟𝑢𝑐𝑡𝑜𝑠𝑒 −𝑔𝑙𝑢𝑐𝑜𝑠 𝑟𝑎𝑡𝑖𝑜=𝐴𝑐𝑡𝑢𝑎𝑙 𝑓𝑟𝑢𝑐𝑡𝑜𝑠𝑒𝑐𝑜𝑛𝑡𝑒𝑛𝑡  (𝑧)
𝐴𝑐𝑡𝑢𝑎𝑙 𝑔𝑙𝑢𝑐𝑜𝑠𝑒𝑐𝑜𝑛𝑡𝑒𝑛𝑡  (𝑦) 
 
. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 DRS 371: 2023 
©RSB 2023- All rights reserved                  10 
 Annex C 
(normative ) 
 
Fiehe's test 
C.1 Reagent 
C.1.1 Resorcinol solution 
Dissolve 1 g of resublimed resorcinol in 100 ml of hydrochloric acid (specific gravity 1.18 or 1.19).  
C.2 Procedure 
Dissolve 2 g of honey in 10 ml of water and extract with 30 ml ether. A continuous extractor is preferable. Remove 
ether in a separating funnel and concentrate the layer at 5 ml. Add 2 ml of freshly prepared resorcinol solution, 
shake and note the colour.  
C.3 Expression of results 
A cherry red colour appearing in a minute indicates the presence of commercial invert sugar.DRS 371: 2023 
 
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