,"The Zanzibar Bureau of Standards (ZBS) has released the Draft Zanzibar National Standard PCD 739:2025, titled “Dried Raw Seaweed – Specification”, for public consultation. Developed by the Fish, Fisheries and Aquaculture Standards Technical Committee, the draft outlines mandatory requirements, sampling methods, hygiene provisions, and testing procedures for dried raw seaweed intended for human consumption.
The standard aims to strengthen product quality, safety, and traceability for Zanzibar’s growing seaweed industry, covering major commercial species from the divisions Rhodophyta (red), Phaeophyta (brown), and Chlorophyta (green) — including Kappaphycus (Cottonii), Eucheuma (Spinosum), and Ulva.
Key Provisions of the Draft Standard
1. Scope and Definitions
The standard applies to dried raw seaweed produced by natural sun drying or artificial drying methods. It defines key terms such as seaweed classes, clean anhydrous seaweed (CAS), contaminants, impurities, adulteration, and food-grade materials.
2. Quality Requirements
Dried raw seaweed must:
Contain only one species
Be harvested mature (minimum 45 days / three tides)
Be visibly free from disease (e.g., ice-ice, epiphytism)
Exhibit natural color variations (red, purple, green, brown)
3. Grading System
The draft establishes three grades (Grade 1, Grade 2, Grade 3) based on moisture content for Cottonii, Spinosum, and Ulva, with maximum moisture thresholds ranging from 15% to 35%, depending on species.
4. Specific Requirements
All dried raw seaweed must comply with limits for:
Salt (as KCl) — max 20–25% depending on species
Sand — max 1%
Clean anhydrous seaweed (CAS) — minimum 70%
Impurities/debris — max 3%
No additives are permitted, and the product must be free from adulteration such as added sand, water, or chemicals.
5. Contaminants and Hygiene
Compliance with Codex Standards (CXC 193) for heavy metals and Codex pesticide residue limits is mandatory.
Seaweed must meet microbiological criteria including:
Total viable count ≤ 10⁵ CFU/g
Staphylococcus aureus ≤ 10³ CFU/g
E. coli absent
Yeasts and moulds ≤ 10² CFU/g
Production, transport, and distribution must follow ZNS 572 and ZNS 664 hygiene codes.
6. Packaging and Labelling
Seaweed must be packed in food-grade materials and labelled with:
Product name
Species and common name
Grade
Producer/packer details
Storage conditions
Packing date, best-before date
Batch number
Country of origin
Net weight
Disposal instructions
Labels must be in Kiswahili and/or English.
7. Sampling Procedures
The standard provides a detailed sampling plan (Annex E), including definitions of lots, consignments, bulk samples, and primary samples, along with formulas and sampling frequency based on lot size.
8. Test Methods (Annex A–D)
The annexes include validated analytical methods for determining:
Moisture (direct meter or oven drying)
Salt (as KCl) and sand content
Clean anhydrous seaweed (CAS)
Impurities and debris
Stakeholders are invited to review and submit technical comments to ZBS as part of the public consultation before final adoption."