The Bureau of Standards Jamaica request comments on the following Draft Jamaican Standards: Bamboo craft items

D J S 334 : 202 6 ICS 79 . 0 40 Draft Jamaican Standard Specification for Canned /Packaged bamboo shoots BUREAU OF STANDARDS JAMAICA PUBLIC COMMENT PERIOD: 26 JULY 2026 – 2 4 SEPTEM BER 2026

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JBS CERTIFICATION MARK PROGRAMME The general policies of the JBS Certification Mark Programme are as follows: - The JBS provides certification services for manufacturers participating in the programme and licensed to use the gazetted JBS Certification Marks to indicate conformity with Jamaican Standards. - Where feasible, programmes will be developed to meet special requirements of the submittor. - JBS certification is provided in the interest of maintaining agreed - upon standard requirements. Where applicable, certification may form the basis for acceptance by inspection authorities responsible for enforcement of regulations. - In performing its functions in accordance with its policies, JBS does not assume or undertake to discharge any responsibility of the manufacturer or any other party. Participants in the programme should note that in the event of failure to resolve an issue arising from interpretation of requirements, there is a formal appeal procedure. Further information concerning the details of JBS Certification Mark Programme may be obtained from the Jamaica Bureau of Standards, 6 Winchester Road, Kingston 10. CE R T I F I C A T I O N M AR K S P r o d uct C e r ti f i c a ti on M a r k s P l ant C e r ti f i c a ti on M a r k C e r ti f i c a ti on o f A g r i c u lt u r al P r o du c e J a m a ic a - M a de M a r k ( C A P ) M a r k

DJCP 334: 2026 ICS 7 9 . 0 40 Draft Jamaican Standard Specification for Canned/Packaged bamboo shoots Bureau of Standards Jamaica 6 Winchester Road P.O. Box 113 Kingston 10 JAMAICA, W. I. Tel: (876) 926 - 3140 - 5/ 618 – 1534 / 632 - 4275 Fax: (876) 929 - 4736 Website: www.bsj.org.jm E - mail: [email protected] M onth 202X

D JS 334 : 202 6 ii © 20 2 6 Bureau of Standards Jamaica All rights reserved. Unless otherwise specified, no part of a Bureau of Standards publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including, photocopying microfilm or scanning, without permission in writing. ISBN XXX - XXX - XXX - XXX - X Declared by the Bureau of Standards Jamaica to be a standard specification pursuant to sec tion 7 of the Standards Act 1969 . First published July 2015. Revised Month 202X. This standard was circulated in the draft form for comment under the reference DJ S 334 : 20 2 6 . Jamaican Standards establish requirements in relation to commodities, processes and practices, but do not purport to include all the necessary provisions of a contract. The attention of those using this standard specification is called to the necessity of complying with any relevant legislation. Amendments No. Date of Issue Remarks Entered by and date

D JS 334 : 202 6 iii Contents Foreword .. ................................ ................................ ................................ ................................ ............. iv Committee representation………………………………………………………………………………………… .. iv Related documents…………………………………………………………………………………………………… .. iv 1. Scope ................................ ................................ ................................ .................. 1 2. Terms and d efinition ................................ ................................ .......................... 1 3. Types ................................ ................................ ................................ ................... 1 4. Ingredients ................................ ................................ ................................ .......... 2 5. Requirements ................................ ................................ ................................ ..... 2 6. Weights and Measures ................................ ................................ ....................... 4 7. Marking and/or Labellin g …………………………………………………………… ... 4 8. Labelling of non - retail containers……………………………………………… … .. 5 9. Methods of Analysis and Sampling……………………………………………… ... 5

D JS 334 : 202 6 iv Foreword This standard was adapted from a document prepared for Sri Lanka and Bangladesh by the International Center for Bamboo and Rattan (ICBR), the Research Institute of Subtropical Forestry (RISF) and the Chinese Academy of Forestry (CAF) on canned/packaged bamboo shoot products. Canned/packaged bamboo shoots is the product prepared from edible bamboo shoots with or without fermentation and processed by heat, in an appropriate manner, before or after being hermetically sealed in a container, so as to prevent spoilage. Canned/packaged bamboo shoot products are expected to be exported to international markets and also consumed locally. The trade for bamboo shoots in 2012 was 275 million USD. This underscores the importance of this product to the Jamaican economy and hence the relevance of this standard. The general objective of this standard is to standardize these products and promote t hem in the export market and enable the local consumers to get products of good quality. This Standard will also support future industry that use bamboo shoots as a raw material for example canned bamboo shoots, bamboo beer, bamboo ketchup, etc. This standard is voluntary. Committee representation Related Documents This s tandard makes reference to the following: CODEX STAN 241 - 2003 CODEX Standard for Canned Bamboo Shoots CODEX STAN 192 - 1995 CODEX General Standard for food additives CAC/RCP 1 - 1969, Rev 4 - 2003 Recommended International Code of Practice - General Principles of Food Hygiene CAC/GL 61 - 2007 Guidelines on the Application of General of Food Hygiene to the Control of Listeria Monocytogenes in Foods CAC/RCP 23 - 1979, Rev. 2 - 1993 Recommended International Code of Hygienic Practice for Low - Acid and Acidified Low - Acid Canned Foods CAC/GL 21 - 1997 Principles for the Establishment and Application of Microbiological Criteria for Foods CAC/MRL 1, Rev.1 - 2001 Maximum Residue Limits (MRLs) for Pesticides established by the CODEX STAN 1 - 1985 (Rev. 1 - 1991General Standard for the Labeling of Prepackaged Foods Volume 1 CAC/GL 27 - 1997 Guidelines for the Assessment of the Competence of Testing Laboratories involved in the Import and Export Control of Food (Codex Alimentarius Volume 13) JS CRS 5 Jamaican Standard Specification for the Labelling of Prepackaged Foods JS 1 Part 1 The Labelling of Commodities: Part 1 General principles JS 1 Part 20 The Labelling of Commodities: Part 20 Labelling of prepackaged goods. JS 317 Jamaican Standard for the production of processed food utilizing the HACCP principles (general)

D JS 334 : 202 6 1 Draft Jamaican Standard Specification for Canned/Packaged bamboo shoots 1 Scope This specification prescribes the requirements and methods of sampling and testing for canned/packaged bamboo shoots for cooking or direct consumption, catering purposes, and for value added products . 2 Terms and definitions For the purpose s of this standard the following definition s appl y : 2.1 bamboo shoots new growth fresh shoots harvested from the bamboo plant 2.2 canned/packaged water - boiled bamboo shoots e dible bamboo shoots in packing media with or without fermentation and processed by heat, in an appropriate manner, before or after being hermetically sealed in an appropriate container, so as to prevent spoilage and have longer shelf - life for consumption. 2 . 3 canned/packaged seasoned bamboo shoots edible fresh bamboo shoots or canned/packaged water - boiled bamboo shoots with other edible vegetable and food additives in packing media processed by heat, in an appropriate manner, before or after being hermetically sealed in an appropriate container, so as to prevent spoilage and longer shelf time for consumption 3 Types 3.1 Whole Complete bamboo shoots body with outer surfaces removed and non - edible part cut . 3.2 Hal f Whole bamboo shoots cut longitudinally into halves . 3. 3 Slice Bamboo shoots cut into uniform slices by specific machine or special tools . 3.4 Strip Bamboo shoots cut into fine strips with regular size by specific machine or special tools . 3. 5 Dice Bamboo shoots cut into cubes of regular size by specific machine and special tools

D JS 334 : 202 6 2 3.6 Other Styles Any other presentation of the product should be permitted provided that the product: (a) Is sufficiently distinctive from other forms of presentation laid down in the Standard; (b) Meets all relevant requirements of the Standard, including requirements relating to limitations on defects, drained weight, and any other requirements which are applicable to that style which most closely resembles the style or styles intended to be provid ed for under this provision; and (c) Is adequately described on the label to avoid confusing or misleading the consumer . 4 Ingredients All ingredients used shall comply with the CODEX General Standard for Food Additives (GSFA) . 4.1 Basic Ingredients Bamboo shoots as defined in Section 3 and 4 and liquid packing medium appropriate to the product . 4.2 Optional Ingredients In addition to the ingredients given in 5.1, one or more of the following in Table 1 may be used for the canned/packaged water - boiled bamboo shoots to regulate acidity to prevent spoilage . Table 1 - Acidity limits Acidity Regulator Maximum level L - ascorbic acid 400 mg/kg in the final product Citric acid In proportions specified by the CODEX General Standard for Food Additives (GSFA) Lactic acid (not in products having undergone lactic acid fermentation) Malic acid Acetic acid Tartaric acid 1,300 mg/kg In addition to the ingredients given in 5.1 and 5.2, one or more of the following may be used for the canned/packaged seasoning bamboo shoots: (a) Carbohydrates, including sugars (b) Edible fats and oils (c) Chili, peppers, herbs, spices and other flavo u ring (d) Salt (e) Other edible vegetable 5 Requirements 5.1 Hygiene

D JS 334 : 202 6 3 It is recommended that the product covered by the provisions of this Standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1 - 1969, Rev. 4 - 2 003), Recommended International Code of Hygienic Practice for Low - Acid and Acidified Low - Acid Canned Foods (CAC/RCP 23 - 1979, Rev. 2 - 1993), other relevant Codex texts such as codes of hygienic practice and codes of practice and the JS 317 Jamaican Standard for The production of processed food utilizing the HACCP principles (general) 5.2 Qualit y Canned/packaged water - boiled bamboo shoots shall have normal colour, flavo u r and odo r and shall possess a texture characteristic of the product Canned/packaged seasoning bamboo shoots shall have the characteristic aroma and flavo u r of the bamboo shoots from which it has been prepared taking into consideration the addition of ingredients 5.3 Heavy Metals The product covered by the provisions of this Standard shall comply with those maximum levels in Table 2 Table 2 - Heavy metal limits Heavy metal Maximum level Arsenic (As) 0.2 mg/kg Lead (Pb) 0.2 mg/kg Copper (Cu) 5 mg/kg Zinc (Zn) 5 mg/kg Iron (Fe) 15 mg/kg Tin (Sn) 150 mg/kg in canned products 40 mg/kg in packaged products Sum of copper, zinc and iron 20 mg/kg Sulphur dioxide 10 mg/kg Mineral impurities insoluble in 10% hydrochloric acid shall not exceed 100 mg/kg 5. 4 Pesticide residues The products covered by this Standard shall comply with Maximum Residue Limits (MRLs) for Pesticides established by the CAC/MRL 1, Rev.1 - 2001 5.5 Microbiological limits 5.5.1 It is recommended that the products covered by the provisions of this Standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice – General Principles of Food Hygiene (CAC/RCP 1 - 1969, Rev 4 - 2003), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice 5.5.2 The product should comply with any microbiological criteria established in accordance with Guidelines on the Application of General of Food Hygiene to the Control of Listeria Monocytogenes In Foods (CAC/GL 61 - 2007) 5.5.3

D JS 334 : 202 6 4 The product should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21 - 1997) 5.5.4 When tested by appropriate methods of sampling and examination the product: (a)Shall be free from microorganisms which are capable of development under normal conditions of storage, which may represent a hazard to health; (b)Shall not contain any substances originating from microorganisms in amounts which may represent a hazard to health 5.6 Canned/packaged bamboo shoots shall contain less than 25 mg/kg hydrocyanic acid 6 Weights and Measures 6.1 Fill of container 6.1.1 Minimum Fill The container should be well filled with bamboo shoots and the product (including packing medium) with not less than 90% of the water capacity of the container. The water capacity of the container is referred to the maximum volume of distilled water at 20 o C which the sealed container will hold when completely filled . 6.1.2 Minimum Drained Weight The drained weight of the product should be not less than 50% of the net weight , calculated on the basis of the weight of distilled water at 20 o C which th e sealed container will hold when completely filled 7 Marking and/or Label l ing In addition to the requirements of the JS 1 part 1 Jamaican Standard Specification for the L abelling of Commodities: Part 1 General P rinciples, JS 1 Part 20 Jamaican Standard Specification for t he Labelling of Commodities: Part 20 Labelling of P repackaged G oods and the JS CRS 5 Jamaican Standard Specification for the Labelling of Prepackaged Foods, the following specific provisions apply: 7.1 Containers Destined for the Final Consumer 7.1. 1 Name of the products The name of the product shall be “bamboo shoots”, “water boiled bamboo shoots” or “fermented bamboo shoots”. The style, as appropriate, shall be declared as part of the name. 7.1. 2 List of Ingredients

D JS 334 : 202 6 5 A complete list of ingredients shall be declared on the label in descending order of proportion based on food regulations issued by local government. 7.1. 3 Additional Requirements The following additional requirements apply: (a) No bamboo shoots or bamboo shoots products may be represented pictorially on the label except those present in the product; (b) Brand name or Trade name, if any; (c) Name and address of manufacturer and packer or distributor; (d) Net content in millilit re s or in kg or grams; (e) Date of manufacture; (f) Date of expiry; (g) Instructions for storage and use, if any. 8 Labelling of non - retail containers Information for non - retail containers shall be given either on the container or in accompanying documents, except that the name of the product, lot identification, and the name and address of the manufacturer, packer, distributor or importer, as well as st orage instructions, shall appear on the container. However, lot identification, and the name and address of the manufacturer, packer, distributor or importer may be replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying documents. 9 Methods of Analysis and Sampling See Codex Alimentarius Volume 13. END OF DOCUMEN T

S tandards Council The Standards Council is the controlling body of the Bureau of Standards Jamaica and is responsible for the policy and genera l administration of the Bureau. The Council is appointed by the Minister in the manner provided for in the Standards Act, 1969. Using its powers in the Stan dards Act, the Council appoints committees for specified purposes. The Standards Act, 1969 sets out the duties of the Council and the steps to be followed for the formulation of a standard. Preparation of standards documents The following is an outline of the procedure which must be followed in the preparation of documents: 1. The preparation of standards documents is undertaken upon the Standard Council’s authorisation. This may arise out of representation from national organisations or existing Bureau of Standards’ Committees of Bureau staff. If the project is approved it is referred to the appropriate sectional committee or if none exists a new committee is formed, or the project is allotted to the Bureau’s staff. 2. If necessary, when the final draft of a standard is ready, the Council authorises an approach to the Minister in order to obtain the formal concurrence of any other Minister who may be responsible for any area which the standard may affect. 3. The draft document is made available to the general public for comments. All interested parties, by means of a notice in the Press, are invited to comment. In addition, copies are forwarded to those known, interested in the subject. 4. The Committee considers all the comments received and recommends a final document to the Standards Council 5. The Standards Council recommends the document to the Minister for publication. 6. The Minister approves the recommendation of the Standards Council. 7. The declaration of the standard is gazetted and copies placed on sale. 8. On the recommendation of the Standards Council the Minister may declare a standard compulsory. 9. Amendments to and revisions of standards normally require the same procedure as is applied to the preparation of the original standard. Overseas standards documents The Bureau of Standards Jamaica maintains a reference library which includes the standards of many overseas standards organisations. These standards can be inspected upon request. The Bureau can supply on demand copies of standards produced by some national standards bodies and is the agency for the sale of standards produced by the International Organization for Standardization (ISO) members. Application to use the reference library and to purchase Jamaican and other standards documents should be addressed to: Bureau of Standards Jamaica 6 Winchester Road P.O. Box 113, Kingston 10 JAMAICA, W. I.