DRAFT UGANDA STANDARD ON PUBLIC REVIEW FINAL DRAFT UGANDA 
STANDARD  
  FDUS EAS 818 
First  Edition  
2015-mm-dd 
 
 Reference number  
FDUS EAS 818: 2014 
© UNBS 201 5 
  
Sugar cane jaggery — Specification  
 DRAFT UGANDA STANDARD ON PUBLIC REVIEWFDUS EAS 8 18: 2014 
ii                © UNBS  2015 - 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 2015 
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 
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Uganda 
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 DRAFT UGANDA STANDARD ON PUBLIC REVIEWFDUS EAS 8 18: 2014 
© UNBS  2015 - 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 Final Draft Uganda Standard, FDUS EAS 818: 2014 , Sugar cane jaggery  — Specification , is identical 
with and has been reproduced from an East Afri can Standard , EAS 818: 2014, Sugar cane jaggery  — 
Specification , and adopted  as a Uganda Standard.  
Wherever the words, “ East African Standard" appear, they should be replaced by "Uganda Standard." 
 
  DRAFT UGANDA STANDARD ON PUBLIC REVIEW FDEAS 818: 2014 
ICS 67.180.10  
© EAC 2014                                                                                                                              First Edition 2014  
 
FINAL DRAFT EAST AFRICAN STANDARD 
Sugar cane jaggery — Specification 
EAST AFRICAN COMMUNITY DRAFT UGANDA STANDARD ON PUBLIC REVIEWDRAFT UGANDA STANDARD ON PUBLIC REVIEWFDEAS 818: 2014  
ii © EAC  2014  – 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 2014  — All rights reserved 
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Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be persecuted 
 DRAFT UGANDA STANDARD ON PUBLIC REVIEWFDEA S 818: 2014  
© EAC 2014  – 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.  
In order to achieve this objective, the Community established an East African Standards Committee mandated 
to develop and issue East African Standards.   
The Committee is composed of representatives of the National Standards Bodies in Partner States, together 
with the representatives from the private sectors 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. 
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 .  
FDEAS 818 was prepared by Technical Committee EASC/TC 19, Sugar and sugar confectionary . 
 DRAFT UGANDA STANDARD ON PUBLIC REVIEWDRAFT UGANDA STANDARD ON PUBLIC REVIEWFINAL DRAFT EAST AFRICAN STANDARD  FDEAS 818: 2014  
 
© EAC 2014  – All rights reserved  1 
 Sugar cane jaggery — Specification 
1 Scope 
This Final Draft East African Standard specifies requirements and methods of sampling and test for sugar 
cane jaggery. 
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. 
CODEX STAN 192, General standard for food additives 
EAS 38, Labelling of pre-packag ed foo ds 
EAS 39, Hygiene in food and drink manufacturing industry — Code of practice  
ICUMSA GS 4/7/8/5- 2, Determination of sucrose by gas chromatography in molasses and factory products - 
official; and cane juice — Tentative  
ICUMSA Method GS 1-10, The Determination of Ash in Raw Sugar by Single Sulphation 
ICUMSA Method GS 2/1/3/9- 15, The Determination of Sugar Moisture by Loss on Drying 
ICUMSA Method GS 2/3/9- 19, Determination of Insoluble matter in white sugar by membrane filtration — 
Official  
ICUMSA Method GS 8-8, Determination of insoluble ash, calcium, potassium and sodium in beet pulp - 
Accepted. 
ICUMSA GS 3/50 , Determination of total sugar content of infant sugar syrups by HPLC method  
ICUMSA GS 4/3- 7, Determination of total reducing sugars in molasses and refined syrups after hydrolysis by 
the lane and Eynon constant volume procedure — Official (Reference method) 
ISO 4833- 1, Microbiology food chain — Horizontal method for enumeration for microorganism — Part 1, 
colony count at 30 degrees C by the pour plate technique 
ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal method for detection of salmonella 
spp. 
ISO 6888- 1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 1: Technique using 
Baird-Parker agar medium 
ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for detection and enumeration 
of presumptive Escherichia Coli — Most probable number technique  DRAFT UGANDA STANDARD ON PUBLIC REVIEWFDEAS 818: 2014  
2 © EAC  2014  – All rights reserved  
 ISO 21527- 2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
yeasts and moulds — Part 2: Colony count technique in products with water activity less than or equal to 0.95  
3 Terms and definitions 
For the purposes of this standard, the following terms and definitions shall apply. 
3.1 
sugar cane jaggery 
crystallized product manufactured from unclarified juice extracted from the cane stalks ( Saccharum spp ) and 
have not undergone centrifugation to extract molasses 
3.2 
extraneous matter 
any material of sugarcane origin such as cane tops and leaves 
3.3 
foreign matter 
any material which is not of sugarcane origin for example sand, stones, metallic chips and any organic matter 
other than extraneous matter  
4 Requirement 
4.1 Ingredients 
4.1.1  Raw material  
Sugar cane jaggery shall be made from clean, filtered, unfermented juice of mature sugar cane stalks. 
4.1.2  Optional ingredients 
In addition, sugar cane jaggery may have one or more of the following optional ingredients: 
a) groundnuts; 
b) milk; 
c) coconut cre am; and 
d) white sugar. 
4.2 General requirements 
4.2.1  Sugar cane jaggery shall be free from: 
a) foreign matter; 
b) any extraneous matter; 
c) any off-flavours and odours; and 
d) insect or fungal infestation. 
4.2.2  Only approved food additives may be used. DRAFT UGANDA STANDARD ON PUBLIC REVIEWFDEA S 818: 2014  
© EAC 2014  – All rights reserved  3 
 4.3 Specific quality requirements 
Sugar cane jaggery shall comply with the specific quality requirements specified in Table 1. 
Table 1 — Specific quality requirements for sugar cane jaggery 
S/N Characteristic  Limit  Test method  
i Moisture, % m/m max.  10.0 ICUMSA Method G S 2/1/3/9 -15 
ii Total ash, % m/m max.  4.0 ICUMSA Method GS 1 -10 
iii Acid insoluble ash, % m/m max  0.5 ICUMSA Method GS 8 - 8 
iv Water insoluble matter, % m/m max  2.0 ICUMSA Method GS 2/3/9  -19 
v Reducing sugars, % m/m max  18.0 ICUMSA GS 4/3 - 7 
vi Sucrose, % m/m min  60.0 ICUMSA GS 4/7/8/5 – 2 
vii Total Sugars % m/m min  78.0 ICUMSA GS 3/50  
 
5 Food additives 
The following additives may be added and shall be limited by GMP. Any other additives as permitted by 
Codex Stan 192 may be added: 
a) calcium bicarbonate; 
b) sodium carbonate; 
c) sodium bicarbonate; 
d) calcium superphosphate; 
e) sodium bisulphate; 
f) phosphoric acid; and 
g) calcium oxide. 
6 Contaminants 
6.1 Pesticide residues 
Sugarcane jaggery shall comply with maximum pesticide residues limits established by the Code x 
Alimentarius Commission for this commodity. 
6.2 Heavy metal  
Sugarcane jaggery shall be free from heavy metals in amounts which may represent a hazard to human 
health. DRAFT UGANDA STANDARD ON PUBLIC REVIEWFDEAS 818: 2014  
4 © EAC  2014  – All rights reserved  
 7 Hygiene 
Sugar cane jaggery shall be prepared and handled in accordance to the EAS 39 and shall comply with 
microbiological limits specified in Table 2. 
Table 2 — Microbiological limits for sugar cane jaggery 
 
 
 
 
8 Packaging 
Sugar cane jaggery shall be packaged in food grade material which ensur es the safety and integrity of the 
product. 
9 Weights and measures 
The fill of sugar cane jaggery shall comply with weights and measures regulations of Partner States or 
equivalent legislation.  
10 Labelling 
In addition to requirements in EAS 38 on labelling, the following shall be legibly and indelibly marked on each 
package: 
a) name of the product as sugar cane jiggery; 
b) name, address and the physical location of the manufacturer/importer/packer; 
c) brand/trade name; 
d) batch or code number; 
e) net content; 
f) storage instructions; 
g) date of manufacture; 
h) expiry date; 
i) instructions for use; 
j) country of origin; 
k) instructions on disposal of used package ; and  S/N Micro -Organism  Limit  Test m ethod  
(i) Total viable plate count, cfu per g, max . 104 ISO 4833  -1 
(ii) Salmonela , cfu per 25  g, max Absent  ISO 6579  
(iii) Yeast and moulds, cfu per g, max  50 ISO 21527 -2 
(iv) E. coli, cfu per g, max . Absent  ISO 7251  
(v) S. aureus , cfu per g, max  100 ISO 6888 -1 DRAFT UGANDA STANDARD ON PUBLIC REVIEWFDEA S 818: 2014  
© EAC 2014  – All rights reserved  5 
 l) list of ingredients. 
11 Sampling 
11.1 General requirements 
In drawing, preparing, storing and handling of samples, the following precautions and directions shall be 
observed: 
a) samples shall be taken in a protected place not exposed to damp air, dust or soot; 
b) the sampling instruments shall be clean and dry when used; 
c) when sampling for microbiological purposes, the sampling instruments and containers for samples 
shall be sterilized preferably by dry heat at 170 °C for one hour before use; 
d) precautions shall be taken to protect the samples, the material being sampled, the sampling 
instruments and the containers for samples from adventitious contamination; 
e) the samples shall be placed in clean, dry, and moisture-proof containers; 
f) the sample containers shall be sealed air tight after filling, and marked with full details of sampling: the 
date of sampling, batch number, name and place of factory, name of the person sampling and other 
important particulars of the consignments; and 
g) samples shall be protected from light as far as practicable and shall be stored in a cool and dry place. 
11.2 Scale of sampling 
11.2.1  All the pieces of the same size, type and style which have been manufactured and packaged under 
essentially the same conditions in a single consignment shall constitute a lot. Samples shall be tested 
separately for each lot for ascertaining the conformity of the product. 
11.2.2  The number of pieces/packages to be selected (n) from the lot shall depend on the size ( N) of the lot 
and shall be in accordance with the formula: 
n = √N 
Where 
n is the number of pieces/packages to be selected; and 
N is the lot size. 
11.2.3  These pieces/packages shall be selected at random from the lot; to ensure the randomness of 
selection a random number table. In case such a table is not available, the following procedure shall be used: 
Starting from any piece/ package, count them as 1,2,3,…  up to r and so on in one order, where r is equal to the 
integral part of N/n, N being the total number of packages in the lot and n the number of pieces/packages to 
be selected. Every r th piece/package thus counted shall be separated until the requisite number of 
pieces/packages is obtained from the lot to give samples for test. In case of pieces/packages stacked in a 
pyramidal shape, approximately equal number of pieces/packages shall be selected from all exposed sides of 
the lot, so as to give the required number of sample pieces/packages. 
 DRAFT UGANDA STANDARD ON PUBLIC REVIEWDRAFT UGANDA STANDARD ON PUBLIC REVIEWFDEAS 818: 2014    
 
© EAC 2014  – All rights reserved