PUBLIC REVIEW DRAFT DRAFT UGANDA STANDA RD  
  DUS DEAS 891 
First  Edition  
2016-mm-dd 
 
 Reference number  
DUS DEAS 891: 2016 
© UNBS 201 6 
  
Fresh carrots — Specification  
 PUBLIC REVIEW DRAFTDUS DEAS 8 91:2016 
ii                © UNBS  2016  - 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 2016 
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: 256 417 333 2 50/1/2/3 
Fax: 256 414 286 123 
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 PUBLIC REVIEW DRAFTDUS DEAS 8 91:2016 
© UNBS  2016 - All rights reserved                iii National 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 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 representatives of 
consumers, traders, academicians, manufacturers, government and other stakeholders. 
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 recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Draft Uganda Standard, DUS DEAS 8 91: 2016, Fresh carrots   — Specification,  is identical with  and has 
been reproduced from a Draft East African Standa rd, DEAS 8 91: 2016, Fresh carrots  — Specification,  and is 
being proposed for adoption as a Uganda Standard. 
This standard was developed by the Food and agriculture  Standards Technical Committee (UNBS/TC 2). 
Wherever the words, “ East African Standard" appear, they should be replaced by "Uganda Standard." 
 
  PUBLIC REVIEW DRAFT DEAS 891: 2016 
 
© EAC 2016                                                                                                                        First Edition 2016  
 
DRAFT EAST AFRICAN STANDARD 
Fresh carrots — Specification 
EAST AFRICAN COMMUNITY PUBLIC REVIEW DRAFTPUBLIC REVIEW DRAFTDEAS 891:2016  
ii © EAC  2016 – All rights reserved  
 Copyright notice 
This EAC document is copyright-protected by EAC. While the reproduction of this document by 
participants in the EAC standards development process is permitted without prior permission from EAC, 
neither this document nor any extract from it may be reproduced, stored or transmitted in any form for 
any other purpose without prior written permission from EAC. 
Requests for permission to reproduce this document for the purpose of selling it should be addressed 
as shown below or to EAC’s member body in the country of the requester:  
© East African Community 2016 — 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.eac -quality.net  
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be persecuted PUBLIC REVIEW DRAFTDEAS 891:2016  
© EAC 2016 – All righ ts reserved  iii 
 Foreword 
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standardization, trade barriers that are encountered when goods and services are exchanged 
within the Community will be removed.  
In order to achieve this objective, the Community established an East African Standards Committee mandated 
to develop and issue East African Standards.   
The Committee is composed of representatives of the National Standards Bodies in Partner States, together 
with the representatives from the private sectors and consumer organizations. Draft East African Standards 
are circulated 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 the procedures 
of the Community. 
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing.  
DEAS …. was prepared by Technical Committee EASC /TC 016   
 PUBLIC REVIEW DRAFTPUBLIC REVIEW DRAFTDRAFT EAST AFRICAN STANDARD  DEAS 891: 2016  
 
© EAC 2014 – All rights reserved  1 
 Fresh carrot — Specification  
1 Scope 
This standard specifies requirements and method of sampling and test for carrots of varieties (cultivars) grown 
from Daucus carota (L.) of Apiaceae  family to be supplied fresh to the consumer.  
2 Normative references 
The following referenced documents are indispensable for the application for this standard. For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies; 
 
ISO 6561 , Fruits and vegetables and derived products - Determination of cadmium con tent Flameless atomic 
absorption spectrometric metho d 
 
ISO 6633:1984 Fruits, vegetables and derived products -- Determination of lead content -- Flameless atomic 
absorption spectrometric method 
 
EAS 38, Packaging, marking and labeling of foods  
 
ISO 874 , Fresh fruits and vegetables – Sampling  
 
ISO 6561 (all parts), Fruits, vegetables and derived products – Determination of Cadmium content  
 
ISO 6633 , Fruits, vegetables and derived products -- Determination of lead content -- Flameless atomic 
absorption spectrometric method  
 
ISO 7558:1988 Guide to the prepacking of fruits and vegetables 
 
CAC/RCP 53-2003, Code of Hygienic Practice for Fresh Fruits and Vegetables 
ISO 7251,  Microbiology of food and animal feedingstuffs – Horizontal methods for the detection and 
enumeration of presumptive Escherichia coli – Most Probable Number technique  
ISO 6579, Microbiology of food and animal feedingstuffs – Horizontal methods for the detection of 
Salmonella spp. 
 
3 Terms and definitions 
For the purpose of this standard the following definitions shall apply: 
 
3.1 similar varietal characteristics 
carrots in any lot of the same general type.  
 
3.2 firm 
not soft, flabby, or shriveled 
 PUBLIC REVIEW DRAFT 
2 © EAC  2016 – All rights reserved  
 3.3 practically clean 
practically free from dirt, stain or other foreign matter and that the general appearance of the carrots in the lot 
is not more than slightly affected 
 
3.4 practical ly smooth 
not rough, ridged, or covered with secondary rootlets to the extent that the appearance is materially affected 
 
3.5 well formed 
The carrot is not forked, or misshaped to the extent that the appearance is more than slightly affected 
 
3.6 damage 
Any defect which materially affects the appearance, or the edible or shipping quality of the individual carrot 
root, or the general appearance of the carrot roots in the container, or causes a loss of more than three 
percent, by weight, in the ordinary preparation for use, or which materially affects the appearance or shipping 
quality of the tops.  
 
3.7 serious damage 
Any defect which seriously affects the appearance, or the edible or shipping quality of the individual carrot or 
the general appearance of the carrots in the container, or causes a loss of more than 20 percent, by weight, in 
the ordinary preparation for use 
 
3.8 fresh 
The tops are not wilted 
 
3.9 full tops 
The leaf stems have not been cut back, but dried or damaged leaves or leaf stems may have been removed 
 
3.10 diameter 
The greatest dimension of the root measured at right angles to the longitudinal axis 
 
3.11 
Baby carrots (Early carrots and small root varieties) 
carrots harvested before they are fully mature and have not completed their growth 
 
 
4 Requirements 
4.1 General requirements 
4.1.1  In all classes, subject to the special provisions for each class and the tolerances allowed, the carrots 
shall be: 
 
(a) intact; 
(b) sound; produce affected by rotting or deterioration such as to make it unfit for human consumption is 
excluded:  
 
(c) clean, that is: 
 
(i) practically free of any visible foreign matter, if they are washed. Washed carrots shall be practically 
free of visible soil, dust, chemical residue or other visible foreign matter.  
 
(ii) practic ally free of excess dirt and impurities if they are not washed. Unwashed carrots shall be 
practically free of excessive soil, dust, chemical residue or other visible foreign matter. However, 
2% by weight of adhering soil may be regarded as normal.  
 
(d) practically free from  insects or other pests  .  
 
(e) practically free from damage caused by pests  PUBLIC REVIEW DRAFT 
© EAC 2016 – All righ ts reserved  3 
  
(f) firm:;  
 
(g) not forked, free of secondary roots;  
 
(h) not woody; 
 
(i) not running to seed: carrots which have not  started to produce seed heads or stems  
 
(j) free of abnormal external moisture that is, sufficiently dry after washing 
 
(k) free of foreign smell and/or taste 
 
4.1.2  The development and condition of the carrots shall be such that enable them: 
 
(a) withstand transport and handling stress, and 
 
(b) arrive in satisfactory condition at the place of destination. 
 
4.2 Classification 
 
Carrots are classified in three classes defined as Extra class, class I and class II. 
 
4.2.1  "Extra" Class 
 
The carrots in this class shall be of superior quality and washed. They shall be characteristic of the variety or 
the varietal type.  
 
They shall be free from defects with the exception of very slight superficial defects, provided these do not 
affect the general appearance of the produce, the quality, the keeping quality and presentation in the 
package. Such alterations may appear during cultivation, harvest, storage, packaging or transport.  
 
The roots shall be: 
 
 smooth:   
 
 fresh in appearance:  
 
 regular in shape:  
 free of fissures 
 
 free of bruises and cracks 
 
 free of damage due to low temperatures. 
 
The tops shall be free from discolouration. 
 
4.2.2  Class I 
 
Carrots in this class shall be of good quality. They shall be characteristic of the variety or the varietal type.  
The roots shall be: 
 
 fresh in appearance: roots shall show no signs of dehydration or ageing. Slight silvering of the skin is 
permissible.  
 
The following slight defects, however, may be allowed provided these do not affect the general appearance of 
the produce, the quality, the keeping quality and presentation in the package: 
 
 slight defects in shape and colour .  PUBLIC REVIEW DRAFT 
4 © EAC  2016 – All rights reserved  
  
 slight healed cracks:  
 slight cracks or fissures due to handling  
 
Fine cracks due to low temperatures especially around the top and shoulders are allowed provided the flesh 
remains firm.  
 
Discoloured tops up to 1 cm long for roots not exceeding 10 cm in length, and up to 2 cm for other roots, are 
allowed.  
 
4.2.3  Class II 
 
This class includes carrots which do not qualify for inclusion in the extra class or class I but satisfy the 
minimum requirements specified above. 
 
The following defects may be allowed provided the carrots retain their essential characteristics as regards to 
the quality, the keeping quality and presentation: 
 
 defects in shape and in colouring;  
 healed cracks not reaching the heart;  
 
 cracks or fissures due to handling . 
 
Cracks due to low temperatures especially around the top and shoulders are allowed provided the flesh 
remains reasonably firm and substantially intact.  
 
Discoloured tops up to 2 cm long for roots not exceeding 10 cm in length, and up to 3 cm for other roots, are 
allowed. This discoloration refers to the carrot where the root has protruded from the ground during growth.  
 
4.3 Size requirements 
 
4.3.1  Size shall be determined by the maximum diameter or the weight of the root without foliage. 
 . 
4.3.2  For baby carrots, the roots shall be between 10 mm and 40 mm when sizing is by diameter and 
between 8 g and 150 g when sizing is by weight. 
 
4.3.3  For main-crop carrots and large root varieties, the roots shall not be less than 20 mm when sizing is by 
diameter and not less than 50 g when sizing is by weight. 
 
4.3.3.1 Roots classified in the "Extra" Class shall not be more than 45 mm when sizing is by diameter and 
not more than 200 g when sizing is by weight and the difference in diameter or in weight between the smallest 
and the largest root in any one package shall not be more than 20 mm or 150 g. 
 
4.3.3.2 For roots classified in Class I, the difference in diameter or weight between the smallest and the 
largest root in any one package shall not be more than 30 mm or 200 g. 
 
4.3.3.3 For roots classified in Class II, the roots need only satisfy the minimum sizing requirements. 
 
5 Tolerances 
Tolerances in respect of quality and size shall be allowed in each package, or in each lot for produce 
presented in bulk, for produce not satisfying the requirements of the class indicated. 
5.1 Quality tolerances 
 
Under no circumstances shall these tolerances apply to produce affected by rotting, or any other deterioration 
rendering it unfit for consumption. PUBLIC REVIEW DRAFT 
© EAC 2016 – All righ ts reserved  5 
  
5.1.1 Extra Class 
 
5 per cent by weight of carrots not satisfying the requirements of the class, but meeting those of Class I or, 
exceptionally, coming within the tolerances of that class. 
 
5 per cent by weight of carrots having a slight trace of green or violet/purple colouring at the top. 
 
5.1.2 Class I 
 
10 per cent by weight of carrots not satisfying the requirements of the class, but meeting those of Class II or, 
exceptionally, coming within the tolerances of that class.  However, broken carrots and/or carrots which have 
lost their tips are excluded from that tolerance. 
 
10 per cent by weight of broken carrots and/or carrots which have lost their tips.  
 
5.1.3 Class II 
 
10 per cent by weight of carrots satisfying neither the requirements of the class nor the minimum 
requirements, with the exception of produce affected by rotting or any other deterioration rendering it unfit for 
consumption.  
 
In addition, not more than 20 per cent by weight of broken carrots may be allowed. 
 
5.2 Size tolerances 
 
For all classes: 10 per cent by weight of carrots not satisfying the requirements as regards sizing.  The roots 
may fall below the minimum s ize or exceed the maximum permissible difference for the class.  
 
5.3 Presentation 
 
Carrots may be presented as: 
 
a) Bunched carrots  
 
The roots shall be presented with their foliage, which shall be fresh, green and sound.  Roots in the 
same bunch shall be practically uniform in size. The bunches in each package shall be practically 
uniform in weight and arranged evenly in one or more layers. 
 
b) Topped carrots  
 
The foliage shall be evened off or cut off at the top of the carrot without damaging it. The foliage shall 
be trimmed neatly just above the crown without damage to the root. 
 
The carrots may be presented: 
 
 in small packages.  
 
 arranged in several layers or jumble packed. 
 
 in bulk (direct loading into a transport vehicle or vehicle compartment) for Class II. 
6 Contaminants 
6.1 Pesticide residues   
 
Carrots shall conform to the pesticide residue limits prescribed by the Codex Alimentarius Commission of the 
respective commodity.    
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6 © EAC  2016 – All rights reserved  
  
6.2 Metal contaminants 
 
Carrots  shall not contain any metallic contaminants in excess of the quantities specified in Table 1 .  
 
 
 
Table 1 – Limit for metal contaminants for carrots  
 
 
Characteristics   
Maximum (mg/kg)  Method of test         
  
 
 
 
Cadmium (as Cd)  
Lead (as Pb)  
  
0.1 
0.1  
ISO 65 61 
ISO 6633   
 
 
7 Hygiene  
It is recommended that the produce covered by the provisions of this Standard be prepared and handled in 
accordance with the appropriate sections of CAC/RCP 53-2003.  
 
7.2 Microbiological limits 
The products shall be free from pathogenic organisms and shall comply with the microbiological limits 
indicated in Table 2 . 
Table 2 — Microbiological limits for  
S/No.  Type of microorganism  Maximum limit  Method of test  
1 Salmonella  in 25 g  Absent  ISO 6579  
2 Escherichia coli , MPN/g  Absent  ISO 7251  
 
 
 
8 Packaging  
 
Carrots shall be packed in such a way that it is protected properly. The food grade packaging material used 
inside the package shall be clean and of a qualit y such as to avoid causing any external or internal damage to 
the produce.  The use of materials, particularly of paper or stamps bearing trade specifications is allowed, 
provided the printing or labelling has been done with non -toxic ink or glue.  Packages  must be free from any 
foreign matter and the material shall be recyclable.  
 
Carrots shall also be packed in containers in accordance with ISO 7558. 
 
 
 
The contents of each package shall be uniform and consist exclusively of carrots of the same origin, variety 
and/or commercial type, and quality.  The visible part of the content of the package shall be representati ve of 
the entire contents.  
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© EAC 2016 – All righ ts reserved  7 
 9 Labelling 
9.1 General 
In addition to the requirements of EAS 38, each container shall be labeled with the following particulars: 
 
a) Name of product 
b) Nature of the product   “Bunched carrots /topped carrots” " or "Bab y carrots" or "main-crop carrots"  
c) Name and address of exporter, packer and/or dispatcher.  
d) Country of origin,  region , and district where grown  
d)  harvest date  
g) Net weight in kilograms 
i) Identification code and/or batch number. 
 
vii) storage instructions   
 Class 
 
7 Sampling  
Representative samples of the carrots shall be drawn as prescribed in ISO 874.PUBLIC REVIEW DRAFTPUBLIC REVIEW DRAFTDEAS 2016    
 
© EAC 2016  – All rights reserved 
  
 Bibliography 
UNEC E Standard FFV – 10 concerning the marketing and commercial quality control of carrots