FINAL DRAFT UGANDA 
STANDARD  
  FDUS 890  
First Edition  
2011 -mm-dd 
 
 
 Reference number  
FDUS 89 0: 201 1 
© UNBS 201 1  
  
Dried tomatoes — Specification  
 FDUS 890: 201 1 
ii © UNBS 201 1 – 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 applicati on 
© UNBS 20 11  
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 UN BS. 
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 4 505 995  
Fax: 256 41 4 286 123  
E-mail: unbs@infocom.co.ug  
Web: www.unbs.go.ug  FDUS 890:201 1 
© UNBS 201 1 – All rights reserved  iii 
 Contents  Page 
1 Scope  ................................ ................................ ................................ ................................ ................ 1 
2 Normative references  ................................ ................................ ................................ ....................... 1 
3 Terms and definitions  ................................ ................................ ................................ ...................... 1 
4 Requirements  ................................ ................................ ................................ ................................ ...2 
4.1 Ingredients  ................................ ................................ ................................ ................................ ........ 2 
4.1.1 Basic ingredients ................................ ................................ ................................ .............................. 2 
4.1.2 Optional ingredients  ................................ ................................ ................................ ......................... 2 
4.2 General quality requirements  ................................ ................................ ................................ .......... 2 
4.2.1 Presentation  ................................ ................................ ................................ ................................ .....2 
4.2.2 Physical appearance  ................................ ................................ ................................ ........................ 2 
4.2.3 Colour, odour and f lavour  ................................ ................................ ................................ ................ 3 
4.2.4 Moulds and insects  ................................ ................................ ................................ .......................... 3 
4.2.5 Extraneous matter  ................................ ................................ ................................ ............................ 3 
4.3 Moisture content  ................................ ................................ ................................ .............................. 3 
4.4 Classification  ................................ ................................ ................................ ................................ ....3 
6 Food additives  ................................ ................................ ................................ ................................ ..4 
7 Contaminants  ................................ ................................ ................................ ................................ ...4 
8 Hygiene  ................................ ................................ ................................ ................................ ............. 4 
9 Packaging  ................................ ................................ ................................ ................................ ......... 5 
10 Weights and measures  ................................ ................................ ................................ ..................... 5 
11 Labelling  ................................ ................................ ................................ ................................ ........... 5 
12 Sampling  ................................ ................................ ................................ ................................ ........... 5 
Annex  A (normative)  Determinatio n of the moisture content for dried tomatoes  ................................ .....6 
A.1 Definition  ................................ ................................ ................................ ................................ .......... 6 
A.2 Principle  ................................ ................................ ................................ ................................ ............ 6 
A.3 Apparatus  ................................ ................................ ................................ ................................ ......... 6 
A.4 Procedure  ................................ ................................ ................................ ................................ ......... 6 
A.4.1  Preparation of the sample  ................................ ................................ ................................ ................ 6 
A.4.2  Test portion  ................................ ................................ ................................ ................................ ......6 
A.4.3  Determination  ................................ ................................ ................................ ................................ ...7 
A.5 Calculation and expression of results  ................................ ................................ ............................. 7 
Annex  B (informative)  Sampling of tomatoes  ................................ ................................ ............................. 8 
B.1 Definitions ................................ ................................ ................................ ................................ ......... 8 
B.2 Sampling method  ................................ ................................ ................................ ............................. 9 
B.2.1  Identification of lots and/or getting a general impression of the consignment  ............................. 9 
B.2.2  Presentation of product  ................................ ................................ ................................ ................... 9 
B.2.3  Control of product  ................................ ................................ ................................ ..........................  10 
 FDUS 890: 201 1 
iv © UNBS 201 1 – All rights reserved  
 Foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Tourism, Trade and 
Industry established under Cap 32 7, 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.  
Committee membership  
The following organisations were represented under the Fruits and vegetables su b-committee of the Food and 
Agriculture standards Technical Committee, UNBS/TC 2, during the development of this standard:  
 Be- Organic Uganda Limited  
 Fruits of the Nile (U) Ltd  
 Flona commodities Limioted  
 Horticultural Exporters Association of Uganda  
 Natio nal Agricultural Research Laboratories  
 National Drug Authority  
 National Organic Agricultural Movement of Uganda  
 Uganda Industrial Research Institute  
 Uganda National Farmers Federation  
 Uganda National Bureau of Standards  
 FINAL DRAFT UGANDA STANDARD  FDUS 890: 201 1 
 
© UNBS 2011 – All rights reserved  1 
 Dried tomatoes — Specification  
1 Scope  
This Final Draft Uganda Standard specifies requirements and methods of sampling and test for dried 
tomatoes of varieties (cultivars) grown from Lycopersicon esculentum Mill. and it s hybrids, intended for direct 
consumption without further processing or for use in  the food industry.  
2 Normative references  
The following referenced documents 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 
docu ment (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 (EAS 217 -2), Methods for  microbiological examination of foods  — Part 2: General Guidance for the 
Enumeration of Micro -organisms  — Colony Count Technique at 30 °C 
US 500 , General requirements for nutrition labelling of foods  
US 508,  General requirements for nutrition and health cla ims on foods  
US 570,  Code of hygienic practice for dried fruits  
US 738 , General standard for contaminants and toxins in foods  
US ISO 7251,  Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive E scherichia 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 equa l to 0.95  
3 Terms and definitions  
For the purpose of this standard, the following term  and definition  shall apply.  
3.1 
dried tomatoes  
product:  
a) prepared from varieties characteristic of the named vegetable ; and  FDUS 890: 201 1 
2 © UNBS 201 1 – All rights reserved  
 b) processed by drying either by the sun or by other rec ognized methods of dehydration with or without 
added food additives, into a form of marketable dried product  
4 Requirements  
4.1 Ingredients  
4.1.1  Basic i ngredients  
Tomatoes to be used shall be fresh, clean and at appropriate level of maturity con forming to the 
characteristics of the  tomatoes and of a quality suitable for human consumption.   
4.1.2 Optional ingredients  
Other edible material such as spices and condiments may be added to  the product provided it is suitable for 
consumption.  The edible  material shall conform to relevant standards.  
4.2 General quality requirements  
4.2.1 Presentation  
Dried tomatoes may be presented as follows:  
 whole ; 
 halves , cut in two equal parts along the longitudinal axis;  
 julienne strips , that are approximately 6  mm to 7 mm wide and length typical of dried tomatoes;  
 double diced , random pieces which are approximately 12  mm to 25 mm in length;  
 triple diced , random pieces which are approximately 6  mm to 12 mm in length;  
 finely diced , random pieces which are approximatel y 3 mm to 6 mm in length irregular cubes);  
 ultra finely diced , a granular form of dried tomatoes, 1.5  mm to 3 mm in length;  
 powder ; and  
 other sufficien tly distinctive styles  or forms of presentation . 
The contents of each package shall be uniform and contai n only dried tomatoes of the same origin, quality 
and size (if sized). The visible part of the contents of the package shall be representative of its entire contents.  
4.2.2 Physical appearance  
When examined visually dried tomatoes shall be  
a) free from damag e caused by pests , 
b) intact (only for wholes and halves); except for edges that are slightly torn, slight superficial damage 
and slight scratches , 
c) free from rot or deterioration that may make it unfit for consumption , FDUS 890: 201 1 
© UNBS 201 1 – All rights reserved  3 
 d) free from blemishes, areas of discoloura tion or spread stains in pronounced contrast with the rest of 
the produce affecting an aggregate not more than 5 % of the surface of the produce , and  
e) free of abnormal external moisture . 
4.2.3 Colour, odour and flavour  
Dried tomatoes shall have their charac teristics colour, odour  and flavour .  They shall be free from off -odour, 
off-flavour and foreign taste including rancidity and mustiness.  Dried tomatoes shall be free of fermentation.  
NOTE  Dried tomatoes may be sulphured in order to retain their original c olour. A slight smell of sulphur dioxide (SO 2) 
is not considered as “abnormal”.  
4.2.4 Moulds and insects  
Dried tomatoes shall be free from mould filaments  and insect infestation , including the presence of dead 
insects and/or mites, their debris or excret a, when examined visually.   
4.2.5 Extraneous matter  
Dried tomatoes shall be practically free from extraneous matter including soil particles  and loose stalks, when 
examined  visually.  
4.3 Moisture content  
When examined in accordance with the method in Anne x A, the dried tomatoes shall have different moisture 
contents as indicated in Table 1. The texture of the dried tomatoes shall vary according to the moisture 
content as indicated in Table1 . 
Table  1 — Moisture content limits for dried tomatoes  
Moisture  designation  Moisture of dried tomatoes  
Texture  
Minimum percentage  Maximum  percentage  
High moisture  25 50 Soft and pliable  
Regular moisture  18 25 Firm but pliable  
Reduced moisture  12 18 Very firm  
Low moisture  6 12 Hard and brittle  
 
Dried tomato es treated with preservatives or preserved by other means ( for example,  pasteurization) may 
have moisture content between 2 5 % and 50 %. 
4.4 Classification  
Dried tomatoes may be classified into classes  in accordance with the tolerances for defects as indi cated in 
Table 2. The defects allowed shall not affect the general appearance of the produce as regards quality, 
keeping quality and presentation in the package.  FDUS 890: 201 1 
4 © UNBS 201 1 – All rights reserved  
 Table 2  — Tolerance for defects  
Defects allowed  Tolerances allowed , percentage of 
defective d ry tomatoes by weight  
Extra  Class I  Class II  
(a) Tolerances for dried tomatoes not satisfying the minimum 
requirements,  of which no more than:  5 10 15 
Fermentation, decay, mould or damage by pests, of which not 
more than  1 2 3 
Mould  0.5 1 1 
Fermentat ion 0.5 1 1 
Mechanical injury, tears, calluses and scars, for wholes and 
halves  2 3 5 
Blemishes and discolouration, for wholes and halves  4 6 9 
Dirty fruit  0 0.5 1 
Soft (low moisture produce), scars, blisters and other superficial 
defects (excluding ab scissa of tomato)  1 2 3 
(b) Size tolerances     
For produce not conforming to the size indicated, if sized  10 10 10 
(c) Tolerance for other defects     
Foreign material and extra vegetable matter (leaves, wood, 
sticks and stem)  0.5 1 1.5 
Living pests  0 0 0 
6 Food additives  
Food additives such as preservatives and nutritive carbohydrates may be used in accordance with US 45.  
7 Contaminants  
Dried tomatoes  shall conform to the tolerance limits for  contaminants in US 738.  
Dried  tomatoes shall comply with th ose maximum residue limits for pesticides established by the Codex 
Alimentarius Commission for this commodity.  
8 Hygiene  
Dried  tomatoes  shall be produced and handled in accordance with US 28  or US 570 .The products shall 
conform to the requirements for micr obiological limits in Table 3. 
Table 3 — Requirements for microbiological limits in dried vegetables and herbs  
Microbiological parameter , 
cfu/g  Required limit  Method of test  
Total plate  count , max.  50,000  US 217 -2  
Escherichia coli , max.  <1 US ISO 7251  
Yeast and moulds, max . 1 000 US ISO 21527 -2 FDUS 890: 201 1 
© UNBS 201 1 – All rights reserved  5 
 9 Packaging  
Dried  tomatoes shall be pack aged in clean food grade containers, made of a material which does not affect 
the products and which protects it from moisture, and from loss of volatile matter.  
The cont ainer shall protect the product from any form of contamination.  
10 Weights and measures  
Containers shall be as full as practicable without impairment of quality and shall be consistent with a proper 
declaration of contents for the product.  
11 Labelling  
Dried tomatoes shall be labelled in accordance with the requirements of US 7. In addition the following 
specific provisions shall apply:  
a) The name of the product as declared on the label shall be "Dried tomatoes” .  
b) The designation “Whole”, “Halves”, Julienn e strips”, “Double diced”, “Triple diced”, “Finely diced”,  
“Ultra finely diced” or other cuts shall appear on the label as part of the name or in close proximity to 
the name  
c) The class and the moisture category shall be declared on the label  
Nutritional la belling, nutrition and health claims may be made in accordance with US 500  or US 508 . 
12 Sampling  
Representative samples of the material shall be drawn and tested for conformity to this specification as 
prescribed in Annex B. FDUS 890: 201 1 
6 © UNBS 201 1 – All rights reserved  
 Annex  A 
(normative)  
 
Determina tion of the moisture content for dried tomatoes  
NOTE  This method is the same as that prescribed by the AOAC: Official Methods of Analysis, XIIIth edition, 1980, 
22.013 - Moisture in Dried fruits and vegetables , Official Final Action.  
A.1 Definition  
The m oisture content of dried tomatoes  is defined as being the loss of mass determined under the 
experimental conditions described in this annex.  
A.2 Principle  
The principle of the method is the heating and drying of a sample of dried fruit at a temperature o f 70 ºC + 1 ºC 
at a pressure not exceeding 100 mm Hg.  
A.3 Apparatus  
Usual laboratory apparatus is used together with the following items:  
a) Electrically heated constant -temperature oven , capable of being controlled at 70 ºC + 1 ºC 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  
A.4 Procedure  
A.4.1 Preparation of the sample  
Take approximately 50 g of dried fruit from the laboratory sample, and mince it twice with the mincer.  
A.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 hydrochloric acid and then rinsed thoroughly with water may 
be used in the place of the asbestos. Analysts using this technique should note that it is a deviation from the AOAC 
procedure, and should mention this in their report.  FDUS 890: 201 1 
© UNBS 201 1 – All rights reserved  7 
 A.4.3 Determination  
Moisten the sample and the asbestos thoroughly with a few m illilitres of hot water. Mix the sample and the 
asbestos together with a spatula. Wash the spatula with 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 ºC  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 2SO4. 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.  
A.5 Calculation and expression of results  
The moisture content of the sample, as percentage by mass is calculated as follows:  

0 12 1100 content Moisture
MMMM

 
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  % moistur e. FDUS 890: 201 1 
8 © UNBS 201 1 – All rights reserved  
 Annex  B 
(informative)  
 
Sampling of tomatoes  
B.1 Definitions  
B.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 order to prevent damage by physical handling and transport.  
Road, rail, ship and air containers are not considered as packages.  
B.1.2 
sales package  
individually packaged part of a lot, including contents, which is so as t o constitute a sales unit to the final user 
or consumer at the point of purchase  
B.1.3 
pre-packages  
sales packages such as the packaging encloses the foodstuff completely or only partially, but in such a way 
that the contents cannot be altered without open ing or changing the packaging. Protective films covering 
single product  are not considered as a pre -package.  
B.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 co nsist of one or several types of product ; it may contain one or several lots of dried fruit.  
B.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 origi n; 
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 the 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 , 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 f or in the relevant marketing standard.  
B.1.6 
sampling  
collective samples taken temporarily from a lot during conformity check  FDUS 890: 201 1 
© UNBS 201 1 – All rights reserved  9 
 B.1.6.1  
primary sample  
package taken at random from the lot, in case of packed 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.  
B.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  
B.1.6.3  
secondary sample  
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 co ntain any sales packages. In certain cases this means that the whole content of the 
package has to be checked, if the primary sample contains not more than 30 units.  
B.1.6.4  
composite sample  
mix, weighing at least 3 kg, of all the secondary samples taken f rom the bulk sample.  Product  in the 
composite sample shall be evenly mixed.  
B.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 allow 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.  
B.2 Sampling method  
B.2.1 Identification of lots and/or getting a gener al 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 documents 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.  
B.2.2 Presentation of produc t 
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 identification of the consignment or lot.  
If reduced or secondary samples are required, these shall be identified by the inspector from the bu lk sample.  FDUS 890: 201 1 
10 © UNBS 201 1 – All rights reserved  
 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 sampl es shall be taken.  
Care shall be taken to ensure that the removal of samples 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 quantities 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 prima ry 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 mad e 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 che ck shall 
be undertaken and the overall result reported as an average of the two checks.  
B.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 packages and the labelling. 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, quality classes and size shall be carried out on the basis 
of the bulk sample, or on the basis of the composite sample.  
When defects are detected, the inspector  shall ascertain the respective percentage of the product not in 
conformity with the standard by number or weight.  FDUS 890: 201 1 
© UNBS 201 1 – All rights reserved  11 
 External defects shall be checked on the basis of the bulk 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 . 
 FDUS 890: 201 1 
12 © UNBS 201 1 – All rights reserved  
 Bibliography  
[1] [1] Elizabeth Byanjeru Ruba ihayo, Tim Hart, Edward Kakonge, Achileo Kaaya, John 
Kawongolo, Flavia Kabeere, Johnny Mugisha, James Tumwiine and Patrick Rubaihayo. 2003. 
Utilisation of Indigenous Vegetables and Management of their Genetic Diversity in Uganda . 
http://mcknight.ccrp.cornell.edu/program_docs/project_documents/INTL_02 -246_iv/02 -
246_iv_yr1_01 -02_vweb.pdf  
[2] Elizabeth Byanjeru Rubaihayo, 1995. Conservation and use of traditional vegetables in Uganda, 
In Traditional African Vegetables.  Proceedings of the IPGRI International Workshop on Genetic 
Resources of Traditional Vegetables in Africa: Conservation and Use 29 -31 August 1995, ICRAF -
HQ, Nairobi, Kenya. Guar ino, L. (ed).  
http://www.bioversityinternational.org/publications/Web_version/500/ch15.htm  FDUS 890: 201 1 
© UNBS 2011 – 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 governed by the Standards Act, and the Regulations made 
thereunder. This mark can be used only by those license d under the certification mark scheme operated by 
the Uganda National Bureau of Standards and in conjunction 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 th e 
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 stan dard.  
Further particulars of the terms and conditions of licensing may be obtained from the Director, Uganda 
National Bureau of Standards.  
 
 FDUS 890: 201 1   
 
ICS nn.nnn.nn  
Price based on nn pages  
© UNBS 2011 – All rights reserved