G/TBT/N/BDI/ 84 
11 March 2020  
(20-1890) Page: 1/2 
Committee on Technical Barriers to Trade  Original: French  
 
  
NOTIFICATION  
The following notification is being circulated in accordance with Article 10.6  
 
1. Notifying Member:  BURUNDI   
If applicable, name of local government involved (Article 3.2 and 7.2):   
2. Agency responsible:   
Burundi Bureau of Standards and Quality Control (BBN)  
Boulevard de la Tanzanie N° 500  
BP: 3535 Bujumbura, Burundi  
Tel.: (+257 ) 22221815/ (+257 ) 22221577  
Email: info@bbn -burundi.org  
Website: www.bbnburundi.org  
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:   
3. Notified under Article 2.9.2 [X], 2.10.1 [  ], 5.6.2 [X], 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):  Non-
alcoholic beverages  (ICS 67.1 60.20) 
5. Title, number of pages and language(s) of the notified document:  Juice made from 
ginger  – Specification  (10 page(s), in English )  
6. Description of content:   
This draft Burundian standard specifies the requirements and methods of sampling and 
analysis for ginger -based juices . It does not apply to other ginger -based products.  
7. Objective and rationale, including the nature of urgent problems where 
applicable:  Consumer information, labelling; Quality requirement s. 
8. Relevant documents:   
• ISO 6634 : Fruits, vegetables and derived products - Determination of arsenic 
content - Silver diethyldithiocarbamate spectrophotometric method  
• ISO 6633 : Fruits, vegetables and derived products - Determination of lead 
content - Flameless atomic absorption spectrometric method  
• ISO 6637 : Fruits, vegetables and derived products - Determination of mercury 
content - Flameless atomic absorption method  
• ISO 6561 -2: Fruits, vegetables and derived products - Determination of 
cadmium content - Part 2: Method using flame atomic absorption spectrometry  G/TBT/N/BDI/ 84 
 
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  • ISO 6579 –1: Microbiology of the food chain - Horizontal method for the 
detection, enumeration and serotyping of Salmonella - Part 1: Detection of 
Salmonella spp.  
• NB EAS 39 : Hygiene in the food and drink manufacturing industry - Code of 
practice  
• US 1659 : Material in contact with food - Requirements for packaging materials  
• NB EAS 38 : Labelling of pre -packaged foods - General requirements  
• NB EAS 805: Use of nutrition and health claims - Requirements  
• NB EAS 804 : Claims on food - Requiremen ts 
• NB EAS 12 : Potable water - Specifications  
• ISO 4833 -1: Microbiology of the food chain - Horizontal method for the 
enumeration of microorganisms - Part 1: Colony count at 30 degrees C by the 
pour plate technique  
• ISO 21527 -1: Chemical analysis of aluminosilicate refractory products 
(alternative to the X -ray fluorescence method) - Part 1: Apparatus, reagents, 
dissolution and gravimetric silica  
• NB CAC/GL 50 : General guidelines on sampling  
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 the date of 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:   
Documentation and Information Centre Division at BBN  
Boulevard de la Tanzanie N° 500  
BP: 3535 Bujumbura, Burundi  
Tel.: (+257 ) 22221815 or (+257 ) 22221577  
Email: info@bbnb -urundi.org  
Website: www.bbnburundi.org