RWANDA BUREAU OF STANDARDS Newsletter - EAC …eac-quality.net/fileadmin/rwanda/user_documents/RBS_Newsletter... · Dear Readers, FOREWORD I t is my pleasure to welcome you to the

1January - March 2011 / Newsletter

Quarterly Newsletter Issue 10 January-March 2011

P.O Box 7099 Kigali-Rwanda Tel:+250 586 1003 Fax: +250 583 305 Website:www.rwanda-standards.org

NewsletterRWANDA BUREAU OF STANDARDS

Get Connected to the World of Quality, Reliability, Durability, Competitiveness and Business growth through Standards Compliance!

→ RBS, OGMR and BGR Combine Efforts to Certify Rwanda Minerals→ Certification Services: Directory of Certified Products with RBS Mark of Excellence (E-Mark)→ Boosting SME Development: Technical Assistance to Quality Rice Processing

Contents

FOREWORD 3

RBS, OGMR and BGR Combine Efforts to Certify Rwanda Minerals 4

Social Responsibility Standard Launched! 6

Certification Services: Directory of Certified Products with RBS Mark of Excellence (E-Mark) 6

Certification Services: Directory of Certified Products with Standardization Mark (S-Mark) 7

Rwanda Bureau of Standards (RBS) visited Rice Processing Units in Bugarama 8

INTERVIEWS WITH RICE PROCESSORS 9

Cassava and Potato Products Standards Available 12

Rwanda Bureau Of Standards Work Program January To June 2011 14

STANDARDS IN PROGRESS 15

Safety Standards for Liquefied Petroleum Gases (LPGs) 22

LIST OF REJECTED GOODS (January to March 2011) 24

Awareness on Quality Inspections: What is an Electronic Waste? 26

POTENTIAL LONG - TERM EFFECTS OF ETHANOL 28

Food Packaging Key Role In Food Preservation, Storage Stability And Marketing 32

Rwanda participated in ISO Carbon Footprint Workshop 36

Small Volume Calibrations at Rwanda Bureau of Standards 37

Customer Focus: Our Strategy to Help you Grow your Business through Standards 38

Table of Contents

FOREWORDDear Readers,

It is my pleasure to welcome you to the 10th issue of the Quarterly Newsletter of Rwanda Bureau of Standards. This issue contains useful information on activities that marked the Standardization

areas from January to March 2011. Major questions asked always relate to the safety of products on our market; do they meet quality standards, and how far are we going to enable our products’ competitiveness globally?

This issue brings the achievements in standardization interventions completed by the Bureau. Certification of the Rwandan products to foster competitiveness internationally makes the headlines. In addition to the directories of certified products with the RBS Mark of Excellence (E-mark) and the Standardization Mark (S-mark), we report the combined efforts of the Bureau with relevant institutions and the progress registered to certify Rwanda Minerals. Our commitment targets a continually growing Standards compliant business environment. We report three new approved Rwanda Standards that are regarded as a paramount addition to standards dedicated to priority sectors of our economy. While their relevancy to provision of quality products and services is herein fully described, we are grateful to all stakeholders who contribute technical input in developing and approving Standards.

During the quarter, RBS and the German International Cooperation (GIZ) continued the training campaign aimed at Certification of Rwandan products in order to increase their market access. The campaign targeted the product sectors of milk and milk products and juice where some of the stakeholders were trained on Food Safety Management System (FSMS ISO 22000) and others on Quality Management Systems (QMS, ISO 9001). Enabling Rwandan SME development through technical assistance is our concern. The quarter saw RBS conducting a visit to Rice Processing Units in Bugarama to monitor and assess their compliance to Quality Standards so as to promote competitiveness of Rwanda rice.

In this issue, we bring to our readers’ attention the Standards Development Program from January to June 2011. This is done in the framework of enforcing the World Trade Organization (WTO) agreement on Technical Barriers to Trade (TBT) and Sanitary and Phyto-Sanitary (SPS) measures. The agreement stipulates that every Standardization Body has to publish its Work Program at least once every six months; which RBS has been doing.

RBS Quarterly Newsletter sticks to being a Standards education instrument. This issue contains information on Electronic Wastes, Safety Standards for Liquefied Petroleum Gases (LPGs) and Biodegradable Packaging for environmental protection.

Please enjoy reading this issue and know more of what is done in the standardization sector in the quest for doing business, public safety and protection of the environment.

Dr. Mark Cyubahiro BagabeDirector General


The exploitation and trade of Minerals within the entire Great Lakes Region has been internationally perceived to be conducted illegally. Accordingly, the wealth derived from natural resources is reported to be unequally distributed and often used to finance rebel activities which further destabilize the Region. To put the matter into proper perspective, the Ministry of Forestry and Mines, in collaboration with the Office de la Géologie et Mines (OGMR), invited foreign third party companies especially the Bundesanstalt für Geowissenschaften und Rohstoffe (BGR) to work on the traceability of the Mineral Production Chain and thereafter certify competent Firms in a bid to facilitate trade in this sector. Rwanda Bureau of Standards (RBS), being a Certification Body, came into the equation to certify Mining Companies that proved to be compliant to Good Mining Practices. Following Rwanda Government commitment to engage International Best Practices in her Mineral Business, a Tripartite Memorandum of Understanding (MoU) was signed among the Office de la Géologie et des Mines au Rwanda (OGMR), Rwanda Bureau of Standards (RBS) and Bundesanstalt für Geowissenschaften und Rohstoffe (BGR). In March 2009, the first workshop to initiate the Certified Trading Chain (CTC) process was held prior to Baseline and Final Audits which were conducted by an external independent auditor supported by BGR. The Certification Process was carried out based on CTC Standards. As the result of the external independent Mineral

Production Chain audit and the joint technical work carried out, two Mining Companies namely: Rutongo Mines Limited and Wolfram Mining and Processing Limited were found complying to the CTC Standards and were awarded Certificates of CTC Compliance (CoC) for the first time during the two-day Conference on Mineral Certification and Supply Chain with Due Diligence in Rwanda and the Great Lakes Region” held at Kigali starting 17th March 2011. In addition to these companies, four Mining Companies were awarded Certificate of CTC Progress and were encouraged to improve their systems in order to acquire CoC as soon as possible. The four companies include: Pyramides S.a.r.l, Gatumba Mining Concession Limited, Natural Resources Development (Rwanda) Limited-Rutsiro and Natural Resources Development (Rwanda) Limited-Nemba.The Work Done Conforms the Regional Mineral Certification Initiative RequirementsThis certification work that was carried out is in line with the International Conference on the Great Lakes Region (ICGLR) Mineral Certification Initiative. The ICGR is a Great Lakes inter-governmental organization composed of eleven member states, namely: Angola, Burundi, Central African Republic, Republic of Congo, Democratic Republic of Congo, Kenya, Uganda, Rwanda, Sudan, Tanzania and Zambia. The ICGLR has developed a comprehensive approach to put an end to the claimed predatory use of natural resources in the region. The Regional Initiative against the Illegal Exploitation of Natural

Resources (RINR; referred to as the Initiative) particularly aims at breaking the link between mineral revenues and rebel financing.The Initiative operates six specific tools in its effort to curb the illegal exploitation of natural resources in the Great Lakes Region. This approach was designed by the ICGLR Conference Secretariat and thereafter officially approved by the eleven Heads of State of the ICGLR Member States.Regional Certification Mechanism is the key toolMineral Certification is the core tool of the Initiative; the Regional Certification Mechanism implies the tracking of the chain of custody of four selected natural resources, namely Cassiterite, Wolframite,

RBS, OGMR and BGR

Combine Efforts to Certify Rwanda Minerals

4 Rwanda Bureau of Standards

Coltan and Gold. Certifying and Tagging Minerals from the Region intends to improve transparency and good governance in the extraction process, support compliance with social standards, and counter illegal trade.In line with the Regional Initiative, the Government of Rwanda has embarked on Mineral Certification in order to add value to Mineral Business in Rwanda as well as comply with International Standards for Market Access. In an effort to enable Rwanda minerals to comply with International Standards, RBS in consultation with relevant stakeholders and relevant International Standards has developed a Code of Practice

for Mining and Quarrying (RS 566:2011 Mining and Quarrying-Code of Practice). This Code of Practice for Mining and

Quarrying has been approved and will be instrumental for future Mineral Certification activities in Rwanda.

CTC Standards are comprised of five main principals namely:

Transparency on Company Payments, Origin and Volumes of produced goods.

Assurance of no practice of child labor, fair remuneration, continual improvement of work conditions, health and safety of for all employees.

Assurance of security on company sites whilst respecting human rights

Companies are supposed to consult communities in which they operate in order to contribute to their social, economic and institutional development taking into account genders.

Companies to pursue continual improvement of their environmental performance.

Rwanda Bureau of Standards has the pleasure to announce and introduce three Standards approved recently. These standards have a significant impact on Health, Safety and National Economy!1. The RS 566:2011, Mining and Quarrying — Code of Practice establishes a best practice guide for facilitating and encouraging continual improvement in the management of health and safety of employees and in the environmental performance of mining facilities throughout the mine and quarry life cycle in Rwanda. This standard describes major operational activities that occur, environmental concerns ranging from air, soil, water and waste management to biodiversity, and presents recommended best practices to minimize the resulting environmental impacts associated with mining and quarrying operations. It is intended to be a resource for mine and quarry owners, operators, and Regulatory Agencies as well as the general public in particularly people in communities potentially affected by mining and quarrying activities. This standard is a good tool in the process of mineral certification, traceability and improvement of the quality in mineral industry towards global competition.2. RS 565:2011, Electrical Wiring of Premises – Part 1: Low-Voltage Installations.For some years ago, the construction and wiring industry in Rwanda was

less concerned with the level of security related to the wiring of premises: To what standards does installations of our homes/beautiful buildings emerging day by day base? Are technicians involved in this process qualified and licensed to carry out this job? Who cares about proper installations? Who is held responsible in case of accidents resulting from wrong installation? To answer some of those questions Rwanda Bureau of Standards, basing on the Rwanda Building Control Regulations has developed the RS 565:2011, Electrical Wiring of Premises – Part 1: Low-Voltage Installations.It is applicable to residential premises, commercial premises, public premises, industrial premises, prefabricated buildings, fixed surface installations on mining properties, construction and demolition site installations, agricultural and horticultural premises, caravan sites and similar sites, marinas, pleasure craft and house boats, medical locations, exhibitions, fairs and other temporary installations, extra low voltage lighting installations, electrical installations for street lighting and street furniture, and structures that provide physical and environmental protection for telecommunication equipments. Energy Regulators, Insurance Companies, Designers, Construction Companies, Premises owners; it is the right time for your action to

ensure that we are all safe! 3. RS 567:2011, Green Tea-Specification Today, scientific research in both Asia and the west is providing hard evidence for the health benefits associated with drinking Green Tea. It has anti cancer nutrients and it is better than coca cola, coffee or other Black Teas. Epigallocatechin gallate (EGCG), an antioxidant found in Green Tea, is many times more effective than vitamin C and more effective than vitamin E at protecting cells and DNA from damage believed to be linked to cancer, heart disease and other serious illnesses. This antioxidant has twice the benefits of resveratrol, found in red wine but many people do not know that this important product is grown and produced her in Rwanda. The RS 567:2011, Green Tea-Specification specifies the parts of a named plant that are suitable for making green tea for consumption as a beverage and the chemical requirements for Green Tea that are used to indicate that Tea from that source has been produced in accordance with Good Manufacturing Practices. It also specifies packing requirements for Green Tea in containers. It is intended to help Tea industries to produce Green Tea with good quality which is acceptable at local, regional and International market.We can live healthier and longer simply by consuming safe products!

Learn More about the Recently Approved Rwanda Standards


S/N Product (Brand)

License No. Standard Company Address/ Contact

1. Beer (Mütziig)

01/RBS/LE/07 RS 16:2005 Beer Specification

BRALIRWA Rubavu Gisenyi

2. Pure Water (Nil)

02/RBS/LE/08 RS 2:2004 Bottle Drinking Water Specification

SULFO RWANDA Industries

P.O Box 90 KIGALI

3. Black Tea 03/RBS/LE/10 RS 37:2005 Black Tea Specification

SORWATHE Sarl

P.O Box 1136 KIGALI

4. Inyange Mineral Water

04/RBS/LE/10 RS 1:2004 Natural Mineral Water Specification

Inyange Industries

P.O Box 4584 KIGALI

5. Inyange Passion Fruit Nectar

05/RBS/LE/11 RS 85:2007 Passion Fruit Nectar Specification

Inyange Industries

P.O Box 4584 KIGALI

6. Inyange Orange Juice

06/RBS/LE/11 RS CODEX STAN 45:2005Orange Juice-Specification

Inyange Industries

P.O Box 4584 KIGALI

7. Inyange Pineapple Juice

07/RBS/LE/11 RS CODEX STAN 85:2005Pineapple Juice-Specification

Inyange Industries

P.O Box 4584 KIGALI

8. Inyange Apple Juice

08/RBS/LE/11 RS CODEX STAN 48:2005Apple Juice-Specification

Inyange Industries

P.O Box 4584 KIGALI

9. Inyange Mango Nectar

09/RBS/LE/11 CODEX STAN 247-2005 Codex General Standard for Fruit Juices and Nectars

Inyange Industries

P.O Box 4584 KIGALI

10. Inyange Passion Fruit Drink

10/RBS/LE/11 RS 19: 2004 Fruit Based Soft Drinks-Specification

Inyange Industries

P.O Box 4584 KIGALI

12. Inyange Orange Fruit Drink


Inyange Industries

P.O Box 4584 KIGALI

13. Inyange Pineapple Fruit Drink


Inyange Industries

P.O Box 4584 KIGALI

14. Inyange Apple Fruit Drink


Inyange Industries

P.O Box 4584 KIGALI

15. Inyange Mango Drink

14/RBS/LE/11 RS 19:2004 Fruit Based Soft Drinks-Specification

Inyange Industries

P.O Box 4584 KIGALI


Certification Services: Directory of Certified Products with RBS Mark of Excellence (E-Mark)

S/N Product (Brand) License No. Standard Company Address/ Contact1. Green Coffee Beans 01/RBS/LS/10 RS 199:2007 Green Coffee

Specification OCIR CAFE P.O BOX 104 KIGALI

2. Roasted Coffee

Beans

02/RBS/LS/10 RS 39:2005 Roasted Coffee

beans and Roasted Ground

Coffee 3. Roasted Ground

Coffee


and Roasted Ground Coffee4. Roasted Coffee

Beans


and Roasted Ground Coffee

SOCOR CAFE-Kinunu

P.O BOX 10 KIGALI

5. Roasted Ground

Coffee


and Roasted Ground Coffee6.

Riham Biscuit09/RBS/LS/10 RS 120:2005 Biscuit Speci-

fication

ADMA Interna-tional P.O BOX 3560 KIGALI

7.Jariata Biscuit

10/RBS/LS/10 RS 120:2005 Biscuit Speci-

fication8. Chocolate Flavored

Cream Biscuit


fication9.

Big Gold Biscuit12/RBS/LS/10 RS 120:2005 Biscuit Speci-

fication10. Best Men’s Glucose

Biscuit


fication11. ADMA Tea Marie

Biscuit


fication12.

Honey15/RBS/LS/10 RS 141:2006 Honey Speci-

ficationKOPAKI

KIREHE

13. Honey 16/RBS/LS/10 RS 141:2006 Honey Speci-

ficationCOASEKI

KITABI-NYAMAGABE


fication

CESAPI-

ARDI

P.O BOX 1295 KIGALI


ficationMIG

NYARUGURU


fication

UNICOO-

PAV

BURERA


Certification Services: Directory of Certified Products with Standardization Mark (S-Mark)

Boosting SME Development: Rwanda Bureau of Standards (RBS) visited Rice Processing Units in Bugarama to Check on Standards Compliance

In February, as part of RBS’ activities, a team led by Director General of RBS, visited Rice Processors in Bugarama, Rusizi District. The aim of this visit lines with implementation of the Rwanda Small and Medium Enterpries (SMEs) Policy objective to foster an increase in export base through the promotion of competitive new and existing SMEs mainly in value added sectors. According to the Policy, strengthening of the SMEs sector proved to be a successful tool in achieving economic goals in many countries around the globe such as South Africa, Tanzania, New Zealand and Malysia just to name a few.

Rwanda, not just copying any of these case studies but viewing each case within its unique context, adapted theses good models to the country’s needs to boost sustainable economic growth. The main challenge faced by programs and policy to strengthen and expand the SME sector is access to finance and capacity building programs. In a bid to attend to the challenge, the Government of Rwanda through the SME

Policy set up strategies to uphold SME development. The Policy targets, in its key objectives, to promote a culture of entrepreneurship among Rwandans. It also aims to facilitate SME access to development services including business development services, access to local, regional and international markets and market information as well as promoting innovation and technological capacity of SMEs for competitiveness.

RBS, in the quest to contribute to capacity building of SMEs offers technical assistance while raising awareness on standards requirements to assure quality systems and products. Rice has been one of the target crops identified. The Bureau offered training to Rice Processing Units in Bugarama focusing on the whole Rice Value Chain.

The visit paid to Rice Processing Units in Bugarama was a follow up tool to accompany targeted SME clusters to meet standards. The visit that was conducted in three Rice Processing Units stressed food hygiene,

processing (rice grading), storage, labeling and sample taking. The units visited include COTICORI (Cooperative for Treatment and Commercialization of Rice), Dukorere Hamwe Company Ltd and Multi-Business Investments Company (MBIC). While on the visit, it was observed that Rice Processing Units have registered remarkable progress regarding business development services. This was witnessed by the visitors and business operators themselves. Business growth took rice processors from associations to legally –recognized cooperatives and business companies; hubs for employment opportunities in Rusizi District.

However, the RBS team noted a need for further training for continual standards education as some points on food hygiene, processing, storage and labeling are to be enhanced in order to enable quality and competitive products at domestic, regional and international markets.

The Director General of RBS hailed the progress registered and challenged rice producers to be more farsighted business operators who target competitive exports through standards compliance.

Director General of RBS taking rice samples for laboratory testing


INTERVIEWS WITH RICE PROCESSORSAfter a long walk with technical assistance from Rwanda Bureau of Standards (RBS) and the Ministry of Trade and Industry to Small and Medium Enterprises (SMEs) and complimented by personal motivated entrepreneurship, Bugarama Rice Processors are now enjoying the business growth due to compliance with standards. In this regard, Simeon Kwizera (K.S) of RBS conducted interviews with the businesses owners to assess the relevancy of RBS technical assistance to SMEs growth and to ensure continual improvement. The following are the in-depth encounters.

INTERVIEW WITH SCHADRACK NDAGIJIMANA (N.C), THE COTCORI PRODUCTION MANAGERK.S: Could you introduce yourself?N.C: My name is Schadrack Ndagijimana. I am the Production Manager of COTCORI.K.S: What is COTCORI?N.C: COTCORI is a French acronym for Cooperative de Traitement et la Commercialisation du Riz ( Cooperative for Treatment and Commercialization of Rice) in Rusizi District, Western Province. K.S: When did the Cooperative start?N.C: It started in 2000. Its former name was CPCRB (Cooperative for Promotion of Rice in Bugarama District). In 2010, the Cooperative changed the status and became COTCORI.K.S: How did you discover Rwanda Bureau of Standards (RBS) assistance?N.C: We did not know THE bureau before. One day, one of our members attended a meeting and heard participants talking about a Standards Institution. He learnt that RBS visits cooperatives to assess the quality of products sold on the market to enable their competitiveness on domestic, regional and international markets. Surprisingly, one day, we received an RBS team that visited us from Kigali!K.S: Finally! What did the team help?N.C: They explored our entire process pathway. They visited our rice plantation, harvest drying process, storage and processing. Our machinery was visited too. The team advised us to purchase an appropriate stainless steel machine capable of husking and sorting rice in different grades. That is the like of the machine we use today. They also advised us on rice processing hygiene and storage as well as building grounds to dry unhusked rice without people stepping in.K.S: Do you think that advice was helpful to your business?N.C: Sure! It was all about good rice processing

practices and value addition. Today, the Grade One of our rice can compete with other grades imported and traded on the Rwanda market. It is a quality grade and its hygienic care is assured. Our awareness is now raised regarding does and don’ts in our business. In addition, it has made the whole business more profitable; we buy farmers’ production at better prices. In addition, the Cooperative’s business is growing remarkably and we pay taxes for sustainable development of our country.K.S: What challenges do you face in your business?N.C: Despite regular technical assistance and follow up by RBS, our Standards education is still wanting. Becoming best practitioner requires high level of awareness and knowledge. We need more technical assistance regarding good practices. I mean training by RBS. That is not a worry; RBS is our partner and makes regular follow up on our business growth.K.S: What message would you address to other business operators in the same sector?N.C: I call upon all operators in the rice industry to always ask advice from RBS on good rice processing practices and business growth. I may say RBS is our partner for Business Growth.K.S: Thank you very much.N.C: You are welcome.

Director General of RBS taking rice samples for laboratory testing


INTERVIEW WITH ISAIE NSENGIMANA (N.I) FROM DUKORERE HAMWE COMPANY LTDK.S: Can you introduce yourself?N.I: My name is Isaie Nsengimana, the Chairman of the Board of Directors of Dukorere Hamwe Company Ltd.

to conform to standards requirements. In July 2010, RBS in collaboration with the Ministry of Trade and Industry re-opened the Company. Both institutions recommended construction of a new building to accommodate the new rice processing unit capable to generate different quality rice grades. They advised us to work with banks for our rapid business growth.K.S: Were you able to meet their recommendation?N.I: Yes. The new building in front of you (pinpointing a finger) was constructed to host the new processing unit. We have also ordered a modern rice processing machine from Germany worth Rwf 150 million whose capacity is to husk 3.5 Tones per hour. It will be ready within three months time period. That machine will help to sort and husk different rice grades and process them conveniently.K.S: What challenges do you encounter in your business?N.I: The main challenge we face is the harmonization of practices in the rice processing business. Some rice processors do not consider processing of different grades and by mislabeling cheat customers with lower prices. This malpractice is a threat to our business growth. In addition, bad practitioners at the market misbrand our products and cheat consumers that the quality products they sell were imported from foreign countries. There is a need for mindset change for Rwandans who think that imported rice is better than ours.K.S: What are your future prospects?N.I: We plan to widen our scope and engage in the processing of other agricultural products. We also dream of setting a high scale rice processing industry here, improve our business and open it to regional and international markets.K.S: What message drawn from your experience working with RBS could you address to other business operators?N.I: I awake them to ask for advice on standards requirements namely processing and hygiene requirements. It is a key secret to any business growth success. I call them for being guided by business ethics to gain consumer confidence.K.S: Thank you very much!N.I: You are welcome.

K.S: Can you tell us about Dukorere Hamwe Company?N.I: Dukorere Hamwe Company Ltd is a Rice Processing company located in Bugarama, Rusizi District. The Company started in 2002 as an Association of Rice Producers. It owned an old fashioned rice processing unit. In 2006, the association turned to be a cooperative. In 2008, the Ministry of Agriculture closed down the rice processing unit following non compliance with rice processing requirements and referred us to Standards institutions to help. Since the closure of our rice processing unit, the Ministry of Trade and Industry engaged in our business improvement. They followed up on our business while providing with us technical advice. In April, 2010 we started working with Rwanda Bureau of Standards (RBS). RBS is committed to rice growing and processing business growth; it advised and made follow up to us until you realize this progress.K.S: What did RBS help you?N.I: RBS helped our business administration, preparation of rice plantations and parcels, how to construct rice stores and buildings proper to rice processing units, etc. All this was done

10 Rwanda Bureau of Standards October - December 2010 / Newsletter

INTERVIEW WITH JACK NYANDWI (N.J) PRESIDENT OF MULTI BUSINESS INVESTMENT COMPANY (MBIC)

K.S: Can you introduce yourself?N.J: My name is Jack Nyandwi, the President of Multi-Business Investment Company (MBIC); the company that processes and sells rice.K.S: When did the Company start?N.J: At the beginning, I was a Cooperative for purchase and processing of foodstuffs CAVEQUVI (Cooperative d’Achat et Vente des Cultures Vivrieres). It started in 1969. On 27th September 2010, it changed the name and became the MBIC.K.S: How did MBIC get to work with RBS?N.J: We did not know about RBS before. RBS staff came here at Bugarama to raise awareness on standards and the Bureau. They told us that the Government of Rwanda is highly committed to support Small and Medium Enterprises growth through standards compliance. They told us that they envisaged to work with us, advise and train rice processors to enable quality and competitive Rwandan products to access domestic, regional and international markets. That was their expectation, they explained to us, at the end of their technical assistance. We agreed as it was an opportunity no to miss!K.S: what was that kind of assistance they mentioned?N.J: RBS offered technical assistance to us; I mean training on rice standards, labeling as a tool for marketing and traceability, hygiene, rice grading, etc. We were ignorant of standards existence. This really handicapped the quality of our products and even the whole value chain. Training and advice we got from RBS helped us improve our business doing, marketing and raised the issue of “quality for competitiveness” which was lacking in our business horizon.K.S: What rice grades do you process?N.J: We used to send grade 1, 2 and 3 on the market. When the Minister of Trade and Industry and the Director General of RBS visited us, they advised us to sell Grade 1 and 2 only and leave out grade 3 as the husking machine we use does not allow generation of quality rice for grade 3 to be sold. Today, we sell grade 1 and 2 only.K.S: Has this advice impacted on your business

positively?N.J: Yes, remarkably! It helped us sell quality rice at relatively better price. We used to be mistaken in our rice grading and sold poor quality. But today, we have two better grades and even sell our rice in Kigali. Our business is growing remarkably; we have ordered a modern machine from China worth Rwf 120 million which will enable faster and better growth of our business.K.S: What is the relevance of your business to the community?N.J: Our business creates employment opportunities. We employ Bachelors Degree and A2 Degrees holders. With improvement to our business, we add value to the farmers’ production as we purchase it at higher prices. We now employ 18 people from this District (Rusizi). I think that is a good contribution to the community.K.S: Do you have any further expectations from RBS?N.J: Before mentioning any expectations, we are very grateful to RBS for having helped us make this outstanding progress. All this was due to advice and technical assistance by Rwanda Bureau of Standards and the Ministry of Trade and Industries. We would like to be offered more training on rice standards for continual improvement of our business.K.S: Thank you very much.N.J: You are welcome.


Cassava and Potato Products Standards Available: Open Opportunity for Poverty Reduction, Answer to Hunger and Benefits Set to ExpandOpportunities for farmers in Rwanda, Kenya, Tanzania, Uganda and Burundi Rwanda are set to expand following the gazetting of standards for Cassava and Potato Products by the East African Community (EAC).

This comes after a long consultative process by different stakeholders from the five East African Community Member States. Farmers will benefit by using improved varieties and processing technologies to tap into the growing food market locally and internationally.

The process towards the development, harmonization and gazetting of regional root crops standards (focusing on cassava and sweet potato) was a spearhead focus for the East African Community (EAC) National Standard Bodies as a way to boost development and assure food safety since 2006.

In the beginning, a list of 14 proposed standards was compiled, and using the EAC template, and circulated among EAC Member States for consideration and adoption as Regional Standards.

This proposal was tabled before the East African Community (EAC) Standards Technical Sub-committee and approved in a meeting on November 23-25, 2009 in Arusha, Tanzania. The Association for Strengthening Agricultural Research in Eastern and Central Africa (ASARECA) supported technical departments of the Standards Bodies of Burundi, Kenya, Rwanda, Tanzania and Uganda to convene National Consultative Workshops to discuss the Drafts Standards in November to December 2009.

In the early 2010, Rwanda Bureau of Standards (RBS) collated the comments and prepared them for discussion at a regional forum from that was convened in March 22 -24, 2010, in Kigali, Rwanda. Participants included representatives from the National Standards Technical Committees, the International Institute of Tropical Agriculture (IITA), the International Institute for Potato Research (CIP), cassava and potato researchers and a representative of Uganda’s Parliamentary Committee on Agriculture and Environment.

Eleven Draft Standards were presented to the East Africa

Standards Technical Sub-committee at a meeting in Arusha, Tanzania from May 10-12, 2010. The Committee recommended the adoption of the standards by the EAC Council of Ministers, which was done.

The following are the harmonized standards:1. EAS 738: Fresh Sweet Cassava

Specification2. EAS 739: Dried Cassava Chips

– Specification3. EAS 740: Cassava Flour –

Specification4. EAS 741: Cassava Wheat

Composite Flour – Specification

5. EAS 742: Food Grade Cassava Starch - Specification

6. EAS 743: Cassava Crisps - Specification

7. EAS 744: Cassava - Determination of Total Cyanogens

8. EAS 745: Potato Crisps - Specification

9. EAS 746: Frozen Potato Chips – Specification

10. EAS 747: Fried Potato Chips – Specification

11. EAS 748: Fresh (ware) Potato – Specification

Association for Strengthening Agricultural


Research in Eastern and Central Africa (ASARECA) contribution to the standards dates back to 2006 when three ASARECA networks, the Eastern Africa Root Crops Research Network, the Eastern and Central Africa Potato Research Network and the Eastern and Central Africa Programme for Agricultural Policy Analysis (ECAPAPA) initiated a project to develop standards for root crops in the region.

The aim was to harmonize standards of root crops to allow the inclusion of cassava and potato products in the production of high value industrial products such as confectionery and animal feeds as well as promoting trade in cassava and potato products.

Following the re-organization of Association for Strengthening Agricultural Research in Eastern and Central Africa (ASARECA), PAAP the successor to ECAPAPA, continued efforts to harmonize the standards through the rationalization and harmonization project. This was aligned to ASARECA’s cassava mega-project that was developed in 2008.

Why Cassava and Potato?

Cassava and potato have been identified as crops with a potential to spur poverty reduction and growth in African Agricultural Development Programme (CAADP) as a means of increasing food supply, reducing hunger and improving responses to emergency food crises.

Some of the factors constraining the realization of the potential of root crops, including cassava and potato include market failures manifested by the lack of key institutions and

frameworks to enhance efficient marketing along the commodity value-chain. Most countries in East and Central Africa lack standards necessary for commercial utilization of cassava and potato.

In addition, value-addition technologies though well developed for some products, are still underutilized due to a lack of clear guidelines on standards and supportive policies. Cassava and potato are perishable, high-volume, low-value commodities in their raw forms. This undermines their place on the market. Processing would improve storability, reduce unit marketing costs and ultimately stabilize prices. Value addition through product development can enable farmers to access different niche markets.

The good news is that technologies like waxing, fermenting, application of fungicides and storage in biodegradable plastic bags offer the potential of minimizing losses. When dried, chipped, or converted to toasted cassava flour, cassava has longer shelf-life allowing longer distance marketing.

One of the major challenges for cassava producers and processors is access to markets and creating interest in new market opportunities. The opportunities include high quality cassava flour; improved and more convenient versions of traditional processed products; starch, sugar syrups; use in livestock feed rations; use for bio-ethanol production and energy drinks. High quality cassava flour is of particular interest because it can be used as a substitute for 10% of wheat flour in pies, pastries, cakes, biscuits, and doughnuts and has some industrial applications. In

order to enhance the value of cassava and potato, conducive policy frameworks that support commercialization of these crops are necessary.

Rwanda adopted the above-mentioned Standards on Cassava and Potatoes Products: An opportunity for Farmers!

According to the East African Community (EAC) Standardization, Quality Assurance, Metrology and Testing (SQMT) Act 2006; within six months of declaration of a standard, the partner states adopt it as a national standard and withdraw any pre-existing national standard with similar scope and purpose. It is in this regard that Rwanda Bureau of Standards (RBS) has adopted 11 standards that were harmonized at EAC level and available for the farmers, producers, exporters and importers.

Following the development, harmonization, gazetting and approval of standards for cassava and potato products, there will be a large market for these products from the region. Farmers need to use available technologies to prolong cassava and potato shelf-life for export to the growing market.

Standards Compliance enable value addition and quality products the two components of your business growth! Catch the opportunity now!!


RWANDA BUREAU OF STANDARDS WORK PROGRAM JANUARY TO JUNE 2011Rwanda Bureau of Standards (RBS) is committed to always share work and services with stakeholders and the general public to raise awareness on the standardization work and standards education. With consideration to enforce the World Trade Organization (WTO) Agreement on Technical Barriers to Trade (Appendix 3 of the Code of Good Practice for the Preparation, Adoption and Application of Standards) which stipulates that every Standardization Body has to publish its Work Program at least once every six months, RBS is pleased to introduce its Work Program (from January to June 2011) to the general public.

The Work Program contains a list of all the Draft Standards that are under development and is published on half-yearly basis. The Work Program conveys information related to: Technical Committee name and number, title of the Draft Standard, the International Classification for Standards (ICS) under which each Draft Standard is classified, Base Standards considered in work to develop the Draft Standard, where relevant; and stages in the development of a Draft Standard as well as the expected date of completion.

How to use this publication1. Technical Committee name and number

The second column in the left hand indicates the Technical Committee name and its number under which the Draft Standard was developed

2. Title of the Draft Standard The third column gives the title of each Draft Standard

3. International Classification for Standards (ICS) Column 4 indicates the subject under which the Draft Standard falls. The ICS numbers is a classification system developed by the International Organization for Standardization (ISO) serving primarily as a uniform structure for standards catalogues and work programs published by standardizing bodies.

4. Reference Standards Column 5 gives reference number of standards used in developing the Draft Standards

5 Stages and time in standards development Column 6 indicates the stages involved in standards development process and the time expected to publish the standard.

The stages are as follows:

• Stage 1: Approval and planning of standards development project

• Stage 2: New work item draft proposal

• Stage 3&4: Working draft and Technical Committee meetings

• Stage 5: Committee Draft

• Stage 6: Public review of the Draft Standard

• Stage 7: Approval of Rwanda Standards

• Stage 8: Publication of Rwanda Standards


STANDARDS IN PROGRESS

1. ENGINEERING STANDARDS

1.1 CIVIL ENGINEERING STANDARDSItem no TC name

and no. Title ICS Reference

standardsExpected stage and time (2011)

J F M A M J

01 TC 9

Civil Engineering

Mining and quarries− Code of Practice

73.020 6 6 7&8

02 Design of Concrete Structures –Code of Practice

91.080.40 3&4 5&6 6 7&8

03 Cement Blocks − Specification

91.100.01 2 3&4 5 6 6

04 Design of Drain and Sewer Systems outside Buildings−Code of Practice

93.030 2 3&4 5 6

05 Road Construction−Design Guidelines

93.080.10 2 2 3&4


1.2 ELECTRICAL ENGINEERING STANDARDS

Item no

TC name and no.

Title ICS Reference standards

Expected stage and time (2011)

J F M A M J

01 TC 10Electrical Engineering

Electrical Wiring of Premises – Part1:Low Voltages Installations

91.140 6 7&8

02 Direct Acting Indicating Analogue Electrical Measuring Instruments and their Accessories -Part 5: Special Requirements for Phase Meters, Power Factor Meters and Synchroscopes

29.060.10 IEC 60051 – 5:1985

6 6 7 8

03 Direct Acting Indicating Analogue Electrical Measuring Instruments and their Accessories - Part 9: Recommended Test Methods

29.060.10

IEC 60051 – 9:1988

6 6 7 8

04 Safety of Power Transformers, Power Supply Units and Similar - Part 2-15: Particular Requirements for Isolating Transformers for the Supply of Medical Locations

29.180 IEC 61558 – 2 – 15:1999

6 6 7 8

05 Luminaires-Part 2-23 :Particular Requirements-Section 23 :Extra-Low Voltage Lighting Systems for Filament Lamps

29.140.40 IEC 60598-2-23:2001

6 6 7 8

06 Specification for High - Voltage Bus Bars and Bus Bar Connections

29.060.10 2 3&4 5 6 6

07 Plugs, Socket-Outlets and Couplers for Industrial Purposes - Part 1: General Requirements

29.120.30 IEC 60309 – 1:2005

2 3&4 5 6 6

08 System of Plugs and Socket-Outlets for Household and Similar Purposes - Part 3: SELV Plugs and Socket-Outlets, 16 A 6V, 12 V, 24 V, 48 V, a.c. and d.c.

29.120.30 IEC 60906-3:1994

2 3&4 5 6 6


09 Medical Electrical Equipment - Part 1: General Requirements for Basic Safety and Essential Performance

11.040.01

IEC 60601-1:2005

2 3&4 5 6

10 Low-Voltage Surge Protective Devices - Part 1: Surge Protective Devices Connected to Low-Voltage Power Distribution Systems - Requirements and Tests

29.240

IEC 61643-1:2005

11 Insulation Coordination for Equipment within Low-Voltage Systems - Part 1: Principles, Requirements and Tests

29.080.30 IEC 60664-1:2007


1.3 PETROLEUM AND PETROLEUM PRODUCTS STANDARDSItem no

TC name and no.



J F M A M J01 TC 26:

Petro-leum and Petro-leum Prod-ucts

Handling, Storage, Distribution and Maintenance of Liquefied Petroleum Gas in Domestic, Commercial, and Industrial InstallationsPart 1:Liquefied Petroleum Gas Installations Involving Gas Storage Containers of Individual Water Capacity not Exceeding 500 L and a Combined Water Capacity not Exceeding 3 000 L per Installation

75.160.30 3&4 5 6 7

02 Handling, Storage, Distribution and Maintenance of Liquefied Petroleum Gas in Domestic, Commercial, and Industrial InstallationsPart 3: Liquefied Petroleum Gas Installations Involving Storage Vessels of Individual Water Capacity exceeding 500 L

75.160.30 3&4 5 6 7

03 Handling, Storage and Distribution of Liquefied Petroleum Gas in Domestic, Commercial and Industrial InstallationsPart 2: Transportation of LPG in Bulk by Road

75.160.30 3&4 5 6 7

04 Handling, Storage, Distribution and Maintenance of Liquefied Petroleum Gas in Domestic, Commercial and Industrial InstallationsPart 4: Storage and Filling Sites for Refillable Liquefied Petroleum Gas (LPG) Containers of Gas Capacity not exceeding 13 kg

75.160.30 3&4 5 6 7

05 Low Pressure Liquefied Petroleum Gas Regulator for Use with Unified Valve-Specification

23.060 3&4 5 6 7

06 Transportable Refillable Steel and Aluminium Liquefied Petroleum Gas Cylinder - Disposal

75.200 3&4 5 6 7

07 Unified Valve for Liquefied Petroleum Gas Cylinders for Domestic Use - Specification

75.200 3&4 5 6 7

08 Grill for Domestic Liquefied Petroleum Gas Cylinders - Specification

3&4 5 6 7

09 Liquefied Petroleum Gases Road Tankers -Inspection 75.200 3&4 5 6 710 Specification for Welded Low Carbon Steel Gas

Cylinders Exceeding 5 Liters Water Capacity for Low Pressure Liquefiable Gas - Code for Filling, Distribution and Retailing Odd Liquefied Petroleum Gas in cylinders.

75.200 3&4 5 6 7

11 Liquefied Petroleum Gas Cylinders – Safe Use of Liquefied Petroleum Gas in Domestic Dwellings

23.020.30 3&4 5 6 7

12 Gas Cylinders - Refillable Welded Steel Cylinders for Liquefied Petroleum Gases - Part 1 : Requalification and Inspection

23.020.30 3&4 5 6 7

13 Gas Cylinders - Refillable Welded Steel Cylinders for Liquefied Petroleum Gas – Part 2: Procedure for Checking before, during and after Filling

23.020.30 3&4 5 6 7

14 Specification for Liquefied Petroleum Gas 75.160 3&4 5 6 7

15 Liquefied Petroleum Gas Lamp— Specification 3&4 5 6 7

16 Welded Steel Tanks for Liquefied Petroleum Gas (LPG) — Road Tankers — Design and Manufacture

75.200 3&4 5 6 7

17 Filling Stations - Code of Practice for the Owners and Operators of Underground Storage Tanks

75.200 2 2 3&4 5

18 The Petroleum Industry – Storage and Distribution of Petroleum Products in Aboveground Bulk Installations

75.200 2 2 3&4 5

19 Gas Cylinders - Safe Handling 23.020.30 ISO 11625

2 2 3&4 5

20 Fire Fighting — Portable Fire Extinguishers — Performance and Construction

13.220.10 ISO 7165

8

21 Fire Protection — Portable and Wheeled Fire Extinguishers — Part1:Selection and Installation

13.220.1011602-1

8

22 Fire Protection — Portable and Wheeled Fire Extinguishers — Part 2: Inspection and Maintenance

13.220.10 ISO 11602-2

8

23 Fire Fighting — Wheeled Fire Extinguishers — Performance and Construction

13.220.10 ISO 11601

8


1.4 MECHANICAL ENGINEERING AND METALLURGYItem no TC name and no. Title ICS Reference

standardsExpected stage and time (2011)

J F M A M J01 TC 23: Mechanical

Engineering and Metallurgy

Testing of Motor Vehicles for Roadworthiness - Code of Practice

43.020

3&4 5 6 6

02 Testing of Motor Vehicles for Roadworthiness - Evaluation of Vehicle Test Stations

43.020

2 2 3&4 5

2. FOOD AND AGRICULTURE STANDARDS

Item no

TC name and no.



J F M A M J

01 TC 1

Beverages

Fruit Juices and Nectars-Specifica-tion

Gins-Speci-fication

Whisky-Specifica-tion

Fruit Squashes-Speci-fication

67.160.20 KS05-224:1999,ZS 203:1990, SANS 449:2009

6 6 7 8

02 67.160.20

Codex Stan 247-2005)

6 6 7 8

03 67.160.10 RS 7:2004 (Revision)

3+4 5 6 6 7

04 67.160.10 RS 9:2004 (Revision)

3+4 5 6 6 7

05 Vodka-Specification 67.160.10 RS 2:2004 (Revision)

3+4 5 6 6 7

06 TC 2

Coffee and Tea

Coffee Washing Stations - Code of Practice

Black Tea-Vocabulary

Green Tea Specification 67.140.10 ISO /DIS 11287

6 7 8

07 67.140.20

-

2 2 3+4 5 6

08 67.140.10 ISO 6078 3+4 5 6 6

09 TC 3

Cereals, Pulses and Cereal Prod-ucts

Whole Meal Maize-Spec-ification

Whole Wheat Flour-Speci-fication

Bread-Spec-ification

Pounded Dried Cassava Leaves-Specification

67.040 - 6 6 7 8

10 67.060 RS 28:2004 (Revision)

3+4 5 6 6 7

11 67.060 RS 31:2004 (Revision)

3+4 5 6 6 7

12 67.060 RS 71:2004 (Revision)

3+4 5 6 6 7


13 TC 4 Milk and Milk Products

Pasteurized Liquid Milk-Specifica-tion

Fermented (Cultured) Milk-Specifi-cation

UHT Milk-Specifica-tion

Milk Pow-dered and Cream Pow-ders-Speci-fication

Yoghurt-Specifica-tion

Cheese-Specifica-tion

Butter-Spec-ification

Unprocessed Whole Milk-Specification

67.100.01 RS 41:2004 (Revision)

14 67.100.10 RS 42:2004 (Revision)

3+4 5 6 6

15 67.100.10 RS 43:2004 (Revision)

3+4 5 6 6

16 67.100.10 RS 44:2004 (Revision)

3+4 5 6 6

17 67.100.10 RS 45:2004 (Revision)

3+4 5 6 6

18 67.100.10 RS 60:2004 (Revision)

3+4 5 6 6

19 67.100.30 RS 61:2004 (Revision)

3+4 5 6 6

20 67.100.20 RS 62:2004 (Revision)

3+4 5 6 6

21 TC 5: Meat and Meat Products

Hide and Skins – Code of Practice for Preser-vation

Hide and Skins – Code of Practice for Grading and Packing

Hides and Skins - Code of Practices for Flaying

67.120.01 - 2

22 59.140.20 EAS 93-1:2000, EAS 93-2:2000, EAS 93-3:2000

3+4

23 59.140.20 - 2

24 TC 12 : Sug-ar and Sugar Products

Apiary Management, Handling and Process-ing of Bee Products - Code of Practice

65.140

US 641

3+4

25 TC 16

Horticul-tural Fresh Products

Code of Hygienic Practices for Fresh Fruits and Vegetables

67.080 RS 272: 2009 CAC/RCP 53 ( amend-ment1)

3+4 5 6 6


3. ENVIRONMENT, CHEMISTRY AND URBAN PLANNING STANDARDS

Item no

TC name and no. Title ICS Reference standards


J F M A M J01 TC11

Cosmetics and Related Products

Laundry Soap ― Specifica-tion

71.100.60 EAS 31:2000 5 6 6 7 8

02 Toilet Soap ― Specifica-tion

71.100.60 EAS 186:2000 5 6 6 7 8

03 Powdered Laundry Deter-gent for Household Use ―Specification

71.100.60 EAS 127:1999 5 6 6 7 8

04 Liquid Household Hand dishwashing and Light Duty Detergent― Speci-fication

71.100.60 EAS 296:2002 5 6 6 7 8

05 Antibacterial Solid Toilet Soap-Specification

71.100.70 IS 4955 5 6 6 7 8

06 TC 24 Chemical and Chemical Products

Emulsion Paint― Specifi-cation

87.040 EAS 184:2001 5 6 6 7 8

07 Safety Matches― Specifi-cation

71.100 EAS 125:1999 5 6 6 7 8

08 Pyrethrum Products 71.100 3&409 Ethanol for Medical Use―

Specification- 3&4 5 6

10 TC 13

Environment, Health and Safety

Carbon Footprint of Prod-ucts―Quantification

13.030.40 ISO/CD/14067―1

5 5 5 5 5 5

11 Carbon Footprint of Prod-ucts―Communication

13.030.40 ISO/CD/14067―2

5 5 5 5 5 5

13 Environmental Code of Practice for Pesticides

65.100 - 3&4 5 6 6

14 Sustainability of Bioen-ergy

27.190 ISO/PC 248 5 5


Safety Standards for Liquefied Petroleum Gases (LPGs)

An Alternative Energy Solution!

There is no doubt; with the current development in building industry charcoal is no longer a sustainable source of energy to rely on due to increasing demand leading to the degradation of environment by cutting trees and climate change, hygiene conditions, time management, efficiency, etc. Within its commitment to protect environment, mitigate the climate change and its consequences, the Government of Rwanda has decided to reduce the use of charcoal and firewood as a source of energy in household thereby introducing Liquefied Petroleum Gases (LPGs) as a suitable form of energy in our homes. Since last year, Rwanda Bureau of Standards (RBS) in collaboration with the Ministry of Infrastructure and Rwanda Utility Regulatory Agency embarked on the process of putting in place a Regulatory Framework to promote the use of LPGs. So far, taxes on LPGs were alleviated in order to reduce the cost, Safety Standards are ready for approval by the Technical Committee and Regulations are still under development and will be complete and validated soon. RBS recognizes the efforts of those who are committed to providing quality products and services especially those in LPGs business due to its nature that can cause considerable amount of damage in case of

non compliance to Safety Standards.

Liquefied Petroleum Gas or LPG is a flammable mixture of propane and butane, produced commercially from petroleum and stored under pressure to keep it in a liquid state of hydrocarbon gases used as a fuel in heating appliances and vehicles. The boiling point of LPG is low so that the pressure required for liquefying is considerable and the containers for it must be of heavy steel. LPG is mainly used for cooking and is also used as fuel for vehicles since the emissions are less in case of LPG than petrol or diesel. However, some engines and machines need the lubrication of oil namely petrol and diesel which LPG fails to provide. Advantages and Disadvantages of Liquid Petroleum Gas (LPG))

There are many advantages of LPG like its environments friendliness and the carbon content which is lesser than other fuels. In addition, the carbon blocking of engine parts in vehicles is also less. The LPG also gives an added advantage of increasing the longevity of the vehicle engine thus generating more benefits to the owner of the vehicle. This fact makes it the third most extensively used fuel for transportation in the world. Despite avoidable risk to its high flammability, LPG is also beneficial regarding the cleaner emissions. Storage


and safety should be taken care of in the initial stages. LPG is also very volatile and presents high chances of vaporizing.Benefits of Using Liquefied Petroleum Gas (LPG)LPG is an ideal fuel for several uses around the household from domestic heating and cooking to living room flame fire effects. Below are some benefits of LPG:• Fuel cost savings - LPG has had its duty reduced • Environmentally friendlier to use in public areas• Time of use varies according to cylinder size • Time management and maneuvering – Easy and fast to

use• Hygiene – clean and safe• Fire risk considerably reduced with minimal chance of

fuel leakage• No storage problems compared with Charcoal • LPG cylinders are portable - they can easily be

transported and storedBulk LPG tanks can be used to store the fuel and they can easily be refueled when the gas runs out. Unlike other conventional fossil fuels, the price of LPG is not only decreasing but also cleaner and less harmful to our environment. Being a versatile form of energy, Liquefied Petroleum Gas are significant environmental protectors and financial benefits.In households, LPG is not only a flexible option but also a clean and safe fuel to use provided that equipments in use, transportation, storage and usage are done in respect to standards.


LIST OF REJECTED GOODS (January to March 2011)PRODUCT QUANTITY REASON REMARKS

Food stuffs 1 Bag Medicines without “Imports Licence ” by the Ministry of Health and those products have been fumigated together with used clothes and shoes

Pending for Destruction

Computers 48 pieces Used and considered as electronic waste

Released

Agriculture chemicals (Bistar 10 WP)

10 Cartons No enough shelf life Pending for re-export

Assorted used electronics equipment

Many Used and considered as electronic waste

Pending for re-export

Food supplements (Compound marrow powder)

10 cartons The remaining shelf life is very short Waiting for destruction

ISOPROPANOL (IPA alcohol)

1 drum -No CoA

-The label was erased

Waiting for re-export

Blue Band 39 pieces The seal was removed due to bad transportation

Waiting for destruction

Rice 1500 Bags Many live and dead insects were found in the rice during inspection

Re-exported

Medical equipments ( gloves and Sylingues)

8 Kgs The goods were expired Waiting for destruction

Robb inhal 20 Boxes Lack of “Import License ” by the Ministry of Health


Foster clarks jelly crystals (strawberry, banana and orange)

2 cartons for each type

Misleading labeling claiming products to be natural while they are synthetic ones


Foster clarks instant flavoured drinks

1 carton

Salt 600 bags Damaged due to accumulation of water



Calcium Hypochlorite hydrated

590 Drums No dates (expiry and production)

No CoA

Released

Sprite 5 cartons Labeled in an unofficial language Waiting for re-labelingNutella 5 cartons

Nescafé 10 cartons

Coca light 20 cartons No enough shelf life Waiting for destruction

Scanner 1 piece Used and considered as electronic waste

Released

CPU 6 units Used and considered as electronic waste

food and cosmetics

1 bag Some of these goods are expired and others are not well labeled

Waiting for destruction

Wheat flour 7 bags of 22.68 Kgs each

No expiry dates indicated on the bags

Nesquik chocolate

5 cartons Labeled in an unofficial language Waiting for re-labeling

Dixie Tomato ketchup

1 carton Already expired Waiting for destruction


Awareness on Quality Inspections: What is an Electronic Waste?“Electronic waste” (e-waste, e-scrap, or Waste Electrical and Electronic Equipment (WEEE) may be defined as all secondary computers, entertainment device electronics, mobile phones, and other items such as television sets and refrigerators, whether sold, donated, or discarded by their original owners. This definition includes used electronics which are destined for reuse, resale, salvage, recycling, or disposal. Others define the re-usables (working and repairable electronics) and secondary scrap (copper, steel, plastic, etc.) to be “commodities”,

and reserve the term “waste” for residue or material which was represented as working or repairable but which is dumped or disposed or discarded by the buyer rather than recycled, including residue from reuse and recycling operations. Because loads of surplus electronics are frequently commingled (good, recyclable, and non-recyclable), several public policy advocates apply the term “e-waste” broadly to all surplus electronics.

Debate continues over the distinction between “commodity” and “waste”

electronics definitions. Some exporters deliberately leave difficult-to-spot obsolete or non-working equipment mixed in loads of working equipment (through ignorance, or to avoid more costly treatment processes). Protectionists may broaden the definition of electronic “wastes”. The high value of the computer recycling subset of electronic waste (working and reusable laptops, computers, and components like RAM) can help pay the cost of transportation for a large number of worthless.

Where do e-wastes end up?LandfillToxic chemicals in electronics products can leach into the land over time or are released into the atmosphere, impacting nearby communities and the environment. In many European countries, regulations have been introduced to prevent electronic waste being dumped in landfills due to its hazardous content. However, the practice still continues in many countries. In our country, such regulations are still being developed and will be communicated to the public very soon.

IncinerationIncineration releases heavy metals such as lead, cadmium, mercury and ashes into the air. Mercury released into the atmosphere can bio-accumulate in the food chain, particularly in fish - the major route of exposure for the general public. If the products contain PVC plastic, highly toxic dioxins and furans are also released. Brominated flame retardants generate brominated dioxins and furans when an e-waste is burnt.

Re-useThis is a good way to increase a product’s lifespan. Many old products are exported to developing countries. Although the benefits of reusing electronics in this way are clear, the practice is causing serious problems because the old products are dumped after a short period of use in areas that are unlikely to have hazardous waste facilities.

RecycleAlthough recycling can be a good way to reuse the raw materials in a product, the hazardous chemicals in e-waste mean that electronics can harm workers in the recycling yards, as well as their neighboring communities and environment. In developed countries, electronics recycling takes place in purpose-built recycling plants under controlled conditions. In many European Union states for example, plastics from e-waste are not recycled to avoid brominated furans and dioxins being released into the atmosphere. In developing countries however, there are no such controls. Recycling is done by hand in scrap yards and often by children which is dangerous.


Electronic waste (e-waste, e-scrap, or Waste Electrical and Electronic Equipment (WEEE)) describes loosely discarded, surplus, obsolete, or broken electrical or electronic devices. Informal processing of electronic waste in developing countries causes serious health

and pollution problems. Some electronic scrap components contain contaminants such as lead, cadmium, beryllium, mercury, and brominated flame retardants. Even in developed countries, recycling and disposal of e-waste may involve significant risk to workers and

communities and great care must be taken to avoid unsafe exposure in recycling operations and leaching of material such as heavy metals from landfills and incinerator ashes.


The main active ingredient of beer is alcohol, and therefore, the health effects of alcohol apply to beer. The moderate consumption of alcohol, including beer, is associated with a decreased risk of cardiac disease, stroke and cognitive decline. The long term health effects of continuous, heavy alcohol consumption can, however, include the risk of developing alcoholism and alcoholic liver disease.Brewer’s yeast is known to be a rich source of nutrients; therefore, as expected, beer can contain significant amounts of nutrients, including magnesium, selenium, potassium, phosphorus, biotin, and B vitamins. In fact, beer is sometimes referred to as “liquid bread”. Some sources maintain that filtered beer loses much of its nutrition. A 2005 Japanese study found that low alcohol beer may possess strong anti-cancer properties. Another study found nonalcoholic beer to mirror the cardiovascular benefits associated with moderate

consumption of alcoholic beverages. However, much research suggests that the primary health benefit from alcoholic beverages comes from the alcohol they contain. It is considered that overeating and lack of muscle tone is the main cause of a beer belly, rather than beer consumption. A recent study, however, found a link between binge drinking and a beer belly. But with most overconsumption, it is more a problem of improper exercise and overconsumption of carbohydrates than the product itself. Several diet books quote beer as having an undesirably high glycemic index of 110, the same as maltose; however, the maltose in beer undergoes metabolism by yeast during fermentation so that beer consists mostly of water, hop oils and only trace amounts of sugars, including maltose.When you feel like eating something and think of food, what comes to mind first? Probably it’s the taste, odor or color. Those who have to look after their weight will think of

the portion size, many think of things like energy, fats, sugars, vitamins or minerals.But do you know that the food we eat may cause side effects - something that is usually attributed to drugs and medicines? And we are not talking about spoiled or poor quality food. Freshly harvested or just cooked food may also cause side effects, some are serious, some are just disturbing, and some may put you into embarrassing situation.However, it doesn’t mean that you should avoid the food represented on this list at all costs. These foods may cause side effects. Most effects do not occur in everyone and they occur not every time you eat such food. And besides that, the significance of most foods (especially fruits, vegetables and even chocolate) outweighs the possible side effects they may cause.

POTENTIAL LONG - TERM EFFECTS OF ETHANOL


I. Here is a list of side effects that may be caused by the food.

1. AllergyIn theory, any food can cause an allergy. But in fact just a handful of them are to blame for 90% of allergic reactions. Most people with food allergies are allergic to fewer than 4 foods. The foods most commonly causing allergic reactions are: Milk, Wheat, Eggs, Soya, Fish, Shellfish (including mussels, crab and shrimps), Peanuts, Tree nuts.Other foods that may cause allergy are:• Garlic, Corn, Oats, Lentils,

Kiwi fruit, Chilli peppers, Sesame seeds, Sunflower seeds, Spinach, Oranges, Chicken, Strawberries, Tomato, Pork, Beef

2. Bad BreathThere are specific foods that may cause bad breath. This is because they contain volatile sulfur compounds - the culprit in causing bad breath. These foods have odors which are picked up by the blood system and are exhaled through the lungs up for several days after a meal: Onions, Garlic, Cabbage, Curry, Alcohol, Dairy foods (in lactose intolerant persons), Sugars

3. DiarrheasMany people experience diarrhea after eating the following:• Sorbitol containing foods -

apple juice, pear juice, and some mixed fruit drinks

• Unripe fruits, raw vegetables, Dairy products, Fatty foods, Spinach, Apricots, Plums, Sesame seed oils.

4. ConstipationThe most common cause of constipation are lack of fiber and a lot of animal fat. Constipation may be caused by:• Meat - particularly beef,

pork• Refined grains - biscuits,

macaroni, cookies, pastries, bread, pasta, pretzels, rolls

• Starchy foods - potatoes, rice, corn, beans

• Dairy products - milk, cheese, ice cream

• Prepackaged and fast foods - hamburgers, fries, hotdogs, pizza, chips

• Products heavy in sugar

5. Gas, Flatulence, Abdominal BloatingMost foods that contain carbohydrates can cause gas. By contrast, fats and proteins cause little gas. Foods that commonly cause gas are:• Raffinose containing foods

- beans, cabbage, brussels sprouts, broccoli, asparagus, whole grains

• Lactose containing foods - milk, cheese, ice cream, bread, cereal, salad dressing

• Fructose containing foods - onions, artichokes, pears, wheat

• Sorbitol containing foods - apples, pears, peaches, prunes

• Starches - potatoes, corn, noodles (Rice is the only starch that does not cause gas)

• Foods high in fiber - oat bran, wheat bran

6. Edema, Swelling, Water RetentionFoods high in salt, sodium or sugar may cause the body to retain considerable fluids and worsen edema. The body needs a constant concentration of salt in its tissues. When excess salt is taken in, the body dilutes it

Some of the allergy causing foodss


by retaining fluid. Foods that commonly cause water retention are:• Salty foods (olives, pickles,

soy sauce, canned soups, bacon, sausages, ham, salted nuts, processed meats, chips, pretzels, smoked fish), Alcohol, Sugar, Chocolate, Caffeine (too much of it)

7. Heartburn & Acid RefluxThere is a relatively long list of foods that cause heartburn. Some foods cause the lower esophageal sphincter - a muscle that helps to keep stomach contents out of the esophagus - to become weaker, and some cause the stomach to produce more acid than usual. Both of these problems can increase acid reflux. Other foods can further irritate the lining of the esophagus after it’s been damaged by reflux. Most common food triggers for heartburn are:• Tomatoes, Citrus fruits

(lemons, grapefruits and oranges), Chocolate, Fried and fatty foods (french-fries, potato chips, hash browns, fried clams, bacon, sausage, hotdog), Caffeine, Alcohol, Onions, Garlic, Mustard, Vinegar, Carbonated beverages (such as soda), Spicy foods (burritos, tacos, curry, homos, Cajun foods), Nuts, Eggs, Peppermint and spear mint

8. StressInteresting facts. Did you know?• People who aren’t

overweight eat more fruit and fiber than overweight people. Obese people are more likely than normal-weight people to injure themselves

• Fast food is high in energy and low in essential micronutrient density.

Frequent fast food consumption may contribute to weight gain.

Certain foods and drinks act as powerful stimulants to the body and hence are a direct cause of stress. These foods are called “pseudostressors” or “sympathomimetics”:• Caffeine containing foods

(coffee, tea, colas and chocolates), Alcohol, Refined sugar, White flour, Salt, Saturated fats, Processed foods( such as junk foods and fast foods contain synthetic additives - preservatives, emulsifiers, thickeners, stabilizers and flavor-enhancers)

9. Insomnia

There are both foods that can help you fall asleep and the ones that will keep you awake. Sleepy foods contain a chemical - an amino acid - called tryptophan. And foods that can interfere with sleep are:• Caffeine containing( coffee,

tea, cola, cocoa, chocolate• Alcohol• Sugar• Fatty or spicy food• Food additives (MSG,

artificial colours, flavourings)

10. Gastritis, Peptic UlcersTip: Green tea drinking (more than 10 cups per day) prevents chronic atrophic gastritis (CAG) Although diet does not directly cause gastritis or peptic ulcers, it may increase the risk of developing them and make them worse. Certain foods may increase the stomach acids and irritate the stomach lining. Fast food may aggravate gastritis. These contain sodium and calcium propionate, which, over a period of time, can damage the stomach lining.Foods that often irritate the stomach lining are:

• Spicy foods - black and red pepper, chilies, chili powder, and hot peppers

• Very acidic foods - coffee, lemon, pineapple, orange, tomato

• Alcohol• Fast food such as pastries,

buns, pizzas

11. High Blood PressureTip: Dark chocolate may be a mild hypotensive (blood-pressure lowering), while high fruit and vegetable intakes may be associated with a lower increase in BP with agingFoods that may cause high blood pressure are:• Meat, Salt, Sugar, Fatty foods

12. High Cholesterol (hyperlipidemia)

High intake of saturated fats, Trans fats, and cholesterol increases blood cholesterol levels, which, in turn, may increase the risk of coronary heart disease.Saturated fats tend to raise both HDL (“good”) and LDL (“bad”) cholesterol. Trans fats are produced by heating liquid vegetable oils in the presence of hydrogen. Trans fats are even worse for cholesterol levels than saturated fats because they raise LDL and lower HDL cholesterol.Foods high in saturated fats:• Fatty meats (beef, pork,

lamb), Lard, Skin and fat of poultry, Processed meats (bologna, hotdogs, bacon, sausages), High-fat dairy products (whole milk, cream, ice cream, whole-milk cheeses, butter), Palm oil, Coconut oil, Egg yolks

Foods high in trans fats:• Hydrogenated vegetable

oils, vegetable shortenings, margarines

• Bakery goods (cookies,


crackers, cakes, donuts)• Fried foods (French fries,

chips)

13. Kidney Stones

People whose diets are high in animal protein and insufficient in fiber and fluids may be at higher risk for stones.A number of foods contain oxalic acid, but there is no proof that such foods make any major contribution to calcium oxalate stones in people without other risk factors. However, several studies have shown that increasing dietary calcium and restricting salt, animal protein, and foods rich in oxalate can help prevent calcium oxalate stones from returning.Foods associated with an increased risk of kidney stones are:

Interesting to know: A high dietary calcium intake is strongly suspected of increasing the risk of kidney stones. However, a high dietary calcium

intake appears to decrease the risk of symptomatic kidney stones, because calcium can reduce the urinary excretion of oxalate. Consumption of coffee, tea, beer, and wine decreases the risk of stone formation.

14. Arthritis, Gout

Gout, a kind of rheumatoid arthritis - a disease of the joints, gets aggravated when sharp crystal shards of uric acid collect between joints and cause painful inflammation. The body breaks down foods containing purines - an organic substance - into uric acid, usually a neutral but unnecessary chemical that is then filtered out of the bloodstream by the kidneys. Certain foods contain such high levels of purines that can cause or aggravate gout.Research has shown that higher levels of meat and seafood consumption are associated with an increased risk of gout, whereas a higher level of consumption of low-fat dairy

products is associated with a decreased risk.

15. Memory & Cognition ImpairmentInteresting facts, did you know?• Fatty fish and marine

omega-3 fatty acids consumption may reduce the risk of impaired cognitive function, whereas intake of cholesterol and saturated fats can increase the risk.

Among older adults whose diets are high in saturated and trans fats, a high intake of foods containing copper may cause a fast decline in their ability to think, learn, and remember. Other research data have linked fat intake, especially that of saturated and trans fats, to Alzheimer’s disease and other forms of cognitive difficulties.Foods linked to memory and cognition problems are:• Saturated and trans fats, High

cholesterol food, Organ meats (liver, kidneys), Shellfish


FOOD PACKAGING: KEY ROLE IN FOOD PRESERVATION, STORAGE STABILITY AND MARKETINGFor some long time ago, many actors in business doing were questioning the relevancy of packaging in continual business growth. Good packaging helps to keep the food in good condition until it is sold and consumed; and to encourage customers to purchase the product hence being a powerful marketing tool. Apart from this general view on the importance of packaging, systematically, the importance of packaging can be summarized as follows. If adequately packaged, the

shelf-life of local surpluses of food may be extended, and this allows the food to be distributed to other areas. In doing so, consumers are given more choice in terms of food available, food resources can be more equitably distributed, and rural producers may be able to generate income from surplus produce.

Correct packaging prevents any wastage (such as leakage or deterioration) which may occur during transportation and distribution.

Good packaging and presentation encourages consumers to buy products (markets the product).

With consideration to this relevancy of packaging, firms around the globe have been persistently targeting continual improvement of their business. Packaging features among the targeted hints to base on to safeguard the image of the business. However, solutions to packaging problems differ from region to region. Variations are the result of factors such as economics, the availability or access to packaging materials,

infrastructure, distribution systems, climatic conditions and consumer habits. In many parts of the world, foods are wrapped in re-used newsprint, animal skins, rushes, or reeds. These materials are normally used for foods which are consumed soon after purchase (e.g. snack foods and bakery goods) and which therefore need little protection, or for foods such as flour and sugar which are likely to be transferred into storage vessels in the home.

Foods with a longer expected shelf-life have different needs and may require more sophisticated packaging to protect them against air, light, moisture, and bacteria.

Functions of packagingPackaging should provide the correct environmental conditions for food starting from the time food is packed through to its consumption. A good package should therefore perform the following functions: - It should provide a barrier

against dirt and other contaminants, thus keeping the product clean.

- Good packaging should prevent losses. For example, packages should be securely closed to prevent leakage.

- Good packaging should protect food against physical and chemical damage. For example the harmful effects of air, light, insects, and rodents. Each product will have its own needs.

- The package design should provide protection and convenience in handling and transport during distribution and marketing.

- Good package should help

the customers identify the food and instruct them how to use it correctly.

- Good packaging should persuade the consumer to purchase the food through information on the labels.

Constraints on adequate packagingInadequate packaging may be the result of: - A lack of knowledge

of the materials and/or the requirements for packaging different foods. Each product has its own characteristics and packaging requirements vary based on food composition and characteristics. In many countries, the choice of packaging materials may be limited. For those that are available, supplies are often situated in urban areas and this may cause problems for the rural producer in terms of transportation and often in negotiating with suppliers. Moreover, packaging can represent a large part of the total cost of a processed food. This may be in part the result of the higher unit cost when small quantities are ordered for small-scale production.

Packaging materialsIn many developing countries the most commonly used packaging materials include: • leaves• vegetable fibres• wood• papers, newsprint• earthenware• glass• plastics• metals


Properties of packaging materialsThe following table summarizes the properties of packaging materials

Type of packaging Puncture crush etc

Sunlight Air Water Heat Odour Insects Rodents Micro-organisms

Metal cans * * * * # * * * *Glass (bottle jar) * Coloured * * * * * * *Paper bag * #Cardboard * * # #Wood (box) * * * # #Pottery (sealed lid) * * * * * * * * *Foil * # # * #Plastic tub sealed * * * # * * # *Cellulose uncoated * * * #Cellulose coated * * * * *PolyethyleneLow-density # * # # *Stretch wrap *Shrink wrap *High density * * * # *Polypropylene * * * # *PolyesterPlain * * * * *Metallized * * * * * * # *

* = good protection# = some protectionSource: www.fao.org

In Rwanda, most of packaging materials are imported from either neighboring countries i.e. Uganda, Kenya, Tanzania or Eastern or Western countries like China, EU etc. The lack of the packaging industry in Rwanda has led the processors, sellers in the market to use already used bottles to pack different products. (see photos below)It has also an impact in the increase of the cost of production. Few fruits based processing industries, bottled water processing factories import pre-forms and then use molding machine to get different shapes and sizes of bottles. Most of the factories present do not resort to recycling as a remedy to the situation. The used plastic bottles are currently used by traders of cooking oil, honey and this is an abuse against compliance with

Challenge of packaging materials in Rwanda


packaging requirements.On the other hand, products such as maize flour, cassava flour, are currently packed in bags imported from neighboring countries mostly Uganda, Kenya and Tanzania.

Biodegradable plastics as a new option for packaging and environmental protectionBiodegradable plastics are plastics that will decompose in natural aerobic (composting) and anaerobic (landfill) environments. Biodegradation of plastics can be achieved by enabling microorganisms in the environment to metabolize the molecular structure of plastic films to produce an inert humus-like material that is less harmful to the environment. They may be composed of either bioplastics, which are plastics whose components are derived from renewable raw materials, or petroleum-based plastics which utilize an additive. The use of bio-active compounds compounded with swelling agents ensures that, when combined with heat and moisture, they expand the plastic’s molecular structure and allow the bio-active compounds to metabolize and neutralize the plastic.Biodegradable plastics typically are produced in two forms: injection molded (solid, 3D shapes), typically in the form of disposable food service items, and films, typically organic fruit packaging and collection bags for leaves and grass trimmings, and agricultural mulch.

Examples of biodegradable plastics

•

While aromatic polyesters are almost totally resistant to microbial attack, most aliphatic polyesters are biodegradable due to their potentially hydrolysable ester bonds: o Naturally Produced:

Polyhydroxyalkanoates (PHAs) like the poly-3-hydroxybutyrate (PHB), polyhydroxyvalerate (PHV) and polyhydroxyhexanoate (PHH);

o Renewable Resource: Polylactic acid (PLA);

o Synthetic: Polybutylene succinate (PBS), polycaprolactone (PCL)...

• Polyanhydrides• Polyvinyl alcohol

• Most of the starch derivatives• Cellulose esters like cellulose

acetate and nitrocellulose and their derivatives (celluloid).

Environmental benefits of biodegradable plastics depend upon proper disposalBiodegradable plastics are not a panacea, however. Some critics claim that a potential environmental disadvantage of certified biodegradable plastics is that the carbon that is locked up in them is released into the atmosphere as a greenhouse gas. However, biodegradable plastics from natural materials, such as vegetable crop derivatives or animal products, sequester CO2 during the phase when they’re

Example of biodegradable packaging material


growing, only to release CO2 when they’re decomposing, so there is no net gain in carbon dioxide emissions.However, certified biodegradable plastics require a specific environment of moisture and oxygen to biodegrade, conditions found in professionally managed composting facilities. There is much debate about the total carbon, fossil fuel and water usage in processing biodegradable plastics from natural materials and whether they are a negative impact to human food supply. Traditional plastics made from non-renewable fossil fuels lock up much of the carbon in the plastic as opposed to being utilized in the processing of the plastic. The carbon is permanently trapped inside the plastic lattice, and is

rarely recycled.There is concern that another greenhouse gas, methane, might be released when any biodegradable material, including truly biodegradable plastics, degrades in an anaerobic (landfill) environment. Methane production from landfills is rarely captured or burned, but rather enter the atmosphere, where it is a potent greenhouse gas. Methane production from specially managed landfill environments is captured and used for energy or burnt off to reduce the release of methane in the environment. Most landfills today capture the methane biogas for use in clean inexpensive energy. Of course, incinerating non-biodegradable plastics will release carbon dioxide as well. Disposing of

biodegradable plastics made from natural materials in anaerobic (landfill) environments will result in the plastic lasting for hundreds of years.It is also possible that bacteria will eventually develop the ability to degrade plastics. This has already happened with nylon: two types of nylon eating bacteria, Flavobacteria and Pseudomonas, were found in 1975 to possess enzymes (nylonase) capable of breaking down nylon. While not a solution to the disposal problem, it is likely that bacteria will evolve the ability to use other synthetic plastics as well. In 2008, a 16-year-old boy reportedly isolated two plastic-consuming bacteria.


Rwanda participated in ISO Carbon Footprint Workshop

The International Organization for Standardization (ISO) Subcommittee meeting on Carbon Footprint of Products (ISO TC 207/SC7/WG 2) was held in Trieste, Italy from 15th to 21th of January 2011. It was one of the ISO working group meetings which took place during the 18th plenary session of ISO/TC 207 on Environmental Management. The Swedish Development Agency (SIDA) facilitated delegates from the East African Community (EAC), the Middle East and North Africa (MENA) regions to participate in this meeting. Rwanda was represented by three members of the Technical Committee (RBS/TC 13) on Environment, Health and Safety which plays a role of ISO/TC 207/SC7/WG2 Mirror Committee.

Prior to the ISO meeting, a three day pre-seminar was organized by the Swedish Standards Institute (SIS) and facilitated by experts from Sweden, Denmark and Italy. The pre-seminar provided participants from both the EAC and MENA with more skills of articulating their comments, which increased the chance for acceptability of their comments during the ISO meeting. Participants were also trained on putting clear and comprehensive comments during the debates, accepting compromises when comments were not critical or were covered by other countries comments, supporting other countries’ comments and communicating with delegates from other countries during the breaks to secure support on key issues.

WHAT HAPPENS IN THE ISO TECHNICAL COMMITTEE MEETINGThe ISO working group meeting started with a proposal to merge the two parts of the carbonfootprint standard and the proposal passed through voting.

The objective of the ISO working group meeting was to review the comments received from ISO members. Pertinent issues peculiar to Rwanda as well as other developing countries in general, like aircraft transport and land use change were

raised and will together with comments from other countries be reflected in the next draft.

A major change in the communication part of the standard was to open up for all types of environmental communication – i.e. carbon footprint label (Type I), carbon footprint claim (Type II) and carbon footprint declarations (Type III).

The new version will be prepared by an editing group based on all the decision on individual comments and new text drafted during the Trieste meeting.

The SIDA contribution was devoted much appreciation as a way to encourage and boost involvement in standards development and open a crucial arena to voice Standards Bodies opinions internationally. The next working group meeting is scheduled in June in Oslo, Norway before the circulation of the Draft International Standard (DIS).

BENEFITS FOR RWANDAParticipation in the Trieste meeting enabled the Rwandan team to interact with other participants which linkage will facilitate further improved hand in hand working relations with ISO and other EAC,MENA member states in order to develop and raise awareness on the implementation of standards related to carbon footprint of products.The meeting was an opportunity for the Rwandan delegation to fully and deeply understand the new ISO Standards on Carbon Footprint of Products, ISO 14067 (1 and 2) and therefore participate effectively in the development of the international standards with the aim of creating positive change in people’s daily lives and environmental protection. The Rwandan delegation also took that opportunity to present national comments and country’s expectations regarding the implementation of the new standard.


There is a worldwide consensus that measurement at all levels of accuracy is needed to support valid results in science, trade, health, safety, environmental monitoring and innovation. In developed countries, measurement is given greater attention because of its role in wealth creation and improved quality of life.

Rwanda Bureau of standards aspires to expand the scope of measurement fields such that it can be able to address the ever changing challenges to the Rwandan population.

In this effort, the scope of calibration for the Volume Laboratory in Metrology Unit has been expanded to start dealing with small volume measurements. By small volume measurements we mean measurements that are below 1litre and divided into two categories: Volumetric instruments and Liquid handling instruments

- Volumetric instrumentso Bulb / graduated pipetteso Volumetric flaskso Graduated- / mixing-cylinderso Buretteso Automatic burettes

- Liquid handing instrumentso Bottle-top dispenserso Bottle-top buretteso Single / Multichannel Pipetteso Positive-displacement pipettes

o Repetitive pipetteso Pipette tipso Pipette controllers

This scope widening progress will be useful in calibrating the equipments found in Clinical and Testing Laboratories, food and beverage industries, breweries, hotels and the drugs industry.

Measuremements made using calibrated equipments in the above mentioned areas will help physicians/doctors determine their patient’s ailments with accuracy and will prescribe the right doses which will be effective in curing the patients.

Moreover, the environmentalists will be able to determine the level of contaminants in the effluent being released to the environment and will be in a better position to control pollution levels. The beverage industry and the breweries were not sidelined. They will be able to produce beverages with the right PH (acidity or Alkalinity) as they will be able to determine the volume of the ingredients with more accuracy.

In the Leisure industry liquors are sold in tots(small measure of spirits). In enforcing fair trade where the buyer and the seller do not cheat one another, it is paramount that the tot measures are calibrated such that the measurements made are correct.

Small Volume Calibrations at Rwanda Bureau of Standards

“The only man who behaves sensibly is my tailor; he takes my measurements anew every time he sees me, while all the rest go on with their old measurements and expect me to fit them ” - George Bernard Shaw



Customer Focus: Our Strategy to Help you Grow your Business through Standards

One of the most useful ways used by RBS to effectively run standardization services is customer focus. Customer focus is paramount for the Bureau to be a trusted institution in providing internationally recognized and customer suited standardization services target and find their end in customer solutions. Customer satisfaction is essential to the survival of our businesses. How do we find out whether our customers are satisfied? The best way to find out whether your customers are satisfied is to ask them.

In the aim to promote quick and quality service delivery, RBS permanently and closely link with customers. Opinions and views from customers are gathered through the Customer care desk where information on services and other activities is provided.Information delivered concerns diversified services offered by the Bureau such as Standards development and Technical Committees, Standards information resource centre, Quality assurance and Technical information, Inspection services, Certification Services, Testing services and others.

To asses our customers’ views; Rwanda Bureau of Standards recently conducted a survey. The survey came up with Customer feedback which in the end impacts on the way we focus to improving interaction with our clients. Basing on the findings of the survey, we are very grateful to our esteemed customer appreciation of services and intervention and comit to continual improvement for quality

service.Why Measure Customer Satisfaction?Customer satisfaction is tied directly to profitability. If your customers are happy, they tend to be loyal. And if they’re loyal they not only buy more but also refer other customers. Well-established research by Bain and Company (2001) found that, for many companies, an increase of 5% in customer retention can increase profits by 25% to 95%. The same study found that it costs six to seven times more to gain a new customer than to keep an existing one. • “It’s six to seven times more expensive to

gain a new customer than it is to retain an existing customer.”

• “A 5% increase in customer retention can increase profits by 25% to 95%.”

(Source: Bain & Company study in Harvard Business Review, 2001)

In a bid to continually improve our services, strategies to quicken test results delivery and to minimize imports inspection delays and effectively serve our customers have been put in place. Any inquiries are addressed to the Bureau via our toll free (3250) Customer Feedback/complaint forms and other forms are available on our website( www.rwanda-standards.org) or visiting our nearest offices (Head Office in Kicukiro Centre, Kanombe International Airport, Gikondo Magerwa as well as our border post offices.



FOR MARKET ACCESS AND FAIR TRADE

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