G/TBT/N/UGA/902  
 
9 August 2018  
(18-5033) 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 [  X ], 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): Ginger, 
saffron, turmeric (curcuma), thyme, bay leaves, curry and other spices. (HS 0910). Spices 
and condiments ( ICS 67.220.10).  
5. Title, number of pages and language(s) of the notified document: DUS 
DEAS  917:2018, Turmeric - Specification, Second Edition. (17 page(s), in English)    
6. Description of content: This Draft Uganda Standard specifies the requirements a nd 
methods of sampling and test for dried turmeric, Curcuma longa (L). whole, in pieces and 
ground.  
7. Objective and rationale, including the nature of urgent problems where 
applicable: Consumer information, labelling; Prevention 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. CODEX STAN 193, General standard for contaminants and toxins in food and feed  
2. EAS 38, Labelling of pre -packaged foods - Specification  
3. EAS 39, Hygiene in the food and drink industry - Code of practice  
4. EAS 99, Spices and condiments - Nomenclature  
5. ISO 927, Spices and condiments - Determination of extraneous matter and foreign 
matter conten t 
6. ISO 928, Spices and condiments - Determination of total ash  
7. ISO 930, Spices and condiments - Determination of acid insoluble ash  
8. ISO 939, Spices and condiments - Determination of moisture content Entrainment 
method  
9. ISO 948, Spices and condiments - Sampling  
10. ISO 4833 -1, Microbiology of the food chain - Horizontal method for the 
enumeration of micro -organisms - Part 1: Colony -count at 30 degrees C - Pour 
plate technique  G/TBT/N/UGA/902  
 
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  11. ISO 6571, Spices and condiments - Determination of volatile oil content 
(hydrodisti llation method)  
12. ISO 6579, Microbiology of food and animal feeding stuffs - Part 6: Horizontal 
method for the detection of Salmonella spp.  
13. ISO 7251, Microbiology of food and animal feeding stuffs - Horizontal method for 
the detection and enumeration of pres umptive Escherichia coli - Most probable 
number technique  
14. ISO 7954, Microbiology of food and animal feeding stuffs - General guidance for 
enumeration of yeasts and moulds - Part 8: Colony count technique at 25 degrees 
C 
15. ISO 16050, Foodstuffs - Determinatio n of aflatoxin B1, and the total content of 
aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products  
9. Proposed date of adoption: December 2018  
Proposed date of entry into force: Upon declaration as mandatory by the Minister for 
Trade, Industry  and Cooperatives  
10. Final date for comments: 60 days from notification  
11. Texts available from: National enquiry point [X] or address, telephone and fax 
numbers and email and website addresses, if available, of other body:   
https://members.wto.org/crnattachments/2018/TBT/UGA/18_4280_00_e.pdf