ICS 67.120.30           DMS 116:2018  
Second  edition  
 
 
 
 
DRAFT MALAWI STANDARD  
(SADC HARMONIZED)  
 
 
 
 
 
 
 
 
 
 
 
Salted fish and dried salted fish  – 
Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Note: This is a draft standard and it shall neither be used nor  regarded as a Ma lawi standard   
 
 ICS 67.120.30                  DMS 116:2018 
             Second edition  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Salted fish and dried salted fish  – 
Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
Obtainable  from the  
Malawi Bureau of Standards  
Moirs Road  
P O Box 946  
BLANTYRE  
 
Tel: +265 1 870 488  
Fax: +265 1 870 756  
E-mail: mbs@mbsmw.org  
Website: www.mbsmw.org  
Price based on 12 page s 
© Copyright reserved   
i 
 TABLE OF CONTENTS  
 
Contents                                                                                                                                                      Page  
 
Foreword  ................................ ................................ ................................ ................................ ..............................  i 
Technical Committee  ................................ ................................ ................................ ................................ ...........  i 
Notice  ................................ ................................ ................................ ................................ ................................ ... i 
Scope  ................................ ................................ ................................ ................................ ................................ . 1 
Normative references  ................................ ................................ ................................ ................................ ........  1 
Definitions  ................................ ................................ ................................ ................................ ..........................  2 
Process description  ................................ ................................ ................................ ................................ ...........  2 
Essential  composition and quality factors ................................ ................................ ................................ .........  3 
Food additives  ................................ ................................ ................................ ................................ ...................  4 
Contaminants  ................................ ................................ ................................ ................................ .....................  4 
Hygiene  ................................ ................................ ................................ ................................ ..............................  4 
Packaging and labeling ................................ ................................ ................................ ................................ ...... 4 
Methods of sampling and tests  ................................ ................................ ................................ ..........................  5 
Definition of defects  ................................ ................................ ................................ ................................ ...........  5 
Lot acceptance  ................................ ................................ ................................ ................................ ..................  6 
Annex A: Sensory and physical examination)  ................................ ................................ ................................ ... 7 
Annex B: Determination of water content in whole fish by cross section method  ................................ .............  8 
Annex C: Determination of salt concentration  ................................ ................................ ................................ . 11 
 
 
FOREWORD  
 
This draft standard  is a Southern African Development Community  (SADC)  Harmonized Text covering the 
requirements and methods of tests for salted fish and dried salted fish.  
  
The harmonization of standards and technical regulations in the SADC  region is an obligation under the 
SADC protocol on Trade which was established under the SADC Treaty to  provide for elimination of tariffs 
and non -tarriff barriers  to trade.  
 
This standard is ide ntical to SADC HT 85, Salted fish and dried salted fish  – Specification.  
   
Acknowledgement is  made fo r the use of the above standard . 
 
 
TECHNICAL COMMITTEE  
 
This draft standard was prepared by the Technical Committee MBS/TC 39, Fish and fishery products,  and 
the following companies, organizations and institutions were represented:  
 
Malawi Bureau of Standards.  
MALDECO Fisheries  
Malawi College of Fisheries;  
Ministry of Agriculture, Irrigation and Water Development – Department of Fisheries;  
Lake Harvest;  and 
Lilongwe University for Agriculture and Natural Resources . 
 
NOTICE  
 
This standard shall be reviewed every five years, or earlier when it is necessary, in order to keep abreast of 
progress. Comments are welcome and shall be considered when the standard is being reviewed .  
1 
                 DMS 116: 2018 
 
DRAFT MALAWI STANDARD  
 
Salted fish and dried salted fish - Specification  
 
1 SCOPE  
 
This draft standard applies to salted fish and dried salted fish which has been fully saturated with salt 
(heavily salted) or to salted fish which has been preserved by partial saturation to a salt content not less than 
12 % by weight of the salted fish for human consumption.  
 
 
2 NORMATIVE REFERENCES  
 
The following standard  contain s provisions, which through reference in this text, constitute pro visions of this 
draft standard.  All standards are subject to revision  and, since any reference to a standard is deemed to be a 
reference to the latest edition of that standard, parties to agr eements based on this draft standard  are 
encouraged to take steps to ensure the use of the most recent edition of the standard indicated below. 
Information on current valid national and international standards can be obtained from the Malawi Bureau of 
Standards.  
 
MS 19:  Labelling of prepacked foods – General standard;  
 
MS 21:  Food and food processing units – Code of hygienic conditions;  
 
MS 188: Edible salt – Specification;  
 
MS 214:  Potable water – Specification ; 
 
MS 237:  Food additives – General Standard;  
 
MS 302:  General  standard  for contaminants and toxins in foods  and feed;  
 
MS 790: Code of practice for fish and fishery products;  
 
MS 1241:  Guidelines for the sensory evaluation of fish and shellfish in laboratories ;  
 
CODEXSTAN  233: Sampling plans for prepackaged foods (AQL -6.5); 
 
ISO 4833 : Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of 
microorganisms – Colony -count technique at 30 degrees;   
 
ISO 6579:  Microbiology of food and animal feeding stuffs – Horizontal method for the detection of Salmonella 
spp.;  
 
ISO 6888:  Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of 
coagulase -positive staphylococci (Staphylococcus aureus and other species) ; 
 
ISO 7251:  Microbiology of food and animal feeding stuffs – Horizontal method for the detection and 
enumeration of presumptive Escherichia  coli – Most probable number technique;  
  
ISO 793 7: Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of 
Clostridium perfringens – Colony -count technique;  
 
ISO 11290 : Microbiology of the food chain – Horizontal method for the detection and enumeration of Listeria 
monocytogenes and of Listeria spp. ; 
 
ISO/TS 21872 -1: Microbiology of food and animal feeding stuffs – Horizontal  method for the detection of 
potentially enteropathogenic Vibrio spp. – Part 1: Detection of Vibri o parahaemolyticus and Vibrio cholera;    
2 
  
ISO/TS 21872 -2: Microbiology of food and animal feeding stuffs – Horizontal  method for the detection of 
potentially enteropathogenic Vibrio spp. – Part 2: Detection of species other than Vibrio parahaemolyticus 
and Vibrio cholera ; and 
 
AOAC:  Association of Analytical Chemist  
 
 
3 DEFINITIONS  
 
For the purpose of this draft standard , the following definitions shall apply:  
 
3.1  
dried salted fish  
salted fish which  have been dried  
 
3.2  
food grade material  
packaging material, made of substances which are safe and suitable for their intended use and  which will not 
impart any toxic substance or undesirable odour or flavour to the product  
 
3.3  
foreign matter  
any material which  is not of fish origin e.g. sand, stones, metallic chips, plant parts etc . 
 
3.4  
fresh whole fish  
fish harvested while alive from culture, immediately cleaned and/or  chilled to preserve freshness  
 
3.5  
lot  
fish from the same origin and harvest  
 
3.6  
salting   
is a process of treating fish with salt of food grade quality to lower water activity in fish flesh and to enhance 
flavour by any appropriate salting technology (e.g. dry saltin g, brining, injection salting)  
 
3.7  
salted fish  
fish that has undergone salt treatment  
 
3.8  
sound  
free from physiological  deterioration or adulteration/contamination, that appreciably affects their appearance, 
edibility and the keeping quality of the dried fish.  
 
 
4 PROCESS DESCRIPTION  
 
4.1 Salting  
 
4.1.1  Dry Salting (kench curing) is the process of mixing fish with suitable food grade salt and stacking the 
fish in such a manner that the excess of the resulting brine drains away.  
 
4.1.2 Wet Salting (pickling) is the process whereby fish is mixed with suitable f ood grade salt and stored in 
watertight containers under the resultant brine (pickle) which forms by solution of salt in the water extracted 
from the fish tissue. Brine may be added to the container. The fish is subsequently removed from the 
container and stacked so that the brine drains away.  
 
4.1.3 Brine Injection is the process for directly injecting brine into the fish flesh and is permitted as a part of 
the heavy salting process.   
3 
 4.2  Drying  
 
4.2.1 Natural drying - the fish is dried by exposure to the open air; and  
 
4.2.2 Artificial drying - the fish is dried in mechanically circulated air, the temperature and humidity of 
which may be controlled.  
 
 
5 ESSENTIAL COMPOSITION AND QUALITY FACTORS  
 
5.1  Fish 
 
Salted fish shall be prepared from sound and wholesome fish, fit for human consumption in accordance with 
fresh fish standards.  
5.2  Salt 
 
Salt used to produce salted fish shall be clean, free from foreign matter and foreign crystals, show no visible 
signs of contamination with dirt, oil, bilge or ot her extraneous materials and comply with the requirements 
laid down in MS 188.  
5.3 Presentation  
5.3.1  Split fish - split and with the major length of the anterior of the backbone removed (about two 
thirds).  
5.3.2  Split fish with entire backbone - split with the whole of the backbone not removed.  
 
5.3.3  Fillet - is cut from the fresh fish, strips of flesh is cut parallel to the central bone of the fish and from 
which fins, main bones and sometimes belly flap is removed.  
 
5.3.4  Other presentation: any other presentation of the  product shall be permitted provided that it  
 
5.3.4.1  is sufficiently distinctive from the other forms of presentation laid down in this draft standard;  
 
5.3.4.2  meets all other requirements of this draft standard; and  
 
5.3.4.3  is adequately described on the label to avoid confusing or misleading the consumer.  
 
5.3.5  Individual containers shall contain only one form of presentation from only one species of fish.  
 
5.4 When tested in accordance  to appropriate methods as indicated, the m icrobial counts shall be within 
the limits as described in the T able 1 below.  
 
Table  1:  Microbiological limits for salted and  dried salted fish  
 
S/No Micro-organisms  Max. limits Method of test 
i)  Salmonella per 25 g Absent ISO 6579 
ii)  E. coli per gram Absent ISO 7251 
iii)  Listeria monocytogenes Absent ISO 11290 Part 1  
iv)  Staphylococcus aureus  cfu per gram 102 ISO 6888 
v)  Clostridium perfringens per gram Absent ISO 7937 
vi)  Vibrio Spp per gram  Absent ISO 21872 
vii)  Total viable count per gram 105
 ISO 4833 
  
4 
  
5.5  Final product  
 
Products shall meet the requirements of this standard when lo ts examined in accordance with s ection 9 and 
comply with the provisions set out in section 8. Products shall be ex amined by the methods given in               
section 7. 
 
 
6 FOOD ADDITIVES  
 
In ad dition to preservatives listed in Table 2, additives used in the products covered by this draft standard 
shall comply with MS 237.  
 
Table 2: Preservatives for salted and dried salted fish  
 
1 2 3 4 
S/No  Name of preservative  INS Number  Maximum level in the final product  
1 Sorbic acid  200 200 mg/Kg, singly or in combination 
expressed as sorbic acid  2 Sodium sorbate  201 
3 Potassium sorbate  202 
 
 
7 CONTAMINANT  
 
Salted and dry salted fish shall conform to those maximum levels for heavy metals and other contaminants 
as stipulated in MS 302 . 
 
 
8 HYGIENE  
 
8.1  The products covered by the provisions of this draft standard shall be prepared and handled in 
accordance with the appropriate sections of the MS 21 and 790.  
 
8.2 The final product shall be free from any foreign material that poses a threat to human health.  
 
 
9 PACKAGING AND LABELLING  
9.1 Packaging  
 
Fish shall be packaged in food grade containers.  
9.2 Labelling  
 
In addition to the requirements in ms 19 , the following specific labelling requirements shall apply and shall 
be legibly and indelibly marked: 
9.2.1  The name of the food  
 
9.2.1.1  The name of the food to be  declared on the label shall be "salted fish", "wet salted fish" or "salted 
fillet" "dried salted fish" or "klippfish". In addition, there shall appear on the label in conjunction with the name 
of the product, the name of the species of fish from which the  product is derived.  
 
9.2.1.2  For forms of presentation other than those described in 4.3.1  "split fish", the form of presentation 
shall be declared in conjunction with the name of the product in accordance with sub -section 4.3.2  as 
appropriate. If the product is produced in accordance with sub -section 4.3.3,  the label shall contain in close 
proximity to the name of the food, such additional words or phrases that will avoid misleading or confusing 
the consumer.  
 
9.2.1.3  The term "klippfish" can only be used for dried salte d fish which has been prepared from fish which 
has reached 95  % salt saturation prior to drying.  
  
5 
 9.2.1.4  The term "wet salted fish" can only be used for fish fully saturated with salt.  
9.2.2  Labelling of non -retail containers  
 
Information specified above shall be  given either on the container or in accompanying documents, except 
that the name of the food, lot identification, and the name and address of the manufacturer or packer shall 
always appear on the container. However, lot identification, and the name and ad dress may be replaced by 
an identification mark, provided that such a mark is clearly identifiable with the accompanying documents.  
 
 
10 METHODS OF SAMPLING AND TESTS  
 
10.1.1  Sampling of lots for examination of the product shall be in accor dance with the C odex Stan 233. A 
sample unit shall be the primary container or where the product is in bulk, the individual fish is the sample 
unit. 
 
10.1.2  Sampling for net weight shall be carried out in accordance with the Codex Stan 233 . 
 
10.2  Sensory and physical examination  
 
Samples taken for sensory and physical examination shall be assessed by persons trained in such 
examination and in accordance with procedures elaborated in Annex A and in accordance with MS 1241 . 
10.3  Determination of net weight  
 
The net weig ht (excluding packaging material and excess salt) of each sample unit in the sample lot shall be 
determined.  
10.4  Preparation of fish sample  
 
10.4.1  Before preparing of a sub -sample adhering salt crystals should be removed by brushing from the 
surface of the sample without using water.  
 
10.4.2  The preparation of fish samples for the determination of salt content, and water content in order to 
calculate the % salt saturation of the fish should be carried out according to AOAC 937.07 . The analysis 
should be on the edible portion of the fish.  
 
10.4.3  Determination should be performed at least in duplicate.  
10.5  Determination of salt content  
 
Salt content sha ll be determined using the method in Annex C . 
10.6  Determination of water content  
 
10.6.1  Determination of % salt saturation as required by the standard, should be in accordance to AOAC 
950.46.B (Air drying (a))  
 
10.6.2  Determination of water content in the whole fish, when needed in the commercial trade of klippfish 
and wet salted fish, the me thod of sampling the fish should be carried out according to the method described 
in Annex B . 
 
11 DEFINITION OF DEFECTS  
 
11.1 Foreign matter . The presence in the sample unit of any matter which has not been derived from 
fish, does not pose a threat to huma n health, and is readily recognized without magnification or is present at 
a level determined by any method including magnification that indicates non -compliance with good 
manufacturing and sanitation practices.  
 
11.2 Odour . A fish affected by persistent and distinct objectionable odours indicative of decomposition 
(such as  sour, putrid, etc.) or contamination by foreign substances (such as fuel oil, cleaning compounds, 
etc.).   
6 
 11.3 Pink. Any visible evidence of red halophilic bacteria.  
 
11.4  Appearance . Textural breakdown of the flesh which is characterized by extensive cracks on more 
than 2/3 of the surface area or which has been mutilated, torn or broken through to the extent that the split 
fish is divided into two or more pieces but still held together by skin.  
 
11.5  Halophilic m ould (dun) . A fish showing an aggregate area of pronounced halophilic mould clusters 
on more than one third of the total surface area of the face side.  
 
11.6  Liver stains . A pronounced yellow or yellowish orange discoloration caused by the presence of liver 
and affecting more than 1/4 of the total surface area of the face of the fish.  
 
11.7  Intense bruising . Any fish showing more than 1/2 of the face of the fish with intense bruising.  
 
11.8  Severe burning . A fish with more th an 1/2 of the back (skin side) tacky or sticky due to overheating 
during drying.  
 
 
12  LOT ACCEPTANCE  
 
A lot shall be considered as meeting the requirements of this standard when:  
 
12.1  The total number of defectives as classified according to section 8 does not exceed the  acceptance 
number (c) of the appropriate sampling plan in the Codex Stan 233;  
 
12.2  The average net weight of all sample units is not less than the declared weight, provided no 
individual container is less than 95  % of the declared we ight; and  
 
12.3 The total number of sample units not meeting the form of presentation as defined in section 2.3 does 
not exceed the acceptance number (c) of the appropriate sampling plan in the Codex Stan 233 .  
7 
 ANNEX A  
(Normative ) 
 
SENSORY AND PHYSICAL EXAMINATION  
 
A1  Examine every fis h in the sample in its entirety.  
 
A2.  Examine the product for the form of presentation.  
 
A3. Examine the fish for foreign matter, pink conditions, halophilic mould, liver stains, intense bruising, 
severe burning and texture.  
 
A4.  Assess odour in accordance with the MS 1241.  
   
8 
 ANNEX B  
(Normative)  
 
DETERMINATION OF WATER CONTENT IN WHOLE FISH BY CROSS SECTION METHOD  
 
B1  PRINCIPLE  
 
The fish is cut in sections as described in method. The sections are cut in smaller bits  to a collected sample. 
The water content of the collected sample is determined by drying. Examinations and experience have 
shown that the water content of this collected sample is closed to the “true” water content of the fish.  
 
B2  EQUIPMENT  
 
B2.1  Soft brush . 
 
B2.2  Basins (steel, glass, porcelain) . 
 
B2.3  Scissors . 
 
B2.4  Band saw . 
 
B2.5  Knife . 
 
B2.6  Weight, 1 g precision . 
 
B2.6  Oven. 103  - 105 °C. 
 
B2.7  Desiccator . 
 
 
B3  PREPARATION OF SAMPLE  
 
Salt particles on the surface of the fish are brushed away. The weight of the fish is determined to 1 g 
accuracy. The length of the fish is measured as the distance between the cleft in the tail and a line drawn 
between the tips of the earbones.  
 
 
B4  PROCEDURE  
 
B4.1  The sampling of the fish is described in the enclosed figure.  
 
B4.1.1  Wet salted fish is sliced in sections by knife . 
 
B4.1.2   Salted and dried salted fish is sliced in sections by band saw.  
 
B4.2  A section of 20  mm measured from a line drawn between the earbones, dotted line on figure, is cut.  
 
B4.3  The next cut is a 40 mm section.  
 
B4.4   A 2 mm section is cut from the front part of the 40 mm section and collected (see  B7). 
 
B4.5   The next cut is a new cut of a 40 mm section.  
 
B4.6   A 2 mm section is cut from the front part of the 40 mm section and c ollected.  
 
B4.7   The entire fish is cut in 40 mm sections from which are cut 2 mm sections (see enclosed figure).  
 
B4.8   All sections of 2  mm, marked II, IV, VI, VIII in the figure, even numbers, are collected to a collected 
sample.  
 
B4.8.1  The 2mm section s in the collected sample are cut with scissors in smaller pieces directly in tared 
basins just after the fish is cut.   
9 
 B4.8.2  The basins containing the sample are weighted.  
 
B4.8.3  The basins containing the samples are put in the oven at 103  – 105 °C for drying to constant weight 
(18 hours over night).  
 
B4.8.4  The basins are taken from the oven to a desiccator and cooled.  
 
B4.8.5  The basins are weighted.  
 
B5  Calculation of results  
 
The water content in the fish is calculated by using the equation:  
 
Water content, g/100g = 100  (W1-W2) / (W1 – Ws) 
 
Where;  
 
W1 = Weight of fish and basins before drying, g.  
 
W2 = Weight of fish and basins after drying, g.  
 
Ws = Weight of tared basins, g  
 
The result is reported to the nearest gram, together with the length and the weight of the analysed fish.  
 
B6   Control analysis of whole fish  
 
The determination of water content in whole fish by cross section method appears to give the closest result 
compared to water content determined by the drying of the whole fi sh. 
 
B7 Comments  
 
B7.1  Each sampled fish should be packed and sealed in a plastic bag before analysis. The samples 
should be stored under chilled or refrigerated conditions from the time of sampling to the time of analysis.  
 
B7.2  The analysis must be performed as soon as possible after the fish has been sampled.  
 
B7.3  It might be difficult to cut sections of 2 mm when the fish has a water content above 50  % but the 
section must be close to 2 mm.  
 
B7.4  To minimise the loss of water from the 2mm sections  it is important to weigh  the collected sample 
immediately after the fish is cut in sections.  
 
B7.5  Determination should be performed at least in duplicate.   
10 
  
 
11 
 ANNEX C  
(Normative)  
 
DETERMINATION OF SALT CONCENTRATION  
 
C1  PRINCIPLE  
 
The salt is extracted by water from the preweighed sample. After the precipitation of the proteins, the 
chloride concentration is determined by titration of an aliquot of the solution with a standardized silver nitrate 
solution (Mohr method) and calculated as sodium chloride.  
 
C2 EQUIPMENT AND CHEMICALS  
 
C2.1  Brush . 
 
C2.2  Sharp knife or saw . 
 
C2.3  Balance,  accurate to 0.01 g . 
 
C2.4  Calibrated volumetric flasks,  250 ml . 
 
C2.5  Erlenmeyer flasks . 
 
 
C2.6  Electric homogenizer . 
 
C2.7  Magnetic stirrer . 
 
C2.8  Folded paper filter,  quick running . 
 
C2.9  Pipettes . 
 
C2.10  Funnel . 
 
C2.11  Burette . 
 
C2.12  Potassium hexacyano ferrate (II),  K4Fe (CN) 6·3H 2O, 15% w/v (aq) . 
 
C2.13  Zinc sulphate , ZnSO 4·6H 2O, 30% w/v (aq) . 
 
C2.14  Sodium hydroxide, NaOH , 0.1 N, 0.41% w/v (aq)  
 
C2.15  Silver nitrate, AgNO 3, 0.1 N, 1.6987% w/v (aq), standardized . 
 
C2.16  Potassium chromate,  K2CrO 4 5% w/v (aq) . 
 
C2.17  Phenolphthalein,  1% in ethanol . 
 
C2.18  Distilled or deionized water . 
 
 
C3 PROCEDURE  
 
C3.1  5 g of homogenized subsample is weighted into a 250 ml volumetric flask and vigorously shaken 
with approximately 100 ml water.  
 
C3.2  5 ml of potassium hexacyano -ferrate solution and 5 ml of zinc sulphate solution are added, the flask 
is shaken.  
 
C3.3  Water is  added to the graduation mark.  
  
12 
 C3.4  After shaking again and allowing to stand for precipitation, the flask content is filtered through a 
folded paper filter.  
 
C3.5  An aliquot of the clear filtrate is transferred into an Erlenmeyer flask and two drops of 
phenolphthalein are added. Sodium hydroxide is added dropwise until the aliquot takes on a faint red colour. 
The aliquot then diluted with water to approximately 100 ml.  
 
C3.6  After addition of approximately 1 ml potassium chromate solution, the diluted ali quot is titrated under 
constant stirring, with silver nitrate solution. Endpoint is indicated by a faint, but distinct, change in colour. 
This faint reddish -brown colour should persist after brisk shaking. To recognize the colour change, it is 
advisable to  carry out the titration against a white background.  
 
C3.7  Blank titration of reagents used should be done.  
 
C3.8  Endpoint determination can also be made by using instruments like potentiometer or colorimeter.  
 
 
C4 CALCULATION OF RESULTS  
 
C4.1  The salt content in the sample is calculated by using the equation:  
 
Salt concentration (%) = (V x C x 58.45 x 250 x 100) / (A x W x 1000)  
 
where;  
 
A= volume of aliquot (ml)  
 
C= concentration of silver nitrate solution in N  
 
V = volume of silver nitrate solution in ml used to reach endpoint and corrected for blank value ; and  
 
W = sample weight (g)  
 
C4.2  Results should be reported with one figure after the decimal point.  
 
 
C5  REFERENCE METHOD  
 
As reference method: a method should be used which includes the complete ashing of the sample in a 
muffle furnace at 550  °C before chloride determination according to the method described above (leaving out 
steps ( C3.2 ) and ( C3.4 )). 
 
 
C6 COMMENTS  
 
C6.1  By using the given equation all chloride determined is calculated as sodium chloride. However it is 
impossible to estimate sodium by this methodology, because other chlorides of the alkali and earth alkali 
elements are present which form the counterparts of chlorides.  
 
C6.2  The presence of natural halogens other than chl oride in fish and salt is negligible.  
 
C6.3  A step, in which proteins are precipitated (ii), is essential to avoid misleading results.   
 
 
 
ICS 6 7.120.30                  DMS 116:2018 
     Second edition  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
THE MALAWI BUREAU OF STANDARDS              CERTIFICATION MARK SCHEME  
The Malawi Bureau of Standards is the 
standardizing body in Malawi under the aegis 
of the Ministry of Industry and Trade .  Set up 
in 1972 by the Malawi Bureau of Standards 
Act (Cap: 51:02), the Bureau is a parastatal 
body whose activities aim at formulatin g and 
promoting the general adoption of standards 
relating to structures, commodities, materials, 
practices, operations and from time to time 
revise, alter and amend the same to 
incorporate advanced technology.  To bring the advant ages of standardization 
within the reach of the common consumer, the 
Bureau operates a Certification Mark Scheme. 
Under this scheme, manufacturers who 
produce goods that conform to national 
standards are granted permits to use the 
Bureau’s “Mark of Quality ” depicted below on 
their products.  This Mark gives confidence to 
the consume r of the commodity’s reliability