                                                       AFDC 12 (540) P 3 Rev.TZS 1196:2015                                                                                                   
© TBS 20 20                                                                                                                    
  
  
  DRAFT TANZANIA STANDARD  
 
 Guava juice – Specification  
 
 
 
 
 
 
 
  
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARDS  
  
 
1 
  
 
0.  FOREWORD  
Guava juice is the liquid drink obtained from the soft pulp of guava fruit (Psidium guajava ),    
 
This Tanzania Standard was prepared to safe guard the consumer and to guide manufacturers, 
traders and  regulators for  safe and quality.  
In the preparation of this Tanzania standard assist ance  was derived  from TZS 1196 :2015 Guav a juice 
–specification published by Tanzania Bureau of Standards . 
In reporting the results of a test or analysis made in accordance with this standard, if the final value 
observed or calculated is to be rounded off, it shall be done in accordance  with TZS 4 (see clause 2)  
 
    1. SCOPE  
    This Tanzania standard pres cribes requirements , methods of sampling and tests for guava juice  
 
    2. NORMATIVE REFERENCES   
 
The following referenced documents are indispensable for the application of this document. For da ted 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies.  
 
a) TZS 4 Rounding off numerical values  
b) TZS 113:2015 – Processed fruits and vegetables – Code of hygiene.  
c) TZS 118 Food stuff -General guidance for enumeration of micro organisms –Colony count 
technique at 30°C  
d) TZS 131 Microbiology – General guidance for enumeration of yeast and mould –Colony count 
technique at 25 °C.  
e) TZS 163 , Fresh fruits and vegetables — Sampling  
f) Codex Stan 192 Food additives – Schedule  
g) TZS 570 Determination of organic acids in fruits juices   
h) TZS 269 Estimation of ascorbic acid (vitamin c)  
i) TZS 538 Packaging and labelling of food  
j) TZS 7 31 Microbiology of food and feeding stuffs -Horizontal method for detection   and 
enumeration of presumptive Escherichia coli   
2 
 k)  TZS 789/EAS 12, Drinking (potable) water — Specification  
l) TZS 963 (Part 3) , Starch and derived products – Heavy metals content – Part 3 – Determination 
of lead content by atomic absorption spectrometry with electro -thermal atomization  
m) TZS 1502 ,  Fruits, vegetables and derived pro ducts – Sampling and methods of test Part 14: 
Determination of arsenic content - Silver diethyldithocarbamate spectrophotometric method  
n) TZS 1496 Fruits and Vegetables – Determination of so luble solids.  
o) TZS 1498 Fruits and Vegetables – Determination of ascorbic acid  
p) TZS 1504  Fruits and Vegetables – Determination of ethanol content  
      
  3.0 TERM S AND DEFINITIONS  
For the purpose of this standard the following definitions shall apply.  
3.1 g uava juice   
unfermented juice intended for direct consumption, obtained by mechanical process of Sound 
ripe guavas ( Psidium gua java). 
3.2 d efects   
particles of skins, stems, seeds, fibrous mat ters and other plant tissues  
4.  REQUIR EMENTS  
4.1 General require ments  
4.1.1 Guava juice shall be obtained by mechanical extraction process of ripe guava fruits . The 
juice may have been concentrated  and later reconstituted with potable water conform to TZS 
789. For the purpose of maintaining the essential  composition and  quality factors of the juice. 
The colour may vary from creamy  white and pink. 
4.1.2 Guava  juice shall possess the characteristic colour, flavor , aroma  of fresh guava  
consistency  and shall not show any sign of fermentation.  
4.1.3 Guava  juice shall be free from defects (see clause 3.2)  
 
4.2 Specific requirements  
Guava  juice shall conform to the physical and chemical requirements given in Table 1.  
  
3 
 Table 1.  Physical and chemical requirements of guava juice  
 
S/NO   
CHARACTERISTIC   
REQUIREMENT   
METHOD OF TEST 
(SEE CLAUSE 2 ) 
 1. 
 
2. 
 
3. 
 
4 Soluble solids read as 
brix at 200 C,min 
Total acidity, 
expressed as malic 
acid, % m/v, max 
Ethanol % by mass, 
max 
Ascorbic acid % by 
mass, min  8.5 
 
0.7 
 
0.3 
                            
0.3 TZS 1496  
 
TZS 570  
 
 
TZS 1504  
      
                                 
TZS 1498  
 
4.5 Food  additives:   
Use of food additives shall be in accord ance to Codex Stan 192.  
5 Contaminants .  
5.1 Guava juice shall not contain metal contaminants in excess of quantities specified in Table  
2. 
Table 2 : Limits for metal contaminants  in guava  juice  
 
 
 
 
 
5.2 The maximum allowable pesticide residue limits in guava juice shall be as p rescribed in the 
relevant Codex Stan 193 
 
 Heavy metals  Maximum mg/kg  Test method  
Arsenic (As )  0.2 TZS 1502  
Lead (Pb)  0.03 TZS 963 -3 
Cadmium (Cd)   0.05 TZS 268   
4 
 6.  HYGIENE  
6.1 Guava j uice shall be prepared under hygienic conditions in accordance with TZS 113 (see 
clause 2).  
6.2 Microbiological  limit – Guava  juice shall be free from pathogenic microorganisms or their 
toxic derivatives such as patulin and shall comply with the microbiological limits provided in 
Table 3.  
Table 3 - Microbiological limits for guava juice  
 
S/NO   
Type of micro organism   
Limits   
Method of test  
 
i 
ii. 
iii.  
Total viable count , cfu/ml , max  
Yeast and  moulds , cfu/ml  
Escherichia coli , MPN/ml   
10  
absent  
absent   
TZS 118  
TZS 131  
TZS 731  
 
7.  SAMPLING AND TEST METHODS  
7.1 For the purpose of this standard sampling of guava juice shall be done  in accordance with 
TZS 163  (see clause 2).  
7.2 Guava  juice shall  be tested for ascertaining  conformity of the product to the requirements in 
this standard by the methods given in  TZS 163  (see clause 2) and as provided in the respective 
Tables of this standard.  
 
8.  PACK AGING, MARKING AND LABELLING  
8.1 Pack aging 
8.1.1 Guava juice shall be packed in suitable food grade containers . 
Containers shall be airtight and shall be provided with tamper proof seals and closures. 
Containers shall preclude contamination with or proliferation of microorganisms in the product 
during st orage and  transportation.  
8.1.2 The head space of each container shall be 10% of the fill.  
  
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 8.2 Marking  and labeling   
8.2.1 Guava juice shall also be packed and labeled in accordance with the requirements 
prescribed in TZS 538 . In additional , each containe r shall be visibly and indelibly labeled with 
the following particulars:  
a)  Name of the product : ‘Guava juice’  
b) Name, physical and postal address of the manufacture or packer  
c) Country of origin  
d) Data of manufacture and expiry date  
e) List of ingredients  
f) Net volume  in metric units  
g) Storage condition  
h) Batch number in code or in clear  
i) Brand name , if any.  
8.2.2 Containers  may also be marked with TBS certification  mark.  
NOTE:  The TBS standards mark of quality may be used by manufactures only under licence from 
TBS.  Part iculars of conditions under which the licence is granted can be obtained from TBS . 
 