DRAFT UGANDA STANDARD  
  DUS 3 2015  
Second  Edition  
2015 -mm-dd 
 
 
 Reference number  
DUS 3: 2015  
© UNBS 2015   
   
Fresh avocado  – Specification  
 DUS 3: 2015  
© UNBS 2015  – All rights reserved  ii 
 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 applica tion 
© UNBS 2015  
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 U NBS.  
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: 256 414 505 995  
Fax: 256 414 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  DUS 3: 2015  
© UNBS 2015  – All rights reserved  iii 
 Contents  Page 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  1 
4.2 Minimum requir ements  ................................ ................................ ................................ .........................  2 
4.3 Maturity requirements  ................................ ................................ ................................ ...........................  3 
5 Classification  ................................ ................................ ................................ ................................ .........  3 
5.1 “Extra” Class  ................................ ................................ ................................ ................................ .........  3 
5.2 Class I  ................................ ................................ ................................ ................................ .....................  3 
5.3 Class II  ................................ ................................ ................................ ................................ ....................  4 
5.4 Class III  ................................ ................................ ................................ ................................ ...................  4 
5.5 Class IV  ................................ ................................ ................................ ................................ ...................  4 
6 Provisions concerning sizing  ................................ ................................ ................................ ..............  4 
7 Provisions concerning tolerances  ................................ ................................ ................................ ....... 5 
7.1 General  ................................ ................................ ................................ ................................ ...................  5 
7.2 Quality tolerances  ................................ ................................ ................................ ................................ . 6 
7.2.1  "Extra" Class  ................................ ................................ ................................ ................................ ..... 6 
7.2.2  Class I  ................................ ................................ ................................ ................................ ...............  6 
7.2.3  Class II  ................................ ................................ ................................ ................................ ..............  6 
7.2.4  Class III an d IV ................................ ................................ ................................ ................................ . 6 
7.3 Size tolerances  ................................ ................................ ................................ ................................ ...... 6 
8 Contaminants  ................................ ................................ ................................ ................................ .........  6 
8.1 Heavy metals  ................................ ................................ ................................ ................................ ..........  6 
8.2 Pesticide residues  ................................ ................................ ................................ ................................ . 6 
9 Hygiene  ................................ ................................ ................................ ................................ ...................  6 
10 Provisions concerning presentation  ................................ ................................ ................................ ... 6 
10.1  Uniformity  ................................ ................................ ................................ ................................ ...............  6 
10.2  Packaging  ................................ ................................ ................................ ................................ ...............  7 
11 labelling  ................................ ................................ ................................ ................................ ..................  7 
11.1  General  ................................ ................................ ................................ ................................ ...................  7 
11.2  Consumer packages  ................................ ................................ ................................ .............................  7 
11.2.1  Name of produce  ................................ ................................ ................................ ................................ ... 7 
11.3  Non-retail containers ................................ ................................ ................................ .............................  7 
11.3.1  Name of producer  ................................ ................................ ................................ ................................ .. 7 
11.3.2  Origin of produce  ................................ ................................ ................................ ................................ .. 7 
11.3.3  Commercial identification  ................................ ................................ ................................ ....................  7 
11.4  Quality certification mark (Optional)  ................................ ................................ ................................ ... 7 
12 Methods of sampling and testing  ................................ ................................ ................................ ........  8 
B.1 Application  ................................ ................................ ................................ ................................ ...........  11 
B.2 Materials and instruments  ................................ ................................ ................................ ..................  11 
B.3 Procedure  ................................ ................................ ................................ ................................ .............  11 DUS 3: 2015  
© UNBS 2015  – All rights reserved  iv 
 Foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trad e, 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 W HO/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 est ablished 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 circula ted 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.  
 
DUS 3 -2 was prepared by Technical Commi ttee TC  2-SC 4, Fruits Vegetables and derived products.  
 
 
 
 DRAFT UGANDA STANDARD  DUS 3: 2015  
 
© UNBS 2015 – All rights reserved  1 
 Fresh avocado  - Specification  
1 Scope   
This Draft East African Standard specifies  the requirements for commercial varieties (cultivars) of avocados 
grown from Persea americana  Mill. (Syn. Persea gratissima Gaertn ), of the Lauraceae family, to be supplied 
fresh to the consumer . 
2 Normative references  
The following referenced documents are [indispensable  (check for consistency]  for the application of this 
document. For dated references, only the edi tion cited applies. For undated references, the latest edition of 
the referenced document (including any amendments) applies.  
EAS 38, Labelling of pre -packaged foods —  General requirements  
CAC/RCP 53 -2003 Code of hygienic practice for fresh fruits and veg etables  
ISO 2173, Fruits and Vegetable products – Determination of soluble solids - Refractometric method  
CODEX STAN 193 -1995, Codex general standard for contaminants and toxins in food and feed.  
CAC/RCP 44 1995, Recommended international code of practice f or packaging and transport  
3 Terms and definitions  
For the purposes of this standard, the following terms and definitions shall apply  
3.1 
similar varietal characteristics  
the avocados in any container are similar in shape, texture, and colour of skin and flesh  
3.2 
mature  
the avocado has reached a physiological stage of development  which will ensure a proper completion of the 
ripening process  
3.3 
overripe  
the avocado is dead ripe with flesh soft or discoloured and past commercial use  
3.4 
well formed  
the avo cado has the normal shape characteristic of the variety  
3.5 
clean  
the avocado is practically free from dirt, staining or other foreign material  
3.6 
well coloured  
the avocado has the colour characteristic of the variety  DUS  3: 2015  
© UNBS 2015  – All rights reserved  2 
 3.7 
fairly well coloured  
the avocado shows a shade of colour which is fairly characteristic of the variety  
3.8 
well trimmed  
the stalk when present, is cut off fairly smoothly at a point not more than 6.35 mm beyond the shoulder of the 
avocado  
3.9 
damage  
any defect listed in the classification  of defects (Annex A) or any other defect or combination of defects which 
more than slightly detracts from the appearance, edible, or shipping quality of the fruit  
3.10 
serious damage  
any defect listed in the classification of defects (Annex A) or any othe r defect or combination of defects which 
materially detracts from the appearance, edible, or shipping quality of the fruit  
3.13 
very serious damage  
any defect listed in the classification of defects (Annex A) or any other defect or combination of defects w hich 
seriously detracts from the appearance, edible, or shipping quality of the fruit  
3.14 
fairly well formed  
the avocado may be slightly abnormal in shape but not to the extent that the appearance is seriously affected  
3.15 
intact/whole  
not having any mut ilation or injury spoiling the integrity of the fruit, such as cuts or punctures or other 
significant physical damage sustained during harvesting or post harvest handling.  
3.16 
Soun d 
produce affected by rotting or deterioration such as to make it unfit fo r consumption  
3.15 
badly misshapen  
the avocado is so badly curved, constricted, pointed or otherwise deformed that the appearance is very 
seriously affected  
4.1 General  
4.2 Minimum requirements  
4.2.1  In all classes, subject to the special provisions for e ach class and the tolerances allowed, the 
avocados shall be: 
 whole;  
 sound, produce affected by rotting or deterioration such as bruising and sunburn  to make  it unfit for 
consumption ; 
 clean, practically free of any visible foreign matter;  
 practically free o f pests ; 
 practically free of damage caused by pests;  DUS  3: 2015  
© UNBS 2015  – All rights reserved  3 
  free of abnormal external moisture, excluding condensation following removal from cold storage;  
 free of any foreign smell and/or taste.  
 free of damage caused by low temperatures;  
 having a stalk not more than 10 mm in length which shall be cut off cleanly. However, its absence is 
not considered a defect provided the place of the stalk attachment is dry and intact.  An injured place 
of attachment may cause stem end rot.  
4.2.2  The avocados shall have been car efully picked. Their development should have reached a 
physiological stage which will ensure a continuation of the maturation process to completion. The mature fruit 
shall be free of bitterness and/or rubbery taste. Avocados sh all be firm at the point of d ispatch. The degree of 
softening which makes the fruit ready for consumption sh all occur only at the retail or consumer level.  
The development and condition of the avocados shall be such as to enable them:  
 to withstand transport and handling; and  
 to arri ve in satisfactory condition at the place of destination.  
4.3 Maturity requirements  
The fruit sh all have a minimum dry matter content, to be measured by drying to constant weight  in accordance 
with A nnex B  
(a) 20 % for the variety Hass  
(b) 19 % for the va rieties Fuerte, Pinkerton, Reed and Edranol  
(c) 18 % for the other varieties except for Antillian varieties  that may show a lower dry matter content.  
5 Classification  
Avocados are classified in five classes, as defined below:  
5.1 “Extra” Class  
5.1.1  Avoca dos in this class shall be of superior quality.  In shape and colouring they shall be characteristic 
of the variety and/or commercial type;  
5.1.2  Avocados shall be very carefully presented.  
5.1.3  There is a natural variation in shape for each variety accor ding to the growing area. Nevertheless, the 
shape shall be regular with no distortions or malformations.  
5.1.4 They shall be free from defects, with the exception of very slight superficial defects, provided these do 
not affect the general appearance of t he produce, the quality, the keeping quality and presentation in the 
package. If present, the stalk shall be intact.  
5.2 Class I  
5.2.1  Avocados in this class shall be of good quality.  They shall be characteristic of the variety and/or 
commercial type:  
5.2.2 The following slight defects, however, may be allowed, provided these do not affect the general 
appearance of the produce, the quality, the keeping quality and presentation in the package:  DUS  3: 2015  
© UNBS 2015  – All rights reserved  4 
  a slight defect in shape.  
 slight defects in colouring  
 slight sk in defects (corkiness, healed lenticels) and sunburn, provided they are not progressive; the 
maximum total area  should not exceed 4 cm2.  
5.2.3  The defects shall not, in any case, affect the flesh of the fruit.  
5.2.4  The stalk, if present, may be slightly  damaged.  
5.3 Class II  
5.3.1  This class includes  avocados that do not qualify for inclusion in the higher classes but satisfy the 
minimum requirements specified in 4.2. This class consists of avocados of similar varietal characteristics 
which are mature b ut not overripe, which are not badly misshapen 5.3.2  The following defects may be 
allowed, provided the avocados retain their essential characteristics as regards the quality, the keeping quality 
and presentation:  
 defects in shape .  
 defects in colouring  
 skin defects (corki ness, healed lenticels) and sunburn, provided they are not progressive; the 
maximum total area should not exceed 6 cm2.  
5.3.3  The defects shall not, in any case, affect the flesh of the fruit.  
5.3.4  The stalk, if present, may be damaged.  
5.4 Class III  
Consists of avocados which after classification do not qualify for inclusion in the higher classes but satisfy the 
minimum requirements specified in 4.2.   
5.5 Class IV  
Consists of avocados which meet the minimum requirements specified in 4.2 a nd have been sorted but not 
graded.  
6 Provisions concerning sizing  
6.1 Avocado can be s ized through one of the following options;  
6.1.1  By  weight of the fruit in accordance with table 1  DUS  3: 2015  
© UNBS 2015  – All rights reserved  5 
 Table 1: Avocado sizing requirements  
Size code  Weight scale (g)  
2 >1220 
4 781 to 1220  
6 576 to 780  
8 456 to 576  
10 364 to 462  
12 300 to 371  
14 258 to 313  
16 227 to 274  
18 203 to 243  
20 184 to 217  
22 165 to 196  
24 151 to 175  
26 144 to 157  
28 134 to 147  
30 123 to 137  
32 80 to123 (Hass variety only)  
Note: The difference between the smallest and largest fruit within a package should not be 
more than 25 g.  
The minimum weight for Avocados of other not defined varieties in 4.3 is 170g  
 
6.1.2  By Count: To ensure  uniformity in size between the same package when th ey are sized by count, the 
weight of the smallest fruit shall be not less than 75% of the weight of the largest fruit in the same package.  
7 Provisions concerning tolerances  
7.1 General  
At all marketing stages, tolerances in respect of quality and size sh all be allowed in each lot for produce not 
satisfying the requirements for the class indicated. Tolerances are provided to allow for human error during 
the grading and pack aging process. During grading and sizing it is not permitted to deliberately include  out of 
grade produce, i.e. to exploit the tolerances deliberately.  
The tolerances are determined after examining each sample package and taking the average of all samples 
examined. The tolerances are stated in terms of percentage, by number or weight of f ruit in the total sample 
not conforming to the class (or to the size) indicated on the package. Tolerances in respect of quality and size 
shall be allowed in each package for produce not satisfying the requirements for the class indicated.  DUS  3: 2015  
© UNBS 2015  – All rights reserved  6 
 7.2 Quality toler ances  
7.2.1  "Extra" Class  
A total tolerance of 5 %, by number or weight, of avocados not satisfying the requirements of the class but 
meeting those of Class I is allowed. Within this tolerance, not more than 0.5 %in total may consist of produce 
satisfying the requirements of class II quality. Not more  than 2.5 % shall be allowed for avocados affected by 
decay and/or anthracnose, including therein not more than 1 % for avocados affected by rot. 
7.2.2  Class I  
A total tolerance of 10 %, by number or weight, of  avocados not satisfying the requirements of the class but 
meeting those of Class II is allowed. Within this tolerance not more than 1 %in total may consist of produce 
neither satisfying the requirements of Class II quality nor the minimum requirements or of produce affected by 
decay.  
7.2.3  Class II  
A total tolerance of 10 %, by number or weight, of avocados satisfying neither the requirements of the class 
nor the minimum requirements is allowed. Within this tolerance not more than 2 %in total may consist o f 
produce affected by decay.  
Under no circumstances shall these tolerances apply to fruit affected by rotting, severely damaged fruit, fruit 
too soft to eat, or any other deterioration rendering it unfit for consumption.  
7.2.4  Class III and IV  
A total tole rance of 10 %, by number or weight, of avocados not satisfying the minimum requirements as 
specified in 4.2.  
7.3 Size tolerances  
For classes  Extra, I and II : a total tolerance of 10 %, by number or weight, of avocados not satisfying the 
requirements as reg ards sizing is allowed.  
A deviation of 2 % from the indicated weight of the range is permitted for some of the fruit in the package.  
8 Contaminants  
8.1 Heavy metals  
Avocados shall comply with those maximum levels for heavy metals established by the Codex A limentarius 
Commission for this commodity  in accordance with CODEX STAN 193 -1995  
8.2 Pesticide residues  
Avocados shall comply with those maximum pesticide residue limits established by the Codex Alimentarius 
Commission for this commodity.  
9 Hygiene  
Avocad os shall be prepared and handled in accordance with CAC/RCP 53 . 
10 Provisions concerning presentation  
10.1 Uniformity  DUS  3: 2015  
© UNBS 2015  – All rights reserved  7 
 10.1.1 The contents of each package shall be uniform and contain only avocados of the same ori gin, variety, 
quality and size. The visible part of the contents of the package shall be representative of the entire contents.  
10.2 Packaging  
10.2.1 Avocado  shall be packed in such a way as to protect the produce properly . Pineapples shall be 
packaged in food grade materials that ensure produce saf ety and quality  
10.2.2  Avocado  shall be packed in each container in compliance with CAC/RCP 44.  
10.2.3  The containers shall meet the quality, hygiene, ventilation and resistance characteristics to ensure 
suitable handling, shipping and preserving of the  fresh Avocado . Packages (or lot for produce presented in 
bulk) shall be free of all foreign matter and smell.  
11 labelling  
11.1 General  
In addition to the requirements of EAS 38, the following specific provisions in 11.2 -11.3 shall apply  and shall 
be leg ibly and indelibly marked :  
11.2 Consumer packages  
11.2.1  Name of produce  
 Name of the produce as “ Fresh avocados” if the contents are not visible from the outside.  
 Name of the variety or commercial type.  
11.3 Non-retail containers  
Each package shall bear the particulars  11.2.1 – 11.3.3 , in letters grouped on the same side, legibly and 
indelibly marked, and visible from the outside, or in the documents accompanying the shipment.  
11.3.1  Name of producer  
The exporter, packer and/or dispatcher shall be ide ntified by n ame and physical address  
11.3.2  Origin of produce  
Country of origin and optionally, district where grown or national, regional or local place name.  
11.3.3  Commercial identification  
 Class;  
 Size expressed in minimum and maximum weight in grams ;  
 Code number of the size scale and number of fruits when it is different from reference number. Stating 
the size range is compulsory. Additionally the code number of the size scale and the number of fruits 
when this is different from the code number shal l be stated on the package, or optionally, the code 
number and net weight of the package.  
 Net weight of the package .  
11.4 Quality certification mark (Optional)  DUS  3: 2015  
© UNBS 2015  – All rights reserved  8 
 Consignments accompanied with certification marks are allowed distribution in the region in acc ordance with 
mutual recognition arrangements among the Partner States  
12 Methods of sampling and testing  
Sampling and testing of fresh avocado shall be done in accordance with EAS 41  DUS  3: 2015  
© UNBS 2015  – All rights reserved  9 
 Annex  A 
(Normative ) 
 
Classification of defects  
Defects  Damage  Serious d amage  Very Serious damage  
Cuts or other 
skin breaks  when not healed and 
penetrating beneath the 
epidermis or the aggregate 
area exceeds that of a 
rectangle 25 mm in length 
and 3 mm in width, or when 
healed and the appearance 
is materially affected  when no t healed and 
penetrating into the flesh of 
the fruit, or the aggregate 
area exceeds that of a 
rectangle 25.4 mm  in length 
and 6.35 mm in width, or 
when healed and the 
appearance is seriously 
affected;  when not healed and 
penetrating into the 
flesh of the f ruit, or 
any skin break very 
seriously affecting 
the appearance, or 
the edible or 
shipping quality;   
Pulled stems  when the exposed stem 
cavity is excessively deep, or 
when skin surrounding the 
stem cavity is more than 
slightly torn  when the skin surroundi ng 
the exposed stem cavity 
is torn more than an 
aggregate area of a circle 
6.35 mm in diameter, or 
when the flesh is torn;  when the skin surrounding 
the exposed stem cavity is 
torn more than an aggregate 
area of a circle one -half inch 
in diameter, or when the 
flesh is torn  
Russeting or 
similar 
discoloration  when the appearance of the 
avocado is affected to a 
greater extent than that of an 
avocado which has light 
brown surface discoloration 
aggregating 10 percent of 
the fruit surface;  when the appearance of  the 
avocado is affected to a 
greater extent than that of an 
avocado which has light 
brown surface discoloration 
aggregating 25 percent of 
the fruit surface;  when the appearance of 
the avocado is affected to 
a greater extent than that 
of an avocado which h as 
light brown surface 
discoloration aggregating 
50 percent of the fruit 
surface  
Scars or 
scab  when the appearance of the 
avocado is affected to a 
greater extent than that of an 
avocado which has light 
brown superficial, fairly 
smooth scars aggregating 10  
percent of the fruit surface  when the appearance of 
the avocado is affected to 
a greater extent than that 
of an avocado which has 
light brown superficial 
fairly smooth scars 
aggregating 25 percent of 
the fruit surface;  when the appearance of 
the avocado i s affected to 
a greater extent than that 
of an avocado which has 
light brown superficial, 
fairly smooth scars 
aggregating 50 percent of 
the fruit surface;  
Sunburn  when the appearance of 
the avocado is affected to 
a greater extent than that 
of an avocado w hich has 
greenish -yellow coloured 
sunburn aggregating 10 
percent of the fruit 
surface; and,  when the appearance of the 
avocado is affected to a 
greater extent than that of an 
avocado which has greenish -
yellow coloured sunburn 
aggregating 25 percent of 
the fruit surface  when the appearance of 
the avocado is affected to 
a greater extent than that 
of an avocado which has 
greenish -yellow coloured 
sunburn aggregating 50 
percent of the fruit surface  
Sunscald or 
sprayburn  when not well healed, or 
when soft, or wh en the 
appearance of the avocado 
is affected to a greater extent 
than that of an avocado 
which has light brown, 
superficial scars aggregating when not well healed, or 
when soft, or when the 
appearance of the 
avocado is affe cted to a 
greater extent than that of 
an avocado which has when not well healed, or 
when the appearance of the 
avocado is affected to a 
greater extent than that of an 
avocado which has light 
brown superficial, fairly 
smooth scars aggregating 50 DUS  3: 2015  
© UNBS 2015  – All rights reserved  10 
 Defects  Damage  Serious d amage  Very Serious damage  
10 percent of the fruit 
surface.  light brown superficial, 
fairly smooth scars 
aggregating 25 percent of 
the fruit surface  percent of the fruit surface.  
Anthracnose   Anthracnose when any 
spot exceeds the area of 
a circle 6.35 mm in 
diameter, or when more 
than 3 spots each of 
which exceeds the area o f 
a circle three -sixteenths 
inch in diameter   
Cercospora 
spot  when any spot exceeds the 
area of a circle 6.35 mm in 
diameter, or when more than 
3 spots each of which 
exceeds the area of a circle  
4.8 mm  in diameter, or when 
the aggregate area of all 
spots  exceeds the area of a 
circle 25.4 mm  in diameter   DUS  3: 2015  
© UNBS 2015  – All rights reserved  11 
 Annex B  
(normative)  
 
Method of determination of the dry matter content in avocado using 
desiccation process in a microwave oven  
B.1 Application  
This method allows  determin ation  of the loss of mass during  the process of desiccation of the avocado.  
B.2 Materials and instruments  
B.2.1  Analytical scale with gradation of 0.010 mg  
B.2.2  Microwave oven, capable of reaching a power of 800 W  
B.2.3  Glass slides 8 cm in diameter  
B.2.4  Pocket knife or knife  
B.2.5 Slicer  
B.3 Procedure  
Each time that samples are weighed, they shall be controlled until the nearest centigram.  
B.3.1 Weigh each glass slide and take note of the weight (P 0)  
B.3.2 Cut the fruit longitudinally in two parts, eliminating the seed and the seminal tegument.  
B.3.3 From one of the parts of the fruit, four 1.5 mm -thick slices shall be cut with the help of the slicer.  
B.3.4 Slices shall be divided into four portions, cutting the diameters from largest to smallest. Then, deposit 
the four portion s of the 4 slices without overlap, on four numbered glass -slides, according to the following 
schema of the slices divided in four and the number of the glass -slide where you are setting each quarter:  
 
B.3.5 Weigh each glass -slide which contains the sampl e and record the weight (P 1).  
B.3.6 Put the glass -slides into the microwave oven. It shall be checked beforehand, for this thickness of the 
sample slice, that the desiccation is constant and that no brown coloration due to burning will appear. 
Establish a  power of 800 W and after 4 minutes, weigh the sample directly, without allowing it to cool in the 
desiccator. Return the sample into the microwave for 1 minute and weigh it again. Repeat the process until 
the weight is constant or the difference of the ma ss between two consecutive weighings is not greater than 0.5 
mg. The total time of desiccation ranges between 4 and 7 minutes. The final weight will be P 2.  DUS  3: 2015  
© UNBS 2015  – All rights reserved  12 
 B.3.7 Calculate the dried extract as following:  
% Dried extract = 
100
0 10 2
P-PP-P  DUS  3: 2015  
© UNBS 2015  – All rights reserved  13 
 Bibliogra phy 
[1] CODEX STAN 197 -1995; codex standard for avocado  
 DUS 3 : 2015  
© UNBS 2015 – All rights reserved  15 
 Certification marking  
Products that conform to Uganda standards may be marked with Uganda National Bureau of Standards 
(UNBS) Certification Mark shown in the figure below.  
The use of the UNBS Certi fication Mark is governed by the Standards Act, and the Regulations made 
thereunder. This mark can be used only by those licensed under the certification mark scheme operated by 
the Uganda National Bureau of Standards and in conjunction with the relevant U ganda Standard. The 
presence of this mark on a product or in relation to a product is an assurance that the goods comply with the 
requirements of that standard under a system of supervision, control and testing in accordance with the 
certification mark sch eme of the Uganda National Bureau of Standards. UNBS marked products are 
continually checked by UNBS for conformity to that standard.  
Further particulars of the terms and conditions of licensing may be obtained from the Director, Uganda 
National Bureau of  Standards.  
 
 DUS 3: 2015    
 
ICS 67.080.01  
Price base d on nn pages  
© UNBS 2015 – All rights reserved