FINAL DRAFT UGANDA 
STANDARD  
  FDUS 998 
First Edition  
2014 -mm-dd 
 
 Reference number  
FDUS 998: 2014 
© UNBS 2014   
  
Plantain (g onja) — Specification  
 FDUS 998: 2014  
ii © UNBS 2014  – 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 applica tion 
© UNBS 2014   
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 from UNBS.  
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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  
 
 FDUS 998:2014  
© UNBS 2014  – All rights reserved  iii 
 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 
elaboration 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  Organisation (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, academi cians, manufacturers, 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 s tandards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Uganda Standard has been developed as a result of a need to provide guidance to industry in the 
production and regulation of plantain (g onja). 
This Uganda Sta ndard has been developed by  the Fruits and vegetables sub -committee of the Food and 
Agriculture Standards Technical Committee, UNBS/TC 2 . 
 FINAL DRAFT UGANDA STANDARD  FDUS 998: 2014  
 
© UNBS 2014 – All rights reserved  1 
 Plantain (gonja)  — Specification  
1 Scope  
This Final Draft Uganda S tandard specif ies requirements for  plantain (gonja)  (AAB genom e) banana  grown 
from Musa spp . (AAA -B) and of family  Musaceae .  
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.  
EAS 39,  Code of practice for packaging and transport of fresh fruit and vegetables  
US 7, General standard for labelling of pre -packaged foods  
US 28, Code of practice for hygi ene in the food and drink manufacturing industry  
US 168,  Specification for edible fats and oils (General)  
US 500, Requirements for nutritional labelling of foods  
US 508, Requirements for nutritional and health claims for foods  
US 738,  General standard for  contaminants and toxins in foods  
US 882,  Fruit chips and crisps  ─ Specification  
3 Terms and definitions  
For the purposes of this standard, the following terms and definitions shall apply.  
3.1 
clusters  
fingers on the same crown of plantain (g onja)  
3.2  
fingers  
individual  plantain (g onja) fruits  
3.3 
plantain (gonja)  crisps  
thin slices of peeled fruits, deep -fried or baked until crunchy  
3.4 
fried plantain (gonja)  
product:  FDUS 998: 2014  
2 © UNBS 2014 – All rights reserved  
 a) prepared from sound ripe fruit of varieties characteristic of the named fruit; and  
b) processed by deep frying, with or without food additive s, into a form of marketable fried  product.  
3.5 
roasted plantain (gonja)  
product:  
a) prepared from sound ripe fruit of varieties characteristic of the named fruit; and  
b) processed by roasting , with or withou t food additives, into a form of marketable roasted  product.  
4 Presentation   
Plantain (gonja)  may be presented in one of the following styles:  
 fresh, in form of clusters or fingers;  
 roasted;  
 fried;  
 crisps; or  
 other sufficiently distinctive styles  of pres entation.  
5 Classification  
5.1 General  
Plantain (gonja)  may be classified in three  classes namely  
 “Extra” Class,  
 Class I,  and 
 Class II . 
5.2 “Extra” Class  
Plantain (gonja)  in this class shall be of superior quality  and characteristic of the variety and/or c ommercial 
type. The fingers shall be free of defects, with the exception of very slight superficial defects, provided these 
do not affect the general appearance  and quality of the produce, the keeping quality and presentation in the 
package.  
5.3 Class I  
Plantain (gonja)  in this class shall be of good quality  and characteristic of the variety. The following slight 
defects of the fingers, however, may be allowed, provided these do not affect the general appearance and 
quality of the produce, the keeping quali ty and presentation in the package:  
a) slight defects in shape and color;  and 
b) slight skin defects due to rubbing and other supe rficial defects not exceeding 2  cm2 of the total 
surface area.  FDUS 998: 2014 
© UNBS 2014 – All rights reserved  3 
 The defects shall not, in any case, affect the flesh of the fruit.  
5.4 Class II   
This class includes  plantain (gonja)  which do es not qualify for inclusion in the higher classes, but satisf ies the 
minimum requirements specified  in 6.2.1 The following defects, however, may be allowed, provided the 
plantain (gonja)  retain s its essential characteristics as regards the quality, the keeping quality and 
presentation:  
a) defects in shape and color, provided the product retains the normal characteristics of plantain (gonja) ; 
and 
b) skin defects due to scraping, scabs, rubbing, blemishes or other causes not exceeding 4  cm2 of the 
total surface area.  
The defects shall not, in any case, affect the flesh of the fruit.  
6 Requirements  
6.1 General requirements  
Plantain (gonja)  shall be of a colour, flavour and ta ste appropriate for the species,  free of  organic and mineral 
impurities, and free as far as possible  from damage caused by  disease and  insects .  
6.2 Specific quality  requirements  
6.2.1 In all classes, subject to the special provisions for each class, fresh plantain (gonja)  depending on the  
style shall be:  
a) whole (taking the finger as the reference);  
b) sound, that is,  produce not affected by rotting or deterioration such as to make it unfit for 
consumption ;  
c) clean, practically free of any visible foreign matter;  
d) practically free of pests affect ing the general appearance of the produce;  
e) practically free of damage caused by pests;  
f) free of damage caused by low temperatures;  
g) practically free of bruises;  
h) free of malformation or abnormal curvature of the fingers;  
i) with pistils removed (deflowered);  
j) with the stalk intact, without bending, fungal damage or dessication;  
k) free from ripening ;  
l) free from fused fingers ; 
m) free from finger end rot ;  FDUS 998: 2014  
4 © UNBS 2014 – All rights reserved  
 n) free from sogginess and excessive oil ; 
o) of the correct length; and  
p) without  splits or broken pedicels or tips.  
6.2.2 In addition , plantain (gonja)  clusters  shall include:  
a) a sufficient portion of the crown of normal coloring, sound and free of fungal contamination;  and 
b) a cleanly cut crown, not bevelled  or torn, with no stalk fragments.  
6.2.3 Defects  of plantain (gonja)  crisps, when packed, shall not contain more than 10 % by mass of small 
broken pieces, slivers and irregular pieces.  
Packed plantain (gonja)  crisps shall have not more than 1 % of the crisps with the following defects:  
 surface or internal pigmentation;  
 black specks and spots ; 
 blisters ; and  
 callous areas.  
6.3 Basic ingredients for plantain (gonja)  crisps  
6.3.1 Fruits to be used shall be fresh, sound, clean and at appropriate level of maturity from any cultivated 
variety conforming to the characteristics of th e fruits and of a quality suitable for human consumption.  
6.3.2 Edible oil or fat used for frying shall conform to US 168.  
6.3.3 Other edible material as may be appropriate to stuffing the product provided it is suitable for 
consumption.  
6.4 Chemical requi rements for plantain (gonja)  crisps   
Plantain (gonja)  crisps shall conform to chemical requirements in accordance with US 882 . 
7 Provisions concerning sizes  
The reference fruit for measurement of the length is the median finger on the outer row of the clusters. 
The minimum length shall not be less than 15.0 cm .  
8 Provisions concerning tolerances  
8.1 General  
Tolerances in respect of quality and size shall be allowed for plantain (gonja)  fruits  not satisfying the 
requirements of the class indicated.  FDUS 998: 2014 
© UNBS 2014 – All rights reserved  5 
 8.2 Qual ity tolerances  
8.2.1 “Extra” Class  
5 % by number or weight of plantain (gonja)  not satisfying the requirements of the class, but meeting those of 
Class I  
8.2.2 Class I  
10 %  by number or weight  of plantain (gonja)  not satisfying the requirements of the cla ss, but meeting those of 
Class II  
8.2.3 Class II  
10 %  by number or weight  of plantain (gonja)  satisfying neither the requirements of the class nor the minimum 
requirements, with the exception of produce affected by rotting, major imperfections or any other  deterioration 
rendering it unfit for consumption  
8.3 Size tolerances  
For all classes, 10  % by number or weight not satisfying the requirements, but falling within the size 
immediately above or below those indicated in Clause  5. 
9 Provisions concerning pre sentation  
9.1 Uniformity  
The contents of each package shall be uniform  with uniform net weight  and shall contain only plantain (gonja) 
of the same commercial type , origin, variety, and quality. The visible part of the contents of the package shall 
be repre sentative of the entire contents.  
9.2 Packaging  
Plantain (gonja) shall be packed in such a way as to protect the produce properly.  
The materials used inside the package shall be new, clean, and of a quality such as to avoid causing any 
external or interna l damage to the produce during handling. 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.  
Plantain (gonja) shall be packed in each co ntainer in compliance with EAS 39. 
10 Hygiene  
Plantain (gonja)  shall be produced and handled in accordance with US 28 .  
Plantain (gonja)  crisps  shall conform to the requirements for microbiological limits in  accordance with US 882 . FDUS 998: 2014  
6 © UNBS 2014 – All rights reserved  
 11 Contaminants  
11.1 Pesticide residues  
Plantain (gonja)  shall comply with those maximum pesticide residue limits established by the Codex  
Alimentarius Commission for this commodity . 
11.2 Heavy metals  
Plantain (gonja)  shall comply with those maximum levels for heavy metals in US 738. 
12 Weights and measures  
Containers shall be as full as practicable without impairment of quality and shall be consistent with a proper 
declaration of contents for the product.  
13 Labelling  
Plantain (gonja)  shall be labelled in accordance with the re quirements of US 7. In addition the following 
specific provisions shall apply:  
a) name and address of exp orter, packer and/or dispatcher and identification code ;  
b) name of the produce , “Plantain (gonja)” if the contents a re not visible from the outside;   
c) name  of the variety or commercial type ; 
d) name of country of origin and, optionally district where grown ; 
e) commercial identification  which  may include; style of presentation like roasted plantain (gonja) ;  
f) class ;  
g) net weight ; and  
h) official inspection mark  (option al). 
Nutritional and health labelling claims may be made in accordance with US 500 and US 508 . FDUS 998: 2014 
© UNBS 2014 – All rights reserved  7 
 Bibliography  
[1] CODEX STAN 205 -1997, AMD. 1 -2005, CODEX Standard for banana  
[2] US 882 , Fruits chips and crisps ─ Specification  
[3] EAS 745 , Potato crisps — Specification  
[4] Codex Alimentarius website: http://www.codexalimentarius.net/mrls/pestdes/jsp/pest_q -
e.jsp  
[5] www.wordnik.com/words/ Gonja  
[6] www.traditionaltree.org  
 FDUS 998: 2014 
© UNBS 2014 – All rights reserved  9 
 Certification marking  
Products that conform to Uganda standards may be marked with Uganda National Bureau of Standards 
(UNBS) Certification Mark shown in the f igure below.  
The use of the UNBS Certification Mark is governed by the Standards Act, and the Regulations made 
thereunder. This mark can be used 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 acc ordance with the 
certification mark scheme of the Uganda National Bureau of Standards. UNBS marked products are 
continually checked by UNBS for conformity to that standard.  
Further particulars of the terms and conditions of licensing may be obtained from the Director, Uganda 
National Bureau of Standards.  
 
 FDUS 998: 2014   
 
ICS 67.080.10  
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© UNBS 2014 – All rights reserved