DUS 876

DRAFT UGANDA STANDARD

Second Edition
2020-mm-dd

Dried chillies (whole and ground) — Specification

Reference number
DUS 876: 2020

© UNBS 2020
DUS 876: 2020

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 2020

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 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: +256 417 333 250/1/2
Fax: +256 414 286 123
E-mail: [email protected]
Web: www.unbs.go.ug

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Contents Page

Foreword ............................................................................................................................................................ iv
1 Scope ...................................................................................................................................................... 1
2 Normative references ............................................................................................................................ 1
3 Terms and definitions ........................................................................................................................... 2
4 Description ............................................................................................................................................. 4
4.1 Classification ......................................................................................................................................... 4
4.1.1 “Extra” class .......................................................................................................................................... 4
4.1.2 Class I ..................................................................................................................................................... 4
4.1.3 Class II .................................................................................................................................................... 4
5 Requirements ......................................................................................................................................... 5
5.1 General Requirements .......................................................................................................................... 5
5.2 Odour, taste and flavour ....................................................................................................................... 5
5.3 Moulds and insects ............................................................................................................................... 5
5.4 Fineness ................................................................................................................................................. 5
5.5 Filth ......................................................................................................................................................... 6
5.6 Extraneous matter ................................................................................................................................. 6
5.7 Damaged and discoloured pods .......................................................................................................... 6
5.8 Added substances................................................................................................................................. 6
5.9 Defects .................................................................................................................................................... 6
5.10 Specific requirements ........................................................................................................................... 7
6 Hygiene ................................................................................................................................................... 7
7 Contaminants ......................................................................................................................................... 8
7.1 Pesticide residue/ .................................................................................................................................. 8
7.2 Mycotoxins ............................................................................................................................................. 8
7 Weights and measures ......................................................................................................................... 9
8 Packaging ............................................................................................................................................... 9
9 Labelling ................................................................................................................................................. 9
9.1 General ................................................................................................................................................... 9
9.2 Nutrition declaration ............................................................................................................................. 9
10 Sampling ................................................................................................................................................ 9
Annex B (informative) Scoville index ............................................................................................................ 10
B.1 General .......................................................................................................Error! Bookmark not defined.
Bibliography ...................................................................................................................................................... 11

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Foreword

Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and
Cooperatives established under Cap 327, of the Laws of Uganda, as amended. UNBS is mandated to co-
ordinate the elaboration of standards and is
(a) a member of International Organisation for Standardisation (ISO);

(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards; and

(c) the National Enquiry Point on TBT Agreement 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 key stakeholders
including government, academia, consumer groups, private sector and other interested parties.
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.
This Draft Uganda Standard, CDUS 876:2019, Dried chillies, whole and ground (powdered) — Specification
has been developed by the Food and Agriculture Technical Committee (UNBS/TC 2-4 fruits, vegetables,
spices and processed products).
This second edition cancels and replaces the first edition (US 876:2009), which has been technically revised.

This revision was undertaken to incorporate a table on microbiological limits, defects, terminology, a table on
Scoville pungency levels and method of test for determination of Capsaicin content. The revision was also
under taken to address the classification of chillies.

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Introduction
Chillies are widely used in many cuisines as a spice to add pungency (heat) and flavour to dishes. The
substances that give chillies their intensity when ingested or applied topically are capsaicin and related
compounds known as capsaicinoids.

Ground chilli is the product obtained by grinding the ripe dried fruits of different varieties of Capsicum (e.g.
Capsicum annuum L. var. longum, Capsicum annuum L. var. grossum, Capsicum annuum L. var.
abbreviatum, Capsicum annuum L. var. typicum) of the Solanaceae plant family

Ground chilli is prepared from the pericarp and the seeds of the chilli fruit. It may contain a variable amount of
other parts of the fruit, such as the placenta, the calyx and the stalk.

The colour of ground chilli varies, according to its quality, from vivid brilliant red through yellowish and
brownish-red to pale reddish-brown

Chillies are both grown, processed and traded in the Uganda market. This standard aims at providing farmers
and processes with the minimum guidelines on the quality of the product.

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DRAFT UGANDA STANDARD DUS 876: 2020

Dried chillies (whole and ground) — Specification

1 Scope
This Draft Uganda Standard specifies the requirements for dried chillies, Capsicum frutescens L./Capsicum
annuum, L. (LAL MIRCHI), as whole fruits (pods) or ground (powdered). This standard does not apply to chilli
powder which is a term applied to a blend of ground (powdered) chillies and other spices, garlic, cumin and
oregano, with or without anti-caking agents available as a homogenous mix.

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 2008.02, Determination of Aflatoxins B1, B2, G1, and G2 and Ochratoxin A in Ginseng and Ginger by
Multitoxin Immunoaffinity Column Clean up and Liquid Chromatographic Quantitation

CXC 78- Code of Practice for the Prevention and Reduction of Mycotoxins in Spices

US 28 EAS 39, Code of practice for hygiene in the food and drink manufacturing industry

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

US EAS 803, Nutrition labelling — Requirements

US EAS 804, Claims on food — Requirements

US EAS 805, Use of nutrition and health claims — Requirements

US ISO 676, Spices and condiments — Botanical nomenclature

US ISO 927, Spices and condiments — Determination of extraneous matter content

US ISO 928, Spices and condiments — Determination of total ash

US ISO 930, Spices and condiments — Determination of acid-insoluble ash

US ISO 939, Spices and condiments — Determination of moisture content — Entrainment method

US ISO 948, Spices and condiments — Sampling

US ISO 1208, Spices and condiments — Determination of filth

US ISO 2825, Spices and condiments — Preparation of a ground sample for analysis

US ISO 3513, Chillies — Determination of Scoville index

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US ISO 3588, Spices and condiments — Determination of degree of fineness of Grinding-Hand sieving
method (Reference method)

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

US ISO 6561-1, Fruits, vegetables and derived products — Determination of cadmium content — Part 1:
Method using graphite furnace atomic absorption spectrometry

US ISO 6571, Spices, condiments and herbs — Determination of volatile oil content (Hydrodistillation method)

US ISO 6579-1, Microbiology of the food chain — Horizontal method for the detection, enumeration and
serotyping of salmonella — Part 1: Detection of Salmonella Spp

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

US ISO 6634, Fruit, vegetables and derived products — Determination of arsenic content — Silver
diethyldithiocarbamate spectrophotometric method

US ISO 7543-1, Chillies and chilli oleoresins capsaicinoid content — Part 1: Spectrometric method

US ISO 7543-2, Chillies and chilli oleoresins — Determination of total capsaicinoid content — Part 2: Method
using high-performance liquid chromatography

ISO 16050 Foodstuffs — Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and G2
in cereals, nuts and derived products — High-performance liquid chromatographic method

US 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 44ºC using 5-bromo-4-
chloro -3-indolyl beta –D-glucuronide— Sampling

US ISO 21527-1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of
coagulase positive staphylococci (Staphylococci aureus) — Part 1: Technique using Baird-Parker agar
medium

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

US 738, General standard for contaminants and toxins in food and feed

US 999, Fresh chilli pepper — Specification

US 1659, Materials in contact with food — Requirements for packaging materials

3 Terms and definitions

For the purposes of this document, the terms and definitions given in US ISO 676 and the following apply.

ISO and IEC maintain terminological databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at http://www.iso.org/obp

3.1
unripe fruit
fruits that are not yet mature. The colour of which is considerably different from that of the batch under
consideration. Generally, the fruits are green or pale yellow in colour

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3.2
marked fruit
black stained fruits

3.3
broken and fragmented fruits
physically damaged dried fruit caused by mechanical injury due to packing, handling or transportation

3.4
discoloured fruit
fruit colour caused by unripe or overripe produce, processing or disease infection. Poor post-harvest handling.

3.5
deformed fruit
abnormal fruit shape caused by pest infestation or improper cultivation practices

3.6
foreign matters
any extraneous matter other than chilli (whole and ground) comprising of “inorganic matter” which includes
metallic pieces, dust, sand, gravel, stones, dirt, pebbles, lumps or earth, clay, mud and animal filth, etc; and
“organic matter” consisting of husks, straws, weeds and other inedible parts other than chilli (whole and
ground).

3.7
extraneous matter
means glass, metal, stones, coal, excreta and anything else other than Chilli (whole and ground).

3.8
scoville index
measurement of the pungency (spiciness or "heat") of chili peppers and other spicy foods, as recorded in
Scoville Heat Units (SHU) based on the concentration of capsaicinoids, among which capsaicin is the
predominant component

3.9
ground chilli
product obtained by grinding obtained by grinding clean, dried, ripened whole chillies (capsicum frutescens
Linnaeus) Caspsicum annum without any added matter

3.10
fineness
all particles of the ground chilli that can pass through a sieve with a known nominal mesh size

3.11
pungency
characteristic of food commonly referred to as spiciness or hotness and sometimes heat which is found in
foods such as chili peppers

3.12
capsaicinoids
compounds responsible for the pungent or hot flavour in the chillies. The main and most pungent of all
capsaicinoids is the Capsaicin, which is found in the seeds and placenta of the peppers.

3.13
filth
impurities of animal origin including dead insects other than chilli (whole and ground)

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3.14
pesticide residue
any specified substance in food, agricultural commodities or animal feed resulting from the use of a pesticide.
The term includes any derivatives of a pesticide, such as conversion products, metabolites, reaction products
and impurities considered to be of toxicological significance.

3.15
mycotoxins
naturally occurring toxins produced by certain moulds (fungi) and can be found in food such as cereals, nuts,
dried fruits, spices and legumes under certain environmental conditions

4 Description
The chillies shall be the dried ripe fruits or pods of Capsicum frutescens L./Capsicum annuum L. The pods
shall be of a colour characteristic of the variety. The chillies may be with or without the stalks. The chillies may
be graded on the basis of size, colour, damaged and discoloured pods stalked and clipped pods loose seeds,
foreign matter and broken pods.

The colour of ground chilli varies, according to its quality, characteristic of the variety.

4.1 Classification

Chillies (whole) can be classified basing on the quality of the product defined below.

4.1.1 “Extra” class

Chilli (whole) peppers in this class must be of superior quality. They must be characteristic of the variety
and/or commercial type. They must be free from defects, with the exception of very slight superficial defects
affecting an area of up to 0.5% of the product surface, provided these do not affect the general appearance of
the produce, the quality, the keeping quality and presentation in the package.

4.1.2 Class I

Chilli (whole) peppers in this class must be of good quality. They must be characteristic of the variety and/or
commercial type. The following slight defects, however, may be allowed, provided these do not affect the
general appearance of the produce, the quality, the keeping quality and presentation in the package:

a) slight defect in shape;

b) slight defect in development;

c) slight defect in colour; and

d) slight skin defects affecting an area of up to 2.0% of the product surface.

4.1.3 Class II

4.1.3.1 This class includes chilli (whole) peppers that do not qualify for inclusion in the higher classes but
satisfy the minimum requirements specified.

4.1.3.2 It must be characteristic of the variety and/or commercial type. Defects on the surface of the fruit
not exceeding 10% of the total surface area of the fruit, shape, colour, firmness may be allowed provided
these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in
the package.

4.1.3.3 Ground pepper can also be graded as a function of its colour, which can be:

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a) the extractable colour;

b) the visible colour, assessed by comparison with a reference sample; and

c) its degree of pungency, and physical and chemical characteristics. The degree of pungency (Scoville
degree) can be low, medium, hot, and very hot.

5 Requirements

5.1 General requirements

Dried chilli peppers shall meet the following characteristics and the defects shall not exceed the allowances as
in Section 5.10:

a) intact; however, slight superficial damage is not considered as a defect; peduncle and calyx may be
missing but flesh at the calyx area must be intact, if present peduncle and calyx must be intact for the
dried whole chillies;

b) whole, the stalk (stem) may be missing, provided that the break is clean and the adjacent skin is not
damaged for the whole dried chillies;

c) sound, produce affected by rotting or deterioration such as to make it unfit for consumption is
excluded;

d) practically free of damage caused by pests affecting the general appearance of the produce dry whole
chillies;

e) contain the same type of dried chilli peppers in the same package for both the dry whole chillies and
ground;

f) chillies (whole) shall be free from disease;

g) whole dried chilli peppers shall be sufficiently developed before drying. If they are not sufficiently
developed, the dried produce is smaller in size and pale in colour compared to the typical
characteristics of the commercial type. Whole dried chilli peppers with insufficient development are to
be excluded; and

h) The chillies (whole and ground) shall be obtained from the fresh peppers characteristic of the variety
and pungent taste in accordance with US 999.

5.2 Odour, taste and flavour

The chillies (whole and ground) shall have their characteristics of the variety and pungent taste. They shall be
free from foreign taste and flavour including rancidity and mustiness.

5.3 Moulds and insects

The chillies (whole and ground) shall be clean, practically free of any visible moulds and insect infestation
when inspected.

5.4 Fineness

When determined in accordance with US ISO 3588 the chillies shall be ground to such a fineness that it
passes through a 500-micron Sieve and nothing remains on the sieve.

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5.5 Filth

When determined in accordance with US ISO 1208, the chillies (whole and ground) shall be free from filth.

5.6 Extraneous matter

5.6.1 When determined in accordance with US ISO 927, the proportion of extraneous matter, including clay
pieces and loose stalks, shall not be more than 4 % by mass of which foreign organic and inorganic matter
shall not exceed 1 % by mass. It shall be free from metallic impurities.

5.6.2 Ground chillies shall be free from extraneous matter.

5.7 Damaged and discoloured pods

These include pods damaged due to insect attack or diseases and which have developed brown, black, white
and other coloured patches. The proportion of such damaged and discoloured pods shall be not more than 5
% by mass.

5.8 Added substances

When tested in accordance with the method given in US ISO 6571, the chillies (whole and ground) shall be
free from extraneous colouring material, coating of oil and other harmful substances.

5.9 Defects

5.9.1 The proportion of loose seeds shall be not more than 3 % by mass when determined using physical
separation and weighing.

5.9.2 The proportion of broken pods shall be not more than 5 % when determined using physical separation
and weighing.

5.9.3 The defects may include the following:

a) discoloured chilli pods;

b) deformed chilli pods; and

c) broken and fragmented chilli pods.

5.9.4 The defects as defined in section 5.10 shall not exceed the limitations specified in Table 1.

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Table 1— Allowances for defects

S/No Defects Allowances

% by weight

i Discoloured fruit. Not exceed 5 %

ii Deformed fruit. Not exceed 5 %
iii Broken and fragmented fruit
Dried bird chilli peppers Not exceed 5 %
Dried large-fruit chilli peppers Not exceed 10 %

5.10 Specific requirements

Chillies (whole and ground) shall comply with the requirements given in Table 2.

Table 2 — Requirement for chillies (whole and ground)

Requirement
Characteristic
Whole Ground Test method

Moisture, % (m/m), max 12 10 US ISO.939

Acid insoluble ash, % (m/m), (on dry US ISO 930
2 2.5a
basis), max
US ISO 7543-1
Capsaicin content, % (m/m), max 30b 30b
US ISO 7543-2
Scoville index, 24 000 24 000 US ISO 3513
Total ash, % (m/m), (on dry basis), max 10 8.5 US ISO 928

NOTE
a If the product contains an anti-caking agent, this value is allowed to be higher.
b Above this value the ground chilli is pungent. If pungency is required, its degree should.be subject of the
agreement between the buyer and seller.

6 Hygiene
6.1 Chilli (whole and ground) shall be produced and handled in accordance with appropriate provisions of
US 28 EAS 39.

6.2 When tested using appropriate standards of sampling and analysis, the products shall:

a) be free from microorganisms in amounts which may represent a hazard to health and shall not exceed
the limits stipulated in Table 3;

b) be free from parasites which may represent a hazard to health; and

c) not contain any substance originating from microorganisms in amounts which may represent a health
hazard.

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Table 3 — Microbiological limits for chilli (whole and ground)

S/No. Microorganism Limit Test method

i) Total plate count, CFU/g, max. 105 US ISO 4833-1

ii) E. Coli, CFU/g, max. Absent US ISO 16649-2

iii) Staphylococcus aureus, CFU/g, max. Absent US ISO 21527-1

iv) Salmonella, 25 g, max. Absent US ISO 6579-1

v) Yeast and moulds, CFU/g, max 103 US ISO 21527-2

7 Contaminants

The chilli (whole and ground) shall comply with the maximum levels for contaminants according to US 738.

7.1 Pesticide residue

The products covered by the provisions of this standard shall comply with those maximum limits established
by Codex Alimentarius Commission.

7.2 Mycotoxins

7.2.1 Chilli (whole and ground) shall be produced and handled in accordance with appropriate provisions
CXC 78.

7.2.2 The level of mycotoxins in chilli (whole and ground) shall not exceed those prescribed in Table 4.

Table 4 — Mycotoxins levels in chilli (whole and ground)

Maximum limit Test method

Mycotoxins
µg/kg

Ochratoxin A 20 AOAC 2008.02

Total Aflatoxin (B1, B2, G1, G2) 20 ISO 16050

7.2 Heavy metals

The level of heavy metals in chilli (whole and ground) shall not exceed those prescribed in table in table 5

Table 5 — Heavy metal levels in chilli (whole and ground)

S.NO Maximum limit (mg/kg)

Characteristic
Whole and ground Test method

I. Cadmium(Cd) 0.002 US ISO 6561-1

II. Arsenic (As) 0.05 US ISO 6634

III. Lead (Pb) 0.05 US ISO 6633

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7 Weights and measures

The weight of the package of the product shall comply with the Weights and Measures Act.

8 Packaging

Chillies (whole and ground) shall be packed in clean and sound containers, made of a material which does not
affect the products and protect it from moisture and form loss of volatile matter in accordance with US 1659.

9 Labelling

9.1 General

9.1.1 In addition to the requirements in US EAS 38, the following specific labelling requirements shall apply
and shall be legibly and indelibly marked

a) name of the product; as “ Ground Chilli”, “Chilli Ground” and “Whole Chilli”

b) name and physical address of processor/producer;

c) lot/batch code number;

d) storage conditions and instructions as “Store in a cool dry place away from any contaminants’’;

e) date of manufacture;

f) expiry date;

g) net content in metric units; and

h) country of origin.

9.1.2 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 produce, lot identification and the
name and address of the manufacturer or packer shall appear on the package.

9.2 Nutrition declaration

9.2.1 The names and the amount of the nutrients added in chilli (whole and ground) shall be declared on
the label in accordance with US EAS 803.

9.2.2 Chilli (whole and ground) may have claims on the importance of the added nutrients in nutrition and
health. Such claims when declared shall be in compliance with US EAS 804 and US EAS 805.

10 Sampling

The chillies (whole and ground) shall be sampled in accordance with US ISO 2825 and US ISO 948.

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Annex A
(informative)

Scoville index

A.1 Scoville index is the measurement of the pungency (spiciness or "heat") of chili peppers and other spicy
foods, as recorded in Scoville Heat Units (SHU) based on the concentration of capsaicinoids, among which
capsaicin is the predominant component

A.2 When tested in accordance with the method given in US ISO 3513, the chillies, whole and ground
(powdered) shall not be less than 24000. The chilli of lower scoville index than those specific may be supplied
as agreed between the purchaser and the supplier

A.3 The number of SHU is related to the amount of capsaicin. The levels of pungency shall be defined as
in the Table B.1 below.

Table A.1— Requirement for whole and ground chilli

Pungency Total capsaicinoids

Scoville units
µg/gm dry weight
SHU

Sweet and mild 0 to 5 000 60 to 133

Medium 5 001 to 15 000 134 to 1 333

Medium-Hot 15 001 to 100 000 134 to 1 333

hot 100 000 to 350 000 1 334 to 6 600

Superhot > 350 000 > 6 600

NOTE 15 Scoville heat units = 1 microgram/gram (µg/gm) dry weight.

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Bibliography

[1] Indian Standard IS 2322:2010. Specification for Chillies, whole (third revision, Indian Bureau of
Standards)

[2] British Standard, BS 7087-17:1993. Herbs and spices ready for food use — Part 17: Specification for
chillies (whole and ground)

[3] International Workshop on Interpretation of Commercial Quality Standards for Fresh Fruits and
Vegetables- The UNECE/Codex Standard for Fresh Chilli Peppers

[4] Thai Agricultural Standard TAS 3001-2010 Dried Chilli Peppers

[5] Bhutan Standard for Bhutanese Chilli and Chilli Powder

[6] Draft Rwanda Standard, DRS 304-1 chillies –specification part 1 fresh chillies

[7] Draft Rwanda Standard –DRS 304-2 chillies –specification part 2 dried and ground

[8] The UNECE/Codex Standard for Fresh Chilli Peppers

[9] UNECE Standard FFV concerning the marketing and commercial quality control of fresh chilli peppers
2011 Edition

[10] UNECE Standard on the marketing and commercial quality control of Whole Dried Chilli Peppers
Explanatory Brochure New York and Geneva, 2013

[11] Commission Regulation (EU) No 165/2010 amending Regulation (EC) No 1881/2006 setting maximum
levels for certain contaminants in foodstuffs as regards aflatoxins

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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 licensed 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 the
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 standard.

Further particulars of the terms and conditions of licensing may be obtained from the Director, Uganda
National Bureau of Standards.

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ICS 67.080.20

Price based on 11 pages

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