Reference number  
DRS 371 : 2017  
© RSB 2017  
 
 
 RWANDA 
STANDARD  DRS  
371 
First edition  
2017 -mm-dd 
 
Fresh garlic — Specification  
  DRS 371 : 2017  
©RSB 2017 - 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 2017  
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 : 
Rwanda Standards  Board  
P.O Box 7099 Kigali -Rwanda  
KK 15 Rd, 49  
Tel. +250 252 586103/ 582945  
Toll Free: 3250  
E-mail: info@rsb.gov.rw  
Website: www.rsb.gov.rw  DRS 371 : 2017  
iii                ©RSB 2017  - All rights reserved  
 Contents  Page 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Term s and definitions  ................................ ................................ ................................ ...........................  1 
4 Quality requirements ................................ ................................ ................................ .............................  2 
4.1 Minimum requirements  ................................ ................................ ................................ .........................  2 
4.2 Specific requirements for classes  ................................ ................................ ................................ ....... 2 
4.2.1.  Specific requirements Extra Class  ................................ ................................ ................................ ...... 2 
4.2.2.  Specific requirements Class I  ................................ ................................ ................................ ..............  3 
4.2.3.  Specific requirements Class II  ................................ ................................ ................................ .............  3 
5 Size requirements  ................................ ................................ ................................ ................................ .. 4 
6 Tolerances  ................................ ................................ ................................ ................................ ..............  4 
6.1. Quality tolerances  ................................ ................................ ................................ ................................ . 4 
6.2 Size tolerances  ................................ ................................ ................................ ................................ ...... 5 
7 Hygiene  ................................ ................................ ................................ ................................ ...................  5 
8 Packaging  ................................ ................................ ................................ ................................ ...............  5 
9 Labelling  ................................ ................................ ................................ ................................ .................  5 
10 Sampling  ................................ ................................ ................................ ................................ ................  6 
 DRS 371 : 2017  
©RSB 2017 - All rights reserved                  iv 
 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 of technical committees is to prepare national standards.  Final Draft Rwanda S tandards 
adopted by Technical committ ees are ratifie d by me mbers of RSB Board of Director s for publication and 
gazettment as Rwanda Standards.  
DRS 371  was prepared by Technical Committee RSB/TC 019, Spices, condiments and food additives.  
In the preparation of this standard, reference was made to the followi ng standard:  
1) UNECE STANDARD FFV -18, Marketing and commercial quality control of Garlic   
The assistance de rived from the above source is hereby acknowledged with thanks.  
Committee membership  
The following organizations were represented on the Technical Committee on Spices , condiments  and food 
additives  (RSB/TC 019) in the  preparation of this standard.  
Enterprise Urwibutso  
IMARB Group  
Rwanda Consumer’s Rights Protection Organization (ADECOR)  
Spirulina Corporation  
Agashinguracumu Ltd  
Rwanda Standards Board  (RSB) – Secretariat  
 DRS 371 : 2017  
1                ©RSB 2017  - All rights reserved  
 Fresh garlic  — Specification  
1 Scope  
This Rwanda S tandard applies to  fresh  garlic of varieties (cultivars) grown from Allium sativum var. sativum  L. 
to be supplied fresh, semi -dry or dry to the consumer. G reen garlic with full leaves and undeveloped cloves 
and garlic for industrial processing are excluded.  
2 Normative references  
The following documents are referred to in the text in such a way that some or all of  their content constitutes 
requirements 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.  
ISO 948 , Spices and condiments – Sampling  
RS CAC/RCP 1 , General principles of food hygiene  
RS EAS 38 , General requirements of labelling of p re-packaged foods  
3 Terms and definitions  
For the purposes of this standard , the follow ing terms and definitions apply.  
3.1 
fresh garlic  
garlic  with a "green" stem and with the outer skin of the bulb still fresh  
3.2 
semi dry garlic  
fresh produce with the stem and outer skin of the bulb not completely dry  
3.3 
dry garlic  
fresh produce in which the stem, outer skin of the bulb and the skin surround ing each clove are completely dry   
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 4 Quality r equirements  
4.1 Minimum requirements  
4.1.1  In all classes, subject to the special provisions for each class and the tolerances allowed, the bulbs 
shall be:  
a) sound; produce affected by rotting or deterioration such as to make it un fit for consumption is 
excluded;  
b) clean, practically free of any visib le foreign matter;  
c) practically free from pests;  
d) practically f ree from damage caused by pests;  
e) firm; 
f) free o f damage caused by frost or sun;  
g) free of externally visible sprouts;  
h) free of abnormal external moisture;  
i) free of any foreign smell and/or taste ; and  
j) For dry garlic, if trimmed, the stem  length should not exceed 3 cm.  
4.1.2  The development and condition of the garlic shall be such as to enable them:  
a) to withst and transportation and handling;  
b) to arrive in satisfactory condition at the place of destination ;and 
c) Fresh garlic must be uniform, of the same variety or commercial type, quality and size.  
4.2 Specific requirements  for classes  
Garlic shall be classified in three classes, namely; "Extra" Class, Class I and Class II   
4.2.1.  Specific requirements  Extra Class  
4.2.1.1  Garlic in this class shall be of superior quality and  shall be characteristic of the variety and/or 
commercial type.  DRS 371 : 2017  
3                ©RSB 2017  - All rights reserved  
 4.2.1.2  The bulb shall be:  
a) Intact ;  
b) of regular shape;  
c) properly cleaned;  
d) The cloves shall be compact; and  
e) The roots shall be cut close to the base of the bulb in the case of dry garlic.  
4.2.1. 3 Garlic must be free from defects, with the exception of very slight superficial defects, provided 
these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in 
the package.  
4.2.2.  Specific requirements  Class I  
4.2.2.1  Garlic in this class shall be of good quality  and shall be  characteristic of the variety and/or 
commercial type.  
4.2.2.2  The bulbs  shall be:  
a) Intact; and  
b) of fairly regular shape.  
4.2.2.3  The cloves must be reasonably compact.  
4.2.2.4  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 tears  in the outer skin of the bulb; and  
b) slight defect in shape.  
4.2.3.  Specific requirements  Class II  
4.2.3.1  This class includes garlic that does not qualify for inclusion in the higher classes but satisfies the 
minimum requirements specified above.  
4.2.3.2  The following defects may be allowed, provided the garlic ret ains its essential characteristics as 
regards the quality, the keeping quality and presentation:  
a) tears in the outer skin or missing part s of the outer skin of the bulb;   
©RSB 2017 - All rights reserved                  4 
 b) healed injuries ;  
c) slight b ruises;  
d) irregular shape; and  
e) no more than three cloves, or one fifth of the total number of cloves in a bulb  (whichever is lower) may be 
missing  
5 Size requirements  
5.1 Size is determined by the maximum diameter of the equatorial section. The minimum diameter shall be:  
a) 45 mm for "Extra" Class; and  
b) 30 mm for Classes I and II.  
5.2 To ensure uniformity in size, the range in size between produce in the same package shall not exceed:  
a) 15 mm when the smallest bulb ha s a diameter of less than 40 mm; and  
b) 20 mm when the smallest bulb has a diameter equal to or more than 40 mm.  
6 Tolerances  
Tolerances in respect of quality and size shall be allowed in each lot for produce not satisfying the 
requirements of the class indicated.  
6.1. Quality tolerances  
6.1.1   "Extra" Cl ass  
A total tolerance of 5 per cent, by number or weight, of garlic not satisfying the requirements of the class but 
meeting those of Class I is allowed. Within this tolerance not more than 0.5 per cent in total may consist of 
produce satisfying the requi rements of Class II quality.  
6.1.2  Class I  
6.1.2.1  A total tolerance of 10 per cent, by number or weight, of garlic not satisfying the requirements of 
the class but meeting those of Class II is allowed. Within this tolerance not more than 1 per cent in total m ay 
consist of produce satisfying neither the requirements of Class II quality nor the minimum requirements, or of 
produce affected by decay.  
6.1.2.2  Within this tolerance not more than 1 per cent by weight of bulbs may have cloves with externally 
visible sprouts.  DRS 371 : 2017  
5                ©RSB 2017  - All rights reserved  
 6.1.3  Class II  
6.1.3.1  A total tolerance of 10 per cent, by number or weight, of garlic satisfying neither the requirements 
of the class nor the minimum requirements is allowed. Within this tolerance not more than 2 per cent in total 
may consist of pro duce affected by decay.  
6.1.3.2  In addition to this tolerance, not more than 5 per cent by weight of bulbs may have cloves with 
externally visible sprouts.  
6.2 Size tolerances  
For all classes,  a total tolerance of 10 per cent by weight of garlic not satisfy ing the requirements as regards 
sizing is allowed.  
7 Hygiene  
The products covered by the provisions of this standard shall be prepared and handled in accordance with the 
hygienic requirements stipulated in RS CAC/RCP 1.  
8 Packaging  
Garlic shall be packed in a way that protect s the produce properly. The materi als used inside the package 
shall be clean and of a quality such as to avoid causing any external or internal damage to the produce and 
shall be free from foreign matters. The use of materia ls, particularly paper or stamps bearing trade 
specifications is allowed, provided the printing or labelling has been done with non -toxic ink or glue.  
9 Labellin g 
In addition to the requirements of RS EAS 38, the following specific labelling requirements sh all apply and 
shall be legibly and indelibly marked and e ach package must bear the following information , in letters grouped 
on the same side, legibly and indelibly marke d, and visible from the outside:  
a) name of the product “ Fresh garlic” ; 
b) name and address of the packer ; 
c) Nature of the produce as “Fresh garlic”, “Semi dry Garlic” or “dry Garlic” ; 
d) Commercial type as “White garlic or pink garlic” ; 
e) Class; 
f) date of packing ; 
g) batch number; and   
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 h) country of origin . 
10 Sampling  
Sampling shall be done in accordance with ISO 948. 
  DRS 371 : 2017  
ICS 67.080.01  
 
 
©RSB 2017  - All right s reserved