KENYA STANDARD                         KS 2786:2018 
                        ICS 67.080.10  
 
 
  
  
 
    
Dried fruits -Specification 
 
 
            
  
 KEBS 2018      Second Edition 2018                    
 TECHNICAL COMMITTEE REPRESENTATION 
 
The following organizations were represented on the Technical Committee:  
 
Jomo Kenyatta University of Agriculture and Technology- Department of Food Science and Technology Victoria Juice Co ltd 
Kevian Kenya Ltd 
Government chemist Consumer Information Network 
Premier Foods Ltd. 
Pest control products board 
Kenya Industrial Research and Development Institute 
Ministry of Health- Food Safety Unit Ministry of Agriculture, Livestock and Fisheries 
Kenya plant health inspectorate services 
National Public Health Laboratory services Coca-Cola East Africa Ltd 
Del Monte Kenya Ltd 
Agri Pro-pak Ltd Egerton University 
Horticultural Crops Directorate 
Kenya Bureau of Standards — Secretariat  
 
  
 
  
 
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© Kenya Bureau of Standards, 2018 
 
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 KENYA STANDARD                            KS 2786: 2018 
                      ICS 67.080.10 
 
 
  
   
 
  
 
Dried Fruits- Specification  
 
  
 
  
 
  
 
  
 
 
 
  
 
  
 
  
 
  
 
KENYA BUREAU OF STANDARDS (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 
 
   DKS 2786: 2018                     ©KEBS
                   
 2P R E F A C E 
 
This Kenya Standard was developed by the Technical Committee on Processed Fruits and Vegetables under 
the guidance of the Standards Projects Committee, and it is in accordance with the procedures of the Kenya Bureau of Standards. 
 
This standard applies to dried fruits that have been dried by natural or artificial means or a combination of both.  The fruits are dried to the extent that the greater part of the moisture has been removed, and in addition the fruit 
may be subjected to a safe and appropriate treatment in preparation and packing, to permit marketing in normal 
trade channel.    
This standard stipulates the essential compositional,  quality, microbiological, contaminants and labelling 
requirements for dried fruits.   
In the preparation of this standard useful information was derived from members of the technical committee, and 
local manufacturers 
 
 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
 
 
 
 
 
 
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KENYA STANDARD 
 
DRIED FRUITS - SPECIFICATIONS 
 
 1. SCOPE  
This Kenya Standard specifies requirements and methods of test and sampling for dried fruits, as defined in 
Section 3 below and which are offered for direct consumption or further processing, including for catering 
purposes or for repackaging if required. 
 
2. Normative References  
 
KS EAS 38, General standard for labeling of prepackaged foods 
KS EAS 39, Code of practice for hygiene in  the food and drink manufacturing industry 
KS EAS 12, Drinking (Potable) water- Specification 
KS EAS 803: 2013. Nutrition labeling – Requirements 
KS EAS 804:2013 Claims on foods – Requirements 
KS EAS 805: 2013 Use of Nutrition and health claims  
KS CAC RCP 3; recommended international code of hygienic practice for dried fruits 
KS Codex Stan 192, General Standard for Food Additives KS Codex Stan 193, General Standard for contaminants 
KS 38,  Plantation (mill) white sugar  — Specification 
KS EAS 36, Specification for honey 
KS EAS 5, Refined white sugar — Specification  
KS ISO 763; Fruit and vegetable products -- Determination of ash insoluble in hydrochloric acid 
 KS ISO 2447, Fruit and vegetable products — Determination of tin content 
KS ISO 4833; Microbiology of the food chain -- Horizontal method for the enumeration of microorganisms -- Part 1: Colony count at 30
o C by the pour plate technique 
KS ISO 3094, Fruit and vegetable products — Determination of copper content — Photometric method 
KS ISO 4125, Dry fruits and dried fruits — Definitions and nomenclature 
KS ISO 6633, Fruit and vegetable products — Determination of lead content — Flameless atomic absorption 
spectrometric method KS   ISO   6634,   Fruit   and   vegetable   products   —   Determination   of   arsenic   content   —   Silver 
diethyldithiocarbamate spectrophotometric method 
KS ISO 6636-3, Fruit and vegetable products — Determ ination of zinc content — Dithizone spectrometric 
method 
KS  ISO  6637, Fruit  and vegetable  products  —  Determ ination  of  mercury  content  —  Flameless  atomic 
absorption method 
KS ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique 
KS ISO 21527-2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
yeasts and moulds — Part 2: Colony count technique in products with water activity less than or equal to 0.95  
 
3. Terms and definitions  
 
For the purposes of this standard, the terms and definitions given in KS ISO 4125 shall apply.  DKS 2786: 2018                     ©KEBS
                   
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3.1. Product definition  
 
3.1.1     Dried fruits are the products: 
 
a) Prepared from edible parts of suitable varieties of named sound fruit, free from blemishes, insect or 
fungal infection, of appropriate maturity, from which, moisture has been removed, under controlled conditions of temperature, humidity and airflow, to the extent that the product is preserved.  
b) It may be whole, sliced, cubed/diced, chunks, chips, trips, bulbs/balls, crisps, flakes, quarters, pieces or 
powdered. When in powder form, it shall be free flowing and free from agglomerates. other presentation such as leathers, rolls or sheets of the pr oduct may be used provided that the product: 
 
(i) is sufficiently distinctive from other forms of presentation laid down in this standard; 
 
(ii) meets all relevant requirements of this standard; and, 
 
(iii) is adequately described on the label to  avoid confusing or misleading the consumer 
 
 
c) The product may contain permitted food additives  
 
d)  Dry fruits can be certain nuts or kernel s, drupes, legumes, capsules and/or follicles 
 
 
 
5. Composition 
 
5. Basic Ingredients 
 
Fruits as defined in clause 3 
 Examples of the commonly dried fruits are but not limited to those listed in Annex  A  
 
 
5.2   Optional ingredients  
 
These include other edible material as may be appropriate to stuffing the product provided it is suitable for 
consumption. 
 
5.3   General quality requirements  
 
5.3.1   Colour, odour and flavour  
Dried fruits shall have characteristic colour, flavour and odour of dried fruits, corresponding to the type and 
variety of the named fruit and shall possess and maintain the product's essential texture, physical, chemical, 
organoleptic, and nutritional characteristics of the fruit(s). 
 
5.3.2   Moulds, insects  etc. 
 
The finished product shall be free from living insects, mites or other parasites and moulds, and shall be 
practically free from dead insects, insect fragments and rodent contamination visible to the naked eye (corrected, if necessary, for abnormal Vision) or with such magnification as may be necessary in any particular case. If the 
magnification exceeds x 10, this fact shall be stated in the test report. ©KEBS                                    DKS 2786: 2018
     
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5.3.3   Extraneous matter 
 
Dried fruits shall be practically free from extraneous ma tter including soil, dirt, twigs, bits of wood and loose 
stalks, peel(where applicable) , stems, calyx, peduncle and leaves or any other foreign matter 
 
5.4   Chemical requirements  
 
Dried fruits shall also conform to the requirements given in Table 1. 
 
Table 1 — Requirement for dried tropical fruits  
 
Characteristic  Requirement Method of test  
Moisture, % (m/m), max 20 Annex B 
Acid insoluble ash, % (m/m), (on 
dry basis), max. 0.1 KS  ISO 763 
Water activity a w           0.7%- 
 
On-chemically preserved dried mangoes shall have a moisture content that does not exceed 10 per cent (m/m).   
 
Non-chemically preserved dried mangoes shall have a moisture content that does not exceed 10 per cent (m/m). 
 
5.5   Sulfur dioxide content 
 
The content of residual Sulfur dioxide shall not exceed 2 000 mg/kg. 
 
6. FOOD ADDITIVES 
 
Colours, Carbohydrate sweeteners, preservatives and nutritive carbohydrates used shall be in accordance 
to the General Standard for Food Additives (CODEX STAN 192-1995) 
 
Flavourings used in dried fruits should comply with th e Guidelines for the Use of Flavourings (KS CAC/GL 66-
200 
 
 
7. Contaminants 
 
The products covered by this Standard shall comply with the maximum levels of the General Standard for 
Contaminants and Toxins in Food and Feed (CODEX STAN 193-1995). 
  
 
7.1 Pesticide residues 
 
The products covered by this Standard shall comply with the maximum residue limits for pesticides established 
by the Codex Alimentarius Commission. 
 
 
7.2 Heavy Metal Contaminants 
 
The products covered by the provisions of this standard shall conform to those maximum limits for Heavy metals 
contaminants established by the Codex Alimentarius Commission for these products in table 5 below 
  DKS 2786: 2018                     ©KEBS
                   
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TABLE 5- Heavy metals maximum limits for Dried fruits 
 
CONTAMINANTS MAXIMUM LEVEL Method of Test 
Arsenic  (As) 0.2 mg/kg KS ISO 17239  
Lead   (Pb) 1.0 mg/kg KS ISO 6733 
Tin  (Sn) 250 mg/kg KS ISO 2447  
Mercury            (Hg) 0.01 mg/kg KS ISO 6637 
 
Cadmium           (cd) 0.05 mg/kg KS ISO 6732 
 
 
 
 
 
7.3 Other contaminants  
 
The products covered by the provisions  of this standard shall conform to those maximum levels for contaminants 
established by the Codex Alimentar ius Commission for these products 
 
 
8. Hygiene 
 
8.1 It is recommended that the products covered by the provisions of this Standard be prepared and 
handled in accordance with the appropriate sections of the recommended international code of hygienic practice 
for dried fruits (KS CAC RCP 3:1969) and other relevant codes of hygienic practice and codes of practice.   
8.2 The products shall conform to microbiological criteria in Table 6 and those provided in KS 2455; Food Safety 
-general standard  
 
 
Table 6 - Microbiological limits for dried fruits 
 
SL No.  Microorganism  Limit  Method of Test  
i.  Total viable count, cfu/g, max  2×104 KS ISO 4833  
ii.  Escherichia coli, (cfu/g), max  Absent  KS ISO 7251  
iii.  Staphylococcus aureas, (cfu/25g)  Absent  KS ISO 6888-1  
iv.  Shigella, cfu/25g  Absent  KS ISO4833  
v.  Salmonella. Cfu/25g  Absent  KS ISO 6579  
vi.  Coliforms cfu/g  100  KS ISO 4833  
vii.  Vibrio cholera, cfu/25g  Absent  KS ISO 4833  
viii.  Yeast and Moulds (cfu/g), max  100  KS ISO 7954  
 
 
 
 
9. Packaging  
 
The products covered by the provisions of this sta ndard shall be packaged in clean food grade packaging 
material to protect the product from  contamination. The packaging materi als and process shall not contaminate 
the product or otherwise affect its tech nological, nutritional or sensory quality. 
 ©KEBS                                    DKS 2786: 2018
     
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10.  LABELLING 
 
In addition to the Standard for the Labelling of Pre-packaged Foods (KS EAS 38), the following specific provisions apply: 
 
10.1 The name of the product: 
 
The name of the product as declared on the label shall be (X) Dehydrated fruits  or Dried (X) fruits or Dehydrated 
(X) fruits where X is the name of the dried fruit;  
 
10.2 In the case of mixed dried fruits; List of the names of  the various fruit species used in the mix, shall be 
listed in descending order of the proportions  
 
10.3 List of Ingredients — a complete list of ingredients shall be declared on the label in descending order 
of proportion.  
10.4 Nutrition declaration  - Any added essential nutrients declaration should be labelled in accordance with 
the Guidelines on Nutrition Labelling (KS EAS 803), G eneral Guidelines on Claims  (KS EAS 804) and 
the KS EAS 805; Guidelines for Use of Nutrition and Health Claims 
 10.5 Net Contents — the net contents shall be declared by volume in metric units ( Systeme Internationale ). 
 
10.6 Name or business name and Address of the manufacturer, packager, dist ributor, importer, exporter or 
vendor of the product, whichever may apply, shall be declared. 
 
10.7     Instructions for use and storage shall be declared  
 
 
10.8 Lot Identification —  each container shall be embossed or otherwise permanently marked in code or in 
clear identity the producing factory and the lot. 
 
10.9      Place/country of origin 
 
10.10        Date of expiry 
 
 
11. Methods of sampling and test 
 
The products covered by the provisions of this stan dard shall be tested using appropriate standard methods 
declared in this standard. Other test  may be performed as per the methods given in the latest AOAC/ Codex/ 
ISO and other internationally recognized methods. Sampling shall be as described in the Standard, in the Annex 
 
 
 
 
 
  
 
  
 
  
 
  DKS 2786: 2018                     ©KEBS
                   
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ANNEX A 
 
Table 2 - List of the fruits most commonly traded as dry fruits 
 
 
No. Botanical name of the plant Common name of the fruit 
 Anacardium occidentale L. Cashew nut, bean of Malaca 
 Amygdalus communis L. 
syn. Prunus tenela Batsch Almond 
 Arachis hypogaea L. Peanut, Groundnut 
  Brazil nut, Para nut, 
 Canarium ovatum Engelm. Pili nut 
 * Canarium commune L. Ja va almond, Pili, Pilaway 
 + Carya ilfinoiensis Shagbark hickory 
 (Wangenh.) K. Koch Souari nut, Butternut
 * Carya a/ba (L.) Nutt. Chestnut, Sweet chestnut
 * Caryocar nuciferum L. l-lazelnut, Cob-nut
 Castanea sativa Miller O leaster, Russian Olive
 Cera tonia siliqua L . J ava almond, Pili, Pilaway
 Cocos nucifera L. S hagbark hickory
 Corylus avellana L. Souari nut, Butternut
 Corylus maxima Miller C hestnut, Sweet chestnut
 Eiaeagnus angustifolia L. l-lazelnut, Cob-nut
 Juglans regia L. walnut 
 * L ecythis unsitata L. Sapucaia nut
 * L ecythis oflaria L. Sapucaia nut, Monkeypot
 * Lecythis lanciolata Aublet Macadamia nut,
 * Lecythis ternifolia Mueller Queensland nut
 Macadamia ternifofia F. M uel ler Sapucaia nut, Monkeypot
 Pinus pinea L. Pine nut 
 Pistacia Vera L. Pistachio nut
 Pistacia terebin thus L. Terebinth berry
 Prunus armeniaca L. Apricot kernel
 Prunus marhaleb L 
Syn. Cerasus mahaleb miller Mahaleb cherry 
Botanical names preceded  by an asterisk have not yet been stabilized by the in ternational Seed 
Testing Association (ISTA). The stabilized plant names gi ven are in accordance  with /STA List 
of Stabilized Plant names. 3rd edition. Zurich : T he International Seed Testing Association, 1988 
 
Table 2 - List of the fruits most commonly traded as dried fruits  
No. Botanical name of the plant Common name of the fruit 
 Ribes grossularia L. 
syn. Ribes uva-crispa L. Gooseberry 
 Ribes nigrum L. Blackcurrant
 Ribes rubrum L. 
syn. Ribes silvestre Lam. Red currant, White currant 
 Rubus fruticosus L Blackberry 
 Rubus idaeus L. Raspberry 
 Vaccinium myrtilius L. Bilberry 
 Vitis vinifera L Grape, Raisinz), Sultana2), ©KEBS                                    DKS 2786: 2018
     
 9Currant2) 
 Zizyphus jujuba (Lam.) Miller Jujube, Chinese date 
 Zizyphus vulgaris Lam. Common juju be 
  Apples 
  Apricots 
  Bananas 
  Cherries 
  Coconuts 
  Figs 
  Nectarines 
  Peaches 
  Pears 
  Pineapples 
  plums 
  Dates 
  Mangoes 
Botanical names preceded by an asterisk have not yet been stabilized by the Inter-national 
Seed Testing Association (ISTA). The stabilized plant names given are in accordance with /STA 
List of Stabilized Pl ant names. 3rd edit ion. Zurich : The Internatio nal Seed Testing Association, 
1988 
 
 
 
 
   
ANNEX B 
 
DETERMINATION OF MOISTURE CONTENT 
 
C1. PRINCIPLE 
 
Heating and drying of a test portion of dried fruit  at a temperature of 70 ºC ± 1 ºC under a pressure not 
exceeding 13 kPa (100 mm Hg). 
 
C2. APPARATUS 
 
 Usual laboratory equipment and, in particular, the following:  
 C2.1 Electric Oven ― Capable of being maintained at 70 ºC ± 1 ºC at a pressure of 13 kPa (100 mm/Hg). 
 
C2.2 Dish ― Of corrosion-resistant metal, of diam eter about 8.5 cm, with tight-fitting lid. 
 
C2.3 Fruit Chopper  ― Made of a material which does not absorb moisture. 
 C2.4 Desiccator ― Containing an effective desiccant.  
 
C2.5  Steam Bath  
 
C2.6 Sand 
 C2.7 Analytical Balance ― Capable of an accuracy of ± 0.01 g. 
 
  DKS 2786: 2018                     ©KEBS
                   
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C3. PREPARATION OF TEST SAMPLE 
 
Take approximately 50 g of dried mango and pass it through the fruit chopper ( C2.3 ) three times, mixing 
thoroughly after ea ch grinding.  Keep it in a completely filled, airtight, closed c ontainer to  prevent 
absorption of water. 
 
C4. PROCEDURE 
 
NOTE:   If it is required to check whether the repeatab ility requirement is met, carry out two   
determinations in accordance with C4.1 to C4.3 under repeatability conditions.  
 
C4.1 Preparation of Dish and Lid ― Add about 2 g of the sand ( C2.6 ) to the dish ( C2.2 ) and dry, with the lid, 
for 2 h in the oven ( C2.1 ) set at 70 ºC.  Leave to cool to room temperature in the desiccator ( C2.4 ) and 
weigh to the nearest 0.01 g.  Repeat the same drying procedure until a constant weight is achieved.  
 
C4.2 Test Portion ― Weigh, to the nearest 0.02 g, about 5 g of the test sample ( C3) and spread this test 
portion as evenly as possible over the bottom of the dish containing the sand ( C4.1 ). 
 
C4.3 Determination ― Moisten the portion and the sand thoroughly with a few millilitres of hot water.  Mix the 
test portion and sand with a spatula.  Wash the sample residue on the spatula into the dish with the 
minimum volume of hot water.  Heat the open dish on the steam bath ( C2.5 ) to evaporate the water to 
dryness.  Then put the dish, with the lid alongside, in the oven ( C2.1 ) set at 70 ºC and continue drying 
for 6 h under a pressure not axceeding 13 kPa (100 mm/Hg).  Do not open the oven during this period.  
During drying, admit to the oven a slow current of air (about 2 bubbles per second) dried by passing 
through sulphuric acid.  The metal dish shall be placed in direct contact with the metal shelf of the oven.  After drying, remove the dish, cover it immediately with its lid and place it in the desiccator ( C2.4 ).  After 
cooling to room temperature, weigh it, still covered, to the nearest 0.02 g.  
 C5. Calculation 
 
 The moisture content, expressed as a percentage by mass, of the test portion is equal to   
  
  
100   
om  1m2m  1m
  
 
  where 
   
  m
o       =     the mass, in g, of the dish with its lid and the sand; 
   
m1       =     the mass, in g, of the dish with its lid and the sand with the test portion before   
                    moistening and oven-drying; 
 
m2       =     the mass, in g, of the dish with its lid and the sand with the test portion after oven-
drying. 
 
Give the result to one decimal place.  
C6. REPEATABILITY 
 
The absolute difference between two independent single test results obtained using the same method 
on identical test material in the same laboratory by the same operator using the same equipment within 
a short interval of time, should not be greater than 0.2 g of water per 100 g of sample. ©KEBS                                    DKS 2786: 2018
     
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C7. TEST REPORT  
 The test report shall specify 
 
(i) the method in accordance with which sampling was carried out, if known; 
 
(ii) the method used; 
 
(iii) the test result obtained; 
 
(iv) if the repeatability has  been checked, the final  quoted result  obtained. 
 
It shall also mention all operating details not specified in this standard, or regarded as optional, together with details of any incidents which may have influenced the test result. 
 
 The test report shall include all information necessary for the complete identification of the sample.