DRAFT UGANDA 
STANDARD  
  DUS DEAS 16 
First  Edition  
2020 -mm-dd 
 
 Reference number  
DUS DEAS 16: 2019  
 
© UNBS 2020  
   
Plantation (mill) white s ugar — Specification  
 
 DUS DEAS 16: 2019  
ii                © UNBS  2020  - All rights reserved  
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct application  
© UNBS 2020  
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permission from UNBS.  
Requests for permission to reproduce this document should be addressed to  
The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
Kampala  
Uganda  
Tel: +256 41 7 333 2 50/1/2 
Fax: +256 41 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 DUS DEAS 16: 2019  
© UNBS  2020  - All rights reserved                 iii National foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives established under Cap 327, of the Laws of Uganda, as amended.  UNBS  is mandated to co -
ordinate the elaboration of standards and is  
(a) a member of International Organisati on for Standardisation (ISO);   
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT Agre ement of the World Trade Organisation (WTO).  
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of representatives of 
consumers, traders, academicians, manufacturers, government and other stakeholders.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Uganda Standard, US EAS 16:2019 , Plantation (mill) white sugar — Specification , is identical with and 
has been reproduced from an Int ernational Standard, EAS 16:2019 , Plantation (mill) white sugar — 
Specification , and adopted  as a Uganda Standard.  
The committee responsible for this document is Technical Committee UNBS/TC 2, Food and agriculture , 
Subcommittee SC 11, Sugars, edible starc hes a nd related c onfectionery  products . 
This second edition cancels and re places the first edition (US EAS 16:2010 ) which has been technically 
revised.  
Wherever the words, “East African  Standard " appear, they should be replaced by "Uganda Standard."  
  
 
    
 
 
 
 
 
 
 
          DRAFT EAST AFRICAN STANDARD  DEAS 16:2019  
ICS 67.180.10  
 
 
 
Plantation (mill) white sugar — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
EAST AFRICAN COMMUNITY  
 
 
 
 
 
 
 
 
 
 
 
© EAC 2019  Third  Edition  2019 
DEAS 16:201 9 
ii © EAC 201 9 – All rights reserved   
  
 
 
 
 
 
 
 
 
 
 Copyright notice  
 
This EAC document is copyright -protected by EAC. While the reproduction of this document by 
participants in the EAC standards development process is permitted without prior permission from EAC, 
neither this document nor any extract from it may be reproduced, stored or transmitted in any form for 
any other purpose without prior written permission from EAC.  
 
Requests for permission to reproduce this document for the purpose of selling it should be addressed as 
shown below or to EAC’s member body in the country of the  requester:  
 
© East African Community 2009 — All rights reserved 
East African Community  
P.O.Box 1096  
Arusha 
Tanzania  
Tel: 255 27 2504253/8  
Fax: 255 27 2504481/2504255  
E-mail: eac@eachq.org  
Web: www.eac -quality.net  
 
Reproduction for sales purposes may be subject to royalty payments or a licensing a greement. Violators 
may be  persecuted  DEAS 16:201 9 
© EAC 20 19 – All rights reserved  iii  
  
Foreword  
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standardization, trade barriers that are encountered when goods and s ervices are exchanged within 
the Community will be removed.  
 
In order to achieve this objective, the Community established an East African Standards Committee mandated 
to develop and issue East African Standards.  
 
The Committee is composed of representativ es of the National Standards Bodies and other regulatory bodies 
in the Partner States, together with the representatives from the private sectors and consumer organizations. 
Draft East African Standards are circulated to stakeholders through the National S tandards Bodies in the Partner 
States. The comments received are discussed and incorporated before finalization of standards, in accordance 
with the procedures of the Community.  
 
East African Standards are subject to review, to keep pace with technological  advances. Users of the East 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing.  
 
This draft is the third edition and once approved will cancel and replace the second edition,  EAS 16:2000, which 
is being technically revised.  DRAFT EAST AFRICAN STANDARD  DEAS 16  :2019  
© EAC 20 19 – All rights reserved  1  
  
 
 
 
Plantation (mill) white sugar — Specification  
 
1. Scope  
 
 
This Draft East African standard specifies, methods of test and sampling for plantation (mill) white sugar intended for 
human consumption  
 
 
2. Normative  references  
 
EAS 38 , Labelling of pre -packaged foods — Specification  
 
EAS 39 , Hygiene in the food and drink manufacturing industry — Code of practice.  
 
ISO 4833 -1:2013  
Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — Part 1: Colony count at 30 
degrees C by the pour plate technique  
 
ISO 6579 -1: Microbiology of the food chain — Horizontal method for the detection, enumeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella s pp. 
 
ISO 21527 -2: Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of yeasts and 
moulds - Colony count technique in products with water activity less than or equal to 0,95  
 
ICUMSA Method GS 1/2/3/9 -1, The Determination of the Polarisation of Raw Sugar by Polarimetry  
 
ICUMSA Method GS 1/3/4/7/8 -13, The Determination of Conductivity Ash in Raw Sugar, Brown Sugar, Juice, Syrup and 
Molasses  
 
ICUMSA Method GS 2/1/3 -27, The Determination of Lead in Sugar Products by a Colorimetric Method  
 
ICUMSA Method GS 2/1/3/9 -15, The Determination of Sugar Moisture by Loss on Drying  
 
ICUMSA Method GS 2/3 -24, The Determination of Lead in Sugars and Syrups by a GFAAS Method  
 
 
ICUMSA GS 2/3 -35, The Determination of Sulphite in Brown Sugars  
 
ICUMS A Method GS 2/3/9 -5, The Determination of Reducing Sugars in Purified Sugars by the Knight and Allen EDTA 
Method  
 
ICUMSA Method GS 2/3/9 -19, The Determination of I nsoluble Matter in White Sugar by Membrane Filtration  
 
ICUMSA Method GS 2/3/9 -25, The Determination of Arsenic in Refined Sugar Products by a Colorimetric 
Method  
 
ICUMSA Method GS 2/3/9 -25 (2007), Arsenic in Refined Sugar Products by a Colorimetric Method  
 
ICUMSA Method GS 2/9 -6, The Determination of Reducing Sugars in White  Sugar and Plantation White Sugar by the 
Modified Ofner Titrimetric  Method  
 DEAS 16:20 19 
2 © EAC 20 19 – All rights reserved   
  
ICUMSA Method GS 3/4/7/8 -11, The Determination of Sulphated Ash in Brown Sugar, Juice, Syrup and 
Molasses  
 
ICUMSA Method GS 9/1/2/3 -8, The Determination of Sugar Solution Colour at pH 7.0 by the MOPS Method  
 
ISO 7251, Microbiology of food and animal feeding stuffs — Horiz ontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique  
 
 
3 Terms and  definitions  
 
For the purposes of this standard, EAS 348 shall apply in addition to the following terms and definitions   
3.1 
plantation white sugar 
mill white sugar  
white sugar (sucrose)  commonly manufactured by the vacuum -pan-process from sugar cane  
 
3.2 
ICUMSA unit  
An international unit developed by International Commission for Universal Methods of Sugar Analysis 
(ICUMSA) for e xpressing the purity of sugar and is directly related to the colour of sugar  
 
3.3 
polarisation  
estimate of the sucrose content of sugar expressed as degrees of polarization  
 
3.4 
lot 
collection of packages of the same size, type and style which have been manufactured and packaged under 
essentially the same conditions  
 
 
 
4 Requirements  
 
4.1 General requirement  
 
Plantation white sugar shall be;  
 
a) in the form of uniform and free -flowing crystals;  
b) free from dirt, foreign and extraneous matter.  
c) free from fermented, musty or undesirable odours.  
 
4.2 Specific requirement  
 
Plantation white sugar shall conform to the specific requirements specified in Table 2  when tested in accordance with the 
methods specified therein.DEAS 16:2009  
© EAC 20 19 – All rights reserved  3  
  
 
 
Table 1 — Composition requirements for plantation white sugar  
 
S No  Characteristic  Requirement/limits  Methods of test  
i. Polarisation, oZ, min.  99.5 ICUMSA Method GS 1/2/3/9 -1, 
ii. Invert sugar content, % m/m, max.  0.1 ICUMSA Method GS 2/3/9 -5, 
ICUMSA Method GS 2/9-6, 
iii. Conductivity ash, % m/m, max.  0.1 ICUMSA Method GS 3/4/7/8  
11ICUMSA Method GS 1/3/4/7/8 -13 
iv. Moisture content (loss on drying for 3 h at 
105 oC ± 2 oC), max.  0.1 ICUMSA Method GS 2/1/3/9 -15 
v. Colour, in ICUMSA units at 420 nm, max  400 ICUMSA Method GS 9/1/2/3 -8 
vi Sulphur dioxide, mg/kg, max.  20 ICUMSA GS 2/3 -35 
Vii Water insoluble matter, mg/kg, max.  150 ICUMSA Method GS 2/3/9 -19 
ii. Copper (Cu), mg/kg, max.  2 ICUMSA Method GS 2/3 -29 
 
 
5 Food  additives  
 
 
The food addi tives used shall be in accordance with Codex stan 192  
 
6. contaminants  
 
6.1  Metals  
The maximum permitted levels for metal contaminants are set out in Table 2.  
 
Table 2 — Maximum levels for metal contaminants  
 
S No  Parameter  Maximum limit  Methods of test  
i. Arsenic (As), mg/kg, max.  1 ICUMSA Method GS 2/3/9 -25 
ii. Lead (Pb), mg/kg, max .  0.5 ICUMSA Method GS 2/3 -24 
ICUMSA Method GS 2/1/3 -27 
 
6.2 Pesticide  residues  
 
Plantation (mill) white sugar shall conform to the maximum residue limits established by the Codex Alimentarius 
Commission for this commodity.  
 
7. Hygiene  
 
Plantation (mill) white  sugar shall be prepared and handled in a hygienic manner in accordance with EAS 39 and shall 
comply with the microbiological limits stipulated in Table 3 when tested in accordance with the methods specified 
therein”.  
 
 DEAS 16:2009  
4 © DEAC 2009 – All rights reserved   
  
 
Table 3 — Microbiological limits for plantation (mill) white sugar  
 
Microbiological parameter  Limit  Method of test  
Total Plate Count (mesophylic), CFU/g , max  103  
ISO 4833  
Yeast and moulds, CFU/ g, max  50 ISO 21527 -2  
Escherichia coli , MPN ,/g Absent  ISO 7251  
Salmonella, per 25 g  Absent  ISO 6579 -1  
 
8 Packaging  
 
Plantation (mill) white sugar shall be packaged in food grade materials that ensure product safety and 
integrity.  
 
9 Labelling  
In addition to the mandatory  sections of the East African Standard for the labelling of pre -packaged Foods EAS 38; the 
following specific provisions shall apply  
 
a) the name of the product  as “plantation white sugar ” or “ mill white  sugar ”; 
 
b) the net contents shall be declared by weight in the metric units ('Systeme  International');  
 
c) the name, address and physical location of the manufacturer and/or the packer, distributor, importer, 
exporter  or vendor of the product shall be declared;  and 
 
d) the country of origin of the product shall be  declared.  
 
e) Manufacturing date  
f) Best before date  
g) storage conditions  
 
10 Method of sampling  
 
10.1 General requirements for  sampling  
 
In drawing, preparing, storing and handling of samples, the following precautions and directions shall be 
observed.  
 
i. Samples shall be taken in a protected place not exposed to damp air, dust or  soot.  
 
ii. The sampling instruments shall be clean and dry when  used.  
 
iii. When sampling for microbiological purposes, the sampling instruments and containers 
for samples shall be sterilized preferably by dry heat at 170 oC for 1 h before  use. 
 
iv. Precautions shall be taken to protect the samples, the material being sampled, the 
sampling instruments and the containers for samples from adventitious  contamination.  
 
v. The samples shall be placed in clean, dry, and moisture -proof  containers.  
 
 
 
vi. The sample containers shall be sealed air -tight after filling and marked with name of material, 
date of sampling, name of the manufacturer, name of the person sampling and such other 
particulars of the consignments.  
 
vii. Samples shall be protected from light as far as practicable and shall be stored in a cool, dry  
place.  
 DEAS 16:2009  
© EAC 20 19 – All rights reserved  5  
 a. Scale of  sampling  
 
All the packa ges of the same size, type and style which have been manufactured and packaged  under essentially the 
same conditions in a single consignment shall constitute a lot.. Samples shall be tested separately for each lot for 
ascertaining the conformity of the  sugar. 
 
The number of bags to be selected (n) from the lot shall depend on the size ( N) of the lot and shall be in accordance with 
the formula:  
 
n 
These bags shall be selected at random from the lot; to ensure the randomness of selection a random number  table, as 
agreed to between the purchaser and the supplier shall be used. In case such a table is not available, the following 
procedure shall be  used:  
 
Starting from any bag, count them as 1,2,3,….. up to r and so on in one order, where r is equal to the  integral part of N/n, 
N being the total number of bags in the lot and n the number of bags to be selected. Every r th bag thus counted shall be 
separated until the requisite number of bags is obtained from the lot to give samples for test.  
 
In case of bag s stacked in a pyramidal shape, approximately equal number of bags shall be selected from all exposed 
sides of the lot, so as to give the required number of sample bags.  
 
b. Preparation of sample  
 
 Procedure  
 
From the top, middle and bottom portions of each of  the selected bags (see 10.2), approximately equal quantity of sugar 
shall be taken with the help of a suitable sampling instrument. The sample collected from each of the bags shall be 
thoroughly mixed so as to give a composite sample of 600 g. The composi te  sample thus prepared shall be divided 
approximately into three equal parts; one for the purchaser, one for the supplier, and the third for the referee and sealed 
air tight with particulars as given in  10.1.(f).  
 
 Number of  tests  
 
The composite sample pr epared as under 10.3.1 shall be tested for the characteristics as prescribed in Table 1.  
 
 Criteria for  conformity  
 
The lot shall be declared as conforming to this specification, when the test results on various characteristics obtained on 
the composite sample satisfy the corresponding requirements.  
 
11 Methods of test — Determination of pesticide residues  
 
The pesticide residues shall be determined according to AOAC methods of analysis for pesticides. (970.52, 985.22, and 
970.53 of 1990). .