The East African Community (EAC) has published Draft East African Standard DEAS 1341:2026 establishing specifications for dehydrated garlic (Allium sativum L.) intended for human consumption.
The draft standard was developed by Technical Committee EASC/TC 006 on spices, condiments, and culinary herbs to harmonize quality and safety requirements for dehydrated garlic products traded within the East African Community.
The proposed standard applies to dehydrated garlic presented in various forms including:
-Slices;
-Flakes;
-Grits; and
-Powder.
Key quality and compositional requirements include:
Moisture content: maximum 8%;
Total ash: maximum 5.5%;
Acid-insoluble ash: maximum 0.5%;
Volatile organic sulfur compounds: minimum 0.3%;
Cold water soluble extract: 70–90%;
Extraneous matter: maximum 0.5%.
The draft also establishes general quality requirements stating that dehydrated garlic shall:
Have characteristic white to pale cream colour;
Be free from foreign odours and off-flavours;
Be practically free from scorched or burnt particles;
Be free from live insects and rodent contamination.
Additional provisions cover:
Packaging requirements using food-grade containers;
Mandatory labeling information;
Sampling methods;
Sensory evaluation procedures; and
Compliance with Codex limits for pesticide residues, heavy metals, and aflatoxins.
Key contaminant limits include:
Total aflatoxins: maximum 10 μg/kg;
Aflatoxin B1: maximum 5 μg/kg.
The draft standard is intended to facilitate harmonized trade requirements and improve product quality consistency across EAC member states.