G/TBT/N/UGA/1915  
13 March 2024  
(24-2285) 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:  UGANDA  
If applicable, name of local government involved (Article 3.2 and 7.2):   
2. Agency responsible:   
Uganda National Bureau of Standards  
Plot 2 -12 ByPass Link, Bweyogerere Industrial and Business Park  
P.O. Box 6329  
Kampala, Uganda  
Tel: +(256) 4 1733 3250/1/2  
Fax: +(256) 4 1428 6123  
E-mail: info@unbs.go.ug  
Website: https://www.unbs.go.ug  
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 [  ], 5.7.1 [  ], 3.2 [  ], 7.2 [  ], 
other :  
4. Products covered (HS or CCCN where applicable, otherwise national tariff 
heading. ICS numbers may be provided in addition, where applicable):  Tapioca 
and substitutes therefor prepared from starch, in the form of flakes, grains, pearls, sifti ngs 
or in similar forms. (HS code(s): 1903); Vegetables and derived products (ICS code(s): 
67.080.20)  
5. Title, number of pages and language(s) of the notified document:  DUS 2673:2023, 
Tapioca pearls — Specification, First Edition  
Note: This Draft Uganda Standard was also notified to the SPS Committee.; (12 page(s), 
in English)  
6. Description of content:  This standard prescribes the requirements, sampling and test 
methods for tapioca pearls intended for human consumption.  
7. Objective and rationale, including the nature of urgent problems where 
applicable:  Consumer information, labelling; Prevention of deceptive practices and 
consumer protection; Protection of human health or safety; Quality requirements; 
Reducing trade barriers and facilit ating trade  
8. Relevant documents:   
1. AOAC 943.02 -1943, PH of flour. Potentiometric method  
2. US 28 EAS 39, Code of practice for hygiene in the food and drink manufacturing 
industry  G/TBT/N/UGA/1915  
 
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  3. ISO 874. Fresh fruits and vegetables - Sampling  
4. US 45, General standard for food additives  
5. US EAS 744:2010, Cassava and cassava products - Determination of total 
cyanogens - Enzymatic assay method  
6. US ISO 10520, Native starch - Determination of starch content - Ewers 
polarimetric method  
7. US ISO 1666, Starch - Determinat ion of moisture content - Oven-drying method  
8. US ISO 5498, Agricultural food products - Determination of crude fibre content - 
General method  
9. US ISO 20483, Cereals and pulses - Determination of the nitrogen content and 
calculation of the crude protein conte nt - Kjeldahl method  
10. US ISO 5985, Animal feeding stuffs - Determination of ash insoluble in 
hydrochloric acid  
11. US ISO 5379, Starches and derived products - Determination of sulphur dioxide 
content - Acidi-metric method and nephelometric method  
12. ISO 5520, Fru its, vegetables and derived products — Determination of alkalinity 
of total ash and of water -soluble ash  
13. ISO 14864:1998, Rice — Evaluation of gelatinization time of kernels during 
cooking  
14. US EAS 901, Cereals and pulses — Test methods  
15. IS 899: 2022, TAPIOCA SAGO (SABOODANA) — SPECIFICATION, Second Edition  
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:   
Uganda National Bureau of Standards  
Plot 2 -12 ByPass Link, Bweyogerere Industrial and Business Park  
P.O. Box 6329  
Kampala, Uganda  
Tel: +(256) 4 1733 3250/1/2  
Fax: +(256) 4 1428 6123  
E-mail: info@unbs.go.ug  
Website: https://www.unbs.go.ug  
https://members.wto.org/crnattachments/2024/TBT/UGA/24_02020_00_e.pdf