G/TBT/N/MWI/75  
18 March 2022  
(22-2391) 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:  MALAWI   
If applicable, name of local government involved (Article 3.2 and 7.2):   
2. Agency responsible:  Malawi Bureau of Standards  
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:   
The Director General  
Malawi Bureau of Standards  
P.O Box 946  
Blantyre  
Malawi  
Telephone:+265 1870 488/0887376/444/445/446/447  
Fax: +265 1 870 756  
Email: mbs@mbsmw.org  
3. Notified under Article 2.9.2 [X], 2.10.1 [   ], 5.6.2 [   ], 5.7.1 [   ], other :  
4. Products covered (HS or CCCN where applicable, otherwise national tariff 
heading. ICS numbers may be provided in addition, where applicable):  (HS: 
1106); (ICS: 67)  
5. Title, number of pages and language(s) of the notified document:  DMS 
1275:2022, Groundnut flour – Specification (4 page(s), in English)  
6. Description of content:   
This draft standard specifies the requirements, sampling and test methods for groundnut 
flour from the varieties of Arachis hypogaea L intended for human c onsumption  
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  
8. Relevant documents:   
1. MS 19: General standard for labelling or prepacked foods;  
2. MS 21: Code of hygienic conditions for food processing units;  
3. MS 144: Agricultural food products – Determination of crude fibre content – 
General method;  
4. MS 145: Cereals and pulses – Method of sampling as milled products;  
5. MS 148: Cereals and pulses – Determination of fat  content;  G/TBT/N/MWI/75  
 
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  6. MS 149: Cereals and pulses – Determination of ash content;  
7. MS 213: Groundnuts – Specification;  
8. MS 302: Contaminants and toxins in foods – General standard;  
9. ISO 4832: Microbiology of food and animal feeding stuffs –Horizontal method 
for the enumer ation of coliforms – Colony -count technique;  
10. ISO 4833: Microbiology of the food chain – Horizontal method for the 
enumeration of microorganisms – Part 1: Colony count at 30 °C by the pour 
plate technique;  
11. ISO 6579: Microbiology of food and animal feeding s tuffs – Horizontal method 
for the detection of Salmonella spp;  
12. ISO 7251: Microbiology of food and animal feeding stuffs – Horizontal method 
for the detection and enumeration of presumptive Escherichia coli – Most 
probable number technique;  
13. ISO 7305: Milled  cereal products – Determination of fat activity;  
14. ISO 16050: Foodstuffs – Determination of Aflatoxin B1, and the total content of 
Aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products – High-
performance liquid chromatographic method;  
15. ISO 20483 : Cereals and pulses – Determination of the nitrogen content and 
calculation of the crude protein content – Kjeldahl method;  
16. ISO 21527 -2: Microbiology of food and animal feedstuffs – Horizontal method 
for the enumeration of yeasts and moulds – Part 2: Colo ny count technique in 
products with water activity less than or equal to 0.95; and  
17. AOAC 965.22: Sorting corn grits – Sieving method.  
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:   
The Director General  
Malawi Bureau of Standards  
P.O Box 946  
Blantyre  
Malawi  
Telephone:+265 1870 488/0887376/444/445/446/447  
Fax: +265 1 870 756  
Email: mbs@mbsmw.org  
https://members.wto.org/crnattachments/2022/TBT/MWI/22_2332_00_e.pdf