The Government of Uganda (GOU) is making every possible effort to improve the health and socio-economic conditions of the people of Uganda in line with the policy of poverty eradication.
The Uganda National Alcohol Control Policy, 2019 recognizes the role that alcohol plays in Uganda both in terms of its social and economic contribution and in terms of its significant capacity. However, when misused, it can impose unacceptable costs on individuals and the community as a whole which outweigh its perceived benefits.
While alcohol has existed for a long time, science has continued to discover its adverse health, social and economic consequences, some of which interfere with one’s personal, or professional life, family and the wider community, as well as national and regional development endeavors.
The United Nations Sustainable Development Goals (SDGs), in particular Goal 3 – Good Health and Well Being, has set a target of ensuring healthy lives and promoting well-being for all at all ages. Similarly the Uganda National Alcohol Policy, 2019 points out that strengthening the prevention and treatment of substance abuse, including narcotic drug abuse and harmful use of alcohol will go a long way to achieving the target of SDG 3, among other interventions.
In addition, the Uganda National alcohol policy, 2019 and all Uganda Standards on Alcoholic Beverages stipulate that all alcoholic beverages manufactured or sold in Uganda are required to clearly display the following statutory warnings!
“Alcohol is not for sale to persons under the age of 18 years”
“Excessive consumption of alcohol is harmful to your health”
Potable liquid derived from the fermentation of a mash of cereal grain, and /or other products of plant origin, with or without honey, sugar or a mixture of any of these; containing the mash or the residual mash from which it is derived.
Beverage, containing ethyl alcohol prepared by fermentation of sugars derived mainly from malted and/or unmalted cereal grains and/or permitted adjuncts with added hops or hop products.
Ethyl alcohol products obtained by distilling fermented carbohydrate material or mixing neutral spirit with water in proportions suitable for human consumption with or without flavour.
alcoholic or non-alcoholic ready-to-drink beverage produced by fermentation of one or a combination of plant or dairy-based raw materials with or without addition of portable water:
- Alcoholic fermented beverage: fermented beverage containing ethyl alcohol as an active agent
- Non-alcoholic fermented beverage fermented beverage containing no ethyl alcohol
Distillate obtained from fermented carbohydrate material, purified by fractional distillation with removal of fusel oil and furfural
A potable alcoholic beverage made from neutral spirits and flavoured with juniper berries
A potable alcoholic beverage made from neutral spirits and flavoured with juniper berries and other flavours, sugar and aromatics.
Alcoholic beverage produced by the complete or partial fermentation exclusively of fresh grapes, grape must, or products derived from fresh grapes
Alcoholic beverage produced by the complete or partial fermentation of fresh fruits, or products derived from fresh fruits other than grapes
Still table wine
Wine without added carbon dioxide that is generally dry or slightly sweet
Product obtained by alcoholic re-fermentation of grapes or other fruits and containing a visible excess of endogenous carbon dioxide derived from fermentation.
Wine in which practically all the sugar has been converted by fermentation into alcohol
Wine which contains some unfermented sugar
Wine or fruit wine into which distilled spirit of fruit origin or neutral spirit have been added to achieve final alcohol content
Distilled alcoholic beverage produced from a fermented mash of cereal grain with or without aging
Whisky made exclusively from malted cereals
Mixture of whiskies, or a whisky with neutral spirit
Potable alcoholic beverage obtained by the treatment of grain, potato, molasses spirit or spirit from any other fermentable carbohydrate source, with charcoal or activated carbon or other methods so as to render the product without distinctive character, aroma or taste
Alcoholic beverage made out of vodka and permitted flavourings with or without permitted colours and sugar or sweetening agents
Distilled alcoholic beverage produced from fermented mash of grapes or grape wine
Distilled alcoholic beverage obtained from fruit wine or from the fermented mash or juice of fruits other than grapes
Mixture of brandies, or a brandy with neutral spirit
Blended fruit brandy
Mixture of fruit brandies or fruit brandy with neutral spirit
Distilled alcoholic beverage obtained from fermented sugarcane products, which has either been matured; or not matured may contain caramel and may be flavoured with fruit or other botanical substances
Rum that is light or clear in colour
Fermented beverage made from sugar, malt or malt substitutes, tea, coffee and other ingredients with a Symbiotic Culture of Bacteria and Yeast (SCOBY)
- AlcoholicKombucha: must contain ethyl alcohol 0.6% – 15 %
- Non-alcoholic Kombucha must containethyl alcohol Max: 0.5%
Potable alcoholic spirit drink produced by sweetening, flavouring and colouring ethyl alcohol of agricultural origin, or a distillate of agricultural origin or one or more spirit drinks, and possibly with the addition of products of agricultural or botanical origin including but not limited to cream, milk, coffee, tea, fruit, wine
Applicable Uganda Standards
- US EAS 61:2014, Opaquebeer — Specification
This Uganda Standard specifies the requirements and methods of sampling and test for opaque beer. The standard does not cover stout beer
- US EAS 63:2019, Beer— Specification (3rd edition)
This Uganda Standard specifies requirements, sampling and test methods for beer.
- US EAS 109:2018, Potable spirit— Specification (3rd Edition)
This Uganda Standard specifies requirements, sampling and test methods for potable spirits.
- US 872: 2020, Fermented beverages— Specification (2nd Edition)
This Uganda Standard specifies requirements, sampling and test methods for fermented beverages. This standard does not apply to those fermented products such as wines, fruit wines, beers, opaque beers, kombucha, tonto, and yoghurts for which other Uganda standards already exist.
- US EAS 141:2018, Whisky— Specification (3rd Edition)
This Uganda Standard specifies the requirements, sampling and test methods for whisky (whiskey).
- US EAS 142:2018, Vodka― Specification (3rd Edition)
This Uganda Standard specifies the requirements, sampling and test methods for vodka. This standard also applies to flavoured vodka.
- US EAS 143:2018, Brandy― Specification (3rd Edition)
This Uganda Standard specifies the requirements, sampling and test methods for brandy, fruit brandy and blended brandy.
- US EAS 144:2018, Neutral spirit― Specification (3rd Edition)
This Uganda Standard specifies requirements, sampling and test methods for neutral spirit intended for use in the manufacture or blending of alcoholic beverages.
- US EAS 145:2018, Gin― Specification (3rd Edition)
This Uganda Standard specifies the requirements, sampling and test methods for gin and flavoured gin.
- US EAS 146:2018, Rum― Specification (3rd Edition)
This Uganda Standard specifies the requirements, sampling and test methods for rum.
- US EAS 138:2019, Still table wine— Specification (3rd Edition)
This Uganda Standard specifies the requirements, sampling and test methods for still table wine prepared from grape or other fruits.
- US EAS 139:2018, Fortified wine— Specification (3rd Edition)
This Uganda Standard specifies the requirements, sampling and test methods for fortified wine.
- US EAS 140:2018, Sparkling wine— Specification (3rd Edition)
This Uganda Standard specifies the requirements, sampling and test methods for sparkling wine. This standard also applies to carbonated wine.
- US 1534:2014, Liqueur— Specification
This Uganda standard specifies requirements and methods of sampling and test for spirit-based liqueurs.
- US 2037: 2019, Kombucha drink— Specification
This Uganda Standard specifies requirements sampling and test methods for Kombucha drink.
- US 45: 2019, General standard for foodadditives (7th edition)
This Uganda Standard specifies the guidelines for the use of food additives and lists the food additives that have been assigned Acceptable Daily Intakes (ADIs) or determined, based on other criteria to be safe and suitable for use in specific food products or food product categories.
- US EAS 38:2014, Labellingof pre-packaged foods — General requirements
This Uganda standard applies to the labelling of all prepackaged foods to be offered as such to the consumer or for catering purposes and to certain aspects relating to the presentation thereof.
- US 28 EAS 39:2002 Code of practicefor hygiene in the food and drink manufacturing industry
This Uganda Standard specifies the minimum requirements for factories and employees engaged in the manufacture, processing, packaging, storage, handling, treatment and delivery of foods intended for human consumption.
- US EAS 12:2014, Potable water— Specification
This Uganda Standard specifies requirements and methods of sampling and test for potable water (treated potable water and natural potable water).