Notifications for Uganda (708 notifications)

This Draft East African Standard specifies the requirements, sampling and test methods for fresh sweet potato (Ipomoea batatas (L.) Lam). to be supplied fresh and either packaged or sold loose for human consumption.Note: This Draft East African Standard was also notified to the TBT Committee.

This Draft East African Standard specifies the requirements, sampling and test methods for fresh roots of varieties of bitter cassava, Manihot esculenta Crantz for preparation before human consumption.Note: This Draft East African Standard was notified to the TBT Committee.

This Draft East African Standard provides recommended practices for the production, storage, packaging and transportation of ware potato tuber (Solanum tuberosum L.) intended for human consumption. This code focuses upon issues that are specific to the primary production and packaging of ware potato tuber in order to produce a quality, safe and wholesome product.This code addresses Good Agricultural Practices (GAPs), Good Hygiene Practices (GHPs) and Good Manufacturing Practices (GMPs) that will help control microbial, chemical and physical hazards associated with all stages of the production of ware potato tuber from primary production to packaging. Particular attention is given to minimizing damage and deterioration of ware potato tuber before marketing.This code does not provide detailed information which is considered to be generally applicable to all fruits and vegetables or food products in general. Such provisions are available in other codes. As such, this code should be used in conjunction EAS 39 and CAC/RCP 53, Code of hygienic practice for fresh fruits and vegetables.Note: This Draft East African Standard was also notified to the TBT Committee.

This Draft East Africa Standard specifies the requirements, sampling and test methods for fresh cassava leaves of Manihot esculenta Crantz, or Manihot glaziovii, for preparation before human consumption.Note: This Draft East Africa Standard was also notified to the TBT Committee.

This Draft Uganda Standard specifies the requirements, sampling and test methods for pickled eggs for direct human consumption, including for catering purposes or for repackaging if required.Pickling is a process of preserving perishable food in vinegar and/or oil with added spices, salt and condiments in the form of a ready to eat product. Egg pickle is a comparatively new product. Egg pickle can be prepared from chicken, duck or quail eggs, depending on their availability and acceptability. Egg pickle is novel food product having a relatively long shelf life at ambient temperature.Egg pickling is the process of preserving hard cooked egg in vinegar and/oil with added spices, salt and condiments in the form of ready to eat product. The egg pickle has advantage over other methods of eggs preservation as it does not require refrigeration or freezing conditions during storage and its spicy sensory characteristics make it desirable to the consumers.Pickles occupy an important place among the traditional food processed in a number of countries in the world. With the increasing popularity of eggs and egg products, there is a good scope for the utilisation of eggs in the form of pickle.Technological details pertaining to the process of pickled eggs have been worked out with a view to offer such nutritious, ready-to-eat product to the consumers. Note: This Draft Uganda Standard was also notified to the TBT Committee.

This Draft Uganda Standard specifies requirements, sampling and test methods for biofertilizers. This standard does not include requirements for conventional chemical fertilizers. Biofertilizers are products containing carrier based (solid or liquid) living microorganisms which are agriculturally useful in terms for instance of nitrogen fixation, phosphorus solubilisation or nutrient mobilization, to increase the productivity of the soil and/or crop. Biofertilizers are most commonly referred to the use of soil microorganisms to increase the availability and uptake of mineral nutrients for plants. Whether the existence of a microorganism increases the growth of plants by making nutrients more available or replacing soil nutrients or increasing plant access to nutrient, as long as the nutrient status of the plant has been enhanced by the microorganisms, the substance that was applied to the plant or soil containing the microorganisms, can be characterized as a biofertilizers. Biofertilizers, known as microbial products, act as nutrient suppliers and soil conditioners that lower agricultural burden and conserve the environment. Good soil condition is imperative to increased crop production, as well as human and/or animal health welfare. Thus, the materials used to sustain good soil condition, are treated as environmental matters. However, there are still some problems to be met on the use of microbial products. More precise quality control must be made in favour of the customers. With this in mind, we will do our best to develop better production techniques and to improve the management system for microbial products. Although the effects of biofertilizers are different among nations due to variances in climate and soil conditions, the importance of biofertilizers on environmental conservation in the 21st century must not be ignored. In the same manner, various biotechnologies should be accepted for increasing the biofertilizers effects with concern for the environment.

1.1 This Draft Uganda Standard specifies safety and quality requirements method of sampling and test methods for edible hen eggs in shell intended for human consumption. 1.2 This standard applies to hen eggs-in-shell fit for direct human consumption and for use in the food and/or non-food industries. 1.3 All eggs must originate from laying hens or laying hens of breeding stock kept on farms regularly operated under the applicable regulations pertaining to food safety and inspection. 1.4 Interior egg quality specifications for these standards are based on the apparent condition of the interior contents of the egg as it is twirled before the candling light. Any type or make of candling light may be used that will enable the particular grader to make consistently accurate determination of the interior quality of shell eggs. It is desirable to break out an occasional egg and by determining the Haugh unit value of the broken-out egg, compare the broken-out and candled appearance, thereby aiding in correlating candled and broken-out appearance.Note: This Draft Uganda Standard was also notified to the TBT Committee.

This African Standard specifies the requirements and methods of sampling and test for dry cowpeas of the varieties (cultivars) grown from Vigna unguiculata (L.) Sync. Vigna sinensis (L.) intended for human consumption. It does not apply to processed cowpeas.

This Draft Uganda Standard defines the requirements, methods of sampling and test for goat carcasses and meat cuts intended for human consumption.Note: This Draft Uganda Standard was also notified to the TBT Committee.

This Draft Uganda Standard specifies the quality and safety requirements, method of sampling and test methods for raw goose meat, carcasses and parts intended for human consumption. This excludes Products with added ingredients or “goose preparations”.Note: This Draft Uganda Standard was also notified to the TBT Committee.

This Draft Uganda Standard specifies quality and safety requirements, sampling and test methods for products made from eggs obtained from hens of the species Gallus gallus intended for use in the manufacture of food for human consumption.Note: This Draft Uganda Standard was also notified to the TBT Committee.

This Draft Uganda Standard specifies grading of Veal, quality and safety requirements, sampling and referenced test methods of carcasses thereof, intended for human consumption. This standard also defines major portions of meat cuts from the carcasses for sale.Note: This Draft Uganda Standard was also notified to the TBT Committee.

This Draft Uganda Standard specifies the quality and safety requirements, sampling and referenced test methods for rabbit meat (carcasses and cuts) intended for human consumption.Note: This Draft Uganda Standard was also notified to the TBT Committee.

This Draft Uganda Standard standard specifies the quality and safety requirements, sampling and test methods for raw duck meat, carcasses and parts intended for human consumption. This excludes Products with added ingredients or “duck preparations”.Note: This Draft Uganda Standard was also notified to the SPS Committee.

This Draft African standard specifies the quality and safety requirements, methods of sampling and test for raw chicken meat, carcasses and parts intended for human consumption. This excludes products with added ingredients or "chicken preparations".Note: This Draft Uganda Standard was also notified to the TBT Committee.

This Draft Uganda Standard provides requirements for food contact surfaces including packaging materials that are intended for that purpose and can be expected to come into contact with food under normal or foreseeable conditions of use." The standard does not include coverings or coatings and substances that are part of the food and may be eaten with it such as sausage skin for which other standards apply.Note: This Draft Uganda Standard was also notified to the TBT Committee.

This African Standard specifies the quality and safety requirements, referenced test methods and sampling for chicken essence. Chicken essence is prepared from whole dressed chickens by partial hydrolysis along with the boiled water extract and concentrated under vacuum. The concentrated extract is further sterilized and the fat, if any, is removed. The concentrate is further processed and clarified to meet the prescribed requirements of nitrogen, total solids, etc. The required sweetening and flavouring agents are added and the product is packed in hermetically sealed ampoules.

This Draft Uganda Standard specifies quality and safety requirements, methods of test for preserved hen eggs-in-shell fit for direct human consumption. This standard on Preserved eggs-in-shell aims to facilitate economic exchanges between countries and will contribute to the availability of quality products for the African population. It will contribute to the protection of consumers' health.Note: This Draft Uganda Standard was also notified to the TBT Committee.

This African Standard specifies the requirements, methods of sampling and test for dry pigeon peas of the varieties (cultivars) grown from Cajanus cajan (L.) intended for human consumption. It does not apply to processed pigeon peas.Note: This Draft Uganda Standard was also notified to the TBT Committee.

This Draft Uganda Standard specifies methods of grading and grades of beef, quality and safety requirements and methods of test of carcasses thereof, intended for human consumption. This standard also defines major portions of meat cuts from the carcasses for sale.Note: This Draft Uganda Standard was also notified to the TBT Committee.