G/TBT/N/MWI/2  
 
28 September 2017  
(17-5157) 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: MALAWI   
If applicable, name of local government involved (Article 3.2 and 7.2):   
2. Agency responsible: Malawi 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): - Garlic 
(HS 070320). Spices and condiments (ICS 67.220.10).  
5. Title, number of pages and language(s) of the not ified document: DMS 1293:2016, 
Dehydrated garlic ( Allium sativum  L) – Specification (9 page(s), in English)   
6. Description of content: This draft Malawi standard specifies requirements for dehydrated 
garlic ( Allium sativum  L.). 
NOTE: The main commercial forms are given in annex B, for information only.  
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  
8. Relevant documents:   
1. MS 19, Labelling of pre -packed foods – General standard;  
2. MS 21, Food and food processing units – Code of hygienic conditions;  
3. MS 139, Spices and condiments – Determination of extraneous matter and foreign 
matter content;  
4. MS 141, Spices and condiments – Determination of total ash;  
5. MS 142, Spices and condiments – Determination of filth;  
6. MS 918, Spices and condiments – Determination of moisture content – 
Entrainment method;  
7. MS 919, Spices and condiment s – Determination of acid -insoluble ash;  
8. MS 1294, Dehydrated garlic – Determination of volatile organic sulphur 
compounds;  
9. MS 1299, Spices and condiments – Determination of cold water soluble extract;  G/TBT/N/MWI/2  
 
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  10. ISO 948, Spices and condiments – Sampling.  
11. ISO 565, T est sieves – Metal wire cloth, perforated metal plate and electroformed 
sheet – Nominal sizes of openings;  
12. ISO 4833, Microbiology – General guidance for the enumeration of micro -
organisms – Colony count technique at 30 oC; 
13. ISO 6579, Microbiology – General guidance on methods for the detection of 
Salmonella;  
14. ISO 6888, Microbiology – General guidance for enumeration of Staphylococcus 
aureus – Colony count technique;  
15. ISO 7251, Microbiology – General guidance for enumeration of presumptive 
Escherichia coli – Most probable number technique;  
16. ISO 7937, Microbiology – General guidance for enumeration of Clostridium 
perfringens – Colony count technique; and  
17. ISO 7954, Microbiology – General guidance for enumeration of yeasts and moulds 
– Colony -count technique at 25 oC. 
9. Proposed date of adoption: To be determined  
Proposed date of entry into force: To be determined  
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/2017/TBT/MWI/17_4329_00_e.pdf