G/TBT/N/RWA/415  
20 November 2020  
(20-8379) Page: 1/3 
Committee on Technical Barriers to Trade  Original:  English  
 
  
NOTIFICATION  
The following notification is being circulated in accordance with Article 10.6  
 
1. Notifying Member:  RWANDA   
If applicable, name of local government involved (Article 3.2 and 7.2):   
2. Agency responsible:   
Rwanda Standards Board (RSB)  
KK 15 Rd, 49  
P.O.BOX 7099, Kigali, Rwanda  
Tel: +250 788303492  
Email: info@rsb.gov.rw   
Website: www.rsb.gov.rw  
Name and address (including telephone and fax  numbers , email and website 
addresses, if available) of agency or authority designated to handle comments 
regarding the notification shall be indicated if different from above:   
3. Notified under Article 2.9.2 [X], 2.10.1 [   ], 5.6.2 [   ], 5.7.1 [   ], other :  
4. Products covered (HS or CCCN where applicable, otherwise national tariff 
heading. ICS numbers may be provided in addition, where applicable):  Fruits and 
derived products (ICS 67.080.10)  
5. Title, number of pages and language(s) of the notified document:  DRS 449: 2020 
Fruit ketchup — Specification (185 page(s), in English)  
6. Description of content:  This Draft Rwanda Standard specifies the requirements, 
sampling and test methods for fruit ketchup intended for human consumption as 
condim ent and ingredient for food.  
This standard does not apply to tomato ketchup which is covered in RS EAS 66 -2. This 
standard does not apply to ketchup for special dietary uses  
7. Objective and rationale, including the nature of urgent problems where 
applicable:  Consumer information, labelling; Prevention of deceptive practices and 
consumer protection; Protection of human health or safety; Protection of the 
environment; Quality requirements  
8. Relevant documents:   
• AOAC 920.151, Solids (total) in fruit s and fruit products  
• AOAC 971.27, Sodium chloride in canned vegetables. Method III (potentiometric 
method)  
• RS 303 -1, Ginger — Specification Part 1: Fresh ginger  
• RS 304 -1, Chillies — Specification Part 1: Fresh chilli  
• RS 304 -2, Chillies — Specification Part 2: Dried and ground  G/TBT/N/RWA/415  
 
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  • RS 371, Fresh garlic — Specification  
• RS 372, Dehydrated garlic — Specification  
• RS CAC/RCP 1, General principles for food hygiene — Code of practice  
• RS CODEX STAN 192, General standard for food additives  
• RS CODEX STAN 2 12, General standard for sugars  
• RS EAS 12, Potable water —Specification  
• RS EAS 146, Rum — Specification  
• RS EAS 147 -1, Vinegar — Specification —Part 1: Vinegar from natural sources  
• RS EAS 147 -2, Vinegar — Specification —Part 1: Vinegar from artificial source s 
• RS EAS 321, Edible fats and oils —Specification  
• RS EAS 35, Fortified food grade salt — Specification  
• RS EAS 38, Labelling of pre - packaged foods — General requirements  
• RS EAS 83, Fresh tomato — Specification  
• RS EAS 894, Fresh onions — Specification  
• RS EAS 916, Ginger — Specification  
• RS EAS 917, Turmeric — Specification  
• RS 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  
• RS ISO 1842, Fruit and vegetable products — Determination of pH  
• RS ISO 21527 -2, Microbiology of food and animal feeding stuffs — Horizontal 
method for the enumeration of yeas ts and moulds — Part 2: Colony count 
technique in products with water activity less than or equal to 0.95  
• RS 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 pla te 
technique  
• RS ISO 6579 -1, Microbiology of the food chain — Horizontal method for the 
detection, enumeration and serotyping of Salmonella — Part 1: Detection of 
Salmonella spp  
• RS ISO 6633, Fruits, vegetables and derived products — Determination of lead 
content — Flameless atomic absorption spectrometric method  
• RS ISO 6888 -1, Microbiology of food and animal feeding stuffs — Horizontal 
method for the enumeration of coagulase -positive staphylococci (Staphylococcus 
aureus and other species) — Part 1: Technique  using Baird -Parker agar medium  
• RS ISO 874, Fresh fruits and vegetables — Sampling  
9. Proposed date of adoption:  To be determined  
Proposed date of entry into force:  To be determined  
10. Final date for comments:  60 days from notification  G/TBT/N/RWA/415  
 
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  11. Texts available from:  National enquiry point [X] or address, telephone and fax 
numbers and email and website addresses, if available , of other body:   
KK 15 Rd, 49  
Toll Free: 3250  
Tel: +250 788303492  
Email: info@rsb.gov.rw  
Website: www.rsb.gov.rw  
P.O.BOX 7099, Kigali, Rwanda  
https://members.wto.org/crn attachments/2020/TBT/RWA/20_7154_00_e.pdf