ICS 67.080

Reference number

DRS 430: 2019

© RSB 2019

RWANDA STANDARD

DRS

430

First edition

2019-mm-dd

Dried banana— Specification

DRS 430: 2019

©RSB 2019- All rights reserved ii

In order to match with technological development and to keep continuous progress in industries, standards are subject to periodic review. Users shall ascertain that they are in possession of the latest edition

© RSB 2019

All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written permission from RSB.

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DRS 430: 2019

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Contents Page

1 Scope ...................................................................................................................................................... 1

2 Normative references ............................................................................................................................ 1

3 Terms and definitions ........................................................................................................................... 2

4 Requirements ......................................................................................................................................... 3 4.1 General requirements ........................................................................................................................... 3 4.2 Classes ................................................................................................................................................... 4 4.2.1 Extra class .............................................................................................................................................. 4 4.2.2 Class I ..................................................................................................................................................... 4 4.2.3 Class II .................................................................................................................................................... 4 4.3 Sizing ...................................................................................................................................................... 4 4.4 Specific requirements ........................................................................................................................... 5

5 Food additives ....................................................................................................................................... 5

6 Hygiene ................................................................................................................................................... 5

7 Contaminants ......................................................................................................................................... 5 7.1 Pesticide residues ................................................................................................................................. 5 7.2 Heavy metals .......................................................................................................................................... 6 7.3 Mycotoxins ............................................................................................................................................. 6

8 Packaging ............................................................................................................................................... 6

9 Labelling ................................................................................................................................................. 6

10 Sampling ................................................................................................................................................ 7

Annex A (informative) Slight defects .............................................................................................................. 8

DRS 430: 2019

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Foreword

Rwanda Standards are prepared by Technical Committees and approved by Rwanda Standards Board (RSB) Board of Directors in accordance with the procedures of RSB, in compliance with Annex 3 of the WTO/TBT agreement on the preparation, adoption and application of standards.

The main task of technical committees is to prepare national standards. Final Draft Rwanda Standards adopted by Technical committees are ratified by members of RSB Board of Directors for publication and gazettment as Rwanda Standards.

DRS 430 was prepared by Technical Committee RSB/TC 038, Processed fruits and vegetables

In the preparation of this standard, reference was made to the following standard:

1) ARS 834: 2017, Dried banana— Specification

The assistance derived from the above source is hereby acknowledged with thanks.

Committee membership

The following organizations were represented on the Technical Committee on Processed fruits and vegetables (RSB/TC 038) in the preparation of this standard.

Benya Co. Ltd

CRS

Dry Fruits Ltd

Good Believers Ltd

Inyange Industries Ltd

MIECA Ltd

National Industrial Research and Development Agency (NIRDA)

NETRAPI Ltd

Nyarutarama Business Incubation Center (NBIC)

Shekina Enterpirse

SORWATOM

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TUZAMURANE

Rwanda Standards Board (RSB) – Secretariat

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Introduction

Banana (Musa spp) is one of the important crops in Africa. Bananas mainly fall in two categories; namely sweet banana and plantain. The former is normally consumed as dessert (sweet) banana, while the later are primarily consumed after cooking.

Sweet banana can in addition used for preparation of desserts, purees and puddings; they can also be dried and eaten as a snack. Plantains can be dried and ground into flour.

This standard provides guidance to processors and traders of dried banana in ensuring its quality and safety to consumers.

DRS 430: 2019

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Dried banana— Specification

1 Scope

This Draft Rwanda Standard specifies the requirements, sampling and test methods for dried banana from Musa spp of the family Musaceae intended for direct human consumption or for other use in the food industry.

2 Normative references

The following documents are referred to in the text in such a way that some or all of their content constitutes requirements 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.

AOAC 972.20, Determination of Moisture content-in dried fruits

CAC/RCP 3, Code of hygienic practice for dried fruits

CAC/RCP 3, Code of hygienic practice for dried fruits

RS CAC/RCP 1, Code of practice —General Principle for Food Hygiene

RS CODEX STAN 192, General standard for food additives

RS CODEX STAN 193, Codex general standard for contaminants and toxins in food and feed

RS EAS 38, Labelling of pre-packaged foods —General requirements

RS ISO 16050, Foodstuffs — Determination of aflatoxin B1, B2, G1 and G2 in cereals, nuts and derived products —High performance liquid chromatographic method

RS ISO 16649-2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli — Part 2: Colony-count technique at 44 degrees C using 5bromo-4-chloro-3-indolyl beta-D-glucuronide

RS 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

RS ISO 4833-1, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — Part 1: Colony count at 30 degrees C by the pour plate technique

RS ISO 6579-1, Microbiology of the food chain — Horizontal method for the detection, enumeration and serotyping of Salmonella — Part 1: Detection of Salmonella spp.

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RS ISO 6633, Fruit and vegetable products — Determination of lead content — Flameless atomic absorption spectrometric method

RS ISO 6888-1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 1: Technique using Baird-Parker agar medium

RS ISO 763, Fruit and vegetable products —Determination of ash insoluble in hydrochloric acid

3 Terms and definitions

For the purposes of this standard, the following terms and definitions apply.

3.1

dried banana

dried banana fruit of the species scientifically known as Musa spp of Musaceae family

3.2

immature dried banana

dried banana obtained from an unripe green banana, having poor flavour, hard tissue and undesirable appearance

3.3

overripe dried banana

dried banana obtained from a banana at a stage of ripeness where the fruit is extensively soft or discoloured and passed its commercial utility because of poor flavour and undesirable appearance

3.4

broken dried banana

piece of dried banana smaller than a normal slice or ring

3.5

spoiled dried banana

dried banana that is darkened in colour or showing the presence of mushy tissue, visible decomposition caused by bacteria, fungi, visible mould hyphae or any other indication of spoilage or diseased

3.6

pest infested dried banana

dried banana damaged by insect or mite infestation

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3.7

extraneous matter

dirt, pieces of skin, bits of wood, soil or any other foreign matter among or on the dried banana

3.8

fermented dried banana

dried banana damaged by fermentation to the extent that the characteristic appearance and/or flavour is substantially affected

3.9

food grade packaging material

packaging material, made of substances which are safe and suitable for their intended use and which will not alter the quality and safety of the product

4 Requirements

4.1 General requirements

Dried banana shall:

a) be sun/solar dried or artificially dried;

b) be mature, sound, clean firm fruits of Musa spp.of the family Musaceae; prepared from fruits ripe or unripe that have been peeled and cut into segments, slices or rings;

c) have an odour and taste characteristic of the variety;

d) be free from foreign odour and traces of odour coming from abnormal or fermented banana;

e) have colour characteristic of the variety; and shall range from cream white to light yellow, devoid of excessive browning discolouration;

f) be free from living or dead insects, insects’ fragments, mites or other parasites and moulds; and rodent contamination visible to the naked eye or upon magnification;

g) The proportion of extraneous matter shall not exceed the values according to classes given in Table 1;

h) The proportion of pest infested and spoiled dried banana shall not exceed the values according to classes given in Table 1;

i) The proportion of immature dried banana shall not exceed the values according to classes given in Table 1; and

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4.2 Classes

Dried banana shall fall into three classes and the defects in Table 1 are tolerable, provided that the dried banana retains the essential characteristics as regards general appearance and presentation.

4.2.1 Extra class

Dried banana in this class shall have uniform colour. They shall not exceed the allowance percentage for the various defects given in Table 1.

4.2.2 Class I

Dried banana in this class shall meet the requirements given in Table 1.

4.2.3 Class II

Dried banana in this class shall meet the requirements specified in Table 1.

Table 1— Requirements of dried banana by class

4.3 Sizing

Sizing of dried banana shall be determined by the minimum diameter of each class as given in Table 2.

Table 2—Minimum diameter of Dried banana

Class

Minimum diameter (mm) Thickness for all

shapes(mm) Slices Rings

Extra Class 30 30 3-5

Class I 22 22 3-5

Class II 15 15 3-5

Classes

Defects allowed

Extra class Class I Class II

Pest infested dried

banana, % (m/m), max. 1 2 3

Spoiled dried banana, %

(m/m), max. 2 3 4

Broken dried banana, %

(m/m), max.

5 10 15

Immature banana, % (m/m),

max.

1 2 4

Extraneous matter% (m/m),

max.

0.1 1.0 1.5

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4.4 Specific requirements

Dried banana shall comply with specific requirements given in Table 3, when tested in accordance with test methods specified therein.

Table 3 —Specific requirements for Dried banana

S/N Characteristic Requirement Test method

i. Moisture content, %

m/m, max.

Non-

chemically preserved

dried

banana

15 AOAC 972.20

Chemically preserved

dried

banana

25

ii. Acid insoluble ash content, % on

dry basis, max.

0.1 RS ISO 763

5 Food additives

Food additives may be used in accordance with RS CODEX STAN 192.

6 Hygiene

6.1 Dried banana shall be produced, handled and distributed in accordance with CAC/RCP 3 and RS CAC/RCP 1.

6.2 Dried banana shall not exceed microbiological limits in Table 4 when tested in accordance with test methods specified therein.

Table 4 —Microbiological limits in dried banana

S/N Microorganism Limit Test method

i. Total plate count, cfu/g, max. 105 RS ISO 4833-1

ii. Escherichia coli, cfu/g, max. absent RS ISO 16649-2

iii. Salmonella spp per 25g, max. absent RS ISO 6579-1

iv. Staphylococcus aureus cfu/g max absent RS ISO 6888-1

v. Yeasts and moulds, cfu/g, max. 102 RS ISO 21527-2

7 Contaminants

7.1 Pesticide residues

Dried banana shall comply with those maximum residue limits established by the Codex Alimentarius Commission for this commodity.

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7.2 Heavy metals

When tested in accordance with RS ISO 6633, the level of Lead (Pb) in dried banana shall not exceed 0.1 mg/kg

7.3 Mycotoxins

When tested in accordance with RS ISO 16050, dried banana shall not exceed 10 µg/kg for Total aflatoxins and 5 µg/kg for Aflatoxin B1.

8 Packaging

8.1 Dried banana shall be packaged in food grade materials which will safeguard the hygienic, nutritional, technological, and organoleptic qualities of the product.

8.2 The packaging material shall comply with the environmental legislation of the country of origin and/or destination country

9 Labelling

9.1 In addition to the requirements of RS EAS 38, the following specific labelling requirements shall be legibly and indelibly marked:

a) name of the product shall be "Dried banana”;

b) name, location and address of the manufacturer; packer and/or distributor;

c) date of manufacture;

d) best before date;

e) country of origin;

f) list of ingredients;

g) net content;

h) lot/ batch number;

i) if used, food additives shall be declared;

j) declaration of preservatives used;

k) storage conditions;

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l) instructions for use; and

m) instructions on disposal of used package.

9.2 When labelling non-retail packages, information for non-retail packages 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 packages.

10 Sampling

Sampling of dried banana shall be done in accordance with ISO 874.

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Annex A (informative)

Slight defects

The following slight defects are allowed, provided that these do not affect the general appearance of the product, the keeping quality or presentation of the package:

a) slight defect in shape;

b) slight defect in colour; and

c) slight defect on the surface.

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DRS 430: 2019

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