Mbabane — The Eswatini Standards Authority (SWASA) held two National Technical Committee meetings this week to draft new food safety and quality standards aimed at supporting local producers and protecting consumers.
The Dairy Products Committee (TC 16) reviewed specifications for dairy ice cream and mozzarella cheese, focusing on ingredient composition, hygiene, and labelling to improve product quality and safety in the dairy industry.
At the same time, the Food Processing Committee (TC 42) worked on standards for kombucha and roasted coffee beans, addressing key factors like moisture levels, fermentation processes, microbiological safety, and packaging.
Experts and stakeholders from companies such as Bucha, Sibongile Beverages, and the Eswatini Coffee Association attended, alongside representatives from the Ministry of Commerce, Ministry of Agriculture, University of Eswatini, Eswatini Investment Promotion Authority, and other development organisations.
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