| RS EAS 1029: 2021 | Rabbit meat (carcass and cuts) — Specification | Food technology | EAST AFRICAN STANDARDS | RWF10,500 | View Details | |
| RS EAS 1028:2021 | Ham — Specification | Food technology | EAST AFRICAN STANDARDS | RWF10,500 | View Details | |
| RS EAS 1027:2021 | Bacon — Specification | Food technology | EAST AFRICAN STANDARDS | RWF7,500 | View Details | |
| RS EAS 1026: 2021 | Minced meat — Specification | Food technology | EAST AFRICAN STANDARDS | RWF6,000 | View Details | |
| RS EAS 1033:2021 | Chocolate and chocolate products — Specification | Food technology | EAST AFRICAN STANDARDS | RWF10,500 | View Details | |
| RS EAS 1032:2021 | Cocoa butter for food industry — Specification | Food technology | EAST AFRICAN STANDARDS | RWF6,000 | View Details | |
| RS EAS 1031:2021 | Cocoa powder and cocoa powder mixture — Specification | Food technology | EAST AFRICAN STANDARDS | RWF9,000 | View Details | |
| RS EAS 1030:2021 | Cocoa beans — Specification | Food technology | EAST AFRICAN STANDARDS | RWF18,000 | View Details | |
| RS EAS 95: 2017 | Sorghum flour — Specification | Food technology | EAST AFRICAN STANDARDS | RWF7,500 | View Details | |
| ISO 9526 | Fruits, vegetables and derived products -- Determination of iron content by flame atomic absorption spectrometry | Food technology | ADOPTED ISO STANDARDS | RWF4,500 | View Details | |
| RS ISO 24081:2021 | Ground cassava leaves (Isombe) — Specification | Food technology | ADOPTED ISO STANDARDS | RWF7,500 | View Details | |
| RS 449:2021 | Fruit ketchup— Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF12,000 | View Details | |
| RS 447:2021 | Macadamia butter— Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF9,000 | View Details | |
| RS 50-8: 2021 | Cheese — Specification — Part 8: Paneer cheese | Food technology | STANDARDS OF RWANDA ORIGIN | RWF7,500 | View Details | |
| RS 445:2021 | Ready-to-eat puffed cereals— Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF10,500 | View Details | |
| RS ISO 1026 | Fruit and vegetable products -- Determination of dry matter content by drying under reduced pressure and of water content by azeotropic distillation | Food technology | ADOPTED ISO STANDARDS | RWF6,000 | View Details | |
| RS 448:2021 | Vegetable powder — Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF7,500 | View Details | |
| RS ISO 16634-2 | Food products — Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content — Part 2: Cereals, pulses and milled cereal products | Food technology | ADOPTED ISO STANDARDS | RWF36,000 | View Details | |
| RS ISO 12824 | Royal jelly — Specifications | Food technology | ADOPTED ISO STANDARDS | RWF52,500 | View Details | |
| RS ISO 3947 | Starches, native or modified — Determination of total fat content | Food technology | ADOPTED ISO STANDARDS | RWF3,000 | View Details | |
