G/TBT/N/BDI/103  
30 April 2021  
(21-3726) Page: 1/2 
Committee on Technical Barriers to Trade  Original:  English  
 
  
NOTIFICATION  
The following notification is being circulated in accordance with Article 10.6  
 
1. Notifying Member:  BURUNDI   
If applicable, name of local government involved (Article 3.2 and 7.2):   
2. Agency responsible:   
Burundi Bureau of Standards and Quality Control (BBN)  
Boulevard de la Tanzanie N° 500  
BP: 3535 Bujumbura, Burundi  
Tel: +25722221815/+25722221577  
E- Mail: info@bbnburundi.org  
Website: www.bbnburundi.org  
Name and address (including telephone and fax numbers , email and website 
addresses, if available) of agency or authority designated to handle comments 
regarding the notification shall be indicated if different from above:   
3. Notified under Article 2.9.2 [X], 2.10.1 [   ], 5.6.2 [X], 5.7.1 [   ], other :  
4. Products covered (HS or CCCN where applicable, otherwise national tariff 
heading. ICS numbers may be provided in addition, where applicable):  
Prepackaged and prepared foods (ICS 67.230)  
5. Title, number of pages and language(s) of the notified document:  High quality 
cassava flour — Specification (6 page(s), in English)  
6. Description of content:  This draft East African Standard specifies requ irements, 
sampling and test methods for high quality cassava flour, which is obtained from the 
processing of cassava (Manihot esculenta Crantz), intended for human consumption, and 
industrial use  
7. Objective and rationale, including the nature of urgent problems where 
applicable:  National security requirements; Consumer information, labelling; Quality 
requirements; Harmonization  
8. Relevant documents:   
• EAS 38, General standard for labeling of prepackaged foods  
• EAS 39, Hygiene in the food and drink manufacturing industry – Code of practice  
• EAS 82, Milled cereal products — Methods of test (General methods)  
• EAS 739, Dried cassava chips — Specification  
• EAS 744, Cassava and cassava products — Determination of total cyanogens ─ 
Enzymatic assay method  
• CODE X STAN 193, Codex general standard for contaminants and toxins in food 
and feed  G/TBT/N/BDI/103  
 
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  • ISO 5498, Agricultural food products — Determination of crude fibre content — 
General method  
• ISO 6579 -1, Microbiology of food and animal feeding stuffs — Horizontal method 
for the 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 10520, Native starch — Determination of starch content — Ewers polarimetric 
method  
• ISO 21527 -2, Microbiology of food and animal feeding stuffs — Horizontal method 
enumeration of yeasts and moulds — Part 2: Colony count technique in products 
with for water the less than or equal to 0.95  
• EAS 738 -2010 Fresh sweet cassava – Specification  
• EAS 778: 2012 Fresh bitter cassava – Specification) -Cassava chips  
• AOAC 943.02 -1943, PH of flour. Potentiometric method  
• AOAC 942.15 Acidity (Titratable) of Fruit Products  
• EAS 900, Cereals and Pulses - Sampling  
• EAS 901, Cereals and Pulses – Test Methods  
9. Proposed date of adoption:  To be determined  
Proposed date of entry into force:  To be determined  
10. Final date for comments:  60 days from notification  
11. Texts available from:  National enquiry point [X] or address, telephone and fax 
numbers and email and website addresses, if available , of other body:   
Documentation and Information Centre Division at BBN  
Boulevard de la Tanzanie N° 500  
BP: 3535 Bujumbura, Burundi  
Tel: +25722221815 or +25 722221577  
E- Mail: info@bbnburundi.org  
Website: www.bbnburundi.org  
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