 
 AFDC 26 ( 1772 ) DTZS   
 
 
DRAFT TANZANIA STANDARD  
 
 
Kiwifruit - specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                  TANZANIA BUREAU OF STANDARD  
 
 0 foreword  
 
Kiwifruit , also known as "kiwi" is a true berry having a furry brownish green skin 
and firm translucent green flesh with numerous edible purple -black seeds 
embedded around a white center.  Kiwifruit is a rich source of  Vitamin C  and 
antioxidants.   
 
 
This Tanzania Standard was prepared in order to provide guidance to kiwifruit  
producers and traders as well as regulators, and to ensure safety and quality 
of the produce . 
In the preparation of this Tanzania Standard considerable assistance was 
derived fro m: Codex Alimentarius CXS 338-2020  Standard for Kiwifruit.   
 
In reporting the results of a test or analysis made in accordance with this 
standard, if the final value observed or calculated is to be rounded off, it shall 
be done in accordance with TZS 4 (see clause 2).  
 
1. Scope  
 
This Standard  specifies quality and safety requirements, methods of sampling 
and test  of kiwifruit of varieties (cultivars) derived from Actinidia chinensis  
Planch and A. deliciosa  (A. Chev .) C.F. Liang & A.R. Ferguson and hybrids 
derived from at least one of them, of the Actinidiaceae family, to be supplied 
fresh to the consumer.  Kiwifruit for industrial processing are excluded.  
 
2. Normative r eferences  
 
The following referenced standards are indispensable for the application of this 
standard. For dated references, only the edition cited applies. For undated 
references, the latest edition of the referenced standards (including any 
amendments) applies.  
 
a) TZS 4, Rounding off of numerical values  
b) TZS 109, Code of hygiene for food processing unit  
c) TZS 122 -1- Microbiology of the food chain — Horizontal method for the 
detection, enumeration and serotyping of Salmonella - Part 1: Detection of 
Salmonella spp.  
d) TZS 538, Packaging, marking and labeling of f oods  
e) TZS 852 -1- Microbiology of the food chain - Horizontal method for the 
detection and enumeration of Listeria monocytogenes  and of Listeria spp  - 
Part 1: Detection method  
f) TZS 1002, Fresh fruits and vegetables – Sampling   
 g) TZS 1003, Guide to the pre-packaging of fresh fruits and vegetables  
h) TZS 1743, Code of Hygienic Practice for Fresh fruits  
i) TZS 2425  - Microbiology of food and animal feeding stuffs - Horizontal 
method for the detection of Escherichia coli O157  
j) Codex Stan 193, Codex General standard for contaminants and toxins in 
food and feed  
k) Codex pesticide residues in food online data base  
 
3 Terms and definitions  
For the purposes of this standard, the following terms and definitions apply;  
 
3.1 sound  
produce  not affected by rotting or deterioration such as to make it fit for 
consumption  
 
3.2 clean  
free from dirt, dust, insect stains or other foreign substances  
 
3.3 malformation  
misshaped produce that the appearance does not fit the known characteristics 
of the variety  
 
3.4 firm  
crisp and should not be shriveled, limp or pliable  
 
3.5 intact  
no parts removed and that have not suffered any damage making them 
incomplete  
 
3.6 cultivar  
plant within a specie that has been produced in cultivation by selective breeding  
 
 
3.7 pest 
any organism that directly or indirectly affects the quality and safety of the 
produce  
 
3.8 true berry  
simple freshly fruit originating from one flower with one ovary and have several 
seeds  
 
 
 
 
 
 
  
 4 Requirements  
 
4.1 General requirements  
 
In all classes, subject to the special provisions for each class and the tolerances 
allowed, the kiwifruit shall be:  
 intact (but free of peduncle);  
 sound;  
 adequately firm; not soft, shrivelled or water -soaked;  
 well formed; double/multiple fruit being excluded;  
 clean;  
 practically free of pests  and damage caused by them ;  
 free of abnormal external moisture, excluding condensation following 
removal from cold storage;  
 free of any foreign smell and/or taste;  
 fresh in appearance;  
 
4.1.1  The development and condition of the kiwifruit shall be such as to enable 
them:  
- to withstand transportation and handling;  
- to arrive in satisfactory condition at the place of destination.  
 
4.1.2 Maturity Requirements  
The kiwifruit shall have reached an appropriate degree of maturity, in 
accordan ce with characteristics of the variety, to allow for development of 
satisfactory organoleptic characteristics. The fruit shall have attained a degree 
of maturity of at least 6.2 ° Brix or an average dry matter content of 15% . 
 
 
4.2 Classification  
Kiwifruit are classified into three classes, as defined below:  
 
4.2.1 “Extra” c lass 
Kiwifruit in this class  shall be of superior quality. They shall be characteristic of 
the variety (cultivar). The f lesh shall be sound. Fruit shall be round , oblong  or 
oval in cross section (not flattened) , and the ratio of the minimum equatorial 
diameter to the maximum equatorial diameter of the fruit shall be 0.8 or greater.  
 
They shall be free of de fects, with the exception of very slight, superficial 
defects , provided these do not affect the general appearance of the produce, 
the quality, the keeping quality and presentation in the package.  
 
4.2.2 Class I  
Kiwifruit in this class shall be of good quality. They shall be characteristic of the 
variety (cultivar). The flesh shall be sound. Fruit  shall be round , oblong  or oval 
in cross section (not flattened) , and the ratio of the minimum equatorial diameter 
to the maximum equatorial diameter of the fruit shall be 0.7 or greater.  
  
 The following slight defects  may be allowed, provided these do not  affect the 
general appearance of the produce, the quality, the keeping quality and 
presentatio n in the package:  
• a slight defect in shape (but free of swelling or malformations);  
• slight defects in colouring;  
• slight, superficial skin defects, provided the total are a affected does not 
exceed 1cm ;  
• small “Hayward marks” (longitudinal lines) without protuberance.  
 
 
4.2.3 Class II  
This class includes kiwifruit which do not qualify for inclusion in the higher 
classes, bu t satisfy the general  requirements specified in clause 4.1. The flesh 
should not show any serious defects.  
 
The following defects  may be allowed, provided the kiwifruit retain their 
essential characteristics as regards the quality, the keeping quality and 
presentation:  
• defects in shape including flattened fruit;  
• defects in colouring;  
• skin defects provided that the to tal area  affected does not exceed 2cm ;  
• several more -pronounced “Hayward marks” with a slight protuberance;  
• slight bruising.  
 
4.3 Provisions concerning sizing  
Kiwifruit may be sized by weight or count, or in accordance with existing t rading 
practices, and labelled accordingly. When sized in accordance with existing 
trade practices, the pac kage shall be labelled with the size and method used.  
 
For fruit sized by weight ; A. chinensis  and A. deliciosa  and hybrids between 
these species, the minim um weight for “Extra” class is 90g, for Class I is 70g 
and for Class II is 65g.  
 
To ensure uniformity in size, the range in size between produce in the same 
package that is sized by weight shall not exceed:  
 
 10g for fruit less than or equal to 85 g; 
 15g for fruit weighing greater than 85g and up to 120g;  
 20g for fruit weighing greater than 120g and up to 150g;  
 40g for fruit weighing greater than 150 g 
 
 
4.4 Provisions concerning tolerances  
Tolerances in respect of quality and size shall be allowed in each lot for produce 
not satisfying the requirements of the class indicated.  
 
4.4.1 Quality t olerances  
 
4.4.1.1 “Extra” c lass  
 Five percent, by number or weight, of kiwifruit not satisfying the requirements 
of the class but meeting those of Class I. Included therein is 0.5% tolerance for 
decay, soft rot and/or internal breakdown whi ch only applies beyond the export 
control point.  
 
 
4.4.1.2 Class I  
Ten percent, by number or weight, of kiwifruit not satisfying the requirements of 
the class but meeting those of Class II. Included therein is 1% tolerance for 
decay, soft rot and/or internal breakdown.  
 
4.4.1.3 Class II  
Ten percent by number or weight of kiwifruit satisfying neither the requirement s 
of the class nor the minimum requirements. Included therein not more than 2% 
in total may consist of p roduce affected by decay, soft rot and/or internal 
breakdown.  
 
4.4.2 Size tolerances  
For all classes (if sized), 10% by number or weight of kiwifruit not satisfying the 
requirements as regards sizing is allowed.  
 
4.5 Provisions concerning presentation  
 
4.5.1 Uniformity  
The contents of each package shall be uniform and contain kiwifruit of the sa me 
origin, variety (cultivar), quality and siz e. However, a mixture of kiwifruit of 
distinctly different varieti es may be packed together in a package provided they 
are uniform in quality and, for each variety concerned, uniform in origin.  
  
The visible part of the contents of the package shall be representative of the 
entire contents.  
 
5  
 
6 Hygiene  
 
6.1 It is recommended that the produce covered by the provisions of this 
Standard be prepared and handled in accordance with TZS 109 (see clause 2)  
and TZS 1743 . 
 
 
6.2 Kiwifruit  shall also comply with the microbial requirements prescribed in 
Table 1.  
 
Table 1 : Microbiological limits  for Kiwifruit  
S/N Test Test Method  Requirement  
1. 
2. 
3. 
 Listeria monocytogenes  per 25g  
Escherichia coli O157:H7  
Salmonella  per 25g  
 TZS 852 -1 
TZS 2425  
TZS 122 -1 
  Absent  
Absent  
Absent  
  
  
 
7 Contaminants  
 
7.1 Heavy metal contaminants  
Kiwifruit  shall comply with those maximum metal contaminants established by 
the Codex Stan 193.  
 
7.2 Pesticide residues  
Kiwifruit  shall comply with those maximum residue limits established in the 
Codex pesticide residues in food online data ba se. 
 
8 Sampling and tests  
 
8.1 Samp ling 
Representative samples of kiwifruit  shall be drawn as prescribed in TZS 1002 
(see clause 2).  
 
8.2  Tests  
Tests shall be done in accordance with the methods prescribed in this standard.  
 
 
9. Packing, marking and labelling  
 
9.1 Packing  
Kiwifruit  shall be packed in such a way as to protect the produce properly. The 
materials used shall be of food grade, clean and of a quality such as to avoid 
causing any external or internal damage to the produce. The use of materials, 
particularly of paper or stamps bearing trade sp ecifications, is allowed, provided 
the printing or labelling has been done with nontoxic ink or glue.  
 
9.1.1 The containers shall meet the quality, hygiene, ventilation and resistance 
characteristics that shall ensure suitable handling, shipping and preser ving 
kiwifruit . Packages shall be free of foreign matter and objectionable smell.  
 
9.1.2  The use of any substance tending to modify the natural characteristics of 
the produce, especially form, texture and taste shall be prohibited.  
    
9.1.3 In addition to the provisions covered by this standard, kiwifruit  shall also 
be packed in accordance with TZS 538 and TZS 1003 (See clause 2).  
 
 
9.2 Marking and labelling  
9.2.1 Each package shall legibly and indelibly bear the following information  in 
Swahili or and English  on the same side:  
a) Name and address of exporter, packer and/or dispatcher ;  
b) Name of the produce ;  
c) Country of origin;  
d) Class; 
e) Size (if sized), be expressed   
 - by the minimum and maximum weight of the fruit; or  
- by number of fruit and the net fruit weight; or  
- by the size and method used  
f) Net weight  (kg); 
g) Batch number ; 
h) Storage condition ; 
 
9.2.2 Certification mark – Each container may also be mar ked with TBS 
certification mark.  
 
NOTE:  The use of TBS certification mark is governed by provisions of  the 
Standards Act, 2009.  Details of the conditions under which a license for 
the use of TBS certification mark may be granted to manufacturers or 
producers, may be obtained from TBS.  
 