KENYA STANDARD KS 2484:2018

ICS 67.080.10

APPROVED
2018-06-29

Coconut honey (ngizi) — Specification

© KEBS 2018 Second Edition 2018

KS 2484:2018
TECHNICAL COMMITTEE REPRESENTATION

The following Organizations were represented on the Technical Committee:

Kenya Industrial Research and Development Institute (KIRDI)

Kaloleni Coconut Development Project
Precious Food
Tezo/Roka Farmers Co-operative Society
Sereni Kenya
Pwani University
Rumorth Group of Companies
Amua Self Help Group
Honest Industries Ltd.
Export Promotion Council
Kentaste Products Ltd.
Pwani Aloe Vera
Mnazi Development Enterprise
New Galana Farmers Co-operative Society
Msambweni Coconut Producers
Tarumbeta Women Group
Palm International
T.M. Abdulhussein and Sons (Minara)
Wakesho Women Group
Pate Self Help Group
County Council of Lamu
Kenya Coconut Development Authority (KCDA)
Kenya Bureau of Standards — Secretariat

REVISION OF KENYA STANDARDS

In order to keep abreast of progress in industry, Kenya Standards shall be regularly reviewed. Suggestions
for improvements to published standards, addressed to the Managing Director, Kenya Bureau of Standards,
are welcome.

Kenya Bureau of Standards, 2018

Copyright. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 130 of 2001 of the Laws of Kenya, copyright
subsists in all Kenya Standards and except as provided under Section 25 of this Act, no Kenya Standard produced by Kenya Bureau of
Standards may be reproduced, stored in a retrieval system in any form or transmitted by any means without prior permission in writing
from the Managing Director.

ii © KEBS 2018 — All rights reserved

 KENYA STANDARD KS 2484:2018
ICS 67.080.10

Coconut honey (ngizi) — Specification

KENYA BUREAU OF STANDARDS (KEBS)

Head Office: P.O. Box 54974, Nairobi-00200, Tel.: (+254 020) 605490, 602350, Fax: (+254 020) 604031
E-Mail: [email protected], Web:http://www.kebs.org

Coast Region Lake Region Rift Valley Region

P.O. Box 99376, Mombasa-80100 P.O. Box 2949, Kisumu-40100 P.O. Box 2138, Nakuru-20100
Tel.: (+254 041) 229563, 230939/40 Tel.: (+254 057) 23549, 22396 Tel.: (+254 051) 210553, 210555
Fax: (+254 041) 229448 Fax: (+254 057) 21814

© KEBS 2018 — All rights reserved iii

KS 2484:2018
Foreword

This Kenya Standard was developed by the Coconut and Coconut Related Products and Services Technical
Committee under the guidance of the Standards Projects Committee, and it is in accordance with the
procedures of the Kenya Bureau of Standards.

This standard cancels and replaces KNWA 2484:2013, Coconut honey (ngizi) — Specification which has
been technically revised.

During the development of the agreement, reference was made to the following documents:

Recommended International Standard for Glucose syrup — CAC/RS 9-1969.

Codex Standard 9 - 1981.

Codex Alimentarius Volume 11 –-1994.

Acknowledgement is hereby made for the assistance derived from these sources.

iv © KEBS 2018 — All rights reserved

 KENYASTANDARD KS 2484:2018

Coconut honey — Specification

1 Scope

This Kenya Standard prescribes requirements and test methods for coconut syrup.

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.

KS 40, Labelling of prepackaged foods

KS 58, Methods of sampling and chemical analysis for sugar — Test methods

KS 220, Methods for microbiological examination of foods

KS 1500, Code of practice for hygiene in the food and drink manufacturing industry

3 Definitions

For the purposes of this standard, the following definitions shall apply:

3.1
coconut honey
is the syrup made exclusively by the evaporation of fresh and pure coconut sap

3.2
partial hydrolysis
controlled breakdown of all starch into glucose, maltose and dextrins

4 Quality and compositional requirements/limits

4.1 Physical requirements

4.1.1 The appearance of coconut honey shall be characteristically viscous, dark brown.

4.1.2 Coconut honey shall be free from extraneous matter, foreign matter and off-flavours.

4.2 Compositional requirements/limits

Coconut syrup shall comply with the requirements/limits given in Table 1 when tested in accordance with the
test methods prescribed therein.

© KEBS 2018 — All rights reserved 1

 KENYASTANDARD KS 2484:2018

Table 1 — Compositional requirements/limits for coconut syrup

S/N Parameter Requirement/limit Test method

Total solids content,

i) 66.0
% m/m, min.

Reducing sugar content (dextrose 20.0

ii)
equivalent), % m/m, min.

Sulphated ashes, dry matter 1.0

iii)
basis, % m/m, max.
KS 58

Sulphur dioxide as SO2 (for 40

iv)
pharmaceutical use) ppm, max.

v) Brix º 66

vi) Sulphur dioxide in %, max. 11.5

vii) Total solids % m/m 83 KS 432

viii) pH 4.0 – 6.0 Annex A

© KEBS 2018 — All rights reserved 2

 KS 2484:2018

4.3 Heavy metal contaminant limits

Heavy metal contaminants, if present, shall not exceed the limits given in Table 2 when tested in accordance
with the test methods prescribed therein.

Table 2 — Heavy metal contaminant limits for coconut syrup

Maximum limit
S/N Parameter Test method
ppm
i)
Arsenic, as As 0.5

ii) KS 58
Copper, as Cu 5

iii) 0.5
Lead, as Pb

iv)
Cadmium, as Cd 0.15
Annex B
v) Mercury, as Hg 0.3

4.4 Microbiological limits

Coconut syrup shall be free from pathogenic organisms and shall comply with the microbiological limits given
in Table 3 when tested in accordance with the test methods prescribed therein.

Table 3 — Microbiological limits for coconut syrup

S/N Parameter Limit Test method

i) Total plate count (mesophilic), max., per 10 g 100

ii) Yeast count, max., per g 25

iii) Moulds count, max., per g 25

iv) Total thermophilic spore count, max., per 10 g 150

v) Thermophilic flat sour spores, max., per 10 g 75

KS 220
vi) Coliforms per g

vii) Clostridium Spp in 20g

viii) Salmonella, in 30 g samples Absent

ix) Staphylococcus aureus per 30 g

x) E.coli per 20 g

© KEBS 2018 — All rights reserved 3

 KS 2484:2018

5 Hygiene

Coconut syrup shall be processed, packaged, stored and distributed under hygienic conditions complying
with the requirements of the Food, Drugs and Chemical Substances Act, Cap. 254, the Public Health Act.
Cap. 242, of the Laws of Kenya, and KS 1500.

6 Packaging and labelling

6.1 Packaging

Coconut syrup shall be packaged in food grade materials that ensure product safety and integrity. The
container fill shall conform to the Weights and Measures Act, Cap. 513, of the Laws of Kenya and the
relevant Kenya Standards.

6.2 Labelling and marking

The containers shall be marked in accordance with the provisions of KS 40, and in addition, the following
shall be legibly and indelibly marked:

i) name of product;

ii) brand name;

iii) name, physical location and address of the manufacturer/importer/distributor;

iv) date of manufacture;

v) expiry date;

vi) batch/lot number;

vii) net weight in kg;

viii) storage instructions; and

ix) instructions for disposal of used package.

4 © KEBS 2018 — All rights reserved

 KS 2484:2018

Annex A
(normative)

Determination of pH

A.1 Apparatus
A.1.1 An electrometric pH meter, of the glass electrode type, capable of measuring pH values to 0.1 pH
value. Before each series of measurement, the pH meter shall be standardized against two standard buffer
solutions, one having a pH value of 4 and the other a pH value of 9.

A.2 Procedure
Weigh, to the nearest 0.001 g, 10 g of the prepared sample and completely dissolve it in 100 ml of water in a
beaker at room temperature. Measure the pH of the solution with the pH meter. Take the average of two
measurements and report the mean of two pH values.

© KEBS 2018 — All rights reserved 5