PUBLIC REVIEW DRAFT DRAFT UGANDA STANDARD  
     DUS DEAS 93-3 
Second  Edition 
     2019- mm- dd 
 
 Reference number  
DUS DEAS 93-3: 2019 
© UNBS 2019 
   
Preservation of raw hides and skins — Code of practice — Part 
3: Pickling 
 
 PUBLIC REVIEW DRAFTDUS DEAS 93-3: 2019 
ii                © UNBS  2019 - 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 2019 
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: +256 417 333 250/1/2 
Fax: +256 414 286 123 
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 PUBLIC REVIEW DRAFTDUS DEAS 93-3: 2019 
© UNBS  2019 - 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 Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT Agreement 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 Draft Uganda Standard, DUS DEAS 93-3: 2019, Preservation of raw hides and skins — Code of practice 
— Part 3 : Pickling , is identical with and has been reproduced from an International Standard, DEAS 93-3: 
2019, Preservation of raw hides and skins — Code of practice — Part 3 : Pickling , and is being proposed for 
adoption as a Uganda Standard. 
The committee responsible for this document is Technical Committee UNBS/TC 7, Textiles, leather, paper 
and related products , Subcommittee SC 2 , Leather and related products.  
This standard cancels and replaces the first edition (US EAS 93-3:2000) which has been technically revised. 
Wherever the words, “ East African Standard " appear, they should be replaced by "Uganda Standard."  DEAS 93-3: 2019 
ICS 59.140  
© EAC 2019                                                                                                                         Second Edition 2019  
 
        DRAFT EAST AFRICAN STANDARD 
Preservation of raw hides and skins — Code of practice.  Part 2: Pickling 
EAST AFRICAN COMMUNITY  DEAS 93-3: 2019 
ii © EAC  2019 – 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 2016 — All rights reserved 
East African Community  
P.O.Box 10 96 
Arusha 
Tanzania 
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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 agreement. 
Violators may be p rosecuted. DEAS 93-3: 2019 
© EAC 2019 – 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 services 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 representatives of the National Standards Bodies in Partner States, together 
with the representatives from the private sectors and consumer organizations. Draft East African Standards 
are circulated to stakeholders through the National Standards 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.  
FDEAS 93-3 was prepared by Technical Committee EASC/TC                                                
  DRAFT EAST AFRICAN STANDARD  DEAS 93-3: 201 9 
 
© EAC 2019 – All rights reserved  1 
 Preservation of raw hides and skins — Code of practice Part 2: Pickling  
1 Scope 
This Final Draft East African Standard shall apply to hides and skins to be preserved by pickling and intended 
for tanning. 
2 Normative references 
The following referenced documents are indispensable for the application 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. 
ISO 4045, Leather  — Chemical tests — Determination of pH  
ISO 4044, Leather  — Chemical tests — Preparation of chemical test sample 
ISO 2821, Leather - Raw hides of cattle and horses - Preservation by stack salting 
ISO 2820, Leather - Raw hides of cattle and horses - Method of trim 
ISO 4684, Leather — Chemical tests — Determination of volatile matter 
3 Terms and definitions 
For the purposes of this standard, the following terms and definitions and those given in ISO 2821 shall apply. 
2.1  
fleshing 
 removal of excess meat and fat still adhering to the hides and skins 
2.2  
trimming 
 removal of unwanted parts and give the hide and skin shape 
2.3  
hide 
 outer covering of a large animal including bovine, camel and equine 
2.4  
skin 
 outer covering of small animal including ovine, caprine, reptiles, fishes, bird and porcine 
2.5 
 tanning 
a process of conversion of raw hides and skins from putrescible material to non-putrescible material that is 
resistance to deterioration by bacteria and chemical  
2 © EAC  2019 – All rights reserved  
 2.6 
pelts 
hide or skin that has been partially processed before tanning 
3 Pickling 
3.1 Method 
The pickling method consists of treating hides and skins with pickle which is a solution of a mixture of an acid 
(sulphuric or hydrochloric acid or any other appropriate acid) and salt (sodium chloride) in wate r. 
3.2 Procedure 
3.2.1  The hides and skins intended for preservation by pickling shall have undergone through the following 
conventional beam house processes; 
a) Soaking,  
b) Un-hairing,  
c) Liming,  
d) Fleshing 
e) De-liming and bating. 
f) Degreasing 
Note  If the final product is intended to be processed with hair on, then skip the process of unhairing. 
3.3 Pickling 
In pickling hides and skins, the following procedure shall apply. 
a) After the completion of the treatments prescribed in 3.2, the pelts shall be gently agitated, under constant 
rotation for at least 1 h in solution of 80 % - 100 % of water at 20 °C – 25 °C based on the weight of 
drained pelts, and 12 %- 15 % salt at a Baume of 6 degrees. 
b)  Add 1.5 % - 2 % v/w of concentrated sulphuric acid and 0.5 % v/w of formic acid based on the mass of 
the drained pelt. 
c) The pelts, on being withdrawn from the solution shall be made to drain sufficiently. The final pH shall be in 
the range of 1.5 - 2.0. 
d)   After the pickling procedure is complete, the pelts are ready for the next process 
 
 
 
 
  
© EAC 2019 – All rights reserved  3 
  
 
 
 DEAS 93-3: 2019   
 
© EAC 2019 – All rights reserved