a 
 
 
 
 
 
 
 
 
 
 
 
 
 ICS 67.060                                  DMS 234 :2018  
       Second  edition  
 
 
 
 
 
 
DRAFT MALAWI STANDARD  
 
 
 
 
 
 
Bun – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
NOTE – This is a draft Malawi standard  and shall neither be used nor regarded as a Malawi 
standard  
 
  
  ICS 67.060            DMS 234:2018  
           Second edition  
 
 
 
 
 
 
 
 
Bun – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Obtainable from the  
Malawi Bureau of Standards  
Moirs Road  
P O Box 946  
BLANTYRE  
 
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                                                                              Fax:  +265 1 870 756  
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                                                                     Web -site:  www.mbsmw.org  
 
Price based on 12 pages  
 
© Copyright reserved   
 i TABLE OF CONTENTS  
  
Contents                                                                                                                                                     page  
Foreword …………………………………………………………………..…………… …………………………… …… i 
Technical committee ……………………………………………………………………………………… ………… ….. i 
Notice ……………………………..……………………………………………………………………………… …….... i 
Scope …………………………………………………………………………………………… ………………………..  1 
Normative references ……………………………………………………………………………………………………  1 
Term and definition ………………………………………………………………………………………………………  1 
Requirements …………………………………………………………………………………………………………....  1 
Hygiene ………………..………………………………………………………………………………….. ................... . 3 
Food additives………… ……………………..……………………………………………… ……………………  ……. 3 
Packing……...………………………………..…………………………………………………………………… …….  3 
Labelling……………………………………..……………………… ………….. ……………………………………….  3 
Sampling and methods of test……..……………...………………………………………………… …… …………..  3 
Annex  A (normative) : Sampling of buns……..……… ……… …………………………………… ………………..  5 
Annex B (normative) : Determination of total solids content ……..…… ..…………………………. ………………..  7 
Annex C (normative) : Determination of pH of aqueous extract ……..…… ..………………………… …………..  8 
Annex D (normat ive): Determination of acid insoluble ash ..……..…… ..………………………… ……………..  9 
Annex E (normative) : Determination of crude fibre …………..  …….. …..………………………... ……………..  10 
Annex F (normative) : Determination of volume/mass ratio …….… ..…… ..………… ..……………  …………  12 
 
FOREWORD  
This draft Malawi standard  has been prepared by MBS/TC  19, the Technical Committee on  Bread and 
confectioneries, to provide requirements for bun .   
 
This draft Malawi standard  is the first revision of MS  234, first published in 1993. The revision is also as a 
result of a revision that was done on the base document.  
 
In preparing   this   draft   Malawi    standard ,  reference  was  made  to  an  Indian   Standard,    IS 855 6:2005,  
 Bun – Specification . 
 
Acknowledgement is made f or the use of the information . 
 
 
TECHNICAL COMMITTEE  
 
This draft Malawi standard  was prepared by MBS/T C 19 , the Technical Committee on Bread and 
confectioneries , and the following companies, organizations and  institutions were represented:  
 
Bakelines Limited ; 
Bakemans C onfectioneries ; 
Bakers P ride; 
Universal Indus tries Limited ; 
Rab Processors ; 
Blantyre City Assembly ; 
Chancellor College ;  
 ii Lilongwe University of Agriculture and Natural Resources ; 
University of Malawi – The Polytechnic ; 
Mother Holding Limited; and  
Peoples Trading Centre . 
 
 
NOTICE  
 
The approved  standard  shall be reviewed every five years, or earlier when ever it is necessary, in order to 
keep abreast of progress. Comments are welcome and shall be considered when the  approved  standard is 
being reviewed.  
 
 1 
 DMS 234:2018 
DRAFT MALAWI STANDARD  
 
Bun – Specifi cation  
 
1 SCOPE  
 
This draft Malawi standard  provides  the requirements and methods of sampling and test for  buns .  
 
 
2 NORMATIVE REFERENCES  
 
The following standards contain provisions, which through reference in this text; constitute pr ovisions of this 
draft Malawi 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 ag reeme nts based on this draft Malawi 
standard  are encouraged to take steps to e nsure 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 Standards.  
 
MS 19, Labelling of pre -packed foods  – general   standard;  
 
MS 21, Food and food processing units  – Code of hygienic conditions;  
 
MS 30, Fortified wheat flour – Specification;   
 
MS 31 , Bread – Specification ; 
 
MS 188, Edible salt – Specification;   
 
MS 214, Drinking water  – Specification;   
 
MS 237, Food additives  – General standard ;  
 
MS 366, Honey  – Specification; and  
 
MS 1257, Baker’s yeast – Specification . 
 
3 TERM AND DEFINITION  
 
For the purposes of this draft standard , the following definition  shall apply;  
 
3.1  
bun  
a baked flour confectionery product of variou s shapes but usually with a round top and flat bottom made from 
basic ingredients which include wheat flour  or other edible flours , shortening, sugar, edible common salt, 
baker’s yeast, potable water with/without any ot her optional ingredients  
 
 
4 REQUIREM ENTS  
 
4.1 General requirements  
 
4.1.1  The bun shall be baked in round, elliptical or in any other  shape  determined by market demand  as 
agreed to between the purchaser and the vendor. It may  be smooth and golden to light brown in colour.  
  
2 
 4.1.1.1  The bun shall have a vo lume/mass ratio not less than 2. 5 when tested by the method prescribed  in 
Annex F. The crumb shall have a characteristic colour of the ingredients used  with fine pores uniformly 
distributed throughout. It shall be free from  clots or unmixed lumps of dough.  
 
4.1.1.2   There shall be no hollow between the crust and the crumb.  
 
4.1.1.3  The flavour shall be characteristic of fresh, well -baked bun. It shall be free from bitterness  or any 
other objectionable taste.  
 
4.1.1.4  The bun shall be free fro m mould and rope growth, and from any harmful or injurious  foreign matter.  
 
4.1.2  The mass shall not differ from the mass declared by the manufa cturer by more than  ± 5 percent.  The 
mass shall be determined by weighing 10 buns simultaneously and calculating  their mean.  
 
4.1.3  The bun shall also comply with the requirements given in Table 1.  
 
Table 1 – Requirements f or bun  
 
1 2 3 4 
S/N Characteristic  Requirement  Method of test  
1 Total solid content, % m/m , min.  60 Annex B 
2 pH 5 – 6  Annex C  
  3 Acid ins oluble ash, % m/m  (on dry basis), max.  0.1 Annex D  
4 Crude fibre percent, % m/m  (on dry basis), max . 0.5 Annex E  
  
4.2 Ingredients  
 
4.2.1  Essential ingredients  
 
The following materials shall be used in the preparation of the bun : 
 
4.2.1.1  Wheat flour com plying with MS 30  or other edible flours complying with relevant standards ; 
 
4.2.1.2  Baker’s yeast complying with MS 1257;  
 
4.2.1.3  Edible  salt complying with  MS 188 ;  
 
4.2.1.4  Portable water complying with MS 214 ; and  
 
4.2.1.5  Edible fat.  
 
4.3. Optional Ingredients  
 
In addition to the essential ingredients specified in  4.2.1, any of the following ingredients may be  added to 
the bun dough:  
 
4.3.1  Milk and milk products ;  
 
4.3.2  Honey  complying with MS 366 ; 
 
4.3.3  Liqui d glucose ; 
 
4.3.4  Ascorbic acid;  
 
4.3.5 Dextrose monohydrate ; 
 
4.3.6  Malt products ;  
3 
 4.3.7  Edible starches  and puree ; 
 
4.3.8  Emulsifying  agents - permitted in MS 237 ; 
 
4.3.9  Stabi lizing agents - permitted in MS 237 ; 
 
4.3.10  Lime water;  
 
4.3.11  Fungal  alpha amylase;  
 
4.3.12  Lysine hydrochloride;  
 
4.3.13  Glycerine;  
  
4.3.14  Sugar and sugar products ; 
 
4.3.15  Sorbitol;  
 
4.3.16  Edible oil  seed flour concentrates and isolates ;  
 
4.3.17  Dry fruits;  
 
4.3.18  Casein, or vital gluten;  
 
4.3.19  Glazed cherries/raisins;  
 
4.3.10  Vitamins;  
 
4.3.11  Minerals;  
 
4.3.12  Ammonium c hloride; and  
 
4.3.13  Sesame seeds . 
 
 
5 HYGIENE  
 
The bun shall be manufactured in premises maintained und er hygienic conditions in accordance with MS 21.  
 
 
6 FOOD ADDITVES  
 
Only those food additiv es permitted for use in food  as per set maxim um levels in MS 237, shall be used.  
 
 
7 PACKAG ING 
 
The bun shall be packed in suitable food grade wrapper to preserve its freshness.  
 
 
8 LABELLI NG  
 
In addition to the provisions of MS 19, the following information shall be clearly marked on each package . If 
printed, the ink used shall be non -toxic and non -transferable:  
 
8.1 Name of the material  “bun”; 
 
8.2 Name and address of the manufacturer;  
 
8.3 Trade -name, if any;  
  
4 
 8.4 Mass of the bun;  
 
8.5 Date of manufacture; and  
 
8.6 Number of days within which br ead shall have to be consumed/used from the date of manufacture . 
 
 
9 SAMPLING AND METHODS OF TEST  
 
9.1 Sampling  
 
Representative samples of the material shall be drawn and the criteria for ascertaining conformity of the 
material to the requirements of this specification shall be as prescribed in Annex A.  
 
9.2 Methods of tests  
 
9.2.1 Tests shall be carried out as prescribed in the appropriate Annexes  specified  in Table 1.  
 
9.2.2 Quality of reagents . Unless  specified otherwise, pure ch emicals and distilled wat er shall be  
employed in tests.  
 
Note: ‘Pure chemicals’ shall mean  chemicals that do not contain i mpurities which affect the test results.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
5 
 ANNEX A  
(Normative ) 
 
SAMPLING  OF BUNS  
 
A.1 GENERAL REQUIREMENTS  
 
A.1.1  The sam ples shall be placed in clean and dry glass bottles and shall be stored in such a  manner that 
the material is not unduly affected.  
 
A.1.2  Each container containing the samples shall be sealed air -tight and marked with full details  of 
sampling, such as date  and time of sampling, batch or code number, name of the manufacturer, and  other 
relevant particulars.  
 
A.1.3 Unless otherwise agreed to between the purchaser and the vendor, sampling shall be done  at the 
bakery.  
 
A.1.4  Sampling shall be done by a person a greed to between the purchaser and the vendor, and  if desired 
by them, in the presence of the purchaser (or his representative)  and the vendor (or his representative) . 
 
A.1.5 Sampl es shall be tested within 36 h rs of sampling.  
 
 
A.2 SCALE OF SAMPLING  
 
A.2.1 Lot - All the buns in a consignment belonging to the same batch of manufacture shall  constitute a 
lot. If the consignment is declared to consist of different batches of manufacture, the  buns of the same batch 
shall be grouped together and each group shall  constitute a separate  lot. 
 
A.2.1.1  Buns shall be tested from each tot for ascertaining their conformity to the requirements  of this 
specification.  
 
A.2.2 The number of buns to be tested from each lot shall depend on the size of the lot and shall  be in 
accordance with Table 2.  
 
TABLE 2 – SCALE  OF SAMPLING  
 
1 2 3 4 
S/N No. of packets in the 
lot Sample size for visual 
examination and volume/mass 
ratio  Sample size for chemical 
analysis  
1 N n1 n2 
2 Up to 1000  8 3 
3 1001 – 3000    13 4 
4 3001 – 5000   20 5 
5 5001 and above  32 6 
 
A.2.3 The packets shall be chosen at random from the lot. In order to ensure the randomness of  selection, 
random number tables may b e used . In the absence of a random number table, the following procedure  may 
be adopted:  
 
Starting f rom any packet, count them as 1, 2, 3,... . . . . . . . . . . up to r and so on in one order,  where r is the 
integral point of N/n, N  being the total numb er of packets in the lot and n = (n 1 + n2) the number of packets to 
be selected (see Table 2), Every rt h packet thus counted  shall be withdrawn to give required number of 
packets in the sample.  
 
 
  
6 
 A.3 TEST SAMPLES AND REFEREE SAMPLE  
 
A.3.1 Buns selected according to A.3.3  shall be divid ed into two sets according to n 1 and n 2 of Table 2.  
 
A.3.2 Buns divided according to n 1 of Table 2 from the selected sample shall constitute test  sample for 
visual examination, mass and volume/mass ratio.  
 
A.3.3 Each of the buns divided according to n 2 of Table 2 from the selected sample (see A.3.1 ) shall be 
cut diagonally. On e of the portions from every loaf shall be taken. Portions so obtained  shall be reduced to 
small pieces and mixed together so as to form a composite sample. This composite  sample shall be divided 
into three equal parts, one for the purchaser, and another  for the vendor  and the third for the referee. These 
shall be immediately transferred to thoroughly dried glass  bottles, sealed air -tight and labelled with all t he 
particulars of sampling  given in A.1.2 . 
 
A.3.4  The other portion of the buns shall constitute individual samples. Each portion of bun shall be  
reduced to small pieces and shall be divided into three equal parts. These parts shall be immediately  
transferred to thoroughly dried glass bottles, sealed air -tight and labelled with all the  partic ulars of sampling  
given in A.1.2.  The material in each such sealed glass bottle shall  constitute a test sample.  
 
A.3.5  These  individual samples shall be separated into three sets of test samples in such a way  that each 
set has a sample representing each selected b un. One of these three sets shall be  marked for the purchaser, 
another for the vendor, and the third for the referee.  
 
A.3.6 Referee sample  shall consist of the composite sample and a set of individual test  samples marked 
for the purpose and shall bear the  seals of the vendor and shall be kept at  a place agreed to between the 
two. 
 
 
A.4 NUMBER OF TESTS  
 
A.4.1 All samples of buns (see A.3.2) shall be inspected for vi sual characteristics (see 4), namely , colour 
of the crust, blisters on the crust, hollowness between the crust and the crumb.  Each bun shall be tested for 
volume (see 4.1.1.1) according to Annex F. Each bun shall also be weighed (see 4.1.2 ) individually and the 
mass recorded.  
 
A.4.2 Tests for the determination of total solid content shall be condu cted on individual samples  (see 
A.3.4). 
 
A.4.3 The test for determination of pH, acid insoluble ash, and crude fibre shall be conducted on  the 
compo site sample prepared under A.3.3. 
 
 
A.5 CRITERION FOR CONFORMITY  
 
A.5.1 A lot shall be declared to have  conformed to this specification  if A.5.1.1 to A.5.1.3 are satisfied : 
 
A.5.1.1  A lot shall be declared to have satisfied the requirements  of visual characteristics  given under 4.1.1  
volume  (see 4.1.1.1 ), and  mass  (see 4.1.2 ), if each of the buns tested  under A.4.1 satisfies  the 
corresponding requirements;  
 
A.5.1.2 For individual samples , the lot shall be declared to have satisfied the requirement of  total solid 
content, if each of the test results (see A.4.2) shows a total solid content of not less  than 60%; and  
 
A.5.1.3 For composite samples, t he lot shall be declared to have satisfied the requirements of  pH, acid 
insoluble ash and crude fibre if the test results on the composite sample satisfy the  corresponding 
requirements given in Table 1 . 
 
 
 
 
  
7 
 ANNEX B  
(Norma tive) 
 
DETERMINATION OF TOTAL SOLID S CONTENT  
 
B.1  PROCEDURE  
 
B.1.1  Take three slices one from the centre and one ea ch from the ends ( last but one for each end ) and 
cut into fine pieces and accurately weigh about 1 0 g in a suitable moisture dish of porc elain or silica which 
has been previously dried in an air -oven.  
 
B.1.2  Place the dish with contents in an air -oven maintained at 105 ±  2 °C for about 4 h rs. Cool in a 
desiccator and weigh.  
 
B.1.3  Heat again in an air -oven at 105 ± 2 °C for 30 minutes .  
 
B.1.4  Cool in a de siccator and weigh. Repeat this process of heating, cooling and weighing, till the 
difference be tween two consecutive weighings is less than 10 mg.  
 
B.1.5  From the loss in mass, calculate the perce ntage of moisture. Preserve the sample f or dete rmination 
of crude fibre . 
 
 
B.2 CALCULATION  
 
Find th e average of moisture content o f the tw o sets of slices. The total solid s content, % m/m , shall be 
obtained by su btracting the percentage of mois ture content  from 100.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
8 
 ANNEX C 
(Normative)  
 
DETERMINATION OF pH OF AQUEOUS EXTRACT  
C.1 APPARATUS  
 
pH meter . 
 
 
C.2 PROCEDURE  
 
C.2.1 Preparation of aq ueous extract of the material. Grind to a fine paste about 10 g of the material in 
a glass pestle and mortar, add 100 ml of  water and mix thoroughly. Allow the mixture to stand for about  15 
min.  
 
C.2.2 Determin ation of pH of aqueous extract.  Determine the pH of the solution by using the pH meter.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
9 
 ANNEX D  
(Normative)  
 
DETERMINATION OF ACID INSOLUBLE ASH  
D.1 REAGENT  
 
Dilute hydrochloric acid prepared by diluting concentrated hydrochloric acid with water in a ratio of 2:5.  
 
 
D.2 APPARATUS  
 
D.2.1 Muffle furnace , at 600 ± 20 0C.  
 
D.2.2 Water bath.  
 
D.2.3 Dish, porcelain or platinum.   
 
D.2.4 Desiccator.  
 
 
D.3 PROCEDURE  
 
D.3.1 Weigh accurately  5.10 g of finely powdered bun  in a previously weighed  porcelain or platinum dish. 
Ignite the material in the dish with a suitable flame until it chars.  
 
D.3.2 Place the ignit ed bun in the muffle furnace and h eat at 600 ± 20  0 C for at least 1 h r.  
 
D.3.3 Remove the dish from the furnace and cool.  
 
D.3.4 Wet the ash with a suitable amount of hydrochloric acid, and place on a water bath for 10 min.  
 
D.3.5 Filter through a No.1 sinter glass crucibl e. Wash the crucible with water until the washings are free 
from acid.  
 
D.3.6 Dry the crucible in an air -oven for 2 h rs.  
 
D.3.7 Cool in a desiccator and weigh. Repeat the process until the difference between two successive 
weighings is less than 1 mg.  
 
D.3.8  Take the lowest mass.  
 
 
D.4 CALCULATION  
 
Acid insoluble ash, % m/m on dry basis (A)  
 
 
Where,  
  
m1  is mass of sample;  and  
 
m2 is mass of insoluble matter.  
 
 
 
 
 
 
  
10 
 ANNEX E  
(Normative)  
 
DETERMINATION OF CRUDE FIBRE  
E.1 REAGENTS  
 
E.1.1 Petroleum ethe r, initial boiling temperature 35 0C and 38 0C, dry flask end point 52 0C to 60 0C, at 
least 95 % distilling a t ≤ 54 0C and 60 % distilling at ≤ 40 0C specific gravity at 60 0F 0.630 to 0.660; 
evaporation residue ≤ 0.002 % weight.  
 
E.1.2 Dilute sulphuric acid, 1.25 % w/v solution in water.  
 
E.1.3 Sodium hydroxide solution, 1.25 % w/v solution in water.  
 
E.1.4 Ethanol, 95 % v/v suitable industrial methylated spirit may be used for routine purposes.  
 
 
E.2 APPARATUS  
 
E.2.1 Soxhlet apparatus.  
 
E.2.2 Muffle furnace, capable of being maintained at 600 ± 20 0C.  
 
 
E.3 PROCEDURE  
 
E.3.1 For this determination, use th e sample remaining after the determination of the total solids content 
(see Annex B ).  
 
E.3.2 Weigh accurately about 2.5 g of the sample and place in a soxhlet apparatus.  
 
E.3.3 Extract for 1 hr with petroleum ether. Transfer the fat free mat erial to a 1 litre flask.  
 
E.3.4 Add 200 ml of hot dilute sulphuric acid into the flask. Connect the flask to a water -cooled reflux 
condenser and heat, so that the contents of the flask begin to boil within 1 min.  
 
E.3.5 Now and then, rotate the flask frequently and b oil for exactly 30 min.  
 
E.3.6 Filter the contents of the flask through a fine linen (about 18 threads to the centimetre) held in a 
funnel.  
 
E.3.7 Wash the residue on the linen with boiling water until the washings are no longer acid to litmus. Then 
wash  the residue on the linen into the flask with 200 ml of boiling sodium hydroxide solution.  
 
E.3.8  Fit a condenser to the flask and reflux for 30 min. Remove the condenser and filter the contents of 
the flask through the filtering cloth. Thoroughly wash th e residue with boiling water.  
 
E.3.9  Transfer the residue to a g ooch crucible prepared with a thin but compact layer of ignited asbestos. 
Wash the residue thoroughly first with hot water and then with 15 ml of ethanol (95 % v/v).  
 
E.3.10  Dry the crucible and contents at 105 ± 2 0C in an air -oven to constant weight, c ool in a desiccator 
and weigh.  
 
E.3.11  Ignite the contents of the crucible in a muffle furnace at 600 ± 20 0C until all carbonaceous matter is 
burnt. Cool the crucible containing the ash in a d esiccator and weigh.  
 
 
 
 
 
  
11 
 E.4 CALCULATION  
 
E.4.1 Crude fibre expressed on dry b asis % w/ w (CF) 
 
 
 
Where,  
 
m1 is mass, in g, of g ooch cruci ble and contents before ashing;  
 
m2  mass , in g, of g ooch cruci ble containing asbestos and ash;  and  
 
m is mass, in g, of the moisture -free material taken for the test.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
12 
 ANNEX F 
(Normative)  
 
DETERMINATION OF VOLUME/MASS RATIO  
F.1 APPARATUS  
 
F.1.1  Wooden box.  
 
F.1.2  Rape seeds.  
 
F.1.3  Weighing scale.  
 
F.1.4  Volumeter.  
 
 
F.2 PROCEDURE  
 
F.2.1  Determi nation of density of rape seeds.  Weigh  a 500 ml graduated cylinder on the weighing 
scale. Fill it to the 500 ml mark with rape seeds and reweigh. Take the average of three readings. Calculate 
the density of the seeds in the fo llowing manner:  
 
Density of seeds, (d), g/ml is calculated as follows:  
 
 
 
Where,  
 
B is average mass, in g, of the cylinder filled with th e seeds up to the 500 ml level;  and  
 
A is mass, in g, of the cylinder.  
 
F.2.2  Determination of volume of bun . Weig h the bun  after it is cooled to room temperature and record 
the weight. Fill the wooden box with rape seeds and level the top surface of the seeds by a wooden plate. 
Weigh the box with the seeds. Take two readings and record the average. Empty out the seed s leaving a 
thin layer at the b ottom of the box. Place the bun  on this layer of seeds and fill the rest of the space in the 
box with rape seeds. Level off the surface of the seeds by a wooden plate. Weigh the box again. Take two 
readings and record the ave rage.  
 
NOTE 1:  Do not press the bun  while keeping in the box .  
  
F.2.3 Determi nation of volume . The volume of bun  may also be determined by the volumeter which is a 
mechanical device for measuring the volume of bun quickly.  
 
 
F.3 CALCULATION  
 
F.3.1 Volume, in ml, of bun  (V) is calculated as follows:   
 
 
 
Where,  
 
C is average mass, in g, of the box f illed with seeds and mass of bun;  
 
E is average mass, i n g, of the box filled with bun , with se eds in the residual space;  and  
 
D is density (g/ml) of rape s eeds.  
 
F.3.2 From the above, calculate  volume/mass ratio for the bun . 
 
 
ICS 6 7.060            DMS 234:2018 
          Second edition  
 
 
 
 
 
THE MALAWI B UREAU OF STANDARDS              CERTIFICATION MARK SCHEME  
The Malawi Burea u of Standards is the 
standardi sing 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 o f standards relating to structures, 
commodities, materials, practices, operations 
and from time to time revise, alter and amend 
the same to incorporate advanced technology.  To br ing the advantages of standardis ation 
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.