| RS 422: 2020 | Banana chips — Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF13,500 | View Details | |
| RS 421: 2020 | Fried plantain chips — Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF13,500 | View Details | |
| RS 420: 2020 | Banana crisps — Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF13,500 | View Details | |
| RS 418: 2020 | Pumpkin seed flour — Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF7,500 | View Details | |
| RS 416: 2020 | Sesame flour — Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF6,000 | View Details | |
| RS 78: 2023 | Cakes ? Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF21,000 | View Details | |
| RS 388: 2023 | Roasted soya bean flour — Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF9,000 | View Details | |
| RS 350: 2023 | Iron bio-fortified beans — Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF9,000 | View Details | |
| RS 287: 2021 | Prevention and reduction of mycotoxin contamination in cereals — Code of practice | Food technology | STANDARDS OF RWANDA ORIGIN | RWF16,500 | View Details | |
| RS 286: 2021 | Prevention and reduction of aflatoxin contamination in ground nuts (peanuts) — Code of practice | Food technology | STANDARDS OF RWANDA ORIGIN | RWF12,000 | View Details | |
| RS 285: 2021 | Hygienic practices for handling, transportation and storage for ground nuts (peanuts) — Code of practice | Food technology | STANDARDS OF RWANDA ORIGIN | RWF24,000 | View Details | |
| RS 25: 2021 | Edible maize starch ? Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF7,500 | View Details | |
| RS 184: 2023 | Requirements for Hazard Analysis Critical Control Points (HACCP) system | Food technology | STANDARDS OF RWANDA ORIGIN | RWF31,500 | View Details | |
| RS 125: 2023 | Fresh Tofu — Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF6,000 | View Details | |
| RS 101: 2023 | Cookies ? Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF9,000 | View Details | |
| RS ISO 14502-2: 2005 | Determination of substances characteristic of green and black tea — Part 2: Content of catechins in green tea — Method using high-performance liquid chromatography | Food technology | ADOPTED ISO STANDARDS | RWF34,500 | View Details | |
| RS ISO 3720: 2011 | Black tea — Definition and basic requirements | Food technology | ADOPTED ISO STANDARDS | RWF4,500 | View Details | |
| RS ISO 3103: 2019 | Tea — Preparation of liquor for use in sensory tests | Food technology | ADOPTED ISO STANDARDS | RWF12,000 | View Details | |
| RS ISO 1839: 1980 | Tea — Sampling | Food technology | ADOPTED ISO STANDARDS | RWF4,500 | View Details | |
| RS ISO 11286: 2004 | Tea — Classification of grades by particle size analysis | Food technology | ADOPTED ISO STANDARDS | RWF4,500 | View Details | |
