FINAL DRAFT UGANDA 
STANDARD  
  FDUS 1533  
First Edition  
2013 -nn-nn 
 
 
 Reference number  
FDUS 1533 : 2013 
© UNBS 2013   
  
Fresh  banana s — Specification  
 FDUS 1533 : 2013  
ii © UNBS 2013  – 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 applicatio n 
© UNBS 20 13  
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Uganda National Bureau of Standards  
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Uganda  
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 FDUS 1533 :2013  
© UNBS 2013  – 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.  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/SPS Agreements of the World Trade Or ganisation (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, academicia ns, 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 stan dards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Final  Draft Uganda Standard has been developed as a result of a need to provide guidance to industry in 
production and regulation of fresh banana fruits.  
Committ ee membership  
The following organisations were represented under the Fruits and vegetables sub -committee of the Food and 
Agriculture Standards Technical Committee, UNBS/TC 2, during the development of this standard:  
 Federation of Uganda Exporters Associati on 
 Government Analytical Laboratory  
 Horticulture Exports Association of Uganda  
 Ministry of Agriculture, Animal industry and Fisheries  
 Ministry of Trade , Industry  and Coop eratives  
 National Organic Agricultural Movement of Uganda  
 Sulma Foods Ltd  
 Uganda Nati onal Farmers Federation  
 Uganda National Bureau of Standards  
 FINAL DRAFT UGANDA STANDARD  FDUS 1533 : 2013  
 
© UNBS 2013  – All rights reserved  1 
 Fresh banana s — Specification  
1 Scope  
This Final Draft Uganda S tandard specif ies requirements for  commercial varieties of fresh b anana s grown 
from Musa spp of the Musaceae family, in the green s tate, to be supplied fresh to the consumer, after 
preparation and packaging.  
This standard does not specify requirements for  fresh banana s intended for cooking only (plantains) or for 
industrial processing. Varieties covered by this standard are included in Annex A.  
2 Normative references  
The following referenced documents are indispensable for the application of this document. For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (inclu ding any amendments) applies.  
US 7, General standard for labelling of pre -packaged foods  
US 28, Code of practice for hygiene in the food and drink manufacturing industry   
US 738,  General standard for contaminants and toxins in foods  
CAC/RCP 44, Recommended  international code of practice for packaging and transport of fresh fruits and 
vegetables  
3 Terms and definitions  
For the purposes of this standard, the following terms and definitions shall apply.  
3.1 
blemish  
any physical injury affecting the surface of the fruit, such as scars, healed cracks and discoloured spots, which 
detracts from its natural appearance, but will not significantly affect its shelf life  
3.2 
clean (visual)  
free from adhering soil, insects, chemical deposits and other foreign matter  
3.3 
cluster  
part of a hand of fresh banana s, normally distributed in two finger s fruits  or five finger fruits  or more figure 
fruits  
3.4 
correct length  
outer whorl fingers adjacent to cut side of the cluster, measurement of pulp from end to the base of pedicel on 
outer curve of the finger, found to be less or more than that specified based on market requirements  FDUS 1533 : 2013  
2 © UNBS 2013  – All rights reserved  
 3.5 
damage caused by pests  
clusters showing cured damage to the peel due to the feeding or nesting of pests such as slugs, caterpillars, 
rodents or bird s 
3.6 
deflowered  
removal of the flower ends attached to clusters  
3.7 
disease  
any defect or combination of defects caused by micro -organisms  
3.8 
finger -end rot  
abnormal constriction at the blossom -end and blackening of the pulp when split open  
3.9 
firm 
not soft or shrivelled  
3.10 
fresh  
clusters showing colored crowns or pedicels or fruits which are not dehydrated  
3.11 
fused fingers  
two or more fingers joined together  
3.12 
malformed finger  
a unit or fingers on a cluster which do not conform to the general phy sical characteristics of the fresh b anana  
3.13 
turning  
clusters showing yellowing of the pulp of a finger  
4 Quality  requirements  
4.1 In all classes, subject to the special provisions for each class and the tolerances allowed, the fresh 
banana s shall be: 
a) whole (taking the finger as the reference);  
b) sound, produce affected by rotting or deterioration such as to make it unfit for consumption is 
excluded;  
c) clean, practically free of any visible foreign matter;  
d) practically free of pests affecting the general appea rance of the produce;  
e) practically free of damage caused by pests;  
f) free of abnormal external moisture, excluding condensation following removal from cold storage, and 
fresh banan as packed under modified atmosphere conditions;  
g) free of any foreign smell and/o r taste;  FDUS 1533 : 2013  
© UNBS 2013  – All rights reserved  3 
 h) firm; 
i) fresh;  
j) free of damage caused by low temperatures;  
k) practically free of bruises;  
l) free of malformation or abnormal curvature of the fingers;  
m) with pistils removed (deflowered);  
n) with the stalk intact, without bending, fungal damage or dessication ; 
o) practically free from blemishes ; 
p) free from ripe and turning ; 
q) free from fused fingers ; 
r) free from finger end rot ; and  
s) of the correct length  
4.2 In addition, hands and clusters shall include:  
a) a sufficient portion of the crown of normal colouring, sound and free of fungal contamination;  and 
b) a cleanly cut crown, not bevelled or torn, with no stalk fragments.  
4.3 The development and condition of the fresh b anana s shall be such as to enable them:  
a) to reach the appropriate stage of physiological maturity correspon ding to the particular characteristics 
of the variety;  
b) to withstand transport and handling; and  
c) to arrive in satisfactory condition at the place of destination in order to ripen satisfactorily.  
5 Classification  
5.1 General  
Fresh  banana s are classified in t hree classes namely  
 “Extra” Class,  
 Class I,  and 
 Class II . 
5.2 “Extra” Class  
Fresh banana s in this class shall be of superior quality  and characteristic of the variety and/or commercial 
type. The fingers shall be free of 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.  FDUS 1533 : 2013  
4 © UNBS 2013  – All rights reserved  
 5.3 Class I  
Fresh Banana s in this class shall be of good quality  and characteristic of the var iety. The following slight 
defects of the fingers, 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:  
a) slight defects in shape and colour;  and 
b) slight  skin defects due to rubbing and other superficial defects not exceeding 2cm2 of the total surface 
area.  
The defects shall not, in any case, affect the flesh of the fruit.  
5.4 Class II  
This class includes fresh banana s which do not qualify for inclusion in  the higher classes, but satisfy the 
minimum requirements specified in Clause 5 . The following defects, however, may be allowed, provided the 
fresh banana s retain their essential characteristics as regards the quality, the keeping quality and 
presentation:  
a) defects in shape and colour, provided the product retains the normal characteristics of fresh banana s; 
and 
b) skin defects due to scraping, scabs, rubbing, blemishes or other causes not exceeding 4 cm2 of the 
total surface area.  
The defects shall not, in any  case, affect the flesh of the fruit.  
6 Provisions concerning sizes  
For the purposes of sizing fresh banana s of the Gros Michel and Cavendish sub -groups, the length of the 
fingers is determined along the outside curve from the blossom end to the base of th e pedicel where the 
edible pulp ends and the diameter is defined as the thickness of a transverse section between the lateral 
faces. The reference fruit for measurement of the length and grade is:  
a) for hands, the median finger on the outer row of the hand;  and 
b) for clusters, the finger next to the cut section of the hand, on the outer row of the cluster.  
The minimum length should not be less than 14.0 cm and the minimum diameter  not less than 2.7 cm.  
7 Provisions concerning tolerances  
7.1 General  
Tolerances i n respect of quality and size shall be allowed for produce not satisfying the requirements of the 
class indicated.  
7.2 Quality tolerances  
7.2.1 “Extra” Class  
5 % by number or weight of fresh banana s not satisfying the requirements of the class, but meeting  those of 
Class I or, exceptionally, coming within the tolerances of that class  FDUS 1533 : 2013  
© UNBS 2013  – All rights reserved  5 
 7.2.2 Class I  
10 %  by number or weight of fresh b anana s not satisfying the requirements of the class, but meeting those of 
Class II or, exceptionally, coming within the toleran ces of that class  
7.2.3 Class II  
10 %  by number or weight of fresh banana s satisfying neither the requirements of the class nor the minimum 
requirements, with the exception of produce affected by rotting, major imperfections or any other deterioration 
rendering it unfit for consumption  
7.3 Size tolerances  
For all classes, 10  % by number or weight of fresh b anana s not satisfying the requirements as regards sizing, 
but falling within the size immediately above or below those indicated in Clause 6 . 
8 Hygiene  
Fresh banana s shall be produced and handled in accordance with US 28 .  
9 Contaminants  
9.1 Heavy metals  
Fresh banana s shall comply with those maximum levels for heavy metals established by the Codex 
Alimentarius Commission for this commodity.  
9.2 Pesticide r esidues  
Fresh banana s shall comply with those maximum pesticide residue limits established by the Codex 
Alimentarius Commission for this commodity.  
10 Provisions concerning presentation  
10.1 Uniformity  
The contents of each package shall be uniform and cont ain only fresh banana  of the same origin, variety, and 
quality. The visible part of the contents of the package shall be representative of the entire contents.  
10.2 Packaging  
Fresh banana  shall be packed in such a way as to protect the produce properly.  
The materials used inside the package shall be of food grade,  new, clean, and  of such a quality as to avoid 
causing any external or internal damage to the produce  during handling .  
The use of materials, particularly of paper or stamps bearing trade specific ations is allowed, provided the 
printing or labeling has been done with non -toxic ink or glue.  
Fresh banana shall be packed in each container in compliance with CAC/RCP 44 . 
Packaging materials shall conform to the environmental requirements and regulations  of importing countries.  FDUS 1533 : 2013  
6 © UNBS 2013  – All rights reserved  
 10.3 Presentation   
The fresh banana s shall be presented in hands and clusters (parts of hands) of at most  four fingers. Fresh 
Banana s may also be presented as single fingers . Clusters with no more than two missing fingers are allowe d, 
provided the stalk is not torn but cleanly cut, without damage to the neighbouring fingers . Clusters in a 
package with same number of fingers per row shall not have more than one cluster with the same 
characteristics having less number of fingers . 
11 Labelling  
Fresh  banana  shall be labelled in accordance with the requirements of US 7. In addition the following specific 
provisions shall apply:  
a) name and address of exp orter, packer and/or dispatcher and identification code  (optional);   
b) name of the produce , if the contents a re not visible from the outside;   
c) name of the variety or commercial type (optional) ; 
d) name of country of origin and, optionally district where grown ; 
e) commercial Identification  for example, f resh banana s in fingers or clusters ;  
f) class ;  
g) net weight  (optional) ; and  
h) official inspection mark  (optional).  
 FDUS 1533 : 2013  
© UNBS 2013  – All rights reserved  7 
 Annex A  
(informative)  
 
List of the main groups, sub -groups and cultivars of fresh banana s for 
dessert  
Groups  Subgroups  Main cultivar  
AA Sweet -fig  Sweet -fig, Pisang Mas, Amas Date, Bocadillo  
AB Ney Poovan  Ney Poovan, Safet Velchi   
AAA Cavendish  Dwarf Cavendish  
  Giant Cavendish  
  Lacatan  
  
Poyo (Robusta) Williams  
  Americani  
  
Valery Arvis  
Gros Michel  Gros Michel  
  Highgate  
Pink Fig  
Pink Fig Green pink Fig  
Ibota   
AAB Apple Fig  Apple Fig, Silk  
Pome (prata  
Pacovan Prata Ana  
Mysore  Mysore, Pisang Ceylan, Gorolo  
 FDUS 1533 : 2013  
8 © UNBS 2013  – All rights reserved  
 Bibliography  
[1] CODEX STAN 205 -1997, AMD. 1 -2005, CODEX Standard for fresh banan a 
[2] Codex Alimentarius website: http://www.codexalimentarius.net/mrls/pestdes/jsp/pest_q -
e.jsp  
[3] www.wordnik.com/words/ Gonja  
[4] www.traditionaltree.org  
 FDUS 1533 : 2013  
© UNBS 2013  – All rights reserved  9 
 Certification marking  
Products that conform to Uganda standards may be marked with Uganda National Bureau of Standards 
(UNBS) Certification Mark shown in the f igure 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 under 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 acc ordance 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.  
 
 FDUS 1533 : 2013    
 
ICS 67.080.10  
Price based on nn pages  
© UNBS 2013  – All rights reserved