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 835 (2012) (English): Fresh sweet cassava -- Specification AFRICAN CD-ARS STANDARD 835 First Edition 2012 Fresh sweet cassava — Specification Reference No. ARS 835:2012(E) ICS 67.080.20 © ARSO 2012 CD-ARS 835:2012 Table of contents 1 Scope ............................................................................................................................................ 1 2 Normative references.................................................................................................................... 1 3 Definitions ..................................................................................................................................... 1 4 Provisions concerning quality ....................................................................................................... 2 4.1 General requirements ................................................................................................................... 2 4.2 Minimum requirements ................................................................................................................. 3 4.3 Total cyanogen content ................................................................................................................ 3 4.4 Classification ................................................................................................................................. 3 5 Provisions concerning sizing ........................................................................................................ 5 6 Provisions concerning tolerances ................................................................................................. 5 6.1 Quality tolerances ......................................................................................................................... 5 6.2 Size tolerances ............................................................................................................................. 5 7 Provisions concerning presentation .............................................................................................. 5 7.1 Uniformity ...................................................................................................................................... 5 7.2 Packaging ..................................................................................................................................... 5 7.3 Presentation .................................................................................................................................. 6 8 Marking or labelling ....................................................................................................................... 6 8.1 Consumer packages ..................................................................................................................... 6 8.2 Non-retain containers.................................................................................................................... 7 9 Contaminants ................................................................................................................................ 7 9.1 Pesticide residues ......................................................................................................................... 7 9.2 Heavy metals ................................................................................................................................ 7 9.3 Other contaminants....................................................................................................................... 7 10 Hygiene ......................................................................................................................................... 7 11 Sampling and test ......................................................................................................................... 8 12 Criteria for conformity.................................................................................................................... 8 Annex A (informative) Sweet cassava roots illustrations ....................................................................... 9 Bibliography .......................................................................................................................................... 10 ii © ARSO 2012 — All rights reserved CD-ARS 835:2012 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 835:2012 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 835:2012 Introduction Cassava, (Manihot esculenta Crantz) is the third most important food crop in the tropics after rice and maize, and is consumed daily by up to one billion people, mostly in sub-Saharan Africa. Global cassava output in 2011 was expected to rise by over 6% from the previous year (2010), and to surpass 250 million metric tons for the first time (FAO, 2011). Cassava is also replacing major traditional staples such as maize, finger millet, bananas, and plantains, because the productivity of these traditional staples have been declining as a result of deteriorating soil fertility and the adverse effects of climate change. Cassava on the other hand thrives in harsh conditions, and produces its carbohydrate-rich roots in poor soils, even in times of drought. The rapid increases in cassava production has significant implications for the food, nutrition and energy security of Africa’s rapidly rising urban population, which will increase from 414 million to over 1.2 billion by 2050 (UN, 2012). Despite enormous production challenges, at least 60% of global cassava production is projected to come from Africa, with significant potential to reduce the food gap, increase farm incomes in the rural areas, and reduce rural and urban food, nutrition and energy insecurity and poverty (Otim-Nape et al., 2008) Given these significant attributes, the emerging vision for the crop (CGIAR 2000, Otim-Nape et al., 2008) in Africa, is that cassava will increasingly be a major contributor to improved food, nutrition, and health security, with smallholders producing surplus cassava harvests. Marketing increased quantities of high quality fresh cassava roots and leaves, and traditional and processed cassava products will improve their income generation potential. It is envisaged that producers will increase their competitiveness in the cassava value chain through better market response and efficient processing. Ultimately, cassava will become a major driving force in rural development and poverty reduction through industrial production and marketing. In spite of the evidence of brisk production growth and enormous scope for the crop, there is evidence of current overall contraction in production (FAO 2011), and declining productivity of the crop, due to major biotic and abiotic stresses. There are also other major production and marketing challenges which continue to impede progress (Nweke et al., 2001). Cassava’s market challenges result from poorly organized value-added chains, limited infrastructure, high transaction costs, competition from cheap imports, and limited investments in research, mechanization, production, harvesting and processing (Nweke et al 2001) . Significant opportunities now exist for marketing of fresh and processed cassava for urban and rural consumption, high quality cassava flour for bread and other products, and cassava for fuel ethanol, and animal feed. These opportunities will be closely tied to changes in overall staple food markets, market diversification and competition within cassava food markets. This African Standard was prepared to establish uniform quality and safety requirements for fresh sweet cassava in order to facilitate trade in fresh cassava in the domestic, regional and international markets. © ARSO 2012 — All rights reserved v AFRICAN STANDARD CD-ARS 835:2012(E) 1 Fresh sweet cassava — Specification 1 Scope This African Standard specifies requirements and methods of sampling and test for varieties of fresh sweet2 cassava roots of Manihot esculenta Crantz, of the Euphorbiaceae family, to be supplied to the consumer. Cassava roots intended for industrial processing are excluded. 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 WD-ARS 844:2012, Cassava and cassava products — Determination of total cyanogens — Enzymatic assay method CAC/GL 21, Principles for the establishment and application of microbiological criteria for foods CAC/RCP 44, Recommended international code of practice for the packaging and transport of tropical fresh fruits and vegetables CAC/RCP 53, Code of hygienic practice for fresh fruits and vegetables CODEX STAN 193, Codex general standard for contaminants and toxins in food and feed ISO 874, Fresh fruits and vegetables — Sampling ISO 7563, Fresh fruits and vegetable — Vocabulary 3 Definitions For the purposes of this standard, the terms and definitions in ISO 7563, and the following terms and definitions shall apply. 3.1 fresh cassava unpeeled roots from varieties of cassava [Manihot esculenta (Crantz)] of the Euphorbiace family which contain stored carbohydrates mainly as starch 3.2 clean practically free of visible soil, dust, or other visible foreign matter , except substances used to prolong its shelf life; 3.3 firm resistant to externally applied pressure 1 Commonly known in certain regions by: manioc, mandioca, tapioca, aipim, yucca, etc. 2 Sweet varieties of cassava are those that contain less than 50 mg/kg hydrogen cyanide (fresh weight basis). In any case, cassava must be peeled and fully cooked before being consumed. © ARSO 2012 — All rights reserved 1 CD-ARS 835:2012 3.4 practically free product without defects in excess of those that can be expected to result from, and be consistent with good cultural and handling practices employed in the production and marketing of the fresh cassava 3.5 sound wholesome free from disease, serious deterioration (such as but not limited to decay, breakdown, freezing damage, or soft or shrivelled specimens) or adulteration/contamination, that appreciably affects their appearance, edibility, the keeping quality of the produce or market value. 3.6 sweet cassava cassava roots that contain less than 50 mg/kg hydrogen cyanide (fresh weight basis) 3.7 whole fresh sweet cassava which has not been subjected to any cutting or peeling of its initial harvested mass, “trimming” exempted 3.8 fresh appearance at the time of sale, similar visual characteristics to the fresh sweet cassava recently harvested (i.e., colour, texture, firmness or shrivelled) 3.9 industrial processing production of potato products such as starch, flour, livestock feeds, paste, granules and syrups 3.10 food grade material one that will not transfer non-food chemicals into the food and contains no chemicals which would be hazardous to human health 3.11 well shaped cassava is not so curved, crooked, constricted, ridged or otherwise misshapen that its appearance is appreciably affected 3.12 fairly well shaped cassava is not so curved, crooked, constricted, ridged or otherwise misshapen that its appearance is materially affected, or there is loss of more than 5 % of the total weight of the cassava in the ordinary preparation for use 3.13 badly misshapen cassava is so curved, crooked, constricted, ridged or otherwise misshapen that its appearance is seriously affected, or there is a loss of more than 10% of the total weight in the ordinary preparation for use 4 Provisions concerning quality 4.1 General requirements The fresh sweet cassava roots should be carefully harvested after reaching an appropriate degree of physiological development account being taken of the characteristics of the variety and the area in which they are grown. 2 © ARSO 2012 — All rights reserved