PUBLIC REVIEW DRAFT DRAFT UGANDA STANDARD  
  DUS DEAS 6 
First  Edition  
2016-mm-dd 
 
 Reference number  
DUS DEAS 6: 2016 
© UNBS 201 6 
  
Fresh pineapples — Specification  
 PUBLIC REVIEW DRAFTDUS DEAS 6:2016 
ii                © UNBS  2016  - All rights reserved 
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct application  
© UNBS 2016 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permission from UNBS. 
Requests for permission to reproduce this document should be addressed to 
The Executive Director 
Uganda National Bureau of Standards 
P.O. Box 6329 
Kampala 
Uganda 
Tel: 256 417 333 2 50/1/2/3 
Fax: 256 414 286 123 
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 PUBLIC REVIEW DRAFTDUS DEAS 6:2016 
© UNBS  2016 - All rights reserved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives established under Cap 327, of the Laws of Uganda, as amended.  UNBS is mandated to co-
ordinate the elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT Agreement of the World Trade Organisation (WTO). 
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of representatives of 
consumers, traders, academicians, manufacturers, government and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Draft Uganda Standard, DUS DEAS 6: 2016, Fresh pineapples — Specification,  is identical with  and has 
been reproduced from a Draft East African Standard , DEAS 6 : 2016 , Fresh pineapples — Specification,  and is 
being proposed for adoption as a Uganda Standard. 
This standard was developed by the Food and agriculture  Standards Technical Committee (UNBS/TC 2). 
Wherever t he words, “ East African Standard" appear, they should be replaced by "Uganda Standard." 
 
   DEAS 6: 2016  
ICS 67.080.10  
© EA C 2016                                                                                                                         Second  Edition 2016   
 
DRAFT EAST AFRICAN STANDARD  
Fresh pineapples — Specification  
EAST AFRICAN COMMUNITY  DEAS 6: 2016  
ii © EAC  2016  – All rights reserved  
 Copyright notice  
This EAC document is copyright -protected by EAC. While the reproduction of this document by 
participants in the EAC standards development process is perm itted without prior permission from EAC, 
neither this document nor any extract from it may be reproduced, stored or transmitted in any form for 
any other purpose without prior written permission from EAC.  
Requests for permission to reproduce this document for the purpose of selling it should be addressed 
as shown below or to EAC’s member body in the country of the requester:  
© East African Community  2016— All rights reserved  
East African Community   
P.O.Box 1096  
Arusha  
Tanzania  
Tel: 255 27 2504253/8  
Fax: 255  27 2504481/2504255  
E-mail: eac@eachq.org  
       Web: www.eac -quality.net  
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement.  
Violators may be persecuted  DEAS 6: 2016  
© EAC 2016  – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  1 
4 Minimum quality requirement  ................................ ................................ ................................ ..............  2 
4.1 Stalk and crown appeara nce ................................ ................................ ................................ ................  2 
4.2 Fruit description  ................................ ................................ ........................ Error! Bookmark not defined.  
4.3 Apparent maturity (apparent ripeness)  ................................ ................................ ...............................  3 
5 Classification and sizing ................................ ................................ ................................ .......................  3 
5.1 Classification  ................................ ................................ ................................ ................................ .........  3 
5.1.1 Extra class  ................................ ................................ ................................ ......Error! Bookmark not defined.  
5.1.2  Class I  ................................ ................................ ................................ ......... Error! Bookmark not defined.  
5.2 Sizing  ................................ ................................ ................................ ................................ .............................  3 
5.3 Tolerances  ................................ ................................ ................................ ......... Error! Bookmark not defined.  
5.3.1 Quality tolerances:  ................................ ................................ .................... Error! Bookmark not defined.  
5.3.2   Size Tolerance:  ................................ ................................ ......................... Error! Bookmark not defined.  
5.3.3  Combined Tolerance:  ................................ ................................ ................ Error! Bookmark not defined.  
6 Contaminants  ................................ ................................ ................................ ................................ .........  5 
6.1 Pesticide residues  ................................ ................................ ................................ ................................ ........  5 
6.2 Metal contaminants  ................................ ................................ ................................ ................................ ...... 5 
7 Hygiene  ................................ ................................ ................................ ................................ ...................  5 
8  Uniformity and packaging  ................................ ................................ ................................ ...................  5 
8.1 Uniformity  ................................ ................................ ................................ ................................ ...............  5 
8.2 Packaging  ................................ ................................ ................................ ...Error! Bookmark not defined.  
9. Labeling  ................................ ................................ ................................ ................................ ..................  5 
10 Sampling  ................................ ................................ ................................ ................................ ................  6 
Biblio graphy  ................................ ................................ ................................ ................................ ........................  7 
 
. DEAS 6: 2016  
iv © EAC  2016  – All rights reserved  
 Foreword  
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that thr ough 
harmonized standardization, trade barriers that are encountered when goods and services are exchanged 
within the Community will be removed.  
In order to achieve this objective, the Community established an East African Standards Committee mandated 
to develop and issue East African Standards.   
The Committee is composed of representatives of the National Standards Bodies in Partner States, together 
with the representatives from the private sectors and consumer organizations. Draft East African Standards 
are circulated to stakeholders through the National Standards Bodies in the Partner States. The comments 
received are discussed and incorporated before finalization of standards, in accordance with the procedures 
of the Community.  
East African Standards ar e subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing .  
EAS 6 was prepared by Technical Committee  EAS/TC 016. 
 DRAFT EAST AFRICAN STANDARD  DEAS 6:2016  
 
© EAC 2016  – All rights reserved  1 
 Fresh pineapples — Specification  
1 Scope  
This Draft East African Standard specifies the  requirements and methods of sampling and test for commercial 
varieties of pineapples grown from Ananas comosus  (L.) Merr. of the Bromeliaceae  family, to be supplied 
fresh to the consumer.  [Pineapples for ornamental use or industrial processing are excluded].  
2 Normative references  
The following referenced documents are indispensable for the application of this document. For dated 
references, only the editi on cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies.  
 
EAS 38, Labelling of prepackaged foods — Specification  
ISO 874, Fresh fruits and vegetables – Sampling  
ISO 6633, Fruits, vegetables and derived products -- Determination of lead content -- Flameless atomic 
absorption spectrometri c method  
CAC/RCP 53 -2003  Code of Hygienic Practice for Fresh Fruits and Vegetables  
ISO 7558:1988, Guide to the prepackaging of fresh fruits and vegetables  
 
3 Terms and definitions  
For the purposes of this standard, th e following terms and definitions shall apply . 
3.1 
disease  
any unhealthy condition caused by any fungus, bacterium virus or pest  
3.2 
injury  
any def ect which more than slightly affects the appearance or edible quality of the pineapple  
3.3 
Foreign matter  
Any organic or inorganic substances which affects the appearance and typical smell of the avocado fruit.  
3.4 
sound  
Not overripe, not soft and free from diseases or insect damage, or bruising or physical injuries affecting 
keeping quality of the fruit.  
 
3.5 DEAS 6:2016  
2 © EAC  2016  – All rights reserved  
 Food grade packaging material  
Any material which when it comes in contact with food or if the area near food is unlikely to contaminate food 
with harmful materials  
3.6 
firm 
not soft, flabby, or shriveled  
4 Requirement s  
4.1 General requirements  
4.1.1 The stalk shall be trimmed cleanly to the length range of 1 cm to 3 cm.  
4.1.2 The crown shall be trimmed  if deemed necessary . 
4.1.3 The crown and a portion of the stem (without bracts) shall be typical in colour and attractive in  
appearance.  
4.1.4 The cut section of the stalk may be disinfected with an approved  fungicide.  
4.1.5 The pineapples shall be  
a) clean,  
b) intact, with no unhealed injuries  
c) sound ; produce affected by rotting or deterioration such as to make it unfit for consumption is excluded   
d) free from any  damage  caused by  fungus, bacteria or pest.  
e) mature,  
f) well set with well -developed eyes.  
g) symmetrical in shape, unbruised, unblemished or sun scorched  and shall have no deformity whatsoever   
h) practically free from any forei gn matter,  
i) of typical odour,  
4.1.6 The development and condition of the fresh mango  shall be such that enable them  to: 
 
a) reach the appropriate stage of physiological maturity corresponding to the particu lar characteristics of 
the variety, and  
 
b) to withstand transport and handling;  
c) arrive in a satisfactory condition at the place of destination in order to ripen satisfactorily.  
 
4.1.7 For the case of  pineapples with  crowns,  the fruit length shall not be less than 40 per cent of the total 
length. Each fruit shall have a  single upright crown only and this shall be less than 60 per cent of the total 
length.  DEAS 6:2016  
© EAC 2016  – All rights reserved  3 
 4.1.8  The total soluble solids content in the fruit flesh should be at least 12°  Brix (twelve Brix degrees). 
For the determination of Brix degrees a representative sample of the juice of all the fruit shall be taken.  
4.2 Specific requirement s  
4.2.1 Classification  
The fresh pineapple fruits shall be graded into three classes.  
4.2.2.1 “Extra” Class   
Pineapples in this class shall be of superior quality. They shall be characteristic of the variety and/or 
commercia l type. They shall be free of defects, with the exception of very slight superficial defects, provided 
these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in 
the package.   
4.2.2.2 Class I   
Pineappl es in this class shall be of good quality. They shall be characteristic of the variety and/or commercial 
type. The following slight defects, however, may be allowed, provided these do not affect the general 
appearance of the produce, the quality, the keepi ng quality and presentation in the package:  
- slight defects in shape;  
- slight defects in colouring, including sun spots;  
- slight skin defects (i.e., scratches, scars, scrapes and blemishes) not exceeding 4% of the total surface area.  
The defects shall not, in any case, affect the pulp of the fruit.   
4.2.2.3 Class II   
This class includes pineapples which do not qualify for inclusion in the higher classes, but satisfy the minimum 
requirements specified in 4.1. The following defects, however, may be a llowed, provided the pineapples retain 
their essential characteristics as regards the quality, the keeping quality and presentation:  
- defects in shape;  
- defects in colouring, including sun spots;  
- skin defects (i.e., scratches, scars, scrapes, bruise s and blemishes), not exceeding 8% of the total surface 
area.  
The defects shall not, in any case, affect the pulp of the fruit.   
4.2.2  Sizing  
Size i s determined by the average weight of the fruit with a minimum weight of 700 g, except for small size varieties , which 
can have a minimum weight of 250 g, i n accordance with table  1.  DEAS 6:2016  
4 © EAC  2016  – All rights reserved  
  
Table 1: classification by size  
Size Code  
 Weight,  
g  
With crown  Without crown  
A ≥2751  ≥2281  
B 2301 - 2750  1911 - 2280  
C 1901 - 2300  1581 - 1910  
D 1601 - 1900  1331 - 1580  
E 1401 - 1600  1161 - 1330  
F 1201  - 1400  1001 - 1160  
G 1001 - 1200  831 - 1000  
H 801 - 1000  661 - 830 
I ≤800 ≤660 
 
 
5 TOLERANCES   
Tolerances in respect of quality and size shall be allowed in each inspection lot for produce not satisfying the 
requirements of the class indicated.  
 
5.1 QUALITY TOLERANCES  
5.1.1 “Extra” Class   
Five percent by number or weight of pin eapples not satisfying the requirements of the class, but meeting 
those of Class I or, exceptionally, coming within the tolerances of that class.  
 
5.1.2 Class I  
Ten percent by number or weight of pineapples not satisfying the requirements of the class, b ut meeting those 
of Class II or, exceptionally, coming within the tolerances of that class.  
 
5.1.3 Class II  
 Ten percent by number or weight of pineapples satisfying neither the requirements of the class nor the 
minimum requirements, with the exception o f produce affected by rotting or any other deterioration rendering it 
unfit for consumption.  
5.2 SIZE TOLERANCES   
For all classes, 10% by number or weight of pineapples corresponding to the size immediately above or below 
that indicated on the package.  DEAS 6:2016  
© EAC 2016  – All rights reserved  5 
 6 Contaminants  
6.1 Pesticide residues  
Fresh Pineapple shall comply with those maximum residue limits established by the Codex Committee on 
Pesticide Residues for this commodity.  
 
6.2 Metal contaminants  
When tested in accordance with ISO 6633, the Lead content in fresh pineapples  shall not exceed 0.1 mg/kg.  
7 Hygiene  
Fresh pineapples  shall be prepared and handled in accordance with CAC/RCP 53 -2003 . 
8 Packaging  
8.1 Fresh pineapples  shall be packed in such a way as to protect the produce properly.  The food grade 
packaging material used inside the package shall be clean and of a quality such as to avo id causing any 
external or internal damage to the produce.  The use of materials, particularly of paper or stamps bearing 
trade specifications is allowed, provided the printing or labelling has been done with non -toxic ink or glue.  
Packages must be free fr om any foreign matter and the material shall be recyclable.  
8.2   Fresh pineapples  shall also be packed in containers in accordance with ISO 7558.  
8.3 The contents of each package shall be uniform and consist exclusively of fresh mangoes  of 
the same origi n, variety and/or commercial type, and quality.  The visible part of the content of the 
package shall be representative of the entire contents.  
9 Labeling  
In addition to the requirements of the EAS 38 ; the following specific provisions apply for each package; legibly 
and indelibly marked.  
 
i) Name, postal and physic al address of the packer or dispatcher  
ii) Name of the produce as " Fresh pineapples  ",  
iii) Name of the variety  or commercial type.  
iv) Origin of produce  
v) Harvest date  
vi) Net weight (kg).  
vii) Size code  
viii) Class  
ix) Identification code and/or batch number   
x) storage instructions  DEAS 6:2016  
6 © EAC  2016  – All rights reserved  
  
 
 
10 Sampling   
Representative samples of pineapples  shall be sampled in accordance with  ISO 874  DEAS 6:2016  
© EAC 2016  – All rights reserved  7 
 Bibliography  
[1] CODEX STANDARD FOR PINEAPPLES (CODEX STAN 182 -1993)  
[2] ASEAN STANDARD FOR PINEAPPLE  
[3] UNECE STANDARD FFV -49 concerning the marketing and commercial quality control of 
PINEAPPLES  
     
 EAS 6: 2016    
 
© EAC 2016  – All righ ts reserved