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                                                                       TBS  AFDC 12 (568) P3 
 
 
 
DRAFT TANZANIA STANDARD  
 
Dried tomatoes - specification  
 
 
 
 
 
 
 
 
  
  
 
 
 
 
 
  
 
   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARDS  
     
 
  2 
 FOREW ORD  
Dried tomatoes are commonly used vegetables  in food to add flavo ur, colour, and nutrients . They are   
Prepared by different recognized methods  of dehydration . 
This Tanzania standard was prepared to ensure the safety and quality of  dried tomatoes produ ced for 
local consumption and export market .  
In the preparation of this standard assistance was sought from UNECE STANDARD DDP -19 Dried 
tomatoes - specification  
In reporting the results of a test or analysis made in accordance with this Tanzania Standard,  if the final 
value observed or calculated is to be rounded off, it shall be done in accordance with  TZS 4  Rounding off 
numerical values (see clause 2).  
 
1 SCOPE  
This Tanzania  Standard prescribes  requirements , methods of sampling and test for dried tomatoe s of 
varieties   Solanum l ycopersic um L.  Intended  for human consumption  
  
2 NORMATIVE REFERENCES   
The following referenced documents are indispensable for the application of this document. For dated 
references, only the edi tion cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies.  
TZS 4, Rounding off numerical values   
TZS 109 - Food processing units – Code of hygiene   
TZS 118, Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of 
microorganisms – Colony -count technique at 30OC 
TZS 131/ISO 7954, Microbiology of food and animal feeding stuff – General guidance for enumeration of 
yeasts and moulds – Colony count technique at 25oC 
TZS 131 / ISO 21527 -2, Microbiology 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  
Codex Stan 192,  Genera l standa rd for food additives   
TZS 268, General atomic absorption spectrophotometric method for deter mination of lead in food stuffs  
TZS 538/EAS 38, Labelling of pre -packaged foods — General requirements  
TZS 730 (Part 2)/ISO 16649 (Part 2), Microbiology of food a nd animal feeding stuffs – Horizontal method 
for the enumeration of -b-glucuronidase -positive Escherichia coli – Part 2 – Colony -count technique at 44 
0C using 5 -bromo -4-chloro -3-indolyl -b-D-glucuronide  
TZS 789/EAS  12, Potable water -Specification  
TZS 963 -3, Starch and derived products – Heavy metals content – Part 3 – Determination of lead content 
by atomic absorption spectrometry with electro -thermal atomization  
TZS 1502, Fruits and Vegetables – Determination of Arsenic content   
  3 
 TZS 1581 -1 Determination of  cadmium content – Method graphite furnace atomic absorption 
spectrometry  
TZS 1581 -2, Determination of cadmium content – Method flame atomic absorption spectrometry  
 
 
3 TERMS AND DEFINITIONS  
For the purposes of this Tanzania s tandard, the following terms a nd definitions  shall apply.  
3.1: dried tomatoes   
prepared from  ripe tomatoes   by different recognized methods of dehydration  
 
4 REQUIREMENTS  
4.1 General requirements  
4.1.1 Tomatoes to be used shall be ripe, fresh  and clean conforming to the characteristic s of the tomatoes 
and of a quality suitable for human consumption.  
4..1.2 Presentation  
Dried tomatoes may be presented as follows:  
 whole;  sliced or powdered  
The contents of each package shall be uniform and contain only dried tomatoes of the same origin, 
quality and size (if sized). The visible part of the contents of the package shall be representative of its 
entire contents.  
 
4.1.3 Physical appearance  
When examined visually dried tomatoes shall be  
a) free from damage caused by pests,  
b) intact (only for w holes and slices ); except for edges that are slightly torn, slight superficial damage and 
slight scratches,  
c) free from rot or deterioration that may make it unfit for consumption,  
d) free from blemishes, areas of discoloration  or spread stains in pronoun ced contrast with the rest of the 
produce affecting an aggregate not more than 5 % of the surface of the produce, and  
e) free of abnormal external moisture.  
 
4.1.4 Colour, odour and flavour  
Dried tomatoes shall have their characteristics colour, odour and flavour. They shall be free from off -
odour, off -flavour and foreign taste including rancidity and mustiness. Dried tomatoes shall be free of 
fermentat ion.  
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 4.1.5 Moulds and insects  
Dried tomatoes shall be free from mould filaments and insect infestation, in cludin g the presence of dead 
insects and/or mites, their debris or excreta, when examined visually.  
4.1.6 Extraneous matter  
Dried tomatoes shall be practically free from extraneous matter including soil particles , loose stalks  and 
rodent excreta  when exami ned visually.  
4.2 Specific requirements  
When examined in accordance with the method in Annex A, the dried tomatoes shall have different 
moisture contents as indicated in Table 1. The texture of the dried tomatoes shall vary according to the 
moisture co ntent as indicated in Table1.  
Table 1 — Moisture content limits for dried tomatoes  
Type  Moisture of dried tomatoes  
(%m/m,max)  Test method  
Whole/sliced     
15  ANNEX A  
Powdered    
6  ANNEX A  
 
5 Contaminants .  
5.1   Dried tomatoes  shall not contain metal contam inants in excess of quantities specified in 
Table 2.  
Table 2:  Limits for metal contaminants in dried tomato  
 
 
5.2 The max imum allowable pesticide residue limits in dried tomatoes shall be as prescribed in the 
relevant Codex Stan  193 
 Heavy metals  Maximum limit  
mg/kg  Test method  
Arsenic (As )  0.2 TZS 1502  
Lead (Pb)  0.03 TZS 963 -3 
Cadmium (Cd)   0.05 TZS 1581 -1/ 2  
  5 
 6 Hygiene  
Dried tomatoes shall be produced and handled in accordance with  TZS  109. The products shall  
conform  to the requirements for microbiol ogical limits in Table 2. 
 
Table 2—Microbiological  limits in dried tomato ` 
Microbiological parameter,  
          cfu/g  limit  Method of test  
Total plate count, max  103 TZS 118  
Escherichia coli   absent  TZS 730 - 2 
Yeast s and moulds, max.      102 TZS 131  
 
7. Methods of sampling and test   
 Dried tomatoes  shall be sampled in accordance with ANNEX B and tested for compliance with the 
requirements of this standard as described in table 1  and 2.   
  
8 Packing, marking and labeling    
8.1 Packing  
Dried tomatoe s shall be pack aged in suitable food grade containers, made of a material which does not 
affec t the products and which protects it from moisture, and from loss of volatile matter.  
The container shall protect the product from any form of contamination.  
 
8.2 Marking and Labelling  
In addition to TZS 538 the following particulars shall legibly and indelibly be marked or labeled on each 
container.  
 a) Name of the product   
 b)  Brand name if any;  
 c) Name, physical and postal address of manufacturer and/or pac ker;   
 d) Batch or code number;  
 e) Date of production/packing   
 f) Net weight;  
 g)   Best before date;  
 h) Country of origin;   
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  i) Storage condition   
 
NOTE:  The TBS standards mark of quality may be used by manufactures only under licence from 
TBS.  Particulars of conditions under which the licence is granted can be obtained from TBS.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
  7 
 Annex A  
(normative)  
Determination of the moisture content for dried tomatoes  
NOTE   this method is the same as that prescribed by the AOAC: Offic ial Methods of Analysis, XIIIth 
edition, 1980, 22.013 - Moisture in Dried fruits and vegetables, Official Final Action.  
A.1 Definition  
The moisture content of dried tomatoes is defined as being the loss of mass determined under the  
experimental conditions described in this annex.  
 
A.2 Principle  
The principle of the method is the heating and drying of a sample of dried fruit a t a temperature of 70 ºC + 
1 ºC at a pressure not exceeding 100 mm Hg.  
A.3 Apparatus  
Usual laboratory apparatus is used together with the following items:  
a) Electrically heated constant -temperature oven, capable of being controlled at 70 ºC + 1 ºC at a  
pressure of 100 mm Hg  
b) Dishes with lids, of corrosion -resistant metal of about 8.5 cm in diameter  
Mincer, either hand or mechanically operated  
d) Desiccator, containing an effective desiccant  
e) Precision balance  
A.4 Procedure  
A.4.1 Preparation of the sample  
Take approximately 50 g of dried fruit from the laboratory sample, and mince it twice with the mincer.  
A.4.2 Test portion  
Place 2 g  of finely divided asbestos into the dish, tare the dish with its lid and the asbestos, dried 
beforehand.  
Weigh, to the nearest 0.01 g about 5 g of prepared sample.  
NOTE Dried sand which has previously been washed in hydrochloric acid and then rinsed thoro ughly with 
water may  
be used in the place of the asbestos. Analysts using this technique should note that it is a deviation from 
the AOAC  
procedure, and should mention this in their report.  
  
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 A.4.3 Determination  
Moisten the sample and the asbestos thoroughly  with a few millilitres of hot water. Mix the sample and the  
asbestos together with a spatula. Wash the spatula with hot water to remove the sample residues from it,  
letting the residues and the water fall into the dish.  
Heat the open dish on a boiling -water bath (Bain -marie) to evaporate the water to dryness. Then place 
the 
dish, with the lid alongside it, in the oven and continue drying for six hours at 70 ºC under a pressure not  
exceeding 100 mm Hg, during which time the oven should not be opened. During  drying admit a slow 
current  
of air (about two bubbles per second) to the oven, the air having been dried by passing through H2SO4. 
The 
metal dish must be placed in direct contact with the metal shelf of the oven. After drying, remove the dish,  
cover it im mediately with its lid and place it in the desiccator. After cooling to ambient temperature, weigh 
the 
covered dish to the nearest 0.01 g.  
A.5 Calculation and expression of results  
The moisture content of the sample, as percentage by mass is calculated as follows:  
 
Moisture content = 100 x (M1 -M2)/(M1 -M0) 
where  
M0 is the mass, in grams, of the empty dish with its lid and containing the asbestos,  
Ml is the mass, in grams, of the dish with its lid, asbestos and test portion before drying, and  
M2 is the mass, in grams, of the dish with its lid after drying.  
The results are expressed to one decimal place.  
Duplicate determinations should agree to 0.2 % moisture.  
 
 
 
 
 
 
 
  
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Annex B  
(informative)  
Sampling of tomatoes  
B.1 Definitions  
B.1.1  
package  
individually packaged  part of a lot, including contents so as to facilitate handling and transport of a 
number of  
sales units or of products loose or arranged, in order to prevent damage by physical handling and 
transport.  
Road, rail, ship and air containers are not considered  as packages.  
B.1.2  
sales package  
individually packaged part of a lot, including contents, which is so as to constitute a sales unit to the final 
user 
or consumer at the point of purchase  
B.1.3  
pre-packages  
sales packages such as the packaging encloses the  foodstuff completely or only partially, but in such a 
way 
that the contents cannot be altered without opening or changing the packaging. Protective films covering  
single product are not considered as a pre -package.  
B.1.4  
consignment  
quantity of product to  be sold by a given trader found at the time of inspection and defined by a 
document. A  
consignment may consist of one or several types of product; it may contain one or several lots of dried 
fruit. 
B.1.5  
lot 
quantity of product which, at the time of inspe ction at one place, has similar characteristics with regard to:  
a) packer and/or dispatcher;  
b) country of origin;   
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 c) nature of product;  
d) class of product;  
e) size (if the product is graded according to size);  
f) variety or commercial type (according to the relevant provisions of the standard); and  
g) type of packaging and presentation.  
If it is difficult to distinguish between different lots and/or presentation of individual lots, all lots of a 
specific  
consignment may be treated as one lot if they are s imilar in regard to type of product, dispatcher, country 
of 
origin, class and variety or commercial type, if this is provided for in the relevant marketing standard.  
B.1.6  
sampling  
collective samples taken temporarily from a lot during conformity check  
B.1.6.1 
primary sample  
package taken at random from the lot, in case of packed product or, in case of bulk product (direct 
loading into  
a transport vehicle or compartment thereof), a quantity taken at random from a point in the lot.  
B.1.6.2  
bulk sample  
severa l primary samples supposed to be representative for the lot so that the total quantity is sufficient to  
allow the assessment of the lot with regard to all criteria  
B.1.6.3  
secondary sample  
equal quantity of product taken at random from the primary sample  
The secondary sample shall comprise 30 units, in case the net weight of the package is 25 kg or less and 
the 
package does not contain any sales packages. In certain cases this means that the whole content of the  
package has to be checked, if the primary sam ple contains not more than 30 units.  
B.1.6.4  
composite sample  
mix, weighing at least 3 kg, of all the secondary samples taken from the bulk sample. Product in the  
composite sample shall be evenly mixed.   
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 B.1.6.5  
reduced sample  
quantity of product taken at r andom from the bulk or composite sample whose size is restricted to the  
minimum quantity necessary but sufficient to allow the assessment of certain individual criteria.  
If the inspection method would destroy the product, the size of the reduced sample sha ll not exceed 10 % 
of 
the bulk sample. In the case of small dry or dried products (that is, 100 g include more than 100 units) the  
reduced sample shall not exceed 300 g.  
Several reduced samples may be taken from a bulk or composite sample in order to check  the conformity 
of 
the lot against different criteria.  
B.2 Sampling method  
B.2.1 Identification of lots and/or getting a general impression of the consignment  
The identification of lots shall be carried out on the basis of their marking or other criteria. In the case of  
consignments which are made up of several lots it is necessary for the inspector to get a general 
impression  
of the consignment with the aid of accompanying documents or declarations concerning the 
consignments.  
The inspector shall then dete rmine how far the lots presented comply with the information in these 
documents.  
If the product is to be or has been loaded onto a means of transport, the registration number of the latter 
shall 
be used for identification of the consignment.  
B.2.2 Presenta tion of product  
The inspector shall decide which packages are to be checked. The presentation shall be made by the  
operator and shall include the presentation of the bulk sample as well as the supply of all information  
necessary for the identification of t he consignment or lot.  
If reduced or secondary samples are required, these shall be identified by the inspector from the bulk 
sample  
The inspector shall determine the size of the bulk sample in such way as to be able to assess the lot. The  
inspector select s at random the packages to be inspected or in the case of bulk product the points of the 
lot 
from which individual samples shall be taken.  
Care shall be taken to ensure that the removal of samples does not adversely affect the quality of the 
product.   
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 Dama ged packages shall not be used as part of the bulk sample. They shall be set aside and may, if  
necessary, be subject to a separate examination and report.  
The bulk sample shall comprise the following minimum quantities whenever a lot is declared 
unsatisfac tory or  
the risk of a product not conforming to the standard has to be examined:  
 
 
Number of packages in the lot  Number of packages to be taken (primary  
samples)  
Packaged products  5 
Up to 100  5 
From 101 to 300  7 
From 301 to 500  9 
From 501 to 1 000  10 
More than 1 000  15 (minimum)  
Product in bulk   
Quantity of lot in kg or number of  
bundles in the lot  Quantity of primary samples in kg or number  
of bundles  
Up to 200  10 
From 201 to 500  20 
From 501 to 1 000  30 
From 1 001 to 5 000   60 
More th an 5 000 100(minimum  100(minimum  
 
In the case of bulky dried fruit and vegetables (over 2 kg per unit), the primary  samples shall be made up 
of at least five units. In the case of lots comprising fewer than five packages or weig hing less than 10 kg, 
the c heck shall cover the entire lot.  
If the inspector discovers, after an inspection, that a decision cannot be reache d, another physical check 
shall be undertaken and the overall result reported as an average of the two checks.  
 
B.2.3 Control of product   
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 In ca se of packed product, the primary samples shall be used to check the gen eral appearance of the 
product, the presentation, the cleanliness of the packages and the labelling. In all oth er cases, these 
checks shall be done on basis of the lot or transport veh icle. 
The product shall be removed entirely from its packaging for the conformit y check. The inspector may 
only dispense with this where the sampling is based on composite samples.  
The inspection of uniformity, minimum requirements, quality classes and siz e shall be carried out on the 
basis of the bulk sample, or on the basis of the composite sample.  
When defects are detected, the inspector shall ascertain the respective percentage of the product not in  
conformity with the standard by number or weight.  
 
External defects shall be checked on the basis of the bulk or composite sample.  Certain criteria on the 
degree of development and/or ripeness or on the presence or absence of interna l defects may be 
checked on the basis of reduced samples. The check based on the reduced sample applie s in particular 
to checks which destroy the trade value of the product  
 
 
 
 
.