Rwanda has issued a draft standard specifying quality, compositional, hygiene, microbiological, sampling, and testing requirements for vegetable powder intended for human consumption. The draft applies to vegetable powders made from single or mixed vegetables but excludes products already covered under separate commodity-specific standards.
Under the draft standard, vegetable powder may be produced from fresh, refrigerated, frozen, or canned vegetables that comply with relevant standards. The product must retain the characteristic taste and odour of the designated vegetable and be free from dirt, fungal growth, and insect infestation.
The draft establishes the following physicochemical specifications for vegetable powder:
Moisture content: maximum 15.0%
Total ash: maximum 6.0%
Acid insoluble ash in hydrochloric acid: maximum 1.0%
Crude fibre: maximum 15.0%
The standard further requires that food additives used in vegetable powder comply with RS CXS 192 requirements.
In terms of microbiological safety, the draft sets limits for total viable count, yeast and moulds, and requires the absence of Salmonella spp., E. coli, and Staphylococcus aureus in specified test portions.
The draft also requires vegetable powder to be produced, prepared, and handled under hygienic conditions in accordance with RS CXC 1 hygienic practice requirements.
Key Compliance Parameters:
Moisture ≤ 15%
Total ash ≤ 6%
Acid insoluble ash ≤ 1%
Crude fibre ≤ 15%
Salmonella: Absent in 25 g
E. coli: Absent
Staphylococcus aureus: Absent