DRAFT UGANDA 
STANDARD DUS DEAS 1002  
 
 
First Edition  
2019 -mm-dd
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Roas ted cashew kernels  — Specific ation 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Reference number 
DUS  DEAS 1002: 2019 
 
 
 
 
© UNBS 2019 
 DUS DEAS 1002:  2019  
 
 
 
 
Comp liance with this standard does not, of itself confer immunity from legal obligations 
 
 
A Uganda Standard does not purport to include all necessa ry provisions of a contract. Users are 
responsible for its correct application 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© UNBS 2019 
 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permission from UN BS. 
 
Requests for permission to reproduce this document should be addressed to 
 
The Executive Director 
Uganda National Bureau of Standards 
P.O. Box 6329 
Kampala 
Uganda 
Tel: +256 417 333 250/1/2 
Fax: +256 41 286 123 
E-mail: info@unbs.go.ug 
Web: www.unbs.go.ug 
 
 
 
 
 
  
  
 
 
ii                                                                                                                  © UNBS 2019 - All rights reservedDUS DEAS 1002:  2019   
  
 
 
 
 
 
 
 
National foreword 
 
 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives established under Cap 327, of the Laws of Uganda, as amended.  UNBS is mandated to co- 
ordinate the elaboration of standards and is 
(a)  a member of Internat ional Organisation for Standardisation (ISO); 
 
(b)  a contact point for the WHO/FAO  Codex Alimentarius Commission on Food Standards, and 
 
(c)  the National Enquiry Point on TBT Agreement of the World Trade Organisation (WTO). 
 
 
The  work  of  prepar ing  Uganda  Standards  is  carried  out  through  Technical  Committees.  A  Technical 
Committee is established to deliberate on standards in a given field or area and consists of representatives of 
consumers, traders, academicians, manufacturers, government and other stakeholders. 
 
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders a nd the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council. 
This Uganda Standard, US EAS 1002:2019, Roasted cashew kernels — Specification, is identical with and 
has been reproduced from an International Standard, EAS 1002:2019, Roasted cashew kernels — 
Specification, and adopted as a Uganda Standard. 
 
The committee responsible for this document is Technical Committee UNBS/TC 2, Food and agriculture, 
Subcommittee SC 2, Edible oilseeds, fats and oils. 
 
Wherever the word s, “East African Standard " appear, they should be replaced by "Uganda Standard." 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© UNBS 2019 - All rights reserved                                                                                                                iii 
 
 
DEAS 1002:  2019  
 
 
ICS 67.200.10 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
FINAL DRAFT EAST AFRICAN STANDARD 
 
 
 
 
Roasted cas hew kernels — Specification 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
EAST AFRICAN COMMUNITY  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© EAC 2019                                                                                                                            First Edition 2019 
 DEAS 1002: 2019 DEAS 1002: 2019 
ii © EAC 2019 – All rights reserved © EAC 2019 – All rights reserved iii  
 
 
 
 
  
 
 
 
Copyright no tice 
 
This  EAC  document is  copyright-prote cted by  EAC. While  the  reproduc tion of  this  document by 
participants in the EAC standards development process is permitted without prior permission from EAC, 
neither this document nor any extract from it may be reproduced, stored  or transmitted in any form for 
any other purpose without prior written permission from EAC. 
 
Requests for permission to reproduce this document for the purpose of selling it should be addressed 
as shown below or to EAC’s member body in the country of the requester: 
 
© East African Community 2019  — All rights reserved 
East African Community 
P.O. Box 1096, 
Arusha 
Tanzania 
Tel: + 255 27 2162100 
Fax: + 255 27 2162190 
E-mail: eac@eachq.org 
Web: www .eac-quality.net 
 
Repro duction for  sales  purposes may be  subject to  royalty payments or  a  licensing  a greement. 
Violators may be prosecuted.DEAS 1002: 2019 DEAS 1002: 2019 
ii © EAC 2019 – All rights reserved © EAC 2019 – All rights reserved iii  
 
 
 
 
  
 
 
Foreword 
 
Development 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, tra de barriers that are encountered  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  representatives  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 thr ough the National Standards Bodies in the 
Partner States. The comments received are 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 the East 
African Standards are therefore e xpected 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 015, Oil seeds, edible fats 
and oils. 
 
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. 
 FINAL DRAFT EAST AFRICAN STANDARD DEAS 1002: 2019 DEAS 1002: 2019 
© EAC 2019 – All rights reserved 1 1 © EAC 2019 – All rights reserved  
 
 
 
 
  
 
 
 
 
 
 
 
Roasted cas hew kernels — Specification 
 
 
 
 
 
1    Scope 
 
 
This Draft East African Standard specifies requirements, methods of sampling and test for roasted cashew 
kernels obtained from nuts of cashew tree (Anacardium occidentale, L) 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. 
 
 
 
 
DEAS 1001:2019, Raw Cashew kernels – Specification 
 
EAS 35, Fortified food grade salt—Specification 
 
EAS 38, Labelling of pre-packaged foods — Specification 
 
EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice 
 
ISO 542, Oilseeds — Sampling 
 
ISO 665, Oilseeds — Determination of moisture and volatile matter content 
 
ISO 729, Oilseeds — Determination of acidity of oils 
 
ISO 4831, Microbiology of food and animal feeding stuffs -- Horizontal method for the detection and 
enumeration of coliforms  -- Most probable number technique 
 
ISO 6579-1, Microbiology of the food chain — Horizontal method for the detection, enumeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella spp. 
 
ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique 
 
ISO 16050, Foodstuffs — Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and G2 
in cereals, nuts and derived  products — High-performance liquid chromatographic method 
 
 
 
 
 
3    Terms  and definitio ns 
 
For the purposes of this document, the following terms and definitions apply. 
 
ISO and IEC maintain terminological databases for use in standardization at the following addresses:FINAL DRAFT EAST AFRICAN STANDARD DEAS 1002: 2019 DEAS 1002: 2019 
© EAC 2019 – All rights reserved 2 2 © EAC 2019 – All rights reserved  
 
 
 
 
  
 
 
 
—   ISO Online browsing platform: available at  http://www. iso.org/obp 
 
3.1 
raw c ashew  kernels 
product  obtained by removing the shell and the testa of the cashew nut 
 
3.2 
roasted cashew kernels 
product  obtained by dry heat treatment or frying of raw cashew kernels in edible oil with or without seasoning 
 
3.3 
Seasoning 
any ingredient added to food to enhance its flavour and taste 
 
 
 
4    Requir ements 
 
4.1   General requirements  
 
4.1.1    Roasted  cashew kernels shall be dry product which has been subjected to processing as provided in 
3.1. 
 
4.1.2    Roasted  cashew kernels shall have a good characteristic flavour and odour of well roasted kernels 
with no evidence of musty, rancid or other undesirable tastes  or odours. 
 
4.1.3      Roasted  cashew kernels shall be practically free from living insects, moulds, dead insect, mites, 
insect fragments, excrement and rodent contamination or any other substance which are injurious to health 
 
4.2   Raw material req uirements 
 
4.2.1    Raw cashew kernels used  shall comply with DEAS 1001:2019. 
 
4.2.2      Where seasonings are used, they shall comply with the relevant EAS standards. 
 
4.3   Specific requirements  
 
Roasted  cashew kernels shall comply with the requirements given in table 1 when tested in accordance with 
the methods specified therein. 
 
 
Table 1 ― Specific requiremen ts for roasted cashew kernels 
 
S/N Characteristic Requirements Methods of test 
1 Moisture and volatile matter % (m/m), max. 3.0 ISO 665 
2 Free fatty acid (as oleic acid), %, (m/m), max 2.0 ISO 729 
 
 
 
4.4   Grading 
 
Grading of roasted cashew kernel  maybe in accordance with Annex A 
 
 
 
5    Hygiene 
 
5.1     Roasted  cashew kernels shall be produced, processed, handled and stored in accordance  with EAS 39.DEAS 1002: 2019 DEAS 1002: 2019 
© EAC 2019 – All rights reserved 3 3 © EAC 2019 – All rights reserved  
 
 
 
 
  
 
 
 
5.2     Roasted  cashew kernel  shall comply with the microbiological limits given in Table 2 when  tested in 
accordance  with the methods specified therein. 
 
 
Table 2 ― Microbiol ogical limits for roasted cashew kernels 
 
S/N Microorg anism Maximum limit Test method 
i Salmonella per 25 g Shall be absent ISO 6579 -1 
ii E. coli MPN/g  Shall be absent ISO 7251  
iii Staphylococcus aureus Shall be absent ISO 6888 
 
6    Contaminants 
 
6.1   Pesticide residues 
 
Roasted  cashew  kernels  shall  comply  with  those  maximum  residue  limits  established  by  the  Codex 
Alimentarius Commission for this commodity. 
 
6.2   Aflatoxins  
 
Total Aflatoxin shall not  exceed 10 μg/kg while aflatoxin B1 shall not exceed 5  μg/kg when  tested in 
accordance  with ISO 16050. 
 
 
 
7    Food  additi ves 
 
Roasted  cashew kernel  may contain only the permitted food additives in the CODEX STAN 192. 
 
 
 
8    Weights  and m easures 
 
Roasted  cashew kernels shall be packaged in accordance with the weights and measures regulations of the 
destination country. 
 
NOTE         EAC Partner States are signatory to the International Labour Organizations (ILO) for maximum package 
weight of 50 kg where human loading and offloading is involved. 
 
 
 
9    Packaging  
 
Roasted  cashew kernels shall be packaged in containers made from food grade packaging material and 
sealed in a manner that will safeguard the hygienic, nutritional and organoleptic propert ies of the product.  
 
 
 
10  Label ling 
 
In addition to the labelling requirements specified in EAS 38, the following information shall be legibly and 
indelibly labelled; 
 
a)   name of the product as ‘roasted cashew kernels’ 
 
b)   grades  
 DEAS 1002: 2019 DEAS 1002: 2019 
© EAC 2019 – All rights reserved 4 4 © EAC 2019 – All rights reserved  
 
 
 
 
 c)   declare whether whole or split 
d)   dry roasted or fry roastedDEAS 1002: 2019 DEAS 1002: 2019 
© EAC 2019 – All rights reserved 5 5 © EAC 2019 – All rights reserved  
 
 
 
 
  
 
 
 
e)   declare that it might be allergenic 
f)    declare salted where  applicable 
g)   declare the type of oil used where  applicable 
 
 
 
11  Nutrition and he alth claims 
 
Roasted  cashew kernels may have claims on nutrition and health. Such claims when declared shall comply 
with EAS 803, EAS 804 and EAS 805 
 
 
 
12  Sampling 
 
Sampling shall be done in accordance  with ISO 542.DEAS 1002: 2019 DEAS 1002: 2019 
© EAC 2019 – All rights reserved 6 6 © EAC 2019 – All rights reserved  
 
 
 
 
  
 
 
 
Annex A 
(normative) 
 
Cashew kernel grading 
 
 
 
 
Roasted  Cashew kernels are graded base on shape and size; 
 
Size code/count (RW)  Maximum  number  of  kernels  per 
pound/  453.59 grams Maximum  number  of  kernels  per 
kg 
150 150 325 
180 180 395 
210 210 465 
240 240 530 
320 320 706 
450 450 990 
500 500 1100  
Note 1        RW = Roasted whole kernel 
 
NOTE 2     Tolerance — Up to 2 % by mass of the next lower grade 
 
 
Whole kernels: Kernel of the characteristic kidney shape with more than 7/8th of the kernel  intact. Kernels 
with no more than one eighth of the kernel  broken off are considered as wh ole 
 
Brokens:  Kernels where  one eighth or more of the original kernel  is bro ken off 
 
Butts: Kernels of less not than 3/8th of  a whole kernel, which have been broken crosswise but the cotyledons 
are still naturally attached 
 
Splitts: Kernels splits lengthwise naturally, provided that no more than one eighth is bro ken off 
 
LWP (Large white pieces): Pieces of cashew kernels, not passing through a sieve aperture 4.75 mm 
 
SWP (Small white pieces): Pieces of cashew kernel, passing through a sieve aperture of 4.75 mm but not 
passing through a sieve of aperture 2.80 mm 
 
Very small pieces: Pieces of cashew kernels, not passing through a sieve of aperture 2.36 mm 
 
BB (baby bits or gran ules): Pieces of cashew kernels, not passing through a sieve of aperture 1.70 mm 
  
 DEAS 1002: 2019 
 
 
 
 
 
Bibliography 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© EAC 2019 – All rights reserved