G/TBT/N/MWI/241

15 April 2026

(26-2918)

Committee on Technical Barriers to Trade

Original: English

1.

Notifying Member: MALAWI

If applicable, name of local government involved (Articles 3.2 and 7.2):

2.

Agency responsible:

Malawi Bureau of Standards

3.

Notified under Article 2.9.2 [X], 2.10.1 [ ], 5.6.2 [ ], 5.7.1 [ ], 3.2 [ ], 7.2 [ ], Other:

4.

Products covered (HS codes or national tariff lines. ICS numbers may be provided in addition, where applicable): EDIBLE VEGETABLES AND CERTAIN ROOTS AND TUBERS (HS code(s): 07); Food technology (ICS code(s): 67)

5.

Details of notified document(s) (title, number of pages and languages, means of access): DMS 1382:2025 Food grade high quality cassava flour – Specification; (5 page(s), in English)

Link to notified document(s) and/or contact details for agency or authority which can provide copies upon request:

https://members.wto.org/crnattachments/2026/TBT/MWI/26_02071_00_e.pdf

Director General

Malawi Bureau of Standards

P.O Box 946

Blantyre, Malawi

Tel: + 265 887376 444

Fax: + 265 1870 756

E-mail: info@mbsmw.org

6.

Description of content: This draft Malawi standard specifies requirements, sampling and methods of test for food grade high quality cassava flour, which is obtained from the processing of cassava (Manihot esculenta Crantz), intended for human consumption

7.

Objective and rationale, including the nature of urgent problems where applicable: Consumer information, labelling; Prevention of deceptive practices and consumer protection; Protection of human health or safety; Quality requirements; Reducing trade barriers and facilitating trade

8.

Relevant documents:

1. MS 19-1: Labeling of foods – General standard, Part 1: Prepackaged foods

2. MS 19-2: Labelling of foods – General standard, Part 2: Non-retail containers of food

3. MS 21: Food and food processing units – Code of hygienic conditions

4. MS 144-1: Agricultural food products – Determination of crude fibre content – General method

5. MS 145: Cereal and cereal products – Sampling

6. MS 237: Food additives – General standard

7. MS 302: Contaminants and toxins in food and feed – General standard

8. MS 1386: Cassava and cassava products – Determination of total cyanogens – Enzymatic assay method

9. MS 1635: Fruit and vegetable products – Determination of pH

10. ISO 1666: Starch – Determination of moisture content – Oven-drying method

11. ISO 3588: Spices and condiments – Determination of degree of fineness of grinding – Hand sieving method (Reference method)

12. ISO 4833-1: Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of Microorganisms – Colony-count technique at 30 oC

13. ISO 6579: Microbiology of food and animal feeding stuffs – Horizontal method for the detection of Salmonella spp.

14. ISO 10520: Native starch – Determination of starch content – Ewers polarimetric method

15. ISO 16050: Foodstuffs – Determination of aflatoxin B1, and the total content of aflatoxin B1, B2, G1 and G2 in cereals, nuts and derived products – High performance liquid chromatographic method

16. ISO 16649-2: Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of beta-glucuronidase-positive Escherichia coli Part 2: Colony-count technique at 44 oC using 5-bromo-4-chloro-3-indolyl beta-D-glucuronide

17. ISO 21527-2: Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of yeasts and moulds – Part 2: Colony count technique in products with water activity less than or equal to 0.95

9.

Proposed date of adoption: To be determined

Proposed date of entry into force: To be determined

10.

Provision of comments

Final date for comments: 14 June 2026

[X] 60 days from notification

Contact details of agency or authority designated to handle comments regarding the notification:

Director General

Malawi Bureau of Standards

P.O Box 946

Blantyre, Malawi

Tel: + 265 887376 444

Fax: + 265 1870 756

E-mail: info@mbsmw.org