Notwithstanding anything contained in sub-rule (8) of rule-3 of the General Grading and Marking Rule, 1988 following shall be the additional conditions for grant of certificate of authorisation for grading and marking of cocoa powder under these rules, namely:-
(1) The authorised packer either set up his own laboratory manned by a qualified chemist duly approved by the Agricultural Marketing Adviser or an officer duly authorised by him in this behalf for testing the quality of cocoa powder or have an access to the State Grading Laboratory of Private Commercial Laboratory approved by the competent authority for the purpose;
(2) The authorised premises for processing and packing of cocoa powder shall be maintained in perfect hygienic and sanitary conditions and the personnel engaged in these operations shall be in sound health and free from any contagious disease.
2
SCHEDULE –I (a) (see rule 5(1)] Design on AGMARK label) P R ODUCE OF IND IA
SCHEDULE –I (b) [See rule 5(2)] Grade designation mark (Design of AGMARK replica) NAME OF COMMODITY ……………………………………………………………………….
GRADE ………………………………………………………………….……………………….
3
SCHEDULE II (See Rules 3 and 4) Grade designations and definition of quality of Cocoa Powder Definition of quality Special Requirements Grade designa- Moisture Cont Cocoa-fat Total ash( on Acid-insoluble Alkalinity of total Crude-fiber (on moi tion ent, percent (on moisture moisture and ash (on moi- ash as K2O (on ture and fat-free by mass ture free fat-free basis), sture and fat- moisture and basis), percent by (Maximum) basis), percent percent by free basis,) fat free basis), mass (Maximum) by mass mass percent by percent by mass (Minimum) (Maximum) mass (Maximum) (Maximum) 1 2 3 4 5 6 7 Grade -I 7.0 20.0 8.0 0.2 6.0 7.0 (High fat) Grade -II 7.0 10.0 12.0 0.5 6.0 7.0 (Low fat) General Requirements 8 COCOA POWDER SHALL :-
(a) be obtained by dehusking and partially defatting clean, sound and wholesome roasted beans of Cocoa [Theobroma cocoa(L].
Alkalized cocoa powder may be produced by treatment of cocoa nibs or cocoa mass with solutions or suspensions of alkali, usually in the form of carbonates or bicarbonates of Sodium and Potassium, Calcium hydroxide or Ammonium Carbonate. In case of alkalized cocoa powder total ash (on moisture and fat-free basis, percent by mass may not exceed 12 percent);
(b) be in the form of free-flowing powder or such fineness that ninety-nine per cent of the material shall pass through 150 micron sieve;
(c) have characteristic colour, taste and flavor;
(d) be free from rancidity, off-flavor mould, growth, fungal contamination and insect infestation;
(e) be free dirt, filth, deleterious substances, adulterant and added colouring matter;
(f) comply with the restrictions in regard to aflatoxin, metallic and other naturally occurring toxic substances,contamination, insecticide residues and other provisions 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 14-12-96 vide GSR 561 dated 14-11-96.
4 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