| RS 350: 2023 | Iron bio-fortified beans — Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF9,000 | View Details | |
| RS 287: 2021 | Prevention and reduction of mycotoxin contamination in cereals — Code of practice | Food technology | STANDARDS OF RWANDA ORIGIN | RWF16,500 | View Details | |
| RS 286: 2021 | Prevention and reduction of aflatoxin contamination in ground nuts (peanuts) — Code of practice | Food technology | STANDARDS OF RWANDA ORIGIN | RWF12,000 | View Details | |
| RS 285: 2021 | Hygienic practices for handling, transportation and storage for ground nuts (peanuts) — Code of practice | Food technology | STANDARDS OF RWANDA ORIGIN | RWF24,000 | View Details | |
| RS 264: 2020 | Warehouse and warehousing for bagged storage of cereals and pulses — Requirements | Packaging and distribution of goods | STANDARDS OF RWANDA ORIGIN | RWF13,500 | View Details | |
| RS 25: 2021 | Edible maize starch ? Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF7,500 | View Details | |
| RS 231: 2020 | Storage of grains and pulses — Practical recommendations | Agriculture | STANDARDS OF RWANDA ORIGIN | RWF24,000 | View Details | |
| RS 230: 2020 | Post Harvest and storage for milled rice—Guidelines | Agriculture | STANDARDS OF RWANDA ORIGIN | RWF13,500 | View Details | |
| 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 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 | |
