DJS 101: 201X   
ICS 67.180.10  
 
Draft  
Jamaican Standard Specification  
 for  
White sugar 
 
 
 
 
BUREAU OF STANDARDS JAMAICA  
 
 
COMMENT PERIOD : 1 March 2017 – 29 April 2017
DJS 101: 201X  
ii  
  
  
  
 
 
  
 
 
 
 
 
  
 
 
IMPORTANT NOTICE  
Jamaican standards are subjected to periodic review. The next amendment will be sent without charge if you cut 
along the dotted line and return the self -addressed label. If we do not receive this label we have no record that you 
wish to be kept up- to-date. Our address:  
Bureau of Standards Jamaica  
6 Winchester Road  
P.O. Box 113 
Kingston 10  
Jamaica W.I.  
 
 
--------------------------- (cut along the line) ------------------------------------------------------------------------------------------  
                   JS 101: 201x 
NAME OR DESIGNATION………………………………………………….………………………………......  
ADDRESS……………………………………………………………………….………….…………………………
…………………………….…………………………………………………………………………………...  
 DJS 101: 201X  
 iii 
  
JBS CERTIFICATION MARK PROGRAMME  
The general policies of the JBS Certification Mark Programme are as follow s: 
-     The JBS provides certification services for manufacturers participating in the programme and 
licensed to use the gazetted JBS Certification Marks to indicate conformity with Jamaican 
Standards.  
-     Where feasible, programmes will be developed t o meet special requirements of the submitter. 
Where applicable, certification may form the basis for acceptance by inspection authorities   
responsible for enforcement of regulations.  
-     In performing its functions in accordance with its policies, JBS w ill not assume or undertake any 
responsibility of the manufacturer or any other party.  
Participants in the programme should note that in the event of failure to resolve an issue arising from 
interpretation of requirements, there is a formal appeal procedur e. 
Further information concerning the details of the JBS Certification Mark Programme may be obtained 
from the Bureau of Standards, 6 Winchester Road, Kingston 10.  
 
 
CERTIFICATION MARKS  
 
 
 
 
 
 
 
 
  
 
 
 
 
                                                                            
Product Certification Marks                            Plant Certification Mark  
 
 
                                      
        Certification of Agricultural Produce           Jamaica- Made Mark  (JMM)  
                         (CAP) Mark  
 
DJS 101: 201X  
iv  
 © 201X  Bureau of Standards  
All rights reserved. Unless otherwise specified, no part of a Bureau of Standards publication may be reproduced or 
utilized in any form or by any means, electronic or mechanical, including, photocopying microfilm or scanning, without permission in writing.  
ISBN XXX XXX XXX XXX X 
Declared by the Bureau of Standards to be a standard specification pursuant to section 7 of the Standards Act 
1968.  
First published January 1985  
First revision  
This standard was circulated in the draft form for comment under the reference DJS 101: 201X . 
Jamaican Standards establish requirements in relation to commodities, processes and practices, but do not 
purport to include all the necessary provisions of a contract.  
The attention of those using this standard specification is called to the necessity of complying with any relevant 
legislation.  
Amendments  
 
No.  
Date of Issue   
Remarks   
Entered by and date  
 
 
 
 
 
 
  
 
 
 
 
 
    DJS 101: 201X  
 v 
 Contents  Page 
Foreword  ............................................................................................................................................................ vi 
1 Scope  ...................................................................................................................................................... 1 
2 Normative references  ............................................................................................................................ 1 
3 Terms and definitions  ........................................................................................................................... 1 
4 Product description  ............................................................................................................................... 2 
5 General requirements  ........................................................................................................................... 2 
5.1 Processing  ............................................................................................................................................. 2 
5.2 Packaging  ............................................................................................................................................... 2 
5.3 Labelling  ................................................................................................................................................. 2 
5.4 Storage  ................................................................................................................................................... 3 
6 Specific requirements  ........................................................................................................................... 3 
7 Taste and odour  ..................................................................................................................................... 4 
8 Sedimentation and turbidity  ................................................................................................................. 4 
9 Sampling and analysis  .......................................................................................................................... 4 
 
Tables 
Table 1 — Requirements for white   
sugar............................................................................................................................................. 4 
  DJS 101: 201X  
vi  
 Foreword 
This standard is a revision of and supersedes JS 101: 1985.  
 
It was standard was prepared with   the intention of providing general and specific requirements, for white  
cane sugar.  This document excludes icing sugar, the requirements of which are prescribed in JS 106.  
 
This standard should be read in conjunction with JS 108.  
 
This standard is intended to be compulsory.  
 
Committee representation   
The revision  of this standard for the Standards Council, established under the Standards Act, 1968 was carried out 
under the supervision of the Bureau's National Food Standards  Technical Committee, which at the time comprised the 
following members:  
Ms L HooFung, Chairperson                                                           ICENS, University of the West Indies, Mona Campus  
Ms D Bromfield, Vice Chairperson                                                   Jamaica Agroprocessors’ Association  
Ms P Blake                                                                                        Jamaica Flour Mills  
Mr L Brown                                                                                        Sugar Industry Authority  
Mr P Bravo                                                                                        Central Food Packers Ltd.  
Mr P Buchanan                                                                                  Canco Ltd.  
Mr N Budhi                                                                                         Exotic Products  
Ms S Davidson                                                                                  Southern Fruits an d Food Processors Ltd.  
Mrs M Dennis -Bonner                                                                       Wisynco Group Ltd.  
Ms A Ennis Trade                                                                              Winds Citrus  
Mr D Foster                                                                                       J. Wray & Nephew  
Mr P Fuller                                                                                        Consumer Affairs Commission  
Ms S Lewis                                                                                        Tourism Product Development Company  
Mrs L Lowe                                                                                      GraceKennedy  
Mr S Mighty                                                                                     Ping’s Distributors  
Dr D Minott -Kates                                                                             University of the West Indies, Mona Campus  
Mr M Ming                                                                                        Island Packers/Jamaica Agroprocessors’ Association  
Ms A Morris                                                                                     Pan American Health Organization  
Dr E Roberts                                                                                   Sugar Industry Authority  
Mr R Rowe                                                                                       Consumer Affairs Commission  DJS 101: 201X  
 vii 
 Ms K Allydice -Francis                                                          Bureau of Standards Jamaica  
Ms S Budall   Bureau of Standards Jamaica  
Ms K Blissett                                                                        Bureau of Standards Jamaica  
Ms A Rose,  Technical Secretary                                        Bureau of Standards Jamaica  
Ms N Wellington                                                                  Bureau of Standards Jamaica  
Mrs V Nurse Gayle, Facilitator                                            Bureau of Standards Jamaica  
Acknowledgements 
 
Acknowledgement  is  made   to   the   Codex   Alimentarius  Commission  for   use  of  material  taken   from  
CODEX STAN 212 -1999.  
 
Related documents  
This standard makes reference to the following:  
  
CODEX STAN 212 -1999   CODEX STANDARD FOR SUGARS  
JS 1: Part 1     The labelling of commodities Part 1: General principles  
JS 1: Part 20     The labelling of commodities Part 20: Labelling of prepackaged goods  
JS CRS 5     The label ling of prepackaged foods  
JS 108     Sampling and methods of analysis  of sugars  
Caribbean Community Standard     Specification for white sugar  
The Processed  Food Act, 1959 
The Standards (Labelling of Processed Food) Regulations, 1974.  
 DJS 101: 201X   
 
© ISO/IEC  2015  – All rights reserved  1 
 Draft Jamaican Standard Specification for White sugar  
 
1 Scope  
 
This  standard   prescribes  the  requirements for  dry  granulat ed  white sugar packed  in containers .  
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.  
JS CRS 5, The label ling of prepackaged foods  
JS 108, Sampling and methods of analysis  of sugars  
JS 36 Jamaican Standard Specification for Processed Foods  
The Processed  Food Act, 1959  and its attenda nt regulations  
3 Terms and definitions  
For the purposes of this document, the following terms and definitions apply.  
3.1  
approved or official method  
a method  approved by the Bureau  of Standards Jamaica 
 
3.2   
Bureau 
The Bureau of Standards Jamaica. 
3.3 
container   
any  receptacle used for packing or containing cane sugar 
3.4 
extraneous matter  
any foreign matter, or other substances which may compromise food safety and may be 
hazardous to health ( e.g. plastic, stones, glass ) 
 
3.5 
insoluble matter  
particles which are inherent to the manufacturing process (e.g. carbonized vegetable 
matter/particle s) 
3.6 
invert sugar  
the sugar formed  by the  breaking up of a disaccharide  ( e.g. sucro se into dextrose  and 
laevulose)  
 DJS 101 : 201X  
2 © ISO/IEC  2015  – All rights reserved  
 3.7 
pol  {apparent  sucrose)  
the  value  determined by  direct  or  single polarization  of  the standard  weight solution  in a 
saccharimeter 
3.8 
sugar  
crystalline sucrose (saccharose)  
4    Product description 
White sugar shall be the white, refined  crystalline product from the sugar cane or any other acceptable 
carbohydrate starting material.  
 
5        General requirements 
5.1  Processing   
5.1.1  All  processing areas, plants, equipment and personnel practices shall comply with the requirements 
of the relevant laws in Jamaica governing the production of processed foods.  
5.1.2    An approved food safety system e.g. HACCP shall be in place.  
5.2  Packaging  
5.2.1    Sugar for retail sale must not be packaged  at the point of sale.   
5.2.2  Only  packaging materials  which are not  likely to impair the organoleptic  or chemical  characteristics 
of  the  sugar or  make  them  harmful  to  health  may be  used. The  packaging materials and   contents 
should be mutually  compatible. For export  goods, consideration should  be given to  international 
legislation  on materials  designed  to come in contact   with  food.    
5.3 Labelling  
 White sugar shall be labelled in accordance  with JS CRS 5 and the following additional requirements : 
 waiver provision.  The Bureau of Standards Jamaica may at the request of any manufacturer, 
processor, importer or distributor of the goods, grant a permit in writing to waive the requirements of 
this standard, unconditionally or subject to such terms and conditions as may be specified in the permit.  
 warranty or guarantee . An undertaking given by a vendor, manufacturer, distributor or supplier to 
a buyer or consumer with respect  to any goods or part of goods relating to any of the following 
matters:  
(a) safety,  
(b) quantity,  
(c) quality,  
(d) composition,  
(e) performance,  
(f) life span,  DJS 101 : 201X  
 3 
 (g) durability,  
(h) repair and maintenance services,  
(i) replacement of goods if found defectiv e, 
(j) compensation to the buyer or consumer for any undue hardships resulting from use of any defective 
goods supplied,  
(k) any other related matter not included under (a) to (j) above  
 prevention of deception . A label on a package of prepackaged goods may  contain other 
information, designs, symbols or pictorial matter, provided that no words, illustrations, symbols, or other matter are used for the following:  
(a) to give an erroneous impression as to the net contents of the package;  
(b) to give an erroneous impression as to any ingredient or component of the goods, or that the goods contain an ingredient or component that is not in fact contained in it;  
(c) to refer to the nature, origin, type, quality, performance, function or method of manufacture or production of the goods that is likely to give an erroneous  impression as to the matter described or depicted;  
(d) to give an erroneous impression as to the country of origin of the goods;  
(e) to give an erroneous impression as to the price or unit price of the goods;  
(f) to give an erroneous impression as to the ease of maintenance or repair of the goods , or as to the 
availibility of the goods;  
(g) to give an undertaking or warranty, expressed or implied, which cannot be satisfied by the product or the 
manufacturer . 
5.4 Storage  
Storage  of white  sugar shall be under such conditions that the product  does not deteriorate below the 
requirements of this standard.  
6 Specific requirements 
6.1 When tested according to JS 108, the following specific requirements shall apply: 
 
                                   Table 2 — Requirements for white sugar  
Requirements  Limits  
Polarization, °S  99.7 
Loss on drying (3 hours at 105 ° C), %  ≤0.1 
Safety Factor  ≤0.25  
Colour, Affined, ICUMSA Units  ≤80 
Extraneous matter  0 
Insoluble matter, mg/kg  ≤10  DJS 101 : 201X  
4 © ISO/IEC  2015  – All rights reserved  
 Invert/Reducing Sugar, %  ≤0.05  
Conductivity Ash, %  0.04 
 
6.2 White  sugar shall be free from heavy metals in amounts which may represent a hazard to human 
health.  
7 Taste and odour  
7.1 The  white  sugar,  in  dry  as well as liquid  form,  shall be free  from  objectionable taste  or odour.  
8 Sedimentation and turbidity  
8.1 The sugar in solution shall be free from any sign of sedimentation and turbidity  
9 Sampling and analysis 
9.1   The methods of sampling and analysis shall be as prescribed in JS 108.  
 
 
 
 DJS 101 : 201X  
 5 
 Standards Council  
The Standards Council is the controlling body of the Bureau of Standards and is responsible for the policy and general 
administration of the Bur eau.  
The Council is appointed by the Minister in the manner provided for in the Standards Act, 1968. Using its powers in the 
Standards Act, the Council appoints committees for specified purposes.  
The Standard Act, 1968 sets out the duties of the Council and the steps to be followed for the formulation of a standard.  
Preparation of standards documents  
The following is an outline of the procedure which must be followed in the preparation of documents:  
a) The preparation of standards documents is undertaken upon the Standards Council’s authorization. This may arise 
out of representations from national organisations or existing Bureau of Standards’ Committees or Bureau’s staff. If the project is approved it is referred to the appropriate sectional committee or if none exists a new committee is 
formed or the project is assigned to a Bureau staff.  
b) If necessary, when the final draft of a standard is ready, the Council authorizes an approach to the Minister in order to obtain the formal concurrence of any other Mini ster who may be responsible for any area which the 
standard may affect.  
c) With the approval of the Standards Council, the draft document is made available for general public comments. All 
interested parties, by means of a notice in the Press, are invited to comment. In addition, copies are forwarded to 
those known, interested in the subject.  
d) The committee considers all the comments received and recommends a final document to the Standards Council.  
e) The Standards Council recommends the document to the Minister  for publication.  
f) The Minister approves the recommendation of the Standards Council.  
g) The declaration of the standard is gazzetted and copies placed on sale.  
h) On the recommendation of the Standards Council the Minister may declare a standard to be compulsory . 
i) Amendments to and revisions of standards normally require the same procedure as is applied to the preparation of 
the original standard.  
Overseas Standards documents  
The Bureau of Standards maintains a reference library which includes the standards of many overseas standard organizations. These standards can be inspected upon request.  
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sale of standards produced by International Organisation for Standardization (ISO) members.  
Application to use the reference library and to purchase Jamaican and other standard documents should be addressed 
to: 
Bureau of Standards  
6 Winchester Road,  
P.O. Box 113,  
Kingston 10,  
Jamaica, W.I.