 DEAS 1061 : 2021 
ICS nn.nnn.nn  
 
© EAC 2021                                                                                                                               First Edition 2021  
 DRAFT EAST AFRICAN STANDARD  
Canned fruit cocktail  — Specification  
EAST AFRICAN COMMUNITY  DEAS 1061 : 2021  
ii © EAC  2021  – All rights reserved  
 Copyright notice  
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participants in the EAC standards development process is permitted without prior permission from EAC, 
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© East African Community  2021  — All rights reserved  
East African Community   
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Tanzania  
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Reproduction for sales purposes may be subject to royalty payments or a licensing agreement.  
Violators may be prosecuted . DEAS 1061 : 2021  
© EAC 2021  – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  1 
4 Product description  ................................ ................................ ................................ ...............................  2 
4.1 Canned fruit cocktail  ................................ ................................ ................................ .............................  2 
4.2 Forms of pack  ................................ ................................ ................................ ................................ .........  2 
4.2.1  Five fruits – Fruit  cocktail  ................................ ................................ ................................ .....................  2 
4.2.2  Four fruits – Fruit  cocktail ................................ ................................ ................................ .....................  2 
4.3 Forms of packing media  ................................ ................................ ................................ .......................  3 
5 Requirements  ................................ ................................ ................................ ................................ .........  3 
5.1 Ingredients  ................................ ................................ ................................ ................................ .............  3 
5.1.1  Basic  ingredients ................................ ................................ ................................ ................................ .... 3 
5.1.2  Other  ingredients  ................................ ................................ ................................ ................................ ... 3 
5.2 Formulation  ................................ ................................ ................................ ................................ .............  3 
5.2.1  Fruit  content  ................................ ................................ ................................ ................................ ...........  3 
5.2.2  Packing  media ................................ ................................ ................................ ................................ ........  4 
5.3 Sizes and shapes of fruits  ................................ ................................ ................................ ....................  5 
5.3.1  Diced peaches, pears or pineapple  ................................ ................................ ................................ ...... 5 
5.3.2  Section/part of pineapple  ................................ ................................ ................................ ......................  5 
5.3.3  Whole grapes or  cherries  ................................ ................................ ................................ ......................  5 
5.3.4  Halved  cherries  ................................ ................................ ................................ ................................ ...... 5 
5.4 Quality Criteria  ................................ ................................ ................................ ................................ ....... 5 
5.4.1  Colour  ................................ ................................ ................................ ................................ .....................  5 
5.4.2  Flavour  ................................ ................................ ................................ ................................ ....................  5 
5.4.3 Texture  ................................ ................................ ................................ ................................ ........................  5 
5.4.4  Defects and allowances  ................................ ................................ ................................ ........................  5 
5.4.5  Classification of “defectives”  ................................ ................................ ................................ ...............  6 
5.4.6  Lot Acceptance  ................................ ................................ ................................ ................................ ...... 6 
5.5 Specific requirements  ................................ ................................ ................................ ...........................  6 
6 Food additives  ................................ ................................ ................................ ................................ ....... 7 
7 Contaminants  ................................ ................................ ................................ ................................ .........  7 
7.1 Pesticide residues  ................................ ................................ ................................ ................................ . 7 
7.2 Heavy metal contaminants  ................................ ................................ ................................ ...................  7 
8 Hygiene  ................................ ................................ ................................ ................................ ...................  7 
9 Packaging  ................................ ................................ ................................ ................................ ...............  8 
10 Labelling  ................................ ................................ ................................ ................................ .................  8 
10.1  General labeling requirements  ................................ ................................ ................................ .............  8 
Bibliography  ................................ ................................ ................................ ................................ ......................  10 
 
 DEAS 1061 : 2021  
iv © EAC  2021  – All rights reserved  
 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 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 Sta ndards are developed through  Technical Committees 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 
Partner States. The comments received are discussed and incorporated before finalization 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 expected to ensure that they always have the latest versions of the standards 
they are implementing .  
The committee responsible  for this docu ment is Technical Committee EASC/TC 016/02, Processed fruits , 
vegetable 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 a ll such patent rights.  
 
 DRAFT EAST AFRICAN STANDARD  DEAS 1061 : 2021  
 
© EAC 2021  – All rights reserved  1 
 Canned fruit cocktail  — Specification  
1 Scope   
This standard prescribes the requirements , sampling and test methods for canned fruit cocktail (peach, 
pineapple, grapes, pears, cherries)  intended for direct human consumption . 
2 Normative references   
The following 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 editi on of the referenced document (including any amendments) applies.  
AOAC 999.10, Determination of Lead, Cadmium, Zinc, Copper and Iron in foods Atomic absorption 
spectrometry after microwave digestion  
CODEX STAN 192, General Standard for food additives  
EAS 3 8, Labelling for pre -packaged foods — General requirements  
EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice  
ISO 1842, Fruits and vegetable products — Determination of pH  
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 co ntent — Flameless atomic 
absorption spectrometric method  
ISO 16649 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
beta-glucuronidase -positive Escherichia coli — Part 2: Colony -count technique at 44 degrees C us ing 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 for use in standardization at the following addresses:  
— ISO Online browsing platform: available at http://www.iso.org/obp  DEAS 1061 : 2021  
2 © EAC  2021  – All rights reserved  
 3.1 
canned fruit cocktail  
a canned mixture of small fruits and/or small pieces of fruits prepared by a mixture of small fruits and/or small 
pieces of fruits   
3.2 
peaches  
any firm yellow variety of the s pecies prunus persica L. including clingstone and freestone types but excluding 
nectarines, peeled, pitted and diced.  
3.3 
pears  
any variety of the species Pyrus communis L. or Pyrus sinensis L. peeled, cored, and diced.  
 
3.4 
pineapple  
any variety of the species Ananas comosus L., peeled, cored, in sectors, or diced.  
3.5 
cherries  
any variety of the species Prunus cerasus L., halves or whole, pitted or unpitted, and which may be: 
i) any light, sweet variety;  or 
ii) artificially coloured red; or 
iii) artificially  colou red red with added  flavourings,  whether  natural  or synthetic.  
3.6 
grapes  
any seedless variety of the species Vitis vinifera L. or Vitis labrusca L., whole.  
4 Product description  
4.1 Canned fruit cocktail  
The fruits may include  but not limited to  the follow ing kinds and styles   
a) Peaches  
b) Pears  
c) Pineapple  
d) Cherries  
4.2 Forms of pack  
4.2.1  Five fruits  – Fruit  cocktail  
A mixture of the five fruits of the kinds and styles  described in 4.1.1  
4.2.2  Four  fruits – Fruit  cocktail  
A mixture of four fruits of the kinds  and styles described in 4.1.1  except that  cherries and grapes may be 
omitted. : DEAS 1061 : 2021  
© EAC 2021  – All rights reserved  3 
 4.3 Forms of packing media  
Canned fruit cocktail may be packed in any one of the following packing media with or without sugars and/or 
optional ingredients:  
a) Water  - in which  water is the sole liquid  packing  medium.  
b) Water and fruit j uice - in which water and fruit juice(s) from the specified fruits, which may be strained 
or filtered, is the sole liquid packing  medium.  
c) Fruit j uice - in which one or more fruit juice(s) from the specified fruits, which may be strained or 
filtered, is the sole liquid packing  medium.  
5 Requirements  
5.1 Ingredients  
5.1.1  Basic  ingredients  
5.1.1.1  Fruit as defined in  4.1.1; 
5.1.1.2  Water  complying to EAS 12  and or Fruit juice ; 
5.1.1.3  Fruit juice 
5.1.2  Other  ingredients  
5.1.2.1  One or more of the following sugars: sucrose,  honey,  invert sugar syrup, dextrose, glucose syrup, 
dried glucose syrup;  
5.1.2.2  Spices and herbs  
5.2 Formulation  
5.2.1  Fruit  content  
5.2.1.1  Proportions of fruits  
The products shall contain  fruits in the following proportions, based on the individual drained fruit weights in 
relation to the total drained weight of all the fruits:  Table 1  
 
 5 Fruits - Fruit Cocktail  4 Fruits - Fruit Cocktail  
Peaches  30% to 50%  30% to 50%  
Pears  25% to 45%  25% to 45%  
Pineapple  6% to 16%  6% to 25% 
 
 
- and either  - 
Grapes  6% to 20%  6% to 20% 
 
 
or DEAS 1061 : 2021  
4 © EAC  2021  – All rights reserved  
 Cherries  2% to 6%  2% to 15%  
 
5.2.1.2  Compliance with fruit content  requirements  
A lot will be considered as meeting the requirements for Proportions of fruits (2.2. 1.1) when:  
5.2.1.2.1  The average of the individual fruit proportions from all containers in the sample is within the range 
required for the individual fruits;  and 
5.2.1.2.2  The number of individual containers which are not within the range for any one or m ore fruits do 
not exceed the acceptance number (c) of an appropriate sampling plan with an AQL of 6.5 (see relevant Codex 
texts on methods of analysis and sampling).  
5.2.2  Packing  media  
5.2.2.1  Classification of packing media when sugars are added  
5.2.2.1. 1 When sugars are added to water or water and one or more fruit juices the liquid media shall be 
classified on the basis of the cut-out strength as follows:  
a) Basic syrup strengths  
Light Syrup  - Not less than 14o Brix 
Heavy  Syrup  - Not less than 18o Brix 
b) Optional packing media  
When  not prohibited  in the country  of sale, the following  packing  media  may be used:  
Water  Slightly  Sweetened  ) 
Slightly  Sweetened  Water  ) Not less than 10o Brix but less than 14o Brix  
Extra  Light Syrup  ) 
Extra  Heavy  Syrup  ) Not less than 22o Brix 
5.2.2.1. 2 When sugars are added to fruit juice(s), the liquid media shall be not less than 14o Brix and they 
are classified on the basis of the cut -out strength as follows:  
Lightly sweetened  
(name of fruits)  juice - Not less than 14o Brix  
Heavily sweetened  
(name of fruits)  juice - Not less than 18o Brix 
 
5.2.2.2  Compliance with packing media  classification  
Cut-out strength of sweetened juice of syrup is to be determined on sample average, but no container may 
have a Brix value lower than that of the minimum of the next category below, if such there be. 
 DEAS 1061 : 2021  
© EAC 2021  – All rights reserved  5 
 5.3 Sizes and shapes of fruits  
5.3.1  Diced peaches, pears or pineapple  
75 % or more of all such drained fruits are of approximate cube -shapes which:  are not over 20 mm in greatest  
edge  dimensio n; and will not pass through square meshes of 8 mm. 
5.3.2  Section/part of pineapple  
80% or more of all the drained pineapple portion approximate wedge -shapes of the following dimensions:  
Outside  arc - 10 mm to 25 mm; and 
Thickness  - 10 mm to 15 mm; and 
Radius (from inside to outside  arc) - 20 mm to 40  mm. 
5.3.3  Whole grapes or  cherries  
90 % or more by count (based on sample average) of whole grapes, or of whole cherries, approximate normal 
shape except for proper preparation (such as removing pits or stems)  and: 
a) are not broken into two or more  parts;  
b) are not seriously crushed, mutilated, or torn. 
5.3.4  Halved  cherries  
80 % or more by count (based on sample average) of the cherry units are approximate halves which are not 
broken into two or more parts.  
5.4 Quality Criteria  
5.4.1  Colour  
Canned f ruit c ocktail shall have normal colour except that a slight leaching of colour from the coloured cherries 
is acceptable.  
5.4.2  Flavour  
Canned f ruit c ocktail shall have a normal flavour characteristic for each fruit and for the entire  mixture.  
Canned fruit cocktail with special ingredients shall have the flavour characteristic of that imparted by the fruits 
in the product and the other substances used.  
5.4.3 Texture  
The fruit ingredients shall not be excessively firm nor excessively soft, as is appropriate for the respective  fruit. 
5.4.4  Defects and allowances  
Canned Fruit Cocktail shall be substantially free from defects within the limits set forth as follows:  (see relevant  
Codex  texts  on methods  of analysis  and sampling ). 
 DEAS 1061 : 2021  
6 © EAC  2021  – All rights reserved  
 Maximum Limits  
(based on the weight of drained fruit)  
 
(a) Blemished fruit pieces  - 
(consisting of pieces of fruit with dark 
surface areas, spots penetrating the fruit, 
and other abnormalities)  20 % m/m  
Total of all fruit units so affected  
 
(b) Peel (based on averages)  
(considered a defect only when occurring 
on, or from, those fruits which are peeled)  25 cm2 
aggregate area per kg  
 
(c) Pit material (based on averages)  - 
(consisting of pieces of pit or of fruit stones 
and hard and sharp pit points; very small pit 
fragments of less than 5 mm in greatest 
dimension which do not have sharp points  
or edges are disregarded)  1 piece, of any size per 2 kg  
 
(d) Small stems (based on averages)  - 
(such as capstems from grapes)  5 per kg  
 
(e) Large stems (based on averages)  - 
(such as from peaches, pears, or cherrries)  1 large stem, or piece thereof, per kg  
 
5.4.5  Classification of “defectives”  
A container shall be considered a “ defective” when it fails to meet one or more of:  
a) the applicable requirements in 5.3.1 through 5.3.4 (except for style and shapes for grapes and cherries 
which are based on averages);  and 
b) the applicable quality requirements in 5.4.1 through 5.4.4 (except for peel, pit material, and stems 
which are based on  averages).  
5.4.6  Lot Acceptance  
A lot will be considered as meeting the applicable quality and other requirements referred to in sub-section 
5.4.5 when:  
a) for those requirements which are not based on averages the number of “defectives”, as defined in sub -
section 5.4.5, does not exceed the ac ceptance number (c) of an appropriate sampling plan with an 
AQL of 6.5 and 
b) the requirements  which  are based  on sample  average  are complied  with. 
5.5 Specific r equirements   
Canned fruit cocktail shall comply with the specific requirements in Table 2 when te sted in accordance with 
the methods specified therein . DEAS 1061 : 2021  
© EAC 2021  – All rights reserved  7 
 Table 2  — Specific requiremen ts for canned fruit cocktail  
 
 
 
6 Food additives  
Food additives when used in processed canned fruit cocktail shall be in accordance with CODEX STAN 192.  
7 Contaminants  
7.1 Pesticide residues  
Canned fruit cocktail  shall c omply with the pesticide residue limits prescribed by the Codex Alimentarius 
Commissio n of the respective commodity.  
7.2 Heavy metal contaminants  
Canned fruit cocktail  shall not contain  heavy metal  contaminants  in excess of the limits  specified in Table  4 
when tested in accordance with the methods specified there in. 
Table 4  – Heavy m etal contaminants limit  in canned fruit cocktail  
 
 
 
 
 
8 Hygiene  
8.1 Canned fruit cocktail  shall be produced and handled under hygienic conditions in accordance with EAS 
39.  
8.2 Canned fruit cocktail  shall comply with microbiological limits given in Table 5 when tested in accordance 
with the methods specified therein.  
Table 5 ─ Microbiological limits for canned fruit cocktail  
 
Microorganism  Maximum l imit 
cfu/g  Test method  
Total plate count  50 ISO 4833 -2 
Escheric hia coli  Absent  ISO 16649 -2 Characteristic  Requirement  Test method  
Ethanol content, %, max.  0.3 ISO 2448  
Acid insoluble ash, %, max.  0.02 ISO 763  
pH 3.6-4          ISO 1842  
Heavy metals  Maximum limit  
mg/kg  Test method  
Lead (Pb) mg/kg  0.1 ISO 6633  
Tin(Sn) mg/kg  250 ISO 2447  
Cadmium (Cd)  0.05 AOAC 999.10  DEAS 1061 : 2021  
8 © EAC  2021  – All rights reserved  
 Yeasts and moulds  30 ISO 21527 -1 
 
9 Packaging  
Canned fruit cocktail  shall be p ackaged 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 shal l apply and shall be legibly and indelibly marked  on the container : 
a) Name of the product  
i) The name  of the product  shall be “Fruit  Cocktail”.  
ii) The following, as applicable, shall be included as part of the name or in close proximity to the 
name, unless in the country where the product is sold a true pictorial representation of the product 
accompanied by a complete list of the  fruits  in the statement  of ingredients  would  suffice  in 
accordance  with its national  legislation:  “5 Fruits” or “With Five Fruits”;  or “4 Fruits” or “With Four 
Fruits”.  
iii) When the packing medium is composed of water, or water and one or more fruit juices in which 
water predominates,  the packing  medium  shall be declared  as part of the name  or in close  
proximity  thereto  as: “In water” or “Packe d in water”.  
iv) When  the packing  medium is composed  solely  of a single  fruit juice,  the packing  medium shall  be 
declared  as part of  the name  or in close  proximity  thereto  as: “In (name of fruit) juice”.  
v) When the packing medium is composed of two or more fruit  juices, it shall be declared as part of 
the name or in close proximity  thereto: “In (name of fruits) juice” or “In fruit juices” or “In mixed fruit 
juices”  
vi) When sugars are added to water, or water and one or more fruit juices in which water 
predominates, t he packing medium  shall be declared  as may be appropriate:  
“Water slightly sweetened”  or 
“Slightly sweetened water”  or 
Extra light syrup”  or 
“Light syrup”  or 
“Heavy syrup”  or 
“Extra heavy  syrup”.  
vii) when the packing medium contains water and one or more fruit  juice(s), in which the fruit juice 
comprises 50% or more by volume of the packing medium, the packing medium shall be 
designated to indicate the preponderance of such fruit juice, as for  example:  “In (name of fruits) 
juice(s) and water”  DEAS 1061 : 2021  
© EAC 2021  – All rights reserved  9 
 viii) When  sugars  are added to one or more  fruit juices,  the packing  medium  shall be declared  as may 
be appropriate:  
“Lightly sweetened (name of fruit(s))  juice”  or 
“Heavily sweetened (name of fruit(s)) juice”  or “Lightly sweetened fruit juices”  or 
“Lightly sweetened mixed fruit  juices”  or “Heavily sweetened fruit juice”  or 
“Heavily sweetened mixed fruit juices”  
ix) A declaration,  as part of the name  or in close  proximity  to the name,  shall be made  of any 
characteristic  flavouring;  e.g. “With X “, as appropriate.  
b) List of ingredient s 
A complete list of ingredients shall be declared on the label in descending order of proportion in 
accordance with the EAS 38.  
 
When  cherries  are artificially  coloured  and/or  have  added  flavourings,  the following  declarations  are 
permitted  in the list of ingredients  in lieu of naming  the additive:  
“Cherries artificially coloured red”; or  
“Cherries artificially coloured red with added flavourings “.  
 
If ascorbic acid is added  to preserve  colour,  its presence  shall be declared  in the list of ingredients in the 
following manner:  
 
“L-ascorbic acid added as an anti -oxidant”.  
 
c) date of manufacture;  
d) expiry date;  
e) brand /trade name;  
f) net contents;  
g) instructions for use;  
h) storage conditions;  
i) name and address of the manufacturer; and  
j) country of origin . 
 
11 Sampling  
Sampl ing shall be  done  in accordance with corresponding Annex.  
 
 
 DEAS 1061 : 2021  
10 © EAC  2021  – All rights reserved  
 Bibliography  
[1] ISO ##### -#, General title  — Part #: Title of part  
[2] ISO ##### -##:20##, General title  — Part ##: Title of part  
 
 DEAS 1061 : 2021    
 
© EAC 2021  – All rights reserved  
  
  