AFDC 26 (564) DTZS  
                                                                                              
 
 
 DRAF TANZANIA STANDARD  
 
 
Fresh jackfruit — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                     TANZANIA BUREAU OF STANDARDS  
                                         AFDC 26 (564) DTZS  
 
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0 Foreword  
 
Jackfruit ( Artocarpus heterophyllus  Lamarck (syns. A. integrifolius  Auct) in Kiswahili known as Fenesi is used 
as a fruit , pickled,  canned, eaten fresh or made into chutney, jam, jelly and paste, or preserved as candies. 
The fruit pulp is also used to flavour ice cream  and beverages. The fruit is very rich in minerals , fibers  and 
vitamins . 
 
This Tanz ania Standard was prepared in order to provide guidance to producers and traders of jackfruit  as 
well as regulators, and to act as a means for ensuring safety and  quality of the product.  
 
This third edition cancels and replaces the second edition TZS 1787:  2016 . 
 
In reporting the results of a test or analysis made in accordance with this Tanzania S tandard, if the final value 
observed or calculated is to be rounded off, it shall be done in accordance with TZS 4 (see clause 2) . 
 
 
1 Scope  
 
This Tanzania S tanda rd specifies requirement, method of sampling and test for varieties of jackfruit grown 
from Artocarpus heterophyllus  Lamarck , of the family Moraceae , to be supplied fresh to the consumer  and for 
industrial processing.  
 
 
2 Normative r eferences  
 
The followin g referenced documents are indispensable for the application 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.  
 
TZS 4 , Rounding off numerical values  
  
TZS 109 , Code of hygiene for food processing unit - General  
 
CODEX STAN 193, General standard for contaminants and toxins in food and feed  
 
TZS 538, Packaging and labeling of foods  
 
TZS 1002 , Fresh fruits and ve getables - Sampling  
 
TZS 1003, Guide to the pre -packaging of fresh fruits and vegetables  
 
TZS 1743 , National standard for G ood Agricultural P ractices and Good Handling Practices for fresh fruits and 
vegetables  
 
 
 
 
 
 
 
 
 
                                                                                                             AFDC 26 (562) DTZS    
 
  
3 Terms and definitions  
 
For the purpose of this Tanzania  Standard,  the following terms and definition s shall apply:  
 
 
 
3.1 jackfruit  
compound fruit of Artocarpus heterophyllus  Lamarck  
 
3.2 similar varietal characteristics  
fruits in any lot of similar appearance and characteristics  
 
3.3 mature 
fruit has reached a stage of development which will ensure proper completion of the ripening process with the 
spines being well -developed and spread out.  
 
3.4 ripe 
developed to a point of readiness for harvesting and eating  
 
3.5 overripe  
rind is soft and the flesh is ma rshy 
 
3.6 clean  
free from adhering soil, dirt, latex, pest and foreign matter  
 
3.7 well-trimmed  
stem is firmly attached and cut off fairly smooth at approximately right angles to the longitudinal axis of the 
stem at a point not more than 5 cm be yond the should er of this fruit  
 
3.8 fairly well forme d 
this fruit has the typical shape of the variety and is not excessively constricted or excessively stubby  
 
3.9 damage  
any defect or combination of defects of physical or physiological causes which detracts from the e dible or 
marketing quality such as scars or bruises  
 
3.10 badly misshapen  
jackfruit is badly constricted or very stubby of otherwise so malformed  
 
3.11 serious damage  
any defect or combination of defect of physiological or physical (external or internal ca uses such as cuts 
punctures and internal dehydration which could lead to the abnormally quick deterioration of the fruit and 
cause rejection                                          AFDC 26 (564) DTZS  
 
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3.12 major defects  
 
 Insects   With evidence of live insects or insect infestation.  
 Diseases   With evidence of funga l, viral  or bacterial rots.  
 Physical / pest 
damage   With unhealed cuts, holes or splits from physical or pest damage.  
   With large areas of brown discolouration (latex leakage).  
 Physiological 
disorders   With evidence of dry hard flesh or flesh lifting f rom shell (dehydration).  
 With angular skin segments and glossy green skin colour (excessive 
immaturity)  
 With strong odour (excessive maturity).  
 Temperature 
injury   With skin browning/blackening and areas of softened flesh (chilling 
injury).  
 
3.13 minor defects  
 Physical/pest damage — With superficial brui ses greater than  2 cm2. 
 
 Skin marks / blemishes — With healed scars greater than  2cm2. 
 
 
4 Requirements  
 
4.1 General  requirements  
 
4.1.1 The jackfruits shall be produced as per TZS 1743 (see clause 2) and shall be carefully picked and have 
reached an appropriate degree of development and ripeness account being taken of the characteristics of the 
variety, the time of picking and the area in which they are grown . 
 
4.1.2 In all classes, subject to the s pecial provisions for each class and the tolerances allowed, the jackfruit 
shall be:  
 
a) intact ; firm and of similar varietal characteristics ;  
 
b) sound ; produce shall not be affected by rotting or deterioration such as to make it unfit for consumption;  
 
c) clean; practically free of any visible foreign matter;  
 
d) practically free of pests and damage caused by pests  
 
e) free of abnormal external moisture, excluding condensation following removal from cold storage;  
 
f) free of any foreign smell and/or taste;  
 
g) free of d amage caused by low and/or high temperatures;  
 
h) free of signs of internal shriveling; and 
 
i) practically free of bruis es and/or extensive healed -over cuts.  
 
 
4.1.3 The development and condition of the jackfruits shall be such as to enable them  to:  
 
a) withsta nd transport and handling  pressure ; and                                                                                                              AFDC 26 (562) DTZS    
 
  
b)  arrive in satisfactory condition at the place of destination.  
 
4.1.4 The maturity criteria  of jackfruits is defined by the following parameters:  
 
 Colouring — from green to pale green  skin with light brown markin gs, yellow flesh   
 Shape — Generally oval to oblong, slightly irregular shape  
 Pressing  –succumbs to pressure  
 Spines –yields to moderate pressure  
 Latex –reduced latex production when pricked  
 Sound –hollow sound is produced when the fruit is tapped by finge rs 
 General appearance — Rough skin composed of small spiny segments; skin often with brownish 
latex stains; short stem present with clean cut  
 Sensory — Starchy brown seeds surrounded by sweet aromatic flesh which divides easily into 
segments; flesh texture  may be soft and mucilaginous or firm depending on variety; when fully ripe 
the fruit emits a strong aroma . 
 
4.2 Specific requirement  
 
4.2.1 Classification  
 
Jackfruits shall be classified into three classes; Extra class, class I  and II  according to its gen eral appearance, 
quality and condition  as described below;  
 
4.2.1.1  Extra class  
 
The fruit is of similar varietal characteristics,  
 similar maturity,  
 not overripe,  
 clean,  
 well-trimmed ,  
 well formed,  
 free from superficial  bruises, decay, worm holes, gro wth cracks, cuts or other skin breaks, ; and  
 damage caused by discoloration or scars, disease, insects, mechanical or other means.  
 
4.2.1 .2 Class I  
 
The fruit is of similar varietal characteristics, ;  
 similar maturity, ;  
 well-shaped, ; 
 not overripe, ;  
 fairly well trimmed, ;  
 fairly cle an; and 
 reasonably free from superficial  bruises, cuts and other skin damages, free from decay, worm holes 
;and growth cracks.  
 
4.2.1 .3 Class II  
 
The fruit is of similar varietal characteristics  but not fit for inclusion in the extra class and class I   
  
 
4.2.2 Size requirements  
 
The fruit shall be classified according to size  as in Table 1.                                         AFDC 26 (564) DTZS  
 
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Table  1: Classification according to size   
Size Weight (g)  
Large  ˃ 8000 
Medium  4000 -8000  
Small  ˂ 4000  
 
 
 
5 Tolerances  
 
Tolerances in respect of quality and size shall be allowed in each package for produce not satisfying the 
requirements of the class indicated.  
 
5.1 Extra c lass  
 
Incident to proper grading and handling, a tolerance of 10  % by count for defects and 5  % by count for off size 
is allowable but shall conform to the requirements of the next lower class . 
 
5.2 Class I  
 
Incident to proper grading and handling, a tolerance of 10  % by count for defects and 10  % by count for off 
size is allowable.  
 
5.3 Class II  
 
Not more than  10 % by number or weight of jackfruit shall fail to meet the minimum quality and class  
requirements.  
 
 
6 Contaminants  
 
6.1 Heavy metals  
 
Jackfruit shall comply with those maximum levels for heavy metals established by the Codex Stan 193  
 
6.2 Pesticide residues  
 
Jackfruits shall comply with those maximum residue limits established by the Codex Alimentarius Commission 
for this commodity.  
 
 
7 Hygiene  
 
It is recommended that the produce covered by the provisions of this Tanzania Standard shall be prepared 
and handl ed in accordance with the TZS 109 and TZS 1743  (see clause 2) .  
 
8 Sampling and test  
 
Representative samples of the jackfruits  shall be drawn as  prescribed in TZS 1002 (see clause 2) and be 
tested in accordance with the methods described in this Tanzania Standard.                                                                                                              AFDC 26 (562) DTZS    
 
  
 
9 Packing, marking and labelling  
 
9.1 Packing  
 
9.1.1  Jackfruits shall be properly packed in such a way as to protect the produce. The materials used inside 
the package shall be clean, and of a quality such as to avoid causing any external or int ernal damage to the 
produce. The use of materials, particularly of paper or stamps bearing trade specifications is allowed, 
provided the printing or labelling has been done with non -toxic ink or glue.  
 
9.1.2 Jackfruit shall also be packed in containers in  accordance with TZS 1003 and TZS 538 (see clause 2) . 
 
9.2 Description of containers  
 
The containers shall meet the quality, hygiene, ventilation and resistance characteristics to ensure suitable 
handling, shipping and preserving of the jackfruits. Package s must be free of all foreign matter and smell.  
 
9.3 Marking and labelling  
 
In addition to the requirements of the general Tanzania Standard TZS 538 (see clause 2); the following 
specific provisions apply for each package; legibly and indelibly marked.  
 
a) name, physical  and postal address of the packer or dispatcher;  
 
b) name of the produce (jackfruit); including variety or commercial type if available;  
 
c) origin of the produce – name of the producing country, region and district or region where g rown;  
 
d) commercial  specification i.e. Class and variety, Number of fruit per container (count);  
 
e) net weight (kg) ; 
 
f) brand or trade name, if any ; 
 
g) identification code /batch number ; 
 
h) storage condition; and 
 
i) date of harvest  and packing . 
 
9.4 Standards M ark of Quality  
 
Each cont ainer may also be marked with TBS Standards Mark of Quality . 
 
NOTE  — The TBS Standards Mark of Quality may be used by the manufacturers only under licence 
from TBS. Particulars of conditions under which the licences are granted may be obtained from TBS . 
 
 
                                               AFDC 26 (562) DTZS