 
  
 ICS 67.080.01  
 
Reference number  
DRS  205: 2020  
© RSB 2020  
  
 RWANDA 
STANDARD  DRS  
205  
 
Second  edition  
2020 -mm-dd 
 
Fresh peas — Specification  
   
DRS  205: 2020  
©RSB 2020  - All rights reserved                  ii 
 In order to match with technological development and to keep continuous progress in industries, 
standards are subject to periodic review. Users shall ascertain that they are in possession of the latest 
edition  
 
 
 
 
 
 
 
 
© RSB 2020  
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized 
in any form or by any means, electronic or mechanical, including photocopying and microfilm, without 
prior written permission from R SB. 
Requests for permission to reprodu ce this document should be addressed to : 
Rwanda Standards  Board  
P.O Box 7099 Kigali -Rwanda  
KK 15 Rd, 49  
Tel. +250 788303492  
Toll Free: 3250  
E-mail: info@rsb.gov.rw  
Website: www.rsb.gov.rw  
ePortal: www.portal.rsb.gov.rw   DRS  205: 2020  
iii                ©RSB 2020  - All rights reserved  
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  1 
4 Types  ................................ ................................ ................................ ................................ ......................  2 
5 Requirements  ................................ ................................ ................................ ................................ .........  2 
6 Classification  ................................ ................................ ................................ ................................ .........  3 
6.1 Class I  ................................ ................................ ................................ ................................ .....................  3 
6.2 Class  II................................ ................................ ................................ ................................ ....................  4 
7 Tolerances  ................................ ................................ ................................ ................................ ..............  5 
7.1 Class  I ................................ ................................ ................................ ................................ ....................  5 
7.2 Class  II................................ ................................ ................................ ................................ ....................  5 
8 Contaminants  ................................ ................................ ................................ ................................ .........  5 
9 Hygiene  ................................ ................................ ................................ ................................ ...................  5 
10 Packaging  ................................ ................................ ................................ ................................ ...............  5 
11 Labelling  ................................ ................................ ................................ ................................ ................  6 
12 Sampling  ................................ ................................ ................................ ................................ ................  6 
 DRS  205: 2020  
©RSB 2020  - All rights reserved                  iv 
 Foreword   
Rwanda Standard s are prepared  by Technical Committees and approved by R wanda Standards Board (RSB) 
Board  of Directors in  accordance with the procedures of RSB, in compliance with  Annex 3 of the WTO/TBT 
agreement on the preparation, adoption and application of standards.  
The main task of technical committees is to prepare national standards.  Final Draft Rwanda S tandards 
adopted by Technical committ ees are ratified  by me mbers of RSB Board of Director s for publication and 
gazettment as Rwanda Standards.  
DRS  205 was prepared by Technical Committee RBS/TC 016, Fresh fruits and vegetables .  
In the preparation of this standard, reference was made to the following standard:  
ES 354: 2005 , Peas — Specification  
The assistance delivered from the above source is hereby acknowledged with thanks.  
This second edition cancels and replaces the first edition (RS  205:2014 ), which has been technically revised  
Committee membership  
The following organizat ions were represented on the Technical Committee on Fresh fruits  and vegetables  
(RSB/TC 016) in the preparation of this standard.  
Africa Food Supply Ltd  
Enterprise Urwibutso  
FRESHCO  
Garden Fresh Ltd  
Ministry of Agriculture and Animal Resources  (MINAGRI ) 
National Agricultural Export Development Board (NAEB)  
NORELGA Macadamia  
PEBEC Ltd  
Rwanda Agriculture Board (RAB)  DRS  205: 2020  
v                ©RSB 2020  - All rights reserved  
 Rwanda Nut Company  
SORWATOM  
University of Rwanda -College of Agriculture, Animal Science and Veterinary Medicine ( UR-CAVM ) 
Rwanda  Standards Boar d (RSB) – Secretariat  
  DRS  205:2020  
1                ©RSB 2020  - All rights reserved  
 Fresh peas  — Specification  
1 Scope  
This Draft Rwanda Standard specifies the requirements and sampling methods for peas of varieties (cultivars) 
grown from Pisum sativum L. to be supplied fresh to the consumer .  
This standard does not apply to p eas for industrial processing . 
2 Normative references  
The following referenc ed 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.  
CAC/GL 21, Principles for t he establishment and application of microbiological criteria for foods  
RS CODEX STAN 193, General standard for contaminants and toxins in food and feed  
RS CAC/ RCP 44, Code of practice for packaging and transport of fresh fruits and vegetables  
RS CAC/RCP 1,  Code of practice — General principles of food hygiene  
RS EAS 38, Labelling of pre -packaged foods  — General requirements  
RS ISO 874, Fresh fruits and vegetables — Sampling  
3 Terms and definitions  
For the purposes of this standard, the following terms and definitions apply.  
3.1 
damage  
any defect, bruise which affects the appearance, edibility or marketing quality of the watermelons fruits  
3.2 
similar varietal characteristics  
peas that are of the same variety and type   
©RSB 2020  - All rights reserved                  2 
 3.3 
reasonably clean  
peas that are free from dirt, stain or other foreign matter, but not from unavoidable dirt incidental to improper  
harvesting and packing  
3.4 
foreign matter  
any material other than that originating from the peas  
3.5 
intact  
not having any part removed or damaged such that it m akes the peas incomplete.  
3.6   
fresh peas  
fresh small spherical seed or the seed -pod of the pod fruit Pisum sativum  L. 
4 Types  
According to the type of consumption, peas shall be classified in two groups:  
Schelling peas (round peas, wrinkled peas) intended for consumption without the pod;  and 
Manage -tout peas and sugar snap peas intended for consumption with the pod.  
5 Requirements  
5.1 In all classes, subject to the special provision for each class and the tolerances allowed, the pods shall  
be: 
a) intact; however,  manage – tout peas and sugar snap peas may have their ends  removed;  
sound;  produce  affected  by rotting  or deterioration  such  as to make  it unfit for consumption  is excluded;  
clean, practically free of any visible foreign matter (including parts of the flowers);  
free from hard filaments  or films in mange -tout peas  and sugar  snap  peas;  
practically free from  pests;  DRS  205:2020  
3                ©RSB 2020  - All rights reserved  
 practically free from damages caused by pests;  
free of abnormal external  moisture;  
free of any foreign smell and/or taste;  and 
free of any foreign smell and/or  taste.  
5.2 The seeds shall be:  
a) fresh;  
b) sound,  produce  affected  by rotting  or deterioration  such  as to make  it unfit for consumption  is excluded;  
c) normally developed in shelling  peas;  
d) practically free from  pests;  
e) practically free from damages caused by pests;  and 
f) free of any foreign smell and/or  taste.  
5.3 The development and condition of peas shall be such as to enable  them:  
a) to withstand transport and handling;  and 
b) to arrive in satisfactory condition at the place of destination.  
6 Classification  
6.1 Class I  
Peas in this class shall be of good quality. They shall be characteristic of the variety.  
6.1.1  The pods shall  be: 
a) fresh and  turgid;  
free from damage caused by hail;  and 
free from damage caused by heating . 
6.1.2 For shelling peas the pods shall  be:  
©RSB 2020  - All rights reserved                  4 
 a) with peduncles attached;  and 
b) well filled, containing at least 5  seeds.  
6.1.3 The seeds shall be:  
a) well-formed;  
b) tender;  
c) succulent and sufficiently firm, i.e., when squeezed between two fingers they should become flat without 
disintegrating;  
d) at least half the full -grown size but not  full-grown;  
e) non-farinaceous;  and 
f) undamaged, with no cracks in the  skin. 
6.2 Class  II 
This class includes peas which do not qualify for inclusion in Class I but satisfy the minimum requirements 
specified  above. For shelling peas:  
a) the pods shall contain at least three  seeds;  
b) peas  may be more  developed  than those  in Class  I, but over-mature  peas  are excluded;  
c) the following defects may be allowed provided the peas retain their essential characteristics as re gards 
the quality, the keeping quality and  presentation:  
1) defects of the pods:  
I) skin defects, injuries and bruises provided these are not progressive and there is no risk of 
the seeds being affected; and  
II) some loss of freshness, excluding wilted pods.  
2) defects of the seeds:  
I) a slight defect in  shape;  
II) slight defect in  coloring;  
III) slightly harder;  and DRS  205:2020  
5                ©RSB 2020  - All rights reserved  
 IV) slightly  damaged.  
7 Tolerances  
Tolerances in respect of quality shall be allowed in each package for produce not satisfying the requirements 
of the class indicate d. 
7.1 Class  I 
10 % by weight of peas satisfying neither the requirements of the class, but meeting those of Class II.  
7.2 Class  II 
10 % by weight of peas satisfying neither the requirements of the class nor the minimum requirements, with 
the exception of produce affected by rotting, progressive diseases or any other deterioration rendering it unfit 
for consumption . 
8 Contaminants  
8.1 The produce  covered  by this standard  shall comply  with the maximum  levels  specified  in CODEX  STAN 
193. 
8.2 The produce covered by this  standard shall comply with the maximum residue limits for pesticides 
established by the Codex Alimentarius  Commission.  
9 Hygiene  
9.1 It is recommended that the produce covered by the provisions of this Standard be prepared and 
handled in accordance with RS CAC/RCP1 and CAC/RCP  53. 
9.2 The produce should comply with any microbiological criteria established in accordance with CAC/GL 
21. 
10 Packaging  
10.1 The contents  of each  package  shall be uniform  and contain  only peas  of the same origin,  variety.  
10.2Peas shall be pack aged in such a way as to protect the produce  properly.  
10.3 The materials used inside the package shall be new 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  
specifications  is allowed  provided  the printing  and labelling  has been  done  with non-toxic ink or glue.  
10.4 Packages shall be free of all foreign matter; peas shall be packed in compliance with the RS CAC/RCP 
44.  
©RSB 2020  - All rights reserved                  6 
 11 Labelling  
Labelling of peas shall be done in accordance with RS EAS 38  and each package shall bear the following 
particulars, in letters grouped on the same side, legibly and indelibly marked, and visible from the outside:  
a) name and address of the producer or supplie r; 
b) type of the  product;  
c) Class;  
d) origin of the product;  
e) net content;   
f) date of packing ; and  
g) best before date.  
12 Sampling  
Sampling of peas shall be done in accordance with RS ISO 874.  
 
 
 
 
 
 
 
 
 DRS  205:2020  
7                ©RSB 2020  - All rights reserved  
 Bibliography  
[1] RS 205: 2014 , Fresh peas  — Specification  
 DRS  205: 2020  
Price based on 6 pages  
©RSB 2020  - All right s reserved   
  