PUBLIC REVIEW DRAFT DRAFT UGANDA STANDARD  
  DUS DEAS 46 
Third Edition  
2016-mm- dd 
 
 Reference number  
DUS DEAS 46: 2016 
© UNBS 201 6 
  
Dry beans  — Specification  
 PUBLIC REVIEW DRAFTDUS DEAS 46:2016 
ii                © UNBS  2016 - 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 nece ssary provisions of a contract. Users are 
responsible for its correct application  
© UNBS 20 16 
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  
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 PUBLIC REVIEW DRAFTDUS DEAS 46:2016 
© UNBS  2016 - All rights reserved                 iii National foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives esta blished 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 Commiss ion 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 standar ds 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 
gener al 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 46: 2016, Dry beans  — Specification , is identical with  and has been 
reproduced from a  Draft East African  Standard , DEAS 46: 2016, Dry beans  — Specification , and is being 
proposed for adoption  as a Uganda Standard.  
This standard was de veloped by the Food and agriculture  Standards Technical Committee (UNBS/TC 2). 
Wherever the words, “ East African  Standard" appear, they should be replaced by "Uganda Standard."  
 
  PUBLIC REVIEW DRAFTDEAS 46:2016 
ICS 67.060  
© EAS 2015                                                                                                                         Third Edition 2015  
 
DRAFT EAST AFRICAN STANDARD 
Dry beans — Specification  
EAST AFRICAN COMMUNITY PUBLIC REVIEW DRAFTDEAS 46:2016 
© EAC 2015 – All rights reserved  ii 
 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 2015 — All rights reserved 
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 PUBLIC REVIEW DRAFTDEAS 46:2016 
© EAC 2015 – 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.  
EAS 46:2015 was prepared by Technical Committee EAS/TC 014, Cereals, Pulses and related products  
This third edition cancels and replaces the second edition (EAS 46:2013) which has been technically revised. 
 PUBLIC REVIEW DRAFTDRAFT EAST AFRICAN STANDARD  DEAS 46:201 6 
 
© EAC 2015 – All rights reser ved 1 
 Dry beans — Specification 
1 Scope 
This Draft East African Standard specifies requirements and methods of sampling and test for dry common 
beans ( Phaseolus vulgaris  L.) intended for human consumptio n. 
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. 
EAS 38, Labelling of pre-packaged foods — Requirements 
EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice 
ISO 605, Pulses — Determination of impurities, size, foreign odours, insects, and species and variet y — Test 
methods 
ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Salmonella 
spp. 
ISO 6888- 1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 1: Technique using 
Baird-Parker 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, Microbiology of food 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 0.95 
ISO 24333, Cereals and cereal products - Sampling 
ISO 24557, Pulses — Determination of moisture content — Air-oven method 
- CODEX STAN 193, Codex general standard for contaminants and toxins in food and feed 
- ISO 6639-1, Cereals and pulses — Determination of hidden insect infestation — Part 1: 
General 
Principles 
- ISO 6639-2, Cereals and pulses — Determination of hidden insect infestation — Part 2: 
Sampling 
  
 
3 Terms and definitions  
For the purposes of this standard, the following terms and definitions shall apply. 
3.1 
beans 
dry threshed field and garden beans of the variety Phaseolus vulgaris  L. PUBLIC REVIEW DRAFT 
© EAC 2015 – All rights reserved  2 
 3.2 
broken /split 
beans with some but less than one-fourth of each bean broken off or with one-fourth or more of the seed coat 
removed 
Beans whose cotyledons are separated or one or both of the cotyledons have been broken 
3.3 
germinated  
beans which have sprouted 
3.4 
mouldy  
beans with visible mycelial growth on their surface 
3.5 
shrivelled  
beans which are under-developed and wrinkled over their entire surface excluding wrinkled beans 
3.6 
Defective/damage 
beans that have been broken, pest damaged, shrivelled, immature, rotten, mouldy, diseased, discoloured and 
heat damaged 
3.7 
food grade packaging material 
material, made of substances which are safe and suitable for their intended use and which will not impart any 
toxic substance or undesirable odour or flavour to the product 
3.8 
wholesome/sound 
free from disease,  deterioration (such as but not limited to decay, breakdown) or adulteration/contamination, 
that appreciably affects their appearance, the keeping quality of the produce or market value 
3.9 
Clean beans 
practically free of visible soil, dust, or other visible foreign matter , except substances used to prolongits shelf 
life 
3.10 
foreign matter 
fraction consisting of inorganic extraneous matter and organic extraneous matter  
3.10.1 
inorganic  matter 
stones, glass, pieces of soil and other mineral matter 
3.10.2 
organic  matter 
any animal or plant matter (seed coats, straws, weeds) other than grains of maize, damaged maize 
grains, other grains, inorganic extraneous matter and harmful/toxic matter 
 
 3.11 
Filth 
impurities of animal origin 
3.12 
pest damaged beans 
grains which show damage owing to attack by rodents, insects, mites or other pests PUBLIC REVIEW DRAFT 
© EAC 2015 – All rights reserved  3 
 3.13  
contrasting varieties beans 
other varieties that are of a different colour, size, or shape from the beans of the designated variety  
3.14 
other edible grains 
other than common bean (phaseolis vulgaris), whole or broken such as maize, sorghum, wheat, etc that are 
naturally comestible  
3.15 
harmful and toxic seeds 
which, if present in quantities above a certain limit, can have a damaging or dangerous effect on health, 
sensory properties or technological performance i:e Crotolaria (Crotalaria spp.), Corn cockle (Agrostemma 
githago L.), Castor bean (Ricinus communis L.), Jimson weed (Datura spp.)  
4 Quality requirements 
4.1 General requirements 
Dry beans shall be: 
a) the dried mature seeds of Phaseolus vulgaris  L. 
b) well-filled, clean, wholesome, uniform in size, colour and shape; 
 c) free from substances which render them unfit for human consumption; 
 d) free from abnormal flavours, musty, sour or undesirable odour, obnoxious smell and discolouration;  
  e) beans shall be practically free from foreign odours, moulds, live pests, , toxic or noxious weed seeds, 
other edible grains and other injurious contaminants as determined from samples representative of the 
lot. 
 f)  free of toxic seeds 
4.2  Specific requirements 
Dry beans may be categorised into three grades and shall be on the basis of the tolerable limits established in 
Table 1. 
Table 1 — Specific requirements 
S/N Characteristics  Maximum limits  Methods of test  
Grade 1  Grade 2  Grade 3  
i)  Foreign matter, % m/m  0.5 0.75 1 
ISO 605  ii)      
iii)  Other edible grains, % m/m  0.1 0.2 0.5 
iv)  Pest damaged grains, % m/m  1 2 3 
v)  
Contrasting varieties % m/m  0.5 
Proposal  
by Kenya  
(1.5) 1( 
 
(3) 1.5  
(5) 
vi)  Broken/split % m/m  1 2 3 
vii)  Shrivelled/diseased and Discoloured 
% m/m  KE 3  
UG 3  5 
4 7 
5 
viii)  Total defectives grains, % m/m  2.2 3.5 5.5 PUBLIC REVIEW DRAFT 
© EAC 2015 – All rights reserved  4 
 recalculate  
ix)  Filth, % m/m  0.1 
x)  Moisture, % m/m  14  ISO 24557  
NOTE 1  The parameter, Total defective grains is not the sum total of the individual defects. It is limited to 70 % of the sum total 
of individual defects.  
NOTE 2Discolouration is limited to at least 25% change in colour on bo th sides of the grain.  
 
 
5 Contaminants 
5.1 Pesticide residues 
Dry beans shall comply with those maximum pesticide residue limits established by the Codex Alimentarius 
Commission for this commodity  
NOTE Where the use of certain pesticides is prohibited by some Partner States, it should be notified to all Partner 
States accordingly. 
5.2 Other contaminants 
Dry beans shall comply with those maximum limits for heavy metals  established by the codex alimentarius  
commission for this commodity 
6 Hygiene 
6.1 Dry beans  shall be produced, prepared and handled in accordance with the provisions of appropriate 
sections of EAS 39.  
6.2 When tested by appropriate standards of sampling and examination listed in Clause 2, the products 
shall: 
a) be free from microorganisms in amounts which may represent a hazard to health and shall not exceed 
the limits stipulated in Table 3; 
b) be free from parasites which may represent a hazard to health; and 
not contain any substance originating from microorganisms in amounts which may represent a hazard to 
health    
7 Packaging 
7.1 Dry beans shall be packed in food grade containers which will safeguard the hygienic, nutritional and 
organoleptic qualities of the products. 
7.2 Each package shall be securely closed and sealed. 
8 Weights and measures 
Dry beans shall be package in accordance with the weights and measures regulations in the destination 
country. 
NOTE EAC Partner States are signatory to the International Labour Organizations (ILO) for maximum package 
weight of 50 kg where human loading and offloading is involved. PUBLIC REVIEW DRAFT 
© EAC 2015 – All rights reserved  5 
 9 Labelling 
In addition to the requirements in EAS 38, each package shall be legibly and indelibly labelled with the 
following: 
a) product name as “Dry beans”;  
b) colour 
c) grade; 
d) name, address and physical location of the producer/ packer/importer; 
e) lot/batch/code number; 
f) net weight, in kilograms; 
g) the declaration “Food for Human Consumption’’;  
h) storage instruction as “Store in a cool dry place away from any contaminants’’;  
i) crop year; 
j) packing date; 
k) instructions on disposal of used package; and  
l) country of origin 
10 Sampling methods 
Sampling shall be done in accordance with the ISO 24333 
 PUBLIC REVIEW DRAFTDEAS 46:201 6   
 
© EAC 2015 – All rights reserved