a 
 
 
 
 
 
 
 
 
 
 
 
 
 ICS 67.160.2 0                        DMS 1447:2018  
       First  edition  
 
 
 
 
 
 
DRAFT MALAWI STANDARD  
 
 
 
 
 
 
Fruit  crush  – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
NOTE – This is a draft proposal and shall neither be used nor regarded as a Malawi stan dard  
 
 
  
  ICS 67.160.2 0         DMS 1447:2018
                First edition  
 
 
 
 
 
 
 
Fruit  crush  – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Obtainable from the  
Malawi Bureau of Standards  
Moirs Road  
P O Box 946  
BLANTYRE  
 
                                                                               Tel:  +265 1 870 488  
                                                                              Fax:  +265 1 870 756  
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 i TABLE OF CONTENTS  
  
Contents                                                                                                                                                     page  
Foreword ……………………………… …………………………………..………………………………………… … ii 
Technical committee …………………………………………………………………………………………………….. ii 
Notice ……………………………..……………………………………………………………………………… …….... ii 
Scope …………………………………………………… ………………………………………………………………..  1 
Normative references …………………………………………………………………………………………………… 1 
Terms and definitions ..…………………………………… …………………………………………………………….  1 
Essential composition and quality factors …………………………………………………………………………….. 2 
Food additives………………………………………………………………………………………………………….... 2 
Contaminants …………………………………………………………………………………………………………….  3 
Hygiene ………………..………………………………………………………………………………….. ...................  3 
Packaging and l abelling ……………………..……………………………………………… ………………………….  3 
Sampling and m ethods of test …………………………… ………………………… ………… …………………… …. 3 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
 ii FOREWORD  
 
This draft Malawi standard  was prepared by MBS/TC 11, the Technical Committee on  Alcoholic and  
non-alcoholic b everages , to provide requirements for fruit crush .   
 
In preparing th is draft Malawi standard reference was made to  the following standard s: 
 
East African Standard, EAS 988:2018, Fruit drinks – Specification;  and 
 
Kenyan  Standard,  KS 224:2016 , Fruit drinks and squashes  – Specification . 
 
Acknowledgement is made for the use o f the above standard . 
 
 
TECHNICAL COMMITTEE  
 
This draft Malawi s tandard was prepared by MBS/TC 11 , the Technical Committee on Alcoholic and non -
alcoholic b everages , and the following companies, organizations a nd institutions were consulted : 
 
Castel Malawi Brewery Limited;  
Chibuku Products Limited;  
Competition and Fair Trading Commission;  
Consumer Association of Malawi;  
Environmental Affairs Department;  
Immortals Limited;  
Lilongwe Dairy (2001) Limited;  
Malawi Environment Protection Authority;  
Malawi Revenue Authority;  
Malawi University of Business and Applied Sciences;  
Ministry of Health;  
Ministry of Local Government;  
Ministry of Trade and Industry;  
Rab Processors Limited;  
Shoprite Limited;  
Universal Industries Limited; and  
University of Malawi.  
 
 
NOTICE  
 
This draft standard shall be reviewed every five years, or earlier when ever it is necessary, in order to keep 
abreast of progress. Comments are welcome and shall be considered when the standard is being reviewed .1 
 DMS 1447 :2018 
DRAFT MALAWI STANDARD  
 
Fruit  crush – Specification  
 
 
1 SCOPE  
 
This draft Malawi  standard specifies the requirements and the methods of sampling  and test for fruit  crush  
intended for direct human consumption as a ready to dri nk beverage after dilution with potable water .  
 
 
2 NORMATIVE REFERENCES  
 
The following standards contain provisions, which through reference in this text, constitute provisions of this 
Malawi standard. All standards are subject to revision and, since any reference to a standard is deemed to 
be a reference to the lat est edition of that standard, parties to agreements based on this standard are 
encouraged to take steps to ensure the use of the most recent edition of the standard indicated below. 
Information on current valid national and international standards can be o btained from the Malawi Bureau of 
Standards.  
 
MS 19:  Labelling of prepacked foods – General standard;  
 
MS 21:  Food and food processing unit s – Code of hygienic conditions;  
 
MS 23: Processed fruits a nd vegetables  ̶ Methods of test;  
 
MS 214:  Drinking water – Specification;  
 
MS 237: Food additives – General standard;  
 
MS 302:  Contaminants and tox ins in foods – General standard;  
 
ISO 763: Fruit and vegetable products – Determination of ash insoluble in hydrochloric acid;  
 
ISO 1842: Fruits and Vegetables – Determination of pH;  
 
ISO 2173: Fruit and vegetable products – Determination of soluble solids – Refractometric method;  
 
ISO 2448: Fruit and vegetable products – Determination of ethanol content;  
 
ISO 4832: Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of 
coliforms – Colony -count technique ; 
 
ISO 4833 -2: Microbiology of the food chain – Horizontal method for the  enumeration of microorganisms – 
Part 2: Colony cou nt at 30 °C by the surface plating ; 
 
ISO 6579:  Microbiology of food and animal feeding stuffs – Horizontal method for the detection of Salmonella 
spp; 
 
ISO 7251: Microbiology of food and animal feeding stuffs – Horizontal method for the detection and 
enume ration of presumptive Escherichia coli – Most probable number technique;  and 
 
ISO 21527 -1: Microbiology of food and animal feeding stuffs – Horizontal method for the e numeration of 
yeasts and moulds – Part 1: Colony count technique in products wit h water a ctivity greater than 0. 95. 
 
 
3 TERMS AND DEFINITIONS  
 
For the purposes of this draft standard , the following te rms and definitions shall apply;  
 
3.1 
fruit crush  
drink  obtained by squeezing/crushing fruits without further straining . It is diluted before ser ving  
2 
 3.2 
extraneous matter  
includes inorganic matter such as sand, glass, metal, gravel, dirt, pebbles, stones, lumps of earth, clay and 
mud and organic matter such as chaff, straw, weed seeds and fruit matter, insects or insects fragments, 
rodent hairs or  any other foreign matter  
 
3.3 
potable water  
water complying with the requirements of MS 214  
 
 
4 ESSENTIAL COMPOSITION AND QUALITY FACTORS  
 
4.1 Preparation  
 
Fruit crush  shall be prepared from fruit juice /puree , sugar  (invert sugar, dextrose, liquid glucose , high 
fructose syrup),  with or without potable water, peel oil, fruit essences (delivered from fruits), natural flavours, 
common salt, citric acid, ascorbic acid, permitted preservatives and permitted colour s. 
 
4.2 Requirements of the finished product  
 
4.2.1 Fruit crush  shall have the essential physical, chemical, nutritional characteristics, colour, aroma and 
flavour of juice /puree  from the same kind of fruit from which it is made.  
 
4.2.2 The product shall be clean and free from extraneous matter . 
 
4.2.3 Shall be free from deterioration or spoilage . 
 
4.2.4 Fruit crush  shall conform to the compositional requirement in Table 1 . 
 
Table 1 – Composition al requirements for fruit crush  
 
1 2 3 4 
S/N Characteristic  
 Requirement  
 Test methods  
1 Fruit juice/puree  content in the final product, % (v/v), min.  25 MS 23  
2 Total soluble solids (TSS ), %, min.  55 ISO 2173  
3 Acid insoluble ash , % (w/w) , max.  0.02 ISO 763  
4 Ethanol,  % (v/v) , max.  0.3 ISO 2448  
5 pH, min  2.5 ISO 1842  
 
4.2.5 Fruit crush  shall comply with limits for micro organisms specified in Table 2 . 
 
Table 2  – Microbiological limits for  fruit crush  
 
1 2 3 4 
S/N Characteristic  Limit (cfu)  Test methods  
1 Total aerobic count, per ml, max.  100 ISO 4833 -2 
2 Total coliforms, per 100 ml  Absent  ISO 4832  
3 E. coli, per 100 ml  Absent  ISO 7251  
4 Yeast and mould count, per ml, max.  10 ISO 21527 -1 
5 Salmonella spp . per 25 ml  absent  ISO 6579  
 
 
5 FOOD ADDITIVES  
 
Only those food additives listed under this product in MS 237, may be used and only within the limits 
specified.  
 
  
3 
 6 CONTAMINANTS  
 
6.1 Heavy metals  
 
The products covered by this standard shall comply with the maximum levels of heavy metals and toxic 
substances prescribed in MS 302.  
 
6.2 Pesticide residues  
 
All the raw material s used i n the production of f ruit crush  shall comply with the maximum residue limits for  
pesticides as established by the  Codex Alimentarius Commission.  
 
 
7 HYGIENE  
 
The product  covered by the provisions of this draft standard shall be prepared and handled in accordance 
with the requi rements set out in MS 21.   
 
 
8 PACKAGING AND LABELLING  
 
8.1 Packaging   
 
Fruit crush  shall be packaged in containers, which  will safeguard the safety , nutritional, technological, and 
organoleptic qualities of the product . 
 
8.2 Labelling  
 
In addition to pro visions prescribed in MS 19, the following information shall be marked or labelled indelibly 
and legib ly on the fruit crush  packages : 
 
8.2.1  Name of the product.  The name of the product shall be  " ---------- crush ”, where “ ------------ ” shall be 
replaced w ith the common name of t he fruit(s) from which the crush  is made . In the case of fruit crush  
products manufactured from two or more fruits, the product name shall inclu de the names of the fruit crushes  
comprising the mixture in descending order of proporti on by weight  (m/m) or the words "fruit crush blend", " a 
fruit crush mixture", "mixed fruit crush " or other similar wording . 
 
8.2.2  Net content. The net contents shall be declared in the metric (SI) units by volume.  
 
8.2.3  Name, address and physical locati on of the manufacturer. The full name and street address of 
the manufacturer or seller or franchiser or entity on whose behalf the product has been manufactured shall 
be included on the label.  
 
8.2.4  Instructions for use. The recommended dilution ratio exp ressed in terms of number of parts of 
water that must be mix ed with one part of fruit crush  shall be presented on the label.  
 
8.2.5  Date of manufacture. The date of manufacturer shall be declared and legibly printed.  
 
8.2.6  Best before date. The best befor e date shall be declared and legibly printed.  
 
8.2.7  List of ingredients. List of ingredie nts used to prepare fruit crush  shall be declared in descending 
order of proportion.  
 
8.2.8  Storage conditions.  
 
8.2.9  Country of origin.  
 
8.2.10  Fruit juice content declaration. Fruit crushes shall be labelled with declaration of juice/puree 
content as specified in Table 1.  
 
8.2.11  Lot Identification. Each container shall be embossed or otherwise permanently marked in code or 
in clear identity the producing factory an d the lot.  
 
 
9 SAMPLING AND METHODS OF TEST  
 
Sampling and t esting of fruit crush  shall be done in accorda nce with methods outlined in this draft standard . 
  
 
ICS 67.160.20          DMS 1447 :2018
                First edition  
 
 
 
 
 
 
THE MALAWI B UREAU OF STAND ARDS              CERTIFICATION MARK SCHEME  
The Malawi Bureau of Standards is the 
standardizing body in Malawi under the aegis 
of the Ministry of Trade and Industry .  Set up 
in 1972 by the Malawi Bureau of Standards 
Act (Cap: 51:02), the Bureau is a paras tatal 
body whose activities aim at formulating and 
promoting the general adoption of standards 
relating to structures, commodities, materials, 
practices, operations and from time to time 
revise, alter and amend the same to 
incorporate advanced technology.  To bring the advantages of standardization 
within the reach of the common consumer, the 
Bureau operates a Certification Mark Scheme. 
Under this scheme, manufacturers who 
produce goods that conform to national 
standards are granted permits to use the 
Bureau ’s “Mark of Quality” depicted below on 
their products.  This Mark gives confidence to 
the consumer of the commodity’s reliability.