 
 AFDC 26 (111 8) DTZS  
 
 
DRAFT TANZANIA STANDARD  
 
 
Cucumber s - specification s 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARD  
 
 
 0 foreword  
 
Cucumber is a creeping vine that roots in the ground and grows up trellises or other 
supporting frames, wrapping around supports with thin, spiraling tendrils. It is widely 
cultivated for its edible fruit  that are high in water content  at an immature stage near full 
size but before the seeds fully enlarge. The fruit of typical cultivars of cucumber is roughly 
cylindrical, but elongated with tapered ends and is eaten fresh, often in a salad . 
 
 
This Tanzania Standard was prepared in order  to provide guidance to cucumbers 
producers and traders as well as regulators, and to ensure safety and quality of the 
produce.  
In the preparation of this Tanzania Standard considerable assistance was derived from: 
UNECE standard FFV -15 CUCUMBER 2021 .  
 
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 standard specifies quality and safe ty requirements, methods of sampling and test  of 
cucumber varieties (cultivars) grown from Cucumis sativus  L. to be supplied fresh to the 
consumer.   Cucumbers for industrial processing  and gherkins are excluded.  
 
 
2. Normative references  
 
The following referenced standards are indispensable for the application of this standard. 
For dated references, only the edition cited applies. For undated references, the latest 
edition of the referenced standards (including any amendments) applies.  
 
a) TZS 4, Rounding off of numerical values  
b) TZS 109, Code of hygiene for food processing unit  
c) TZS 122 -1- Microbiology of the food chain — Horizontal method for the detection, 
enumeration and serotyping of Salmonella - Part 1: Detection of Salmonella spp.  
d) TZS 538, Packaging, marking and labeling of foods.  
e) TZS 552, Code of Hygienic practice for fresh leafy vegetables   
 f) TZS 852 -1- Microbiology of the food chain - Horizontal method for the detection and 
enumeration of Listeria monocytogenes  and of Listeria spp  - Part 1: Detection method  
g) TZS 1002, Fresh fruits and vegetables - Sampling . 
h) TZS 1003, Guide to the pre -packaging of fresh fruits and vegetables  
i) TZS 2425  - Microbiology of food and animal feeding stuffs - Horizontal method for the 
detection of Escherichia coli O157  
j) Codex Stan 193, Codex General standard for contaminants and toxins in food and 
feed  
k) Codex pesticide residues in food online data base  
 
3 Terms and definitions  
 
3.1 sound  
produce not affected by rotting or deterioration such as to make it fit for  consumption  
 
3.2 clean  
free from dirt, dust, insect stains or other foreign matter  
 
3.3 firm 
crisp and should not be shriveled, limp or pliable  
 
3.4 intact  
produce not suffered from any damage  
 
3.5 cultivar  
plant within a specie that has been produced in cultivation by selective breeding  
 
3.6 pest 
any organism that directly or indirectly affects the quality and safety of the produce  
 
 
4 Requirements  
 
4.1 General requirements  
 
In all classes, subject to the special provisions for each class and the tolerances allowed, 
the cucumbers shall be: 
 intact  
 sound;  
 clean ; 
 fresh in appearance, and firm ; 
 practically free from pests  and damage caused by them   
  free of bitter taste (subject to the special provision for Class II under clause 4.4.1.3 ) 
 free of  abnormal external moisture  
 free of any foreign smell and/or taste.  
Cucumbers shall be sufficiently developed but their seeds shall be soft.  
 
The development and condition of the cucumbers shall be such as to enable them  to: 
 withstand transportation and ha ndling  
 arrive in satisfactory condition at the place of destination.  
 
4.2 Classification  
Cucumbers are classified in three classes, as defined below:  
 
4.2.1 “Extra” Class  
Cucumbers in this class  shall be of superior quality. They shall be characteristic of  the 
variety and/or commercial type.  
They shall be: 
 well developed  
 well-shaped and practically straight (maximum height of the inner arc: 1 mm per 
10cm of length of the cucumber).  
 
They shall be free from defects, including all deformations and particularly those caused 
by seed formation, with the exception of very slight superficial defects, provided these do 
not affect the general appearance of the produce, the quality, the keeping quality and 
presentation in the package.  
 
4.2.2 Class I  
Cucumbe rs in this class  shall be of good quality. They shall be characteristic of the variety  
and/or commercial type . 
They shall be: 
• reasonably developed  
• reasonably well -shaped and practically straight (maximum height of the inner arc: 10mm 
per 10cm of length  of the cucumber).  
 
The following slight defects  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, but excluding that caused by  seed development  
• slight defects in colouring; but the light -coloured part of the cucumber, where it  touched 
the ground during growth, is not considered a defect  
 
• slight skin defects    
 
 
 
4.2.3 Class II   
 This class includes cucumbers that do not qualify  for inclusion in the higher classes but  
satisfy the general requirements specified in clause 4.1 . 
The following defects may be allowed, provided the cucumbers retain their essential  
characteristics as regards the quality, the keeping quality and presentation:  
 
 defects in shape, but excluding those by serious seed development; slightly 
crooked cucumbers having a maximum height of the inner arc of 20 mm per 10 cm 
of length are allowed  
 defects in colouring up to one third of the surface; but the ligh t-coloured part of the  
cucumber, where it touched the ground during growth, is not considered a defect  
 skin defects.  
 
Crooked cucumbers having a height of the inner arc of more than 20mm per 10cm of 
length are allowed, provided they have no more than sligh t defects in colouring and have 
no defects or deformation other than crookedness, and are separately packed.  
 
 
4.3 Provisions concerning sizing  
Size is determined either by weight or by a combination of diameter and length.  
 
Uniformity in size is compulsory for Classes “Extra” and I.  
 
To ensure uniformity in size between produce in the same pa ckage, one of the following 
two options should be applied:  
 
a) Sizing by weight  
: 
 In the package where the smallest cucumber weigh s 400g or more , the variation 
in weight  shall not exceed 150g  
 In the package where  the smallest cucumber weigh s between 180g and less than 
400g, the variation in weight shall not exceed 100g  
Cucumbers below 180 g should be reasonably uniform in weight.  
 
b) Sizing by dia meter and length  
The range in length shall not exceed 5cm, and cucumbers should be reasonably uniform  
in diameter.  
 
 
4.4 Provisions concerning tolerances  
At all marketing stages, tolerances in respect of quality and size shall be allowed in each 
lot for produce not satisfying the requirements of the class indicated.  
 
4.4.1 Quality tolerances  
 
 
4.4.1.1 “Extra” Class   
 A total tolerance of 5 %, by number or weight, of cucumbers not satisfying the 
requirements of the class but meeting those of Class I is allowed. Within this tolerance 
not more than 0.5% in total may consist of produce satisfying the requirements of Class 
II quality.  
 
 
 
4.4.1.2  Class I  
A total tolerance of 10%, by number or weight, of cucumbers not satisfying the 
requirements of the class b ut meeting those of Class II is allowed. Within this tolerance 
not more than 1% in total may consist of produce satisfying neither the requirements of 
Class II quality nor the general  requirements, or of produce affected by decay.  
 
4.4.1.3 Class II  
A total  tolerance of 10%, by number or weight, of cucumbers satisfying neither the 
requirements of the class nor the general requirements is allowed. Within this tolerance 
not more than 2% in total may consist of produce affected by decay or of produce with 
tips having bitter taste.  
 
 
4.4.2 Size Tolerances  
For all classes (if sized) ; a total tolerance of 10%, by number or weight, of cucumbers not 
satisfying the requirements as regards sizing is allowed.  
 
 
4.5 Provisions concerning presentation  
 
4.5.1 Uniformity  
The contents of each package shall be uniform and contain only cucumbers of the same  
origin, variety or commercial type, quality and size (if sized).  
 
 
The visible part of the contents of the package shall be representative of the entire 
contents.  
 
 
5  
 
 
6 Hygiene  
 
6.1 It is recommended that the produce covered by the provisions of this Standard be 
prepared and handled in accordance with TZS 109 (see clause 2) and TZS 552.  
 
6.2 Cucumber  shall also comply with the microbial requirements prescribed in Table 1.  
  
 Table 1 Microbiological limits  for cucumber  
S/N Test Test Method  Requirement  
1. 
2. 
3. 
 Listeria monocytogenes  per 25g  
Escherichia coli O157:H7  
Salmonella  per 25g  
 TZS 852 -1 
TZS 2425  
TZS 122 -1 
  Absent  
Absent  
Absent  
 
 
 
7 Contaminants  
 
7.1 Heavy metal contaminants  
Cucumber  shall comply with those maximum metal contaminants established by the 
Codex Stan 193.  
 
7.2 Pesticide residues  
Cucumber  shall comply with those maximum residue limits established in the Codex 
pesticide residues in food online data base.  
 
 
8 Sampling and tests  
 
8.1 Sampling  
Representative samples of cucumber  shall be drawn as prescribed in TZS 1002 (see 
clause 2).  
 
8.2  Tests  
Tests shall be done in accordance with the methods prescribed in this standard.  
 
 
9. Packing, marking and labelling  
 
9.1 Packing  
Cucumber  shall be packed in such a way as to protect the produce properly. The materials 
used shall be of food grade, clean  and of a quality such as to avoid causing any external 
or internal damage to the produce. The use of materials, particularly of paper or stamps 
bearing trade specifications, is allowed, provided the printing or labelling has been done 
with nontoxic ink or  glue.  
 
9.1.1  The containers shall meet the quality, hygiene, ventilation and resistance 
characteristics that shall ensure suitable handling, shipping and preserving cucumber . 
Packages shall be free of foreign matter and objectionable smell.  
 
9.1.2 The use  of any substance tending to modify the natural characteristics of the 
produce, especially form, texture and taste shall be prohibited.  
   
 9.1.3  In addition to the provisions covered by this standard, cucumber  shall also be 
packed in accordance with TZS 538  and TZS 1003 (See clause 2).  
 
 
9.2 Marking and labelling  
 
9.2.1  Each package shall legibly and indelibly bear the following information in Swahili or 
and English on the same side:  
a) Name and address of exporter/importer, packer and/or dispatcher/distributor;  
b) Name of the produce (cucumber );  
c) Country of origin;  
d) Commercial specifications  
 Class  
 Size (if sized)  
e) Number of units  
f) Net weight (kg);  
g) Batch number ; 
h) Storage condition  
 
9.2.2 Certification mark – Each container may also be marked with TBS certification mark.  
NOTE:  The use of TBS certification mark is governed by provisions of the 
Standards Act, 2009.  Details of the conditions under which a license for the use of 
TBS certifica tion mark may be granted to manufacturers or producers, may be 
obtained from TBS.  
 