FINAL DRAFT UGANDA 
STANDARD  
  FDUS EAS 738
First Edition
2011-mm-dd
 
Referen
ce numbe r
FDUS EAS 738: 2010
 © UNBS 201 1
  
Fresh sweet cassava — Specification 
 FDUS EAS 738: 2010  
 
© UNBS  2011 – All rights reserved ii 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 738: 2010 
© UNBS  2010 - 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 738:2010,  Fresh sweet cassava — Specification, is identical 
with and has been reproduced from an  East African Standard, EAS 738:2010, Fresh sweet cassava — 
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 738:2010
 ICS 67.080.20
 
© EAC 2010                First Edition 2010 EAST AFRICAN STANDARD 
Fresh sweet cassava — Specification 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
EAST AFRICAN COMMUNITY 
 EAS 738:2010 9 
 
© EAC 2010– All rights reserved               ii Foreword 
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in East Africa. It is envisaged that through harmonized 
standardization, trade barriers which are encountered when goods and services are exchanged within the 
Community will be removed.  
 
In order to meet the above objectives, the EAC Partner  States have enacted an East African Standardization, 
Quality Assurance, Metrology and Test Act, 2006 (EAC SQMT Act, 2006) to make provisions for ensuring 
standardization, quality assurance, metrology and testing of  products produced or originating in a third country 
and traded in the Community in order to facilitate industrial development and trade as well as helping to 
protect the health and safety of societ y and the environment in the Community. 
 
East African Standards are formulated  in accordance with the procedures established by the East African 
Standards Committee. The East African Standards Committe e is established under the provisions of Article 4 
of the EAC SQMT Act, 2006. The Committee is compos ed of representatives of the National Standards 
Bodies in Partner States, together with the repr esentatives from the priv ate sectors and consumer 
organizations. Draft East African Standards are circul ated 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 t he procedures of the Community.  
 
Article 15(1) of the EAC SQMT Act, 2006 provides that “Wit hin six months of the declar ation of an East African 
Standard, the Partner States shall adopt, without deviation from the approved text of the standard, the East 
African Standard as a national standard and withdraw any existing national standard with similar scope and 
purpose”. 
 
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefor e expected to ensure that they always hav e the latest versions of the standards 
they are implementing.  
 
© East African Community 2010 — 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.each.int 
                                                      
* © 2010 EAC — All rights of exploitation in any form and by an y means reserved worldwide for EAC Partner States’ NSBs.  
 EAS 738:2010 
Acknowledgement 
This standard was devel oped with support from the Policy Analysi s and Advocacy Programme (PAAP) of the 
Association for Strengthening Agricult ural Research in Eastern and Cent ral Africa (ASARECA). This was 
possible though a grant by the United States Agency for International Development (USAID). This support 
was used in the process of formulation and mobilization of stakeholders to review the standard in national and 
regional fora. 
ASARECA is a non-political association of agricultural research institutes  in: Burundi, DR Congo, Eritrea, 
Ethiopia, Kenya, Madagascar, Rwanda, Sudan, Tanzani a and Uganda. ASARECA serves  as a platform for 
promoting regional research and in the sharing of benef its and spillovers that derive from such research. The 
mission of ASARECA is to “ Enhance regional collective action in agricultural research for development, 
extension and agricultural training and education, to pr omote economic growth, fight poverty, eradicate hunger 
and enhance sustainable use of resources in Eastern and Central Africa ”. 
Development of standards has been part of PAAP’s contribution to changing the way business is done in 
crucial agricultural sectors to increase effici ency and/or reduce waste through rationalization and 
harmonization of policies, laws, regulations and proc edures. Rationalization focuses on how countries conduct 
business in a given subsector, and determines what should be done to make the procedures and processes 
more efficient. Harmonization brings together regionally  different approaches (policies, laws, regulations and 
procedures) into unified approaches that are applied acro ss the countries. This harmonization process allows 
commodities and factors to move freely across national boundaries, thereby improving domestic and foreign investment by expanding markets beyond national borders. Over time this will lead to gradual attainment of 
seamless borders for trade in cassava and cassava products across the region. 
Removal of regulatory bottlenecks to transboundary movem ent of cassava products in the region will enhance 
competitiveness of trade and value addition in the sub-se ctor. It will improve the value chains by supporting 
product differentiation and hen ce increased trade in ca ssava products in the regi on. This will ultimately 
contribute to incomes, employment generation and improved welfare in the region. This fits snugly with the 
aspirations of ASARECA as a key player contributing to economic dev elopment of the region.  
 
© EAC 2010– All rights reserved                 iii 
 EAST AFRICAN STANDARD EAS 738:2010 
 
1               © EAC 2010– All rights reserved 
 Fresh sweet cassava — Specification 
1 Scope 
This East African Standard specifies requirements an d methods of sampling and test for varieties of 
fresh sweet cassava roots of Manihot esculenta  Crantz, of the Euphorbiaceae  family, to be supplied 
to the consumer, intended for direct human consumption. Cassava roots in tended for industrial 
processing is excluded. 
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, General standard for the labelling of pre-packaged foods  
EAS 39, Code of practice for hygiene in the food and drink manufacturing industry  
ISO 874, Fresh fruits and vegetables — Sampling   
EAS 103, General Standard for Food additives  
CODEX STAN 193, Codex General Standard for contaminants and toxins in food  
ISO 7563, Fresh fruits and vegetable — Vocabulary  
CAC/RCP 44,  Recommended International Code of Practice for Packaging and Transport of Fresh 
Fruit and Vegetables   
CAC/RCP 53, Code of Hygienic Practice for Fresh Fruits and Vegetables  
EAS 744:2010, Cassava and cassava products — Determination of total cyanogens — Enzymatic 
assay method   
3 Terms and definitions 
For the purposes of this standard, the terms and definitions in ISO 7563, and the following terms and 
definitions shall apply.  
3.1 
fresh  cassava   
 unpeeled roots from varieties of cassava [ Manihot esculenta  (Crantz)] of the Euphorbiace  family 
which contain stored carbohydrates mainly as starch 
3.2 
clean 
practically free of visible soil, dust, or other visibl e foreign matter , except substances used to prolong 
its shelf life;  EAS 738:2010 9 
3.3 
firm 
resistant to externally applied pressure 
3.4 
practically free 
product without defects  in excess of those that can be expected to result from, and be consistent with 
good cultural and handling practices employed in the production and marketing of the fresh cassava 
3.5 
sound 
wholesome 
free from disease, serious deterioration (such as but not limited to decay, breakdown, freezing 
damage, or soft or shrivelled specimens) or adultera tion/contamination, that appreciably affects their 
appearance, edibility, the keeping quality of the produce or market value. 
3.6 
sweet cassava 
cassava roots that  contain less than 50 mg/kg hydrogen cyanide (fresh weight basis). 
3.7 
whole 
fresh sweet cassava which has not been subjected to any cutting or peeling of its initial harvested 
mass, “trimming” exempted 
 
3.8 
fresh  
appearance at the time of sale, similar visual ch aracteristics to the fres h sweet cassava recently 
harvested (i.e., color, texture, firmness or shrivelled)  
3.9 
industrial processing 
production of potato products such as starch, fl our, livestock feeds, paste, granules and syrups 
3.10 
food grade material 
one that will not transfer non-food chemicals into the food and contains no chemicals which would be 
hazardous to human health 
4 Quality requirements 
4.1 General requirements  
The fresh sweet cassava roots should be carefully harvested after reaching an appropriate degree of physiological development account being taken of th e characteristics of the variety and the area in 
which they are grown.  
The development and condition of the fresh sweet cassava shall be such as to enable it to; 
a) withstand normal transport and handling conditions, and  
b) arrive in a satisfactory condit ion at the place of destination. 
4.2 Minimum requirements 
All fresh sweet cassava supplied to the market shall be: 
 
© EAC 2010– All rights reserved               2 EAS 738:2010 
a) firm; 
b) wholesome/sound  
c) whole 
d) fresh,  
e) of colour, taste and texture characteristic of the variety 
f) clean,  
g) of a characteristic skin colour and free fr om flesh discolouration( vascular streaking) 
h) practically free of pests affecting the general appearance of the produce;  
i) practically free of damage caused by pests and diseases;  
j) free of abnormal external moisture, excluding condensation following removal from cold 
storage;  
k) free of any foreign smell and/or taste with  exception of preservation agents allowed; and 
l) practically free of mechanical damage and bruising. 
The cut at the distal (narrow) end of the cassava shall not exceed 2 cm in diameter.  
The stalk end of the root shall have a clean cut between 1 cm and 2.5 cm in length.  
Defects in the minimum requirements affecting no more than 10 % of the roots may be allowed, 
provided the cassava retains its essential characteristics as rega rds the quality, the keeping quality 
and presentation. The defects shall not, in any case , affect the quality of the pulp of the cassava 
roots.  
4.3 Total cyanogen content 
When tested in accordance to EAS 744, sweet ca ssava roots shall have no more than 50 mg/kg of 
hydrogen cyanide (fresh weight basis) 
5 Food additives 
Fresh cassava roots may be  preserved by use of food additives su ch as wax, in accordance with EAS 
103.  
6 Classification of cassava roots 
6.1 Types of classes  
Fresh sweet cassava may be classified before marketing.  
Where classification is done the following grades s hall be used in accordance with the requirements 
of each class and the quality tolerances in Clause 7. 
• extra class; 
© EAC 2010 – All rights reserved               3 
 EAS 738:2010 9 
• class I; and 
• class II. 
6.2 Class requirements 
6.2.1 Extra class 
Extra class sweet cassava shall be  cassava roots that meet the mi nimum requirement in Clause 4 
and are  
a) of superior quality in terms of taste, texture, skin and flesh colour. 
b) characteristic of the variety and uniform in shape, quality and size.  
Extra class cassava roots shall be free from defects, with the exception of superficial defects affecting 
not more than 2 % of the cassava roots. 
6.2.2 Class I 
Class I cassava storage roots shall be cassava root s that meet the minimum requirement in Clause 4 
and are : 
a) of good quality; and  
b) characteristic of the variety. 
The following slight defects may be allowed, provid ed these do not affect the general appearance of 
the produce, the quality, the keeping qua lity and presentation of cassava roots:  
a) defects in shape not exceeding 5% of the roots; 
b) bruising, not exceeding 10 % of the surface area of the roots  and 
c) scraped areas, not exceeding 20 % of the surface area of the roots 
d) scarred and healed damage, not exceeding 5% of the surface area of the roots.  
6.2.3 Class II 
Class II cassava storage roots shall be cassava, which does not qualify for inclusion in the higher 
classes, but satisfies the minimum requirements specified in Clause 4.  
The following defects may be allowed:  
a) defects in shape not exceeding 10 % of the roots; 
b) bruising, not exceeding 20 % of  the surface area of roots and   
c) scraped areas, not exceeding 30 % of the surface area of roots.  
d) scarred and healed damage, not exceeding 10% of the surface area of the roots. 
 
 
© EAC 2010– All rights reserved               4 EAS 738:2010 
7 Provisions concerning tolerances 
Tolerances in respect of quality and size shall be allowed in each package for produce not satisfying 
the requirements of the class indicated. 
7.1 Quality tolerances 
7.1.1 “Extra” Class 
Five percent by number or weight of cassava not satisfying the requir ements of the class, but meeting 
those of Class I or, exceptionally, coming within the tolerances of that class. 
7.1.2 Class I 
Ten percent by number or weight of  cassava not satisfying the require ments of the class, but meeting 
those of Class II or, exceptionally, coming within the tolerances of that class. 
7.1.3 Class II 
20 % by number or weight of cassava satisfying  neither the requirements of the class nor the 
minimum requirements, with the exception of prod uce affected by rotting or any other deterioration 
rendering it unfit for consumption.1
7.2 Size tolerances 
For all classes, 10% by number or weight of cass ava corresponding to the size immediately above 
and/or below that indicated on the package. 
8 Sizing and coding 
Fresh cassava storage roots shall not be less than  
 300 g in weight; and 
 20 cm in length.  
Sweet cassava shall be coded in sizes in accordance with Table 1. Size shall be determined by 
measuring the diameter at the thickest cross-section of the root.  
Size tolerances for all classes shall be a maxi mum of 10 % by number of the weight of cassava 
corresponding to the size immediately above or bel ow the size declared or indicated on the package. 
Table 1 — Size code requirements of the cassava roots  
Size code Diameter, 
cm 
A 4.0 - 6.0 
B 6.1 - 8.0 
C >8.0  
                                                      
1 "Partners States are required to note that the tolerance leve l applicable in Rwanda for Class 11 shall be 10 % in the place 
20%".  
© EAC 2010 – All rights reserved               5 
 EAS 738:2010 9 
9 Contaminants  
9.1 Pesticide residues  
Sweet Cassava roots shall comply with the maximum residue limits for pesticides established by the 
Codex Alimentarius Commission for this commodity. 
9.2 Other contaminants  
Sweet cassava roots shall comply with the maxi mum levels of the Codex General Standard for 
Contaminants and Toxins in Food and Feed (CODEX STAN 193). 
10 Hygiene  
Sweet cassava roots shall be handled in a hygi enic manner in accordance with Codex Stan 
CAC/RCP 53. 
11 Presentation 
11.1 General 
Fresh sweet cassava shall be supplied loose or pa ckaged after cleaning and any other preparation 
necessary for marketing. 
11.2 Uniformity 
The contents of each package must be uniform in sh ape and contain only cassava of the same origin, 
variety and/or commercial type , quality and size. The visible part of the contents of the package must 
be representative of the entire contents. 
11.3 Packaging 
Fresh Cassava may be packaged to protect the produce from mechanical heat and frost damage. In addition to requirements specified in CAC/RCP 44, sweet cassava shall be packaged in food grade 
materials, which will safeguard the hygienic, nutritional, and organolept ic qualities of the product. The 
packaging materials shall comply with the environ mental legislation of the destination country, 
12 Weights and Measures   
Fresh sweet cassava shall be packaged in accordance with the legal metrology requirements of the 
destination country. 
13 Labelling  
13.1 In addition to the requirements of EAS 38, t he following labeling requirements shall apply and 
shall be legibly and indelibly marked; 
a) name of the product shall be “Fresh Sweet Cassava roots”;  
b) name and physical  address of the produc er, packer or distributor shall be declared; 
 
© EAC 2010– All rights reserved               6 EAS 738:2010 
© EAC 2010 – All rights reserved               7 
 c) country of origin of the produce and optionally, the name of town;  
d) commercial identification shall be declared that is,  
• class, if applicable 
• size (size code), 
• net weight (in metric system); 
e) lot identification;  
f) declaration of preservatives, if used; 
g) preparation instructions ,s tatement indicating that cassav a should be peeled and fully cooked 
before being consumed; and 
h) best before date. 
i) date of harvest  
j) packing date  
k) storage conditions 
13.2 When labelling non-retail packag es, information for non-retail pa ckages shall either be given on 
the packages or in accompanying documents, except that the name of the product, lot identification 
and the name and address of the manufacturer or packer shall appear on the package. 
14 Sampling  
Sampling shall be done in accordance to ISO 874 
15 Criteria for conformity  
A lot shall be declared as conforming to this standard  if each sample inspected or analysed for quality 
requirement conforms to the provision of this standard. 
 EAS 738:2010
  
© EAC 2010 — All rights reserved