| RS ARS 1080: 2025(E) | Processed cheese — Specification | Food technology | ADOPTED ARSO STANDARD | RWF9,000 | View Details | |
| RS 436: 2026 | Instant fortified whole maize flour —Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF10,500 | View Details | |
| RS 50-9: 2026 | Cheese — Specification
Part 9: Goat cheese | Food technology | STANDARDS OF RWANDA ORIGIN | RWF10,500 | View Details | |
| RS ISO 665: 2020 | 67.200.20 | Food technology | ADOPTED ISO STANDARDS | RWF12,000 | View Details | |
| RS ISO 3433: 2008 | Cheese — Determination of fat content —
Van Gulik method | Food technology | ADOPTED AFSEC STANDARDS | RWF10,500 | View Details | |
| RS 553: 2026 | Fish seeds and fingerlings — Requirements for certification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF12,000 | View Details | |
| RS 633: 2026 | Fish sauce — Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF6,000 | View Details | |
| RS 636: 2026 | Fortified pre-packaged cooked beans —Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF15,000 | View Details | |
| RS 621: 2026 | Pizza — Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF13,500 | View Details | |
| RS 620: 2026 | Samosa — Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF10,500 | View Details | |
| RS ISO 22002-4: 2025 | Prerequisite programmes on food safety —
Part 4: Food packaging manufacturing | Food technology | ADOPTED ISO STANDARDS | RWF10,500 | View Details | |
| RS ISO 22002-2: 2025 | Prerequisite programmes on food safety —
Part 2: Catering | Food technology | ADOPTED ISO STANDARDS | RWF16,500 | View Details | |
| RS ISO 22002-1: 2025 | Prerequisite programmes on food safety —
Part 1: Food manufacturing | Food technology | ADOPTED ISO STANDARDS | RWF13,500 | View Details | |
| RS EAS 821: 2025 | Maize seed — Requirements for certification | Food technology | EAST AFRICAN STANDARDS | RWF21,000 | View Details | |
| RS ISO 29981: 2024 | Milk products — Enumeration of
bifidobacteria — Colony-count technic | Food technology | ADOPTED ISO STANDARDS | RWF22,500 | View Details | |
| RS ISO 23318: 2022 | Milk, dried milk products and cream —
Determination of fat content — Gravimetric
method | Food technology | ADOPTED ISO STANDARDS | RWF40,500 | View Details | |
| RS ISO 22662: 2024 | Milk and milk products — Determination of
lactose content by high-performance liquid
chromatography (reference method) | Food technology | ADOPTED ISO STANDARDS | RWF15,000 | View Details | |
| RS ISO 20128: 2006 | Milk products — Enumeration of
presumptive Lactobacillus acidophilus on a
selective medium — Colony-count
technique at 37 ?C | Food technology | ADOPTED ISO STANDARDS | RWF16,500 | View Details | |
| RS ISO 13580: 2005 | Yogurt — Determination of total solids
content (Reference method) | Food technology | ADOPTED ISO STANDARDS | RWF10,500 | View Details | |
| ISO/TS 11869:2012 | Fermented milks — Determination of
titratable acidity — Potentiometric
method | Food technology | ADOPTED ISO STANDARDS | RWF10,500 | View Details | |
