CURRY POWDER GRADING AND MARKING RULES
1. Short title and application.— (1) These rules may be called the Curry Powder Grading and Marking Rules,
1956.
(iii) An authorised packer may, after obtaining the prior approval of the Agricultural Marketing Adviser, mark his private trade mark on a container, in a manner approved by the said officer, provided that the private trade mark does not represent a quality or grade different from that indicated by the grade designation mark affixed to the container in accordance with these rules.
(2) They shall apply to Curry Powder prepared in India.
2. Definitions.—In these rules:— (a) "Schedule" means a Schedule to these rules.
3. Grade Designations.—Grade designation to indicate the quality of currey powder prepared in India shall be as set out in column 1 of Schedule III.
7. Method of packing.—
(1) Only new and clean tins, bottles or papers cartons properly lined with some suitable material, shall be used for packing curry powder and these shall be securely closed and sealed in a manner approved by the Agricultural Marketing Adviser to the Government of India.
4. Definition of quality.—The quality shall be as set out in Schedules III.
5. Grade designation marks.—
(i) The grade designation marks in the case of curry powder packed in polythene and paper bags shall consist of a design incorporating the number of Certificate of authorisation, the word "AGMARK" and the grade approved by the Agricultural Marketing Adviser to the Government of India.
(2) When more than one package is put in a large container, all the packages shall bear Agmark label and outer container shall also bear Agmark label.
(ii) The grade designation marks in the case of curry powder packed in tins or glass containers shall consist of paste on labels, specifying the grade designation and bearing the design of a map of India with the word "Agmark".
8. Special conditions of certificate of Authorisation.— In addition to the conditions specified in Rule 4 of the General Grading and Marking Rules, 1937, the conditions set in Schedule II shall be the conditions of every certificate of authorisation issued for the purpose of these rules.
(iii) The grade designation mark in the case of curry powder packed in containers of Jute or Cloth as well in containers in which sealed in polythene bags of graded curry powder are packed shall consist of a label specifying the grade designation and bearing the design (consisting of an outline map of India with the word "AGMARK" and the figures of the rising sun, with the words "Produce of India" and "Hkkjrh; mRikn " resembling the one as set out in Schedule I.
6. Method of Marking.—
(i) The grade designation mark shall be securely affixed to or printed on each container in a manner approved by the Agricultural Marketing Adviser.
(ii) In addition to above, the following particulars shall also be clearly and indelibly marked on each container:—
(a) Date of Packing in Code or plain letter,
(b) Lot number and,
(c) Net weight.
SCHEDULE I (See Rule 5) Map of India
SCHEDULE II (See Rule 8)
(a) An authorised packer shall make such arrangements for testing curry powder as may be prescribed and samples of curry powder shall be forwarded to such control laboratory as may be notified from time to time by the Agricultural Marketing Adviser to the Government of India.
(b) An authorised packer shall provide such facilities to Inspecting Officer duly authorised by the Agricultural Marketing Adviser to the Government of India for sampling, testing and affixation of grade designation marks as may be prescribed from time to time by the Agricultural Marketing Adviser to the Government of India.
(c) All instructions regarding the methods of sampling, analysis, packing, etc., which may be issued by the Agricultural Marketing Adviser to the Government of India shall be strictly observed.
SCHEDULE III ( Grade designation a ty of Curry Powder See Rules 3 and 4) nd definition of quali Grade Mini- Maxi- Maximum Volatile Non- Ash Crude Lead General Characheristics e n t e ry 10 design- mum mum percent- oil mini- volatile insolubl fibre maxition percent- percent- age of mum % other in Oil maxi- mum age of age of Commo V/W on extrac HCL mum P.P.M.
spices moistur Salt dry basis minimum Max. % on on dry % dry % on d dry basis basis basis basis 1 2 3 4 5 6 7 8 9 Standa 85.00 10.00 5.00 0.25 7.5 1.00 15.00 10 1. Curry powdrd er shall be the
2. The Curry Powder may
3. The Powder shall be free General* 70.00 10.00 10.00 10 prepared by grinding following clean and wholesome spices, aromatic herbs and seeds :- Black Pepper, Cinanmon, cloves, coriander, Cardamom, Chillies, Garlic, Cumin seeds, Fenugreek, ginger, Mustard, mace, nutmeg, curryleaves, white pepper, saffron and aniseed. If condiments, spices or aromatic herbs other than these enumerated above are ground and mixed the nature of such ingredient or ingredients shall be clearly marked on the containers.
contain added starch and edible common salt.
from dirt, mould growth and insect infestation. It shall be free from added colouring matter and preservatives other than common salt.
. The labels in respect of tNOTE :- *Curry Powder shall be packed and graded under the General grade only for export abroad his grade shall be stamped with the words ‘For Export Only’.
SCHEDULE I