KS 1046:2016 
© KEBS 2005        Second Edition 2016   
 
 
 
  
 
 
KENYA STANDARD 
 
 
Asparagus- Specification 
 
 
  
 
  
 
  
 
  
 
  
 
 
                       
  
 
 
KENYA BUREAU OF STANDARDS (KEBS)  KS 1046: 2016  
ii © KEBS 2016 — All Rights ReservedTECHNICAL COMMITTEE REPRESENTATION 
 
The following organizations were repr esented on the Technical Committee: 
 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 
 
In order to keep abreast of progress in industry, Kenya Standards shall be regularly reviewed. Suggestions for 
improvements to published standards, addressed to the Managing Director, Kenya Bureau of Standards, are welcome. 
 
  
 
  
 
 
© Kenya Bureau of Standards, 2016 
 
Copyright:  Users are reminded that by virtue of section 6 of t he Copyright Act, Cap. 130 of the Laws of Kenya, copyright subsi sts in all 
Kenya Standards and except as provided under se ction 7 of this Act, no Kenya Standard prod uced by Kenya Bureau of Standards may  be 
reproduced, stored in a retrieval system in any form or transmitted by any means without  prior permission in writing from the M anaging 
Director.  KS1046: 2006   
© KEBS 2005 – All Rights Reserved        iii 
    
 
 
 
 
 
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         North Rift 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  
 
 
Foreword 
 
 
This Kenya standard has been prepared by the Horticultura l 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 co ntribution of the horticultural 
industry towards the Kenyan Ec onomy.It is expected that the st andard 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 standard. 
 .Codex stan 225 -2001- Spec ification for Asparagus 
 Acknowledgement is made for the assi stance received from these sources 
 
 
 
  
 
  
 
  
 
  
 
  
 KENYA STANDARD   -KS 1046: 2016 
© KEBS 2005 — All Rights Reserved        1  
Asparagus — Specification  
 1 Scope 
 
This Kenya standard specifies requi rements for shoots of Asparagus( Asparagus Officinalis  L) 
to be supplied fresh. The standard does not apply to asparagus for processing. 
 
2. Normative references 
 
The following referenced documents are indispens able for the applicati on of this document. 
For  dated references, only the edition cited applie s. For undated references, the latest edition 
of the                      refe renced document (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. Application 
 
The standard is to define the quality requirements for fresh asparagus after preparation and 
packaging. However, if applied at stages after point of sa le or following export, produce may show in 
relation to the require ments 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 standard. The 
holder/seller shall be responsible for observing such conformity 
.    
 
4 Definitions  4.1  Well formed –  
Characteristic shape to the variety 
  KS 1046: 2016  
2 © KEBS 2016 — All Rights Reserved4.2 
Fresh –  
Not wilted in appearance or shrivelled 
 
4.3 
Compact  –  
Firm and not open  
5.0. Quality Requirements 
 5.1Minimum Quality Requirements  
 The shoots shall be: 
 5.1.1 Fresh in appearance  
 
5.1.2 whole 
 
5.1.3 Free from damage by rodents or insects  
 
5.1.4 Practically unbruised  
 
5.1.5 Clean – i.e. practically fr ee from earth or any dirt. 
 5.1.6 Free from  excessive external moisture  
 
5.1.7 Free from foreign smell or taste.  
 
5.1.8 The cut at the base of the shoots shall be clean and flat. 
 5.1.9  The shoots shall not be hollo w, split, peeled or broken. 
 
5.2 Classification 
 
5.2.1  Asparagus shoots shall be classified into  three groups according to colour. 
 
(i) White Asparagus  
 
(ii) Violet Asparagus  
 
(iii) Green Asparagus  
 
5.2.2  Further, they shall be grouped into 3 classes. 
 For grades where non pathogenic  rust is tolera ted or allowed this shall comply with the 
requirements of the Plant protection Act (Cap 324 of the laws of Kenya. 
 
5.2.2.1 Extra Class — shoots in this class shall have the following characteristics. 
   KS 01-1046: 1995  
© KEBS 2016– All Rights Reserved       3 
       - Shall be well formed 
  
- Shall be practically straight 
 
- The tips shall be compact  
 
- Only very slight traces of rust caused by non-pathogenic agents   removable  by 
normal peeling allowed. 
 5.2.2.2 Class I  — shoots in this class shall have the following characteristics. 
 
- Shall be well formed  
 
- May be slightly curved . 
 
- The tips shall be compact 
-Slight traces of rust caused by non-pathogenic agents removable by 
normal peeling by the consumer are allowed. 
 
- Traces of rust allowed. 
 5.2.2.3  Class II — shoots in this class shall have the following characteristics. 
 
- Shall be reasonably well formed. 
 
- May be more curved as compared to those in class I. 
 
- Traces of rust allowed. 
Traces of rust caused by non-pathogen ic agents, removable by normal 
peelings by the consumer are allowed. 
 
6 Sizing 
 
6.1 Shoots shall be sized accordi ng to length and diameter. 
 6.1.1 Sizing by length  — shall be according to Table 1.  
 
  
Long Asparagus 17 cm – 22 cm 
Short Asparagus  12 cm – 17 cm 
Asparagus Tips Less than 12 
cm 
 
6.1.2  Sizing by Diameter— shall be according to Table 2: 
 The diameter of the shoots shall be measured at the mi d-point of their lengths. 
  Table 2: KS 1046: 2016  
4 © KEBS 2016 — All Rights Reserved 
Class Diameter: measured at the mid-point in 
length 
Extra class Minimum Diameter Range 
12 mm 12 – 16 mm 
Class I Minimum Diameter 
10 mm 10 – 16 mm 
Class II Minimum Diameter 
10 mm No provision 
as to 
uniformity. 
 
  
 7. Tolerances 
 7.1 Quality Tolerances  
7.1.1 “Extra” Class  
 
5 % of weight/mass or number of shoots not sa tisfying the quality requi rements of the class 
but meeting requirements of class I.  
7.1.2  Class I 
 
10 % by weight/mass or number of shoots not sa tisfying the quality requir ements of the class 
but meeting requirements of class II. 
 
7.1.3 Class II 
 
10 % by weight/mass or number of shoots not sa tisfying the quality requir ements of the class 
but meeting minimum requirements . 
 
7.2 Size Tolerances  
A size tolerance of 10 % is allowed up to a ma ximum deviation of 1 cm in length and 2 mm in 
diameter.  
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 Asparagus  of the same origin, variety or 
commercial type, quality, and size (if sized). Asparagus in Class I must be uniform in shape and colour. 
However, a mixture of Aspar agus of distinctly differ ent 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 Asparagus must be reasonably uni form in size. They may be mixed with   KS 01-1046: 1995  
© KEBS 2016– All Rights Reserved       5 
       other miniature products of different species and origin. 
The visible part of the content s of the package (or lot for produce 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(COD EX STAN 193-1995). 
  
10 HYGIENE 
 
10.1  It is recommended  that the produce cover ed by the provisions of this Standard be 
prepared and handled in accordance  with  the appr opriate  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 microbiol ogical criteria established in accordance 
with the Principles and Guidelin es for the Establishment and Ap plication of Microbiological 
Criteria related to Foods (KS CAC/GL 21-1997).    .  
11. Packaging 
The package used shall ensure product safety and int egrity.  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 inter nal damage to the produce. The use of materials, particularly of 
paper or stamps bearing trade specifications is allowed, provided the pr inting or labelling has 
been done with non-toxic ink or glue. Packages s hall 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 “Asparagus” and/or comme rcial type if the contents are not visible 
from the outside. ii) Class KS 1046: 2016  
6 © KEBS 2016 — All Rights Reserved 
iii) Size code:   
iv) Produce Indication 
 
  Asparagus - white   Asparagus - green   Asparagus - violet    v) name and physical address of t he importer/packer/distributor;  
vi) country of origin;  vii) net weight in kilograms;  viii) identification code and/or batch number ix) name of the variety or commercial type;  x) storage instructions.  xi)GMO status   
13.  Sampling   
 
Asparagus shall be sampled in accordance with the standard KS ISO 874-Fruits and 
vegetables-Sampling. 
    
 
  
 
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