FINAL DRAFT UGANDA 
STANDARD  
  FDUS 891  
First Edition  
2011-mm-dd 
 
 
 Reference number  
FDUS 891: 201 1 
© UNBS 201 1 
  
Dried carrots  — Specification  
 FDUS 891: 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 applicatio n 
© 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 UNB S. 
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 891: 201 1 
© UNBS 201 1 – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ...................... iv 
1 Scope  ................................ ................................ ................................ ................................ ................ 1 
2 Normative references  ................................ ................................ ................................ ....................... 1 
3 Description  ................................ ................................ ................................ ................................ .......2 
3.1 Product definition  ................................ ................................ ................................ ............................. 2 
3.2 Presentation  ................................ ................................ ................................ ................................ .....2 
3.3 Other styles  ................................ ................................ ................................ ................................ ......2 
4 Requirements  ................................ ................................ ................................ ................................ ...2 
4.1 Basic ingredients ................................ ................................ ................................ .............................. 2 
4.2 Optional ingredients  ................................ ................................ ................................ ......................... 2 
4.3 General quality requirem ents ................................ ................................ ................................ .......... 2 
4.3.1  Colour, odour and flavour  ................................ ................................ ................................ ................ 2 
4.3.2  Moulds and insects  ................................ ................................ ................................ .......................... 2 
4.3.3  Extraneous matter  ................................ ................................ ................................ ............................ 3 
4.4 Chemical requirements  ................................ ................................ ................................ .................... 3 
6 Food additives  ................................ ................................ ................................ ................................ ..3 
7 Contaminants  ................................ ................................ ................................ ................................ ...3 
7.1 Heavy metals  ................................ ................................ ................................ ................................ ....3 
7.2 Pesticide residue  ................................ ................................ ................................ .............................. 3 
7.3 Mycotoxins  ................................ ................................ ................................ ................................ .......3 
8 Hygiene  ................................ ................................ ................................ ................................ ............. 3 
9 Packaging  ................................ ................................ ................................ ................................ ......... 4 
10 Weights a nd measures  ................................ ................................ ................................ ..................... 4 
11 Labelling  ................................ ................................ ................................ ................................ ........... 4 
12 Sampling  ................................ ................................ ................................ ................................ ........... 4 
Annex  A (normative)  Sampling of dried carrots  ................................ ................................ ......................... 5 
A.1 Definitions ................................ ................................ ................................ ................................ ......... 5 
A.2 Sampling method  ................................ ................................ ................................ ............................. 6 
A.2.1  Identification of lots and/or getting a general impression of the consignment  ............................. 6 
A.2.2  Presentation of product  ................................ ................................ ................................ ................... 6 
A.2.3  Control of product  ................................ ................................ ................................ ............................ 7 
Annex B (normative)  Determination of the moisture content for dry fruit ................................ ................. 9 
B.1 Definition  ................................ ................................ ................................ ................................ .......... 9 
B.2 Principle  ................................ ................................ ................................ ................................ ............ 9 
B.3 Apparatus  ................................ ................................ ................................ ................................ ......... 9 
B.4 Procedure  ................................ ................................ ................................ ................................ ......... 9 
B.4.1  Preparation of the sample  ................................ ................................ ................................ ................ 9 
B.4.2  Test portion  ................................ ................................ ................................ ................................ ......9 
B.4.3  Determination  ................................ ................................ ................................ ................................ . 10 
B.5 Calculation and expression of results  ................................ ................................ ...........................  10 
 FDUS 891: 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 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 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 fi eld 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 co mments. 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 ve getables sub -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 U ganda  
 National 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 891: 201 1 
 
© UNBS 2011 – All rights reserved  1 
 Dried carrots — Specif ication  
1 Scope  
This Final Draft Uganda Standard specifies requirements and methods of sampling  and test for dried carrots 
(Daucus carota  L. ) which have been suitably treated and which are offered for direct consumption or further 
processing.   
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 
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 (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 claims on foods  
US 566, Use of nutrition terms ─ Requirements   
US 570,  Code of hygienic practice for dried fruits  
US 738 , General standard for contaminants and toxins in foods  
US ISO 762,  Fruit and vegetable products — Determination of mineral impurities content  
US ISO 6561 -1, Fruits, vegetables and de rived products — Determination of cadmium content — Part 1: 
Method using graphite furnace atomic absorption spectrometry  
US ISO 6561 -2, Fruits, vegetables and derived products -- Determination of cadmium content -- Part 2: 
Method using flame atomic absorpt ion spectrometry  
US ISO 6633 , Fruit and Vegetable Products – Determination of lead content – Flameless atomic absorption 
spectrometric 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  FDUS 891: 201 1 
2 © UNBS 201 1 – All rights reserved  
 3 Description  
3.1 Product definition  
Dried carrot  is the product:  
a) prepared from the roots of carrot ( Daucus carota L.) ; 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.  
3.2 Presentation   
The product shall be presented in one of the following styles:  
a) slices; 
b) cubes /dices ; and  
c) chunks , chips and strips . 
3.3 Other s tyles  
Any other presentation  of the product may be used provided that the product:  
a) is sufficiently distinctive from other forms of presentation laid down in this standard;  
b) meets all relevant requirements of this standard; and  
c) is adequately descr ibed on the label to avoid confusing or misleading the consumer.  
4 Requirements  
4.1 Basic i ngredients  
Carrot s to be used shall be fresh, clean and at appropriate level of maturity conforming to t he characteristics 
of the carrot s and of a quality suitable for human consumption.   
4.2 Optional ingredients  
These include o ther edible material as may be appropriate to stuffing the product provided it is suitable for 
consumption.  
4.3 General quality requirements  
4.3.1 Colour, odour and flavour  
Dried carrots  shall have their characteristic colour, odour  and flavour .  They shall be free from off -odour, off -
flavour and foreign taste including rancidity and mustiness.  
4.3.2 Moulds and insects  
Dried carrot s shall be free from moulds and insect infestation when exami ned visually.  FDUS 891: 2011 
© UNBS 201 1 – All rights reserved  3 
 4.3.3 Extraneous matter  
Dried carrot s shall be practically free from extraneous matter including soil particles  and loose stalks, when 
examined  visually.   
4.4 Chemical requirements  
Dried carrot s shall also conform to the requirements given i n Table 1.  
Table 1  — Requirement for dried carrots  
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  
6 Food additives  
Food additives such sweeteners, preservative s and nutritive carbohydrates may be used in accordance with 
US 45.  
7 Contaminants  
7.1 Heavy metals  
Dried carrot s shall conform to the tolerance limits for heavy metals given in Table 2 . 
Table 2 — Tolerance limits for trace metals in dried carrots  
Heavy me tal Maximum limits, mg/kg  Method of test  
Lead  1 US ISO 6633  
Cadmium  0.2 US ISO 6561 -1 
US ISO 6561 -2 
 
7.2 Pesticide residue  
Dried carrots  shall comply with those maximum residue limits established by the Codex Alimentarius 
Commission for this commodity.  
7.3 Mycotoxins  
Dried carrots  shall comply with those maximum residue limits as established in US 738 . 
8 Hygiene  
Dried carrots  shall be produced and handled in accordance with US 28 and US  570. The products shall 
conform to the requirements for microbiologi cal limits in Table 3. FDUS 891: 201 1 
4 © UNBS 201 1 – All rights reserved  
 Table 3  — Requirements for microb iological limits in dried carrots  
Microbiological parameter  Required 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  
 
9 Packaging  
Dried carrots  shall be packed 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 container shall protect the pr oduct 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 carrots  shall be labe lled in accordance with the requirements of US 7. In addition the following specific 
provisions shall apply:  
a) The name of the product as declar ed on the label shall be "Dried carrots”.  
b) There shall appear on the label as part of the name or in close proximi ty 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, US 56 6. 
12 Sampling  
Represe ntative samples of the material shall be drawn and tested for conformity to this specification as 
prescribed in Annex A.  FDUS 891: 2011 
© UNBS 201 1 – All rights reserved  5 
 Annex  A 
(normative)  
 
Sampling of dried carrots  
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 order 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  
sales packages such as the packaging encloses the foodstuff completely or only partia lly, 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 cha racteristics 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 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 for in the relevant marketing standard.  
A.1.6 
sampling  
collective samples taken temporarily from a lot during conformity check  FDUS 891: 201 1 
6 © UNBS 201 1 – All rights reserved  
 A.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.  
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  
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 content of the 
package has to be checked, if the primary sample contains not more than 30 units.  
A.1.6.4  
composite s ample  
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 re stricted 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 s mall 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 sever al 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 info rmation 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 produc t 
The inspector shall decide which pack ages 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 sampl es are required, these shall be identified by the inspector from the bulk sample.  FDUS 891: 2011 
© UNBS 201 1 – All rights reserved  7 
 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 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 t he 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 frui t 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 t he 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 891: 201 1 
8 © UNBS 201 1 – All rights reserved  
 External defects shall be checked on the basis of the bulk or composit e 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 th e trade value of the product . FDUS 891: 2011 
© UNBS 201 1 – All rights reserved  9 
 Annex B 
(normative)  
 
Determination of the moisture content for dry fruit  
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.  
B.1 Definition  
The moisture content of dried carrot s is defined as being 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 ºC + 1 ºC 
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 b eing 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  
B.4 Procedure  
B.4.1 Preparation of the sample  
Take approximately 50 g of dried fruit from the laboratory sample, and mince it 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 asbes tos, 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 tec hnique should note that it is a deviation from the AOAC 
procedure, and should mention this in their report.  FDUS 891: 201 1 
10 © UNBS 201 1 – All rights reserved  
 B.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 w ith 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, wi th 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.  
B.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 empt y 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 pl ace.  
Duplicate determinations should agree to 0.2  % moisture.  
 FDUS 891: 2011 
© UNBS 2011 – All rights reserved  11 
 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 UNB S Certification Mark is governed by the Standards Act, and the Regulations made 
thereunder. This mark can be used only by those licensed under the certification mark scheme operated by 
the Uganda National Bureau of Standards and in conjunction with the rel evant 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 m ark 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 Bu reau of Standards.  
 
 FDUS 891: 2011   
 
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© UNBS  2011 – All rights reserved