KENYA STANDARD       K S  1543: 2016 
ICS 67.080.20 
 
 
  
 
  
 
 
 
  
 
  
  Fresh headed cabbages-Specification 
  
 
 
              
  
       
 
      
 
TECHNICAL COMMITTEE REPRESENTATION 
 
The following organizations were repr esented on the Technical Committee: 
 
Agriculture Food and Fisheries Authorit y — Horticultural Crops Directorate 
Kenya Flower Council (KFC) Kenya Plant Health Inspectorate Service (KEPHIS) 
Ministry of Agriculture, Livestock and Fis heries — State Departm ent 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 Bureau of Standards, 2016 
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 KENYA STANDARD        KS 1543:2016  
ICS 67.080.20 
 
 
 
 
   
Fresh headed cabbages-  Specification  
 
 
  
 
     
KENYA BUREAU OF ST ANDARDS (KEBS) 
 
Head Office:  P.O. Box 54974, Nairobi-00200, Tel.: (+254 020) 605490, 602350, Fax: (+254 020) 604031 
E-Mail: info@kebs.org,  Web:http://www.kebs.org   
 
Coast Region    Lake Region         Rift Valley Region  
P.O. Box 99376, Mombasa-80100  P.O. Box 2949, Ki sumu-40100       P. O. Box 2138, Nakuru-20100 
Tel.: (+254 041) 229563, 230939/40               Tel.: (+254 057) 23549, 22396       Tel.: (+254 051) 210553, 210555 
Fax: (+254 041) 229448   Fax: (+254 057) 21814  
 
 KS 1543: 2016                  
 
2 This Kenya standard has been prepared by the Horticultural fresh produce technical 
committee and is in accordance with the proc edures 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 wil l 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 document 
 
UNECE STANDARD FFV-09.-2010 Headed cabbages 
 
Acknowledgement is made for the assist ance received from these sources.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
 
 
 
 
 ©KEBS       KS 1543: 2016 
 
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KENYA STANDARD  
 
FRESH HEADED CABBAGES-  SPECIFICATION  
 
 
1. SCOPE 
This Kenya standard applies to headed cabbages of varieties (cultivars) grown from Brassica 
oleracea var. capitata L . (including red cabbages and pointed cabbages) and from Brassica 
Oleracea var. sabauda L.  (savoy cabbages) to be supplied fresh to the consumer, headed  
cabbages for industrial processing being excluded. 
2. Normative references 
The following referenced documents are indispens able for the applicati on of this document. 
For      dated references, only the edition cited applies. For undated references, the 
latest edition of the                      referenced docum ent (including any amendments) applies.  
 CAC/RCP 53-2003, Code of hygienic practi ce for fresh fruits and vegetables  
 EAS 38, Labelling of pre-package d foods — Specification  
 ISO 874, Fresh fruits and vegetables – Sampling   ISO 6633, Fruits, vegetables and derived pr oducts — 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 requirement s 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 thei r 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 standard. The 
Holder/seller shall be responsible for observing such conformity 
 
4.. Terms and definitions 
In addition to the terms and  definitions cont ained in KS 1559, the following shall apply: 
 
 KS 1543: 2016                  
 
4 4.1 varietal characteristics — General features that are char acteristic of the heads in a 
single lot. 
 4.2 Well-trimmed — having not more than six wrapper leaves. 
 
4.3 Reasonably firm — Not soft and of a reasonable weig ht for its size, but may have 
considerable open spaces between l eaves in the lower portion of head. 
 4.4 damage  — Any injury or defect which materially  affects the appearance, or the edible 
or marketing quality. 
 
4.5 sound  — Not affected by rotting or deterioration such as to make it unfit for human 
consumption. 
 
4.6 wrapper leave — Leaves that form in early growth, unfold partially to form the shell 
(outer-covering) of the head. 
 
4.7 mature — Fully grown and developed. 
 4.8 uniformity  — Systematic continuity of an en tity i.e variety, class and size. 
 
5.0 Quality Requirements 
5.1 Minimum requirements 
All headed cabbages shall comply wit h the following r equirements.  
In all classes, subject to the special provisions  for each class and the tolerances allowed, the 
produce must be : 5.1.1Intact 5.1.2 Sound; produce affected by  rotting or deterioration such  as to make it unfit for 
consumption is excluded 5.1.3 Clean and trimmed i.e. pr actically free from all earth or other growing medium and 
practically free from any visible foreign matter 5.1.4 Fresh in appearance  5.1.5 Practically free from pests/pest damages/disease 5.1.7 Not running to seed 5.1.8 Free from abnormal external moisture 5.1.9  Free of any fore ign smell and /or taste 
 The development and condition of produce must be such as to enable it :  5.1.10 Withstand transportation and handling 5.1.11 to arrive in a satisfactory condition at the place of destination . 
5.1.12 The stem should be cut slightly below the lo west point of leaf gr owth; the leaves should 
remain firmly attached, and the cut should be clean.
 
 
5.2 Classification 
The headed cabbages are classified in two classes, as defined below: ©KEBS       KS 1543: 2016 
 
 5(i) Class I 
Headed cabbages in this class must be of good qual ity. They must be characteristic of the 
variety and/or commercial type. According to the variety and/or commercial type, they must be compact and have firmly 
attached leaves. Stored headed cabbages may have some of thei r outer leaves removed. Green Savoy 
cabbages and early cabbages must be properly trimme d, but a number of outer leaves may 
be left for protection. 
The following slight defects, however, may be allowed, provided th ese do not affect the 
general appearance of the produce , the quality, the keeping qua lity and presentation in the 
package: a)small cracks in the outer leaves b) slight bruising and light trimming of the outer leaves c)slight discolouration due to fros t in case of green headed cabbages. 
The total length of the floral stem should not exceed one-quarter of the le ngth of the head. 
(ii) Class II This class includes headed cabbages that do not qua lify for inclusion in Class I, but satisfy 
the minimum requirements specified above. The following defects may be allo wed, provided the headed cabbages retain their essential 
characteristics as regards the qualit y, the keeping qualit y and presentation: 
a) cracks in the outer leaves b) outer leaves may be removed c) larger bruises and the outer leav es may be more extensively trimmed 
d) less compact e)discolouration due to frost in case of green headed cabbages. 
The total length of the floral stem should not exceed two-thir ds of the length of the head. 
6.0 Provisions concerning sizing 
 
Size is  determined by weight of the unit. 
The minimum weight shall be 350 g per uni t for early cabbages and 500 g per unit for other  
headed cabbages.  
To ensure uniformity in size for produce in the same package, the weight of the heaviest head must not be more than double t he weight of the lightest he ad. When the weight of the 
heaviest head is equal to or less than 2 kg  the difference between the heaviest and the 
lightest head may be up to 1 kg. Uniformity in size is compulsory for headed cabbages presented in packages. The size requirements shall not apply to miniature produce.
 
 
7.0 Provisions concerning tolerances 
 
At all marketing stages, tolerances in respect of quality and size shall be allowed in each lot 
for produce not satisfying the require ments of the class indicated. 
 
7.1  Quality tolerances 
(i) Class I 
A total tolerance of 10 per cent, by number or weight, of headed cabbages not satisfying the KS 1543: 2016                  
 
6 requirements of the class but meeting those of Class II is allowed. Within this tolerance not 
more than 1 per cent in total may consist of produce satisfying neither the requirements of 
Class II quality nor the minimum requirement s, or of produce affected by decay. 
 (ii) Class II A total tolerance of 10 per cent, by number or weight, of headed cabbages satisfying neither 
the requirements of the class nor the minimum requirements is allowed. Within this 
tolerance not more than 2 per cent in tota l may consist of produce affected by decay 
. 
7.2 Size tolerances 
For all classes (if sized): a total tolerance of  10 per cent, by number or weight, of headed 
cabbages not satisfying the requirement s as regards sizing is allowed. 
However, no head may weigh less than 300 g in the case of early cabbages and 400 g in the 
case of other cabbages. 
 
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 headed cabbages  of the same origin, variety or 
commercial type, quality, and size (if sized). Headed cabbages in Class I must be uniform in shape and colour.  
However, a mixture of headed ca bbages of distinctly different commercial types and/or 
colours may be packed together in a package, pr ovided they are uniform in quality and, for 
each commercial type and/or colour concerned, in origin. Miniature headed cabbages must be reasonably unifo rm in size. They may be mixed with 
other miniature products of different species and origin. The visible part of the content s of the package (or lot for pr oduce presented in bulk in the 
transport vehicle) must be repres entative 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 al imentarius commission for this commodity 
  
 
9.2 Other contaminants 
 
The produce covered by this standard shall comp ly with the maximum levels of the general 
standard for contaminants and toxins in food and feed (CODEX STAN 193-1995). 
 
10 HYGIENE ©KEBS       KS 1543: 2016 
 
 7 
10.1  It is recommended  that the produce cove red by the provisions of this Standard be 
prepared and handled in accordance  with  the appropriate  sect ions  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 microbiol ogical criteria established in accordance 
with the Principles and Guide lines for the Establishment and Application of Microbiological 
Criteria related to Foods (KS CAC/GL 21-1997).  
11. Packaging 
The package used shall ensure produc t safety and integrity.  The pa ckaging material that is in 
contact with the produce shall be of food grade, cl ean and of a quality such as to avoid 
causing any external or inter nal damage to the produce . The use of materials, particularly of 
paper or stamps bearing trade specif ications 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 i ndelibly marked on the packets containing the 
produce i)Name of the produce i.e “ headed cabbages” and/or commercial type if the contents are not 
visible from the outside. ii) Class iii) Size code: iv) name and physical address of t he importer/packer/distributor;  
v) country of origin;  vi) net weight in kilograms;  vii) identification c ode and/or batch number 
vii) name of the variety or commercial type;  ix) storage instructions.  x) GMO status  
13.  Sampling   
Cabbages  shall be sampled in accordan ce with the standard KS ISO 874-Fruits and 
vegetables-Sampling. 
 
         KS 1543: 2016                  
 
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