DRAFT UGANDA STANDARD  
  DUS 1615  
First Edition  
2015 -mm-dd 
 
 
 Reference number  
DUS 1615 : 2015  
© UNBS 2015   
   
Fresh jackfruit  – Specification  
 DUS 1615 : 2015  
© UNBS 2015  – All rights reserved  ii 
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct appli cation  
© UNBS 2015  
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permission from  UNBS.  
Requests for permission to reproduce this document should be addressed to  
The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
Kampala  
Uganda  
Tel: 256 414 505 995  
Fax: 256 414 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  DUS 1615 : 2015  
© UNBS 2015  – All rights reserved  iii 
 Contents  Page 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  1 
4 Provisions concerning quality  ................................ ................................ ................................ .............  2 
4.1 Minimum quality requirements  ................................ ................................ ................................ ............  2 
5 Classification  ................................ ................................ ................................ ................................ .........  2 
5.2 Class I  ................................ ................................ ................................ ................................ .....................  2 
5.3 Class II  ................................ ................................ ................................ ................................ ....................  3 
6 Provisions concerning sizing  ................................ ................................ ................................ ..............  3 
7 Provisions concerning tolerances  ................................ ................................ ................................ ....... 3 
7.2 Quality tolerances  ................................ ................................ ................................ ................................ . 3 
7.2 Size tolerances  ................................ ................................ ................................ ................................ ...... 4 
8 Contaminants  ................................ ................................ ................................ ................................ .........  4 
8.1 Heavy metals  ................................ ................................ ................................ ................................ ..........  4 
8.2 Pesticide residues  ................................ ................................ ................................ ................................ . 4 
9 Hygiene  ................................ ................................ ................................ ................................ ...................  4 
10 Provisions concerning prese ntation  ................................ ................................ ................................ ... 4 
10.1   Uniformity  ................................ ................................ ................................ ................................ ..............  4 
10.2  Packaging  ................................ ................................ ................................ ................................ ...............  4 
11 Labelling  ................................ ................................ ................................ ................................ .................  4 
11.1  General  ................................ ................................ ................................ ................................ ...................  4 
11.2  Consumer packages  ................................ ................................ ................................ .............................  4 
11.3  Non-retail  containers ................................ ................................ ................................ .............................  5 
v. Net weight of package (kg)  ................................ ................................ ................................ ...................  5 
12 Methods of sampling  ................................ ................................ ................................ .............................  5 
 
 DUS 1615 : 2015  
© UNBS 2015  – All rights reserved  iv 
 Foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives established under Cap 327, of the Laws of Uganda, as amended.  UNBS is mandated to co -
ordinate the elaboration of standards and is  
(a) a member of International Organisati on for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT Agreement of the World Trade Organisation (WTO).  
The work of preparing Uganda Standards is carried out  through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of representatives of 
consumers, traders, academicians, manufacturers, government and other stakeholders.  
Draft Uganda Stan dards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
 
DUS  1615 was prepared by Technical Committee TC  2-SC 4, Fruits Vegetables and derived products.  
 
 DRAFT UGANDA STANDARD  DUS 1615 : 2015  
 
© UNBS 2015 – All rights reserved  1 
 Fresh Lemon - Specification  
1 Scope   
This Draft East African Standard specifies requirements for jackfruit  grown from Artocarpus heteroph yllus 
Lamarck of the family Moraceae , to be  supplied fresh to the consumer. Jackfruit  for industrial processing are 
excluded  
2 Normative references  
The following referenced documents are indispensable for the application of this document. For dated 
referen ces, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies.  
CODEX STAN 193 -1995, Codex general standard for contaminants and toxins in food and feed  
CAC/RCP 44 -1995,  Recomme nded International Code of Practice for the Packaging and Transport of Tropical 
Fresh Fruit and Vegetables  
CAC/RCP 53 , Code of Hygienic Practice for Fresh Fruits and Vegetables  
EAS 38, Labelling of prepackaged foods — General requirements  
ISO 874, Fresh fr uits and vegetables – Sampling  
3 Terms and definitions  
For the purpose of this standard the following definition shall apply:  
3.1 
similar varietal characteristics  
The fruits in any lot are similar n appearance and characteristics.  
3.2  
clean 
free from adhe ring soil, dirt, latex, pest and foreign matter  
3.3 
well-trimmed  
The stem is firmly attached and cut off fairly smooth at approximately right angles to the  longitudinal axis of 
the stem at a point not more than 5 c m beyond the shoulder of this fruit.  
 
3.4 
fairly well formed  
this fruit has the  typical  shape of the variety and is not excessively constricted or  excessively stubby  
3.5 
damage  
any defect or combination of defects of physical or physiological causes which detracts from the edible or 
marketing qual ity such as scars or bruises  DUS  1615 : 2015  
© UNBS 2015  – All rights reserved  2 
 4 Provisions concerning quality  
4.1 Minimum quality requirements  
In all classes, subject to the special provisions for each class and the tolerances allowed, the jackfruit  shall be:  
(a) intact, firm and of similar varietal cha racteristics ;  
(b) sound, produce affected by rotting or deterioration such as to make it unfit for consumption is excluded;  
(c) clean, practically free of any visible foreign matter;  
(d) practically free of pests affecting the general appearance of the produce;  
(e) practically free of damage caused by pests;  
(f) free of abnormal external moisture, excluding condensation following removal from cold storage;  
(g) free of any foreign smell and/or taste;  
(h) free of damage caused by low and/or high temper atures;  
(i) free of damage caused by frost;  
(j) free of signs of internal shrivelling;  
(k) practically free of bruising and/or extensive healed -over cuts.  
4.2.2  The fresh jackfruits  shall have been carefully picked and have reached an appropriate degre e of 
development and ripeness account being taken of the characteristics of the variety, the time of picking and the 
area in which they are grown.  
4.2.3 The development and condition of the jackfruits  shall be such as to enable them:  
(a) to withstand tra nsport and handling; and  
 (b) to arrive in satisfactory condition at the place of destination . 
5 Classification  
Jackfruit may be classified in three classes defined below . 
5.1 “Extra” Class  
Fresh jackfruit in this class shall be of superior quality. They shall be characteristic of the variety and/or 
commercial type. They shall be free of defects, with the exception of very slight superficial defects, provided 
these do not affect the general appearance of the produce, the quality, the keeping quality and pr esentation in 
the package.  
5.2 Class I  
Fresh Jackfruit  in this class shall be of good quality. They shall be characteristic of the variety and/or 
commercial type.  
The following slight defects, however, may be allowed, provided these do not affect the gen eral appearance of 
the produce, the quality, the keeping quality and presentation in the package:  
 slight defects in  colour and  shape;  DUS  1615 : 2015  
© UNBS 2015  – All rights reserved  3 
  slight skin defects and other superficial defects not exceeding 10% of the total surface  area.  
The defects shall not, i n any case, affect the pulp of the fruit   
5.3 Class II  
This class includes fresh jackfruits  which do not qualify for inclusion in the higher classes, but satisfy the 
minimum requirements specified in 4.1. The following defects, however, may be allowed, pro vided the jackfruit 
retain s its essential characteristics as regards the quality, the keeping quality and presentation:  
 defects in shape  and colour ;  
 skin defects and other superficial defects not exceed ing 15% of the total surface  area;  
 slight marks cau sed by pests.  
The defects shall not, in any case, affect the pulp of the fruit  
6 Provisions concerning sizing  
Size is determined by the weight of the fruit as indicated in Table 1  
Table 1 : Size requirements for fresh Jackfruit   
Size Code  Weight (Kg)  
1 >25 
2 21-25 
3 16-20 
4 10-15 
5 <10 
 
7 Provisions concerning tolerances  
Tolerances in respect of quality and size shall be allowed in each package for produce not satisfying the 
requirements of the class indicated.  
7.2 Quality tolerances  
7.1.1  Extra class  
5% by number or weight of jackfruit  not satisfying the requirements of the class, but meeting those of Class I 
or, exceptionally, coming within the tolerances of that class.  
7.1.2  Class I  
10% by number or weight of jackfruit  not satisfying the requiremen ts of the class, but meeting those of Class II 
or, exceptionally, coming within the tolerances of that class.  
7.1.3  Class II  DUS  1615 : 2015  
© UNBS 2015  – All rights reserved  4 
 10% by number or weight of jackfruit  satisfying neither the requirements of the class nor the minimum 
requirements, with the excep tion of produce affected by rotting or any other deterioration rendering it unfit for 
consumption.  
7.2 Size tolerances  
For all classes, 10% by number or weight of jackfruit  corresponding to the size immediately above and/or 
below that indicated in clause 6. 
8 Contaminants  
8.1 Heavy metals  
Fresh Jackfruit shall comply with those current maximum levels for heavy metals established by the Codex 
Alimentarius Commission for this commodity  in accordance with CODEX STAN 193 -1995 .  
8.2 Pesticide residues  
Fresh Jac kfruit shall comply with those maximum pesticide residue limits established by the Codex 
Alimentarius Commission for this commodity.  
9 Hygiene  
Fresh Jackfruit shall be prepared and handled in accordance with CAC/RCP 53 -2003 . 
10 Provisions concerning prese ntation  
10.1  Uniformity  
10.1.1 The contents of each package shall be uniform and contain only fresh jackfruit  of the same origin, 
variety or commercial type, quality and size . The visible part of the contents  of the package shall be 
representative of the entire contents.  
10.2 Packaging  
10.2.1  Jackfruit shall  be packed in such a way as to protect the produce properly . Fresh onions shall be 
packaged in food grade materials that ensure produce safety and quality  
10.2.2  Jackfruit shall be packed in each contai ner in compliance with CAC/RCP 44 -1995.  
10.2.3  The containers shall meet the quality, hygiene, ventilation and resistance characteristics to ensure 
suitable handling, shipping and preserving of the jackfruit . Packages (or lot for produce presented in bulk ) 
shall be free of all foreign matter and smell.  
11 Labelling  
11.1 General  
In addition to the requirements of EAS 38, the specific provisions in11.2 .1 -11.3.4 shall apply:  and shall be 
legibly and indelibly marked : 
11.2 Consumer packages  
11.2.1   Name of pr oduce  
The name of the produce as “Fresh jackfruit ", including the variety name  if the contents are not visible from 
the outside . DUS  1615 : 2015  
© UNBS 2015  – All rights reserved  5 
 11.3 Non-retail  containers  
Each package shall bear the particulars in 11. 2 - 11. 3.4, in letters grouped on the same side, leg ibly and 
indelibly marked , and visible from the outside, or in the documents accompanying the shipment.  
11.3.1 Identification  
The exporter, packer and/or dispatcher shall be identified by n ame and physical address . 
11.3.2 Origin of produce  
Country of orig in and, optionally, district where grown or national, regional or local place name  
11.3.3  Commercial identification  
i. Class  and variety ;  
ii. Number of fruit container (count) ;  
iii. Grower/lot identification number ;  
iv. If appropriate, a statement indicating the use of  preservatives;  
v. Net weight of package (kg)  
11.3.4 Quality certification mark (optional)  
Consignments accompanied with certification marks are allowed distribution in the region in accordance with 
mutual recognition arrangements among the partner states.  
12 Methods of sampling  
Sampling of fresh Jackfruit shall be done in accordance with ISO 874 . 
 
 
 
 DUS  1615 : 2015  
© UNBS 2015  – All rights reserved  6 
 Bibliography  
[1]  ARS, 907:2012 African Regional Standard for Fresh Jack fruit [2]  MS 1055:1986, Specification fresh 
jackfruit, published by the Standards and Research Institute of Malaysia (SIRIM)  
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© UNBS 2015 – All rights reserved  7 
 Certification marking  
Products that conform to Uganda standards may be marked with Uganda National Bureau of Standards 
(UNBS) Certification Mark shown in the figure below.  
The use of the UNBS Certification Mark is governed by the Standards Act, and the Regulations made 
thereunder. This mark can be used only by those licensed under the certification mark scheme operated by 
the Uganda National Bureau of Standards and in conjunction with the relevant Uganda Standard. T he 
presence of this mark on a product or in relation to a product is an assurance that the goods comply with the 
requirements of that standard under a system of supervision, control and testing in accordance with the 
certification mark scheme of the Uganda  National Bureau of Standards. UNBS marked products are 
continually checked by UNBS for conformity to that standard.  
Further particulars of the terms and conditions of licensing may be obtained from the Director, Uganda 
National Bureau of Standards.  
 
 US nnnn -n: 2015    
 
ICS 67.080.01  
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© UNBS 2015 – All rights reserved