KENYA STANDARD  DKS 2977 -2:2022  
ICS 67.140.10  
First  Edition  
  
 © KEBS 2022   
 Sugar industry — Code of practice    
Part 2: Cane harvesting, processing  and trade   
 
 
 DKS 2977 -2: 2022  
ii © KEBS 2022  – All rights reserved  
 TECHNICAL COMMITTEE REPRESENTATION  
The following organizations were represented on the Technical Committee:  
Agriculture and Food Authority — Sugar Directorate  
Ministry of Industry, Trade and Co -operatives  
Ministry of H ealth – Food Safety Unit  
Kenya Industrial Research and Development Institute  
National Public Health Laboratories Services  
Government Chemist’s Department  
Kenya Revenue Authority  
University of Nairobi — Department of Food Science and Technology  
Kenafric Industries Limited  
Consumer Information Network  
Trufoods Limited  
Brookside Limited  
Kenya Sweets Limited  
Mars Group Limited  
Muhoroni Sugar Company Limited  
South Nyanza Sugar Company Limited  
West Kenya Sugar Company Limited  
Sukari Industries Limited  
Butali  Sugar mills Limited  
Chemilil Sugar Company Limited  
Kibos Sugar and Allied companies  
Transmara Sugar company limited  
KALRO - Sugar Research Institute  
Kenya Bureau of Standards — Secretariat  
REVISION OF KENYA STANDARDS  
In order to keep abreast of progress in  industry, Kenya Standards shall be regularly reviewed.  Suggestions for 
improvements to published standards, addressed to the Managing Director, Kenya Bureau of Standards, are 
welcome.  
© Kenya Bureau of Standards, 2022  
Copyright. Users are reminded that b y virtue of Section 25 of the Copyright Act, Cap. 130 of 2001 of  the Laws of Kenya, copyright subsists 
in all Kenya Standards and except as provided under Section 25 of this Act, no Kenya Standard produced by Kenya Bureau of Sta ndards 
may be reproduced, st ored in a retrieval system in any form or transmitted by any means without prior permission in writing from the 
Managing Director.   KENYA STANDARD   DKS 2977 -2:2022  
ICS 67.140.10  
First  Edition  
 
© KEBS 2022  – All rights reserved  iii 
  Sugar industry  — code of practice   
Part 2: Cane harvesting, processing  and trade   
Kenya Bureau of Standards, Popo Road, Off Mombasa Road,  
P.O. Box 54974 - 00200,  Nairobi, Kenya  
 +254 020 6948000, + 254 722202137, + 254 734600471  
 info@kebs.org  
 @KEBS_ke  
 kenya bureau of standards (kebs)  
  
 DKS 2977 -2: 2022  
iv © KEBS 2022  – All rights reserved  
 Foreword  
This Kenya Standard was prepared by the Sugar and sugar products  Technical Committee under the guidance 
of the Standards Projects Committee, and it is in accordance with the procedures of the Kenya Bureau of 
Standards  
This Code of Practice is aimed at providing guidance to all stakeholders in the value chain to conduct  all activities 
in a manner that ensures food safety and quality; personnel safety and welfare; environmental protection and 
sustainability. It also intends to enhance compliance with statutory and regulatory requirements in Kenya.  
KS xxx:2022  consists of the following parts, under the general title Sugar industry - Code of practice :  
 Part 1: Primary production   
 Part 2: Cane harvesting,  processing  and trade    
 Part 3: Environment al and socio -economic  sustainability  
This first Edition provides guidelines and covers recommended best practices and requirements  Cane 
harvesting, transportation and processing of sugarcane . During the preparation of this standard, reference was 
made to the following document (s):  
KALRO Suga rcane growers guide  
Acknowledgement is hereby made for the assistance derived from this (these) source (s)  
  DKS 2977 -2: 2022  
© KEBS 2022  – All rights reserved  v 
  Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ...................  iv 
Introduction  ................................ ................................ ................................ ................................ ...............  vi 
1 Scope  ................................ ................................ ................................ ................................ .............  2 
2 Normative references  ................................ ................................ ................................ ...................  2 
3 Terms and definitions  ................................ ................................ ................................ ..................  2 
4 Symbols (and abbreviated terms)  ................................ ................................ ...............................  4 
5. General Requirements  ................................ ................................ ................................ .................  5 
5.1 Documentation and Record Keeping  ................................ ................................ .........................  6 
5.2 Competence  ................................ ................................ ................................ ................................ .. 7 
5.3 Safety and Security  ................................ ................................ ................................ ......................  7 
6. Cane Harvesting, Transportation, Weighment and Quality Checks  ................................ ....... 7 
6.1 Cane Harvesting  ................................ ................................ ................................ ...........................  7 
6.2 Cane T ransportation  ................................ ................................ ................................ ....................  7 
6.3 Cane Quality Assurance  ................................ ................................ ................................ ..............  8 
6.4 Cane Weighment and Off loading  ................................ ................................ ...............................  8 
6.5 Cane Pricing and Payment  ................................ ................................ ................................ ..........  8 
6.6 Enterprise Diversification  ................................ ...............................  Error! Boo kmark not defined.  
6.7 Extension services  ................................ ................................ ..........  Error! Bookmark not defined.  
7. Processing  ................................ ................................ ................................ ................................ .... 8 
7.1 General Processing Provisions  ................................ ................................ ................................ .. 8 
7.2 Location, design and layout  ................................ ................................ ................................ ........  8 
7.3 Hygiene facilities  ................................ ................................ ................................ ..........................  9 
7.4 Maintenance  ................................ ................................ ................................ ................................ .. 9 
7.5 Personal Hygiene  ................................ ................................ ................................ .........................  9 
7.6 Proc ess Control  ................................ ................................ ................................ ..........................  10 
7.7 Product Control  ................................ ................................ ................................ ..........................  10 
7.8 Cane Processing effeciency  ................................ ................................ ................................ ...... 11 
8. Sugar Trade  ................................ ................................ ................................ ................................ . 11 
8.1 Local trade - marketing, distribution and sales  ................................ ................................ ...... 11 
8.2 International Trade - Imports, exports and transit  ................................ ................................ .. 12 
8.3 Repackaging and rebranding  ................................ ................................ ................................ .... 12 
8.4 Shipping of Imports/Exports  ................................ ................................ ................................ ..... 12 
9. Traceability System  ................................ ................................ ................................ ....................  12 
Annex  A (normative)  Annex title  ................................ ................................ ................................ ...........  13 
A.1 General  ................................ ................................ .............................  Error! Bookmark not defined.  
Bibliography  ................................ ................................ ................................ ................................ .............  15 
  
vi © KEBS 2022  – All rights reserved  
 Introduction  
The Kenyan sugar industry has o ver the years experienced numerous operational challenges in primary 
production, processing and marketing. Part 2 of this code of practice provides a framework and guidance to 
industry players to embrace industry best practices, law and order, harmony, fair play, competitiveness, 
discipline and self -regulation among others in Cane harvesting, transportation and proce ssing . 
  DKS 2977 -2: 2022    
 
© KEBS 2022 – All rights reserved   
 Sugar industry — Code of practice  
Part 2: Cane harvesting, processing  and trade   
1 Scope  
This Kenya Standard provides guidelines for achieving requirements for food safety and quality; worker health, 
and safety; by value chain actors during Cane harvesting, transportation , processing  and trade  of sugar in 
Kenya. It applies to all players in the Cane harvesting, transportation and processing including but not limited 
harvesters, transporters, millers, county governments and relevant government agencies . 
2 Normative references  
The following referenced documents referred to in the text in such a way that some or all of their content 
constitutes requirements of this document. For dated references, only the  edition cited applies. For undated 
references, the latest edition of the referenced document (including any amendments) applies , see ISO/IEC 
Directives, Part  2). 
I. KS EAS 38, Labelling of pre -packaged foods  
II. KS EAS 39, Hygiene in the food and drink ma nufacturing industry — Code of practice  
III. CAC/RCP 1 -1969, Rev. 4 -20031:  Recommended International Code of Practice General Principles of Food 
Hygiene  
3 Terms and definitions  
For the purposes of this document, the following terms and definitions apply.   
3.1  
audit: A systematic and functionally independent examination to determine whether quality and food safety 
activities and results comply with planned procedures and whether these procedures are implemented 
effectively and are suitable to achieve obje ctives.  
 
certification:  All those actions leading to the issuing an official document attesting to a status or level of 
achievement of requirements of a standard  
documentation:  Is the collection, classification and dissemination of information relating to  a process or 
procedure usually in written or electronic form  
erosion:  Erosion is the mechanical movement of the land surface by wind, rain, running water or moving ice 
resulting in the wearing away of land or soil  
food safety : The assurance that food will not cause harm to the consumer when it is prepared and consumed 
according to its intended use  
off-type:  any seed or plant not a part of the variety in that it deviates in one or more characteristics from the 
variety as descr ibed 
Integrated pest management (IPM ): a consideration of all available pest control techniques and subsequent 
integration of appropriate measures that discourage the development of pest populations and keep plant 
protection products and other interventions to levels that are economically justified and reduce or minimize risks 
to human health and the environment   
© KEBS 2022  – All rights reserved  iii 
  field establishment:  the field planting, bringing into bearing and in filling of a sugar plantation  
traceability:  the ability to follow  the movement of a feed or food through specified stage(s) of production, 
processing and distribution  
manure:  Decomposed or otherwise treated materials used to maintain or improve plant nutrition and soil 
properties.  
seed cane:  The sections of the stalk of  immature cane used for planting  
value chain actors:  Individual producers of primary agricultural products including propagators and breeders; 
growers, associations and cooperatives; processors and packers; trading companies (including exporters), 
shippers , consolidators and cargo handlers  
packaging:  the process of protecting the products by a wrapper, a container, box or other suitable device  
pest:  Any injurious, noxious or troublesome insect, fungus, bacterial organism, virus, weed, rodent or other 
plant  or animal.  
pest control products:  A product, device, organism, substance or thing that is manufactured, represented, 
sold or used as a means for directly or indirectly controlling, preventing, destroying, attracting or repelling any 
pest 
Potable water:  water which meets the quality standards of drinking water as Specified in relevant Kenya 
standards.  
Risk:  Is the probability of a hazard occurring  
Traceability:  Is the ability to track a product from any given point back through all stages to its origin  
Waste:  All items that organization no longer have any use for, which they either intend to get rid of or have 
already discarded.  
Sett - A piece of cane stalk with 3 -5 eye -buds used as planting material.  
bagasse  - The final crushed sugar cane fibre remaining  after milling. Cane residue leaving mills after extraction 
of juice.  
Brix - 1. Measure of dissolved solids in sugar liquor or syrup using a refractometer, otherwise referred to as 
refractometric dry solids. For solutions containing only sugar and water, B rix = % sugar by mass. Spindle Brix 
is determined using a hydrometer, but is now seldom used.  
refractometer brix - the term used when a refractometer equipped with a scale, based on the relationship 
between refractive indices at 20oC and the percentage by  mass of total soluble solids of a pure aqueous sucrose 
solution, is used instead of a hydrometer to test the solids concentration of a sucrose containing solution. The 
sugar industry is now standardized on refractometer brix  
crystal content  - The percent age by mass of crystalline sugar present in a massecuite, magma or similar 
material  
dissolved solids  - All solute material which is in solution, including sucrose, monosaccharides, ash and other 
organic impurities  
dry substance  
 1. The material remaining  after drying a product to constant mass, or for a specified period. The mass of dry 
substance can also be found by deducting from the mass of the product, the mass of moisture, as determined 
in a specified manner   
iv © KEBS 2022  – All rights reserved  
 2. A measure of total solids obtained fro m evaporating a solution or massecuite under vacuum to dryness  
extraction  
1. Proportion of sugar taken out from cane in the extraction plant; equals mass of sugar in raw juice as a 
percentage of mass of sugar in cane  
2. The percentage ratio of sucrose in  mixed juice to sucrose in cane. If based on pol it is referred to as Pol  
filter cake  – Also referred scum or filter mud. The residue removed from process by filtration including any 
added filter aid.  
invert sugar  - Mixture of approximately equal parts o f glucose and fructose (monosaccharides) resulting from 
the hydrolysis of sucrose (inversion)  
massecuite:  The mixture of crystals and mother liquor resulting from the crystallization in a vacuum pan.  
Massecuites are classified according to purity as A, B,  or C massecuites. The term is French for ‘cooked mass’.  
molasses  - The mother liquor separated from the crystals by centrifuging A, B, or C massecuites. Molasses is 
derived from the corresponding massecuites. C molasses is also referred to as final molass es  
polarization (or pol)  
1. Relative rotation of plane polarised light as a measure of sucrose concentration  
2. The apparent sucrose content of any substance expressed as a percentage by mass and determined by the 
single or direct polarisation method. The term is used as if it were a real substance  
3. The apparent sucrose content expressed as a mass percent meas ured by the optical rotation of polarized 
light passing through a sugar solution. This is accurate only for pure sucrose solutions  
purity -1. The true purity is the sucrose content as a percent of the dry substance or dissolved solids content. 
The solids consist of sugar plus non -sucrose components such as invert, ash, and colorants. Apparent purity is 
expressed as polarization divided by refractometer Brix, multiplied by 100.  
2. The percentage ratio of sucrose (or pol) to the total soluble solids (or bri x) in a sugar product. The following 
terms are in general use: Refractive apparent purity: The percentage ration of pol to refractometer brix. G.C. 
sucrose refractometer brix purity: The percentage ratio of GC sucrose to refractometer brix.  
R- Reduced or parameters standardise at agreed conditions  
raw juice  - Juice obtained from the cane extraction process. Also referred to as mixed juice (from mills) or draft 
juice (from diffusers).  
refining - Purification of sugar through chemical and physical methods ge nerally including some or all of 
clarification, filtration, decolourization and recrystallization.  
sucrose - The pure disaccharide α -D-glucopyranosyl -β-D-fructofuranoside, known commonly as sugar.  
sugarcane - Botanically a tall grass of the genus Saccha rum and agriculturally the crop produced from hybrids 
which are the progeny of a number of Saccharum species commonly referred to as cane. For determination and 
payment of sucrose in cane it is the raw material accepted at the mill for processing.  
tel qel  -Apparent quantity ext of the definition  
4 Symbols (and abbreviated terms)  
AFA - Agriculture and Food Authority   
© KEBS 2022  – All rights reserved  v 
  USD - United State of America Dollar  
TREO - Tax Remission for Export Office  
SD - Sugar Directorate  
SRI - Sugar Research Institute  
TC/TS - Cane and Sugar ratio by weight  
TCD - Tonnes of Cane crushed per Day  
RME - Reduced Mill Extraction  
ROR - Reduced Overall Recovery  
ppm - Parts per million  
CU - Capacity utilization  
CTU- Cane Testing Unit  
FTE - Factory Time Efficiency  
ICUMSA - International Commission for Uniform Methods of Sugar Analysis  
ISO – International Organisation for Standardization   
KEBS - Kenya Bureau of Standards  
Kg - Kilogram  
MT - Metric Tonnes  
EIA- Environmental Impact Assessment  
NEMA – National Environmental Management Authority  
KEPHIS – Kenya Plant Health Inspectorate Services  
KS- Kenya Standard  
EAS – East Africa Standard  
FIFO – First In First Out  paragraph.  
5. General Requirements  
Stakeholders within the sugar value chain should undertake production, process ing, distribution and trading of 
sugar in a manner that ensures high productivity and efficiency; food safety and quality; worker health, safety 
and welfare; environmental protection and sustainability.  
Adequate measures should be taken, as appropriate thr oughout the value chain in accordance with relevant 
Kenya Standards to achieve the following:  
a) High productivity and efficiency by adopting industry best practices;   
vi © KEBS 2022  – All rights reserved  
 b) Safety by identifying practices, control measures, and monitoring hazards associated with th e product 
at each step;  
c) Quality by identifying factors that compromise sugar quality and implement measures to ensure 
conformity to product specifications;  
d) Environmental protection by adopting sustainable practices; and  
e) Worker health, safety and welfare b y adhering to relevant legislation.  
 
5.1 Documentation and Record Keeping  
A. An organized system of record keeping should be documented and implemented for all records 
pertinent to this code and should remain legible, readily identifiable and retrievable.  
B. The value chain actor should keep copies of the list of relevant international and national policies, laws 
and regulations where applicable.  
C. Records should be maintained for a period of at least two years or as required by law.  
D. The value chain actors should ensure that employees charged with record keeping are trained to do so 
accurately and that they are adequately supervised.  
E. Records should be clearly written, dated and signed (including the name) by a responsible person.  
F. Recording of data showing non -conformity with standards should be followed up with a written 
corrective action to be taken.  
G. All records should be available for inspection by authorized persons.  
H. The value chain actors should undertake at least one self -assessment per year which should be 
documented.  
I. All the non -conformities generated from the internal audit should be documented and corrective actions 
taken.  
J. Documentation should include but not l imited to the following:  
i. Policies and manuals for all activities along the value chain including for sugar quality 
and food safety, environmental protection, and worker welfare and health;  
ii. Procedure for management of non -conforming products;  
iii. Procedure for  traceability, withdrawal and recall.  
iv. Records of personnel training;  
v. Records of  updated sugarcane growers ;  
vi. Records of soil and leaf -tissue analysis;  
vii. Records of prequalification of suppliers of materials, services and transport;  
viii. Records of stocked and app lied fertilizer and crop protection products;  
ix. Programs and records for pests and disease incidences and control;  
x. Records of pesticide residue monitoring;  
xi. Personnel hygiene policy;  
xii. Statutory certificates and licenses [Food handlers health certificates and o ther relevant 
Licences, certificates and Permits];   
© KEBS 2022  – All rights reserved  vii 
  xiii. Records for harvested cane quality;  
xiv. Records of production, processing and distribution;  
xv. Procedures and programs for cleaning and disinfection;  
xvi. Records of heavy metals monitoring;  
xvii. Records of plant machinery  and equipment  
5.2 Competence  
A capacity development system should be established and maintained to ensure personnel at each stage of the 
value chain are equipped, through appropriate training, with knowledge and skills that ensure best practices. 
The tra inings should include; enterprise diversification, protection of environment, workers’ health and safe 
handling of products.  
5.3 Safety and Security  
Measures should be established and implemented to control access to the cane production and processing 
areas, storage and handling facilities.  
6. Cane Harvesting, Transportation, Weighment and Quality Checks  
6.1 Cane Harvesting  
a. Mature cane should be harvested at the age recommended by the cane variety catalogue  
b. A cane harvesting plan should be established by the miller or an out -grower institution on the 
basis of factory milling capacity, cane maturity and accessibility by transport machinery;  
c. Cane should preferably be harvested green, cut at the base, appropriat ely topped, de -trashed 
and piled, heaped, stacked or windrowed;  
d. Harvesting should be done in a manner that is hygienic and protects the quality of the cane. 
Measures should be taken to control cane contamination during harvesting and handling;  
e. Appropriat e personal hygiene practices should be maintained and the personnel should be 
sensitized on appropriate behaviors, handling of equipment and personal protection;  
f. Harvesting personnel carriers should be clean, and free from contamination;  
g. Where harvesting m achines are used, they should be maintained in good hygienic condition 
and the lubricants used should be of food grade quality;  
h. Burning of cane is highly discouraged however, in instances where it accidentally occurs, 
harvesting should be authorized by th e miller after quality assessment based on parameters 
established by the authority;  
i. Planned burning of cane should be authorized by the miller and may be carried out where the 
field is infested with snakes and/or pests, lodged, and has over -grown shrubs an d weeds;  
j. To minimize deterioration in quality of burnt cane, it should be given priority during harvesting, 
transport and weighment to reach the factory for milling within 24 hours; and  
k. Records for harvested cane should be maintained by the miller and gro wer.  
6.2 Cane Transportation   
viii © KEBS 2022  – All rights reserved  
 a. Harvested cane should be transported to the factory for milling within 24 hours to avoid 
deterioration of quality;  
b. Mode of transport, equipment and carriers used should be designed to maximize payload and 
safety and minimize c ane spillage and transport cost;  
c. Cane transport services should be adequate , reliable  and affordable  
 
6.3 Cane Quality Assurance  
a. Cane should conform to respective varietal attributes;  
b. Cane quality should be assured at harvesting, loading, transportation and delivery;  
c. Cane quality should be tested at independently managed accredited laboratories.  
6.4 Cane Weighment and Off -loading   
a. Cane weighment should be done at designated weighbridges;  
b. Weighing equipment should be calibrated and maintained in accordance with the Weights and 
Measures Act Cap. 512;  
c. Weight readings should be directly documented and feedback given to the grower in real -time;  
d. Weighment records should be maintained by the mil ler and the grower;  
e. Sugar cane off -loading in the yard should be safely done on the basis of First In, First Out 
(FIFO)  
6.5 Cane Pricing and Payment  
i. Cane pricing should be based on a formula  conforming with the  relevant law(s). ; 
ii. The Cane Pricing Committee  may periodically review the formula based on industry 
dynamics;  
iii. Millers shall comply with cane pricing formula;  
iv. Recoverable input and service charges should be as prescribed in the signed agreement; 
and 
v. The miller shall pay the grower within seven days o f sugarcane delivery.  
7. Processing  
7.1 General Processing Provisions  
To ensure cane products are wholesome, safe for human consumption and the worker is protected from 
occupational hazards, cane sugar processing location, premises and steps should conform to Good 
Manufacturing Practices (GMP) in accordance with KS EAS 39, and other relevant legislations, but not limited 
to Public Health  Act; Environmental Management and Coordination Act (EMCA), 1999, and Occupational Safety 
and Health  Act. 
7.2 Locat ion, design and layout   
© KEBS 2022  – All rights reserved  ix 
  Sugar cane processing premises should be located, designed, and constructed to facilitate sustainable 
practices. The location should provide for access to adequate raw material and utilities. The design and layout 
should ensure:  
a. Efficient process operations;  
b. Sources of contamination, pollution, and threats to safety are identified and appropriately 
controlled;  
c. Adequate maintenance including: cleaning, disinfection, monitoring of equipment, buildings and 
surfaces;  
d. Materials in contact  with sugar are of food grade quality and easy to maintain;  
e. Wet and dry operations are adequately separated to reduce contamination;  
f. Workers safety is assured and maintained by use of appropriate controls;  
g. Waste is managed effectively to prevent recontamin ation and infestation.  
7.3 Hygiene facilities  
To ensure good hygiene throughout the plant the following should be provided:  
a. Foot baths, bathrooms, washrooms, changing rooms, and hand -washing facilities supplied with 
water, disinfectants liquid soap, sanitizer, disposable towels and/or hot air hand driers, as 
appropriate;  
b. Potable water conforming to Kenya Standards for Potable w ater KS EAS 12;  
c. Adequate lighting and Glass and Brittle Plastics Policy;  
d. Clean compressed air for dry cleaning;  
e. Appropriate storage facilities for packaging materials, finished products (unpackaged and 
packaged), lubricants, fumigants, etc.;  
f. Facilities for  appropriate waste disposal.  
7.4 Maintenance  
Maintenance procedures and programmes should be established to cover all areas of the manufacturing 
premises and ensure:  
a. Efficient operations for all plant, machinery and equipment with minimum downtime;  
b. Effect ive cleaning and disinfection for all facilities and equipment are undertaken;  
c. Use of approved solvents, oils, lubricants, detergents and disinfectants; and  
d. Monitoring is done to establish effectiveness of maintenance, cleaning and sanitation program.  
7.5 Personal Hygiene  
A personal hygiene policy should be established and implemented to ensure:  
a. Written instructions for acceptable personal hygiene should be visibly displayed at appropriate 
areas and enforced;   
x © KEBS 2022  – All rights reserved  
 b. Visitors to manufacturing and storage areas shou ld be sensitized on hygiene practices and wear 
protective clothing as appropriate;  
c. A documented and effective training program will be in place to ensure employees, contractors and 
sub-contractors are competent and are conversant with hygiene, accidents an d emergency 
procedures and any other issue critical to safety.  
7.6 Process Control  
All process steps should be designed, implemented, monitored, documented and reviewed for effectiveness of 
controls and compliance with critical control limits to ensure:  
a. A systematic and effective control system which identifies potential hazards arising from process 
operations and relevant mitigation measures;  
b. Incoming cane should be inspected for compliance with cane quality parameters;  
c. Measures should be established to ensure spillages in the processing area are appropriately 
handled. Those intended for reuse should be collected in clean and clearly marked containers and 
immediately recycled;  
d. Equipment and facilities used for process controls should be calibrated and mai ntained in good 
state of repair;  
e. Appropriate flow, mass, temperature, pressure and time controls should be established to optimize 
quality of products;  
f. Monitoring should be undertaken at control points to identify non -conformities for appropriate 
correctiv e actions.  
7.7 Product Control  
To minimize risks associated with damage of the final product and to allow for product traceability;  
a. Products should be packaged, stored, dispatched and transported in a manner that maintains its 
wholesomeness and complies wi th relevant Kenya Standards and customer requirements;  
b. A quality control system should be established to ensure compliance of finished products with 
specifications;  
c. Consumer packages should be designed and labelled in accordance to KS EAS 38  
d. Containers an d packages should be designed in a manner that prevent damage and 
contamination;  
e. A dispatch procedure and criteria should be established to ensure only clean vehicles capable of 
preserving safety and quality of the product are used;  
f. Transport personnel sh ould be sensitized on food safety requirements, appropriate vehicles and 
security conditions for transporting finished products;  
g. Vehicles and containerized transport should be locked with a security seal to be opened only by 
authorized personnel at the des ignated point of offloading and the seal identification number should 
be traceable;   
© KEBS 2022  – All rights reserved  xi 
  7.8 Cane Processing efficiency  
Cane processing should conform to the following limits:  
Process  Parameter  Measure  Limits  
Cane 
preparation  PI % Greater than 
85 
Mill extraction  RME  % Greater than 
95 
Bagasse 
moisture  % Less than 50  
Juice 
Clarification  Clarity  Transparent light 
yellow(indicator)   
Evaporation  Brix % 65 
Syrup 
Clarification  Clarity  Shining yellow   
Crystallization  Crystal content  %  
 Final Molasses 
purity  % Below 32  
Centrifugation     
Sugar Drying  Moisture content  % Sugar std 
(0.2)  
Screening of 
mixed juice**     
Energy 
consumption 
norms  Steam 
consumption on 
cane  %  Less than 50  
Power 
consumption on 
cane  KWh/Ton  Below 35  
 
Note:  Automation and mechanization to be maximised as much as possible.  
8. Sugar Trade  
8.1 Local trade - marketing, distribution and sales  
a. Distribution of sugar should discourage restrictive trade practices such as discrimination in supply, 
predatory, collusive and monopolistic trade practices. This may be achieved by independent 
distributors, wholesalers and retailers;  
b. Local sugar distribution should be country wide;  
c. Sugar stores and warehouses should conform  to KS EAS 39  
d. Promotion of competitively p riced local sugar should be done by producers; and  
e. All sales should be executed on the basis of legitimate contractual agreements.   
xii © KEBS 2022  – All rights reserved  
 8.2 International Trade - Imports, exports and transit  
a. Sugar imports/exports should be facilitated as prescribed by relevant legislations and treaties;  
b. Sugar imports should be controlled to ensure local market stability;  
c. Local production should be enhanced for export; and  
d. Market surveillance and enforcement should be carried out to curb:  
I. smuggling and dumping of transit sugar  
II. repackaging, rebranding and direct marketing of legally imported industrial sugar  
III. Counterfeiting of sugar products/brands  
8.3 Repackaging and rebranding  
Sugar should be repackaged and rebranded in accordance to sugar regulations and packaging standards KS  
EAS 38.  
8.4 Shipping of Imports/Exports  
a. Sugar imports and exports must be authorized prior to shipment;  
b. Sugar shall be shipped in compliance with applicable sugar regulations and standards; and  
c. Sugar imports and exports records should include the following:  
i. Consigner/Exporter  
ii. Consignee/Importer,  
iii. Quantity,  
iv. Type or grade of sugar,  
v. Port of departure,  
vi. Country of origin and destination,  
vii. Expiry date,  
viii. Unique consignment reference number,  
ix. Manufacturer; and  
x. Value.  
9. Traceability System  
a) A sugar  trace ability, withdrawal and recall system should be established and maintained across the value 
chain;  
b) Records maintained should include but not limited to the following where applicable:  
i. Truck/trailer registration number;  
ii. Date and time of dispatch;  
iii. Name of manufacturer/importer/Packer/distributor ;Trade mark and grade;  
iv. Product invoice numbers;  
v. Delivery note; and  
vi. Goods received note.   
© KEBS 2022  – All rights reserved  xiii 
    Annex  A 
(informative)  
Relevant legislations  
The following is a list of legislations that apply to the sugar industry:  
I. The Constitution of Kenya, 2010  
II. The Agriculture, Fisheries and Food Authority Act (AFFA) 2013 (Revised , 2016).  
III. The Crops Act, 2013.  
IV. Kenya Agricultural and Livestock Research Organization Act, 2013.  
V. The Employment Act, Cap. 226.  
VI. The Env ironmental Management and Coordination Act, 1999.  
VII. Occupational Safety and Health Act, 2007  
VIII. Work Injury Benefits Act, 2007.  
IX. The Food, Drugs and Chemical Substances Act, Cap. 254.  
X. The Public Health Act, Cap. 242.  
XI. The Irrigation Act, Cap. 347.  
XII. The Lakes and Rivers Act, Cap. 409.  
XIII. The National Hospital Insurance Fund Act, Cap. 255.  
XIV. The National Social Security Fund Act, Cap. 258.  
XV. The Physical Planning Act, 1996.  
XVI. The Regulation of Wages and Conditions of Employment Act, (ROWA)  Cap. 229.  
XVII.  The Standards Act, Cap.  496. 
XVIII.  The Trade Disputes Act, Cap. 234.  
XIX. The Children’s Act, 2001.  
XX. The Sexual Offences Act,  
XXI. The Trade Union Act, Cap. 233.  
XXII.  The Water Act, Cap. 372.  
XXIII.  Seeds and Plant Varieties Act, Cap. 326.  
XXIV.  The Pest Control Products Act, Cap. 346.  
XXV.  The Plant Protection Act  
XXVI.  Weights and Measures Act, Cap 513  
XXVII.  Land Act No. 6 of 2012   
xiv © KEBS 2022  – All rights reserved  
 XXVIII.  The Fertilizers and Animal Foodstuffs Act, Cap 345  
XXIX.  Factories and Other Places of Works Act, Cap 514  
XXX.  Co-operative Societies  Act Cap 490  
XXXI.  The Crops (Sugar) (General) Regulatio ns, 2020  
XXXII.  The Crops (Import, Export and By -products) Regulations, 2020  
XXXIII.  The Labour Institutions Act No. 12 of 2007  
XXXIV.  The Labor Relations Act No. 14 of 2007  
XXXV.  Retirement Benefit Act No.3 1997  
. 
. 
Annex A  
Product diversification  
Millers should diversify their production to include the following:  
a) Brown/mill white sugar  
b) Refined white sugar  
c) Sugar cane jaggery  
d) Raw cane sugar  
e) Fortified sugar  
f) Icing sugar  
g) Molasses  
h) Bagasse  
i) Carbonized briquettes for household  
j) Non-carbonized briquettes for industrial  
k) Ethanol  
l) Co-generation  
m) Filter mud  
n) Fly ash  
o) Fibre boards  
p) Pulp and paper  
  
© KEBS 2022  – All rights reserved  xv 
  Bibliography  
[1] ISO ##### -#, General title — Part #: Title of part  
[2] ISO ##### -##:20##, General title — Part ##: Title of part  
A Bibliograp hy, if present, shall appear after the last annex.  
The bibliography may include  
— documents that are not publicly available,  
— documents which are only cited in an informative manner, and  
— documents which have merely served as bibliographic or background  material in the preparation of the 
document.  
For online referenced documents, information sufficient to identify and locate the source shall be provided. 
Preferably, the primary source of the referenced document should be cited, in order to ensure traceab ility. 
Furthermore, the reference should, as far as possible, remain valid for the expected life of the document. The 
reference shall include the method of access to the referenced document and the full network address .