PUBLIC REVIEW DRAFT DRAFT UGANDA STANDARD  
  DUS DEAS 329 
First  Edition  
2016-mm-dd 
 
 Reference number  
DUS DEAS 329: 2016 
© UNBS 201 6 
  
Fresh mangoes — Specification  
 PUBLIC REVIEW DRAFTDUS DEAS 329:2016 
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 329:2016 
© 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 329: 2016, Fresh mangoes  — Specification,  is identical with  and has 
been reproduced from a Draft East African Standard , DEAS 329: 2016, Fresh mangoes  — Specification,  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 329: 2016  
ICS 67.080.10  
© EA C 2016                                                                                                                           Second  Edition 2016  
 
DRAFT EAST AFRICAN STANDARD  
Fresh mangoes — Specification   
EAST AFRICAN COMMUNITY  DEAS 329: 2016  
ii © EAC  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 permitt ed 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 written 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  2016  — All rights reserved  
East African Community   
P.O.Box 1096  
Arusha  
Tanzania  
Tel: 255 27 2504253/8  
Fax: 255 2 7 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 be persecuted  DEAS 329: 2016  
© EAC 2016  – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  1 
5 Quality requirements ................................ ................................ ................................ .............................  2 
5.1 General  ................................ ................................ ................................ ................................ ..........................  2 
5.2 Classification and sizing ................................ ................................ ................................ .......................  2 
5.2.1 Class I  ................................ ................................ ................................ ............. Error! Bookmark not defined.  
5.2.2 Class II  ................................ ................................ ................................ ............ Error! Bookmark not defined.  
5.3 Sizing  ................................ ................................ ................................ ................................ ......................  3 
5.4 Tolerance  ................................ ................................ ................................ ................................ ................  4 
5.4.1  Quality tolerances  ................................ ................................ ..................... Error! Bookmark not defined.  
5.4.2 Size tolerances  ................................ ................................ .............................. Error! Bookmark not defined.  
5.4.3 Combined tolerances  ................................ ................................ .................... Error! Bookmark not defined.  
6 Contaminants  ................................ ................................ ................................ ................................ .........  5 
6.1 Pesticide residues  ................................ ................................ ................................ ................................ ........  5 
6.2 Metal contaminants  ................................ ................................ ................................ ................................ ...... 5 
7 Hygiene  ................................ ................................ ................................ ................................ ...................  5 
8  Uniformity and packaging  ................................ ................................ ................................ ...................  5 
8.1 Uniformity  ................................ ................................ ................................ ................................ ...............  5 
8.2 Packaging  ................................ ................................ ................................ ...Error! Bookmark not defined.  
9. Labeling  ................................ ................................ ................................ ................................ ..................  5 
10 Sampling  ................................ ................................ ................................ ................................ ................  6 
Bibliography  ................................ ................................ ................................ ................................ ........................  7 
 
 DEAS 329: 2016  
iv © EAC  2016  – All rights reserved  
 Foreword  
Devel opment of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standardization, trade barriers that are e ncountered when goods and services are exchanged 
within the Community will be removed.  
In order to achieve this objective, the Community established an East African Standards Committee mandated 
to develop and issue East African Standards.   
The Committee i s composed of representatives of the National Standards Bodies in Partner States, together 
with the representatives from the private sectors and consumer organizations. Draft East African Standards 
are circulated to stakeholders through the National Standa rds Bodies in the Partner States. The comments 
received are discussed and incorporated before finalization of standards, in accordance with the procedures 
of the Community.  
East African Standards are subject to review, to keep pace with technological advan ces. Users of the East 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing .  
EAS 329 was prepared by Technical Committee EAS/TC 016 
 DRAFT EAST AFRICAN STANDARD  DEAS 329:2016  
 
© EAC 2016  – All rights reserved  1 
 Fresh mangoes — Specification  
1 Scope  
This Draft East African Standard  specifies  requirements and methods of sampling and test for fresh mangoes 
(Mangifera indica L.)  from the family  Anacareiaceae . This does not apply to green preserving mangoes  and 
mangoes for industrial processing . 
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) app lies. 
EAS 38, Labelling of prepackaged foods — Specification  
ISO 7558 , Guide to the prepackaging of fresh fruits and vegetables  
ISO 874, Fresh fruits and vegetables – Sampling  
ISO 6633, Fruits, vegetables and derived products -- Determination of lead cont ent -- Flameless atomic 
absorption spectrometric method  
3 Terms and definitions  
For the purposes of this standard, the following terms and definitions shall apply . 
3.1  
disease  
any defect which more than slightly aff ects the appearance or edible quality of the mango.  
3.2 
sound  
Not overripe, not soft and free from diseases or insect damage, or bruising or physical injuries affecting 
keeping quality of the fruit.  
 
3.3 
Food grade packaging material  
Any material which whe n it comes in contact with food or if the area near food is unlikely to contaminate food 
with harmful materials  
3.4 
firm 
not soft, flabby, or shriveled  
 
3.5 
Foreign matter  
Any organic or inorganic substances which affects the appearance and typical smell o f the avocado fruit.   
2 © EAC  2016  – All rights reserved  
 3.6 
physiological maturity  
The stage when the fruit reaches its largest diameter  
4 Requirements  
4.1 General  
4.1.1 Mangoes shall be true to variety and mature for ripening.  In all classes, subject to the special provisions 
for each class and the tolerances allowed, the  mangoes shall be:  
a) whole;  
b) sound, produce affected by rotting or deterioration such as to make it unfit for consumption is 
excluded;  
c) clean, practically free of any visible foreign matter;  
d) practically free of damage caused by pests; especially mango fruit fly and mango seed weevil;  
e) free of abnormal external moisture, excluding condensation following removal from cold storage;  
f) free of any foreign smell and/or taste;  
g) firm;  
h) fresh in appearance ; 
i) free of damage caused by low temperatures;  
j) free of black necrotic stains or trails;  
k) free of marked bruising; and  
l) sufficiently developed and display satisfactory ripeness.  
m) free from unhealed injury and traces of latex or dirt.  
4.1.2 If a stalk is present shall not exceed 10 mm in length.  
4.1.3 The development and condition of the fresh mang o shall be such that enable them  to: 
 
a) reach the appropriate stage of physiological maturity corresponding to the particular characteristics of 
the variety, and  
 
b) to withstand transport and handling;  
c) arrive in a satisfactory condition at the place of destination in order to ripen satisfactorily.  
 
4.2 Specific requirements  
4.2.1  Classification  
4.2.1.1  Extra class  
Mangoes in this class shall m eet the following minimum requirements:   
© EAC 2016  – All rights reserved  3 
 a) Characteristic of the variety;  
b) Be of superior quality;  
c) Free of defects, with the exception of very slight superficial defects provided these do not affect the general appearance  
of the produce, quality, k eeping quality and presentation in the package.  
4.2.1.2  Class I  
Mangoes in this class shall meet the following minimum requirements:  
a) Characteristic of the variety;  
b) Be of good quality;  
c) The following slight defects may however be allowed; provi ded that they do not affect the general appearance of the 
produce, quality, the keeping quality and presentation in the package:  
i) Slight defect in shape;  
ii) Slight defect due to the rubbing or sunburn, suberized stains due to resins exudation (elongate d trails 
excluded) and healed bruises not exceeding 3 cm2, 4 cm2, 5 cm2 and 6 cm2 for the size group A, B , C and D 
respectively.  
4.2.1.3  Class II  
Mangoes in this class shall meet the following minimum requirements:  
This class includes mangoes, which do not qualify for inclusion in the extra class or class I, but satisfy the minimum 
requirements specified in clause 4.1. The following defects may be allowed, provided the mangoes retain essential 
characteristics as regards to the quality, the keeping qualit y and presentation:  
a) Defect in shape;  
b) Skin defects due to rubbing or sunburn, suberized stains due to resin exudation (elongated trails included) and healed 
bruises not exceeding 5 cm2, 6 cm2 7 cm2 and 8 cm2 for size groups A, B , C and D respectivel y.  
NOTE  — In class I and II, scattered suberized rusty lenticels as well as yellowing of green varieties due to exposure to 
direct sunlight not exceeding 40 per cent of the surface and not showing any signs of necrosis are allowed.  
4.2.2  Sizing  
Fresh mangoes in all  classes shall all be uniformly sized. Sizing is determined by the weight of the fruit, in accordance with 
table 1.  
  
Table 1 – Sizing of mangoes   
4 © EAC  2016  – All rights reserved  
  
 
 
 
 
 
The maximum perm issible difference by weight between fruits in the same package belonging to one of the 
above mentioned size groups shall be 75 g, 100 g , 125 g and 150 g for size groups A, B, C and D respectively.  
 
4.3 Tolerance s 
4.3.1  Quality and size tolerances  
Tolerances in respect of quality and size shall be allowed in each package for a produce not satisfying the requirements of 
the class indicated in 4.2.  
4.3.1 .1 Quality tolerances  
4.3.1.1. 1 Extra class  
Five per cent by number or weight of mangoes not satisfying the requirements of the class, but meeting those of class I or 
exceptionally, coming within the tolerances of that class.  
4.3.1.1 .2 Class I  
Ten per cent by number or weight of mangoes not satisfying the requirements of the class, but meeting those of class II or 
exceptionally, coming within the tolerances of that class.  
4.3.1.1 .3 Class II  
Ten per cent by number or weight of mangoes satisfying n either the requirements of the class nor minimum requirements, 
with the exception of produce affected by rotting, marked bruising or any other deterioration rendering it unfit for 
consumption.  
4.3.2  Size tolerances  
The size tolerances for each size code shall be as provided in table 2.  For all classes, 10% by number or weight of 
mangoes in each package are permitted to be outside (above or below) the group size range by 50% of the maximum 
permissible difference for the group.  
Table 2 – Size tolerances fo r mangoes  
Size code  Normal size 
range (grams)  Permissible size 
range (≤10% of 
fruit/package 
exceeding the 
normal size range)  Max tolera ble 
difference 
between fruit in 
each package 
(grams)  
A 200 – 350 180g – 425g 112.5  
B 351 – 550 316g – 650g 150 Size code   
 
Weight in grams  
A 200 – 350 
B 351 – 550 
C 551 –800  551 –800 
D >800  
   
© EAC 2016  – All rights reserved  5 
 C 551 – 800 496g – 925g 187.5  
D >800  ≤10%  225 
 
 
5 Contaminants  
5.1 Pesticide residues  
Fresh mangoes shall comply with those maximum residue limits established by the Codex Com mittee on 
Pesticide Residues for this commodity.  
 
5.2 Metal contaminants  
When tested in accordance with ISO 6633 , the Lead content in fresh mangoes  shall not exceed 0.1 mg/kg.  
6 Hygiene  
Fresh mangoes   shall be prepared and handled in accordance with CAC/RCP 53 -2003 . 
8  Packaging  
7.1 Fresh mangoes  shall be packed in such a way as to protect the pro duce properly.  The food grade 
packaging material used inside the package shall be clean and of a quality such as to avoid causing any 
external or internal damage to the produce.  The use of materials, particularly of paper or stamps bearing 
trade specific ations is allowed, provided the printing or labelling has been done with non -toxic ink or glue.  
Packages must be free from any foreign matter and the material shall be recyclable.  
7.2   Fresh mangoes  shall also be packed in containers in accordance with IS O 7558.  
7.3 The contents of each package shall be uniform and consist exclusively of fresh mangoes  of 
the same origin, variety and/or commercial type, and quality.  The visible part of the content of the 
package shall be representative of the entire conte nts. 
8. Labeling  
In addition to the requireme nts of the EAS 38, the following specific provisions apply for each package; legibly 
and indelibly marked.  
 
 
i) Name, postal and physical address of the packer or dispatcher  
ii) Name of the produce  as " Fresh m angoes  ",  
iii) Name of the variety  or commercia l type.  
iv) Origin of produce  
v) Harvest date   
6 © EAC  2016  – All rights reserved  
 vi) Net weight (kg).  
vii) Size code  
viii) Class  
ix) Identification  code  and/or batch number   
x) storage instructions  
 
10 Sampling   
Representative samples of fresh mangoes  shall be sampled in accordance with  ISO 874  
© EAC 2016  – All rights reserved  7 
 Bibliography  
[1] CODEX STANDARD FOR MANGOES . (CODEX STAN 184 -1993)  
[2] UNECE STANDARD  FFV-45 concerning the marketing and commercial quality control of   mangoes  
 EAS 329: 2016    
 
© EAC 2016  – All rights reserved