DRAFT UGANDA STANDARD  
    DUS  1617  2015  
First Edition  
                    2015 
 
                                                         Reference number  
DUS 1617 :2015 
© UNBS 20 15 
  
Fresh carrot  — Specification  
 DUS 1617 :2015   
 
© UNBS  2015  – 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 20 15 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any form 
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from UNBS.  
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Uganda National Bureau of Standards  
P.O. Box 6329  
Kampala  
Uganda  
Tel: 256 41 505 995  
Fax: 256 41 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
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ICS 67.080.01  
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   National 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 thr ough harmonized 
standardization, trade barriers that are encountered when goods and services are exchanged within the Community 
will be removed.  
In order to achieve this objective, the Community established an East African Standards Committee mandated to 
develop and issue East African Standards.   
The Committee is composed of representatives of the National Standards Bodies in Partner States, together with the 
representatives from the private sectors and consumer organizations. 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 procedures of the Community.  
East African Standards ar e 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 .  
DEAS  ................ was prepared by Tec hnical Committee EASC/TC  016, Horticulture and horticulture  products  
 DUS 1617 :2015   
 
© UNBS  2015  – All rights reserved   1 Scope  
This Draft East African Standard specifies requirements for  carrots of varieties (cultivars) grown from 
Daucus carota L . to be supplied fresh to the consumer. Carrots for indus trial 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, the latest edition of the refer enced 
document (including any amendments) applies.  
CAC/RCP 44 -1995, Recommended International Code of Practice for the Packaging and Transport of 
Tropical Fresh Fruit and Vegetables  
CAC/RCP 53 -2003, Code of Hygienic Practice for Fresh Fruits and Vegetables   
CODEX STAN 193 -1995, Codex general standard for contaminants and toxins in food and feed  
EAS 38, Labelling of pre -packaged foods — General requirements  
ISO 874, Fresh fruits and vegetables  – Sampling  
3 Terms and definitions  
For the purpose of this stand ard the following definition shall apply:  
3.1 
firm 
the carrot which is not soft, flabby, or shriveled  
3.2 
damage  
any specific defect an equally objectionable variation of any one of these defects, any other defect, or any 
combination of defects, which mate rially detracts from the appearance, or the edible or marketing quality 
of the fruit  
3.3 
fresh  
the tops are not badly wilted  
3.4 
diameter  
the greatest dimension of the root measured at right angles to the longitudinal  axis 
3.5  
foreign matter  
any substance  which affects the appearance and typical smell of the carrot.  
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    4 Provisions concerning quality  
4.2 Minimum requirements  
4.2.1  In all classes, subject to the special provisions for each class and the tolerances allowed, the 
carrots shall be:  
(i) Intact;  
(ii) sound;  root shall be free from disease or serious deterioration which appreciably affects its 
appearance, edibility, or market value;  
(iii) practically free of any visible foreign matter;  
(iv) practically free from damage caused by pests;  
(v) practically free from pests;  
(vi) firm; 
(vii) not forked, free of secondary roots;  
(viii) not woody;  
(ix) not turning to seed;  
(x) free of abnormal external moisture; and  
(xi) free of foreign smell and/or taste.  
4.2.2  The development and condition of the carrots shall be such as to enable them:  
(i) to withstand transport and  handling; and  
(ii) to arrive in satisfactory condition at the place of destination.  
5 Classification  
Carrots may be classified in three classes defined below:  
5.1 "Extra" Class  
The carrots in this class shall be of superior quality and washed. They shall be ch aracteristic of the variety 
or the varietal type. They shall be carefully presented.  DUS  1617 :2015 
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    They shall be free from defects with the exception of very slight superficial defects, provided these do not 
affect the general appearance of the produce, the quality, the  keeping quality and presentation in the 
package. Such alterations may appear during cultivation, harvest, storage, packaging or transport  
 
 
The roots shall be:  
(i) smooth: with due regard to the varietal type, the surface of the carrot should be smooth and fr ee 
from wrinkles, indentations or undulations;  
(ii) fresh in appearance: roots should be bright showing no signs of dehydration or ageing;  
(iii) regular in shape: roots should display a shape fully characteristic of the variety and they shall not 
show any malformatio n; 
(iv) free of fissures;  
(v) free of bruises and cracks;  
(vi) free of damage due to frost; and  
(vii) Green or violet/purple tops are not allowed,  
5.2 Class I  
Carrots in this class shall be of good quality. They shall be characteristic of the variety or the varietal type, 
carefully selected and presented. The roots shall be fresh in appearance and slight silvering of the skin is 
permissible  
The following slight defects, however, may be allowed provided these do not affect the general 
appearance of the produce, the quality, the  keeping quality and presentation in the package:  
(i) slight defects in shape;  
(ii) slight defects in colouring;  
(iii) clean, shallow, and dry healed cracks;  
(iv) slight cracks or fissures due to handling or washing provided they are fresh, shallow and cover 
only a small area ; and  
(v) fine cracks due to frost especially around the crown and shoulders are allowed provided the flesh 
remains.  DUS  1617 :2015 
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    Green or violet/purple tops up to 1 cm long for roots not exceeding 10 cm in length, and up to 2 cm for 
other roots, are allowed. This discolor ation refers to the carrot where the root has protruded from the 
ground during growth. Figure 32  
5.3 Class II  
This class includes carrots which do not qualify for inclusion in the higher classes but satisfy the minimum 
requirements specified above. The car rots in this class shall be of marketable quality, suitable for human 
consumption and suitably presented.  
The following defects may be allowed provided the carrots retain their essential characteristics as regards 
the quality, the keeping quality and prese ntation:  
(i) defects in shape;  
(ii) defects in colouring;  
(iii) healed cracks not reaching the heart;  
(iv) cracks or fissures due to handling or washing provided they are fresh and do not expose the core;  
(v) cracks due to frost especially around the crown and shoulders are allo wed provided the flesh 
remains reasonably firm and substantially intact; and  
(vi) green or violet/purple tops up to 2 cm long for roots not exceeding 10 cm in length, and up to 3 
cm for other roots, are allowed.  
Provisions concerning sizing  
6.1 Size is determin ed by the maximum diameter or the weight of the root when without foliage as 
indicated in table1 below;  
Table 1: Provisions concerning sizing for variety and class  
Variety /class  sizing is by diameter (mm)  sizing is by weight (g)  
Early carrots  > 10mm  > 8g 
Small root  < 40 mm  <150 g  
large root varieties  > 20 mm  > 50 g  
"Extra" Class  ≤45 mm  ≤200 g  
Note: Early carrots are those harvested before they are fully mature and have completed their growth.  
6.2 For roots classified in the "Extra" Class the difference  in diameter or in weight between the smallest 
and the largest root in any one package must not be more than 20 mm or 150 g.  DUS  1617 :2015 
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    6.3 For roots classified in Class I, the difference in diameter or weight between the smallest and the 
largest root in any one pack age shall not be more than 30 mm or 200 g.  
6.4 For roots classified in Class II, the roots need only satisfy the minimum sizing requirements  
7 Provisions concerning tolerances  
7.1 General  
Tolerances in respect of quality and size shall be allowed in each package, or in each lot for produce 
presented in bulk, and for produce not satisfying the requirements of the class indicated. Tolerances are 
provided to allow for human error during the grading and packing process. Under no circumstances shall 
these toler ances apply to produce affected by rotting, or any other deterioration rendering it unfit for 
consumption.  
7.2 Quality tolerances  
7.2.1  "Extra" Class  
5 % by weight of carrots not satisfying the requirements of the class, but meeting those of Class I or, 
exceptionally, coming within the tolerances of that class.  
5 % by weight of carrots having a slight trace of green or violet/purple colouring at the top.  
7.2.2  Class I  
10 % by weight of carrots not satisfying the requirements of the class, but meeting those of Class II or, 
exceptionally, coming within the tolerances of that class.  However, broken carrots and/or carrots which 
have lost their tips are excluded from that tolerance . 
10 % by weight of broken carrots and/or carrots which have lost their tips  
7.2.3  Class II  
10 % by weight of carrots satisfying neither the requirements of the class nor the minimum requirements, 
with the exception of produce affected by rotting or any other deterioration rendering it unfit for 
consumption.  
In addition, not more that 25 % by weight of broken carrots may be allowed.  
7.3 Size tolerances  DUS  1617 :2015 
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    For all classes: 10 % by weight of carrots not satisfying the requirements as regards sizing. The roots 
may fall below the minimum size or exceed the maximum permissible difference for th e class.  
8 Contaminants  
8.1 Heavy metals  
Fresh carrots 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 .  
8.2 Pesticide residues  
Fresh  carrots shall comply with those maximum pesticide residue limits established by the Codex 
Alimentarius Commission for this commodity.  
9 Hygiene  
Fresh carrots shall be shall be prepared and handled in accordance with CAC/RCP 53 -2003.   
10 Provisions concern ing presentation  
10.1 Uniformity  
10.1.1  The contents of each package shall be uniform and contain only fresh carrots of the same origin, 
variety or commercial type, quality and size . 
10.1.2   The visible part of the contents of the package shall be represen tative of the entire contents.  
10.2 Packaging  
10.2.1   Fresh carrots shall be packed in such a way as to protect the produce properly. Fresh carrots  
shall be packaged in food grade materials that ensure produce safety and quality  
10.2.2   Fresh carrots shall  be packed in each container in compliance 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 carrots. Packages (or lot  for produce 
presented in bulk) shall be free of all foreign matter and smell.  
10.3 Presentation  
Fresh carrots may be presented as  follows:  
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    a) Bunched carrots  
The roots must be presented with their foliage, which must be fresh, green and sound.  Roots in 
the same bunch should be practically uniform in size. The bunches in each package should be 
practically uniform in weight and arranged evenly in one or more layers.  
b) Topped carrots  
The foliage must be evened off or cut off at the top of the carrot without dama ging it. The foliage 
should be trimmed neatly just above the crown without damage to the root.  
c) in small packages, and  
d) arranged in several layers or jumble packed  
11 Labelling  
11.1 General  
In addition to the requirements of EAS 38, the specific provisions  in11.2 -11.3 shall apply and shall be 
legibly and indelibly marked:  
11.2 Consumer packages  
11.2.1  Name of produce  
The name of the produce as “fresh bunched carrots" or "early carrot” or "main -crop carrots" if the contents 
are not visible from the outside  
11.3 Non-retail containers  
Each package shall bear the particulars in 11.2.1 - 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.  
11.3.1  Identification  
The exporter, packer and/or dispatcher shall be identified by name and physical address  
11.3.2  Origin of produce  
Country of origin and, optionally, district where grown or national, regional or local place name  
11.3.3  Commercial identification  
i. Class;  DUS  1617 :2015 
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    ii. Size (optional) ; 
iii. Number of bunches ( in the case of bunched carrots) and, 
iv. Net weight  
11.3.4  Quality certification mark (optional)  
Consignments accompanied with certification marks are allowed distribution in the region in accordance 
with mutual recognition arran gements among the partner states.  
12 Methods of sampling  
Sampling of fresh carrots s hall be done in accordance with  ISO 874 . 
 
 
 
 
 
 
 
 
 
 
 
 
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    Bibliography  
[1} UNECE STANDARD FFV -10,2010 EDITION; concerning the marketing and  
  commercial quality control of  CAR ROT SDUS 1617 :2015   
 
© UNBS  2015  – All rights reserved   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, and t he 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 produc t 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. UNBS 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.  
 
 DUS  1617 :2015 
ICS 67.080.01  
Price based on nn pages  
© UNBS 2015 – All rights reserved