KENYA STANDARD                  KS 1169-1 2016  
                                                                                                                       ICS 67.0 80 
 
     
 
     
 Garden peas-Specification 
 
Part 1.  Requirements for green peas in 
pods 
 
 
 
 
             
 
 
 
  
 
   
 
   
TECHNICAL COMMITTEE REPRESENTATION 
 
The following organizations were represented on the Technical Committee: 
 
 
The following organizations were represented on the Technical Committee:  
Agriculture Food and  Fisheries Authority — Horticultural Crops Directorate 
Kenya Flower Council (KFC) Kenya Plant Health Inspectorate Service (KEPHIS) Ministry of Agriculture, Livestock and Fisheries — State Department of Agriculture Rapid Result Agri cultural program 
Consumer Information Network Institute of Packaging Fresh Produce Exporters Association of Kenya Kenya institute of food science and technology. University of Nairobi-Department of  Plant science and  crop protection 
AAA growers Hortimpact program-SNV Society of crop Agri business advisors  
Kenya Bureau of Standards — Secretariat 
 
  
 
 
 
  
 
  
 
  
 
REVISION OF KENYA STANDARDS 
 
In order to keep abreast of progress in industry, Kenya Standards shall be regularly reviewed. Suggestions 
for improvements to published standards, addressed to the Managing Director, Kenya Bureau of Standards, 
are welcome.  
 
 
 
 
© Kenya Bureau of Standards, 2016 
 Copyright. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 12 of 2001  of the Laws of Kenya, copyrig ht 
subsists in all Kenya Standards and except as provided under Section 26 of this Act,  no Kenya Standard produced by Kenya Bureau  of 
Standards may be reproduced, stored in a retrieval system in any fo rm or transmitted by any means without prior permission in w riting 
from the Managing Director.     
    
       
   KENYA STANDARD                      -1169: PART 1: 2016  
                                                                                                                                                               ICS 67.080 
 
 
 
          
Garden peas-Specification 
 
Part 1.  Requirements for green peas in pods 
 
    
 
         
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         Rift Valley 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         
 
 
 
 KS 01-1169: PART 1: 1995                                                                                            ©KEBS   
 
2 Foreword  
 
  This Kenya standard has been prepared by the Horticultural fresh produce technical 
committee and is in accordance with the procedures of the Kenya Bureau of standards.    This standard has been developed in  recognition of the contribu tion of the horticultural 
industry towards the Kenyan economy.It is expec ted that the standard will promote trade fair 
practices, safeguard the health and safety of  the consumer and protect the environment. 
 In the development of this standard reference has been made to the following standards. 
 UNECE STANDARD FFV-06  2010 .  Acknowledgement is made for the assistance receiv ed from these sources. 
 
 
 
  
 
 
 
  
 
  
 
  
 
  
 
  
 
  
 
 
 
  
 
  ©KEBS    KS 01-1169: PART 1: 1995
    
  3  
 
  
 
 
KENYA STANDARD 
 
  
Garden peas-Specification    
 
 
 
1. SCOPE  
 
This Kenya Standard prescri bes the general requirements fo r fresh green peas in pods 
of species Pisum Sativum L . to be supplied fresh to the consumer, green peas  for 
industrial proces sing being excluded 
 
2.  NORMATIVE REFERENCE 
 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.   CAC/RCP 53-2003, Code of hy gienic practice for fresh fruits and vegetables  
 EAS 38, Labelling of pre-pack aged foods — Specification  
 ISO 874, Fresh fruits and vegetables – Sampling   ISO 6633, Fruits, vegetables and derived pr oducts — Determination of lead content — 
Flameless atomic   ISO 7558, Guide to the prepackaging  of fresh fruits and vegetables 
    
3.0 Application 
 According to the type of consumption, peas are classified in two groups:  i) Shelling peas (round pea s, wrinkled peas) intended for consumption without the 
pod KS 01-1169: PART 1: 1995                                                                                            ©KEBS   
 
4  
ii) Snow  peas and sugar snap peas intended for consum ption with the pod. 
  
4.0 Terms and  Definitions 
 
 In addition to the terms and definitions contained in KS 1559, the following shall apply 
 41 clean  — Peas which are practically free of any visible foreign matter. 
 4.2 fresh  — Peas that have been recently harves ted before becoming over-matured and 
whose quality has not deteriorated due to loss of moistu re, discolourati on or injury 
through bruising. 
    
 4.3 mature  —   peas that have attained commercial maturity. 
 4.4 non-farinaceous   — Peas which are non-flou ry; non-powdery or non-mealy. 
 4.5 normally-developed  — Peas whose pods are free from  visible deformit ies and have a 
shape and size characteristic of the cultivar or variety. 
 4.6 over-mature — peas that have matured to the extent that the seeds are hard, non-
succulent and disintegrate  without flattening when squeezed between finger and 
thumb. 
4.7.     pest- includes insects,rodents,diseases and birds 
4.8 sound  —  peas that are fresh, intact, free fr om abnormal sp otting, rotting or damages 
by pests  
 5.0 Quality Requirements 
In all classes, subject to the special provisions  for each class and the tolerances allowed, the 
peas must be: 5.1.1 intact 5.1.2 Sound; produce affe cted by rotting or dete rioration such as to  make it unfit for 
Consumption is excluded 5.1.3 Clean, practically free of any visible foreign matter 5.1.4 Fresh in appearance 5.1.5 Free from parc hment (hard endoderm) 
5.1.6 Practically free from pests 51.7 Practically free from damage caused by pests 5.1.8 Free of abnormal external moisture 
5.1.9 Free of any foreign smell and/or taste. 
 The development and condition of t he beans must be such  as to enable them: 
 5.1.10 to withstand transportation and handling ©KEBS    KS 01-1169: PART 1: 1995
    
  5 5.1.11 to arrive in satisfactory condition at the place of destination 
 
 
  
5.1.12The seeds must be: 
a) fresh b)sound; produce affected by rotting or deterioration such as to make it unfit for consumpti on is excluded 
c)normally deve loped in sh elling peas 
d) practically free from pests e)practically free from damage caused by pests f) free of any foreign smell and/or taste. The development and condition of t he peas must be such  as to enable them: 
5.13 to withstand tran sportation and handling 
5.14 to arrive in satisfactory condition at the place of destination.   5.2 CLASSIFICATION  Peas are classified in two classes, as defined below: (i) Class I Peas in this class must be of good quality. They  must be characteristic of the variety and/or 
commercial type. The pods must be: a) fresh and turgid b)free from damage caused by hail c) free from damage caused by heating. 
 For shelling peas  the pods must be:  d) with peduncles attached e)well filled, containing at least 5 seeds.  The seeds must be:  f)well-formed g) tender h) succulent and sufficiently firm, i.e., wh en squeezed between two fingers they 
should become flat without disintegrating 
i) at least half the full-grown size but not full-grown j) non-farinaceous 
k) undamaged, with no  cracks in the skin. 
 The following slight defects of the pod, however, may be allowed, provided these do 
not affect the general appearance of the pr oduce, the quality, the keeping quality and 
presentation in the package: KS 01-1169: PART 1: 1995                                                                                            ©KEBS   
 
6 l)slight skin defects, injuries and bruises 
 m) a slight defect in shape  n) slight defects in colouring.     For mange-tout peas a nd sugar snap peas: 
 O) the seeds if present must  be small and underdeveloped. 
The following very slight defects of the pod, however, may be allowed, provided these do not affect the gen eral appearance of the produce, the quality, the keeping quality 
and presentation in the package:  p) a very slight defect in shape  q) very slight defects in colouring  r)very slight skin defects, injuries and bruises     Class ii  This class includes peas that do  not qualify for inclusion in Class I but satisfy the minimum 
requirements specified above. For shelling peas: a) the pods must contai n at least three seeds 
b) peas may be more developed than those in Class I, but over-mature peas are excluded. The following defects may be allowed pr ovided the peas reta in their essential 
characteristics as regards the quality, the keeping quality and presentation: c) defects of the pods: d) skin defects, injuries and bruises, provided these are not progressive and there is no risk of t he seeds being affected 
e) some loss of freshness, excluding wilted pods. f)defects of the seeds: g) a slight defect in shape 
h) a slight defe ct in colouring 
i) slightly harder j)slightly damaged.  For mange-tout peas a nd sugar snap peas: ©KEBS    KS 01-1169: PART 1: 1995
    
  7 k)the seeds, if present, may be slightly more developed than in Class I. 
The following slight defects may be allowed prov ided the peas retain their essential 
characteristics as regards the quality, the keeping quality and presentation: l) slight defects in shape, including those due  to seed formation 
m) slight defects in colouring n) slight skin defects,  injuries and bruises 
o) some loss of freshness excluding wilted pods. 
 
 
  
 
  
 
 
6.0. Quality tolerances At all marketing stages, tolerances in respect of quality shall be allowed in each lot for 
produce not satisfying the requirements of the class indicated. (i) Class I A total tolerance of 10 per cent, by numbe r or weight, of peas not satisfying the 
requirements of the class, but meeting those of  Class II is allowed. Within this tolerance not 
more than 1 per cent in total may consist of produce satisfying neithe r the requirements of 
Class II quality nor the minimum requirements, or of produce affected by decay. (ii) Class II A total tolerance of 10 per cent, by number or weight, of peas satisfying neither the requirements of the class nor the minimum requ irements is allowed. Within this tolerance 
not more than 2 per cent in total may consist of produce affected by decay. 
 
 
 
7.0 Sizing 
 
There is no sizing requirement for peas 
 
 
 
8.0  Provisions concerning presentation  8.1 Uniformity 
 KS 01-1169: PART 1: 1995                                                                                            ©KEBS   
 
8 The contents of each pack age must be uniform and co ntain only peas of the  same origin,  
variety or commerci al type and quality. 
The visible part of the contents of the package must be representative of the entire contents  
 9 Contaminants   9.1 Pesticide residues the produce covered by this standard shall comply with the maximum residue limits for 
pesticides established by the codex alimentarius commission for this commodity    9.2 Other contaminants The produce covered by this st andard shall comply with the ma ximum levels of the general 
standard for contaminants and toxins in food and feed(CODEX STAN  193-1995). 
     10 HYGIENE  10.1  It is recomm ended  that the produce co vered by the provisions  of this Standard be 
prepared and handled in accordan ce  with  the appropriate  sections  of the General  
Principles  of Food  Hygiene  (KS CAC/RCP  1-1969), Code of Hygien ic Practice for Fresh 
Fruits and Vegetables (KS CAC/RCP 53-2003), and  other relevant texts such as codes of 
hygienic practice a nd codes of practice. 
 10.2  The produce should comply with any micr obiological criteria est ablished in accordance 
with the Principles and Guidelines for the Est ablishment and Application of Microbiological 
Criteria related to Foods (KS CAC/GL 21-1997).    .  11. Packaging The package used shall ensure product safety and in tegrity.  The packaging material that is in 
contact with the produce shall be of food grade,  clean and of a quality such as to avoid 
causing any external or internal  damage to the produce.  The use of material s, particularly of 
paper or stamps bearing trade specifications is allowed, prov ided the printing or labeling has 
been done with non-toxi c ink or glue. Pa ckages shall be free from any foreign matter and the 
material shall be recyclable 
12. Labeling The following information shall be  legibly and i ndelibly marked on the packets containing the 
produce ©KEBS    KS 01-1169: PART 1: 1995
    
  9 i)Name of the produce i. e “garden peas” and/or comm ercial type if the co ntents are not visible 
from the outside. ii) Class iii) Size code: vi) name and physical address of the importer/packer/distributor;  vii) country of origin;  viii) net weight in kilograms;  
ix) identification code and/or batch number 
x) name of the variety or commercial type;  xi) storage instructions.  xii)GMO status 
 
  
 
  
13.  Sampling   
 Garden peas shall be sampled in acco rdance with the standar d KS ISO 874-Fruits and 
vegetables-Sampling.