G/TBT/N/MWI/7  
 
29 September 2017  
(17-5212) 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: MALAWI   
If applicable, name of local government involved (Article 3.2 and 7.2):   
2. Agency responsible: Malawi 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 applicab le): Ground 
paprika  
Fruits of the genus Capsicum or of the genus Pimenta, dried or crushed or ground 
(HS 090420). Spices and condiments (ICS 67.220.10).  
5. Title, number of pages and language(s) of the notified document: DMS 1290:2016, 
Ground paprika (Capsicum annum L.) – Specification (9 page(s), in English)   
6. Description of content:  
This draft Malawi standard defines the requirements for ground paprika.  
This draft standard is not applicable to ground chillies and capsicums.  
Note 1: A list of terms used in different countries for paprika (Capsicum annuum L.) is 
given in Annex C.  
Note 2: Specifications for ground chillies and capscums are given in ISO 972.  
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  
8. Relevant documents:   
 Codex Alimentarius Commission/RCP 22 -1979, Code of Hygienic Practice for Spices 
and Dried Aromatic Plants;  
 ISO 15161, Guidelines on the application of ISO 9001:2000 for the food and drink 
industry;  
 ISO 22000, Food safety management systems – Requirements for any organization 
in the food chain;  
 ISO 948, Spices and condiments – Sampling ; 
 ISO 972, Chillies and capsicums, whole or ground (powdered) – Specification;  G/TBT/N/MWI/7  
 
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   MS 19, Labelling of pre -packed foods – General standard;  
 MS 21, Food and food processing units – Code of hygienic conditions;  
 MS 141, Spices and condiments – Determination of total ash;  
 MS 919, Spices and condiments – Determination of acid -insoluble ash;  
 MS 922, Spices and condiments – Determination of non -volatile ether extract;  
 MS 1297, Ground (powdered) paprika – Microscopic examination;  
 MS 1298, Ground (powdered) paprika – Determination of total natural colouring 
content; and  
 ASTA, Analytical Methods 21.3:1998, Pungency of capsicums and their oleoresins 
(HLPC method).  
9. Proposed date of adoption:  To be determined  
Proposed date of entry into force:  To be determined  
10. Final date for comments: 60 days from notification  
11. Texts available from: National enquiry point [X] or address, telephone and fax 
numbers and email and website addresses, if available, of other body:   
https://members.wto.org/crnattachments/2017/TBT/MWI/17_4371_00_e.pdf