TBS/  AFDC 26 (6612 ) P3 
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               DRAFT TANZANIA STANDARD  
 
 
 
Baby Corn – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                  TANZANIA BUREAU OF STANDARDS  
 
 
 
 
  
 
 
 
                                                                                                                                              TBS/  AFDC 26 (6612 ) P3 
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 0. FOREWORD   
Baby corn  is an individual cob of maize which has been harvested when stalk are still  small a nd 
physiologically immature, eaten as vegetable.  It is harvested early while the stalks are still small and 
immature . It is typically eaten whole in which cob is included. Baby corn is considered as one of the veggies 
rich in essential nutrients like magne sium, vitamin A, iron and phosphorous.  
 
This Tanzania Standard was prepared in order to provide guidance to baby corn  producers and traders as 
well as regulators, and to ensure safety  and quality of the produce . 
 
In the preparation of this Tanzania standa rd considerable assistance was derived from CODEX standard 188 -
1993 Standard for Baby Corn , published by the Codex Alimentarius  
 
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) . 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                                                                                                                                              TBS/  AFDC 26 (6612 ) P3 
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 1. SCOPE   
This Tanzania Standard prescribes requirements and methods of sampling and tests for baby corn, variety of  
Zea mays L, of the Poacea e family, to be supplied fresh to the consumer, after preparation and packaging. 
Baby corn for industrial processing is excluded.  
 
2. NOMATIVE 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 
standard (including any amendments) applies.  
TZS 4 , Rounding off of numerical values  
TZS 109 , Food processing un its – Code of hygiene - General  
TZS 1003, Guide to the prepackaging of fresh fruits and vegetables  
 
TZS 538 , Packaging, marking and labeling of foods  
 
TZS 1002 , Fresh fruits and vegetables  - Sampling  
 
TZS 427, Code of hygienic practices for fresh fruits and vegetables  
 
TZS 119 , Microbiology - Genera l guidance for the enumeration of coliforms - Most probable number 
technique . 
 
TZS 122, Microbiol ogy of food and feeding stuffs - Horizontal method for detection of Salmonella spp . 
 
TZS 131, Microbiology - General guidance for the enumeration of yeast and mould - Colony count technique 
at 250C. 
 
TZS 730(Part 2), Microbiology - General guidance for the enumeration of E.coli - Most probable number 
technique . 
 
3. TERMS AND DEFINITION S 
For the purpose of this st andard the following terms and definition s shall ap ply: 
3.1 baby corn  
individual cobs of maize which have been harvested when stalks are still  small and physiologically immature, 
eaten as vegetable.  
 
3.2 corn silk  
 is the long, thread -like strands of plant material that grow underneath the husk of a fresh ear of corn  
 
3.3 corn cob  
part of the maize plant on which the grain grows  
 
3.4 damage  
any defect or injury which affects the appearance and storage quality of baby corn                                                                                                                                               TBS/  AFDC 26 (6612 ) P3 
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 4.0 REQUIREMENTS  
4.1 General  requirements   
4.1.1 In all classes, subject to the specia l provisions for each class and the tolerances allowed, the cobs of 
baby corn shall be:   
a) characteristic of the variety and/or commercial type  
b) whole;   
c) sound ; produce not affected by rotting or deterioration such as to make it unfit for human 
consumption;  
d) clean, practically free of any visible foreign matter;  
e) free of damage caused by pests;  
f) free of abnormal external moisture;  
g) free of any foreign smell and/or taste;  
h) fresh in appearance;  
4.1.2 The cut that is made on the base of the cobs shall be clean and  well defined. A slight discoloration of 
the cut surface due to storage is acceptable.  
4.1.3 The development and condition of the baby corn shall be such as to enable it to withstand transport and 
handling and arrive in satisfactory condition at the place  of destination  
4.2 Classification  
The cobs of baby corn are classified in three classes defined below:  
 
4.2.1 “Extra” Class   
The baby corn of this class shall have the following;  
 
a) The cobs of baby corn in this class shall be well trimmed,  
b) free of husk , stalk and silk,  
c) intact and of superior quality.  
d) They must be free of defects, with the exception of very slight superficial defects, provided these do 
not affect the general appearance of the produce, the quality, the keeping quality and presentation i n 
the package.   
 
4.2.2 Class I   
This class includes cobs of baby corn which do not qualify for inclusion in the extra class, but satisfy the 
minimum requirements specified in Section 4.1 above . The following slight defects, however, may be allowed, 
provi ded these do not affect the general appearance of the produce, the quality, the keeping quality and 
presentation in the package:  
a) slight defects in shape, colour and texture;  
b) slight defects in irregular arrangement of undeveloped kernels (ovules);                                                                                                                                               TBS/  AFDC 26 (6612 ) P3 
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 c) slight defects on the surface due to bruising, scratches or other mechanical damage. The total area 
affected shall not exceed 5% per cob;  
d) silk attached to and/or broken from the cob shall be minimal without affecting the appearance.  
 
4.2.3 Class II   
This class includes  cobs of baby corn which do not qualify for inclusion in the higher classes, but satisfy the 
minimum requirements specified in Section 4.1 above. The following defects, however, may be allowed, 
provided the cobs of baby corn retain their essential characteristics as regards the quality, the keeping quality 
and presentation:  
a) defects in shape, colour and texture;  
b) defects in irregular arrangement of undeveloped kernels (ovules);  
c) defects on the surface due to bruising, scratches or other mechanical dam age. The total area 
affected shall not exceed 10% per cob;  
d) silk attached to and/or broken from the cob shall be minimal without affecting the appearance.  
 
5. SIZE REQUIREMENTS  
Size is determined by the length of the cob of baby corn, in accordance with th e Table 1 and for all sizes, the 
minimum width shall not be less than 1.0 cm and the maximum width not more than 2.0 cm.  
                        
Table 1: Size Requirement  
Size Code  Length (in centimeters ) 
A 5.0 - 7.0 
B >7.0-9.0 
C >9.0-12 
 
6. TOLERANCES  
Tolerances in respect of quality and size shall be allowed in each package for produce not satisfying the 
requirements of the class indicated.  
 
6.1 Quality Tolerances   
 
6.1.1 “Extra” Class    
Five percent by number or weight of cobs of baby corn not satis fying the requirements of the class, but 
meeting those of Class I or, exceptionally, coming within the tolerances of that class.  
6.1.2 Class I    
Ten percent by number or weight of cobs of baby corn not satisfying the requirements of the class, but 
meeting  those of Class II or, exceptionally, coming within the tolerances of that class.   
 
In the case of cobs of baby corn with incompletely removed husk and stalk, only 5 percent by number or 
weight of 0.5 cm long of the husk and stalk is allowed . 
 
 6.1.3 Class  II                                                                                                                                                TBS/  AFDC 26 (6612 ) P3 
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 Ten percent by number or weight of cobs of baby corn satisfying neither the requirements of the class nor the 
minimum requirements, with the exception of produce affected by rotting or any other deterioration rendering 
it unfit for consumption.   
 
In the case of cobs of baby corn with incompletely removed husk and stalk, only 5 percent by number or 
weight of 0.5 cm long of the husk and stalk is allowed.  
 
6.2 SIZE TOLERANCES   
 
For “Extra” Class, 5 percent; and for Class I or Class II 10 percent; by numbe r or weight of cobs of baby corn 
not satisfying the requirements as regards sizing, but falling within the class immediately above or below 
those indicated in clause 5. 
 
7.  CONTAMINANTS  
7.1 Heavy metal contamination  
Baby corn  shall comply with those maxim um heavy metal limits established by the Codex Stan 193. 
7.2 Pesticide  residues   
Baby corn  shall comply with those pesticide maximum residues  limits established in the Codex pesticide 
residues in food online data base.  
8.  HYGIENE  
8.1 Baby corn  shall be  prepared and handled in accordance with TZS 109 and TZS 427 (see clause 2).  
 
8.2 Baby corn  shall also comply with the microbi ological  requirements prescribed in Table 2. 
 
Table 2: Microbi ologic al requirement s for baby corn  
 
 
 
 
 
9.0 PACKAGING , MARKING AND LABELLING  
9.1 Pack aging 
9.1.1 Baby corn  shall be packaged in a food grade container that  will safeguard the hygienic, safety, 
nutritional, technological, and organ oleptic qualities.  
9.2 Marking  and labe lling Characteristic  Requirement  Test me thod  
Escherichia coli,  MPN /g Absent  TZS 730 (Part 2)  
Salmonella,  per 25 g Absent  TZS 122  
Yeast and moulds , cfu/g max.  1x102 TZS 131                                                                                                                                               TBS/  AFDC 26 (6612 ) P3 
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 9.2.1 In addition to the requirement of TZS 538, the following specific labelling requirements shall apply and 
shall be legibly and inde libly marked  
a) Name of the produce by common name , i.e. Baby corn ; 
b) Name and address of Producer, exporter, packer and/or supplier.  
c) Origin of the produce – Name of the producing country and district or region where grown ; 
d) Commercial Specifications , i.e class  and size  
e) Net weight ; 
f) Date of packing ; 
g)  best before ; 
h) Storage and handling conditions   
i) Batch/ lot number  
j) Brand or trade  mark, if any.  
9.2.2 Certification  mark  
Each container may also be marked with TBS certification mark.  
NOTE:  The use of TBS certificat ion 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 .