DRAFT UGANDA STANDARD FINAL DRAFT UGANDA 
STANDARD  
  FDUS EAS 51 
Second  Edition  
2013-mm-dd 
 
 Reference number  
FDUS EAS 51: 2013 
© UNBS 201 3 
  
Wheat grains — Specification  
 DRAFT UGANDA STANDARDFDUS EAS 51: 2013 
ii                © UN BS 2013 - 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 2013 
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 41 505 995 
Fax: 256 41 286 123 
E-mail: unbs@infocom.co.ug  
Web: www.unbs.go.ug  
 DRAFT UGANDA STANDARDFDUS EAS 51: 2013 
© UNBS  2013 - All rights reserved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Tourism, Trade and 
Industry established under Cap 3 27, of the Laws of Uganda. 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/SPS Agreements 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 Final Draft Uganda Standard, FDUS EAS 51: 2013, Wheat grains  — Specification , is identical with  and 
has been reproduced from an East African  Standard , EAS 51: 2013 , Wheat grains  — Specification , and is 
being proposed for adoption as a Uganda Standard.  
This second edition cancels and replaces the first edition (US EAS 51:2011) which has been technically 
revised. 
Wherever the words, “ East African Standard" appear, they should be replaced by "Uganda Standard." 
 
  DRAFT UGANDA STANDARD FDEAS 51:2013 
ICS 67.060  
© EAS 2013                                                                                                                        Second Edition 2013  
 
FINAL DRAFT EAST AFRICAN STANDARD 
Wheat grains — Specification 
EAST AFRICAN COMMUNITY DRAFT UGANDA STANDARDDRAFT UGANDA STANDARDFDEAS 51:2013 
ii © EAC  2013  – 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 permitted 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 2013  — 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 DRAFT UGANDA STANDARDFDEA S 51:2013 
© EAC 2013 – All rights reserved  iii 
 Contents Page 
Foreword ............................................................................................................................................................  iv 
1 Scope  ................................ ................................ ................................ ................................ ...................... 1 
2 Normative references  ................................ ................................ ............................................................  1 
3 Terms and definitions  ................................ ................................ ...........................................................  2 
4 Quality requirements ................................ ................................ .............................................................  3 
4.1 General requirements  ................................ ................................ ...........................................................  3 
4.2 Specific requirements  ................................ ................................ ...........................................................  3 
5 Contaminants  ................................................................ ................................ ................................ ......... 4 
5.1 Pesticide residues  ................................ ................................................................ ................................ . 4 
5.2 Other contaminants  ................................ ................................ ...............................................................  5 
6 Hygiene  ................................ ................................ ................................ ................................ ................... 5 
7 Packaging  ................................ ................................ ................................ ................................ ............... 5 
8 Labelling  ................................ ................................ ................................ ................................ ................. 5 
9 Sampling  ................................ ................................ ................................ ................................ ................ 6 
 
 DRAFT UGANDA STANDARDFDEAS 51:2013 
iv © EAC  2013  – 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 through 
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 are 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 .  
FDEAS 51:2012 was prepared by Technical Committee EAS/TC 014, Cereals, Pulses and related products  
This second edition cancels and replaces the first edition (EAS 51:2000) which has been technically revised. 
 DRAFT UGANDA STANDARDFDEA S 51:2013 
© EAC 2013 – All rights reserved  v 
 Introduction 
This standard has been developed to take into account: 
a) the needs of the market for the product; 
b) the need to facilitate fair domestic, regional and international trade and prevent technical barriers to 
trade by establishing a common trading language for buyers and sellers; 
c) the structure of the CODEX, UNECE, USA, ISO and other internationally significant standards; 
d) the needs of the producers in gaining knowledge of market standards, conformity assessment, 
commercial cultivars and crop production process; 
e) the need to transport the product in a manner that ensures keeping of quality until it reaches the 
consumer; 
f) the need for the plant protection authority to certify, through a simplified form, that the product is fit for 
cross-border and international trade without carrying plant disease vectors; 
g) the need to promote good agricultural practices that will enhance wider market access, involvement of 
small-scale traders and hence making farming a viable means of wealth creation; and 
h) the need to ensure a reliable production base of consistent and safe crops that meet customer 
requirements. 
 
 DRAFT UGANDA STANDARDDRAFT UGANDA STANDARDFINAL DRAFT EAST AFRICAN STANDARD  FDEAS 51:2013 
 
© EAC 2013 – All rights reserved  1 
 Wheat grains — Specification 
1 Scope 
This Final Draft East African Standard specifies the requirements and methods of sampling and test for wheat 
grains of varieties (cultivars) grown from common wheat ( Triticum aestivum L.) and club wheat ( T. compactum 
Host.) intended for human consumption .  
2 Normative references 
The following referenced documents are indispensable for the application 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. 
EAS 38, Labelling of pre-packaged foods — Specification 
EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice 
EAS 79, Cereals, pulses and milled products — Sampling of static batches 
EAS 217, Methods for the microbiological examination of foods 
ISO 605, Pulses — Determination of impurities, size, foreign odours, insects, and species and variety — Test 
methods 
ISO 711, Cereals and cereal products — Determination of moisture content (Basic reference method) 
ISO 712, Cereals and cereal products — Determination of moisture content — Routine reference method   
ISO 3093, Wheat, rye and their flours, durum wheat and durum wheat semolina — Determination of the falling 
number according to Hagberg-Perten  
ISO 5223, Test sieves for cereals 
ISO 7970, Wheat ( Triticum aestivum  L.) — Specification  
ISO 7971-1, Cereals — Determination of bulk density, called "mass per hectolitre" — Part 1: Reference 
method 
ISO 7971-3, Cereals — Determination of bulk density, called "mass per hectolitre" — Part 2: Routine method 
ISO 11050, Wheat flour and durum wheat semolina — Determination of impurities of animal origin 
ISO 13690, Cereals, pulses and milled products — Sampling of static batches 
ISO 16050, Foodstuffs — Determination of aflatoxin B 1, and the total content of aflatoxin B 1, B2, G 1 and G 2 in 
cereals, nuts and derived products — High performance liquid chromatographic method DRAFT UGANDA STANDARD 
2 © EAC  2013  – All rights reserved  
 ISO 20483, Cereals and pulses — Determination of the nitrogen content and calculation of the crude protein 
content — Kjeldahl method 
CODEX STAN 193, Codex general standard for contaminants and toxins in food and feed 
3 Terms and definitions  
For the purpose of this standard, the following terms and definitions shall apply. 
3.1 
wheat grain 
grain that consists of 50 % or more common wheat ( Triticum aestivum  L.), club wheat ( Triticum compactum  
Host.), and durum wheat ( Triticum  durum  Desf.) 
3.2 
broken 
grains and pieces of grain of wheat that will pass readily through a sieve perforated with slots measuring 1.6 
mm wide and 9.5 mm long 
3.3 
noxious injurious weed seeds 
seeds of weeds gazetted as harmful and any other weed, which may be gazetted as harmful in future 
3.3.1  
datura 
seed of the plant Datura stramonium  
3.3.2  
darnel  
seeds of the plant Lolium temulentum  
3.3.3  
wild oats 
seeds of the plant genus Avena  other than Avena sativa  common cultivated oats an d Avena byzantina  
3.4 
foreign matter  
organic and inorganic material other than wheat, broken kernels, other grains and filth 
3.5 
class 
wheat varieties having similar baking characteristics 
3.6 
other classes 
wheat varieties having baking characteristics, which differ from those of the dominant class 
3.7 
defective grain 
3.7.1  
discoloured  
wheat grain discoloured by heat, fermentation, moulds, weather damage or disease but does not include black 
point which is brown, dark brown or almost black discoloration at the embryo end of the grain 
3.7.2  
germinated  
wheat grain in which the pericarp covering the embryo has been ruptured DRAFT UGANDA STANDARD 
© EAC 2013 – All rights reserved  3 
 3.7.3  
insect-damaged  
wheat grain, which has been damaged by any insect or any other pest 
3.7.4  
infected  
wheat grain containing in or amongst the grain any form of living and/ or other organism known to be capable 
of causing damage or spoilage to the grain 
3.7.5  
immature  
wheat grains which are distinctly green in colour 
3.7.6  
heat damaged  
wheat damaged by external heat or as a result of heating caused by fermentation 
3.7.7  
diseased weather-damaged  
wheat, which has about one third or more of its surface, discoloured physically damaged or mouldy due to 
weather conditions 
3.8 
earth sand and stones 
concreted earthy mineral or any other matter derived from the soil and any other matter of similar hardiness 
3.9 
food grade material 
packaging material, made of substances which are safe and suitable for their intended use and which will not 
impart any toxic substance or undesirable odour or flavour to the product 
4 Quality requirements 
4.1 General requirements 
Wheat grains shall be: 
a) the dried mature grains of Triticum aestivum (bread wheat), Triticum compactum Host. (club wheat), 
and Triticum durum (durum);  
b) clean, wholesome, uniform in size and shape; 
c) safe and suitable for human consumption; 
d) free from abnormal flavours, musty, sour or other undesirable odour, obnoxious smell and 
discolouration; 
e) free from micro-organisms and substances originating from micro-organisms, fungi or other poisonous 
or deleterious substances in amounts that may constitute a hazard to human health. 
4.2 Specific requirements  
Wheat grains shall be categorised into four grades on the basis of the tolerable limits established in Table 1.  DRAFT UGANDA STANDARD 
4 © EAC  2013  – All rights reserved  
 Table 1 — Specific requirements  
S/N Characteristic  Grade  Method of 
test 
1 2 3 4 
i)  Varietal restriction  Approved varieties only   
ii)  Moisture, (%) m/m , max 14 ISO 711/  
ISO 712 
iii)  Standard of quality  Minimum test 
weight kg/hl 
(g/0.5 L)  79(395)  75(375)  70(350)  65(325)  ISO 7971 -1 
/ ISO 7971 -
3 
iv)  Protein, (%) m/m , min. 
N × 5.7 at 11 % Moisture 
basis  Hard/strong wh ite 13.0 12.0 11.5 10.0 ISO 20483  
Soft wh ite 10.0 
v)  Foreign matter % m/m, 
max. Total  0.40 0.70 1.30 2.40 ISO 605  
vi)  Un-millable material above the s creen %, 
m/m, max.  0.60 
ISO 5223  
vii)  Screenings, % m/m, m ax. 5.0 5.0 5.0 0.60 
viii)  Falling number, s, min. 350 300 300 300 ISO 3093  
ix)  Edible grains other than wheat ( whole or 
identifiably broken), %, m/m, max.  0.50 1.50 2.0 3.0 ISO 7970  
x)  Wheat  of other 
classes or 
varieties % by 
m/m, max.  Contrasting classes  1.0 2.0 3.0 5.0 
ISO 605  Total  3.0 3.0 5.0 5.0 
xi)  Defective 
grains, % by 
count, 300 
grain sample, 
unless 
otherwise 
stated , max. Total d efective  3.0 5.0 10.0 15.0 
xii)  Bulk density kg/hl, min . 70 ISO 7971 -1 
/ ISO 7971 -
3 
xiii)  Total A flatoxin (AFB 1+AFB 2+AFG 1 +AFG 2)), 
ppb, max.  10 ISO16050  
xiv)  Aflatoxin B 1, ppb , max.  5 
xv)  Fumonisin ppm, max.  2 AOAC 
2001.04  
NOTE  1 Grade 4 to be for only Partner States’ domestic use.  
NOTE  2 The parameter, Total defective grains is not the sum total of the individual defects. It is limited to 70 % of 
the sum total of individual defects.  
5 Contaminants 
5.1 Pesticide residues 
Wheat grains shall comply with those maximum pesticide residue limits established by the Codex Alimentarius 
Commission for this commodity.  DRAFT UGANDA STANDARD 
© EAC 2013 – All rights reserved  5 
 NOTE Where the use of certain pesticides is prohibited by some Partner States, it should be notified to all Partner 
States accordingly. 
5.2 Other contaminants 
Wheat grains shall comply with those maximum limits for other contaminants established in CODEX STAN 
193. 
6 Hygiene 
6.1 Wheat grains shall be produced, prepared and handled in accordance with the provisions of appropriate 
sections of EAS 39.  
6.2 When tested by appropriate standards of sampling and examination listed in Clause 2, the products 
shall: 
a) be free from microorganisms in amounts which may represent a hazard to health and shall not exceed 
the limits stipulated in Table 2; 
b) be free from parasites which may represent a hazard to health; and 
c) not contain any substance originating from microorganisms including fungi, in amounts which may 
represent a hazard to health. 
Table 2 — Microbiological limits  
S/N Type of micro -organism  Limits  Method  of test 
i)  Yeasts and moulds, cfu per g , max.  104 
EAS 217  
 ii) Staphylococcus.aureus , cfu per g  max.  103  
iii) Escherichia  coli per g  Absent  
iv) Salmonella  per 25 g  Absent  
7 Packaging 
7.1 Wheat grains shall be packed in suitable packages which shall be clean, sound, free from insect, fungal 
infestation and the pack aging material shall be food grade. 
7.2 Wheat grains shall be packed in containers which will safeguard the hygienic, nutritional, technological 
and organoleptic qualities of the products. 
7.3 Each package shall contain wheat grains of the same type and of the same grade designation. 
7.4 If wheat grains are presented in bags, the bags shall also be free of pests and contaminants. 
7.5 Each package shall be securely closed and sealed. 
8 Labelling 
In addition to the requirements in EAS 38, each package shall be legibly and indelibly labelled with the 
following: 
a) product name as “Wheat grains” ; DRAFT UGANDA STANDARD 
6 © EAC  2013  – All rights reserved  
 b) variety; 
c) grade; 
d) name, address and physical location of the producer/ packer/importer; 
e) lot/batch/code number; 
f) net weight, in kilograms ;  
NOTE: EAC Partner States are signatory to the International Labour Organizations (ILO) for maximum package 
weight of 50 kg where human loading and offloading is involved. 
g) the declaration “Food for Human Consumption’’;  
h) storage instruction as “Store in a cool dry place away from any contaminants’’;  
i) crop year; 
j) packing date; 
k) instructions on disposal of used package; 
l) country of origin; and 
m) a declaration on whether the wheat grain was genetically modified or not. 
9 Sampling  
Sampling shall be done in accordance with the EAS 79/ISO 13690. 
 DRAFT UGANDA STANDARDFDEAS 51:2013    
 
© EAC 2013 – All rights reserved