Reference number  
DRS 372 : 2017  
© RSB 2017  
 
 
 RWANDA 
STANDARD  DRS  
372 
 
First edition  
2017 -mm-dd 
 
Dehydrated garlic — Specification  
  DRS 372 : 2017  
©RSB 2017 - All rights reserved                  ii 
 In order to match with technological development and to keep continuous progress in industries, 
standards are subject to periodic review. Users shall ascertain that they are in possession of the latest 
edition  
 
 
 
 
 
 
 
 
© RSB 2017  
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized 
in any form or by any means, electronic or mechanical, including photocopying and microfilm, without 
prior written permission from R SB. 
Requests for permission to reprodu ce this document should be addressed to : 
Rwanda Standards  Board  
P.O Box 7099 Kigali -Rwanda  
KK 15 Rd, 49  
Tel. +250 252 586103/ 582945  
Toll Free: 3250  
E-mail: info@rsb.gov.rw  
Website: www.rsb.gov.rw  DRS 372 : 2017  
iii                ©RSB 2017  - All rights reserved  
 Contents  Page 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Term s and definitions  ................................ ................................ ................................ ...........................  2 
4 Presentation of dehydrated garlic  ................................ ................................ ................................ ....... 3 
5 Requirements  ................................ ................................ ................................ ................................ .........  3 
5.1 General requirements  ................................ ................................ ................................ ...........................  3 
5.2 Specific requirements  ................................ ................................ ................................ ...........................  3 
5.3 Microbiological requirements  ................................ ................................ ................................ ..............  4 
6 Contaminants  ................................ ................................ ................................ ................................ .........  4 
6.1 Heavy meta ls ................................ ................................ ................................ ................................ ..........  4 
6.2 Pesticide Residues  ................................ ................................ ................................ ................................  5 
7 Hygiene  ................................ ................................ ................................ ................................ ...................  5 
8 Packaging  ................................ ................................ ................................ ................................ ...............  5 
9 Labelling  ................................ ................................ ................................ ................................ .................  5 
10 Sampling  ................................ ................................ ................................ ................................ ................  6 
 DRS 372 : 2017  
©RSB 2017 - All rights reserved                  iv 
 Foreword  
Rwanda Standard s are prepared  by Technical Committees and approved by R wanda Standards Board (RSB) 
Board  of Directors in  accordance with the procedures of RSB, in compliance with Annex 3 of the WTO/TBT 
agreement on the preparation, adoption and application of standards.  
The main task of technical committees is to prepare national standards.  Final Draft Rwand a Standards 
adopted by Technical committ ees are ratified  by me mbers of RSB Board of Director s for publication and 
gazettment as Rwanda Standards.  
DRS 371  was prepared by Technical Committee RSB/TC 019, Spices, condiments and food additives.  
In the preparation of this standard, reference was made to the following standard s: 
1) ISO 5560 , Dehydrated garlic – Specification  
The assistance de rived from the above source is hereby acknowledged with thanks.  
Committee membership  
The following organizations were  represented on the Technical Committee on Spices, condiments  and food 
additives  (RSB/TC 019) in the preparation of this standard.  
Enterprise Urwibutso  
IMARB Group  
Rwanda Consumer’s Rights Protection Organization (ADECOR)  
Spirulina Corporation  
Agashinguracumu Ltd  
Rwanda Standards Board  (RSB) – Secretariat  
 DRS 372 : 2017  
1                ©RSB 2017  - All rights reserved  
 Dehydrated g arlic — Specification  
1 Scope  
This Rwanda S tandard specifies requirements, sampling and test methods for dried garlic.  
2 Normative references  
The following documents are referred to in the text in such a way that some or all of their content constitutes 
requirements 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.  
AOAC 952.13, Arsenic in food. Silver diethyldithiocarbamate  
AOAC 985.16,  Official Method  Tin in Can ned Foods  
AOAC 999.10 , Lead, Cadmium, Zinc, Copper, and Iron in Foods  
IS0 5567 , Dehydrated garlic - Determination of volatile organic sulphur compounds  
IS0 7937 , Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of 
Clostridium perfringens -- Colony -count technique  
IS0 927 , Spices and condiments - Determination of extraneous matter content.  
IS0 928, Spices and condiments - Determination of total ash.  
IS0 930, Spices and condiments - Determination of acid -insoluble ash . 
IS0 939, Spices and condiments - Determination of moisture content - Entrainment method.  
IS0 941,  Spices and condiments - Determination of cold water soluble extract  
ISO 948, Spices and condiments – Sampling  
RS CAC/RCP 1, General principles of food hygiene — Code of practice   
RS EAS 38, Labelling of pre -packaged foods — General requirements  
RS IS0 4833 -1, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — 
Part 1: Colony count at 30 d egrees C by the pour plate technique   
©RSB 2017 - All rights reserved                  2 
 RS IS0 6579 -1, Microbiology of the food chain -- Horizontal method for the detection, enumeration and 
serotyping of Salmonella -- Part 1: Detection of Salmonella spp.  
RS IS0 6888 -1, Microbiology of food and animal feedi ng stuffs -- Horizontal method for the enumeration of 
coagulase -positive staphylococci (Staphylococcus aureus and other species) -- Part 1: Technique using Baird -
Parker agar medium  
RS ISO 16649 -1, Microbiology of food and animal feeding stuffs — Horizontal  method for the enumeration of 
beta-glucuronidase -positive Escherichia coli — Part 1: Colony -count technique at 44 degrees C using 
membranes and 5 -bromo -4-chloro -3-indolyl Beta -D-glucuronide  
RS ISO 21527 -1, Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of 
yeasts and moulds -- Part 1: Colony count technique in products with water activity greater than 0,95  
RS ISO 21527 -2, Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of 
yeast s and moulds -- Part 2: Colony count technique in products with water activity less than or equal to 0,95  
3 Terms and definitions  
For the purposes of this standard, the follow ing terms and definitions apply.  
3.1 
dehydrated garlic  
product obtained on drying the sound cloves of garlic cultivars ( Allium sativum  L.) witho ut any bleaching or 
precooking,  
3.2 
dehydrated garlic slices  
product obtained by cutting garlic cloves into slices and removing broken pieces smaller than 4 mm by 
sieving.  
3.3 
dehydrated garlic,  flakes or pieces  
dehydrated garlic passing through a sieve of aperture size from I,25 mm to 4 mm according to the case. The  
particles do not have any definite shape.  
3.4 
dehydrated garlic grits  
dehydrated garlic passing through a sieve of aperture size fr om 250 µm to I,25 mm.  DRS 372 : 2017  
3                ©RSB 2017  - All rights reserved  
 3.5 
powdered garlic  
homogeneous product, 95 % of which passes through a sieve of aperture size 250 µm. 
4 Presentation of dehydrated garlic  
Dehydrated garlic may be classified into the  following products : 
a) dehydrated garlic slices;  
b) dehydrated garlic flakes or pieces;  
c) dehydrated garlic grits;  and  
d) powdered garlic.  
5 Requirements  
5.1 General  requirements  
Dehydrated garlic products shall comply with the following general requirements:  
a) The colour of the dehydrated garlic shall be characteristic of the cultivar used, that is, between white and 
pale cream;  
b) The product shall be practically free from scorch ed, toasted and baked particles;  
c) dried  garlic, after rehydratio n, shall have a characteristic odour, free  from foreign odours and off odours, 
such as those coming from mouldy, ranci d, fermented or burnt particles; and  
d) dried  garlic shall be free from live insects, and practically free from moulds, dead insects, insect fragments 
and rodent contamination.  
5.2 Specific requirements   
5.2.1. Dried garlic shall comply with the specific requirements specified in table 1.  
Table 1 — Specific requirements of dehydrated garlic  
S/N Parameter  Limits  Test method  
i.  Moisture content, %, m/m, max.  8 IS0 939  
ii.  Total ash, %  (m/m), on dry basis, max.  5.5 IS0 928  
iii.  Acid-insoluble ash, % (m/m) on dry basis, max.  0.5 IS0 930   
©RSB 2017 - All rights reserved                  4 
 iv.  Volatile organic sulfur compounds content, % (m/m) on dry 
basis, min.  0.3 IS0 5567  
v.  Cold-water -soluble extract, % (m/m) on dry basis,  70-90 IS0 941  
vi.  Foreign matter, %, m/m, max  0.5 IS0 927  
5.2.2.  Powdered garlic shall be free from preservatives, artificial colouring  matter and flavouring agents 
However, anti -caking agents listed below may be used to the maximum extent of 2.0 percent.  
a) Carbonates of cal cium and magnesium;  
b) Phosphate of calcium and magnesium;  
c) Silicates of calcium, magnesium, aluminium or sodium or silicon dioxide; and  
d) Myristates, palmitates or stearates of aluminium, ammonium, calcium.  
5.3 Microbiological requirements  
Dehydrated garlic shall conform to microbiological limits in Table 2.  
Table 2—Microbiological limits in dehydrated garlic  
S/N Parameter  Maximum limits  Test method  
i.  Total plate count, CFU/g 5×105 RS IS0 4833 -1 
ii.  E. coli , CFU/g  Absent  RS ISO 16649 -1 
iii.  Clostridum perfringens , CFU/g  Absent  IS0 7937  
iv.  Salmonella  spp, CFU/ 25g Absent  RS IS0 6579 -1 
v.  Staphylococcus aureus , CFU/g  Absent  RS IS0 6888 -1 
vi.  Yeast and mould s, CFU/g  500 RS ISO 21527 -1-2 
6 Contaminants  
6.1 Heavy metals  
The products covered by the provisions of this standard shall not contain heavy metals in excess of those 
given in Table 3.  
Table 3— Maximum limits for heavy metal contaminants  
S/N Parameter  Maximum l imits (mg/kg)  Test method  
i.  Arsenic  1 AOAC 952.13  
ii.  Lead  5 AOAC 999.10  
 iii.  Copper  30 
iv.  Zinc 19 DRS 372 : 2017  
5                ©RSB 2017  - All rights reserved  
 v.  Tin 250 AOAC 985.16  
6.2 Pesticide Residues  
The products covered by the provisions of this standard shall comply with those maximum residue limits 
established by the Codex Alimentarius Commission  
7 Hygiene  
Dehydrated garlic shall be prepared and handled in accordance with the hygienic requirements stipulated in 
RS CAC/RCP 1.  
8 Packaging  
Dehydrated garlic shal l be packed in clean, sound,  dry food grade containers made of a material which does 
not affect the product but which protects it from light and from the ingress of  moisture.  
9 Labelling  
In addition to the requirements in RS EAS 38, the following particulars shall be marked directly on each 
package or shall be marked on a label attached to the package:  
a) name of the product “ Dehydrated garlic ”  
b) Type of the product “ dehy drated garlic slices”;  “dehydrated garlic flakes or pieces ”; “dehydrated garlic 
grits”; or “ powdered garlic ” 
c) name and address of the manufacturer/packer ; 
d) country of origin  
e) net weight  
f) expiry/best before date  
g) date of packing ; 
h) list of ingredients;  
i) batch numb er; 
j) storage instructions ; and  
k) instructions for use.   
©RSB 2017 - All rights reserved                  6 
 10 Sampling  
Sampling shall be done in accordance with ISO 948. 
  DRS 372 : 2017  
ICS 67.080.01  
 
 
©RSB 2017  - All right s reserved