BDI/252
WTO/TBT
BI Burundi
  • 67 - Lebensmitteltechnologie
2022-09-19
2022-07-25

Manioc (cassava) (HS code(s): 071410); Vegetables and derived products (ICS code(s): 67.080.20)

DEAS 776: 2022, Production and handling of fresh cassava root — Code of practice, Second Edition

This Draft East African Code provides recommended practices for the production, storage, packaging and transportation of fresh cassava root Manihot esculenta Crantz intended for human consumption.

This code focuses upon issues that are specific to the primary production and packaging of fresh cassava root in order to produce a quality, safe and wholesome product.

This code addresses Good Agricultural Practices (GAPs), Good Hygiene Practices (GHPs) and Good Manufacturing Practices (GMPs) that will help control microbial, chemical and physical hazards associated with all stages of the production of fresh cassava root from primary production to packaging. Particular attention is given to minimizing damage and deterioration of fresh cassava root 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 EAS 39 and CAC/RCP 53, Code of hygienic practice for fresh fruits and vegetables.