KENYA STANDARD                    KS 1050: 2016 
ICS 67.080 
 
 
 
 
  
 
 
 
  
 Fresh whole carrots- Specification  
 
   
 
  
 
 
 
  
 
 
 
  
 
 
 
  
 
  
 
    
 
 
 
  
 KS 1050: 2016                                                                                                                                 ©KEBS 2015  
 
2 TECHNICAL COMMITTEE REPRESENTATION 
 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 Fi sheries — State Department of Agriculture 
Rapid Result Agricultural 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 Agribusiness 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 6 of the Copyright Act, Cap. 130 of the Laws of Kenya, copyright sub sists in all 
Kenya Standards and except as provided under section 7 of this Act, no Kenya Standard produced by Kenya Bureau of Standards may  
be reproduced, stored in a retrieval system in any form or transmitted by any means without prior permission in writing from th e 
Managing Director.  Permission may be conditional on an appropriate royalty payment.  
Care should be taken to ensure that material used is from the current edition of the standard and that it is updated whenever t he 
standard is amended or revised.  The number and date of the standard should therefore be clearly identified.  
The use of material in print or in electronic form to be used commercially with or without payment or in commercial contracts i s subject 
to payment of a royalty. 
 
 ©KEBS     KS 01-1050: 1994 
   
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KENYA STANDARD                               KS 1050: 2016 
                                                                                                                                           ICS 67.080 
 
 
 
 
 
  
 
 
 
 Fresh whole carrots-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         Rift Valley Region  
P.O. Box 99376, Mombasa-80100  P.O. Box 2949, Kisumu-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 1050: 2016                                                                                                                                 ©KEBS 2015  
 
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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 contribution of the horticultural industry towards the Kenyan Economy.It is expe cted 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-10  2010-Carrots 
  
Acknowledgement is made for the assistance received from these sources. 
 
 
  
 
 
 
  
 
 
 
  
 
 
 
  
 
  
 
 
 
  
 
 
 
 
 ©KEBS     KS 01-1050: 1994 
   
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FRESH WHOLE CARROTS-  SPECIFICATION  
 
 
 
1. SCOPE 
 
. This Kenya standard applies to carrots of varieties (cultivars) grown from Daucus 
carota L. to be  supplied fresh to the consumer, carrots for industrial processing 
being excluded.  
Carrots may be marketed with or without leaves.  
 
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.  
 CAC/RCP 53-2003, Code of hygienic practice for fresh fruits and vegetables  
 
EAS 38, Labelling of pre-packaged foods — Specification  
 
ISO 874, Fresh fruits and vegetables – Sampling  
 
ISO 6633, Fruits, vegetables and derived products — Determination of lead content — 
Flameless atomic  
 ISO 7558, Guide to the prepackaging of fresh fruits and vegetables 
  
3. Applications  The purpose of the standard is to define the quality requirements for produce at the market control stage after preparation and packing.  
However, if applied at stages after point of sale produce may show in relation to the 
requirements of the standard: 
 
i) a slight lack of freshness and turgidity  
ii) a slight deterioration due to their development and their tendency to perish. 
 
The holder/seller of produce may not display such produce or offer them for sale, or 
deliver or market them in any manner other than in conformity with this  
  
 KS 1050: 2016                                                                                                                                 ©KEBS 2015  
 
6 4.        Terms and Definitions 
  For the purposes of this standard, the following definitions shall apply; 
 
4.1 clean — Free from sand, stains, dirt or any other foreign matter. 
 
4.2 fresh — Roots which are not wilted or shriveled and are well shaped. 
 
4.3 sound — Not affected by rotting or deterioration such as to make it unfit for 
consumption. 
 
4.4 woody — Roots which have become fibrous, tough and sinewy. 
 
4.5 early carrots — Roots in which growth has not ceased. 
 
 
 
5. QUALITY REQUIREMENTS 
  
5.1.      MINIMUM REQUIREMENTS 
 In all classes, subject to the special provisions for each class and the tolerances allowed, the carrots must be: a) intact 
b)sound; produce affected by rotting or deterioration such as to make it unfit for 
consumption is excluded 
c) clean, that is  
i) practically free of any visible foreign matter, if they are washed. Washed carrots shall be practically free of visible soil, dust, chemical residue or other visible foreign matter; 
 
ii) practically free of excess dirt and impurities if they are not washed. Unwashed carrots 
shall be practically free of excessive soil, dust, or other visible foreign matter. However,  
2 % by weight of adhering soil may be regarded as normal;  
 
d)practically free from pests  
e) practically free from damage caused by pests 
 
f)firm 
 g)not forked, free of secondary roots 
 
h)not woody 
 
i) not  running to seed 
 
 j) free of abnormal external moisture i.e. sufficiently dried after washing 
 
k)free of any foreign smell and/or taste 
l)In case of topped carrots the leaves must be evened off or cut off at the top of the root. ©KEBS     KS 01-1050: 1994 
   
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The development and condition of the carrots must be such as to enable them: 
 M)to withstand transportation and handling 
 
N) to arrive in satisfactory condition at the place of destination 
  
5.2. Classification 
 
Carrots are classified in three classes, as defined below: 
(i) "Extra" Class 
Carrots in this class must be of superior quality and washed with potable water. They must 
be characteristic of the variety or the varietal type. 
The roots must be: 
a)smooth 
b)fresh in appearance 
c) regular in shape 
d)free of fissures 
e) free of bruises and cracks 
f) free of damage due to frost g free of green or violet/purple tops. 
If presented with leaves, leaves must be fresh in appearance. 
 
They must be free from defects with the exception of very slight superficial defects, 
provided these do not affect the general appearance of the produce, the quality, the 
keeping 
quality and presentation in the package. 
 
(ii) Class I 
 Carrots in this class must be of good quality. They must be characteristic of the variety or 
the varietal type. 
The roots must be: i) fresh in appearance. 
ii)If presented with leaves, leaves must be fresh in appearance. 
The following slight defects, however, may be allowed, provided these do not affect the 
general appearance of the produce, the quality, the keeping quality and presentation in the 
package: a) a slight defect in shape 
b) slight defects in colouring 
c) slight healed cracks 
d) slight cracks or fissures due to handling or washing  
 
iii) Class II 
 This class includes carrots that do not qualify for inclusion in the higher classes but satisfy the minimum requirements specified above. The following defects may be allowed, provided the carrots retain their essential 
characteristics as regards the quality, the keeping quality and presentation: KS 1050: 2016                                                                                                                                 ©KEBS 2015  
 
8 a) defects in shape 
b) defects in colouring 
c) healed cracks not reaching the heart 
d)cracks or fissures due to handling or washing 
e)green or violet/purple tops up to:  
green or violet/purple tops up to: 
•1cm long for roots not exceeding 10 cm in length 
• 2 cm for other roots. 
 . 
 
  
 
 
 
 6.0. Provisions concerning sizing 
 
Size is determined by the maximum diameter or the weight of the root when without 
foliage. 
• 10 mm when sizing is by diameter and 8 g when sizing is by weight in the case of early carrots(Roots in which growth has not been arrested.) and small-root varieties 
• 20 mm when sizing is by diameter and 50 g when sizing is by weight in the case of 
main-crop carrots and large-root varieties. 
The maximum size shall be: 
• 40 mm when sizing is by diameter and 150 g when sizing is by weight in the case of early carrots and small-root varieties 
• 45 mm when sizing is by diameter and 200 g when sizing is by weight in the case of 
main-crop carrots and large-root varieties of the "Extra" Class. 
To ensure uniformity in size, the range in size between produce in the same package shall 
not exceed: • 20 mm or 150 g for Class "Extra" 
• 30 mm or 200 g for Class I. 
 
7.0. Provisions concerning tolerances  
At all marketing stages, tolerances in respect of quality and size shall be allowed in each 
lot for produce not satisfying the requirements of the class indicated. 
 
7.1. Quality tolerances 
(i) "Extra" Class A total tolerance of 5 per cent, by number or weight, of carrots not satisfying the 
requirements of the class but meeting those of Class I is allowed. Within this tolerance not 
more than 0.5 per cent in total may consist of produce satisfying the requirements of Class II quality. 
 
In addition, a total tolerance of 5 per cent by weight of carrots having a slight trace of 
green or violet/purple colouring at the top is allowed. 
 
(ii) Class I ©KEBS     KS 01-1050: 1994 
   
9 A total tolerance of 10 per cent, by number or weight, of carrots 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 neither the requirements of Class II quality nor the minimum requirements, or of produce affected by decay. However, 
broken carrots and/or carrots that have lost their tips are excluded from that tolerance. 
In addition, a total tolerance of 10 per cent by weight of broken carrots and/or carrots that have lost their tips is allowed. 
 
(iii) Class II 
A total tolerance of 10 per cent, by number or weight, of carrots satisfying neither the 
requirements of the class nor the minimum requirements is allowed. Within this tolerance not more than 2 per cent in total may consist of produce affected by decay. 
In addition, a total tolerance of 25 per cent by weight of broken carrots is allowed.   
7.2 Size tolerances 
For all classes (if sized): a total tolerance of 10 per cent, by number or weight, of carrots 
not satisfying the requirements as regards sizing is allowed.  8.0 Provisions concerning presentation 
 8.1 Uniformity The contents of each package must be uniform and contain only carrots of the same origin variety or varietal type, quality and size (if sized). 
However, a mixture of carrots of distinctly different varietal types and/or colours may be 
packed together in a package, provided they are uniform in quality and, for each varietal type and/or colour concerned, in origin. 
The visible part of the contents of the package must be representative of the entire 
contents. 
 9 Contaminants  
 
9.1Pesticide 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 standard shall comply with the maximum levels of the general standard for contaminants and toxins in food and feed (CODEX STAN 193-1995). 
 10.0 HYGIENE 
 10.1 It is recommended  that the produce covered by the provisions of this Standard be 
prepared and handled in accordance  with  the appropriate  sections  of the General  
Principles  of Food  Hygiene  (KS CAC/RCP  1-1969), Code of Hygienic Practice for Fresh 
Fruits and Vegetables (KS CAC/RCP 53-2003), and other relevant texts such as codes of 
hygienic practice and codes of practice. 
 KS 1050: 2016                                                                                                                                 ©KEBS 2015  
 
10 10.2 The produce should comply with any microbiological criteria established in 
accordance with the Principles and Guidelines for the Establishment and Application of 
Microbiological Criteria related to Foods (KS CAC/GL 21-1997). 
 11. Packaging 
The package used shall ensure product safety and integrity.  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 materials, 
particularly of paper or stamps bearing trade specifications is allowed, provided the 
printing or labelling has been done with non-toxic ink or glue. Packages shall be free from any foreign matter and the material shall be recyclable 
12. Labeling 
The following information shall be legibly and indelibly marked on the packets containing 
the produce 
i)Name of the produce i.e “ Whole carrots
headed cabbages ” and/or commercial type if the 
contents are not visible from the outside. 
ii) Class 
iii) Size code: iv) name and physical address of the importer/packer/distributor;  
v) country of origin;  
vi) net weight in kilograms;  
vii) identification code and/or batch number 
vii) name of the variety or commercial type;  ix) storage instructions.  
x) GMO status  13.   Sampling   
 
Whole carrots
Beans  shall be sampled in accordance wi th the standard KS ISO 874-Fruits 
and vegetables-Sampling.