(a) Name and address of the packer,
(1) Cocoa beans shall be packed in clean, sound and new bags of cartons or pouches with lining material or in such other packages as may be approved by the Agricultural Marketing Adviser, from time to time;
(c) Place of packing,
(b) Date of packing in month and year,
(d) Year of harvest,
(e) Net weight,
(2) Bags and liners shall be made of only such materials which shall not contaminate the cocoa beans;
(f) Price,
(3) The ink used for marking shall be of such quality which does not contaminate the produce or food; (3) Each package shall be securely closed in the manner specified by the Agricultural Marketing Adviser; (4) The Authorised packer may, after obtaining prior approval of the Agricultural Marketing Adviser or any other officer duly authorised by him in this regard mark his private trade marks on the packages, provided that the private trade mark does not represent a quality or grade of cocoa beans different from that indicated by the grade designation mark on the packages.
(4) Each package shall contain Cocoa beans of one grade only;
(5) The net weight of the Cocoa beans packed in a container shall be 25gms, 50 gms, 100 gms, 200 gms, 500 gms, 1 kg and there after in multiples of 1 kg as per packaged commodities Rules, 1977 of Weight and Measures Act. 1976 as amended from time to time; 8. Special conditions for grant of certificate of authorisation.-
(6) Suitable number of small packages containing cocoa beans of the same grade designation and from the same lot, may be packed in a master container.
In addition to the general conditions specified in sub rule (8) of rule 3 of the General Grading and Marking Rules, 1988 the following shall be the additional conditions for grant of certificate of authorisation for grading and marking of Cocoa beans under these rules, namely:-
7. Method of Marking.
(1) The grade designation mark shall be securely affixed to or printed on each package in the manner approved by the Agricultural Marketing Adviser;.
(i) the premise for processing and packing shall be maintained in perfect hygienic and sanitary conditions; and
(ii) the personnel engaged in these operations shall be in sound health and free from any contagious disease.
(2) Following particulars shall also be clearly marked on the label or on the package.- 2 3
SCHEDULE II (See Rules 3 and 4) Grade designations and definition of quality of Cocoa beans (Theobroma Cocoa L.)
Definition of quality Special requirement Grade designa- Moldy beans, Slatybeans, Insect damaged, Moisture cont Weight of Fermented beans tions percent by percent by germinated and ent, percent by 100 Beans in by cut open, unifocount count flat beans weight grams rmly brown percent (Maximum) (Maximum) percent by (Maximum) (Minimum) by count) count (Minimum) (Maximum) 1 2 3 4 5 6 7 Grade -I 3.0 3.0 3.0 7.5 100 80.0 Grade -II 4.0 8.0. 6.0 7.5 90 70.0 Non specified* Not applicable Not applicable Not applicable Not applicable Not applicable Not applicable General Requirements 8 COCOA BEANS SHALL :-
(a) be properly fermented and dried whole seed of tree botanically known as "Theobroma cocoa linnaeus",
(b) be reasonably uniform in size and shape;
(c) be reasonably free from broken beans, fragments and small pieces;
(d) be free from foreign matter;
(e) be free from beans of abnormal odour or flavor;
(f) be free from admixture of any other seeds and impurities;
(g) conform to the provisions under Rules 57, 57A and 65 of the Prevention of Food Adulteration rules, 1955 in respect of metallic contamination, crop contaminants and pesticide residue.
*Non specified : This is not a regular grade but has been provided to meet such specific requirement of the buyer which are not covered under any of the regular grades. This grade shall be allowed for export only against a specific order from the foreign buyer indicating the quality and quantity of the produce desired.
EXPLANATIONS:
1. Moldy Beans : include beans on internal parts of which mould is visible to the naked eyes.
2. Slaty Beans : Include beans which show a Slaty co lour over half or more of the surface exposed.
3. Insect : Include beans the internal parts of which contain insects at any stage of development or which have been damaged beans attacked by insects causing damage visible to the naked eyes.
4. Germinated Beans: Include beans shall of which has been pierced, slit or broken by the seed germ.
5. Flat beans: means beans of which the cotyledons are so thin that it is not possible to obtain a cotyledons surface by cutting.
6. Broken Beans: means beans of which a fragment equivalent to less than half the bean is missing.
7. Fragments: Include pieces equal to or less than half bean.
8. Foreign matter: include substances other than cocoa beans, broken beans, fragments and pieces of shell.
Note :- Principal rules were published in the Gazette of India, part II, section 3, sub-section (1) dated 05-04-1997 vide GSR 184 dated 13-03-1997 TOBACCO GRADING AND MARKING RULES
SCHEDULE I
SCHEDULE II
SCHEDULE II
SCHEDULE II
SCHEDULE III
SCHEDULE III -A
SCHEDULE IV
SCHEDULE V
SCHEDULE VI
SCHEDULE VII
SCHEDULE VIII
SCHEDULE IX
SCHEDULE X
SCHEDULE XI
SCHEDULE XII
SCHEDULE XIII
SCHEDULE XIV
SCHEDULE XV
SCHEDULE XVI
SCHEDULE XVII
SCHEDULE XVIII
SCHEDULE XIX
SCHEDULE XX
SCHEDULE XXI
SCHEDULE XXII
SCHEDULE XXIII
SCHEDULE XXIV
SCHEDULE XXV
SCHEDULE XXVI
SCHEDULE XXVII
SCHEDULE XXVIII
SCHEDULE XXIX
SCHEDULE XXX
SCHEDULE XXXI
SCHEDULE XXXII
SCHEDULE XXXIII
SCHEDULE XXXIV
SCHEDULE XXXV SUGRACANE GUR (JAGGERY) GRADING AND MARKING RULES
SCHEDULE I
SCHEDULE II (SEE RULE 4) Grade designation and definition of quality of Hand made shellac* Grade designation and definition of quality of machine made shellac*
SCHEDULE IV (See Rule 4) MYROBALAN GRADING AND MARKING RULES
SCHEDULE I
SCHEDULE II
SCHEDULE III
SCHEDULE IV
SCHEDULE V (See rule 5) Map of India
SCHEDULE VI TENDU (BIDI WRAPPER) LEAF GRADING AND MARKING RULES
SCHEDULE I (See rule 5)
SCHEDULE II SENNA LEAVES AND PODS GRADING AND MARKING RULES
SCHEDULE I (See rule 5) �
SCHEDULE II (SEE RULES 3 AND 4)
SCHEDULE IV TAPIOCA PRODUCTS (ANIMAL FEED) GRADING AND MARKING RULES
SCHEDULE I (See rule 5) HONEY GRADING AND MARKING RULES
SCHEDULE I THE SHEEKAKAI POWDER GRADING AND MARKING RULES �
SCHEDULE I KANGRA TEA GRADING AND MARKING RULES
SCHEDULE III THE PAPAIN GRADING AND MARKING RULES Grade designation and definition of quality of compounded Papain TAPIOCA SAGO GRADING AND MARKING RULES