FINAL DRAFT UGANDA 
STANDARD  
  FDUS EAS 778
First Edition
2012-mm-dd
 
 Reference numbe r
FDUS EAS 778: 2012
© UNBS 2012
  
Fresh bitter cassava – Specification 
 FDUS EAS 778: 2012 
i i                 ©  U N B S  2012 - 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 2012 
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, in cluding 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 41 505 995 
Fax: 256 41 286 123 
E-mail: unbs@infocom.co.ug  
Web: www.unbs.go.ug  
 FDUS EAS 778: 2012 
© UNBS  2012 - All rights rese rved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry  of Tourism, Trade and 
Industry established under Cap 327, of the Laws of U ganda. 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 A limentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT/SPS Agr eements 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 gi ven field or area and consists of representatives of 
consumers, traders, academician s, manufacturers, governme nt and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committ ee 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 Final Draft Uganda  Standard, FDUS EAS 778: 2012 , Fresh bitter cassava – Specification, is identical 
with and has been reproduced from an Ea st African Standard, EAS 778: 2012 , Fresh bitter cassava –  
Specification,  and is bei
ng proposed for adoption as a Uganda Standard.  
This standard was developed by Food and agriculture Standards Technical Committee (UNBS/TC 2).  
Wherever the words, “East African Standard" appea r, they should be replaced by "Uganda Standard." 
 
 
   EAS 778:2012
ICS 67.080.20
 
© EAC 2012                First Edition 2012  
 
EAST AFRICAN STANDARD 
 
Fresh bitter cassava — Specification 
 
     
 
               
EAST AFRICAN COMMUNITY EAS 778:2012 9 
 
© EAC 2012 – All rights reserved               ii 
 Foreword 
 
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in East Africa. It is envisaged that through harmonized 
standardization, trade barriers which are encountered when goods and services are exchanged within the 
Community will be removed.   
In order to meet the above objectives, the EAC Partner  States have enacted an East African Standardization, 
Quality Assurance, Metrology and Test Act, 2006 (EAC SQMT Act, 2006) to make provisions for ensuring 
standardization, quality assurance, metrology and testing of  products produced or originating in a third country 
and traded in the Community in order to facilitate industrial development and trade as well as helping to 
protect the health and safety of societ y and the environment in the Community. 
 
East African Standards are formulated  in accordance with the procedures established by the East African 
Standards Committee. The East African Standards Committe e is established under the provisions of Article 4 
of the EAC SQMT Act, 2006. The Committee is compos ed of representatives of the National Standards 
Bodies in Partner States, together with the repr esentatives from the priv ate sectors and consumer 
organizations. Draft East African Standards are circul ated 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 t he procedures of the Community.  
 
Article 15(1) of the EAC SQMT Act, 2006 provides that “Wit hin six months of the declar ation of an East African 
Standard, the Partner States shall adopt, without deviation from the approved text of the standard, the East 
African Standard as a national standard and withdraw any existing national standard with similar scope and 
purpose”.  East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefor e expected to ensure that they always hav e the latest versions of the standards 
they are implementing.   
© East African Community 2012 — All rights reserved * 
East African Community  
P O Box 1096  
Arusha 
 
Tanzania  
Tel: 255 27 2504253/8 
Fax: 255-27-2504481/2504255 E-Mail: eac@eachq.org
 
Web: www.each.int 
                                                      
* © 2012 EAC — All rights of exploitation in any form and by an y means reserved worldwide for EAC Partner States’ NSBs.  
 EAS 778:2012 
© EAC 2012 – All rights reserved                 iii 
 Acknowledgement 
This standard was devel oped with support from the Policy Analysi s and Advocacy Programme (PAAP) of the 
Association for Strengthening Agricult ural Research in Eastern and Cent ral Africa (ASARECA). This was 
possible through a grant by the United States Agency for International Development (USAID). This support 
was used in the process of formulation and mobilization of stakeholders to review the standard in national and 
regional fora. This support is hereby acknowledged EAST AFRICAN STANDARD EAS 778:2012
 
1               © EAC 2012 – All rights reserved 
 Fresh bitter cassava — Specification  
1 Scope 
This East African Standard specifies the requirements and methods of sampling and test for   fresh 
roots of varieties of bitter cassava, Manihot esculenta Crantz, for preparation before 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 latest edition of the referenced 
document (including any amendments) applies. 
EAS 38, General standard for labeling of prepackaged foods  
EAS 39, Hygiene in the food and drink manufacturing industry – Code of practice 
EAS 103, Schedule for permitted food additives 
CAC/RCP 44, Code of practice for packaging and transport of fresh fruit and vegetables  
CAC/RCP 53, Code of hygienic practice for fresh fruits and vegetables  
CODEX STAN 193, Codex general standard for contaminants and toxins in food and feed  
EAS 744, Cassava and cassava products — Determination of total cyanogens ─ Enzymatic assay 
method   
ISO 874, Fresh fruits and vegetables – Sampling  
3 Terms and definitions 
For the purposes of this standard, the following terms and definitions shall apply. 
3.1 
fresh cassava roots roots grown from a plant of the species Manihot esculenta Crantz  having desirable characteristics of 
colour, texture and firmness typical of just harvested cassava at the time of sale  
3.2 
bitter cassava 
cassava having high levels of  hydrogen cyanide (fresh weight basis) and not suitable for direct 
human consumption EAS 778:2012 9 
3.3 
firm 
resistant to externally applied pressure under ordinary circumstances  
3.4 
whole 
fresh bitter cassava which has not been subjected to  any cutting or peeling of its initial harvested 
mass with the exemption of trimming 
3.5 
sound/wholesome 
free from disease and physiological deterioration (such as but not limited to decay, breakdown, 
freezing damage vascular streaking, or softness) or adulteration/contamination, that appreciably affects their appearance, edibility, the keepi ng quality of the produce or market value 
3.6 
practically free 
produce without defects  in exce ss of those that can be expected to result from, and be consistent 
with good cultural and handling practices employed in  the production and marketing of the fresh bitter 
cassava 
3.7  
malformed 
shape of a bitter cassava not typical of the variety concerned 
3.8 
clean 
practically free from dirt, staining, foreign matter or extraneous matter  
3.9 
food grade material 
material that is  free from substances that are hazardous to human health 
3.10 
extraneous matter 
organic matter of plant origin other than fresh bitter cassava 
3.11 
foreign matter 
organic and inorganic materials (such as sand, soil, glass) other than extraneous matter in the bitter cassava 
4 Quality requirements 
4.1 General requirements 
Fresh bitter cassava roots shall have reached an  appropriate degree of physiological development 
taking into account the characteristics of the variet y and the area in which they are grown. The bitter 
cassava roots shall have been carefully harvested. 
The development and condition of the bitter cassava roots shall be such as to enable it to 
a) withstand recommended transportation and handling conditions, and  
b) arrive in a satisfactory condit ion at the place of destination.  
 
© EAC 2012 – All rights reserved               2 
 EAS 778:2012 
4.2 Minimum requirements 
Fresh bitter cassava supplied to the market shall be: 
a) firm; b) whole; 
c) fresh; 
d) sound/wholesome; e) not affected by rot, mould or deterioration  as to make it unfit for consumption; 
f) clean, and practically free of any visible fore ign matter, except permitted substances used to 
prolong its shelf life;  
g) of colour, taste and texture characteristic of variety; 
h) practically free of pests and damage caused by pests;  
i) free of excess external moisture, adequately surface dried if they have been washed;  j) free of any foreign smell and/or taste with ex ception of preservation agents allowed under clause 
5; and 
k) practically free of mechanical damage and  bruising.  The cut at the distal (narrow) end of the ca ssava should not exceed 2 cm in diameter. 
 
The stalk end of the root should have a clean cut bet ween 1 cm and 2.5 cm in length in case of 
Varieties that have distinct stalk  
Tolerances for the quality requirements shall be such that: 
a) a total of not more than 10 %  by weight or number of the bitter cassava in the lot may fail the 
requirements; 
b) not more than 3 % by weight or number of the bitter cassava may be affected by rot, mould or 
deterioration as to make it unfit for consumption;  
c) not more than 3 % by weight or number  of  the bitter cassava may be affected by damage caused 
by pests; and 
d) not more than 3 % by weight or number  of the bitter cassava may be affected by rot, mould or 
deterioration; and damage caused by pests in combination. 
4.3 Total cyanogen content 
When tested in accordance to EAS 744, bitter ca ssava roots shall have more than 50 mg/kg of 
hydrogen cyanide (fresh weight basis).  
5 Food additives  
 
Fresh bitter cassava roots may be preserved by us e of food additives in accordance with EAS 103. 
© EAC 2012 – All rights reserved               3 
 EAS 778:2012 9 
6 Classification of fresh bitter cassava 
6.1 Types of classes  
Fresh bitter cassava may be classified before marketing.  
Where classification is done the following grades s hall be used in accordance with the requirements 
of each class and the quality tolerances in Clause 6: 
• extra class; 
• class I; and 
• class II. 
6.2 Class requirements 
6.2.1 Extra class 
Extra class bitter cassava shall meet the minimu m requirement in Clause 4.2 and shall be:  
a) of superior quality in terms of texture, and appearance; and 
b) characteristic of the variety and uniform in shape and size.  
Extra class bitter cassava shall be free from defects , with the exception of defects on the surface  
affecting not more than 2 % of the bitter cassava. 
6.2.2 Class I 
Class I bitter cassava shall meet the minimu m requirement in Clause 4.2 and shall be: 
a) of good quality; and  
b) characteristic of the variety. 
The following slight defects may be allowed, provided these do not affect the general appearance, the 
quality, the keeping quality and presentation of bitter cassava:  
a) defects in shape not exceeding 5% of the roots; 
b) abrasion, not exceeding 10 % of the surface area of the roots;   
c) scraped areas, not exceeding 20 % of the surface area of the roots; and 
d) scarred and healed damage, not exceeding 5% of the surface area of the roots.  
6.2.3 Class II 
Class II bitter cassava shall meet the minimum re quirements in Clause 4.2 but may not qualify for 
inclusion in extra class and class I (the higher classes).  
The following defects may be allowed:  a) defects in shape not exceeding 10 % of the roots; 
b) abrasion, not exceeding 20 % of  the surface area of roots;  
 
© EAC 2012 – All rights reserved               4 
 EAS 778:2012 
c) scraped areas, not exceeding 30 % of  the surface area of roots; and 
d) scarred and healed damage, not exceeding 10% of the surface area of the roots. 
7 Provisions concerning tolerances 
7.1 Quality tolerances 
Tolerances in respect of quality and size shall be allowed in each package for produce not satisfying 
the requirements of the class indicated. 
The following tolerance limits may be allowed for specific classes: a) Extra class: Five percent by number or weig ht of bitter cassava roots not satisfying the 
requirements of extra class, but meeting those of  Class I or exceptionally coming within the 
tolerances of class I; 
b) Class I: Ten percent by number or weight of bitter cassava roots not satisfying the requirements 
of class I, but meeting those of Class II or except ionally, coming within the tolerances of class II; 
and 
c) Class II: 20 % by number or weight of bitter cassava not satisfying the minimum requirements, 
with the exception of produce affected by rotting or any other deterioration rendering it unfit for 
consumption.  
7.2 Size tolerances 
For all classes, 10% by number or weight of bitter cassava corresponding to the size immediately above and/or below that indicated on the package. 
 
8 Size designation  
Size is determined by measuring the diameter at t he thickest cross-section of the root. Fresh bitter 
cassava may be coded and designated in accordance with Table 1.  
Table 1 — Size for fresh bitter cassava 
Size code Size Diameter (cm) 
A Large > 10.0 
B Medium 7.6 – 10.0 
C Small <7.6 
9 Contaminants  
9.1 Pesticide residues  
Fresh bitter cassava shall conform to those maximum residue limits for pesticide residues established by Codex Alimentarius Commission for this commodity. 
© EAC 2012 – All rights reserved               5 
 EAS 778:2012 9 
9.2 Other contaminants   
Fresh bitter cassava shall conform to those maxi mum levels of the Codex General Standard for 
Contaminants and Toxins in Food and Feed (CODEX STAN 193). 
10 Hygiene  
Fresh bitter cassava shall be handled in hygienic manner  in accordance with the appropriate sections 
EAS 39 and CAC/RCP 53.   
11 Packaging 
Fresh bitter cassava may be sold packaged or loose.  Packaged fresh bitter cassava shall be 
packaged in such a way to protect the produce from mechanical, heat and frost damage.  
Fresh bitter cassava shall be packaged in food gr ade materials that will safeguard the hygienic, 
nutritional and organoleptic qualities of the produce. 
In order to maintain produce quality during transp ortation and marketing, fresh bitter cassava shall be 
packaged and transported in accordance with  the appropriate sections CAC/RCP 44. 
12 Weights and measures 
Fresh bitter cassava shall be packaged in accordance  with the weights and measures requirements in 
the destination country. 
13 Labelling  
13.1  In addition to the requirements of EAS 38, the following specific requirements shall apply and 
shall be legibly and indelibly  marked:  
a) name of the produce to be shown on the label shall be “Fresh bitter cassava”;  
b) name and location address of the exporter and/or packer shall be declared; 
c) country of origin of the produce;  d) place of origin such as district, or region; 
e) commercial identification shall be declared:  
• class where applicable; 
• variety; 
• size (size code); 
• net weight (in metric system);  
f) lot identification (batch number); 
g) declaration of preservatives, if used; 
 
© EAC 2012 – All rights reserved               6 
 EAS 778:2012 
© EAC 2012 – All rights reserved               7 
 h) date of harvest; 
i) packing date; 
j) storage conditions; and 
k) Caution “Not to be eaten raw”  
13.2  When labelling non-retail packages, information for non-retail packages shall either be given 
on the packages or in accompanying documents, except that the name of the produce, lot 
identification and the name and address of the manufacturer or packer shall appear on the package. 13.3 A statement on preparation instructions indicating the following is required: 
a) Bitter cassava shall not be eaten raw; b) Bitter cassava shall be peeled, de-pithed, scraped , sliced into pieces, rinsed and fully cooked 
before consumption; and 
c) cooking or rinsing water shall not be consumed or used for other food preparation purposes. 
14 Sampling and test 
Sampling shall be done in accordance with ISO 87 4. Tests for pesticide residues, contaminants and 
toxins shall be conducted in accordance with the recommended methods of the Codex Alimentarius 
Commission. 
15  Criteria for conformity  
A lot shall be declared as conforming to this standard if samples inspected or analysed for quality 
requirements conform to the provisions of this standard. EAS 778:2012
  
© EAC 2012 — All rights reserved