AFDC 26 (562) DTZS     
 
  
DRAFT TANZANIA STANDARD  
 
 
Fresh cabbage — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                    TANZANIA BUREAU OF STANDARD                                                                                 AFDC 26 (562) DTZS     
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0 Foreword  
Cabbage s are one of the important vegetable s produced in Tanzania both for local and expor t market s, 
valued for  their vitamins, fibre and sugar content. They are  mainly produced by smallholder farmers. 
Most cabbages are green in colour, but there are also varieties with red or purple foliage. The heads 
are more or less compact, and shapes range  from roundish, oval to flattened sphere, depending on 
variety.  
 
This Tanzania Standard is a revision of the second  version finalized in 20 16. This third 
edition  cancels and replaces the second  edition of TZS 10 85: 2016, which  has been 
technically revised . 
 
In the preparation of this Tanzania Standard,  considerable information was drawn  from:  
 
MS 892:1984 , Specification for cabbage ; published by the Standards & Industrial Research 
Institute of Malaysia  
 
In reporting the results of a test or analysis made  in accordance with this Tanzania 
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 t he requirements , methods of sampling and tes t for fresh 
cabbages, Brassica oleracea  (L.), variety capitata intended for human consumption . 
 
2 Normative r eferences  
The following referenced documents are indispensable for the application of this document. For dated 
references, only the edition cited a pplies. For undated references, the latest edition of the referenced 
document (including any amendments) applies.   
 
CODEX STAN 193,  General standard for contaminants and toxins in food and feed  
 
TZS 4 , Rounding off numerical value s 
 
TZS 109, Code of hygien ic practice if food processing unit - General  
 
TZS 538 , Packagin g and labelling  of food s 
 
TZS 1002 , Fresh  fruits and vegetables – Sampling  
 
TZS 1003 , Guide to the pre -packing of fresh fruits and vegetables   
 
         AFDC 26 (562) DTZS     
 
2                                                                                        3 Terms  and definitions  
For the purpose of th is Tanzania Standard,  the following terms and definitions shall apply:  
 
3.1 similar varietal characteristics  
some general features that are characteristic of the heads in a single lot  
 
3.2 reasonably solid  
fairly firm in the case  of the round head and the  drum head types  
 
3.3 reasonably firm  
not soft and of a reasonable weight for its size, but may have considerable open spaces between 
leaves in the  lower portion of the head  
 
3.4 puffy 
very light in weight in comparison to the size or having excessive ai r spaces in the central portion  
 
3.5 burst 
cracking of the cabbage head as a result of over maturity and growth pressure  
 
3.6 well trimmed  
having not more than six wrapper leaves  
 
3.7 damage  
any injury or defect which materially affects the appearance o f the edible or marketing quality. Holes 
appearing in any part of the compact portion shall be considered as damage  
 
3.8 serious damage  
any injury or defect which seriously affects the appearance o f the edible or marketing quality of the 
heads. The h eads in jured by seed stems, freezing, disease s, insects or mechanical means shall be 
considered as seriously damaged. Severe infestation, injury and holes caused by pests, which seriously 
affect the appearance of the heads shall also be considered as seriously da maged  
 
3.9 seed stem  
seed stalk or even the plain beginning of the formation of a seed stalk  
 
 
4 Requirements  
 
4.1 General requirements  
 
 4.1.1 Types  
 
There shall be two types of cabbages, based on head shape, namely; round or conical head and flat or 
drum head.  
 
 
4.1.2 Grades  
There shall be three grades in each type of cabbage, namely: grade 1, grade 2 and grade 3.         AFDC 26 (562) DTZS     
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4.2 Specific requirements  
 
4.2.1 Grade requirements  
 
The requirements of the three grades  of cabbages shall be as given below:  
 
4.2.1.1 Grade 1 
 
Heads of cabbage s falling under this grade shall be : 
 
 fresh;  
 of uniform colour and of similar varietal characteristics ;  
  reasonably solid ;  
 not withered or puffy,  
 not burst ;  
 free from soft rot and seed stem ;  
 free from damage caused by discolou ration, freezing, disease s, insects, mechanical or other 
means ;  
 free from dead or live insects or larvae or their excreta ;  
 well trimmed having the stem flush with the outermost leaves ; and  
 the stem shall be cut to 10 mm or less below the wrapper leaves.   
 
4.2.1.2 Grade 2 
 
Heads of cabbage s falling under this grade shall be  reasona bly: 
 
 fresh ;  
 of uniform colour, and similar varietal characteristics ;  
  firm;  
 not withered or puffy ;  
 not burst,  
 free from soft rot and seed stem ; 
 free from damage caused by discolouration, freezing, disease s, insects, mechanical or other 
means ;   
 free from dead or live insects or larvae  or their  excreta ;   
 well trimmed having the stem flush with the outermost leaves ; and   
 the stem shall be cut to 10  mm or less below the wrapp er leaves.  
 
4.2.1. 3 Grade 3 
 
Heads of cabbage s falling under this grade shall consist of cabbage s, which do not conform to the 
requirements of either grade 1 or grade 2.  
 
  
4.2.2 Size requirements  
 
In addition to the requirements specified in 4.2.1 , the heads of cabbage s shall be 
classified on the basis of the weight of the heads into small, medium and large in 
accordance with table 1.  
 
Table 1 — Weight /size of cabbage  
 Size of cabbage by weight (kg)  
Small  Medium  Large  
< 0.5  0.5 to 1.5  > 1.5         AFDC 26 (562) DTZS     
 
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5 Tolerance s 
 
5.1 Tolerance for grading  
 
To allow for variations ot her than size, incident to proper gr ading and handling; not more than 5  % by 
count, of the heads may fail to meet the requirements of the grades.  
 
 
5.2 Toler ance for size  
 
To allow for variations  incide nt to proper sizing, not more t han 10  % by count of the heads may  vary 
from the size specifica tions, but not more than 5  % shall be either above or below the size specified .  
 
6 Contaminants  
 
6.1 Heavy Metals   
 
Fresh cabbage shall comply with those maximum levels for heavy metals established by 
the Codex Stan 193  
 
6.2 Pesticide residues  
 
Fresh cabbage shall comply with those maximum residue limits established by the 
Codex Alimentarius Commission for this commodity.  
 
 
 
7 Hygiene  
 
7.1 It is recommende d that the produce covered by the provisions of this 
Tanzania Standard shall be prepared and handled in accordance with the TZS 
109 (see clause 2)  
 
7.2 Cabbages shall be free from parasites, microorganisms  or substances originating from them in 
amounts, w hich may present a hazard to human health.  
  
  
8 Sampling  and test  
 
Sampling of cabbages shall be carried out as prescribed in TZS 1002 (see clause 2) and 
be tested in accordance to the methods described in this Tanzania Standard.  
 
9 Packing, marking and labelling  
 
9.1 Packing  
 
9.1.1 Fresh cabbage heads of the same variety, type and grade shall be packed in paper corrugated 
boxes, weighing 30 kg net or similar protective containers, to afford maximum protection from normal 
hazards of transportation and han dling. The maximum allowable weight per container shall be 30 kg. 
Packages (or lot if the produce is presented in bulk) shall be free of foreign matter and shall be made of 
recyclable material.  
 
9.1.2 Packing of cabbage shall be in accordance with TZS 100 3 and TZS 538 (see clause 2).  
 
9.2 Marking and labelling  
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   Containers of cabbage shall be indelibly marked or label led with the following information:  
 
a) Name of the produce, variety and type  
b) Grade and size  
c) Country of origin; including region and district  
d) Name and address of packer /distributor  
e)   Net weight in kg  
f)  Date of harvest and packing  
g) Storage condition  
h)   Identification batch number (in code or in clear)  
 
9.3 Certification mark  
 
Each package may also be marked with TBS Standards Mark of Qualit y.  
 
NOTE  – The TBS Standards Mark of Quality may be used by the manufacturers only 
under license  from TBS. Particulars of conditions under which the licenses  are granted 
may be obtained from TBS.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
        AFDC 26 (562) DTZS     
 
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