DRAFT UGANDA 
STANDARD DUS DEAS 1004  
 
 
First Edition  
2019 -mm-dd
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Raw macada mia kernel — Specificat ion 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Reference number 
DUS  DEAS 1004: 2019 
 
 
 
 
© UNBS 2019 
 DUS DEAS 1004:  2019  
 
 
 
 
Comp liance with this standard does not, of itself confer immunity from legal obligations 
 
 
A Uganda Standard does not purport to include all necessa ry provisions of a contract. Users are 
responsible for its correct application 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© UNBS 2019 
 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permission from UN BS. 
 
Requests for permission to reproduce this document should be addressed to 
 
The Executive Director 
Uganda National Bureau of Standards 
P.O. Box 6329 
Kampala 
Uganda 
Tel: +256 417 333 250/1/2 
Fax: +256 41 286 123 
E-mail: info@unbs.go.ug 
Web: www.unbs.go.ug 
 
 
 
 
 
  
  
 
 
ii                                                                                                                  © UNBS 2019 - All rights reservedDUS DEAS 1004:  2019   
  
 
 
 
 
 
 
 
National foreword 
 
 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives established under Cap 327, of the Laws of Uganda, as amended.  UNBS is mandated to co- 
ordinate the elaboration of standards and is 
(a)  a member of Internat ional Organisation for Standardisation (ISO); 
 
(b)  a contact point for the WHO/FAO  Codex Alimentarius Commission on Food Standards, and 
 
(c)  the National Enquiry Point on TBT Agreement of the World Trade Organisation (WTO). 
 
 
The  work  of  prepar ing  Uganda  Standards  is  carried  out  through  Technical  Committees.  A  Technical 
Committee is established to deliberate on standards in a given field or area and consists of representatives of 
consumers, traders, academicians, manufacturers, government and other stakeholders. 
 
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders a nd the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council. 
This Uganda Standard, US EAS 1004:2019, Raw macadamia kernel — Specification, is identical with and has 
been reproduced from an International Standard, EAS 1004:2019, Raw macadamia kernel — Specification, 
and adopted as a Uganda Standard. 
 
The committee responsible for this document is Technical Committee UNBS/TC 2, Food and agriculture, 
Subcommittee SC 2, Edible oilseeds, fats and oils. 
 
Wherever the word s, “East African Standard " appear, they should be replaced by "Uganda Standard." 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© UNBS 2019 - All rights reserved                                                                                                                iii 
 
 
DEAS 1004:  2019  
 
 
ICS 67.200.10 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
FINAL DRAFT EAST AFRICAN STANDARD 
 
 
 
 
Raw maca damia kernel — Specification 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
EAST AFRICAN COMMUNITY  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© EAC 2019                                                                                                                            First Edition 2019 
 DEAS 1004: 2019 DEAS 1004: 2019 
ii © EAC 2019 – All rights reserved © EAC 2019 – All rights reserved iii  
 
 
 
 
  
 
 
 
Copyright no tice 
 
This  EAC  document is  copyright-prote cted by  EAC. While  the  reproduc tion of  this  document by 
participants in the EAC standards development process is permitted without prior permission from EAC, 
neither this document nor any extract from it may be reproduced, stored  or transmitted in any form for 
any other purpose without prior written permission from EAC. 
 
Requests for permission to reproduce this document for the purpose of selling it should be addressed 
as shown below or to EAC’s member body in the country of the requester: 
 
© East African Community 2019  — All rights reserved 
East African Community 
P.O. Box 1096, 
Arusha 
Tanzania 
Tel: + 255 27 2162100 
Fax: + 255 27 2162190 
E-mail: eac@eachq.org 
Web: www .eac-quality.net 
 
Repro duction for  sales  purposes may be  subject to  royalty payments or  a  licensing  a greement. 
Violators may be prosecuted.DEAS 1004: 2019 DEAS 1004: 2019 
ii © EAC 2019 – All rights reserved © EAC 2019 – All rights reserved iii  
 
 
 
 
  
 
 
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, tra de 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  Committee  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 thr ough 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 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 document is Technical Committee EASC/TC 015, Oil seeds, edible fats 
and oils. 
 
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. 
 FINAL DRAFT EAST AFRICAN STANDARD DEAS 1004: 2019 DEAS 1004: 2019 
© EAC 2019 – All rights reserved 1 1 © EAC 2019 – All rights reserved  
 
 
 
 
  
 
 
 
 
 
 
 
Raw maca damia kernel — Specification 
 
 
 
 
 
1    Scope 
 
This draft East African Standard specifies requirements and methods of sampling and test for raw macadamia 
kernels of varieties grown from Macadamia integrifolia, Macadamia tetraphylla, Macadamia ternifolia and their 
hybrids, 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, Labelling of pre-packaged foods — Specification 
 
EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice 
 
ISO 542, Oilseeds — Sampling 
 
ISO 665, Oilseeds — Determination of moisture and volatile matter content 
 
ISO 729, Oilseeds — Determination of acidity of oils 
 
ISO 16050, Foodstuffs — Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and G2 
in cereals, nuts and derived  products — High-performance liquid chromatographic method 
 
 
 
3    Terms  and definitio ns 
 
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 addresses: 
 
—   ISO Online browsing platform: available at  http://www. iso.org/obp 
 
3.1 
raw macadam ia kernels 
 
edible part of macadamia nuts (fruits), whose shells have been removed 
3.2 
whole kernel 
kernel  that is not split or separated into halves, and not more than ¼ of the kernel is chipped off or missing 
 
3.3 
half kernel/split 
one half of a macadamia kernel  with not more than 1/8 of its size chipped off or missingFINAL DRAFT EAST AFRICAN STANDARD DEAS 1004: 2019 DEAS 1004: 2019 
© EAC 2019 – All rights reserved 2 2 © EAC 2019 – All rights reserved  
 
 
 
 
  
 
 
 
3.4 
piece 
unit of a kernel  which is less than half a kernel  
 
3.5 
clean kernel 
kernel  which is pra ctically free from d irt or other foreign material. 
 
3.6 
foreign matter 
organic and inorganic materials other than macadamia kernel  
 
3.7 
defecti ve/damaged  kernels 
kernels of any or all of the following: 
 
a)   kernels that have adhering foreign matter; 
 
b)   pest damaged kernels; 
 
c)   immature kernels; 
 
d)   disease damaged 
 
3.7.1  
adhering matter 
foreign matter on the surface of the kernel  
 
3.7.2  
pest damaged  kernels 
kernels which show damage or owing attack by rodents, insects, mites or other pests 
 
3.7.3  
immature/shru nken/shri veled kernels 
kernels which are underdeveloped with a slight to complete withering of the outer surface of the kernel  and or 
are shriveled. 
 
3.7.4  
disease damaged  
 
Kernels which are affected by mould growth, rotting, or bacterial decomposition, or other causes that may be 
noticed without having to cut the kernels to examine them 
3.8 
off-flavour 
odour or flavour which is not characteristic of raw macadamia kernels and which appreciably affect the eating 
quality of the kernel  
 
 
 
4    Requir ements 
 
4.1   General requirements  
 
In  all  classes,  subject  to  the  special  provisions  for  each  class  and  the  tolerances  allowed,  the  r a w 
macadamia kernel shall: 
 
a)   have colour characteristic of variety; 
 
b)   be free from off- flavour;DEAS 1004: 2019 DEAS 1004: 2019 
© EAC 2019 – All rights reserved 3 3 © EAC 2019 – All rights reserved  
 
 
 
 
  
 
 
 
c)   be free from pests; 
 
d)   d)     practically Free from foreign matter. 
 
4.2   Specific quality requirements 
 
Raw  macadamia kernels shall  comply with the  requirements/limits stipulated in  Table 1  when tested in 
accordance with the methods given therein. 
 
 
Table 1 — Requirements limits for raw macadam ia kernels 
 
 
Characteristic  
Limits  
Test method 
 
Moisture and volatile matter, % m/m, max.  
2.0  
ISO 665 
Foreign matter, % m/m, max. 0.1 ISO 658 
 
Free fatty acid, (as oleic acid) % m/m, max  
1.0  
ISO 729 
 
 
 
4.3   Classification 
 
4.3.1    Raw macadamia kernels may be classified into the following classes: 
 
a)    C lass I; and 
b)    C lass II. 
4.3.2     When classified, the raw macadamia kernels shall comply with the requirements for class I and class II 
in Table 2.DEAS 1004: 2019 DEAS 1004: 2019 
© EAC 2019 – All rights reserved 4 4 © EAC 2019 – All rights reserved  
 
 
 
 
  
 
 
 
Table 2 — Specific requirements for each class 
 
 
 
Defects allowed Tolerances allowed (% of defective 
kernels, by number or weight) Test method 
Class I Class II 
a)    Tolerances for general requirements  
 
 
 
 
 
 
 
ISO 658 Shrunken/shrivelled 3 5 
Disease damaged Nil Nil 
Pest damaged kernels 1.5 2 
Living pests 0 0 
b)    Size tolerances 
For produce not conforming to the size indicated, if 
sized 7 7 
 
5    Size classification 
 
5.1     Sizing  of  raw  macadamia kernels  is  optional.  However,  when  sized,  size  is  determined  by  the 
maximum diameter of the equatorial section of the whole nut or by widest diameter of the designated style size 
requirements. 
 
5.2     In case style designations are used the provisions in Table 3 shall apply: 
 
 
Table 3 ― Designation of styles  for raw ma cadamia  kernels 
 
Style Size 
Style 0 (Wholes) Minimu m 95 % whole kernel of a diameter of at least 18 mm, with the 
remaining 5 % consisting of pieces of which no more than 1% will pass 
through a 6.25mm (¼ inch) square opening. 
Style I (Wholes) Minimu m 90 % whole kernel of a diameter of at least 16 mm, with the 
remaining 10 % consisting of pieces of which no more than 1% will 
pass through a 6.25mm (¼ inch) square opening. 
Style II ( Wholes and Halves) Minimu m 50 % whole kernel of a diameter of at least 14 mm, with the 
remaining 50 % consisting of pieces of which no more than 2% will 
pass through a 10mm square open ing 
Style III (Cocktail) The whole kernel shall be at least 20 % of a diameter of at least 14 mm, 
included  therein  at  least  80  %  half  kernel,  with  the  remaining 
percentage consisting of pieces of which no more than 2% will pass 
through a 10mm square opening. 
Style IV (Halves and Pieces) Minimu m 80 % half kernels of a diameter of at least 9 mm, with the 
remaining percentage consisting of pieces of which no more than 5% 
larger than the half kernels 
Style V (Large Diced) Shall consists of units which are smaller than half kernels but of such 
that no more than 5% will pass through a 7.0mm (inch) opening and not 
more than 2% will pass through a 2.34 mm (3/32 inch) squa re opening DEAS 1004: 2019 DEAS 1004: 2019 
© EAC 2019 – All rights reserved 5 5 © EAC 2019 – All rights reserved  
 
 
 
 
 Style VI (Chips) Shall consists of units which are smaller than half kernels but of such 
that no more than 5% will pass through a 5mm opening DEAS 1004: 2019 DEAS 1004: 2019 
© EAC 2019 – All rights reserved 6 6 © EAC 2019 – All rights reserved  
 
 
 
 
  
 
 
 
Style VII (Bits and Diced) Shall consists of units which are smaller than half kernels but of such 
that no more than 5% will pass through a 3 mm opening 
Style VIII (Fines) Shall consists of units which are smaller than half kernels but of such 
will pass through a less than 3 mm opening 
 
6    Contaminants 
 
6.1   Pesticide residues 
 
Raw  macadamia  kernels   shall   comply  with   those   maximum   residue   limits   for   pesticide   residues 
established by Codex Alimentarius Commission for this commodity. 
 
6.2   Aflatoxins  
 
Total Aflatoxin shall not  exceed 10 μg/kg while aflatoxin B1 shall not exceed 5  μg/kg when  tested in 
accordance  with ISO 16050. 
 
 
 
7    Hygiene 
 
Raw macadamia kernels shall be produced, prepared, handled and stored in accordance with EAS 39 . 
 
Raw macadamia kernels  shall comply with  the  microbiological limits  given  in Table  4  when tested  in 
accordance with the method specified therein. 
 
 
Table 4 ― Microbiol ogical Limits for raw macada mia kernels 
 
S/N Microorg anism Maximum limit Test methods 
1 Salmonella per 25 g Shall be absent ISO 6579 -1 
2 E. coli MPN/g  Shall be absent ISO 7251  
 
8    Packaging 
 
Raw macadamia kernels shall be packaged in containers made from food grade packaging material and 
sealed in a manner that will safeguard the hygienic, nutritional and organoleptic properties of the product 
 
 
 
9    Nutrition and he alth claims 
 
Raw macadamia kernels may have claims on nutrition and health. Such claims when declared shall comply 
with EAS 803, EAS 804 and EAS 805. 
 
 
 
10  Weights  and measures 
 
Raw macadamia kernels shall be packaged in accordance with the weights and measures regulations of the 
destination country. 
 
NOTE         EAC Partner States are signatory to the International Labour Organizations (ILO) for maximum package 
weight of 50 kg where human loading and offloading is involved.DEAS 1004: 2019 DEAS 1004: 2019 
© EAC 2019 – All rights reserved 7 7 © EAC 2019 – All rights reserved  
 
 
 
 
  
 
 
 
11  Label ling 
 
 
10.1       In addition to the requirements of EAS 38, the following information shall be legibly and indelibly 
labelled: 
 
a)   name of the product; 
 
b)   class or style or both where  applicable shall be legibly and indelibly declared: 
 
 
 
12  Sampling 
 
Sampling shall be done in accordance with ISO 542. 
 DEAS 1004: 2019 
 
 
 
 
 
Bibliography 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© EAC 2019 – All rights reserved