G/TBT/N/UGA/903  
 
9 August 2018  
(18-5034) Page: 1/2 
Committee on Technical Barriers to Trade  Original: English  
 
  
NOTIFICATION  
The following notification is being circulated in accordance with Article 10.6  
 
1. Notifying Member: UGANDA   
If applicable, name of local government involved (Article 3.2 and 7.2):   
2. Agency responsible: Uganda National Bureau of Standards  
Name and address (including telephone and fax numbers, email and website 
addresses, if available) of agency or authority designated to handle comments 
regarding the notification shall be indicated if different from above:   
3. Notified under Article 2.9.2 [X], 2.10.1 [   ], 5.6.2 [X], 5.7.1 [   ], other:  
4. Products covered (HS or CCCN where applicable, otherwise national tariff 
heading. ICS numbers may be provided in addition, where applicable): Cloves 
(whole fruit, cloves and stems). (HS 0907). Spices and condiments (ICS 67.220.10).  
5. Title, number of pag es and language(s) of the notified document: DUS 
DEAS  918:2018, Cloves - Specification, Second Edition. (17 page(s), in English)    
6. Description of content: This Draft Uganda Standard specifies the requirements and 
methods of sampling and test for cloves . 
7. Objective and rationale, including the nature of urgent problems where 
applicable: Consumer information, labelling; Prevention of deceptive practices and 
consumer protection; Protection of human health or safety; Quality requirements; 
Harmonization; Reducing trade barriers and facilitating trade  
8. Relevant documents:   
1. CODEX STAN 193, General standard for contaminants and toxins in food and feed  
2. EAS 38, Labelling of pre -packaged foods - Specification  
3. EAS 39, Hygiene in the food and drink industry - Code of practice  
4. EAS 99, Spices and condiments - Nomenclature  
5. ISO 948, Spices and condiments - Sampling  
6. ISO 928, Spices and condiments - Determination of total ash  
7. ISO 939, Spices and condiments - Determination  of moisture content Entrainment 
method  
8. ISO 4833 -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  
9. ISO 6571, Spices and condiments - Determination of v olatile oil content 
(hydrodistillation method)  
10. ISO 6579, Microbiology of food and animal feeding stuffs - Part 6: Horizontal 
method for the detection of Salmonella spp.  
11. ISO 7251, Microbiology of food and animal feeding stuffs - Horizontal method for 
the de tection and enumeration of presumptive Escherichia coli - Most probable 
number technique  G/TBT/N/UGA/903  
 
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  12. 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 
13. ISO 1 6050, Foodstuffs - Determination of aflatoxin B1, and the total content of 
aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products  
9. Proposed date of adoption: December 2018  
Proposed date of entry into force: Upon declaration as mandatory by the Minister for 
Trade, Industry and Cooperatives  
10. Final date for comments: 60 days from notification  
11. Texts available from: National enquiry point [X] or address, telephone and fax 
numbers and email and website addresses, if available, of other body:   
https://members.wto.org/crnattachments/2018/TBT/UGA/18_4281_00_e.pdf