DRAFT ZANZIBAR NATIONA L STANDARD 
 
  
    
 
  
 
 
 
DRAFT ZANZIBAR NATIONAL STANDARD  
 
 
Seaweed  based jam - Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
ZANZIBAR BUREAU OF STANDARDS  
 
 
©ZBS 202 3 - All rights reserved           First Edition  
 
 
WGD 6: 2021  
PCD 450:2023  
ICS 67.080.20  
ICS 67.120.30  
 DRAFT ZANZIBAR NATIONA L STANDARD 
  PCD 450:2023  
 
©ZBS 202 3 - All rights reserved  
 ii 
  
 
Foreword  
 
This draft Zanzibar National Standard has been developed Food Standard Technical committee 
(TCFA1). In accordance with ZBS general procedures, this draft standard is presented to the public in 
order to receive any technical and editorial comment concerns.  
 
The Zanzibar Bureau of Standard (ZBS) was established under Standard Act No. 1 of 2011.   
 
In the preparation of this Standard, the reference was derived from:  EAS 947:2019  Jam, Jellies and 
marmalades - Specification . 
 
 
Zanzibar Bureau of Standards (ZBS)  
PO Box 1136  
Zanzibar  
Tel:  +255 24 2232225  
Fax: +255 24 2232225  
E-mail: info@zbs.go.tz  
Web: www.zbs.go.tz  
  
1                                                                                                             ©ZBS 2023 - All rights reserved  
 Seaweed based jam - Specification  
 
1 Scope  
This draft standard specifies requirements, method of sampling and test for seaweed based jam 
intended  for direct human consumption . 
2 Normative references  
The following referenced documents are indispensable for the application of this draft Zanzibar National 
Standard. For dated references, only the edition cited applies. For undated references, the latest edition 
of the referenced document (including any amendments) applies.  
CODEX STAN 192 , General Standard for Food Additives  
 
CODEX STAN 193,  Codex general standard for contaminants and toxins in food and feed  
 
EAS 39 , Hygiene in the food and drink manufacturing industry — Code of practice  
 
ISO 2173  Fruit and vegetable products - Determination of soluble solids - Refractometric method  
ISO 4833 -2, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms 
— Part 2: Colony count at 30 °C by the surface plating technique  
 
ISO 4833 -1, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms 
— Part 1: Colony count at 30 °C by the pour plate technique  
 
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 16649 -2, Micr obiology 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-indoly beta -D- glucuronide  
 
ISO 21527 -2, Microb iology 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  
 
ZNS 61 , Packaging and labeling of food  
 
3 Terms and definitions  
For the purposes of this Standard, the following (terms and) definitions shall apply.  
3.1  
seaweed  
cluster of macroscopic and multi cellular marine algae of the division Rhodophyta (red), Phaeophyta 
(brown) and Chlorophyta (green)  
  
3.2  
fruit 
recognized fruits and those vegetables recognized as suitable for making jams, including but not limited 
to citrus, mango, pineapple, pawpaw, tomatoes and  bilimbi  
 
3.3  
fruit pulp  
edible part of the whole fruit, if appropriate less the peel, skin, seeds, pip s, etc., which may have been 
sliced or crushed but which has not been reduced to a puree  
 
3.4   
 
PCD 450: 2023  
 
©ZBS 202 3 - All rights reserved  
 2 
 fruit puree  
edible part of the whole fruit, if appropriate, less the peel, skin, seeds pips and similar which has been 
reduced to a puree by sieving or other processes  
3.5  
seaweed based jam  
product prepared from  whole fruit, pieces of fruit, the unconcentrated and/or concentrated fruit pulp or 
fruit puree, of one or more kinds of fruit  with added seaweed  which is mixed with foodstuffs with 
sweetening properties with or without the addition of water.  
 
3.6  
soluble solids  
solids determined as concentration of sucrose in an aqueous solution which has the same refractive 
index as the product analyzed, under speci fied conditions of preparations and temperature  
3.7  
foreign matter  
organic and inorganic matter  other than seaweed -based jam  
3.7.1   
inorganic foreign matter  
components, such as stone, sand, plastic, glass, shells, and dust  
3.7.2   
organic foreign matter  
components such as filth, rodents and their derivatives  
3.8  
syneresis  
liquid oozing out of foods such as jams  
3.9  
food grade packaging material  
material that will safeguard the hygienic, safety, nutritional, technological, and organoleptic qualities of 
the product  
4 Requirements  
4.1  Ingredients  
 
The following ingredients complying with relevant  Zanzibar  standards shall be used:  
 
a) Dry raw seaweed / seaweed powder   
b) Whole fruit/ pieces of fruit , unconcentrated and/or concentrated fruit pulp, fruit puree . 
c) spices  
d) sugar/honey  
e) water  
  
4.2 General requirements  
 
Seaweed based jam shall 
 
a) contain not  less than 15% of seaweed  
b) have the essential physical, chemical, nutritional characteristics, colour, aroma and flavour of 
the same kind of seaweed and fruits from which it is made;  
c) have uniform appearance, consistency and characteristic of the product and remain as such 
when stored under normal storage conditions;  
d) be free from extraneous matter  common to the specific seaweed, fruit, such as leaves, fruit 
cores and stems.  and 
e) be free from syneresis.  
 
 
 
 DRAFT ZANZIBAR NATIONA L STANDARD 
 
PCD 450:2023  
 
3                                                                                                             ©ZBS 2023 - All rights reserved  
 4.3 Specific requirements  
  
Seaweed based jam shall have  60 to 70% mass by mass  of  total soluble solid when tested in 
accordance with ISO 2173.  
5 Food  additi ves 
Seaweed based jam  may contain only permitted additives in accordance with CODEX STAN 192. 
 
 
6 Contaminants 
6.1  Heavy Metal contamination  
 
Seaweed based jam shall comply with those maximum heavy metal limits established by the Codex 
Stan 193.  
6.2 Pesticide residues  
 
Seaweed based jam  shall comply with those maximum pesticide residues limits established in the Codex 
pesticide residues in food online data base.  
7     Hygiene 
 
Seaweed based jam  shall be produced and handled under hygienic conditions in accordance w ith EAS 
39  and shall comply with microbiological limits given in Table 1 when  tested in accordance  with the 
methods specified therein. 
 
 
Table 1 ─ Microbiol ogical limits  for Seaweed based jam 
 
S/No  Microorg anism Limit Test method 
i.  Total plate count, cfu/g, max. 105 ISO 4833-1  
ISO 4833-2 
ii.  Yeasts and moulds, cfu/g, max. 102 ISO 2152 7-2 
iii.  Salmonella spp, per 25 g Absen t ISO 6579-1 
iv.  Escherichia coli, cfu/g Absen t ISO 1664 9-2 
 
8 Weights  and m easures 
 
Seaweed based jam shall be packed in accordance with the weights and measures regulations of 
Zanzibar.  
 
9 Packaging  
 
Seaweed based jam  shall be packed in food grade material  
 
 
10 Label ling 
 
In addition to the labelling requirements of ZNS 61  the following information shall be legibly and indelibly 
marked or labeled: 
 
a) name of product  ‘seaweed -based  jam ’;  
b) brand/tra de name , if any; 
c) name and physical address of manufacturer; 
d) country of origin;  
 
PCD 450: 2023  
 
©ZBS 202 3 - All rights reserved  
 4 
 e) date of manufacture; 
f) expiry date; 
g) list of ingredients; 
h) net content in metric units; 
i) storage  condition; 
j) batch number/lot number;  
k) instruction for disposal of used packaged material  
 
The language on the label shall be ‘Kiswahili’ and/or English. Additional language may be used 
depending on the designated market.  
 
11 Sampling 
 
Sampling of Seaweed based jam  shall be done according Annex A   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 DRAFT ZANZIBAR NATIONA L STANDARD 
 
PCD 450:2023  
 
5                                                                                                             ©ZBS 2023 - All rights reserved  
  
Annex A 
(normative) 
 
Sam pling 
 
 
 
 
 
A.1 Definitions  
 
A.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  
 
A.1.2   
lot size 
number of primary containers or units in the lot 
 
A.1.3   
sample size 
total number of sample units drawn  for examination from a  lot 
 
A.1.4   
sample unit 
container, a portion of the contents of a container, or a composite mixture of product  from small 
containers th at is sufficient for the examination or testing as a single unit. For fill of container, the sample 
unit shall be the entire contents of the container 
 
 
A.2 Sampling plans  
 
Sampling shall be done in accordance  with the plan specified in Table A.2. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
 
PCD 450: 2023  
 
©ZBS 202 3 - All rights reserved  
 6 
  
 
Table A.2 :Sampling plan 
  
 
 
Lot size (primary containers)  
Size of container,  
na 
 
Net weight equal to or less than 1 kg (2.2 lb) 
 
4 800 or less  
13 
 
4 801 to 24 000  
21 
 
24 001 to 48 000  
29 
 
48 001 to 84 000  
48 
 
84 001 to 144 000  
84 
 
144 001 to 240 000  
126 
 
Over 240 000  
200 
 
Net weight greater than 1 kg (2.2 lb) but not more than 4.5 kg (10 lb) 
 
2 400 or less  
13 
 
2 401 to 15 000  
21 
 
15 001 to 24 000  
29 
 
24 001 to 42 000  
48 
 
42 001 to 72, 000  
84 
 
72 001 to 120 000  
126 
 
Over 120 000  
200 
 
Net weight greater than 4.5 kg (10 lb) 
 
600 or less  
13 
 
601 to 2 000  
21 
 
2 001 to 7 200  
29 
 
7 201 to 15 000  
48 
 
15 001 to 24 000  
84 
 
24 001 to 42 000  
126 
 
Over 42 000  
200 
 
a      n is the number of primary containers in sample. 
 
 DRAFT ZANZIBAR NATIONA L STANDARD 
 
PCD 450:2023  
 
7                                                                                                             ©ZBS 2023 - All rights reserved  
  
 
Annex B 
(Informative) 
Temp erature correction for standard mo del of sugar  refractometer calibrated 
for 20 °C 
 
 
 
Temperature 
 
°C Percentage of dry substance 
5         10         15     20       25       30       35     40       45       50        55       60         65     70 
Subtract from dry substance 
15 .29 .31 .33 .34 .34 .35 .36 .37 .37 .38 .39 .39 .40 .40 
16 .24 .25 .26 .27 .28 .28 .29 .30 .30 .30 .31 .31 .32 .32 
17 .18 .19 .20 .21 .21 .21 .22 .22 .23 .23 .23 .23 .23 .23 
18 .13 .13 .14 .14 .14 .14 .15 .15 .15 .16 .16 .16 .16 .16 
19 .06 .06 .07 .07 .07 .08 .08 .08 .08 .08 .08 .08 .08 .08 
21 .07 .07 .07 .07 .07 .08 .08 .08 .08 .08 .08 .08 .08 .08 
22 .13 .14 .14 .15 .15 .15 .15 .15 .16 .16 .16 .16 .16 .16 
23 .20 .21 .22 .22 .23 .23 .23 .23 .24 .24 .24 .24 .24 .24 
24 .27 .28 .29 .30 .31 .31 .31 .31 .31 .32 .32 .32 .32 .32 
25 .35 .36 .37 .38 .38 .39 .40 .40 .40 .40 .40 .40 .40 .40 
26 .42 .43 .44 .45 .46 .47 .48 .48 .48 .48 .48 .48 .48 .48 
27 .50 .52 .53 .54 .55 .55 .56 .56 .56 .56 .56 .56 .56 .56 
28 .57 .60 .61 .63 .63 .64 .64 .64 .64 .64 .64 .64 .64 .64 
29 .66 .68 .68 .71 .72 .73 .73 .73 .73 .73 .73 .73 .73 .73 
30 .74 .77 .78 .79 .80 .80 .81 .81 .81 .81 .81 .81 .81 .81