KENYA STANDARD                 KS 787: 2016 
ICS 67.080  
 
 
   
 
 
 
  
 Fresh Okra- 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   
 
 
  
 
  
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 KENYA STANDARD                  KS 787: 2016 
ICS 67.080  
 
 
      
 
Fresh Okra- Specification 
 
                    
KENYA BUREAU OF ST ANDARDS (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 
 
 
 
 KS 787 2016    ©KEBS 
 
 2Forward 
 
   This Kenya standard has been prepared by the Horticultural fresh produce technical 
committee and is in accordance with the proc edures of the Kenya 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-35-2010  
 Acknowledgement is made for the assi stance received from these sources. 
                       
 
   
 ©KEBS                       KS 01-787: 1989 
  
 3 Fresh Okra -Specification 
 
 
1. SCOPE 
 
This Kenya Standard  applies to okra (als o known as lady’s finger) grown from 
Abelmoschus  esculentus  L. Moench of Malvaceae family to be supplied fresh to the 
consumer. Okra for industria l processing is 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  
 ISO 7558, Guide to the pre-packaging of fresh fruits and vegetables 
 
3. Application 
 
The standard is to define the quality r equirements for fresh green beans after 
preparation and packaging. 
However, if applied at stages after point of sale or following export, produce may show 
in relation to the requi rements of the standard: 
i) a slight lack of freshness and turgidity ii)a slight deterioration due to their development and their tendency to perish. 
 The holder/seller of produce may not display such produce or offer them for sale, or KS 787 2016    ©KEBS 
 
 4deliver or market them in any manner other than in conformity with this standard. 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 following shall apply 
 4.1 Clean  — Okra practically free from dirt, dust, in sect stains or other visible foreign 
matter.  
 4.2 Intact — Okra with no part removed or damaged making it incomplete.  4.3 Stringy — Okra which is over-matured and has become fibrous, tough and sinewy.  4.4 Damage — Cuts, scratches, depressions, wounds and injuries caused by blows and 
mechanical action on the surface.  
4.5 Fresh — Pods which are not wilted in appe arance and not soft, limp or shriveled. 
 
4.6 Disease — Any unhealthy condition caused by fungus, bacteria, virus or other  pests. 
 
5  QUALITY REQUIREMENTS  5.1 Minimum Requirements  
Fresh okra shall be: 
 
5.1.1 Whole with the peduncle length of approxim ately 2 cm attached to the pod and intact 
tip. 
 
5.1.2 Firm and intact. 
 5.1.3 Clean  5.1.4  Fresh in appearanc e and not stringy. 
 5.1.5 Tender and well formed, such that they  snap cleanly with no protruding fibres when 
broken.  
5.1.6 Uniform in colour depending on variety. 
 ©KEBS                       KS 01-787: 1989 
  
 5 
 
 
5.1.7  Free from damage and disease. 
 
5.1.8  Free from fore ign smell or taste. 
 
 
       5.2. CLASSIFICATION  
Okra is classified in three classes defined below: 
 5.2.1   "Extra" Class 
 
 
Okra in this class must be of superior quality. They must be firm and must be characteristic of 
the variety as regards shape, appearance and devel opment. They must 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. 
 
Five percent by number or weight of okra is not satisfying the requirem ents of the class, but 
meeting those of Class I or, exceptionally, co ming within the tolerances of that class. 
 
5.2.2 Class I .   
Okra in this class must be of good quality. The following slight defects, however, may be 
allowed, provided these do not affect the general appe arance of the produce,  the quality, the 
keeping quality and presentation in the package:  - a slight defect in shape and development;  - a slight defect in colouring not exce eding 5% of the tota l surface area;  
- slight skin defects such as scars, blemishes, scratches and bruises not exceeding 2% of the 
total surface area.  
 
Ten percent by number or weight  of okra not satisfying the re quirements of the class, but 
meeting those of Class II or, exceptionally, coming within the tolerances of that class. 
 
 5.2.3 Class II KS 787 2016    ©KEBS 
 
 6This class includes okra which do not qualify for inclusion in the higher cl asses, but satisfy the 
minimum requirements specified in Section 2. 1 above. Okra in this class must be of good 
quality. Defects of shape and col our may be allowed provided th ese do not affect the general 
appearance of the produce, the qua lity, the keeping quality and pr esentation in the package.  
Ten percent by number or weight of okra sati sfying neither the require ments of the class nor 
the minimum requirements, with the exception of produce affe cted by rotting or any other 
deterioration  
 
 6. SIZING  
Size is determined by length of the pod excluding peduncle. The difference in length of the 
shortest and longest okra in each package shall not exceed 2 cm to 3 cm. 
 
7.0  Provisions concerning presentation  7.1 Uniformity 
The contents of each package (or lot for produce presented in bulk in the transport vehicle), 
must be uniform and contain only headed cabbages  of the same origin, variety or 
commercial type, quality, and size (if sized). Headed cabbages in Class I must be uniform in shape and colour. However, a mixture of headed ca bbages of distinctly different commercial types and/or 
colours may be packed together in a package, pr ovided they are uniform in quality and, for 
each commercial type and/or colour concerned, in origin. Miniature headed cabbages must be reasonably unifo rm in size. They may be mixed with 
other miniature products of different species and 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. 
 Packages (or lots for produce presented in bulk in  the transport vehicle) must be free of all 
foreign matter.   
8.0 CONTAMINATS 
 
8.1 PESTICIDE RESIDUES  
Okra shall comply with those maximum residue limits established by the Codex Committee on 
Pesticide Residues for this commodity 
 
 
 
8.2 OTHER CONTAMINANTS 
Okra shall comply with those maximum leve ls for heavy metals established by the  
Codex Alimentarius Commission  for this commodity.  
 
 ©KEBS                       KS 01-787: 1989 
  
 79. HYGIENE 
8.1 It is recommended that the product covered by the pr ovisions of this Standard be 
prepared and handled in accordanc e with the appropriate secti ons of the Recommended 
International Code of Practice –General Princi ples of Food Hygiene (CAC/RCP 1-1969, Rev. 
3-1997), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of 
Practice.  
9.2 The product should comply with any microbiol ogical criteria established in accordance 
with the Principles for the Est ablishment and Application of Micr obiological Criteria for Foods 
(CAC/GL 21-1997). contents  
10 Sampling  
Representative samples of okra shall be sa mpled in accordance with KS ISO 874. 
 
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 s hall be free from any foreign matter and the 
material shall be recyclable  
12. Labeling  
In addition to the requirements of  the EAS 38; the following specific  provisions shall be legibly 
and indelibly labeled on each package;  a) name and physical address of t he importer/packer/distributor;  
b) name of the pr oduce as "Okra";  
c) name of the variety or commercial type;  
d) country of origin;  e) net weight in kilograms;  f) size code;  g) class;  h) identification code and/ or batch number; and  
i) storage instructions.  j)  GMO status