Tomato sauce and ketc hup – 
Specification  
 
 
 
 
 
                                              
 
 
 
 
 
 
 
 
NOTE: This is a draft proposal and it shall neither be used nor regarded as a Malawi Standard  
 
_______  
 Published by  
MALAWI BUREAU OF STANDARDS BOARD  ICS 67.80.20                              DMS 27:2018  
                                                                                                                                                      Second edition  
      
 
 
 
DRAFT MALAWI STANDARD  
          
 
 
 
 
DRAFT PROPOSAL  
 
 
 
  
 
 ICS 67.80.20                DMS 27:2018                                                                                                                                                                                                                                                                                         
                        Second edition        
 
 
 
 
 
 
 
Tomato sauce and ketchup – 
Specification   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Obtainable from the  
Malawi Bureau of Standar ds 
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P O Box 946  
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        E-mail: mbs@mbsmw.org  
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Price based on 14 pages  
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i 
  
TABLE OF CONTENTS  
Contents                     Page  
Foreword ................................ ................................ ................................ ................................ .................  i 
Technical committee  ................................ ................................ ................................ ................................  i 
Notice  ................................ ................................ ................................ ................................ .....................  i 
Scope  ................................ ................................ ................................ ................................ ....................  1 
Normative references ................................ ................................ ................................ ..............................  1 
Description  ................................ ................................ ................................ ................................ .............  2 
Essential composit ion and quality factors…………………… .... ……………………………………………………..2  
Food adittives…………………… ……………………………  ....……………………………………………………….4  
Contaminants……………………………………………………  .... …………………………………………………….4  
Hygiene………………………………………… ………………  .... …………………………………………………...…4  
Packagi ng and labelling………………………………………  ... ………………………………………………………4  
Methods of sampling and test………………………… ...……………….. ................. ........................……………..5  
Annex A: Determ ination of specific gravity………… .... ……………………….. ……………………………………..6  
Annex B: Determination of the fill of the container………  ... ………… ………………………………….. .............12  
Annex C: Method of sampling…………………….. ……… ………  ....……………………………………………….13  
 
 
FOREWORD  
 
This Draft Malawi standard has been prepared by MBS/TC 10 , Technical committee on  Processed foods , to 
provide requirements f or tomato sauce and ketchup . It is the firs t revision of MS 27 :1984.   
 
The draft standard  is based on the follo wing standard s: 
 
 Indian Standard IS 3882 :1966 Reaffirmed 2001, Tomato ketchup  - Specification  
 
East African Standard  EAS 66 – 2:2017, Tomato p roducts – Specification, Part 2: Tomato sauce and ketchup  
 
Acknowledgement is made for the use  of the information.  
 
 
TECHNICAL COMMITTEE  
 
This draft Malawi s tandard was prepared by Technical Committee MBS/TC 10 , Processed foods , and the 
following companies, organizations and institutions were represented:  
 
 
NOTICE  
 
This draft standard shall be revi ewed every five years, or earlier when it is necessary, in order to keep abreast 
of progress. Comments are welcome and shall be considered when the  draft standard is being reviewed . 
1 
  
 DMS 27 :2018  
DRAFT MALAWI STANDARD  
 
Tomato sauce  and ketchup  - Specifica tion 
 
 
1 SCOPE  
 
This draft  Malawi standard  prescribes the requireme nts and the methods of test for tomato sauce  and ketchup . 
 
 
2 NORMATIVE REFERENCES  
 
The following standard s contain provisions, which through reference in this text, constitute provisions of this 
draft standard. All standards are subject to revision and since any reference to a standard is deemed to be a 
reference to the latest edition of that standard, parties to agreements based on this draft standard are 
encouraged to take steps to ensur e the use of the most recent edition of the standard indicated below. 
Information on current valid national and international standards can be obtained from the Malawi Bureau of 
Standards.  
 
MS 11: Vinegar – Specification;  
 
MS 19:  Labelling of prepacked foo ds – General standard;  
 
MS 21:  Code of hygienic conditions for food and food processing units;  
 
MS 25: Tomato concentrates  (tomato puree and paste)  – Specification;  
 
MS 96:  Chillies and capsicums , whole of ground (powdered) – Specification;  
 
MS 188: Edibl e salt – Specification;  
 
MS 226: Garlic – Specification;  
 
MS 230: Tomatoes – Specification;  
 
MS 237:  Food additives – General standard;  
 
MS 302:  Contaminants and toxins in food;  
 
MS 624: Nutrition labelling – Guidelines;  
 
MS 625: Nutrition claims – Guideli nes; 
 
MS 1112: Code of hygienic  practices for fresh fruits and vegetables ; 
 
AOAC 920.15 :1 Solids (total) in fruits and fruit products ; 
 
AOAC 971.27:  Sodium chloride in canned vegetables. Method I ; 
 
ISO 1842: Fruit and vegetable products -- Determination of  pH; 
 
ISO 2173: Fruit and vegetable products — Determination of soluble solids – Refractometric methods ; 
 
ISO 4833:  Microbiology of the food chain - Horizontal methods for the enumeration of microorganisms ; 
  
2 
 ISO 6579:  Microbiology of food and animal feedi ng stuffs – Horizontal methods for the detection of Salmonella 
spp; 
 
ISO 7251: Microbiology of food and animal feeding  stuffs – Horizontal methods for the detection and 
enumeration of presumptive Escherichia coli – Most Probable Number technique ; and 
 
ISO 21527 -1: Microbiology of food and animal feeding  stuffs – Horizontal methods for the enumeration of 
yeasts and moulds . 
 
 
3 DESCRIPTION  
 
3.1 Product definition  
 
3.1.1  Tomato sauce  and ketchup  are product s prepared from substantially sound  ripe red or reddis h 
tomatoes  (Lycopersicon/Lycopersicum esculentum P. Mill) , tomato paste or puree  highly seasoned with 
characteristic ingredients such as pepper, onions, vinegar and sugar in quantities that materially alter the 
flavour, aroma and taste of the tomato compon ent. 
3.1.2  Tomato sauce and ketchup shall practically be free from insect or fragments,  fungal or any other 
blemish es affecting the qu ality and safety of the product       
                                                                                            
3.2 Product designation  
           
3.2.1  The product shall be considered Tomato sauce, when it contains no less than 18 % but less than      
25 % of natural total soluble solids.  
 
3.2.2  The product shall be considered Tomato ketchup , when it contain s at least 26 % of natural total 
soluble solids.  
 
 
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                            
4 ESSENTIAL COMPOSITION AND QUALITY FACTORS  
 
4.1 Composition  
  
The products shall comply with the compositional requirements in table 1:  
 
                                    Table 1 – Compositional requirements for tomato sauce/ ketchup  
 
                       
                      1  
                     2  
                    3 
 
Characteristic      Requirement  Test method  
 
 
Total soluble solids content, 
% by m/m,  Tomato sa uce  18 - 25   
 
 
AOAC 920.151   
Tomato 
ketchup, min.   
26 
    
Sodium chloride, % by m/m.  6 AOAC 971.27  
pH  Not higher than 4.5  ISO 1842  
Specific gravity at 20 0c 1.050  - 1.111  Annex A  
 
 
  
3 
 4.1.1  Basic ingredients  
 
Ripe red tomatoes  (Lycopersicon/Lyc opersicum esculentum P. Mill)  complying with MS 230 , tomato paste or 
puree  complying with MS 25 . 
 
4.1.2  Other permitted ingredients  
 
The following may be added to tomato sauce and ketchup and shall comply with the relevant applicable 
standards:  
 
4.1.2.1  Salt compl ying with MS 188 ; 
 
4.1.2.2  Vinegar  complying with MS 11 ; 
 
4.1.2.3  Chillies  complying with MS 96 ;  
 
4.1.2.4  Sugar (sucrose, dextrose, dried  glucose syrup, glucose  syrup) ; 
 
4.1.2.5  Spices;  
 
4.1.2.6  Flavouring;  
 
4.1.2.7  Onions; and  
 
4.1.2.8  Garlic complying with MS 226 . 
 
4.2 Quality criteria  
 
4.2.1  Colour  
 
The pro duct shall have a natural red colour, (i.e. free from abnormal colours of the product).  
 
4.2.2  Texture  
 
The product shall have a homogeneous consistent texture indicative of good manufacturing practices.  
 
4.2.3  Flavour  
 
The product shall have a good flavou r characteristic of properly processed tomato sauce and ketchup without 
any objectionable flavour foreign to the product.  
 
4.2.4  Defects  
 
Tomato sauce and ketchup shall be practically free from the following defects:  
 
4.2.4.1  Dark specks or scale -like particles;  
 
4.2.4.2  Seeds or particles  of seeds;  
 
4.2.4.3  Tomato peel;  
 
4.2.4.4  Extraneous plant material; and  
 
4.2.4.5  Traces  of insecticides and mineral  impurities.  
 
4.2.5  Classification of defectives  
 
A container that fails to meet the applicable quality requirements from clause 4.2.1 to 4.2.3 and clause  4.2.6  
shall be considered as defective.  
 
4.2.6  Organoleptic properties  
 
The finished products shall have the characteristic taste and flavour of tomato sauce and ketchup and shall be 
free from burnt or any other objectionable flavours.  It shall be of good keeping quality and shall show no sign 
of fermentation.  
 
  
4 
  
5 FOOD ADDITIVES  
 
5.1 Only those food additives listed under this product in MS 237 shall be used and only within the limits 
specified.  
 
 
5.2 Fillers and stabilizers  
 
The products may contain artificial fillers such as cereal products or other permitted stabilizers.  
 
 
6 CONTAMINANTS  
 
6.1 The products covered by this standard shall comply with the maximum levels as stated  in MS 302.  
 
6.2 The products covered by this standard shall co mply with the maximum pesticides residue limits 
established by the Code x Alimentarius Commission.  
 
 
7 HYGIENE  
 
7.1 Products covered by this  draft standard shall be prepared and handled in accordance with th e 
appropriate clauses of MS 21  and MS 1112 . 
 
7.2 The product shall be free from pathogenic organisms and shall comply with microbiological limits in 
table 2.  
 
 
              Table 2 – Microbiological limits for tomato sauce and ketchup  
 
 
1  
2  
3 
Type of micro -organism  Maximum limits  Test method  
Total v iable counts, cfu/g  10 ISO 4833 (all parts)  
Yeast/moulds cfu/g  shall be absent  ISO 21527 -1 
Escherichia coli MPN/g  shall be absent  ISO 7251  
Salmonella sp. per 25 g  shall be absent  ISO 6579  
Mould filament, max.  50 % positive fields  AOAC 965.41  
 
 
 
8 PACKAGING AND LABELLING  
 
8.1 Packaging  
 
8.1.1  The products shall be packed in suitable food grade containers having no action on the products. The 
containers shall be free from other products that may lead to contamination and alter the quality, compositi on, 
flavour, odour and taste of the products.  
 
8.1.2  Containers shall be air tight and shall be provided with tamper - proof seals and closures. Containers 
shall preclude contamination with or proliferation of microorganisms in the products during storage a nd 
transportation.  
 
8.1.3  Minimum fill  
 
The products shall occupy a minimum fill of not less than 90 % of the water holding capacity of the container 
when determined in accordance with Annex C .  
5 
  
8.1.4  Classification of defectives  
 
A container that fails to  meet the requirement of minimum fill in clause 8.1.3  should be considered as a 
defective.  
 
8.2 Labelling  
 
In addition to the requirements of MS 19, the following specific provisions shall apply: - 
 
8.2.1  Name of the product  
 
Name of product including the t ype shall be “Tomato sauce ” or “Tomato ketchup ”. If an added ingredient, 
as defined in  clause  4.1.2 , alters the flavour characteristic of the product, the name of the food shall be 
accompanied by the term “flavoured with X” or “X flavoured” as appropriate.  
 
8.2.3  Name and address of manufacturer/importer;  
 
8.2.4  Country of origin;  
 
8.2.5  Date of manufacture  and expiry date  in code or in clear ; 
 
8.2.6  List of ingredients  in descending  order of proportion ; 
 
8.2.7  Net content  declared by mass in grams or kilog rams ; 
 
8.2.8  Storage condition s; and  
 
8.2.9  Batch number in code or in clear.  
 
8.2.10  Nutrition labelling  and nutrition  claims  
 
Nutritional labelling  and nutrition claims  shall be done according  to the provisions prescribed in MS 624  and 
MS 625 . 
 
 8.3 Labe lling of non – retail containers  
 
8.3.1  Information for non -retail containers shall be given either on the container or in accompanying 
documents, except that the name of the product, lot identification and the name and address of the 
manufacturer, packer,  distributor or importer, as well as storage instructions, shall appear on the container.  
 
8.3.2  However, lot identification and the name and address of the manufacturer, packer, distributor or 
importer may be replaced by an identification mark, provided t hat such mark is clearly identifiable with the 
accompanying documents.  
 
 
9 METHODS OF SAMPLING AND TEST  
 
9.1 Sampling shall be  done in accordance with Annex C . 
 
9.2 Test methods for tomato sauce and ketchup  have been outlined in Annex  A and B . 
 
                                                                               
 
 
 
 
 
 
 
 
                                                                           
6 
 .                                                                    ANNEX A   
 
                                                                  (Normative)  
 
                                           DETERMINATION OF SPECIFIC GRAVITY  
 
A1 PRINCIPLE  
 
The method involves use of specific gravity bottle which enables a liquid's density to be measured accurately  
by reference to an appropriate working fluid which is water. The specific gravity bottle is weighed empty, full of 
water, and full of a liquid whose specific gravity is desired. The ratio of the mass of a unit volume of a substance 
to the mass of a unit v olume of water is then calculated as the specific gravity.  
 
 
A2  APPARATUS  
 
A2.1 Specific gravity bottle/ pycnometer .  
 
 
A3 PROCEDURE   
 
A3.1 Clean and thoroughly dry the specific gravity bottle and weigh it.  
 
A3.2 Fill it up to the mark with freshly boi led and cooled water, which has been maintained at a temperature 
of 20  °C ± 1  °C and weigh.  
 
A3.3 Remove the water, dry the bottle again and fill it with the material maintained at the same temperature.  
 
A3.4 Weight the bottle again.  
 
 
A4 CALCULATION  
 
A4.1 Specify the temperature of testing  
 
A4.1.1  Calculate as follows:  
 
                       Specific gravity at 20 0C / 20 0C  =       𝐶−𝐴
𝐵−𝐴 
 
Where  C = mass in gram of the specific g ravity bottle with the material;  
 
            A = mass in gram s of the empty specific gravity bottle, and ; 
  
            B = mass in grams of the specific gravity bottle with water.  
 
A4.1.2  To find out the degree Brix, the table A4.1.2  shall be used.   
 
 
 
 
 
 
 
 
 
 
 
 
 
  
7 
 Table A4.1.2 - Degrees brix. Specific gravity and d egrees baume of sugar solutions  
 
Degrees brix of Per 
cent by  Specific gravity  
A 25°/20°  Specific gravity  
at 25°/4°  Degrees Baume  
(Modulus 145)  
0.0 
0.2 
0.4 
0.6 
0.8 
1.0 
1.2 
1.4 
1.6 
1.8 
2.0 
2.2 
2.4 
2.6 
2.8 
3.0 
3.2 
3.4 
3.6 
3.8 
4.0 
4.2 
4.4 
4.6 
4.8 
5.0 
5.2 
5.4 
5.6 
5.8 
6.0 
6.2 
6.4 
6.6 
6.8 
7.0 
7.2 
7.4 
7.6 
7.8 
8.0 
8.2 
8.4 
8.6 
8.8 
9.0 
9.2 
9.4 
9.6 
9.8 
10.0 
10.2 
10.4 
10.6 
10.8 1.000 000  
1.000 78  
1.001 55  
1.002 33  
1.003 11  
1.003 89  
1.004 67  
1.005 45  
1.006 23  
1.007 01  
1.007 79  
1.008 58  
1.009 36  
1.010 15  
1.010 93  
1.011 7 2 
1.012 51  
1.013 30  
1.014 09  
1.014 88  
1.015 57  
1.016 47  
1.017 26  
1.018 06  
1.018 86  
1.019 65  
1.101 45  
1.021 25  
1.022 06  
1.022 86  
1.023 66  
1.024 47  
1.025 27  
1.026 08  
1.026 89  
1.027 70  
1.028 51  
1.029 32  
1.030 13  
1.030 95  
1.031 76  
1.032 58  
1.033 40  
1.034 22  
1.035 04  
1.035 86  
1,036 68  
1.037 50  
1.038 33  
1.039 15  
1.039 98  
1.040 81  
1.041 64  
1.042 64  
1.043 00  0.998 234  
0.999 010  
0.999 786  
1.000 563  
1.001 342  
1.002 120  
1.002 897  
1.003 675  
1.004 453  
1.005 234  
1.006 015  
1.006 796  
1.007 580  
1.008 363  
1.009 148  
1.009 934  
1.010 721  
1.011 510  
1.012 298  
1.013 089  
1.013 881  
1.014 673  
1.015 467  
1.016 261  
1.017 058  
1.017 854  
1.018 652  
1.019 451  
1.020 251  
1.021 054  
1.021 855  
1.022 659  
1.023 463  
1.024 270  
1.025 077  
1.025 885  
1.026 694  
1.027 504  
1.028 316  
1.029 128  
1.029 942  
1.030  757 
1.031 573  
1.032 391  
1.033 209  
1.034 029  
1.034 850  
1.035 671  
1.036 494  
1.037 318  
1.038 143  
1.038 970  
1.039 797  
1.040 626  
1.041 456  0.00 
0.11 
0.22 
0.34 
0.45 
0.56 
0.67 
0.79 
0.90 
1.01 
1.12 
1.23 
1.34 
1.46 
1.57 
1.68 
1.79 
1.90 
2.02 
2.13 
2.24 
2.35 
2.46 
2.57 
2.68 
2.79 
2.91 
3.02 
3.13 
3.24 
3.35 
3.46 
3.57 
3.69 
3.80 
3.91 
4.02 
4.13 
4.24 
4.35 
4.46 
4.58 
4.69 
4.80 
4.91 
5.02 
5.13 
5.24 
5.35 
5.46 
5.57 
5.68 
5.80 
5.91 
6.02 
 
  
8 
 Degrees brix of Per 
cent by  Specific gravity  
A 25°/20°  Specific gravity  
at 25°/4°  Degrees Baume  
(Modulus 145)  
11.0 
11.2 
11.4 
11.6 
11.8 
12.0 
12.2 
12.4 
12.6 
12.8 
13.0 
13.2 
13.4 
13.6 
13.8 
14.0 
14.2 
14.4 
14.6 
14.8 
16.0 
16.2 
16.4 
16.6 
16.8 
17.0 
17.2 
17.4 
17.6 
17.8 
18.0 
18.2 
18.4 
18.6 
18.8 
19.0 
19.2 
19.4 
19.6 
19.8 
20.0 
20.2 
20.4 
20.6 
20.8 
21.0 
21.2 
21.4 
21.6 
21.8 
22.0 
22.2 
22.4 
22.6 
22.8 
 
23.0 
23.2 
23.4 1.044 13  
1.044 97  
1.045 80  
1.046.64  
1.047 47  
1.048 31  
1.049 15  
1.049 99  
1.050 84  
1.051 68  
1.052 52  
1.053 37  
1.054 22  
1.055 06  
1.055 91  
1.056 77  
1.057 62  
1.058 47  
1.059 33  
1.050 18  
1.065 34  
1.066 21  
1.067 07  
1.067 94  
1.068 81  
1.069 68  
1.070 55  
1.071 42  
1.072 29  
1.073 17  
1.074 04  
1.074 92  
1.075 80  
1.076 68  
1.077 56  
1.078 44  
1.079 32  
1.080 21  
1.081 10  
1.081 98  
1.082 87  
1.083 76  
1.084 65  
1.085 54  
1.086 44  
1.087 23  
1.088 23  
1.089 13  
1.090 03  
1.090 93  
1.091 83  
1.091 73 
1.093 64  
1.094 54  
1.095 54  
1.095 45  
1.096 36  
1.097 27  
1.098 18  1.042 298  
1.043 121  
1.043 954  
1.044 788  
1.045 625  
1.046 462  
1.047 300  
1.048 140  
1.048 980  
1.049 822  
1.050 665  
1.051 510  
1.052 356  
1.053 202  
1.054 050  
1.059 165  
1.060 022  
1.050 880  
1.061 733  
1.062 598  
1.063 460  
1.064 324  
1.065 188  
1.066 054  
1.066 921  
1.067 799  
1.066 658  
1.069 529  
1.070 400  
1.071 273  
1.072 147  
1.073 023  
1.073 900  
1.074 777  
1.075 657  
1.076 537  
1.077 449  
1.078 320  
1.079 187  
1.080 071  
1.080 959  
1.081 848  
1.082 737  
1.083 628  
1.084 520 
1.084 414  
1.086 309  
1.087 205  
1.088 101  
1.089 000  
1.089 900  
1.090 802  
1.091 704  
1.092 607  
1.093 513  
 
1.094 420  
1.095 328  
1.096 236  6.13 
6.24 
6.35 
6.46 
6.57 
6.68 
6.79 
6.90 
7.02 
7.13 
7.24 
7.35 
7.46 
7.57 
7.68 
8.34 
8.45 
8.56 
8.67 
8.78 
8.89 
9.00 
9.11 
9.22 
9.33 
9.45 
9.56 
9.67 
9.78 
9.89 
10.00  
11.00  
10.11  
10.33  
10.44  
10.55  
10.66  
10.77  
10.88  
10.99  
11.10  
11.21  
11.32  
11.43  
11.54  
11.65  
11.76  
11.87  
11.98  
12.09  
12.20  
12.31  
12.42  
12.52  
12.63.  
 
12.74  
12.85  
12.96  
  
9 
 Degrees brix of Per 
cent by  Specific gravity  
A 25°/20°  Specific gravity  
at 25°/4°  Degrees Baume  
(Modulus 145)  
23.6 
23.8 
24.0 
24.2 
24.4 
24.6 
24.8 
25.0 
25.2 
25.4 
25.6 
25.8 
26.0 
26.2 
26.4 
26.6 
26.8 
27.0 
27.2 
27.4 
27.6 
27.8 
28.0 
28.2 
28.4 
28.6 
28.8 
29.0 
29.2 
29.4 
29.6 
29.8 
30.0 
30.2 
30.4 
30.6 
30.8 
31.0 
31.2 
31.4 
31.6 
31.8 
32.0 
32.2 
32.4 
32.6 
32.8 
33.0 
33.2 
33.4 
33.6 
33.8 
34.0 
34.2 
34.4 
34.6 1.099 09  
1.000 00  
1.100 92  
1.101 83  
1.102 75  
1.103 67  
1.104 59  
1.105 51  
1.106 43  
1.107 36  
1.108 28  
1.109 21  
1.110 14  
1.111 06  
1.112 00  
1.112 93  
1.113 86  
1.114 80  
1.115 73  
1.116  67 
1.117 61  
1.118 55  
1.119 49  
1.120 43  
1.121 38  
1.122 32  
1.123 27  
1.124 22  
1.125 17  
1.126 12  
1.127 07  
1.128 02  
1.129 98  
1.130 93  
 
1.130. 89  
1.131 85  
1.132 81  
1.133 78  
1.134 74  
1.135 70  
1.136 67  
1.137 64  
1.138 61  
1.139 58  
1.140 55  
1.141 52  
1.142 50  
1.143 4 7 
1.144 45  
1.145 43  
1.146 41  
1.147 39  
1.148 37  
1.149 36  
1.150 34  
 1.097 147  
1.098 058  
1.098 971  
1 099 886  
1.100 802  
1.101 718  
1.102 637  
1.103 557  
1.105 400  
1.106 324  
1.107 248  
1.108 175  
1.109 103  
1.110 033  
1.110 963  
1.111 895  
1.112 828  
1.113 763  
1.114 697  
1.115 635  
1.116 572  
 
1.117 512  
1.120 453  
1.119 395  
1.120 339  
1. 121 284  
1.122 231  
1.123 179  
1.124 128  
1.125 128  
1.226 030  
1.126 984  
1.127 939  
1.128 896  
1,129 853  
 
1.130 812  
1.131 773  
1.132 735  
1.133 698  
1.134 663  
1.135 628  
1.136 596  
1.137 565  
1.138 534  
1.139 506  
1.140 479  
1.141 453  
1.142 420  
1.143 405  
1.144 384  
1.145 363  
1.146 345  
1.147 328  
1.148 313  13.07  
13.18  
13.29  
13.40  
13.51  
13.62  
13.73  
13.84  
13.95  
14.06  
14.17  
14.28  
14.39  
14.49  
14.60  
14.71  
14.82  
14.93  
15.04  
15.15  
15.26  
15.37  
 
15.48  
15.59  
15.69  
15.80  
15.91 
16.02  
16.13  
16.24  
16.35  
16.46  
16.57  
 
16.67  
16.78  
16.89  
17.00  
17.11  
17.22  
17.33  
17.43  
17.54  
17.65  
17.76  
17.87  
17.96  
18.08  
18.19  
18.30  
18.41  
18.52  
18.63  
18.73  
18.84  
18.95  
 
  
10 
 Degrees brix of Per 
cent by  Specific gravity  
A 25°/20°  Specific gravity  
at 25°/4 ° Degrees Baume  
(Modulus 145)  
34.8 
35.0 
35.2 
35.4 
35.6 
35.8 
36.0 
36.2 
36.4 
36.6 
36.8 
37.0 
37.2 
37.4 
37.6 
37.8 
38.0 
38.2 
38.4 
38.6 
38.8 
39.0 
39.2 
39.4 
39.6 
39.8 
40.0 
40.2 
40.4 
40.6 
40.8 
41.0 
41.2 
41.4 
41.6 
41.8 
42.0 
42.2 
42.4 
42.6 
42.8 
43.0 
43.2 
43.4 
43.6 
43.8 
44.0 
44.2 
44.4 
44.6 
44.8 
45.0 
45.2 
45.4 
45.6 
45.8 
 
 
 
  
1.151 33  
1.152 32  
1.533 1  
 
1.154 30  
1.155 30  
1.56 29  
1.157 29  
1.158 28  
1.159 28  
1.160 28  
1.161 28  
1.162 28  
1.163 29  
1.164 30  
1.165 30  
1.166 31  
1.167 32  
1.168 33  
1.169 34  
1.170 36  
1.171 38  
1.172 39  
1.173 41  
1.174 43  
1.175 45  
1.176 48  
1.177 50  
1.178 53  
1.179 56  
1.180 58  
1.181 62  
1.182 65  
1.183 68  
1.184 72  
1.185 75  
1.186 79  
1.187 83  
1.188 87  
1.189 92  
1.190 96  
1.192 01  
1.193 05  
1.194 10  
1.195 15  
1.196 20  
1.197 26  
1.198 31  
1.199 36  
1.200 42  
1.201 48  
1.202 54  
1.203 60  
1.204 67  
1.205 73  
1.206 80  
1.207 87  
1.208 94  
 1.149 298  
1.150 286  
1.151 275  
1.152 265  
1.153 256  
1.154 249  
 
1.55 242  
1.155 238  
1.156 235  
1.157 233  
1.158 233  
1.159 233  
1.160 236  
1.161 236  
1.162 240  
1.163 245  
1.164 252  
1.165 259  
1.166 269  
1.167  281 
1.168 293  
1.169 307  
1.170 322  
1.171 340  
1.172 359  
1.173 379  
1.174 400  
1.175 423  
1.176 447  
1.177 473  
1.178 501  
1.179 527  
1.180 560  
1.181 592  
1.182 625  
1.183 660  
1.184 696  
1.185 734  
1.186 773  
1.187 814  
1.188 856  
1.189 901  
1.190 946  
1.191 993  
 
1.193.041  
1.194.090  
1.195 141  
1.196 193  
1.197 247  
1.198 303  
1.199 360  
1.200 420  
1.201 480  
1.202 540  
1.203 603  
1.204 668  
1.205 733  
 19.06  
19.17  
19.28  
19.38  
19.40  
19.60  
19.71  
19.81  
19.92  
20.03  
20.14  
20.25  
20.35  
20.46  
20.57  
20.68  
20.78  
20.89  
21.00  
21.11  
21.21  
21.32  
21.43 
21.54  
21.64  
21.75  
21.86  
21.97  
22.07  
22.18  
22.29  
22.39  
22.50  
22.61  
22.72  
22.82  
22.93  
23.04  
23.14  
23.25  
23.36  
23.46  
23.57  
23.68  
23.78  
23.89  
24.00  
24.10  
24.21  
24.32  
24.42  
24.53  
24.63  
24.74  
24.85  
24.95  
25.06  
 
 
  
11 
  
Degrees brix of Per 
cent by  Specific gravity  
A 25°/20°  Specific gravity  
at 25°/4°  Degrees Baume  
(Modulus 145)  
46.0 
46.2 
 
46.4 
46.6 
46.8 
47.0 
47.2 
47.4 
47.6 
47.8 
48.0 
48.2 
48.4 
48.6 
48.8 
49.0 
49.2 
49.4 
49.6 
49.9 
50.0 
50.2 
50.4 
50.6 
50.8 1.210 01  
1.211 08  
 
1.212 15  
1.213 23  
1.214 31  
1.215 38  
1.216 46  
1.217 55  
1.218 63  
1.219 71  
1.220 80  
1.221 89  
1.222 98  
1.224 06  
1.225 16  
1.226 25  
1.227 35  
1.228 44  
1.229 54  
1.230 64  
1,213 74  
1.232 84  
1 233 95  
1.235 06  
1.236 16  
 1.206 801  
1.207 870  
1.208 940  
1.210 013  
1.211 086  
1.212 162  
1.213 238  
1.214 317  
1.215 395  
1.216 476  
1.217 559  
1.218 643  
1.219 729  
1.220 815  
1.221 904  
1.222 995  
1.224 086  
1.225 180  
1.226 274  
1.227 371  
1.228 469  
1.229 567  
1.230 668  
1.231 770  
1.232 874  
1.233 979  25.17  
25.27  
 
25.38  
25.48  
25.59  
25.70  
25.80  
25.91  
26.01  
26.12  
26.23  
26.33  
26.44  
26.54  
26.65 
26.75  
26.86  
26.96  
27.07  
27.18  
27.80  
27.39  
27.49  
27.60  
27.70  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
12 
 ANNEX B  
(Normative)  
 
                                        DETERMINATION OF THE FILL OF THE CONTAINER  
B1  SCOPE  
 
This method applies to glass containers.  
 
 
B2  DEFINITION  
 
The water capacity of a container is the volume of distilled water at 20 °C which the sealed container will hold 
when completely filled.  
 
 
B3  PROCEDURE  
 
B3.1  Select a container which is undamaged in all respects.  
 
B3.2  Weigh the filled co ntainer, (W 1) 
 
B3.3  Empty, Wash, dry a nd weigh the empty container (W 2). 
 
B3.4  Fill the container with distilled water at 20 °C to the level of the top thereof, and wei gh the container 
thus filled (W 3). 
 
B3.5  Calculate the water capacity of a container  
 
Where water capacity of the container (WCC) = W 1 – W1 
 
 
B4 CALCULATION AND EXPRESSION OF RESULTS  
 
 
B4.1               Fill Percentage =      𝑊1− 𝑊2 ×100
𝑊3− 𝑊2 
 
Where ,  
 
W1 is the weight of the filled container;  
 
W2 is the weight of the empty container; and  
 
W3 is the weight of the container filled with distilled water.  
 
B4.2 The results are expressed as ml of water.  
 
 
 
 
 
 
 
 
 
 
 
 
 
                                                                    
  
13 
 ANNEX C  
(Normative)  
 
                                                                 METHOD OF SAMPLING  
 
C1 QUALITY  
 
The quality of a lot shall be considered acceptable when the number  of defectives does not exceed the 
acceptance number (c) in the sampling plans  in table C.2.2 . 
 
C1.2 Fill of container  
 
A lot shall be deemed to be in compliance for fill of container (packing medium and vegetable ingredient) when 
the number of defectives does not exceed the acceptance number (c) in the sampling plans  in table C.2.2 . 
 
C1.3 Drained weight  
 
A lot shall be deemed to be in compliance for drained weight based on the average value of all samples 
analysed  according to the sampling plans  in table C.2.2. 
 
 
C2 SAMPLING AND ACCEPTANCE PROCEDURE  
 
C2.1 Definitions  
 
C2.1.1  Lot: A collection of primary containers or units of the same size, type, and style manufactured or 
packed under similar conditions and handled as a single unit of trade.  
 
C2.1.2  Lot siz e: The number of primary containers or units in the lot.  
 
C2.1.3  Sample size: The total number of sample units drawn for examination from a lot.  
 
C2.1.4  Sample unit: A container, a portion of the contents of a container, or a composite mixture of product 
from small containers that is sufficient for the examination or testing as a single unit. For fill of container, the 
sample unit shall be the entire contents of the container.  
 
C2.1.5  Defective: Any sample unit shall be regarded as defective when the sample  unit does not meet the 
criteria set forth in the standards.  
 
C2.1.6   Acceptance number (c): The maximum number of defective sample units permitted in the sample in 
order to consider the lot as meeting the specified requirements.  
 
C2.1.7   Acceptable qualit y level (AQL): The maximum percent of defective sample units permitted in a lot 
that will be accepted approximately 95 % of the time.  
 
C2.2 Sampling plans  
 
Sampling plans shall be done in accordance with table C.2.2. 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
14 
  
                                         Table C.2.2 – Sampling pl ans 
 
Net weight is equ al to or less than 1 kg  
Lot s ize (N)  Sample s ize (n)  Acceptance n umber (c)  
4,800 or less  6 1 
4,801 - 24,000  13 2 
24,001 - 48,000  21 3 
48,001 - 84,000  29 4 
84,001 - 144,000  38 5 
144,001  - 240,000  48 6 
more than 240,000  60 7 
Net weig ht is greater than 1 kg  but not more than 4.5 kg  
Lot s ize (N)  Sample Size (n)  Acceptance n umber (c)  
2,400 or less  6 1 
2,401 - 15,000  13 2 
15,001 - 24,000  21 3 
24,001 - 42,000  29 4 
42,001 - 72,000  38 5 
72,001 - 120,000  48 6 
more than 120,000  60 7 
Net we ight greater than 4.5 kg  
Lot s ize (N)  Sample s ize (n)  Acceptance n umber (c)  
600 or less  6 1 
601 - 2,000  13 2 
2,001 - 7,200  21 3 
7,201 - 15,000  29 4 
15,001 - 24,000  38 5 
24,001 - 42,000  48 6 
more than 42,000  60 7 
                                                                                
 
 
 
                                                                           
 
 
 
ICS 67.80.2 0                                  DMS 27 :2018
                Second edition  
 
 
 
 
 
THE MALAWI BUREAU OF STANDARDS             CERTIFICATION MARK SCHEME
The Malawi Bureau of Standards is the 
standardizing body in Malawi under the aegis 
of the Ministry of Industry, Trade and Tourism. 
Set up in 1972 by the Malawi Bureau  of 
Standards Act (Cap: 51:02), the Bureau is a 
parastatal body whose activities aim at 
formulating and promoting the general 
adoption of standards relating to structures, 
commodities, materials, practices, operations 
and from time to time revise, alter an d amend 
the same to incorporate advanced technology.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 To bring the advantages of standardization 
within the reach of the common consumer, the 
Bureau operates a Certification Mark Scheme.  
Under this scheme, manufacturers who 
produce  goods that conform to national 
standards are granted permits to use the 
Bureau’s “Mark of Quality” depicted below on 
their products.  This Mark gives confidence to 
the consumer of the commodity’s reliability .