G/TBT/N/UGA/676  
 
18 May 2017  
(17-2660) Page: 1/2 
Committee on Technical Barriers to Trade  Original: English  
 
  NOTIFICATION  
The following notification is being circulated in accordance with Article 10.6  
 
1. Notifying Member : UGANDA   
If applicable, name of local government involved  (Article 3.2 and 7.2) :  
2. Agency responsible:  Uganda National Bureau of Standards  
Name and address (including telephone and fax numbers , email and website 
addresses, if available) of agency or authority designated to handle comments 
regarding the notification  shall be indicated if different from above :  
3. Notified under Article 2.9.2 [ X], 2.10.1 [  ], 5.6.2 [  ], 5.7.1 [  ], other:  
4. Products covered (HS or CCCN where applicable, otherwise national tariff heading. 
ICS numbers may be provided in addition, where applicable):  Fortified wine . Wine of 
fresh grapes, including fortified wines; grape must other than that of heading 20.09. 
(HS 2204). Alcoholic beverages (ICS 67.160.10).  
5. Title, number of pages  and language(s)  of the notified document:  
DUS DEAS  139:2017, Fortified wine – Specification (2nd edition) (13 page(s), in English)    
6. Description of content:  This draft Uganda Standard specifies requirements and methods 
of sampling and test for fortified wine.  
7. Objective and rationale , including the nature of urgent problems where applicable: 
Consumer information, labelling; Preventi on of deceptive practices and consumer 
protection; Protection of human health or safety; Quality requirements; Harmonization; 
Reducing trade barriers and facilitating trade  
8. Relevant documents:   
1. G/TBT/N/UGA/438  
2. US EAS 139:2014, Fortified wine – Specific ation 
3. CODEX STAN 192, General standard for food additives  
4. CAC/GL 66, Guidelines for the use of flavourings  
5. EAS 38, Labelling of pre -packaged foods  
6. EAS 39, Hygiene in the food and drink manufacturing industry  – Code of practice  
7. EAS 39, Hygiene in the food a nd drink industry – Code of practice  
8. EAS 100, Food stuffs – Methods of determination of Lead  
9. EAS 143, Brandy – Specification  
10. EAS 144, Standard specification for neural spirit for manufacture of alcoholic 
beverages  
11. ISO 7952, Fruits, vegetables and derived p roducts – determination of copper 
content – Method using flame atomic absorption spectrometry  G/TBT/N/UGA/676  
 
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  12. ISO 5517, Fruits, vegetables and derived products  – determination of iron content  
– 1,10 – phenanthroline photometric method  
13. ISO 5523, Liquid fruit and vegetables  – Determination of sulphurdioxide content 
(Routine method)  
14. ISO 6636 -2, Fruits, vegetables and derived products – Determination of zinc 
content – Part 2; Atomic absorption spectrometric method  
15. ISO 4832, Microbiology of food and animal feeding stuffs – Horizontal method for 
the enumeration of coliforms – Colony -count technique  
9. Proposed date of adoption:  December 2017  
Proposed date of entry into force: Upon declaration as mandatory by the Minister for 
Trade, Industry and Cooperatives  
10. Final date for c omments:  60 days from notification  
11. Texts available from : National enquiry point  [X] or address, telephone and fax 
number s and e mail and website address es, if available , of other body:   
https://members.wto.org/crnattachments/2017/TBT/UGA/17_2339_00_e.pdf