DRA FT UGANDA STANDARD  
  DUS 1621  
First Edition  
2015 -mm-dd 
 
 
 Reference number  
DUS 1621 : 2015  
© UNBS 2015   
   
Fresh Grape – Specification  
 DUS 1621 : 2015  
© UNB S 2015  – All rights reserved  ii 
 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 applicati on 
© UNBS 2015  
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 UNB S. 
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: 256 414 505 995  
Fax: 256 414 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  DUS 1621 : 2015  
© UNB S 2015  – All rights reserved  iii 
 Contents  Page  
1 Scope  ................................ ................................ ................................ .......... Error! Bookmark not defined.  
2 Normative references  ................................ ................................ ................ Error! Bookmark not defined.  
3 Definitions  ................................ ................................ ................................ ................................ ..............  1 
4 Provisions concerning quality  ................................ ................................ ................................ .............  2 
4.1 General  ................................ ................................ ................................ ................................ ...................  2 
4.2 Minimum requirements  ................................ ................................ ................................ .........................  2 
4.3 Minimum maturity requirements  ................................ ................................ ................................ ..........  2 
5 Classification  ................................ ................................ ................................ ................................ .........  3 
5.1 “Extra” Class  ................................ ................................ ................................ ................................ .........  3 
5.2 Class I  ................................ ................................ ................................ ................................ .....................  3 
5.3 Class II  ................................ ................................ ................................ ................................ ....................  3 
6 Provisions concerning sizing  ................................ ................................ ................................ ..............  4 
7 Quality tolerances  ................................ ................................ ................................ ................................ . 4 
7.1 General  ................................ ................................ ................................ ................................ ...................  4 
7.3 Size tolerances  ................................ ................................ ................................ ................................ ...... 4 
8 Contaminants  ................................ ................................ ................................ ................................ .........  4 
8.1 Heavy metals  ................................ ................................ ................................ ................................ ..........  4 
8.2 Pesticide residues  ................................ ................................ ................................ ................................ . 5 
9 Hygiene  ................................ ................................ ................................ ................................ ...................  5 
10 Provisions concerning presentation  ................................ ................................ ................................ ... 5 
10.1 Uniformity  ................................ ................................ ................................ ................................ ...............  5 
10.2 Packaging  ................................ ................................ ................................ ................................ ...............  5 
10.3 Presentation  ................................ ................................ ................................ ................................ ...........  5 
11 Labelling  ................................ ................................ ................................ ................................ .................  5 
11.1  General  ................................ ................................ ................................ ................................ ...................  5 
11.2 Non-retail containers ................................ ................................ ................................ .............................  5 
11.3 Quality certification mark (optional)  ................................ ................................ ................................ .... 6 
12 Methods of sampling  ................................ ................................ ................................ .............................  6 
 
 DUS 1621 : 2015  
© UNB S 2015  – All rights reserved  iv 
 Foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Minis try 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 poin t 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 
Commi ttee 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 wid ely 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.  
 
DUS  1621 was prepared by Tec hnical Committee TC  2-SC 4, Fruits Vegetables and derived products.  
 
 DRAFT UGANDA STANDARD  DUS 1621 : 2015  
 
© UNBS 2015 – All rights reserved  1 
 Fresh Grape - Specification  
1 Scope   
This Draft East African Standard specifies requirements for grapes of varieties (cultivars) grown from Vitis 
vinifera L. to be supplied fresh to the  consumer. Fresh grapes for industrial processing are excluded  
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, t he latest edition of the referenced 
document (including any amendments) applies.  
EAS 38, Labelling of pre -packaged foods —  General requirements  
CAC/RCP 53 -2003 Code of hygienic practice for fresh fruits and vegetables  
ISO 874; Fresh fruits and vegetables  -- Sampling  
 
ISO 2173, Fruits and Vegetable products – Determination of soluble solids - Refractometric method  
 
CODEX STAN 193 -1995, Codex general standard for contaminants and toxins in food and feed.  
CAC/RCP 44 1995, Recommended international code of pr actice for packaging and transport  
3 Definitions  
For the purpose of this standard the following definition shall apply:  
3.1 
Firm  
the berry does not yield more than slightly to moderate pressure and is not flabby or wilted  
3.2 
damage  
any specific defect or any other defect, or any combination of defects which materially detracts from the 
appearance, or the edible or marketing quality of the individual berry, the appearance of the bunch as a whole, 
or the marketing quality of the stems  
3.3 
shot berries  
very s mall berries resulting from insufficient pollination, usually seedless in those varieties which normally 
develop seeds  
3.4 
straggly  
the berries are so widely spaced on main and lateral stems that the bunch is distinctly open or very stemmy or 
stringy in st ructure   
 
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© UNBS 2015  – All rights reserved  2 
 4 Provisions concerning quality  
4.1 General  
The purpose of the standard is to define the quality requirements of table grapes at the market control stage 
after preparation and packaging. However, if applied at stages following export, products m ay show in relation 
to the requirements of the standard:  
i. a slight lack of freshness and turgidity,  
ii. for products graded in classes other than the “Extra” Class, a slight deterioration due to their 
development and their tendency to perish.  
4.2 Minimum requir ements  
4.2.1  In all classes, subject to the special provisions for each class and the tolerances allowed, bunches 
and berries shall be:  
i. sound; produce affected by rotting or deterioration such as to make it unfit for consumption is 
excluded.  
ii. clean, practi cally free of any visible foreign matter.  
iii. practically free from pests.  
iv. free from damage caused by pests affecting the flesh..  
v. free of abnormal external moisture, excluding condensation following removal from cold storage  
vi. free of any foreign smell and/or taste.  
vii. intact. Berries shall not have any damage or injury spoiling the integrity of the produce.  
viii. well formed  
ix. Mature  
Note: Berries of white varieties exposed to sunlight turn yellow and may show pigmentation on the skin only, this is not a 
defect  
4.2.2  The bunches shall be sufficiently developed and display satisfactory ripeness. With respect to a 
sufficient development are the following defects excluded:  
i. “thin” (straggly) bunches , i.e. with berries too far apart on the stalk or with too few berries.  
ii. “unevenly developed” bunches, i.e. with shot berries resulting from insufficient pollination. The shot 
berries are usually seedless in those varieties that normally develop seeds. They may be entirely 
green and hard or mature and colour uniformly with the norm al berries.  
4.2.3  The development and condition of the table grapes shall be such as to enable them:  
i. to withstand transportation and handling  
ii. to arrive in satisfactory condition at the place of destination.  
4.3 Minimum maturity requirements  
The table grape s shall be sufficiently developed and display satisfactory ripeness. In order to satisfy this 
requirement, the fruit shall have obtained a refractometric index of at least 16° Brix when tested  in accordance DUS  1621 : 2015  
© UNBS 2015  – All rights reserved  3 
 with ISO 2173. Fruit with a lower refractometric index are accepted provided the sugar/acid ratio is at least 
equal to:  
i. 20:1 if the Brix level is greater than or equal to 12.5° and less than 14° Brix  
ii. 18:1 if the Brix level is greater than or equal to 14° and less than 16° Brix.  
5 Classification  
The table  grapes are classified in three classes, as defined below:  
5.1 “Extra” Class  
Table grapes in this class shall be of superior quality. In shape, development and colouring, bunches shall be 
typical of the variety, and have no defects. The table grapes shall be very carefully selected and presented.  
Berries shall be firm, firmly attached, evenly spaced along the stalk and have their bloom virtually intact. Slight 
traces of missing bloom due to handling are allowed.  
5.2 Class I  
Table grapes in this class shall be of good quality. In shape, development and colouring, bunches shall be 
typical of the variety. Class I table grapes shall be carefully selected and presented.  
Berries shall be firm, firmly attached and, as far as possible, have their bloom intact. They may, however, be 
less evenly spaced along the stalk than in the “Extra” Class. Traces of missing bloom due to handling are 
allowed.  
The following slight defects, however, may be allowed, provided these do not affect the general appearance of 
the produce, t he quality, the keeping quality and presentation in the package:  
i. slight defects in shape. Slight defects in shape may be due to the fact that the berries are less evenly 
spaced along the stalk.  
ii. slight defects in colouring  
iii. very slight sun scorch affecting t he skin only.  
5.3 Class II  
5.3.1  This class includes table grapes that do not qualify for inclusion in the higher classes but satisfy the 
minimum requirements specified above.  
5.3.2  Table grapes in this class shall be of marketable quality, suitably presen ted and suitable for human 
consumption.  
5.3.3  The bunches may show slight defects in shape, development and colouring, provided these do not 
impair the essential characteristics of the variety.  
5.3.4  The berries shall be firm and adequately firmly attached , and where possible, still have their bloom. 
They may be less evenly spaced along the stalk than in Class I.  
5.3.5  The following defects are allowed, provided the table grapes retain their essential characteristics as 
regards the quality, the keeping qual ity and presentation:  
i. defects in shape. Defects in shape may be due to the fact that the berries are less evenly spaced 
along the stalk.  DUS  1621 : 2015  
© UNBS 2015  – All rights reserved  4 
 ii. defects in colouring  
iii. slight sun scorch affecting the skin only  
iv. slight bruising. Slight bruising is allowed provided it does not affect the pulp.  
v. slight skin defects.  
6 Provisions concerning sizing  
Size is determined by the weight of the bunch. The minimum bunch weight shall be 75 g but this provision 
does not apply to packages intended for single servings  
7 Provisions conc erning tolerances  
7.1 General   
Tolerances in respect of quality and size shall be allowed in each lot for produce not satisfying the 
requirements of the class indicated.  
7.2 Quality tolerances  
7.2.1  “Extra” Class  
A total tolerance of 5 %, by weight, of bun ches not satisfying the requirements of the class, but meeting those 
of Class I is allowed. Within this tolerance not more than 0.5 % in total may consist of produce satisfying the 
requirements of Class II quality.  
7.2.2  Class I  
A total tolerance of 10 %, by weight, of bunches not satisfying the requirements of the class but meeting those 
of Class II is allowed. Within this tolerance not more than 1 % in total may consist of produce satisfying neither 
the requirements of Class II nor the minimum requirement s. Produce affected by rotting or any other 
deterioration rendering it unfit for consumption is excluded.  
7.2.3  Class II  
A total tolerance of 10 %, by weight, of bunches satisfying neither the requirements of the class nor the 
minimum requirements is allow ed. Produce affected by rotting or any other deterioration rendering it unfit for 
consumption is excluded  
7.3 Size tolerances  
For all classes: a total tolerance of 10 %, by weight, of bunches not satisfying the requirements as regards 
sizing is allowed. Ea ch package for direct sale to the consumer not exceeding 1 kg net weight, one bunch 
weighing less than 75 g is allowed to adjust the weight, provided the bunch meets all other requirements of 
the specified class.  
8 Contaminants  
8.1 Heavy metals  
Fresh grape s shall comply with those current maximum levels for heavy metals established by the Codex 
Alimentarius Commission for this commodity in accordance with CODEX STAN 193 -1995  
 
 DUS  1621 : 2015  
© UNBS 2015  – All rights reserved  5 
 8.2 Pesticide residues  
Fresh grapes shall comply with those maximum pesticide res idue limits established by the Codex Alimentarius 
Commission for this commodity.  
9 Hygiene  
Fresh grapes shall be prepared and handled in accordance with CAC/RCP 53 -2003 . 
10 Provisions concerning presentation  
10.1 Uniformity  
10.2.1  Fresh Grapes shall be p acked in such a way as to protect the produce properly. Fresh grapes fruit 
shall be packaged in food grade materials that ensure produce safety and quality  
 
10.2.2  Fresh grapes shall be packed in each container in compliance with CAC/RCP 44.  
10.2.3  The co ntainers shall meet the quality, hygiene, ventilation and resistance characteristics to ensure 
suitable handling, shipping and preserving of the fresh grapes .Packages (or lot for produce presented in bulk) 
shall be free of all foreign matter and smell.  
10.2 Packaging  
10.2.1 Fresh grapes shall be packed in such a way as to protect the produce properly. Fresh grapes shall be 
packaged in food grade materials that ensure produce safety and quality  
10.2.2 Fresh grapes shall be packed in each container in compli ance with CAC/RCP 44 -1995.  
10.2.3  The containers shall meet the quality, hygiene, ventilation and resistance characteristics to ensure 
suitable handling, shipping and preserving of the fresh pineapple. Packages (or lot for produce presented in 
bulk) shall  be free of all foreign matter and smell.  
10.3 Presentation  
Fresh grapes may be presented as in sales packages or in bunches arranged in the package  
11 Labelling  
11.1 General  
In addition to the requirements of EAS 38, the following specific provisions in 1 1.2 - 11.3 shall apply and shall 
be legibly and indelibly marked:  
11.1.1  Name of produce  
The name of the produce as “Fresh Table grapes ", including the variety name, and indicate “Under glass”, 
where applicable  
11.2 Non-retail containers  
Each package sha ll bear the particulars in 11. 2 - 11.3. 4 in letters grouped on the same side, legibly and 
indelibly marked, and visible from the outside, or in the documents accompanying the shipment.  
11.2.1  Identification  
The exporter, packer and/or dispatcher shall b e identified by name and physical address  DUS  1621 : 2015  
© UNBS 2015  – All rights reserved  6 
 11.2.2  Origin of produce  
Country of origin and, optionally, district where grown or national, regional or local place name  
11.2.3  Commercial identification  
i. Class;  
ii. Number of fruits;  
iii. Net weight  
iv. “Bunches below 75 g intended for single servings”, if appropriate.  
11.3 Quality certification mark (optional)  
11.7.1 Consignments accompanied with certification marks are allowed distribution in the region in 
accordance with mutual recognition arrangements among the Partner  States.  
12 Methods of sampling  
Sampling of fresh grapes shall be done in accordance with ISO 874  
 
 
 DUS  1621 : 2015  
© UNBS 2015  – All rights reserved  7 
 Bibliography  
[1] UNECE STANDARD FFV 19:2007, M arketing and commercial quality control of table grapes  
[2] CODEX STAN 255 -2007; Codex standard for table gr apes  
 
 DUS 1621 : 2015  
© UNBS 2015 – All rights reserved  9 
 Certification marking  
Products that conform to Uganda standards may be marked with Uganda National Bureau of Standards 
(UNBS) Certification Mark shown in the figure below.  
The use of the UNBS Certification Mark is governed by the Standards Act, an d the Regulations made 
thereunder. This mark can be used only by those licensed under the certification mark scheme operated by 
the Uganda National Bureau of Standards and in conjunction with the relevant Uganda Standard. The 
presence of this mark on a pro duct or in relation to a product is an assurance that the goods comply with the 
requirements of that standard under a system of supervision, control and testing in accordance with the 
certification mark scheme of the Uganda National Bureau of Standards. UN BS marked products are 
continually checked by UNBS for conformity to that standard.  
Further particulars of the terms and conditions of licensing may be obtained from the Director, Uganda 
National Bureau of Standards.  
 
 US nnnn -n: 2015    
 
ICS 67.080.01  
Price based on nn pages  
© UNBS 2015 – All rights reserved