AFDC 7 (1613) DTZS  
                                                                                             ICS: 67.220. 10 
 
DRAFT TANZANIA STANDARD  
 
 
Vanilla  — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                    TANZANIA BUREAU OF STANDARDS 
2    
Vanilla — Specification  
 
 
0 Foreword  
 
Vanilla is a spice derived from orchids of the genus vanilla which  is hig hly valued for its flavo ur content.   
 
This Tanzania standard was prepared due to increasing utilization of vanilla in culinary to ensure the 
safety and quality of vanilla  produc ed for local and export market.  
 
 
In the preparation of this Tanzania S tandard  assistance was derived from  
 
ISO 5565 -1: 2017 , Vanilla [Vanilla fragrans  (Salisbury)  Ames] — Part 1: Specification , published 
by the International Organization for Standardization  and  TZS 1735: 2016   Vanilla -specification  
 
In reporting the results of a t est or analysis made in accordance with this Tanzania Standard, if the final 
value observed or calculated is to be rounded off, it shall b e done in accordance with TZS 4 . 
 
 
1 Scope  
 
This Tanzania S tandard  specifies requirements , methods of sampling and  test for vanilla belonging to the 
species Vanilla fragrans  (Salisbury) Ames, syn. Vanilla planifolia  Andrews.  
 
This Tanzania S tandard  is applicable to vanilla in pods, bulk, cut or in the form of powder  and not  
applicable to vanilla extracts.  
 
 
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 (in cluding any amendments) appl ies; 
TZS 4, Rounding off numerical values  
TZS 33, S pices and condiments — Sampling  
TZS 109 (1st Ed) - Food processing units – Code of hygiene  
TZS 118, Microbiology of food and animal feeding stuffs — Horizontal method for enumeration of micro -
organisms — Colony count technique at 30 ºC 
TZS 122, Foodstuffs — Microbial examination for Salmonella  
TZS 131, Microbiology — General guidance for the enumeration of yeast and mould — Colony count 
technique at 25 ºC 
TZS 268: 1986 (1st Ed) General atomic absorption sp ectrophotometric method for determination of lead 
in food stuffs  
TZS 442, Test methods for vanilla  
TZS 538 (EAS 38:2014) - Labelling of pre -packaged foods — General requirements     
TZS 730 (Part 2), Microbiology of food and animal feeding stuffs — Horizontal method for the 
enumeration of --glucuronidase -positive Escheria coli — Part 2 — Colony -count technique at 44 ºC using 
5-bromo -4-chloro -3-indolyl --D-glucuronide  
TZS 799  /ISO 16050: 2003 Foodstuffs – Determination of aflatoxin B 1, and  the total content of  aflatoxin  
B1, B2, G1 and G 2 in cereals, nuts and derived products – High-performance liquid chromatographic 
method  
TZS 1492, Fruits and vegetables — Determination of tin content  
TZS 1502, Fruits and vegetables – Determination of Arsenic content  
 
TZS 2616,  Foodstuffs - Determination of mercury by flameless atomic absorption spectrophotometric 
method  
 
3 Terms and definitions  
 
For the purpose of this Tanzania S tandard , the following terms and definitions shall apply  
 
3.1  
vanilla pod  
 
a whole fruit of vanilla plant  
 
3.2 
 cut vanilla  
 
 parts of pods, split or not, and deliberately cut or broken;  
 
3.3  
vanilla in bulk  
 
 vanilla in pods and cut s 
 
3.4 
 vanilla powder  
 
 ground dried  vanilla pods  without additives.  
 
3.5  
vanillin content   
 
a crystalline phenolic al dehyde C 8H8O3 that is extracted from vanilla  beans  and is used especial ly in 
flavoring food  
 
3.6  
vanilla extracts   
 
a liquid flavoring derived from a van illa bean  
 
4 Requirements  
 
4.1 General requirements  
  
4   4.1.1 Vanilla pods  
 
Vanilla pods shall:  
 
a) have t he characteristics corresponding to their qualitative category (see clause 4.2); 
 
b) have undergone a suitable treatment in order  to develop its flavour;  and 
 
c) be dark chocolate brown to reddish  in colour.  
 
The vanilla pods may be naturally frosted, due to the  development on their surface of crystals of natural 
vanillin exclusively, and may have a mark at the bottom one -third of their length.  
 
Vanilla  pods shall not:  
 
a) have undergone any treatment which could induce a change in their natural vanillin content or in 
the content of any other constituent of the flavour;  
 
b) be moth -eaten, mouldy, creosoted, "poiquées" (blistered) or oxidized;  and 
 
c) have an odour which is not typical of vanilla.  
4.1.2 Cut vanilla  
 
Cut vanilla shall:  
 
a) be prepared from vanilla pods meeting the requirements specified in 4.1.1; 
 
b) be sound and of good specific flavour;  and 
 
c) be dark chocolate brown to reddish in colour.  
 
4.1.3 Vanilla in bulk  
 
Vanilla in bulk shall:  
 
a) be obtained from vanilla pods meeting the requirements specified in 4.1.1; 
 
b) be sound and of good specific flavour;  and 
 
c) be dark chocolate brown to reddish in colour.  
 
Pods or pieces are generally wood y, and may have several large stains.  
 
4.1.4 Vanilla powder  
 
Vanilla powder shall:  
 
a) be obtained from vanilla pods meeting the requiremen ts specified in 4.1.1; 
 
b) be sufficiently fine to pass thr ough a sieve of aperture size 1. 25 mm  insert the test method ; 
 
c) be dark chocolate brown , light brown  to reddish in colour;  and 
 
d) have the natural and very marked flavour of vanilla.  
 
Vanilla powder shall not:  
    
a) have undergo ne any treatment which could induce a change in its natural vanillin content or in the 
content of any other constituents of the flavour;  
 
b) contain any extraneous matter;  and 
 
c) have a musty or creosote odour, or any other odour which is no t typical of vanilla.  
 
 
4.2 C lassifications  of vanilla pods  
 
Vanilla pods shall be classified into four categories consist of splits and non-splits  vanilla pods.  
 
4.2.1 Category 1  
 
4.2.1.1 A1 non-split 
 
This category shall comprise pods which are whole, so und, supple and full, of typical flavour, of uniform 
dark chocolate  brown , light brown to reddish colour, and without any stain other than the mark.  
 
4.2.1.2 B1 split 
 
This category shall comprise pods of the same characteristics as those of category A1, b ut split.  
 
4.2.2 Category 2  
 
4.2.2.1 A2 non-split 
 
This category shall comprise pods which are whole, sound, supple and full, of typical flavour, of uniform 
dark chocolate brown , light brown to reddish colour, and which may have a few stains, the total len gth of 
which does not exceed one -third of the length of the pod.  
 
4.2.2.2 B2 split  
 
This category comprises pods of the same characteristics as those of category A2, but split.  
 
4.2.3 Category 3  
 
4.2.3.1 A3 non-split 
 
This category comprises pods which are  whole, sound, more or less supple, of typical flavour, of reddish 
colour and which may have numerous stains, the total length of which does not exceed half the length of 
the pod, as well as a few red filaments which do not exceed one -third of the length o f the pod.  
 
4.2.3.2 B3 split  
 
This category comprises pods of the same characteristics as those of category A3, but split.  
 
4.2.4 Category 4  
 
4.2.4.1 A4 non-split 
 
This category comprises pods which are whole, sound, dry or wooded, of typical flavour, redd ish in colour 
and which may have several stains, the total length of which does not exceed half the length of the pod.  
 
4.2.4.2 B4 split  
 
This category comprises pods of the same characteristics as those of category A4, but split.   
6    
 
4.3 Specific  requiremen ts 
 
Vanilla shall comply with the specific requirements given  in Table 1.  
 
 
 
Table 1 — Specific  requirements for v anilla  
 
S/No  Characteristic  Limits  Test method  
Vanilla pods  Cut and 
bulk 
vanilla  Vanilla 
powder  Category  
1 2 3 4 
i Moisture c ontent  
% m/m  (max)  38 38 30 25 30 20 TZS 442  
 
 
 ii Vanillin content, 
%, (m /m) 1.6 – 2.4 
NOTE — Pods whose vanillin content is less than 1.6 % can be considered to have resulted from faulty processing. 
On the other hand, those whose vanillin content is g reater than 2.4 % shall be subjected to more intensive testing 
because of the possibility of adulteration by the addition of synthetic vanillin.  
 
 
5 Hygiene  
 
Vanilla  shall be prepared under good hygienic practices as stipulated in TZS 109  Codes of hygiene  for 
food processing units - General and shall compl y with the requirements specified in Table 2 . 
 
Table 2 — Microbial  limits  for vanilla  
 
S/No  Characteristic  Limits  (max)  Test method  
(see clause2)  
i  Total plate count cfu/g  105 TZS 118  
ii  Yeast  and mould cfu /g 103 TZS 131  
iii  Salmonella spp. per 25 g  Absent  TZS 122  
iv  E. coli  cfu/g  Absent      TZS 730  -2 
 
 
6 Contaminants  
 
6.1 Heavy  Metal contaminants  
 
Vanilla  shall not contain any heavy metal contaminants in exces s of levels specified in Table 3 . 
 
Table 3  — Limit for metal contaminants for v anilla  
  
S/No  Characteristics  Limits ( Max) mg/kg  Test method  
(see clause 2)  
i  Arsenic (as As )  0.2 TZS 1502  
ii  Tin (as Sn)  250 TZS 1492  
iii  Lead (as Pb)  0.3 TZS 268  
iv  Mercury (Hg)  0.1 TZS 2616  
 
6.2 Pesticides r esidues  
    
Vanilla shall comply with those maximum pesticide residue limits established by Codex Alimentarius 
Commission available online . 
6.3 Aflatoxin  
 
Vanilla  shall not have more than 5 ppb for aflatoxin B 1 and 10 ppb for total aflatoxin  when tested 
according to TZS 799.  
 
7 Sampling and test s  
 
7.1 Sampling  
 
7.1.1  Sampling shall be carried out in accordance with the method specified in TZS 33.  
 
7.1.2 In the case of vanilla pods, the pods taken as increments shall be representative of the packets 
contained in the packages c hosen for sampling.  
 
7.1.3 The sample shall be stored in an airtight container, away from any source of heat and shall be 
analyzed immediately on reception.  
 
7.2 Test s  
 
Samples of vanilla shall be analyzed  to ensure conformity with the requirements of thi s Tanzania 
Standard , as provided  in Table 1 , Table 2 and Table 3.  
 
 
8 Storage and transportation  
 
 
8.1 Storage  
 
The packs of vanilla shall be stored in well designated premises, protected from the sun, rain and 
excessive heat.  
 
The store shall be dry, fre e from objectionable odour, and proofed against entry of insects and vermin.  
 
The ventilation shall be controlled so as to give good air circulation under dry conditions and to be fully 
closed under damp conditions. In a storage warehouse  suitable facilit ies shall be available for fumigation.  
 
 
8.2 T ransport  
 
Vanilla shall be transported in such a way that they are protected from the rain and sun, from 
objectionable odours and from cross infestation (especially in the holds of ship s in case of imported 
vanilla) 
©TBS 20 22 – All rights reserved  
 
9 Pack ing, marking and labelling  
 
9.1 Pack ing 
 
Vanilla shall be packed in food grade materials and properly sealed to ensure safety and quality 
requirements of the product are maintained throughout the shelf life.  
 
9.2 Marking  and labelling  
9.2.1 In addition to TZS 538 t he following  shall be legible and indelibly labelled on each container or on a 
label:  
 
a) name of the product -‘Vanilla’   
 
b) name and address of manufacturer/packer ; 
 
c) category/commercial form;  
 
d) producing country;  
 
e) date of packing and/or year of harvest;  
 
f) code, or batch n umber   
 
g) best before . 
 
h)  Net weight  
 
i) Storage condition  
 
 
9.2.2 The packages may also be  marked with TBS Certification M ark of Quality . 
 
NOTE — The use of the TBS Certification M ark of Quality  is governed by the provision s of th e 
standards Act, 2009.  Details of conditions under which a license for the use of TBS certification 
mark may be granted to manufacturers may be obtained from TBS.