KENYA STANDARD                         KS 2786:2018 
                        ICS 67.080.10  
 
 
  
  
 
    
Dried fruits -Specification 
 
 
            
  
 KEBS 2018      S e c o n d  E d i t i o n  2 0 1 8                     
 TECHNICAL COMMITTEE REPRESENTATION 
 
The following organizations were represented on the Technical C ommittee:  
 
Jomo Kenyatta University of Agric ulture and Technology- Departm ent 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 Deve lopment Institute 
Ministry of Health- Food Safety Unit Ministry of Agriculture, L ivestock 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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improvements to published stand ards, addressed to the Managing Director, Kenya Bureau of Standards, are 
welcome. 
 
 
 
 
  
© Kenya Bureau of Standards, 2018 
 
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 KENYA STANDARD                            KS 2786: 2018 
                      I CS 67.080.10 
 
 
  
   
 
  
 
Dried Fruits- Specification  
 
 
 
 
  
 
  
 
  
 
 
 
  
 
  
 
  
 
  
 
KENYA BUREAU OF STANDARDS (KEBS) 
 
Head  Office:  P.O. Box 54974, Nairobi-00200, T el.: (+254  020) 605490, 602350 , Fax: (+254 020)  604031 
E-Mail: info@kebs.org,  Web:http://www.kebs.org   
 
C o a s t  R e g i o n     L ake Region         N o r t h  R i f t  R e g i o n  
P.O. Box 99376, Mombasa-80100  P .O. Box 2949, Kisumu-40100       P.O. Box 2138, Nakuru-20100 
Tel.: (+254  041) 229563, 230 939/40 Tel.: (+254 057) 23549, 223 96       Tel.: (+ 254 051) 210 553, 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 n atural 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 prepara tion and packing, to permit marketing in normal 
trade channel.    
This standard stipulates the ess ential compositional, quality, microbiological, contaminants and labelling 
requirements for dried fruits.   
In the preparation of this standar d useful information was deri ved from members of the technical committee, and 
local manufacturers 
 
 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
 
 
 
 
 
 
 ©KEBS                                    DKS 2786: 2018
     
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KENYA STANDARD 
 
DRIED FRUITS - SPECIFICATIONS 
 
 1. SCOPE  
This Kenya Standard specifies requ irements 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 stan dard for labeling of prepackaged foods 
KS EAS 39, Code of practice for hygiene in the food and drink m anufacturing 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 practi ce 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 pr oducts -- Determination of as h insoluble in hydrochloric acid 
 KS ISO 2447, Fruit and vegetable products — Determination of t in content 
KS ISO 4833; Microbiology of the f ood chain -- Horizontal metho d for the enumeration of m icroorganisms -- Part 
1: Colony count at 30
o C by the pour plate technique 
KS ISO 3094, Fruit and vegetable pr oducts — Determination of co pper content — Photometric method 
KS ISO 4125, Dry fruits and dried  fruits — Definitions and nome nclature 
KS ISO 6633, Fruit and vegetable pr oducts — Determination of le ad content — Flameless atomic absorption 
spectrometric method KS   ISO   6634,   Fruit   and    vegetable   products   —   Det ermination   of   arsenic   content   —   Silver 
diethyldithiocarbamate spe ctrophotometric method 
KS ISO 6636-3, Fruit and vegetable products — Determination of zinc content — Dithizone spectrometric 
method 
KS  ISO  6637, Fruit  and vegetabl e  products  —  Determination   of  mercury  content  —   Flameless  atomic 
absorption method 
KS ISO 7251, Microbiology of food and animal feeding stuffs — H orizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable num ber technique 
KS ISO 21527-2, Microbiology of f ood 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 standar d, the terms and definitions gi ven in KS ISO 4125 shall apply.  DKS 2786: 2018                     ©KEBS
                   
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3.1. Product definition  
 
3.1.1     Dried fruit s are the products: 
 
a) Prepared from edible parts o f suitable varieties of named so und fruit, free from blemishes, insect or 
fungal infection, of appropriate maturity, from which, moisture  has been removed, under controlled 
conditions of temperature, humid ity and airflow, to the extent that the product is preserved.  
b) It may be whole, sliced, cubed/ diced, chunks, chips, trips, bulbs/balls, crisps, flak es, quarters, pieces or 
powdered. When in powder form, it s hall be free flowing and fre e from agglomerates. other presentation 
such as leathers, rolls or sheet s of the product may be used pr ovided that the product: 
 
(i) is sufficiently distinctive from other forms of presentatio n laid down in this standard; 
 
(ii) meets all relevant requirements of this standard; and, 
 
(iii) is adequately described on the label to avoid confusing o r misleading the consumer 
 
 
c) The product may contain permitted food additives  
 
d)  Dry fruits can be certain nu ts or kernels, drupes, legumes,  capsules and/or follicles 
 
 
 
5. Composition 
 
5. Basic Ingredients 
 
Fruits as defined in clause 3 
 
Examples of the commonly dried fr uits are but not limited to th ose listed in Annex  A  
 
 
5.2   Optional ingredients  
 
These include other edible material as may be appropriate to st uffing the product provided it is suitable for 
consumption. 
 
5.3   General quality requirements  
 
5.3.1   Colour, odour and flavour  
Dried fruits shall have charac teristic colour , flavour and odou r of dried fruits, corresponding to the type and 
variety of the named fruit and sh all possess and maintain the p roduct's essential texture, physical, chemical, 
organoleptic, and nutritional char acteristics of the fruit(s). 
 
5.3.2   Moulds, insects  etc. 
 
The finished product shall be free from living insects, mites o r other parasites and moulds, and shall be 
practically free from dead inse cts, insect fragments and rodent  contamination visible to  the naked eye (corrected, 
if necessary, for abnormal Vision)  or with such magnification a s may be necessary in any particular case. If the 
magnification exceeds x 10, this  fact shall be stated in the te st report. ©KEBS                                    DKS 2786: 2018
     
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5.3.3   Extraneous matter 
 
Dried fruits shall be practically free from extraneous matter i ncluding soil, dirt, twigs, bits of wood and loose 
stalks, peel(where a pplicable) , stems, calyx, peduncle and lea ves or any other foreign matter 
 
5.4   Chemical requirements  
 
Dried fruits shall also conform  to the requirements given in Ta ble 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 con tent that does not exceed 10 per cent (m/m).   
 
Non-chemically preserved dried m angoes shall have a moisture co ntent 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 m g/kg. 
 
6. FOOD ADDITIVES 
 
Colours, Carbohydrate sweeteners, preservatives and nutritive c arbohydrates used shall be in accordance 
to the General Standard for Food Additives (CODEX STAN 192-1995) 
 
Flavourings used in dried fruits should comply with the Guideli nes for the Use of Flavourings (KS CAC/GL 66-
200 
 
 
7. Contaminants 
 
The products covered by this St andard shall comply with the max imum 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 St andard shall comply with the max imum 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 c onform to those maximum limits for Heavy metals 
contaminants established by the Codex Alimentarius Commission f or these products in table 5 below 
  DKS 2786: 2018                     ©KEBS
                   
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TABLE 5- Heavy metals maximu m 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 prov isions of this standard shall c onform to those maximum levels for contaminants 
established by the Codex Alimentar ius Commission for these prod ucts 
 
 
8. Hygiene 
 
8.1 It is recommended that the produc ts covered by the provisions of this Standard be prepared and 
handled in accordance w ith the appropriate sections of the reco mmended international code of hygienic practice 
for dried fruits (KS CAC RCP 3: 1969) and other relevant codes o f 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 standard shall b e packaged in clean food grade packaging 
material to protect the product from contamination. The packagi ng materials and process shall not contaminate 
the product or otherwise affect i ts technological, 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 F oods (KS EAS 38), the following specific 
provisions apply:  
10.1 The name of the product: 
 
The name of the product as decl ared on the label shall be (X) D ehydrated fruits  or Dried (X) fruits or Dehydrated 
(X) fruits where X is t he name of the dried fruit;  
 
10.2 In the case of mixed dried fruits; List of the names of the var ious fruit species used in the mix, shall be 
listed in descending ord er 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), General Gui delines on Claims  (KS EAS 804) and 
the KS EAS 805; Guidelines for Use of Nutrition and Health Clai ms 
 
10.5 Net Contents — the net contents shall be declar ed by volume in metric units (Systeme Internationale ). 
 
10.6 Name or business name and Address of the manufacturer, packager, distributor, importer, exporter or 
vendor of the product, whichever m ay apply, shall be declared. 
 10.7     Instructions for use a nd storage shall be declared  
  
10.8 Lot Identification —  each container shall be embossed or otherwise permanently mark ed in code or in 
clear identity the produc ing 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 standard shall b e tested using appropriate standard methods 
declared in this standard. Other test may be performed as per t he methods given in the latest AOAC/ Codex/ 
ISO and other internationally rec ognized methods. Sampling shal l 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. Java 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 Oleaster, Russian Olive 
 Cera tonia siliqua L . Java almond, Pili, Pilaway 
 Cocos nucifera L. S hagbark hickory 
 Corylus avellana L. S ouari nut, Butternut 
 Corylus maxima Miller Ch estnut, 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 as terisk have not yet been stabi lized by the international Seed 
Testing Association (ISTA). T he stabilized plant names given ar e in accordance with /STA List 
of Stabilized Plant names. 3rd edition. Zurich : The Internatio nal Seed Testing Association, 1988 
 
Table 2 - List of the fruits most commonly traded as dried frui ts 
 
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 
  A p r i c o t s  
  Bananas 
  Cherries 
  C o c o n u t s  
  F i g s  
  Nectarines 
  Peaches 
  Pears 
  Pineapples 
  plums 
  D a t e s  
  Mangoes 
Botanical names preceded by an asterisk have not yet been stabi lized by the Inter-national 
Seed Testing Association (ISTA). The stabilized plant names giv en are in accordance with /STA 
List of Stabilized Plant names. 3rd edition. Zurich : The Inter national Seed Testing Association, 
1988 
 
 
 
 
   
ANNEX B 
 
DETERMINATION OF MOISTURE CONTENT 
 
C1. PRINCIPLE 
 
Heating and drying of a test por tion of dried fruit  at a tempe rature of 70 ºC ± 1 ºC under a pressure not 
exceeding 13 kPa (100 mm Hg). 
 C2. APPARATUS  
 Usual laboratory equipment and, i n 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 diameter 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 each grinding.  Keep it in a completely filled , airtight, closed container to prevent 
absorption of water. 
 
C4. PROCEDURE 
 
N O T E :    If it is required to check whether the repeatability requiremen t 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 desic cator ( C2.4 ) and 
weigh to the nearest 0.01 g.  Repea t the same dryin g 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 ov er the bottom of the dish conta ining the sand ( C4.1 ). 
 
C4.3 Determination ― Moisten the portion and the sand thoroughly with a few millil itres 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 b ath (C2.5 ) to evaporate the water to 
dryness.  Then put the dish, with the lid alongside, in the ove n (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 dire ct contact with the metal shelf of the oven.  
After drying, remove the dish, cover it immediately with its li d and place it in the desiccator ( C2.4 ).  After 
cooling to room temperature, w eigh it, still covered, to the ne arest 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
  
 
 
 w h e r e     
  m
o       =     the ma ss, in g, of the dish with its lid and the s and; 
   
m1       =     the ma ss, in g, of the dish with its lid and the s and with the test portion before   
                    moistening and oven-drying; 
 
m2       =     the ma ss, in g, of the dish with its lid and the s and with the test portion after oven-
drying. 
 
Give the result to one decimal place. 
 
C6. REPEATABILITY 
 
The absolute difference between two independent single test res ults obtained using the same method 
on identical test material in the same laboratory by the same o perator using the same equipment within 
a short interval of time, should not be greater than 0.2 g of w ater 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 ou t, if known; 
 
(ii) the method used; 
 
(iii) the test result obtained; 
 
(iv) if the repeatability has been checked, the final quoted re sult obtained. 
 
It shall also mention all operating details not specified in th is standard, or regarded as optional, together 
with details of any incidents whi ch may have influenced the tes t result. 
 
 The test report shall include all information necessary for th e complete identification of the sample.