| 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 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 169: 2023 | Chili Oils — Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF7,500 | 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 | |
| RS ISO 763: 2003 | Fruits and Vegetables — Determination of Ash Insoluble in Hydrochloric Acid | Food technology | ADOPTED ISO STANDARDS | RWF6,000 | View Details | |
| RS ISO 762: 2003 | Fruits and Vegetables — Determination of Mineral Impurities | Food technology | ADOPTED ISO STANDARDS | RWF7,500 | View Details | |
| RS ISO 7563: 1998 | Fresh fruits and vegetables — Vocabulary | Food technology | ADOPTED ISO STANDARDS | RWF7,500 | View Details | |
| RS ISO 7558: 1998 | Guide to the prepackaging of fresh fruits and vegetables | Food technology | ADOPTED ISO STANDARDS | RWF9,000 | View Details | |
| RS ISO 751: 1998 | Fruits and Vegetables — Determination of Water insoluble solids content | Food technology | ADOPTED ISO STANDARDS | RWF6,000 | View Details | |
| RS ISO 750: 1998 | Fruits and Vegetables — Determination of Titratable Acidity | Food technology | ADOPTED ISO STANDARDS | RWF6,000 | View Details | |
| RS ISO 6637: 1984 | Fruits and Vegetables—Determination of Mercury Content —Flameless Atomic Absorption Method | Food technology | ADOPTED ISO STANDARDS | RWF7,500 | View Details | |
| RS ISO 6636-2: 1981 | Fruits and Vegetables — Determination of Zinc Content—Part 2: Atomic Absorption Spectrometric Method | Food technology | ADOPTED ISO STANDARDS | RWF6,000 | View Details | |
| RS ISO 6634: 1982 | Fruits, vegetables and derived products — Determination of arsenic content — Silver diethyldithiocarbamate spectrophotometric method | Food technology | ADOPTED ISO STANDARDS | RWF7,500 | View Details | |
| RS ISO 6633: 1984 | Determination of lead content — Flameless atomic absorption spectrometric method | Food technology | ADOPTED ISO STANDARDS | RWF4,500 | View Details | |
| RS ISO 6632: 1981 | Fruits and Vegetables – Determination of Volatile Acidity | Food technology | ADOPTED ISO STANDARDS | RWF13,500 | View Details | |
| RS ISO 6561-2: 2005 | Fruits, vegetables and derived products — Determination of cadmium content — Part 2: Method using flame atomic absorption spectrometry | Food technology | ADOPTED ISO STANDARDS | RWF9,000 | View Details | |
