PUBLIC REVIEW DRAFT DRAFT UGANDA STANDARD  
  DUS DEAS 916  
Second  Edition  
2018-mm-dd 
 
 Reference number  
DUS DEAS 916 : 2017  
© UNBS 201 8 
  
Ginger — Specification 
 PUBLIC REVIEW DRAFTDUS DEAS 916: 2017 
ii                © UNBS  2018 - 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 application  
© UNBS 2018 
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 
The Executive Director 
Uganda National Bureau of Standards 
P.O. Box 6329 
Kampala 
Uganda 
Tel: +256 417 333 250 /1/2 
Fax: +256 414 286 123 
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 PUBLIC REVIEW DRAFTDUS DEAS 916: 2017 
© UNBS  2018 - All rights reserved                iii National foreword 
Uganda National Bureau of 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 Organisation 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 out 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 Standards 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 National Standards Council.  
This Uganda Standard, DUS DEAS 916: 2017 , Ginger — Specification,  is identical with  and has been 
reproduced from an East African Standard, DEAS 916: 2017, Ginger — Specification , and adopt ed as a 
Uganda Standard. 
The committee responsible for this document is Technical Committee UNBS/TC 2, Food and agriculture 
Subcommittee SC 4 , Fruits , Vegetables, Spices and related products. 
This Second edition cancels and replaces the first edition, US ISO 1003:2008, Spices — Ginger (Zingiber 
officinale Roscoe) — Specification, which has been technically revised. 
Wherever the words , “East African Standard" appear, they should be replaced by "Uganda Standard." 
 
  PUBLIC REVIEW DRAFT
 DEAS 916: 2017  
ICS 67.220.10  
 
© EAC 2017                                                                                                                              First Edition 2017 
 DRAFT EAST AFRICAN STANDARD 
Ginger — Specification  
EAST AFRICAN COMMUNITY PUBLIC REVIEW DRAFTPUBLIC REVIEW DRAFTDEAS 916: 2017 
ii © EAC  2017  – All rights reserved  
 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 2017  — All rights reserved 
East African Community  
P.O. Box 1096, 
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Tanzania 
Tel: + 255 27 2162100 
Fax: + 255 27 2162190 
E-mail: eac@eachq.org 
       Web: www.eac -quality.net  
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be prosecuted. 
 PUBLIC REVIEW DRAFTDEAS 916: 2017  
© EAC 2017  – 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.  
The Community has established an East African Standards Committee (EASC) mandated to develop and 
issue East African Standards (EAS).  The Committee is composed of representatives of the National 
Standards Bodies in Partner States, together with the representatives from the public and private sector 
organizations in the community .  
East African Standards are developed through Technical Committees that are representative of key 
stakeholders including government, academia, consumer groups, private sector and other interested parties. 
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 Principles and procedures for development of East African Standards. XXXXXX. 
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.  
The committee responsible for this document is Technical Committee EASC/TC 006, Spices culinary herbs 
and condiments . 
Attention is drawn to the possibility that some of the elements of this document may be subject of patent 
rights. EAC shall not be held responsible for identifying any or all such patent rights. 
 
 PUBLIC REVIEW DRAFTPUBLIC REVIEW DRAFTDRAFT EAST AFRICAN STANDARD  DEAS 916: 2017  
 
© EAC 2017  – All rights reserved  1 
 Ginger — Specification 
1 Scope  
This Draft East African Standard specifies the requirements and methods of sampling and test for dried 
ginger, of the species Zingiber officinale  Roscoe, whole, in pieces and ground. 
2 Normative references  
The following documents are referred to in the text in such a way that some or all of their content constitutes 
requirements 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. 
CODEX STAN 193, General standard for contaminants and toxins in food and feed  
EAS 38, Labelling of pre-packaged foods — Specification  
EAS 39, Hygiene in the food and drink industry — Code of practice  
EAS 99, Spices and condiments — Terminology  
ISO 927, Spices and condiments — Determination of extraneous matter and foreign matter content  
ISO 928, Spices and condiments — Determination of total ash   
ISO 930, Spices and condiments — Determination of acid insoluble ash   
ISO 939, Spices and condiments — Determination of moisture content Entrainment method  
ISO 948, Spices and condiments — Sampling   
ISO 4 833-1, Microbiology of the food chain — Horizontal method for the enumeration of micro-organisms — 
Part 1: Colony-count at 30 degrees C — Pour plate technique 
ISO 6571, Spices and condiments — Determination of volatile oil content (hydro distillation method)  
ISO 6579 , Microbiology of food and animal feeding stuffs — Part 6: Horizontal method for the detection of 
Salmonella spp.   
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 7954,  Microbiology of food and animal feeding stuffs — General guidance for enumeration of yeasts and 
moulds — Part 8: Colony count technique at 25 degrees C 
ISO 16050 , Foodstuffs — Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and G2 
in cereals, nuts and derived products  PUBLIC REVIEW DRAFTDEAS 916: 2017 
2 © EAC  2017  – All rights reserved  
 3 Terms and definitions  
For the purposes of this document, the terms and definitions given in EAS 99 and the following apply. 
extraneous matt er 
includes dust, dirt, stones, clay particles and pieces of wood, all particles originating from the plant other than 
ginger 
4 Requirements  
4.1 General requirements  
4.1.1  Ginger whole and in pieces shall be dried peeled or unpeeled rhizome of Zingiber officinale  Roscoe;  
4.1.2  Ginger in pieces shall be irregular in shape, and size not less than 20 mm in length or in small cut 
pieces; very pale buff to pale brown in colour, fibrous; either clean peeled, scraped or coated; washed and 
dried .  
4.1.3  The ginger may be garbled by removing pieces that are too light; it may also be lime bleached. The 
dried rhizomes may also be ground into powder. 
4.1.4  Ground ginger is obtained by grinding ginger of species Zingiber officinale  Roscoe without adding any 
foreign matter to the ginger. 
4.1.5  Ginger whole, in pieces or ground shall have the odour and flavour characteristic of the product and 
shall be whole-some.  
4.1.6  Ginger, whole, in pieces or ground shall be free from fungi, insect infestation, dead insects, insec t 
fragments and rodent contamination  
4.2 Specific quality  requirements  
4.2.1  Ginger, whole, in pieces and ground shall comply with the specific quality requirements specified in 
Table 1.  
Table 1 — Quality requirements for ginger 
S/No.  Characteristic  Requi rement   
Test method  Whole or pieces  Ground  
i)  Moisture % m/m, max . 12 11 ISO 939  
ii)  Volatile oil ml/100 g %m/m, min . 1.5 1 ISO 6571  
iii)  Total ash % m/m, max . 
a) Unbleached  
b) bleached   
8 
12  
8 
12  
ISO 928 
iv)  Acid insoluble ash % m/m, max . 1.5 1.5 ISO 930 
v)  Calcium (as oxide) on dry basis:  
a) Unbleached, max. mass fraction  
b) bleached (optional)1 max. mass fraction   
1.1 
2.5  
1.1 
2.5  
Annex A  
vi)  Extraneous matter , % m/m, max.  2 - ISO 927  
1On agreement between the buyer and seller  PUBLIC REVIEW DRAFTDEAS 916: 2017  
© EAC 2017  – All rights reserved  3 
 4.2.2  Ground ginger shall be free from coarse particles and shall be ground to such fine ness that whole of 
the material passes through a sieve of 500 micron (0.5 mm) aperture size. 
5 Food additives 
Ginger, whole, in pieces and ground shall be free from added colouring matter, flavour and preservatives. 
6 Contaminants 
6.1 Pesticide residues 
Pesticide residues in ginger, whole, in pieces and ground shall not exceed maximum residue limit as 
established by the Codex Online guideline for pesticide residue in food. 
6.2 Heavy metal 
Heavy metals in ginger, whole, in pieces and ground shall not exceed maximum residue limit as stipulated in 
Codex Stan 193. 
6.3 Aflatoxin  
Total aflatoxin shall not exceed 10 µg/L and aflatoxin B 1 shall not exceed 5 µg/L when tested with ISO 16050 
7 Hygiene  
Ginger, whole, in pieces and ground shall be processed and handled in a hygienic manner in accordance with 
EAS 39 and shall conform to the microbiological limits stipulated in Table 2. 
Table 2 — Microbiological limits for Ginger, whole, in pieces and ground 
S/No.  Organism  Limit  Test method  
i) Total plate count, cfu/mL, max.  1*105 ISO 4833 -1 
ii) Yeast and mould cfu/g, max . 1*103 ISO 7954  
iii) Salmonella spp. per 25 g, max . Absent  ISO 6579  
v) Escherichia coli  MPN/g, max . Absent  ISO 7251  
8 Weights and measures 
The weight and fill of ginger, whole, in pieces and ground shall comply with the weights and measures 
regulations of Partner States or equivalent legislation. 
9 Packaging  
9.1 Whole ginger shall be packed in clean, gunny-bags, paper bags or food grade polyethylene bags. 
Ginger powder shall be packed in clean tamper-proof, or glass containers or aluminium foil packs or 
cellophane bags. The bags or containers for whole ginger shall, be free from any fungal or insect infestation 
and shall, be free from any undesirable smell.   PUBLIC REVIEW DRAFTDEAS 916: 2017 
4 © EAC  2017  – All rights reserved  
 9.2 The packaging shall be easy to sterilize, shall not be a source of contamination, and shall protect the 
product safety and quality during transportation and storage.  
10 Labelling 
In addition to the requirements of EAS 38, the following specific labelling requirements shall apply and shall be 
legibly and indelibly marked: 
a) Common name of the product;  
b)  Brand name or trade name if any; 
c) name, physical location and address of manufacturer; 
d) ingredients; 
e) net weight;  
f) year of harvest if applicable; 
g) date of packing; 
h)  batch identification number/code; 
i) best before; 
j) country of origin; and 
k) Storage condition. 
11 Sampling  
Sampling of Ginger, whole, in pieces and ground shall be done in accordance with ISO 948. PUBLIC REVIEW DRAFTDEAS 916: 2017  
© EAC 2017  – All rights reserved  5 
 Annex A 
(normative) 
 
Determination of calcium 
A.1 Terms and definitions  
For the purposes of this annex, the following terms and definitions apply 
A.1.1 Calcium content  
Mass fraction of substances determined under the conditions specified in this standard.  
NOTE — The calcium content is expressed as a percentage mass fraction of calcium oxide.  
A.2 Principle  
A test portion is incinerated to give the total ash. The ash is treated with hydrochloric acid to precipitate the 
calcium as calcium oxalate, which is then titrated against potassium permanganate.  
A.3 Reagents  
Unless otherwise stated, use only reagents of recognized analytical grade, and only distilled or deionized 
water or water of at least equivalent purity.  
A.3.1 Acetic acid  
A.3.2 Concentrated hydrochloric acid , ρ20 (HCI) = 1.16 g/ml.  
A.3.3 Dilute hydrochloric acid  
Dilute 2 volumes of concentrated hydrochloric acid (A.3.2) with 5 volumes of water  
A.3.4 Ammonium hydroxide solution , ρ20 (NH 4OH) = 0.90 g/ml  
A.3.5 Ammonium oxalate , saturated solution  
A.3.6 Sulfuric acid , mass fraction solution  
Dilute 1 volume of concentrated sulfuric acid, ρ20 (H 2SO 4) = 1.84 g/ml, with 4 volumes of water.  
A.3.7 Potassium permanganate , c(KMnO 4) = 0.05 mol/l standard volumetric solution 
A.3.8 Bromocresol green  indicator, 0.4 g/l solution  
Weigh (A.4.6), to the nearest 0.001g, 0.1g, of bromocresol green and grind it with 14.3 ml of 0.01 mol/l sodium 
hydroxide solution in an agate mortar (A.4.8). Transfer the contents of the mortar quantitatively to a 250 ml 
one-mark volumetric flask (A.4.7) and make up to the mark with water. This solution has a pH range of 3.8 to 
5.4. It turns yellow in an acid medium and blue in an alkaline medium. PUBLIC REVIEW DRAFTDEAS 916: 2017 
6 © EAC  2017  – All rights reserved  
 A.4 Apparatus  
Usual laboratory equipment, and in particular the following.  
A.4.1 Incineration dish  
A.4.2 Filter paper , ash less  
A.4.3 Beaker , of capacity 250 ml 
A.4.4 Steam bath  
A.4.5 Water bath  
A.4.6 Analytical balance  
A.4.7 Volumetric flasks  
A.4.8 Agate mortar  
A.5 Procedure  
A.5.1 Test portion  
Weigh (A.4.6), to the nearest, 0.001 g to 4 g of the product 
A.5.2 Determination  
Incinerate the test portion by the method specified in ISO 928. Digest the ash in the dish   (A.4.1) with the 
dilute hydrochloric acid (A.3.3). Evaporate to dryness on the steam bath (A.4.4). Digest the dry residue again 
with the dilute hydrochloric acid and again evaporate to dryness. Treat the residue with 5 ml to 10 m of the 
concentrated hydrochloric acid (A.3.2), then add about 50 ml of water . Allow to stand on the water bath for a 
few minutes, and filter into the 250 ml beaker. Wash the insoluble residue with hot water, collecting the 
washings in the same beaker. Add to the beaker 8 drops to 10 drops of the bromocresol green (A.3.8) and 
add the ammonium hydroxide solution (A.3.4) until the colour of the solution is distinctly blue (pH 4.8 to pH 
5.0). Add acetic acid (A.3.1) drop by drop to change the colour to distinct green, i.e. until the pH is changed to 
between 4.4 and 4.6.  
Filter the solution quantitatively, collecting the filtrate and washings in the beaker. Boil the solution and add the 
ammonium oxalate solution (A.3.5) drop wise until a precipitate forms and then add an excess. Heat to boiling. 
Allow to stand for at least 3 h. Decant the clear solution through the filter paper (A.4.2). Pour 13 to 20 ml of hot 
water on to the precipitate and again decant the clear solution.  
Dissolve any precipitate and again decant the clear solution. Dissolve any precipitate remaining on the filter 
paper by washing with hot dilute hydrochloric acid (A.3.3) into the original beaker. Wash the filter paper 
thoroughly with hot water. Then reprecipitate while boiling hot, by adding sufficient ammonium hydroxide 
solution (A.3.4) and a little ammonium oxalate solution (A.3.5). Allow to stand for at least 3 h our, as before, 
then filter through the same filter and wash with hot water until the filtrate is chloride free.  
Perforate the apex of the filter cone. Wash the precipitate into the beaker used for precipitation. Then wash 
the filter paper with hot sulfuric acid (A.3.6) and titrate the solution at a temperature not lower than 70 °C 
against the potassium permanganate solution (A.3.7) until the appearance of a persistent pink coloration. PUBLIC REVIEW DRAFTDEAS 916: 2017  
© EAC 2017  – All rights reserved  7 
 A.6 Expression of results  
The calcium content (wCaO), expressed as a percentage mass fraction of calcium oxide, is given by Equation 
(A.1):  
wCaO = 0.028 × V × 100 
       m  
Where  
m- is the mass, in grams, of the test portion (A.5.1);  
V- is the volume, in milliliters, of the potassium permanganate solution (A.3.7) required for the titration 
 
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