DRAFT KENYA STANDARD             DKS 2843:2018  
                                                                                                               ICS 67.060  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Production and handling of fresh arrowroots  (Taro) – Code of 
practice  
 
 
 
 
 
 
 
 
 
 
 
©KEBS  2018                              First Edition 2018 
  
 DKS 2843:2018  
   ii TECHNICAL COMMITTEE REPRESENTATION  
 
The following organizations were represented on the National Technical Committee : 
University of Nairobi -Department of Food Science, Nutrition and Tec hnology  
Agriculture and Food Authority - Food Cop directorate  
Kenya Agricultural & Livestock Research Organization  
Kenya Industrial Research & Development Institute  
National Potato Council of Kenya  
Propack Ltd.  
Graduate Africa Ltd  
Mhogo foods Ltd  
Food Scien ce and Technology platform of Kenya  
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 of published standards are welcome and should be addressed to the Managing 
Director, Kenya Bureau of Standards.  
 
 
 
 
 
 
©Kenya Bureau of Standards, 2018 
 
Copyright. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 12 of 2001  of the Laws of Keny a, copyright subsists in 
all Kenya Standards and except as provided under Section 26 of this Act, no Kenya Standard produced by Kenya Bureau of Standa rds 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 . 
 
 
 
 
 
 
 
  
   iii  
 
 DKS 2843:2018  
   iv  
 
DRAFT KENYA STANDARD              DKS 2843:2018  
                       ICS 67.060 
 
 
 
 
 
 
 
 
Production and handling of fresh arrowroots(Taro) – Code of practice  
 
 
 
 
 
 
 
 
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 294 9, 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               
 
  
   v Foreword  
This code of prac tice was prepared by the national Technical Committee for tubers and tuber products under the 
guidance of the Standards Project Committee, and it is in accordance with the procedures of the Kenya Bureau 
of Standards.  
Arrowroot utilization in Kenya  has been  on the rise  due to its appreciable  nutritional value , however the 
production and post -harvest handling  have not been properly structured through appropriate standards.  In order 
to assure quality and consumer safety, it was necessary to develop a national  code of practice for arrowroot  
This code of practice intends to safeguard the interests of the stakeholders in the entire value chain  from 
production at farm level to the final product , at the market to  guaran tee product quality and enhance  safety of the 
consumers.   
 
In the preparation of this standard, reference was made to:  
KS EAS 776:2012 Production and handling of fresh cassava — Code of practice  
Acknowledgement is hereby made for the assistance derived from these sources.  
 
 DRAFT KENYA STANDARD          DKS 2843:2018  
   1  
 
Production and handling  of fresh arrowroots  (taro)— Code of practice  
 
1 Scope  
This Kenya  Code of practice provides recommended  Good  Agricultural P ractices  for the production, storage, 
packaging  and transportation of fresh arrowroots  (taro ) ( Colocasia  esculenta (L.) Schott  
of the Araceae family , intended  for 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 e dition of the referenced  
document (including any amendments) applies:  
 
EAS 38 , General standard for labelling of pre -packaged foods  
EAS 39 , Hygiene in the food and drink manufacturing industry — Code of practice  
CAC/RCP 53, Code of hygienic practice for fr esh fruits and vegetables  
CAC/RCP 44 , Code  of Practice for  Packaging and Transport of Fresh Fruits and Vegetables   
KS ISO 874, Fresh  fruits and vegetables - Sampling  
 
 
3 Terms and definitions  
For the purposes of this Code of practice, the following terms a nd definitions shall apply:  
3.1 
fresh arrowroots  
unpeeled roots from varieties of arrowroots [Colocasia esculenta (L.) Schott  of the Araceae family which  contain 
stored carbohydrates mainly as starch  
3.2 
agricultural inputs  
any incoming material (e.g. wat er, agricultural chemicals and planting material) used for the primary  
production of fresh arrowroots  
3.3 
biological control  
use of competing biological agents (such as insects, micro -organisms and/or microbial metabolites) for the  
control of pests, plant  pathogens and spoilage organisms  
3.4 
primary deterioration  
 reduction in quality as a result of physiological changes characterized by vascular streaking or vascular  DKS 2843:2018  
   2 discoloration  
3.5 
secondary deterioration  
 reduction in quality induced by micro -organism s that cause rotting under aerobic and anaerobic conditions  
3.6 
curing  
operation of self -healing of wounds, cuts and bruises  
3.7  
Corm  
a short, vertical, swollen underground plant stem that serves as a storage organ . . 
3.8  
cormel  
a new small corm arising from the base of a fully developed one.  
 
3.9 
Lignification  
 To become woody through the formation and deposit of lignin in cell walls.  
3.10 
Practically free -    
almost free of the concerned items  
 
3.11 
Competent authority  
any person or organization that ha s the legally delegated or invested mandate , capacity, or power to perform a 
designated function.  
3.12 
Food grade packaging materials   
material which will safeguard the hygienic, nutritional, technological, and organoleptic qualities of the 
product  
3.13 
 Lot 
a batch or consignment of arrowroots meeting similar characteristics  
 
4 Requirements for p rimary production and handling of fresh arrowroots  
4.1 General requirements          DKS 2843:2018  
 
   3 Arrowroots are grown under a wide range of agro -ecological conditions. Various agric ultural inputs and 
technologies and correct agricultural practices are applied for safe fresh arrowroot production.  
Significant primary and secondary deterioration caused by biological, chemical and physical hazards may occur 
during arrowroot production an d post -harvest handling .  However, arrowroot production and post -harvest 
handling should be conducted under good hygienic conditions to minimize potential health hazards in 
accordance with EAS 39 and CAC/RCP 53.  
 
4.2 Site selection  
 
Site selected for plant ing shall be suitable for production of arrowroots.  
 
4.2.1 The producer shall demonstrate that the site is located in an area where cultivation is allowed or not 
restricted by a regulatory authority as per relevant laws  
 
4.2.2 Land that has been used as a land fill or industrial dumping shall not be used for cultivation.  
 
4.2.3. The planting area shall not contain any residue or contamination of hazardous substances such as 
pesticides likely to be of environmental concern or posing health and safety risk t o consumers of resultant crop.  
 
4.2.4 In case the planting area is located near or in the vicinity of industry, or in any high risk area, a risk 
assessment for suitability of production sites shall be conducted by Regulatory Authorities prior to their app roval  
 
4.3 Agro -ecological requirements  
Arrowroot should  be grown in accordance to the following recommended ecological requirements:  
4.3.1 Climate  
Warm climate with plenty of moisture is recommended. Under dryland production where rainfall is not enough,  
supplementary irrigation should  be provided to retain soil moisture to field capacity.  
 
4.3.2 Soil :  
Deep well drained and friable soils is recommended. Proper land preparation should be done to achieve fine tilth 
and right planting depth for growth and d evelopment of the arrowroots.  
 
4.4 Agronomic practices  
Arrowroots should  be cultivated in accordance with recommended agronomic practices below  in order to achieve 
high yield and quality . 
4.4.1 Plant population  
Use plant spacing to achieve a planting dens ities of 10 000 -50 000 plants/ha.  
4.4.2 Planting material:  
Both mother corm and cormel can be used as planting materials. If corms are used , they shall  be cut to small 
sets of 150 -200 grams  and for cormels, whole tubers of 50 -80 grams  size are ideal.  
 
4.5 Other production inputs requirements  
 DKS 2843:2018  
   4 4.5.1 Inputs used for the production of fresh arrowroots shall conform to the relevant Kenya standards.  
4.5.2 Agricultural inputs shall be practically free from microbial  or chemical contaminants at levels that ma y 
adversely  affect the safety and quality of fresh arrowroots.  
4.5.3 Growers shall use only agricultural inputs which are approved by the competent Authority for the  
cultivation of arrowroots and shall use them according to the product label for the intend ed purpose.  
4.5.4 The disposal of surplus chemical and used containers shall be in accordance to the national  
environment regulatory agency guidelines.  
4.5.6 Agricultural workers who apply agricultural chemicals shall be trained in proper application  
proce dures.  
 
4.5.7 Untreated Sewage and industrial waste shall not be used in arrowroots production.  
4.5. 8 Proper  records shall be kept  for agricultural chemical applications that capture information on the date of 
application, the chemical used, the crop spra yed, the pest or disease against which it was used, the 
concentration, method and frequency of application, and records on harvesting to verify that the time between 
applications and harvesting is appropriate  
4.5.9 Agricultural chemicals should be kept in their original containers, labelled with the name of the  
chemical and the instructions for application and use.  
 
4.6 Weeding and  earthing up  
a) Dry land production  
 It is recommended that  weeding and earthing up  should be done twice ; first after 45 days of planting and 
second one after one month after  the first weeding .Inorganic and organic fertilizers should be applied according 
to the recommended rates . 
b) Wet/Fallow production  
 weeding may not be necessary as the flood system smothers the weeds but the few that withstand the condition 
can be pulled out by hand.  
 
4.7 Harvesting  
 Arrowroot  is ready for harvesting when  most of the leaves begin to turn yellow. Maturity of the crop varies with 
varieties  and methods of cultivation but harvest time may start after  5 month s after planting. Arrowroots can be 
harvested at any time of the year. The food quality of the roots, particularly the starch content, increases with 
time up to an opti mum after which there is a loss of quality mainly due to increased lignification .  
Excessive harvesting of the leaves can have a negative effect on the yield of roots.  
 
4.7.1 Handling during harvesting  
 Care should be taken during the harvesting process to minimize damage such as bruising, scrapping or 
breaking of the roots, as this g reatly reduces shelf life. The corms should not be thrown or dropped down as this 
may accelerate deterioration.  
         DKS 2843:2018  
 
   5 4.7.1.1 Harvesting tools  
The digging tools include wooden sticks, machetes, hoes or forks. The tools should be clean and properly used 
to avoid  injuring the roots during  harvest ing. 
 
4.7.1.2 Method of harvesting  
Harvesting arrowroots may either be done by hand where the soils are loose  or by digging using  appropriate 
tools to  lift the corm while preventing  injury or damage.  
 
 
4.8 Post -harvest h andling of fresh arrowroots  
Effective measures shall be taken to prevent contamination of fresh arrowroots from agricultural inputs or 
personnel who come directly or indirectly into contact with fresh arrowroots. The growers, harvesters and 
handlers shall  adhere to the following:  
4.8.1 Fresh arrowroots unfit for human consumption and  unsafe for further processing shall be segregated and 
disposed off properly   
4.8.3 harvesting containers used shall be cleaned and sanitized.  
4.8.4 Care shall be taken when pa cking fresh arrowroots in the field to avoid exposure to contamination with 
animal/human filth.  
 
5 Storage and preservation  
5.1 General  
Arrowroots  generally deteriorate very quickly soon after harvest and this is because of the fact that the root  
of arrowr oots as a storage organ has no dormancy  function in propagation and possesses no bud primordia l 
from which re -growth can occur.  
Arrowroots  are still living organisms after they have been harvested and losses that occur during storage  
arise mainly from thei r physical and physiological condition.  
The main causes of loss are associated with mechanical damage, physiological condition (maturity,  
respiration, water loss), diseases and pests. To ensure effective storage of root and tuber crops, these major  
causati ve factors need to be properly understood and, where appropriate, be properly controlled, taking into  
account the socio -economic factors which prevail in the areas of production and marketing.  
Successful storage of arrowroots requires :  
a) the use of sound an d healthy corms ; 
b)  proper curing, if possible combined with fungicide treatment;  
c) adequate ventilation to remove the heat generated by respiring corms  
d) regular inspection during storage and removal of rotting corms and  any sprouts that develop and;  
e)  protectio n from direct sunlight and rain.  
 DKS 2843:2018  
   6 5.2 Handling during storage  
Arrowroots  shall be harvested and handled with extreme care if they are to be kept for more than a week.  
There are a number of different practices which, if used in combination, will assist in d elaying deterioration:  
 
a) cutting off the stems, leaving only a short part above ground. This operation should be done about  
three weeks prior to harvesting;  
b) as arrowroots  usually start rotting from the neck, (i.e. the point of attachment of the root t o the  
parent plant), harvesting the roots with part of the stem (2 cm - 5 cm) still attached may prevent a  
rapid spread of decay into the root;  
c) minimize damage at lifting by harvesting while the soil is wet, for example after a rain;  
d) retain only thos e roots that do not show signs of injury. Roots that are to be kept for more than one 
week or more should be carefully selected since curing will not be effective on roots with extensive  
damage; and  
e) establish curing of the roots after harvest as a routi ne operation with, as far as possible, the  
minimum of handling.  
Severely damaged roots should not be stored because of the following reasons:  
a) lower quality;  
b) increased risk of subsequent pathogenic losses; and  
c) risk of introducing disease organisms into sound produce.  
 
5.3 Control of damage  
Arrowroots  should be handled so as to minimize abrasion and breaking of the skin because of its  
relatively soft texture. Most mechanical damage occurs as a result of careless handling at harvest and during  
transpo rt to and within a store.  
 . 
5.4 Temperature control  
Temperature has a great influence on many factors that cause loss during storage such as the development  
of rotting micro -organisms and insect infestation. At 10 °C, the rate of rotting and respiration a re shown to be  
moderate and below 4 0C the rate of respiration is significantly reduced although chilling injury may occur.  
 
5.5 Curing of arrowroots  
Arrowroots  have the ability to heal their skin wounds when held at relatively high temperatures and  
humidi ty for few days after harvest while at the same time there is a general strengthening of the skin. The  
crop may undergo the operation of curing immediately after harvest . 
The process may be carried out for 2 to 7 days at temperatures of 32° to 40°C and a r elative humidity of 85% to 
95%  
 
5.6 Storage methods          DKS 2843:2018  
 
   7 5.6.1 Storage in the soil before harvest  
 Arrowroot corms  may be stored by leaving them un -harvested after the optimum harvest stage depending on 
the variety and ecological conditions, however, arrowroot s will become fibrous and woody and their  
starch content and palatability decreases,  It may also  be attacked by pests and pathogens; and become more 
susceptible to deterioration while still in the ground.  
 
5.6.2 Storage pits/heaps  
Arrowroot corms  may be ke pt in pits/heaps for a short period (2 days - 3 days) by:  
a) re-burying in trenches covered with dry plant material and soil;  
b) piling in heaps and kept moist by watering them daily; and  
c) covering by applying a thick coating of soft clay or mud.  
 
5.6.3 Storing fresh arrowroots in crates/ baskets/boxes  
Freshly harvested arrowroots  can be stored in wooden crates or baskets. The crates are lined with a  
layer of sawdust, wood shavings, peat or any other suitable adsorbent materials. The spaces between the  
roots are also filled with sawdust. Finally, the roots are then covered with sawdust.  
The sawdust should be damp but must not be wet. If the sawdust is too dry the roots will deteriorate quickly.  
Sawdust which is too moist promotes the formation of mould and  rot. To prevent the roots drying out too  
early, the crate should be lined with plastic foil.  
The crates or baskets can simultaneously be used as containers during transport (also several times) which  
saves on handling costs and also reduces injury to the roots during transport.  
 
5.6.4 Storing fresh arrowroots in a dip  
Fresh arrowroots  may be stored in potable water in various sized containers. The containers are filled  
with potable water and the roots are completely submerged. This process may also be used   
simultaneously  for detoxifying the roots which contain   Acrid factor  
The effectiveness of this method depends greatly on the degree of freshness of the roots when they are  
stored.  
 
5.6.5 Storage in plastic bags or plastic film wraps  
Plastic bags may be used to preserve arrowroots  by avoiding the loss of moisture and water stress.  
Arrowroots  treated with an appropriate fungicide such as thiabendazole and kept in an airtight plastic bag  
or a plastic film wrap can be stored for two to three weeks.  
Arrowroot s should be dipped in a 0.4 % w/w solution of thiabendazole for 10 seconds then stored in 
plastic bags.  
Arrowroots  may also be treated with household bleach (0.95% active chlorine). The use of household  
bleach is as effective as thiabendazole if sound arrowroots  are not stored for much longer than seven  DKS 2843:2018  
   8 days.  
Freshly harvested roots are put into bags. Fungicides should be applied before the bags are closed to avoid  
the formation of mould and rot.  
low temperatures (below 10 °C) may be used to  elongate the duration of storage  
 
5.6.6 Other methods  
Other methods of storage and preservation include refrigeration, waxing of the roots and chemical treatment.  
 
5.6.6.1 Refrigeration  
Reduced temperatures extend the storage ability of arrowroots  by delaying the deterio ration processes  
which occur rapidly at normal storage temperatures. Experiments have shown that the most favourable  
temperature for the storage of fresh arrowroots  is 3 °C.  
 
5.6.6.2 Waxing  
Arrowroots  may be stored preserved by coating them in food grade w ax. The wax may or may not be  
supported with a fungicide.  
 
 
6 Sorting and packing for export  
For export,  fresh arrowroots  may be graded in terms of size and shape.  
The optimum handling conditions are as  follows:  
a) fresh arrowroots  shall be carefully clean ed and treated in accordance with section  5.6.5;  
b) after washing and fungicide treatment, the fresh arrowroots  should be left overnight in a well ventilated  
area to dry before packing for departure; and  
c) during shipment, the required storage temperature  is 10°C  - 15°C.  
 
7 Packaging and labelling  
7.1 Packaging materials shall be  food grade and   suitable for transporting  fresh arrowroots . 
7.2 The packaging material shall comply with the legal and environmental requirements and shall  be 
tamperproof.  
7.3 The following factors may be considered in choosing packaging materials:  
a) the level of losses during marketing;  
b) the cost of current and improved packaging;  
c) the consistent supply of the packaging material;  
d) the acceptability of the packaging method  to the market.  
e) the distribution method of the product  
f) convenience and  ease of use  
         DKS 2843:2018  
 
   9 7.4 packaging should be done in accordance to the requirements of CAC/RCP 44,  
7.5 in addition to the requirements of  CAC/RCP 44,  
  the following various types of packaging  material may be used:  
a) natural and synthetic fibre sacks;  
b) moulded plastic boxes;  
c) sawn wooden boxes;  
d) cardboard boxes; and  
e) paper or plastic film sacks.  
 
7.6 The net weight  of a lot shall  be: 
a) in metric units; and  
b) not more than 50 kg in line with ILO guidelines.  
 
7.7 The labelling of fresh arrowroots  shall be in accordance with EAS 38.  
 
8 Criteria for conformity  
A lot shall be declared as acceptable if the production and handling processes conform to the provisions of  
this Code of P ractice