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PUBLIC REVIEW DRAFT DRAFT UGANDA STANDARD

DUS 1536

First Edition 2013-03-13

Reference number DUS 1536: 2013

© UNBS 2013

Code of Practice for Prevention and Reduction of Ochratoxin A Contamination in Coffee

DUS 1536: 2013

ii © UNBS 2013 – All rights reserved

Compliance with this standard does not of itself confer immunity from legal obligations

A Uganda Standard does not purport to include all necessary provisions of a contract. Users are responsible for its correct application

© UNBS 2013

All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written permission from UNBS.

Requests for permission to reproduce this document should be addressed to

The Executive Director Uganda National Bureau of Standards P.O. Box 6329 Kampala Uganda Tel: 256 414 505 995 Fax: 256 414 286 123 E-mail: [email protected] Web: www.unbs.go.ug

mailto:[email protected]

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© UNBS 2013 – All rights reserved iii

Contents Page

1 Scope ................................................................................................................................................1

2 Normative references .......................................................................................................................1

3 Terms and definitions ......................................................................................................................1

4 Pre-harvest .......................................................................................................................................3 4.1 General..............................................................................................................................................3 4.2 Recommended practices to reduce the development and spore load from OTA-producing

fungi on coffee plants and beans ....................................................................................................3

5 Harvest ..............................................................................................................................................3 5.1 General..............................................................................................................................................3 5.2 Harvesting systems ..........................................................................................................................4 5.3 Gleaning (sweeping).........................................................................................................................4

6 Post-harvest .....................................................................................................................................5 6.1 General..............................................................................................................................................5 6.2 Dry Processing .................................................................................................................................5 6.4 Wet processing .................................................................................................................................5 6.5 Drying of Processed Coffee beans ..................................................................................................6

7 Coffee cleaning and sorting .............................................................................................................7

8 Storage..............................................................................................................................................8

9 Transportation ..................................................................................................................................9 A.1 Coffee Cherry.................................................................................................................................. 11 A.2 Dry processing flow ...................................................................................................................... 12 A.3 Wet processing flow ....................................................................................................................... 13

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iv © UNBS 2013 – All rights reserved

Foreword

Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and Cooperatives established under Cap 327, of the Laws of Uganda. UNBS is mandated to co-ordinate the elaboration of standards and is

(a) a member of International Organisation for Standardisation (ISO) and

(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and

(c) the National Enquiry Point on TBT/SPS Agreements of the World Trade Organisation (WTO).

The work of preparing Uganda Standards is carried out through Technical Committees. A Technical Committee is established to deliberate on standards in a given field or area and consists of representatives of consumers, traders, academicians, manufacturers, government and other stakeholders.

Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the general public for comments. The committee reviews the comments before recommending the draft standards for approval and declaration as Uganda Standards by the National Standards Council.

Committee membership

The following organisations were represented under the sub-committee SC 14 - Tea, Coffee, Cocoa and related products of the Food and Agriculture standards Technical Committee, UNBS/TC 2, during the development of this standard:

.

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© UNBS 2013 – All rights reserved v

Acknowledgement

This standard was developed with support from Agribusiness Initiative Trust in collaboration with Uganda National Bureau of Standards This support is hereby acknowledged

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vi © UNBS 2013 – All rights reserved

Introduction

Coffee is the leading agricultural export commodity and foreign exchange earner in Ugandaproviding income and livelihood to a significant number of households.. The major varieties grown are Robusta coffee (Coffee canephora) ( in low altitude areas of upto 1,200 meters above sea level and Arabica Coffee (Coffee Arabica)in the high altitude areas mostly between 1,500 – 2,300 above sea level

Coffee is a popular beverage consumed both locally and in the internationally. Good Agricultural Practices and post harvesting handling of coffee along the value chain are vital for the production of safe and quality coffee. a Good post harvest handling practices also prevent contamination of coffee with OTA,

Ochratoxin A (OTA) is a form of mycotoxin produced mainly by Aspergillus ochraceus and Penicillium verrucosum (OTA) which are mould forming fungi in coffee. The moulds can impart a mouldy smell and off flavor taste which affects the quality of the coffee and contaminate the coffee with OTA. When OTA is ingested or absorbed it is known to cause kidney diseases, have toxic effects on the immune system in addition to being a possible carcinogen. The effect of OTA contamination on the quality and safety in coffee has economic implications which may include discounted prices and rejection of coffee in the market. It is therefore neccesary to reduce the occurrence of mould formation to a level that is as low ‘as reasonably achievable.

OTA contamination is the primary food safety issue in the production, processing and handling of green coffee beans. Codex alimentarius set a maximum level of Ochratoxin A in foods and feed of 5ug/kg. (This code of conduct provides guidelines of good practice in the prevention and reduction of OTA along the Coffee value chain.

COMMITTEE DRAFT UGANDA STANDARD DUS 1536: 2013

© UNBS 2013 – All rights reserved 1

Code of Practice for Prevention and Reduction of Ochratoxin A Contamination in Coffee

1 Scope

This draft Code of practice provides recommended practices for the prevention and reduction of Ochratoxin A in Coffee (intended for human consumption) during production, processing, storage, and transportation

2 Normative references

The following references 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.

US 201 Drinking (potable) water — Specification

ISO 6673; Green coffee ─ determination of the loss in mass at 105 °C

ISO 3509; Coffee and coffee products -- Vocabulary

3 Terms and definitions

For the purposes of this standard, the following terms and definitions shall apply.

3.1 coffee Cherry fresh, complete fruit of the coffee tree

3.2 bean seed of the coffee fruit

3.3 parchment (endocarp) the coffee fruit endocarp located between the fleshy part (pulp) and the silver skin. It is a thin, crumbly paper-like covering left on wet-processed beans after pulping and fermentation, removed during hulling.

3.4 endosperm the material inside the developing cherry which ultimately forms the coffee beans.

3.5 epicarp/Exocarp/ skin a mono cellular layer of the cherry covered with a waxy substance ensuring protection of the cherry

3.6 Floating/floats coffee coffee cherry of low density, buoyant in water

2 © UNBS 2013 – All rights reserved

3.7 Mesocarp intermediate layer of tissues between the epicarp and the parchment. It consists mainly of pectinaceous mucilage and pulp

3.8 mucilage slimmy layer found between the pulp and adhering to the parchment inside a coffee cherry, but not removed by pulping.

3.9 naked beans parchment coffee that has been partly or entirely peeled of its parch during pulping and/or washing

3.10 pulp fleshy outer layer of the mesocarp, directly beneath and including the skin, removed with a pulping machine

3.11 defects undesirable particles found in bulk green coffee. Defects may include various types of beans, or parts of beans, cherry tissue and foreign matter.

3.12 gleaning or sweeping a collection of coffee cherry found lying on the ground beneath coffee bushes, having either become detached during harvest or abscised during development.

3.13 selection a technological operation intended to sort coffee cherries to size, density and degree of maturity

3.14 dry processing treatment consisting of drying coffee cherries to give husk coffee,(Kiboko) followed by mechanical removal of the dried pericarp to produce green coffee.

3.15 wet process treatment of coffee cherries, consisting of mechanical removal of the exocarp in the presence of water, removal of all the mesocarp by fermentation or other methods, and washing followed by drying to produce parchment coffee which is subsequently stripped of its parchment to produce green coffee

3.16

pulping treatment used in wet processing to remove the exocarp and as much as possible of the mesocarp by mechanical means

3.17 Fermentation process treatment intended to digest the mucilaginous mesocarp adhering to the parchment of the pulped coffee, allowing its elimination by washing. The fermentation process can be replaced by a mechanical demucilaging system to remove the mucilage by friction.

3.18 Green coffee, the dried seed of coffee plant separated from non food tissues of the fruit.

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4 Pre-harvest

4.1 General

Infection of the seed by OTA-producing fungi can take place in the garden and grow enough to produce OTA by the time of harvest. The infection on the plant may involve two different contamination routes which may be either through the flowers without visible signs, or that is brought about as a result of insect invasion such as the coffee berry borer (CBB) (Hypothenemus hampei), that can carry spores to the cherry by making holes in the cherries and one or more tunnels in the beans leaving visible signs.

4.2 Recommended practices to reduce the development and spore load from OTA-producing fungi on coffee plants and beans

4.2.1 Good Agricultural practices

4.2.1.1 Keep coffee plants vigorous through regular use of Good Agriculture Practices such as good seed bed preparation, weeding; irrigation, pruning; fertilization, mulching, pest and disease control.

4.2.1.2 In selecting a pruning system, its impact on leaf area should not be neglected. This impact should be high since self-shading and high photosynthetic potential improves vigor in coffee.

4.2.2 Coffee production by- products

4.2.2.1 The by-products may be used but shall first be composted until the material has reached a friable condition, requiring 3-6 months depending on temperature and moisture conditions.

4.2.2.2 Avoid applying coffee by-products during or just prior to flowering.

4.2.3 Overhead irrigation

Overhead irrigation should not be used during the flowering period as this could enhance normal spore dispersal rates and increase the chance of infection of beans

4.2.4 Cleanliness of garden

4.2.4.1 Clean the garden of fallen cherries, especially in the off-season.

4.2.4.2 Un-composted coffee waste, household waste, waste from staple crops that may also be produced on the farm or animal feed in or around the garden, seed and seed-associated material should not be deposited in the garden since they may encourage proliferation of OTA producers.

4.2.4.3 Deploy alcohol traps for coffee berry borer control especially in the run-up to and throughout harvesting and processing.

4.2.4.4 Promote programs of integrated pest management (IPM)

5 Harvest

5.1 General

The harvesting method is dictated by a combination of the requirements of the processing method, economic considerations and availability of labour. Coffee cherries should be processed as soon as possible after harvesting so as to bring the coffee to a more stable dry state. The harvesting rate, processing performance and labour availability must follow the pace of the drying rate.


5.2 Harvesting systems

Harvesting systems to be used may include:

a) multi-pass selective picking (finger picking) where the picker takes only ripe cherries;

b) multi-pass stripping where whole bearing shoots are stripped off only if bearing predominantly ripe cherries;

c) single-pass stripping where everything is stripped off as the workers get through the garden;

d) mechanical harvesting where machines, sometimes hand-operated and use vibration to knock the cherry from the trees.

Note: selective picking is recommended for good quality coffee.

5.3 Gleaning (sweeping)

5.3.2 Collecting Berries that fall onto the ground should be avoided as fungal growth may occur which can give rise to OTA especially in humid conditions. However, brief contact with the ground is not problematic but can become so if the contact period lengthens in wet or humid climates, collection of coffee berries from the ground on the same day should be considered acceptable.

5.3.3 Cherries that have fallen onto the ground should be picked, handled and stored separately until they are processed to avoid the risk of contaminating the rest of the crop.

5.3.4 Fallen berries that are collected should be rapidly subjected to processing and drying since they have a higher likelihood of fungal growth.

5.3.5 Coffee that had been in contact with the farm soil for a collected longer period should be destroyed

5.4 Precautions to be taken before and after harvest

Harvesting should be started as soon as there are sufficient ripe berries for it to be economically viable. When the right time to commence harvest is decided, the following should be carried out:

a) Removal of bush, fallen cherries and high weeds from the proximity of the trees

b) where possible place picking mats, tarpaulins or any other suitable materials beneath the trees to protect the harvested berries from contamination by old fallen berries and to improve harvesting efficiency

c) Exercise appropriate selection, in accordance with sub section i or subsection ii below, at the picking stage or before further processing or both to remove inferior cherry from the main production chain as is suited to the processing method:

i. Where coffee berry disease or Phoma commonly attack the cherry, only sorting by hand is done to remove diseased and immature or over-mature cherry from the main harvest.

ii. Sorting using buoyancy in water conveniently separates cherries with one or more diseased seeds, some multi-hole CBB attacked cherries and tree-dried cherry, all of which float, from a combination of ripe and immature cherry, which sink.

d) Establish clear routines for processing and handling secondary products that arise from sorting or separation procedures in your production system.

Note: It’s important to take harvested coffee promptly through the processing steps without delay. In general, coffee is better left on the tree for a few days, rather than harvested and retained awaiting processing.

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6 Post-harvest

6.1 General

Changes start occurring once the coffee fruit is detached from the plant. The post harvest period is characterized by initial, transitional and final phases.

The initial phase begins with harvest. The product is in an unstable state, and spoilage can be controlled through competitor micro-organisms, restricting oxygen and reducing the time which is critical in this state. In wet processing the high moisture phase may be extended and controlled through fermentation, but it is desirable to reduce this time.

The transitional phase is the least stable and most difficult to predict. Spoilage can only be controlled by time limitation. Turning or stirring of the coffee is essential to promote uniform drying.

The final phase starts at the end of drying and continues until roasting. The product is in a stable condition and control is necessary to prevent water re-introduction or redistribution in the bulk coffee. At some point during drying, there is no further growth as the product reaches the low moisture phase (moisture content below 13%)

6.2 Dry Processing

6.2.1 In dry processing system the whole harvested fruit is dried. Although it is a simpler process compared to wet processing, a good quality finished product may only be obtained through the application of good practices and proper management.

6.2.2 Drying of freshly picked cherries should start on the same day In some instances, the harvested cherry is retained in bags or heaps for up to a week leading to high temperatures and quick fermentation hence loss of quality and increased risk of OTA in the product. This practice should be avoided by farmers.

6.2.3 Prior to drying, the harvested cherry should be sorted to remove immature and over mature cherries, and cherries damaged to CBD (coffee berry disease). Sorting may be done either visually, or in combination with water floatation.

6.3 Wet processing

6.3.1 General

Wet or washed processing requires a raw material composed of only ripe cherries that have been selectively picked or are mechanically separated in the process itself. Green immature cherries and dried cherries are removed in a water separator. The mucilage is removed, either by fermentation, mechanically or using chemicals.

In the fermentation process, the mucilage is broken down by fermenting the beans in water at ambient temperature (using microorganisms) between 12 and 36 hours (This time could even be as short as 6 hours in some hot regions therefore the fermentation time of an area has to be determined).The fermentation process should be carefully monitored to ensure that the coffee does not acquire undesirable (sour) flavours. After fermentation is complete ( when parchment stops being slimy and gets gritty), the coffee beans are washed in clean water tanks or in special washing machines.

6.3.2 Recommended Control Procedures for wet processing

a) Wet processing equipment should receive regular maintenance, to reduce the possibility of failures which could delay processing and compromise coffee quality and safety. The following procedures should be observed


i. Before the beginning of the crop season: clean, reassemble and lubricate the processing equipment; inspect the installation and check if it is operational, so that there is enough time for repairs if any problem occurs.

ii. At the end of the crop season: clean, repair, lubricate, dust all equipment and protect from water. Check pulping surfaces for wear.

b) Provide proper orientation/training to the workers on operation, care and maintenance of wet processing equipment and define their responsibilities.

c) Potable water complying to US 201 should be used for processing, as dirty water could lead to conditions favourable to OTA production.

d) Fermentation should be as short as possible (6hr to 48 hr) to get the mucilage degraded and the beans washable. Monitoring procedures and frequencies should be established as well as the type and level of inoculums (in the in-coming cherry) and ambient temperature.

e) Fruit-flies should be monitored, as high populations can affect fermentation.

f) Secondary coffee cherry, which can be defined as products separated by sorting or other procedures and are returned to the processing, should have a specific control program (good drying practices should be applied, such as maintenance of separate facilities for drying).

6.4 Drying of Processed Coffee beans

6.4.1 Drying methods

6.4.1.1 Sun drying. The coffee beans are spread on surfaces including but not limited to tarpaulin, plastic canvas, bamboo and sisal mats, raised tables covered in wire mesh or fish farm netting. In sun-drying, energy for the evaporation of water from coffee beans is provided by the sun and is expedited by air circulation

6.4.1.2 Mechanical drying. is used after pre-drying in the sun to a moisture content of about 40%. The main concerns with mechanical drying is excessive inlet of temperature generating black beans from immature beans and over drying causing a loss of value, through weight loss, for the producer

6.4.1.3 Solar dryers. a solar dryer is a proper drying tool that allows regular turning of the coffee beans; ensures good ventilation and protects coffee from foreign matter on the ground and re-wetting from rain.

6.4.2 Recommended practices for wet processing

6.4.2.1 The drying yard should be located away from contaminant sources and should receive maximum sun exposure and air circulation, during most of the day, to speed up the drying of the beans. Shaded and low areas should be avoided.

6.4.3.2 The surface for the drying yard should be chosen according to the climate of the region, cost and quality of the dried product, as any type of surface has advantages and disadvantages as shown below:

a) Bare soil should not be used as it encourages other forms of contaminations

b) Plastic canvas becomes humid under the coffee layer, promoting fungal growth. In rainy or wet regions coffee should be covered and re-spread, once the surface has dried.

If parchment coffee is to be dried, ensure that the drying surface is cleanable, in order to avoid picking up taints.

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6.4.2.3 Plan to harvest based on the processing/drying yard capacity and the average required residence time for drying. In addition, a contingency plan should be in place since poor weather can occur and increase drying yard residence time.

6.4.2.4 The pace and total time of the harvest shall be based on the available area of the drying yard and the average time necessary for drying, considering both good and bad weather.

a. Coffee committed to the drying yard should be carefully managed to make the most of prevailing conditions, on the one hand, and to avoid adverse possibilities that could occur in any outdoor process. The principal parameters available to control this process include:

b. Keep different types of coffee and different day’s harvests separate and use an identification system.

c. Dry coffee only in thin layers, 3 to 5 cm in depth which is equivalent to 25 to 35 kg/m2 of fresh parchment or coffee cherry. In some cases where there is low air humidity, good air circulation and sun intensity, or in usually dry regions, thicker layers may be used. Different regions could apply different norms based on climatic differences

d. Turn over the coffee layer constantly during the day time to allow faster drying, to reduce the risk of fungi growing and help to produce a better quality product.

e. Allow for the appropriate ventilation of the wet coffee during the night in order to avoid condensation. After one day of drying for parchment and three days for coffee cherry, the coffee can be heaped and covered at night or during rainy weather, to avoid re-wetting.

f. Protect the drying yard area from animals, which can be a source of biological contamination for the drying coffee.

g. Regularly monitor CBB populations on the drying yard, during cherry drying. The thickness of coffee layers during drying should be controlled (not more than 4cms) so as not to make it a conducive environment for CBB infestation and mould growth

h. Monitor the drying process regularly. Start taking samples from different points of each lot, two or three days before it is expected to be fully dry and continue re-evaluating it daily until it reaches the desired moisture content (<13% for both parchment and coffee cherry). Biting or shaking, can be effective in this assessment but stronger measures to ‘verify’ these measures against a reliable instrument should be undertaken. Moisture content measures shall be adopted and practiced at field level. Moisture meter shall be shall be calibrated to ISO 6673 standard.

i. Avoid rewetting the beans because it favours rapid fungal growth and the possibility of OTA production.

j. Provide a clear and practical training for drying yard workers, including adequate use of moisture measuring equipment.

k. After the harvest season, clean and protect the drying surface and equipment as appropriate.

l. Before drying commences, inspect, repair, clean and commission the equipment and the on-farm store. This includes easily over-looked items such as baskets, tarpaulins, rakes, barrows, sacks, and stitching cord. Develop a checklist.

m. Once dry, store the dry product in food grade materials and in appropriate storage conditions

7 Coffee cleaning and sorting

7.1 Carry out operations that add value to the traded coffee, before it is sold and sent for roasting. These operations may include; post-cleaning, sorting, grading into size classes, re-bagging, sometimes re-drying, storage and transport


7.2 This process should not physically damage the product as this will make it more susceptible to contamination/deterioration nor introduce new contamination and should assure reduction of undesirable materials to acceptable pre-determined levels. This can be achieved through the following recommendations;

i. Ensure the facilities and equipment are regularly inspected, maintained and cleaned, through implementation of cleaning and maintenance programmes.

ii. When storage is combined with cleaning and sorting, attention is required to avoid contamination of post-cured coffee with the curing by-products of dust and foreign matter, (e.g. through the use of partition walls or extractor fans).

iii. Remove defects from main-crop production, discarding or screening them before their inclusion into the food chain. There is no uniform distribution of defects within the classes of beans separated from bulk coffee and evidence shows that defective beans and husks (also a defect) sometimes contain higher OTA levels than sound beans. Based on further investigations of OTA contamination of defects authorities should provide clear guidance to the stakeholders.

8 Storage

7.1 Properly identified lots of dried cherries or the dried parchment coffee should be stored, at the farm or in out-of-farm warehouses, in bulk or in clean bags under appropriate storage conditions. At all stages during storage, minimum hygiene requirements and a rapid assessment method (including a sampling method with representative sub-sample of the in-coming lot for moisture content determination, defect levels, general physical quality assessment and visual or smell signs of mouldiness) should be established.

7.2 During the entire process, the coffee should be protected from re-wetting, degradation and cross-contamination. In long term storage conditions, humidity should be kept under strict control in the range of 60% to 80%. the coffee will start to absorb water.

Note: Moisture in the storage place can originate from damp floors and walls, rain, dead air, and the mixing of dry with wet coffee. Appropriate storage facilities, the use of good storage practice and regular monitoring can prevent or reduce problems.

7.3 In lower grade coffee, it has been observed that beans with black and sour defects more likely contained the highest levels of OTA. Tolerance for such defects in sorted green beans should be low and the out-sorted defective beans should not be re-blended into clean coffee or sold directly to roasters unless representative sampling plan and direct OTA analysis has shown them to be acceptable.

7.4 Storage standards should be maintained at all levels along the value chain.

7.5 Do not expose stored coffee to direct sunlight nor store it near heating sources, to avoid the possibility of temperature differentials and water migration.

7.6 A Good storage management system should allow the best execution of receiving, sale and value-added operations that will preserve the coffee quality until it is sold to the next stakeholder in the value chain. The main recommendations are:

i. Record initial condition and age of the received stocks, label and stack according to product type.

ii. Arrange the coffee bags on pallets and away from walls, to allow good air circulation.

iii. Implement cleaning and maintenance programmes in order to ensure that storage facilities are periodically inspected, cleaned and renewed.

iv. Check coffee weevil in the warehouse, using integrated pest management.

v. A coffee store should not be used to store other materials such as household items, food, bicycles, animals, firewood.

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7.7 The warehouse design and structure should be adequate to maintain dryness and uniformity of the stored coffee and its desirable characteristics are:

i. Cement floor with a damp proof course;

ii. not subject to flooding;

iii. water pipelines properly located to avoid wetting coffee in case of plumbing problems;

iv. water proof windows and roof and

v. a high ceiling to allow good air circulation.

9 Transportation

Coffee in Uganda can be transported using but not limited to vehicles, bicycles and animals

Temperature fluctuations during the transportation time can cause condensation of the remaining water present even in well-dried beans) and local re-wetting. The redistribution of water can lead to fungal growth, with the possibility of OTA production. Transport of coffee also requires the adoption of practices to avoid re-wetting, to maintain temperature as uniform as possible, and to prevent contamination by other materials.

The Recommended practices before and during transportation are as follows;

a) The Transport means should be cleaned to remove residues of the previous cargo;

b) In case of vehicle transport, it should have floor, side walls and the ceiling (in closed vehicles) checked for the presence of points where exhaust fumes or water from rain can be channelled into the coffee cargo.

c) Tarpaulins and plastic canvas used to cover the cargo should also be regularly checked to ensure they are clean and without holes.

d) The transport mean should also receive regular maintenance to be kept in good condition and reliable transport service-providers that adopt the recommended good transportation practices should be selected by operators.

e) Cover coffee loading and unloading areas to protect against rain.

f) Check coffee lots from the point where the coffee leaves the loading area to the point at which the coffee is unloaded, stored and/or subjected to other processing procedures such as roasting, to ensure that they are clean dried and below 13% moisture content, free from foreign matter and respecting the established defect levels

g) to ensure that they are uniformly dried and below 13% moisture content, free of foreign matter and respecting the established defect levels.

h) Check containers, before loading, to ensure they are clean, dry and without structural damage that could allow water to enter into the container.

i) Bags should be well stacked and crossed over for mutual support in order to avoid the formation of empty vertical columns (chimneys). The ceiling and sides of the container should be covered with materials that can absorb condensed water, such as silica gel or cardboard for protection against the growth of fungi that could result in OTA production. For coffee in bulk a sealable plastic liner (e.g. big bag which allows aeration) is desirable and this should be kept away from the roof of the container.


j) Choose an appropriate place, not directly exposed to the weather aboard the transport means to reduce the possibility of undesirable situations mentioned that can lead to OTA contamination.

k) Keep the ventilation holes in the containers free.

l) Avoid putting bags directly on the deck (top layer) and store away from boilers and heated tanks or bulkheads.

m) Coffee consignments should not be mixed with non coffee products during transportation

DUS 1536: 2013


Annex A (informative)

A.1 Coffee Cherry


A.2 Dry processing flow

DUS 1536: 2013


A.3 Wet processing flow


Bibliography

[1] CAC/RCP 69 -2009; code of practice for the prevention and production ochratoxin a contamination in coffee

[2] FAO, Guidelines for the Prevention of Mould Formation in Coffee

[3] Codex stan 193-1995; Codex General Standard for contaminants and toxins in food and feed

[4] CAC/RCP 51-2003; Code of Practice for the Prevention and Reduction of Mycotoxin Contamination in Cereals including annexes on ochratoxin a, zearalenone, fumonisins and tricothecenes

WDUS 1536: 2013


Certification marking

Products that conform to Uganda standards may be marked with Uganda National Bureau of Standards (UNBS) Certification Mark shown in the figure below.

The use of the UNBS Certification Mark is governed by the Standards Act, and the Regulations made thereunder. This mark can be used only by those licensed under the certification mark scheme operated by the Uganda National Bureau of Standards and in conjunction with the relevant Uganda Standard. The presence of this mark on a product or in relation to a product is an assurance that the goods comply with the requirements of that standard under a system of supervision, control and testing in accordance with the certification mark scheme of the Uganda National Bureau of Standards. UNBS marked products are continually checked by UNBS for conformity to that standard.

Further particulars of the terms and conditions of licensing may be obtained from the Director, Uganda National Bureau of Standards.

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