DRAFT UGANDA STANDARD FINAL DRAFT UGANDA 
STANDARD  
  FDUS EAS 763 
Second  Edition  
2013-mm-dd 
 
 Reference number  
FDUS EAS 763: 2013 
© UNBS 201 3 
  
Faba beans — Specification  
 DRAFT UGANDA STANDARDFDUS EAS 763: 2013 
ii                © UN BS 2013 - 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 2013 
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 41 505 995 
Fax: 256 41 286 123 
E-mail: unbs@infocom.co.ug  
Web: www.unbs.go.ug  
 DRAFT UGANDA STANDARDFDUS EAS 763: 2013 
© UNBS  2013 - All rights reserved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Tourism, Trade and 
Industry established under Cap 3 27, 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, 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 Final Draft Uganda Standard, FDUS EAS 763 : 2013, Faba beans  — Specification , is identical with  and 
has been reproduced from an East African  Standard,  EAS 763: 2013 , Faba beans  — Specification , and is 
being proposed for adoption as a Uganda Standard.  
This second edition cancels and replaces the first edition (US EAS 763 :2011) which has been technically 
revised. 
Wherever the words, “ East African Standard" appear, they should be replaced by "Uganda Standard." 
 
  DRAFT UGANDA STANDARD FDEAS 763:2013 
ICS 67.060  
© EAS 2013                                                                                                                         First Edition 2013  
 
FINAL DRAFT EAST AFRICAN STANDARD 
Faba beans — Specification 
EAST AFRICAN COMMUNITY DRAFT UGANDA STANDARDDRAFT UGANDA STANDARDFDEAS 763:2013 
ii © EAC  2013  – 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 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 2013  — 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@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 DRAFT UGANDA STANDARDFDEA S 763:2013 
© EAC 2013 – All rights reserved  iii 
 Contents Page 
Foreword ............................................................................................................................................................  iv 
1 Scope  ................................ ................................ ................................ ................................ ...................... 1 
2 Normative references  ................................ ................................ ............................................................  1 
3 Terms and definitions  ................................ ................................ ...........................................................  1 
4 Quality requirements ................................ ................................ .............................................................  2 
4.1 General requirements  ................................ ................................ ...........................................................  2 
4.2 Specific requirements  ................................ ................................ ...........................................................  2 
5 Contaminants  ................................................................ ................................ ................................ ......... 3 
5.1 Pesticide residues  ................................ ................................................................ ................................ . 3 
5.2 Other contaminants  ................................ ................................ ...............................................................  3 
6 Hygiene  ................................ ................................ ................................ ................................ ................... 3 
7 Packaging  ................................ ................................ ................................ ................................ ............... 4 
8 Labelling  ................................ ................................ ................................ ................................ ................. 4 
9 Sampling methods  ................................ ................................ ................................................................  5 
 
 DRAFT UGANDA STANDARDFDEAS 763:2013 
iv © EAC  2013  – All rights reserved  
 Foreword 
Development 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 encountered 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 is 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 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. 
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 .  
FDEAS 763:2013 was prepared by Technical Committee EAS/TC 014 , Cereals, Pulses and related products  
 DRAFT UGANDA STANDARDFDEA S 763:2013 
© EAC 2013 – All rights reserved  v 
 Introduction 
This standard has been developed to take into account: 
a) the needs of the market for the product;  
b) the need to facilitate fair domestic, regional and international trade and prevent technical barriers to 
trade by establishing a common trading language for buyers and sellers; 
c) the structure of the CODEX, UNECE, USA, ISO and other internationally significant standards; 
d) the needs of the producers in gaining knowledge of market standards, conformity assessment, 
commercial cultivars and crop production process; 
e) the need to transport the product in a manner that ensures keeping of quality until it reaches the 
consumer; 
f) the need for the plant protection authority to certify, through a simplified form, that the product is fit for 
cross-border and international trade without carrying plant disease vectors; 
g) the need to promote good agricultural practices that will enhance wider market access, involvement of 
small-scale traders and hence making farming a viable means of wealth creation; and 
h) the need to ensure a reliable production base of consistent and safe crops that meet customer 
requirements. 
 
 DRAFT UGANDA STANDARDDRAFT UGANDA STANDARDFINAL DRAFT EAST AFRICAN STANDARD  FDEAS 763:2013 
 
© EAC 2013 – All rights reserved  1 
 Faba beans — Specification 
1 Scope 
This Final Draft East African Standard specifies the requirements and methods of sampling and test for faba 
beans  of cultivated varieties (cultivars) grown from Vicia faba L . intended for human consumption  
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 38, Labelling of pre-packaged foods — Specification  
EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice  
EAS 79, Cereals and pulses as grain — Methods of sampling  
EAS 217, Methods for the microbiological examination of foods  
ISO 605 , Pulses — Determination of impurities, size, foreign odours, insects, and species and variety — Test 
methods 
ISO 13690, Cereals, pulses and milled products — Sampling of static batches  
ISO 16050,  Foodstuffs — Determination of aflatoxin B 1, and the total content of aflatoxin B 1, B2, G 1 and G 2 in 
cereals, nuts and derived products  — High performance liquid chromatographic method 
ISO 24557, Pulses — Determination of moisture content — Air-oven method 
CODEX Stan 193,  Codex general Standards for contaminants and toxins in food and feed 
3 Terms and definitions  
For the purpose of this standard, the following terms and definitions shall apply. 
3.1 
faba beans 
dry mature seeds of Vicia faba  L. 
3.2 
broken 
pieces of faba beans that are less than three-quarters the size of a whole seed 
3.3 
foreign matter  
any extraneous matter than faba beans or other food grains comprising of: DRAFT UGANDA STANDARD 
2 © EAC  2013  – All rights reserved  
 a) "inorganic matter" includes metallic pieces, shale, glass, dust, sand, gravel, stones, dirt, pebbles, 
lumps or earth, clay, mud and animal filth etc; and 
b) "organic matter" consisting of detached seed coats, straws, weeds and other inedible grains etc. 
3.4 
heated-damaged kernels 
faba beans which are materially discoloured as a result of heating or rotting. Seed coats appear dark brown to 
black. The cotyledon tissue of dissected beans appears tan or brown (see damage ).   
3.5 
poisonous, toxic and/or harmful 
seed which, if present in quantities above permissible limit may have damaging or dangerous effect on health, 
organoleptic properties or technological performance such as Jimson weed — datura ( D. fastuosa  Linn and D. 
stramonium  Linn.) corn cokle ( Agrostemma githago  L., Machai Lallium remulenum  Linn.) Akra (Vicia species) , 
Argemone mexicana , Khesari and other seeds that are commonly recognized as harmful to health 
3.6 
splits 
pieces of faba beans that are not damaged, each of which consists of three-fourths or less of the whole faba 
bean s and include any sound faba beans the halves of which are held together loosely 
3.7 
food grade material 
packaging material, made of substances which are safe and suitable for their intended use and which will not 
impart any toxic substance or undesirable odour or flavour to the product 
4 Quality requirements 
4.1 General requirements 
Faba beans shall be 
a) mature dry seeds of Vicia faba L.; 
b) well-filled, clean, wholesome, uniform in size, and shape; 
c) free from substances which render them unfit for human or animal consumption or processing into or 
utilisation thereof as food or feed; 
d) free from abnormal flavours, musty, sour or other undesirable odour, obnoxious smell and 
discolouration; and 
e) free from micro-organisms and substances originating from micro-organisms, fungi or other poisonous 
or deleterious substances in amounts that may constitute a hazard to human health. 
4.2 Specific requirements 
Faba beans shall be categorized into three grades on the basis of the tolerable limits established in Table 1. DRAFT UGANDA STANDARD 
© EAC 2013 – All rights reserved  3 
 Table 1 — Specific requirements  
S/N Characteristics  Maximum l imits  Method of 
test Grade 1  Grade 2  Grade 3  
i)  Foreign matter, % m/m  0.2 0.5 1 
ISO 605  ii)  Inorganic matter, % m/m  0.1 0.2 0.3 
iii)  Broken grains, % m/m  1 2 3 
iv)  Pest damaged grains, % m/m  0.3 0.8 1.5 
v)  Rotten and d iseased grains, % m/m  0.2 0.5 0.5 
vi)  Discoloured grains, % m/m  1 3 3 
vii)  Immature/ shriveled grains, % m/m  2 4 5 
viii)  Filth, % m/m  0.1 
ix)  Total defective grains, % m/m  4 6 8 
x)  Moisture, % m/m  14 ISO 24557  
xi)  Total aflatoxin (AFB 1+AFB 2+AFG 1 +AFG 2), 
ppb  10 
ISO 16050  
xii)  Aflatoxin B 1, ppb  5 
xiii)  Fumonisi n ppm  2 AOAC 
2001.04  
NOTE  The parameter, Total defective grains is not the sum total of the individual defects. It is limited to 70  
% of the sum total of individual defects . 
5 Contaminants 
5.1 Pesticide residues 
Faba beans shall comply with those maximum pesticide residue limits established by the Codex Alimentarius 
Commission for this commodity.  
NOTE Where the use of certain pesticides is prohibited by some Partner States, it should be notified to all Partner 
States accordingly. 
5.2 Other contaminants 
Faba beans shall comply with those maximum limits for other contaminants established in CODEX STAN 193. 
6 Hygiene 
6.1 Faba beans  shall be produced, prepared and handled in accordance with the provisions of appropriate 
sections of EAS 39.  
6.2 When tested by appropriate standards of sampling and examination listed in Clause 2, the products 
shall: 
a) be free from microorganisms in amounts which may represent a hazard to health and shall not exceed 
the limits stipulated in Table 2; 
b) free from parasites which may represent a hazard to health; and DRAFT UGANDA STANDARD 
4 © EAC  2013  – All rights reserved  
 c) not contain any substance originating from microorganisms in amounts which may represent a hazard 
to health. 
Table 2 — Microbiological limits 
S/N Type of micro -organism  Limits  Method of test  
i) Yeasts and moulds cfu per g , max 104  
 
EAS 217  
 ii) Staphylococcus  aureus  cfu per g , max 103 
iii) Escherichia  coli, per g  Absent  
iv) Salmonella per 25 g  Absent  
7 Packaging 
7.1 Faba beans shall be packed in suitable packages which shall be clean, sound, free from insect, fungal 
infestation and the pack aging material shall be of food grade quality. 
7.2 Faba beans shall be packed in containers which will safeguard the hygienic, nutritional, technological 
and organoleptic qualities of the products. 
7.3 Each package shall contain Faba beans of the same type and of the same grade designation. 
7.4 If Faba beans are presented in bags, the bags shall also be free of pests and contaminants. 
7.5 Each package shall be securely closed and sealed. 
8 Labelling 
In addition to the requirements in EAS 38, each package shall be legibly and indelibly marked with the 
following: 
a) product name as ― Faba beans ‖; 
b) grade; 
c) name, address and physical location of the producer/ packer/importer; 
d) lot/batch/code number; 
e) net weight, in k ilograms; 
NOTE EAC Partner States are signatory to the International Labour Organizations (ILO) for maximum package 
weight of 50 kg where human loading and offloading is involved.  
f) the declaration ―Food for Human Consumption’’  
g) storage instruction as ―Store in a cool dry place away from any contaminants’’;  
h) crop year; 
i) packing date; 
j) instructions on disposal of used package; 
k) country of origin; and DRAFT UGANDA STANDARD 
© EAC 2013 – All rights reserved  5 
 l) a declaration on whether the faba beans were genetically modified or not. 
9 Sampling methods 
Sampling shall be done in accordance with the EAS 79/ISO 13690. DRAFT UGANDA STANDARDDRAFT UGANDA STANDARDFDEAS 763:2013    
 
© EAC 2013 – All rights reserved