FINAL DRAFT UGANDA 
STANDARD  
  FDUS EAS 8
First Edition
2011-mm-dd
 
 Reference numbe r
FDUS EAS 8: 2008
© UNBS 2011
  
Raw cane sugar — Specification 
 FDUS EAS 8: 2008 
i i                 ©  U N B S  2011 - 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 2011 
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, in cluding 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  
 FDUS EAS 8: 2008 
© UNBS  2011 - All rights rese rved                iii National 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 U ganda. 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. 
This Final Draft Uganda Standard, FDUS EAS 8:2008 , Raw cane sugar — Specification,  is identical with  and 
has been reproduced from an Ea st African Standard, EAS 8:2008 , Raw cane sugar — Specification,  and is 
being proposed for adoption as a Uganda Standard.  
This standard was developed by the Food and agricu lture Standards Technical Committee (UNBS/TC 2).  
Wherever the words, “East African Standard" appea r, they should be replaced by "Uganda Standard." 
 
       EAS 8
ICS 67.180.10  
 
© EAC 2008                                                                                                                              Second Edition 2008
  
         EAST AFRICAN STANDARD 
Raw cane sugar — Specification  
EAST AFRICAN COMMUNITY EAS 8 
ii © EAC 2008 – All rights reserved
 Copyright notice 
This EAC document is copyright-protected by EA C. 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 bo dy in the country of the requester: 
© East African Community 2008 — 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      EAS 8 
© EAC 2008 – All rights reserved  iii
 Contents Page  
Foreword  .............................................................................................................................. .............................. iv  
1 Scope  .............................................................................................................................. ........................ 1  
2 Normative references  ............................................................................................................................ 1  
3 Terms and definitions  ........................................................................................................................... 2  
4 Requirements  ............................................................................................................................... .......... 2  
4.1 General requirements  ........................................................................................................................... 2  
4.2 Compositional requirements ................................................................................................................ 2  
5 Contaminants  .............................................................................................................................. ........... 3  
5.1 Heavy metals  ............................................................................................................................... ........... 3  
5.2 Pesticide residues  .............................................................................................................................. ... 3 
6 Hygiene  .............................................................................................................................. ..................... 3  
6.1 General requirements  ........................................................................................................................... 3  
6.2 Specific requirements  ........................................................................................................................... 3  
8 Labelling  .............................................................................................................................. ................... 4  
9 Method of sampling  ...............................................................................................................................  4 
9.1 General requirements for sampling ..................................................................................................... 4  
9.2 Scale of sampling .............................................................................................................................. .... 5 
9.3 Preparation of sample  ........................................................................................................................... 5  
10 Methods of analysis  ..............................................................................................................................  5 
 EAS 8 
iv © EAC 2008 – 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 objectiv e, 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 and other regulatory bodies 
in the Partner States, together with the representati ves from the private sectors and consumer organizations. 
Draft East African Standards are circ ulated to stakeholders through the National Standards Bodies in the 
Partner States. The comments received  are discussed and incorporated be fore finalization of standards, in 
accordance with the procedures of the Community. 
East African Standards are subject to review, to keep pace with technological advan ces. Users of the East 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing.  
This draft is the second edition and once approved will cancel and replace the first edition, EAS 8:2000, which 
is being technically revised.  EAST AFRICAN STANDARD                                                                                                    EAS 8
 
© EAC – All rights reserved 1
 2008  ICUMSA Method GS 2/1/3/9-15, The Determination of Sugar Moisture by Loss on Drying Raw cane sugar — Specification 
1 Scope 
This standard specifies requirements, methods of test  and sampling for raw sugar produced from sugarcane 
and intended for further processing to make it fit 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 217-2,  Methods for the microbiological examination of  foods — Part 2: General guidance for the 
enumeration of micro-organisms-colony count technique at 30 °C 
EAS 217-6,  Methods for microbiological examination of f oods — Part 6: Examination for Salmonella spp 
EAS 217-8, Methods for the microbiological examination of foods — Part 8: Enumeration of yeast and moulds 
in foods ICUMSA Method GS 1/2/3/9-1, The Determination of Polarisation of Raw Sugar by Polarimetry 
ICUMSA Method GS 1/3/4/7/8-13, The Determination of Conductivity Ash in Raw Sugar ICUMSA Method GS 1/3-7,  The Determination of Raw Sugar Solution Colour at pH 7.0 
ICUMSA Method GS 1/3/7-3 , The Determination of Reducing Sugars in Cane Raw Sugar, Lane+Eynon 
Procedure 
ICUMSA Method GS 1-5, The Determination of Reducing Sugars in Cane Raw Sugar, Luff-Schoorl Procedure ICUMSA Method GS 1-10,  The Determination of Ash in Raw Sugar by Single Sulphation 
ICUMSA Method GS 1-16,  The Determination of Starch in Raw Sugar by the BSES method 
ICUMSA method GS 1-17,  The Determination of Starch in Raw Sugar by the SPRI Rapid Starch Test 
ICUMSA Method GS 2/1/3-27 , The Determination of Lead in Sugar Products by a Colorimetric Method 
ICUMSA Method GS 2/3-23,  The Determination of Arsenic and Lead in White Sugar, Atomic Adsorption 
Spectroscopy ICUMSA Method GS 9/1/2/3-8, The Determination of Raw Sugar Solution Colour at pH 7.0, MOPS Method EAS 8 
2 © EAC 2008 – All rights reserved
 ISO 7251,  Microbiology of food and animal feeding stu ffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique 
3 Terms and definitions 
For the purposes of this standard, the following terms and definitions shall apply. 
3.1 
raw cane sugar  
centrifugal sugar whose crystals are surrounded by film of molasses and is derived from sugar cane 
3.2 
ICUMSA unit 
international unit developed by International Commissi on for Universal Methods of Sugar Analysis (ICUMSA) 
for expressing the purity of sugar and is di rectly related to the colour of sugar 
3.3 
polarisation estimate of the sucrose content of suga r expressed as degrees of polarization 
3.4 lot collection of packages of the same size, type and style which have been manufactured and packaged under 
essentially the same conditions 
4 Requirements 
4.1 General requirements 
Raw cane sugar shall be  
a) in the form of uniform crystals;  
b) free from dirt, foreign and extraneous matter; and  c) free from fermented, musty or undesirable odours.  
4.2 Compositional requirements 
Raw cane sugar shall conform to the compositional factors in Table 1      EAS 8 
© EAC 2008 – All rights reserved  3
 Table 1 — Composition and quality factors 
S No Characteristic Requirement/limits Method of test 
i. Polarisation, oZ (min) 96.0 ICUMSA Method GS 1/2/3/9-1  
ii. Invert sugar content  % m/m 
(max)   1.2 ICUMSA Method GS 1-5  
ICUMSA Method GS 1/3/7-3  
iii. Conductivity ash, % m/m 
(max)    1.0 ICUMSA Method GS 1-10  
ICUMSA Method GS 1/3/4/7/8-13  
iv. Moisture content, % (max) (3 h 
at 105 oC ± 2  oC)       1.0 ICUMSA Method GS 2/1/3/9-15  
v. Colour, in ICUMSA units (max) 
at 420 nm 1 500 ICUMSA Method GS 1/3-7  
ICUMSA Method GS 9/1/2/3-8  
vi Starch, mg/kg m/m (max) 450 ICUMSA Method GS 1-16  
ICUMSA method GS 1-17  
5 Contaminants  
5.1 Heavy metals 
Raw cane sugar shall be free from heavy metals in amounts which may represent a hazard to human health 
and shall conform the limits indicated in Table 2: 
Table 2 — Maximum permissible levels of heavy metal contaminants 
S No Heavy metal, Maximum limit, 
mg/kg Method of test 
 
i. Arsenic (As) 1 ICUMSA Method GS 2/3-23 
ii. Lead (Pb) 2 ICUMSA Method GS 2/1/3-27  
 
5.2 Pesticide residues 
Raw cane sugar shall conform to those maximum re sidue limits established by the Codex Alimentarius 
Commission. 
6 Hygiene 
6.1 General requirements 
Raw cane sugar shall be prepared and handled in ac cordance with the requirements of EAS 39 . 
6.2 Specific requirements 
The product shall conform to the microbiological limits in Table 3. EAS 8 
4 © EAC 2008 – All rights reserved
 Table 3 — Microbiological limits for raw cane sugar  
Microbiological parameter Limit Method of test 
Total Plate Count (mesophylic), CFU/10 g , max 104 EAS 217-2: 
Yeast and moulds, CFU/10 g, max 50 EAS 217-8 
Escherichia coli, CFU/g  <1 ISO 7251 
Salmonella, per 25 g Absent EAS 217-6 
7 Packaging 
Raw cane sugar shall be packaged in food grade materi als that ensure product safety and integrity. 
NOTE Packaging materials may be required to meet different  regulations in the different destination countries.  
The package fill shall conform to the requirements of the legal metrology of the Partner States. 
8 Labelling 
In addition to the requirements of EAS 38, the following specific pr ovisions shall apply: 
a) the name of the  product shall be declared as “Raw cane sugar”;.  
b) the net contents shall be declared by weight in the metric units ( 'Systeme International' ); 
c) the name, address and physical location of the manu facturer and/or the packer, distributor, importer, 
exporter or vendor of the product shall be declared; 
d) the country of origin of t he product shall be declared; and 
e) the declaration, “Not for direct human consumption”. 
9 Method of sampling  
9.1 General requirements for sampling 
In drawing, preparing, storing and handling of samples,  the following precautions and directions shall be 
observed. 
a) Samples shall be taken in a protected place not exposed to damp air, dust or soot. 
b) The sampling instruments shall be clean and dry when used. c) When sampling for microbiological purposes, the sampling instruments and containers for samples 
shall be sterilized preferably by dry heat at 170 
oC for 1 h before use. 
d) Precautions shall be taken to protect the sa mples, the material being sampled, the sampling 
instruments and the containers for sample s from adventitious contamination. 
e) The samples shall be placed in clea n, dry, and moisture-proof containers. 
f) The sample containers shall be sealed air-tight after filling and marked with name of material, date of 
sampling, name of the manufacturer, name of the person sampling and such other particulars of the 
consignments.       EAS 8 
© EAC 2008 – All rights reserved  5
 g) Samples shall be protected from light as far as practicable and shall be stored in a cool, dry place. 
9.2 Scale of sampling 
9.2.1  All the packages of the same size, type and style which have been manufactured and packaged 
under essentially the same conditions in a single consignment shall constitute a lot.. Samples shall be tested 
separately for each lot for ascertaining the conformity of the sugar. 
9.2.2  The number of bags to be selected (n) from the lot shall depend on the size ( N) of the lot and shall be 
in accordance with the formula: 
N n 
These bags shall be selected at random from the lot; to ensure the randomness of selection a random number 
table, as agreed to between the purchaser and the suppl ier shall be used.  In case such a table is not 
available, the following procedure shall be used: Starting from any bag, count them as 1,2,3,…..  up to r and so on in one order, where r is equal to the integral 
part of N/n, N being the total number of bags in the lot and n  the number of bags to be selected.  Every r 
th bag 
thus counted shall be separated until the requisite number  of bags is obtained from the lot to give samples for 
test. In case of bags stacked in a pyramidal shape, approximat ely equal number of bags shall be selected from all 
exposed sides of the lot, so as to give the required number of sample bags. 
9.3 Preparation of sample 
9.3.1 Procedure 
From the top, middle and bottom portions of each of the selected bags (see 9.2) , approximately equal quantity 
of sugar shall be taken with the help of a suitable sampling instrument.  The sample collected from each of the 
bags shall be thoroughly mixed so as to give a com posite sample of 600 g.  The composite sample thus 
prepared shall be divided approximately into three equal parts; one for the purchaser, one for the supplier, and 
the third for the referee and sealed air tight with particulars as given in 9.1.(f). 
9.3.2 Number of tests 
The composite sample prepared as under 9.3.1 shall be te sted for the characteristics as prescribed in Table 1. 
9.3.3 Criteria for conformity 
The lot shall be declared as conforming to this specific ation, when the test results on various characteristics 
obtained on the composite sample sati sfy the corresponding requirements. 
10 Method of analysis — Determination of pesticides 
Pesticide residues shall be determined according to AOAC methods of analysis for pesticides. (970.52, 
985.22, and 970.53 of 1990). 
. EAS 8 
 
© EAC 2008 — All rights reserved