The African Organisation for Standardisation ≠ EDICT OF GOVERNMENT ± In order to promote public education and public safety, equal justice for all, a better informed citizenry, the rule of law, world trade and world peace, this legal document is hereby made available on a noncommercial basis, as it is the right of all humans to know and speak the laws that govern them. ARS 845 (2012) (English): Production and handling of fresh cassava -- Code of practice AFRICAN CD-ARS STANDARD 845 First Edition 2012 Production and handling of fresh cassava — Code of practice Reference No. ARS 845:2012(E) ICS 67.080.01 © ARSO 2012 CD-ARS 845:2012 Table of contents 1 Scope ......................................................................................................................................... 1 2 Normative references ................................................................................................................. 1 3 Definitions .................................................................................................................................. 1 4 Primary production and handling of fresh cassava .................................................................... 1 4.1 General requirements ................................................................................................................ 1 4.2 Agricultural input requirements .................................................................................................. 2 4.3 Handling during production ........................................................................................................ 2 4.4 Handling during harvesting ........................................................................................................ 3 5 Storage and preservation ........................................................................................................... 3 5.1 General ...................................................................................................................................... 3 5.2 Handling during storage ............................................................................................................. 3 5.3 Control of damage ...................................................................................................................... 4 5.4 Temperature control ................................................................................................................... 4 5.5 Curing of cassava roots ............................................................................................................. 4 5.6 Storage methods ........................................................................................................................ 4 6 Sorting and packing for export ................................................................................................... 6 7 Packaging and labelling ............................................................................................................. 6 8 Criteria for conformity ................................................................................................................. 6 Bibliography ............................................................................................................................................ 7 ii © ARSO 2012 — All rights reserved CD-ARS 845:2012 Foreword The African Organization for Standardization (ARS) is an African intergovernmental organization made up of the United Nations Economic Commission for Africa (UNECA) and the Organization of African Unity (AU). One of the fundamental mandates of ARSO is to develop and harmonize African Standards (ARS) for the purpose of enhancing Africa’s internal trading capacity, increase Africa’s product and service competitiveness globally and uplift the welfare of African communities. The work of preparing African Standards is normally carried out through ARSO technical committees. Each Member State interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, regional economic communities (RECs), governmental and non-governmental organizations, in liaison with ARSO, also take part in the work. ARSO Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2. The main task of technical committees is to prepare ARSO Standards. Draft ARSO Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an ARSO Standard requires approval by at least 75 % of the member bodies casting a vote. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ARSO shall not be held responsible for identifying any or all such patent rights. This African Standard was prepared by the ARSO Technical Harmonization Committee on Agriculture and Food Products (ARSO/THC 1). © African Organisation for Standardisation 2012 — All rights reserved* ARSO Central Secretariat International House 3rd Floor P. O. Box 57363 — 00200 City Square NAIROBI, KENYA Tel. +254-20-224561, +254-20-311641, +254-20-311608 Fax: +254-20-218792 E-mail: [email protected] Web: www.arso-oran.org *  2012 ARSO — All rights of exploitation reserved worldwide for African Member States’ NSBs. © ARSO 2012 — All rights reserved iii CD-ARS 845:2012 Copyright notice This ARSO document is copyright-protected by ARSO. While the reproduction of this document by participants in the ARSO standards development process is permitted without prior permission from ARSO, 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 ARSO. Requests for permission to reproduce this document for the purpose of selling it should be addressed as shown below or to ARSO’s member body in the country of the requester: © African Organisation for Standardisation 2012 — All rights reserved ARSO Central Secretariat International House 3rd Floor P.O. Box 57363 — 00200 City Square NAIROBI, KENYA Tel: +254-20-224561, +254-20-311641, +254-20-311608 Fax: +254-20-218792 E-mail: [email protected] Web: www.arso-oran.org Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. Violators may be prosecuted. iv © ARSO 2012 — All rights reserved CD-ARS 845:2012 Introduction This code focuses upon issues that are specific to the primary production and packaging of fresh cassava in order to produce a safe and wholesome product. This code addresses Good Agricultural Practices (GAPs) and Good Manufacturing Practices (GMPs) that will help control microbial, chemical and physical hazards associated with all stages of the production of fresh cassava from primary production to packaging. Particular attention is given to minimizing damage and deterioration of fresh cassava before marketing. This code does not provide detailed information which is considered to be generally applicable to all fruits and vegetables or food products in general. Such provisions are available in other codes. As such this code should be used in conjunction ARS 53 and CAC/RCP 53, Code of hygienic practice for fresh fruits and vegetables. © ARSO 2012 — All rights reserved v AFRICAN STANDARD CD-ARS 845:2012(E) Production and handling of fresh cassava — Code of practice 1 Scope This African Code provides recommended practices for the production, storage, packaging and transportation of fresh cassava intended for human consumption. 2 Normative references The following referenced documents are indispensable for the application 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. ARS 53, General principles of food hygiene — Code of practice ARS 56, Prepackaged foods — Labelling CAC/RCP 53, Code of hygienic practice for fresh fruits and vegetables 3 Definitions For the purpose of this standard the following definitions apply. 3.1 fresh cassava unpeeled roots from varieties of cassava [manihot esculanta (Crantz)] of the Euphorbiace family which contain stored carbohydrates mainly as starch 3.2 agricultural inputs any incoming material (e.g. water, agricultural chemicals and planting material) used for the primary production of fresh cassava 3.3 biological control use of competing biological agents (such as insects, micro-organisms and/or microbial metabolites) for the control of pests, plant pathogens and spoilage organisms. 3.4 primary deterioration deterioration as a result of physiological changes characterised by vascular streaking or vascular discoloration. 3.5 secondary deterioration deterioration induced by micro-organisms that cause rotting under aerobic and anaerobic conditions. 3.6 curing operation of self-healing of wounds, cuts and bruises 4 Primary production and handling of fresh cassava 4.1 General requirements Fresh cassava is grown and harvested under a wide range of climatic and diverse geographical conditions, using various agricultural inputs and technologies. Biological, chemical and physical hazards may vary significantly from one type of production to another. © ARSO 2012 — All rights reserved 1 CD-ARS 845:2012 In each primary production area, it is necessary to consider the particular agricultural practices that promote the production of safe fresh cassava, taking into account the conditions specific to the primary production area, varieties of cassava and methods used. During production, primary and secondary deterioration should be avoided so as to maintain the quality of fresh cassava. Procedures associated with primary production should be conducted under good hygienic conditions and should minimize potential hazards to health due to the contamination of fresh cassava in accordance with ARS 53and CAC/RCP 53. 4.2 Agricultural input requirements 4.2.1 Inputs used for the production of fresh cassava shall conform to the relevant African Standards. 4.2.2 Agricultural inputs shall not contain microbial or chemical contaminants at levels that may adversely affect the safety and quality of fresh cassava. 4.2.3 Growers shall use only agricultural inputs which are approved by the Competent Authority for the cultivation of cassava and shall use them according to the product label for the intended purpose. 4.2.4 The disposal of surplus chemical and used containers shall be in accordance to the national environment regulatory agency guidelines. 4.2.5 Residues shall not exceed levels as established by the Codex Alimentarius Commission. 4.2.6 Agricultural workers who apply agricultural chemicals shall be trained in proper application procedures. 4.2.7 Growers shall keep records of agricultural chemical applications. Records should include information on the date of application, the chemical used, the crop sprayed, the pest or disease against which it was used, the concentration, method and frequency of application, and records on harvesting to verify that the time between applications and harvesting is appropriate. 4.2.8 Agricultural implements and equipment shall be calibrated, as necessary, to control the accuracy of application. 4.2.9 Agricultural chemicals should be kept in their original containers, labelled with the name of the chemical and the instructions for application and use 4.3 Handling during production During the primary production and post-harvest activities, effective measures shall be taken to prevent contamination of fresh cassava from agricultural inputs or personnel who come directly or indirectly into contact with fresh cassava. To prevent contamination, fresh cassava growers, harvesters and handlers shall adhere to the following: a) Fresh cassava unfit for human consumption should be segregated during harvesting. That which cannot be made safe by further processing should be disposed of properly; b) Agricultural workers should not use harvesting containers for other purposes (e.g. lunches, tools, fuel, etc.). Where such containers have to be used for other purposes they shall be cleaned and sanitized; and c) Care shall be taken when packing fresh cassava in the field to avoid exposure to contamination with animal/human filth. 2 © ARSO 2012 — All rights reserved