DRAFT UGANDA STANDARD  
  DUS 1612  
First  Edition  
2015 -mm-dd 
 
 
 Reference number  
DUS1612 : 2015 
© UNBS  2015   
  
Fresh mushroom  — Specification  
 DUS 1612 : 2015  
ii © UNBS 2015  – 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 necessary provisions of a contract. Users are 
responsible for its correct applicati on 
© UNBS 20 15  
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 UN BS. 
Requests for permission to reproduce this document should be addressed to  
The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
Kampala  
Uganda  
Tel: 256 41 4 505 995  
Fax: 256 41 4 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  DUS 1612 :2015  
© UNBS 2015  – All rights reserved  iii 
 Contents  Page 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
4 Provisions concerning quality  ................................ ................................ ................................ .............  2 
4.1 Minimum requirements  ................................ ................................ ................................ .........................  2 
4.2 Matu rity requirement  ................................ ................................ ................................ .............................  2 
5 Classification  ................................ ................................ ................................ ................................ .........  2 
5.1 "Extra" Class  ................................ ................................ ................................ ................................ ..........  2 
5.2 Class I  ................................ ................................ ................................ ................................ .....................  3 
5.3 Class II  ................................ ................................ ................................ ................................ ....................  3 
6 Provisions concerning sizing  ................................ ................................ ................................ ..............  4 
6.1 Gene ral ................................ ................................ ................................ ................................ ...................  4 
6.1.1  Minimum size  ................................ ................................ ................................ ................................ .........  4 
6.1.2  Length of stalk  ................................ ................................ ................................ ................................ ....... 4 
7 Provisions concerning tolerances  ................................ ................................ ................................ ....... 5 
7.1 Quality tolerances  ................................ ................................ ................................ ................................ . 5 
7.1.1  "Extra" Class  ................................ ................................ ................................ ................................ ..........  5 
7.1.2  Class I  ................................ ................................ ................................ ................................ .....................  5 
7.1.3  Class II  ................................ ................................ ................................ ................................ ....................  5 
7.2 Size tolerances  ................................ ................................ ................................ ................................ ...... 5 
7.3  Special tolerances where the stage of development is indicated  ................................ ...................  5 
8 Contaminants  ................................ ................................ ................................ ................................ .........  5 
8.1 Heavy metals  ................................ ................................ ................................ ................................ ..........  5 
8.2 Pesticide residues  ................................ ................................ ................................ ................................ . 6 
9 Hygiene  ................................ ................................ ................................ ................................ ...................  6 
10 Provisions concerning presentation  ................................ ................................ ................................ ... 6 
10.1   Uniformity  ................................ ................................ ................................ ................................ ..............  6 
10.2  Packaging  ................................ ................................ ................................ ................................ ...............  6 
11 Labelling  ................................ ................................ ................................ ................................ .................  6 
11.1  General  ................................ ................................ ................................ ................................ ...................  6 
11.2   Consumer packages  ................................ ................................ ................................ ............................  6 
11.2.1  Name of produce  ................................ ................................ ................................ ................................ ... 6 
11.3  Non-retail  containers ................................ ................................ ................................ .............................  6 
11.3.1  Identification  ................................ ................................ ................................ ................................ ..........  7 
The exporter, packer and/or dispa tcher shall be identified by name and physical address  ......................  7 
11.3.2  Origin of produce  ................................ ................................ ................................ ................................ .. 7 
11.3.3  Commercial identification  ................................ ................................ ................................ ....................  7 
11.3.4  Quality certification mark (optional)  ................................ ................................ ................................ .... 7 
12 Method of sampling  ................................ ................................ ................................ ...............................  7 
 DUS 1612 : 2015  
iv © UNBS 2015  – All rights reserved  
 Foreword  
Uganda National Bureau o f Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives established 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 Organisa tion for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission 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 o ut through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of representatives of 
consumers, traders, academicians, manufacturers, government and other stakeholders.  
Draft Uganda St andards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the Nationa l Standards Council.  
 
DUS  1612 was prepared by Technical Committee TC  2-SC 4, Fruits Vegetables and derived products.  
 DRAFT UGANDA STANDARD  DUS 1612 :2015  
 
© UNBS 2015  – All rights reserved  1 
 Fresh mushroom  — Specification  
1 Scope  
This Draft East African standard specifies  requirements for  the carpophores (fruiting bodies) of strains grown 
from the genus Agaricus (syn. Psalliota ) to be supplied fresh to the consumer. Mushrooms  for industrial 
processing are excluded.  
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.  
CAC/RCP 44, Recommended International Code of Practice for the Packaging and Transport of Trop ical 
Fresh Fruit and Vegetables  
CAC/RCP 53, Code of Hygienic Practice for Fresh Fruits and Vegetables  
EAS 38, Labelling of pre -packaged foods — General requirements  
CODEX STAN 193 -1995, Codex general standard for contaminants and toxins in food and feed  
ISO 874; Fresh fruits and vegetables -- Sampling  
3 Definitions  
For the purpose of this East African Standard the following definitions shall apply.  
3.1 
Fresh mushroom  
fruit bodies of the plant group fungi, which are cultivated and suitable for, use as human food 
3.2 
clean  
Fresh mushrooms  free from foreign substances other than traces of casing material  
3.4 
damage 
any defect or combination of defects which materially detracts from the appearance, or the edible or marketing 
quality of the fresh mushroom.  
3.5 
diameter 
the greatest dimension of the cap measured at right angles to the stem  
3.6 
Intact  
means not having any mutilation or injury spoilin g the integrity of the produce.   
2 © UNBS 2015  – All rights reserved  
 4 Provisions concerning quality  
4.1 Minimum requirements  
In all classes, subject to t he special provisions for each class and the tolerances allowed, the Fresh mushrooms  
shall be: 
(a) Free from poisonous fresh mushrooms  and other toxic ingredients.  
(b) Firm and intact; in case of cut Fresh mushrooms  the cut shall be clean.  
(c) Free from o ther species of edible Fresh mushrooms . 
(d) Sound, Fresh mushrooms  showing the following defects are excluded:  
(i) Rotting  
(ii) Serious bruising: damaging the fresh mushroom  due to rough handling and/or too tight packaging.  
(iii) Diseases: internal necrosi s, bacterial blotch , dry bubble disease.  
(iv) Chilling injury  
(e) Clean; practically free of any visible foreign matter,  
(f) Fresh in appearance,  
(g) Practically free from pests.  
(h) Practically free from damage caused by pests.  
(i) Free of abnormal ex ternal moisture.  
(j) Free of any foreign smell and/or taste.  
(k) Uniform colour according to the variety.  
(l) Free from physical damage.  
(m) shall be with plump  stem, and the end may be cut or whole.  
4.2 Maturity requirement  
The development and condition  of the Fresh mushrooms  shall be such as to enable them:  
(a) to withstand transport and handling, and  
(d) to arrive in satisfactory condition at the place of destination. Fresh mushrooms  are highly perishable. 
Cooling can reduce deterioration of the fresh mushroom . 
5 Classification  
The Fresh mushrooms may be  classified in three classes defined below:  
5.1 "Extra" Class  
Fresh mushrooms  in this class shall be of;  DUS 1612 : 2015  
© UNBS 2015 – All rights reserved  3 
 i. Superior quality  in shape, appearance,  development and colouring .  
ii. characteristic of the commercia l type.   
iii. well formed.  
iv. free from defects with the exception of very slight superficial defects  provided these do not affect the 
general appearance of the produce, the quality, the  keeping quality and presentation in the package.  
v. Very slight superficial defe cts which  may appear during cultivation, harvest, storage, packaging  or 
transport  
vi. typical of the colour group.  
vii. Fresh , approximately perpendicular to the  longitudinal axis.  in the case of cut fresh mushrooms  
viii. Fresh practically free of casing material; uncut Fresh mushrooms  may also  have traces of casing 
material on the foot.  
5.2 Class I  
5.2.1  Fresh mushrooms  in this class shall be of good quality.  
5.2.2  In shape, appearance, development  and colouring they shall be characteristic of the commercial type.  
5.2.3  In the case of cut Fresh mushrooms , the cut shall be approximately perpendicular to the  longitudinal 
axis 
5.2.4  The following slight defects, however, may be allowed provided these do not affect the  general 
appearance of the produce, the quality, the keepi ng quality and presentation in  the package:  
i. Slight deformations in the shape of the cap or stalk are allowed.  
ii. Slight defect in colouring.  
iii. Slight superficial bruising from harvesting, handling or pressure caused by the  plastic lid or film 
used for prepacka ge is allowed  
iv. Slight traces of casing material; uncut Fresh mushrooms  may also have some casing  material on 
the foot . 
5.3 Class II  
5.3.1  This class includes Fresh mushrooms  which do not qualify for inclusion in the higher classes but 
satisfy the minimum r equirements specified in 4  
5.3.2  Fresh mushrooms  in this class shall be of marketable quality, suitably presented and suitable  for 
human consumption.  
5.3.3  The following defects may be allowed provided the Fresh mushrooms  retain their essential  
characteris tics as regards the quality, the keeping quality and presentation:  
i. Defect in shape.   
ii. defect in colouring  
iii. Slight bruising from harvesting, handling or pressure caused by the plastic lid or  film used for pre -
package is allowed provided damage is slight and i s unlikely to  develop further.   
4 © UNBS 2015  – All rights reserved  
 iv. Slight damage to the stalk.  
v. Slight internal moisture of the stalk.  
vi. Discoloured feathering . 
vii. Hollow stalks  a cavity in the stalk is allowed provided the flesh is sound and not discoloured.   
viii. Traces of casing material; uncut Fresh mushrooms  may also have some casing material on the foot.  
6 Provisions concerning sizing  
6.1 General  
Size is determined by the maximum diameter of the cap and the length of the stalk, according to the following 
specifications.  
6.1.1 Minimum size  
The minimum cap diameter shall be at least 15 mm for closed cap, veiled and open Fresh mushrooms  and 20 
mm for flat Fresh mushrooms . 
6.1.2 Length of stalk  
The length of the stalk is measured:  
 from the gills under the cap for open and flat Fresh mushrooms  
 from the veil for closed and veiled Fresh mushrooms . 
Sizing is compulsory for Fresh mushrooms  in ―Extra‖ Class according to Table 1 and Table 2.  
Fresh mushrooms  of Classes I and II shall meet the specified size ranges if the terms "small", "medium" or 
"large" a re indicated.  
Table 1 — Closed, veiled and open Fresh mushrooms  
Diameter of cap  Maximum length of stalk  
Code  Size limits  Cut Fresh mushrooms  Uncut Fresh mushrooms  
Small  15 – 45 mm    
Medium  30 – 65 mm  ½ of cap diameter  2/3 of cap diameter  
Large  50 mm an d over    
Table 2 — Flat Fresh mushrooms  
Diameter of cap  Maximum length of stalk  
Code  Size limits  Cut Fresh mushrooms  Uncut Fresh 
mushrooms  
Small  20 – 55 mm    
  2/3 of cap diameter  2/3 of cap diameter  
Large  50 mm and over    DUS 1612 : 2015  
© UNBS 2015 – All rights reserved  5 
 7 Provisions concerning tol erances  
7.1 Quality tolerances  
7.1.1 "Extra" Class  
5 % by number or weight of Fresh mushrooms  not satisfying  the requirements of the class but meeting those 
of Class I or exceptionally  coming within the tolerances of that class.  
7.1.2 Class I  
10 %by number  or weight of Fresh mushrooms  not satisfying the requirements of the class, but meeting those 
of Class II or, exceptionally, coming within the tolerances of that class.  
7.1.3 Class II  
10 %by number or weight of Fresh mushrooms,  satisfying neither the requi rements of the class nor the 
minimum requirements  with the exception of produce affected by rotting or any other deterioration rendering it 
unfit for co nsumption.  
7.2 Size tolerances  
For all classes: 10 % by number or weight of Fresh mushrooms  not conformi ng to the sizes indicated.  
When the Fresh mushrooms  are sized, which is obligatory for the ―Extra‖ class, 10% of Fresh mushrooms , 
either by number or weight, may fall outside the given size range  
7.3  Special tolerances where the stage of development is in dicated  
The special tolerances for fresh mushrooms where the stage of development is indicated are as indicated 
in table2.  
 Table 2: Special tolerances where the stage of development is indicated  
 Closed Fresh mushrooms  Veiled Fresh mushrooms  Open Fresh m ushrooms  
Class Extra  5% by number or weight of 
veiled Fresh mushrooms  are 
allowed  5% by number or weight of 
open Fresh mushrooms  are 
allowed  5% by number or weight of 
flat Fresh mushrooms  are 
allowed  
Class I  10% by number or weight of 
veiled Fresh mushro oms are 
allowed  10% by number or weight of 
open Fresh mushrooms  are 
allowed  10% by number or weight of 
flat Fresh mushrooms  are 
allowed  
Class II  
 25% by number or weight of 
veiled or open Fresh 
mushrooms  are allowed  25% by number or weight of 
open Fresh m ushrooms  are 
allowed  25% by number or weight of 
flat Fresh mushrooms  are 
allowed  
8 Contaminants  
8.1 Heavy metals  
Fresh mushroom  shall comply with those current maximum levels for heavy metals established by the Codex 
Alimentarius Commission for this commo dity  in accordance with CODEX STAN 193 -1995   
6 © UNBS 2015  – All rights reserved  
 8.2 Pesticide residues  
Fresh mushroom  shall comply with those maximum pesticide residue limits established by the Codex 
Alimentarius Commission for this commodity.  
9 Hygiene  
Fresh mushroom  shall be be prepared and handled in accordance with CAC/RCP 53 .  
10 Provisions concerning presentation  
10.1  Uniformity  
10.1. 1 The contents of each package shall be uniform and contain only fresh mushroom of the same origin, 
variety or commercial type, quality and size.  
10.1.2   For package units of mushrooms pre -packed with a maximum weight of 1kg, mixtures of different 
colour groups and different cultivated mushrooms of species other than Agaricus are allowed. Uniformity of 
origin is not required.  
10.1.3  In addition, for the ― Extra‖ Class, uniformity in colouring and maturity is required.  
10.1.4  The visible part of the contents  of the package shall be representative of the entire contents.  
10.2 Packaging  
10.2.1  Fresh mushrooms shall  be packed in such a way as to protect the pro duce properly . Fresh onions 
shall be packaged in food grade materials that ensure produce safety and quality  
10.2.2  Fresh mushrooms shall be packed in each container in compliance with CAC/RCP 44.  
10.2.3  The containers shall meet the quality, hygiene, ven tilation and resistance characteristics to ensure 
suitable handling, shipping and preserving of the fresh  mushrooms . Packages (or lot for produce presented 
in bulk) shall be free of all foreign matter and smell.  
11 Labelling  
11.1 General  
In addition to the  requirements of EAS 38, the specific provisions in11.2 -11.3 shall apply  and shall be legibly 
and indelibly marked  
 11.2  Consumer packages  
11.2.1 Name of produce  
The name of the produce as ―fresh mushroom ", including the variety name  if the contents are not visible from 
the outside . 
11.3 Non-retail  containers  
Each package shall bear the particulars in 11. 2 .1 - 11. 3.4, in letters grouped on the same side, legibly and 
indelibly marked , and visible from the outside, or in the documents accompanying the shi pment.  DUS 1612 : 2015  
© UNBS 2015 – All rights reserved  7 
 11.3.1 Identification  
The exporter, packer and/or dispatcher shall be identified by name and physical address   
11.3.2 Origin of produce  
Country of origin and, optionally, district where grown or national, regional or local place name  
11.3.3 Commerc ial identification  
 Class  
 Sized (if sized) expressed as minimum and maximum cap diameters or by the term "small", "medium" 
or "large"  
 Net weight.  
11.3.4 Quality certification mark (optional)  
Consignments accompanied with certification marks are allowed dist ribution in the region in accordance with 
mutual recognition arrangements among the partner states.  
12 Method of sampling  
Sampling of fresh mushroom  shall be done in accordance with  ISO 874 . 
 
 
  
8 © UNBS 2015  – All rights reserved  
 Bibliography  
[1] United States Standards for Grades of Fresh mushrooms , Effective July 15 1966  
[2] UNECE STANDARD FFV 24:20 10, Marketing and commercial quality control of cultivated 
Freshmushrooms  (agaricus)  
 . DUS 1612 :2015  
© UNBS 2015  – All rights reserved  9 
 Certification marking  
Products that conform to Uganda standards may be marked with Uganda National Bureau  of Standards 
(UNBS) Certification Mark shown in the figure below.  
The use of the UNBS Certification Mark is governed by the Standards Act, and the Regulations made 
thereunder. This mark can be used only by those licensed under the certification mark sche me operated by 
the Uganda National Bureau of Standards and in conjunction with the relevant Uganda Standard. The 
presence of this mark on a product or in relation to a product is an assurance that the goods comply with the 
requirements of that standard und er a system of supervision, control and testing in accordance with the 
certification mark scheme of the Uganda National Bureau of Standards. UNBS marked products are 
continually checked by UNBS for conformity to that standard.  
Further particulars of the t erms and conditions of licensing may be obtained from the Director, Uganda 
National Bureau of Standards.  
 
 DUS 1612 : 2015    
 
ICS 67.080.01  
Price based on nn pages  
© UNBS 2015 – All rights reserved