KENYA STANDARD                   DKS 2688 :2019 
ICS 67.080  
 
 
 
 
 
 
 
 
 
 
 
 
 Certain canned fruits — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© KEBS 20 19          Second  Edition  2019 KS 2688:201 9 
 
                             KEBS 201 9 — All rights reserved  ii TECHNICAL COMMITTEE REPRESENTATION   
 
The following organizations were represented on  the Technical Committee:  
 
Jomo Kenyatta University of Agriculture and Technology - Department of Food Science and Technology  
Victoria Juice Co Ltd  
Kevian Kenya Ltd  
Government chemist  
Premier Foods Ltd.  
Kenya Industrial Research and Development Institute  
Ministry of Health - Food Safety Unit  
Ministry of Agriculture, Livestock and Fisheries  
Kenya plant health inspectorate services  
National Public Health Laboratory services  
Coca -Cola East Africa Ltd  
Del Monte Kenya Ltd  
Horticultural Crops Directorate  
Njoro Cann ing Factory  
Tenses Africa Ltd  
Kenya Bureau of Standards — Secretariat  
 
 
 
 
 
REVISION OF KENYA STANDARDS  
 
In order to keep abreast with the progress in the industry, Kenya Standards shall be regularly reviewed. 
Suggestions for improvement s to published sta ndards, addressed  to the Managing Director, Kenya Bureau of 
Standards , are welcome . 
 
 
 
 
 
 
 
 
 
© Kenya Bureau of Standards, 20 19 
 
Copyright. Users are reminded that by virtue of Section 2 5 of the Copyright Act, Cap. 130 of 20 19 of the Laws of Kenya, copyright subsists in 
all Kenya Standards and exc ept as provided under Section 25  of this Act, no Kenya Standard produced by Kenya Bureau of Standards may 
be reproduced, stored in a retrieval system in any form or transmitted by any means without prior permission in  writing from the Managing 
Director . 
  
KEBS 2019 — All rights reserved    iii KENYA STANDARD                          DKS 2688 :2019 
                                                                                                                       ICS 67.080  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Certain canned frui ts — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
KENYA BUREAU OF STANDARDS (KEBS)  
 
Head Office:  P.O. Box 54974, Nairobi -00200, Tel.: (+254 020) 605490, 602350, Fax: (+254 020) 604031  
E-Mail: info@kebs.org,  Web:http://www.kebs.org  
 
Coast Region     Lake Region          Rift Valley Region  
P.O. Box 99376, Mombasa -80100   P.O. Box 2949, Kisumu -40100        P.O. Box 2138, Nakuru -20100  
Tel.: (+254 041) 229563, 230939/40                Tel.: (+254 057) 23549, 22396        Tel.: (+254 051) 210553, 210555  
Fax: (+254 041) 229448    Fax: (+254 057) 21814               
 KS 2688:201 9 
 
                             KEBS 201 9 — All rights reserved  iv Foreword  
 
This Kenya Standard was prepared by the Processed Fruits and Vegetables Technical Committee under the 
guidance of the Standards Project s Committee and it is in accordance with the procedures of the Kenya Bure au 
of Standards.  
 
The standard stipulates the essential compositional, quality, microbiological, contaminants and labelling 
requirements  for certain canned fruits  as defined in this standard.  
 
This standard replaces the following standards:  
 
KS CODEX STAN 159-1987, Canned mangoes.  
 
KS CODEX STAN 61 -1981 , Canned pears.  
 
 
In the preparation of this standard useful information was derived from members of the technical committee, 
Codex standard for canned fruits ( CXS 319-2015) and local manufacturers.  
 
Acknow ledgement is hereby made for the assistance derived from these sources. 
KEBS 2019 — All rights reserved    5  
Certain canned fruits — Specification  
 
1 Scope  
 
This Kenya Standard specifies requirements for  certain canned fruits, as defined in clause  2 below, intended for direct 
human consump tion. The products covered in this st andard include canned mango, canned pear  and canned pineapple . 
It does not apply to the product when indicated as being intended for further  processing. 
 
This Standard does not cover canned applesauce, canned berry fruits, canned citrus fruits, and canned stone fruits 
which are covered by other Kenya  standards. 
 
This Standard does not cover:  
 
(a) products which are clearly intended or labelled as intended for special dietary uses;  
(b) reduced sugar products or those wi th a very low sugar content;  
(c) products where the foodstuffs with sweetening properties have been replaced wholly or partially by food additive 
sweeteners.  
 
 
 2 Normative references  
 
The following documents are referred to in the text in such a way tha t 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.  
 
KS 2752, Processed Fr uits and Vegetables - Code of practice  
KS C ODEX STAN 192, General standard for food additives  
KS CODEX STAN 193, Codex general standard for the contaminants and toxins in foods  
KS EAS 36, Honey — Specification  
KS EAS 38, Labeling of prepackaged foods — Specification  
KS CODEX STAN 193, Codex general standard for the contaminants and toxins in foods  
KS C AC/GL 51, Guidelines for packing media for canned fruits  
KS CAC/GL 66, Guidelines for the use of flavourings  
KS CAC/RCP 23, Code of hygienic practice for l ow and acidified low -acid canned foods  
KS EAS 38, Labeling of prepackaged foods — Specification  
KS EAS 803, Nutrition labelling — Requirements  
KS EAS 804, Claims — General requirements  
KS EAS 805:2014, Use of nutrition and health claims —  Requirements   
KS ISO 5522, Fruits, vegetables and derived products - Determination of total sulphur dioxide content  
KS ISO 6633; Fruits, vegetables and derived products -- Determination of lead content -- Flameless atomic absorption 
spectrometric method  
KS ISO 17240; Fruit  and vegetable products -- Determination of tin content -- Method using flame atomic absorption 
spectrometric  
AOAC 972.25, Lead in food. Atomic absorption spectrophotometer    
ISO 4833 -1, Microbiology of the food chain — Horizontal method for the enumeratio n of microorganisms — Part 1: Colony 
count at 30 degrees C by the pour plate technique  
ISO 6579 -1, Microbiology of the food chain — Horizontal method for the detection, enumeration and serotyping of 
Salmonella — Part 1: Detection of Salmonella spp.  
ISO/TS 6733, Milk and milk products -- Determination of lead content -- Graphite furnace atomic absorption spectrometric 
method  
KS ISO 6888 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of coagulase -
positive staphylococ ci (Staphylococcus aureus and other species) — Part 1: Technique using Baird -Parker agar medium  
KS ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and enumeration of 
presumptive Escherichia coli - Most probabl e number technique  
KS ISO/TS 17919;  Microbiology  of the food chain -- Polymerase chain reaction (PCR) for the detection of food -borne 
pathogens -- Detection of botulinum type A, B, E and F neurotoxin -producing clostridia  
ISO 7932;  Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of  presumptive Bacillus 
cereus -- Colony -count technique at 30 degrees C  
 
 
 
 KS 2688:201 9 
 
                             KEBS 201 9 — All rights reserved  6  
3 Descriptions  
 
3.1 Product definition  
 
3.1.1  Canned fruits are the products  
 
3.1.1.1  Prepared  from substantially sound fruits, fresh, frozen, thermally processed, or processed by other physical 
methods, as defined in the corresponding Annexes, having reached appropriate maturity for pro cessing. None of their 
essential characteristic elements are removed from them. They undergo o perations such as washing, peeling, coring, 
stemming, grading, cutting, etc., depending on the type of prod uct. 
 
3.1.1.2  Packed  with or without a suitable liquid packing medium including other optional ingredients as indicated in 
Section 4.1.4.1 
 
Vacuum packaged with packing medium that does not exceed 20 % of the produc t’s net weight and when the 
container is sealed in such conditions as  to generate an  internal pre ssure in accordance  with good manufacturing 
practices. 
 
3.1.1.3  Processed  in an appropr iate manner, before or after being hermetically sealed in a container, so as to  prevent 
spoilage and to ensure product stability in normal storage  conditions at ambient temperature. 
 
3.1.2       Canned mango 
 
Canned mango i s the product conforming to the characteristics of the fruits of Mangifera indica L and from which peel has 
been removed. 
 
3.1.3  Canned pear 
 
Canned pear is the product  conforming to the characteristics of the fruit of Pyrus communis or Pyrus sinensis, which are 
peeled or unpeeled, cored, and stemmed, except that whole pears may not need to be peeled, cored,  or stemmed and 
half pears may not need to be peeled 
 
3.1.3  Canned Pineapple  
 
Canned pineapple is the product, conforming to the characteristics of Ananas comosus (L) Merr. (Ananas sativus (L) 
Lindl.) and from which peel have been removed whether it is cored or uncored  
3.2     Styles  and s izing  
 
In addition to the styles and sizes defined in the corresponding Annexes, any other styles should be permitted as 
indicated in clause  3.2.1.  
 
3.2.1  Other Styles  
 
Any other presentation of the product should be permitted provided that the product:  
 
 is sufficiently distinctive from other forms of presentation laid down in the  standard;  
 
 meets all relevant requirements of the  standard, including  requirements relating to limitations on defects, drained 
weight, and any other requirements which are applicable to that style which most closely resembles the style or 
styles intended to be provided for under this provision; and  
 
 is adequately described on the label to avoid confusing or misleading the consumer.  
 
3.2.2     Varietal type 
 
Any commercially cultivated variety or type suitable for canning may be used. 
 
4 Essential composition and quality factors  
 
4.1 Composition  
 
4.1.1  Basic i ngredients  
  
KEBS 2019 — All rights reserved    7 Fruits as defined in clause  3 and the corresponding Annexes and liquid packing medium appropr iate to the product  as 
per 4.1.1.2. 
 
4.1.1.1  Other  permitted ingredi ents  
 
For canned m angoes;  
  
Spices and aromatic plants (in accordance with the relevant Kenya  standards for spices and culinary herbs), spice oils. 
 
For canned pears;  
 
a)    Lemon juice (single strength or concentrated) added as an acidulant or flavour enhancer; and 
 
b)    Spices and aromatic plants (in accordance  with the relevant Kenya standards for spices and culinary herbs), 
spice oils. 
 
For canned pineapples;  
 
Spices and culinary herbs1, spice oils  (in accordance  with the relevant Kenya standards for spices and culinary herbs). 
 
4.1.1.2  Packing m edia 
 
In accordan ce with KS CAC/GL 51-2003; 
 
The cut-out strength for any syrup packing medium shall be determined on average, but no container may have a soluble 
solids (oBrix) value beyond the next category of the medium oBrix.  
 
clarified pineapple juice is allowed in canned Pineapples  
 
 
4.2     Qual ity criteria  
 
4.2.1  Colour , flavour and  texture 
 
Canned fruits shall have normal colour, flavour and odour of canned fruits, corresponding to the  type of fruits, packing 
medium, and added optional ingredients used and shall maintain the product's essential t exture, physical, chemical, 
organoleptic, and nutritional characteristics of the fruit(s).  
 
 
4.2.1.1  Colour  
 
Canned mangoes containing optional ingredients shall be considered to be of characteristic colour when there is no 
abnormal discolouration of the respective ingredient used. 
 
Canned pears shall have normal colour (except for coloured pears as listed in clause  5). A slight pink discoloration 
should not be regarded as a defective. 
 
Canned pineapple containing optional ingredients shall be considered t o be of characteristic colour when there is no abnormal 
discolouration for the respective ingredient used. In non -white coloured pineapple varieties, white radiating streaks may be 
present.  
 
4.2.1.2 Flavour  
 
Canned fruits  with optional ingredients shall have the characteristic flavour of the fruit(s) and other substances used  
 
4.2.1.3 Texture  
 
The mangoes shall have degree of fleshiness and fibre characteristic of the variety. They may be variable in tenderness 
but shall neither be mushy nor excessively firm in regular pack, and shall not be excessively firm in solid packs. 
 
Cored pineapples  
 
The canned pineapple shall have a reasonably good texture, shall be reasonably compact in structure, and the product 
shall be fairly free from porosity. The drained pi neapple - of all styles - may contain no more than 7% by weight of “core 
material”2 for the cored pineapple. In determining the percentage of core material, the areas which consist of core material KS 2688:201 9 
 
                             KEBS 201 9 — All rights reserved  8 are trimmed from the pineapple unit and weighed against th e drained fruit ingredient in the container.  
 
Uncored pineapples  
The canned pineapple shall have a reasonably good texture, shall be reasonably compact in structure, and the product 
shall be fairly free from porosity.  
 
4.2.2  Uniformity  
 
4.2.2.1  Uniform ity of size for canned mangoes  
 
4.2.2.1.1 Halves styles — Most of the units shall be reasonably uniform in size. Where a unit has broken within the 
container, the combined broken pieces are considered as a single unit. Tolerances for uniformity of size for halves are given 
in Table 1.  
 
 
Table 1 — Tolerances for uniformity of size for halves 
 
 
 
Non uniformity of size for halves  
Regular packs  
Solid packs 
 
Less than 30 % by count  
Less than 30 % by count 
 
4.2.2.2 U niformity of size for canned pears  
 
4.2.2 .2.1 Whole ”, “halves”, “quarters” - 95% by count of units that are most uniform in size, the weight of the largest unit 
should be no more than twice the weight of the smallest unit, but if there are less than 20 units, one unit may be 
disregarded. Where a unit has broken in the container, the broken pieces are reassembled to approximate a  single unit of 
the appropr iate style. 
 
4.2.2. 3 Uniformity of size and shape for canned p ineapples  
 
These requirements do not apply to canned pineapple in the styles of: Wh ole, broken slices, pieces, chips or crushed.  
 
4.2.2.3.1  Cored pineapples  
 
(a) Slices or spiral slices or whole slices or rings - the weight of the largest slice in a container shall not be more than 1.4 
times the weight of the smallest.  
(b) Half slices  or quarter slices - the weight of the largest unit in a container shall be not more than 1.75 times the weight of 
the smallest, except for an occasional broken piece due to splitting or an occasional whole slice not completely cut through.   
(c) Spears or fingers - the weight of the largest unbroken unit in a container shall be not more than 1.4 times the weight of 
the smallest unbroken unit.  
(d) Tidbits - not more than 15% of the drained weight of pineapple in the container may consist of tidbits, each of  which 
shall weigh less than three -fourths of the average weight of the untrimmed tidbits.  
(e) Chunks - not more than 15% of the drained weight of pineapple in the container may consist of pieces which weigh less 
than 5 g each.  
(f) Cubes or dice  
(i) not  more than 10% of the drained weight of pineapple in the container may consist of units of such size that they will 
pass through a screen that has square openings of 8 mm;  
(ii) not more than 15% of the drained weight of pineapple in the container may cons ist of pieces which weight more than 3 
g each.   
KEBS 2019 — All rights reserved    9 (iii) for dice or cubes less than 8 mm or 3 g, no more than 15% of the drained weight of pineapple in the container may 
consist of cubes or dice, each of which shall weigh less than three -fourths of the avera ge weight of cubes or dice. 4.2.2.3.2 
Uncored pineapples  
(a) Slices or whole slices - the weight of the largest slice in a container shall not be more than 1.4 times the weight of the 
smallest.  
(b) Half slices or quarter slices - the weight of the larges t unit in a container shall be not more than 1.75 times the weight of 
the smallest, except for an occasional broken piece due to splitting or an occasional whole slice not completely cut through.   
(c) Spears or fingers - the weight of the largest unbroken unit in a container shall be not more than 1.4 times the weight of 
the smallest unbroken unit.  
 
4.2.3     Defects and a llowances  
 
Canned fruits should be substantially free from defects. Certain common defects should not be present in amounts 
greater than  the limitations fixed in the corresponding Annexes.  
 
4.2.3.1     Classificatio n of “d efectives”  
 
A container that fails to meet one or more of the applicable quality requirements, as set out in 4.2 (except  those 
based on sample averages), should be consid ered as a “defective”.  
 
4.2.3.2    Lot acceptance  
 
A lot should be considered as meeting the applicable quali ty requirements referred to in 4.2 when:  
 
a)    for those requirements which are not based on averages, the number of “defectives”, as defined in 4.2.3.1, 
does not exceed the acceptance number (c) of the appropriate sampling plan with an AQL of 6.5; and  
 
b)    The requirements of 4.2.3.1  and 5.2, which are based on sample averages, are complied with.  
 
4.2.3.4  Other permitted ingredients  
 
Packing med ia may contain ingredients subject to labelling requirements of clause  9 and may include, but is not limited to:  
 
a)  Sugars and Sweetening Agents  
 
Sucrose, glucose (dextrose anhydrous) or fructose with less than 2 % moisture may be added only to products 
intended for sale to the consumer or for catering purposes.  
 
b)     Honey  
 
The quality of hon ey used shall comply with KS EAS 36 .  
 
c) Tomato puree.  
  
d) Regular or concentrated fruit juice;  
 
e) Vinegar;  
 
f)  Spices and aromatic herbs/plants or extracts th ereof, seasoning  salt and spices and aromatic herbs (and their 
natural extracts) may be added to  
 
g) Oil 
 
4.2.3.5  Nutrients  
 
For the purpose of product fortification, essential nutrients such as vitamins and minerals may be added to products. Such 
additio ns shall comply with national legislation established for this purpose.  
 
NOTE  Any optional ingredients added are subject to ingredient labelling requirements (see Clause  9) 
 
5 Food additives 
 
Only those food additive classes listed below and in the cor responding  Anne xes are technologically justi fied and may be 
used  in products covered by this Standard. Within  each additive class only those food  additi ves listed  below, or referred  to, 
may be  used and only for the functio ns, and within l imits, sp ecified. KS 2688:201 9 
 
                             KEBS 201 9 — All rights reserved  10  
5.1 Antioxidants, and firming agents may be u sed in canned fruits in accordance  with Tables 1 and 2 of KS CODEX 
STAN 192 or listed in Table 3 are acceptable for use for foods conforming to this standard.  
 
5.2 Antifoaming agents may be used in canned pineapple  in accordance with Tables 1 and 2 of the General Standard for 
Food Additives (KS CXS 192 -1995) in Food Category 04.1.2.4 (Canned or bottled (pasteurized) fruit) or listed in Table 3 of 
the General Standard are acceptable for use in foods conforming to thi s Standard  
 
5.3  In canned pear, c olours are  (permitted only in special holiday packs) used in accordance  with Tables 1 and 
2 of K S  CODEX STAN 192 or listed in Table 3 are acceptable for use for foods conforming to this Annex. 
 
5.4     Flavourings used in canned pears  and canned pineapples  shall comply with  the Guidelines for the Use of 
Flavourings  (KS CXG 66 -2008)  
 
5.5     Colours, only the colours listed in Table 2  are permitted for use in canned fruits . 
 
 
 
Table 2 — Colours permitted for use in canned fruits 
 
 
INS No  
Name  of the food additi ve  
Maximum level 
 
160a(i),a(iii),e, f  
Carot enoids  
200 mg/kg 
 
160a(ii)  
Carot ene beta - vegetable  
1 000 mg/kg 
 
120  
Carmines  
200 mg/kg 
 
 
6 Contaminants  
 
The products covered by this s tandard shall comply with t he maximum leve ls of KS CODEX STAN 193.  
  
6.1 Pesticide residues  
 
The products covered by this s tandard shall comply with the maximum residue limits for pesticides established by the 
Codex Alimentarius Commission  (CAC) . 
 
6.2 Heavy metal contaminants  
 
The p roducts covered by the provisions of this standard shall confo rm to those maximum limits for heavy metal 
contaminants established by the Codex Alimentarius Co mmission for these products in T able 3 when tested in accordance 
with the test methods prescribed therein.  
 
Table 3 — Limits for heavy metal contaminants in canned fruits   
 
S/N  Contaminant  Maximum level  Test method  
ii) Lead (Pb)  0.3 mg/kg  AOAC 972.25 /  
KS ISO /TS 6733  
vi) Tin (Sn)  250 mg/kg  KS ISO 17240  
 
 
7 Hygiene  
 
7.1 It is recommended that the pr oducts covered by the provisions of this Standard be prepared and handled in 
accordance with the appropriate sections of KS CAC/RCP 1 , CAC/RCP 23  and other relevant texts such as codes of 
hygienic practice and codes of practice.  
 
7.2  The products shall c onform to microbiological criteria given in Table 4   
  
KEBS 2019 — All rights reserved    11  
Table 4 — Microbiological limits for canned  fruits  
 
S/N Microorganism  
 Limit  Test m ethod  
i) Aerobic plate  count, cfu/g, max . 100 KS ISO 4833 -1 
ii) Clostridium  botulinum,  cfu/25  g Absent  KS ISO/TS 
17919:2013   
iii) Bacillus cereus , cfu/g  <100  KS ISO 7932  
 
 
8 Weights and measures  
 
8.1  Fill of c ontainer  
 
8.1.1  Minimum f ill 
 
The container should be well filled with the product (including packing medium) which should occupy not less than 90  % 
(minus an y necessary head space according to good manufacturing practices) of the water capacity of the container. 
The water capacity of the container is the volume of distilled water at 20 ºC which the sealed container will hold when 
completely filled. This provis ion does not apply to vacuum packaged fruits . This shall be carried out in accordance to 
CAC/ RM 46. 
 
In case of flexible containers and rigid plastic containers, these should be filled as full as commercially practicable.  
 
8.1.2  Classification of “d efecti ves”  
 
A container that fails to meet the require ment for minimum fill of 4.2.3.1  should be considered as a “defective”.  
 
8.1.3  Lot a cceptance  
 
A lot should be considered as meeting the requirement of 4.2.3.2  when the number of “defectives”, as defined in 4.2.3.1 , 
does not exceed the acceptance number (c) of the appropriate sampling plan with an AQL of 6.5.  
 
8.1.4  Minimum drained weight  
 
The drained weight of the product should be not less than the percentages indicated  in Table 5 , calculated on the basis of 
the weight of distilled water at 20 º C which the sealed container will hold when completely filled.  
 
 
 
 
Table 5 — Drained weight requirements for certain canned fruits  
 
Product  Minimum drained 
weight (%)  Test m ethod  
Canned mangoes:  
 
a) Regular packs 
 
b) Solid pack  
 
50 
 
70  
 
 
AOAC 
968.30  
 
 
 
 
 
 Canned pears:  
 
a) W hole style 
 
b) Ha lves, quarters, slices, 
pieces 
        
c)  Diced 
 52 – 62.5 
 
46 % – 53 %  
 
46 % – 50 %  
 
 
50 % – 56 %  
 KS 2688:201 9 
 
                             KEBS 201 9 — All rights reserved  12 Canned p ineapples : 
1. Regular pack  
1.1 All styles other than 
“whole” or “crushed” or 
“chips” styles  
1.2 “Crushed” or “chips” 
styles   
 
58% 
 
 
63% 
 
 
2. Heavy pack  
“Tidbits” or “dice or cubes” or 
“pieces” or “chips” or 
“crushed” styles  73% 
3. Solid pack  
“Chips” or “crushed” styles  78% 
 
 
  KENYA STANDARD                                                 KS 2688 :2018 
   KEBS 201 8 — All rights reserved     1 
  
 
 
 
8.1.5 Packaging  
 
The products co vered by the provisions of this standard shall be packaged in clean food grade packaging 
material to protect the product from contamination. The packaging materials and process shall not contaminate 
the product or otherwise affect its technological, nutrit ional or sensory quality.  
 
9  Labelling  
 
In ad dition to the requirements of KS EAS 38 , the following specific provisions apply:   
 
9.1  Name of the product  
 
9.1.1  The names of the canned fruits shall be those defined in clause 3 . 
 
9.1.2  When  the fruits are sized, the size (or sizes when  sizes are mixed), as defined in the 
corresponding Annexes, may be declared as part of the name or in close proximity to the name of the product. 
 
9.1.3  The name of the product shall include the indication of the packing medium as set out in 3.2.2.  
a) For canned fruits packaged in accordance  with 3.2.2  
b) The words “vacuum packaged” shall be affixed to the commercial designation of the product or in close 
proximity. 
 
9.1.4  The name of the product shall the include indication of the style as set out in Section 3.2 
 
9.1.5  Other  styles — If the product is produced in accordance with the other styles provision (3.2.1), the label 
should contain in close proximity to the name of the product such additional words or phrases that will avoid 
misleading or confusing the consumer. 
. 
9.1.6  If an added ingredient, as defined in 4.1.1, alters the flavour characteristic of the product,  the name of 
the food shall be accompanied by the term “flavoured with X” or “X flavoured” as appropriate. 
 
9.1.7  The name of the product may include the varietal type. 
 
9.1.8  In the case of mixed fruits ; list of the names of the various fruit species used in the mix shall be listed in 
descending order of the proportions  
 
9.2 Additional r equirements  
 
9.2.1 Drain weight declaration content  
 
Canned fruits shall be labelled with a  declaration of “Drained weight  content __% ”. 
 
9.2.2  Nutrition declaration  
 
Any added essential nutrients declaration should be labelled in accordance with CAC/GL 2, CAC/GL 1  and KS 
EAS 804 . 
 
9.2.3      Non-retail containers  
 
Information for non -retail containers not destined to final consumers shall be given either on the container or in 
accompanying documents, except that the name of the product, lot identification, net contents and t he name and 
address of the manufacturer, packer, distributor or importer, as well as storage instructions, shall appear on the 
container, except that for tankers the information may appear exclusively in the accompanying documents.  
 KS 2688 :2019 
 
2     KEBS 201 9 — All rights reserved  However, lot identifica tion, and the name and address of the manufacturer, packer, distributor or importer may 
be replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying 
documents.  
 
9.3 List of i ngredients  
 
A complete list of ingredients including added syrup shall be declared on the label in descending order of 
proportion.  
 
9.4 Net c ontents  
 
The net contents shall be declared by volume in metric units ( Systeme Internationale ). 
 
9.5 Name or business name and a ddress  
 
Of the ma nufacturer, packager, distributor, importer, exporter or vendor of the product, whichever may apply, 
shall be declared.  
 
9.6     Instructions for use shall be declared  
 
9.7      Storage conditions or conditions for use  
 
9.8 Lot i dentification  
 
Each contain er shall be embossed or otherwise permanently marked in code or in clear identity the producing 
factory and the lot.  
 
9.9      Place/country of origin  
 
9.10    Date of Manufacture and expiry  
 
9.11   I rradiation status, where applicable  
 
 
10 Methods of samp ling and test  
 
The products covered by the provisions of this standard shall be tested using appropriate standard methods 
declared in this standard. Other test may be performed as per the methods given in the latest AOAC/ Codex/ 
ISO and other international ly recognized methods.  Sampling shall be as de scribed in the standard, in the 
corresponding Annexes  
 
 
Annex A  
(normative)  
 
Canned m angoes  
 
A.1  Definition  of defects 
 
a)    Blemishes — Surface discolouration and spots arising from physical, pathological, insect or other agents that 
definitely contrast with the overall colour, and which may penetrate into the flesh. Examples include 
bruises, scab and dark discolouration. 
 
b)   Crushed or mashed — Means a unit which has been crushed to the extent that it has lost its normal shape 
(not due to ripeness) or has been severed into definite parts. Partially disintegrated halves are not counted        KS 2688: 2019 
 
   KEBS 201 8 — All rights reserved     3 
 as broken. All portions that collectively equal the size of a full size unit are considered one unit in applying 
the allowance herein. 
 
c)   Peel — Considered as a defect. It refers to peel adhering to the pulp of the mango or found loose in the 
container. 
 
d)   Pit (or stone) material/fragment — Considered a defect in all styles except Whole. In Whole mangoes, the 
whole stone may be  present inside the fruit but no loose or broken fragments shall be present beyond the 
allowances in the table under A.2 
 
e)   Harmless extraneous material — Means any vegetable substance (such as, but not limited to a leaf or 
portion thereof or a stem or portion thereof) that is harmless but which tends to detract from the appearance 
of the product. 
 
f)    Trim — Considered a defect only in halved and sliced canned mangoes in regular packs. The trimming 
must be excessive and includes serious gouges (whether due to physical trimming or other means) on the 
surface of the units which definitely detract from the appearance. 
 
A.2 Allowan ces for d efects  
 
The product shall be reasonably free from defects such as harmless extraneous material, pit (stone) material, 
blemished and trim, crushed or mashed, peel and spotted slices or chunks to the extent indicated below: 
 
 
Defects  
Regular packs  
Solid packs 
 
Blemishes and trim  
30% by count  
3 units per 500 g 
 
Crushed or mashed  
5% by weight  
not applicable 
 
Peel and or chunks not more than 6 cm2 
aggregate area per 500 g not more than 12 cm2 
aggregate area per 500 g 
Pit or pit material (average) a  
1/8 stone or equivalent 
per 500 g  
1/8 stone or equivalent 
per 500 g 
 
Harmless extraneous material  
2 pieces per 500 g  
3 pieces per 500 g 
a 
 
 
 
 
 
Annex B  
(normative)  
 
Canned p ears 
 
 
B.1 Definition  of defects and allowan ces 
 
B.1.1     Styles 
 
B.1.1.1  
whole  KS 2688 :2019 
 
4     KEBS 201 9 — All rights reserved  “peeled stemmed” or “unstemmed” or “unpeeled stemmed” or “unstemmed” with cores removed“cored”  or 
left in “not cored” 
 
B.1.1.2  
Halves  
peeled or unpeeled, with stems and cores  removed, and cut into two approximately equal parts 
 
B.1.1.3  
quarters  
peeled or unpeeled and cut into four approximately equal parts 
 
B.1.1.4  
Sliced  
peeled and cut into wedge-shaped sectors 
 
B.1.1.5  
Diced  
peeled and cut into cube-like parts 
 
B.1.1.6  
pieces or Irregular p ieces  
peeled and comprising irregular shapes and sizes 
 
B.2.2  Definition  of defects  
 
B.2.2.1  
blemis hed and trimmed pear units  
blemished units with surface discoloration and spots that definitely contrast with the overall colour and 
which may penetrate  into the flesh, such as bruises, scab, and dark discoloration. Trimmed units that have 
deep gouges, whether due to physical trimming or  other means, and which definitely detract from the 
appearance; trimmed units are considered defects only in whole, halved, and quartered styles. 
 
B.2.2.2  
broken  
a unit severed in two or more parts should be considered as one unit when  reassembled to the  approximate 
size and shape of an average unit in the container. 
 
B.2.2.3  
core material 
consisting of  the seed cell, whether loose or attached, with or without seeds. For the p urposes of calculating 
the defects allowance,  all pieces of a core in the  sample should be aggregated a nd pieces totalling 
approximately one-half of a core should be counted as one unit. 
 
B.2.2.4  
harmless plant material 
stems or stalks and leaf (or similar vegetable material) 
 
B.2.2.5  
peel 
peel that adheres to pear flesh or is found loose in the container 
 
B.2.2.6  
seeds 
any one pear seed or the equivalent in pieces of one seed that are not included in core material 
 
B.2.3  Allowances  for defects  
        KS 2688: 2019 
 
   KEBS 201 8 — All rights reserved     5 
 The product should be  substantially free from defects such as harmless plant material, peel (in peeled 
styles), core material, blemished and trimmed units, seeds and broken units to the extent indicated below: 
 
 
Defects  
Maximum limits 
 
 
 
 
 
 
(a)   Blemis hed and trimmed pear units  
(i) Total, 20% by count; or 3 units per 
container when  count is less than 10; 
provided the sample average is no more 
than 20% 
 
- but limited to - 
 
(ii) 20% by count blemished; or 2 units per 
container when  count is less than 10; 
provided the sample average is no more 
than 10% for blemished.  
 
(b)   Broken  - in “whole”, “halves”, and “quartered” styles only.  
20% by count; or 2 units per container 
when count is less than 10; provided the 
sample average is no more than 10%. 
 
(c)   Core material (average) - except in “whole-not-cored”  
styles.  
2 units per kg of total contents. 
 
 
(d)   Harmless plant 
material  
(i) Stems or stalks (in styles in which 
the stem is customarily removed)  
 
 
3 pieces per 3 kg of total contents.  
(ii) Leaf (or similar vegetable 
material) 
 
(e)   Peel (Average) - except in “unpeeled” styles. 10 cm2 (10 sq. cm.) aggregate area 
per kg of total contents. 
 
(f)    Seeds (average) - except in “whole-not-cored”  styles.  
8 per kg of total contents. 
 
Annex C 
(normative)  
 
Canned Pineapple  
C.1.1     Styles  
Canned pineapple may be packed in the following cored or uncored styles:  
1.2.1 Cored pineappl es  
1.2.1.1 Whole - cylindrical whole unit with the core removed  
1.2.1.2 Slices or spiral slices or whole slice or rings - uniformly cut circular slices or rings cut across the axis of 
the peeled, cored pineapple cylinders.  
1.2.1.3 Half slices - uniforml y cut approximately semi -circular halves of slices.  
1.2.1.4 Quarter slices - uniformly cut, one -fourth portions of slices of cored pineapples.  
1.2.1.5 Broken slices - arc-shaped portions of cored pineapples which may not be uniform in size and/or shape.  
1.2.1.6 Spears or fingers - long, slender pieces cut radially and lengthwise of the cored pineapple cylinder, 
predominantly 65 mm or longer.  
1.2.1.7 Tidbits - reasonably uniform, wedge -shaped sectors cut from slices or portions thereof, predominantly 
from 8 mm to 13 mm thick.  
1.2.1.8 Chunks - short, thick pieces cut from thick slices and/or from peeled cored pineapple and predominantly 
more than 12 mm in both thickness and width, and less than 38 mm in length.  
1.2.1.9 Dice or cubes - reasonably uniform,  cube -shaped pieces, predominantly 14 mm or less in the longest 
edge dimensions.  KS 2688 :2019 
 
6     KEBS 201 9 — All rights reserved  1.2.1.10 Pieces - irregular shapes and sizes not identifiable as a specific style and does not include “chunks” or 
“chips” styles.  
1.2.1.11 Chips - small, irregular shapes a nd sizes of pineapple pieces similar to that left over after dicing of 
pineapple and which may be included in “crushed” style.  
1.2.1.12 Crushed or crisp cut - finely cut or shredded or grated or diced pieces of pineapple and which may 
include chips in the  crushed mass.  
1.2.2 Uncored pineapples  
1.2.2.1 Slice or whole slices - uniformly cut circular slices across the axis of the cylindrical whole unit.  
1.2.2.2 Half slices - uniformly cut approximately semi -circular halves of slices.  
1.2.2.3 Quarter slice s - uniformly cut, one -fourth portions of slices.  
1.2.2.4 Spears or fingers - long, slender pieces cut radially and lengthwise of the whole pineapple cylinder, 
predominantly 65 mm or longer .  
1.3 Types of Pack  
Canned pineapple may be packed in the follow ing types of pack:  
1.3.1 Regular pack : refers to all styles, with a liquid packing medium.  
1.3.2 Heavy pack : “Tidbits” or “dice or cubes” or “pieces” or “chips” or “crushed” styles containing at least 73% 
drained fruit weight.  
1.3.3 Solid pack : “Chips” or “crushed” styles containing at least 78% drained fruit weight.  
 
C.1.2 Definition  of defects and allowan ces 
 
(a) Blemish - surface areas and spots which contrast strongly in colour or texture against the normal pineapple 
tissue or which may penetrate int o the flesh. Such blemishes are normally removed in preparation of pineapple 
for culinary use and include deep fruit eyes more than 2 mm, pieces of shell, brown spots, bruised portions and 
other abnormalities.  
(b) Broken - (considered a defect only in sli ced and spear styles). A unit severed into definite parts; all of such 
portions that equal the size of a full -size unit are considered to be one defect in applying the allowances herein.  
(c) Excessive trim - (considered a defect only in the styles of whol e, slices including spiral slices, half slices, 
quarter slices and spears). A unit trimmed to the extent that its normal shape and conformation is destroyed and 
detracts from the appearance of such unit. Trim will be considered “excessive” if the portion t rimmed away 
exceeds five percent of the apparent physical bulk of the perfectly formed unit and if such trimming destroys the 
normal circular shape of the outer or inner edge of the unit.  
(d) Woody – tough and fibrous core  
 
 
C.1.3 Allowances  for defects  
Canned pineapple shall not contain excessive defects greater than the extent indicated below:  
 
Defects for Cored Pineapples  
 
 
Styles  Units with Excessive Trim  Blemishes or Broken Units  
Whole  10% by count of fruit units 
(cylinders) 3  3 blemishes per frui t unit (cylinder)  
1 unit if 5 or less per can;  
2 units if over 5 but not over 10 per 
can;  
4 units if over 10 but not over 32 
per can;  
or  
12.5% by total number of units if 
over 32 per can  
1 unit if 5 or less per can;  
2 units if over 5 but not over 10  per 
can;  
4 units if over 10 but not over 32 
per can;  Slices or spiral slices  
or whole slices;  
Half slices;  
Quarter slices  1 unit if 10 or less per can;  
2 units if over 10 but not over  
27 per can;  
or  
7.5% by count if over 27 per can  
Spears  15% by count of all units  
Broken slices; tidbits; chunks; 
cubes; pieces  Not applicable         KS 2688: 2019 
 
   KEBS 201 8 — All rights reserved     7 
 or  
12.5% by total number of units if 
over 32 per can  
12.5% by total number of units  
Chips; crushed  Not applicable  Not more than 1.5% by weight of 
the drained fr uit  
 
 
Defects for Uncored 
Pineapples Styles  Units with Excessive 
Trim  Blemishes or Broken 
Units  Woody  
Whole slices;  
Half slices;  
Quarter slices  1 unit if 10 or less per can;  
2 units if over 10 but not over  
27 per can;  
or  
7.5% by count if over 27  per 
can  1 unit if 5 or less per can;  
2 units if over 5 but not over 
10 per can;  
4 units if over 10 but not over 
32 per can;  
or  
12.5% by count if over 32 per 
can  5% by weight  
Spears  15% by count of all units  1 unit if 5 or less per can;  
2 units if over 5 but not over 
10 per can;  
4 units if over 10 but not over 
32 per can;  
or  
12.5% by count if over 32 per 
can  5% by weight  
 
 
 
 
 
 
 
Annex D 
(normative)  
 
Determination of water capacity of containers (CAC/RM 46-1972)  
 
 
 
C.1       Scope 
 
This method applies to glass containers. 
 
C.2       Definition 
 
The water capacity of a container is the volume of distilled water at 20°C wh ich the sealed container will hold 
when  completely filled. 
 
C.3       Procedure 
 
C.3.1     Select a container which is undamaged in all respects. 
 
C.3.2     Wash, dry and weigh the empty container. 
 KS 2688 :2019 
 
8     KEBS 201 9 — All rights reserved  C.3.3  Fill the container with distilled water at 20 °C to the level of the top thereof, and weigh the 
container thus filled. 
 
C.4       Calculation and expression of results 
 
Subtract the weight found in C.3.2 from the weight found in C.3.3. The difference shall be considered to be 
the we ight of water required to fill the container. Results are expressed as ml of water. 
 
C.5 Sampling plans 
 
The appropriate inspection level is selected as follows: 
 
Inspection level I    Normal Sampling 
 
Inspection level II Disp utes, (Codex referee purposes sample size), 
enforcement or need  for better lot estimate 
 
 
 
Sampling plan 1 (Inspection level I, AQL = 6.5) 
 
Net weight is equal to or less than 1 kg (2.2 LB) 
Lot size (N) Sample size (n) Acceptance number (c) 
4,800 or less 6 1 
4,801 - 24,000 13 2 
24,001 - 48,000 21 3 
48,001 - 84,000 29 4 
84,001 - 144,000 38 5 
144,001 - 240,000 48 6 
more than 240,000 60 7 
Net weight is greater than 1 kg (2.2 LB) but not more than 4.5 kg (10 LB) 
Lot size (N) Sample size (n) Acceptance number (c) 
2,400 or less 6 1 
2,401 - 15,000 13 2 
15,001 - 24,000 21 3 
24,001 - 42,000 29 4 
42,001 - 72,000 38 5 
72,001 - 120,000 48 6 
more than 120,000 60 7 
Net weight greater than 4.5 kg (10 LB) 
Lot size (N) Sample size (n) Acceptance number (c) 
600 or less 6 1        KS 2688: 2019 
 
   KEBS 201 8 — All rights reserved     9 
 Net weight is equal to or less than 1 kg (2.2 LB) 
Lot size (N) Sample size (n) Acceptance number (c) 
601 - 2,000 13 2 
2,001 - 7,200 21 3 
7,201 - 15,000 29 4 
15,001 - 24,000 38 5 
24,001 - 42,000 48 6 
more than 42,000 60 7 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Sampling plan (Inspection level II, AQL = 6.5) 
 
Net weight is equal to or less than 1 kg (2.2 LB) 
Lot size (N) Sample size (n) Acceptance number (c) 
4,800 or less 13 2 
4,801 - 24,000 21 3 
24,001 - 48,000 29 4 
48,001 - 84,000 38 5 
84,001 - 144,000 48 6 
144,001 - 240,000 60 7 
more than 240,000 72 8 
 
Net weight is greater than 1 kg (2.2 LB) but not more than 4.5 kg (10 LB) 
 
 
 
 Lot size (N) Sample size (n) Acceptance number (c) 
2,400 or less 13 2 KS 2688 :2019 
 
10     KEBS 201 9 — All rights reserved  2,401 - 15,000 21 3 
15,001 - 24,000 29 4 
24,001 - 42,000 38 5 
42,001 - 72,000 48 6 
72,001 - 120,000 60 7 
more than 120,000 72 8 
 
Net weight greater than 4.5 kg (10 LB) 
Lot size (N) Sample size (n) Acceptance number (c) 
600 or less 13 2 
601 - 2,000 21 3 
2,001 - 7,200 29 4 
7,201 - 15,000 38 5 
15,001 - 24,000 48 6 
24,001 - 42,000 60 7 
more than 42,000 72 8