Edible mushroom  and mushroom  
products – Specification  
 
(Second draft: 2016-08) 
 
 
 
 
 
 
 
 
 
 
 
 
NOTE: This is a draft proposal and it shall neither  be used nor regarded as a Malawi Standard 
 ICS 67.080.01            DMS 1331:2016  
                           First edition  
Codex Stan 38:1981  
IDT  
 
 
DRAFT MALAWI STANDARD 
 
  
 
 ICS 67.080.01                DMS 1331:2016  
 
 
 
 
 
 
 
 
Edible mushroom  and mushroom  
products – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
Obtainable from the 
Malawi Bureau of Standards 
Moirs Road 
P O Box 946 
BLANTYRE 
 
 Tel: +265 870 488 
Fax: +265 870 756 
           E-mail: mbs@ mbsmw.org 
     Website: www.mbsmw.org 
Price based on 10 pages 
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i 
 TABLE OF CONTENTS 
Contents                    Page 
Foreword .......................................... ................................................... ................................................... .............. i 
Technical Committee ............................... ................................................... ................................................... ...... i 
Notice ............................................ ................................................... ................................................... ................. i 
Scope ............................................. ................................................... ................................................... .............. 1 
Normative reference ............................... ................................................... ................................................... ..... 1 
Essential composition and quality factors ......... ................................................... .............................................. 3 
Food additives .................................... ................................................... ................................................... ......... 8 
Hygiene ........................................... ................................................... ................................................... ............. 8 
Weights and measures .............................. ................................................... ................................................... .. 8 
Packing, storage and transportation ............... ................................................... ................................................ 9 
Labelling ......................................... ................................................... ................................................... ............. 9 
Methods of analysis and sampling .................. ................................................... ............................................. 10  
 
FOREWORD 
 
This draft Malawi standard has been prepared by MBS/TC 16 , Technical committee on  Primary Agricultural 
Products , to provide a specification for edible mushroom an d mushroom products.  
 
The draft standard is identical to the following in ternational standard: 
 
Codex Stan 38, General standard for edible fungi and fungus produc ts. 
 
Acknowledgement is made for the use of the informat ion. 
 
 
TECHNICAL COMMITTEE 
 
This draft Malawi standard was prepared by Technical Committee MBS/TC 16, Primary Agricultural  Products,  
and the following companies, organizations and inst itutions were represented: 
 
- ADMARC Limited; 
- Agricultural Commodity Exchange for Africa; 
- Auction Holdings Commodity Exchange; 
- Bakhresa Grain Milling Malawi Limited; 
- Blantyre Agricultural Development Division; 
- Bvumbwe Agricultural Research Station; 
- Lilongwe University of Agriculture and Natural Re sources (LUANAR) – Bunda Campus; 
- Malawi Bureau of Standards; 
- National Smallholder Farmers' Association of Mala wi (NASFAM); 
- Rab Processors Limited; and 
- Transglobe Produce Export Limited.  
  
NOTICE 
 
This standard shall be reviewed every five years, o r earlier when it is necessary, in order to keep ab reast of 
progress. Comments are welcome and shall be conside red when the standard is being reviewed.  
1 
          DMS 1331:2016 
DRAFT MALAWI STANDARD  
 
Edible mushroom and mushroom products – 
Specification 
 
 
1 SCOPE 
 
This draft Malawi standard contains general require ments applicable to all edible mushroom (fungi), wh ether 
fresh or processed, permitted for sale by the compe tent authorities in the consuming countries, except  canned 
cultivated mushrooms of the genus Agaricus . Different requirements for the products covered b y this standard 
may be laid down in group of products standards or in individual standards. 
 
 
2 NORMATIVE REFERENCE 
 
The following standards contain provisions, which t hrough reference in this text, constitute provision s of this 
Malawi standard. All standards are subject to revis ion and, since any reference to a standard is deeme d to be 
a reference to the latest edition of that standard,  parties to agreements based on this standard are e ncouraged 
to take steps to ensure the use of the most recent edition of the standard indicated below. Informatio n on 
current valid national and international standards can be obtained from the Malawi Bureau of Standards . 
 
MS 19: Labelling of prepacked foods – General standard;  
 
MS 21: Food and food processing units – Code of hygienic c onditions. 
 
CAC/RCP 2: Code of hygienic practice for canned fruit and vege table products recommended by the Codex 
Alimentarius Commission;  
 
MS 1354: Code of hygienic practice for dehydrated fruits and  vegetables, including edible fungi;  
 
CAC/RCP 8: Code of hygienic practice for the processing and ha ndling of quick frozen foods.  
 
 
3 DESCRIPTION 
 
3.1 Definition of products 
 
3.1.1 Edible mushroom means fruit bodies of a specific plant group - mush room which either grow wild or 
are cultivated and which after necessary processing  are suitable for use as a food. 
 
3.1.2 Species means botanical species and closely related varieti es, i.e. varieties of Boletus edulis and 
round or pointed Morchella shall be regarded as being of the same species. 
 
3.1.3 Fresh mushroom means edible mushroom sorted and packed, delivered to the consumer as soon 
as possible after they have been picked. 
 
3.1.4 Mixed mushroom means the product prepared by mixing edible mushroo m or recognizable parts of 
edible mushroom of different species according to e stablished proportion after being sorted in accorda nce with 
sub-section 3.4 of this standard. 
 
3.1.5 Mushroom products means dried edible mushroom (including freeze-dried  mushroom, mushroom 
grits, mushroom powder), pickled mushroom, salted m ushroom, fermented mushroom, mushroom in 
vegetable oils, quick frozen mushroom, sterilized m ushroom, mushroom extract, mushroom concentrate and  
dried mushroom concentrate.  
2 
 3.1.6 Dried mushroom means the product obtained by drying or freeze dryi ng edible mushroom of one 
species, whether whole or sliced. 
 
3.1.7 Mushroom grits means coarsely ground dried edible mushroom of one species. 
 
3.1.8 Mushroom powder means dried edible mushroom of one species ground s o finely as to allow the 
powder to pass through a sieve having a 200 microns  mesh. 
 
3.1.9 Pickled mushroom means fresh or previously preserved edible mushroom  of one or more species 
appropriately prepared after previous cleaning, was hing and blanching, soaked in vinegar and with or w ithout 
the addition of salt, spices, sugars, vegetable oil s, acetic, lactic, citric or ascorbic acid, and the n pasteurized 
in hermetically sealed containers. 
 
3.1.10  Salted mushroom means fresh edible mushroom of one species, either whole or sliced, preserved in 
brine after previous cleaning, washing and blanchin g. 
 
3.1.11 Fermented mushroom means fresh edible mushroom of one species preserve d by salt and by lactic 
acid fermentation.  
 
3.1.12 Quick frozen mushroom means fresh edible mushroom of one species which, a fter cleaning, 
washing and blanching, are subjected to a freezing process in appropriate equipment and comply with th e 
conditions laid down hereafter in this section and in sub-section 8.2  of this standard. This freezing operation 
shall be carried out in such a way that the range o f temperature of maximum crystallization is passed quickly. 
The quick-freezing process shall not be regarded as  complete unless and until the product temperature has 
reached -18 oC (0 oF) at the thermal centre after thermal stabilizatio n. 
 
3.1.13 Mushroom extract means a product concentrated from fresh edible mush room juice or from dried 
mushroom water of edible mushroom of one or more sp ecies with the addition of salt and which is concen trated 
to 7 % of saltless extract. 
 
3.1.14 Mushroom concentrate means a product concentrated from fresh edible mush room juice or from 
dried mushroom water of edible mushroom of one or m ore species with the addition of salt and which is 
concentrated to 24 % of saltless extract. 
 
3.1.15 Dried mushroom concentrate means the dried product obtained from mushroom extr act or 
mushroom concentrate. 
 
3.1.16 Sterilized mushroom means edible mushroom, either fresh, salted or froz en, of one more species, 
whole or sliced, packed in airtight containers in w ater and salt, and heat treated to a degree guarant eeing the 
resistance of the product to spoilage. 
 
3.1.17 Mushroom in olive oil and other vegetable oils means edible mushroom either fresh or previously 
salted, of one species, whole or sliced, packed in airtight containers in olive oil or other edible ve getable oil 
and heat treated to a degree guaranteeing the resis tance of the product to spoilage. 
 
3.1.18 Cakes or loaves of mushroom mycelium . 
 
3.2 Definition of defects 
 
3.2.1 
damaged mushroom   
mushroom with more than quarter of the cap missing 
 
3.2.2 
crushed mushroom   
parts of mushroom passing through a sieve having a 15 x 15 mm mesh for fresh mushroom and a 5 x 5 mm 
mesh for dried mushroom 
 
3.2.3 
spoiled mushroom   
mushroom which are brownish or rotten as a result o f attack by microorganisms and/or mould 
  
3 
 3.2.4 
maggot damaged mushroom   
mushroom having holes caused by maggots 
 
3.2.5 
seriously maggot damaged mushroom   
mushroom having four or more holes caused by maggot s 
 
3.2.6  
organic impurities of vegetable origin   
admixtures of other edible mushroom, parts of plant s such as leaves and pine needles 
 
3.2.7 
mineral impurities   
those substances which, after ashing, remain as ins oluble residues in hydrochloric acid 
 
3.3 Main species 
 
All edible mushroom permitted for sale by the compe tent authorities in the consuming countries. 
 
3.4 Examination and sorting of raw material 
 
As there are edible mushroom which closely resemble  inedible or poisonous mushroom, care shall be take n 
to ensure, when the mushroom are being picked, that  only those of the same edible species are collecte d. 
Where such care has not been adequately exercised, the edible mushroom species shall be sorted from th e 
collected mushroom, before they are marketed, prese rved or used in the preparation of mushroom product s. 
Wild mushroom which are to be marketed or preserved , or used in the preparation of mushroom products s hall 
be carefully examined by an expert to determine whe ther there are any inedible mushroom amongst them, 
and such inedible mushroom shall be removed. 
 
 
4 ESSENTIAL COMPOSITION AND QUALITY FACTORS 
 
4.1 Fresh mushroom 
 
4.1.1 Condition : Fresh edible mushroom shall be healthy, i.e. not spoiled, practically clean, firm, 
undamaged, free, as far as possible, from maggot da mage and shall possess the flavour and taste approp riate 
for the species. 
 
4.1.2 Composition : The number of stalks shall not exceed the number of caps. 
 
4.1.3  Tolerances for defects 
 
4.1.3.1 Wild growing mushroom  
 Mineral impurities  
 not more than 1 % m/m 
 Organic impurities of vegetable origin  not more than 0.3 % m/m 
 
 Content of maggot damaged mushroom not more than 6 % m/m of to tal damage including not 
more than 2 % m/m serious damage 
   
4.1.3.2  Cultivated mushroom  
 Mineral impurities  
 not more than 0.5 % m/m 
 Organic impurities  
(including compost material)  
 
1. for uncut mushroom  
  
 
 
not more than 8 % m/m  
  
4 
 2. for cut mushroom  not more than 1 % m/m 
 Content of maggot damaged mushroom  not more than 1 % m/m of total damage including not  
more than 0.5 % m/m, serious damage 
 
4.2 Mushroom products – General requirements 
 
4.2.1  Raw material : only fresh edible mushroom which have been treate d or processed immediately after 
they have been picked, before deterioration sets in , may be used in the preparation of mushroom produc ts. 
Both as raw material and as preserved mushroom, the y shall be healthy, clean, undamaged, free, as far as 
possible, of maggot damage and possess the flavour and taste appropriate to the species. 
 
4.2.2 Permitted ingredients 
 
Mushroom products may contain salt (sodium chloride ), vinegar, spices and herbs, sugars (any carbohydr ate 
sweetening matter), refined edible vegetable oil, r efined edible animal fat, butter, milk, milk powder , cream, 
water and wine. 
 
4.2.3 Styles 
 
Processed mushroom may be presented in various styl es, e.g. whole with stalks, whole caps (buttons) wi thout 
stalks, slices, pieces and stalks, grits, powder or  concentrate. 
 
4.2.4 Other styles 
 
Any other presentation of the product shall be perm itted provided that the product: 
 
a) is sufficiently distinctive from other forms of presentation laid down in this standard; 
 
b) meets all relevant requirements of this standard , including requirements relating to limitations on  defects, 
drained weight, and any other requirements in this standard which are applicable to that style in the 
standard which most closely resembles the style or styles intended to be provided for under this provi sion; 
 
c) is adequately described on the label to avoid co nfusing or misleading the consumer. 
 
4.2.5 Composition 
 
Except in the case of mushroom products consisting entirely of caps or where the addition of stalks is  stated 
on the label in accordance with the provisions of s ub-section 9.1.6, the number of stalks shall not ex ceed the 
number of caps. 
 
4.3 Mushroom products – Special requirements 
 
4.3.1 Dried mushroom 
 
4.3.1.1 Quality criteria 
 
a) Colour and flavour shall be appropriate to the s pecies. 
b) Water content 
Product  Maximum water content  
Freeze-dried mushroom 6 % m/m 
 
Dried (other than freeze-dried) mushroom 12 % m/m 
 
Dried mushroom Shii-ta-ke 13 % m/m 
 
 
 
  
5 
 4.3.1.2  Permitted defects 
 
Mineral impurities  not more than 2 % m/m 
Organic impurities of vegetable origin  not more th an 0.02 % m/m except for Shii-take 
mushrooms, for which the maximum shall be 1 % m/m  
Content of maggot damaged mushroom: 
  
wild growing mushroom not more than 20 % m/m of tot al damage, including 
serious damage 
 
cultivated mushroom not more than 1 % m/m of total damage, including not 
more than 0.5 % m/m serious damage 
 
4.3.2  Mushroom grits and mushroom powder 
 
4.3.2.1  Quality criteria 
 
a) Water content of mushroom grits   not more than 13 % m/m 
 
b) Water content of mushroom powder   not more than  9 % m/m 
 
4.3.2.2 Permitted defects 
 
Mineral impurities     not more than 2 % m/m 
 
4.3.3 Pickled mushroom 
 
4.3.3.1 Permitted ingredients 
 
a) Salt (sodium chloride)    not more than 2.5 % m/ m 
 
b) Sugars      not more than 2.5 % m/m 
 
c) Vinegar      not more than 2 % m/m expressed as acetic acid 
 
4.3.3.2 Tolerances for defects 
 
a)  Mineral impurities  not more than 0.1 % m/m 
 
b)  Organic impurities of vegetable origin not more th an 0.02 % m/m 
 
c)  Content of maggot damaged mushroom: 
  
1. wild growing mushroom  
 not more than 6 % m/m of total damage including 
not more than 2 % m/m serious damage. 
 
2. cultivated mushroom not more than 1 % m/m of total damage including 
not more than 0.5 % m/m serious damage 
 
4.3.4  Fermented mushroom 
 
4.3.4.1 Essential composition and quality factor 
 
Lactic acid, naturally occurring as a   not less th an 1 % m/m 
result of the fermentation process  
 
4.3.4.2 Permitted ingredients 
 
Salt (sodium chloride)     not less than 3 % m/m an d not more than 6 % m/m 
  
6 
 4.3.4.3 Tolerances for defects 
 
a) Mineral impurities     not more than 0.2 % m/m 
 
b) Organic impurities of vegetable origin  not more  than 0.1 % m/m 
 
c) Content of maggot damaged mushroom   not more th an 4 % m/m 
 
4.3.5 Mushroom in olive oil and other vegetable oil s 
 
4.3.5.1  Permitted ingredients 
 
a) Salt (sodium chloride)    not more than 1 % m/m 
 
b) Olive oil or other edible vegetable oil. 
 
4.3.5.2 Tolerances for defects 
 
a) Mineral impurities     not more than 0.1 % m/m 
 
b) Organic impurities of vegetable origin  not more  than 0.02 % m/m 
 
c) Maggot damaged mushroom: 
 
1. wild growing mushroom    not more than 6 % m/m o f total damage including not more 
than 2 % m/m serious damage 
 
2. cultivated mushroom   not more than 1 % m/m of t otal damage including not more  
than 0.5 % m/m serious damage. 
 
3.3.6 Quick frozen mushroom 
 
3.3.6.1 Tolerances for defects 
 
a) Mineral impurities     not more than 0.2 % m/m 
 
b) Organic impurities of vegetable origin  not more  than 0.02 % m/m 
 
c) Content of maggot damaged mushroom: 
 
1. wild growing mushroom    not more than 6 % m/m o f total damage including not more  
than 2 % m/m serious damage 
 
2. cultivated mushroom    not more than 1 % m/m of total damage including not more  
than 0.5 % m/m serious damage. 
 
3.3.7 Sterilized mushroom 
 
3.3.7.1 Permitted ingredient 
 
Salt (sodium chloride)     not more than 2 % m/m 
 
4.3.7.2 Tolerances for defects 
 
a) Mineral impurities     not more than 0.2 % m/m 
  
7 
 b) Organic impurities of vegetable origin  not more  than 0.02 % m/m 
 
c) Content of maggot damaged mushroom: 
 
1. wild growing mushroom    not more than 6 % m/m o f total damage including not more  
than 2 % m/m serious damage 
 
2. cultivated mushroom    not more than 1 % m/m of total damage including not more  
than 0.5 % m/m serious damage 
 
4.3.8 Mushroom Extract and Mushroom Concentrate 
 
4.3.8.1 Permitted ingredient 
 
Salt (sodium chloride)     not more than 20 % m/m 
 
4.3.8.2 Tolerances for defects 
 
a) Mineral impurities  
 
b) Organic impurities (of non-vegetable origin) 
 
4.3.9 Dried mushroom concentrate 
 
4.3.9.1 Quality criteria 
 
Water content      not more than 9 % m/m 
 
4.3.9.2 Permitted ingredient 
 
Salt (sodium chloride)     not more than 5 % m/m 
 
4.3.9.3  Permitted defects 
 
(a) Mineral impurities  
 
(b) Organic impurities (of non-vegetable origin) 
 
4.3.10  Salted mushroom (semi-processed product) 
 
4.3.10.1 Permitted ingredient 
 
Salt (sodium chloride)     not less than 15 % m/m a nd not more than 18 % m/m 
 
4.3.10.2  Tolerances for defects 
 
a) Mineral impurities     not more than 0.3 % m/m 
 
b) Organic impurities of vegetable origin  not more  than 0.05 % m/m 
 
c) Content of maggot damaged mushroom: 
 
1. wild growing mushroom    not more than 6 % m/m o f total damage including not more  
than 2 % m/m serious damage 
 
2. cultivated mushroom    not more than 1 % m/m of total damage including not more  
than 0.5 % m/m serious damage. 
 
  
8 
 5 FOOD ADDITIVES 
 
The additives used in the products covered by the p rovisions of this standard shall conform to the max imum 
limits provided in the table below: 
 
Table 1: Maximum limits for additives 
 
S/N  Additive  Maximum Level  
1 Acetic acid 
Not limited except as provided for below in respect  
of pickled mushroom and sterilized mushroom 2 Lactic acid 
3 Citric acid 
4 Ascorbic acid 
5 Acetic 20 g/kg in pickled mushroom 
6 Lactic acid 5 g/kg singly or in combination in sterilized 
mushroom 7 Citric acid 
 
 
6. HYGIENE 
 
6.1  It is recommended that the product covered by the provisions of this standard be prepared and handled  
in accordance with the appropriate sections of MS 2 1, and other Codes of practice recommended by the C odex 
Alimentarius Commission which are relevant to this product. 
 
6.2 To the extent possible in Good Manufacturing Practi ce, the product shall be free from objectionable 
matter. 
 
6.3 When tested by appropriate methods of sampling and examination, the product: 
 
a) shall be free from microorganisms in amounts whi ch may represent a hazard to health; 
 
b) shall be free from parasites which may represent  a hazard to health; and 
 
c) shall not contain any substance originating from  microorganisms in amounts which may represent a ha zard 
to health. 
 
6.4 Products covered by this standard which are in the dried or dehydrated form should be prepared in 
accordance with the provisions of CAC/RCP 5. 
 
6.5  Products covered by this standard which have been pasteurized in hermetically sealed containers 
should be prepared in accordance with CAC/RCP 2. 
 
6.6  Products covered by this standard which are in the  quick-frozen state should be prepared in 
accordance with CAC/RCP 8. 
 
6.7  Products covered by this standard which do not fal l within one of the categories at 6.4 , 6.5  and 6.6  
above, for example, fresh edible mushroom, should b e prepared in accordance with the relevant sections  of 
MS 21. 
 
 
7 WEIGHTS AND MEASURES 
 
7.1  Fill of container 
 
Minimum fill : The container shall be well filled with mushrooms  and the product (including packing medium) 
shall occupy not less than 90 % of the water capaci ty of the container. 
  
9 
 The water capacity of the container is the volume o f distilled water at 20 oC which the sealed container will 
hold when completely filled. 
 
7.2 Minimum drained weight 
 
The drained weight of the product shall be not less  than the following percentages, calculated on the basis of 
the weight of distilled water at 20 oC which the sealed container will hold: 
 
S/N   Container size 
0.5 l or less Container size 
more than 0.5 l 
1 Regular packs  
50 % m/m  53 % m/m  2 Vinegar packs  
3 Wine packs  
 
 
8 PACKING, STORAGE AND TRANSPORTATION 
 
8.1 The packaging used for Fresh Mushroom shall be perf orated to allow the free passage of air, if needed.  
 
8.2 The product shall be maintained at a low temperatur e such as will maintain the quality during 
transportation, storage and distribution up to and including the time of final sale. The recognized pr actice of 
thawing and repacking products under controlled con ditions followed by the application of the quick-fr eezing 
process as defined in sub-section 3.1.12 of this standard is permitted. 
 
8.3 In the case of (a) Dried Mushroom, and (b) Mushroom  Grits and Mushroom Powder, attention is 
directed to the need to prevent these products from  absorbing moisture and being attacked by insects, 
particularly moths and mites. 
 
 
9 LABELLING 
 
In addition to the requirements of MS 19, the follo wing specific provisions apply: 
 
9.1 The name of the food 
 
9.1.1 Products complying with the definitions and other r equirements of this standard shall be appropriately  
designated to indicate their true nature. The terms  "mushroom" and "mushroom" may be replaced by the t erms 
which have customarily been used to describe the ge nus or species concerned in the country in which th e 
product is intended to be sold, e.g. "mushroom" or "mushrooms" for the genus Agaricus . The method of 
processing to which the product has been subjected,  e.g. "dried", "sterilized" or "quick-frozen", shal l be 
indicated on the label. 
 
9.1.2  In the case of fresh, dried, salted, quick-frozen,  fermented, pickled and canned mushroom, the 
common name of the species of mushroom shall be sta ted in addition to the word "mushroom". The scienti fic 
name of the species shall also be stated. 
 
9.1.3 In the case of mushroom products consisting of more  than one species of mushroom, the word "mixed" 
shall form part of the designation. Additionally, t he name (including scientific name) of the species shall be 
stated on the label. 
 
9.1.4 In the case of mushroom products made from mushroom  other than fresh mushroom, there shall be a 
statement on the label indicating the method of pro cessing to which the mushroom used in the preparati on of 
the final product have been subjected.  
10 
 9.1.5 Where salted mushroom are used as raw material for the preparation of other mushroom products, 
there shall be a statement on the label indicating that salted mushroom have been used. 
 
9.1.6 If stalks have been added to fresh mushroom or mush room products, the words "stalks added" shall 
appear on the label. 
 
9.2 Other styles – If the product is produced in accordance with the  other styles provision (sub-section 
4.2.4 ), the label shall contain in close proximity to th e name of the product such additional words or phra ses 
that will avoid misleading or confusing the consume r. 
 
9.3 List of ingredients 
 
A complete list of ingredients shall be declared on  the label in descending order of proportion except  for dried 
mushroom. 
 
 
10. METHODS OF ANALYSIS AND SAMPLING 
 
It is recommended that the products covered by the provisions of this standard should be sampled and t ested 
in accordance with the Codex Alimentarius Volume 13 . 
  
 
ICS 67.080.01                               DMS 1331:2016  
 
 
 
 
 
 
THE MALAWI BUREAU OF STANDARDS            CERTIFICATION MARK SCHEME 
The Malawi Bureau of Standards is the 
standardizing body in Malawi under the aegis 
of the Ministry of Industry and Trade. Set up in 
1972 by the Malawi Bureau of Standards Act 
(Cap: 51:02), the Bureau is a parastatal body 
whose activities aim at formulating and 
promoting the general adoption of standards 
relating to structures, commodities, materials, 
practices, operations and from time to time 
revise, alter and amend the same to 
incorporate advanced technology. To bring the advantages of standardization 
within the reach of the common consumer, the 
Bureau operates a Certification Mark Scheme. 
Under this scheme, manufacturers who 
produce goods that conform to national 
standards are granted permits to use the 
Bureau’s “Mark of Quality” depicted below on 
their products.  This Mark gives confidence to 
the consumer of the commodity’s reliability.