  
  
G/TBT/N/MWI/51  
19 April 2021  
(21-3247) Page: 1/2 
Committee on Technical Barriers to Trade  Original:  English  
 
  
WTO - Internal  NOTIFICATION  
The following notification is being circulated in accordance with Article 10.6  
 
1. Notifying Member:  MALAWI   
If applicable, name of local government involved (Article 3.2 and 7.2):   
2. Agency responsible:  Malawi Bureau of Standards  
Name and address (including telephone and fax numbers , email and website 
addresses, if available) of agency or authority designated to handle comments 
regarding the notification shall be indicated if different from above:   
3. Notified under Article 2.9.2 [X], 2.10.1 [   ], 5.6.2 [X], 5.7.1 [   ], other :  
4. Products covered (HS or CCCN where applicable, otherwise national tariff 
heading. ICS numbers may be provided in addition, where applicable):  
PRODUCTS OF THE MILLING INDUSTRY; MALT; STARCHE S; INULIN; WHEAT GLUTEN (HS 
11); Vegetables and derived products (ICS 67.080.20)  
5. Title, number of pages and language(s) of the notified document:  DMS 349:2020, 
Edible cassava flour – Specification (11 page(s), in English)  
6. Description of content:  This draft Malawi standard specifies the requirements and 
methods of sampling and test for edible cassava flour which is obtained from the 
processing of cassava roots ( Manihot esculenta  Crantz) intended for human consumption.  
7. Objective and rat ionale, including the nature of urgent problems where 
applicable:  Consumer information, labelling; Prevention of deceptive practices and 
consumer protection; Protection of human health or safety; Quality requirements  
8. Relevant documents:   
1. MS 19:  Labelling of prepacked foods – General standard;  
2. MS 21:  Food and food processing units – Code of hygienic conditions;  
3. MS 144:  Agricultural food products – Determination of crude fibre content – 
General method;  
4. MS 149:  Cereals and milled cereal products – Determination of total ash;  
5. MS 237: Food additives – General standard  
6. MS 302: Contaminants and toxins in foods – General standard;  
7. MS 610:  Cereal and cereal products – Determination of moisture content (Basic 
reference method);  
8. MS 624:  Nutritional labellin g – Guidelines;  
9. MS 1330 : Code of practice for the reduction of hydrocyanic acid (HCN) in cassava 
and cassava products  G/TBT/N/MWI/51  
 
- 2 - 
 
  WTO - Internal  10. MS 1386 : Cassava and cassava products – Determination of total cyanogens – 
Enzymatic assay method;  
11. ISO 4832: Microbiology of food and animal feeding stuffs – Horizontal method for 
the enumeration of coliforms – Colony -count technique  
12. ISO 4833: Microbiology of the food chain – Horizontal method for the enumeration 
of microorganisms;  
13. ISO 6579: Methods for the microbiological examination of foods – Part 6: 
Examination for Salmonella Spp.;  
14. ISO 7251: Microbiology of food and animal feeding stuffs – Horizontal method for 
the detection and enumeration of presumptive Escherichia coli – Most probable 
number technique;  
15. ISO 10520: Native starch –Determination of starch content –Ewers polarimetric 
method  
16. ISO 21527 -2:  Methods for the microbiological examination of foods – Part 2: 
Enumeration of yeast and moulds in foods  
9. Proposed date of adoption:  To be determined  
Proposed date of entry into force:  To be determined  
10. Final date for comments:  60 days from notification  
11. Texts available from:  National enquiry point [X] or address, telephone and fax 
numbers and email and website addresses, if available , of other body:   
https://members.wto.org/crnattachments/2021/TBT/MWI/21_2785_00_e.pdf  
 