| Name | Standard Specification for Cassava flour |
|---|---|
| Description | Applies to cassava flour intended for human consumption. |
| Comments | Standard Specification for Cassava flour |
| Validity From | 2002-01-01 |
| Validity To | 9999-12-31 |
| Reference | Catalogue of Malawi Standards |
| Measure Type | Technical Standard |
| Agency | Malawi Bureau of Standards |
| Legal Document | - Malawi Bureau of Standards Act (51:02) |
Procedures
| # | Procedure Name | Description | Category | View Detail |
|---|---|---|---|---|
| 1 | Quality Assessment: Import inspection registration (IIR) processing. | Import Inspection Registration (IIR) processing: Application for import commodity clearance. | Procedure |
Forms
| # | Title | Description | Issued By | File |
|---|---|---|---|---|
| 1 | Annual Import Quality Certificate | annual Import quality certificate | Malawi Bureau of Standards | |
| 2 | Application Annual Import Certificate | Application Annual Import Certificate MBS | Malawi Bureau of Standards | |
| 3 | MBS Import Batch Conformance Certificate. | Import Batch Conformance Certificate issued by MBS | Malawi Bureau of Standards | |
| 4 | Import Inspection Request Form-MBS/QASD/F/03 | Import Inspection Request Form Issued by MBS | Malawi Bureau of Standards | |
| 5 | IQR-Rejection Certificate | IQR-Draft Rejection Certificate- MBS-QAD under Malawi Bureau of Standards Act | Malawi Bureau of Standards |
Commodity/s
| # | HS Code | Description |
|---|---|---|
| 1 | 04021000 | MILK AND CREAM IN SOLID FORMS OF =<1.5% FAT |
| 2 | 04022100 | MILK AND CREAM IN SOLID FORMS OF >1.5% FAT, UNSWEETENED |
| 3 | 04022900 | MILK AND CREAM IN SOLID FORMS OF >1.5% FAT, SWEETENED |
| 4 | 04029100 | CONCENTRATED MILK AND CREAM, UNSWEETENED (EXCL. IN SOLID FORM) |
| 5 | 04029900 | SWEETENED MILK AND CREAM (EXCL. IN SOLID FORM) |
Step-by-Step Guide
| # | Process name | Process short name | Activity |
|---|
Have you found this information useful ?
Please share your feedback below and help us improve our content.
Please share your feedback below and help us improve our content.