KENYA STANDARD   KS 394:2016 
                                                                                                          ICS 67.060  
  
 
 
  
 
  
 
 
 
  
 
 Fresh green beans-  Specification 
 
 
 
 
  
 
  
 
  
 
 
 
  
 
  
 
  
 
  
 
© KEBS 2016         Second edition  
  
ii  © KEBS 2016— All rights reserved TECHNICAL COMMITTEE REPRESENTATION 
 
The following organizations were repr esented on the Technical Committee:  
Agriculture Food and Fisheries Authorit y — Horticultural Crops Directorate 
Kenya Flower Council (KFC) Kenya Plant Health Inspectorate Service (KEPHIS) Ministry of Agriculture, Livestock and Fis heries — State Departm ent of Agriculture 
Rapid Result Agricultural program Consumer Information Network Institute of Packaging Fresh Produce Exporters Association of Kenya Kenya institute of food science and technology. University of Nairobi-Department of Plant science and crop protection 
AAA growers Hortimpact program-SNV Society of crop Agribusiness advisors  Kenya Bureau of Standards — Secretariat         
 
  
 
  
 
  
 
REVISION OF KENYA STANDARDS 
 
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improvements to published standards, addressed to the Managing Director, Kenya Bureau of Standards, are 
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© Kenya Bureau of Standards, 2016 
 
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ICS 67.060  
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iv  © KEBS 2016— All rights reserved   
 
 
  
 
  
 
 
 
  
 Fresh green beans-Specification 
 
 
 
 
 
  
 
  
 
 
       
 
KENYA BUREAU OF ST ANDARDS (KEBS) 
 
Head Office:  P.O. Box 54974, Nairobi-00200, Tel.: (+254 020) 605490, 602350, Fax: (+254 020) 604031 
E-Mail: info@kebs.org,  Web:http://www.kebs.org   
 
Coast Region    Lake Region         Rift Valley Region  
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Fax: (+254 041) 229448   Fax: (+254 057) 21814 
 
 KENYA STANDARD   KS394:2016 
ICS 67.060  
© KEBS 2016 — All rights reserved   v Foreword  
 
This Kenya standard has been prepared by the Horticultural fresh produce technical 
committee and is in accordance with the pr ocedures of the Keny a Bureau of standards. 
   
This standard has been developed in recognition of the contribu tion of the horticultural 
industry towards the Kenyan Ec onomy.It is expected that the st andard will promote trade fair 
practices, safeguard the health and safety of  the consumer and prot ect the environment. 
 In the development of this standard re ference has been made to the following 
standards. 
 
UNECE STANDARD FFV-06 BEANS 2010 
. 
 Acknowledgement is made for the assi stance received from these sources. 
  
 
 
 
 
 
 
 
 
 
  
  
KENYA STANDARD  KS 394:2016 
 
 
© KEBS 2015 — All rights reserved     1  
 Fresh green beans-  Specification 
 
 
1 Scope 
 This Kenya standard applies to beans of  varieties (cultivars) grown from Phaseolus vulgaris  L. 
and Phaseolus coccineus  L. to be supplied fresh to the consumer, beans for shelling or 
Industrial processing being excluded  
2. Normative references 
The following referenced documents are indispens able for the applicati on of this document. 
For      dated references, only the edition cited applies. For undated references, the 
latest edition of the                      referenced docum ent (including any amendments) applies.  
 CAC/RCP 53-2003, Code of hygienic practi ce for fresh fruits and vegetables  
 EAS 38, Labelling of pre-package d foods — Specification  
 ISO 874, Fresh fruits and vegetables – Sampling   ISO 6633, Fruits, vegetables and derived pr oducts — Determination of lead content — 
Flameless atomic   ISO 7558, Guide to the prepackaging of fresh fruits and vegetables 
 
 
3. Application  
The standard is to define the quality require ments for fresh green beans  after preparation and 
packaging. However, if applied at stages after point of sa le or following export, produce may show in 
relation to the require ments of the standard: 
i) a slight lack of freshness and turgidity ii)a slight deterioration due to their development and their tendency to perish. 
 The holder/seller of produce may not display such produce or offer them for sale, or 
deliver or market them in any manner other than in conformity with this standard. The 
holder/seller shall be responsible for observing such conformity 
. 
 
4 Terms and Definitions 
  
2  © KEBS 2016— All rights reserved In addition to the terms and definitions cont ained  in KS 1559, the following shall apply: 
 
 4.1  
Clean  
free from dirt, dust, insect stai ns or other foreign substances 
 
4.2  
Stringy   
the beans are over-matured and hav e become fibrous and sinewy 
 
4.3  
damage   
any defect or injury which materially a ffects the appearance or st orage quality of the 
vegetable  
4.4  
Fresh   
the pods are not wilted in appearance and the beans are not soft, limp, or shriveled 
 
4.5  
Badly misshaped or bent  
the pods are so  bent, twist ed or otherwise misshap en that appreciable waste is thereby 
caused in their preparation for use  
5 Quality requirements 
 
5.1 Minimum requirements   
 
In all classes, subject to the special provisi ons for each class and the tolerances allowed, the 
Beans must be: 5.1.1 intact
1 
5.1.2 Sound; produce affected by rotting or deter ioration such as to  make it unfit for 
Consumption is excluded 5.1.3 Clean, practically free of any visible foreign matter 5.1.4 Fresh in appearance 5.1.5 Free from par chment (hard endoderm) 
5.1.6 Practically free from pests 51.7 Practically free from damage caused by pests 5.1.8 Free of abnormal external moisture 5.1.9 Free of any forei gn smell and/or taste. 
 
The development and condition of the beans  must be such as to enable them: 
 5.1.10 to withstand tran sportation and handling 
5.1.11 to arrive in satisfactory co ndition at the place of destination 
 
1 Due to harvesting of beans (excluding needle beans), a degree of damage is permitted at the stalk end 
Only according to the tolerances laid down  
© KEBS 2016 — All rights reserved   3  
5.2. Classification 
Beans are classified in thr ee classes, as defined below: 
 (i) “Extra” Class Beans in this class must be of superior quality.  They must be characteristic of the variety 
and/or commercial type. They must be: 
a) turgid, easily snapped 
b) very tender c) practically straight d) stringless. Seeds, if present, must be small and soft.  However, needle beans must be seedless. 
They must be free from defects , with the exception of very slight superficial defects, 
provided these do not affect t he general appearance of the produc e, the quality, the keeping 
quality and presentatio n in the package. 
 (ii) Class I Beans in this class must be of good quality. T hey must be characteristic of the variety 
and/or commercial type. They must be: a) turgid b) young and tender c) practically stringless except in  the case of beans for slicing. 
Seeds, if present must be small and soft. The following slight defects, however, may be allowed, provided th ese do not affect the 
general appearance of the produce , the quality, the keeping qua lity and presentation in the 
package: a) a slight defect in shape b) slight defects in colouring c) Slight skin defects. (iii) Class II This class includes beans that do not qualify fo r inclusion in the higher classes but satisfy 
the minimum requirements specified above. They must be: a) reasonably tender b) free from rust spots in the case of needle beans. Seeds, if present, should not be too large and must be reasonably soft. 
 The following defects may be allowed, pr ovided the beans retain their essential 
characteristics as regards the qualit y, the keeping qualit y and presentation: 
c) defects in shape d) defects in colouring e) skin defects f) strings g) slight rust spots except  in the case of needle beans. 
  
4  © KEBS 2016— All rights reserved 6.0 Provisions concerning sizing 
Size is determined by the maximum width of t he pod measured at right angles to the seam. 
To ensure uniformity in size, needle beans in the same package shall not exceed: 
a) 6 mm when marked “very fine” b) 9 mm when marked “fine” c) 12 mm when marked “medium”.   
7.0 Provisions concerning tolerances 
 
At all marketing stages, tolerances in respect of quality and size shall be allowed in each lot 
for produce not satisfying the require ments of the class indicated. 
 
7.1.Quality tolerances 
 
(i) “Extra” Class 
A total tolerance of 5 per cent, by number or weight, of beans not satisfying the 
requirements of the class but meeting those of Class I is allowed. Within this tolerance not 
more than 0.5 per cent in total may consis t of produce satisfying the requirements of 
Class II quality. 
 
(ii) Class I 
A total tolerance of 10 per cent, by number  or weight, of beans not satisfying the 
requirements of the class but meeting those of Class II is allowed. Within this tolerance not 
more than 1 per cent in total may consist of  produce satisfying neither  the requirements of 
Class II quality nor the minimum requirements,  or of produce affected by decay. No 
tolerance is allowed for produce affected by Colletotrichum lindemuthianum  (bean spot 
disease). Within this tolerance, a maximum of 5 per cen t, by number or weigh t, may have strings in 
the case of a variety and/or commer cial type that should be stringless. 
In addition, a maximum of 15 per cent, by number or weight, of beans (excluding needle 
beans) may have the stalk and a small secti on of the narrow part of the neck missing.  
provided these pods remain cl osed, dry and not discoloured 
 (iii) Class II 
A total tolerance of 10 per cent, by number or weight, of beans satisfying neither the 
requirements of the class nor t he minimum requirements is allo wed. Within this tolerance 
not more than 2 per cent in total may consist of produce affected by decay. No tolerance is 
allowed for produce affected by Colletotrichum lindemuthianum  (bean spot disease). 
In addition a maximum of 30 per cent, by num ber or weight, of beans (excluding needle 
beans) may have the stalk and a small section of the narrow part of the neck missing, 
provided these pods remain cl osed, dry and not discoloured. 
 
7.2 Size tolerances 
For all classes (if sized): a total tolerance of  10 per cent, by number or weight, of beans not 
satisfying the requirements as regards sizing is allowed. 
  
© KEBS 2016 — All rights reserved   5  
8.0  Provisions concerning presentation 
 
8.1 Uniformity 
The contents of each package (or lot for produce presented in bulk in the transport vehicle), 
must be uniform and contain only headed cabbages  of the same origin, variety or 
commercial type, quality, and size (if sized). Headed cabbages in Class I must be uniform in shape and colour. However, a mixture of headed ca bbages of distinctly different commercial types and/or 
colours may be packed together in a package, pr ovided they are uniform in quality and, for 
each commercial type and/or colour concerned, in origin. Miniature headed cabbages must be reasonably unifo rm in size. They may be mixed with 
other miniature products of different species and origin. The visible part of the content s of the package (or lot for pr oduce presented in bulk in the 
transport vehicle) must be repres entative of the entire contents. 
 Packages (or lots for produce presented in bulk in  the transport vehicle) must be free of all 
foreign matter.   
9 Contaminants  
 
9.1 Pesticide residues 
the produce covered by this standard shall comply with the maximum residue limits for 
pesticides established by the codex al imentarius commission for this commodity 
  
 
9.2 Other contaminants 
The produce covered by this standard shall comp ly with the maximum levels of the general 
standard for contaminants and toxins in  food and feed(COD EX STAN 193-1995). 
     
10 HYGIENE 
 
10.1  It is recommended  that the produce cover ed by the provisions of this Standard be 
prepared and handled in accordance  with  the appropriate  sect ions  of the General  
Principles  of Food  Hygiene  (KS CAC/RCP  1-1969), Code of Hygienic Practice for Fresh 
Fruits and Vegetables (KS CAC/ RCP 53-2003), and other relevant  texts such as codes of 
hygienic practice and codes of practice.  10.2  The produce should comply with any microbiolog ical criteria established in accordance 
with the Principles and Guide lines for the Establishment and Application of Microbiological 
Criteria related to Foods (KS CAC/GL 21-1997).   
6  © KEBS 2016— All rights reserved  
 
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11. Packaging 
The package used shall ensure produc t safety and integrity.  The pa ckaging material that is in 
contact with the produce shall be of food grade, cl ean and of a quality such as to avoid 
causing any external or inter nal damage to the produce . The use of materials, particularly of 
paper or stamps bearing trade specif ications is allowed, provided the printing or labelling has 
been done with non-toxic ink or glue.  Packages shall be free from any foreign matter and the 
material shall be recyclable 
12. labeling 
The following information shall be legibly and i ndelibly marked on the packets containing the 
produce i)Name of the produce i.e “beans” and/or commercia l type if the contents are not visible from 
the outside.  
ii) Class iii) Size code: iv) for needle beans expressed as  “very fine”, “fine”, “medium” 
v) for other beans (if sized) express ed as minimum and maximum width of the 
pods. vi) name and physical address of t he importer/packer/distributor;  
vii) country of origin;  viii) net weight in kilograms;  ix) identification code and/or batch number 
x) name of the variety or commercial type;  
xi) storage instructions.  xii)GMO status   
 
 
 
 
13.  Sampling   
 
Beans shall be sampled in a ccordance with the standard KS ISO 874-Fruits and vegetables-
Sampling.