PUBLIC REVIEW DRAFT DRAFT UGANDA STANDARD  
  DUS DEAS 66-4 
First  Edition  
2016-mm-dd 
 
 Reference number  
DUS DEAS 66-4: 2016 
© UNBS 201 6 
  
Tomato products — Specification — Part 4: Tomato paste and 
puree  
 PUBLIC REVIEW DRAFTDUS DEAS 66-4:2016 
ii                © UNBS  2016  - 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 2016 
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 2 50/1/2/3 
Fax: 256 414 286 123 
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 PUBLIC REVIEW DRAFTDUS DEAS 66-4:2016 
© UNBS  2016 - 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 Draft Uganda Standard, DUS DEAS 66-4: 2016, Tomato products — Specification — Part 4 : Tomato 
paste and puree,  is identical with  and has been reproduced from a Draft East African Standard , DEAS 66-4: 
2016 , Tomato products — Specification — Part 4 : Tomato paste and puree,  and is being proposed for 
adoption as a Uganda Standard. 
This standard was developed by the Food and agriculture  Standards Technical Committee (UNBS/TC 2). 
Wherever the words, “ East African Standard" appear, they should be replaced by "Uganda Standard." 
 
   DEAS 66 -4:2010  
ICS 67.080. 20 
 
© EAC 2016  Second  Edition 2016   
 
 
 
 
 
 
 
 
DRAFT EAST AFRICAN STANDARD  
 
Tomato products — Specification  — Part 4: Tomato paste  and 
puree  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
EAST AFRICAN COMMUNITY  
HS 2002.90.0060  DEAS 66 -4:2016  
© EAS 2016 — All rights reserved  Copyright notice  
This EAC document is copyright -protected by EAC. While the re production 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 wi thout 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  2014  — 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.eac -quality.net  
Reproduction for sales purposes may be subject to royalty payments or a licensing agreemen t. 
Violators may be persecuted  DEAS 66 -4:2016  
© EAC 2016 — All rights reserved  1  
 
Foreword  
 
Development of the East African Standards has been necessitated by the need for harmonizing 
requirements governing quality of products and services in East Africa. It is envisaged that through 
harmonized standard ization, trade barriers which are encountered when goods and services are 
exchanged within the Community will be removed.  
 
In order to meet the above objectives, the EAC Partner States have enacted a n East African 
Standardization, Quality Assurance, Metro logy and Test Act, 2006 (EAC SQMT Act, 2006) to make 
provisions for ensuring standardization, quality assurance, 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 Co mmunity . 
 
East African Standards are formulated in accordance with the procedures established by the East 
African Standards Committee.  The East Af rican 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, together with the representatives from the private 
sector s and consumer organizations. 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 procedures of the 
Community.  
 
Article 15 (1) of the EAC SQMT Act, 2006 provides that “ 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 national standard and withdraw any existing national 
standard with similar scope and pu rpose ”. 
 
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 2010 — All rights reserved* 
East African Community  
P O Box 1096  
Arusha  
Tanzania  
Tel: 255 27 2504253/8  
Fax: 255 -27-2504481/25 04255  
E-Mail: eac@eachq.org  
Web: www.each.org  
                                                 
* 2010 EAC — All rights of exploitation in any form and by any means reserved worldwide for EAC Partner States’ NSBs. 
  
© EAS 2016 — All rights reserved   
Table of contents  
 
1 Scope  ................................ ................................ ................................ ................................ ............  3 
2 Normative references ................................ ................................ ................................ ....................  3 
3 Description and definitions  ................................ ................................ ................................ ............  3 
3.1 Product description  ................................ ................................ ....... Error! Bookmark not defined.  
3.2 Product designation  ................................ ................................ ...... Error! Bookmark not defined.  
3.3 Concentration  ................................ ................................ ................  Error! Bookmark not defined.  
3.4 Definitions  ................................ ................................ .....................  Error! Bookmark not defined.  
4 Essential composition and qu ality factors  ................................ ................................ .....................  3 
4.1 Composition  ................................ ................................ ..................  Error! Bookmark not defined.  
4.2 Quality criteria  ................................ ................................ ...............  Error! Bookmark not defined.  
4.3 Classification of “Defectives”  ................................ ........................  Error! Bookmark not defined.  
4.4 Lot acceptance  ................................ ................................ ..............  Error! Bookmark not defined.  
5 Food additives  ................................ ................................ ...............  Error! Bookmark not defined.  
5.1 Acidity regulators  ................................ ................................ ..........  Error! Bookmark not defined.  
6 Contaminants  ................................ ................................ ................................ ................................  5 
6.1 Pesticide residues  ................................ ................................ ................................ .........................  5 
6.2 Other contaminants  ................................ ................................ ................................ .......................  5 
7 Hygiene  ................................ ................................ ................................ ................................ .........  5 
8 Weights and measures  ................................ ................................ ................................ .................  6 
8.1 Fill of container  ................................ ................................ ..............  Error! Bookmark not define d. 
9 Packaging and labelling  ................................ ................................  Error! Bookmark not defined.  
9.1 Packaging  ................................ ................................ ................................ ................................ ..... 6 
9.2 General  ................................ ................................ ................................ ................................ .........  6 
9.3 Name of the product  ................................ ................................ ..... Error! Bookmark not defined.  
9.4 Declaration of the percentage of natural total soluble solids  ........  Error! Bookmark not defined.  
9.5 Labelling of non -retail containers  ................................ ................................ ................................ .. 6 
9.6 Other labelling details  ................................ ................................ ... Error! Bookmark not defined.  
10 Methods of analysis and sampling  ................................ ................................ ................................  6 
Annex A (normative)  Determination of water capacity of containers  ................................ .....................  8 
Annex B (normative)   Sampling and compliance  ................................ ................................ ....................  9 DEAS 66 -4:2016  
© EAC 2016 — All rights reserved  3  
Tomato products — Specification — Part 4: Tomato paste  and 
puree  
 
1 Scope  
 
This Part 4 of EAS 66 specifies the requirements  and methods of sampling and test  for tomato paste  
and puree . 
 
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.  
 
ISO 1842, Fruit and vegetable products -- Determination of pH  
EAS 12 , Potable water - Specification  
ISO 2173,  Fruit and vegetable products — Determination of  soluble solids – Refractometric methods  
 
AOAC 97 1.27, Sodium chloride in canned vegetables. Method I  
CAC/ RCP 53, Code of Hygienic Practice for Fresh Fruits and Vegetables  
 
EAS 35, Edible salts — Specification  
 
EAS 38, Labelling of prepackaged foods — Specification  
 
ISO 762:2003, Fruit and vegetable products — Determination of mineral impurities content  
EN 2631:1999, Lactic acid — Enzymatic determination  
 
3 Terms  and definitions  
 
For the purpose of this standard the following definitions shall apply:  
 
3.1 
tomato concentrates  
products prepared by concentrating the liquid obtained from sound, ripe tomatoes ( Lycopersicum) 
esculentum P. Mill).  
 
 
3.2 
sound  
Not overripe, not soft and free from diseases or insect damage, or bruising or physical injuries 
affecting keeping quality of the fruit.  
 
3.3 
Food grade packaging material  
Any material which when it comes in contact with food or if the area near food is unlikely to 
contaminate food with harmful materials  
 
4 Requirements  
 
4.1 General requirements  
 
4.1.1  Description  
Tomato paste  and puree  shall be  product s obtain ed by concentrating  tomato juice derived from sound  
tomatoes,  with or without addition of salt , and preserved by physical means only . The products shall 
be practically free from insect or fragments, fungal or any other blemish affecting the quality and EAST AFRICAN STANDARD   
© EAS 2016 — All rights reserved  safety of the product. The products  shall possess good body and consistency, and uniform colour; be 
practically free from defects  
. 
4.1.2 Ingredients  
 
Tomato  concentrate as defined in 3.1. One or any combination of two or more of the following safe 
and suitable ingredients may be used in the foods:  
 
(a) Salt in accordance with EAS 35  (sodium chloride formed during acid neutralization shall be 
considered added salt);  
 
(b) spices and aromatic herbs (such as basil leaf, etc.) and their natural extracts;  
 
(c) Lemon juice (single strength or concentrated) used as an acidulant or organic acids ; and  
 
(d) water complying with EAS 12;  
 
(e) Sodium bicarbonate.  
 
(f) Flavouring.  
 
 
4.1.3  Defects  
 
4.1.3.1  The products shall be practically free from the following defects:  
 
(a) tomato peel;  
 
(b) seeds or particles of seeds;  
 
(c) any extraneous plant material; and  
 
(d) dark specks or scale -like particles.  
 
4.1.3.2  The mi neral impurity content  shall not exceed 0.1% of the natural total soluble solids content  
when tested in accordance with ISO 7 62.  
 
4.1.3.3  The content of lactic acid (total) s hall not exceed 1% of the natural total soluble solids content  
when tested in acc ordance with EN 2631 .  
 
 
4.1.4  Additives  
Food additives shall be used as per CODEX STAN 192.  
 
 
4.1.5  Organoleptic properties  
The finished products shall have the characteristic taste and flavor of tomato sauce and ketchup and 
shall be free from burnt or a ny other objectionable flavours. It shall be of good keeping quality and 
shall show no sign of fermentation.  
 
 
4.1.6  Fillers and stabilizers  
The products may contain artificial fillers such as cereal products or other permitted stabilizers.  
 
 
4.2 Specifi c requirements  
The products shall comply with the compositional  requirements indicated in Table 1.  DEAS 66 -4:2016  
© EAC 2016 — All rights reserved  5  
 
Table 1 — Compositional requirements for tomato concentrates  
 
S/N Characteristic  Requirement  Method 
of test  
i Natural tomato soluble solids content per cent by mass ,  
 Puree  8.5 - 23 ISO 2173  
 Paste , min.  24 
ii Sodium chloride  per cent by mass, max.  2 AOAC 
971.27  
iii  pH, max.  4.5 ISO 1842  
 
 
6 Contaminants  
 
6.1 Pesticide residues  
 
The products shall conform to the pesticide residue limits prescribed by the Codex Alimentarius 
Commission of the respective commodity.  
 
6.2 Other contaminants  
The products shall not exc eed the limits for heavy metal indicated in Table 2. 
 
Table 2 — Requirements for heavy metal in tomato concentrates  
 
SL NO  Heavy metal  Maximum 
limits  
(ppm)  Test method  
i) Arsenic (As)  0.5  ISO 17239   
ii) Lead (Pb)  1.5  ISO 6633  
iii) Copper (Cu)  10  ISO 6636 -2 
iv) Zinc (Zn)  50 ISO 6636 -2  
v) Tin (Sn)  250  ISO 7952  
 
7 Hygiene  
 
7.1 The products shall shall be prepared under hygienic conditions in accordance with EAS 39  
 
7.2 7.3.1  The products shall be free from pathogenic organisms and shall comply with the 
microbio logical limits indicated in Table 3.  
 
 
 
 
 
Table 3 — Microbiological limits for tomato concentrates  
 
Type of micro -organism  Maximum limits  Test method  
Total viable counts, cfu/g  10  ISO 4833 (all parts)  
Yeast/moulds cfu/g  shall be absent  ISO 21527 -1 
Esch erichia coli MPN/g  shall be absent  ISO 7251  
Salmonella sp. per 25 g  shall be absent  ISO 6579  
Mould filament, max.  40 %  positive fields  AOAC 965.41  
 
 
  
© EAS 2016 — All rights reserved  8 Minimum fill  
 
The products shall occupy a minimum fill of not less than 90 % of the water holding capacity of the 
container which shall be determined in accordance with Annex A.  
 
9 Packaging  
 
The products shall be packed in suitable food grade containers having no action on the products.  
The containers shall be free from other pr oducts that may lead to contamination and alter the 
quality, composition, flavour, odour and taste of the products.  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 and 
transport.  
 
10 Labelling  
 
10.1 In addition to the requirements of EAS 38, the following specific labelling requirements shall 
apply and shall be legibly  and indelibly marked  :  
a) Name of product including the type shall be “Tomato paste” or “Tomato puree ;  
b) Name, physical and postal address of manufacturer /importer   
c) Country of origin  
d) Date of manufacture and expiry date  
e) List of ingredients  
f) Net cont ent 
g) Storage condition  
h) Batch number in code or in clear.  
 
 
 
10.2 Labelling of non -retail containers  
 
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. However, lot identification, and the name and address of the manufacturer, packer, 
distributor or importer may b e replaced by an identification mark, provided that such a mark is clearly 
identifiable with the accompanying documents.  
 
 
10 Sampling  
 
Sampling shall be done in accordance with Annex B.  
 
 
 
 
 DEAS 66 -4:2016  
© EAC 2016 — All rights reserved  7   
© EAS 2016 — All rights reserved  Annex A  
(normative)  
 
Determination of  the fill  of the container  
A.1 Scope  
 
This method applies to glass containers.  
 
A.2 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.  
 
A.3 Procedure  
 
A.3.1 Select a container which is undamaged in all respects.  
 
A.3.2  Weigh the filled container, (W1)  
 
A.3.3 Empty, Wash, dry and weigh the empty container   (W2) .  
 
A.3.4 Fill the container with distilled water at 20  °C to the level of the top thereof, and wei gh the 
container thus filled  (W3) . 
 
A.3.5 Calculate the water capacity of a container     
 
WCC (Water Capacity of the Container) = W3 - W2 
 
 
A.4 Calculation and expression of results  
Subtract the weight  (W2) found in A.3. 3 from the weight  (W1)  found in A.3 .2 and divide the 
result by WCC  found in A.3.5 and multiply by 100 fill the container. Results are expressed  
as percentage.  
 Fill of the container = (W1 -W2)/WCC*100  
         = (W1 -W2)/(W3 - W2)*100  DEAS 66 -4:2016  
© EAC 2016 — All rights reserved  9  
Annex B  
(normative)  
 
Sampling  
 
 
B.1.1  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.  
 
B.1.2  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.  
 
B.1.3  Drained weight  
 
A lot shall be deemed to be in compliance for drained weight based on the average value of all 
samples analyzed according to t he sampling plans.  
 
B.2 Sampling and acceptance procedure  
 
B.2.1  Definitions  
 
(i) 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.  
 
(ii) Lot size  
The number of primary containers or units in the lot.  
 
(iii) Sample size  
The total number of sample units drawn for examination from a lot.  
 
(iv) 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.  
 
(v) Defective  
Any sample unit shall be regarded as defective when the sample u nit does not meet the criteria set 
forth in the standards.  
 
(vi) 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.  
 
(vii) Acceptable quality level (AQL)  
The maximum percent of defective sample units permitted in a lot that will be accepted approximately 
95 percent of the time.  
 
B.2.2  Sampling plans  
 
Lot size (primary containers  Size of container  
n 1   
© EAS 2016 — All rights reserved  net weight equal to or less than 1 kg (2.2 l b) 
4,800 or less  13  
4,801 to 24,000  21  
24,001 to 48,000  29  
48,001 to 84,000  48  
84,001 to 144,000  84  
144,001 to 240,000  126  
Over 240,000  200  
net weight greater than 1 kg (2.2 lb) but not more than 4.5 kg (10 lb)  
2,400 or less  13  
2,401 to 15,000  21  
15,001 to 24,000  29  
24,001 to 42,000  48  
42,001 to 72,000  84  
72,001 to 120,000  126  
Over 120,000  200  
net weight greater than 4.5 kg (10 lb)  
600 or less  13  
601 to 2,000  21  
2,001 to 7,200  29  
7,201 to 15,000  48  
15,001 to 24,000  84  
24,001 to 42,000  126  
Over 42,000  200  
1 n = number of primary containers in sample.  
2 c = acceptance number.  
  
© EAC 20 10— All rights reserved   
 
 
 
Bibliography  
 
1. United States Standards for Grades of Canned Tomato Paste , Effective date September 19, 
1977  
 
2. CODEX STAN 228:2001 (Rev.1:2004), General methods of analysis for contaminants  
 
3. CODEX STAN 230:2001 (Rev.1:2003), Maximum levels for lead  
 
4. CODE X STAN 193:1995 (Rev.3:2007), General Standard for Contaminants and Toxins in 
Foods  
 
5. Codex Alimentarius website: http://www.codexalimentarius.net/mrls/pestdes/jsp/pest_q -e.jsp  
 
6. USDA Foreign Agricultural Service website: http://www.mrldatabase.com  
 
7. USDA Agr icultural Marketing Service website: http://www.ams.usda.gov/AMSv1.0/Standards  
 
8. USDA Plant Inspectorate Service website: http://www.aphis.usda.gov/import_export/plants  
 
9. European Union: http://ec.europa.eu/sanco_pesticides/public