Reference number  
DRS 303: 2016  
© RBS yyyy 
© RSB2016 
 
 RWANDA 
STANDARD  DRS  
303-2 
 
First edition  
2016-mm-dd 
 
Ginger — Specification  
Part 2: 
Ground  
  DRS 303: 2016 
©RSB 2016 All rights reserved                  ii 
 
 In order to match with  technological development and to keep continuous progress in industries, 
Standards are subject to periodic review. Users shall ascertain that they are in possession of the latest 
edition  
 
 
 
 
 
 
 
 
 
 
© RSB 2016 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized 
in any form or by any means, electronic or mechanical, including photocopying and microfilm, without 
prior written permission from R SB. 
Requests for permission to reproduce this document should be addressed to  
Rwanda Standards  Board  
P.O Box 7099 Kigali -Rwanda  
Tel. +250 252 586103/ 582945  
E-mail: info@rsb.gov.rw  
Website: www.rsb.gov.rw   DRS 303: 2016 
iii                 ©RSB 2016 All rights reserved  
 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Requirements  ................................ ................................ ................................ ................................ .........  1 
3.1 Description  ................................ ................................ ................................ ................................ .............  1 
3.2 Taste and flavour  ................................ ................................ ................................ ................................ ... 1 
3.3 Free dom from Moulds and Insects  ................................ ................................ ................................ ...... 2 
3.4 Extraneous Matter  ................................ ................................ ................................ ................................ . 2 
3.5 Insect Damaged Matter  ................................ ................................ ................................ .........................  2 
3.6 Fineness of Ground Ginger  ................................ ................................ ................................ ..................  2 
4 Packaging  ................................ ................................ ................................ ................................ ...............  3 
5 Labelling  ................................ ................................ ................................ ................................ .................  3 
6 Sampling  ................................ ................................ ................................ ................................ ................  4 
 DRS 303: 2016 
©RSB 2016 All rights reserved                  iv 
 
 Foreword  
Rwanda Standard s are prepared  by Technical Committees and approved by R wanda Standards Board (RSB) 
Board  of Directors in  accordance with the procedures of RSB, in compliance with Annex 3 of the WTO/TBT 
agreement on the preparation, adoption and application of standards.  
The main task of technical committees is to prepare national standards.  Final Draft Rwand a Standards 
adopted by Technical committ ees are ratified by me mbers of RSB Board of Director s for publication and 
gazettment as Rwanda Standards.  
RS xxx-n was prepared by Technical Committee RSB/TC 016, Fresh Fruits and Vegetables ,  
In the preparation of t his standard, reference was made to the following standard  (): 
IS 1908 : Ginger, Whole and Ground  
The assistance de rived from the above source is hereby acknowledged with thanks.  
DRS 303 consists of the following parts, under the general title Introdu ctory  element — Main element : 
 
Committee membership  
The following organizations were represented on the Technical Committee on  Fresh Fruits and Vegetables  
(RSB/TC 16) in the preparation of this standard.  
Paragraph of p articipants  
 
Rwanda  Standards Board  (RSB) – Secretariat  
  DRS 303: 2016 
1                 ©RSB 2016 All rights reserved  
 
 Ginger — Specification — Part 2: Ground  
1 Scope  
This Draft Rwanda Standard prescribes the requirements and methods of test and sampling for ginger, 
zingiber officinale Roscoe (Sonth). It applies for whole and ground  (powder)  ginger . 
2 Normative references  
The following referenced documents are indispensable for the application of t his document. For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies.  
IS 2860 : 1964   Method of sampling and test for fruits and vegetables  
IS 5887(Par t 3) : 1999    Methods for detection of bacteria responsible for food poisoning : part 3 General 
guidance on salmonella (second revision)  
IS 13145: 1993   Spices and condiments —Methods of sampling (first revision)  
ISO 1003: 2008 Spices —Ginger( Zingeber offi cinale Roscoe )—Specification  
ISO 928: 1997 Spices and condiments —Determination of total ash  
3 Requirements  
3.1 Description  
The ginger, whole , shall be the rhizomes of Zingiber officinala Roscoe in pieces irregular in shape and size 
not less than 20mm in length  or in small cut pieces, pale brown in colour and fibrous with peel not entirely 
removed, washed and dried in the sun . The material may be garbled by removing pieces that are too light 
and it may also be lime bleached. The dried rhizomes may also be groun d into powder.  
3.1.1 Pure lime shall be used for bleaching of ginger  
3.1.2  The material shall be free from added colours.  
3.2 Taste and flavour  
The taste and flavour of ginger, whole or ground ,  shall be characteristic and wholesome. The material shall 
not have rancid or bitter taste or musty odour.   DRS 303: 2016  
©RSB 2016 All rights reserved                  2 
 
 3.3 Freedom from Moulds and Insects  
The ginger, whole or ground, shall be free from visible moulds and insect infestations.  
3.4 Extraneous Matter  
The propor tion of extraneous matter in ginger, whole shall not exceed 1.0 percent. Exhausted or spent ginger 
shall be considered as extraneous matter. The proportion of extraneous matter shall be determined in 
accordance with 4 of IS 1797.   
3.5 Insect Damaged Matter  
This includes ginger rhizome pieces exhibiting definite evidence of insect feeding or containing one  or more 
whole insects or equivalent webbing or excreta. The proportion of insect damaged matter shall be not more 
than 1 percent by mass when determined by t he method given in 4.1 of IS 1797  except that insect damaged 
ginger rhizome pieces are to be separated.  
3.6 Fineness of Ground Ginger  
The ginger shall be ground to such fineness  that the whole of the material passes through 500 micron sieve 
(see IS 460 (parts 1 and 2).  
The ginger, ground, shall also comply with the requirements given in table 1  
Table  1 — Requirements Ginger, ground   
S/N Characteristics  Limits  Test method  
i.  Moisture content, %, m/m, max  12 ISO 1003  
ii.  Ash content, %, m/m, max  7 ISO 928  
iii.  Water  soluble ash, %, min  1.9 7 of IS 1797  
iv.  Acid Insoluble ash, % by mass max  1.0 8 of IS 1797  
v.  Cold water soluble extract,% by mass, min  11.4 11 of IS 1797  
vi.  Volatile oil % by mass, min  1.5 15 of IS 1797  
vii.  Alcohol soluble extract, % by mass mi n 5.1 10 of IS 1797  
viii.  Calcium oxide    
Contaminants  
 
S/N Contaminats  Maximum 
limits  Test methods  
 Lead (Pb), mg/kg, max  10.0 14 of IS 2860  
 Calcium (as cao),% by mass, max  1.0 12 of IS 1797  DRS 303: 2016 
3                 ©RSB 2016 All rights reserved  
 
 Aflatoxins  
 
Hygiene  
 
 Microbiological   Specifications  Test method  
i.  TVC cfu/g Max    50000   
ii.  Salmonella (in 25g)  Absent  IS 5887 (part 3)  
iii.  E. Coli in 50g  <10  
iv.  Coliforms  100  
v.  Enterobacteriaceae  100  
vi.  Yeasts  500  
vii.  Moulds  500  
viii.  Bacillus cereus  100  
ix.  Clostridium perfringens  10  
x.  Staph aureus  <20  
 
4 Packaging  
Ginger, whole and ground  shall be packaged in airtight food grade containers, which shall be sealed to 
prevent contamination.  
5 Labelling  
In addition to EAS 38, the following specific provisions shall apply:  
a) the name of the product as Ginger  
b) type as whole or ground   
c) name, address and physical location of the manufacturer/processor;  
d) net contents in g or kg;  
e) manufacturing date;  
f) best before date;  DRS 303: 2016  
©RSB 2016 All rights reserved                  4 
 
 g) country of origin;  
h) conditions of storage;  
i) batch/lot number.  
6 Sampling  
Sampling for the purpose of testing shall be done in accordance with the methods prescribed in EAS 45  
 DRS 303: 2016  
ICS nn.nnn  
 
 
©RSB 2016  All right s reserved