Uganda specifies the requirements and the methods of sampling and test for baker's yeast.

Uganda National Bureau of Standards specifies the requirements and the methods of sampling and test for baker's yeast

The Standard specifies the requirements and the methods of sampling and test for baker's yeast.

Products covered: Saccharomyces cerevisiae, fermented doughs. Yeasts (active or inactive); other single-cell micro-organisms, dead (but not including vaccines of heading 30.02); prepared baking powders., - Mixes and doughs for the preparation of bakers' wares of heading 19.05. Cereals, pulses and derived products

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

Proposed date of adoption: December 2017

Proposed date of entry into force: Upon declaration as mandatory by the Minister for Trade, Industry and Cooperatives.

Final date for comments: 60 days from notification 

If the Proposal/Notification/Regulation will affect your International Business please send us your representation with facts and figures , so that these can be taken up suitably.