AFDC12  (5301 )P3 
                                                                                       
  
                                                                                             
 
© TBS 201 8                                                                                                       
 DRAFT TANZANIA STANDARD  
 
 
  
Blackcurrant  juice – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                                                                                                          
AFDC12(530 1)P3 
 
©TBS 2018 – All rights reserved                                                                                                      1  
                TANZANIA BUREAU OF STANDARDS  
 
 
 
 
 
 
 
 
 
 
 
 
 
  
©TBS 2018  – All rights reserved               
 Tanzania Bureau of Standards    TBS/ AFDC12(5301)P3  
Blackcurrant  juice – Specification  
Draft for commen ts only  
 
0 FOREWORD   
 
Blackcurrant  (Ribes nigrum  L.) is the woody shrub with small dark berries fruits 
,of the family Grossulariaceae . The fruits are  are used in different forms such as 
juices, jams , jellies  and marmalades . Blackcurrant are rich in phytonu trients, 
antioxidants, vitamins, essential fatty acids, and minerals. In particular, 
blackcurrants are renowned for their high content in vitamin C .  
 
This Tanzania S tandard was prepared in order to ensure that the blackcurrant  
juices prepared  and traded in the country are  safe and of good quality.  
 
In the preparation of this Tanzania S tandard assistance was derived from:  
 
Codex Standard 247: 2005 , Codex general standard for fruit juices and 
nectars  prepared by the Codex Alimentarius Commission . 
 
In reporti ng the results of test or analyses made in accordance with this Tanzania 
Standard , if the final value observed or calculated is to be rounded off, it shall be  
done in accordance with TZS 4 (see clause 2 ). 
 
1.0 SCOPE  
 
This Tanzania S tandard prescribes  the requirements and methods of sampling 
and test for  blackcurrant  juice intended for direct human consumption . 
 
 
2.0 REFERENCES  
 
The following referenced documents are indispensable for the application of this 
standard . For dated references, only the edition  cited applies. For undated 
references, the latest edition of the referenced document (incl uding any 
amendments) applies;              
TZS 4 , Rounding off numerical values  
 
TZS 1487 , Fruits and Vegetables –Sampling  
 
TZS 1499 , Fruits an d Vegetables – Determ ination of volatile acidity  
 
TZS 1504 , Fruits and Vegetables – Determination of ethanol content  
 
TZS 109, Code of hygiene for food processing units – General  
  
©TBS 2018 – All rights reserved                                                                                                      3 TZS 113 , Canned, Bottled Fruits a nd Vegetables – Code of hygiene  
 
TZS 131 , Microbiology  – General  guidance for enumeration of yeast and 
mould -Colony count technique at 25  0C 
 
TZS 118 , Foodstuffs – General Guidance for the Enumeration of 
microorganisms  – Colony Count Technique at 30  0C 
 
TZS 122 , Microbiology of food and feeding staffs  – Horizontal meth od for 
detection of Salmonella spp  
 
TZS 538 , Packaging and Labeling of Foods  
 
TZS 731 , Microbiology of food and feeding stuffs  – Horizontal method for 
detection and enumeration of presumptive Escherichia coli  
Codex Stan 192 - General standard for food addit ives 
 
Codex Stan 192, General Standard for food additives  
Codex Stan 193, General Standard for contaminants in food  
Codex online database for pesticide residues in food  
 
 
 
 
3 TERM S AND DEFINITIONS   
 
For the purpose of this Tanzania Standard, the following terms and definitions 
shall apply: -  
 
3.1 blackcurrant  juice  
unfermented but fermentable juice, intended for direct consumption, obtained by  
a mechanical process from sound, ripe blackcurrant  fruits . 
 
3.2 defects  
 
Presence of particles  of membrane, core, s kin, seed or any other foreign material  
in juice . 
 
 
4.0 REQUIREMENTS  
  
4.1 General requirements  
 
4.1.1 Blackcurrant juice shall be unfermented obtained by  a mechanical process 
of sound, ripe blackcurrant fruits preserved  exclusively by physical means  
   
4                                                                                                      ©TBS 201 8 – All rights reserved               4.1.2 Blackcurrant  juice shall have characteristics colour, taste and flavor of the 
variety used . 
 
4.1.3 The juice shall not show any signs of fermentation.  
 
4.1.4 The juice , when packed, shall be free from burned or objectionable taints 
and flavours and sha ll have a good consistency.  
 
4.1.5 Fruit skin, stem residue, objectionable fibre, larva, insect fragments or any 
other foreign matter shall not be present in the juice.  
 
4.1.6 The juice shall possess good body, uniform colour, characteristic taste and 
flavor, and it shall be free from defects.  
 
4.1.7 Juice content for blackcurrant juice shall be 100% for unsweetened and 
85% for sweetened when produced under Good Manufacturing practices  
 
 
4.2 Specific requirements  
The blackcurrant  juice shall conform to the requirements  given in T able 1.  
 
 
Table 1 – Requirements for blackcurrant  juice  
 
Characteristic  
 Required 
levels  Method of test  
(See clause  2)  
Volatile  acidity calculated as acetic  
acid.  %, m/m, max.   
0.003   
TZS 1499  
Soluble solids  (brix) at 20  0C %, 
m/m, min.  11 TZS 1496  
Ethanol % m/m, max.  0.3 TZS 1504  
 
 
4.3 Additives  
4.3.1 Use of non -nutritive sw eeteners is not allowed in blackcurrant  juice.  
 
4.3.2 With respect to clause 4.3.1 , use of food additives in blackcurrant  juice 
shall be in accordance with Codex Stan 192  
 
 
 
5. CONTAMINANTS   
5.1  Heavy metal s 
Blackcurrant juice shall not contain any metallic contaminants in excess of the 
levels specified in Codex Stan 193 and in particular shall not contain Lead in 
excess of 0.05 mg/Kg when tested in accordance w ith TZS 268 .  
©TBS 2018 – All rights reserved                                                                                                      5  
 
5.2 Pesticide residues  
The Maximum Residue Limits (MRL) for pesticide in blackcurrant juice shall 
not exceed levels established in the Codex online database  for pesticide 
residues in food for this product.  
 
 
6.0 HYGIENE  
 
6.1 Blackcurrant  juice shall be prepared under hygienic conditions i n accordance 
with TZS 109 and TZS 113 (see clause 2).  
 
6.2 Microbiological limit s 
 
Blackcurrant  juice shall be free from pathogenic organisms and shall comply with 
the micr obiological limits provided in Table 2, when determined by the methods 
shown alongside the table.  
 
 
Table 2 — Microbiological limits for Blackcurrant  juice  
 
 
S/N  
Type of micro -organism  Limits (number of 
count)   
Method of test  
1 Total viable counts , cfu/ml , max  10  TZS 118  
2 Yeasts and moul ds, cfu/ml  absent  TZS131  
3 Escherichia coli, MPN/ml  absent  TZS 731  
4 Salmonella  per 25 ml  absent  TZS122  
 
 
 
7.0 SAMPLING  AND TEST  
 
7.1 Sampling  
 
The method of drawing representative samples shall be as  prescribed in TZS 
163 (see clause 2).  
 
7.2 Tests 
 
The samples of blackcurrant  juice s hall be tested for ascertaining conformity of 
the pro duct to the requirements of each  specif ication by the methods described 
in this standard.   
 
8 PACK AGING, MARKING AND LABELING  
 
8.1 Pack aging  
6                                                                                                      ©TBS 201 8 – All rights reserved                
8.1.1 In addition to the pac kaging and labeling require ments prescribed in TZS 
538 (s ee clause 2 ) blackcurrant  juice shall also be packed in open hermetically 
sealed lacquered cans and glass bottles or other suitable containers that have no 
effect to the product and would not render the product be adulterated  
 
8.1.2 The package shall have headspace of not more than 10 % of the fill.  
 
8.2 Marking and labelling   
  
8.2.1   Each container shall be legibly and indelibly labeled with the following 
particulars:  
 
a) Name of product shall be "blackcurrant juice" with the statement to 
indicate whether the juice is sweetened or unsweetened in proximity to the 
name of the product in clear visible character not less than half of the 
height of the letters in the name of the product.  
b) Name, physical an d postal address of manufacturer  
c) Country of origin  
d) Date of manufacture  
e) Expiry date 
f) List of ingredients,  
g) Net content  
h) Storage condition  
i) Batch /Lot number in code or in clear.  
j) Trade mark ,if any  
 
8.2.2 The language on the label shall be “Kiswahili” or “Kiswa hili and English”. 
Any other language may be used depending on the designated market.  
 
8.2.3 The containers may also be marked with the TBS certification mark  of 
quality .  
 
NOTE – The use of the TBS certification mark  of quality  is governed by the 
provisio ns of the standards Act, 2009.  Details of conditions under which a license 
for the use of TBS certification mark  of quality  may be granted to manufacturers 
may be  obtained from TBS.