ICS 67.060  
 
Reference number
DRS 389: 2023
© RSB 2023
  
 RWANDA 
STANDARD  DRS 
389 
 
Second edition  
yyyy-mm-dd  
 
Popcorn— Specification 
   
DRS 389: 2023 
©RSB 2023- All rights reserved                  ii 
 In order to match with technological development and to keep continuous progress in industries, 
standards are subject to periodic review. Users shall ascertain that they are in possession of the latest 
edition 
 
 
 
 
 
 
 
 
© RSB 2023 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized 
in any form or by any means, electronic or mechanical, including photocopying and microfilm, without 
prior written permission from RSB. 
Requests for permission to reproduce this document should be addressed to: 
Rwanda Standards Board 
P.O Box 7099 Kigali-Rwanda 
KK 15 Rd, 49 
Tel. +250 788303492 
Toll Free: 3250 
E-mail: info@rsb.gov.rw  
Website: www.rsb.gov.rw  
ePortal: www.portal.rsb.gov.rw  DRS 389: 2023 
iii                ©RSB 2023- All rights reserved 
 Contents Page 
Foreword ............................................................................................................................................................ iv 
1 Scope ................................................................................................................................................................ 1 
2 Normative references ...................................................................................................................................... 1 
3 Terms and definitions ..................................................................................................................................... 2 
4 Requirements ................................................................................................................................................... 2 
4.1 Ingredients .................................................................................................................................................... 2 
4.1.1 Essential ingredients ................................................................................................................................ 2 
4.1.2 Optional ingredients.................................................................................................................................. 3 
4.2 General requirements .................................................................................................................................. 4 
4.3 Specific requirements .................................................................................................................................. 4 
4.4 Microbiological limits ................................................................................................................................... 4 
5 Food additives ................................................................................................................................................. 5 
6 Hygiene ............................................................................................................................................................. 5 
7 Contaminants ................................................................................................................................................... 5 
7.1 Pesticides residues ...................................................................................................................................... 5 
7.2 Mycotoxins .................................................................................................................................................... 5 
7.3 Heavy metals ................................................................................................................................................. 5 
8 Packaging ......................................................................................................................................................... 5 
9 Labelling ........................................................................................................................................................... 6 
10 Sampling ........................................................................................................................................................ 6 
Annex A  (normative)  Determination of salt content in popcorn ................................................................. 7 
A.1 Reagent ......................................................................................................................................................... 7 
A.2 Procedure ..................................................................................................................................................... 7 
A.3 Calculation .................................................................................................................................................... 8 
 DRS 389: 2023 
©RSB 2023- All rights reserved                  iv 
 Foreword 
Rwanda Standards are prepared by Technical Committees and approved by Rwanda Standards Board (RSB) 
Board of Directors in accordance with the procedures of RSB, in compliance with Annex 3 of the WTO/TBT 
agreement on the preparation, adoption and application of standards. 
The main task of technical committees is to prepare national standards. Final Draft Rwanda Standards 
adopted by Technical committees are ratified by members of RSB Board of Directors for publication and 
gazettment as Rwanda Standards. 
RS 389 was prepared by Technical Committee RSB/TC 003, Cereals, pulses, legumes and cereal products.  
This secondedition cancels and replaces the first edition (RS 389: 2018), which has been technically revised. 
Committee membership  
The following organizations were represented on the Technical Committee on Cereals, pulses, legumes and 
cereal products  (RSB/TC 003) in the preparation of this standard. 
Enterprise URWIBUTSO/SINA GERARD 
MANOSALIWA Food Industries Ltd  
MINIMEX Ltd  
National Agricultural Export Development Board (NAEB) 
National Industrial Research and Development Agency (NIRDA) 
Nyarutarama Business Incubation Center 
One Acre Fund-Tubura 
Rwanda Food and Drugs Authority 
Zamura Feeds Ltd 
Rwanda Standards Board (RSB) – Secretariat 
 
 DRS 389: 2023 
1                ©RSB 2023- All rights reserved 
 Popcorn— Specification 
1 Scope 
This Draft Rwanda Standard specifies the requirements, sampling and test methods for popcorn of Zea mays 
everta variety 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. 
AOAC 2001.04, Determination of Fumonisins in Corn and Corn Flakes 
RS CAC/RCP 1 , General principles of food Hygiene 
RS CODEX STAN 192 , General standard for food additives 
RS CODEX STAN 193 , General standard for contaminants and toxins in food and feed 
RS EAS 147-1,  Vinegar — Specification — Part 1: Vinegar from natural sources 
RS EAS 147-2, Vinegar — Specification — Part 2: Vinegar from artificial sources  
RS EAS 16 ,Plantation (mill) white sugar — Specification  
RS EAS 321,  Edible fats and oils — Specification 
RS EAS 35,  Fortified food grade salt — Specification 
RS EAS 36, Honey—Specification 
RS EAS 38, Labelling of Pre-Packaged Foods 
RS EAS 5 ,Refined white sugar — Specification  
RS EAS 749, Brown sugars — Specification  
RS ISO 16050 , Foodstuffs — Determination of aflatoxin B1, B2, G1 and G2 in cereals, nuts and derived 
products — High performance liquid chromatographic method  
©RSB 2023- All rights reserved                  2 
 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 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 
RS ISO 24333, Cereals and cereal products — Sampling 
RS ISO 4833-1 , Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
microorganisms — Part 1: Colony count at 30 degrees C by the pour plate technique 
RS ISO 5985 , Animal feeding stuffs — Determination of ash insoluble in hydrochloric acid 
RS ISO 6540 , Maize — Determination of moisture content (on milled grains and on whole grains 
RS ISO 6579-1,  Microbiology of food and animal feeding stuffs — Horizontal method for the detection of 
Salmonella spp. 
RS ISO 7305,  Milled cereal products — Determination of fat acidity 
3 Terms and definitions 
For the purposes of this standard, the following terms and definitions apply. 
3.1 
popcorn 
product made from kernels of Zea mays  everta variety that have been heated until they forcefully expands and 
puffs up 
3.2 
food grade packaging material 
packaging material, made of substances which are safe and suitable for their intended use and which will not 
impart any toxic substance or undesirable odour or flavour to the product 
4 Requirements 
4.1 Ingredients 
4.1.1 Essential ingredients 
The following essential ingredients  shall be used in the preparation of popcorn and shall comply with relevant 
standards: DRS 389: 2023 
3                ©RSB 2023- All rights reserved 
 a) corn of Zea mays  everta variety complying with requirements specified in table 1; and  
a) edible oils complying with RS EAS 321. 
Table 1—Requirements for Zea mays everta  
S/N Characteristic  
 
 Maximum limit Test method 
Grade 1  Grade 2  Grade 3  
i.  Moisture, %, m/m  13.5  13.5  13.5  RS ISO 712 
ii.  Foreign matter, %, m/m  0.5  1.0  1.5  RS ISO 605 
iii.  Inorganic matter, %, m/m  0.25  0.5  0.75  
iv.  Pest damaged grains, %, m/m  1.0  3.0  5.0  
v.  Rotten and diseased 
grains, %, m/m  1  2  3  
vi.  Discoloured grains, %, m/m  1.5  2.0  2.5 
vii.  Immature and shrivelled 
grains, %, m/m  1.0  2.0  3.0 
viii.  Filth, %, m/m  0.1 0.1 0.1 
ix.  Broken kernels, %, m/m  2.0  4.0  6.0 
x.  Total defective grains, %, m/m  5  9  14  
NOTE 1 The parameter, Total defective grains is not the sum total of the individual defects. It is limited to 70 % of the sum 
total of individual defects.  
NOTE 2 The parameter, Discoloured grains is limited to at least 25 % discolouration on both sides of the kernel.  
4.1.2 Optional ingredients 
:The following optional ingredients including but not limited to the following may be used in popcorn  and shall 
comply with relevant standards: 
a) salt complying with RS EAS 35; 
b) sugars complying with RS EAS 5 or RS EAS 16 or RS EAS 749; 
c) honey complying with RS EAS 36; 
d) vinegar complying with RS EAS 147-1 or RS EAS 147-2; 
e) cocoa powder; 
f) spices flavouring cheese; and 
g) flavouring butter.  
©RSB 2023- All rights reserved                  4 
 4.2 General requirements 
Popcorn shall be free from: 
a) off flavours and odours; 
b) insects, larvae, and/or their eggs; 
c) extraneous matter and other foreign matter such as sand, glass and metal; 
d) sourness and rancidity; and 
e) be practically free from unpuffed kernels. 
4.3 Specific requirements 
Popcorn shall comply with the specific requirements stipulated in Table 2 when tested in accordance with test 
methods specified therein. 
Table 2— Specific requirements for popcorn 
S/N Parameter  Requirements  Test method 
i.  Moisture content, %, max.  7.0  RS ISO 6540 
ii.  Fat acidity, mg KOH per 100 g of product on dry 
mass basis, max.  80  RS ISO 7305 
iii.  Salt content (as sodium chloride), %, m/m, max.  1.2 Annex A 
iv.  Acid insoluble ash, %, m/m, max.  0.4  RS ISO 5985  
4.4 Microbiological limits 
Popcorn shall not exceed microbiological limits  specified in Table 3 when tested in accordance with test 
methods specified therein. 
Table 3 — Microbiological limits  for popcorn 
S/N  Microorganism  Maximum limit  Test method 
i.  Total Viable Count, CFU/g  103 RS ISO 4833-1 
ii.  E.coli, CFU/g  absent RS ISO 16649-2 
iii.  Salmonella spp ,in  25g  Absent  RS ISO 6579-1  
iv.  Staphylococcus aureus , CFU/g Absent  RS ISO 6888-1 
v.  Yeasts and moulds, CFU/g  102  RS ISO 21527-2 DRS 389: 2023 
5                ©RSB 2023- All rights reserved 
 5 Food additives 
Food additives which may be used in the manufacture of popcorn shall be in accordance with RSCODEX 
STAN 192. 
6 Hygiene 
Popcorn shall be processed and handled in accordance with RS CAC/RCP 1. 
7 Contaminants 
7.1 Pesticides residues 
Popcorn shall comply with the maximum pesticides residue limits established by the Codex Alimentarius 
Commission   
7.2 Mycotoxins 
Popcorn shall not exceed mycotoxin limits specified in Table 4 when tested in accordance with test methods 
specified therein. 
Table 4 — Mycotoxin limits for popcorn 
S/N  Mycotoxin  Maximum limit (µg/kg) Test method  
i.  Total aflatoxins  10 RS ISO 16050  
ii.  Aflatoxin B1 5 
iii.  Fumonisins  2000 AOAC 2001.04  
7.3 Heavy metals 
Popcorn shall not exceed heavy metal limits in Table 5 when tested in accordance with test methods specified 
therein. 
Table 5 — Heavy metal limits in popcorn 
S/N  Heavy metals  Maximum limit mg/kg  Test method  
i.  Cadmium 0.1  AOAC 999.11 
ii.  Lead  0.1 
8 Packaging 
Popcorn shall be packaged in food grade packaging material that ensures the integrity and safety of the 
product  
©RSB 2023- All rights reserved                  6 
 9 Labelling 
9.1 In addition to the requirements specified in RS EAS 38, each pack of popcorn shall be legibly and 
indelibly marked with the following: 
a) name of the product, "Popcorn”; 
C) name and address of the manufacturer/packer/distributor/ importer/exporter/vendor; 
b) list of ingredients in descending order; 
c) batch number; 
d) date of manufacture; 
e) expiry date;  
f) ;instructions for use;  
g) food additives used;  
h) net contents shall be declared in the metric system; 
i) storage instructions;   
j) country of origin;  
a) the statement ‘Human Food’ shall appear on the package; and 
b) instructions on disposal of used package. 
9.2 When labelling non-retail packages, information for non-retail packages shall either be given on the 
packages or in accompanying documents, except that the name of the product, lot identification and the name 
and address of the manufacturer or packer shall appear on the packages. 
10 Sampling 
Sampling of popcorn shall be done in accordance with RS ISO 24333  
 
 
 DRS 389: 2023 
7                ©RSB 2023- All rights reserved 
 Annex A 
(normative)  
 
Determination of salt content in popcorn 
A.1 Reagent 
A.1.1 Acetone 
A.1.2 calcium acetate solution 
A.1.3 HNO3 
A.1.4 0.1 N AgNO3 
A.1.5 Ferric indicato 
A.1.6 0.1 N NH4SCN3 
A.2 Procedure 
A.2.1 Weigh 2 g of a thoroughly mixed sample into a platinum or silica dish 
A.2.2 Disperse the sample with 10 mL of acetone 
A.2.3 Remove acetone, at room temperature, with an air current 
A.2.4 Add, and thoroughly, mix 10 mL of 10 % calcium acetate solution 
A.2.5 Carefully dry on a steam bath 
A.2.6 Ash in a muffle furnace at 500 °C (1 022 °F). Complete ashing not necessary 
A.2.7 Place the ash in a beaker and dissolve the ash in 25 mL HNO3 (1+3). 
A.2.8 Add at least 2 mL - 4 mL of 0.1 N AgNO3 that is just enough to precipitate all chloride present 
A.2.9 Add at least 5 mL of 0.1 N AgNO3 in excess, to B.2.8. 
A.2.10 Boil, cool, then add 5 mL ferric indicator.  
©RSB 2023- All rights reserved                  8 A.2.11 Titrate excess Ag with 0.1 N NH4SCN (which has been standardized to equalize normalities) to a 
permanent light brown end point. 
A.2.12 Subtract the amount of NH4SCN used in B.2.11 from the total AgNO3 used in B.2.8 and B.2.9. The 
resulting difference is the ml of 0.1 N AgNO3 used in the calculation of salt 
A.3 Calculation 
The salt content shall be calculated as follows: 
 
 
 
 
 
 
 
  
DRS 389: 2023 
9                ©RSB 2023- All rights reserved 
 Bibliography 
[1] RS 389: 2018 Popcorn —Specification, First edition  
 DRS 389: 2023 
 
Price based on8pages  
©RSB 2023- All rights reserved