DRAFT UGANDA STANDARD  
  DUS 1703  
First  Edition  
2017 
 
 
 Reference number  
DUS 1703 : 2017 
© UNBS 1703   
  
Roasted Macadamia  — Specification  
 DUS 1703 : 2017  
ii © UNBS  2017  – 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 applic ation  
© UNBS  2017   
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  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 4 333 2 50/1/2/3  
Fax: +256 41 4 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  DUS 1703 :2017  
© UNBS  2017  – All rights res erved  iii 
 Foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry 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 point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT  Agreement  of the Worl d 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 given field or area and consists of key stakeholders 
including government, academia, consumer groups, private sector and other interested parties.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommen ding the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
The committee responsible for this document is Technical Committee UNBS /TC 2, [food and agriculture ], 
Subcommittee SC 2, [Edible oil seeds, fats an d oils ]. DUS 1703 : 2017  
iv © UNBS  2017  – All rights reserved  
  
 DUS 1703 : 2017  
v  
 Roasted macadamia  — Specification  
1 Scope   
This Draft Uganda Standard specifies the requirements, methods of  sampling and testing for roasted 
macadamia of varieties  (cultivars) grown from Macadamia integrifolia, Macadamia tetraphylla and 
Maca damia ternifolia , and their hybrids intended for direct consumption 
2 Normative references   
The following referenced documents referred to in the text in such a way that some or all of their content 
constitutes requirements of this document. For dated refe rences, only the edition cited applies. For undated 
references, the latest edition of the referenced document (including any amendments) applies.  
CODEX STAN 192, General standard for food additives  
US EAS 35, Edible salt — Specification  
EAS 38, La beling of prepackaged foods — Specification  
EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice  
US ISO 542 , Oilseeds -- Sampling  
US ISO 735, Oilseed residues -- Determination of ash insoluble in hydrochloric acid  
US ISO 12193, Animal and vegetable fats and oils -- Determination of lead by direct graphite furnace atomic 
absorption spectroscopy  
US ISO 15774, Animal and vegetable fats and oils — Determination of cadmium content by direct graphite 
furnace atomic absorption spectromet ry 
US ISO 17239, Fruits, vegetables and derived products -- Determination of arsenic content -- Method using 
hydride generation atomic absorption spectrometry  
US ISO 7251, Microbiology of food and animal feeding stuffs -- Horizontal method for the detectio n and 
enumeration of presumptive Escherichia coli -- Most probable number technique  
US ISO 6579, Microbiology of food and animal feeding stuffs — Horizontal method for the detection of 
Salmonella spp.  
US ISO 16050 , Foodstuffs — Determination of aflatoxin B 1, and the total content of aflatoxins B1, B2, G1 and 
G2 in cereals, nuts and derived products — High-performance liquid chromatographic method   
US ISO 27107 , Animal and vegetable fats and oils — Determination of peroxide value — Potentiometric end -
point determination  
3 Terms and definitions   
For the purposes of this document, the following terms and definitions apply.   
vi © UNBS  2017  – All rights reserved  
 3.1 
roasted macada mia 
kernels which have been subjected to heat by dry or wet roasting and to which salt or other food ingredients  
may have been added  
4  Requirements  
4.1 General requirements  
Roasted Macadam ia shall have characteristic colour and be free from off -flavour  
4.2 Raw materials  
Raw Macadamia kernels for roasting shall conform to the standards for raw Macadamia kernels  
4.3  Specific quality  requirements  
Roasted Macadam ia shall comply with the requirements stipulated in Table 1. 
Table 1 — Limits for Roasted macada mia 
 
SN Characteristic limits Test method 
 Moisture content, % m/m, max. 1.5 US ISO 1026  
 Salt as NaCl, % m/m, max. 2.0 US EAS 35  
 Acid insoluble ash (roasted and salted), % 
m/m, max. 0.5 US ISO 735  
 Peroxide value, max. , meq/kg 3 US ISO 3960  
 
4.4 Grading 
Roasted Macadamia may be  graded. When graded the macadamia shall conform to the grades in Table 2. 
Table 2 — Grades  for Roasted Macadamia 
S/N Grade Description Whole kernel 
percentage Size range 
(m/m) 
i) Premium Whole kernels 100 25 to 15 
ii) Popular Wholes and halves min. 50  17 to 10 
iii) Cocktail Wholes and halves 11 to 49  17 to 10 
iv) Medium Halves and pieces Max. 10  12 to 4 
v) Chips Pieces and bits None  5 to 0.5 
a.         Tolerance — Up to 5 %  by mass of the next lower grade. 
 
5 Food additives 
Roasted Macadamia may be preserved by using food additives complying with CODEX STAN 192.  
© UNBS  2017  – All rights res erved  vii 
 6 Contaminants 
6.1 Pesticide residues 
Roasted Macadamia shall conform to those maximum residue limits for pesticide residues established by 
Codex Alimentarius Commission for this commodity. 
6.2  Heavy metals  
Roasted macadamia shall be free from heavy metals in amounts which may represent a hazard to health. 
Heavy metal contaminants, if present, shall not exceed the limits stipulated in Table 3 
Table 3 — Heavy metal contaminant  limits 
SL No. Parameter Maximum Limits Test method 
i) Arsenic (As), ppm, 0.1 US ISO 17239  
iii) Lead (Pb), ppm, 0.10 US ISO 12193  
iv) Cadmium (Cd), ppm, 0.02 US ISO 15774  
 
6.3 Aflatoxin  
Roasted macadamia kernels shall conform to tho se maximum limits for aflatoxin stated in Table 4  
Table 4 - Limits for aflatoxin in roasted macadamia kernels  
SN Aflatoxin type  Limits, µg/kg, max.  Methods of test  
1 Aflatoxin B 1 5 US ISO 16050  
2 Total Aflatoxins  10 
 
7 Hygiene  
Roasted Macadamia shall be hand led in hygienic manner  in accordance with EAS 39.  Roasted Macadamia 
shall conform  to the microbiological limits in Table 5 
Table 5 — Microbiological limits for Roasted Macadamia 
SL 
No. Micro -organism  Maximum limits  Test method  
i) Escherichia coli,  cfu/g  Absent  US ISO 7251  
ii) Salmonellae,  in 25g Absent  US ISO 6579  
 
 
 
9 Packaging  
9.1 Roasted Macadamia may be sold packaged or loose. Packaged macadamia kernels shall be packaged in 
such a way to protect the produce from mechanical, heat and frost dama ge. Macadamia kernels shall be 
packaged in food grade materials that will safeguard the hygienic, nutritional, technological and organoleptic 
qualities of the produce.   
viii © UNBS  2017  – All rights reserved  
  
 
9.2 The packaging materials shall conform to the environmental legislation of the dest ination country.  
10 Weights and measures  
The weight of the package of the product shall comply with Weights and Measures regulations of the 
importing Partner State . 
11 Labelling  
 
11.1 In addition to the requirements of EAS 38, the following specific requir ements shall apply and shall be 
legibly and indelibly marked:  
a) name of the product shall be “Roasted Macadamia  
b) name of the product shall be “Roasted Macadamia” ;  
c) name and location address of the exporter and/or packer shall be declar ed; 
d) country of origin; 
e) Net weight; 
f) lot identification (batch number); 
g) declar ation of ingredients , if used; 
h) expir y date; 
i) grade; and 
j) storage instruct ions 
12 Sampling  
Sampling shall be done in accordance to US ISO 542.  
© UNBS  2017  – All rights res erved  ix 
 Annex  A 
(normative)  
 
Annex title  
A.1 General  
Procedure 
A.1.1    Weigh accurately about 10 g of the material in a suitable moisture dish previously dried in 
an electric oven and weighed. Place the dish in a vacuum oven at 95 0C to 100 0C under pressure 
100 mm/Hg. Cool the d ish in a desiccator a nd weigh with the lid on. Repeat the process of heating, 
cooling and weighing at half- hour intervals until the loss in weight between two successive 
weighings is less than 1 mg. Record the lowest weight obtained. 
 
 
A.1.2    Calculation  and expression of results, moisture % by mass 
 
  m1  m2 x 100 
m1  m3 
where: 
m1: is the mass in g of the dish and sample before drying;  
m2: is the mass in g of the dish and sample after drying; and  
m3: is the mass in g of the dish only  
x © UNBS  2017  – All rights reserved  
 Annex  B 
(normative) 
 
Determination of oil content  
B.1  Reagents 
B.1.1    Petroleum ether of boiling range of 40 0C to 60 0C. 
B.1.2    Hezane of food grade 
B.2  Procedure 
Weigh accurately about 2.5 g of the sample, dried as described under A1.1, and extract with petroleum ether or 
hexane, food grade, in a Soxhlet or other suitable extractor. The extraction period may vary from 4h at a 
condensation rate of 5.6 drops per second. Dry the extract on a steam bath for 30 min, cool in a desiccator and 
weigh. Continue at 30 min intervals this alternative drying and weighing until the difference between two 
successive weighings is less than 1 mg. 
 
Note the lowest mass. 
B.3  Calculation and expression of results 
Crude fat (on moisture-free basis), % by mass 
m   m  
 100         1           2   
m3 
where, 
 
m1: is the mass in g of the extraction flask with dried extract; 
m2: is the mass in g of extraction flask; and 
m3: is the mass in g of the dried sample for the test 
  
© UNBS  2017  – All rights res erved  xi 
 Annex  C 
(normative ) 
Determination of free fatty acid 
C.1  Apparatus 
Soxhlet fat extraction apparatus. 
C.2  Reagents 
C.2.1    Petroleum, ether,  distilling below 65 0C, or ethyl ether. 
 
C.2.2    Alcohol potassium hydroxide, 0.1N  (use absolute or alcohol denatured with Me(OH). 
 
C2.3     Alcohol-ether mixture, equal volumes of 96 % alcohol and ethyl ether. 
 
C.2.4    Phenolphathalein solution, one % in alcohol ether and add alcoholic KOH solution to a faint pink. 
 
C.3  Procedure 
 
C.3.1    Extract 10.00 ± 0.01 g of the sample taken in a thimble with petroleum ether  for about 16 h in a 
Soxhlet extraction apparatus. Completely evaporate the solvent from extraction flask (weighed previously) on a  
steam bath, cool and weigh the Soxhlet flask with the residue and  from the difference of the mass of fat 
obtained from the material. Dissolve the residue in the extraction flask with 50 ml  of the alcohol-ether 
phenolphthalein solution. Titrate the dissolved extract, with standard potassium hydroxide solution to a faint pink 
colour which persists for 10s. If emulsion is formed during titration, dispel by adding second 50 ml portion of the 
alcohol-ether phenolphthalein solution. 
 
C.3.2    Make a blank titration on 50 ml of the alcohol-ether phenolphthalein solution and subtract this value from 
the titration value of the sample. If the additional 50 ml portion of the alcohol-ether phenolphthalein solution is 
added, double the blank titration. 
  
xii © UNBS  2017  – All rights reserved  
 Annex D 
(normative ) 
Determination of salt 
D.1  Reagents 
D.1.1    Acetone. 
D.1.2    10 % calcium acetate solution. 
D.1.3    HNO3. 
D.1.4    0,1 N AgNO3. 
D.1.5    FeAlum indicator. 
D.1.6    0.1 N NH 4SCN. 
D.2  Procedure 
D.2.1    Weight 2 g of thoroughly mixed sample into a platinum or silica dish. 
D.2.2    Disperse sample with 10 ml of acetone. 
D.2.3    Remove acetone at room temperature, with air current. 
D.2.4    Add, and thoroughly mix, 10 ml of 10 % calcium acetate. 
D.2.5    Carefully dry on a steam bath. 
D.2.6    Ash in a muffle oven at 550 0C (10220F) (complete ashing is not necessary). 
D.2.7    Place ash in a beaker and dissolve ash in 25 ml HNO3 (1 + 3). 
D.2.8 Add at least 2 - 4 ml of 0.1 N AgNO3 that is just enough to precipitate all chloride present. 
D.2.9    Add at least 5 ml of 0.1 N AgNO3 in excess, to 8. 
D.2.10 Heat  to boil, cool, then add 5 ml FeAlum indicator. 
D.2.11  Titrate excess Ag with 0.1 N NH4SCN (which has been standardized to equalize nomalities) to a 
permanent light brown end point 
D2.12   Subtract the amount of NH4 SCN used (D.2.11) from the total AgNO 3  used in D.2.8 and D.2.9. The 
resulting difference is the ml of 0.1 N AgNO3 used in the calculation of salt (D.2.13). 
D.2.13  Calculate as % NaCl 
mL of 0.1N  AgNO 3 0.058 45) 100   
© UNBS  2017  – All rights res erved  xiii 
 Bibliography  
[1] RS 171 , Roasted macadamia  — Specification   
xiv © UNBS  2017  – 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 fi gure below.  
The use of the UNBS Certification Mark is governed by the Standards Act, and 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 product 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 ma rked 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.  
 
 DUS1703 : 2017    
 
ICS nn.nnn.nn  
Price based on nn pages  
© UNBS 2017– All rights reserved