G/TBT/N/RWA/323  
8 January 2020  
(20-0161) Page: 1/2 
Committee on Technical Barriers to Trade  Original:  English  
 
  NOTIFICATION  
The following notification is being circulated in accordance with Article 10.6  
 
1. Notifying Member:  RWANDA   
If applicable, name of local government involved (Article 3.2 and 7.2):   
2. Agency responsible:  Rwanda Standards Board (RSB)  
Name and address (including telephone and fax numbers , email and website 
addresses, if available) of agency or authority designated to handle comments 
regarding the notification shall be indicated if different from above:   
Rwanda Stan dards Board  
KK 15 Rd, 49  
P.O.BOX 7099, Kigali, Rwanda  
Tel: +250 788303492  
Email: info@rsb.gov.rw   
Website: www.rsb.gov.rw  
3. Notified under Article 2.9.2 [X], 2.10.1 [   ], 5.6.2 [   ], 5.7.1 [   ], other :  
4. Products covered (HS or CCCN where applicable, otherwise national tariff 
heading. ICS numbers may be provided in addition, where applicable):  Starch and 
derived products (ICS 67.180.20)  
5. Title, number of pages and language(s) of the notified document:  DEAS 989: 2019 
Bee pollen — Specification (12 page(s), in English)  
6. Description of content:  This Draft East African Standard specifies the requirements, 
sampling and test methods for bee pollen intended for human consumption.  
7. Objective and rationale, including the nature of urgent problems where 
applicable:  Protection of human health or safety; Quality requirements  
8. Relevant documents:   
AOAC Official method 923.03 Ash in flour  
AOAC Official method 985.16 for determination of Tin in canned foods — Atomic absorption 
spectrophotometric method  
AOAC 999.11 Determination of Lead, Cadmium, Copper, Iron, and Zinc in Foods  
CAC/GL/50, G eneral guidelines on sampling  
EAS 38, Labelling of pre -packaged food -general requirement  
EAS 39, Hygiene in the food and drinks manufacturing industry — Code of practice  
EAS 804, Claims on food — General requirements  
EAS 805, Use of nutrition and health cl aims — Requirements  
ISO 1666, Starch — Determination of moisture content — Oven-drying method  
ISO 3947, Starch, native or modified determination of fat content  
ISO 4833 -1 Microbiology of the food chain — Horizontal method for the enumeration of 
microorgani sms — Part 1: Colony count at 30 degrees C by the pour plate technique  
ISO 6579, Microbiology of food and feeding stuffs — Horizontal method for the detection of G/TBT/N/RWA/323  
 
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  salmonella spp  
ISO 6634, Fruits, vegetables and derived products — Determination of arsenic co ntent — 
Silver diethyldithiocarbamate spectrophotometric method  
ISO 6888 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the 
enumeration of coagulase -positive staphylococci (Staphylococcus aureus and other 
species) — Part 2: Techn ique using rabbit plasma fibrinogen agar medium  
ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the 
detection and enumeration of presumptive Escherichia coli — Most probable number 
technique  
ISO 21527 -2, Microbiology of foo d 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 0,95ISO 10520, Native starch — Determination of 
starch content  
ISO 16634 -2, Food  products — Determination of the total nitrogen content by combustion 
according to the Dumas principle and calculation of the crude protein content — Part 2: 
Cereals, pulses and milled cereal product  
9. Proposed date of adoption:  To be determined  
Proposed  date of entry into force:  to be determined  
10. Final date for comments:  60 days from notification  
11. Texts available from:  National enquiry point [X] or address, telephone and fax 
numbers and email and website addresses, if available , of other body:   
KK 15 Rd, 49  
Toll Free: 3250  
Tel: +250 788303492  
Email: info@rsb.gov.rw  Website: www.rsb.gov.rw  
P.O.BOX 7099, Kigali, Rwanda  
https://members.wto.org/crnattachments/2020/TBT/RWA/20_0209_00_e.pdf