 
                                                                                      
 
© TBS 201 9                                                                                                                       First Edition 201 9  
AFDC07 ( 6573 )P3 /TZS 1744 :2016 
ICS: 67.220.10  
  
DRAFT TANZANIA STANDARD  
 
 
 
Dehydrated garlic — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARDS  
  
    
 
 
 
 
  
DRAFT TANZANIA STANDARD        AFDC07 (6573)  P3 /TZS 1744:2016  
 
  1  
Dehydrated garlic — Specification  
 
 
0 Foreword  
 
This Tanzania Standard was prepa red to ensure the safety and quality of garlic  produced for local 
consumption and export market .  
 
In the preparation of this Tanzania Standard  assistance was sought from spice manufacturers in the 
country and other information obtained from  ISO 5560: 2018 , Dehydrated garlic — Specification  
published by the International Organization for Standardization.  
 
This Tanzania Stan dard is a revision of the first version published in 2016. This second  edition  cancels 
and replaces the first edition (TZS 1744:2016 ) which has been technically revised.  
 
In reporting the results of a test or analysis made in accordance with this Tanzania Standard, if the final 
value observed or calculated is to be rounded off, it shall be done in accor dance with TZS 4 (see clause 
2). 
 
 
1 Scope  
 
This Tanzania  Standard specifies requirements and methods of sampling and  test for dehydrated garlic 
from Allium sativum  (L.) intended for human consumption . 
 
 
2 Normative References  
 
The following referenced documents are indispensable for the app lication 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  
 
TZS 4, Rounding off numerical values  
TZS 33, Spice s and condiments — Sampling  
TZS 109,  Codes of hygiene for food processing units — General  
TZS 123, Microbiological examination for clostridium perfringens — Test method  
TZS 125, Microbiology of food and animal feeding stuffs — Horizontal method for enumera tion of 
coagulase — Positive staphylococci (Staphylococcus aureus and other species)  
TZS 268, General atomic absorption spectrophotometric method for determination of lead in food stuffs  
TZS 444, Spices and condiments — Determination of cold water soluble extract  
TZS 445, Dehydrated garlic — Determination of volatile organic sulphur compounds  
IS0 1208, Spices and condiments — Determination of filth  
TZS 1315, Spices and condiments — Determination of extraneous matter and foreign matter content  
TZS 1316, Spices and condiments — Determination of total ash  
TZS 1318, Spices and condiments — Determination of moisture content Entrainment method  
TZS 1492, Fruits and vegetables — Determination of tin content  
TZS 1495, Fruits and vegetables — Determination of copper c ontent  
TZS 1502 , Fruits and vegetables — Determination of Arsenic content  
TZS 1503, Fruits and vegetables — Determination of ash insoluble in hydrochloric acid  
 
 
  
 
©TBS 201 9  All rights reserved  
 
3 Terms and definitions  
 
For the purposes of this Tanzania Standard, the following terms and definitions  shall apply.  
 
3.1 Define garlic  
 
a bulbous herb (Allium sativum) of the lily family strong -smelling bulb made up of small sections called 
cloves.  
 
 
3.2 dehydrated garlic  
 
finished product obtained on drying the cloves /portion  of garlic cultivars  without any bleaching or 
precooking  
 
3.2 dehydrated garlic slices  
 
product obtained by cutting garlic cloves into slices and removing broken piec es smaller than 4 mm by 
sieving  
 
3.3 dehydrated garlic, flakes or pieces  
 
dehydrated garlic passing through a s ieve of aperture size from 1.25 mm to 4 mm according to the case. 
The particles  do not have any definite shape  
 
3.4 dehydrated garlic grits  
 
dehydrated garlic passing through a sieve of aperture size from 250 µm to 1.25 mm  
 
3.5 powdered garlic  
 
homogeneous  product, 95 % of which passes through a sieve of aperture size 250 µm  
 
3.6 extraneous matter  
 
foreign matters such as roots,  soil, outer skins, stems, leaves,  dirt or any material other than dehy drated 
garlic  
 
 
4 Requirements  
 
4.1 General requirements  
 
Dehydrated garlic shall conform to the requirements of this Tanzania S tandard and on rehydration shall 
regain characteristics similar to those of fresh garlic.  
 
4.1.1 Colour  
 
The colour of the dehydrated garlic shall be characteristic of the cultivar used, t hat is, between white and 
pale cream.  
 
The product shall be practically free from scorched, toasted and baked particles.  
  
  3 4.1.2 Odour  
 
Dehydrated garlic, after rehydration by the method described in Annex A, shall have a characteristic, 
pungent odour, free  from foreign odours and off odours, such as those coming from mouldy, rancid, 
fermented or burnt particles.  
 
4.1.3 Flavour  
 
The flavour of the dehydrated garlic is assessed after rehydration in accordance with the method 
described in Annex A.  
 
The flavour  shall be characteristic of parboiled garlic, and free from foreign flavours and off flavours, such 
as those coming from mouldy, rancid, fermented or burnt particles.  
 
4.1.4 Freedom from insects, moulds, etc . 
 
Dehydrated garlic shall be free from live insects and practically free from moulds, dead insects, insect 
fragments and rodent contamination visible to the naked eye or with such magnification as may be 
necessary in any particular case. If the magnification exceeds x 10, this fact shall be mentioned in  the test 
report.  
 
4.2 Forms of dehydrated garlic  
 
Dehydrated garlic may be in various forms such as : 
 
a) dehydrated garlic slices;  
 
b) deh ydrated garlic flakes or pieces ; 
 
c) dehydrated garlic grits;  
 
d) powdered garlic.  
 
 
4.3 Specific  requirements  
 
Dehyd rated garlic shall comply with  the requirements specified in T able 1, when tested by the specified 
method.  
 
 
 
Table 1  — Chemical requirement  
 
S/No  Characteristic  Requirement  Test method  
(see clause 2)  
i  Moisture content, % (m/m), max.  7 TZS 1318  
ii  Total ash, % (m/m), on dry basis, max.  6  TZS 1316     
iii  Acid-insoluble ash, % (m/m), dry basis, max.  0.5 TZS 1503  
iv  Volatile organic sulfur compounds content, % (m/m), 
on dry basis, min.  0.3 TZS 445  
v  Cold water -soluble extract, % (m/m) on dry basis,  70-90 TZS 444  
 
  
 
©TBS 201 9  All rights reserved  
 
5 Contaminants   
 
5.1 Metal contaminant  
 
Dehydrated garlic shall comply with those maximum   limits of metal contaminants as per codex stan 193  
Dehydrated garlic shall not contain any metallic contaminants in exces s of levels specified in Table 2 . 
 
 
Table 2  — Limit for metal lic contaminants for dehydrated  garlic  
  
S/No  Characteristics  Maximum (mg/kg)  Test method  
(see clause 2)  
i  Arsenic (as As )  0.2 TZS 1502  
ii  Tin (as Sn)  250 TZS 1492  
iii  Copper (as Cu)  5.0  TZS 1495  
iv  Lead (as Pb)  0.3 TZS 268  
 
5.2 Pesticides r esidues  
 
Dehydrated garlic shall comply with those maximum pesticide residue limits established by the Codex 
Committee on Pesticide Residues for this commodity.  
 
5.3 Mycotoxins  
-Aflatoxin B1 5 ppm  
- Total aflatoxin 10 ppm  
 
 
 
 
6 Hygiene  
 
Dehydr ated garlic  shall be prepared under Good Hygienic Practic es as stipulated in TZS 109  (see clause 
2) and shall be complied to the r equirements specified in Table 3  
 
 
Table 3 — Microbiological requirement for dehydrated garlic  
 
S/No  Characteristic  Maximu m limit  Test method  (see 
clause 2)  
i  Total plate count cfu/g  105 TZS 118  
ii  Escherichia coli,  cfu/g, max.  Absent  TZS 730 (Part 2)  
iii  Yeasts and moulds at 25 ºC, cfu/g,  103 TZS 131  
iv  Clostridium perfringens,  cfu/g,  10 TZS 123  
v  Staphylococcus aureus , in 1 g  Absent  TZS 125  
 
 
 
 
 
 
  
  5 7 Sampling and test  
 
7.1 Sampling  
 
7.1.1 Dehydrated garlic powder or grits  
 
Sample the product in accordance with TZS 33 (see clause 2) , using a conical sampler or other suitable 
implement to remove aseptically a representative sample.  
 
7.1.2 Dehydrated garlic slices, flakes or pieces  
 
The principles of the method described in TZS 33  (see clause 2) shall apply with the modifications given 
in 7.1.2.1 and 7.1.2.2.  
  
NOTE — It is necessary to take the entire contents of a single container be cause, during transport, 
the garlic may settle with the larger pieces towards the top and smaller pieces towards the bottom.  
 
7.1.2.1 Number of containers to be taken  
 
Take from the lot between 0.5 % and 1.0 % of the containers using a table of random numb ers agreed 
between the interested parties. If no table of random numbers is available, take every nth container. 
However, at least one full container shall be taken.  
 
7.1.2.2 Preparation of bulk sample  
 
Sieve the contents of each container according to the  commercial form considered (see clause 3 ). 
Prepare the bulk sample by mixing portions of the different sieved fractions in the proportions determined 
by sieving. The size of the bulk sample shall be at least three times the quantity of product necessary t o 
carry out  all the tests required by this s tandard.  
 
7.2 Test methods  
 
Samples of dehydrated garlic shall be tested for conformity with the requirements of this Tanzania 
Standard by following the methods of physical, organoleptic and chemical analysis spe cified in 4.1 and 
Table 1  and 2 . 
 
 
8 Storage and transport  
 
8.1 Storage  
 
Packages of dehydrated garlic shall be stored in covered premises, well protected from the sun, rain and 
excessive heat. The storeroom shall be dry, free from unpleasant odours and  protected against the entry 
of insects and other vermin.  
 
8.2 Transport  
 
The containers shall be clearly marked with warning against careless handling which might lead to 
perforation of the containers. They shall be dry and cool and stored well away from ships’ boilers and 
bilges.  
 
 
9 Packaging, marking and labelling  
 
9.1 Packing   
 
©TBS 201 9  All rights reserved  
 
 
Dehydrated garlic shall be packed in clean, sound and dry  food grade  containers made of a material 
which does not affect the safety and quality of the product but protects it fro m light and from the entrance  
of moisture.  
 
9.2 Marking and labelling  
Insert the statement of TZS 538  
The following particulars shall legibly and indelibly be marked or labeled on each bag/container:  
 
a) name of the product;  
 
b) trade name or brand name, if any ;  
 
c) name and physical address of the manufacturer and/or packer;  
 
d) batch or code number;  
 
e) date of p acking;  
 
f) net we ight; 
 
g) country of origin;  
 
h) best before ; and  
 
i) storage  condition . 
 
9.3 The containers may also be marked with TBS Certification Mark of Quality .  
 
NOTE — The use of the TBS Certification Mark of Quality  is governed by the provision s of the 
standards Act, 2009. Details of conditions under which a license for the use of TBS certification 
mark may be granted to manufacturers  may be obtained from TBS.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
  7 Annex A  
(normative)  
 
Method of rehydration and sensory evaluation of dehydrated garlic  
 
A.1 Garlic slices  
 
A.1.1 Apparatus  
 
A.1.1.1 Vessel, of about 500 ml capacity, made of a material which will not impart a foreign tas te or affect 
the colour of the preparation.  
 
A.1.1.2 Dish, made of porcelain or white earthenware.  
 
A.1.1.3 Stainless steel spoon.  
 
A.1.2 Reagent  
 
Use natural, potable water, as neutral as possible.  
 
A.1.3 Preparation  
 
Weigh 10 g ± 0.1  g of the sample and transfer it to the vessel (A.1.1 .1) cont aining 500 ml of cold water 
(A.1.2). 
 
Bring to the boil and maintain at 99 ºC, keeping the vessel covered, for 10 min ± 1 min.  
 
Make up the volume to 500 ml with cold water (A.l.2 ) and pour into the dish (A.1 .1.2). 
 
A.1.4 Sensory evaluation  
 
Immediately carry out sensory evaluation of the following characteristics, in the order given:  
 
a) appearance of the cooking water (colour and clarity);  
 
b) colour of the preparation;  
 
c) odour;  
 
d) tenderness;  and 
 
e) flavour.  
 
 
 
 
 
 
 
 
 
  
 
©TBS 201 9  All rights reserved  
 
 
A.2 Garlic powde r, grits, flakes or pieces  
 
A.2.1 Apparatus  
 
A.2.1.1  Vessel, about of 1 000 ml capacity, made of a material which will not impart a foreign taste or 
affect the colour of the preparation.  
 
A.2.1.2  Dish, made of porcelain or white earthenware.  
 
A.2.1.3  Stain less steel spoon.  
A.2.2 Reagents  
 
A.2.2.1  Flour, made from durum wheat from the most recent harvest and known to be of good quality.  
 
A.2.2.2  Water  
 
Use natural, potable water, as neutral as possible.  
 
A.2.3 Preparation of the medium  
 
Transfer 1 000 ml of cold water ( A.2.2.2) to the vessel (A.2.1 .1 ) and add, stirring continuously, 30 g of the 
flour (A.2.2.1). Heat and continue to stir until the mixture reaches boiling point, then simmer for 2 min.  
 
A.2.4 Mixing the dehydrated garlic with the medium  
 
Weigh,  to the nearest 0.001 g, 0.4 g of the garlic, and place it in the dish (A.2.1.2). Add 250 ml of the 
medium prepared in accordance with A.2.3 and allow to stand for 5 min, stirring from time to time.  
 
A.2.5 Sensory evaluation  
 
Carry out sensory evaluation o f the following characteristics, in the order given:  
 
a) odour; and  
 
b) flavour.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
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