DEAS 72: 2019  
ICS 67.06 0 
 
© EAC 2019                                                                                                                           Second  Edition 2019  
 DRAFT EAST AFRICAN STANDARD  
Processed cereal -based foods for older  infants and young children — 
Specification  
EAST AFRICAN COMMUNITY  DEAS 72: 2019  
ii © EAC  2019  – All rights reserved  
 Copyright notice  
This EAC document is copyright -protected by EAC. While the reproduction of this document by 
participants in the EAC standards development process is permitted without prior permission from EAC, 
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© East African Community  2019  — All rights reserved  
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Reproduction for sales purposes may be subject to royalty payments or a licensing agreement.  
Violators may be prosecuted . DEAS 72: 2019  
© EAC 2019  – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  2 
4 Product categories  ................................ ................................ ................................ ................................  3 
5 Requirements  ................................ ................................ ................................ ................................ .........  3 
5.1 Raw materials  ................................ ................................ ................................ ................................ ........  3 
5.2 Optional ingredients  ................................ ................................ ................................ ..............................  3 
5.3 General requirements  ................................ ................................ ................................ ...........................  4 
5.4 Specific requirements  ................................ ................................ ................................ ...........................  4 
5.5 Consistency and particle size  ................................ ................................ ................................ ..............  6 
5.6 Anti-nutritional factors  ................................ ................................ ................................ ..........................  6 
7 Specific prohibition  ................................ ................................ ................................ ...............................  6 
8 Food additives  ................................ ................................ ................................ ................................ ....... 6 
9 Contaminants  ................................ ................................ ................................ ................................ .........  7 
9.1 Pesticide residues  ................................ ................................ ................................ ................................ . 7 
9.2 Heavy metals  ................................ ................................ ................................ ................................ ..........  7 
9.3 Mycotoxins  ................................ ................................ ................................ ................................ .............  7 
10 Hygiene  ................................ ................................ ................................ ................................ ...................  7 
11 Packaging  ................................ ................................ ................................ ................................ ...............  8 
12 Weights and measures  ................................ ................................ ................................ .........................  8 
13 Labelling  ................................ ................................ ................................ ................................ .................  8 
13.1  General  ................................ ................................ ................................ ................................ ...................  8 
13.2  Name of the product  ................................ ................................ ................................ ..............................  8 
13.3  List of ingredients  ................................ ................................ ................................ ................................ . 8 
13.4  Declaration of nutritive value  ................................ ................................ ................................ ...............  8 
13.5  Date marking and storage instructions  ................................ ................................ ...............................  9 
13.6  Name and address  ................................ ................................ ................................ ................................ . 9 
13.7  Country of origin  ................................ ................................ ................................ ................................ ... 9 
13.8  Lot identification  ................................ ................................ ................................ ................................ .... 9 
13.9  Information for use  ................................ ................................ ................................ ................................  9 
14 Sampling  ................................ ................................ ................................ ................................ ..............  10 
 
 DEAS 72: 2019  
iv © EAC  2019  – All rights reserved  
 Foreword  
Devel opment 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, trade barriers that are e ncountered 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 repres entatives 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 through the National Standards Bodies in the 
Partner States. The comments received a re 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 th e 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 018, Nutrition and foods for 
special die tary uses . 
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.  
This third e dition cancels and replaces the second  edition ( EAS 72: 2013 ), which has been technically rev ised.  
 DRAFT EAST AFRICAN STANDARD  DEAS 72: 2019  
 
© EAC 2019  – All rights reserved  1 
 Processed cereal -based foods for older infants and young children  —
Specification  
1 Scope  
This Draft East African Standard specifies requirements , sampling  and test methods for processed cereal -
based foods intended for feeding  older  infants as a complementary food generally from the age of six months 
onwards, taking into account the infants’ nutritional requirements, and for feeding young children as part of a 
progressively diversified diet.  
The standard excludes both fortified and unfortified blended and composite flours . 
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 936.14, Vitamin D in milk, vitamin preparations and feed concentrates ― Rat bioassay  
AOAC 942.05 , Ash of animal feed  
AOAC 961.14, Niacin and niacinamide in drugs, foods and feeds  ― Colorimetric method  
AOAC 984.26,  Vitamin C ( Total) in food ― Semi automated fluorom etric method  
AOAC 984.27 , Calcium, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium, Sodium, and Zinc in 
Infant Formula ― Inductively Coupled Plasma Emission Spectroscopic method  
AOAC 985.35 , Minerals in Infant Formula, Enteral Products, and Pet F oods ― Atomic Absorption 
Spectrophotometric method  
AOAC 986.24 , Phosphorus in infant formula and enteral products ― Spectrophotometric method  
AOAC 995.13,  Carbohydrate in Coffee: AOAC Method 995.13 vs a New Fast Ion Chromatography Method  
AOAC 2000 .17, Dete rmination of Trace Glucose and Fructose  
AOAC 986.27 , Thiamine (Vitamin B 1) milk based infant formula ― Flurometric metho d 
AOAC 992.04, Vitamin A (Retinol isomers) in milk and milk -based infant formula ― Liquid chromatographic 
method  
AOAC 99 5.05, Vitamin D in infant formulas and internal products ― Liquid chromatographic method  
AOAC 983.23 , Simplified gravimetric determination of total fat in food composites after chloroform -methanol 
extraction   
2 © EAC  2019  – All rights reserved  
 AOAC 2015.002 , Standard Method Performance RequirementsSM (SMPRs ) for Total Vitamin B1 (Thiamin) in 
Infant and Adult/ Pediatric Nutritional Formula  
 
CAC/GL 10 -1979, Advisory lists of mineral salts and vitamin compounds for use in foods for infants and 
children  
CAC/GL 23, Guidelines for use of nutrition  and health  claim s 
CODEX STAN 192 -1995, General standard for  food additives  
EAS 38, General standard for the labelling of pre -packaged foods  
EAS 39, Hygiene in the food and drink manufacturing industry ― Code of practice  
EAS 82, Milled cereal products ― Methods of test  
ISO 711, Cereals and cereal products ― Determination of moisture content (Basic reference method)  
ISO 8262 -1, Milk products and milk -based foods ― Determination of fat content by the Weibull -Berntrop 
gravimetric method (Reference method) -- Part 1: Infant foods  
ISO 8968 -2, Milk ― Determination of nitrogen content ― Part 2: Block -digestion method (Macro method)  
ISO 6869 , Animal feeding stu ffs — Determination of the contents of calcium, copper, iron, magnesium, 
manganese, potassium, sodium and zinc — Method using atomic absorption spectrometry  
ISO 20633 , Infant formula and adult nutritionals — Determination of vitamin E and vitamin A by norm al phase 
high performance liquid chromatography  
ISO 20636 , Infant formula and adult nutritionals — Determination of vitamin D by liquid chromatography -mass 
spectrometry   
ISO 5985 , Animal feeding stuffs — Determination of ash insoluble in hydrochloric acid  
3 Terms and definitions   
For the purposes of this document, the following terms and definitions apply.  
3.1  
older infant  
person of 6 months and not more than 12 months of age  
3.2  
young children  
person from the age of more than 12 months up to the age of t hree years  
3.3 
complementary foods  
food other than breast milk or infant formula whether manufactured or locally prepared and fed to older infants 
and young children in addition to breast milk or to infant formula when either becomes insufficient to satisf y 
their nutritional requirements  
3.4 
extraneous matter  
organic or inorganic impurities   
© EAC 2019  – All rights reserved  3 
 4 Product categories  
The product s are  distinguished in four categories:  
1. products consisting of cereals which are or have to be prepared for consumption with milk or othe r 
suitable liquids such as infant formula;  
2. cereals with an added high protein food which are or have to be prepared for consumption with water 
or other suitable protein -free liquid;  
3. pasta which are to be used after cooking in boiling water or other suitabl e liquids; and  
4. rusks and biscuits which are to be used either directly or, after pulverization, with the addition of 
water, milk or other suitable liquids.  
5 Requirements  
5.1 Raw materials  
Processed cereal -based foods for  older  infants and young children s hall be prepared primarily from one or 
more milled cereal products, such as wheat, rice, barley, oats, rye, maize, millet, finger millet, bulrus h millet 
sorghum and buckwheat  complying with the relevant East African Standards . 
5.2 Optional ingredients  
Optional ingredients  suitable  for use by older infants and young children may be used  and shall comply with 
the relevant East African Standards . They may include:  
a) protein concentrates and other high protein ingredients suitable for consumption by infants and y oung 
children. Essential amino acids may be added to improve protein quali ty, in which case only natural 
forms may be used;  
b) salt (sodium chloride);  
c) milk and milk products;  
d) eggs;  
e) meat;  
f) fats and oils;  
g) fruits and vegetables;  
h) sugars (only nutritive carbohydrat e sweeteners);  
i) malt;  
j) products containing honey or maple syrup k)  cocoa (only in products to be consumed after nine 
months of age, and at a maximum level of 5 % m/m on a dry basis);  
k) roots and tubers ; 
l) starches, including enzyme -modified starches and starches  treated by physical means;  
m) legumes  and pulses ;  
4 © EAC  2019  – All rights reserved  
 n) nuts and oilseeds ; 
o) only L (+) lactic acid producing cultures may be used;  
p) fish; and 
q) banana . 
5.3 General requirements  
Processed cereal -based foods for older infants and young children shall:  
a) be based primar ily on one or more milled cereals, which shall constitute at least 25 % of the final mixture 
on a dry weight basis;  
b) be free from dirt and extraneous matter;  and 
c) have no rancid or musty odour or flavour . 
5.4 Specific requirements  
The processed cereal -based foods for older infants and young children shall comply with the specific 
requirements given in Table 1  when tested in accordance with test methods specified therein . 
Table 1 ― Specific r equirements for processed cereal -based foods for older infants and young 
children  
Characteristics  Requirement  Test method  
Products 
consisting of 
cereals which are 
or have to be 
prepared for 
consumption with 
milk or other 
suitable liq uids 
such as infant 
formula;  Cereals with an 
added high protein 
food which are or 
have to be 
prepared for 
consumption with 
water or other 
suitable protein -
free liquid;  Pasta which are to 
be used after 
cooking in boiling 
water or other 
suitable liquids; 
and Rusks and biscuits 
which are to be 
used either directly 
or, after 
pulverization, with 
the addition of 
water, milk or other 
suitable liquids.  
Moisture content, 
% by mass, max.  Products ready for 
use:   4.0 
Products for further 
processing:  8.0 Products re ady for 
use:  
 4.0 
Products for further 
processing:  8.0 Products ready for 
use:  
 4.0 
Products for further 
processing:  8.0 Products ready for 
use:  
 4.0 
Products for further 
processing:  8.0 ISO 711  
Protein content, 
max.  - 1.3 g/100 kJ (5.5 
g/100 kcal).  - 1.3 g/100 kJ (5.5 
g/100  
kcal).  ISO 8968 -2 
Added protein 
content a min.  - 0.48 g/100 kJ (2 
g/100 kcal)  - 0.36 g/100 kJ (1.5 g/ 
100 kcal)  ISO 8968 -2 
Added 
carbohydrates, 1.8 g/100 kJ  1.2 g/100 kJ (5 g/100 
kcal);  - 1.8 g/100 kJ  AOAC 9 95.13  
© EAC 2019  – All rights reserved  5 
 max.  (7.5 g/100 kcal)  (7.5 g /100 kcal)  
Added fructose, 
max.  0.9 g/100 kJ (3.75 
g/100 kcal)  0.6 g/100 kJ (2.5 
g/100 kcal)  - 0.9 g/100 kJ (3.75 
g/100 kcal)  AOAC 2000.17  
Energy density, 
min. 3.3 kJ/g (0.8 kcal/g)  3.3 kJ/g (0.8 kcal/g)  3.3 kJ/g (0.8 kcal/g)  3.3 kJ/g (0.8 kc al/g) AOAC 988.06  
Lipid content, 
max.  0.8 g /100 kJ (3.3 
g/100 kcal).  1.1g/100 kJ (4.5 
g/100 kcal) b 
 - 0.8 g /100 kJ (3.3 
g/100 kcal).  AOAC 983.23  
Sodium content, 
max.  24 mg/100 kJ (100 
mg/100 kcal)  24 mg/100 kJ (100 
mg/100 kcal)  24 mg/100 kJ (100 
mg/10 0 kcal)  24 
mg/100 kJ (100 
mg/100 kcal)  ISO 6869  
Calcium content, 
min. - 20 mg/100 kJ (80 
mg/100 kcal) f  - 12 mg/100 kJ (50 
mg/100 kcal)  ISO 6869  
vitamin B1 
(thiamin), min  12.5µg/100 kJ 
(50µg/100 
kcal)  12.5µg/100 kJ 
(50µg/100 kcal)  12.5µg/100 kJ 
(50µg/100  kcal)  12.5µg/100 kJ 
(50µg/100 kcal)  AOAC 2015.002  
vitamin A  
(µg retinol 
equivalents)  14-43 µg/100kj(60 -
180 µg/100 
kcal)  14-43 µg/100kj(60 -
180 µg/100 
kcal)  14-43 µg/100kj(60 -
180 µg/100 
kcal)  14-43 µg/100kj(60 -
180 µg/100 
kcal)  ISO 20633  
Vitamin D,  0.25-0.75 µg/100kj 
(1-3 µg/100 
kcal)  0.25-0.75 µg/100kj 
(1-3 µg/100 
kcal)  0.25-0.75 µg/100kj 
(1-3 µg/100 
kcal)  0.25-0.75 µg/100kj 
(1-3 µg/100 
kcal)  ISO 20636  
Total ash, % by 
mass, max.  5.0 5.0 5.0 5.0 AOAC 942.05  
Ash insoluble in 
HCI, % by 
mass, max.  0.05 0.05 0.05 0.05 ISO 5985  
Crude fibre (on 
dry basis), 
% by mass, 
max.  5 5 5 5 ISO 5498  
Vitamin C mg/100 
g, min.  25  25 25 25 AOAC 984.26  
Nicotinic acid, 
mg/100 g, 
min 5 5 5 5 AOAC 961.14  
Phosphorus 
mg/100 g, 
min 250 250 250 250 AOAC 986.24   
6 © EAC  2019  – All rights reserved  
 Iron mg/100 g, 
min 10 10 10 10 AOAC 985.35  
Zinc, min.  1.2 mg/100g.  1.2 mg/100g  1.2 mg/100g.  1.2 mg/100g.  ISO 6869  
aThe chemical index of the added protein shall be equal to at least 80% of that of the reference protein casein or 
the Protein Efficiency Ratio (PER) of the  protein in the mixture shall be equal to at least 70% of that of the 
reference protein casein. In all cases, the addition of amino acids is permitted solely for the purpose of 
improving the nutritional value of the protein mixture, and only in the proport ions necessary for that purpose. 
Only natural forms of L -amino acids should be used.  
bIf the lipid content exceeds 0.8g/100kJ (3.3g/100kcal):  
-the amount of linoleic acid (in the form of triglycerides=linoleates) shall not be less than 70 mg/100 kJ (300 
mg/100 kcal) and shall not exceed 285 mg/100 kJ (1200 mg/100 kcal)  
 - the amount of lauric acid shall not exceed 15% of the total lipid content;  
- the amount of myristic acid shall not exceed 15% of the total lipid content.   
5.5 Consistency  and particle si ze 
5.5.1 When prepared according to the label directions for use, processed cereal -based foods shall be of a 
texture appropriate for the spoon feeding of older infants or young children of the age for which the product is 
intended.  
5.5.2 Rusks and biscuits  may be used in the dry form so as to permit and encourage chewing or they may 
be used in a liquid form, by mixing with water or other suitable liquid that would be similar in consistency to dry 
cereals.  
5.6 Anti-nutritional factors  
5.6.1 Processed cereal -based foods shall be processed such that they are practically free from anti -
nutritional factors which may present a hazard to health or compromise nutrient absorption of the food.  
5.6.2 When cassava is used, it shall not contain more than 10 mg/kg of cyan ide. 
5.6.3 When sorghum is used, tannin shall not be more than 0.3 %, m/m max . 
5.6.4 When soy bean is used, t rypsin inhibitor shall not be more than 5 mg/g.  
7 Specific prohibition  
7.1 The product and its components shall not have been treated by ionizing ra diation.  
7.2 The use of partially hydrogenated fats for these products is prohibited . 
8 Food additives  
Food additives permitted in the preparation of processed cereal -based foods for older infants and young 
children shall  be in  accordance with CODEX STAN 1 92.  
© EAC 2019  – All rights reserved  7 
 9 Contaminants  
9.1 Pesticide  residues  
The product shall be prepared with special care under good manufacturing practices, so that residues of those 
pesticides which may be required in the production, storage or processing of the raw materials of the fi nished 
food ingredient do not remain or if technically unavoidable, are reduced to the maximum extent possible 
provided that the residual amounts do not impair the health of the infant and young children.  
9.2 Heavy metals  
Heavy metals in processed cereal -based foods for older infants and young children shall not exceed limits in 
Table 2 when tested in accordance with test methods specified therein.  
Table 2  ― Heavy metal limits in processed  cereal -based foods for older infants and young children  
 S/N  Heavy metal   Maximum limit  (mg/kg ) 
  Test method  
1.   Arsenic (As)   0.1  AOAC 952.13  
2.   Lead (Pb)   0.2  ISO 6633  
3.   Cadmium (Cd).   0.1  ISO 6561 -1 
 ISO 6561 -2 
9.3 Mycotoxins  
Mycotoxins in processed cereal -based foods for older infants and young children shall  not exceed limits in 
Table 3  when tested in accordance with test methods specified therein.  
Table 3 ― Mycotoxin  limits in processed cereal -based foods for o lder infants and young children  
S/N Mycotoxin  Maximum limit  Test method  
1.  Total Aflatoxin, µg/kg  10 ISO 16050  
2.  Aflatoxin B1, µg/kg  5 
3.  Fumonisin, mg/kg  2000  AOAC 2001.06  
10 Hygiene  
10.1 The processed cereal -based foods for older infants and young child ren shall be prepared and packaged 
in the premises built and maintained under hygienic condition in accordance with EAS 39 . 
10.2  The products shall not exceed  microbiological limits specified in Table 4 when tested in accordance 
with test methods specifie d therein.  
Table 4 — Microbiological  limits for processed cereal -based foods for older infants and young 
children  
Type of food  Type of organism         Maximum limit  Methods of test  
Dried products ready for consumption  Coliform , cfu/g  20 ISO 4832   
8 © EAC  2019  – All rights reserved  
 Salmonella spp per 25g  absent  ISO 6579 -1 
Escherichia coli, cfu/g  <10 ISO 7521  
Dried and instant products for 
constitution without cooking  Coliform  cfu/g  20 ISO 4832  
Salmonella  spp per 25g  absent  ISO 6579 -1 
Escherichia coli  cfu/g  <10 ISO 7521  
Dried pr oducts requiring cooking 
before consumption  Coliform  cfu/g  102 ISO 4832  
Salmonella  spp per 25g  absent  ISO 6579 -1 
Products containing honey or maple 
syrup  Clostridium botulinum, per 25 
g absent  EAS 217 -7 
11 Packaging  
11.1 The product shall be packaged in containers which will safeguard the hygienic and other qualities of the 
food.  
11.2 The containers, including packaging material, shall be made only of substances which are safe and 
suitable for their intended use.  
12 Weights and measures  
Processed cerea l-based foods shall comply with the Weights and Measures Regulations of the respective 
Partner States.  
13 Labelling  
13.1 General  
In addition to the requirements of EAS 38, the specific requirements in 1 3.2 – 13.8 shall  apply and shall be 
legibly and indeli bly marked.  
13.2 Name of the  product  
13.2.1 The name of the product shall be " Cereal -based food ” 
13.2.2 Product categories shall be declared . 
13.3 List of ingredients  
13.3.1 A complete list of ingredients shall be declared on the label in descending order of proportion except 
that in the case of added vitamins and added minerals, these ingredients shall be arranged as separate 
groups for vitamins and minerals, respectively, and within these groups the vitamins and minerals need not be 
listed in descending o rder of proportion.  
13.3.2 The specific name shall be declared for ingredients of animal or plant origin and for food additives. In 
addition, appropriate class names for these ingredients and additives may be included on the label.  
13.4 Declaration of nutr itive value  
13.4.1 The declaration of nutrition information shall contain the following information in the following order:   
© EAC 2019  – All rights reserved  9 
 a) energy value, expressed in kilocalories (kcal) and kilojoules (kJ), and the amount of protein, 
carbohydrate and fat expressed in gra ms (g) per 100 g or 100 mL of the food as sold, and where 
appropriate, as per specified quantity of the food as suggested for consumption; and  
b) average amount of each vitamin and mineral for which specific levels are defined in Table 1, 
expressed in numeric al form per 100 g or 100 mL of the food as sold and, where appropriate, as per 
specified quantity of the food as suggested  for consumption; and  
13.4.2 The labelling may bear the average amount of the vitamins and minerals when their declaration is not 
cove red by the provisions of 13 .4.1 b) expressed in numerical form per 100 g or 100 mL of the product as sold 
and, where appropriate, per specified quantity  of the food as suggested for consumption  
13.5 Date marking and storage instructions  
13.5.1 The date of minimum durability (preceded by the words "best before") shall be declared by the day, 
month and year in un -coded numerical sequence except that for products with a shelf -life of more than three 
months, the month and year will suffice. The month may be ind icated by letters. In the case of products 
requiring a declaration of month and year only, and the shelf -life of the product is valid to the end of a given 
year, the expression "end (stated year)" may be used as an alternative.  
13.5.2 In addition to the date, any special conditions for the storage of the food shall be indicated if the 
validity of the date depends thereon.  
13.5.3 Where practicable, storage instructions shall be in close proximity to the date marking.  
13.6 Name  and a ddre ss 
The name and address of the manufacturer, packer, distributor, importer, exporter, or vendor of the food shall 
be declared.  
13.7 Country of origin  
13.7.1 The country of origin of the food shall be declared . 
13.7.2 When the food undergoes processing in a  second country, which changes its nature, the latter country 
shall be considered the country of origin for the purpose of labelling.  
13.8 Lot identification  
Each container shall be embossed or otherwise permanently marked, in code or in clear, to identify  the 
producing factory and the lot.  
13.9 Information for use 
13.9.1 Directions as to the preparation and use of the food, and its storage and keeping before and after the 
container has been opened, shall appear on the label and may also appear on the accom panying leaflet.  
13.9.2 For products intended to be consumed with milk or formula, directions on the label shall state “Milk or 
formula but no water shall be used for dilution or mixing” or an equivalent statement.  
13.9.3 When the product is composed of gl uten-free ingredients and food additives, the label may show the 
statement “gluten -free”.  
13.9.4 The label shall have a statement warning against possible presence of allergens in relation to the 
ingredients used .  
10 © EAC  2019  – All rights reserved  
 13.9.5 The label shall indicate clearly fr om which age the product is recommended for use. This age shall not 
be less than six months for any product. In addition, the label shall include a statement indicating that the 
decision when precisely to begin complementary feeding, including any exceptio n to six months of age, should 
be made in consultation with a health worker, based on the individual infant’s specific growth and 
development needs.  
14 Sampling  
Processed cereal -based foods for  older  infants and young children shall be sampled in accordanc e with EAS 
900. 
 DEAS 72: 201 9   
 
© EAC 2019  – All rights reserved