AFD 12 (537) P3 Rev. TZS 558:2015                      
 
© TBS 20 20                                                                                                                   
 
 
 
DRAFT TANZANIA STANDARD  
 
 
Sugarcane juice - Specification  
 
 
 
 
  
  
   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARDS  
 AFD 12 (537) P3  Rev. TZS 558:2015  
1 
  
 
 
 
0. Foreword  
 
Sugarcane juice is obtained  by press ing sugarcane  and is consumed as a beverage in many places . The 
juice is rich in  sugar and is a source of energy.  
 
This Tanzania standard was prepared in order to ensure that sugarcane  juice prepared  in the country and  
imported is safe and of good quality.  
 
In reporting the results of tests or analysis made in ac cordance with this standard, if the final value observed 
or calculated is to be rounded off, it shall be done in accordance with TZS 4 (See clause 2)  
 
 
1. Scope  
 
This Tanzania Standard prescribes requirements , methods  of sampling and test for sugarcane  juice obtained 
from sugarcane plant Saccharum officinarum L intended for direct human consumption . 
 
 
2 Normative references  
 
The following referenced documents are indispensable for the application of this document. For dated 
references, only the edition cite d applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies.  
 
TZS 4: –Rounding off numerical values  
TZS 47:2019/EAS 916:2019  spices and condiments – Ginger (Whole and Ground) – Specification  
TZS 113: 2015 – Code of hygienic practice for processed fruit and vegetable products.  
Codex Stan 192 Permitted Food Additives -Schedule  
TZS 118  - Foodstuffs –General Guidance for the Enumeration of microorganisms -Colony Count Technique at 
300C 
TZS 131 - Microbiology -General guidance for enumeration of yeast and mould -Colony count technique at 
250C. 
TZS 163  -Fruits and Vegetables –Sampling  
TZS 268:1986 –Determination of lead in food and food stuffs  
TZS 538 –Packaging and Labeling of Foods  
TZS 731  – Microbiology of food  and feeding stuffs -Horizontal method for detection and enumeration of 
presumptive Escherichia coli.  
TZS 1491  - Fruits and Vegetables – Determination of pH  
TZS 1492     - Fruits and Vegetables – Determination of tin content  
TZS 1496 - Fruits and Vegetables – Determination of soluble solids.  
TZS 1502  - Fruits and Vegetables – Determination of Arsenic content  
  
 2 3 Term s and definitions  
 
For purposes of this Tanzania standard the following definitions shall apply:  
 
3.1 sugarcane  juice  – The unfermented  but ferment able juice extract ed from sugarcane  Saccharum 
officinarum L by crushing  and intended for human consumption .  
 
 
4 Requirements  
 
4.1 Description  – Sugarcane  juice shall be obtained from  fresh, juicy and full mature sugarcane free 
from visible pest and pest  attack or any other blemish. The juice shall have characteristic colour , taste 
and aroma. The juice shall show no signs of fermentation.  
 
4.2 Ingredients  and raw materials  
 
4.2.1 Essential  raw materials  
Fresh s ugarcane stalk harvested  
 
4.2.2 Optional ingred ients  
Any permissible natural  flavour  may be used  under GMP but not limited to the following  
 Ginger conform s to TZS 47 :2019  
 Fresh Lime /lemon   
 
4.3 Chemical requirements  
 
Sugarcane juice shall conform to chemical requirements given in Table 1  
 
TABLE 1 – Chemical re quirements for sugarcane  juice  
 
 
Characteristic  
  
Requirements   
Method of test          
(See clause 2)  
 
Total Soluble solids ( brix) at 200C %m/m   
14-25  
TZS 1496  
 
pH 
   
4.0 -5.6  
TZS 1491  
 
 
 
4.4 Physical requirements  
The sugarcane juice shall be free from peels and any hard parts  
 
4.5 Organoleptic properties  
The sugarcane  juice shall  be of taste, odour  and co lour characteristic of sugarcane.  
 
 
5. Contaminants  
 
5.1 Metal contaminants  
Sugarcane juice  shall not contain any metal contaminants in exce ss of the quantities specified in 
Table 2.  
 
 
  
 3 Table 2 – Limit fo r metal contaminants in sugarcane  juice  
 
Characteristics   
Maximum (mg/kg)  Method  of test  
(See clause 2)  
 
Arsenic (As)  
 
Tin (Sn) 
 
Lead (Pb)   
     0.2 
 
      250 
 
0.1  
TZS 1502  
 
TZS 1492  
 
TZS 2 68 
 
5.2 Pesticide residues - The maximum allowable pesti cide residue limits in sugarcane  juice shall be 
as prescribed in Codex  standard . 
 
6. Food additive  
Food addi tives may be used as prescribed in Codex Stan 192 (See clause 2)  
 
 
7 Hygiene  
 
 7.1 Sugarca ne juice shall be prepared under hygienic conditions i n accordance with TZS 113 (see 
clause 2).  
 
7.2 Microbiological limits   
Sugarcane  juice shall be free from pathogenic micro -organisms and shall comply with the 
microbiological limits provided in Table 3 .  
 
 
Table 3 — Microbiological limits for sugarcane  juice  
 
 
SsSNo  Type of micro -organism   
Requirements   Method of test        
(See clause2)  
1 Total viable counts , cfu/ml, max.  10 TZS 118  
2 Yeasts and moulds , cfu/ml  absent  TZS131  
4 Escherichia c oli, MPN/ml  absent  TZS 731  
 
8 Methods of s ampling  and test   
 
8.1 For the purpose of thi s standard sampling of sugar cane  juice shall be done in accordance with 
TZS 163  (see clause 2)    
 
8.2 The samples of sugarcane  juice shall also be tested for ascertaining conform ity of the product to 
the requirements of each specification by the methods described in the respective standards provided 
under the relevant Tables 1, 2 and 3 of this Standard.   
 
9   Pack ing, marking and labeling  
 
9.1   Packing  
 
9.1.1 Sugarcane  juice sha ll be packed  in suitable food grade containers . 
 
9.1.2 The headspace shall not be more than 10% of the fill.  
 
9.2 Marking and labe lling   
   
 4 9.2.1 In additional to  TZS 538 (See clause 2), Sugarcane juice shall also be marked and labeled with  
the following p articulars:  
 
a) Name of product shall be “sugarcane  juice” . 
b) Name, physical and postal address of manufacturer  
c) Country of origin  
d) Date of manufacture and expiry date  
e) List of ingredients,  
f) Net content  
g) Storage condition  
h) Batch number in code or in clear.  
i) Brand name  Trade mark if any  
 
 
9.2.2 The containers may also be marked with TBS certification mark.  
 
NOTE – The use of the TBS certification mark is governed by the provisions of the  
             Standards  Act.  Details of conditions under which a license for the  
             use of TBS certification mark may be granted to manufacturers may be  
            obtained from  TBS.