PUBLIC REVIEW 
DRAFT  DRAFT UGANDA STANDARD  
  DUS 999  
First Edition  
2013 -03-06 
 
 
 Reference number  
DUS 999: 2013  
© UNBS 2013  
  
Fresh chilli pepper  ─ Specification  
 DUS 999: 2013  
ii © UN BS 2013  – 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 appl ication  
© UNBS 20 13  
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 fr om 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 41 4 505 995  
Fax: 256 41 4 286 123  
E-mail: unbs@infocom.co.ug  
Web: www.unbs.go.ug  DUS 999:2013  
© UNBS 2013  – All rights reserved  iii 
 Contents  Page 
1 Scope  ................................ ................................ ................................ ................................ ................ 1 
2 Normative references  ................................ ................................ ................................ ....................... 1 
3 Terms and definitions  ................................ ................................ ................................ ...................... 1 
4 Requirements  ................................ ................................ ................................ ................................ ...2 
4.1 General quality requirements  ................................ ................................ ................................ .......... 2 
4.2 Specific Quality requirements  ................................ ................................ ................................ ......... 2 
5 Classification  ................................ ................................ ................................ ................................ ....2 
5.1 General ................................ ................................ ................................ ................................ .............. 2 
6 Provisions concerning sizing  ................................ ................................ ................................ .......... 3 
7 Provisions concerning tolerances  ................................ ................................ ................................ ...3 
7.1 General ................................ ................................ ................................ ................................ .............. 3 
7.2 Quality tolerances  ................................ ................................ ................................ ............................ 4 
7.3 Size tolerances  ................................ ................................ ................................ ................................ .4 
8 Provisions con cerning presentation  ................................ ................................ ............................... 4 
8.1 Uniformity  ................................ ................................ ................................ ................................ ......... 4 
8.2 Packaging  ................................ ................................ ................................ ................................ ......... 4 
9 Hygien e ................................ ................................ ................................ ................................ ............. 5 
10 Contaminants  ................................ ................................ ................................ ................................ ...5 
10.1  Pesticide residues  ................................ ................................ ................................ ............................ 5 
10.2  Other  Conta minants  ................................ ................................ ................................ ......................... 5 
11 Labelling  ................................ ................................ ................................ ................................ ........... 5 
12 Sampling  ................................ ................................ ................................ ................................ ........... 5 
12.2  Sampling  Procedure  ................................ ................................ ................................ ......................... 6 
 
. DUS 999: 2013  
iv © UN BS 2013  – All rights reserved  
 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.  UNBS is mandated to co -ordinate the 
elaboratio n 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/SPS Agreements of the World Trade Organisat ion (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, man ufacturers, government and other stakeholders.  
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 recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Draft Uganda Standard has been developed as a result of a need to provide guidance to industry in 
production and regulation of Fresh chilli pepper . 
 
Committee membershi p 
The following organisations were represented under the Fruits and vegetables sub -committee of the Food and 
Agriculture standards Technical Committee, UNBS/TC 2, during the development of this standard:  
 
1. Horticulture Exporters Association of Uganda  
2. Nation al Organic Agricultural Movement of Uganda  
3. Federation of Association of Uganda Exporters Association  
4. Agribusiness Trust Initiative  
5. Uganda Consumer Protection Association  
6. Makerere University  
7. Ministry of Agriculture Animal Industry and Fisheries  
8. Uganda National Bureau of Standard  DUS 999:2013  
© UNBS 2013  – All rights reserved  v 
 Introduction  
Fresh chilli pepper  is the fruit of plants from the genus  Capsicum , of solanaceae family.  Fresh chilli pepper s 
appears  in different colours, sizes and flavours and are  in fresh and dried form. The major five domesticated 
species include Capsicum annuum,  Capsicum  baccatum, Capsicum chinense, Capsicum pubescens, 
Capsicum frutescens   
Chillies are  grown widely in Uganda  and some of the varieties grown locally include Scotch bonnet, hot 
pepper, long cayenne and bird’s eye .  
 
In addition to various health benefits, Fresh chilli peppers  a good export earner for uganda . The major 
Challenges in horticul ture sector especially for fresh chilli pepper  is the amount of pesticide residues which go 
beyond the acceptable levels of 0.05 by the EU food authorities where most of them are exported.  
 
Uganda National Bureau of Standards in collaboration with aBi -Trust Uganda  identified this problem and  
found it necessary  to act accordingly, by developing a standard for fresh chilli pepper , hence the  development 
of this standard .  DUS 999: 2013  
vi © UN BS 2013  – All rights reserved  
  
Acknowledgement  
This standard was developed with support from Agribusiness Initiative T rust in collaboration with Uganda 
National Bureau of Standards  This support is hereby acknowledged  
 
 DRAFT UGANDA STANDARD  DUS 999: 2013  
 
© UNBS 2013  – All rights reserved  1 
 Fresh chilli pepper  — Specification  
1 Scope  
This draft Uganda  standard specifies  requirements for fresh chilli peppers  of varieties (cultivars) grown from  
Capsicum species  to be supplied fresh to the consumer . This standard does not cover requirements for  chilli 
pepper  for industrial processing.  
2 Normative references  
The following referenced documents are indispensable for the application of this document.  For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies.  
US 7, General standard for labelling of pre -packaged foods  
US 28, Code of practice for hygiene in the food and drink manufacturing industry  
US 500, Requirements for nutrition labelling of foods  
US 508, Requirements for nutrition and health claims on foods  
US 738,  General standard for contaminants and toxins in foods  
CAC/RCP 44, code of practice for  packaging and transport of fresh fruit and vegetables  
3 Terms and definitions  
For the purposes of this standard, the following terms and definitions shall apply  
3.1  
Fresh chilli  pepper  fruit 
 fruit of plants from the genus  Capsicum , of solanaceae family  
3.2 
damage  
 defect, or any combination of defects, which materially  or seriously  detracts from the appearance, or the 
edible  or marketing quality of the  fresh chill i 
3.3 
Sound /whole 
free from disease and physiological deterioration (such as but not limited to decay, breakdown, freezing 
damage) or adulteration/contamination, that appreciably affects their appearance, edibility, the keeping quality 
of the produce or market value   
2 © UNBS 2013  – All rights  reserved  
 4 Quality Requirements  
4.1 General  
Fresh chilli pepper  shall be of a colour, flavour and taste characteristic of  the species.  
The fresh  chilli peppers  shall be carefully picked and have reached an approp riate degree of development in 
accordance with criteria and market requirements proper to the variety . 
The degree of maturity  and condition of the fresh chilli peppers  shall be such as to enable them;  
 to with  stand transport and handling, and  
 to arrive in satisfactory condition at the place of destination.  
4.2 Specific  requirements  
 In all classes, subject to the special provisions for each class and the tolerances allowed, the fresh chilli 
peppers  shall be:  
a) whole,;  
b) fresh in appearance;  
c) firm 
d) clean, practic ally free from any visible foreign matter;  
e) sound ; produce affected by rotting or deterioration such as to make it unfit for consumption is 
excluded;  
f) practically free of pests and damage caused by them affecting the general appearance of the 
produce ; 
g) free of abnormal external moisture, excluding condensation following removal from cold storage;  
h) free of any foreign smell and/or taste;  
i) free of damage caused by low and/or high temperature;  
j) free of sunburns;  
5 Classification  
5.1 General  
Fresh chilli peppers  may be classified in three classes, defined below:  
5.1.1 Extra Class  
Fresh chilli peppers  shall be of superior quality. They shall be well developed and have all the characteristic 
and colouring typical of the variety  and/or commercial type . 
They  shall be fre e of defects, with the exception of very slight superficial defects affecting an area of up to 
0.5%  of the produce surface, provided these do not affect the general appearance of the produce, the quality, 
the keeping quality and presentation in the package . DUS 999: 2013  
© UNBS 2013  – All rights reserved  3 
 5.1.2 Class I  
Fresh chilli peppers  shall be of good keeping quality. They shall be characteristics of the variety /or 
commercial type. The following slight defects, however, may be allowed, provided they do not affect the 
general appearance of the produc e, the quality, the keeping quality and presentation in the package;  
 slight defects in shape;  
 slight defects in colouring, including sunspots;  
 slight skin defects (i.e. scratches, scars, scrapes and blemishes) not exceeding 2 % of the total 
surface area.  
The defects shall not, in any case, affect the pericarp of the chilli fruits . 
5.1.3 Class II  
Class II includes f resh chilli peppers  which do not qualify for inclusion in the higher grades, but satisfy the 
minimum requirements specified in 5.1.2. The followi ng defects may be allowed, provided the fresh chilli 
peppers  may retain their essential characteristics as regards the quality, the keeping quality and presentation 
in the package.  
 defects in shape;  
 defects in colouring, including sunspots;  
 skin defects (i .e. scratches, scars, scrapes, bruises and blemishes) not exceeding 3% of the total 
surface area.  
The defects shall not, in any case, affect the pericarp of the chilli fruits . 
6 Provisions concerning sizing  
Size is determined by the length of the chilli fruit as indicated in the following table  1. 
Table 1 — Sizing fresh chilli pepper  according to length  
Size code  Length in cm  
A less than 2.6  
B 2.6 – 4.0 
C 4.1 – 7.0 
D 7.1 – 10.0 
E 10.1 and above  
 
 
7 Provisions concerning tolerances  
7.1 General  
Due to t he nature of the produce , variations will occur even with proper grading and handling Variations in 
quality and size may be tolerated by count as provided in 7.2 and 7.3  
4 © UNBS 2013  – All rights  reserved  
 7.2 Quality tolerances  
7.2.1 Extra Class  
May have not more than 5 % by number or weig ht of fresh chilli peppers  not satisfying the requirements of the 
grade, but meeting those of Class I or, exceptionally, coming within the tolerances of that class 1 . 
7.2.2 Class I  
May have not more than 10 % by number or weight of fresh chilli peppers  not satisfying the requirements of 
the class , but meeting those of Class II or, exceptionally, coming within the tolerances of that grade.  
7.1.3 Class II  
May have not more than 10 % by number or weight of fresh chilli peppers  not satisfying the requirements o f 
the grade but meeting the minimum requirements  
7.3 Size tolerances  
For all classes, fresh chilli peppers  may have not more than 10 % by number or weight of fresh chilli peppers  
corresponding to the size immediately above /or below that indicated on the p ackage.  
8 Provisions concerning presentation  
8.1 Uniformity  
The contents of each package shall be uniform and contain only fresh chilli peppers  of the same origin, variety 
or commercial type, quality, size (if sized) and, in the case of Extra Class and Cla ss I, of appreciably the same 
degree of ripeness and colouring.  A mixture of fresh chilli peppers  of different colours may be packed provided 
the  origin, variety or commercial type, quality and size (if sized) are uniform.  
For packages of fresh chilli peppers with a maximum weight of 1 kg uniformity is only required with  respect to 
origin and quality.  
 The visible part of the contents of the package shall be representative of the entire contents. Miniature fresh 
chilli peppers  shall be reasonably uniform i n size.  
They may be mixed with other miniature  fresh chilli peppers  of a different type and origin.  
8.2 Packaging  
The fresh chilli pepper  shall be pack aged  in food grade material that shal l protect the produce properly.  
The materials used inside the pack age shall be new1, clean, and of a quality such as to avoid causing any 
external or internal damage to the produce. The use of materials, particularly of paper or stamps bearing trade 
specifications is allowed, provided the printing or labelling has been d one with food grade non-toxic ink or 
glue.  
Fresh chilli pepper  shall be packed in each container in compliance with CAC/RCP 44.  
                                                   
1 For the purposes of this Standard, this includes recycled material of food -grade qu ality.  DUS 999: 2013  
© UNBS 2013  – All rights reserved  5 
 9 Hygiene  
Fresh chilli pepper  shall be produced and handled in accordance with the appropriate sections of CAC/RCP 1, 
CAC/RCP 53 , and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.  
10 Contaminants  
10.1 Pesticide residues  
Fresh chilli pepper  shall conform  to those maximum residue limits for pesticide s residue (MRLs) limits 
established by the Cod ex Alimentarius Commission for this commodity . The table in Annex B provides current 
Codex maximum pesticide residue limits . 
10.2 Other  Contaminants  
Fresh chilli pepper  shall comply with those maximum levels for contaminants established by the Codex 
Alimen tarius Commission for this commodity  
11 Labelling  
Fresh chilli pepper  shall be labelled in with the following provisions in accordance with  US 7. In addition the 
following specific provisions  shall appear legibly and indelibly :  
 Name and address of exporte r, packer and/or dispatcher.  
 Size i dentification code (optional).  
 Name of the produce shall be “fresh chilli peppers” if the contents are not visible from the outside.  
 Name of the variety or commercial type  
 Name of country of origin and, district where grown . 
 Storage conditions  
 Date of harvest  
12 Sampling   
12.1 For verification of the produce subject to this Standard, sampling should be conducted according to the 
following plan:  
Table 2: Sampling  Plan 
Lot Size  
(packaging)  Sample Size  (packaging)  
1 – 100 2 
101 – 400 4 
401 – 600 6 
601 – 1 000  8 
1 001 – 1 400  10  
6 © UNBS 2013  – All rights  reserved  
 1 401 – 1 800  12 
1 801 – 2 200  14 
2 201 – 2 600  16 
2 601 – 3 000  18 
3 001 and above  20 
 
12.2 Sampling  Procedure  
Once the number of packages or wraps required to be selected for the sampli ng is determined, in accordance 
with the size of the lot, the packages of different levels of load are obtained, randomly, with the purpose of 
making a representative sampling.   DUS 999: 2013  
© UNBS 2013  – All rights reserved  7 
  Annex  A 
(informative)  
 
Classification of defects  
. 
GROUP OF DEFECTS  DESCRIPTI ON 
MECHANICAL  Mechanical cracks : these are fissures on the fruit’s pericarp  caused 
by handling and mechanical actions.   
Scratches : lesions on the pericarp of the fruit caused by a violent 
rubbing.  
Bruises : soft areas or spots in the pericarp or in the ski n caused by 
knocks or compressions.   
BIOLOGICAL AND 
ENTOMOLOGICAL  Scars : these are caused by some pests that scratch the surface of 
the fruit, the trips among them.  
Fractures : these are caused by some worms that feed from the fruit’s 
pericarp.  
Stings and/ or punctures : these are wounds that can be more or less 
deep, carried out by pests and birds, mainly.  
MICROBIOLOGICAL  Spots and dots of rotting caused by fungus, bacteria or virus:  one of 
the most common diseases is the anthracnose , fungus disease that 
by attacking the fruits causes typical brown necrotic lesions, 
sometimes  darker that can cover wide surfaces. It is caused by 
fungus belonging to the genres Colletotrichum (Glomerella), 
Gloeosporium, Gnomonia, Marssonina, Mycosphaerella, Neofabrae 
and Pseudo peziza.  
Rot of the peduncular extreme : this is caused by fungus or bacteria 
that attack the fruit in the base of the peduncle and, in many cases, 
permeates to the flesh and the seeds.  
“Fumagina ”: this is caused by the fixation, in film form, of the fungus  
mycelium Capnodium  sp., which forms spots with the appearance of 
layers of soot. It affects the surface of the fruit.  
METEOROLOGICAL AND 
CLIMATE RELATED  Sunburns : is the change of colour of some areas in the surface of the 
fruit caused by excessive expo sure to the sun . 
GENETIC -
PHYSIOLOGICAL  Deformations : alterations of the fruits form in relation to the ones 
corresponding to their specie or variety.   
Physiological crack : these are fissures on the pericarp of the fruit 
caused by the effect of the ripenes s process.  
Softening : the softening of the fruit mainly caused by the advanced 
state of the ripeness process or because the fruit is harvested before 
its physiological maturity (tender) . 
  
8 © UNBS 2013  – All rights  reserved  
 Annex  B 
(informative)  
 
Maximum pesticide residue limits in peppers  
Pesticide  MRL Year of 
Adoption  
Pyrethrins  0.05 mg/Kg  2003 
Malathion  0.1 mg/Kg  2003 
Dinocap  0.2 mg/Kg  2003 
Cyfluthrin/beta -cyfluthrin  0.2 mg/Kg  2008 
Spinozad  0.3 mg/Kg  2003 
Bifenthrin  0.5 mg/Kg  2011 
Pyraclostrobin  0.5 mg/Kg  2007 
Metaflumizone  0.6 mg/Kg  2010 
Methomyl  0.7 mg/Kg  2005 
Flubendiamide  0.7 mg/Kg  2011 
Mandipropamid  1 mg/Kg  2009 
Permethrin  1 mg/Kg   
Quinoxyfen  1 mg/Kg  2007 
Chlorpyrifos -Methyl  1 mg/Kg  2010 
Metalaxyl  1 mg/Kg   
Imidacloprid  1 mg/Kg  2004 
Tebufenozide  1 mg/Kg  2004 
Dicofol  1 mg/Kg  1995 
Piperonyl Butoxide  2 mg/Kg  2004 
Dichlofluanid  2 mg/Kg   
Fenhexamid  2 mg/Kg  2006 
Methoxyfenozide  2 mg/Kg  2005 
Buprofezin  2 mg/Kg  2010 
Ethephon  5 mg/K g  2001 
Source: Codex website  DUS 999: 2013  
© UNBS 2013  – All rights reserved  9 
 Bibliography  
[1] ISO 972:1997, Fresh chilies  and capsicums, whole or ground (powdered) — Specification  
[2] UNECE STANDARD FFV  concerning the marketing and commercial quality control of FRESH CHILLI  
[3] USDA Foreign Agricultu ral Service website: http://www.mrldatabase.com   
[4] European Union: http://ec.europa.eu/sanco_pesticides/public  
 [5] USDA Agricultural Marketing Service  website: http://www.ams.usda.gov/AMSv1.0/Standards   
[6] USDA Plant Inspectorate Service website: http://www.aphis.usda.gov/import_expor t/plants  
 [7] Fruits and Vegetables Grading and Marking (Amendment) Rules , 2007, Ministry of Agriculture, Government 
of India, Schedule XXVII, Grade Designation and Quality of Chilies . PEPPERS, 2011 EDITION  
. DUS 999: 2013  
© UNBS 2013  – All rights reserved  11 
 Certification marking  
Products that conform t o 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 u sed 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 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 fo r conformity to that standard.  
Further particulars of the terms and conditions of licensing may be obtained from the Director, Uganda 
National Bureau of Standards.  
 
 DUS 999: 2013    
 
ICS 65.020.20  
Price based on nn pages 
© UNBS 2013 – All rights reserved