| 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 | |
| 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 | |
