KENYA STANDARD    KS 1544: 2016 
                                                                                                                                  ICS 67.080                                       
 
 
 
 
 
 
 
 
 
 Fresh cauliflower-Specification 
 
  
 
  
 
 
 
 
 
  
 
 
 
  
2 TECHNICAL COMMITTEE REPRESENTATION 
 The following organizations were represented on the Technical Committee:  
Agriculture Food and Fisheries Authority — Horticultural Crops Directorate 
Kenya Flower Council (KFC) 
Kenya Plant Health Inspec torate Service (KEPHIS) 
Ministry of Agriculture, Livestock and Fi sheries — State Department 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  
 
  
 
  
 
  
REVISION OF KENYA STANDARDS 
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KENYA STANDARD                      KS 1544: 2016 
                                           ICS 67.080  
 
 
 
 
 
 
 
 
 Cauliflower-Specification 
 
     
 
 
   
 
  
 
 
 
  
 
 
 
  
 
 
 
  
 
 
 
 
 
 
KENYA BUREAU OF STANDARDS (KEBS) 
 
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Coast Region    Lake Region         North Rift Region  
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Fax: (+254  041) 229448   Fax: (+254 057) 21814   
4 Foreword 
 
 
This Kenya standard has been prepared by the Horticultural fresh produce technical 
committee and is in accordance with the procedures 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 will promote trade fair 
practices, safeguard the health and safety of the consumer and protect the environment. 
In the development of this standard reference has been made to the following standards. 
 
. UNECE STANDARD FFV-11 2010 Cauliflowers 
 
Acknowledgement is made for the assistance received from these sources. 
 
 
 
   
 
  
 
  
 
  
 
  
 
  
 
  
 
  
 
 
  
 
  
 
  
 
  
 
   
 
KENYA STANDARD 
 
Fresh cauliflower-Specification 
 
 
 
1. SCOPE 
 
This Kenya standard Specifies the requirem ents for fresh cauliflowers of varieties 
grown from Brassica oleracea  var. botrytis L.  to be supplied fresh to the consumer, 
cauliflower  for industrial processing being excluded. 
   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.  
 
CAC/RCP 53-2003, Code of hygienic practice for fresh fruits and vegetables  
 EAS 38, Labelling of pre-packaged foods — Specification  
 
ISO 874, Fresh fruits and vegetables – Sampling  
 
ISO 6633, Fruits, vegetables and derived products — Determination of lead content — Flameless atomic  
 
ISO 7558, Guide to the prepackaging of fresh fruits and vegetables 
 
 
3. Applications  
 
The purpose of the standard is to define the quality requirements for produce at the market 
control stage after preparation and packing. 
 However, if applied at stages after point of sale produce may show in relation to the 
requirements 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 deliver or market them in any manner other than in conformity with this stand 
 4. Terms and Definitions 
In addition to the terms and definitions contained in KS 1559, the following shall apply  4.1 sound  — Wholesome and free from rotting and physical damages, not affected by 
rotting or damages such as to make it unfit for human consumption. 
 
4.2 firm/compact  — Closely packed together, a condition found before the flower buds 
start opening.  
6  
4.3 curd/corymb  — Cluster of terminal buds of undeveloped flowers. 
 4.4 bracting  — Disorder caused by disturbance in growth leading to formation of bracts 
on the curd instead of having a smooth surface. 
 
4.5 buttoning  — Having button-like growth on the curd caused by poor fertilization, 
especially low nitrogen.  
4.6 close texture  — Smooth, without separations, brought about by bracting and 
buttoning. 
 
4.7 woolliness  — Softness. 
 
4.8 excrescence  — An abnormal growth or defect on the curd. 
 
4.9 slight  — In class I, it shall mean that 5 % of the total surface area is affected and in 
class II, 10 % of the total surface area. 
 
5. Quality Requirements 
  5.1 Minimum requirements  5.1.1 Cauliflower shall be mature, well developed such as to enable them withstand 
transport and handling and arrive in satisfactory condition at the place of destination. 
 5.1.2  In all classes, subject to the special provisions for each class and the tolerances 
allowed, the flower clusters shall be: 
 
 ( a) intact; 
  ( b) sound;  produce affected by rotting or deteriora tion such as to make it unfit for 
consumption is excluded 
 
 ( c) clean, practically free of any visible foreign matter and pests; 
  ( d) fresh in appearance; 
 
 ( e) free of excessive  external moisture; 
 
 ( f) free of any foreign smell and/or taste. 
 
5.2 CLASSIFICATION 
 
 The cauliflower is classified into three classes as defined below: 
 5.2.1 ‘Extra Class’ — Cauliflower in this class shall be of superior quality.  They shall be 
characteristic of the  shape, development and colour of  the variety. The flower clusters shall 
be: 
 
 a) well formed, firm and compact; 
  b) of very close texture; 
 
 c) uniformly white or creamy in colour; 
 
 d) free from any defect; and 
 
 e) of uniform size and shape  
 
f)In addition, if the cauliflowers are put on sale ‘with leaves’ or ‘trimmed’ the leaves shall have 
a fresh appearance. 
 
5.2.2 Class I — Cauliflower in this class shall be of  good quality.  They shall be 
characteristic of the variety. 
 The flower clusters shall be: 
  a) firm; 
 
 b) of close texture; 
 
 c) white to ivory or creamy in colour; and 
 
d) free from defects, such as blemishes, protruding leaves in the head, damage 
by rodents, insects or disease, traces of frost and bruising. 
 
 e) flower clusters may have the following slight defects, provided that these do not 
affect the general appearance of the produce, the quality, the keeping quality and 
presentation in the package: 
 
 f) a slight defect in shape; 
 
           g)a slight defect in colouring; 
 
            h)a slight woolliness;  
             i)In addition, if the cauliflowers are put on sale ‘with leaves’ or ‘trimmed’, the leaves 
shall have a fresh appearance; 
 
5.2.3 Class II — The class includes cauliflowers, which do not qualify for inclusion in the 
higher classes, but  satisfy the minimum requirements  
 
5.3.1  The flower clusters may be or may have: 
 
 a) slightly deformed; 
 
 b) slightly loose in texture; 
 
 c) yellowish in colour; 
  d) slight traces of sun scorching; 
 
                                                
 
  However, the marketing of the cauliflowers of viol et/purple colour is allowed provided that they are 
characteristic of the chosen class.  
8  e) an excrescence of not more than five pale green leaves in the corymbs; and 
 
 f) they may be slightly woolly (but not wet or greasy to the touch). 
 
5.3.2  They may also have two of the following defects provided that the flower clusters 
retain their essential characteristics as regards the quality, the keeping quality and 
presentation: 
         g) Slight traces of damage by insects, rodents or disease; 
 
         h) Slight superficial damage by frost; 
 
i)Slight bruising.  
6. SIZING 
 
Size is determined by the maximum diameter of the equatorial section.  The maximum 
diameter is fixed at 11 cm; the difference in size between the smallest and the largest head in each package shall not exceed 4 cm. 
 7. TOLERANCE 
 
Tolerance in respect of quality and size shall be allowed in each package for produce 
not satisfying the requirements of the class indicated. 
 7.1 Quality Tolerance 
 
7.1.1  ‘Extra Class’ — 5 % by number of cauliflower not satisfying the requirements of the 
class but meeting  those of class I or exceptionally, coming within the tolerances of the 
class . 
 
7.1.2  Class I — 10 % by number of cauliflower not satisfying the requirements of the class 
but meeting those  of class II or exceptionally,  coming within the tolerances of the class. 
 
7.1.3  Class ll — 10 % by number of cauliflower satisfying neither the requirements of the 
class nor the minimum requirements, with the exception of produce affected by rotting 
or any other deterioration rendering it unfit for human consumption. 
 
7.2 Size Tolerances — For all classes: 10 % by number of cauliflowers complying with 
the size immediately below or above that stated on the package. 
  
8.0  Provisions concerning presentation 
 
8.1 Uniformity 
The contents of each package (or lot for produce presented in bulk in the transport vehicle), must be uniform and contain only cauliflower of the same origin, variety or 
commercial type, quality, and size (if sized). 
Cauliflower in Class I must be uniform in shape and colour. However, a mixture of cauliflower of distinctly different commercial types and/or 
colours may be packed together in a package, provided they are uniform in quality and, for 
each commercial type and/or colour concerned, in origin. Miniature cauliflower  must be reasonably uniform in size. They may be mixed with 
other miniature products of different species and origin. 
The visible part of the contents of the package (or lot for produce presented in bulk in the 
transport vehicle) must be representative of the entire contents. 
 Packages (or lots for produce presented in bulk in the transport vehicle) must be free of all 
foreign matter. 
 
9 Contaminants   
9.1 Pesticide residues the produce covered by this standard shall comply with the maximum residue limits for 
pesticides established by the codex alimentarius commission for this commodity  
 
9.2 Other contaminants 
 
The produce covered by this standard shall comply with the maximum levels of the general 
standard for contaminants and toxins in food and feed (CODEX STAN 193-1995). 
 
10 HYGIENE 
 10.1  It is recommended  that the produce covered by the provisions of this Standard be 
prepared and handled in accordance  with  the appropriate  sections  of the General  Principles  of Food  Hygiene  (KS CAC/RCP  1-1969), Code of Hygienic Practice for 
Fresh Fruits and Vegetables (KS CAC/RCP 53-2003), and other relevant texts such 
as codes of hygienic practice and codes of practice. 
 10.2  The produce should comply with any microbiological criteria established in 
accordance with the Principles and Guidelines for the Establishment and Application 
of Microbiological Criteria related to Foods (KS CAC/GL 21-1997). 
 
11. Packaging The package used shall ensure product safety and integrity.  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 internal damage to the produce. The use of materials, 
particularly of paper or stamps bearing trad e specifications is allowed, provided the 
printing or labelling has been done with non-toxic ink or glue. Packages shall be free 
from any foreign matter and the material shall be recyclable 
12. Labeling 
The following information shall be legibly and indelibly marked on the packets containing the 
produce 
i)Name of the produce i.e “cauliflowers” and/or commercial type if the contents are not visible 
from the outside. 
ii) Class 
iii) Size code: 
iv) name and physical address of the importer/packer/distributor;  v) country of origin;  
vi) net weight in kilograms;  
vii) identification code and/or batch number 
vii) name of the variety or commercial type;  
ix) storage instructions.  x) GMO status 
  
10 13.   Sampling   
 Cauliflowers
Beans  shall be sampled in accordance with the standard KS ISO 874-Fruits and 
vegetables-Sampling.