G/SPS/N/UGA/130  
 
19 June 2020  
(20-4301) Page: 1/3 
Committee on Sanitary and Phytosanitary Measures  Original: English  
 
  
NOTIFICATION  
1. Notifying Member:  UGANDA  
If applicable, name of local government involved:   
2. Agency responsible:  Uganda National Bureau of Standards  
3. Products covered (provide tariff item number(s) as specified in national 
schedules deposited with the WTO; ICS numbers should be provided in addition, 
where applicable):  Dried chillies  
4. Regions or countries likely to be affected, to the extent relevant or practicable : 
[X] All trading partners   
[ ] Specific regions or countri es:  
5. Title of the notified document:  DUS 876:2020, Dried chillies (whole and ground) - 
Specification, Second Edition . Language(s):  English . Number of pages:  20 
https://members.wto.org/crnattachments/2020/SPS/UGA/20_3782_00_e.pdf  
6. Description of content:  This Draft Uganda Standard specifies the requirements for dried 
chillies, Capsicum frutescens  L./Capsicum annuum , L. (LAL MIRCHI), as whole fruits 
(pods) or ground (powdered). This standard does not apply to chilli powder which is a 
term applied to a blend of ground (powdered) chillies and other spices, garlic, cumin a nd 
oregano, with or without anti -caking agents available as a homogenous mix.  
7. Objective and rationale: [X]  food safety, [  ] animal health, [  ] plant protection, 
[ ] protect humans from animal/plant pest or disease, [  ] protect territory from 
other dama ge from pests.   
8. Is there a relevant international standard? If so, identify the standard:  
[ ] Codex Alimentarius Commission (e.g.  title or serial number of Codex 
standard or related text) :  
[ ] World Organization for Animal Health (OIE) (e.g.  Terrestrial or Aquatic 
Animal Health Code, chapter number) :  
[ ] International Plant Protection Convention (e.g.  ISPM number) :  
[X] None  
Does this proposed regulation conform to the relevant international st andard?  
[ ] Yes   [  ] No 
If no, describe, whenever possible, how and why it deviates from the 
international standard:   G/SPS/N/UGA/130  
 
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  9. Other relevant documents and language(s) in which these are available:  
− Indian Standard IS 2322:2010. Specification for Chillies, whole (third revision, Indian 
Bureau of Standards);  
− British Standard, BS 7087 -17:1993. Herbs and spices ready for food use – Part 17: 
Specification for chillies (whole and ground);  
− International Workshop on Interpretation of Commercial Quality Standards for Fresh 
Fruits and Vegetables - The UNECE/Codex Standard for Fresh Chilli Peppers;  
− Thai Agricultural Standard TAS 3001 -2010 Dried Chilli Peppers;  
− Bhutan Standard for Bhutanese Chilli and Chilli Powder;  
− Draft Rwanda Standard, DRS 304 -1 chillies -specification part 1 fresh chillies;  
− Draft Rwanda Standard -DRS 304 -2 chillies -specification part 2 dried and ground;  
− The UNECE/Codex Standard for Fresh Chilli Peppers;  
− UNECE Standard FFV concerning the marketing and commercial quality control of 
fresh chilli peppers 2011 Edition;  
− UNECE Standard on the marketing and commercial quality control of Whole Dried 
Chilli Peppers Explanatory Brochure New York and Geneva, 2013;  
− Commission Regulation (EU) No 165/2010 amending Regulation (EC) No 1881/2006 
setting maximum levels for certain contaminants in foodstuffs as regards aflatoxins;  
− AOAC 2008.02, Determination of Aflatoxins B1, B2, G1, and G2 and Ochratoxin A in 
Ginseng and Ginger by Multitoxin Immunoaffinity Column Clean up and Liquid 
Chromatographic Qu antitation;  
− CXC 78 - Code of Practice for the Prevention and Reduction of Mycotoxins in Spices;  
− US 28 EAS 39, Code of practice for hygiene in the food and drink 
manufacturing  industry;  
− US EAS 38, Labelling of pre -packaged foods - General requirements;  
− US EAS 803, Nutrition labelling - Requirements;  
− US EAS 804, Claims on food - Requirements;  
− US EAS 805, Use of nutrition and health claims - Requirements;  
− US ISO 676, Spices and condiments - Botanical nomenclature;  
− US ISO 927, Spices and condiments - Determina tion of extraneous matter content;  
− US ISO 928, Spices and condiments - Determination of total ash;  
− US ISO 930, Spices and condiments - Determination of acid -insoluble ash;  
− US ISO 939, Spices and condiments - Determination of moisture content - 
Entrainment method;  
− US ISO 948, Spices and condiments - Sampling;  
− US ISO 1208, Spices and condiments - Determination of filth;  
− US ISO 2825, Spices and condiments - Preparation of a ground sample for analysis;  
− US ISO 3513, Chillies - Determination of Scoville index;  
− US ISO 3588, Spices and condiments - Determination of degree of fineness of 
Grinding -Hand sieving method (Reference method);  
− US ISO 4833 -1, Microbiology of the food, chain - Horizontal method for the 
enumeration of microorganisms - Part 1: Colony count at 30  C by the pour plate 
technique;  
− US ISO 6561 -1, Fruits, vegetables and derived products - Determination of cadmium 
content - Part 1: Method using graphite furnace atomic absorption spectrometry;  
− US ISO 6571, Spices, condiments and herbs - Determination of v olatile oil content 
(Hydrodistillation method);  
− US ISO 6579 -1, Microbiology of the food chain - Horizontal method for the detection, 
enumeration and serotyping of salmonella - Part 1: Detection of Salmonella  Spp US 
ISO 6633, Fruit and vegetables products - Determination of lead content - Flameless 
atomic absorption spectrometric method;  
− US ISO 6634, Fruit, vegetables and derived products - Determination of arsenic 
content - Silver diethyldithiocarbamate spectrophotometric method;  
− US ISO 7543 -1, Chillies and  chilli oleoresins capsaicinoid content - Part 1: 
Spectrometric method;  
− US ISO 7543 -2, Chillies and chilli oleoresins - Determination of total capsaicinoid 
content - Part 2: Method using high -performance liquid chromatography;  
− 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;  G/SPS/N/UGA/130  
 
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  − US ISO 16649 -2, Microbiology of food and animal feeding stu ffs - Horizontal method 
for the enumeration of beta -glucuronidase -positive Escherichia coli - Part 2: Colony 
count technique at 44ºC using 5 -bromo -4-chloro -3-indolyl beta -D-glucuronide - 
Sampling;  
− US ISO 21527 -1, Microbiology of food and animal feeding s tuffs - Horizontal method 
for the enumeration of coagulase positive staphylococci (Staphylococci aureus) – 
Part 1: Technique using Baird -Parker agar medium;  
− ISO 21527 -2, Microbiology of food and animal feeding stuffs - Horizontal method for 
the enumeration of yeasts and moulds - Part 2: colony count technique in products 
with water activity less than or equal to 0.95;  
− US 738, General standard for contaminants and toxins in food and feed;  
− US 999, Fresh chilli pepper - Specification;  
− US 1659, Mater ials in contact with food - Requirements for packaging materials;  
− Uganda Gazette.  (available in English)  
10. Proposed date of adoption (dd/mm/yy) : December 2020.  
Proposed date of publication (dd/mm/yy) : To be determined.  
11. Proposed date of entry into force: [  ] Six months from date of publication , 
and/or  (dd/mm/yy) : Upon declaration as mandatory by the Minister for Trade, 
Industry and Cooperatives.  
[X] Trade facilitating measure   
12. Final date for comments: [X]  Sixty days from the date of circul ation of the 
notification and/or (dd/mm/yy) : 18 August 2020  
Agency or authority designated to handle comments: [  ] National Notification 
Authority, [  ] National Enquiry Point. Address, fax number and e -mail address 
(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) 417 333 250/1/2  
Fax: +(256) 414 286 123  
E-mail: info@unbs.go.ug   
Website: https://www.unbs.go.ug  
13. Text(s) available from: [  ] National Notification Authority, [  ] National Enquiry 
Point. Address, fax number and e -mail address (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) 417 333 250/1/2  
Fax: +(256) 414 286 123  
E-mail: info@unbs.go.ug   
Website: https://www.unbs.go.ug