DRAFT UGANDA STANDARD  
  DUS 1705  
First  Edition  
2017 
 
 
 Reference numbe r 
DUS1705 : 2017 
© UNBS  2017   
  
Cashew kernels  — Roasted  — Specification  
 DUS 1705 : 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  application  
© UNBS 2017  
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© UNBS 2017  – All rights reserved  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 t o 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 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 given field or area and consists of key stakeholders 
including govern ment, 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 re commending 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, f ats and oils ]. DUS 1705 : 2017  
iv © UNBS 2017  – All rights reserved  
  
 DUS 1705: 2017  
v  
 Cashew kernels — Roasted  — Specification  
1 Scope   
This Draft Uganda Standard specifies requirements for roasted cashew kernels . 
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 references, 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, Labeling of prepackaged foods — Specification  
EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice  
ISO 735 , Oilseed residues -- Determination of ash ins oluble 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 gr aphite 
furnace atomic absorption spectrometry  
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 s tuffs -- Horizontal method for the detection 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 7251 , Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique  
US ISO 542, Oilseeds — Sampling  
US ISO 16050 , Foodstuffs — Determination of aflatoxin B 1, and the total content of aflatoxins B 1, B2, G 1 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   
vi © UNBS 2017  – All rights reserved  
 3 Terms and definitions   
For the purposes of this document, the following terms and definitions apply.  
3.1 
roasted  cashew kernels  
kernels which have been subjected to heat by either dry roasting or deep frying in a vegetable oil and to which 
salt (in form of powder or brine) and/or spices or food ingredients may have been added.  
4 Requirements  
4.1  General requirement s 
Roasted cashew kernels shall have the characteristic colour and be free from off -flavour  
4.2 Raw materials  
Raw cashew kernels for roasting shall conform to the standards for raw cashew kernels  
4.3  Specific quality requirements  
Roasted cashew kernels sha ll also meet the requirements given in Table 1.  
Table 1 — Requirements for roasted cashew kernels  
SL 
No. Characteristic  Limit  Test method  
i) Moisture , %, m/m, max  2.0 US ISO 1026  
ii) Peroxide value, max., meq/kg  3.0 US ISO 3960  
iii) Acid insoluble ash on dry weight basis , 
%, m/m, max  2.0 US ISO 735  
iv) Salt as sodium chloride , %, m/m, Max  2.0 US EAS 35  
 
5 Food additives  
Roasted cashew kernels may be preserved by using food additives complying with CODEX STAN 192.  
6 Contaminants  
6.1 Pesticide residues  
Roasted cashew kernels shall conform to those maximum residue limits for pesticide residues established by  
Codex Alimentarius Commission for this commodity.  
6.2 Heavy metals  
Roasted cashew kernels shall conform to those maximum limits for heavy metals stat ed in Table 2.  
© UNBS 2017  – All rights reserved  vii 
 Table 2 - Limits for heavy metals  in roasted cashew kernels  
SN Heavy metal  Limits, mg/kg, max.  Methods of test  
1 Arsenic  0.1 US ISO 17239  
2 Cadmium  0.02 US ISO 15774  
3 Lead  0.1 US ISO 12193  
 
6.3 Aflatoxins  
Cashew kernels shall conform to  those maximum limits for aflatoxins stated in Table 3  
Table 3- Limits for aflatoxins  in roasted cashew kernels  
SN Aflatoxin type  Limits, µg/kg, max.  Methods of test  
1 Aflatoxin B 1 5 US ISO 16050  
2 Total Aflatoxins  10 
 
7 Hygienic requirements  
7.1 Roas ted cashew kernels shall be processed and handled according to the provisions EAS 39.  
7.2 Roasted cashew kernels shall be free of pathogenic organisms and shall co nform to  the microbi ological 
limits given in Table 4 . 
Table 4 — Microbiological limits for ro asted cashew kernels  
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  
 
7 Packaging  
Roasted cashew kernels shall be pack aged in food grade containers that secure th e integrity and safety of the 
product.  
8  Weights and measures  
The weight of the package of the product shall comply with Weights and Measures regulations of the 
importing Partner State . 
9 Labelling  
In addition to the provisions of EAS 38, the following s hall be legibly and indelibly marked on the container:   
viii © UNBS 2017  – All rights reserved  
 a) name of the product;  
b) name and address of the manufacturer / importer;  
c) list of ingredients in descending order;  
d) method of roasting (dry or fried);  
e) net weight in metric units;  
f) lot number;  
g) expiry date;  
h) country of manufacture;  
i) storage instructions.  
 
10 Sampling  
Sampling shall be done in accordance with US ISO 542 .  
© UNBS 2017  – All rights reserved  ix 
 Bibliography  
[1] KS 227 -2, Roasted cashewnut kernels — Specification   
x © UNBS 2017  – All rights reserved  
 Certification marking  
Products that conform to Uganda standards may be marke d 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 the Regulations made 
thereunder. This mark can be used only by those licensed unde r 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 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 1705: 2017    
 
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