Non-Tariff Barriers

Non-Tariff Measure

NTM classification

B7: Product quality, safety or performance requirements 

Date when the measure came into force

01 January 1972 

Publication where the measure is specified

Rhodesia Government Notice No. 1211 of 1972 

Country/Region applying the measure

Zimbabwe 

The rationale of the measure

These regulations shall apply only to flour, bread and cereals which are sold or intended to be sold in Zimbabwe. 

Coded list of objectives

X: For purposes n.e.s. 

Description of the measure

(1) No person shall sell, import for sale or manufacture for sale bread as white bread, brown bread, wheat-germ bread; wholemeal bread, milk-bread, high-protein bread, gluten-bread, rye-bread, raisin-bread, currant-bread, fruit-bread or sultana-bread which does not comply with the relevant standards set out in this section.
(2) White bread shall be composed of—
(a) dough which has been made from white flour; and
(b) yeast; and
(c) water;
and shall thereafter be fermented and baked;
Provided that white bread may also contain any of the ingredients set in the Second Schedule.
(3) Brown bread shall be composed of—
(a) dough which has been made from brown flour; and
(b) yeast; and
(c) water
and shall thereafter be fermented and baked:
Provided that brown bread may also contain caramel and any of the ingredients set out in the Second Schedule.
(4) Wheat-germ bread shall be composed of—
(a) dough which has been made from flour; and
(b) yeast; and
(c) wheat-germ; and
(d) water;
and shall thereafter be fermented and baked so that the resultant wheat-germ bread shall contain not less than 15% of wheat-germ, calculated on the dry matter of such bread:
Provided that wheat-germ bread may also contain caramel and any of the ingredients set out in the Second Schedule.
(5) Wholemeal bread shall be composed of—
(a) dough which has been made from wholemeal; and
(b) yeast; and
(c) water
and shall thereafter be fermented and baked:
Provided that wholemeal bread also contain caramel and any of the ingredients set out in the Second Schedule, with the exception of those ingredients set out in item 10 thereof.
(6) Milk-bread, which shall include skimmed-milk bread or bread of any other similar designation, shall be composed of—
(a) dough which has been made from flour; and
(b) yeast; and
(c) water; and
(d) whole-milk solids or skimmed-milk solids;
and shall thereafter be fermented and baked so that the resultant milk-bread shall contain not less than 6% of whole-milk solids or skimmed-milk solids, as the case may be, calculated on the dry matter of such bread:
Provided that milk-bread may also contain caramel and any of the ingredients set out in the Second Schedule.
(7) High-protein bread, which shall include protein-bread, shall be composed of—
(a) dough which has been made from brown flour; and
(b) yeast; and
(c) water; and
(d) a protein additive, which is approved by the Secretary, in writing;
and shall thereafter be fermented and baked so that the resultant high-protein bread shall contain not less than 22% of protein, calculated on the dry matter of such bread:
Provided that high-protein bread may also contain caramel and any of the ingredients set out in the Second Schedule.
(8) Gluten-bread shall be composed of—
(a) dough which has been made from flour; and
(b) yeast; and
(c) water; and
(d) gluten;
and shall thereafter be fermented and baked so that the resultant gluten-bread shall contain not less than 15% of gluten, calculated on the dry matter of such bread.:
Provided that gluten-bread may also contain caramel and any of the ingredients set out in the Second Schedule.
(9) Rye-bread shall be composed of—
(a) dough which has been made from rye- flour which has a composition of at least 50% of rye-flour; and
(b) yeast; and
(c) water
and shall thereafter be fermented and baked:
Provided that rye-bread bread may also contain caramel and any of the ingredients set out in the Second Schedule.
(10) Raisin-bread, currant, bread, fruit-bread or sultana-bread shall be composed of—
(a) dough which has been made from flour; and
(b) yeast; and
(c) water; and
(d) raisins, currants, dried fruit or sultanas, or a mixture of them;
and shall thereafter be fermented and baked so that the resultant bread shall contain not less than 20% of raisins, currants, dried fruit or sultanas, or a mixture of them, calculated on the dry matter of such bread:
Provided that raisin-bread, currant-bread, fruit-bread or sultana-bread may also contain caramel and any of the ingredients set out in the Second Schedule. 

Reference of the measure

Art 6(1) 

Measure also domestic

Yes 

Notes

The implementation date is not stated in the document received from the NTM Manager. The above date was arbitrarily entered to allow registration of identified and classified NTMs onto the online system. This will be edited once the actual date is made available. 

Products affected by the measure.

Description

White bread, brown bread, wheat-germ bread; wholemeal bread, milk-bread, high-protein bread, gluten-bread, rye-bread, raisin-bread, currant-bread, fruit-bread or sultana-bread 

Countries/Regions affected by the measure.

Description

All countries