TBS/ AFDC 26 (6611) P 3 
 
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               DRAFT TANZANIA STANDARD  
 
 
 
Fresh Pears – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                  TANZANIA BUREAU OF STANDARDS  
 
 
 
 
  
 
 
 
 
                                                                                                                                         TBS/ AFDC 26 (6611) P 3 
 
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 0. FOREWORD   
Pears  are cultivated in the temperate  and sub -tropical climate of the world.  In Tanzania pea rs are mainly 
grown in Tanga , Iringa and Njombe R egion s. They can be eaten fresh or processed into other fruit products  
and are valued for their nutrient content, mainly vitamins and antioxidants.  
 
This Tanzania Standard was prepared in order to provide gu idance to pears  producers and traders as well as 
regulators, and to ensure safety  and quality of the produce . 
 
In the preparation of this Tanzania standard considerable assistance was derived from UNECE Standard 
FFV-51 Pears , published by the United Nation s Economic Commission for Europe ; and  
 
In reporting the results of a test or analysis made in accordance with this standard, if the final value observed 
or calculated is to be rounded off, it shall be done in accordance with TZS 4 (see clause 2) . 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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 1. SCOPE  
 
This Tanzania Standard prescribes requirements and methods of sampling and tests for fresh pears of 
varieties (cultivars) grown from Pyrus communis L. to be supplied fresh to the consumer, pears for industrial 
processing being excluded.  
 
2. NORMATIVE REFERENCES  
 
The following referenced standards are indispensable for the application of this standard. For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
standard (including any amendments) applies.  
 
TZS 4, Rounding off of numerical values  
 
TZS 109, Food processing units – Code of hygiene – General  
 
TZS 1003, Guide to the prepackaging of fresh fruits and vegetables.  
 
TZS 538 , Packaging, marking and labeling of foods . 
 
TZS 1002 , Fresh fruits and vegetables  - Sampling.  
 
TZS 427, Code of hygienic practices for fresh fruits and vegetables . 
 
TZS 119 , Microbiology - General guidance for the enumeration of coliforms - Most probable number 
technique . 
 
TZS 122, Microbiol ogy of food  and feeding stuffs - Horizontal method for detection of Salmonella spp . 
 
TZS 131, Microbiology - General guidance for the enumeration of yeast and mould - Colony count technique 
at 250C. 
 
TZS 730(Part 2), Microbiology - General guidance for the enumeration  of E.coli  - Most probable number 
technique . 
 
3. TERMS AND DEFINITION S 
 
For the purpose of this st andard the following terms and definition s shall apply:  
 
3.1 fresh pears  
the newly harvested mature fruit s; with colo urs ranging from green, light green, yell owish, reddish green, 
brownish, green with shades of reddish colorat ion or admixture of such colors.  
 
3.2 physiological maturity  
the stage when the fruit reaches its largest diameter  of the characteristic variety .                                                                                                                                         TBS/ AFDC 26 (6611) P 3 
 
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3.3 preparation  of fresh pears   
all oper ational activities of harvesting, sorting, grading and treating, including packaging for quality delivery to 
the market.  
 
3.4 cultivar  
fruits of similar characteristics in shap e, skin, freshness and colour of the same variety that has been 
produced by sel ective breeding;  
 
3.5 damage  
any defect or injury which affects the appearance and storage quality of pears . 
 
3.6   abnormal external moisture  
moisture sprinkled on pears  during selling    
4.0 REQUIREMENTS  
4.1 General  requirements   
Subject to the special p rovisions for each class and tolerances allowed, pears  in all classes shall meet the 
following minimum requirements ; 
4.1.1 Whole ; the stalk ( stem) may be missing, provided the break is clean and the adjacent skin is not 
damaged . 
4.1.2  Intact ; not damaged . 
4.1.3  Mature ; firm and fresh . 
4.1.4 Sound ; produce not affected by rotting  or deterioration such as to make it unfit for human consumption.  
4.1.5   Clean ; practically free of any visible foreign matter . 
4.1.6  Practically free from pests, and/or their damage affecting  the general appearance of the produce.  
4.1.7  Free from unhealed injury  and traces  of dirt . 
4.1.8  Free from foreign smell and/or taste . 
4.1.9  Free of damage caused by low and/or high temperatures . 
4.1.10 Free from abnormal external moisture, excl uding condensation following removal from cold storage.  
4.1.11   Shall  belong to the same cultivar . 
5 CLASSIFICATION  
Pears  shall be classified in three  classes as defined b elow: 
5.1 Extra class                                                                                                                                          TBS/ AFDC 26 (6611) P 3 
 
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 Pears in the extra class shall;  
a) be of superior quality ; 
b) have the characteristic of the variety in terms of shape, size and colour   
c) have  sound flesh and the skin shall be free from rough russeting.  
d) be free from defects with the exception of very slight superficial defects provided these do not affect 
the general ap pearance of the produce, the quality, the keeping quality and presentation in the 
package.  
e) have intact stalk  
f) not be gritty  
 
5.2 Class  I  
Pears  in this class shall be of good  quality, the flesh must be perfectly sound and be of the characteristic of 
the v ariety . However, may possess the following   qualit y defects ; provided they do not affect the general 
product  quality, keeping quality and presentati on in the package:  
a) Slightly damaged stalk ;  
b) Slight defect in shape ; 
c) Slight defect in development ;  
d) Slight d efect in coloring . 
e) very slight rough russeting; and 
f) Pears shall not be gritty.  
 
The skin defects that are liable to impair the general appearance and keeping qualities are, however, allowed 
for each fruit within the following  limits:  
 
a) Defects  of elongated shape must not exceed 2cm in length ; and  
b) In the case of other defects, the total area affected shall not exceed one square centimeter, with 
exception of scab ( Venturia pirina  and V. inaequalis ), which  must not extend over more than 0.25 
cm2in area . 
c) slight bruising not exceeding 1 cm2 in area  
 
5.3 Class II   
This class shall comprise of pears  which do not qualify for inclusion in the higher classes  but meet the 
minimum requirements specified above . The flesh must be free from major defects and following defec ts may 
be allowed provided that pears retain their essential characteristics as regards the quality, the keeping quality 
and presentation;  
 
a) defects in shape;  
b) defects in development;  
c) defects in colouring;  
d) slight rough russeting;  
e) skin defects, which must n ot extend over more than;  
 4 cm in length for defects of elongated shape;  
 2.5 cm2 of total surface area for other defects, with the exception of scab ( Venturia 
pirina  and V. inaequalis ), which must not extend over more than 1 cm2 cumulative in 
area                                                                                                                                         TBS/ AFDC 26 (6611) P 3 
 
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 f) slight b ruising not exceeding 2 cm2 in area   
 
 
6. SIZE REQUIREMENTS  
 
6.1 Sizing  shall be determined by the maximum diameter of the equatorial section  or by weight . 
 
The minimum size shall be  as per table 1 and 2 : 
  Table 1: fruit sized by diameter:    
 
 Extra Class  Class I  Class II  
Large -fruited varieties  (mm)  60 55 55 
Other varieties  (mm)  55 50 45 
 
    Table 2: fruit sized by weight:  
 Extra Class  Class I  Class II  
Large -fruited varieties  (g) 130 110 110 
Other varieties  (g) 110 100 75 
 
 
To ensure uniformity in  size, the range in size between produce in the same package shall not 
exceed:  
 
a) For fruit sized by diameter  
 5mm for “Extra” Class fruit and for Class I and II fruit packed in rows and layers;  
  10 mm for Class I fruit packed in sales packages or loose in t he package.  
b) For fruit sized by weight  as per Table 3 for “Extra” Class and Class I and II fruit packed in rows 
and layers and Table 4 for Class I fruit packed in sales packages or loose in the package :  
 
Table 3: fruit sized by weight for “Extra” Class and  Class I and II  
Range (g)  Weight difference (g)  
75 – 100     15 
100 – 200 35 
200 – 250 50 
> 250  80 
 
Table 4: Class I fruit packed in sales packages or loose in the package                                                                                                                                          TBS/ AFDC 26 (6611) P 3 
 
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 Range (g)  Weight difference (g)  
100 – 200 50 
> 200  100 
 
 
6.6 Tolerance  
 
The following tolerances in respect to quality and size are allowed in the class as indicated below . 
 
At all marketing stages, tolerances in respect of quality and size shall be allowed in each lot for produce not 
satisfying the requirements of the class ind icated.  
 
6.6.1 Quality tolerances  
 6.6.1.1 "Extra" Class  
A total tolerance of 5 per cent, by number or weight, of pears not satisfying the requirements of the class but 
meeting those of Class I is allowed. Within this tolerance not more than 0.5 per cen t in total may consist of 
produce satisfying the requirements of Class II quality.  
 
6.6.1.2 Class I  
A total tolerance of 10 per cent, by number or weight, of pears not satisfying the requirements of the class but 
meeting those of Class II is allowed. Wit hin 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.  
 
6.6.1.3 Class II  
A total tolerance of 10 per cent, by numbe r or weight, of pears satisfying neither the requirements of the class 
nor the minimum requirements is allowed. Within this tolerance not more than 2 per cent in total may consis t 
of produce affected by decay.  
6.6.2 Size tolerance   
For all classes : a total  tolerance of 10 per cent, by number or weight, of pears not satisfying the 
requirements as regards sizing is allowed. This tolerance may not be extended to include produce with a size;   
• 5 mm or more below the minimum diameter  
• 10 g or more below the mini mum weight.  
 
7.  CONTAMINA NTS 
7.1 Heavy Metal contamination  
Pears  shall comply with those maximum heavy metal limits established by the Codex Stan 193. 
7.2 Pesticide  residues                                                                                                                                           TBS/ AFDC 26 (6611) P 3 
 
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 Pears  shall comply with those pesticide maximum residues  limits established in the Codex pesticide residues 
in food online data base.  
8.  HYGIENE  
8.1 Pears  shall be  prepared and handled in accordance with TZS 109 and TZS 427 (see clause 2).  
 
8.2 Pears  shall also comply with the microbi ological  requirements prescribed in Table 5. 
 
Table 5 Microbi ologic al requirement s for pears  
 
Characteristic  Requirement  Test method  
Escherichia coli,  MPN /g Absent  TZS 730 (Part 2)  
Salmonella,  per 25 g Absent  TZS 122  
Yeast and moulds , cfu/g max.  1x102 TZS 131  
 
9.0 PACKAGING , MARKING AND LABELLING  
9.1 Pack aging 
9.1.1 Pears  shall be packaged in a food grade container that will safeguard the hygienic, safety, nutritional, 
technological, and organ oleptic qualities of the pears  
9.2 Marking  and labe lling 
9.2.1 In addition to the requirement of TZS 538, the  following specific labelling requirements shall apply and 
shall be legibly and indelibly marked  
a) Name of the produce by common name , i.e. Pear ; 
b) Name of the variety/cultivar for extra class and class I. May be o ptional for class II ; 
c) Origin of the produce – Name of the producing country and district or region where grown ; 
d) Name and address of packer /producer/distributo r  
e) Commercial Specifications , i.e. type, class, size expressed as minimum  and maximum diameter;  
f) Net weight ; 
g) Date of harvest ; 
h)  best before use ;  
i) Storage and handling conditions  
j) Brand or trade  mark, if any.                                                                                                                                          TBS/ AFDC 26 (6611) P 3 
 
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 9.2.3 Certification  mark  
Each container may also be marked with TBS certification mark.  
NOTE:  The use of TBS certification mark is governed by provisions of the standards Act 2009.  
Details o f the conditions under which a license  for the use of TBS certification mark may be granted 
to manufacturers or producers , may be obtained from TBS .