Edible mushroom  and mushroom  
products  – Specification  
 
(Second  draft : 2016-08) 
 
 
 
 
 
 
 
 
 
 
 
 
NOTE: This is a draft proposal and it shall neither be used nor regarded as a Malawi Standard  
 
 
NOTE: This is a draft proposal and it shall neither be used nor regarded as a Malawi Standard  
________________  
 Published by  
MALAWI STANDARDS BOARD  ICS 67.080.01            DMS 1331:2016  
                           First  edition  
Codex Stan 38:1981  
IDT  
 
 
DRAFT MALAWI STANDARD  
 
  
 
 ICS 67.080.01                 DMS 1 331:2016 
 
 
 
 
 
 
 
 
Edible mushroom  and mushroom  
products  – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
Obtainable from the  
Malawi Bureau of Standards  
Moirs Road  
P O Box 946  
BLANTYRE  
 
 Tel: +265 8 70 488  
Fax: +265 8 70 756  
           E-mail: mbs@  mbsmw.org  
     Website: www.mbsmw.org  
Price based on 10 pages  
© Copyright reserved 
i 
 TABLE OF CONTENTS  
Contents                     Page  
Foreword  ................................ ................................ ................................ ................................ ..............................  i 
Technical Committee  ................................ ................................ ................................ ................................ ...........  i 
Notice  ................................ ................................ ................................ ................................ ................................ ... i 
Scope  ................................ ................................ ................................ ................................ ................................ . 1 
Normative reference  ................................ ................................ ................................ ................................ ..........  1 
Essential composition and quality factors  ................................ ................................ ................................ ..........  3 
Food additives  ................................ ................................ ................................ ................................ ...................  7 
Hygiene  ................................ ................................ ................................ ................................ ..............................  8 
Weights and measures  ................................ ................................ ................................ ................................ ...... 8 
Packing, storage and transportation  ................................ ................................ ................................ ..................  9 
Labelling  ................................ ................................ ................................ ................................ ............................  9 
Methods of analysis and sampling  ................................ ................................ ................................ ..................  10 
 
FOREWORD  
 
This draft Malawi standard has been prepared by MBS/TC 16 , Technical committee on  Primary Agricultural 
Products , to provide a specification for edible mushroom  and mushroom products .  
 
The draft standard is identical to the following i nternational standard : 
 
Codex Stan 38, General standard for edible fungi and fungus products.  
 
Acknowledgement is made for the use of the information.  
 
 
TECHNICAL COMMITTEE  
 
This draft Malawi standard was prepared by Technical Committee MBS/TC 1 6, Primary Agricultural Products,  
and the following companies, organizations and institutions were represented:  
 
- ADMARC Limited;  
- Agricultural Commodity Exchange for Africa ; 
- Auction Holdings Commodity Exchange ; 
- Bakhresa Grain Milling Malawi Limited ; 
- Blantyre Agricultural Development Division;  
- Bvumbwe Agricultural Research Station;  
- Lilongwe University of Agriculture and Natural Resources (LUANAR) – Bunda Campus;  
- Malawi Bureau of Standards;  
- National Smallholder Farmers' Association of Malawi (NASFAM) ; 
- Rab Processors Limited; and  
- Transglobe Produce Export Limited.  
  
NOTICE  
 
This standard shall be reviewed every five years, or earlier when it is necessary, in order to keep abreast of 
progress. Comments are welcome and shall be considered when the standard is being reviewed .  
1 
          DMS 1 331:2016 
DRAFT MALAWI STANDARD  
 
Edible mushroom  and mushroom  products – 
Specification  
 
 
1 SCOPE  
 
This draft Malawi standard contains general requirements applicable to all edible mushroom ( fungi ), whether  
fresh or processed, permitted for sale by the competent authorities in the consuming countries,  except canned 
cultivated mushrooms of the genus Agaricus . Different requirements for the  products covered by this standard 
may be laid down in group of products standards or in  individual standards.  
 
 
2 NORMATIVE REFERENCE  
 
The following standards contain provisions, which through reference in this text, constitute pro visions of this 
Malawi standard.  All standards are subject to revision  and, since any reference to a standard is deemed to be 
a reference to the latest edition of that standard, parties to agreements based on this standard  are encouraged 
to take steps to e nsure the use of the most recent edition of the standard indicated below. Information on 
current valid national and international standards can be obtained from the Malawi Bureau of Standards.  
 
MS 19:  Labe lling of prepacked foods – General standard;  
 
MS 21: Food and food processing units – Code of hygienic conditions.  
 
CAC/RCP  2: Code of hygienic practice for canned fruit and vegetable products recommended by the Codex 
Alimentarius Commission;  
 
MS XX : Code of hygienic practice for dehydrated f ruits and vegetables, including edible fungi recommended 
by the Codex Alimentarius Commission;  
 
CAC/RCP 8:  Code of hygienic practice for the processing and handling of quick frozen foods . 
 
 
3 DESCRIPTION  
 
3.1 Definition of products  
 
3.1.1  Edible mushroom  means fruit bodies of a specific plant group - mushroom  which either grow wild  or 
are cultivated and which after necessary processing are suitable for use as a food.  
 
3.1.2  Species means botanical species and closely related varieties, i.e. varieties of Boletus  edulis and 
round or pointed Morchella shall be regarded as being of the same species.  
 
3.1.3  Fresh mushroom  means edible mushroom  sorted and packed, delivered to the consumer as soon  
as possible after they have been picked.  
 
3.1.4 Mixed mushroom  means the product prepared by mixing edible mushroom  or recognizable parts  of 
edible mushroom  of different species according to established proportion after being sorted in  accordance with 
sub-section 3.4 of this standard.  
 
3.1.5 Mushroom  products means dried edible mushroom  (including freeze -dried mushroom , mushroom  
grits,  mushroom  powder), pickled mushroom , salted mushroom , fermented mushroom , mushroom  in 
vegetable oils, quick frozen  mushroom , sterilized mushroom , mushroom  extract, mushroom  concentrate and 
dried mushroom  concentrate.   
2 
 3.1.6 Dried mushroom  means the product obtained by drying or freeze drying edible mushroom  of one  
species, whether whole or sliced.  
3.1.7 Mushroom  grits means coarsely ground dried edible mushroom  of one species.  
 
3.1.8 Mushroom  powder means dried edible mushroom  of one species ground so finely as to allow  the 
powder to pass through a sieve having a 200 microns mesh.  
 
3.1.9 Pickled mushroom  means fresh or previously preserved edible mushroom  of one or more species  
appropriately prepared after previous cleaning, washing and blanching, soaked in vinegar and  with or without 
the addition of salt, spices, sugars, vegetable oils, acetic, lactic, citric or ascorbic  acid, and then pasteurized 
in herm etically sealed containers.  
 
3.1.10  Salted mushroom  means fresh edible mushroom  of one species, either whole or sliced,  preserved in 
brine after previous cleaning, washing and blanching.  
 
3.1.11  Fermented mushroom  means fresh edible mushroom  of one species preserved by salt and by  lactic 
acid fermentation.  
 
3.1.12  Quick frozen mushroom  means fresh edible mushroom  of one species which, after cleaning,  
washing and blanching, are subjected to a freezing process in appropriate equipment and comply  with the 
conditions laid down hereafter in this section and in sub -section 8.2 of this standard.  This freezing operation 
shall be carried out in such a way that the range of temperature of  maximum crystallization is passed quickly. 
The quick -freezing process shall not be regarded as  complete unless and until the product temperature has 
reached  
-18 oC (0 oF) at the thermal centre  after thermal stabilization.  
 
3.1.13  Mushroom  extract means a product concentrated from fresh edible mushroom  juice or from  dried 
mushroom  water of edible mushroom  of one or more species with the addition of salt and which is  concentrated 
to 7 % of saltless extract.  
 
3.1.14  Mushroom  concentrate means a product concentrated from fresh edible mushroom  juice or  from 
dried mushroom  water of edible mushroom  of one or more species with the addition of salt and which is  
concentrated to 24  % of saltless extract.  
 
3.1.15  Dried mushroom  concentrate means the dried product obtained from mushroom  extract or  
mushroom  concentrate.  
 
3.1.16  Sterilized mushroom  means edible mushroom , either fresh, salted or frozen, of one more  species, 
whole or sliced, packed in airtight containers in water and salt, and heat treated to a  degree guaranteeing the 
resistance of the product to spoilage.  
 
3.1.17  Mushroom  in olive oil and other vegetable oils means edible mushroom  either fresh or  previously 
salted, of one spe cies, whole or sliced, packed in airtight containers in olive oil or other  edible vegetable oil 
and heat treated to a degree guaranteeing the resistance of the product to  spoilage.  
 
3.1.18  Cakes or loaves of mushroom  mycelium . 
 
3.2 Definition of defects  
 
3.2.1  
damaged mushroom   
mushroom  with more than quarter of the cap missing  
 
3.2.2  
crushed mushroom   
parts of mushroom  passing through a sieve having a 15 x 15 mm  mesh for fresh mushroom  and a 5 x 5 mm 
mesh for dried mushroom  
 
3.2.3  
spoiled mushroom   
mushroom  which are brownish or rotten as a result of attack by microorganisms  and/or mould  
3.2.4   
3 
 maggot damaged mushroom   
mushroom  having holes caused by maggots  
 
3.2.5  
seriously maggot damaged mushroom   
mushroom  having four or more holes caused by  maggots  
 
3.2.6  
organic impurities of vegetable origin   
admixtures of other edible mushroom , parts  of plants such as leaves and pine needles  
 
3.2.7  
mineral impurities   
those substances which, after ashing, remain as insoluble  residues in hydrochloric acid  
 
3.3 Main species  
 
All edible mushroom  permitted for sale by the competent authorities in the consuming  countries.  
 
3.4 Examination and sorting of raw material  
 
As there are edible mushroom  which closely resemble inedible or poisonous mushroom , care shall  be taken 
to ensure, when the mushroom  are being picked, that only those of the same edible species  are collected. 
Where such care has not been ade quately exercised, the edible mushroom  species  shall be sorted from the 
collected mushroom , before they are marketed, preserved or used in the  preparation of mushroom  products. 
Wild mushroom  which are to be marketed or preserved, or used in the  preparation of mushroom  products shall 
be carefully examined by an expert to determine whether  there are any inedible mushroom  amongst them, 
and such inedible mushroom  shall be removed.  
 
 
4 ESSENTIAL COMPOSITION AND QUALITY FACTORS  
 
4.1 Fresh mushroom  
 
4.1.1 Condition : Fresh edible mushroom  shall be healthy, i.e. not spoiled, practically clean, firm,  
undamaged, free, as far as possible, from maggot damage and shall possess the flavour and  taste appropriate 
for the species.  
 
4.1.2  Composition : The number of stalks shall not exceed the number of caps.  
 
4.1.3  Tolerances for defects  
 
4.1.3.1  Wild growing mushroom   
 a) Mineral impurities  
b)  not more than 1  % m/m  
 c) Organic impurities of vegetable origin  not more than 0.3  % m/m  
 
 d) Content of maggot damaged mushroom  not more than 6  % m/m of total damage including not 
more than 2  % m/m serious damage  
   
4.1.3.2  Cultivated mushroom   
 a) Mineral impurities  
 not more than 0.5  % m/m  
 b) Organic impurities  
(including compost material)  
 
1. 1. for uncut mushroom   
2.  
3. 2. for cut mushroom    
 
 
not more than 8  % m/m  
 
not more than 1  % m/m   
4 
  c) Content of maggot damaged mushroom   not more than 1  % m/m of total damage including not 
more than 0.5  % m/m, serious damage  
 
4.2 Mushroom  products – General  requirements  
 
4.2.1 Raw material : only fresh edible mushroom  which have been treated or processed  immediately after 
they have been picked, before deterioration sets in, may be used in the  preparation of mushroom  products. 
Both as raw material and as preserved mushroom , they shall be  healthy, clean, undamaged, free, as far as 
possible, of maggot damage and possess the flavour  and taste appropriate to th e species.  
 
4.2.2 Permitted ingredients  
 
Mushroom  products may contain salt (sodium chloride), vinegar, spices and herbs, sugars  (any carbohydrate 
sweetening matter), refined edible vegetable oil, refined edible animal fat,  butter, milk, milk powder,  cream, 
water and wine.  
 
4.2.3 Styles  
 
Processed mushroom  may be presented in various styles, e.g. whole with stalks, whole caps  (buttons) without 
stalks, slices, pieces and stalk s, grits, powder or concentrate.  
 
4.2.4 Other styles  
 
Any other presentation of the product shall be permitted provided that the product:  
 
a) is sufficiently distinctive from other forms of presentation laid down in this standard;  
 
b) meets all relevant requirements of this standard, including requirements relating to  limita tions on defects, 
drained weight, and any other requirements in this standard  which are applicable to that style in the 
standard which most closely resembles the  style or styles intended to be provided for under this provision;  
 
c) is adequately described on  the label to avoid confusing or misleading the  consumer.  
 
4.2.5 Composition  
 
Except in the case of mushroom  products consisting entirely of caps or where the addition  of stalks is stated 
on the label in accordance with the provisions of sub-section 9.1.6, the number  of stalks shall not exceed the 
number of caps.  
 
4.3 Mushroom  products – Special  requirements  
 
4.3.1 Dried mushroom  
 
4.3.1.1  Quality criteria  
 
a) Colour and flavour shall be appropriate to the species.  
b) Water content  
 
Product  Maximum water content  
Freeze -dried mushroom  6 % m/m  
 
Dried (other than freeze -dried) mushroom  12 % m/m  
 
Dried mushroom  Shii-ta-ke 13 % m/m  
 
4.3.1.2  Permitted defects  
 
Mineral impurities  not more than 2  % m/m  
Organic impurities of vegetable origin  not more than 0.02  % m/m except for Shii -take 
mushrooms, for which the maximum shall be 1  % m/m   
5 
 Content of maggot damaged mushroom : 
  
wild growing mushroom  not more than 20  % m/m of total damage,  including 
serious damage  
 
cultivated mushroom  not more than 1  % m/m of total  damage, including  not 
more than 0.5  % m/m serious damage  
 
4.3.2  Mushroom  grits and mushroom  powder  
 
4.3.2.1  Quality criteria  
 
a) Water content of mushroom  grits   not more than 13  % m/m  
 
b) Water content of mushroom  powder   not more than 9  % m/m  
 
4.3.2.2  Permitted defects  
 
Mineral impurities     not more than 2  % m/m  
 
4.3.3  Pickled mushroom  
 
4.3.3.1  Permitted ingredients  
 
a) Salt (sodium chloride)    not more than 2.5  % m/m  
 
b) Sugars      not more than 2.5  % m/m  
 
c) Vinegar      not more than 2  % m/m expressed  as acetic acid  
 
4.3.3.2  Tolerances for defects  
 
a) Mineral impurities  not more than 0.1  % m/m  
 
b) Organic impurities of vegetable origin  not more than 0.02 % m/m  
 
c) Content of maggot damaged mushroom :  
1. wild growing mushroom   
 not more than 6  % m/m of total  damage including 
not more than  2 % m/m serious damage.  
 
2. cultivated mushroom  not more than 1  % m/m of total  damage including 
not more than 0.5 % m/m serious damage  
 
4.3.4  Fermented mushroom  
 
4.3.4.1  Essential composition and quality factor  
 
Lactic acid, naturally occurring as a   not less than 1  % m/m  
result of  the fermentation process  
 
4.3.4.2  Permitted ingredients  
 
Salt (sodium chloride)     not less than 3  % m/m and not more than 6  % m/m 
 
4.3.4.3  Tolerances for defects  
 
a) Mineral impurities     not more than 0.2  % m/m  
 
b) Organic impurities of  vegetable origin  not more than 0.1  % m/m   
6 
 c) Content of maggot damaged mushroom    not more than 4  % m/m  
 
4.3.5  Mushroom  in olive oil and other vegetable oils  
 
4.3.5.1  Permitted ingredients  
 
a) Salt (sodium chloride)    not more than 1  % m/m  
 
b) Olive oil or other edible  vegetable oil.  
 
4.3.5.2  Tolerances for defects  
 
a) Mineral impurities     not more than 0.1  % m/m  
 
b) Organic impurities of  vegetable origin  not more than 0.02  % m/m  
 
c) Maggot damaged mushroom : 
1. wild growing mushroom     not more than 6  % m/m of total damage  including  not more  
than 2  % m/m serious damage  
 
2. cultivated mushroom    not more than 1  % m/m of total damage  including  not more  
than 0.5  % m/m serious damage.  
 
3.3.6  Quick frozen mushroom  
 
3.3.6.1  Tolerances for defects  
 
a) Mineral impurities     not more than 0.2  % m/m  
 
b) Organic impurities of  vegetable origin  not more than 0.02  % m/m  
 
c) Content of maggot damaged mushroom : 
1. wild growing mushroom     not more than 6  % m/m of total damage  including  not more  
than 2  % m/m serious damage  
 
2. cultivated mushroom     not more than 1  % m/m of total damage  including  not more  
than 0.5  % m/m serious damage.  
 
3.3.7  Sterilized mushroom  
 
3.3.7.1  Permitted  ingredient  
 
Salt (sodium chloride)     not more than 2  % m/m  
 
4.3.7.2  Tolerances for defects  
 
a) Mineral impurities     not more than 0.2  % m/m  
 
b) Organic impurities of vegetable  origin  not more than 0.02  % m/m  
 
c) Content of maggot damaged mushroom : 
1. wild growing mushroom     not more than 6  % m/m of total damage  including  not more  
than 2  % m/m serious damage  
 
2. cultivated mushroom     not more than 1  % m/m of total damage  including  not more  
than 0.5  % m/m serious damage   
7 
 4.3.8 Mushroom  Extract and Mushroom  Concentrate  
 
4.3.8.1  Permitted ingredient  
 
Salt (sodium chloride)     not more than 20  % m/m 
 
4.3.8.2  Tolerances for defects  
 
a) Mineral impurities  
 
b) Organic impurities (of non -vegetable origin)  
 
4.3.9  Dried mushroom  concentrate  
 
4.3.9.1  Quality  criteria  
 
Water content      not more than 9  % m/m  
 
4.3.9.2  Permitted ingredient  
 
Salt (sodium chloride)     not more than 5  % m/m  
 
4.3.9.3  Permitted defects  
 
(a) Mineral impurities  
 
(b) Organic impurities (of non-vegetable origin)  
 
4.3.10  Salted mushroom  (semi -processed product)  
 
4.3.10.1  Permitted ingredient  
 
Salt (sodium chloride)     not less than 15  % m/m and  not more than 18  % m/m  
 
4.3.10.2  Tolerances for defects  
 
a) Mineral impurities     not more than 0.3  % m/m  
 
b) Organic impurities of  vegetable origin  not more than 0.05  % m/m  
 
c) Content of maggot damaged mushroom : 
1. wild growing mushroom     not more than 6  % m/m of total damage  including  not more  
than 2  % m/m serious damage  
 
2. cultivated mushroom     not more than 1  % m/m of total damage  including  not more  
than 0.5  % m/m serious damage.  
 
 
5 FOOD ADDITIVES  
 
The additives used in the products covered by the provisions of this standard shall conform to the maximum 
limits provided in the table below:  
   
8 
  
Table  1: Maximum limits for a dditive s 
 
S/N Additive  Maximum Level  
1 Acetic acid  
Not limited except as provided for below in respect 
of pickled mushroom  and sterilized mushroom  2 Lactic acid  
3 Citric acid  
4 Ascorbic acid  
5 Acetic  20 g/kg in pickled mushroom  
6 Lactic acid  5 g/kg singly or in combination in sterilized 
mushroom  7 Citric acid  
 
 
6. HYGIENE  
 
6.1 It is recommended that the product covered by the provisions of this standard be  prepared and handled 
in accordance with the appropriate sections of MS 21 , and other Codes of practice recommended by the Codex  
Alimentarius Commission which are relevant to this product.  
 
6.2 To the extent possible in Good Manufacturing Practice, the product shall be free from  objectionable 
matter.  
 
6.3 When tested by  appropriate methods of sampling and examination, the product:  
 
a) shall be free from microorganisms in amounts which may represent a hazard to  health;  
 
b) shall be free from parasites which may represent a hazard to health; and  
 
c) shall not contain any substance originating from microorganisms in amounts which  may represent a hazard 
to health.  
 
6.4 Products covered by this standard which are in the dried or dehydrated form should be  prepared in 
accordance with the provisions of CAC/RCP 5 . 
 
6.5 Products covered by this standard which have been pasteurized in hermetically sealed  containers 
should be prepared in accordance with CAC/RCP 2 . 
 
6.6 Products covered by this standard which are in the quick -frozen state should be  prepared in 
accorda nce with CAC/RCP 8 . 
 
6.7 Products covered by this standard which do not fall within one of the categories at 6.4, 6.5 and 6.6 
above, for example, fresh edible mushroom , should be prepared in accordance with the  relevant sections of 
MS 21 . 
 
 
7 WEIGHTS AND MEASURES  
 
7.1 Fill of container  
 
Minimum fill: The container shall be well filled with mushrooms and the product  (including packing medium) 
shall occupy not less than 90  % of the water capacity of the container.  
 
The water capacity of the container is the volume of distilled water at 20  oC which the sealed  container will 
hold when completely filled.  
 
  
9 
 7.2 Minimum drained weight  
 
The drained weight of the product shall be not less than the following percentages,  calculated on the basis of 
the weight of distilled water at 20  oC which the sealed container will  hold:  
 
S/N  Container size  
0.5 l or less  Container size  
more than 0.5 l  
1 Regular packs  
50 % m/m  53 % m/m  2 Vinegar packs  
3 Wine packs  
 
 
8 PACKING, STORAGE AND TRANSPORTATION  
 
8.1 The packaging used for Fresh Mushroom  shall be perforated to allow the free passage of  air, if needed.  
 
8.2 The product shall be maintained at a low temperature such as will maintain the quality  during 
transportation, storage and distribution up to and including the time of final sale. The  recognized practice of 
thawing and repacking products under controlled conditions followed by  the application of the quick -freezing 
process as defined in sub -section 3.1.12 of this standard is  permitted.  
 
8.3 In the case of (a) Dried Mushroom , and (b) Mushroom  Grits and Mushroom  Powder, attention is  
directed to the need to prevent these products from absorbing moisture and being attacked by  insects, 
particularly moths and mites.  
 
 
9 LABELLING  
 
In addition to the requirements of MS 19 , the following specific provisions apply:  
 
9.1 The name of the food 
 
9.1.1 Products complying with the definitions and other requirements of this standard shall  be appropriately 
designated to indicate their true nature. The terms " mushroom " and " mushroom " may be  replaced by the terms 
which have customarily been used to describe the genus or species  concerned in the country in which the 
product is intended to be sold, e.g. "mushroom" or "mushrooms" for the genus Agaricus . The method of 
processing to which the product has been  subjected, e.g. "dried", "sterilized" or "quick -frozen", shall be 
indicated on the label.  
 
9.1.2 In the case of fresh, dried, salted, quick -frozen, fermented, pic kled and canned mushroom , the 
common name of the species of mushroom  shall be stated in addition to the word " mushroom ". The  scientific 
name of the species shall also be stated.  
 
9.1.3 In the case of mushroom  products consisting of more than one species of mushroom , the word "mixed" 
shall form part of the designation. Additionally, the name (including scientific name)  of the species shall be 
stated on the label.  
 
9.1.4 In the case of mushroom  produ cts made from mushroom  other than fresh mushroom , there shall be a  
statement on the label indicating the method of processing to which the mushroom  used in the  preparation of 
the final product have been subjected.  
 
9.1.5 Where salted mushroom  are used as raw material for the preparation of other mushroom  products, 
there shall be a statement on the label indicating that salted mushroom  have been used.   
10 
 9.1.6 If stalks have been added to fresh mushroom  or mushroom  products, the words "stalks added"  shall 
appear on the label.  
 
9.2 Other styles – If the product is produced in accordance with the other styles provision  (sub-section 
4.2.4),  the label shall contain in close proximity to the name of the product such  additional words or phrases 
that will avoid misleading or confusing the consumer.  
 
9.3 List of ingredients  
 
A complete list of ingredients shall be declared on the label in descending order of  proportion except for dried 
mushroom . 
 
 
10. METHODS OF ANALYSIS AND SAMPLING  
 
It is recommended that the products covered by  the provisions of  this standard should be sampled and tested 
in accordance with the  Codex Alimentarius Volume 13.  
  
 
ICS 67.080.01                              DMS 1 331:2016 
 
 
 
 
 
 
THE MALAWI  BUREAU OF STANDARDS             CERTIFICATION MARK SCHEME  
The Malawi Bureau of Standards is the 
standardizing body in Malawi under the aegis 
of the Ministry of Industry and Trade . Set up in 
1972 by the Malawi Bureau of Standards Act 
(Cap: 51:02), the Bureau is a parastatal body 
whose activities aim at formulating  and 
promoting the general adoption of standards 
relating to structures, commodities, materials, 
practices, operations and from time to time 
revise, alter and amend the same to 
incorporate advanced technology.  To bring the advantages of standardization 
within the reach of the common consumer, the 
Bureau operates a Certification Mark Scheme. 
Under this scheme, manufacturers who 
produce goods that conform to national 
standards are granted permits to use the 
Bureau’s “Mark of Quality” depicted below on 
their p roducts.  This Mark gives confidence to 
the consumer of the commodity’s reliability.