PUBLIC REVIEW DRAFT DRAFT UGANDA STANDARD  
  DUS DEAS 66-3 
First  Edition  
2016-mm-dd 
 
 Reference number  
DUS DEAS 66-3: 2016 
© UNBS 201 6 
  
Tomato products — Specification — Part 3: Tomato juice  
 PUBLIC REVIEW DRAFTDUS DEAS 66-3:2016 
ii                © UNBS  2016  - 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 application  
© UNBS 2016 
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. 
Requests for permission to reproduce this document should be addressed to 
The Executive Director 
Uganda National Bureau of Standards 
P.O. Box 6329 
Kampala 
Uganda 
Tel: 256 417 333 2 50/1/2/3 
Fax: 256 414 286 123 
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 PUBLIC REVIEW DRAFTDUS DEAS 66-3:2016 
© UNBS  2016 - All rights reserved                iii National 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, as amended.  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 Agreement 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, academicians, 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 standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Draft Uganda Standard, DUS DEAS 66-3: 2016, Tomato products — Specification — Part 3 : Tomato 
sauce and ketchup,  is identical with  and has been reproduced from a Draft East African Standard, DEAS 66-3 : 
2016 , Tomato products — Specification — Part 3 : Tomato sauce and ketchup,  and is being proposed for 
adoption as a Uganda Standard. 
This standard was developed by the Food and agriculture  Standards Technical Committee (UNBS/TC 2). 
Wherever the words, “ East African Standard" appear, they should be replaced by "Uganda Standard." 
 
   DEAS 66 -3:2016 
ICS 67.080. 20 
 
© EAC 2016  Second  Edition 2016   
 
 
 
 
 
 
 
 
DRAFT EAST AFRICAN STANDARD  
 
Tomato products — Specification  — Part 3: Tomato juice  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
EAST AFRICAN COMMUNITY  
HS 2009.50.0000  DEAS 66 -3:2016  
© EAS 2016 — All rights reserved   
Copyright notice  
This EAC document is copyright -protected by EAC. While the reproduction of this  document by 
participants in the EAC standards development process is permitted without prior permission 
from EAC, neither this document nor any extract from it may be reproduced, stored or 
transmitted in any form for any other purpose without prior writte n permission from EAC.  
Requests for permission to reproduce this document for the purpose of selling it should be 
addressed as shown below or to EAC’s member body in the country of the requester:  
© East African Community  2014  — All rights reserved  
East Afr ican Community  
P.O.Box 1096  
Arusha  
Tanzania  
Tel: 255 27 2504253/8  
Fax: 255 27 2504481/2504255  
E-mail: eac@eachq.org  
       Web: www.eac -quality.net  
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement.  
Violators may b e persecuted  DEAS 66 -3:2016  
© EAC 2016 — All rights reserved  1  
Foreword  
 
Development of the East African Standards has been necessitated by the need for harmonizing 
requirements governing quality of products and services in East Africa. It is envisaged that through 
harmonized standardization, trade barr iers which are encountered when goods and services are 
exchanged within the Community will be removed.  
 
In order to meet the above objectives, the EAC Partner States have enacted a n East African 
Standardization, Quality Assurance, Metrology and Test Act, 2006 (EAC SQMT Act, 2006) to make 
provisions for ensuring standardization, quality assurance, metrology and testing of products 
produced or originating in a third country and traded in the Community in order to facilitate industrial 
development and trade a s well as helping to protect the health and safety of society and the 
environment in the Co mmunity . 
 
East African Standards are formulated in accordance with the procedures established by the East 
African Standards Committee.  The East African Standards Com mittee is established under the 
provisions of Article 4 of the EAC SQMT Act, 2006. The Committee is composed of representatives of 
the National Standards Bodies in Partner States, together with the representatives from the private 
sectors and consumer orga nizations. Draft East African Standards are circulated to stakeholders 
through the National Standards Bodies in the Partner States. The comments received are discussed 
and incorporated before finalization of standards, in accordance with the procedures of the 
Community.  
 
Article 15 (1) of the EAC SQMT Act, 2006 provides that “ Within six months of the declaration of an 
East African Standard, the Partner States shall adopt, without deviation from the approved text of the 
standard, the East African Standard as  a national standard and withdraw any existing national 
standard with similar scope and pu rpose ”. 
 
East African Standards are subject to review, to keep pace with technological advances. Users of the 
East African Standards are therefore expected to ensure that they always have the latest versions of 
the standards they are implementing.  
 
© East African Community 2010 — All rights reserved* 
East African Community  
P O Box 1096  
Arusha  
Tanzania  
Tel: 255 27 2504253/8  
Fax: 255 -27-2504481/2504255  
E-Mail: eac@e achq.org   
Web: www.each.org  
 
                                                 
* 2010 EAC — All rights of exploitation in any form and by any means reserved worldwide for EAC Partner States’ NSBs. 
  
© EAS 2016 — All rights reserved   
 
Table of contents  
 
1 Scope  ................................ ................................ ................................ ................................ .............  3 
2 Normative references  ................................ ................................ ................................ .....................  3 
3 Description and definitions  ................................ ................................ ................................ .............  3 
3.1 Product description  ................................ ................................  Error! Bookmark not defined.  
3.2 Definitions  ................................ ................................ ................................ ..............................  3 
4 Essential composition and quality requirements for tomato juice  ................................ ..................  4 
4.1 General quality requirements ................................ ................................ ................................ . 4 
4.2 Compositional requirements for tomato juice  ................................ ................................ ........  4 
4.3 Lot acceptance  ................................ ................................ ...... Error! Bookmark not defined.  
4.4 Compliance  ................................ ................................ ............  Error! Bookmark not defined.  
5 Food additives  ................................ ................................ ................................ ................................  4 
5.1 Acidity regulators  ................................ ................................ ................................ ...................  4 
6 Contaminants  ................................ ................................ ................................ ................................ . 4 
6.1 Pesticide residues  ................................ ................................ ................................ ..................  4 
6.2 Heavy metal limits  ................................ ................................ ................................ ..................  5 
7 Hygiene  ................................ ................................ ................................ ................................ ..........  5 
8 Weights and measures  ................................ ................................ ................................ ...................  5 
8.1 Fill of container  ................................ ................................ ...... Error! Bookmark not defined.  
9 Packaging and labelling  ................................ ................................ ................................ .................  5 
9.1 Packaging  ................................ ................................ ..............  Error! Bookmark not defined.  
9.2 General  ................................ ................................ ................................ ................................ .. 5 
9.3 Name of the product  ................................ ..............................  Error! Bookmark not defined.  
9.4 Labelling of non -retail containers  ................................ ................................ ...........................  5 
9.5 Other labelling details  ................................ ............................  Error! Bookmark not defined.  
10 Methods of analysis  and sampling  ................................ .................  Error! Bookmark not defined.  
Annex A (normative)  Determination of water capacity of containers  ................................ .....................  7 
Annex B (normative)  Sampling and complian ce ................................ ................................ ....................  8 DEAS 66 -3:2016  
© EAC 2016 — All rights reserved  3  
Tomato products — Specification — Part 3: Tomato juice  
 
1 Scope  
 
This Draft East African  standard specifies requirements and method of sampling and test for  
unfermented but fermentable juice, intended for  direct consumption, obtained from fresh tomatoes  
(Lycopersicum esculentum L.), puree , paste  or concentrates . 
 
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.  
 
AOAC  971.27, Sodium chloride in canned vegetables. Method I  
ISO 2173,  Fruit and vegetable products — Determination of soluble solids – Refractometric methods  
AOAC 965.41, Mold in tomato products, Howard mold count  
 
CAC/RCP 53, Code of Hygienic Practice for Fresh Fruits and Vegetables  
 
EAS 35, Edible salts — Specification  
 
EAS 38, Labelling of prepackaged foods — Specification  
 
 
EAS 76, Methods of test for tomato products  
 
 
CODEX STAN 192, General standards for food additives  
ISO 4833 (all parts), Microbiology of the food chain - Horizontal methods for the enumeration of 
microorganisms  
ISO 21527 -1, Microbiology of food and animal feedingstuffs – Horizontal methods for the 
enumeration of yeasts and m oulds  
ISO 7251,  Microbiology of food and animal feedingstuffs – Horizontal methods for the detection 
and enumeration of presumptive Escherichia coli – Most Probable Number technique  
ISO 6579, Microbiology of food and animal feedingstuffs – Horizontal metho ds for the detection 
of Salmonella spp.  
ISO 1842, Fruit and vegetable products — Determination of Ph 
ISO 2172, Fruit juice — Determination of soluble solids content — Pycnometric method  
ISO 6633 , Fruits, vegetables and derived products -- Determination of lead content -- Flameless 
atomic absorption spectrometric method  
 
 
3 Terms and definitions  
 
For the purpose of this standard the following definitions shall apply:  
 
3.1 
tomato juice   
unconcentrated liquid extracted form ripe and sound tomatoes puree, paste or concentrates  
 
 
3.2 
natural tomato soluble solids (Ntss) content  EAST AFRICAN STANDARD   
© EAS 2016 — All rights reserved  reading obtained on a refractometer at 20 °C expressed in terms of % sucrose, of the clear serum 
obtained  for a tomato product containing no added salt, and that is uncorrected for acidity  
 
3.3 
defects  
presence of seeds, skins, stems, cores and other coarse or hard substance  
 
 
 
4 Requirements  
 
4.1 General requirements  
 
4.1.1  Tomato juice shall  
a) have a colour characteristic of the variety.  No artificial colouring matter shall be added.   
 
b) have a charact eristic tomato flavour and shall be free from flavour foreign to the product.  
 
c) have a good body with an evenly divided texture.  
d) flows readily  and shall have a normal amount of insoluble tomato solids in suspension  
 
4.1.2 Tomato juice shall be free from the following defects:  
 
(a) Dark specks or scale -like particles.  
 
(b) Seeds or other objectionable particles of seeds.  
 
(c) Tomato peels.  
 
(d) Extraneous  plant materials.  
 
 
4.2 Specific requirements  
 
Tomato  juice shall comply with the compositional r equirements indicated in Table 1.  
 
 
 
Table 1 — Requirements for tomato juice  
 
S/N Characteristic  Requirement  Method of test  
i sodium chloride , per cent by 
mass, max.  0.6 AOAC 971.27 
ii Natural tomato soluble soli ds 
content  at 20 °C, % by mass, 
min. 4 ISO 2172/  
ISO 2173   
iii pH Not higher than 4.3  ISO 1842   
 
5 Food additives  
 
Food additives shall be used in accordance with CODEX STAN 192.  
 
 
6 Cont aminants  
 
6.1 Pesticide residues  
 
6.1.1  The product covered by the provisions of this Standard shall comply with those maximum 
pesticide residue limits established by the Codex Alimentarius Commission for this product.  DEAS 66 -3:2016  
© EAC 2016 — All rights reserved  5  
6.2 Heavy metal limits  
 
When tested in accordance with ISO 6633, the Lead content in tomato juice shall not exceed 0.03 
mg/kg.  
 
7 Hygiene  
 
7.1 Tomato juice shall be prepared and handled in accordance with the appropriate provisions of 
EAS 39 . 
 
7.2 Tomato juice  shall be free from pathogenic organisms and shall comply with the 
microbiological limits indicated in Table 2 . 
 
Table 2 — Microbiological limits for tomato juice  
 
Type of mic ro-organism  Maximum limits  Test method  
Total viable counts , cfu/ml 10  ISO 4833 (all parts)  
Yeast/moulds cfu/ml  shall be absent  ISO 21527 -1 
Escherichia coli  MPN/ml  shall be absent  ISO 7251  
Salmo nella sp.  per 25 ml shall be absent  ISO 6579  
Mould filament , max.  30 %  positive fi elds AOAC 965.41  
 
 
8 Minimum fill  
 
Tomato  juice shall occ upy a minimum fill of not less than 90 % of the water holding capacity of the 
container  and shall be determined in accordance with Annex A .  
 
9 Packaging  
Tomato juice shall be packed in suitable food grade containers having no action on the products.  The 
containers shall be free from other  products that may lead to contamination and alter the quality, 
composition, flavour, odour and taste of the products.  Containers shall be air tight and shall be 
provided with tamper - proof seals and closures.  Containers shall preclude contamination with  or 
proliferation of microorganisms in the products during storage and transport  
 
 
10 Labelling  
 
10.1 Labelling of retail containers  
In addition to the requirements of EAS 38, the following specific labelling requirements shall apply and 
shall be legibly a nd indelibly marked:  
 
a) Name of product  shall be “Tomato juice ” 
b) Name, physical and postal address of manufacturer /importer   
c) Country of origin  
d) Date of manufacture and expiry date   
e) List of ingredients  
f) Net volume  
g) Storage condition  
h) Batch number in code or in cl ear 
 
9.4 Labelling 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 
manufacturer, packer, distributor or importer, as well as storage instructions, shall appear on the 
container. However, lot identification, and the name and address of the manufacturer, packer,  
© EAS 2016 — All rights reserved  distributor or importer may be rep laced by an identification mark, provided that such a mark is clearly 
identifiable with the accompanying documents.  
 
 
 
 DEAS 66 -3:2016  
© EAC 2016 — All rights reserved  7 Annex A  
(normative)  
 
Determination of the fill  of the container  
A.1 Scope  
 
This method a pplies to glass containers.  
 
A.2 Definition  
 
The water capacity of a container is the volume of distilled water at 20 °C which the sealed container 
will hold when completely filled.  
 
A.3 Procedure  
 
A.3.1  Select a container which is undamaged in all respec ts.  
 
A.3.2  Weigh the filled container, (W1)  
 
A.3.3  Empty, Wash, dry and weigh the empty container  (W2).  
 
A.3.4  Fill the container with distilled water at 20 °C to the level of the top thereof, and weigh the 
container thus filled (W3).  
 
A.3.5  Calculate t he water capacity of a container    
 
WCC (Water Capacity of the Container) = W3 - W2 
 
 
A.4 Calculation and expression of results  
Subtract the weight  (W2) found in A.3.3 from the weight (W1) found in A.3.2 and divide the 
result by WCC  found in A.3.5 and m ultiply by 100fill the container. Results are expressed  
as percentage.  
 Fill of the container = (W1 -W2)/WCC*100  
         = (W1 -W2)/(W3 - W2)*100   
© EAS 2016 — All rights reserved  Annex B  
(normative)  
 
Sampling and compliance  
 
 
B.1 Compliance  
 
Unless otherwise provided in a standard, a  lot of canned vegetables shall be deemed in compliance 
for the following factors, to be determined by the sampling and acceptance procedure as provided in 
B.2, namely:  
 
B.1.1  Quality  
 
The quality of a lot shall be considered acceptable when the number of defectives does not exceed 
the acceptance number ( c) in the sampling plans.  
 
B.1.2  Fill of container  
 
A lot shall be deemed to be in compliance for fill of container (packing medium and vegetable 
ingredient) when the number of defectives does not exceed th e acceptance number ( c) in the 
sampling plans.  
 
B.1.3  Drained weight  
 
A lot shall be deemed to be in compliance for drained weight based on the average value of all 
samples analyzed according to the sampling plans.  
 
B.2 Sampling and acceptance procedure  
 
B.2.1 Definitions  
 
(i) Lot 
A collection of primary containers or units of the same size, type, and style manufactured or packed 
under similar conditions and handled as a single unit of trade.  
 
(ii) Lot size  
The number of primary containers or units in the l ot. 
 
(iii) Sample size  
The total number of sample units drawn for examination from a lot.  
 
(iv) Sample unit  
A container, a portion of the contents of a container, or a composite mixture of product from small 
containers that is sufficient for the examinatio n or testing as a single unit. For fill of container, the 
sample unit shall be the entire contents of the container.  
 
(v) Defective  
Any sample unit shall be regarded as defective when the sample unit does not meet the criteria set 
forth in the standards.  
 
(vi) Acceptance number ( c) 
The maximum number of defective sample units permitted in the sample in order to consider the lot 
as meeting the specified requirements.  
 
(vii) Acceptable quality level (AQL)  
The maximum percent of defective sample units permitte d in a lot that will be accepted approximately 
95 percent of the time.  
 DEAS 66 -3:2016  
© EAC 2016 — All rights reserved  9 B.2.2  Sampling plans  
 
Lot size (primary containers  Size of container  
n 1 c 2 
net weight equal to or less than 1 kg (2.2 lb)  
4,800 or less  13 2 
4,801 to 24,000  21 3 
24,001 to 48,0 00 29 4 
48,001 to 84,000  48 6 
84,001 to 144,000  84 9 
144,001 to 240,000  126 13 
Over 240,000  200 19 
net weight greater than 1 kg (2.2 lb) but not more than 4.5 kg (10 lb)  
2,400 or less  13 2 
2,401 to 15,000  21 3 
15,001 to 24,000  29 4 
24,001 to 42,00 0 48 6 
42,001 to 72,000  84 9 
72,001 to 120,000  126 13 
Over 120,000  200 19 
net weight greater than 4.5 kg (10 lb)  
600 or less  13 2 
601 to 2,000  21 3 
2,001 to 7,200  29 4 
7,201 to 15,000  48 6 
15,001 to 24,000  84 9 
24,001 to 42,000  126 13 
Over 42,00 0 200 19 
1 n = number of primary containers in sample.  
2 c = acceptance number.  
  
© EAC 20 10— All rights reserved    
 
 
 
 
 
 
Bibliography  
 
1. United States Standards for Grades of T omato Juice , Effective date July 22, 1985  
 
2. CODEX STAN 247:2005, General Standard for Fruit Juices and Nectars  
 
3. CODEX STAN 228:2001 (Rev.1:2004), General methods of analysis for contaminants  
 
4. CODEX STAN 230:2001 (Rev.1:2003), Maximum levels for lead  
 
5. CODEX STAN 193:1995 (Rev.3:2007), General Standard for Contaminants and Toxins in 
Foods  
 
6. Codex Alimentarius website: http://www.codexalimentarius.net/mrls/pestdes/jsp/pest_q -e.jsp  
 
7. USDA Foreign Agricultural Service website: http://www.mrldatabase.com  
 
8. USDA Agric ultural Marketing Service website: http://www.ams.usda.gov/AMSv1.0/Standards  
 
9. USDA Plant Inspectorate Service website: http://www.aphis.usda.gov/import_export/plants  
 
10. European Union: http://ec.europa.eu/sanco_pesticides/public