FINAL DRAFT UGANDA 
STANDARD  
  FDUS EAS 763
First Edition
2011-mm-dd
 
 Reference numbe r
FDUS EAS 763: 2011
© UNBS 2011
  
Faba beans — Specification 
 FDUS EAS 763: 2011 
i i                 ©  U N B S  2011 - 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 2011 
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, in cluding 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 41 505 995 
Fax: 256 41 286 123 
E-mail: unbs@infocom.co.ug  
Web: www.unbs.go.ug  
 FDUS EAS 763: 2011 
© UNBS  2011 - All rights rese rved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry  of Tourism, Trade and 
Industry established under Cap 327, of the Laws of U ganda. 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 A limentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT/SPS Agr eements 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 gi ven field or area and consists of representatives of 
consumers, traders, academician s, manufacturers, governme nt and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committ ee 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 Final Draft Uganda Standard, FDUS EAS 763: 2011 , Faba beans  — Specification, is identical with  and 
has been reproduced fr om an East African Standard, EAS 763: 2011 , Faba beans  — Specification, and is 
being proposed for adoption as a Uganda Standard.  
This standard was developed by the Food and agricu lture Standards Technical Committee (UNBS/TC 2).  
Wherever the words, “East Africa Standard" appear, they should be replaced by "Uganda Standard."  EAS 763:2011
ICS 67.060
 
© EAC 2011 First Edition 2011  
 
   
EAST AFRICAN STANDARD 
 
Faba beans — Specification  
  
 
  
 
  
 
   
 
 
 
 
  
 
  
 
  
 
   
 
 
EAST AFRICAN COMMUNITY  
HS 0713.50.00  EAS 763:2011  
 
 
Foreword 
 
Development of the East African Standards ha s been necessitated by the need for harmonizing 
requirements governing quality of products and services in East Africa. It is envisaged that through 
harmonized standardization, trade barriers which are encountered when goods and services are 
exchanged within the Comm unity will be removed.  
 In order to meet the above objectives, the EAC Partner States have enacted an East African 
Standardization, Quality Assurance, Metrology an d Test Act, 2006 (EAC SQMT Act, 2006) to make 
provisions for ensuring standardization, quality as surance, metrology and testing of products 
produced or originating in a third country and traded in the Community in order to facilitate industrial 
development and trade as well as helping to protect the health and safety of society and the 
environment in the Community. 
 
East African Standards are formulat ed in accordance with the proc edures established by the East 
African Standards Committee. The East Afri can Standards Committee is established under the 
provisions of Article 4 of the EAC SQMT Act, 2006. The Committee is composed of representatives of the National Standards Bodies in Partner States, t ogether with the representatives from the private 
sectors and consumer organizations. Draft East African Standards are circ ulated to stakeholders 
through the National Standards Bodies in the Pa rtner States. The comments received are discussed 
and incorporated before finalization of standards, in accordance with the procedures of the 
Community.   Article 15(1) of the EAC SQMT Act, 2006 provides t hat “Within six months of the declaration of an 
East African Standard, the Partner States shall adopt, without deviation from the approved text of the 
standard, the East African Standard as a nationa l standard and withdraw any existing national 
standard with similar scope and purpose”. 
 
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.   
© East African Community 2011 — All rights reserved
* 
East African Community  
P O Box 1096  
Arusha  
Tanzania  Tel: 255 27 2504253/8 
Fax: 255-27-2504481/2504255 
E-Mail: eac@eachq.org
 
Web: www.each.int 
                                                 
* © 2011 EAC — All rights of exploitation in any form and by an y means reserved worldwide for EAC Partner States’ NSBs.  
 
ii © EAC 2011 — All rights reserved EAS 763:2011  
 
Introduction 
 
 
This standard has been developed to take into account:  
⎯ the needs of the market for the product;  
 
⎯ the need to facilitate fair domestic, regional and international trade and prevent technical barriers 
to trade by establishing a common trading language for buyers and sellers. 
 ⎯ the structure of the CODEX, UNECE, USA, ISO and other internat ionally significant standards; 
 
⎯ the needs of the producers in gaining knowle dge of market standards, conformity assessment, 
commercial cultivars and crop production process; 
 
⎯ the need to transport the product in a manner that  ensures keeping of quality until it reaches the 
consumer; 
 ⎯ the need for the plant protection authority to certif y, through a simplified form, that the product is 
fit for cross-border and international trade without carrying plant disease vectors; 
 ⎯ the need to promote good agricultural practi ces that will enhance wider market access, 
involvement of small-scale traders and hence making farming a viable means of wealth creation; 
and 
 
⎯ the need to ensure a reliable production base of consistent and safe crops that meet customer 
requirements. 
© EAC 2011 — All rights reserved iii EAS 763:2011  
iv © EAC 2011 — All rights reserved  
Contents 
 
1 Scope  ................................................................................................................................ 1  
2 Normative references ........................................................................................................ 1  
3 Terms and definitions  ....................................................................................................... 2  
4 Quality Requirements  ....................................................................................................... 2  
4.1 General requirements  ................................................................................................. 2  
5 Contaminants  .................................................................................................................... 3  
5.1 Heavy metals  .............................................................................................................. 4  
5.2 Pesticide residues  ....................................................................................................... 4  
5.3 Mycotoxin limits  ........................................................................................................ 4  
6 Hygiene  ............................................................................................................................ 4  
7 Packaging  ......................................................................................................................... 4  
8 Labelling  ........................................................................................................................... 5  
9 Sampling methods  ............................................................................................................ 5  
 EAS 763:2011  EAST AFRICAN STANDARD 
 
Faba beans — Specification  
 
 
1 Scope 
 
This East African Standard specifies the require ments and methods of sampling and test for faba 
beans of cultivated varieties (cultivars) grown from Vicia faba L. intended for human consumption  
 
2 Normative references 
 
The following normative documents contain provisions which, through reference in this text constitute 
provisions of this East African Standard  
 
EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice  
 
EAS 38, Labelling of pre-packaged foods — Specification  
 
EAS 79, Cereals and pulses as grain — Methods of sampling  
 
EAS 217, Methods for the microbiological examination of foods  
 
ISO 520, Cereals and pulses — Determination of the mass of 1000 grains  
 
ISO 605 , Pulses — Determination of impurities, size, foreign odours, insects, and species and variety 
— Test methods 
 ISO 4112, Cereals and pulses — Guidance on measurement of the temperature of grain stored in 
bulk 
 ISO 5223, Test sieves for cereals  
 ISO 5527, Cereals — Vocabulary  
 
ISO 6322-1, Storage of cereals and pulses — Part 1: General recommendations for the keeping of 
cereals  
 ISO 6322-2, Storage of cereals and pulses — Part 2: Practical recommendations  
 ISO 6322-3, Storage of cereals and pulses — Part 3: Control of attack by pests  
 
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  
 
ISO 6639-3, Cereals and pulses — Determination of hidden insect infestation — Part 3: Reference 
method  
 ISO 6639-4, Cereals and pulses — Determination of hi dden insect infestation — Part 4: Rapid 
methods  
 ISO 13690, Cereals, pulses and milled products — Sampling of static batches  
 
ISO 16002:2004, Stored cereal grains and pulses — Guidance on the detection of infestation by live 
invertebrates by trapping  
 
ISO 16050,  Foodstuffs — Determination of aflatoxin B 1, and the total content of aflatoxin B 1, B2, G 1 
and G 2 in cereals, nuts and derived products  — High performance liquid chromatographic method 
 
 EAS 763:2011  
ISO/TS 16634-2, Food products — Determination of the total nitrogen content by combustion 
according to the Dumas principle and calculation of  the crude protein content — Part 2: Cereals, 
pulses and milled cereal products  
 
ISO 20483, Cereals and pulses — Determination of the ni trogen content and calculation of the crude 
protein content — Kjeldahl method  
 
 
ISO 24557, Pulses — Determination of moisture content — Air-oven method 
  
CODEX Stan 193, Codex general Standards for contaminants and toxins in Food and Feed 
 
 
3 Terms and definitions  
For the purpose of this East African Standard, the following definitions  shall apply.  3.1 
Faba beans 
dry mature seeds of Vicia faba  L. 
 
3.2 
broken  
pieces of faba beans that are less than three-quarters the size of a whole seed 
 
3.3 
foreign matter   
any extraneous matter than faba beans or other food grains comprising of 
 
(a) "inorganic matter" includes metallic pieces, s hale, glass, dust, sand, gravel, stones, dirt, 
pebbles, lumps or earth, clay, mud and animal filth etc; 
 (b) "organic matter" consisting of detached s eed coats, straws, weeds and other inedible grains 
etc. 
 
3.4 
heated-damaged kernels  
faba beans are considered heated or rotted if they are materially discoloured as a result of heating or 
rotting. Seed coats appear dark brow n to black. The cotyledon tissue of dissected beans appears tan 
or brown. See Damage.   
 
3.5 poisonous, toxic and/or harmful seeds 
any seed which if present in quantities above pe rmissible limit may have damaging or dangerous 
effect on health, organoleptic properties or te chnological performance such as Jimson weed — 
dhatura ( D. fastuosa  Linn and D. stramonium  Linn.) corn cokle ( Agrostemma githago  L., Machai 
Lallium remulenum  Linn.) Akra (Vicia species), Argemone mexicana, Khesari and other seeds that 
are commonly recognized as harmful to health 
 
3.6 
splits 
pieces of faba beans that are not damaged, each of which consists of three-fourths or less of the 
whole faba beans and shall include any sound faba beans the halves of which are held together loosely 
 
4 Quality Requirements 
 
4.1 General requirements 
 
Faba beans shall meet the following general requir ements/limits as determined using the relevant 
standards listed in Clause 2. faba beans 
 a) shall consist of mature dry seeds of Vicia faba L.; 
 
2 © EAC 2011 — All rights reserved EAS 763:2011  
b) shall be well-filled, clean, whol esome, uniform in size, and shape; 
 
c) shall be free from substances which rende r them unfit for human or animal consumption or 
processing into or utilisation thereof as food or feed; 
 d) shall be free from abnormal flavours, musty,  sour or other undesirable odour, obnoxious smell 
and discolouration;  
 e) shall be free from micro-organisms and substances originating from micro-organisms, fungi or 
other poisonous or deleterious substances in amounts that may constitute a hazard to human 
health. 
 
4.2  Specific requirements 
 
4.2.1  Grading  Faba beans shall be graded into three grades on the basis of the tolerable limits established in Table 
1 which shall be additional to the general requirements set out in this standard. 
 
4.2.2 Ungraded faba beans 
 
Shall be  faba beans which do not fall within the r equirements of Grades 1, 2, and 3 of this standard 
but are not rejected faba beans. 
 
Note: For Tanzania and Burundi this requirement shall not apply.  
 4.2.3 Reject grade faba beans 
 Reject faba beans shall be beans which are musty, sour, heating, materially  weathered, or weevily; 
which have any commercially objectionable odour; whic h contain insect webbing or  filth, animal filth, 
any unknown foreign substance, brok en glass, or metal fragments; or which are otherwise of distinctly 
low quality. The characteristics are not within the pa rameters specified in Table 1. They cannot satisfy 
the conditions of under grade faba beans and shall be graded as reject faba beans and shall be 
regarded as unfit for human or animal consumption. 
 
Table 1 — Specific requirements  
 
Characteristics Maximum limits Method 
of test 
Grade 1 Grade 2 Grade 3
Foreign matter, % m/m 0.2 0.5 1 
ISO 605 Inorganic matter, % m/m 0.1 0.2 0.3 
Broken grains, % m/m 1 2 3 
Pest damaged grains, % m/m 0.3 0.8 1.5 
Rotten & Diseased grains, % m/m 0.2 0.5 0.5 
Discoloured grains, % m/m 1 3 3 
Immature/Shriveled grains, % m/m 2 4 5 
Filth, % m/m 0.1 0.1 0.1 
Total Defective Grains, % m/m 4 6 8 
Moisture, % m/m 13.0 13.0 13.0 ISO 
24557 
Total Aflatoxin (AFB1+AFB2+AFG1 
+AFG2)), ppb  10 
ISO 
16050 Aflatoxin B1 only, ppb  5 
Fumonisin ppm  2 
 
5 Contaminants 
 EAS 763:2011  
 
5.1 Heavy metals 
 Faba beans shall comply with those maximum limits for heavy metals established by the Codex 
Alimentarius Commission for this commodity.  
 
5.2 Pesticide residues 
 Faba 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 so me Partner States, then it sh all be notified to all Partner 
States accordingly. 
5.3 Mycotoxin limits 
 Faba beans shall comply with those maximum mycoto xin limits established by the Codex Alimentarius 
Commission for this commodity. In particular, total aflatoxin levels in Faba beans for human consumption shall not exceed 10 µg/kg (ppb) with B
1 not exceeding 5 µg/kg (ppb) when tested 
according to ISO 16050. 
 
6 Hygiene 
 6.1 Faba 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 samp ling and examination listed in Clause 2, the 
products: 
 
⎯ shall be free from microorganisms in amounts which may represent a hazard to health and shall 
not exceed the limits stipulated in Table 2; 
 
⎯ shall be free from parasites which may represent a hazard to health; and 
 
⎯ shall not contain any substance originating from  microorganisms in amounts which may represent 
a hazard to health. 
Table 2 — Microbiological limits 
 
 Type of micro-organism Limits Test method 
i)  Yeasts and moulds, max. per g 104  
 
EAS 217 
 ii) S.aureus  per 25 g Not 
detectable 
iii) E. Coli , max. per g Not 
detectable
iv) Salmonella, max. per 25 g  Not 
detectable
 
7 Packaging 
 7.1 Faba beans shall be packed in suitable packages which shall be clean, sound, free from 
insect, fungal infestation and the packing material shall be of food grade quality. 
 
7.2 Faba beans shall be packed in containers wh ich will safeguard the hygienic, nutritional, 
technological and organoleptic qualities of the products. 
 
7.3 The containers, including packaging material, shall be made of substances which are safe 
and suitable for their intended use. They shall not impart any toxic substance or undesirable odour or 
flavour to the product. 
 
4 © EAC 2011 — All rights reserved EAS 763:2011  
7.4 Each package shall contain Faba beans of the same type and of the same grade designation. 
 
7.5  If Faba beans are presented in bags, the bags shall also be free of pests and contaminants. 
 
7.6 Each package shall be securely closed and sealed. 
 
8 Labelling 
 
In addition to the requirements in EAS 38, each package shall be legibly and indelibly marked 
with the following: 
 
i) product name as “Faba beans”;  ii) grade; 
 
iii) name, address and physical location of the producer/ packer/importer;  
iv) lot/batch/code number; 
 v) net weight, in kg; 
 
Note: EAC partner states are signatory to the Intern ational Labour Organizations (ILO) for maximum package 
weight of 50kg where human loading and offloading is involved 
 
vi) the declaration “Food for Human Consumption’’ 
 vii) storage instruction as “Store in a c ool dry place away from any contaminants’’; 
 vii) crop year;  
ix) packing date; 
 x) instructions on disposal of used package; 
 
xi) country of origin; 
 
xii) a declaration on whether the faba beans were genetically modified or not. 
 
 9 Sampling methods 
 
Sampling shall be done in accor dance with the EAS 79/ISO 13690.  
 
 
  
 
  
 
  
 
 
 
 
  
 
 
 EAS 763:2011  
6 © EAC 2011 — All rights reserved