DRAFT UGANDA STANDARD  
  DUS 1702  
First  Edition  
2017 
 
 
 Reference number  
DUS 1702 : 2017 
© UNBS 2017   
  
Macadamia kernels  — Specification  
 DUS 1702 : 2017  
ii © UNBS  2017– All rights reserved  
 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 applic ation  
© UNBS  2017  
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© UNBS 2017  – All rights reserved  iii 
 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 Organisation 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 key stakeholders 
including government, a cademia, consumer groups, private sector and other interested parties.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommend ing the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
The committee responsible for this document is Technical Committee UNBS /TC 2, [food and agriculture ], 
Subcommittee SC 2, [Edible oil seeds , fats an d oils ]. DUS 1702 : 2017  
iv © UNBS  2017– All rights reserved  
  
 DRAFT UGANDA STANDARD  DUS 1702 : 2017  
 
© UNBS 2017– All rights reserved  1 
 Macadamia kernels — Specification  
1 Scope   
This Draft Uganda Standard specifies requirements and methods  of sampling and test for macadamia  kernels of 
varieties grown from  Macadamia integrifolia, Macadamia tetraphylla, Macadamia ternifolia  -Maiden & 
E.Betche , and their hybrids,  intended  for human consumption. 
2 Normative references   
The following referenced documents referred to in the text in such a way that some or all of their content 
constitutes requirements of this document. For dated refe rences, only the edition cited applies. For undated 
references, the latest edition of the referenced document (including any amendments) applies.  
EAS 38, Labeling of prepackaged foods — Specification  
EAS 39 , Hygiene in the food and drink manufacturing indu stry — Code of practice  
US ISO 542, Oilseeds -- Sampling  
US ISO 605, Pulses -- Determination of impurities, size, foreign odours, insects, and species and variety -- Test 
methods  
US ISO 659,  Oilseeds -- Determination of oil content (Reference method)  
US ISO 665 , Oilseeds - Determination of moisture and volatile matter content  
US ISO 729,  Oilseeds -- Determination of acidity of oils  
US ISO 12193 ,, Animal and vegetable fats and oils -- Determination of lead by direct graphite furnace atomic 
absorption spectros copy  
US ISO 16050, Foodstuffs-Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and G2 in 
Cereals, nuts and derived products-High performance liquid chromatographic method 
US ISO 17239 , Fruits, vegetables and derived products -- Determination of arsenic content -- Method using hydride 
generation atomic absorption spectrometry  
US ISO 15774, Animal and vegetable fats and oils — Determination of cadmium content by direct graphite 
furnace atomic absorption spectrometry  
3 Terms and de finitions   
For the purposes of this document, the following terms and definitions apply.  
  
2 © UNBS 2017  – All rights reserved  
 3.1 
macadamia  kernels 
decorticated k ernels which have not been subjected to any heat treatment 
3.2 
whole kernel 
kernel that is not split or separated into halves,  and not more than ¼  of the kernel is chipped  off or missing 
3.3 
half kernel/split 
 kernel with not more than 1/8 of its size chipped off or missing 
3.5 
piece 
unit of a kernel which is less than half a kernel 
3.6 
clean kernel  
kernel which is practically free  from dirt or other foreign material . 
3.7 
extraneous matter  
organic materials other than the macadamia kernels and other kernels ; and inorganic materials  
3.8 
defective/damaged kernels  
 kernels of any or all of the following:  
a) kernels that have  extraneous a dhering  matter attached on;  
b) pest damaged kernels;  
c) immature kernels;  
d) disease damaged  
e) weather -damaged kernels . 
3.8.1   
adhering matter  
extraneous matter on the surface of the kernel causing permanent discoloration  
3.8.2  
pest damaged kernels  
kernels which s how damage or owing attack by rodents, insects, mites or other pests  
3.8.2  
shrunken/shriveled kernels  
kernels  which  are underdeveloped with a slight to complete withering of the outer surface of the kernel and or 
are shriveled.  
3.8.3  
disease damaged  
Kerne ls which are affected by mould growth, rotting, or bacterial decomposition, or other causes that may be 
noticed without having to cut the grains to examine them  DUS 1702 : 2017  
© UNBS  2017  – All rights reserved  3 
 3.9 
Off-flavour  
odour or flavour which is not characteristic of macadamia kernels and which app reciably affect the eating 
quality of the kernel  
 
4 Quality requirements  
4.1 General requirements  
In all classes, subject to the special provisions for each class and the tolerances allowed, the macadamia 
kernel shall: 
a) have colour characteristic of variety . 
b) be free from off - flavor  
c) be free from living pests whatever their stage of development  
4.2 Specific  quality requirements 
Macadamia kernels shall conform to  the requirements/limits stipulated in Table 1. 
 
Table 1 — Requirements limits for macadamia  kernels 
 
Characteristic  Limits  Test method  
Moisture content, % m/m, max. 2.0 US ISO 665  
Oil content on dry weight basis, % 
m/m, min.  70 US ISO 659  
Filth, % m/m, max  0.1 US ISO 605  
Free fatty acid, % m/m, m ax 
calculated as oleic acid 0.5 US ISO 729  
 
4.3 Classification  
Macadamia kernels may be classified into the following classes: 
a)   Class I; and  
b)   Class II.  
When classified, the  macadamia kernels shall conform to the requirements for the class I and class II in Table 2  
 
 
  
4 © UNBS 2017  – All rights reserved  
 Table 2 — Specific requirements for each cla ss 
Defects allowed Tolerances allowed (% of 
defective kernels, by number 
or weight)  Test 
method 
 Class I  Class II  
(a) Tolerances for general requirements  
US ISO 605  Shrunke n/shriveled 3 5 
Disease damaged  Nil Nil 
Pest damaged kernels  1.5 2 
Living pests 0 0 
(b) Size tolerance s  
-For produc e not conformin g to t he size indica ted, if 
sized+ 7 7 
(c) Tolerance s for other defect s  
Macadami a kernel s belong ing to other varieties /types 
than those indicate d on the packag e (Contrasting 
varieties)  10 10 
Extraneous matter  1 2 
 
5 Size classification  
Sizing of macadamia kernels is optional. However, when sized, size is determined by the maximum diameter 
of the equatorial section of the whole nut or by widest diameter of the designated style size requirements. 
In case style designations are used the provisions in Table 3 shall apply: 
Table 3 -Desisgnation of styles for macadamia kernels  
Style  Size 
1 2 
Style 0 (Wholes)  Minimum 95 % whole kernel, with the remaining 5 
% consisting of pieces of which no more than 1% 
will pass through a 6.25mm (¼ inch) square 
opening.  
Style I (Wholes)  Minimum 90 % whole kernel, with the remaining 
10 % consisting of pieces of which no more than 
1% will pass through a 6.25mm (¼ inch) square 
opening.  
Style II ( Wholes and Halves)  Minimum 50 % whole kernel, with the remaining 
50 % consisting of pieces of which no more than 
2% will pass through a 7.8mm (5/16 inch) square 
opening.  
Style III ( Cocktail)  
 Minimum 90 % half or larger kernel, included 
therein at lea st 15 % whole kernel, with the 
remaining percentage consisting of pieces of 
which no more than 2% will pass through a 
6.25mm (¼ inch) square opening.  
Style IV ( Halves and Pieces)  
 Minimum 50 % half kernels, with the remaining 
percentage consisting of pi eces of which no more 
than 5% larger than the half kernels.  DUS 1702 : 2017  
© UNBS  2017  – All rights reserved  5 
 Style V ( Large Diced)  
 Shall consists of units which are smaller than half 
kernels but of such that no more than 5% will 
pass through a 7.8mm X 25mm (1/5 inch X 3/32 
inch) opening and not more than 2% will pass 
through a 2.34 mm (3/32 inch) square opening.  
Style VI ( Chips)  
 Shall consists of units which are smaller than half 
kernels but of such that no more than 5% will 
pass through a 7.8mm X 25mm (1/5 inch X 3/32 
inch) opening and not more t han 2% will pass 
through a 2.34 mm (3/32 inch opening).  
Style VII ( Bits and Diced)  
 Minimum 90 % whole kernel, with the remaining 
10 % consisting of pieces of which no more than 
1% will pass through a 6.25mm square opening.  
Style VIII ( Fines)  
 Shall consists of broken, chipped or chopped 
kernels of such size that all unit will pass through 
a 6.25mm(¼ inch) square opening and most will 
also pass through a 2.34mm (3/32 inch) square 
opening.  
8 Contaminants  
8.1 Pesticide residues  
Macadamia kernels shall conform to those maximum residue limits for pesticide residues established by 
Codex Alimentarius Commission for this commodity. 
8.2 Heavy metals 
Macadamia kernels shall be free from heavy metals in amoun ts which may represent a hazard to health. If 
present, they shall not exceed the limits established in Table 4. 
 
Table 4 — Heavy metal contaminant limits 
S/N Parameter  Limits  Test method  
i) Arsenic (As), ppm, max.  0.10 US ISO 17239  
iii) Lead (Pb), ppm, max.  0.10 US ISO 12193  
iv) Cadmium (Cd), ppm, max.  0.02 US ISO 15774  
 
8.3 Aflatoxins  
Total aflatoxin levels in Macadamia kernels for human consumption shall not exceed 10 ppb with 
aflatoxin B2 not exceeding  5 ppb when tested according to ISO 16050. 
9 Hygiene 
Macadamia  kernels shall be handled  in hygienic manner in accordance with EAS 39 .  
6 © UNBS 2017  – All rights reserved  
 10 Packaging 
10.1  Macadamia kernels may be sold packaged  or loose. When packaged Macadamia kernels shall be 
packaged  in such a way as to protect the produce from mechanical, heat and frost damage.  
10.2  Macadamia kernels shall be packaged in food grade materials that will safegua rd the hygienic, 
nutritional, technological and organo leptic qua lities of the produce. 
10.3  The conten ts of each package shall be uniform and contain only macadamia kernels of the 
same origin, qua lity, size (if sized) and variety or  commercial type (if indicated). 
11 Weights and Measures  
The weight of the package of the product shall comply with Weights and Measures regulations of the 
importing Partner State.  
12 Labelling  
In addition to the requirements of EAS 38  the following specific requirements shall apply and  shall be legibly 
and indelibly marked: 
a) name of the produce as “ Macadamia kernels ” 
b) name and location address of the exporter and/or packer shall be declared; 
c) country of origin  
d) Class  
e) net weight 
f) lot identification ( batch number)  
g) Storage conditions  
12.2  When labelling non-retail packages, information for non-retail packages shall either be given on the 
packages or in accompanying documents, except that the name of the produce, lot identification and the 
name and address of the manufacturer or packer shall appear on the package. 
13 Sampling  
Sampling shall be done in accordance with US ISO 542  DUS 1702 : 2017  
© UNBS  2017  – All rights reserved  7 
 Bibliography  
[1] RS 170 , Macadamia kernel — Specification  DUS 1702 : 2017  
© UNBS 2017– All rights reserved  9 
 Certification marking  
Products that confor m 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 b e 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. The 
presence of this mark on a product or in relation to a product is an assurance t hat 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.  
 
 DUS1702 : 2017    
 
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© UNBS 2017– All rights reserved