 
   
  
 
 
 
 
 
 
 
 
 
 
 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Fresh sweet cassava – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
NOTE: This is a draft Malawi standard and it shall neither be used nor regarded as a Malawi Standard  
 
________________  
 Published by  
MALAWI STANDARDS BOARD  
 ICS 67 .080.2 0           DMS 1631:2020  
                     First  edition  
          
 
 
 
 
DRAFT MALAWI STANDARD  
 
 
  
 ICS 67.080.20                 DMS 1631:2020  
 
 
 
 
 
 
 
 
 
Fresh sweet  cassava  – Specification  
 
 
 
 
 
 
 
 
 
 
 
Obtainable from the  
Malawi Bureau of Standards  
P O Box 946  
BLANTYRE  
 
Tel: +265 870 488  
Fax: +265 870 756  
       E-mail: mbs@malawi.net  
    Website: www.mbsmw.org  
Price based on 7 pages  
© Copyright reserved 
i 
 TABLE OF CONTENTS  
Contents                     Page  
Foreword  ................................ ................................ ................................ ................................ ..............................  i 
Technical Committee  ................................ ................................ ................................ ................................ ...........  i 
Notice  ................................ ................................ ................................ ................................ ................................ ... i 
Scope  ................................ ................................ ................................ ................................ .....................  ……….. 1  
Normative references …………………………………………………………………………………………………..  1 
Quality  requirements  ................................ ................................ ................................ ................................ ..........  2 
Classification of fresh sweet  cassava  ................................ ................................ ................................ ................  3 
Provisions concerning sizing  ................................ ................................ ................................ .............................  4 
Provisions concerning tolerances……….. …………………………………………………………………………. ....5 
Food additives  ................................ ................................ ................................ ................................ ...................  5 
Contaminants  ................................ ................................ ................................ ................................ .....................  5 
Hygiene… ………………………………………………………………………………………………………………... 6 
Packaging and l abellin g………………….…………………………………………………………………………... ...6 
Methods of sampling and test  ………….…………………………………………………………………………... ...7 
 
 
FOREWORD  
 
This draft standard was  prepared by MBS/TC 53 , the Technical Committee on  Root and tuber crops  and their 
products , to provide the requirements and methods of sampling and test for fresh sweet  cassava ( Manihot 
esculenta Crantz, of the Euphorbiaceae family ) for human consumption.  
 
In preparing this d raft Malawi standard , reference was made to  the following standard s: 
 
Codex  Standard  238:2013, Standard for sweet cassava;  and  
 
African Standard , ARS 835: 2016, Fresh sweet cassava – Specification.  
 
Acknowledgement is made for the use of the information.  
 
 
TECHNICAL COMMITTEE  
 
This draft Malawi standard was  prepared by MBS/TC 53 , the Technical Committee on  Root and tuber crops 
and their products and the following companies, organizations a nd institutions were represented : 
 
Blantyre City Council;  
International Potato Center Malawi;  
Lilongwe University of Agriculture and Natural Resources;  
Malawi Bureau of Standards;  
Ministry of Agriculture, Irrigation and Water Development – Bvumbwe Agricultural Research Station;  
Ministry of Industry  – Department of Small and Medium Enterprises and Cooperatives ; 
Peoples Trading Centre;  
Shoprite T rading Limited;  
Tehilah Enterprise; and  
University of Malawi – The Polytechnic  
 
 
NOTICE  
 
This standard shall be revised every five years or whenever necessary in order to keep abreast of progress. 
Comments are welcome and shall be considered when the standard is being revised.  
  
1 
  DMS 16 31:2020                                
DRAFT MALAWI STANDARD   
 
Fresh sweet  cassava – Specification  
 
 
1 SCOPE  
 
This draft Malawi standard applies to commercial sweet varieties of cassava roots grown from Manihot 
esculenta  Crantz , of the Euphorbiaceae  family, to be supplied fresh to the consumer, after preparation and 
packaging. Cassava for industrial processing is excluded.  
 
 
2 NORMATIVE REFERENCES  
 
The following standards contain provisions, which through reference in this text, constitute provisions of this 
draft Malawi standard . All standards are subject to revision and, since any reference to a standard is deemed 
to be a reference to the latest edition of that standard, parties to agreements based on this draft Malawi 
standard  are encouraged to take steps to ensure the use of t he most recent edition of the standard s indicated 
below. Information on current valid national and international standards can be obtained from the Malawi 
Bureau of Standards.  
 
MS 19 : Labelling of prepackaged foods – General standard;  
 
MS 237 : Food additives – General standard;  
 
MS 302 : Contaminants and toxins in food  and feed  – General standard;  
 
MS 1386 : Cassava and cassava products – Determination of total cyanogens – Enzymatic assay method ; 
 
MS 1520 : Fresh fruits and vegetables – Sampling ;  
 
MS 1579 : Production and handling of cassava – Code of practice ; and  
 
ISO 7563 : Fresh fruits and vegetables – Vocabulary . 
 
 
3 TERMS AND DEFINITIONS  
 
For the purposes of this draft Malawi standard , the terms and definitions in ISO 7563, and the following terms 
and definitions shall apply  
 
3.1  
badly misshapen  
cassava is so curved, crooked, constricted, ridged or otherwise misshapen that its appearance is seriously 
affected, or there is a loss of more than 10  % of the total weight in the ordinary preparation for use  
 
3.2 
clean  
practically free of visible soil, dust, or other visible foreign matter, except substances used to prolong its shelf 
life  
  
3.3  
fairly well shaped  
cassava is not so curved, crooked, constricted, ridged or otherwise misshapen that its appearance is materially 
affected, or there is loss of more than 5 % of the total weight of the cassava in the ordinary preparation for use  
  
3.4 
firm  
resistant to externally applied pressure   
2 
  3.5 
food grade material  
one that will not transfer non -food chemicals into the food and contains no chemicals which would be 
hazardous to human health  
 
3.6 
fresh  
appearance at the time of sale, similar visual characteristics to the fresh sweet cassava recently harvested 
(i.e., colour, texture, firmness or shrivelled)   
  
3.7 
cassava  
storage roots  from varieties of cassava [ Manihot esculenta  (Crantz)] of the Euphor biace  family which contain 
stored carbohydrates mainly as starch  
 
3.8 
industrial processing  
production of potato products such as starch, flour, livestock feeds, paste, granules and syrups  
 
3.9 
practically free  
product without defects in excess of those that can be expected to result from, and be consistent with good 
cultural and handling practices employed in the production and marketing of the fresh cassava  
 
3.10  
sound wholesome  
free from disease, serious de terioration (such as but not limited to decay, breakdown, freezing damage, or soft 
or shrivelled specimens) or adulteration/contamination, that appreciably affects their appearance, edibility, the 
keeping quality of the produce or market value  
  
3.11 
swee t cassava  
cassava roots that contain less than 50 mg/kg hydrogen cyanide (fresh weight basis)  
  
3.12  
well shaped  
cassava is not so curved, crooked, constricted, ridged or otherwise misshapen that its appearance is 
appreciably affected , relative to variety  
  
3.13 
whole  
fresh sweet cassava which has not been subjected to any cutting or peeling of its initial harvested mass, 
“trimming” exempted  
 
 
4 QUALITY REQUIREMENTS  
 
4.1 General requirements  
 
4.1.1  The fresh sweet cassava roots should be carefully  harvested after reaching an appropriate degree of 
physiological development taking into account the characteristics of the variety and the area in which they are 
grown.   
 
4.1.2  The development and condition of the fresh sweet cassava shall be such as to e nable it to:  
 
4.1.2.1  Withstand normal transport and handling condition; and  
 
4.1.2.2  Arrive in a satisfactory condition at the place of destination.  
 
 
 
  
3 
 4.2 Specific requirements  
 
4.2.1  In all classes, subject to the special provisions for each class and  the tolerances allowed, the cassava 
must be:  
4.2.1.1 Fresh, whole  and firm ;  
4.2.1.2 Of colour, taste and texture characteristic  of the variety;  
4.2.1.3  Sound, produce affected by rotting, mould or deterioration such as to make it unfit for consumption is 
excluded;  
4.2.1.4 Clean, practically free of any visible foreign matter, except permitted substances used to prolong its 
shelf life;  
4.2.1.5 Practically free of pests affecting the general appearance of the produce;  
4.2.1.6 Practically free of damage caused by pests;  
4.2.1.7 Free of abnormal external moisture, excluding condensation following removal from cold storage;  
4.2.1.8 Free of any foreign smell and/or taste  with exception of preservation agents allowed ;  
4.2.1.9 Practically free of mechanical damage and bruising  of inner skin ; and 
4.2.1.10 Free of loss of colour in the flesh.  
4.2.2 The cut at the distal (narrow) end of the cassava should not exceed 2 cm in diameter.  
 
4.2.3 The stalk end of the root should have a clean cut between 1 cm and 2.5 cm in length.   
 
4.2.4  Defects in the minimum requirements affecting no more than 10 % of the roots may be allowed, 
provided the cassava retains its essential characteristics as regards the quality, the keeping quality and 
presentation. The defects shall not, in any case, affect the quality of the pulp of the cassava roots.  
 
4.3 Total cyanogen content  
 
When tested according to MS 1386, f resh sweet cassava roots shall have no more than 10 mg/kg of hydrogen 
cyanide (fresh weight basis) . 
 
 
5 CLASSIFICATION OF FRESH SWEET CASSAVA  
 
5.1 Types of classes   
 
Fresh sweet  cassava  may be classified before marketing. Where classification is done the following grades 
shall be used in accordance with the requirements of each class and the quality tolerances in clause 7 .  
 
5.1.1 Extra class;  
 
5.1.2 Class I; and   
 
5.1.3 Class II.   
 
5.2 Class requirements  
 
5.2.1  “Extra” class  
 
5.2.1.1  Extra class sweet cassava shall be cassava roots that meet the  specific requirement s in clause 4.2 
and are:  
 
5.2.1.1.1  Of superior quality in terms of taste, texture, skin and flesh colour ; 
 
5.2.1.1.2  Characteristic of the variety and/or commercial type, uniform in shape, quality and size ; and   
4 
 5.2.1.2  Extra class cassava roots shall be free from defects, with the exception of very slight superficial defects, 
provided these do not affect the general appea rance of the produce, the quality, the keeping quality and 
presentation in the package and not in any case affecting not more than 2 % of the cassava roots.  
 
5.2.2 Class I  
 
5.2.2.1 Class I sweet c assava shall be cassava roots that meet the specific requirements in clause 4.2 and 
are: 
a) Of good quality ; and  
b) It must be characteristic of the variety and/or  commercial type.  
 
5.2.2.2 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:  
 
5.2.2.2.1 Slight defects in shape  not exceeding 5 % of the roots ;  
 
5.2.2.2.2 Bruising not exceeding 10  % of the surface area of the roots;  
 
5.2.2.2.3 Scraped areas, not exceeding 10 % of the surface area ; and   
 
5.2.2.2.4 Scarring and healed damage, not exceeding 5% of the surface area . 
  
5.2.2.3 The defects must not, in any case, affect the pulp of the produce.  
 
5.2.3 Class II  
 
5.2.3.1 This class includes cassava which does not qualify for inclusion in the higher classes, but satisfy the 
minimum requirements specified in clause 4.2.  
 
5.2.3.2 The following defects, however, may be allowed, provided the cassava retains its essential  
chara cteristics as regards the quality, the keeping quality and presentation:  
 
5.2.3.2.1  Defects in shape  not exceeding 10 % of the roots ;  
 
5.2.3.2.2  Bruising not exceeding 20% of the surface area of the roots;  
 
5.2.3.2.3 Scarring or healed damage, not exceeding 10  % of the surface area; and 
 
5.2.3.2.4 Scraped areas, not exceeding 20  % of the surface area.  
 
5.2.3.3 The defects must not, in any case, affect the pulp of the produce.  
 
 
6  PROVISIONS CONCERNING SIZING  
 
6.1 Sweet cassava shall be coded in sizes in accordance with Table 1. Size shall be determined by 
measuring the diameter at the thickest cross -section of the root.   
  
6.2 Size tolerances for all classes shall be a maximum of 10 % by number of the weight of cassava 
corresponding to the size immediately above or below the size declared or indicated on the package.  
 
Table 1: Sizing for fresh sweet cassava  
 
1 2 3 
S/N Size Code  Diameter (in centimetres)  
1 A  3.5 – 6.0  
2 B  6.1 – 8.0  
3 C  > 8.0  
  
5 
 7 PROVISIONS CONCERNING TOLERANCES  
 
Tolerances in respect of quality and size shall be allowed in each package for produce not satisfying the 
requirements of the class indicated.  
 
7.1 Quality tolerances  
 
7.1.1 “Extra” Class  
 
10 %  by number or weight of cassava not satisfying the requirements of the class, but meeting those of Class 
I or, exceptionally, coming within the tolerances of that class.  
 
7.1.2 Class I  
 
10 % by number or weight of cassava not satisfying the requirements of the class, but meeting those of Class 
II or, exceptionally, coming within the tolerances of that class.  
 
7.1.3  Class II  
 
10 %  by number or weight of cassava satisfying neither the require ments of the class nor the specific  
requirements, with the exception of produce affected by rotting or any other deterioration rendering it unfit for 
consumption.  
 
7.2  Size tolerances   
 
For all classes, 10  % by number or weight of cassava corresponding t o the size immediately above and/or 
below that indicated on the package.  
 
 
 8 FOOD ADDITIVES  
 
Fresh sweet cassava may be preserved by use of food additives in accordance with MS 237.  
  
 
9 CONTAMINANTS  
 
9.1 Pesticide residues  
 
Fresh sweet  cassava shall comply with the maximum residue limits for pesticides established by the Codex 
Alimentarius Commission for this commodity.  
 
9.2 Heavy metals  
  
Fresh sweet cassava shall comply with those maximum levels for heavy metal contaminants established by 
the Codex Alimentarius Commission for this commodity.  
 
9.3 Other contaminants  
 
Fresh sweet  cassava shall comply with the maximum levels  of contaminants and toxins in MS 302.  
 
 
10 HYGIENE  
 
Fresh sweet  cassava  shall be handled a hygienic manner complying with MS 1 579. 
 
 
11 PACKAGING AND LABELLING  
 
11.1 Packaging  
 
In addition to the requirements of the  packaging section in MS 1 579, the following specific requirements should 
be met:  
  
6 
 11.1.1 The  visible  part  of  the  contents of  the  pre-packaged  must be representative of the   entire contents.  
A special effort should be made to suppress camouflage, i.e. concealing in the lower layers of the package 
produce inferior in quality and size to that displayed and marked ;  
  
11.1.2 Similarly prohibited is any packaging method or practice intended to give a deceptively superior 
appearance to the top layer of the consignment ; and  
 
11.1.3 For the sake of uniformity, the contents of each package must be uniform in shape and contain only 
cassava of the same origin, variety and/or commercial type , quality and size. The visible part of the contents 
of the package must be representative of the entire contents.  
 
11.2 Labelling   
 
11.2.1 Consumer packages  
 
In addition to the requirements of MS 19, the following specific requirements shall apply and shall be legibly 
and indelibly marked:  
 
11.2.1.1 The name of the produce to be shown on the label of e ach package as “Fresh sweet cassava”  and 
may be added with  the name of the variety.  
 
11.2.1.2 The name , location and ad dress of the producer, vendor and /or packer shall be declared  
 
11.2.1.3 Country of origin of the produce, and optionally, place of origin such as region or district    
 
11.2.1.4  Commercial identification shall be declared by:  
 
11.2.1.4.1 Grade only when classified;  
 
11.2.1.4.2 Variety /cultivar or type;  
 
11.2.1.4.3 Size (size code);  
 
11.2.1.4.4 Net weight (in metric system);  
 
11.2.1.5 Lot identification (batch number) ; 
 
11.2.1.6  Declaration of preservatives, if used;  
 
11.2.1.7 Preparation instructions , a statement indicating that cassava should be peeled and fully cooked being 
consumed;   
 
11.2.1.8  Date of harvest ; 
 
11.2.1.9  Packing date ; 
 
11.2.1.10  Storage conditions; and  
 
11.2.1.11  Indication for human food.  
 
11.2.2 Non-retail containers  
Each package must bear the following particulars, in letters grouped on the same side, legibly and indelibly 
marked, and visible from the outside, or in the documents accompanying the shipment.  
 
11.2.2.1 Identification  
 
Name and address of exporter, packer and/or dispatcher.  
 
11.2.2.2 N ame of produce  
 
Name of the produce if the contents are not visible from the outside. Name of the variety  or commercial type 
is optional .   
7 
 11.2.2.3 Origin of produce  
 
Country of origin and, optionally,  district where grown or national, regional or local place name.  
 
11.2.2.4  Commercial  identification  
 
The following information shall appear for commercial identification : 
 
11.2.2.4.1 Class;  
 
11.2.2.4.2 Size (size code or minimum and maximum diameter in c m);  
 
11.2.2.4.3 Net weight; and 
 
11.2.2.4.4 Preparation instructions , a statement indicating that cassava should be peeled and fully cooked 
being consumed.  
 
 
12 METHODS OF SAMPLING AND TEST ING 
 
12.1 Sampling shall be done in accordance with MS 1520 .  
 
12.2 Tests for pesticide residues, contaminants and toxins shall be conducted in accordance with the 
recommended methods of the Codex Alimentarius Commission , AOAC and other internationally recognized 
methods of test.   
 
 
 
 
 
 
 
  
 
 
ICS 67.080.20                                     DMS 1631:2020  
 
 
 
 
 
 
THE MALAWI  BUREAU OF STANDARDS           CERTIFICATION MARK SCHEME  
The Malawi Bureau of Standards is the 
standardizing body in Malawi under the aegis 
of the Ministry of Industry and Trade .  Set up 
in 1972 by the Malawi Bureau of Standards 
Act (Cap: 51:02), the Bureau is a parastatal 
body whose activities aim at formulatin g and 
promoting the general adoption of standards 
relating to structures, commodities, materials, 
practices, operations and from time to time 
revise, alter and amend the same to 
incorporate advanced technology.  To bring the advantages of standardization 
within the reach of the common consumer, the 
Bureau operates a Certification Mark Scheme. 
Under this scheme, manufacturers who 
produce goods that conform to national 
standards are granted permits to use the 
Bureau’s “Mark of Quality” depicted below on 
their products.  This Mark gives confidence to 
the consumer of the commodity’s reliability.  
 
 