KENYA STANDARD                                      DKS 139: 2018  
ICS 67.080  
 
    
 
  
 
 
 
 Jams, Jellies and Marmalades- 
 Specification  
 
 
 
 
  
 
     
 
  
 
 
 
 
  
 
  
 
©KEBS 2018                           Second Edition 2018  
 
 
 
 
 
 
 
 
  
      
 
 
 
 
 
  
  
 
TECHNICAL COMMITTEE REPRESENTATION  
The following organizations were represented on theTechnical Committee:  
 
Jomo Kenyatta University of Agriculture and Technology- Department of Food Science and Technology Victoria Juice Co ltd 
KevianKenya 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 
Njoro canning Factory 
Coca-Cola East Africa Ltd Del Monte Kenya Ltd 
Agri Pro-pak Ltd 
Egerton University Horticultural Crops Directorate 
Ten Senses Africa Ltd 
Kenya Bureau of Standards — Secretariat 
 
 
     
 
  
 
 
 
REVISION OF KENYA STANDARDS  
 
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improvements to published standards, addressedtothe Managing Director,Kenya Bureau of Standards, are welcome. 
 
 
 
  
 
 
©KenyaBureauofStandards, 2018  
 
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 KENYA STANDARD                                                  DKS 139: 2018  
ICS 67.080  
 
  
 
 
Jams, Jellies and Marmalades -
Specification  
 
 
  
 
     
 
  
 
 
 
 
  
 
     
 
  
 
 
 
 
  
KENYABUREAUOF STANDARDS(KEBS)  
 
Head  Office: P.O. Box54974, Nairobi-00200, Tel.: (+254020)605490, 602350, Fax: (+254 020)604031 
E-Mail: info@kebs.org, Web:http://www.kebs.org 
 
Coast Region       L  ake Region  North Rift Region  
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Fax: (+254  041) 229448 Tel.: (+254 057) 23549, 22396 
Fax: (+254 057) 21814 Tel.: (+254 051) 210553, 210555KS 139: 2018 ©KEBS DKS 139: ©KEBS 
2 2
 
 
 
 
 
  
FOREWORD  
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.  
The standard sets out minimum limits with respect to produ ct composition, hygiene, microbiological, contaminants 
and labelling requirements of jams, jellies and marmalades. A series of analytical test methods are also included. 
 
In the preparation of this standard useful information was derived from members of the technical committee, Codex standard for canned fruits (CODEX STAN 319-2015) and local manufacturers 
 
Acknowledgement is hereby made for theassistancereceived fromthis source. 
 
 
This standardcancels and replaces KS 139: 1993 
  
  
 
KENYA STANDARD  
 
 JAMS, JELLIES AND MARMALADES- SPECIFICATION  
 
 
 
 
1.        SCOPE  
 
1.1        This standard prescribes the requirements and methods of sa mpling and test for jams, jellies and marmalades, as defined in 
Section 3 below, and offered for direct consumption, including for catering purposes or for repacking if required. This Standar d does not 
apply to:  
 
(a) products when indicated as being intended for further processing such as those intended for use in the manufacture of fine bakery 
wares, pastries or biscuits;  
(b) Products which are clearly intended or labelled as intended for special dietary uses;  
(c) reduced sugar products or those with a very low sugar content;  (d) Products where the foodstuffs with sweetening properties have been replaced wholly or partially by food additive sweeteners .  
 1.2 The terms, “preserve” or “conserve” are sometimes used to represent products covered by this Standard. The use of the terms 
“preserve” and “conserve” are thereby required to comply with the requirements for jam and/or extra jam as set out in this Stan dard.
 
 
2.        NO RMATIVE REFERENCES 
 
KS EAS 38, 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  
Codex Stan 195, General Standard for Food Additives Codex Stan 193, General Standard for contaminants 
KS 38, Plantat ion (mill) white suga r — Specif ication 
KS EAS 36, honey- Specification 
KS EAS 5, Refined white sugar — Specification 
KS EAS 217-2, Methods for the microbiological examination of foods - Part 2: General Guidance for the Enumeration of Micro-Orga nisms-
Colony Count Technique at 30°C 
KS EAS 217-8, Methods for microbiological examination of  foods -Part 8: Enumeration of yeasts and moulds 
KS ISO 7251, Microbiology of food and animal feeding stuffs - Ho rizontal method for the detection and enumeration of presumptiv e
Escherichia coli - Most probable number technique 
KS ISO 2173, Fruit and vegetable products - Determination of soluble solids - Refractometric method 
KS ISO 17239; Fruits, vegetables and derived products - Determination of arsenic content - Method using hydridegeneration atomic
absorption spectrometry 
KS ISO 7952; Fruits, vegetables and derived products - Determination of copper content - Method using flame atomic absorption
spectrometry 
KS ISO 5517; Fruits, vegetables and derived products - Determin ation of iron content - 1,10- Phenanthroline photometric method  
KS ISO 9526; Fruits, vegetables and derived products - Determinat ion of iron content by flame atomic absorption spectrometry 
KS ISO 6633; Fruits, vegetables and derived products - Determination of lead content - Flameless atomic absorption spectrometri c 
method 
KS ISO 6637; Fruits, vegetables and derived products - Determinat ion of mercury content - Flameless atomic absorption method  
KS ISO2447; Fruits, vegetables and derived products - Determination of tin content KS ISO 6636-2; Fruits, vegetables and derived products - Determ ination of zinc content - Atomic absorption spectrometric method   
 
 
 
   
 3.        DESCRIPTION 
 
3.1        Product definitions  
 
3.1.1 Jam — is the product brought to a suitable consistency, made from the whole fruit, pieces of fruit, the unconcentrated and/or 
concentrated fruit pulp or fruit puree, of one or more kinds of fruit, which is mixed with foodstuffs with sweetening propertie s as 
defined in Section 3.2, with or without the addition of water 
 
3.1.2 Citrus Marmalade is the product obtained from a single or a mixture of citrus fruits and brought to a suitable consistency. It may 
be made from one or more of the following ingredients: whole fruit or fruit pieces, which may have all or part of the peel 
removed, fruit pulp, puree, juice, aqueous extracts and peel and is mixed with foodstuffs with sweetening properties as defined  
in Section 2.2, with or without the addition of water. 
 
3.1.3 Non Citrus Marmalade  is the product prepared by cooking fruit, whole, in pieces, or crushed adding foodstuffs with sweetening 
properties as defined in Section 2.3 to obtain a semi-liquid or thick liquid. 
 
3.1.4 Jelly Marmalade is the product described under citrus marmalade from  which all the insoluble solids have been removed but 
which may or may not contain a small proportion of thinly cut peel.  
 
3.1.5 Sugarless Jams, Je llies and Marmalades are the products prepared as 3.1.1 to 3.1.4,but which does not contain any added 
nutritive sweetener (sugar). It may contain permitted non-nutritivesweeteners and permitted preservatives.  
 
3.2 Other Definitions 
 
3.4 Fruit Means all of the recognised fruits and vegetables that are used in making jams, including but not limited to those fruits 
mentioned in this Standard, either fresh, frozen, canned, concentrated, dried, or otherwise processed and/or preserved which 
shall be sound, wholesome and clean and of suitable ripeness but  free from deterioration and containing all its essential 
characteristics except that it has been trimmed, sorted and otherwise treated to remove any blemishes, bruises, toppings, tailings, cores, pits (stones) and may or may not be peeled.  
 
 
3.5      Fruit Pulp  is the edible part of the whole fruit, if appropriate less the peel, skin, seeds, pips, etc., which may have been sliced or 
crushed but which has not been reduced to a puree 
 
 
3.5.1 Fruit Puree is the edible part of the whole fruit, if appropriate, less the peel, skin, seeds pips and similar which has been 
reduced to a puree by sieving or other processes. 
 
3.5.2 Aqueous extracts
is the aqueous extract of fruits which subject to losses necessarily occurring during prope r
manufacture, contains all the water-soluble constituents of the fruit concerned.  
 
 
3.5.3 Fruit Juices and concentrates  Products as defined in the General Standard for Fruit Juices and Nectars (KS 2640)).  
 
 
3.5.4 Citrusfruit — Fruit of the Citrus L. family  
. 
 
3.5.5   Foodstuffs with sweetening properties: 
 
(a) All sugars as defined in the Standard for Sugars (complying with the relevant Kenya standards for sugars);  
(b) Sugars extracted from fruit (fruit sugars);  
(c) Fructose syrup;  (d) Brown sugar;  
(e) Honey as defined in the Standard for Honey (KS EAS 36).  
 
4.        ESSENTIAL CO MPOSITION AND QUALITY FACTORS  
 
4.1      Composition  
 
4.1.1Basic Ingredients 
 
(a) Fruit ingredient, as defined in Section 3.2, in quantities laid down in Sections 4.1.2 (a) – (d) below.  
In the case of jellie s the quantities where approp riate shall be calculated a fter deduction of the weight  of water used in prep aring the 
aqueous extracts 
 (b) Foodstuffs with sweetening properties as defined in Section 3.2.  
  
  
4.1.2Fruit Content  
 
The following percentage fruit content for jams and jellies specified at 3.1.2 (a) or 3.1.2 (b) below shall apply and labelled in accordance 
with Section 8.2:  
 
(a) The products, as defined in Section 2.1, shall be produced such that the quantity of fruit ingredient used as a percentage of finished 
products shall be not less than 45% in general, with the exception of the following fruits:  
35% for blackcurrants, ma ngoes, quinces, rambutan , redcurrants, ro sehips, roselles, rowanbe rries and sea- buckthorns;  
30% for soursop and cranberry;  
25% for banana, cempedak, ginger, guava, jackfruit and sappota;  
23% for cashew apples;  20% for durian;  10% for tamarind;  8% for passion fruit and other strong flavoured or high acidity fruits 
 
b) Fruits when used at higher percentages could render the prod uct unpalatable in accordance with consumers preferences in the country 
of retail sale, however when made with high fruit content or low fruit content; It shall not contain a fruit content less than the amounts 
specified in the table below; 
 
Type of fruit Fruit 
content % m/m (minimum)  Type of fruit Fruit content % m/m (minimum)  
 extra /high fruit  low fruit  
Guava, Wood apple 
Mango,   23 16 
Tomato 40 28 
Cashew apple 23 16 
Strawberry/ raspberry 
Passion fruit 40 28 
Black current 40 25
Mixed fruit 45 33
Other fruit 45 33
 
 
c) When fruits are mixed together, the minimum content must be reduced in proportion to the percentages used.   
Or 
 (d) The products, as defined in Section 2.1, shall be produced such that the quantity of fruit ingredient used as a percentage of finished 
products shall be not less than 35% in general, with the exception of the following fruits:  
  
  
25% for blackcurrants, ma ngoes, quinces, rambutan , redcurrants, ro sehips, roselles, rowanbe rries and sea- buckthorns;  
20% for soursop and cranberry;  16% for cashew apples;  15% for banana, cempedak, guava, jackfruit and sappota;  11% - 15% for ginger;  
10% for durian;  
6% for passion fruit, tamarind or other strong flavoured or high acidity fruits 
 
When fruits are mixed together, the minimum content must  be reduced in proportion to the percentages used.  
In the case of Labrusca grape jam, grape juice and grape juice concentrate when added as optional ingredients; this may constit ute a part 
of the required fruit content.  
 (e) Citrus Marmalade  
 
The product, as defined in Section 3.1, shall be produced such t hat the quantity of citrus fruit ingredients used in the manufa cturing of 
1000 g of finished product must not be less than 200 g of which at least 75 g must be obtained from the endocarp.  In addition the term “jelly marmalade” as defined in Section 3. 1 may be used when the product contains no insoluble matter but may 
contain small quantities of thinly cut peel.  
 
(f) Non Citrus Marmalade  
 The product, as defined in Section 3.1, shall be produced such t hat the quantity of fruit ingredient used as a percentage of th e 
finishedproduct shall not be less than 30% in general, with the exception of the following fruits:  
 
- 11% for ginger. 
 
4.1.3Other Permitted Ingredients  
 
Any appropriate food ingredient of plant origin may be used in the products covered by this Standard. This includes fruit, herb s, spices, 
nuts, alcoholic drinks and essential oils and vegetable edible oils and fats (used as antifoaming agents), as long as they do n ot mask 
poor quality and mislead the consumer. For example, red fruit ju ice and red beetroot juice may only be added to jams as defined  in points 
4.1.2 (a) and (b) made from gooseberries, plums, raspberries, redcurrants, rhubarb, rosehips, roselle or strawberries. 
 
4.1.3.1  Nutrients 
 
For the purpose of product fortification, essential nutrients such as vitamins and minerals may be added to products. Such addi tions shall 
comply with national legislation established for this purpose. 
 
NOTE : any optional ingredients added are subject to ingredient labe lling requirements (see Clause 8) 
 
 
4.2Soluble Solids  
 
The soluble solids content for the finished products defined in Sections 4.1.2 (a) – (c) shall in all cases be between 60 to 65 % or greater 
(uncorrected for insoluble solids). In the case of the finished product defined in Section 4.1.2 (d), the soluble solids conten t shall be 40 - 
65% or less( uncorrected for insoluble solids), When tested according AOAC 932.14/ KS ISO 2173  
 
4.3      Quality Criteria  
 
 
 
4.3.1 General Requirements  
 
The end product shall be of an appropriate gelled consistency, having normal colour and flavour appropriate to the type or kind  of fruit 
ingredient used in the preparati on of the mixture, while taking into account an y flavour imparted by optional ingredients or an y permitted 
colouring agents used. It shall be free from defective materials normally associated with fruits . Jelly and extra jelly shall b e reasonably 
clear or transparent. 
 
4.3.2 Defects and Allowances for Jams  
 
The products covered by this Standard shall be largely free of defects such as plant material skins (if peeled), stones and pie ces of stones 
and mineral matters. In the case of berry fruits, Dragon fruit an d passion fruit, seeds shall be considered a natural fruit com ponent and not 
a defect unless the product is presented as “seedless”. 
 4.3.3 Classification of “defectives”   
 A container that fails to meet one or more of the applicable quality requirements as set out in Section 4.3.1 should be consider ed as a 
“defective”.  
 
4.1.4 Lot Acceptance  
 
A lot should be considered as meeting the applicable quality requirements referred to in Section 4.3.1 when the number of “defe ctives” 
as defined inSection 4.4 does not exceed the acceptance number (c) of the appropriate sampling plan with an AQL of 6.5. See Ann ex 
 
4.        FOOD ADDITIVES  
 
Only those food additive classes listed below are technologically justified and may be used in products covered by this Standar d. Within 
each additive class only those food additives listed below, or referred to, may be used and only for the functions, and within limits, 
specified.  
 
5.1         Acidity regulators, antifoaming agents, firming agents, preservatives and thickeners used in accordance with Table 3 of the 
General Standard for Food Additives (CXS 192-1995) are acceptable for use in foods conforming to this Standard 
 
5.2  ACIDITY REGULATORS 
 
INS No. Name of the Food Additive Maximum Level 
 
334; 335(i), (ii); 
336(i), (ii); 337 Tartrates 3,000 mg/kg 
 
6.3  ANTIFOAMING AGENTS 
INS No. Name of the Food Additive Maximum Level 
900a Polydimethylsiloxane 10 mg/kg 
6.4  COLOURS 
INS No.   Name of the Food Additive   Maximum Level 
100(i)  Curcumin   500 mg/kg  
101(i), (ii)  Riboflavins  200 mg/kg
104  Quinoline Yellow  100 mg/kg
110   Sunset Yellow FCF   300 mg/kg
120  Carmines  200 mg/kg  
124  Ponceau 4R (Cochineal Red A)  100 mg/kg  
129 Allura Red AC  100 mg/kg
133   Brilliant Blue FCF  100 mg/kg 
140   Chlorophylls GMP 
141(i), (ii) Chlorophylls and Chlorophyllins Copper 
Complexes 200 mg/kg 
143   Fast Green FCF  400 mg/kg 
150a   Caramel I – Plain Caramel  GMP 
150b   Caramel II Sulfite Caramel  80,000 mg/kg 
150c   Caramel III Ammonia Caramel  80,000 mg/kg 
150d  Caramel IV Sulfite Ammonia Caramel  1,500 mg/kg 
160a(i)  Carotenes, beta, synthetic 500 mg/kg singly or in combination 
 
160a(iii)  Carotenes, beta, Blakesleatrispora  
160e  Carotenal, beta apo-8- 
160f  Carotenoic acid, ethyl ester, beta apo-8-  
160a(ii)  Carotenes, beta, vegetable  1,000 mg/kg 
160d(i) 160d(iii) Lycopenes 100 mg/kg 
161b(i)  Lutein from Tageteserecta  100 mg/kg 
162  Beet Red  GMP 
163(ii)  Grape Skin Extract  500 mg/kg  
172(i)- (iii) Iron Oxides  200 mg/kg 
   
 
6.5  PRESERVATIVES 
INS No. Name of the Food Additive Maximum Level   
  
200-203  Sorbates  1,000 mg/kg 
 
210-213  Benzoates  1,000 mg/kg 
220-225, 227, 228, 539 Sulfites 
 50 mg/kg as residual SO2 in the end 
product, except when made with sulfited fruit when a maximum level of 
100 mg/kg is permitted in the end 
product. 
 
5.6Flavourings  
The following flavourings are acceptable for use in foods conforming to this Standard when used in accordance with good manufac turing 
practices and in compliance with the Codex Guidelines for the Use of Flavourings (CXG 66-2008): natural flavourings that are ex tracted 
from the named fruits in the resp ective product; natural mintfl avouring; natural cinn amon flavouring;  vanillin, vanilla or vani lla extracts.  
 
 
 
6.HYGIENE  
 
6.1 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 General Principles of Food Hygiene (KS EAS 39) and other relevant Kenya standards such as codes of 
hygienic practice and codes of practice  
 6.2 The products shall conform to microbiological criteria in Table 6 and those provided in KS 2455; Food Safety -general standard  and 
other microorganisms of food safety concern 
 
Table 2 - Microbiological limits for Jams, Jellies and Marmalades 
 
SL No.
 Microorganism  Limit  Method of Test  
 Total plate count, cfu/g, max 50 KS ISO 4833 
i.  Escherichia coli, (cfu/g), max Absent  KS ISO 7251 
ii.  Staphylococcus aureas, (cfu/25g) Absent KS ISO 6888-1 
iii.  Shigella, cfu/25g Absent KS ISO4833 
iv.  Salmonella. Cfu/25g Absent KS ISO 6579 
v.  Colostridiumbotulinum, cfu/25g Absent KS ISO 4833 
vi.  Vibrio cholera, cfu/25g Absent KS ISO 4833 
vii.  Moulds (cfu/25g), max Absent KS ISO 7954 
 
 
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 (KS Codex Stan 193) 
 
7.1 Pesticide residues 
 
 
The products covered by this Standard shall comply with the maximum residue limits for pesticides established by the Codex Alim entarius 
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 est ablished 
by the Codex Alimentarius Commission for these products in table 3 below 
	
TABLE 3- maximum limits for Heavy metals contaminantsfor Jams, Jellies and Marmalades 
 
 CONTAMINANTS MAXIMUM LEVEL Method of Test 
Arsenic(As) 0.01 mg/kg KS ISO 17239  
 Lead(Pb) 0.1 mg/kg KS ISO 6733 
Copper (Cu) 5.0 mg/kg KS ISO 7952  
 
Zinc (Zn) 5.0 mg/kg KS ISO 6636  
Tin(Sn) 250 mg/kg KS ISO 2447 
Mercury(Hg) 0.001 mg/kg KS ISO 6637 
 
Cadmium(cd) 0.003 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 t he 
Codex Alimentarius Commission for these products 
 
 
6.WEIGHTS AND MEASURES 
 
6.1Fill of container 
 
6.1.1Minimum Fill 
The container should be well filled with the product which should occupy not less than 90% (minus any necessary head space acco rding 
to good manufacturing practices) of the water capacity of the container. The water capacity of the container is the volume of d istilled water 
at 20oC which the s ealed container will hold when complete ly filled, when tested in  accordan ce toKS CAC/RM 46- 1972 (Cod ex Gener al 
Method for processed fruits and vegetables) and KS ISO 90.1:1999 for the fill of containers in metal containers   
 7.1.2Classification of “Defectives”  
A container that fails to meet the requirement for minimum fill  of Section 7.1.1 should be considered as a “defective”.  
 
 
8.LABELING 
 
 8.1The products covered by the provisions of this Standard shall be labelled in accordance with the General Standard for the Labelling of 
Prepackaged Foods (KS EAS 38). In addition, the following specific provisions apply:  
 
8.2Name of the Product 
 
8.2.1 The names of the products shall be:  
 
In the case of Section 4.1.2 (a):  
 
- Jam (or preserve or conserve, if appropriate);  
- Extra Jam (preserve or conserve, if appropriate);  - High Fruit Jam (preserve or conserve, if appropriate);  - Jelly;  - Extra Jelly.  
 
In the case of Section 4.1.2 (b):  - Jam (or preserveor conserveor fruit spread);  
- Jelly (or fruit spread).  
 
In the case of Section 4.1.2 (e):  
- Marmalade or Jelly Marmalade.   
In the case of Section 4.1.2 (f):  
- “X” marmalade (“X” is a non-citrus fruit).   
In the case of Section 3.1.5: 
The product shall be labelled as “Diet (X) fruit jam” or “Diabetic (X) fruit jam”, where X is the name of the fruit  
- In the case of Mixed fruit jam/marmalade/jelly: 
The product shall be labelled by completing at (X) the names of the fruits contained in the product in order of decreasing prop ortions 
 
- In the case of fruit jam/ marmalade/jellymade with high fruit content or low fruit content as specified in table 1 4.1.2 (d):   
The product shall be abelled as “Extra (X) jam” or “High fruit (X) jam” or “Low fruit (X) jam” as the case may be. 
 
- In the case of Flavouredjam/marmalade/jelly: (Y) flavoured (X )jam/marmalade/jelly:(where “Y” denotes the type of flavouring i ngredient) 
shall be applied to jams which have been artificially flavoured to impart to the jam the distinctive flavour of the added flavo uring ingredient.
 
- In the case of low sugar or reduced sugar product containing soluble solids less than 65.0 % m/m: The product shall be labelled as “Low sugar (X) fruit jam” or “Reduced sugar (X) fruit jam”. It may contain permitted preservat ives. The 
sugar content shall be declared on the label. 
 
A jelly made from sugar, permitted gelling agent and permitted flavouring and colouring matter shall be clearly marked as “Synth etic” or 
“Artificial” jelly. 
  
The name used should be in accordance with the legislation of the country of retail sale.   
 
8.2.2 The name of the product shall provide an indication of the fruit(s)  used in descending order of weight of the raw material used . In the 
case of products made with three of more different fruits the al ternative phrase “mixed fruit” or similar wording or by the num ber of fruits 
may be used  
 
8.2.3 The name of the product may provide an indication of the variety of fruit e.g. “Victoria” plum and /or may include an adjective  
describing the character e.g. “seedless”, “shredless”.  
 
  
 8.2.4 The name of the product shall be accompanied by the term “prepared with added alcohol” in accordance with the legislation of th e 
country of retail sale  
 
 
8.3Fruit Quantity and Sugar Declaration  
Depending on the legislation or requirements of the country of retail sale, the products covered by this Standard may also give  an 
indication of the fruit ingredient content in the form of “prepa red with X g of fruit per 100 g” and the total sugar content wi th the phrase 
“total sugar content X g per 100 g”. If an indication of fruit cont ent is given this should relate to the quantity and type of fruit ingredient used 
in the product as sold with a deduction for the weight of any water used in preparing the aqueous extracts  
 
8.4Labelling of Non-Retail Containers  
Information for non-retail containers shall be given either on the container or in accompanying documents, except that the name  of the 
product, lot identification, and the name and address of the manuf acturer, packer, distributor or importer, as well as storage instructions, 
shall appear on the container. However, lot identification, and t he name and address of the manufacturer, packer, distributor o r importer 
may be replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying documents 
 
8.5Nutrition declaration  - Any added essential nutrients declaration should be labelled in accordance with the Guidelines on Nutrition 
Labelling (KS EAS 803), General Guidelines on Claims  (KS EAS 804 ) and the KS EAS 805; Guidelines for Use of Nutrition and Heal th 
Claims  
8.6 List of Ingredients — a complete list of ingredients including added syrup shall be declared on the label in descending order o
f
proportion. 
 8.7 Net Contents — the net contents shall be declared by volume in metric units ( SystemeInternationale ). 
 
8.8       Name or business name and Address of the manufacturer, packager, distributor, importer, exporter or vendor of the product,
whichever may apply, shall be declared. 
 
8.9 Lot Identification —  each container shall be embossed or otherwise perm anently marked in code or in clear identity the 
producing factory and the lot. 
 
8.10Place/country of origin  
8. 11    Date of expiry 
 
 
9.METHODS OF ANALYSIS AND SAMPLING  
The products covered by the provisions of this standard shall be tested using appropriate standard methods declared in this sta ndard. 
Other test may be performed as per the methods given in the latest AOAC/ Codex/ ISO and other internationally recognized method s. 
 
 
 
 
  
 
  
 
  
 
  
 
  
 
  
 
  
 
  
 
  
 
  
  
 
Sampling Plans  
The appropriate inspection le vel is selected as follows: 
Inspection level I - Normal Sampling  
Inspection level II - Disputes, (referee purposes sample size), enforcement or need for better lot estimate)
 
 
 
 
SAMPLING PLAN 1  
(Inspection Level I, AQL = 6.5) 
 
 
 
NET WEIGHT IS EQUAL TO OR LESS THAN 1 KG (2.2 LB)  
Lot Size (N)  Sample Size (n) Acceptance Number (c) 
4,800 or less  13 2 
4,801 - 24,000  21 3 
24,001 - 48,000  29 4 
48,001 - 84,000  38 5 
84,001 - 144,000  48 6 
144,001 - 240,000  60 7 
more than 240,000  72 8 
NET WEIGHT IS GREATER THAN 1 KG (2.2 LB ) BUT NOT MORE THAN 4.5 KG (10 LB )
Lot Size (N)  Sample Size (n) Acceptance Number (c) 
2,400 or less  13 2 
2,401 - 15,000  21 3 
15,001 - 24,000  29 4 
24,001 - 42,000  38 5 
42,001 - 72,000  48 6 
72,001 - 120,000  60 7 
more than 120,000  72 8 
NET WEIGHT GREATER THAN 4.5 KG (10 LB )
Lot Size (N)  Sample Size (n) Acceptance Number (c) 
600 or less  6 1 
601 - 2,000  13 2 
2,001 - 7,200  21 3 
7,201 - 15,000  29 4 
15,001 - 24,000  38 5 
24,001 - 42,000  48 6 
more than 42,000  60 7 
 
 
 
 
 
SAMPLING PLAN 2 
(Inspection Level II, AQL = 6.5) 
 
 
 
NET WEIGHT IS EQUAL TO OR LESS THAN 1 KG (2.2 LB)  
Lot Size (N)  Sample Size (n) Acceptance Number (c) 
4,800 or less  13 2 
4,801 - 24,000  21 3 
24,001 - 48,000  29 4 
48,001 - 84,000  38 5 
84,001 - 144,000  48 6 
144,001 - 240,000  60 7 
more than 240,000  72 8 
NET WEIGHT IS GREATER THAN 1 KG (2.2 LB ) BUT NOT MORE THAN 4.5 KG (10 LB )
Size (N)  Sample Size (n) Acceptance Number (c) 
2,400 or less  13 2 
2,401 - 15,000  21 3 
15,001 - 24,000  29 4 
24,001 - 42,000  38 5 
42,001 - 72,000  48 6 
72,001 - 120,000  60 7 
more than 120,000  72 8  
 NET WEIGHT GREATER THAN 4.5 KG (10 LB )
Lot Size (N)  Sample Size (n) Acceptance Number (c) 
600 or less  13 2 
601 - 2,000  21 3 
2,001 - 7,200  29 4 
7,201 - 15,000  38 5 
15,001 - 24,000  48 6 
24,001 - 42,000  60 7 
more than 42,000  72 8 
  
  
  
KENYABUREAUOFSTANDARDS(KEBS)  
 
 
 
KEBSCERTIFICATIONMARKS 
 
 
 
1.       ProductCertificationMarks 
 
KEBSStandardizationMark(S-Mark)isissued 
foruseonproductsthatcomplywiththeminimum quality requirements prescribed in Kenya 
standards.Itusesstandardsasabenchmarkfor 
quality compliance and aims at givingmanufacturersimprovedmarketaccessandalso 
givingconsumersanassuranceofqualityforthe productsbearingthemark. 
 
 
 
StandardizationMark 
 
SYMBOLFORPRODUCTQUALITY 
 
   
 
 
 
 
  
DiamondMarkofQuality               ImportStandardizationMark  
SYMBOLFORPRODUCTQUALITYEXCELLENCE                                 SYMBOLFORPRODUCTQUALITY  
 
2.       SystemsCertificationMarks 
 
  
 
 
 
 
 
ISO9001REGISTEREDFIRM           OCCUPATIONALHEALTHANDSAFETY  
QUALITYMANAGEMENTSYSTEM                                                       OHSAS18001 
 
 
 
     
 
ISO14001REGISTEREDFIRM                  ISO22000REGISTEREDFIRM  
ENVIRONMENTA LMANAGEMEN TSYSTE M                   FOOD&SAFET YMAN AGEMEN TSYSTEM  KEB Sismandatedtoprovide Standardization,  
MetrologyandConformityAssessmentServices 
through: 
•Promotionofstandardizationincommerceandindustry 
 
•Provisionoftestingandcalibrationfacilities 
 
•Controloftheuseofstandardizationmarks 
 
•Undertakingeducationalworkinstandardization 
 
•Facilitationoftheimplementationandpracticalapplicationofstandards 
 
•MaintenanceanddisseminationoftheInternationalSystemof 
Units(SI)ofmeasurements 
KEBSoffersthefollowingser vices: 
•Standardsdevelopmen tandharmonization  
•Testingservices 
•Measurementservices(Calibration) 
•Enforcementofstandards 
•Productinspectionservices 
•EducationandTraininginStandardization,MetrologyandConformityAssessment 
•ProductandManagementSystemsCertificationServices 
INFORMATIONONSTANDARDS  
Standardsaredocumentsthatprovideacommonreferencepointfortheassess- 
mentofthequalityofgoodsandservices.Standardsfacilitatetranparencyinthe 
exchangeofproductsandenhancemarketaccessofKenyanproductsintolocal, regionalandinternationalmarkets. InformationonstandardsandrelateddocumentsisavailableattheKEBSstan- 
dardsinformationcentre. KEBShousestheWTO-TBTNationalEnquiryPoint(NEP)whichdisseminates 
notificationlikelytoaffectinternationaltradetotheindustry. 
KEBSalsoprovidestechnicaladviceoninstallationandimprovementofquality 
goodsandservicestotheindustrysoastofacilitateefficientimplementationof 
standards.Someoftheadvantagesofstandardsinclude:enhancementofquality assurance,safetyandenvironmentalprotectionmeasures,minimizationofwast- age,reductionofcostsandunecessaryvarietiesandpromotionofinterchange- abilityandincreasedproductivityinindustry. 
ForfurtherInformationpleasecontact 
 
TheManagingDirector 
KenyaBureauofStandards PopoRoad,OffMombasaRoad 
P .O.Box54974-00200 
NAIROBI,KENYA  
 
Tel.:+254(0)206948000 
Fax:+254(0)20604031 E-Mail:info@kebs.org E-Mail:customercare@kebs.org 
Website:http://www.kebs.org