| RS 229: 2020 | Post Harvest and storage for Soybean — Guidelines | Agriculture | STANDARDS OF RWANDA ORIGIN | RWF12,000 | View Details | |
| RS 228: 2020 | Post Harvest and storage for Sorghum — Guidelines | Agriculture | STANDARDS OF RWANDA ORIGIN | RWF13,500 | View Details | |
| RS 227: 2020 | Post Harvest and storage for Wheat — Guidelines | Agriculture | STANDARDS OF RWANDA ORIGIN | RWF15,000 | View Details | |
| RS 226: 2020 | Post Harvest and storage for common bean — Guidelines | Agriculture | STANDARDS OF RWANDA ORIGIN | RWF12,000 | View Details | |
| RS 225: 2020 | Post Harvest and storage for maize — Guidelines | Agriculture | STANDARDS OF RWANDA ORIGIN | RWF12,000 | View Details | |
| RS 184: 2023 | Requirements for Hazard Analysis Critical Control Points (HACCP) system | Food technology | STANDARDS OF RWANDA ORIGIN | RWF31,500 | View Details | |
| RS 149: 2023 | Cooked Packaged Beans — Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF16,500 | View Details | |
| RS 125: 2023 | Fresh Tofu — Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF6,000 | View Details | |
| RS 101: 2023 | Cookies ? Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF9,000 | View Details | |
| RS ISO 9768: 1994 | Tea — Determination of water extract | Agriculture | ADOPTED ISO STANDARDS | RWF4,500 | View Details | |
| RS ISO 14502-2: 2005 | Determination of substances characteristic of green and black tea — Part 2: Content of catechins in green tea — Method using high-performance liquid chromatography | Food technology | ADOPTED ISO STANDARDS | RWF34,500 | View Details | |
| RS ISO 14502-1: 2005 | Determination of substances characteristic of green and black tea — Part 1: Content of total polyphenols in tea — Colorimetric method using Folin-Ciocalteu reagent | Agriculture | ADOPTED ISO STANDARDS | RWF15,000 | View Details | |
| RS ISO 6078: 1982 | Black tea — Vocabulary | Generalities. Terminology. Standardization. Documentation | ADOPTED ISO STANDARDS | RWF33,000 | View Details | |
| RS ISO 3720: 2011 | Black tea — Definition and basic requirements | Food technology | ADOPTED ISO STANDARDS | RWF4,500 | View Details | |
| RS ISO 3103: 2019 | Tea — Preparation of liquor for use in sensory tests | Food technology | ADOPTED ISO STANDARDS | RWF12,000 | View Details | |
| RS ISO 1839: 1980 | Tea — Sampling | Food technology | ADOPTED ISO STANDARDS | RWF4,500 | View Details | |
| RS ISO 11286: 2004 | Tea — Classification of grades by particle size analysis | Food technology | ADOPTED ISO STANDARDS | RWF4,500 | View Details | |
| RS ISO 10727: 2002 | Tea and instant tea in solid form — Determination of caffeine content — Method using high-performance liquid chromatography | Food technology | ADOPTED ISO STANDARDS | RWF12,000 | View Details | |
| RS EAS 923: 2018 | Instant tea — Specification | Food technology | EAST AFRICAN STANDARDS | RWF4,500 | View Details | |
| RS EAS 922: 2019 | Flavored black tea — Specification | Food technology | EAST AFRICAN STANDARDS | RWF7,500 | View Details | |
