UGANDA STANDARD  
  US 877
First Edition
2009-mm-dd
 
 
Reference numbe r
US 877: 2009
 © UNBS 2009 
  
Dried fruits — Specification 
 US 877: 2009 
ii © UNBS 2009 – 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 2009  
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permission from UNBS. 
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The Executive Director 
Uganda National Bureau of Standards 
P.O. Box 6329 
Kampala  
Uganda 
Tel: 256 414 505 995 
Fax: 256 414 286 123 
E-mail: unbs@infocom.co.ug
Web: www.unbs.go.ug  
 US 877:2009 
© UNBS 2009 – All rights reserved  iii
 Foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry  of Tourism, Trade and 
Industry established under Cap 327, 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 A limentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT/SPS Agr eements 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 gi ven field or area and consists of representatives of 
consumers, traders, academician s, manufacturers, governme nt and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committ ee 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.  
 
Committee membership 
The following organisations were represented on the Technical Committee TC 2 on Agricultural and Food 
Products during the preparation of this standard:  
- Africa 2000 Network 
- Department of Food science and Technology Makerere University  
- Flona Commodities Limited 
- Fruits of the Nile (U) Ltd 
- Horticultural Exporters Association of Uganda 
- National Organic Agricultural Movement of Uganda  
- Uganda Export Promotion Board  
- Uganda National Farmers Federation                    
- Ministry of Tourism, Trade and Industry  
- Uganda Consumer Protection Association  UGANDA STANDARD US 877: 2009
 
© UNBS 2009 – All rights reserved  1
 Dried fruits — Specification 
1 Scope 
This Uganda Standard specifies requirements and methods of  sampling and test for tropical dried fruits and 
other fruits which have been suitably treated and which are offered for direct consumption or further 
processing.  
It also covers dried fruits which are packaged in bulk containers and which are intended for repackaging into 
consumer size containers or for direct sale to consumers. 
This draft standard applies to fruits below; 
• mango, Mangifera spp. ; 
• banana, Musa spp.; 
• pawpaw, Carica spp. (papaya); 
• pineapple, Ananas spp. ; 
• jackfruit, Artocarpus spp. ; 
• guava, Psidium guajava; and 
• others fruits such as apples as may be applicable. 
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. 
US 7, General standard for labeling of prepackaged foods 
US 28, Code of practice for hygiene in the food and drink manufacturing industry   
US 45,  General standard for food additives  
US 217-2, Methods for the Microbiological Examination of Foods — Part 2: General Guidance for the 
Enumeration of Micro-Organism s-Colony Count Technique at 30 °C 
US 500, General requirements for nutrition labelling 
US 508, General requirements for nutrition and health claims  
US 566, Use of nutrition terms ─ Requirements 
US 570, Code of hygienic practice for dried fruits US 877: 2009 
2 © UNBS 2009 – All rights reserved
 US 738,  General standard for contaminants and toxins in foods 
US ISO 762, Fruit and vegetable products — Dete rmination of mineral impurities content 
US ISO 2447, Fruit and vegetable products — Determination of tin content 
US ISO 3094 , Fruit and vegetable products — Determinati on of copper content — Photometric method  
US ISO 4125,  Dry fruits and dried fruits — Definitions and nomenclature 
US ISO 6633, Fruit and vegetable products — Determination of lead content — Flameless atomic absorption 
spectrometric method 
US ISO 6634, Fruit and vegetable products — Determi nation of arsenic content — Silver 
diethyldithiocarbamate sp ectrophotometric method 
US ISO 6636-3,  Fruit and vegetable products — Determinatio n of zinc content — Dithizone spectrometric 
method 
US ISO 6637, Fruit and vegetable products — Determination of mercury content — Flameless atomic 
absorption method 
US ISO 7251, Microbiology of food and animal feeding stuffs  — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique  
US ISO 21527-2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
yeasts and moulds — Part 2: Colony count technique in products with water activity less than or equal to 0.95 
3 Terms and definitions 
For the purposes of this standard, the terms and definitions given in US ISO 4125 shall apply. 
4 Description 
4.1 Product definition  
Dried fruit is the product:  
a) prepared from sound ripe fruit of varieties characteristic of the named fruit; and  
b) processed by drying either by the sun or by other recognized methods of dehydration, which may be 
preceded by sulphuring, with or without added sweetening agent and food additives, into a form of 
marketable dried product.  
4.2 Presentation   
The product shall be presented in  one of the following styles:  
• slices; 
• cubes/dices; 
• chunks, chips and strips; 
• bulbs/balls; US 877: 2009 
© UNBS 2009 – All rights reserved  3
 • flakes; and 
• crisps. 
4.3 Other styles  
Any other presentation such as leathers, rolls or sheet s of the product may be used provided that the product: 
a) is sufficiently distinctive fr om other forms of presentation laid down in this standard; 
b) meets all relevant requirements of this standard; and, 
c) is adequately described on the label to avoid confusing or misleading the consumer. 
5 Requirements 
5.1 Basic ingredients  
Fruit to be used shall be fresh, sound, clean and at  an appropriate level of maturity conforming to the 
characteristics of the fruits and of a quality suitable for human consumption.   
5.2 Optional ingredients  
These include other edible material as may be appropriat e to stuffing the product provided it is suitable for 
consumption. 
5.3 General quality requirements  
5.3.1 Colour, odour and flavour 
Dried fruits shall have their characteristics colour, od our and flavour.  They shall be free from off-odour, off-
flavour and foreign taste including rancidity and mustiness. 
5.3.2 Moulds and insects  
Dried fruits shall be free from moulds and insect infestation when examined visually.  
5.3.3 Extraneous matter 
Dried fruits shall be practically free from extraneous matter including clay pieces and loose stalks, when 
examined visually.   
5.4 Chemical requirements 
Dried fruits shall also conform to the requirements given in Table 1. 
Table 1 — Requirement for dried tropical fruits 
Characteristic Requirement Method of test 
Moisture, % (m/m), max 25 Annex B 
Acid insoluble ash, % (m/m), (on dry 
basis), max. 0.1 US ISO 762 US 877: 2009 
4 © UNBS 2009 – All rights reserved
 6 Food additives 
Food additives such sweeteners, preservatives and nutrit ive carbohydrates may be used in accordance with 
US 45. 
7 Contaminants 
7.1 Heavy metals 
Dried fruits shall conform to the tolerance limits for heavy metals given in Table 2 
Table 2 — Tolerance limits for trace metals in dried fruits 
Heavy metal Maximum limits,  
mg/kg  Method of test 
Lead 1 US ISO 6633 
Zinc (Zn) 1.5 US ISO 6636-3 
Mercury (Hg) 0.05 US 242 ISO 6637 
Copper (Cu) 1.5 US ISO 3094 
 
7.2 Pesticide residue 
Dried fruits shall comply with those maximum residue limits established by the Codex Alimentarius 
Commission for this commodity. 
7.3 Mycotoxins 
Dried fruits shall comply with those maximum residue limits established by the Codex Alimentarius 
Commission for this commodity, US 738.  
8 Hygiene 
Dried fruits shall be produced and handled in accordance with US 570 and US 28. The products shall conform 
to the requirements for microbiological limits in Table 2. 
Table 3 — Requirements for microbiological limits in dried fruits 
Microbiological parameter Requ ired limit Method of test 
Total plate, cfu/g,  max. 50 000 US 217 -2 
E coli, cfu/g, max. < 1 US ISO 7251 
Yeast and moulds, cfu/g, max 2000 US  ISO 21527-2  
 US 877: 2009 
© UNBS 2009 – All rights reserved  5
 9 Packaging  
Dried fruits shall be packed in clean food grade containers, made of a material which does not affect the 
products and which protects it from mois ture, and from loss of volatile matter. 
The container shall protect the produc t from any form of contamination. 
10 Weights and measures  
Containers shall be as full as practicable without impair ment of quality and shall be consistent with a proper 
declaration of contents for the product.  
11 Labelling 
Dried fruits shall be labelled in accordance with the re quirements of US 7. In addition the following specific 
provisions shall apply:  
a) the name of the product as dec lared on the label shall be "Dried XXX fruit", where XXX is the name of 
the dried fruit; 
b) there shall appear on the label as part of the na me or in close proximity to the name, the form of 
presentation as indicated below:  
i. slices; 
ii. cubes/dices; 
iii. chunks, chips and strips; 
iv. bulbs/balls; 
v. flakes; 
vi. crisps; and 
vii. other styles, if the product is produced in accordance with the other styles provision the label 
shall contain in close proximity to the name of  the product such additional words or phrases 
that will avoid misleading or confusing the consumer.  
Nutritional labelling, nutrition and health claims may be made in accordance with US 500, US 508 and US 
566. 
12 Sampling 
Representative samples of the material shall be drawn and tested for conformity to this specification as 
prescribed in Annex A. US 877: 2009 
6 © UNBS 2009 – All rights reserved
 Annex A 
(normative) 
 
Sampling of dried fruits 
A.1 Definitions 
A.1.1 Package 
Individually packaged part of a lot, including contents so as to facilitate handling and transport of a number of 
sales units or of products loose or arranged, in orde r to prevent damage by physical handling and transport.  
Road, rail, ship and air containers are not considered as packages. 
A.1.2 Sales package 
Individually packaged part of a lot, including contents, which is so as to constitute a sales unit to the final user 
or consumer at the point of purchase 
A.1.3 Pre-packages 
Pre-packages are sales packages such as the packagi ng which encloses the foodstuff completely or only 
partially, but in such a way that the contents cannot be altered without opening or changing the packaging.  
Protective films covering single product are not considered as a pre-package. 
A.1.4 Consignment 
Quantity of product to be sold by a given trader found at the time of inspection and defined by a document.  A 
consignment may consist of one or several types of product; it may contain one or several lots of dried fruit. 
A.1.5 Lot 
Quantity of product which, at the time of inspection at  one place, has similar characteristics with regard to: 
a) packer and/or dispatcher; 
b) country of origin; 
c) nature of product; 
d) class of product; 
e) size (if the product is graded according to size); 
f) variety or commercial type (according to t he relevant provisions of the standard); and 
g) type of packaging and presentation. 
If it is difficult to distinguish between different lots and/or  presentation of individual lots is not possible, all lots 
of a specific consignment may be treated as one lot if they  are similar in regard to type of product, dispatcher, 
country of origin, class and variety or commercial type,  if this is provided for in the relevant marketing 
standard. US 877: 2009 
© UNBS 2009 – All rights reserved  7
 A.1.6 Sampling 
Collective samples taken temporarily from a lot during conformity check 
A.1.6.1 Primary sample 
Package taken at random from the lot, in case of pack ed product or, in case of bulk product (direct loading 
into a transport vehicle or compartment thereof), a quantity taken at random from a point in the lot 
A.1.6.2 Bulk sample 
Several primary samples supposed to be representative for the lot so that the total quantity is sufficient to 
allow the assessment of the lot with regard to all criteria 
A.1.6.3 Secondary sample 
An equal quantity of product taken at random from the primary sample. The secondary sample shall comprise 30 units, in case the net weight of the package is 25  kg or less and the package does not contain any sales 
packages. In certain cases this means that the whole cont ent of the package has to be checked, if the primary 
sample contains not more than 30 units. 
A.1.6.4 Composite sample 
A composite sample is a mix, weighing at least 3 kg, of all the secondary samples taken from the bulk sample. 
Product in the composite sample shall be evenly mixed. 
A.1.6.5 Reduced sample 
Quantity of product taken at random from the bulk or  composite sample whose size is restricted to the 
minimum quantity necessary but sufficient to allo w the assessment of certain individual criteria. 
If the inspection method would destroy the product, the size of the reduced sample shall not exceed 10 % of 
the bulk sample.  In the case of small dry or dried products (that is, 100 g include more than 100 units) the reduced sample shall not exceed 300 g. 
Several reduced samples may be taken from a bulk or composite sample in order to check the conformity of the lot against different criteria. 
A.2 Sampling method 
A.2.1 Identification of lots and/or getting a general impression of the consignment 
The identification of lots shall be carried out on the basis  of their marking or other criteria.  In the case of 
consignments which are made up of several lots it is necessary for the inspector to get a general impression 
of the consignment with the aid of accompanying docu ments or declarations concerning the consignments.  
The inspector shall then determine how far the lots presented comply with the information in these documents. 
If the product is to be or has been loaded onto a means of transport, the registration number of the latter shall 
be used for identification of the consignment. 
A.2.2 Presentation of product 
The inspector shall decide which packages are to be checked.  The presentation shall be made by the 
operator and shall include the presentation of the bulk sample as well as the supply of all information necessary for the identificati on of the consignment or lot. US 877: 2009 
8 © UNBS 2009 – All rights reserved
 If reduced or secondary samples are required, these shall be identified by the inspector from the bulk sample. 
The inspector shall determine the size of the bulk sample in such way as to be able to assess the lot.  The 
inspector selects at random the packages to be inspected or in the case of bulk product the points of the lot 
from which individual samples shall be taken. 
Care shall be taken to ensure that the removal of samp les does not adversely affect the quality of the product. 
Damaged packages shall not be used as  part of the bulk sample.  They shall be set aside and may, if 
necessary, be subject to a separate examination and report. 
The bulk sample shall comprise the following minimum quant ities whenever a lot is declared unsatisfactory or 
the risk of a product not conforming  to the standard has to be examined: 
Number of packages in the lot Number of packages to be taken (primary 
samples) 
Packaged products 
Up to 100  5 
From 101 to 300  7 
From 301 to 500  9 
From 501 to 1 000  10 
More than 1 000  15 (minimum) 
Product in bulk 
Quantity of lot in kg or number of 
bundles in the lot Quantity of primary samples in kg or number of bundles 
Up to 200  10 
From 201 to 500  20 
From 501 to 1 000 30 
From 1 001 to 5 000 60 
More than 5 000  100 (minimum) 
 
In the case of bulky dried fruit and vegetables (over 2 kg  per unit), the primary samples shall be made up of at 
least five units. In the case of lots comprising fewer than five packages or weighing less than 10 kg, the check 
shall cover the entire lot. 
If the inspector discovers, after an inspection, that a decision cannot be reached, another physical check shall 
be undertaken and the overall result reported as an average of the two checks. 
A.2.3 Control of product  
In case of packed product, the primary samples shall be used to check the general appearance of the product, 
the presentation, the cleanliness of the packa ges and the labellin g. In all other cases,  these checks shall be 
done on basis of the lot or transport vehicle. 
The product shall be removed entirely from its packaging for the conformity check. The inspector may only dispense with this where the sampling is based on composite samples. 
The inspection of uniformity, minimum requirements, qua lity classes and size shall be carried out on the basis 
of the bulk sample, or on the basis of the composite sample. US 877: 2009 
© UNBS 2009 – All rights reserved  9
 When defects are detected, the inspector shall ascert ain the respective percentage of the product not in 
conformity with the standard by number or weight. 
External defects shall be checked on the basis of the bul k or composite sample. Certain criteria on the degree 
of development and/or ripeness or on the presence or absence of internal defects may be checked on the 
basis of reduced samples. The check based on the reduced sample applies in particular to checks which 
destroy the trade value of the product. 
 
 US 877: 2009 
10 © UNBS 2009 – All rights reserved
 Annex B 
(normative) 
 
Determination of the moisture content for dry fruit  
NOTE This method is the same as that prescribed by th e AOAC: Official Methods of Analysis, XIIIth edition, 1980, 
22.013 - Moisture in Dried Fr uits, Official Final Action.  
B.1 Definition  
The moisture content of dried fruit is defined as be ing the loss of mass determined under the experimental 
conditions described in this annex.  
B.2 Principle  
The principle of the method is the heating and drying of a sample of dried fruit at a temperature of 70 °C + 1°C 
at a pressure not exceeding 100 mm Hg.  
B.3 Apparatus  
Usual laboratory apparatus is used together with the following items:  
a) Electrically heated constant-temperature oven , capable of being controlled at 700C + 10C at a pressure 
of 100 mm Hg 
b) Dishes with lids, of corrosion-resistant metal of about 8.5 cm in diameter 
c) Mincer, either hand or mechanically operated 
d) Desiccator , containing an effective desiccant 
e) Precision balance  
B.4 Procedure  
B.4.1 Preparation of the sample  
Take approximately 50 g of dried fruit from the labo ratory sample, and mince these twice with the mincer. 
B.4.2 Test portion  
Place 2 g of finely divided asbestos into the dish, tare the dish with its lid and the asbestos, dried beforehand. 
Weigh, to the nearest 0.01 g about 5 g of prepared sample.  
NOTE Dried sand which has previously been washed in hydr ochloric acid and then rinsed thoroughly with water may 
be used in the place of the asbestos. An alysts using this technique should note t hat it is a deviation from the AOAC 
procedure, and should mention this in their report.  US 877: 2009 
© UNBS 2009 – All rights reserved  11
 B.4.3 Determination  
Moisten the sample and the asbestos thoroughly with a few millilitres of hot water. Mix the sample and the 
asbestos together with a spatula. Wash the spatula wi th hot water to remove the sample residues from it, 
letting the residues and the water fall into the dish.  
Heat the open dish on a boiling-water bath (bain-marie) to evaporate the water to dryness. Then place the 
dish, with the lid alongside it, in the oven and continue drying for six hours at 70  °C under a pressure not 
exceeding 100 mm Hg, during which time the oven should not be opened. During drying admit a slow current 
of air (about two bubbles per second) to the oven, the air having been dried by passing through H 2S04. The 
metal dish must be placed in direct contact with the metal shelf of the oven. After drying, remove the dish, 
cover it immediately with its lid and place it in the desiccator. After cooling to ambient temperature, weigh the covered dish to the nearest 0.01 g.  
B.5 Calculation and expression of results  
The moisture content of the sample, as percentage by mass is calculated as follows:  
Moisture content =()
() 0 12 1100
M MM M
−−×   
where:  
M0  is the mass, in grams, of the empty dish  with its lid and containing the asbestos;  
Ml is the mass, in grams, of the dish with its lid, asbestos and test portion before drying; and 
M2 is the mass, in grams, of the dish with its lid after drying.  
The results are expressed to one decimal place.  
Duplicate determinations should agree to 0.2 % moisture.  
 US 877: 2009 
12 © UNBS 2009 – All rights reserved
 Bibliography 
Kenya Standard, KS 1740:2001, Specification for dried mangoes 
 US 877: 2009 
© UNBS 2009 – All rights reserved  13
 Certification marking 
Products that conform to Uganda standards may be  marked with Uganda National Bureau of Standards 
(UNBS) Certification Mark shown in the figure below.  
The use of the UNBS Certification Mark is gove rned by the Standards Act, and the Regulations made 
thereunder. This mark can be used only by those licens ed under the certification mark scheme operated by 
the Uganda National Bureau of Standards and in co njunction with the relevant Uganda Standard. The 
presence of this mark on a product or in relation to a product is an assurance that the goods comply with the 
requirements of that standard under a system of supervision, control and  testing in accordance with the 
certification mark scheme of the Uganda National  Bureau of Standards. UNBS marked products are 
continually checked by UNBS for conformity to that standard.  
Further particulars of the terms and conditions of  licensing may be obtained from the Director, Uganda 
National Bureau of Standards.  
 
 US 877: 2009
 
ICS 67.080.10   
Price based on 18 pages 
© UNBS 2009 – All rights reserved