  
 
 
 
DEAS 1110: 2022  
 
 
 
DRAFT EAST  AFRICAN  STANDARD   ICS 67.080  
 
 
 
Fruits  and vegetable chutney  — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
EAST  AFRICAN  COMMUNITY  
 
 
 
© EAC 2022  First Edition 2022   
© EAC 2022  – All rights  reserved  ii  
 
 
 
DEAS 1110: 2022  
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DEAS 1110: 2022  
  
 
 
 
 
 
Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative  references  ................................ ................................ ................................ ............................  1 
3 Terms  and definitions  ................................ ................................ ................................ ...........................  2 
4 Requirements  ................................ ................................ ................................ ................................ .........  3 
4.1 General  requirements  ................................ ................................ ................................ ...........................  3 
5 Food  additives  ................................ ................................ ................................ ................................ ....... 4 
6 Contaminants  ................................ ................................ ................................ ................................ .........  4 
6.1 Pesticide  residues  ................................ ................................ ................................ ................................ . 4 
6.2 Heavy  metals  ................................ ................................ ................................ ................................ ..........  4 
7 Hygiene  ................................ ................................ ................................ ................................ ...................  4 
8 Packaging  ................................ ................................ ................................ ................................ ...............  5 
9 Weights  and measures  ................................ ................................ ................................ .........................  5 
10 Labelling  ................................ ................................ ................................ ................................ .................  5 
10 Sampling  ................................ ................................ ................................ ................................ ................  5  
© EAC 2022  – All rights  reserved  
iv  
 
 
 
DEAS 1110: 2022  
  
Foreword  
Development of the East African Standards has been  necessitated by the need for harmonizing requirements  
governing quality of products and services in the East African Community. It is envisaged that through  
harmonized standardization, trade barriers that are encountered when goods and services are exchan ged 
within  the Community  will be removed.  
 
The Community has established an East African Standards Committee (EASC) mandated to develop and  
issue  East African  Standards  (EAS).  The Committee  is composed  of representatives  of the National  
Standards Bodies in  Partner States, together with the representatives from the public and private sector  
organizations  in the community.  
 
East African  Standards  are developed  through  Technical  Committees  that are representative  of key 
stakeholders including government, acade mia, consumer groups, private sector and other interested parties.  
Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the  
Partner States. The comments received are discussed and incorporated before finaliza tion of standards, in  
accordance with  the Principles and  procedures  for development  of East  African  Standards.  
East African Standards are subject to review, to keep pace with technological advances. Users of the East  
African Standards are therefore expecte d to ensure that they always have the latest versions of the standards  
they are implementing . 
The committee  responsible  for this document  is Technical  Committee  EASC/TC  025, Processed fruits,  
vegetables and tubers . 
 
Attention  is drawn  to the possibility  that some  of the elements  of this document  may be subject  of patent  
rights. EAC  shall not be held responsible  for identifying  any or all such  patent  rights.  © EAC 2022  – All rights  reserved  5  
 
 
 
DEAS 1110: 2022  
  
DRAFT EAST  AFRICAN  STANDARD                                                          
 
 
 
 
 
Fruits  and vegetable chutney — Specification  
 
 
 
1 Scope  
 
This draft East Africa n Standard specifies the requirements, sampling and test methods for fruit and/or 
vegetable chutney  intended  for human consumption .  
 
 
2 Normative  references  
 
The f ollowing documents are referred to in the text in such a way that some or all of their content 
constitutes  requirements 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.  
 
AOAC  Official  Method  999.11, Lead,  Cadmium,  Copper,  Iron, and Zinc in Foods  Atomic  Absorption  
 
ISO 3310  (all parts),  Test sieves — Technical  requirements  and testing  
 
ISO 4833 -1, Microbiology  of the food chain  — Horizontal  method  for the enumeration  of micro -
organisms  
—Part 1:  Colony -count at  30 °C — Pour  plate  technique  
 
CXS  192, General  standard  for food additives  
 
EAS 38, Labelling  for prepacked  foods  — General  requirements  
EAS 39, Code of  practice  for hygiene  in the food and drink  manufacturing  industry  
 
EAS 35, Fortified  food grade  salt — Specification  
 
ISO 763, Fruit and Vegetable  Products  — Determination  of ash insoluble  in hydrochloric  acid 
 
ISO 874, Fresh  fruits  and vegetables  — Sampling  
 
ISO 1842,  Fruit and vegetable  products  — Determination  of pH  
 
ISO 2173,  Fruit and vegetable  products  — Determination  of soluble  solids  — Refractometric  method  
 
ISO 6579 -1, Microbiology  of the food chain  — Horizontal  method  for the detection,  enumeration  
and serotypi ng of Salmonella — Part 1: Detection  of Salmonella  spp 
 
ISO 7251,  Microbiology  of food and animal  feeding  stuffs  - Horizontal  method  for the detection  
and enumeration of  presumptive  Escherichia  coli - Most  probable number  technique  
 
ISO 21527 -2, Microbiolo gy of food and animal  feeding  stuffs  — Horizontal  method  for the enumeration  
of yeasts  and moulds — Part 2: Colony  count  technique  in products  with water  activity  less than or equal  
to 0.95 © EAC 2022  – All rights  reserved  5  
 
 
 
DEAS 1110: 2022  
  
 
 
3 Terms  and definitions  
 
ISO and IEC maintain  terminological  databases  for use in standardization  at the following addresses:  
 
— ISO Online  browsing  platform:  available  at http://www.iso.org/obp  
 
3.1 fruit chutney  
product prepared fr om substantially sound fruit(s), fresh and/or preserved fruit(s) having reached 
appropriate maturity. None of their essential characteristic elements are removed from them.  
 
    3.2 vegetable chutney  
product prepared from substantially sound vegetable(s) , fresh and/or  preserved vegetable(s), having 
reached appropriate maturity. None of thei r essential characteristic elements are removed from them.  
 
3.3 fruit(s) and vegetable (s) chutney  
product prepared from substantially sound fruit(s) and/or vegetable(s) fresh and/or preserved fruit(s) and 
vegetable(s), having reached appropriate maturity . None of their essential characteristic elements are 
removed from them . 
 
3.4 sound  
produce free from fungal, bacterial or virus disease or other deterioration  (such as decay, breakdown or 
damage caused by any reas on, or physiological disorders, seen in th e field or during storage) that 
appreciably affects  the appearance, edibility, the keeping quality of the produce or market value.  
 
 
4 Requirements  
 
4.1 Ingre dients  
 
4.1.1 Essential ingredients  
 
Any suitable varieties of fruits and vegetables  complying with relevant EAS  or national  standard  
 
4.1.2  Optional  ingredients  
 
The following ingredients may be used in the preparation of fruit and/or vegetable chutney  provided that 
they are complying with relevant EAS or national standards;  
 
- sugars and /or foodstuffs with sweetening properties such as honey , jaggery, date , syrup , etc; 
- sound fruits and vegetables of suitable , 
- edible salt ,  
- spices and condiments , 
- Other suitable food ingredients such as, vinegar, tamarind, dry fruits and nuts, edible oil etc.  
 
4.1.3 General requirements  
 Fruit and/or vegetable chutney shall  
i. have a normal colour, flavour, odour of fruit and/or vegetable chutney corresponding to 
the type of  fruit and vegetable and added optional ingredients used and shal l possess 
texture characteristics of the  product  
ii. possess good consistency and be practically free from fibrous matter. The fruit and/or 
vegetable  chutney in pieces  style shall possess a reasonably tender tissue  
iii. be reasonably free from defects such as, seed or  particles thereof, dark specks or scale -
like particles , peels, grit or any other extraneous  fruit and vegetable material.   
 
 © EAC 2022  – All rights  reserved  5  
 
 
 
DEAS 1110: 2022  
 iv. be reasonably free from discolouration due to o xidation, objectionable, and metallic or off -flavour 
or foreign odour and fibrous matter in the final product tested in accordance with t he test methods 
specified there in. 
 
4.2 Styles  of presentation  
 
4.2.1 Fruit and/or  vegetable  chutney  can be of the  following  styles:   
 
a)  Pulp or  crushed  fruit and/or vegetable  or both 
b) pulp and pieces  
 
4.2.2 Other  styles  
Any other  presentation  of the  product  should  be permitted provided  that the product:  
 
a) is sufficiently  distinctive  from other  forms  of presentation  laid down  in the Standard;  
 
b) meets  all other  requirements  of the Standard,  as applicable;  and 
 
c) is adequately  described  on the label  to avoid  misleading  the consumer  
 
4.3 Specific requirements  
 
Fruit and/or vegetable chutney shall comply with the spe cific requirements in Table 1 when tested in  
accordance with the methods specified therein  
 
Table  1 ─ Specific  requirements for fruit and/or vegetable chutney  
 
Characteristic  Requirement  Test method  
Total soluble solids 
Content in finished 
product, % m/m, min.  Fruit Chutney  50  
 
ISO 2173  Vegetable chutney  25 
Hot and Sour (Spicy 
Chutney)  25 
Fruit / Vegetable content,%, min  40  Annex A  
pH, max  4.6  ISO 1842  
Total ash, %, m/m, max  10  Annex B  
Acid insoluble ash,%, m/m, max  1  ISO 763 
 
5 Food additives  
 
Fruit an d/or vegetable chutney may contain food additives in accordance with  CXS 192. 
 
6 Contaminants  
 
6.1 Pesticide residues  
 
 Fruit and/or vegetable chutney shall comply with those maximum pest icide residue limits established by 
the Codex Alimentarius Commission.  
 
6.2 Heavy metals  
 
 In addition to complying with those maximum levels for contaminants and toxins given in CXS 193, the 
level of  lead (Pb) and Cadmium (Cd) in fruit and/or vegetable chutney, when tested in accordance with 
AOAC 999.11  shall not exceed 0.1 and 0.05 mg/k g. respectively  
 © EAC 2022  – All rights  reserved  5  
 
 
 
DEAS 1110: 2022  
 7 Hygiene  
 
7.1 Fruit and/or vegetable chutney shall be produced and handled in accordance with EAS 39.  
 
7.2 Fruit and/or vegetable chutney shall comply with the microbiological limits given in Table 2 when tested in 
accordance with the test methods specified therein . 
 
Table  1 ─ Microbial requirements  for fruit and/or vegetable chutney  
 
Characteristic  Limits  Test method  
Total plate count, cfu/g, max.  5 x102  ISO 4833 -1 
Yeast and moulds, cfu/g, max.  10  ISO 21527 -2 
Escherichia co li, MPN/g or CFU/g  Absent   ISO 7251 / ISO 
16649-2 
Salmonella, /25 g  Absent   ISO 6579 -1 
 
 
 
8 Packaging  
 
Fruit and/or vegetable chutney  shall be packaged in food grade material that ensures the integrity and 
safety of the product.  
 
9 Labelling  
 
In addition  to the labelling  requirements  of EAS 38, the following  information  shall be legibly  and 
indelib ly marked  or labeled:  
 
a) name of the product as “X” Chutney, where X denotes the name of fruit(s) or vegetable(s) or Spic e 
 used in the chutney . 
-  In case the product is prepared from two or more fruits and /or vegetables, the product 
name shall include the na mes of the fruits and or vegetables comprising the mixture in 
descending order of proportion by weight(m/m) or the words " fruit/ vegetable chutney  
blend/mixture  ", mixed fruit  and/or  vegetable chutney ", or other similar wordings.  
 
b) date of  manufacture;  
 
c) best before  date; 
 
d) country  of origin;  
 
e) name  and address  of manufacturer;  
 
f) net content  in metric  units;  
 
g) lot identification;  
 
h) list of ingredients  in descending  order  
 
i) Storage conditions  
j) instruction for use  
k) Brand or trade name if any  
 
 
10 Sampling  
 
Sampling  shall be done  in accordance  with ISO 874  © EAC 2022  – All rights  reserved  
6  
 
 
 
DEAS 1110: 2022  
 Annex A  
(normative)  
 
Determination of the fruit / vegetable content  
A.1  Apparatus  
 
2 mm aperture  screen  test sieves  complying with  ISO 3310  
 
A.2 Principle  
 
Take 50 g of the representative sample in a flask, stir it with 200 ml boiling water for about two minutes, 
and transfer to a previously weighed (2 mm) aperture test sieve. Allow to drain for two minutes, Weigh 
the sieve along with the remaining portion and calculate the percentage of fruit / vegetable content  
 © EAC 2022 – All rights  reserved  7  
 
 
 
DEAS 1110: 2022  
 Annex  B 
(normative)  
 
Determination  of total ash  
 
 B.1 Procedure  
 
Weigh  accurately  about  2 g of the material  in a tared  porcelain,  silica  or platinum  dish.  Ignite  with the flame  of a 
Meker  burner for about one hour. Complete the ignition by keeping in a muffle fu rnace at 600° ± 20°C until  grey 
ash results. Cool in a desiccator and weigh. Ignite the dish again in the muffle furnace for 30 minutes,  cool and 
weigh. Repeat this process until the difference in weight between two successive weighings is less  than 1  mg. 
Note  the lowest  weight  
 
B.1 Definitions  
 
B.1.1  
lot 
collection of primary containers or units of the  same size, type, and style manufactured or packed under  
similar  conditions  and handled  as a single  unit of trade  
 
B.1.2  
lot size 
number  of primary  containers  or units  in the lot  
 
B.1.3  
sample  size 
total number  of sample  units  drawn  for examination  from a lot 
 
B.1.4  
sample  unit 
container,  a portion of the contents  of a container, or  a composite mixture of product from  small containers  
that is sufficient for the ex amination or testing as a single unit. For fill of container, the sample unit shall be the  
entire  contents of  the container  
 
B.4 Calculation  
 
Total  ash (on moisture -free basis), expressed as  percent  by mass,  shall be calculated  as follows:  
 
100 (W2-W) 
                (W1-W) 
  
 
Where  
 
W2 the lowest weight in g  of the  dish with the ash; 
 
  W weight in  g of the empty  dish;  and 
 
W1 weight  in g of the  dish with the dried  material  taken  for the test.  
 
 
 
DEAS 1110: 2022  
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
 
 
 
DEAS 1110: 2022  
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