AFDC 26 (111 7) DTZS  
 
 
DRAFT TANZANIA STANDARD  
 
 
Broccoli - specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARD  
 
 
 0 foreword  
 
Broccoli is a green vegetable whose large flowering head is often eaten boiled or steamed 
but may be eaten raw. It is rich in  vitamins, minerals, fiber and antioxidants.  It is among 
the important vegetable crops grown by farmers for  consumption and  income generation.  
 
This Tanzania St andard was prepared in order to provide guidance to broccoli  producers 
and traders as well as regulators, and to ensure safety and quality of the produce  
In the preparation of this Tanzania Standard considerable assistance was derived from: 
UNECE standard FFV-48 BROCCOLI 2019 .  
 
In reporting the results of a test or analysis made in accordance with this standard, if the 
final value observed or calculated is to be rounded off, it shall be done in accordance with 
TZS 4 (see clause 2).  
 
1. Scope  
 
This standard sp ecifies  quality and safety requirements, methods of sampling and test  of 
broccoli varieties (cultivars) grown from Brassica oleracea  var.italica  Plenck to be 
supplied fresh to the consumer.  Broccoli for industrial processing are excluded.  
 
 
2. Normative references  
 
The following referenced standards are indispensable for the application of this standard. 
For dated references, only the edition cited applies. For undated references, the latest 
edition of the referenced standards (including any amendments) applies.  
 
a) TZS 4, Rounding off of numerical values  
b) TZS 109, Code of hygiene for food processing unit  
c) TZS 122 -1- Microbiology of the food chain — Horizontal method for the detection, 
enumeration and serotyping of Salmonella - Part 1: Detection of Salmonella spp. 
d) TZS 538, Packaging, marking and labeling of foods.  
e) TZS 552, Code of hygienic practice for fresh leafy vegetables  
f) TZS 852 -1- Microbiology of the food chain - Horizontal method for the detection and 
enumeration of Listeria monocytogenes  and of Listeria spp  - Part 1: Detection method  
g) TZS 1002, Fresh fruits and vegetables - Sampling.  
h) TZS 1003, Guide to the pre -packaging of fresh fruits and vegetables   
 i) TZS 2425  - Microbiology of food and animal feeding stuffs - Horizontal method for the 
detection of Escherichia coli O157  
j) Codex Stan 193, Codex General standard for contaminants and toxins in food and 
feed  
k) Codex pesticide residues in food online data base  
  
 
3 Terms and definitions  
 
3.1 sound  
produce not affected by rotting or deterioration such as to make it fit for consumption  
 
3.2 clean  
practically free of any visible foreign matter  
 
 
3.3 firm  
resistance to hand pressure  
 
3.4 compact  
closeness of individual flower sprouts  
 
3.5 cultivar  
plant within a specie that has been produced in cultivation by selective breeding  
 
3.6 pest 
any organism that directly or indirectly affects the quality and safety of the produce  
 
3.7 intact  
no parts removed and that have not suffered any damage making them incomplete  
 
3.8 floral stem  
immature, fresh and tender portion of stem bears dense g reen clusters of flower buds at 
the end of central axis and branches  
 
 
4 Requirements  
 
4.1 General requirements  
 
In all classes, subject to the special provisions for each class and the tolerances allowed,  
broccoli shall be: 
 intact; for the purpose of presentation some sprouts may be removed  
 sound;   
  clean ; 
 fresh in appearance ; 
 practically free from pests  and damage  caused by them ; 
 free of abnormal external moisture; in the case where crushed ice is used traces 
of residual water are not considered to constitute abnormal moisture ; 
 free of any foreign smell and/or taste.  
The cut of the floral stem shall be clean and as square as possible.  
 
Hollow stems are not considered a defect provided the holl ow part is sound, fre sh and 
not discoloured.  
 
The development and condition of broccoli shall be such as to enable it  to: 
 withstand transportation and handling  
 arrive in satisfactory condit ion at the place of destination   
 
4.2 Classification  
Broccoli is classified in two classes, as defined below:  
 
4.2.1 Class I  
Broccoli in this class  shall be of good quality  and characteristic of the variety and/or  
commercial type.  
 
Broccoli shall be: 
 firm and compact  
 tightly -grained  
 free of defects such as stains or traces of frost.  
The buds shall be fully closed.  
The floral stem must be sufficiently tender and free of woodiness.  
 
The following slight defects  may be allowed, provided they do not affect the  general 
appearance of the produce, the quality, the keeping quality and presentation in the 
package:  
 a slight defect in shape  
 a slight defect in colouring.  
 
Leaves extending above the head may be allowed provided these are green, sound, fresh  
and tender.  
 
4.2.2 Class II  
This class includes broccoli that do not qualify for inclusion in Class I but satisfy the  
general requirements specified in clause 4.1. 
Broccoli may be:  
 slightly loose and less compact  
 less tightly -grained.  
 
The buds shall be practically closed.   
 The floral stem shall be reasonably tender, and may  have a trace of woodiness.  
 
The following defects may be allowed, provided broccoli retains its essential 
characteristics  as regards the quality, the keeping quality and presentation in the 
package:  
 defects in shape  
 defects in colouring  
 slight bruising an d injury.  
Leaves extending above the head may be allowed provided these are green, sound, fresh  
and tender.  
 
 
4.3 Provisions concerning sizing  
Size is determined either by the diameter of the floral stem at the cut end or by the  
maximum diameter of the head.  
 
The minimum size shall be:  
 8mm for broccoli graded by diameter of the floral stem  
 2cm for broccoli graded by the diameter of the head and presented , prepacked or  
bunched  
 6cm for broccoli graded by the diameter of the head.  
 
In any case, the ratio between the diameter of the head and that of the floral stem in each  
package shall not be less than 2:1  
 
The maximum size shall be 20cm in height, except for long -stemmed type broccoli.  
 
To ensure uniformity in size, the range in size between produce in th e same package 
shall not exceed:  
 20mm for broccoli graded by diameter of the floral stem ; 
 4cm for broccoli graded by the diameter of the head if the smallest head has a 
diameter of less than 10cm ; 
 8cm for broccoli graded by the diameter of the head if the smallest head has a  
diameter of 10cm or more . 
. 
For all prepacked or bunched produce, uniformity of size is  optional . 
 
The size requirements shall not apply to miniature produce.  
 
 
4.4 Provisions concerning tolerances  
Tolerances in respect of quality and size shall be allowed in each l ot for produce not 
satisfying the requirements of the class indicated.  
 
 
  
 4.4.1 Quality tolerances  
 
4.4.1.1 Class I  
A total tolerance of 10 %, by number or weight, of broccoli not satisfying the  requirements 
of the class but meeting those of Class II is all owed. Within this tolerance not more t han 
1% in total may consist of produce satisfy ing neither the requirements of Class II quality 
nor the  general  requirements, or of produce affected by decay.  
 
4.4.1.2 Class II  
A total tolerance of 10%, by number or weight, of broccoli satisfying neither the 
requirements of the class nor the general  requirements is allowed. Within this tolerance  
not more than 2% in total may consist of produce affected by decay.  
 
 
4.4.2 Size Tolerances  
For all classes (if sized) ; a total tolerance of 10 %, by number or weight, of broccoli  not 
satisfying the requirements as regards sizing is allowed.  
 
 
4.5 Provisions concerning presentation  
 
4.5.1 Uniformity  
The contents of each package shall be uniform and contain broccoli of the same  origin, 
variety or commercial type, quality and size (if sized).  
 
Broccoli in Class I shall be uniform in colouring , however, a mixture of broccoli of distinctly 
different colours may be packed together in a  package, provided they are uniform in 
quality and for each colour concerned in origin.  
 
In case of those mixtures uniformity in size is not required.  
 
Miniature broccoli shall be reasonably uniform in size. Also may be mixed with other 
miniature products o f a different species and origin.  
 
The visible part of the contents of the package shall be representative of the entire 
contents.  
 
5  
 
 
6 Hygiene  
 
6.1 It is recommended that the produce covered by the provisions of this Standard be 
prepared and handled in accordance with TZS 109 (see clause 2) and TZS 552.  
 
  
 6.2 Broccoli  shall also comply with the microbial requirements prescribed in Table 1.  
 
Table 1  Microbiological limits for broccoli  
S/N Test Test Method  Requirement  
1. 
2. 
3. 
 Listeria monocytogenes  per 25g  
Escherichia coli O157:H7  
Salmonella  per 25g  
 TZS 852 -1 
TZS 2425  
TZS 122 -1 
  Absent  
Absent  
Absent  
 
 
 
7 Contaminants  
 
7.1 Heavy metal contaminants  
Broccoli  shall comply with those maximum metal contaminants established by the Codex 
Stan 193.  
 
7.2 Pesticide residues  
Broccoli  shall comply with those maximum residue limits established in the Codex 
pesticide residues in food online data base.  
 
 
8 Sampli ng and tests  
 
8.1 Sampling  
Representative samples of broccoli  shall be drawn as prescribed in TZS 1002 (see clause 
2). 
 
8.2  Tests  
Tests shall be done in accordance with the methods prescribed in this standard.  
 
 
9. Packing, marking and labelling  
 
9.1 Packing  
Broccoli  shall be packed in such a way as to protect the produce properly.  Where crushed 
ice is used, care shall be taken to ensure  the heads do not lie in melted water.  
 
The materials used shall be of food grade, clean and of a quality such as to avoid causing 
any external or internal damage to the produce. The use of materials, particularly of paper 
or stamps bearing trade specifications, is allowed, provided the printing or labelling has 
been done with nontoxic ink or glue.  
 
9.1.1  The containers shall meet the quality, hygiene, ventilation and resistance 
characteristics that shall ensure suitable handling, shipping and preserving broccoli . 
Packages shall be free of foreign matter and objectionable smell.  
  
 9.1.2 The use of any substance tending to modify the natural characteristics of the 
produce, especially form, texture and taste shall be prohibited.  
  
9.1.3  In addition to the provisions covered by this standard, broccoli  shall also be packed 
in accordance with TZS 538 and TZS 1003 (See clause 2).  
 
 
9.2 Marking and labelling  
 
9.2.1  Each package shall legibly and indelibly bear the following information  in Swahili or 
and English  on the same side:  
 
a) Name and address of exporter/importer, packer  and/or dispatcher/distributor;  
b) Name of the produce (Broccoli ) or equivalent denomination where appropriate . 
“Mixture of broccoli”, or equivalent denomination, in the case of a mixture of 
distinctly different colours of broccoli. If the produce is not visible from the outside, 
the colours  and the quantity of each in the package shall be indicated.  
 
Miniature broccoli, or other appropriate term for miniature produce. Where several  
species of miniature produce are mixed in the same package, all products and 
their respective origins shall be mentioned ; 
c) Country of origin;  
d) Class ; 
e) Size (if sized) expressed as minimum and maximum diameter (floral stem in mm; 
head in cm);  
f)  Net weight (kg);  
g) Batch number  
h) Storage condition.  
 
 
9.2.2 Certification mark – Each container may also be marked with TBS certification mark.  
NOTE:  The use of TBS certification mark is governed by provisions of the 
Standards Act, 2009.  Details of the conditions under which a license for the use of 
TBS certification mark may be granted to manufacturers or producers, may be 
obtained from TBS.