FINAL DRAFT UGANDA 
STANDARD  
  FDUS EAS 771
First Edition
2012-mm-dd
 
 Reference numbe r
FDUS EAS 771: 2012
© UNBS 2012
  
Fresh sweetpotatoes — Specification 
 FDUS EAS 771: 2012 
i i                 ©  U N B S  2012 - All rights reserved 
 Compliance with this standard does not, of itself confer immunity from legal obligations 
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct application  
© UNBS 2012 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, in cluding photocopying and microfilm, without prior written 
permission from UNBS. 
Requests for permission to reproduce this document should be addressed to 
The Executive Director 
Uganda National Bureau of Standards 
P.O. Box 6329 
Kampala  
Uganda 
Tel: 256 41 505 995 
Fax: 256 41 286 123 
E-mail: unbs@infocom.co.ug  
Web: www.unbs.go.ug  
 FDUS EAS 771: 2012 
© UNBS  2012 - All rights rese rved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry  of Tourism, Trade and 
Industry established under Cap 327, of the Laws of U ganda. UNBS is mandated to co-ordinate the elaboration 
of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex A limentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT/SPS Agr eements of the World Trade Organisation (WTO). 
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a gi ven field or area and consists of representatives of 
consumers, traders, academician s, manufacturers, governme nt and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committ ee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council. 
This Final Draft Uganda  Standard, FDUS EAS 771: 2012 , Fresh sweetpotatoes — Specification, is identical 
with and has been reproduced from an East African Standard, EAS 771: 2012 , Fresh sweetpotatoes — 
Specification,  and is being proposed for adoption as a Uganda Standard.  
This standard was developed by Food and agriculture Standards Technical Committee (UNBS/TC 2).  
Wherever the words, “East African Standard" appea r, they should be replaced by "Uganda Standard." 
 
 
   EAS 771:2012
ICS 67.080.20
 
© EAC 2012                First Edition 2012  
 
EAST AFRICAN STANDARD 
 
Fresh sweetpotatoes — Specification 
 
     
 
               
EAST AFRICAN COMMUNITY EAS 771:2012 9 
 
© EAC 2012 – All rights reserved               ii 
 Foreword 
 
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in East Africa. It is envisaged that through harmonized 
standardization, trade barriers which are encountered when goods and services are exchanged within the 
Community will be removed.   
In order to meet the above objectives, the EAC Partner  States have enacted an East African Standardization, 
Quality Assurance, Metrology and Test Act, 2006 (EAC SQMT Act, 2006) to make provisions for ensuring 
standardization, quality assurance, metrology and testing of  products produced or originating in a third country 
and traded in the Community in order to facilitate industrial development and trade as well as helping to 
protect the health and safety of societ y and the environment in the Community. 
 
East African Standards are formulated  in accordance with the procedures established by the East African 
Standards Committee. The East African Standards Committe e is established under the provisions of Article 4 
of the EAC SQMT Act, 2006. The Committee is compos ed of representatives of the National Standards 
Bodies in Partner States, together with the repr esentatives from the priv ate sectors and consumer 
organizations. Draft East African Standards are circul ated to stakeholders through the National Standards 
Bodies in the Partner States. The comments received are discussed and incorporated before finalization of 
standards, in accordance with t he procedures of the Community.  
 
Article 15(1) of the EAC SQMT Act, 2006 provides that “Wit hin six months of the declar ation of an East African 
Standard, the Partner States shall adopt, without deviation from the approved text of the standard, the East 
African Standard as a national standard and withdraw any existing national standard with similar scope and 
purpose”.  East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefor e expected to ensure that they always hav e the latest versions of the standards 
they are implementing.   
© East African Community 2012 — All rights reserved * 
East African Community  
P O Box 1096  
Arusha 
 
Tanzania  
Tel: 255 27 2504253/8 
Fax: 255-27-2504481/2504255 E-Mail: eac@eachq.org
 
Web: www.each.int 
                                                      
* © 2012 EAC — All rights of exploitation in any form and by an y means reserved worldwide for EAC Partner States’ NSBs.  
 EAS 771:2012 
© EAC 2012 – All rights reserved                 iii 
 Acknowledgement 
This standard was devel oped with support from the Policy Analysi s and Advocacy Programme (PAAP) of the 
Association for Strengthening Agricult ural Research in Eastern and Cent ral Africa (ASARECA). This was 
possible through a grant by the United States Agency for International Development (USAID). This support 
was used in the process of formulation and mobilization of stakeholders to review the standard in national and 
regional fora. This support is hereby acknowledged 
  EAST AFRICAN STANDARD EAS 771:2012
 
1               © EAC 2012 – All rights reserved 
 Fresh sweetpotatoes — Specification  
1 Scope 
This East African Standard specifies the requirem ents and methods of sampling and test for fresh 
sweetpotatoes [ Ipomoea batatas (L.) Lam.] to be supplied fresh and either packaged or sold loose 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 edition of the referenced 
document (including any amendments) applies. 
EAS 38, General standard for labeling of prepackaged foods 
EAS 39, Hygiene in the food and drink manufacturing industry – Code of practice   
EAS 103, Schedule for permitted food additives 
CAC/RCP 44 , Code of practice for packaging and transport of fresh fruit and vegetables 
 
CAC/RCP 53, Code of Hygienic Practice for Fresh Fruits and Vegetables 
CODEX STAN 193, Codex general standard for contaminants and toxins in food and feed 
ISO 874, Fresh fruits and vegetables – Sampling   
3 Terms and definitions 
For the purposes of this standard, the following terms and definitions shall apply. 
3.1  
sweetpotato 
storage roots obtained from a plant of the species Ipomoea batatas (L.) Lam , primarily used for 
human consumption 
3.2 
firm not soft, shrivelled or flabby 
3.3 
fresh   storage roots  obtained  from a plant of the species Ipomoea batatas (L.) Lam having visual 
characteristics of colour, texture and firmness typical of  just harvested sweetpotato at the time of sale  
 EAS 771:2012 9 
3.4 
whole 
fresh storage roots which have not been subjected to any mechanical damage or peeling of its initial 
harvested mass with the exemption of trimming. 
3.5 
sound/wholesome free from pests, diseases, serious deterioration (suc h as but not limited to decay, breakdown, freezing 
damage, or softness) or adulterat ion/contamination, that appreciably affects their appearance, edibility 
and the keeping quality of the produce or market value 
3.6 
practically free 
produce without defects  in exce ss of those that can be expected to result from, and be consistent 
with good cultural and handling practices employed  in the production and marketing of the fresh 
sweetpotatoes 
3.7 
clean 
practically free from dirt or staining or other foreign matter or extraneous matter 
3.8 
food grade material 
material that is  free from substances that are hazardous to human health 
3.9 
extraneous matter 
organic matter of plant origin other than the fresh sweetpotato 
3.10 
foreign matter 
organic and inorganic materials (such as sand, so il, glass) other than extraneous matter in the 
sweetpotato 
4 Quality requirements 
4.1 General requirements 
Fresh sweetpotatoes shall have reached an appropr iate degree of physiological development taking 
into account the characteristics of the vari ety and the area in which they are grown. The 
sweetpotatoes shall have been carefully harvested. 
4.2 Minimum requirements 
Fresh sweetpotatoes supplied to the market shall be: 
a) firm; 
b) whole; c) fresh; 
d) wholesome/sound; 
e) not affected by rot, mould or deterioration  as to make it unfit for consumption; 
 
© EAC 2012 – All rights reserved               2 
 EAS 771:2012 
f) clean, and practically free of any visible extr aneous matter or foreign matter, except permitted 
substances used to prolong its shelf life;  
g) of colour, taste and texture characteristic of variety; 
h) practically free of pests and damage caused by pests;  i) free of excess external moisture, adequately surface dried if they have been washed;  
j) free of any foreign smell and/or taste with ex ception of preservation agents allowed under clause 
5;  
k) practically free of mechanical damage and bruising; and l) free from greening   
4.3 Quality tolerances 
Tolerances for the quality requirements shall be such that: 
a) a total of no more than 10 % of the swee tpotatoes in the lot may fail the requirements; 
b) no more than 3 % of the sweet potatoes may be a ffected by rot, mould or deterioration as to make 
it unfit for consumption;  
c) no more than 3 % of the sweetpotatoes may be affected by damage caused by pests; and d) no more than 3 % of the sweetpotatoes may be affected by rot, mould or deterioration; and 
damage caused by pests in combination. 
5 Food additives 
Fresh sweetpotatoes may be pres erved by use of food additives in accordance with EAS 103. 
6 Classification of fresh sweetpotatoes 
6.1 Types of classes  
Fresh sweetpotatoes may be classified before marketing.  Where classification is done the following grades s hall be used in accordance with the requirements 
of each class and the quality tolerances in Clause 7. 
• extra class; 
• class I; and 
• class II. 
6.2 Class requirements 
6.2.1 Extra class 
Extra class sweetpotatoes shall meet the minimum requirements in Clause 4.2 and shall be: 
© EAC 2012 – All rights reserved               3 
 EAS 771:2012 9 
a) of superior quality in terms of texture and appearance; and 
b) characteristic of the variety and uniform in shape and size.  
Extra class sweetpotatoes shall be free from defec ts, with the exception of defects on the surface  
affecting not more than 2 % of the sweetpotatoes 
6.2.2 Class I 
Class I sweet potatoes shall meet the minimum requirements in Clause 4.2 and shall be;   
a) of good quality; and 
b) uniform in shape and size that ar e characteristic of the variety. 
The following slight defects may be allowed, provided these do not affect the general appearance, the 
quality, the keeping quality and presentation of sweetpotatoes:  
a) defects in shape not exceeding 5% of the sweetpotatoes; 
b) bruising, not exceeding 10% of t he surface area of the sweetpotatoes;   
c) scraped areas, not exceeding 20% of t he surface area of the sweetpotatoes; and 
d) scarred and healed damage, not exceeding 5% of the surface area of the sweepotatoes.  
6.2.3 Class II 
Class II sweet potatoes shall meet the minimum re quirements in Clause 4.2 but may not qualify for 
inclusion in the higher classes.  
The following defects may be allowed:  
a) defects in shape not exce eding 10% of the sweetpotatoes; 
b) bruising, not exceeding 20% of the surface area of roots  
c) scraped areas, not exceeding 30% of the surface area of sweetpotatoes and 
d) scarred and healed damage, not exceeding 10% of the surface area of the sweetpotatoes. 
7 Provisions concerning tolerances 
7.1 Quality tolerances 
Tolerances in respect of quality and size shall be allowed in each package for produce not satisfying 
the requirements of the class indicated. 
The following tolerance limits may be allowed for specific classes: 
(a) Extra class: 5% by weight of sweetpotatoes not satisfying the requirements of extra class, but 
meeting those of Class I or exceptionally coming within the tolerances of class I. 
(b) Class I: 10% by weight of sweetpotatoes not satisfying the requirements of class I, but meeting 
those of Class II or exceptionally, coming within t he tolerances of class II. 
 
© EAC 2012 – All rights reserved               4 
 EAS 771:2012 
(c) Class II: 20% by weight of sweetpotatoes not  satisfying the minimum requirements, with the 
exception of produce affected by ro tting or any other deterioration rend ering it unfit for consumption. 
7.2 Size tolerances 
For all classes, 10% by number or weight of sweetpotatoes corresponding to the size immediately 
above and/or below that indicated on the package.  
8 Size designation of fresh sweetpotatoes  
Fresh sweetpotatoes may be designated by size in accordance with Table 1. When the designations 
in Table 1 are used the sizes shall be within the specification in Table 1. Size is determined by weight. 
Table 1 — Size for fresh sweetpotatoes 
Size code Size Weight, g 
A Large >  650 
B Medium 450 - 650 
C Small < 450  
9 Contaminants  
9.1 Pesticide residues  
Fresh sweetpotatoes shall conform to those maximum residue limits for pesticide residues 
established by Codex Alimentarius Commission for this commodity. 
9.2 Other contaminants   
Fresh sweetpotatoes shall conform to those maxi mum levels of the Codex General Standard for 
Contaminants and Toxins in Food and Feed (CODEX STAN 193). 
10 Hygiene  
Fresh sweetpotatoes shall be handled in hygienic manner  in accordance with the appropriate sections 
EAS 39 and CAC/RCP 53.   
11 Packaging 
Fresh sweetpotatoes may be sold packaged or l oose.  Packaged fresh sweetpotatoes shall be 
packaged in such a way to protect the produce from mechanical, heat and frost damage.  
Fresh sweetpotatoes shall be packaged in food grade materials that will safeguard the hygienic, 
nutritional, and organoleptic qualities of the produce. 
In order to maintain produce quality during tran sportation and marketing, fresh sweetpotato shall be 
packaged  and transported in accordance wi th the appropriate sections CAC/RCP 44. 
© EAC 2012 – All rights reserved               5 
 EAS 771:2012 9 
 
© EAC 2012 – All rights reserved               6 
 12 Weights and measures 
Fresh sweetpotatoes shall be packaged in accordan ce with the weights and measures requirements 
in the destination country. 
13 Labelling  
13.1  In addition to the requirements of EAS 38, t he following specific requirements shall apply and 
shall be legibly  and indelibly marked:  
a) name of the produce to be shown on th e label shall be “Fresh sweetpotatoes”;  
b) name and location address of the v endor  and/or packer shall be declared; 
c) country of origin of the produce;  
d) place of origin such as district, or region; 
e) commercial identificat ion shall be declared by:  
• grade (only when classified); 
• variety; 
• size (size code); and 
• net weight (in metric system).  
f) lot identification (batch number); 
g) declaration of preservatives, if used; 
h) date of harvest; i) packing date; 
j) storage conditions; and 
k) Indication “for human food”. 
13.2  When labelling non-retail packages, information for non-retail packages shall either be given 
on the packages or in accompanying documents, except that the name of the produce, lot 
identification and the name and address of the produ cer or packer shall appear on the package. 
14 Sampling and test 
Sampling shall be done in accordance with ISO 87 4. Tests for pesticide residues, contaminants and 
toxins shall be conducted in accordance with the recommended methods of the Codex Alimentarius 
Commission. 
15 Criteria for conformity  
A lot shall be declared as conforming to this standard if samples inspected or analysed for quality 
requirements conform to the provisions of this standard. DEAS 771:2012
  
© EAC 2012 — All rights reserved