AFDC 7 (885) CD 3                                                                                     
 
First Editi on 202 1  
 
 
 
 
 
DRAFT TANZANIA STANDARD  
 
 
 
Ginger  paste – Specification  
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                  TANZANIA BUREAU OF STANDARDS 
  
1 
  
 
0. Foreword  
Ginger  paste  is obtained from  ginger rhizomes  (Zingiber officinale  L.) and is one of the commonly u sed 
product s in food to add flavor.  
This Tanzania standard was prepared due to increasing utilization of ginger paste in culinary to ensure 
the safety and quality of ginger paste  produc ed for local and export market.  
 
In the preparation of this standard a ssistance was sought from  KS 2430:2018  Ginger paste – 
Specification     
In reporting the results of a test or analysis made in accordance with this Tanzania Standard, if the final 
value observed or calculated is to be rounded off, it shall be done in accord ance with TZS 4  Rounding off 
numerical values  (see clause 2).  
 
1 Scope  
This Tanzania  Standard specifies requirements, sampling and method of test for ginger  paste prepared 
from ginger  (Zingiber officinale ) intended for human consumption . 
2 Normative refere nces   
The following referenced documents are indispensable for the application of this standard . For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (inc luding any amendments) applies.  
TZS 4, Rounding off numerical values   
TZS 33, Spices and condiments - Sampling   
TZS 109, Food processing units – Code of hygiene  
TZS 122 -1(ISO 6579 -1), Microbiology of the food chain — Horizontal method for the detection, 
enumeration and serotyping of Salm onella - Part 1: Detection of Salmonella spp.  
TZS 125, Microbiology of food and animal feeding stuffs – Horizontal method for enumeration of 
coagulase – Positive staphylococci (Staphyloc occus aureus and other species)  
TZS 268, General atomic absorption spec trophotometric method for determination of lead in food stuffs  
TZS 538 (EAS 38), Labelling of pre -packaged foods — General requirements   
TZS 729 (1st Ed)  (ISO 4832), Microbiology of food and animal feeding stuffs –Horizontal method for the 
enumeration of c oliforms – Colony count technique  
 TZS 730 - 2 (1st Ed) ISO 16649 (Part 2), Microbiology of food and animal feeding stuffs – Horizontal 
method for the enumeration of -b-glucuronidase -positive Escherichia coli – Part 2 – Colony -count 
technique at 44 0C using  5-bromo -4-chloro -3-indolyl -b-D-glucuronide  
TZS 799, (2nd Ed)/ISO 16050, Foodstuffs – Determination of aflatoxin B1, and the total content of 
aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products – High-performance liquid 
chromatographic metho d 
  
2 
 TZS 1496 ( ISO 2173 ), Fruits, vegetables and derived products – Sampling and methods of test – Part 10: 
Determination of soluble solids  
TZS 1499 (ISO 6632 -1), Fruits, vegetables and derived products – Sampling and methods of test – Part 
13: Determination  of volatile acidity  
TZS 1501 (ISO 6637 -1), Fruits, vegetables and derived products – Sampling and methods of test – Part 
16: Determination of mercury content – Flameless atomic absorption method  
TZS 1502, Fruits and Vegetables – Determination of Arsenic c ontent  
TZS 1529, Fruits and Vegetables – Determination of Sodium Chloride in brine  
TZS 1581 -Part 1, Determination of cadmium content – Method graphite furnace atomic absorption 
spectrometry  
TZS 2426 (ISO 21527 -1), Microbiology of food and animal feeding st uffs — Horizontal method for the 
enumeration of yeasts and moulds — Part 1: Colony count technique in products with water activity 
greater than 0,95  
Codex Stan 192 , General Standard for Food Additives   
 
3 Terms and definitions  
For the purpose of this Tanza nia s tandard, the following terms and definitions  shall apply.  
3.1 ginger paste  
a product obta ined by grinding clean  raw ginger rhizomes  
3.2 extraneous matters:   
foreign matters such as soil, skins,  stems, leaves, dirt or any material other than ginger  paste. 
4 Requirements   
4.1 General requirements   
4.1.1 Description  
Ginger paste shall be obtained by grinding clean  raw ginger rhizomes with addition of preservative and 
subsequent ly concentrat ed. The rhizomes used shall be mature, sound fresh, and free from insect and 
fungal attack.  
4.1.2  Colour  
Ginger  paste shall b e light to dark  tan in colour.  
4.1.3 Flavour  
Ginger paste shall have characteristic flavour  of ginger with no burnt or other off flavor.  
4.1.4 Free dom  from moulds, insects, etc  
Ginger paste shall be free from live insects, dead insects, insect fragments , moulds  and rodent 
contamination .  
4.2 Specific requirements   
3 
 Ginger  paste shall comply with  the requirements specified in T able 1, when tested by the specified 
method.  
Table 1  – Chemical requirem ent 
Characteristic  limits  Test method  
Total soluble solids, % (mass/mass),    6-25 TZS 1496   
 Acidity as acetic acid  %, max ( g/100  ml) 5  TZS 1499  
Total insoluble pulp, % (mass/mass), max  2 Annex  A  
 
5.  Food additives  
The use of food additives in g inger paste shall be in accordance with Codex Stan 192.  
6. Hygiene  
Ginger paste  shall be prepared under Good Hygienic Practices as stipulated in TZS 109,  shall compl y to 
the requirements specified in Table 2 
Table 2: Microb iological requirement for ginger  paste 
 
Characteristic  Maximum limit  Test method (See 
clause 2)  
Escherichia coli,  cfu/g,  Absent  TZS 730  -2 
Yeasts and moulds at 25 0C, cfu/g,  102 TZS 131  
Staphylococcus aureus , cfu.g  102 TZS 125  
Salmonella  spp, per 25 g Absent  TZS 122  
 
7 Contaminants   
 
7.1 Heavy metals  
 
Ginger paste shall not contain any metal  contaminants in excess of levels specified in Table 3. 
 
Table 3– Limit for heavy metals contaminants for ginger  paste  
 
S/No  Characteristic  Maximum limit (mg/kg)  Method of test  
1 Arsenic  0.2 TZS 150 2 
2 Lead  0.3 TZS 268  
3 Mercury  0.1 TZS 1501  
 
  
7.2 Pesticides Residues  
Ginger  paste  shall comply with those maximum pesticide residue limits established by the Codex 
Committee on Pesticide Residues for this commodity  
 
  
4 
 7.3 Aflatoxin  
 
Ginger paste shall not have more than 5 ppb for Aflatoxin B1 and 10 ppb for total aflatoxin when tested 
according to TZS 799 . 
 
8 Packing, marking and labelling  
8.1 Pack ing 
Ginger paste shall be packed in clean, sound and dry  food grade  containers made of a material which 
does not affect the safety and quality of the product but protects it from light and entrance  of moisture.  
8.2 Marking and labelling  
8.2.1 Ginger  paste shall also be packed and labeled in accordance to the requirements prescribed in TZS 
538 (see clause 2)  
8.2.2 The following particulars shall legibly and indelibly be marked or labeled on each container:  
a) name of the product , ‘Ginger  Paste’  
b) Trade name or brand name, if any  
c) Name and address of the manufacturer and/or packer.  
d) Batch or code number  
e) Date of packing /manufacturing   
f) Net we ight  
g) Country of origin  
h) Expiry date  
i) Storage  condition  
j) List of ingredients  
k) Instructions for use;  
8.3 The containers may also be marke d with TBS certification mark.  
9 Sampling and test  
9.1 Sampling  
Ginger  paste shall be sampled in accordance with TZS 33.  
 9.2 Test methods  
Samples of ginger  paste shall be tested for conformity with the requirements of this standard by following 
the methods of physical, organoleptic , microbiological  and ch emical analy sis. 
 NOTE:  The TBS Mark of Quality may be used by manufacturers only under license  from TBS. 
Particulars of conditions which the licenses  are granted may be obtained from TBS offices.   
5 
  
 
Annex A  
(Normative)  
 
Determination of total insoluble pulp  
Boil 20 g of sample with 1 00 mL distilled water for 30 -40 min.  Filter through dried and weighed filter paper.    
Wash with hot water.  Dry paper at 100˚C to constant weight.  From this weight subtract the weight of the filter  
 
 paper. This gives the weight of total insoluble pu lp.