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Tomato concentrates (tomato puree 
and paste)   – Specification  
 
 
 
 
 
                                              
 
 
 
 
 
 
 
 
NOTE: This is a draft proposal and it shall neither be used nor regarded as a Malawi Standard  
 
_______  
 Published by  
MALAWI BUREAU OF STANDARDS BOARD  ICS 67.80.20                              DMS 25:2018  
                                                                                   Second edition  
      
 
 
 
DRAFT MALAWI STAN DARD          
 
 
 
 
DRAFT PROPOSAL  
 
 
 
  
 
 ICS 67.80.20                DMS 25 :2018                                                                                                                                                                                                                                                                                         
                        Second edition        
 
 
 
 
 
 
 
 
Tomato concentrates  (tomato puree and 
paste)  – Specification   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Obtainable from the  
Malawi Bureau of Standards  
Moirs Road  
P O Box 946  
BLANTYRE  
 
 Tel: +265 1 870 488  
Fax: +265 1 870 756  
       E-mail: mbs@mbsmw.org  
    Website: www.mbsmw.org  
Price based on 9 pages  
© Copyright reserved 
i 
  
TABLE OF CONTENTS  
Contents                     Page  
Foreword ................................ ................................ ................................ ................................ .................  i 
Technical committee  ................................ ................................ ................................ ................................  i 
Notice  ................................ ................................ ................................ ................................ .....................  i 
Scope  ................................ ................................ ................................ ................................ ....................  1 
Normative references ................................ ................................ ................................ ..............................  1 
Description  ................................ ................................ ................................ ................................ .............  2 
Essential composition and quality factors…………………  ....………………………………………………………..2  
Food adittives……………………………………………………  .... …………………………………………………….3  
Contaminants…………………………… ………………………  .... …………………………………………………….4  
Hygiene……………………………………… …………………  .... …………………………………………………...…4  
Packaging and labelling………………………………………  ... ………………………………………………………4  
Methods of  sampling and  test………………………………  .. ………… ........................................... ……………..5  
Annex A: Method of sampling…………… …………………  ....………………………………………………………..6  
Annex B: Est imation of mould count………………………  ... ……………………………………… …….................8  
Annex C: Determination of the fill of the container………  ....………………………………………………………...9  
 
FOREWORD  
This draft proposal  has been prepared by MBS/TC 10 , Technical committee on  Processed foods , to provide 
requirements for processed tomato concentrates . It is the first revision of MS 25: 1984.   
 
The draft standard  is based on the following  standard s: 
 
India Standard  IS 3883: 1993 Reaffirmed 2018 , Canned tomato concentrate - Specification  
 
CODEX STAN 57 – 1981, Rev 1 (2007), Amended (2013), Rev 2 (2017) , Standard for processed tomato 
concentrates ; and 
 
East African Standard , EAS  66 – 4:2017 , Tomato products – Specification, Part 4: Tomato paste and puree  
 
Acknowledgement is made for the use of the information.  
 
 
TECHNICAL COMMITTEE  
 
This draft proposal  was prepared by Technical Committee MBS/TC  10 Processed foods , and the following 
companies, organizations and institutions were represented:  
 
 
NOTICE  
 
This draft standard shall be reviewed every five years, or earlier when it is necessary, in order to keep abreast 
of progress. Comments are welcome and shall be considered when the draft standard is being reviewed 
1 
  
 DMS 25 :2018  
DRAFT MALAWI STANDARD  
 
Tomato concentrates  (tomato puree and paste)  – 
Specification   
 
 
1 SCOPE  
 
1.1 This draft  Malawi standard  prescribes the requirements of processed tomato concentrates offered for 
direct consumption including for catering purposes or for repacking if required.  
 
1.2 This draft proposal also applies to the product when indicated as being intended for further processing . 
 
1.3      This draft Malawi standard  does not include products that contain seeds and skins such as pizza 
toppings and other homestyle products. It also does not include  products commonly known as tomato sauce, 
chilli sauce and ketchup, or  similar product which  are highly seasoned products of varying concentrations  
containing characterising ingredients such as pepper, onions, vinegar, etc., in quantities that alter the fl avour 
, aroma and taste of the tomato component . 
 
 
2 NORMATIVE REFERENCES  
 
The following standard s contain  provisions, which through reference in this text, constitute provisions of this 
draft standard. All standards are subject to revision and since any reference to a standard is deemed to be a 
reference to the latest edition of that standard, parties to agre ements based on this draft standard are 
encouraged to take steps to ensure the use of the most recent edition of the standard indicated below. 
Information on current valid national and international standards can be obtained from the Malawi Bureau of 
Stand ards.  
 
MS 19:  Labelling of prepacked foods – General standard;  
 
MS 21:  Code of hygienic conditions for food and food processing units;  
 
MS 188:  Edible salt – Specification ; 
 
MS 214 : Drinking water – Specification ; 
 
MS 237:  Food additives  – General standard;  
 
MS 302 : Contaminants  and toxins in food;  
 
MS 624: Nutrition labelling – Guidelines;  
 
MS 625: Nutrition claims – Guidelines;  
 
MS 935 : Principles for  the establishment and application of microbiological criteria for foods ; 
 
MS 1112: Code of hygienic practices for fresh fruits and vegetables;   
 
AOAC 971.27:  Sodium chloride in canned vegetables. Method I;  
 
ISO 762: Fruit and vegetable products – Determinatio n of mineral imp urities content; and  
 
ISO 2173 : Fruit and vegetable products – Determination of soluble solids – Refractometric methods . 
 
ISO 4833:  Microbiology of the food chain - Horizontal methods for the enumeration of microorganisms ; 
  
2 
 ISO 6579:  Microbiology of food and animal feeding  stuffs – Horizontal methods for the detection of Salmonella 
spp; 
 
ISO 7251: Microbiology of food and animal feeding  stuffs – Horizontal methods for the detection and 
enumeration of presumptive Escherichia coli – Most Probable Number technique ; and  
 
ISO 21527 -1: Microbiology of food and a nimal feeding  stuffs – Horizontal methods for the enumeration of 
yeasts and moulds . 
 
 
3 DESCRIPTION  
 
3.1 Product definition  
 
3.1.1  Processed to mato concentrate is the product prepared by concentrating the juice or pulp obtained 
from substantially  sound, mature red tomatoes  (Lycopersicon/Lycopersicum esculentum P. Mill)  strained or 
otherwise prepared to exclude the majority of skins, seeds and other coarse or hard substances in the finished 
product; and  preserved by physical means.  
 
3.1.2  The tomato concentration shall be 7  % or more of the natural total soluble solids but not dehydrated 
to a dry powder or flake form.  
NOTE:  The concentration is  measured on the product w ithout added salt.                                                                                                                                                                                                                                                                                      
 
3.2 Product designation  
 
Tomato concent rate may be considered “Tomato puree” or “Tomato p aste” w hen the concentrates meets the 
following  requirements:  
 
3.2.1  Tomato puree , tomato concentrate that contains no less than 7  % but less than 24  % of natural total 
soluble solids.  
 
3.2.2  Tomato paste , tomato concentrate that contains at least 24 % o f natural total soluble solids.  
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   
4 ESSENTIAL COMPOSITION AND QUALITY FACTORS  
 
4.1 Composition  
 
The products shall comply with the compositional requirements in table 1 below:  
 
Table 1 – Compositional requirements for tomato concentrates  
 
                       
                      1  
                     2  
                    3 
 
Characteristic      Requirement  Test method  
 
 
Total soluble solids content, 
% by m/m,   
Tomato  puree   
7 - 24   
 
 
ISO 2173   
Tomato paste , 
min.  
24 
    
Sodium chloride, % by m/m.  2 AOAC 971.27  
pH  Not higher than 4.5  ISO 1842  
 
  
3 
  
4.1.1  Basic ingredients  
 
Processed tomato concentrates as defined in clause 3.1. 
 
4.1.2  Other permitted ingredients  
 
4.1.2.1  Salt (sodium chloride in complying  with MS 188 ); 
 
4.1.2.2  Spices  and aromatic h erbs (such as basil leaf, etc.) and their natural extracts;  
 
4.1.2.3  Lemon  juice (single strength or concentrated) used as an acidulant; and  
 
4.1.2.4  Water complying with MS 214 . 
 
4.2 Quality criteria  
 
Processed tomato concentrates shall be have good flavour and odour , fairly good red colour and shall possess 
a homogenous (evenly divided) texture,  characteristic of the product.  
 
4.2.1  Definition of defects  
 
Processed tomato concentrates shall be prepared in accordance with good manufacturing practices (GMP), 
from such materials and under such practices that the product is substantially free of extraneous plant 
materials, this including ot her objectionable mat erial,  shall be practically free of mineral impurities.  
 
4.2.2  Consistent with its intended use, these conditions are fulfilled when:  
 
4.2.2.1  The product is practically free of objectionable tomato peel;  
 
4.2.2.2  The product is practically free  of seed or particles of seeds;  
 
4.2.2.3  The presence of any extraneous plant material other than seed and peel and other than those used 
as seasonings cannot be detected by the naked eye and can only be seen under microscope; and  
 
4.2.2.4  The product is practically free of dark specks of scale – particles . 
 
4.2.3  Defects and allowances  
 
4.2.3.1  Mineral  impurities  
 
The mineral impurity content shall not exceed 0.1  % of the natural total soluble solids content when tested 
according to ISO 762 . 
 
NOTE : impurities include sand, soil and any other impurities insoluble in hydrochloric acid  
 
4.2.3.2  Lactic acid  
 
The con tent of lactic acid (total) shall  not exceed 1  % of the natural total soluble solids . 
 
4.2.3.3  pH 
 
The pH shall not exceed 4.6  
 
4.3 Classification of defectives  
 
A container that fails to meet the natural total soluble solids re quirements as set out in clause  3. 2 and/or one 
or more of the applicable quality requirements as set out in clause 4. 2 shall be considered as defective.  
 
 
5 FOOD ADDITIVES  
 
Only those food additives listed under this product in MS 237 shall be used and only within the limits specified.  
 
  
4 
 6 CONTAMINANTS  
 
6.1 The products covered by this draft standard shall co mply with the maximum levels as stated in                      
MS 302. In order to consider the concentration of the product, the determination of the maximum levels for 
contaminants shall take into account the natural total soluble solids, the reference value being 4.5 for fresh 
fruits.  
 
6.2 The products covered by this draft standard shall comply with the maximum pesticides residue limits 
established by the Codex Alimentarius Commission . In order to consider the concentration of the product, the 
determination  of the maximum pesticides residue  limits shall take into account the natural total soluble solids, 
the reference value being 4.5 for fresh fruit.  
 
 
7 HYGIENE  
 
7.1 Products covered by this  draft standard shall be pr epared and handled in conditions that comply with 
the appropriate provisions  of MS 21  and MS 1112 . 
 
7.2 The products shall comply with microbiological  criteria established in accordance  with MS 935 and 
shall comply with the microbiological limits in table 2 . 
 
Table 2 – Microbiological limits for tomato concentrates (tomato puree and paste)  
 
 
1  
2  
3 
Type of micro -organism  Maximum limits  Test method  
Total viable counts, cfu/g  10 ISO 4833 (all parts)  
Yeast/moulds cfu/g  shall be absent  ISO 21527 -1 
Escherichia coli MPN/g  shall be absent  ISO 7251  
Salmonella sp. per 25 g  shall be absent  ISO 6579  
Mould filament, max.  50 % positive fields  Annex B  
 
 
 
8 PACKAGING AND LABELLING  
 
8.1 Packaging  
 
8.1.1 The products shall be packed in suitable food grade containers having no action on the products. The 
containers shall be free from other products that may lead to contamination and alter the quality, composition, 
flavour, odour and taste of the products.  
 
8.1.2 Containers shall be air tight and shall be provided with tamper - proof seals and closures. Cont ainers 
shall preclude contamination with or proliferation of microorganisms in the products during storage and  
transportation.  
 
 
 
8.1.3  Minimum fill  
 
The products shall occupy a minimum fill of not less than 90 % of th e water holding capacity of the container 
when deter mined in accordance with A nnex C.  
 
8.1.5  Classification of defectives  
 
A container that fails to meet the requirement of minimum fill in clause 8.1.3  should be considered as a 
defective.  
  
5 
 8.2 Labelling  
 
In addition to the requirements o f MS 19, the following specific provisions shall apply: - 
 
8.2.1 Name of the product  
 
The name of the product shall be : 
 
a) “Tomato p uree ” if the food contains not less than 7  % but less than 24  % natural total soluble solids;  
 
b) “Tomato p aste” if the food contains not less than 24  % natural total soluble solid ; 
 
c) If an added ingredient as defined in clause 4.1.2  alters the flavour  of characteristic  of the product, the 
name of the product shall be accompanied by the term “flavoured with X” or “X flavoured”  as 
appropriate.  
 
8.2.2  Declaration of the percentage of natural total soluble solids  
 
The percentage solids shall be include on the label in the following manners:  
 
a) The minimum percentage of natural total soluble solids (example: m inimum solids – 22 %);  
 
b) A range within 2 % of the natural total soluble solids (e xample: s olids 20 % to 22 %).  
 
8.2.3  Name and address of manufacturer/importer ; 
 
8.2.4  Country of origin ; 
 
8.2.5  Date of manufacture and expiry date  in code or in clear ; 
 
8.2.6  List of ingredients ; 
 
8.2.7  Net content ; 
 
8.2.8  Storage condition ; and  
 
8.2.9  Batch number  in code or in clear.  
 
8.2.10  Nutrition labelling  and nutrition claims  
 
Nutritional labelling  and nutrition claims  shall be done according to the provisions prescribed in MS 624  and 
MS 625 . 
 
 8.3 Labelling of non – retail containers  
 
8.3.1  Information for non -retail containers shall be given either on the container or in accompanying 
documents,  except that the name of the product, lot identification and the name and address of the 
manufacturer,  packer, distributor or importer,  as well as storage instructions, shall appear on the container.  
 
8.3.2  However, lot identification and the name and address of the manufacturer, packer, distributor or 
importer may be replaced by an identifica tion mark, provided that such mark is clearly identifiable with the 
accompanying documents.  
 
 
9 METHODS OF SAMPLING  AND TEST  
 
9.1 Sampling shall be  done in accordance with Annex A . 
 
9.2 Test methods for tomato concentra tes have been outlined in Annex  B and C. 
 
                                                                                
6 
  
ANNEX A  
(Normative ) 
 
                                                                 METHOD OF SAMPLING  
 
A1 QUALITY  
 
The quality of a lot shall be considered acceptable when the number of defectives does not exceed the 
acceptance number (c) in the sampling plans  in table A.2.2 . 
 
A1.2 Fill of container  
 
A lot shall be deemed to be in compliance for fill of container (packing medium and vegetable ingredient) when  
the number of defectives does not exceed the acceptance number (c) in the sampling plans  in table A.2.2 . 
 
A1.3 Drained weight  
 
A lot shall be deemed to be in compliance for drained weight based on the average value of all samples 
analyzed  according to the sampling plans  in table A.2.2 . 
 
 
A2 SAMPLING AND ACCEPTANCE PROCEDURE  
 
A2.1 Definitions  
 
A2.1.1  Lot: A collection of primary containers or units of the same size, type, and style manufactured or 
packed under similar conditions and handled  as a single unit of trade.  
 
A2.1.2  Lot size : The number of primary containers or units in the lot.  
 
A2.1.3  Sample size : The total number of sample units drawn for examination from a lot.  
 
A2.1.4  Sample unit : A container, a portion of the contents of a container, or a composite mixture of product 
from small containers that is sufficient for the examination or testing as a single unit. For fill of container, the 
sample unit shall be the entire contents of the container.  
 
A2.1.5  Defective : Any sample unit shall be regarded as defective when the sample unit does not meet the 
criteria set forth in the standards.  
 
A2.1.6   Acceptance number (c) : The maximum number of defective sample units permitted in the sample in 
order to consider the lot as meeting the spec ified requirements.  
 
A2.1.7   Acceptable quality level (AQL) : The maximum percent of defective sample units permitted in a lot 
that will be accepted approximately  95 % of the time.  
 
A2.2 Sampling plans  
 
Sampling plans shall be done in accordance with table A.2.2 . 
 
 
 
 
 
 
 
 
 
 
 
 
  
7 
  
Table A.2.2 – Sampling plans  
 
Net weight is equ al to or less than 1 kg  
Lot s ize (N)  Sample s ize (n)  Acceptance n umber (c)  
4,800 or less  6 1 
4,801 - 24,000  13 2 
24,001 - 48,000  21 3 
48,001 - 84,000  29 4 
84,001 - 144,000  38 5 
144,001 - 240,000  48 6 
more than 240,000  60 7 
Net weigh t is greater than 1 kg but not more than 4.5 kg  
Lot s ize (N)  Sample Size (n)  Acceptance n umber (c)  
2,400 or less  6 1 
2,401 - 15,000  13 2 
15,001 - 24,000  21 3 
24,001 - 42,000  29 4 
42,001 - 72,000  38 5 
72,001 - 120,000  48 6 
more than 120,000  60 7 
Net weight greater than 4.5 k g  
Lot s ize (N)  Sample s ize (n)  Acceptance n umber (c)  
600 or less  6 1 
601 - 2,000  13 2 
2,001 - 7,200  21 3 
7,201 - 15,000  29 4 
15,001 - 24,000  38 5 
24,001 - 42,000  48 6 
more than 42,000  60 7 
                                                              
 
 
 
 
 
 
 
  
8 
                                                                           ANNEX B  
                                                                         (Normative)  
 
                                                      ESTIMATION OF MOULD COUNT  
 
B1  APPARATUS  
 
B1.1  Howard Mould - Counting a pparatus    
 
B1.1.1  Howard Mould - Counting s lide 
 
Glass slide of one -piece construction with flat plane circle, about 19 mm in diamet er or rectangle 20 × 15 mm, 
surrounded by moat and flanked o n each side by shoulders 0.1 mm higher tha n plane surface. Cover glass is 
supported on shoul ders and leaves depth of 0.1 mm between underside of cover glass and plane surface. 
Central plane, shoul ders and cover glass have optically worked surfaces. To facilitate calibratio n of 
microscope, new slides are engraved with circle 1.382 mm in diameter o r with 2 fine parallel lines 1.382 mm 
apart.  
 
B1.1.2   Accessory disc for mould -counting  
 
Glass disc fitting into microscope eyepiece, ruled into squares  each side of which is equal to one sixth of the 
diameter of field. Since limiting diaphragm is eye piece  field stop, rulings equal one-sixth of this diaphragm 
opening. Field viewed on slide wit h mould -counting microscope has diameter of 1.382 mm of magnification of 
90 to 125 X.  
 
B1.2 Compound mi croscope  
 
With standardized field of view of 1.382 mm diameter at 90 to 125 X; and  equipped with dropin ocular disc 
ruled in squares, each of which is one -sixth of field diameter.  
 
 
B2 PROCEDURE  
 
B2.1 General  
 
The tomato concentrate  used shall be diluted with clean mould f ree water so as to make about 9 percent by 
mass of total solids (exclusive of salt) in the diluted product.  
 
B2.2 Clean Howard cell so that Newton’s rings are produced  between slide and cover glass. Remove cover 
and with knife blade or scalpel, place po rtion of well -mixed sample upon central disc; with same instrument; 
spread it evenly and cover w ith glass so as to give uniform distribution. Use enough sample to bring material 
to edge of di sh. (It is of utmost importance that portion be taken from thoroughly mixed sample and  spread 
evenly over slide  disc. Otherwise, when cover slip is put in place, insoluble materi al, and consequently moulds 
may be more abundant at centre of mount). Discard any mount  showing uneven distribution or absence of 
Newton’s rings, or liquid that has been drawn acro ss moat a nd between cover glass and shoulder.  
 
B2.3 Place slide under microscope and examine with such adjustme nt that each field of view covers                   
1.5 mm2. (This area, which is essential, may frequen tly be obtained by so adjusting draw-tube that diameter 
of field becomes 1.382 mm). When s uch adjustment is not possible, make accessory drop -in ocular diaphragm 
with aperture ac curately cut to necessary size. Diameter of area field of view can be determined by use of 
stage micrometer. When instrument is properly adjusted, quantity of liquid exam ined per field is 0.15 mm3. Use 
magnification of 90 to 125 X. In those instances where ident ifying characteristics of mould filaments are not 
clearly discernible in standard field, use mag nification of approxima tely 200 X (8 mm objective) to confirm 
identity of mould filaments previously observed in standard field. 
 
B2.4  From each of 2 or more mounts examine at least 25 fiel ds shall be  taken in such a manner as to be 
representative of all sections of mount. Observe each field , noting presence or absence of mould filaments 
and recording results as positive when aggregate lengt h of not more than 3 filaments present exceeds one -
sixth of diameter of field.  
 
 
B3 CALCULATIONS  
 
B3.1  Calculate portion of positive fields from results of examina tion of all observed fields and report as 
percent fi elds containing mould filaments.  
  
9 
                                                                        ANNEX C  
                                                                     (Normative)  
 
                                        DETERMINATION OF THE FILL OF THE CONTAINER  
C1  SCOPE  
 
This method applies to glass containers.  
 
 
C2  DEFINITION  
 
The water capacity of a container is the volume of distilled water at 20 °C which the sealed container will hold 
when completely filled.  
 
 
C3  PROCEDURE  
 
C3.1  Select a container which is undamaged in all respects.  
 
C3.2  Weigh the filled container, (W 1) 
 
C3.3  Empty, Wash, dry a nd weigh the empty container (W 2). 
 
C3.4  Fill the container with distilled water at 20 °C to the level of the top thereof, and wei gh the container 
thus filled (W 3). 
 
C3.5  Calculate the water capacity of a container  
 
Where water capacity of the c ontainer (WCC)  = W 1 – W1 
 
 
C4 CALCULATION AND EXPRESSION OF RESULTS  
 
 
C4.1               Fill Percentage =     𝑊1− 𝑊2 ×100
𝑊3− 𝑊2 
 
Where ,  
 
W1 is the weight of the filled container ; 
 
W2 is the weight of the empty container ; and  
 
W3 is the weight of the container filled with distilled water . 
 
C4.2 The results are expressed as ml of water.  
  
 
 
 
ICS 67.80.2 0                                  DMS 25 :2018
                Second edition  
 
 
 
 
 
THE MALAWI BUREAU OF STANDARDS             CERTIFICATION MARK SCHEME
The Malawi Bureau of Standards is the 
standardizing body in Malawi under the aegis 
of the Ministry of Industry, Trade and Tourism. 
Set up in 1972 by the Malawi Bureau of 
Standards Act (Cap: 51:02), the Bureau is a 
parastatal body whose activities aim at 
formulating and promoting the general 
adoption of standards relating to structures, 
commodities, materials, practi ces, operations 
and from time to time revise, alter and amend 
the same to incorporate advanced technology.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 To bring the advantages of standardization 
within the reach of the common consumer, the 
Bureau operates a Certification Mark Scheme.  
Under this scheme, manufacturers who 
produce goods that conform to national 
standards are granted permits to use the 
Bureau’s “Mark of Quality” depicted below on 
their products.  This Mark gives confidence to 
the consumer of the commodity’s reliability .