| RS EAS 744: 2010 | Cassava and cassava products — Determination of total cyanogens — Enzymatic assay method | Food technology | EAST AFRICAN STANDARDS | RWF7,500 | View Details | |
| RS EAS 743: 2010 | Cassava crisps — Specification | Food technology | EAST AFRICAN STANDARDS | RWF7,500 | View Details | |
| RS EAS 740: 2010 | Cassava flour — Specification | Food technology | EAST AFRICAN STANDARDS | RWF7,500 | View Details | |
| RS EAS 739: 2010 | Dried cassava chips — Specification | Food technology | EAST AFRICAN STANDARDS | RWF7,500 | View Details | |
| RS 159: 2019 | Package bee box — Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF4,500 | View Details | |
| RS 158: 2019 | Conservation and maintenance of honeybees — Code of practice | Food technology | STANDARDS OF RWANDA ORIGIN | RWF31,500 | View Details | |
| RS 157: 2019 | Comb foundation sheets — Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF6,000 | View Details | |
| RS 156: 2019 | Comb foundation mill — Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF7,500 | View Details | |
| RS 153: 2019 | Apiary management handling and processing of bee products — Code of practice | Food technology | STANDARDS OF RWANDA ORIGIN | RWF31,500 | View Details | |
| RS EAS 769:2019 | Fortified edible fats and oils — Specification | Food technology | EAST AFRICAN STANDARDS | RWF10,500 | View Details | |
| RS EAS 768:2019 | Fortified milled maize(corn) products —Specification | Food technology | EAST AFRICAN STANDARDS | RWF16,500 | View Details | |
| RS EAS 767:2019 | Fortified wheat flour — Specification | Food technology | EAST AFRICAN STANDARDS | RWF18,000 | View Details | |
| RS EAS 38: 2013 | Labeling of pre- packaged foods — General requirements | Food technology | EAST AFRICAN STANDARDS | RWF15,000 | View Details | |
| RS 359: 2023 | Spirulina — Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF7,500 | View Details | |
| RS 348: 2017/Amend 1: 2018 | Fortified Processed Cereal Based Foods (FPCBF) for old children and adults —Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF16,500 | View Details | |
| RS 339: 2017/Amend 1: 2018 | Fortified Processed Cereal Based Foods (FPCBF) for older infants and young children — Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF18,000 | View Details | |
| RS ISO 6571: 2008 | Spices and condiments — Determination of volatile oil content (hydro distillation method) | Food technology | ADOPTED ISO STANDARDS | RWF13,500 | View Details | |
| RS ISO 2825: 1981 | Spices and condiments — Preparation of ground sample for analysis | Food technology | ADOPTED ISO STANDARDS | RWF1,500 | View Details | |
| RS ISO 1108: 1992 | Spices and condiments — Determination of non-volatile oil ether extract | Food technology | ADOPTED ISO STANDARDS | RWF3,000 | View Details | |
| RS ISO 939: 1980 | Spices and condiments — Determination of moisture content Entrainment method | Food technology | ADOPTED ISO STANDARDS | RWF6,000 | View Details | |
