(1) A grade designation mark shall be securely affixed to or printed on each container of cloves whole or powder in a manner approved by the Agricultural Marketing Adviser or an officer authorised by him in this behalf in accordance with rule 11 of the General Grading and Marking Rules, 1988;
(2) In addition to the grade designation mark the following particulars shall be clearly and indelibly marked on the label or on the package:-
(a) Place of packing,
(b) Date of packing in month and year,
(c) Lot/batch number,
(d) Net weight,
(e) Grade,
(f) Maximum retail price inclusive of all taxes,
(g) Name and address of the authorised packer,
(h) Name of the grading laboratory,
(i) Date of expiry,
(3) The authorised packer may after obtaining prior approval of the Agricultural Marketing Adviser or an officer authorised by him in this behalf in accordance with rule 11 of the General Grading and Marking Rules, 1988, mark his private trade mark on the package .
Provided that the same does not indicate quality other than that indicated by the grade designation mark affixed to the package in accordance with these rules.
8 Special conditions for grant of certificate of authorisation.-Notwithstanding anything contained in sub-rule (8) of rule 3 of the General Grading and Marking Rules, 1988, the Certificate of Authorisation for grading and marking of cloves whole and/or cloves powder shall not be granted if :-
(a) The authorised packer have not either set up his own laboratory manned by an approved chemist for testing the quality of cloves whole and/or cloves powder in accordance with the prescribed quality standards or does not have an agreement with an approved laboratory for the purpose.
(b) The authorised premises for processing, grinding and packing are not maintained in perfect hygienic and sanitary conditions;
(c) The personnel engaged in these operations are not in sound health and free from any contagious disease.
SCHEDULE-1 Part - I [See Rule 5 (i)] Grade designation mark (DESIGN ON AGMARK LABEL) P RO DU CE OF IND IA
SCHEDULE-1 Part- II [See Rule –5 (ii)] Grade designation mark (DESIGN OF AGMARK REPLICA) CA No.
Name of Commodity …………………… Grade …………………………………….
SCHEDULE –II Grade designation and definition of quality of Cloves whole (Laung) Definition of quality Grade Special requirements designation ________________________________________________________________________________ Organic Inorganic Headless Immature Insect Moisture Volatile extraneous extraneous cloves and khoker damaged content oil content matter matter percent cloves cloves percent on dry basis percent by percent by by mass percent by percent by mass ml/100 gm mass mass mass (maximum) (maximum) (maximum) (maximum) (maximum) (maximum) (minimum) 1 2 3 4 5 6 7 8 Grade-I 0.5 0.1 3.0 1.0 0.1 10.0 20.0 Grade-II 1.0 0.3 5.0 3.0 0.5 10.0 18.5 Grade-III 1.0 0.5 10.0 5.0 1.0 10.0 17.5
SCHEDULE-II(Continued) General requirements 9 Cloves, whole (Laung) shall :-
(a) be the dried fully grown but unopened floral bud of cloves tree, Syzygium aromaticum (L) Merril et pery syn.. [Eugenia coryophyllus (C : Sprengel) Bullock et-Harrison;]
(b) be of a reddish brown to blackish brown colour ;
(c) have a strong aromatic, spicy odour and characteristic flavour;
(d) be free from off-flavour, rancid taste, mustiness, mould growth, insect infestation, rodent contamination and added coloring matter;
(e) comply with the restrictions in regard to aflatoxin, metallic and other naturally occurring toxic substance contamination, insecticide residues and other provisions prescribed under the Prevention of Food Adulteration Rules, 1955 as amended from time to time.
Explanation :-
1. “Insect damaged cloves” means the cloves that the partially or wholly bored by the insects.
2. “Inorganic extraneous matter” means dust, dirt, stones and lumps of earth.
3. “Organic extraneous matter” includes vegetative parts of cloves plant, other than cloves, such as tendrils, peduncles, clove stems, mother cloves etc.
SCHEDULE-III (See rules 3 and 4) Grade designation and definition of quality of cloves powder Definition of quality Grade Special requirements designation ________________________________________________________________________________ Moisture Total ash Acid Crude fibre Non-volatile Volatile oil Content content insoluble percent by either extract content ml/ Percent percent ash, percent mass on dry percent by 100 gm By mass by mass on by mass, on basis mass, on dry on dry basis dry basis dry basis basis (maximum) (maximum) (maximum) (maximum) (minimum) (minimum) 1 2 3 4 5 6 7 Grade-I 10.0 7.0 0.5 10.0 20.0 20.0 Grade-II 10.0 7.0 0.5 12.0 10.0 17.5 General requirements 8 Cloves powder shall :-
(a) be the powder obtained by grinding clean and sound cloves ;
(b) be brown colour with strong spicy flavour and characteristic taste;
(c) be free from any off-flavour, rancid taste or mustiness;
(d) be free from added coloring matter, preservative or foreign starch;
(e) be free from dirt, mould growth and insect infestation;
(f) comply with the restrictions in regard to aflatoxin, metallic and other naturally occurring toxic substances contamination, insecticide residues and other provision prescribed under the Prevention of Food Adulteration Rules 1955 as amended from time to time Note : Principal rules were published in the Gazette of India, Part II, Section 3, sub-section (i) dated 31-5-1997 vide G.S.R. 243.
Dated 30-04-1997.