G/TBT/N/UGA/1013  
 
4 January 2019  
(19-0038) 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): 
Chewing  gum, whether or not sugar -coated (HS 170410). Su gar and sugar products 
(ICS 67.180.10).  
5. Title, number of pages and language(s) of the notified document: DUS 
DEAS  352:2018, Chewing gum - Specification, First Edition (15 page(s), in English)   
6. Description of content: This Draft Uganda Standard specifies the requirements, 
sampling and test methods for chew ing gum  
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. EAS 12, Potable water - Specification  
2. EAS 39, Hygiene for food and drink manufacturing industry - Code of practice  
3. EAS 38, Labelling of pre -packaged foods - Specification  
4. EAS 805, Use of nutrition and health claims - Requirements  
5. ICUMSA GS 4/7/8/5 -2, Determination of sucrose by gas chromatography in 
molasses and factory products - official; and cane juice - Tentative  
6. ICUMSA GS 4/3 - 7, Determination of total re ducing sugars in molasses and 
refined syrups after hydrolysis by the lane and Eynon constant volume procedure 
- Official (Reference method)  
7. ISO 5379, Starches and derived product - Determination of sulphur dioxide 
content - Acidimetric method and nephelome tric method  
8. ISO 5809, Starches and derived products - Determination of sulphated ash  G/TBT/N/UGA/1013  
 
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  9. ISO 6579, Microbiology of food and animal feeding stuffs - Horizontal method for 
the detection of Salmonella spp  
10. ISO 7251, Microbiology of food and animal feeding stuffs - Horinzontal method 
for detection and enumeration of presumptive Escherichia Coli - Most probable 
number technique  
11. ISO 21527 -2, Microbiology of food and animal feeding stuffs - Horinzontal method 
for the enumeration of yeasts and moulds - Part 2 - Colony c ount technique in 
products with water activity less than or equal to 0.95  
12. ISO 5377:1981 Starch hydrolysis products - Determination of reducing power and 
dextrose equivalent  
13. ISO 5809:1982, Starches and derived products - Determination of sulphated ash  
14. ISO 8 968-1:2014 (IDF 20 -1:2014) , Milk and milk products - Determination of 
nitrogen content - Part 1: Kjeldahl principle and crude protein calculation  
15. ISO 4832 Horizontal method for the detection and enumeration of Coliforms  
16. ISO 6579 -1 Microbiology of the food chain - Horizontal method for the detection, 
enumeration and serotyping Of Salmonella - Part 1: Detection of Salmonella spp.  
17. ISO 21527 -2 horizontal method for the enumeration of viable osmophilic yeasts 
and xerophilic moulds in products intended for human  
9. Proposed date of adoption:  March 2019  
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 enqu iry point [X] or address, telephone and fax 
numbers and email and website addresses, if available, of other body:   
https://members.wto.org/crnattachments/2019/TBT/UGA/19_0029_00_e.pdf