                  TBS/ AFDC 12(6588 ) P3 
© TBS 2020                                                                                                                    
                                                                                       
                          
 
DRAFT TANZANIA STANDARD  
 
Tamarind (ukwaju) pulp  – Specification  
 
 
 
 
 
 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
 
 
 
 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TANZANIA BUREAU OF STANDARDS  
                   TBS/ AFDC 12(6588 ) P3 
© TBS 2020                                                                                                                    
  
 
  
    
                                                              
©TBS 2020 – All rights reserved  1 Tamarind (ukwaju) pulp – Specification  
 
 
 
0 Foreword  
 
 
Tamarind pulp is widely used for cooking. It is  also used in sauces, marinades, chutneys, drinks and 
desserts. In Tanzania it is commonly used for drinks and ice lo llies, spice s and condiments.  
The pulp is made from mature fruits of Tamarindus indica , commonly known as tamarind by removing first 
the rind and then the fibrous skeleton enclosing the pulp and the seed. The pulp is then sun -dried and 
compressed into cakes.  
It is necessary to develop this Tanzania standard in order to provide guidance to processors and traders 
of tamarind pulp in ensuring safety and quality to consumers  
In preparation of this Tanzania standard considerable assistance was derived from local Tamarind pulp 
processors and IS 6364 Tamarind pulp -specification  
In reporting the results of a test or analysis made in accordance with this Tanzania 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 Tanzania  standard p rescribes the requirements , methods of sampling and test for tamarind 
pulp, obta ined from the mature fruits of Tamarindus indica  intended for human consumption  
 
 
2 Nomative 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;  
 
 
                                                                                                         
  
©TBS 2020 – All rights reserved  2 Codex Stan 192 General Standard for Foo d Additives  
TZS 109, Code of hygiene for food processing units — General  
TZS 113, Code of hygienic practices for processed fruits and vegetables  
TZS 118, Foodstuffs — General guidance for the Enumeration of microorganisms — Colony count 
technique at 30 °C  
TZS 122: 2018 (1st ed) ISO 6579:2017 Microbiology of food and feeding stuffs – Horizontal method for the 
detection of salmonella spp  
TZS 125, Microbiology of food and animal feeding stuffs — Horizontal method for enumeration of 
coagulase positive staphyloc occus and other species  
TZS 131, Microbiology — General guidance for enumeration of yeast and mould — Colony count 
technique at 25 °C  289. 
TZS 1315:2017/ ISO 927:2009 Spice and Condiments - Determination of Extraneous matter and foreign 
matter content   
TZS 1326: 2010 (1st Ed) ISO 662: 1998 Animal and vegetable fats and oils - Determination of moisture 
and volatile matter content   
TZS 1488:2016/ ISO 750:1998   Fruits, vegetables and derived products – Sampling and methods of test 
– Part 2: Determination of t itratable acidy  
TZS 1495, Fruits and vegetables — Determination of copper content  
TZS 1502, Fruits and vegetables — Determination of arsenic content  
TZS 1503:2016/ ISO 763 -2003 Fruit and vegetable products — Determination of ash insoluble in 
hydrochloric a cid  
TZS 1527, Fruits and vegetables — Determination of specific gravity  
TZS 1581 -1: 2013, Determination of cadmium content – Method graphite furnace atomic absorption 
spectrometry  
TZS 1581 -2: 2013, Determination of cadmium content – Method flame atomic ab sorption spectrometry  
TZS 163, Fruits and vegetables — Sampling  
TZS 268, General atomic absorption spectrophotometric method for determination of lead in food stuffs  
TZS 4, Rounding off numerical values  
TZS 538, Packaging and labeling of goods  
TZS 729, Mic robiology — General guidance for the enumeration of coliforms — Colony count technique                                                                                                          
  
©TBS 2020 – All rights reserved  3 TZS 730 (Part 2): 2002 (1st Ed)ISO 16649 (Part 2): 2001 - Microbiology of food and animal feeding stuffs – 
Horizontal method for the enumeration of -b-glucuronidase -posit ive Escheria coli – Part 2 – Colony -count 
technique at 44 0C using 5 -bromo -4-chloro -3-indolyl -b-D-glucuronide  
TZS 731: 2007 (2nd Ed) ISO 7251: 2005 - Microbiology of food and feeding -stuffs – Horizontal method for 
the detection and enumeration of presumpti ve Escherichia Coli – Most Probable Number Technique  
TZS 799(2nd Ed)/ISO 16050: 2003 Foodstuffs – Determination of aflatoxin B1, and the total content of 
aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products – High-performance liquid 
chromatog raphic method  
TZS 963 (Part 2):2007 (1st Ed), Starch and derived products – Heavy metals content – Part 2 – 
Determination of mercury content by atomic absorption spectrometry  
3 Terms and definitions  
 
For the purpose of this  standard , the following definit ions shall apply  
 
3.1 tamarind pulp  
 
the pulp obtained from the mature fruits of Tamarindus indica  Linn by removing first the rind, then the 
fibrous skeleton enclosing  the pulp and the seeds.  
 
  
3.2 extraneous matte r 
 
all matter present in the sample  which  is not from tamarind pulp.   
 
 
4 General  Requirements  
 
4.1 Product d escription  
The tamarind pulp shall be obtained from the mature fruits of Tamarindus indica , by removing first the 
rind, then the fibrous skeleton enclosing the pulp and the seeds. The pu lp may be well dried and 
compressed into cakes. The pulp shall have the characteristic taste and flavour  of tamarind .  
 
4.1.1 Color  
 
 Tamarind pulp    shall have  brown  colour 
 
4.1.2 Odour and flavour   
 
Tamarind pulp  shall have a charac teristic  tamarind pulp  odour.   
 
4.1.3 flavour  
  
The flavour of tamarind pulp  form shall have  sour and/or sweet taste  
 
 
4.2 Freedom from moulds , insects, etc.   
                                                                                                         
  
©TBS 2020 – All rights reserved  4 Tamarind pulp shall be free from visible insects and moulds, and shall be free from dead insects and 
contamination  by rodents, visible to the naked eye, corrected if necessary,  in any particular case. In case 
the magnification exceeds X 10, this fact should be stated in the test report.  
 
 
 
5.0 Chemical  requirements  
 
Tamarind pulp  shall comply with the requirements g iven in t able 1.  
 
 
Table 1 – Requirements for  Chemical Composition  
 
 
 
 
NOTE. For estimation of moisture, and acid insoluble ash and content, the  material should be fre e from 
seeds and seed fragments.  
 
 
6.0 Contaminants  
 
 
6.1 Pesticide residues  
Tamarind pulp    shall be prepared with special care under Good Manufacturing Practices, so that 
pesticides that may be used in production do not leave resid ues in excess of the limit stipulated by Codex 
Alimentarius Commission  
 
6.2 Heavy metals  
Heavy metals in Tamarind pulp should not exceed maximum residue limit as stipulated in table 2  
 
 
 
 
 
 SI. No  Characteristic:  
 
 
 Limits (Max)  Test method  
1 
 
2 
 
 
3 
 
4 
 
 
5 
 
 Extraneous matter  (m/m ). %.  
 
Tamarind seed content, (including 
seed fragments % m/m  
 
 Moisture, % m/m. . 
 
Acid in soluble ash (on dry basis), %  
m/m,  
 
Titratable acidity as tartaric acid %.  1.0 
 
3.0 
 
 
   20 .0 
 
  0.5 
 
    9   TZS 1315  
 
 ANNEX A   
 
 
 TZS 1326  
 
TZS 1503:2016  
 
 
 TZS 1488:2016  
   
                                                                                                          
  
©TBS 2020 – All rights reserved  5 Table 2 : Heavy Metals  
 
 
6.3 Mycotoxin limits  
 
Mycotoxin in Tamarind pulp should not exceed maximum limit as stipulated in table 3  
 
Table 3  Mycotoxin limits  
 
 
 
7 Hygiene  
 
7.1Tamarind pulp  shall be prepared under good hygienic practices as stipulated i n TZS 109:  Codes of 
hygiene for food processing units  – General.  
 
 
7.2 Microorganisms in t amarind pulp should not exceed maximum  limit as stipulated in table 3  
Table 3 : Microbiological Limits  
 
 SI. No  Characteristic:  
 
 Limits  
(Max)  Test me thod 
 
1 
 
2 
 
3 
 
 
4 
  
Lead mg/kg  
 
Cadmium mg/kg  
 
Mercury  mg/kg  
 
 
Arsenic mg/k g 
 0.1 
0.1 
 Absent   
 
0.2  TZS 268 
 
 TZS 1581 -1/2 
 
TZS 963 -2 
 
 
TZS 1502  
S/N Characteristic:  
 
 Maximum 
limits  Test Method 
 
1 
 
2 
  
Aflatoxin B1,μg/kg  
 
Total aflatoxins,  μg/kg  
  
  5  
 
10   
 TZS 799  
 
TZS 799  
 
SI. No  Characteristic:  
 Limits  (Max)  Test methos 
1 
 
2 
3 Total aerobic count cfu/g  
 
Yeast s and m oulds cfu/g  
 
Escherichia coli  cfu/g   
 104 
103 
Absent  TZS 118  
 
TZS 730  
 
TZS 731                                                                                                         
  
©TBS 2020 – All rights reserved  6  
8 Packaging and marking  and labeling   
 
8.1 Pack aging  
 
8.1.1 Tamarind pulp  shall be packed  in containers conforming to the requirements p rescribed in 
TZS 538 (see clause 2). The container shall be properly sealed to protect the product from 
hazards that may lead the product to contamination, deterioration or other safety hazards  
 
 
8.1.2 When tamarind pulp  is bottled,  crows and other closure s shall be lined internally with suitable  food 
grade materials.    
 
8.1.3 The volume filled shall comply with the weights and measures regulations  
.  
    
 
8.2 Marki ng and labelling   
8.2.1 All containers of tamarind pulp intended for sale or distribution for  human consumption, shall 
be legibly and indelibly marked or labeled with the following information  
 
Rearrange in proper alphabetical order  
a) Name of the product   
 b)Trade name or brand name if any;  
c) Name , physical and postal address of manufacturer and/o r packer;  
 
b) Batch or code number;  
c) Date of production   
 
 
e) Net weight ; 
 
d) Best before date; 
e) Date of packing  
 
g) Country of origin ; 
 
h). Storage  condition   
 
 
 
8.2.2 Tamarind pulp  shall be marked on each individual container and on each package for 
dispatch.  
 
 
 
8.3 Certification mark  
 
Each package may also be marked with TBS Standards Mark of Quality.  
 
NOTE – The TBS Standards Mark of Quality may be used by the manufacturers only under licence 
from TBS. Particulars of conditions under which the licences are granted may be obtained from 
TBS.  
 
                                                                                                         
  
©TBS 2020 – All rights reserved  7 8.4 Methods of sampling and test  
  
Tamarind pulp  shall be sampled in accordance with TZS 33 and tested for complianc e with the 
requirements of this standard as described in t able 1 , 2and 3  
 
 
 
 
 
 
 
 
 
 
 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                                                                                                         
  
©TBS 2020 – All rights reserved  8  
 
 
 
 
ANNEX A  
 
[Table 1, Item (ii )] 
DETERMINATION OF SEED CONTENT  
 
A-1 thoroughly mix the sample and weigh 500 g of the sample. Separate seeds, 
preferably by a knife and forceps. After separation of seeds, free them of any adhering 
pulp. Weigh the seeds and report the percentage.  
 
 
 
 
 