ICS 67.100.20  
 Reference number  
DRS 447 : 2020  
© RSB 2020  
   
 RWANDA 
STANDARD  DRS
447
First edition
2020-mm-dd
Macadamia butter  — Specification  
   
DRS 447 : 2020  
©RSB 2020  - 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 2020  
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. 
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Website: www.rsb.go v.rw 
ePortal: www.portal.rsb.gov.rw  DRS 447 : 2020  
iii                ©RSB 2020  - All rights reserved  
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ...................... iv 
1 Scope  ................................ ................................ ................................ ................................ ................ 1 
2 Normative references  ................................ ................................ ................................ ....................... 1 
3 Terms and definitions  ................................ ................................ ................................ ...................... 2 
4 Types of macadamia butter ................................ ................................ ................................ .............. 3 
5 Requirements  ................................ ................................ ................................ ................................ ...3 
5.1 Ingredients  ................................ ................................ ................................ ................................ ........ 3 
5.2 General requirements ................................ ................................ ................................ ....................... 3 
5.3 Specific requirements  ................................ ................................ ................................ ...................... 4 
6 Hygiene  ................................ ................................ ................................ ................................ ............. 4 
7 Contaminants  ................................ ................................ ................................ ................................ ...5 
7.1 Pesticide residues  ................................ ................................ ................................ ............................ 5 
7.2 Mycotoxins  ................................ ................................ ................................ ................................ .......5 
8 Food additives  ................................ ................................ ................................ ................................ ..5 
9 Packaging  ................................ ................................ ................................ ................................ ......... 5 
10 Labelling  ................................ ................................ ................................ ................................ ........... 5 
11 Sampling  ................................ ................................ ................................ ................................ ........... 6 
 DRS 447 : 2020  
©RSB 2020  - All rights reserved                  iv 
 Foreword  
Rwanda Standard s are prepared  by Technical Committees and approved by Rwanda 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  447 was prepared by Technical Co mmittee RSB/TC 006 on Edible fats and oils . 
Committee membership  
The following organizations were represented on the Technical Committee on  Edible fats and oils  (RSB/TC 
006) in the preparation of this standard.  
Rwanda  Standards Board ( RSB) – Secretariat  
  DRS 447 : 2020  
1                ©RSB 2020  - All rights reserved  
 Macadamia butter  — Specification  
1 Scope  
This Draft Rwanda Standard specifies the requirements , sampling and  test methods for  macadamia butter  
intended for human consumption.  
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 l atest edition of the referenced 
document (including any amendments) applies.  
AOAC 926.08, Rapid Determination of Moisture/Solids and Fat in Dairy Products by Microwave and Nuclear 
Magnetic Resonance Analysis  
AOAC 999.10, Determination of Lead, Cadmium, Cop per, Iron, and Zinc in foods, Atomic Absorption 
Spectrophotometry after dry ashing  
ISO 1735, Cheese and processed cheese products — Determination of fat content — Gravimetric method 
(Reference method)  
ISO 1854, Determination of fat content — Gravimetric me thod (Reference method)  
ISO 8197, Milk and milk products — Sampling inspection by variables  
RS CAC/RCP 1, Code of practice — General Principles for food hygiene  
RS EAS 38, Labelling of pre -packaged foods — General requirements  
RS ISO 16649 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the 
enumeration of beta -glucuronidase -positive Escherichia coli — Part 2: Colony -count technique at 44 
degrees C using 5 -bromo -4-chloro -3-indolyl beta -D-glucuronide  
RS ISO 1738 , Butter  — Determination of salt content  
RS 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  
RS ISO 3727 -3, Butter — Determination of moisture, non -fat solids and fat contents — Part 3: Calculation of 
fat content  
RS ISO 3960 , Animal and vegetable fats and oils — Determination of peroxide value — Iodometric (visual) 
endpoint determination   
©RSB 2020  - All rights reserved                  2 
 RS ISO 4832, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coliforms — Colony -count technique  
RS ISO 4833 -1, Microbiology of the food chain — Horizontal method for the enumeration of 
microorganisms — Part 1: Colony count at 30 ° C by the pour plate technique  
RS ISO 5538, Milk and milk products — Sampling inspection by attributes  
RS ISO 5985, Animal feeding stuffs — Determination of ash insoluble in hydrochloric acid  
RS ISO 6579 -1, Microbiology of the food chain — Horizontal method  for the detection, enumeration and 
serotyping of Salmonella — Part 1: Detection of Salmonella spp  
RS ISO 6611, Milk and milk products — Enumeration of colony — forming units of yeasts and/or moulds — 
Colony -count technique at 25 oC 
RS ISO 662, Animal and vegetable fats and oils —Determination of moisture and volatile matter content — 
Specification  
RS 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  
RS ISO 707 , Milk and milk products — Guidance on sampling  
3 Terms and definitions  
For the purposes of this standard, the follow ing terms and definitions apply.  
3.1  
macadamia butter  
cohesive, comminuted food product prepared from clean, sound shelled macadamia nut by grinding  roasted 
mature kernels  of varieties (cultivars) grown from Macadamia integrifolia, Macadamia ternifolia, Macadamia 
tetraphylla,  and their hybrids   
3.2 
stabilized macadamia butter  
macadamia  butter to which any suitable ingredient(s) has been added to reduce oil -meal separation  
3.3 
non-stabilized macadamia  butter  
macadamia butter to which no ingredient(s) has been added to reduce oil -meal separation  DRS 447 : 2020  
3                ©RSB 2020  - All rights reserved  
 3.4 
food grade packaging material  
packaging material, made of substances which are safe and suitable for the intended use and which wi ll not 
impart any toxic substance or undesirable odour or flavour to the product  
3.5 
roasted macadamia butter  
macadamia butter made from roasted  macadamia kernels  
4 Types of macadamia  butter  
Macadamia butter shall be of two types:  
a) stabilized macadamia butter  
b) non-stabilized macadamia butter   
5 Requirements  
5.1 Ingredients  
5.1.1 Essential ingredients  
Macadamia butter  shall comprise at least 90 % of macadamia kernels  complying with RS 170 .  
5.1.2 Optional ingredients  
In addition to the essential ingredients, optional ingredients may be added and shall comply with relevant 
standards . They include but not limited to the following:   
a) edible salt (sodium chloride) complying with RS EAS 35;  
b) sugars complying with relevant national standards;  
c) honey complying with RS 164 ; and  
d) Edible oils and fats complying with RS EAS 321  or named specific standard . 
5.2 General requirements  
Macadamia butter  shall:   
©RSB 2020  - All rights reserved                  4 
 a) be free from testa  and shells;  
b) be free from any foreign matter;  
c) have colour characteristic of the type of macadamia kernels  and the food additives used ; 
d) have an aroma and flavour typical of the type of macadamia kernels  used;  
e) spread easily;  and  
f) have no noticeable oil separation in the stabili zed type . 
5.3 Specific requirements  
Macadamia  butter shall comply with th e requirements given in Table 1 when tested in accordance with the 
methods specified therein.  
Table 1  ― Specific r equirements for macadamia butter  
S/N Characteristic  Requirements  Test method  
i. Moisture content  %, m/m, max  3 RS ISO 662  
ii. Peroxide value, meq/kg, max.   4.0 RS ISO 3960  
iii. Fat content (on dry weight basis), %  45-55 RS ISO 3727 -3 
iv. Ffree fatty acid  as oleic acid % m/m , max   1 ISO 729  
v.  Salta as NaC l, %, (m/m), max.  2 RS ISO 1738  
vi. Acid insoluble ash %, (m/m), max.  1 RS ISO 5985  
a only applies to salted macadamia  butter  
6 Hygiene  
5.1 Macadamia  butter shall be produced, processed, handled and stored in accordance with RS 
CAC/RCP 1  
5.2 Macadamia  butter  shall not exceed  the microbiological limits given in T able 2  when tested in 
accordance with the methods specified therein.  
Table 2 ― Microbiological  limits for macadamia  butter  
S/N  Microorganism   Maximum limit   Test method  
i. Total Plate Count, cfu/g  103 RS ISO 4833 -1 
ii. E. coli  cfu/g  Absent   RS ISO 16649 -2 
iii. Total Coliforms, cfu/g  <10 RS ISO 4832  DRS 447 : 2020  
5                ©RSB 2020  - All rights reserved  
 iv. Salmonella spp,  25g absent  RS ISO 6579 -1 
v. Staphylococcus aureus cfu/g  absent  RS ISO 6888 -1 
vi. Yeast and mould cfu/g  10 RS ISO 21527 -2 
7 Contaminants  
7.1 Pesticide residues  
Macadamia butter  shall comply with those maximum residue limits established by the Codex Alimentarius 
Commission  
7.2 Mycotoxins  
Total Aflatoxin shall not exceed 10 µg/kg while aflatoxin B1 shall not exceed 5 µg/kg when tested in  
accordance with RS ISO 16050.  
8 Food additives  
Food additives  which  may be used  in macadamia butter  shall comply with RS CODEX STAN 192.  
9 Packaging   
Macadamia  butter  shall be packaged in containers made from food grade packaging material and sealed in a 
manner that will safeguard the hygienic, nutritional and organoleptic properties of the product.  
10 Labelling  
In addition to the requirements of RS EAS 38 , the following information shall be legibly and indelibly labelled:  
a) name of the product “macadamia  butter” ; 
b) type of macadamia butter “stabilized ” or “non - stabilized” ; 
c) list of ingredients in descending order ; 
d) batch number ; 
e) manufacture date ; 
f) expiry date ; 
g) name, ph ysical address , contact  of manufacturer ; 
h) storage conditions ;  
©RSB 2020  - All rights reserved                  6 
 i) instructions for use ; 
j) country of origin ; and  
k) food additives if used  
11  Sampling  
Sampling shall be done in accordance with ISO 5555.  DRS 447 : 2020  
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