G/TBT/N/UGA/1045  
 
2 April 2019  
(19-2073) Page: 1/2 
Committee on Technical Barriers to Trade  Original: English  
 
  
NOTIFICATION  
The following notification is being circulated in accordance with Article 10.6  
 
1. Notifying Member:  UGANDA   
If applicable, name of local government involved (Article 3.2 and 7.2):   
2. Agency responsible:  Uganda National Bureau of Standards  
Name and address (including telephone and fax numbers , email and website 
addresses, if available) of agency or authority designated to handle comments 
regarding the notification shall be indicated if different from above:   
3. Notified under Article 2.9.2 [X], 2.10.1 [   ], 5.6.2 [   ], 5.7.1 [   ], other :  
4. Products covered (HS or CCCN where applicable, otherwise national tariff 
heading. ICS numbers may be provided in addition, where applicable):  Butter 
Sauce, Ghee sauce; Butter and other fats and oils derived from milk; dairy spreads 
(HS 0405); Milk and milk  products (ICS 67.100)  
5. Title, number of pages and language(s) of the notified document:  DUS 1979:2018, 
Butter sauce Ghee sauce (Eshabwe) — Specification, First Edition (12 page(s), in English)  
6. Description of content:  This working Draft Uganda Stand ard specifies requirements and 
methods of sampling and test for butter sauce (Eshabwe), which is intended for direct 
human consumption.  
7. Objective and rationale, including the nature of urgent problems where 
applicable:  Consumer information, labelling; Prevention of deceptive practices and 
consumer protection; Protection of human health or safety; Quality requirements; 
Reducing trade barriers and facilitating trade  
8. Relevant documents:   
1. US ISO 8262 -3, Milk products and milk -based foods — Determination  of fat 
content by the Weibull -Berntrop gravimetric method (Reference method) — 
Part 3: Special cases  
2. US ISO 5536, Milk fat products – Determination of water content – Karl Fischer 
method (2nd Edition)   
3. US ISO 1740, Milk fat products and butter – Determina tion of fat acidity 
(Reference method)  
4. US ISO 3595; Milk fat — Detection of vegetable fat by the phytosteryl acetate 
test 
5. US ISO 5738: Milk and milk products – Determination of copper content – 
Photometric method (Reference method)  
6. US EAS 38 Labelling of p re-packaged foods — General requirements  
7. US 1659; Materials in contact with food — Requirements for packaging materials  
8. US 163, Code of hygienic practice for milk and milk products  
9. ISO 707, Milk and milk products – Guidance on sampling.  G/TBT/N/UGA/1045  
 
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  10. US ISO 6321, Animal  and vegetable fats and oils — Determination of melting 
point in open capillary tubes (Slip point)  
11. US ISO 3727 -1, Butter – Determination of moisture, non -fat solids and fat 
contents – Part 1: Determination of moisture content (Reference method)  
12. US ISO 6320 , Animal and vegetable fats and oils — Determination of refractive 
index  
13. US ISO 663, Animal and vegetable fats and oils — Determination of insoluble 
impurities content  
14. AOAC 999.10, Official method for Lead, Cadmium, Zinc, Copper, and Iron in 
foods Atomic a bsorption Spectrophotometry after microwave Digestion  
15. US 45, General standard for food additives  
16. US 738, General standard for contaminants and toxins in food and feed 
(5th Edition)  
9. Proposed date of adoption:  December 2019  
Proposed date of entry into force:  Upon declaration as mandatory by the Minister for 
Trade, Industries and Cooperatives  
10. Final date for comments:  60 days from notification  
11. Texts available from:  National enquiry point [X] or address, telephone and fax 
numbers and email and website addresses, if available , of other body:   
https://members.wto.org/crnattachments/2019/TBT/UGA/19_1837_00_e.pdf