ICS 67.220.10                         DMS 1293:2016  
                          First edition  
   
 
 
DRAFT MALAWI STANDARD 
 
 
 
 
 
 
 
 
Dehydrated garlic ( Allium sativum L ) – 
Specification  
 
 
 
 
 
 
 
NOTE – This is a draft proposal and shall neither be used nor regarded as a Malawi standard 
  
  ICS 67.220.10                DMS 1293:2016 
 
 
 
 
 
 
 
Dehydrated garlic ( Allium sativum L) – 
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  
             Web-site:  www.mbsmw.org 
 
Price based on 9 pages 
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 iTABLE OF CONTENTS 
  
Contents                                                                                                                                                     Page   
Foreword………………………………………………………………………………………………………………… .. i 
Technical committee…………………………………………………………………………………… ……………….. i 
Notice………………………………………………………………………………………………………………………  i 
Scope……………………………………………………………………………………………………………………..  1 
Normative references………………………………………………………………………………… ………………… 1 
Terms and definitions……………………………………………………………………………… …………………… 2 
Requirements……………………………………………………………………………………………………… ……. 2 
Hygiene…………………………………………………………………………………………………………………. .. 4 
Sampling………………………………………………………………………………………………………………… . 4 
Test methods……………………………………………………………………………………………………… ……..4 
Packing and labelling……………………………………………………………………………… …………………… 4 
Annex A (normative) –  Method of rehydration and sensory evaluation of deh ydrated garlic……………………6 
Annex B  (informative) –  Commercial forms of dehydrated garlic…………………………………… ……………. 8 
Annex C  (informative) –  Recommendations for storage and transport condition s for dehydrated garlic…….. 9 
 
FOREWORD 
 
This draft Malawi standard has been prepared by MBS /TC 8, the Technical Committee on  Spices and 
condiments,  to provide requirements for dehydrated garlic.  
 
The standard is based on the International standard , ISO 5560:1997, Dehydrated garlic (Allium sativum L) – 
Specification.  
 
Acknowledgement is made for the use of the informat ion. 
 
 
TECHNICAL COMMITTEE 
 
This draft Malawi standard was prepared by MBS/TC 8 , the Technical Committee on Spices and condiment s, 
and the following companies, organizations and inst itutions were represented: 
 
Blantyre City Council; 
Blantyre District Health Office (Ministry of Health ); 
Blantyre ADD; 
Lilongwe University of Agriculture and Natural Reso urces (Bunda College Campus); 
Malawi Bureau of Standards; 
Nali Limited; 
Peoples Trading Centre; 
Rab Processors Ltd; 
Tajo Foods; and 
Unilever South East (Malawi) Ltd. 
 
 
NOTICE 
 
This standard shall be reviewed every five years, o r earlier when it is necessary, in order to keep ab reast of 
progress. Comments are welcome and shall be conside red when the standard is being reviewed.
  
 
1 
                                                                                                  DMS 1 293:2016 
DRAFT PROPOSAL  
 
Dehydrated garlic ( Allium sativum L ) – Specification  
 
 
1 SCOPE 
 
This draft Malawi standard specifies requirements f or dehydrated garlic ( Allium sativum  L.). 
 
NOTE:  The main commercial forms are given in annex B, fo r information only. 
 
 
2 NORMATIVE REFERENCES 
 
The following standards contain provisions which, t hrough reference in this text, constitute provision s of this 
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, p arties to agreements based on this standard are enc ouraged 
to take steps to ensure the use of the most recent edition of the standard indicated below. Informatio n on 
currently valid national and draft Malawi standards  may be obtained from the Malawi Bureau of Standard s. 
 
MS 19, Labelling of pre-packed foods – General standard; 
 
MS 21, Food and food processing units – Code of hygienic c onditions;  
 
MS 139, Spices and condiments – Determination of extraneous  matter and foreign matter content;  
 
MS 141, Spices and condiments – Determination of total ash;  
 
MS 142, Spices and condiments – Determination of filth;  
 
MS 918, Spices and condiments – Determination of moisture c ontent – Entrainment method;  
 
MS 919, Spices and condiments – Determination of acid-insol uble ash;  
 
MS 1294, Dehydrated garlic – Determination of volat ile organic sulphur compounds ;  
 
MS 1299, Spices and condiments – Determination of c old water soluble extract;  
 
ISO 948, Spices and condiments – Sampling.  
 
ISO 565, Test sieves – Metal wire cloth, perforated metal pl ate and electroformed sheet – Nominal sizes of 
openings;  
 
ISO 4833, Microbiology – General guidance for the enumeration  of micro-organisms – Colony count 
technique at 30 oC; 
 
ISO 6579, Microbiology – General guidance on methods for the detection of Salmonella;  
 
ISO 6888, Microbiology – General guidance for enumeration of Staphylococcus aureus – Colony count 
technique; 
 
ISO 7251, Microbiology – General guidance for enumeration of presumptive Escherichia coli – Most probable 
number technique;  
 
ISO 7937, Microbiology – General guidance for enumeration of Clostridium perfringens – Colony count 
technique;  and 
 
ISO 7954, Microbiology – General guidance for enumeration of yeasts and moulds – Colony-count technique 
at 25 oC.  
2 
  
3 TERMS AND DEFINITIONS 
 
For the purposes of this standard, the following te rms and definitions shall apply: 
 
3.1  
dehydrated garlic 
finished product obtained on drying the cloves of g arlic cultivars ( Allium sativum  L.) without any bleaching or 
precooking, the cloves being sound and practically free from moulds, diseases, soil, outer skins, stem s, 
leaves and roots 
 
3.2  
extraneous matter 
vegetable matter originating exclusively from plant s, such as particles from skins and roots 
 
 
4 REQUIREMENTS 
 
Note: Recommendations relating to storage and transport a re given in annex C. 
 
4.1 Organoleptic specifications 
 
4.1.1 General 
 
Dehydrated garlic shall conform to the requirements  of this standard and on rehydration shall regain 
characteristics similar to those of fresh garlic. 
 
4.1.2 Colour 
 
The colour of the dehydrated garlic shall be charac teristic of the cultivar used, that is, between whi te and 
pale cream. 
 
The product shall be practically free from scorched , toasted and baked particles. 
 
4.1.3 Odour 
 
Dehydrated garlic, after rehydration by the method described in annex A, shall have a characteristic, pungent 
odour, free from foreign odours and off odours, suc h as those coming from mouldy, rancid, fermented or  
burnt particles. 
 
4.1.4 Flavour 
 
The flavour of the dehydrated garlic is assessed af ter rehydration in accordance with the method descr ibed 
in annex A. 
 
The flavour shall be characteristic of parboiled ga rlic, and free from foreign flavours and off flavou rs, such as 
those coming from mouldy, rancid, fermented or burn t particles. 
 
4.2 Freedom from insects, moulds, etc. 
 
Dehydrated garlic shall be free from live insects a nd practically free from moulds, dead insects, inse ct 
fragments and rodent contamination visible to the n aked eye (corrected, if necessary, for abnormal vis ion) or 
with such magnification as may be necessary in any particular case. If the magnification exceeds x10, this 
fact shall be mentioned in the test report. 
 
In cases of dispute, the contamination of garlic in  powder form shall be determined by using the metho d 
specified in MS 142. 
 
4.3 Extraneous matter 
 
The total percentage of extraneous matter, as defin ed in 3.2  and determined in accordance with MS 139,  
shall not exceed 0.5 % (m/m). 
  
3 
 4.4 Classification 
 
Dehydrated garlic may be divided into the broad cat egories given in annex B: 
 
a) dehydrated garlic slices; 
 
b) dehydrated garlic flakes or pieces ; 
 
c) dehydrated garlic grits; and 
 
d) powdered garlic. 
 
4.5 Chemical requirements 
 
Dehydrated garlic shall comply with the requirement s specified in table 1, when tested by the specifie d 
method. 
Table 1 – Chemical requirements for dehydrated garl ic 
 
Characteristic  Requirement  Test method  
Moisture content, % (m/m), max. 8 MS 918 
Total ash, % (m/m), on dry basis, max. 5.5 MS 141 
Acid insoluble ash, % (m/m) on dry basis, max. 0.5 MS 919 
Volatile organic sulphur  compounds content, % (m/m ) on dry 
basis, min. 0.3 MS 1294 
Cold water soluble extract, % (m/m) on dry basis, 
Min. 
Max.   
70 
90 MS 1299 
 
4.6 Microbiological characteristics 
 
Dehydrated garlic shall comply with the microbiolog ical limits outlined in table 2. 
 
Table 2 – Microbiological characteristics of dehydr ated garlic 
 
Characteristic  Recommended 
specification Test method  
m M 
Microorganisms at 30 oC, per gram, max. 10 5 10 6 ISO 4833 
Presumptive E. Coli, per gram, max. 10 10 2 ISO 7251 
Yeasts and moulds at 25 oC, per gram, max. 10 3 10 4 ISO 7954 
Clostridium perfringens,  per gram, max.  10 10 2 ISO 7937 
Staphylococcus aureus, in 1 g Absent  ISO 6888 
Salmonella, in 25 g Absent  ISO 6579 
 
4.6.1 Interpretation 
 
Take five samples. 
 
a) The lot shall be considered as satisfactory if; 
 
- all the results are < m, or 
      - if two results at most are between m and 3 m. 
 
b) The lot shall be considered as acceptable if 
 
- two results at most are between 3 m and M (the others being < m). 
 
c) The lot shall be considered as not acceptable if  
 
- more than two results out of five are between m and M (the other being < m), or 
- if values above M are observed  
4 
  
 
5 HYGIENE 
 
It is recommended that the products covered by the provisions of this standard be prepared and handled  in 
accordance with MS 21. 
 
 
6 SAMPLING 
 
6.1 Dehydrated garlic powder or grits 
 
Sample the product in accordance with ISO 948, usin g a conical sampler or other suitable implement to 
remove aseptically a representative sample. 
6.2 Dehydrated garlic slices, flakes or pieces 
 
Certain problems arise as a result of the friabilit y of the product and the danger of settling within the 
container. It may therefore be necessary to take th e entire contents of a single container because, du ring 
transport, the garlic may settle with the larger pi eces towards to the top and smaller pieces towards the 
bottom. 
 
The principles of the method described in ISO 948 s hall apply with the modifications given in 6.2.1  and 6.2.2.  
 
6.2.1 Number of containers to be taken 
 
Take from the lot between 0.5 % and 1.0 % of the co ntainers using a table of random numbers agreed 
between the interested parties. If no table of rand om numbers is available, take every nth  container. 
However, at least one full container shall be taken . 
 
6.2.2 Preparation of bulk sample 
 
Sieve the contents of each container according to t he commercial form considered (see annex B). Prepar e 
the bulk sample by mixing portions of the different  sieved fractions in the proportions determined by sieving. 
The size of the bulk sample shall be at least three  times the quantity of product necessary to carry o ut all the 
tests required by this Malawi standard. 
 
 
7 TEST METHODS 
 
Samples of dehydrated garlic shall be tested for co nformity with the requirements of this Internationa l 
standard by following the methods of physical, orga noleptic and chemical analysis specified in 4.1  to 4.5  and 
table 1. 
 
 
8 PACKING AND LABELLING 
 
8.1 Packaging 
 
Dehydrated garlic shall be packed in clean, sound a nd dry containers made of a material which does not  
affect the product but which protects it from light  and from the ingress of moisture. 
 
The packaging shall also comply with any national l egislation relating to environmental protection. 
 
8.2 Labelling  
 
In addition to the requirements prescribed in MS 19 , the following specific provisions shall be marked  on 
each package or on a label attached to the package:  
 
a) name of the product and botanical name and trade  names, if any; 
b) name and address of the producer or packer, or t rademark, if any; 
c) code or batch number; 
d) net mass;  
5 
 e) best before date; 
f) storage conditions; 
g) country of origin; 
h) any other information requested by the purchaser , such as year of production and date of packing, i f 
known; and 
i) whether the product contains additives, and whic h ones, in the case of countries where they are 
permitted. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
6 
 Annex A 
(Normative) 
 
METHOD OF REHYDRATION AND SENSORY EVALUATION OF DEH YDRATED GARLIC 
 
A.1 Garlic slices 
 
A.1.1 Apparatus 
 
A.1.1.1 Vessel,  of about 500 ml capacity, made of a material which  will not impart a foreign taste or affect 
the colour of the preparation. 
 
A.1.1.2 Dish,  made of porcelain or white earthenware. 
 
A.1.1.3 Stainless steel spoon. 
 
A.1.2 Reagent 
 
Use natural, potable water, as neutral as possible.  
 
A.1.3 Preparation 
 
Weigh 10 g ± 0.1 g of the sample and transfer it to  the vessel ( A.1.1.1 ) containing 500 ml of cold water 
(A.1.2 ). Bring to the boil and maintain at 99 oC, keeping the vessel covered, for 10 min ± 1 min. 
 
Make up the volume to 500 ml with cold water ( A.1.2 ) and pour into the dish ( A.1.1.2 ). 
 
A.1.4 Sensory evaluation 
 
Immediately carry out sensory evaluation of the fol lowing characteristics, in the order given: 
 
a) appearance of the cooking water (colour and clar ity); 
b) colour of the preparation; 
c) odour; 
d) tenderness; and 
e) flavour. 
 
A.2 Garlic powder, grits, flakes or pieces 
 
A.2.1 Apparatus 
 
A.2.1.1 Vessel,  about of 1000 ml capacity, made of a material whic h will not impart a foreign taste or affect 
the colour of the preparation. 
 
A.2.1.2 Dish,  made of porcelain or white earthenware. 
 
A.2.1.3 Stainless steel spoon. 
 
A.2.2 Reagents 
 
A.2.2.1 Flour,  made from durum wheat from the most recent harvest  and known to be of good quality. 
 
A.2.2.2 Water 
 
Use natural, potable water, as neutral as possible.  
 
A.2.3 Preparation of the medium 
 
Transfer 1000 ml of cold water ( A.2.2.2 ) to the vessel ( A.2.1.1 ) and add, stirring continuously, 30 g of the 
flour ( A.2.2.1 ). Heat and continue to stir until the mixture reac hes boiling point, then simmer for 2 min. 
 
  
7 
 A.2.4 Mixing the dehydrated garlic with the medium 
 
Weigh, to the nearest 0.001 g, 0.4 g of the garlic,  and place it in the dish ( A.2.1.2 ). Add 250 ml of the 
medium prepared in accordance with A.2.3  and allow standing for 5 min, stirring from time t o time. 
 
A.2.5 Sensory evaluation 
 
Carry out sensory evaluation of the following chara cteristics, in the order given: 
 
a) odour; and 
b) flavour. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
8 
 Annex B 
(Informative) 
 
COMMERCIAL FORMS OF DEHYDRATED GARLIC 
 
B.1 General information 
 
The various commercial forms of dehydrated garlic a re all produced by slicing peeled sound garlic clov es 
into flat slices (of a thickness agreed between the  interested parties), which are dehydrated, graded and 
further processed as necessary. 
 
B.2 Commercial forms 
 
The following broad categories are recognized in th e trade, although commercial contracts may include 
requirements for particle size. 
 
B.2.1 Dehydrated garlic slices 
 
Product obtained by cutting garlic cloves into slic es and removing broken pieces smaller than 4 mm by 
sieving. 
 
B.2.2 Dehydrated garlic, flakes or pieces 
 
Dehydrated garlic passing through a sieve of apertu re size from 1.25 mm to 4 mm according to the case.  
The particles do not have any definite shape. 
 
B.2.3 Dehydrated garlic grits 
 
Dehydrated garlic passing through a sieve of apertu re size from 250 µm to 1.25 mm. 
 
B.2.4 Powdered garlic 
 
Homogeneous product, 95 % of which passes through a  sieve of aperture size 250 µm. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
9 
 Annex C 
(Informative) 
 
RECOMMENDATIONS RELATING TO STORAGE AND TRANSPORT C ONDITIONS FOR DEHYDRATED 
GARLIC 
 
D.1 Storage 
 
Packages of dehydrated garlic should be stored in c overed premises, well protected from the sun, rain and 
excessive heat. The storeroom should be dry, free f rom unpleasant odours and protected against the ent ry of 
insects and other vermin. 
 
D.2 Transport 
 
The containers should be clearly marked with warnin g against careless handling which might lead to 
perforation of the containers. They should be dry a nd cool and stored well away from ships’ boilers an d 
bilges. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
 
 
ICS 67.220.10                       DMS 1293:2016  
 
 
 
 
 
 
THE MALAWI BUREAU OF STANDARDS              CERTIFI CATION MARK SCHEME 
The Malawi Bureau of Standards is the 
standardizing body in Malawi under the aegis 
of the Ministry of Industry and Trade.  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, 
practices, 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.