ICS 67.080.01  
 
 Reference number  
DRS  204: 2020 
© RSB 2020 
  
 RWANDA 
STANDARD  DRS  
204 
 
Second edition  
2020-mm-dd 
 
Fresh beans  — Specification  
   
DRS 204: 2020 
©RSB 20 20 - All rights reserved                  ii 
 In order to match with technological development and to keep continuous progress in industries, 
standards are subject to periodic review. Users shall ascertain that they are in possession of the latest 
edition  
 
 
 
 
 
 
 
 
© RSB 202020 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized 
in any form or by any means, electronic or mechanical, including photocopying and microfilm, without 
prior written permission from R SB. 
Requests for permission to reprodu ce this document should be addressed to : 
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Website: www.rs b.gov.rw  
ePortal: www.portal.rsb.gov.rw  DRS  204: 2020 
iii                ©RSB 20 20 - All rights reserved  
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  1 
4 General requirements  ................................ ................................ ................................ ...........................  2 
5 Classifica tion ................................ ................................ ................................ ................................ .........  3 
5.1 Class  I ................................ ................................ ................................ ................................ ....................  3 
5.2 Class  II................................ ................................ ................................ ................................ ....................  3 
5.3 Class  III................................ ................................ ................................ ................................ ...................  3 
6 Sizing  ................................ ................................ ................................ ................................ ......................  4 
7 Tolerances  ................................ ................................ ................................ ................................ ..............  4 
7.1 Quality  tolerances  ................................ ................................ ................................ ................................  4 
7.1.1  Class  l ................................ ................................ ................................ ................................ .....................  4 
7.1.2  Class  Il ................................ ................................ ................................ ................................ ....................  4 
7.1.3  Class  IIl ................................ ................................ ................................ ................................ ...................  5 
7.2 Size tolerances  ................................ ................................ ................................ ................................ ..... 5 
8 Presentation  ................................ ................................ ................................ ................................ ...........  5 
8.1 General  ................................ ................................ ................................ ................................ ...................  5 
8.2 Packing and packaging  ................................ ................................ ................................ ......................  5 
9 Contam inants  ................................ ................................ ................................ ................................ .........  6 
10 Hygiene  ................................ ................................ ................................ ................................ ...................  6 
11 Sampling  ................................ ................................ ................................ ................................ ................  6 
 DRS 204: 2020 
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 Foreword  
Rwanda Standard s are prepared  by Technical Committees and approved by R wanda Standards Board (RSB) 
Board  of Directors in  accordance with the procedures of RSB, in compliance with Annex 3 of the WTO/TBT 
agreement on the preparation, adoption and application of standards.  
The main task o f technical committees is to prepare national standards.  Final Draft Rwanda S tandards 
adopted by Technical committ ees are ratified  by me mbers of RSB Board of Director s for publication and 
gazettment as Rwanda Standards.  
DRS  204 was prepared by Technical Co mmittee RSB/TC 16 on Fresh fruits and vegetables . 
In the preparation of this standard, reference was made to the following standard:  
ES 353: 2005 , Beans — Specification  
The assistance de rived from the above source is hereby acknowledged with thanks.  
This second edition cancels and replaces the first edition (RS  204:2014)  which has been technically revised  
Committee membership  
The following organizations were represented on the Technical Committee on  Fresh fruits and vegetables  
(RSB/TC 16) in the preparatio n of this standard.  
Africa Food Supply Ltd  
Enterprise Urwibutso  
FRESHCO  
Garden Fresh Ltd  
Ministry of Agriculture and Animal Resources  (MINAGRI ) 
National Agricultural Export Development Board (NAEB)  
NORELGA Macadamia  
PEBEC Ltd  
Rwanda Agriculture Board (RAB)  DRS  204: 2020 
v                ©RSB 20 20 - All rights reserved  
 Rwanda Nut Company  
SORWATOM  
University of Rwanda -College of Agriculture, Animal Science and Veterinary Medicine (UR-CAVM ) 
Rwanda  Standards Board ( RSB) – Secretariat  
  DRS  204: 2020 
1                ©RSB 20 20 - All rights reserved  
 Fresh beans — Specification  
1 Scope  
This Draft  Rwanda Standards specifies the requirements and sampling methods for  beans of the varieties 
(cultivars) grown from Phaseolus vulgrais L. and Phaseolus coccineus L. to be supplied fresh to the 
consumer . 
This standard does not apply to beans for industrial processing.  
2 Normative references  
The following referenced documents ar e 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.  
CAC/GL 21, Principles for the establishmen t and application of microbiological criteria for foods  
CAC/RCP 44, Code of Practice for Packaging and Transport of Fresh Fruit and Vegetables  
RS CAC/RCP 1, Code of practice — general principles of food hygiene  
RS CAC/RCP 53,  Code of hygienic practice for fresh fruits and vegetables  
RS CODEX STAN 193, General standard for contaminants and toxins in food and feed  
RS EAS 38, Labelling of pre -packaged foods — General requirements  
RS ISO 874, Fresh fruits and vegetables — Sampling  
3 Terms and definitions  
For the purposes of this standard, the follow ing terms and definitions apply.  
3.1 
extra fine beans  
beans whose pods do not exceed 6 mm in diameter  
3.2 
fine beans  
beans whose pods do not exceed 9 mm in diameter   
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3.3 
bobby beans  
beans whose pods do not exceed 10.5 mm in diameter  
 3.4 
fresh beans  
unripe, young fruit and protective pods of various cultivars of the common bean  
4 General r equirements  
4.1 In all classes, subject to the special provision for each class and the tolerance allowed, the beans shall 
be: 
a) intact;  
b) sound; produce affected by rotting or deterioration such as to make it unfit for consumption is 
excluded;  
c) clean, practically free of any visible foreign matter;  
d) fresh in appearance;  
e) free from parchment (hard endoderm);  
f) practically free from pes ts; 
g) practically free from damage caused by pests;  
h) free of abnormal external moisture; and  
i) free of any foreign smell and/or taste.  
4.2 The development and condition of the fresh beans shall be such as to enable them:  
a) to withstand transport and handling ; and 
b) to arrive in satisfactory condition at the place of destination.  DRS  204: 2020 
3                ©RSB 20 20 - All rights reserved  
 5 Clas sification  
5.1 Class  I 
Beans in this class shall be of superior quality and they shall be free from defects in shape, development and 
colouring they shall be characteristic of the variety. They shall be:  
a) turgid, easily snapped;  
b) very tender;  
c) practically straight;  and 
d) strangles.  
5.2 Class  II 
5.2.1  Beans in this class shall be of good quality. In shape, development and colouring they shall be 
characteristic of the variety. They shall be: 
a) turgid;  
b) young and  tender;  
c) practically stringless except in the case of beans for slicing;  and 
d) seeds, if present shall be small and  soft. 
5.2.2  The following slight defects, however, may be allowed provided these do not affect the general  
appearance  of the produce,  the quality, the keeping quality and presentation in the package:  
a) slight defect in  shape;  
b) slight defect in colouring;  and 
c) slight skin  defect.  
5.3 Class  III 
5.3.1  This class includes beans which do not qualify for inclusion in the higher classes but satisfy the 
minimum requirements specified above. They shall  be: 
a) reasonably tender; and  
b) free from rust spots in the case of needle beans.   
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 a) 5.3.2  The following defects may be allowed provided the beans reta in their essential characteristics as 
regards the quality, the keeping quality and presentation:  
a) defects in shape;  
b) defects in colouring;  
c) skin defects;  
d) strings; and  
e) slight rust spots except in the case of needle beans.  
6 Sizing  
Size is determined by the maxim um width of the pod measured at right angles to the seam. Sizing is 
compulsory for needle beans only in accordance with the following classification:  
a) very fine: width of the pod not exceeding 6 mm;  
b) fine: width of the pod not exceeding 9 mm;  
c) bobby: width of  the pod not exceeding 10.5 mm; and  
d) medium: width of the pod not exceeding 12 mm.  
NOTE  Medium needle beans may not be placed in the Class l . 
7 Tolerances  
Tolerance in respect of quality and size (if sized) shall be allowed in each package for produce not sat isfying 
the requirements of the class indicated.  
7.1 Quality  tolerances  
7.1.1  Class  l 
5 % by number or weight of beans not satisfying the requirements of the class but meeting those of Class lI.  
7.1.2  Class  Il 
7.1.2.1  10 % by number or weight of beans not satisfying the requirements of the class, but meeting those 
of Class lII or, exceptionally, coming within the tolerances of that class. Within this tolerance, a maximum of 5 
% by number or weight may have strings in the case of a variety and/or c ommercial type which should be 
strangles.  DRS  204: 2020 
5                ©RSB 20 20 - All rights reserved  
 7.1.2.2  In addition not more than a maximum of 15 % by number or weight of beans (excluding needle 
beans) may have the stalk and a small section of the narrow part of the neck missing. Provided these pods 
remain closed, dry and not  discoloured.  
7.1.3  Class  IIl 
7.1.3.1  10 % by number or weight of beans satisfying neither the requirements of the class nor the 
minimum  requirements, with the exception of produce affected by Collertorichum lindemuthianum (bean spot 
disease),  rotting or any other deterioration rending it unfit for  consumption.  
7.1.3. 2 In addition not more than a maximum of 30 : by number or weight of beans  (excluding needle 
beans) may have the stalk and small section of the narrow part of the neck missing, prov ided these pods 
remain closed, dry and not  discoloured.  
7.2 Size tolerances  
For all classes (if sized): 10 % by number or weight of beans not conforming to the requirements as regards 
sizing.  
8 Presentation  
8.1 General  
The contents of each package shall be uniform and contain only beans of the same origin, variety or quality 
and size (if sized).  
8.2 Pack aging and labelling  
8.2.1  Beans shall be pack aged in such a way as to protect the produce properly. The materials used inside 
the package s hall be new, clean and of a quality such to avoid change any external or internal damage to the 
produce. The use of material, particular of paper or stamp bearing trade specifications is allowed, provided that 
the printing or labelling has been done with n on-toxic ink or glue.  
8.2.2 Packages shall be free of all foreign matter; beans shall be pack aged in compliance with the 
CAC/RCP 44 . Labelling of beans shall be done in accordance with RS EAS 38  and additionally each package 
shall bear the following partic ulars, in letters grouped on the same side, legibly and indelibly marked, and 
visible from the  outside:  
a) name and of address of the manufacture or  supplier;  
b) type of the  product;  
c) origin of produce;  
d) country of origin and,  optionally;  
e) class;   
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 f) date of packing ; 
g) best before date ; and  
h) Size.  
NOTE  For needle  beans  indicted  by the words  “very  fine”, “fine” , “bobby ” and “medium”;  and for other beans (if sized) 
indicated by the minimum and maximum width of the pod. 
9 Contaminants  
9.1 The produce covered by this Standard shall comply with the maximum levels specified in CODEX 
STAN 193.  
9.2 The produce covered by this standard shall comply with the maximum residue limits for pesticides 
established by the Codex Alimentarius Commission.  
10 Hygiene  
10.1  It is recommended  that the produce  covered  by the provisions  of this standard  be prepared  and 
handled in accordance RS CAC/RCP 1 and RS CAC/RCP  53. 
10.2 The produce should comply with any microbiological criteria established in accordance with CAC/GL 
21. 
11 Sampling  
Sampling of beans  shall be done in accordance with RS ISO 874.  
 
 
 DRS  204: 2020 
7                ©RSB 20 20 - All rights reserved  
 Bibliography  
[1] RS 204: 2014 Fresh  beans  — Specification  
  DRS  204: 2020 
Price based on 6 pages  
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