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WTO notification · TBT

UgandaIn force, according to its latest notice

Birds' eggs, not in shell – Uganda

Official title

DUS 2664: 2022, Poultry and poultry products — Pickled eggs — Specification, First Edition

Uganda issued an addendum on 10 November 2025 to the earlier TBT notification G/TBT/N/UGA/1655. Addenda often report that a measure was adopted, changed, postponed or withdrawn. The measure was first notified on 21 July 2022. The comment period closed on 19 September 2022.

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Source: WTO ePing (opens in a new tab). Summaries by Expodite, which is independent of the WTO.

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Updated here:

At a glance

Products

Other; Poultry and eggs

HS codes
  • 04 · Dairy produce; birds' eggs; natural honey; edible products of animal origin, not elsewhere specified or included
    • 040899 Birds' eggs, not in shell, fresh, cooked by steaming or boiling in water, moulded, frozen or otherwise preserved, whether or not sweetened (excl. dried)
Notifying member
Uganda
Status
In force, according to its latest notice
Objectives
  • Consumer information, labelling
  • Prevention of deceptive practices and consumer protection
  • Protection of human health or safety
  • Protection of animal or plant life or health
  • Quality requirements
  • Reducing trade barriers and facilitating trade
  • Cost saving and productivity enhancement
Area
TBT: Technical product rulesTechnical barriers to trade
Notification type
Regular notification
Document symbol
G/TBT/N/UGA/1655Latest notice: G/TBT/N/UGA/1655/Add.2
Keywords
Food standards

Key dates

Distributed by the WTO
Comment deadline
Closed on 19 September 2022
Proposed adoption
To be determined
Proposed entry into force
To be determined

What the notification says

Latest notice (⁨G/TBT/N/UGA/1655/Add.2⁩, 10 November 2025)

The latest notice says the measure has entered into force.

DUS 2664:2022, Poultry and poultry products — Pickled eggs — Specification, First Edition

The aim of this addendum is to inform WTO Members that the Draft Uganda Standard; DUS 2664: 2022, Poultry and poultry products — Pickled eggs — Specification, First Edition in G/TBT/N/UGA/1655 and G/TBT/N/UGA/1655/Add.1 entered into force on 11 July 2025.

This Draft Uganda Standard specifies the requirements, sampling and test methods for pickled eggs for direct human consumption, including for catering purposes or for repackaging if required. Pickling is a process of preserving perishable food in vinegar and/or oil with added spices, salt and condiments in the form of a ready to eat product. Egg pickle is a comparatively new product. Egg pickle can be prepared from chicken, duck or quail eggs, depending on their availability and acceptability. Egg pickle is novel food product having a relatively long shelf life at ambient temperature. Egg pickling is the process of preserving hard cooked egg in vinegar and/oil with added spices, salt and condiments in the form of ready to eat product. The egg pickle has advantage over other methods of eggs preservation as it does not require refrigeration or freezing conditions during storage and its spicy sensory characteristics make it desirable to the consumers. Pickles occupy an important place among the traditional food processed in a number of countries in the world. With the increasing popularity of eggs and egg products, there is a good scope for the utilisation of eggs in the form of pickle. Technological details pertaining to the process of pickled eggs have been worked out with a view to offer such nutritious, ready-to-eat product to the consumers.

Notices on this measure

Every notice about this measure published here, newest first. Each one is the notifying member's own text.

  1. AddendumG/TBT/N/UGA/1655/Add.2

    DUS 2664:2022, Poultry and poultry products — Pickled eggs — Specification, First Edition

    The aim of this addendum is to inform WTO Members that the Draft Uganda Standard; DUS 2664: 2022, Poultry and poultry products — Pickled eggs — Specification, First Edition in G/TBT/N/UGA/1655 and G/TBT/N/UGA/1655/Add.1 entered into force on 11 July 2025.

    Open on WTO ePing (opens in a new tab)Official WTO document (opens in a new tab)

  2. AddendumG/TBT/N/UGA/1655/Add.1

    DUS 2664:2022, Poultry and poultry products — Pickled eggs — Specification, First Edition

    The aim of this addendum is to inform WTO Members that the Draft Uganda Standard; DUS 2664:2022, Poultry and poultry products — Pickled eggs — Specification, First Edition; notified in G/TBT/N/UGA/1655 was adopted on 24 May 2023. The adopted Uganda Standard, US 2664:2023, Poultry and poultry products — Pickled eggs — Specification, First Edition, can be purchased online through the link:

    Open on WTO ePing (opens in a new tab)Official WTO document (opens in a new tab)Notified document (opens in a new tab)

  3. Regular notificationG/TBT/N/UGA/1655

    Comment deadline: Closed on 19 September 2022

    DUS 2664: 2022, Poultry and poultry products — Pickled eggs — Specification, First Edition

    This Draft Uganda Standard specifies the requirements, sampling and test methods for pickled eggs for direct human consumption, including for catering purposes or for repackaging if required. Pickling is a process of preserving perishable food in vinegar and/or oil with added spices, salt and condiments in the form of a ready to eat product. Egg pickle is a comparatively new product. Egg pickle can be prepared from chicken, duck or quail eggs, depending on their availability and acceptability. Egg pickle is novel food product having a relatively long shelf life at ambient temperature. Egg pickling is the process of preserving hard cooked egg in vinegar and/oil with added spices, salt and condiments in the form of ready to eat product. The egg pickle has advantage over other methods of eggs preservation as it does not require refrigeration or freezing conditions during storage and its spicy sensory characteristics make it desirable to the consumers. Pickles occupy an important place among the traditional food processed in a number of countries in the world. With the increasing popularity of eggs and egg products, there is a good scope for the utilisation of eggs in the form of pickle. Technological details pertaining to the process of pickled eggs have been worked out with a view to offer such nutritious, ready-to-eat product to the consumers.

    Open on WTO ePing (opens in a new tab)Official WTO document (opens in a new tab)Notified document (English) (opens in a new tab)

Sources

Expodite writes its summary from the official record. The notification and the documents it notifies are on the WTO's own websites.

All updates from Uganda

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    Symbol: G/TBT/N/BDI/614/Add.1Comment period closed

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