KENYA STANDARD                   KS 1078: 2016  
                                                                                                                
 
     
 
     
 Fresh Chillies-  Specification 
 
 
 
     
 
         
 
 
 
   
 
 
 
 
   
 
 TECHNICAL COMMITTEE REPRESENTATION 
 
The following organizations were repr esented on the Technical Committee: 
 The following organizations were repr esented on the Technical Committee:  
Agriculture Food and Fisheries Authorit y — Horticultural Crops Directorate 
Kenya Flower Council (KFC) 
Kenya Plant Health Inspectorate Service (KEPHIS) 
Ministry of Agriculture, Livestock and Fis heries — State Departm ent of Agriculture 
Rapid Result Agricultural program Consumer Information Network Institute of Packaging Fresh Produce Exporters Association of Kenya Kenya institute of food science and technology. University of Nairobi-Department of Plant science and crop protection 
AAA growers Hortimpact program-SNV Society of crop Agribusiness advisors  Kenya Bureau of Standards — Secretariat  
 
  
 
 
 
 
REVISION OF KENYA STANDARDS 
 
In order to keep abreast of progress in industry, Kenya Standards shall be regularly reviewed. Suggestions 
for improvements to published standards, addressed to the Managing Director, Kenya Bureau of Standards, are welcome. 
 
  
 
 
© Kenya Bureau of Standards, 2016 
 Copyright. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 12 of 2001  of the Laws of Kenya, copyrig ht 
subsists in all Kenya Standards and except as provided under Section 26 of this Act,  no Kenya Standard produced by Kenya Bureau  of 
Standards may be reproduced, stored in a retrieval system in any fo rm or transmitted by any means without prior permission in w riting 
from the Managing Director. 
 
 
 
     
   KENYA STANDARD                       KS 1068:2016  
                                                                                                              
 
 
 
        
Fresh Chilli Peppers-  Specification 
                
KENYA BUREAU OF STANDARDS (KEBS) 
 
Head Office:  P.O. Box 54974, Nairobi-00200, Tel.: (+254  020)  605490, 602350, Fax:  (+254 020)  604031 
E-Mail: info@kebs.org,  Web:http://www.kebs.org   
 
Coast Region    Lake Region         Rift Valley Region  
P.O. Box 99376, Mombasa-80100  P.O. Box 2949, Ki sumu-40100       P. O. Box 2138, Nakuru-20100 
Tel.: (+254  041) 229563, 230939/40 Tel. : (+254 057) 23549, 22396       Tel.: (+254 051) 210553, 210555 
Fax: (+254  041) 229448   Fax: (+254 057) 21814         
 
                                                                                               ©KEBS   
 
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FOREWORD 
 
 
 
 
 
This Kenya standard has been prepared by the Horticultural fresh produce technical 
committee and is in accordance with the pr ocedures of the Keny a Bureau of standards. 
   This standard has been developed in recognition of the contribution of the horticultural 
industry towards the Kenyan Economy.It is expect ed that the standard wil l promote trade fair 
practices, safeguard the health and safety of  the consumer and prot ect the environment. 
 In the development of this standard reference has been made  to the following standards. 
 UNECE STANDARD FFV-06 BEANS 2010 .  Acknowledgement is made for the assi stance received from these sources. 
 
 
 
  
 
  
 
  
 
  
 
  
 
  
 
 
 
  
 
 ©KEBS    KS 01-1169: PART 1: 1995
    
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KENYA STANDARD 
 Fresh Chilli peppers-Specification 
 
 
1. SCOPE  
This standard applies to chilli peppers of varieties (cultivars) grown from Capsicum annuum,  
C. baccatum , C. chinense , C. frutescens   and C. pubescens , to be supplied fresh to the 
consumer, chilli peppers for indus trial processing being excluded 
  2. Normative references   The following referenced documents are indispens able for the application of this document.  
 For dated references, only the edition cited applie s. For undated references, the latest edition 
of the referenced document (inc luding any amendments) applies.  
 CAC/RCP 53-2003, Code of hygienic practi ce for fresh fruits and vegetables  
 EAS 38, Labelling of pre-package d foods — Specification  
 ISO 874, Fresh fruits and vegetables – Sampling   ISO 6633, Fruits, vegetables and derived produc ts — Determination of lead content — 
Flameless atomic      3. Application  The purpose of the standard is to  define the quality r equirements for chilli peppers at the point 
of sale after preparation and packaging. However, if applied at stages fo llowing point of sale or followin g export, products may show in 
relation to the require ments of the standard: 
i)a slight lack of freshness and turgidity 
ii) for products graded in classe s other than the “Extra” Class, a slight deterioration due to 
their development and their tendency to perish.                                                                                              ©KEBS   
 
4 The holder/seller of products may not display such  products or offer them for sale, or deliver 
or market them in any manner other than in conformity with this st andard. The holder/seller 
shall be responsible for observing such conformity   4 Terms and Definitions In addition to the terms and definitions cont ained  in KS 1559, the fo llowing shall apply: 
 
 
4.1 Length  — The greatest distance from  the proximal to the distal end of the pod. 
 4.2 Damage  — Any injury or defect caused by inse cts, disease or any mechanical means 
which affects the appearance or quality of chillies 
 4.3 Deformed  — .chillies which are misshapen and squashed out of regular shape 
  5 QUALITY REQUIREMENTS 
 5.1 Minimum requirements   5.1.1In all classes, subject to the special provisions for each class and the tolerances allowed 
the chillies must be: 
i) Intact; the stalk and calyx ma y be missing, provided that the break is clean and the adjacent 
skin is not damaged 
ii) Sound; produce affected by rotting or deter ioration such as to make it unfit for 
consumption is excluded iii)Clean; practically free of any visible foreign matter  iv)Fresh in appearance  v)of uniform colour vi) of similar varietal characteristic  Vii Practically free from pests  viii) Practically free from damage caused by pests ix) Free of abnormal external moisture x). be free of serious deformity xi). of smooth textured skin .xii) have intact calyx and peduncle. 
 
 
5.2 CLASSIFICATION 
 Chilli peppers are classified in three classes, as defined below: (i) “Extra” Class Chilli peppers in this class must be of superior  quality. They must be characteristic of the 
variety and/or commercial type. 
They must be free from defects, wit h the exception of very slight  superficial defects, provided 
these do not affect the general appearance of  the produce, the quality, the keeping ©KEBS    KS 01-1169: PART 1: 1995
    
  5 quality and presentation in the package.  Colour change due to ripening is not 
considered a defect. 
(ii) Class I Chilli peppers in this class must  be of good quality. They must be characteristic of the variety 
and/or commercial type. 
The following slight defects, however, may be allowed, provided t hese do not affect the 
general appearance of the produce,  the quality, the keeping qu ality and presentation in 
the package: 
a) a slight defect in shape b) slight defects in colouring; colour c hange due to ripening is not considered a defect 
c) slight skin defects d)a slightly damaged stalk, if present. 
 
  
(iii) Class II 
This class includes chilli pepper s that do not qualify for inclus ion in the higher classes but 
satisfy the minimum requirements specified above. 
The following defects may be allowed, provi ded the chilli peppers retain their essential 
characteristics as regards the qualit y, the keeping qualit y and presentation: 
a)defects in shape b) defects in colouring; colour change due to ripening is not considered a defect c) skin defects d)damaged stalk and ca lyx, if present 
e)slight lack of freshne ss of the stalk and calyx. 
 6.0 sizing Size is determined by length or by maximum diameter.  The following provisions are opti onal for chilli peppers in Class II. 
 To ensure uniformity in size, the range betw een produce in the same package shall be in 
accordance with the following: 
(a) For chilli peppers sized by length(in centimeters)  
 
1  < 4  
2  4 to < 8  3  8 to < 12  4  12 to < 16  5  ≥ 16  
 
b)  For chilli peppers sized by diameter: 
 
The range between produce in the same package shall not exceed 20 mm  7.0. Tolerances                                                                                              ©KEBS   
 
6 7.1 Quality tolerances 
 At all marketing stages, quality tolerances s hall be allowed in each lot for produce not 
satisfying the requirements of the class indicated. 
 (i) “Extra” Class A total tolerance of 5 per cent, by number or  weight, of chilli peppers not satisfying the 
requirements of the class but me eting those of Class I is allo wed. Within this tolerance 
not more than 0.5 per cent in total may c onsist of produce satisfying the requirements 
of Class II quality. 
(ii) Class I A total tolerance of 10 per cent, by number or  weight, of chilli p eppers not satisfying the 
requirements of the class but me eting those of Class II is allo wed. Within this tolerance 
not more than 1 per cent in total may c onsist of produce satisfying neither the 
requirements of Class II quality nor the mini mum requirements, or of produce affected 
by decay. 
(iii) Class II A total tolerance of 10 per cent, by number or  weight, of chilli peppers satisfying neither the 
requirements of the class nor the minimum requirements is allowed. Within this 
tolerance not more than 2 per cent in tota l may consist of produce affected by decay. 
 7.2. Size tolerances  For all classes (if sized): a total tolerance of  10 per cent, by number or weight, of chilli 
peppers not satisfying the requirement s as regards sizing is allowed 
 
 
  
8.0 Provisions concerning presentation  
 
8.1. Uniformity The contents of each package (or lot for produce presented in bulk in the transport vehicle) 
must be uniform and contain only chilli pepper of the same or igin, variety or commercial 
type,quality and size. However, a mixture of chilli pepper of distinctly different  commercial types and/or colours may 
be packed together in a sales package, provi ded they are uniform in quality and, for each 
commercial type and/or colour concerned, in origin. The visible part of the content s of the package (or lot for pr oduce presented in bulk in the 
transport vehicle) must be repres entative of the entire contents. 
  
9 Contaminants  
 
9.1 Pesticide residues 
the produce covered by this standard shall comply with the maximum residue limits for 
pesticides established by the codex al imentarius commission for this commodity 
  ©KEBS    KS 01-1169: PART 1: 1995
    
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9.2 Other contaminants The produce covered by this standard shall comp ly with the maximum levels of the general 
standard for contaminants and toxins in  food and feed(COD EX STAN 193-1995). 
   
 
 
10 HYGIENE 
 
10.1  It is recommended  that the produce cover ed by the provisions of this Standard be 
prepared and handled in accordance  with  the appr opriate  sections  of the General  
Principles  of Food  Hygiene  (KS CAC/RCP  1-1969), Code of Hygienic Practice for Fresh 
Fruits and Vegetables (KS CAC/ RCP 53-2003), and other relevant texts such as codes of 
hygienic practice and codes of practice. 
 
10.2  The produce should comply with any microbiol ogical criteria established in accordance 
with the Principles and Guidelin es for the Establishment and Ap plication of Microbiological 
Criteria related to Foods (KS CAC/GL 21-1997). 
   .  
11. Packaging The package used shall ensure product safety and int egrity.  The packaging material that is in 
contact with the produce shall be of food grade, clean and of a quality such as to avoid 
causing any external or inter nal damage to the produce. The use of materials, particularly of 
paper or stamps bearing trade specifications is allowed, provided the pr inting or labelling has 
been done with non-toxic ink or glue. Packages sha ll be free from any foreign matter and the 
material shall be recyclable 12. labeling The following information shall be legibly and i ndelibly marked on the packets containing the 
produce i)Name of the produce i.e “chilli peppers” and/or  commercial type if the contents are not 
visible from the outside. ii) Class iii) Size code: vi) name and physical address of t he importer/packer/distributor;  
vii) country of origin;  viii) net weight in kilograms;  ix) identification code and/or batch number x) name of the variety or commercial type;  
xi) storage instructions.  xii)GMO status                                                                                             ©KEBS   
 
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     13.  Sampling    Chilli peppers  shall be sampled in accordance with the standard KS ISO 874-Fruits and vegetables-Sampling.