| RS ISO 930: 1997 | Spices and condiments — Determination of acid insoluble ash | Food technology | ADOPTED ISO STANDARDS | RWF6,000 | View Details | |
| RS ISO 928: 1997 | Spices and condiments — Determination of total ash | Food technology | ADOPTED ISO STANDARDS | RWF6,000 | View Details | |
| RS ISO 927: 2009 | Spices and condiments — Determination of extraneous matter and foreign matter content | Food technology | ADOPTED ISO STANDARDS | RWF9,000 | View Details | |
| RS EAS 99: 2019 | Spices and Condiments — Terminology | Food technology | EAST AFRICAN STANDARDS | RWF6,000 | View Details | |
| RS EAS 147-2: 2019 | Vinegar — Specification — Part 2: Vinegar from artificial sources | Food technology | EAST AFRICAN STANDARDS | RWF4,500 | View Details | |
| RS EAS 918: 2019 | Cloves — Specification | Food technology | EAST AFRICAN STANDARDS | RWF9,000 | View Details | |
| RS EAS 917: 2019 | Turmeric — Specification | Food technology | EAST AFRICAN STANDARDS | RWF9,000 | View Details | |
| RS EAS 920: 2019 | Tea Masala — Specification | Food technology | EAST AFRICAN STANDARDS | RWF6,000 | View Details | |
| RS EAS 919: 2019 | Pilau Masala — Specification | Food technology | EAST AFRICAN STANDARDS | RWF9,000 | View Details | |
| RS EAS 916: 2019 | Ginger — Specification | Food technology | EAST AFRICAN STANDARDS | RWF10,500 | View Details | |
| RS EAS 893: 2017 | Chilli sauce — Specification | Food technology | EAST AFRICAN STANDARDS | RWF7,500 | View Details | |
| RS EAS 147-1: 2019 | Vinegar — Specification — Part 1: Vinegar from natural sources | Food technology | EAST AFRICAN STANDARDS | RWF7,500 | View Details | |
| RS 372: 2023 | Dehydrated garlic — Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF7,500 | View Details | |
| RS 371: 2023 | Fresh garlic — Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF9,000 | View Details | |
| RS 304-2: 2021 | Chillies — Specification — Part 2: Dried whole and ground chillies | Food technology | STANDARDS OF RWANDA ORIGIN | RWF7,500 | View Details | |
| RS 304-1: 2021 | Chillies — Specification — Part 1: Fresh chillies | Food technology | STANDARDS OF RWANDA ORIGIN | RWF7,500 | View Details | |
| RS 169: 2023 | Chili Oils — Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF7,500 | View Details | |
| RS EAS 456: 2019 | Organic production standard | Agriculture | EAST AFRICAN STANDARDS | RWF73,500 | View Details | |
| RS 428: 2020 | Good Agricultural Practices — Basic requirements | Agriculture | STANDARDS OF RWANDA ORIGIN | RWF28,500 | View Details | |
| RS ISO 7952: 1994 | Fruits and Vegetables — Determination of Copper Content —Method using Flame Atomic Absorption Spectrometry | Food technology | ADOPTED ISO STANDARDS | RWF7,500 | View Details | |
