DRAFT UGANDA STANDARD  
  DUS 1616  
First Edition  
2015 -mm-dd 
 
 Reference number  
DUS 1616  : 2015 
© UNBS 2015   
  
Fresh headed cabbage - Specification  
 DUS 1616  : 2015  
© UNBS 2015  – All rights reserved  ii 
 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 app lication  
© UNBS 20 15  
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The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
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Uganda  
Tel: 256 414 505 995  
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E-mail: info@unbs.go.ug  
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 DUS 1616  : 2015  
© UNBS 2015  – 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, 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 Worl d 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.  
 
DUS  1616 was prepared by Technical Committee TC  2-SC 4, Fruits Vegetables and derived products.  
 DUS 1616  : 2015  
© UNBS 2015  – All rights reserved  iv 
 Contents  Page  
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and Definitions  ................................ ................................ ................................ ...........................  1 
4 Provisions concerning quality  ................................ ................................ ................................ .............  2 
4.1 Minimum requirements  ................................ ................................ ................................ .........................  2 
5.2 Class II  ................................ ................................ ................................ ................................ ....................  3 
6 Provisions concerning sizing  ................................ ................................ ................................ ..............  3 
7 Provisions concerning tolerances  ................................ ................................ ................................ ....... 4 
7.1 General  ................................ ................................ ................................ ................................ ...................  4 
7.2 Quality tolerances  ................................ ................................ ................................ ................................ . 4 
7.3 Size tolerances  ................................ ................................ ................................ ................................ ...... 4 
8 Contaminants  ................................ ................................ ................................ ................................ .........  4 
8.1 Heavy metals  ................................ ................................ ................................ ................................ ..........  4 
8.2 Pesticide residues  ................................ ................................ ................................ ................................ . 4 
9 Hygiene  ................................ ................................ ................................ ................................ ...................  4 
10 Provisions concerning presentation  ................................ ................................ ................................ ... 4 
10.1  Uniformity  ................................ ................................ ................................ ................................ ...............  4 
10.2  Packaging  ................................ ................................ ................................ ................................ ...............  5 
10.3  Presentation  ................................ ................................ ................................ ................................ ...........  5 
11 Labelling  ................................ ................................ ................................ ................................ .................  5 
11.1  General  ................................ ................................ ................................ ................................ ...................  5 
11.2  Consumer packages  ................................ ................................ ................................ .............................  5 
11.3  Non-retail containers ................................ ................................ ................................ .............................  5 
12 Methods of sampling  ................................ ................................ ................................ .............................  6 
 
 DRAFT UGANDA STANDARD  DUS 1616 : 2015  
 
© UNBS 2015 – All rights reserved  1 
 Fresh headed cabbage — Specification  
1 Scope  
This Draft East African Standard specifies requirements for headed cabbages of varieties (cultivars) grown 
from Brassica  oleracea var. capitata L.  (including red cabbages and pointed cabbages) and from Brassica  
oleracea L. var. bullata DC.  and var. sabauda L . (savoy cabbages) to be supplied fresh to the consumer. 
Headed cabbages for industrial processing are excluded.  
2 Normative references  
The following referenced documents are indispensable fo r the application of this document. For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies.  
CAC/RCP 44 -1995, Recommended International Code of Practice for the Packaging and Transport of Tropical 
Fresh Fruit and Vegetables  
CAC/RCP 53 -2003, Code of Hygienic Practice for Fresh Fruits and Vegetables  
CODEX STAN 193 -1995, Codex general standard for contaminants and toxins in food and feed  
EAS 38, Labelling of pre-packaged foods — General requirements  
ISO 874, Fresh fruits and vegetables – Sampling  
3 Terms and Definitions  
For the purpose of this standard the following definition shall apply:  
3.1 
puffy or balloon heads  
heads which are very light in weight in comp arison to size, or have excessive air spaces in the central portion.  
3.2 
seed -stems  
those heads which have seed stalks showing or in which the formation of seed stalks has plainly begun  
3.3 
damage  
any injury or defect which materially affects the appearan ce, or the edible or shipping quality. Worm injury on 
the outer head leaves or wrapper leaves which materially affects the appearance of the head or worm holes 
which extend deeply into the compact portion of the head shall be considered as damage.  
3.4 
well trimmed  
the head shall not have more than four wrapper leaves  
3.5 
fairly well trimmed  
the head shall not have more than seven wrapper leaves  DUS 1616 : 2015  
© UNBS 2015  – All rights reserved  2 
 3.6 
wrapper leaves  
leaves which do not enfold the head fairly tightly more than two -thirds the distance from the b ase to the top  
3.7 
serious damage  
any injury or defect which seriously affects the appearance, or the edible or shipping quality. Cabbage which 
is affected by soft rot or which is seriously puffy, badly burst, or seriously injured by seed -stems, discolorat ion, 
freezing, disease, insects, mechanical or other means shall be considered as seriously damaged. Worm injury 
on the outer head leaves or wrapper leaves which seriously affects the appearance of the heads, or worm 
holes which seriously affect the compac t portion of the head shall be regarded as serious damage.  
4 Provisions concerning quality  
4.1 Minimum requirements  
4.1.1  In all classes, subject to the special provisions for each class and the tolerances allowed, the fresh 
headed cabbages shall be:  
(a) intact;  
(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) fresh in appearance;  
(e) practically free from pests;  
(f) practically free f rom damage caused by pests;  
(g) not split or bolted;  
(h) free of bruises and injury;  
(i) free of damage due to frost;  
(j) free of abnormal external moisture; and  
(k) free of any foreign smell and/or taste.  
4.1.2 The stem sh all be cut slightly below the low est point of leaf growth; the leaves should remain firmly 
attached, and the cut shall be clean.  
4.1.3 The development and condition of the fresh headed cabbages shall be such as to enable them:  
(a) to withstand transport and handling; and  
(b) to arrive in  satisfactory condition at the place of destination.  
 
 
 
 DUS 1616 : 2015  
© UNBS 2015  – All rights reserved  3 
 5 Classification A paragraph.  
Fresh headed cabbages may be classifie d in two classes defined below:  
5.1 Class I  
Fresh headed cabbages in this class should be of good quality. They shall be characteri stic of the variety and 
compact.  
According to the variety, the fresh headed cabbages shall have firmly attached leaves.  
Store headed cabbages may have some of their outer leaves removed.  
Green Savoy cabbages and early cabbages taking into account their variety, shall be properly trimmed, but in 
doing so a number of outer leaves may be left for protection.  
Green headed cabbages may be superficially frosted.  
The following slight defects, however, may be allowed provided these do not affect the general ap pearance of 
the produce, the quality, the keeping quality and presentation in the package:  
i small cracks in the outer leaves; and  
ii slight bruising and light trimming of the outer leaves . 
 
5.2 Class II  
This class includes headed cabbages which do not qualify for inclusion in Class I, but satisfy the minimum 
requirements specified above.  
The following defects may be allowed provided the headed cabbages retain their essential characteristics as 
regards the quality, the keeping quality and presentation:  
i cracks i n the outer leaves;  
ii outer leaves may be removed;  
iii larger bruises and the outer leaves may be more extensively trimmed; and   
iv less compact.  
6 Provisions concerning sizing  
6.1 Size is determined by net weight. This shall not be less than 350 g per unit for ear ly cabbages and 500 
g per unit for other headed cabbages.  
6.2 Sizing is compulsory for headed cabbages presented in packages. In that case, the weight of the 
heaviest head in any one package shall not be more than double the weight of the lightest head.  
6.4 The size requirements shall not apply to miniature produce  
 
Miniature product means a variety or cultivar of vegetable, obtained by plant breeding and/or special cultivation techniques,  excluding 
specimens of non -miniature varieties which have not full y developed or are of inadequate size. All other requirements of the standard 
shall be met.  DUS 1616 : 2015  
© UNBS 2015  – All rights reserved  4 
 7 Provisions concerning tolerances  
7.1 General  
Tolerances in respect of quality and size shall be allowed in each package, or in each lot for produce 
presented in b ulk, for produce not satisfying the requirements of the class indicated.  
7.2 Quality tolerances  
7.2.1  Class I  
10% by number or weight of headed cabbages not satisfying the requirements of the class, but meeting those 
of Class II or, exceptionally, coming within the tolerances of that class. Within this tolerance not more than 1 % 
in total may consist of produce satisfying neither the requirements of Class II quality nor the minimum 
requirements, or of produce affected by decay.  
7.2.2  Class II  
10% by number  or weight of headed cabbages 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. Within this tolerance not more tha n 2 % in total may consist of produce affected by 
decay.   
7.3 Size tolerances  
For all classes: 10 % by number or weight of headed cabbages not satisfying the requirements as regards 
uniformity and minimum size. However, no head may weigh less than 300 g in  the case of early cabbages and 
400 g in the case of other cabbages  
8 Contaminants  
8.1 Heavy metals  
Fresh headed cabbages  shall comply with those current maximum levels for heavy metals established by the 
Codex Alimentarius Commission for this commodity i n accordance with CODEX STAN 193 -1995 . 
8.2 Pesticide residues  
Fresh headed cabbages  shall comply with those maximum pesticide residue limits established by the Codex 
Alimentarius Commission for this commodity.  
9 Hygiene  
Fresh headed cabbages  shall be shal l be prepared and handled in accordance with CAC/RCP 53 -2003.   
10 Provisions concerning presentation  
10.1 Uniformity  
10.1.1  The contents of each package shall be uniform and contain only fresh headed cabbage of the same 
origin, variety or commercial type, quality and size  
10.1.2  The visible part of the contents of the package shall be representative of the entire contents.  
10.1.3  Fresh headed cabbages classed in Class I must be uniform in shape and colour.  
10.1.4  Miniature headed cabbages must be reasonably  uniform in size. They may be mixed with other 
miniature products of a different type and origin.  DUS 1616 : 2015  
© UNBS 2015  – All rights reserved  5 
 10.2 Packaging  
10.2.1  Fresh headed cabbages shall be packed in such a way as to protect the produce properly. Fresh 
onions shall be packaged in food grade mat erials that ensure produce safety and quality  
10.2.2  Fresh headed cabbages shall be packed in each container in compliance with CAC/RCP 44 -1995.  
10.2.3  The containers shall meet the quality, hygiene, ventilation and resistance characteristics to ensure 
suitable handling, shipping and preserving of the fresh headed cabbages. Packages (or lot for produce 
presented in bulk) shall be free of all foreign matter and smell.  
10.3 Presentation  
Fresh headed cabbages may be presented as packed or in bulk  
11 Labelling  
11.1 General  
In addition to the requirements of EAS 38, the specific provisions in11.2 -11.3 shall apply and shall be legibly 
and indelibly marked:  
11.2 Consumer packages  
11.2.1  Name of produce  
The name of the produce as “fresh headed cabbage", including the variety name  if the contents are not visible 
from the outside . 
11.3 Non-retail containers  
Each package shall bear the particulars in 11.2.1 - 11.3.4 in letters grouped on the same side, legibly and 
indelibly marked, and visible from the outside, or in the documents accompanying the shipment.  
11.3.1  Identification  
The exporter, packer and/or dispatcher shall be identified by name and physical address . 
11.3.2  Origin of produce  
Country of origin and, optionally, district where grown or national, regional or local place name  
11.3.3  Commercial identification  
i. Class  
ii. Number of units  
iii. Net weight  
iv. Mini headed cabbages, baby headed cabbages, or other appropriate term for miniature produce.  
Where several types of miniature produce are mixed in the same package, all  products and their 
respective origins must be mentioned.  
 
 
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© UNBS 2015  – All rights reserved  6 
 11.3.4  Quality certification mark (optional)  
Consignments accompanied with certification marks are allowed distribution in the region in accordance with 
mutual recognition arrangements among the partner states.  
12 Methods of sampling  
Sampling of fresh headed cabbages shall be done in accordance with  ISO 874.  
 
 
 DUS 1616 : 2015  
© UNBS 2015  – All rights reserved  7 
 Bibliography  
[1] UNECE STANDARD FFV -09:2000, Marketing and commercial quality control of headed cabbages   
[2] United States Standards for  Grades of Cabbage , Effective September 1, 1945 (Reprinted — January 
 1997)  
 DUS 1616 : 2015  
© UNBS 2015 – 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 figure below.  
The u se 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 accordance 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, Ugand a 
National Bureau of Standards.  
 
 DUS 1616 : 2015    
 
ICS 67.080.01  
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© UNBS 2015 – All rights reserved