AFDC 26 ( 2447 ) DTZS  
ICS: 67.080.10  
 
 
DRAFT TANZANIA STANDARD  
 
 
Cooking banana  - Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                  TANZANIA BUREAU OF STANDARD  
 
 
 0 foreword  
 
Cooking banana ( Musa spp.) are banana cultivars whose fruits are generally 
used in cooking  and recognized for its  higher level of starch content  with less 
sugar . They are  commonly marketed while green in colour; normally not 
considered to be suitable for dessert even when ripened . 
 
This Tanzania Standard was prepared in order to provide guidance to cooking 
banana  producers and traders as well as regulators, and to ensure safety and 
quality of the produce.  
In the preparation of this Tanzania Standard considerable assistance was 
derived from: Uganda Standard  US 997:2014  Standard for Cooking banana . 
 
In reporting the results of a test or analysis made in accordance with this 
standard, 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 standard specifies requirements, sampling and test  methods  of cooking 
banana grown from Musa spp. and of family Musaceae  to be supplied raw to 
the consumer  after preparation and packaging. Cooking banana  for industrial 
processing are excluded.  
 
2. Normative references  
 
The following referenced standards are indispensable for the application of this 
standard. For dated references, only the edition cited applies. For undated 
references, the latest edition of the referenced standards (including any 
amendments) applies.  
 
a) TZS 4, Rounding off of numerical values  
b) TZS 109, Food processing and manufacturing units -Code of hygiene -
General  
c) TZS 538, Labelling of prepackaged foods - General requirements  
d) TZS 1002, Fresh fruits and vegetables - Sampling  
e) TZS 1003, Guide to the pre -packaging of fresh fruits and vegetables  
f) TZS 1743, Code of hygienic practice for fresh fruits  and vegetables  
g) Codex Stan 193, Codex General standard for contamina nts and toxins in 
food and feed  
h) Codex pesticide residues in food online data base  
i) CAC/GL 21, Principles for the Establishment and Application of 
Microbiological Criteria for Foods   
 3.  Terms and definitions  
For the purposes of this standard, the following terms and definitions apply;  
 
3.1 cluster  
group of attached bananas/fingers from a split hand  
 
3.2 produce  
raw cooking banana  
 
3.3 sound  
produce not affected by rotting or deterioration to make it unfit for consumption  
 
3.4 finger  
individual cooking banana  
 
3.5 clean  
practically free of any visible foreign matter  
 
3.6 pest 
any organism that directly or indirectly affects the quality and safety of the 
produce  
 
3.7 whole  
uninjured, unbroken and undamaged cooking banana   
 
3.8 stalk  
stem of the banana bunch  
  
3.9  hands  
group of attached fingers  
 
3.10 crown  
part of the hand  connecting the hand to the stalk  
 
 
4 Requirements  
 
4.1 General requirements  
In all classes, subject to the special provisions for each class and the tolerances 
allowed, cooking banana shall be:  
 whole and firm (taking the finger as the reference);  
 sound;  
 clean;  
 practically free of pests  and/or damage caused by them ;  
 free of damage caused by low or high temperatures;  
 practically free of bruises;  
 free of malformation or abnormal curvature of the fingers;  
 with pistils removed (deflowered);  
 with the stalk  intact, without fungal damage or desiccation ;   
  free from ripening;  
 free from fused fingers;  
 free from finger end rot;  
 of the correct length; and  
 without splits or broken pedicels or tips.  
 
4.1.1  In addition clusters shall include:  
a) a sufficient portion  of the crown of normal colouring, sound and free of 
fungal contamination;  and 
b) a cleanly cut crown, not bevelled or torn, with no stalk fragments.  
 
4.1.2  Cooking banana may be presented in one of the following styles:  
• raw (green, unpeeled), in form of clusters or fingers  or bunch ;  
• other sufficiently distinctive styles of presentation  
 
4.2 Specific requirements  
 
4.2.1 Classification  
Cooking banana are classified into three classes defined below:   
 
4.2.1.1 “Extra” class  
Cooking banana in this class shall be of superior quality and characteristic of 
the variety and/or commercial type. The fingers shall be free of defects, with the 
exception of very slight superficial defects, provided these do not affect the 
general appearance and quality of the produ ce, the keeping quality and 
presentation in the package.  
 
4.2.1.2 Class I  
Cooking banana in this class shall be of good quality and characteristic of the 
variety.  
 
The following slight defects of the fingers, however, may be allowed, provided 
these do not affect the general appearance and quality of the produce, the 
keeping quality and presentation in the packa ge: 
 
a) slight defects in shape and colour; and  
b) slight skin defects due to rubbing and other superficial defects not 
exceeding 2 cm2 of the total surfa ce area.  
 
The defects shall not, in any case, affect the flesh of the fruit.  
 
4.2.1.3 Class II  
This class includes cooking banana which does not qualify for inclusion in the 
higher classes, but satisfies the requirements specified in 4. 1. The following 
defects, however, may be allowed, provided the cooking banana retains its 
essential characteristics as regards the quality, the keeping quality and 
presentation:  
 
a) defects in shape and colour, provided the product retains the normal 
characteristics of cooki ng banana and   
 b) skin defects due to scraping, scabs, rubbing, blemishes or other causes 
not exceeding 4 cm2 of the total surface area. The defects shall not, in 
any case, affect the flesh of the fruit . 
 
4.3 Provisions concerning sizing  
The reference fruit for measurement of the length is the median finger on the 
outer row of the clusters. For all classes t he minimum length shall not be less 
than 10cm.  
 
4.4 Provisions concerning tolerances  
Tolerances in respect of quality and size shall be allowed for produce not 
satisfying the requirements of the class indicated.  
 
4.4.1 Quality tolerances  
 
4.4.1.1 “Extra” class  
Five percent by number or weight of cooking banana that do not satisfy the 
requirements of the class, but meet those of Class I  
 
4.4.1.2 Class I  
Ten percent by number or weight of cooking banana  that do  not satisfy the 
requirements of the class, but meet those of Class II . 
 
4.4.1.3 Class II  
Ten percent by  number or weight of cooking banana that do not satisfy neither 
the requirements of the class nor the general  requirements, with the exception 
of produce affected by rotting, major imperfections or any other deterioration 
rendering it unfit for consumption.  
 
 
4.4.2 Size tolerances  
For all classes, 10 % by number or weight of cooking banana that do not satisfy 
the specific class requirements as regards sizing, but falling within the size 
immediately above or below that indicated in Clause 4.3.  
 
 
4.5 Provisions concerning presentation  
Cooking banana may be presented as clusters or as single fingers. Clusters 
with no more than one missing fingers are allowed, provided the crown is not 
torn but cleanly cut, without causing damage to the neighbouring fingers.  
 
 
5  
 
 
6 Hygiene  
6.1 It is recommended that the produce covered by the provisions of this 
Standard be prepared and handled in accordance with TZS 109 (see clause 2) 
and TZS 1743.  
  
 6.2 Cooking banana shall be free from parasites, pathogenic microorganisms 
or substances originating from them in amounts, which may present a hazard 
to human health in accordance with the principles and guidelines for the 
establishment and application of microbiological criteria related to food 
(CAC/GL 21).  
 
 
7 Contaminants  
 
7.1 Heavy metal contaminants  
Cooking banana shall comply with those maximum metal contaminants 
established by the Codex Stan 193.  
 
7.2 Pesticide residues  
Cooking banana shall comply with those maximum residue limits established in 
the Codex pesticide residues in food onli ne data base.  
 
 
8 Sampling and tests  
 
8.1 Sampling  
Representative samples of cooking banana shall be drawn as prescribed in 
TZS 1002 (see clause 2).  
 
8.2  Tests  
Tests shall be done in accordance with the methods prescribed in this standard.  
 
 
9. Packing, marking and labelling  
 
9.1 Packing  
Cooking banana shall be packed in such a way as to protect the produce 
properly. The materials used shall be of food grade, clean and of a quality such 
as to avoid causing any external or internal damage to the produce. T he use of 
materials, particularly of paper or stamps bearing trade specifications, is 
allowed, provided the printing or labelling has been done with nontoxic ink or 
glue.  
 
9.1.1  The containers shall meet the quality, hygiene, ventilation and resistance 
characteristics that shall ensure suitable handling, shipping and preserving 
cooking banana . Packages (or lot for produce presented in bulk) shall be free 
of foreign matter and objectionable smell.  
 
9.1.2 The use of any substance tending to modify the natural  characteristics of 
the produce, especially form, texture and taste shall be prohibited.  
  
 
The produce shall also be packed in accordance with TZS 1003 (See clause 
2). 
  
 9.1.3 The contents of each package shall be uniform and contain only cooki ng 
banana of the same origin, variety, and quality. The visible part of the contents 
of the package shall be rep resentative of the entire content s. 
 
 
9.2 Marking and labelling  
 
9.2.1  In addition to the requirements of the TZS 538; e ach package shall legibly 
and indelibly bear the following information in Swahili or and English on the 
same side:  
a) Name of the produce as Cooking banana  
b) Commercial identification which may include cooking banana in fingers 
or clusters  
c) Name and address of exp orter, packer an d/or dispatcher;  
d) Country of origin;  
e) Identification code and/or batch number  
f) Class; 
g) Net weight (optional);  
h) Storage instructions;  
i) Name of the variety or commercial type (optional);  
j) Pack date  
 
 
9.2.2 Certification mark – Each container may also be marked with TBS 
certification mark.  
 
NOTE:  The use of TBS certification mark is governed by provisions of the 
Standards Act, 2009.  Details of the conditions under which a license for 
the use of TBS certification mark may be granted to manufacturers or 
producers , may be obtained from TBS.