PUBLIC REVIEW DRAFT DRAFT UGANDA 
STANDARD  
  DUS DEAS 1060  
First Edition  
2021 -mm-dd 
 
 Reference number  
DUS DEAS 1060 : 2021  
© UNBS 2021  
   
Canned vegetables — Specification  
 
 PUBLIC REVIEW DRAFTDUS DEAS 1060 : 2021  
ii                © UNBS  2021  - All rights reserved  
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct appl ication  
© UNBS 2021  
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permission fro m UNBS.  
Requests for permission to reproduce this document should be addressed to  
The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
Kampala  
Uganda  
Tel: +256 41 7 333 2 50/1/2 
Fax: +256 41 4 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 
 
  PUBLIC REVIEW DRAFTDUS DEAS 1060 : 2021  
© UNBS  2021  - All rights reserved                 iii National foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives established under Cap 327, of the Laws of Uganda, as amen ded. UNBS is manda ted to co -
ordinate the elaboration of standards and is  
(a) a member of International Organisatio n for Standardisation (ISO),  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT Agreement of t he World Trade Organisation (WTO).  
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of representatives of 
consumers, tr aders, academicians, manufacturers, government and other stakeholders.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommendi ng the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Draft Uganda Standard, DUS DEAS 1060 : 2021 , Canned vegetables — Specification , is identical with 
and has been reproduced from an East African  Standard, EAS 1060 : 2021 , Canned vegetables — 
Specification , and adopted  as a Uganda Standard . 
The committee responsible for this document is Technical Committee UNBS/ TC 204, Fruits, vegetables, 
tubers and processed products . 
Wherever the words, “ East Africa n Standard " appear, they should be replaced by "Uganda Standard ". PUBLIC REVIEW DRAFT
 DEAS 1060 : 2021  
ICS nn.nnn.nn  
 
© EAC 2021                                                                                                                               First Edition 2021  
 DRAFT EAST AFRICAN STANDARD  
Canned vegetables  — Specification  
EAST AFRICAN COMMUNITY  PUBLIC REVIEW DRAFTPUBLIC REVIEW DRAFTDEAS 1060 : 2021  
ii © EAC  2021  – All rights reserved  
 Copyright notice  
This EAC document is copyright -protected by EAC. While the reproduction of this document by 
participants in the EAC standards development process is perm itted without prior permission from EAC, 
neither this document nor any extract from it may be reproduced, stored or transmitted in any form for 
any other purpose without prior written permission from EAC.  
Requests for permission to reproduce this document for the purpose of selling it should be addressed 
as shown below or to EAC’s member body in the country of the requester:  
© East African Community  2021  — All rights reserved  
East African Community   
P.O. Box 1096 , 
Arusha  
Tanzania  
Tel: + 255 27 2 162100  
Fax: + 255 27 2162190  
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       Web: www.eac -quality.net  
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement.  
Violators may be prosecuted . PUBLIC REVIEW DRAFTDEAS 1060 : 2021  
© EAC 2021  – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ .............................  v 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  1 
4 Styles  ................................ ................................ ................................ ................................ ......................  2 
5 Requirements  ................................ ................................ ................................ ................................ .........  2 
5.1 Ingredients  ................................ ................................ ................................ ................................ .............  2 
5.1.1  Essential ingredient  ................................ ................................ ................................ ..............................  2 
5.1.2  Other permitted  ingredients  ................................ ................................ ................................ .................  2 
5.1.3  Packing  media  ................................ ................................ ................................ ................................ ....... 2 
5.2 General requirements  ................................ ................................ ................................ ...........................  3 
5.2.1  Colour, flavour and texture  ................................ ................................ ................................ ..................  3 
5.2.2  Defects and  allowances  ................................ ................................ ................................ ........................  3 
5.2.3  Classification of  “Defectives”  ................................ ................................ ................................ ..............  3 
5.2.4  Lot accepta nce ................................ ................................ ................................ ................................ ...... 3 
5.3 Specific requirements  ................................ ................................ ................................ ...........................  3 
6 Food additives  ................................ ................................ ................................ ................................ ....... 3 
7 Contaminants  ................................ ................................ ................................ ................................ .........  3 
7.1 Pesticide residues  ................................ ................................ ................................ ................................ . 3 
7.2 Heavy metal contaminants  ................................ ................................ ................................ ...................  4 
8 Hygiene  ................................ ................................ ................................ ................................ ...................  4 
9 Packaging  ................................ ................................ ................................ ................................ ...............  4 
10 Labelling  ................................ ................................ ................................ ................................ .................  4 
10.1  General labeling requirements  ................................ ................................ ................................ .............  4 
10.2  Labelling of non -retail  containers  ................................ ................................ ................................ ........  5 
12 Sampling  ................................ ................................ ................................ ................................ ................  5 
Annex  A (normative)  Asparagus  ................................ ................................ ................................ ......................  6 
A.1 Description  ................................ ................................ ................................ ................................ .............  6 
A.1.1  Product  definition  ................................ ................................ ................................ ................................ .. 6 
A.1.2  Styles  ................................ ................................ ................................ ................................ ......................  6 
A.1.3  Sizing  (optional)  ................................ ................................ ................................ ................................ ..... 6 
A.2 Essential composition and quality factors  ................................ ................................ .........................  7 
A.2.1  Quality  Criteria  ................................ ................................ ................................ ................................ ....... 7 
A.3 Weights and measures  ................................ ................................ ................................ .........................  8 
A.3.1  Minimum drained weight  ................................ ................................ ................................ ......................  8 
A.4 Labelling  ................................ ................................ ................................ ................................ .................  9 
Annex  B (normative) Annex on carrots  ................................ ................................ ................................ ..........  10 
Annex  C (normative) Annex on green beans or wax beans  ................................ ................................ .........  13 
Annex  D (normative) Annex on green peas  ................................ ................................ ................................ ... 16 
Annex  E (normative) Annex on hearts of palm / palmito  ................................ ................................ .............  19 
Annex  F (normative) Annex on mature processed1 peas  ................................ ................................ ............  21 
Annex  G (normative) Annex on sweet corn  ................................ ................................ ................................ ... 22 
Annex H (normative) Annex on baby corn or young corn  ................................ ................................ ...........  25 PUBLIC REVIEW DRAFTDEAS 1060 : 2021  
iv © EAC  2021  – All rights reserved  
 Annex  I (normative) Annex on certain mushrooms  ................................ ................................ .....................  28 
Bibliography  ................................ ................................ ................................ ................................ .....................  34 
 
 PUBLIC REVIEW DRAFTDEAS 1060 : 2021  
© EAC 2021  – All rights reserved  v 
 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 standard ization, trade barriers that are encountered when goods and services are exchanged 
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 Com mittees that are representative of key 
stakeholders including government, academia, consumer groups, private sector and other interested parties. 
Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the 
Partn er States. The comments received are discussed and incorporated before finalization of standards, in 
accordance with the Principles and procedures for develop ment of East African Standards.  
East African Standards are subject to review, to keep pace with te chnological advances. Users of the East 
African Standards are therefore expected 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 , 
vegetable s 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.  
 PUBLIC REVIEW DRAFTPUBLIC REVIEW DRAFTDRAFT EAST  AFRICAN STANDARD  DEAS 1060 : 2021  
 
© EAC 2021  – All rights reserved  1 
 Canned vegetables  — Specification  
1 Scope   
This Standard applies to canned vegetables, as defined in Section 4 below and in the corresponding Annexes 
and offered for direct consumption, including for catering purposes or for repackaging if required. It does not 
apply to the product when indicated as being intended for further processing. This Standard does not cover 
vegetables that are lacto -fermented, pickled or preserved in vinegar . 
2 Normative references   
The following documents are referred to in the text in such a way th at 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 999.10, Determin ation of Lead, Cadmium, Zinc, Copper and Iron in foods Atomic absorption 
spectrometry after microwave digestion  
CODEX STAN 192, General Standard for food additives  
EAS 38, Labelling for pre -packaged foods — General requirements  
EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice  
ISO 2447, Fruit and vegetable products — Determination of tin  
ISO 4833 -2, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — 
Part 2: Colony count at 30 degrees C by  the surface plating technique  
ISO 6633, Fruits, vegetables and derived products — Determination of lead content — Flameless atomic 
absorption spectrometric method  
ISO 16649 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the enum eration of 
beta-glucuronidase -positive Escherichia coli — Part 2: Colony -count technique at 44 degrees C using 5 -
bromo -4-chloro -3-indolyl beta -D-glucuronide  
ISO 21527 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration  of 
yeasts and moulds — Part 1: Colony count technique in products with water activity greater than 0,95  
3 Terms and definitions   
For the purposes of this document, the following terms and definitions apply.  
ISO and IEC maintain terminological databases fo r use in standardization at the following addresses:  
— ISO Online browsing platform: available at http://www.iso.org/obp  PUBLIC REVIEW DRAFTDEAS 1060 : 2021  
2 © EAC  2021  – All rights reserved  
 3.1 
canned vegetables  
canned vegetables are the products prepared from substantially sound, fre sh (barring mature processed 
peas) or frozen vegetables, having reached appropriate maturity processed by heat, in an appropriate 
manner, before or after being hermetically sealed in a container, so as to prevent spoilage and to ensure 
product stability in  normal storage conditions at ambient temperature.  
3.2 
food grade  material  
packaging material that will safeguard the hygienic, safety, nutritional, technological, and organoleptic qualities 
of the product.  
4 Styles  
Shall be as prescribed in the correspond ing Annexes . 
5 Requirements  
5.1 Ingredients  
5.1.1  Essential ingredient  
Vegetables as defined in Section 3  and liquid packing medium appropriate to the product.  
5.1.2  Other permitted  ingredients  
In accordance with the relevant provisions in the correspondin g Annexes.  
5.1.3  Packing  medi a 
5.1.3.1  Basic ingredients  
Water, and if necessary salt.   
5.1.3.2  Other permitted ingredients  
Packing media may contain ingredients subject to labelling requirements of Section 8 and may include, but is 
not limited to:  
1) sugars and/or other foodstuffs with sweetening properties such as honey;  
2) aromatics plants, spices or extracts thereof, seasoning;  
3) vinegar;  
4) regular or concentrated fruit juice;  
5) oil;  
6) tomato puree . PUBLIC REVIEW DRAFTDEAS 1060 : 2021  
© EAC 2021  – All rights reserved  3 
 5.2 General requirements  
5.2.1  Colour, flavour and texture  
Canned vegetables shall have normal colour  typical characteristic of the product , flavour and odour of canned 
vegetables, corresponding to the  type of vegetable and packing medium used and shall possess texture 
characteristic of the product.  
5.2.2  Defects and allowances  
Canned vegetables should be practically  free from defects. Certain common defects should not be present in 
amounts greater than the limitations fixed in the corresponding Annexes . (Annex A to I ). 
5.2.3  Classification of  “Defectives”  
A contai ner that fails to meet one or more of the applicable quality requirements, as set out in 5.2 (except 
those based on sample averages), should be considered as a “defective”.  
5.2.4  Lot acceptance  
A lot should be considered as meeting the applicable quality r equirements referred to in Section 3.2 when:  
a) for those requirements which are not based on averages, the number of “defectives”, as defined in 
Section 3.3, does not exceed the acceptance number (c) of the appropriate sampling plan with an 
AQL of 6.5;  and 
b) the requirements of Section 3.2, which are based on sample averages, are complied  with. 
5.3 Specific requirements  
Canned vegetables shall comply with the specific requirements in Table 2 when tested in accordance with the 
methods specified therein  
Table 1 — Specific requirements for canned vegetables  
 
 
 
 
6 Food additives  
Food additives when used in processed canned vegetables shall be in accordance with CODEX STAN 192.  
7 Contaminants  
7.1 Pesticide residues  
Canned vegetables shall c omply with  the pesticide residue limits prescribed by the Codex Alimentarius 
Commissio n of the respective commodity.  Characteristic  Requirement  Test method  
pH <4.6 ISO 1842  
Acid insoluble ash, %, max.  0.02 ISO 763  PUBLIC REVIEW DRAFTDEAS 1060 : 2021  
4 © EAC  2021  – All rights reserved  
 7.2 Heavy metal contaminants  
Canned vegetables  shall not contain  heavy metal contaminants in excess of the limits  specified in Table  4 
when tested in accordance with the methods specified therein.  
Table 4 – Heavy metal contaminants limit s in canned vegetables  
 
 
 
 
 
 
 
 
 
 
8 Hygiene  
8.1 Canned vegetables shall be produced and handled under hygienic conditions in accordance with EAS 
39.  
8.2 Canned vegetables  shall comply with microbiological limits given in Table 5 when tested in accordance 
with the methods specified therein.  
Table 5 ─ Microbiological limits  for canned vegetables  
Microorganism  
cfu/g  Maximum l imit 
 Test method  
Total plate count,  50 ISO 4833 -2 
Escheric hia coli  Absent  ISO 16649 -2 
Yeasts a nd moulds  30 ISO 21527 -1 
Clostridium botulinum  Absent  ISO/TS 17919  
9 Packaging  
Canned vegetables  shall be packaged in food grade material that ensures the integrity and safety of the 
product.  
10 Labelling  
10.1 General labeling requirements  
In addition to  the requirements of EAS 38, EAS 803, EAS 804 and EAS 805, the following specific labelling 
requirements shall apply and shall be legibly and indelibly marked  on the container : 
a) Name of the product  
i) The names of the canned products shall be those defined in the corresponding  Annexes.  Heavy metals  Maximum limit  
mg/kg  Test method  
   
Lead (Pb)  0.1 ISO 6633  
Cadmium (Cd)  0.05 AOAC 999.10  
Tin 250 ISO 2447  PUBLIC REVIEW DRAFTDEAS 1060 : 2021  
© EAC 2021  – All rights reserved  5 
 ii) When the vegetables are sized, the size (or sizes when sizes are mixed), as defined in the 
corresponding Annexes, may be declared as part of the name or in close proximity to the name of 
the product.  
iii) The name  of the product  shall include  the indication  of the packing  medium  as set out in 
Section  
iv) 2.1.2 (a). For canned vegetables packaged in accordance with Section 2.1.2 (b) the words 
“vacuum packaged” shall be affixed to the commercial designation of the product or in close 
proximi ty. 
v) Other styles - If the product is produced in accordance with the other styles provision (Section 
2.2.1), the label should contain in close proximity to the name of the product such additional words 
or phrases that will avoid misleading or confusing the consumer.  
vi) If an added ingredient, as defined in Sections 3.1.2 and 3.1.3, alters the flavour characteristic of 
the product, the name of the food shall be accompanied by the term “flavoured with X” or “X 
flavoured” as appropriate  
b) date of manufacture;  
c) expir y date;  
d) brand /trade name;  
e) list of ingredients;  
f) net contents;  
g) instructions for use;  
h) storage conditions;  
i) name and address of the manufacturer; and  
j) country of origin  
k) lot identification/batch  
10.2 Labelling of non-retail  containers  
Information for non -retail containers not destined to final consumers shall be given either on the container or in 
accompanying documents, except that the name of the product, lot identification, net contents and the name 
and address of the manufacturer, packer, distributor or impor ter, as well as storage instructions, shall appear 
on the container, except that for tankers the information may appear exclusively in the accompanying 
documents.  
However, lot identification, and the name and address of the manufacturer, packer, distributo r or importer may 
be replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying 
documents. For non-retail  containers, the information required shall be given either on the container or in 
accompanying docume nts, except that the name of the product, lot identification, and the name and address 
of the manufacturer or packer shall appear on the container.  
12 Sampling  
Sampling shall be  done  in accordance with corresponding Annex . PUBLIC REVIEW DRAFTDEAS 1060 : 2021  
6 © EAC  2021  – All rights reserved  
 Annex  A 
(normative)  
 
Asparagus  
A.1 Description  
A.1.1  Product  definition  
The name “asparagus” stands for the product prepared from the tender and edible portions of peeled or 
unpeeled stems of varieties of asparagus complying with the characteristics of Asparagus officinalis L. 
A.1.2  Style s 
A.1.2.1  Asparagus comes in the following shapes and  sizes:  
a) Whole asparagus, asparagus or whole spears: tip and adjoining part of the spear measuring at most  
18 cm and at least  12 cm  in length.  
b) Short  asparagus  or short  spears:  tip and adjoining  part of the spear  measuring  at most  12 cm and at 
least 7 cm in  length.  
c) Asparagus tips/points : upper extremity  (bud) and adjoining part of spears measuring at most 7 cm1 
and at least 3 cm in  length.  
d) Cut asparagus: spears cut width  ways into sections measuring at most  7 cm and at least 2 cm in 
length.  
e) Cut asparagus with tips: the percentage of tips shall be equal to or greater than 15  % of the drained  
weight.  
f) Cut asparagus without tips: the occasional presence of tips is  allowed.  
A.1.2.2  Asparagus are canned as follows  in terms of their  colour:  
a) White asparagus: white, cream or yellowish spears; no more than 20  % in number of spears may 
have green, light green or yellowish green  tips. 
b) White  asparagus  with violet or  green  tips: white  asparagus may  have  violet,  green,  light green  or 
yellowish green tips, and these colours may also apply to the adjoining region, but no more than 25%  
in number  of the units  may present  these  colours  over more than  50 % of their length.  
c) Green asparagus: the units are green, light green or yello wish green; no more than 20  % in number of 
the units may present a white, cream or yellowish white colour in the lower part of the spear over 
more  than 20 to 50 % of their length  in accordance  with the legislation  of the country  of retail  sale.  
d) Mixed: mixe s of white, cream, yellowish white, violet, green, light green or yellowish green  units  
A.1.3  Sizing  (optional)  
Asparagus may be sized in accordance with the Table below.2 The size corresponds to the maximum 
diameter of the thickest part of the unit measur ed perpendicularly to the longitudinal axis of the unit.  
 PUBLIC REVIEW DRAFTDEAS 1060 : 2021  
© EAC 2021  – All rights reserved  7 
 Size White Peeled Asparagus 
(diameter)  White Unpeeled Asparagus 
(diameter)  Green Asparagus 
(diameter)  
(1) Small  up to 8 mm  up to 10 mm, inclusive  3 to 6 mm  
(2) Medium  over 8 mm  
and up to 13 mm, in clusive  over 10 mm,  
and up to 15 mm, inclusive  over 6 mm  
and up to 8 mm, inclusive  
(3) Large  over 13 mm  
and up to 18 mm, inclusive  over 15 mm,  
and up to 20 mm, inclusive  over 8 mm  
and up to 10 mm, inclusive  
(4) Very large  over18 mm  
and up to 25.4 mm, inc lusive  over 20 mm  over 10 mm  
(5) Colossal  over 25.4 mm    
(6) Blend of sizes or assorted sizes - a mixture of two or more single sizes  
 
1 Maximum length should not exceed 9.5 cm in accordance with the legislation of the country of retail  
sale.  
2 The siz e designations in the table, or other sizing provisions, may be used in accordance with the 
legislation of the country of retail  sale.  
 
A.2 Essential composition and quality factors  
A.2.1  Quality  Criteria  
A.2.1.1  Uniformity  
1) Length : the specifications re quired in Section 1.2 regarding the types of presentation of asparagus 
are met  when:  
 The predominant length of the units in the sample falls within the designated style classification;  and 
 The length of the units is reasonably uniform. By “reasonably unifo rm”, on the basis of the average of 
the samples, the following is  meant:  
 at least 75  % of the number of units do not deviate by more than 1 cm from the most frequent length 
and at least 90  % of the number of units do not deviate by more than     2 cm from the most frequent  
length  
2) Diameter : compliance with respect to the individual size  names.  
i) When a product is said to be, presented or sold as complying with the names of the individual sizes of 
Section 1.2, the sample unit should comply with the specified  diameter for each individual grade, 
provided no more than 25  % in number of all the units contained in the container belong to the group 
(or groups) of adjacent  sizes.  
ii) Any container or sample unit, which exceeds the tolerance of 25  % laid down above, shou ld be 
considered as a “defective” as far as sizing is  concerned.  
A.2.1.2  Definition of defects and  allowances  
 
Defects  Definition  Maximum  PUBLIC REVIEW DRAFTDEAS 1060 : 2021  
8 © EAC  2021  – All rights reserved  
  
(1) Asparagus tips and other 
parts crushed  broken or crushed pieces to the extent that they 
seriously impair the pro duct aspect and comprising 
fragments under 1 cm in length.  The product should be 
reasonably free of such 
defects.  
 
(2) Extraneous material   
such as sand, soil or substances from soil.  The product should be 
practically free of  
such defects.  
 
(3) Asparagus  with skin (only 
in the case of asparagus 
presented peeled)   
units comprising unpeeled zones which seriously 
impair the aspect or the edibility of the product.   
 
10% in number  
 
(4)  Hollow and 
fibrous  asparagus  hollow units to the extent that they serious ly impair 
the product aspect and fibrous, tough asparagus 
but that stay edible.   
10% in number  
 
(5) Deformed asparagus  comprising spears or tips that are very curved, or 
any unit seriously impaired by splitting into two  or 
any other malformation and open  tips.  
10% in number  
 
 
(6) Damaged asparagus   
a colour defect, a mechanical lesion, a desease, 
which are not harmful for the consumer.   
 
15% in number  
 
Defects  Definition  Maximum  
Total of all the defects described in (3), (4), (5), (6), for the followin g types of 
presentation:   
Defects and Allowances  Maximum  
(1)  Asparagus, 
whole  asparagus, 
whole  spears   
15% in number  
(2) Short asparagus or 
short spears   
15% in number  
(3) Asparagus tips  15% in number  
(4) Asparagus cut with tips  20% in number  
(5) Cut asparagus without tips  25% in number  
 
A.3 Weights and measures  
A.3.1  Minimum drained weight  
 PUBLIC REVIEW DRAFTDEAS 1060 : 2021  
© EAC 2021  – All rights reserved  9 
  
Styles   
Minimum Drained Weight (%)  
(1) White peeled asparagus 
(whole, short)   
59 
 
(2) White unpeeled asparagus   
57 
(3) Green asparagus  50 
(4) Other t ypes of presentation  58 
 
A.4 Labelling  
For asparagus, colour shall be included into the styles as defined in Section 1.2. For white asparagus, the 
words “not peeled” and/or “not sized” shall be declared in accordance with legislation of country of retail sale.  PUBLIC REVIEW DRAFTDEAS 1060 : 2021  
10 © EAC  2021  – All rights reserved  
 Annex  B 
(normative)  
Annex on carrots  
In addition to the general provisions applicable to canned vegetables, the following specific provisions  
1 DESCRIPTION  
1.1 Product Definition  
The name “carrots” stands for the product prepared using clean and sound root s of varieties (cultivars) of 
carrots complying with the characteristics of the species Daucus carota L., trimmed of their tops, green 
extremities and peel.  
1.2 Styles  
(1) Whole : 
(a) Conical or cylindrical cultivars : carrots, which, after processing, more or less keep  
their initial shape. The largest diameter of carrots, measured at right angles to the 
longitudinal axis, shall not exceed 50 mm. The ratio between the diameters of the 
biggest and smallest carrots shall not be greater than 3:1.  
(b) Spherical cultivars : carrot s that have reached full maturity, of rounded shape, whose 
largest diameter in each direction shall not exceed 45 mm.  
(2) Baby Whole Carrots : 
(a) Conical or cylindrical cultivars : carrots whose diameter does not exceed 23 mm and 
whose length does not exceed 100 mm . 
(b) Spherical cultivars : whole carrots whose diameter in each direction does not exceed   
27 mm.  
(3) Halves : Carrots cut along the longitudinal axis into two roughly equal parts.  
(4) Quarters : Carrots cut into four roughly equal parts by slicing in two points perpen dicularly to 
the longitudinal axis.  
(5) Lengthways portions : Carrots sliced lengthways, in a straight or wavy manner, into four or 
more pieces of roughly equal dimensions of approximately 20 mm long and not less than     
5 mm in width measured at maximum width . 
(6) Rounds or Sliced : Carrots cut, in a straight or wavy manner, perpendicularly to the 
longitudinal axis, in rounds with a maximum thickness of approximately 10 mm and a 
maximum diameter of approximately 50 mm.  
(7) Diced : Carrots cut into cubes with an approxim ately 15 mm sides at most.  
(8) Strips, Julienne, French style, or Shoestring : Carrots cut lengthways, in a straight or 
wavy manner, into sticks. The section of the sticks should not exceed 5 mm (measured at 
the longest edges of the section).  
(9) Chunks or Pieces : Whole carrots cut into sections whose shape or grade may be irregular  
2 ESSENTIAL COMPOSITION AND QUALITY FACTORS  
2.1 Quality Criteria  
2.1.1  Uniformity  PUBLIC REVIEW DRAFTDEAS 1060 : 2021  
© EAC 2021  – All rights reserved  11 
 (1) Length : for carrots defined in Sections 1.2 (1) and (2) at least 75% by number shall not 
deviate by more than 5 mm f rom the average carrot length, and at least 90% by number 
shall not deviate by more than 10 mm from the average carrot length.  
(2) Diameter and other measurements : there is a 15% tolerance with respect to the maximum 
dimension.  
(3) Any container or sample unit tha t exceeds the tolerances set forth in points (1) and (2) above 
should be considered as a “defective”.  
2.1.2  Definition of Defects and Allowances  
Whole carrots and baby whole carrots, carrots in halves, in quarters, strips.  
 
Defects   
Definition  Tolerances as a 
percentage of the drained 
product weight (m/m)  
(1) Blemished carrots  blemished or faded zones with a diameter 
above 5 mm.  20 
(2) Mechanical damage  carrots that are crushed or grazed during 
canning.  10 
(3) Malformations  deformations or fissures that appear ed 
during growth.  20 
(4) Unpeeled parts  30% or more of the surface is unpeeled.  20 
(5) Fibrous  carrots that are hard or woody owing to 
their fibrousness.  10 
(6) Black or dark green collar  collar with a ring that is one millimetre 
thick over more than ha lf its 
circumference.   
20 
(7) Extraneous plant material  vegetal substance from the carrot or any 
other innocuous vegetal matter.  1 piece per 1000 g of total 
content in the container  
                     The total amount of defects from (1) to (6) shall n ot exceed 25% of the drained product weight.  
Defects (3), (4) and (6) do not apply to diced, rounds, strips; for these presentations the total amount of 
defects (1), (2) and (5) shall not exceed 25% of the drained product weight.  
 
3 WEIGHTS AND MEASURES  
3.1 Minimum Drained Weight  
 
Styles  Minimum Drained Weight (%)  
(1) Whole carrots  57.0 
(2) Halves, Baby whole carrots  62.5 PUBLIC REVIEW DRAFTDEAS 1060 : 2021  
12 © EAC  2021  – All rights reserved  
 (3) Lengthways portions  52.0 
(4) Diced  62.5 
(5) Strips  56.5 
(6) Quarters, pieces, rounds  56.5 
(7) Chunk or pieces  56.5 
 PUBLIC REVIEW DRAFTDEAS 1060 : 2021  
© EAC 2021  – All rights reserved  13 
 Annex  C 
(normat ive) 
Annex on green beans or wax beans  
In addition to the general provisions applicable to canned vegetables, the following specific provisions apply:  
1 DESCRIPTION  
1.1 Product Definition  
The names “green beans” or “wax beans” stand for the products prepared fro m the pods (or runners), 
incompletely ripe and with cut off ends from varieties in accordance with the characteristics of the species 
Phaseolus vulgaris L., Phaseolus coccineas L., or Phaseolus multiflorus LMK. Beans of distinct varietal 
groups with respec t to shape may be designated as:  
(1) Round : beans having a width not greater than 1 ½ times the thickness of the bean.  
(2) Flat: beans having a width greater than 1 ½ times the thickness of the bean.  
1.2 Styles  
Green beans and wax beans come in the following shapes an d sizes:  
(1) Whole : whole pods of any length.  
(2) Cut/Broken : approximately uniform pods cut or broken widthways with respect to the 
longitudinal axis; no less than 20 mm long.  
(3) Short cuts : pods cut widthways of which 75%, by count, or more are less than 20 mm long . 
(4) Shoestring, sliced lengthwise, French style : pods in strips, of a thickness under 6.5 mm, 
of which the majority is cut slantwise or lengthways.  
(5) Diagonal cut : approximately 45 degrees to the longitudinal axis.  
1.3 Sizing (optional)  
Green beans and wax beans a s defined in Section 1.2 (1) may be graded.1 If that is the case, they are graded 
in accordance with the table below. The grade is determined by measuring the diameter on the main axis at 
the widest point from one suture to the other.  
Grading Requirements for round and flat Beans (Green or Wax Beans)  
 
 
 
Size Grading Criterion (maximum 
diameter - mm)2  
 
Maximum percentage (m/m of non -
conforming beans)  Rounds  Flats  
(1) Extra small  1 5.8 - 6.5 - 10% 
(2) Very small  2 7.3 - 8.0 5.8 10% 
(3) Small  3 8.3 - 9.0 7.3 15% PUBLIC REVIEW DRAFTDEAS 1060 : 2021  
14 © EAC  2021  – All rights reserved  
 (4) Medium  4 9.5 - 10.5 8.3 25% 
(5) Large  5 10.5 - 10.7 9.5  
(6) Extra large  6 more than 10.7  more than 9.5   
(7) Not screened   Not screened (*)  Natural breakdown of the size beans 
(*) 
(*) Not screened : beans in the natural proportion of size  after cleaning, without the removal or addition of 
screened beans.  
      
    1 The size designations in the table, or other sizing provisions, may be used in accordance with the 
legislation of the country of retail sale  
2 The maximum diameters indicated in the column « round » are not equivalent to a range; they mean for 
example for a size “extra small” or “1” that the maximum diameter would be 5.8, or 5.9 or 6.5.  
             CODEX STAN 297 -2009   
2 ESSENTIAL COMPOSITION AND QUALITY FACTORS  
2.1 Quality Criteria  
2.1.1  Definition of Defects  
(1) Stringy pods : a stringy pod corresponds to a bean where one of strings surrounding the pod 
resist traction.  
(2) Pods without ends removed : Beans whose attachment is still present (beans where only 
the protuberance remains where the pedun cle was attached are not considered as pods 
without ends removed).  
(3) Damaged pods : Beans are deemed to be damaged if they have pods presenting rust, 
blemishes greater than 5 mm in diameter, spots, or — upon organoleptic examination — 
whose skin has grown thi ck, thereby diminishing the food value.  
(4) Bean pieces : Pieces of beans whose length is lower than 20 mm (for cans of whole beans).  
(5) Harmless plant material : Parts of the plant (bean) and innocuous foreign vegetal matter are 
considered as vegetal debris.  
2.1.2  Defec ts and Allowances  
The following limitations of defects are expressed in percentages, and related to the drained weight of the 
product.  
When tested in accordance with the appropriate sampling plan with an AQL of 6.5, canned beans shall be free 
of defects to  the extent indicated below:  
 
Defects  Tolerances (% m/m)  
(1) Stringy pods  3 
(2) Pods without ends removed  3 PUBLIC REVIEW DRAFTDEAS 1060 : 2021  
© EAC 2021  – All rights reserved  15 
 (3) Damaged pods  10 
(4) Bean pieces  4 
(5) Harmless plant material  4 
AGGREGATE DEFECTS  15 
 
3 WEIGHTS AND MEASURES  
3.1 Minimum Drained Weight  
 
Styles  Minimum Drained Weight (%)  
(1) Whole  50 
(2) Other presentations, except 
shoestring, sliced lengthwise, French 
style  
52 
(3) Shoestring, sliced lengthwise, 
French style  50 
 PUBLIC REVIEW DRAFTDEAS 1060 : 2021  
16 © EAC  2021  – All rights reserved  
 Annex  D 
(normative)  
Annex on green peas  
In addition to the general provisions a pplicable to canned vegetables, the following specific provisions apply  
1 DESCRIPTION  
1.1 Product Definition  
The name “green peas” stands for the product prepared from immature (green) seeds of Pisum sativum L. 
peas, of the smooth, wrinkled varieties, or other t ypes (crosses or hybrids of the wrinkled of round seeded 
varieties) but excluding the subspecies macrocarpum . 
When the peas are of sweet green wrinkled varieties or hybrids having similar characteristics, the name is 
“sweet green peas”.  
1.2 Sizing (optional)  
Green peas may be sized in accordance with the table below.1 
 
 
Size designation  Diameter in circular sieve openings (in millimeters)  
Will Not Pass Through  Will Pass Through  
Smooth Green Peas  
1) Extra Small   7.5 
2) Very Small  7.5 8.2 
3) Small  8.2 8.75 
4) Medium  8.75 9.3 
5) Large  9.3  
Wrinkled Sweet Green Peas  
1) Extra Small   7.5 
2) Very Small  7.5 8.2 
3) Small  8.2 9.3 
4) Medium  9.3 10.2 
5) Large  10.2  
 
2 ESSENTIAL COMPOSITION AND QUALITY FACTORS  PUBLIC REVIEW DRAFTDEAS 1060 : 2021  
© EAC 2021  – All rights reserved  17 
 2.1 Quality Criteria  
2.1.1  Definition of Defects and Allowance s 
Canned peas may contain a slight amount of sediment and shall be reasonably free from defects within the 
limits set forth as follows  
 
1 The size designations in the table, or other sizing provisions, may be used in accordance with the 
legislation of the  country of retail sale.  
 
Defects   
Definition  Maximum Limits 
(based on the weight 
of drained peas)  
(1) Blemished peas  consisting of peas which are slightly stained or 
spotted.  5% m/m  
 
(2)  
Seriously 
blemished peas  consisting of peas which are spotted, di scoloured 
or other -wise blemished (including worm -eaten 
peas) to the extent that the appearance or eating 
quality is seriously affected.   
 
1% m/m  
 
(3)  
Pea fragments  consisting of portions of peas; separated or 
individual cotyledons; crushed, partial, or broken 
cotyledons; and loose skins; but not including 
entire intact peas with skins detached.   
10% m/m  
 
(4)  
Yellow peas  entire pea is substantially yellow and is not a so - 
called “blond” pea which is very pale in colour.   
2% m/m  
(5) Extraneous plant 
material consisting of any vine or leaf or pod material from 
the pea plant, or other harmless plant material not 
purposely added as an ingredient.   
0.5% m/m  
TOTAL of the foregoing defects (1), (2), (3), (4), (5)  12% m/m  
 
3 WEIGHTS AND MEASURES  
3.1 Minimum Drained  Weight  
 
Sizes  Minimum Drained Weight (%)  
(1) Extra small   
 
66 (2) Very small  
(3) Small  PUBLIC REVIEW DRAFTDEAS 1060 : 2021  
18 © EAC  2021  – All rights reserved  
 (4) Medium   
62.5 (5) Large  
(6) Not graded  59 
 
4 LABELLING  
4.1 When green peas are not graded the label may contain in close proximity to the name of the product 
the words “not graded”.  
The name of the product may be “Peas”, “Green Peas”, “Garden Peas”, “Green Garden Peas”, “Early Peas”, 
“Sweet Peas”, “Petit Pois”, or the equivalent description used in the country of retail sale  
 PUBLIC REVIEW DRAFTDEAS 1060 : 2021  
© EAC 2021  – All rights reserved  19 
 Annex  E 
(normative)  
Annex on hearts of  palm / palmito  
In addition to the general provisions applicable to canned vegetables, the following specific provisions apply:  
 
1 DESCRIPTION  
1.1 Product Definition  
The name “hearts of palm / palmito” stands for the product prepared from the terminal buds of pa lms (upper 
and inferior meristems), where young stems rise, trimmed of fibrous and non -edible parts. The product has a 
heterogeneous structure and has the characteristics of species of palms fit for human consumption.  
1.2 Styles  
(1) Palms are presented as below:  
(a) “Hearts of palm” correspond to the terminal bud of the palm, cut perpendicularly to the 
axis into pieces having a minimum length of 40 mm and a maximum length depending 
on the size of the container, with a variable shape between conical and cylindrical.  
(b) “Pieces of palms” correspond to cuts from both upper and lower portion of the terminal 
part of meristematic pieces, regularly or irregularly cut with a minimum length of 5 mm 
and a maximum length of 39 mm.  
(c) “Rounds” or “slices” of “hearts of palm” correspond t o the product obtained from the 
upper portion of the terminal part of meristematic pieces, cut widthways into pieces 
having a minimum thickness of 15 mm and a maximum thickness of 40 mm.  
(d) “Medallions ” correspond to pieces regularly cut in circular or oval f ormats from the 
lower portion of the terminal part of meristematic pieces of the palm with a minimum 
diameter of 20 mm and a thickness of 3 to 10 mm.  
 
2 ESSENTIAL COMPOSITION AND QUALITY FACTORS  
2.1 Quality Criteria  
2.1.1  Uniformity  
(1) The specifications laid down in Sec tion 1.2 concerning the styles of palm are met when: the 
length, the diameter and/or the thickness of the sample units, in accordance to the style are 
reasonably uniform. The words “reasonably uniform” on the basis of the average of samples 
means, complian ce with the provisions of Section 1.2 that:  
(a) the gap between the length of all the units and the predominant length does not exceed 
approximately ±10 mm;  
(b) the gap between the thickness of all the units and the predominant thickness does not 
exceed ±10 mm;  
(c) the gap between the diameter of all the units and the predominant diameter does not 
exceed ±10 mm.  
 PUBLIC REVIEW DRAFTDEAS 1060 : 2021  
20 © EAC  2021  – All rights reserved  
  
2.1.2  Definition of Defects and Allowances  
 
 
Defects   
Definition  Maximum Limits/ 
Drained Weight 
(m/m)  
(1) Defective texture  hard or fibrous and/or excessively sof t texture, which 
seriously impairs product edibility.  10 
(2) Mineral impurities  such as sand, gravel or other soil elements.  0.1 
 
(3)  
Damaged units  Units presenting scars and grazes, abrasions and 
other imperfections of the same type which seriously 
impair product appearance.   
15 
 
(4)  
Mechanical damage  broken or split units, fragments or detached pieces, 
which seriously impair product appearance.   
10 
(5) Abnormal colour  colour considerably different from the typical colour 
of the product.  10 
 
(6)  
Physiological defects  units with palm tree stem apical meristems for 
“hearts of palm” and “rounds” or “slices” of “hearts of 
palm”.   
10 
 
TOTAL percentage of defects for palm hearts   
20 
TOTAL percentage of defects for other styles  25 
 
3 WEIGHTS AND MEASURES  
3.1 Minimum Drained Weight  
 
Styles  Minimum Drained Weight 
(%) 
(1) Hearts of palm  50 
(2) Other styles  52 
 
4 LABELLING  
The name “hearts of palm / palmito” may be complemented by the common name of the palm used.  
 PUBLIC REVIEW DRAFTDEAS 1060 : 2021  
© EAC 2021  – All rights reserved  21 
 Annex  F 
(normative)  
Annex on mature processed1 peas 
In addition to the general provisions applicable to canned vegetables, the following specific provisions apply:  
1 DESCRIPTION  
1.1 Product Definition  
The name “mature processed peas” stands for the product prepared using clean, sound, whole, threshed, and 
dried grains of the species Pisum sativum L., which has undergone soaking, but excluding the macrocarpum 
sub-species.  
1.2 Definition of Defects and Allowances  
 
 
Defects   
Definition  Maximum limits in 
drained weight (%)  
(1) Blemished peas  peas with slight stains o r spots.  10 m/m  
 
(2) Seriously 
blemished peas  peas with spots and colour defects or otherwise blemished 
to the extent that their aspect or edibility are seriously 
affected; worm -eaten peas come under this category.   
2 m/m  
 
(3) Pea fragments  fractions of peas such as separated or detached 
cotyledons, crushed cotyledons partially or totally broken, 
and detached skins.   
10 m/m  
(4) Extraneous plant 
material  any fragment of tendril, peduncle, leaf or pod and any other 
plant material.  0.5 m/m  
The total of the  defects (1), (2), (3) and (4) should not exceed 15% m/m by weight.  
2 LABELLING  
When colour of mature processed peas is not green, colour of peas should be declared (for example: brown 
peas or yellow peas).  
 
1 Also known in certain countries as “canned dry peas” or “processed dry peas  
 PUBLIC REVIEW DRAFTDEAS 1060 : 2021  
22 © EAC  2021  – All rights reserved  
 Annex  G 
(normative)  
Annex on sweet corn  
In addition to the general provisions applicable to canned vegetables, the following specific provisions apply:  
1 DESCRIPTION  
1.1 Product Definition  
The name “sweet corn” stands for the produc t prepared from clean and sound grains of sweet corn, of white 
or yellow colour, complying with the characteristics of Zea mays saccharata L.  
Whole grains packaged with or without a liquid packing media.  
Creamed corn : whole or partially whole cut kernels p acked in a creamy component from the corn kernels, 
and other liquid or other ingredients, in accordance with the Section 2.1, so as to form a product of creamy 
consistency.  
2 ESSENTIAL COMPOSITION AND QUALITY FACTORS  
2.1 Composition  
2.1.1  Other Permitted Ingredients  
(1) native starch for creamed corn;  
(2) For the sweet corn : pieces of green or red peppers mixed or not or other vegetables in a 
total proportion under 15% m/m of the net weight of the product.  
2.2 Quality Criteria  
2.2.1  Colour, Flavour and Texture  
Creamed corn should presen t a fine but not excessively fluid consistency, or which may be dense and thick 
but not excessively dry or pasty, so that after two minutes a moderate but not excessive separation of free 
liquid can be seen.  
2.2.2  Definition of Defects and Allowances  
Sweet corn grains should have a reasonably tender texture, offering some resistance to chewing.  
The finished product shall be practically free of fragments of cobs, silks, shucks, grains with an abnormal 
colour or a malformation, extraneous plant material and other d efects not expressly mentioned, within the 
limits set forth as follows:  
 
 
Defects   
Definition  Tolerances  
Sweet corn / drained weight  Tolerances 
Creamed corn / 
total weight  
 
 
  
COB  
and HUSK   
1 cm3/400 g and  
7 cm2/400 g1  
1 cm3/600 g and  
7 cm2/600 g1 PUBLIC REVIEW DRAFTDEAS 1060 : 2021  
© EAC 2021  – All rights reserved  23 
 (1) Extraneous plant material  SILKS  180 mm in 28 g  150 mm in 28 g  
 
(2) Blemished grains  Grains affected by a 
lesion due to insects or 
diseases, or presenting 
an abnormal colour.  7 kernels or pieces that are 
damaged and seriously 
damaged but not more than 5 
may be seriously damaged per 
400 g1  
– 
 
(3) Torn grains  Grains keeping a piece 
of cob or hard matter 
adhering to them.   
2% m/m   
– 
(4) Split grains or empty skins  Entirely open grains.  20% m/m  – 
Any unit where the proportion of defects exceeds the tolerances laid down above shall be considered as 
“defective”.  
 
3 WEIGHTS AND MEASURES  
 
1 or equivalent percentage (m/m  
 
3.1 Minimum Drained Weight (for canned sweet corn only)  
 
Whole grains  Minimum Drained We ight 
(%) 
(1) with a liquid packing medium  61 
(2) vacuum packaged or without a 
liquid packing medium   
67 
 
4 FOOD ADDITIVES  
4.1 Thickeners (for creamed corn only)  
 
INS No.  Name of the Food Additive  Maximum Level  
1400  Dextrins, roasted starch   
 
 
 1401 Acid-treated starch  
1402  Alkaline treated starch  
1403  Bleached starch  PUBLIC REVIEW DRAFTDEAS 1060 : 2021  
24 © EAC  2021  – All rights reserved  
 1404  Oxidized starch   
 
 
 
 
 
 
GMP  1405  Starches, enzyme treated  
1410  Monostarch phosphate  
1412  Distarch phosphate  
1413  Phosphated distarch phosphate  
1414  Acetylated distarch phosph ate 
1420  Starch acetate  
1422  Acetylated distarch adipate  
1440  Hydroxypropyl starch  
1442  Hydroxypropyl distarch phosphate  
1450  Starch sodium octenyl succinate  
1451  Acetylated oxidized starch  
 
5 LABELLING  
5.1 For sweet corn, the word “white” shall be  declared as part of the name of the product when white 
variety is used.  
5.2 When green or red peppers or other vegetables are added (Section 2.1.1 b) a mention is declared in 
close proximity to the name.  
 PUBLIC REVIEW DRAFTDEAS 1060 : 2021  
© EAC 2021  – All rights reserved  25 
 Annex  H 
(normative)  
Annex on baby corn or young corn  
In addition to the general provisions applicable to canned vegetables, the following specific provisions apply:  
 
1 DESCRIPTION  
1.1 Product Definition  
The name “baby corn” or “young corn” stands for the product prepared from selected young corn cob fresh or 
canned , without pollination of commercial varieties conforming to the characteristics of Zea mays L., from 
which silk and husk are removed.  
1.2 Styles  
Baby corn comes in the following styles:  
(1) Whole : whole cob of baby corn from which silk, husk and shank are removed.  
(2) Cut Corn : baby corn with diameter not more than 25 mm cut crosswise into section having 
a length between 1.5 and 4 cm.  
1.3 Sizing (optional)  
Canned -baby corn in whole style may be sized in accordance with the table below.1 
 
Cob Size  Length (cm)  Diameter (cm)  
(1) Extra large  10 – 13 1.8 – 2.5 
(2) Large  8 – 10 1.0 – 2.0 
(3) Medium  6 – 9 1.0 – 1.8 
(4) Small  4 – 7 < 1.5  
 
2 ESSENTIAL COMPOSITION AND QUALITY FACTORS  
2.1 Quality Criteria  
2.1.1  Uniformity  
For every size of whole baby corn, the length of the longest cob shoul d not be more than 3 cm longer than the 
length of the shortest cob in each container.  
Any container or sample unit that exceeds the tolerances laid down in paragraph (1) should be considered as 
a “defective”.  
2.1.2  Definition of Defects and Allowances  
2.1.2.1  Cut Baby C orn PUBLIC REVIEW DRAFTDEAS 1060 : 2021  
26 © EAC  2021  – All rights reserved  
  
Defects  Maximum limits by number in drained weight 
(sample size 1 kg)  
(1) Over/under size  5% 
(2) Discolour  5% 
(3) Peel  5% 
(4) Silk  20 cm of broken silks put together  
(5) TOTAL DEFECTS without (4)  15% 
 
1 The size designations in the table, or ot her sizing provisions, may be used in accordance with the 
legislation of the country of retail sale  
2.1.2.2  Whole Baby Corn  
 
 
Defects   
Definition  Maximum limits by number 
in drained weight  
(sample size 1 kg)  
(1) Discolour   5% 
(2) Irregular shape   5% 
(3) Young h usk and 
shank   10% 
(4) Silk broken from the 
cob  20 cm of broken silks put 
together  
(5) Brown tip   5% 
(6) Broken tip with the 
diameter larger than 
5 mm  broken tip means tips of the cobs that are 
broken after packing. When these pieces 
are put together, the cob shape will be 
formed.   
5% 
(7) Damage resulting 
from cutting   10% 
 
(8)  
Broken pieces  broken pieces means the portions of broken 
pieces that cannot be put together to form 
the cob shape.   
2% 
TOTAL DEFECTS without (4)  25% 
 
 PUBLIC REVIEW DRAFTDEAS 1060 : 2021  
© EAC 2021  – All rights reserved  27 
 3 WEIGHTS AND MEASURES  
3.1 Minimum Drained Weight  
The minimum drained weight of whole baby corn and cut baby corn should not be less than 40% for the small 
packaging (under 20 Oz or 500 ml) and 50% for the others.  
 
 PUBLIC REVIEW DRAFTDEAS 1060 : 2021  
28 © EAC  2021  – All rights reserved  
 Annex  I 
(normative)  
Annex on certain mushrooms  
In addition to the ge neral provisions applicable to canned vegetables, the following specific provisions apply:  
1. DESCRIPTION  
1.1 Product definition  
Mushroom ( Agaricus spp)1 stands for the product prepared from mushrooms conforming with the 
characteristics of any suitable cultivated  varieties (cultivars) of the genus Agaricus (Psalliota) , which 
mushrooms shall be in good condition and after cleaning and trimming shall be sound.  
1.2 Colour Type  
1.2.1  White or cream.  
1.2.2  Brown.  
1.3 Styles  
1.3.1  Buttons - Whole mushrooms, with attached stems not exceeding 5 mm  in length, measured from the 
bottom of the veil.  
1.3.2  Sliced Buttons - Buttons cut into slices 2 mm or 6 mm thick, of which not less than 50% are cut 
parallel to the axis of the mushroom.  
1.3.3  Whole - Whole mushrooms, with attached stems cut to a length not exceedi ng the diameter of the 
cap, measured from the bottom of the veil.  
1.3.4  Sliced or Sliced Whole - Mushrooms cut into slices 2 mm or greater mm thick, of which not less 
than 50% are cut with regular thickness, parallel to the axis of the mushroom.  
1.3.5  Random Sliced - Mushrooms cut into slices of varying thickness and in which the slices may deviate 
materially from cuts approximately parallel to the axis of the mushroom.  
1.3.6  Quarters - Mushrooms cut into four approximately even parts.  
1.3.7  Stems and Pieces (Cut) - Pieces of caps  and stems of irregular sizes and shapes.  
1.3.8  Grilling - Selected open -veiled mushrooms not exceeding 40 mm in diameter, with attached stems 
not exceeding the diameter of the cap, measured from the bottom of the veil scar.  
2. ESSENTIAL COMPOSITION AND QUALITY FAC TORS  
2.1 Composition  
2.1.1  Other Permitted Ingredients  
As appropriate for the respective packing media.  
2.1.1.1  Juice exuding from the mushrooms.  
2.1.1.2  Water, salt, spices, seasonings, soyabean sauce, vinegar, wine.  
2.1.1.3  Sucrose, invert sugar syrup, dextrose, glucose syrup, dried gluc ose syrup.  
2.1.1.4  Butter or other edible animal or vegetable fats or oils, including olive oil; milk, milk powder, or cream. 
If butter is added, it must amount to not less than 3% m/m of the final product.  PUBLIC REVIEW DRAFTDEAS 1060 : 2021  
© EAC 2021  – All rights reserved  29 
 2.1.1.5  Starches - natural (native), physically or enzymatically modified - only when butter or other edible 
animal or vegetable fats or oils are ingredients.  
2.1.1.6  Wheat or corn flour.  
2.1.2  Packing Media  
In addition to the provisions for packing media in Section 3.1.3 of the Codex Standard for Certain Canned 
Vegetables, the follo wing packing media may apply:  
2.1.2.1  Juice exuding from the mushrooms.  
2.1.2.2  Butter or butter sauce.  
 
1 The mushrooms ( Agaricus spp) in this Standard are commonly known as “white mushroom” or “Paris 
mushroom” or “button mushroom”.  
2.1.2.3  Cream sauce.  
2.1.2.4  Sauce other than a butte r or cream sauce.  
2.1.2.5  Vinegar.  
2.1.2.6  Oil. 
2.1.2.7  Wine.  
2.2 Quality Criteria  
2.2.1  Colour  
2.2.1.1  The mushroom portion of the product shall have normal colour characteristics of the variety of the 
canned mushrooms. Canned mushrooms of special types and containing special permitted 
ingredient s shall be considered of characteristic colour when there is no abnormal discolouration for 
the respective ingredients used.  
2.2.1.2  The liquid medium in water, brine and/or juice exuding from the mushrooms shall be either clear or 
slightly turbid and yellow to li ght brown in colour.  
2.2.2  Texture  
The mushrooms in water, brine, and/or juice exuding from the mushrooms shall be firm and substantially 
intact.  
2.2.3  Defects and Allowances  
 
Defects  Definition  Tolerances  
 
(a) Spotted mushrooms  a mushroom is spotted when it presents  a 
dark brown to brown spot diameter upper 
to 3 mm or when it is very speckled (more 
than 10 spots).   
5% by weight  PUBLIC REVIEW DRAFTDEAS 1060 : 2021  
30 © EAC  2021  – All rights reserved  
  
 
(b) Traces of casing material  mushroom or piece of mushroom on 
which remains a part of root and \or soil 
and\or grit, or any other extraneo us 
matter, whether of mineral or organic 
origin, of more than 2 mm in diameter 
attached or not to the mushroom.   
 
5% by weight of 
affected product  
 
(c) Open mushroom for “buttons” and 
“whole mushrooms”:  a mushroom is opened if small strips are 
visible on at least half of the 
circumference and if the distance between 
the cap and the stem is up to 4 mm.   
 
10% by count  
(d) Broken mushroom or pieces of 
mushroom or mushrooms with 
detached caps or stems for “buttons”, 
“whole mushrooms” and “grilling 
mushrooms”   
mushroom which is missing at least the 
quarter of the cap, caps and only stems.   
 
10% by weight  
2.2.4  Uniformity  
For styles in general, 10%, by count, of the units for the respective style may exceed the specified stem length 
or size.  
3. FOOD ADDITIVES  
3.1 Thickeners , emulsifiers and stabilizers used in accordance with Table 3 of the General Standard for 
Food Additives (CODEX STAN 192 -1995) for Food Category 04.2.2.4 are acceptable for use in 
canned mushrooms in sauce only.  
3.2 Only the colour listed below is permitted fo r use in canned mushroom in sauce.  
 
INS No.  Name of the Food Additive  Maximum Level  
150a  Caramel I – plain caramel  GMP  
150c  Caramel III – ammonia caramel  50,000 mg/kg  
150d  Caramel IV - sulfite ammonia caramel  50,000 mg/kg  
3.3 Flavour enhancers used in acco rdance with Table 3 of the General Standard for Food Additives  
(CODEX STAN 192 -1995) for Food Category 04.2.2.4 are acceptable for use in canned mushrooms.  
4. WEIGHTS AND MEASURES  
4.1 Minimum Drained Weight  
4.1.1  Canned mushrooms in water; brine, and/or exuded juices; vinegar; wine and oil packs.  
The drained weight of the product shall be not less than 53% of the weight of distilled water at 20oC which the 
sealed container will hold when completely filled.  
4.1.2  Canned mushrooms in sauce packs  
The drained mushroom portion, af ter washing off the sauce or liquid, shall be not less than 27.5% of the total 
product weight.  
5. LABELLING  PUBLIC REVIEW DRAFTDEAS 1060 : 2021  
© EAC 2021  – All rights reserved  31 
 5.1 Name of the Product  
5.1.1  The following styles shall be included as part of the name or in close proximity to the name: 
“Buttons”, “Sliced Buttons”, “Whole”,  “Sliced” or “Sliced Whole”, “Random Sliced”, “Quarters”, “Stems 
and Pieces (Cut)”, “Grilling”, as appropriate.  
A declaration of any special sauce which characterizes the product, e.g. “With X” or “In X” when appropriate. If 
the declaration is “With (or “I n”) Butter Sauce”, the fat used shall only be butter  
5.1.1.1  Cream sauce.  
5.1.1.2  Sauce other than a butter or cream sauce.  
5.1.1.3  Vinegar.  
5.1.1.4  Oil. 
5.1.1.5  Wine.  
5.2 Quality Criteria  
5.2.1  Colour  
2.2.1.3  The mushroom portion of the product shall have normal colour characteristics of the variety of the 
canne d mushrooms. Canned mushrooms of special types and containing special permitted 
ingredients shall be considered of characteristic colour when there is no abnormal discolouration for 
the respective ingredients used.  
2.2.1.4  The liquid medium in water, brine and/or juice exuding from the mushrooms shall be either clear or 
slightly turbid and yellow to light brown in colour.  
5.2.2  Texture  
The mushrooms in water, brine, and/or juice exuding from the mushrooms shall be firm and substantially 
intact.  
5.2.3  Defects and Allowances  
Defects Definition  Tolerances  
 
(a) Spotted mushrooms  a mushroom is spotted when it presents a 
dark brown to brown spot diameter upper 
to 3 mm or when it is very speckled (more 
than 10 spots).   
5% by weight  
 
 
(b) Traces of casing material  mushroom or piece o f mushroom on 
which remains a part of root and \or soil 
and\or grit, or any other extraneous 
matter, whether of mineral or organic 
origin, of more than 2 mm in diameter 
attached or not to the mushroom.   
 
5% by weight of 
affected product  
 
(c) Open mushroom for “buttons” and 
“whole mushrooms”:  a mushroom is opened if small strips are 
visible on at least half of the 
circumference and if the distance between 
the cap and the stem is up to 4 mm.   
 
10% by count  PUBLIC REVIEW DRAFTDEAS 1060 : 2021  
32 © EAC  2021  – All rights reserved  
 (d) Broken mushroom or pieces of 
mushroom or mushroo ms with 
detached caps or stems for “buttons”, 
“whole mushrooms” and “grilling 
mushrooms”   
mushroom which is missing at least the 
quarter of the cap, caps and only stems.   
 
10% by weight  
 
5.2.4  Uniformity  
For styles in general, 10%, by count, of the units for th e respective style may exceed the specified stem length 
or size.  
 
6. FOOD ADDITIVES  
6.1 Thickeneners, emulsifiers and stabilizers used in accordance with Table 3 of the General Standard 
for Food Additives (CODEX STAN 192 -1995) for Food Category 04.2.2.4 are accep table for use in 
canned mushrooms in sauce only.  
CODEX STAN 297 -2009  28 
6.2 Only the colour listed below is permitted for use in canned mushroom in sauce.  
 
INS No.  Name of the Food Additive  Maximum Level  
150a  Caramel I – plain caramel  GMP  
150c  Caramel III – ammonia caramel  50,000 mg/kg  
150d  Caramel IV - sulfite ammonia caramel  50,000 mg/kg  
6.3 Flavour enhancers used in accordance with Table 3 of the General Standard for Food Additives  
(CODEX STAN 192 -1995) for Food Category 04.2.2.4 are acceptable for use in ca nned mushrooms.  
 
7. WEIGHTS AND MEASURES  
7.1 Minimum Drained Weight  
7.1.1  Canned mushrooms in water; brine, and/or exuded juices; vinegar; wine and oil packs.  
The drained weight of the product shall be not less than 53% of the weight of distilled water at 20oC which th e 
sealed container will hold when completely filled.  
7.1.2  Canned mushrooms in sauce packs  
The drained mushroom portion, after washing off the sauce or liquid, shall be not less than 27.5% of the total 
product weight.  
 
8. LABELLING  
8.1 Name of the Product  PUBLIC REVIEW DRAFTDEAS 1060 : 2021  
© EAC 2021  – All rights reserved  33 
 8.1.1  The following  styles shall be included as part of the name or in close proximity to the name: 
“Buttons”, “Sliced Buttons”, “Whole”, “Sliced” or “Sliced Whole”, “Random Sliced”, “Quarters”, “Stems 
and Pieces (Cut)”, “Grilling”, as appropriate.  
8.1.2  A declaration of any speci al sauce which characterizes the product, e.g. “With X” or “In X” when 
appropriate. If the declaration is “With (or “In”) Butter Sauce”, the fat used shall only be butter f  
 
 
 
 PUBLIC REVIEW DRAFTDEAS 1060 : 2021  
34 © EAC  2021  – All rights reserved  
 Bibliography  
[1] ISO ##### -#, General title  — Part #: Title of part  
[2] ISO #####-##:20##, General title  — Part ##: Title of part  
 
 PUBLIC REVIEW DRAFTDEAS 1060 : 2021    
 
© EAC 2021  – All rights reserved  
  
  