PUBLIC REVIEW DRAFT DRAFT UGANDA STANDARD  
  DUS DEAS 946 
Third  Edition  
2019-mm-dd 
 
 Reference number  
DUS DEAS 946: 2019 
© UNBS 2019 
   
Dried mango — Specification  
 
 PUBLIC REVIEW DRAFTDUS DEAS 946: 2019 
ii                © UNBS  2019 - All rights reserved 
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct application  
© UNBS 2019 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permission from UNBS. 
Requests for permission to reproduce this document should be addressed to 
The Executive Director 
Uganda National Bureau of Standards 
P.O. Box 6329 
Kampala 
Uganda 
Tel: +256 417 333 250/1/2 
Fax: +256 414 286 123 
E-mail: info@unbs.go.ug  
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 PUBLIC REVIEW DRAFTDUS DEAS 946: 2019 
© UNBS  2019 - All rights reserved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives established under Cap 327, of the Laws of Uganda, as amended.  UNBS is mandated to co-
ordinate the elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT Agreement of the World Trade Organisation (WTO). 
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of representatives of 
consumers, traders, academicians, manufacturers, government and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Draft Uganda Standard, DUS DEAS 946: 2019 , Dried mango — Specification , is identical with and has 
been reproduced from an International Standard, DEAS 946: 2019, Dried mango — Specification , and is 
being proposed for adoption as a Uganda Standard. 
The committee responsible for this document is Technical Committee UNBS/TC 2,  Food and agriculture , 
Subcommittee SC 4 , Fruits, vegetables, spices, and processed products.  
Wherever the words, “ East African Standard " appear, they should be replaced by "Uganda Standard."  DEAS 946:2018  
ICS 67.080.00  
 
© EAC 2018                                                                                                                              First Edition 2018  
 DRAFT EAST AFRICAN STANDARD 
Dried Mango — Specification 
EAST AFRICAN COMMUNITY  DEAS 946:2018 
ii © EAC 2018  – All rights reserved  
 Copyright notice 
This EAC document is copyright-protected by EAC. While the reproduction of this document by participants 
in the EAC standards development process is permitted without prior permission from EAC, neither this 
document nor any extract from it may be reproduced, stored or transmitted in any form for any other 
purpose without prior written permission from EAC. 
Requests for permission to reproduce this document for the purpose of selling it should be addressed as 
shown below or to EAC’s member body in the country of the requester:  
© East African Community 2018  — All rights reserved 
East African Community  
P.O. Box 1096, 
Arusha 
Tanzania 
Tel: + 255 27 2162100 
Fax: + 255 27 2162190 
E-mail: eac@eachq.org 
       Web: www.eac -quality.net  
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. Violators 
may be prosecuted. DEAS 946:2018 
© EAC 2018  – All rights  reserved  iii 
 Contents Page 
Foreword ............................................................................................................................................................ iv 
1 Scope  ................................ ................................................................ ................................ ...................... 1 
2 Conformance  ................................ ................................ .............................Error! Bookmark not defined.  
3 Normative references  ................................................................ ................................ ............................ 1 
4 Terms and definitions  ................................................................ ................................ ........................... 2 
5 Symbols (and abbreviate d terms)  ................................ ................................................................ ........ 2 
6 Clause  ................................ ................................ .........................................Error! Bookmark not defined.  
6.1 Subclause (level  1) ................................................................ ....................Error! Bookmark not defined.  
6.1.1 Subclause (level  2) ................................................................ ....................Error! Bookmark not defined.  
6.1.2 Subclause (level  2) ................................................................ ....................Error! Bookmark not defined.  
6.2 Subclause (level  1) ................................................................ ....................Error! Bookmark not defined.  
7 Clause  ................................ ................................ .........................................Error! Bookmark not defined.  
8 Special  ................................ ................................ ........................................Error! Bookmark not defined.  
Annex A (normative)  Annex title .......................................................................... Error! Bookmark not defined.  
A.1 General  ................................ ................................ .......................................Error! Bookmark not defined.  
A.2 Clause  ................................ ................................ .........................................Error! Bookmark not defined.  
A.2.1 Subclause (level  1) ................................................................ ....................Erro r! Bookmark not defined.  
A.2.2 Subclause (level  1) ................................................................ ....................Error! Bookmark not defined.  
A.3 Clause  ................................ ................................ .........................................Error! Bookmark not defined.  
Annex B (informative)  Which styles correspond to which element — Quick reference guide Error! Bookmark not defined.  
Bibliography ........................................................................................................................................................ 7  
  DEAS 946:2018 
iv © EAC 2018  – All rights reserved  
 Foreword 
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standardization, trade barriers that are encountered when goods and services are exchanged 
within the Community will be removed.  
The Community has established an East African Standards Committee (EASC) mandated to develop and 
issue East African Standards (EAS).  The Committee is composed of representatives of the National 
Standards Bodies in Partner States, together with the representatives from the public and private sector 
organizations in the community .  
East African Standards are developed through Technical Committees that are representative of key 
stakeholders including government, academia, consumer groups, private sector and other interested parties. 
Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the 
Partner States. The comments received are discussed and incorporated before finalization of standards, in 
accordance with the Principles and procedures for development of East African Standards.  
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing .  
The committee responsible  for this document is Technical Committee EASC/TC ###, [name of committee] , 
Subcommittee SC ##, [name of subcommittee] . 
Attention is drawn to the possibility that some of the elements of this document may be subject of patent 
rights. EAC shall not be held responsible for identifying any or all such patent rights. 
This second/third/…  edition cancels and replaces the first/second/…  edition (EAS nnn-n: yyyy), which has 
been technically revised. 
EAS nnn consists of the following parts, under the general title Introductory element — Main element : DEAS 946:2018 
© EAC 2018  – All rights  reserved  v 
  
 DEAS 946:2018    
 
© EAC 2018 – All rights reserved 
  
 Dried mango — Specification 
1 Scope  
This Draft East Africa Standard specifies requirements and methods of sampling and test for dried mangoes 
from Mangifera indica intended for direct human consumption or for other use in the food industry. 
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. 
AOAC 999.11, Determination of lead, iron, copper and zinc in food   
EAS 38, General standard for labeling of prepackaged foods   
EAS 39, Code of practice for hygiene in the food and drink manufacturing industry  
ISO 21527- 1, Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of 
yeasts and moulds -- Part 1: Colony count technique in products with water activity greater than 0. 95 
ISO 4832, Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of 
coliforms -- Colony-count technique 
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 
ISO 6579, Microbiology of food and animal feedingstuffs — Horizontal methods for the detection of 
Salmonella spp.  
ISO 6636- 2, Fruits, vegetables and derived products -- Determination of zinc content -- Part 2: Atomic 
absorption spectrometric method  
ISO 6634, Fruits, vegetables and derived products -- Determination of arsenic content -- Silve r 
diethyldithiocarbamate spectrophotometric method   
ISO 21872, Microbiology of the food chain — Horizontal method for the detection of potentially 
enteropathogenic Vibrio parahaemolyticus, Vibrio cholerae and Vibrio vulnificus  
ISO 7952, Fruits, vegetables and derived products -- Determination of copper content -- Method using flame 
atomic absorption spectrometry  
ISO 2447, Fruit and vegetable products -- Determination of tin  
2 © EAC 2018  – All rights reserved  
 3 Terms and definitions  
For the purposes of this document, the following terms and definitions apply. 
3.1 
 dried mango 
dried fruit of the species scientifically known as Mangifera indica (L.) of Anacardiaceae family. 
 
3.2 
 immature mango  
mangoes which are not fully developed. 
3.3 
Immature dried mango 
Dried mango processed from an immature mango fruit, having poor flavour, hard tissue and undesirable 
appearance. 
 
3.4  
overripe mango 
passed beyond maturity or ripeness towards decay  
 
3.5 
broken dried mango  
piece of dried mango fruit smaller than a normal set slice. 
 
3.6 
spoiled dried mango 
Dried mango fruit that is darkened in colour or showing presence of mushy tissue, visible decomposition 
caused by bacteria, fungi, visible mould hyphae or any other indicating spoilage or infection. 
3.7 
pest infested dried mango 
Dried mango fruit damaged by insect and/or mite infestation  
 
3.8 
 extraneous matter 
dirt, pieces of skin, calyx, leaf, peduncle, twigs, bits of wood, soil or any other foreign matter among or on the 
dried mango 
3.9 
fermented dried mango 
dried mango damaged by fermentation to the extent that the characteristic appearance and/or flavour is 
substantially affected 
 
3.10 
mineral impurities 
the acid insoluble ash content 
3.11  
food grade material 
materials that will safeguard the hygienic, safety, nutritional, technological, and organoleptic qualities of the 
product 
4 Requirement  
4.1 General requirements  
4.1.1 Odour and taste  
© EAC 2018  – All rights  reserved  3 
 Dried mangoes shall have an odour and taste characteristic of the variety. They shall be free from foreign 
odour and traces of odour coming from abnormal fermented mangoes. 
4.1.2 Freedom from insects, mould, mite and other parasites 
Dried mangoes, shall be free from living insects, mites or other parasites and moulds, and shall be practically 
free from dead insects, live insect fragments and rodent contamination visible to the naked eye or with 
magnifying lens. If the magnification exceeds X10, this fact shall be stated in the test report. 
4.1.3 Extraneous matter 
The proportion of extraneous matter shall not exceed the class values given in Table 1. 
4.1.4 Pest infested dried mango 
The proportion of pest infested and spoiled dried mangoes shall not exceed the class value given in Table 1. 
4.1.5 Immature dried mangoes 
The proportion of immature dried mangoes shall not exceed the class values given in Table 1. 
4.1.6 Spoiled dried mangoes 
The proportion of spoiled dried mangoes shall not exceed the class values given in Table 1. 
4.1.7 Colour 
The colour of dried mangoes shall be characteristic of the variety 
4.2 Classification 
Dried mangoes are classified into three classes as follows: 
4.2.1 Extra class 
Dried mangoes in this class shall have a uniform colour, shape and surface. They shall not exceed the 
allowance percentages for the various defects given in table 1. 
4.2.2 Class I 
Dried mangoes in this class satisfy the requirements given in table 1. They shall be characteristic of the 
variety. They shall satisfy the requirements given in Table 1. 
The following slight defects are allowed, provided that these do not affect the general appearance of the 
product, the keeping quality or presentation in the package. 
a)  Slight defects in shape 
 b)  Slight defects in colour 
 c)  Slight defects on the surface 
4.2.3 Class II 
Dried mangoes in this class shall satisfy the requirements specified in Table 1.  
4 © EAC 2018  – All rights reserved  
 The following defects are allowed, provided that the dried mangoes retain their essential characteristics as 
regards general appearance and presentation. 
 a) Defects in shape 
 b) Defects in colour 
 c) Surface defects 
Table 1─ Class defect classification limit 
Class  Pest infested 
dried mango 
% ( m/m), max  Spoiled 
dried 
mango % 
(m/m), max  Broken dried mango 
% (m/m), max  Immature 
dried mango 
% (m/m, max  Extraneous 
matter % (m/m), 
max 
Extra  1 2b) 5 c) 1 0.5 
Class I .  2  3  10  2 1.0 
Class II  3  4  15  4 1.5 
Method of test  Annex B  
 
4.3 Size requirement 
Sizing of dried mango is determined by the width of the widest part. Table 2 presents the minimum width and 
thickness is required for each class. 
Table 2─ Minimum width and thickness of dried mangoes 
Class  Width  Thickness  
Extra  30 mm  3-5 mm  
Class I .  22 mm  3-5 mm  
Class II  18 mm  3-5 mm  
4.4 Specific requirement 
Dried mango shall conform to the compositional requirement in Table 3 .  
 
Table 3 — Compositional requirement of dried mango  
Sn Characteristics  Requirement  Test methods  
1 Moisture content (Max %) for non -chemically 
preserved dried mango  
dried mangoes chemically preserved (m/m) 
max %.  15 
 
25  
Annex B  
2 Acid i nsoluble ash content % (m/m)  0.1 ISO 763   
© EAC 2018  – All rights  reserved  5 
  
5 Food additives and processing aids 
The following additives may be used as preservatives of dried mango at levels specified in Codex 
Alimentarius Commission 
 a)  Benzoates 
 b)  Hydroxybenzoate 
 c)  Sorbates 
 d)  Sulphur dioxide 
6 Contaminants  
6.1 Pesticide residues   
Dried mangoes shall conform to the pesticide residue limits prescribed by the Codex Alimentarius 
Commission of the respective commodity. 
 
6.2 Metal contaminants   
Dried mangoes shall not contain metal contaminants in excess of the quantities specified in Table below  
Table 4 — Metal contamin ants 
 
 
 
 
 
7. Hygiene 
7.1 Died mango shall be produced and handled in a hygienic manner in accordance with EAS 39.  
7.2 Dried mango shall conform to the limits for microbiological contaminants in Table The product shall 
conform to the microbiological limits stated in Table 5 
Table 4 ─ Microbiological limits  
Microorganism  Limit  Method of test  
Total plate count, (cfu/g), maximum  105 ISO 4833 (all parts  Metal  Maximum (mg/kg)  Method of test  
Arsenic (as As )  0.2 ISO 6634  
Copper (as Cu)  1.5 ISO 7952  
zinc  (as Zn)  5 ISO 6636 -2 
Lead (as Pb)  0.1  ISO 6633   
6 © EAC 2018  – All rights reserved  
 Coliform,  (cfu/g), maximum  100 ISO 4832   
Yeasts and moulds, (cfu/g), maximum  103 ISO 21527 -1 
Salmonella  sp, cfu/ 25g Absent  ISO 6579  
Staphylococcus aureus , cfu /g  50 ISO 6888 -1 
E.coli cfu/ g  Absent  ISO  
8 Packaging 
Dried mango shall be packaged in food grade containers.  
9 Weights and measures   
Dried mango shall be packaged in accordance with the Weights and Measures of Partner States’ regulations  
10 Labelling 
The products covered by the provisions of this Standard shall be labelled in accordance with EAS 38 and shall 
be legibly and indelibly marked or labeled with the following information:  
a)  Name of the product ‘Dried mango’  
b)  Name and address of the producer or packer 
c)  Declaration of preservative by common name or international numbering; if any 
d)  Batch/Lot number in code or in clear 
e)  Net weight in gm or kg 
f)  Class of the product 
g)  Country of origin, including area of production 
h)  Date of packing/manufacture  
 i)  Best before date 
 j)  Brand or trade name, if any 
k)  Storage condition 
 
10 Methods of sampling  
Sampling shall be in accordance with Annex C and test shall be done in accordance with methods specified in 
the relevant Tables and annexes of this Standard  
 
 
 
  
© EAC 2018  – All rights  reserved  7 
 Annex A 
Determination of the content of pest-infested and spoiled dried mango, immature fruits, 
extraneous matter and deviations from main colour. 
 
A.1 Principle 
 
Visual inspection of a test portion of dried mangoes.  Physical separation of the damaged pieces, immature 
fruits and extraneous matter from the sound, healthy and ripe pieces of the sample. 
 
A.2 Procedure 
 
Weigh to the nearest 0.02g, a test portion of about 599 g.  Separate carefully, by hand or using tweezers the 
pest-infested and spoiled dried mango, immature fruits, extraneous matter and the dried mango which show 
deviations from the main colour. 
 
Weigh to the nearest 0.02 g, each of the categories separately. 
 
A.3 Expression of results 
 
The proportion, p, expressed as a percentage by mass, of each category separately is equal to; 
 
P= m 1 x 100 
     M 0  
 
Where: 
 
M0 is the mass, in grams, of the test portion 
 
M1 is the mass, in grams of the relevant category (see A- 2) 
 
A.4 Test Report 
 
The test report shall specify; 
 
a)  All information necessary for the complete identification of the sample; 
b)  The sampling method used, if known; 
c)  The test method used, with reference to this East Africa Standard; 
    All operating details not specified in this East Africa Standard; or regard as optional, together with details of 
any incidents which may have influenced the test result(s); 
e)  The test result(s) obtained, or, if the repeatability has been checked, the final quoted result obtained. 
 
 
 
 
 
 
 
 
 
 
 
  
8 © EAC 2018  – All rights reserved  
 Annex B 
 
Determination of moisture content 
 
B.1 Principle 
 
Heating and drying of test portion of dried mango at a temperature of 70 oC + 1 oC under pressure not 
exceeding 13kPa (100 mmHg). 
 
B.2 Materials 
 
Use only materials of recognized analytical grade and distilled or demineralized water or water of equivalent 
purity. 
 
B.2.1 Sand 
 
B.3 Apparatus 
 
Usual laboratory apparatus and, in particular the following: 
 
B.3.1 Electrical oven, capable of being maintained at 70oC+1 oC at a pressure of 13 kPa (100 Hg). 
 
B.3.2  Dish, of corrosion-resistant metal, of diameter about 8.5 cm, with tight-fitting lid. 
 
B.3.3  Fruit chopper made of a material, which does not absorb moisture. 
 
B.3.4  Desiccators, containing an effective desiccant 
 
B.3.4 Steam bath 
 
B.3.6 Balance,  capable of weighing to the nearest 0.01 g. 
 
B.4 Preparation of test sample 
 
Take approximately 50.0g dried mango and pass it through the fruit chopper (B.3.3) three times, mixing 
thoroughly after each grinding.  Keep it in a completely filled, airtight, closed container to prevent absorption of 
water. 
 
 
B.5 Procedure 
 
B.5.1 Preparation of dish and lid 
 
Add about 2 g of sand (B.2.1) to the dish (B.3.2) and dry, with the lid for 2h in the oven (B.3.1) set at 70oC.  
Leave to cool to room temperature in the desiccators (B.3.4) and weigh sample to the nearest 0.01 g.  Repeat 
the same drying procedure until a constant weight is achieved. 
 
B.5.2  Test Portion 
 
Weigh, to the nearest 0.02 g, about 5 g of the test sample (B.4) and spread this test portion as evenly as 
possible over the bottom of the dish (B.3.2) containing the sand (B.2.1). 
 
B.5.3 Determination 
 
Moisten the test portion and sand (B.5.2) thoroughly with a few milliliters of hot water.  Mix the test portion 
sand with a spatula.  Wash the sample residue on the spatula into the dish with the minimum volume of hot  
© EAC 2018  – All rights  reserved  9 
 water, Heat the open dish on the steam bath (B.3.5) to evaporate the water to dryness.  Then put the dish, 
with the lid alongside, in the electric oven (B.3.1) set at 70 oC and continue drying for 6 hrs under a pressure 
not exceeding 13 kPa (100 mmHg).  Do not open the electric oven during this period.  During drying admit to 
the oven a slow current of air (about 2 bubbles per second) dried by passing through sulfuric acid.  The metal 
dish shall be placed in direct contact with the metal shelf of oven.  After drying, remove the dish, cover it 
immediately with its lid and place it in the desiccators (B.3.4).  After cooling to room temperature, weigh it, still 
covered to the nearest 0.02 g. 
 
B.6 calculation 
 
The moisture content, m, expressed as a percentage by mass, of the test portion is equal to; 
 
m = m 1 – m2 x 100 
       m 1 - m o 
 
 
Where: 
 
Mo  is the mass, in grams, of the dish with its lid and the sand; 
 
M1 is the mass, in grams, of the dish with its lid and the sand with the test portion before moistening and 
oven drying; 
 
M2 is the mass, in grams, of the dish with its lid and the sand with the test portion after oven drying 
 
Give the result to one decimal place . 
 
B.7 Repeatability 
 
The absolute difference between two independent single test results, obtained using the same method on 
identical test material in the same laboratory by the same operator using the same equipment within a short 
interval of time, should not be grater then 0.2 g of water per 100 g of sample. 
 
NOTE:   If it is required to check whether the repeatability requirement is met, carry out two single 
determinations in accordance with B.5.1 to B.5.3 under repeatability conditions. 
 
B.8 Test report 
 
The test report shall specify; 
 
a) All information necessary for the complete identification of the sample; 
 
b) The test method used, with reference to this Tanzania Standard. 
 
c) All operating details not specified in this Tanzania Standard or regarded  as optional together with details 
of any incidents which may have influenced the test result(s). 
 
d) The test result(s) obtained, or, if the repeatability has been checked, the  final quoted result obtained. 
  
10 © EAC 2018  – All rights reserved  
 Annex C 
(normative) 
 
Sampling 
C.1  Definitions  
C.1.1 
lot 
collection of primary containers or units of the same size, type, and style manufactured or packed under 
similar conditions and handled as a single unit of trade 
C.1.2 
lot size 
number of primary containers or units in the lot 
C.1.3 
sample size 
total number of sample units drawn for examination from a lot 
C.1.4 
sample unit 
container, a portion of the contents of a container, or a composite mixture of product from small containers 
that is sufficient for the examination or testing as a single unit. For fill of container, the sample unit shall be the 
entire contents of the container  
© EAC 2018  – All rights  reserved  11 
 C.2 Sampling plans 
Lot size (primary containers)  Size of container,  
n 1 
Net weight equal to or less than 1 kg (2.2 lb)  
4 800 or less  13 
4 801 to 24 000  21 
24 001 to 48 000  29 
48 001 to 84 000  48 
84 00 1 to 144 000  84 
144 001 to 240 000  126 
Over 240 000  200 
Net weight greater than 1 kg (2.2 lb) but not more than 4.5 kg (10 lb)  
2 400 or less  13 
2 401 to 15 000  21 
15 001 to 24 000  29 
24 001 to 42 000  48 
42 001 to 72, 000  84 
72 001 to 120 000  126 
Over 120 000  200 
Net weight greater than 4.5 kg (10 lb)  
600 or less  13 
601 to 2 000  21 
2 001 to 7 200  29 
7 201 to 15 000  48 
15 001 to 24 000  84 
24 001 to 42 000  126 
Over 42 000  200 
1 n = number of primary containers in sample.   
12 © EAC 2018  – All rights reserved  
   
© EAC 2018  – All rights  reserved  13 
   
14 © EAC 2018  – All rights reserved  
 Bibliography