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 special conditions for grant of certificate of authorisation for grading and marking of desiccated coconut, namely:-
(1) The authorised packer shall own a suitable machinery and equipment for drying and mechanical disintegration of coconut kernels.
(2) The authorised packer shall -
(a) either set up own laboratory, or
(b) have access to an approved State grading laboratory or co-operative/association or a private commercial laboratory for grading of desiccated coconut under Agmark.
(3) The grading laboratory shall be fully equipped with all necessary chemicals and apparatus for testing of quality of desiccated coconut as per the prescribed method.
(4) The grading laboratory shall be manned by a qualified chemist approved by the Agricultural Marketing adviser or an officer authorised by him in this behalf.
(5) The authorised packer shall provide all necessary facilities and assistance to the approved chemist for carrying out the grading and marking of desiccated coconut under these rules.
(6) The premises for processing and packing of desiccated coconut shall be maintained in perfect hygienic and sanitary conditions and personnel engaged in these operations shall be in sound health and free from any contagious disease.
(7) The authorised packer shall maintain proper record of analysis and grading of desiccated coconut and shall submit periodical returns to the Directorate of Marketing and Inspection, Government of India in the prescribed Performa.
SCHEDULE I (See Rules3 and 4) Agmark grade designations and definition of quality of the Desiccated Coconut.
Grade designa- Moisture per Total ash per Acid insoluble Fat content Protein percent Free fatty and of tion cent by weight cent by weight ash per cent per cent by by weight Fat (expressed as (Maximum) (Maximum) by weight weight (Minimum) Lauric acid per (Max.) (Minimum) cent (Maximum.)
1 2 3 4 5 6 7 Grade -I 2.0 2.0 0.1 68.0 8.0 0.1 Grade -II 2.5 2.0. 0.1 64.0 7.0 0.2 Grade -III 3.0 2.0 0.2 60.0 6.0 0.3 General Requirements 8
1. Desiccated Coconut shall be produced by a mechanical process of disintegrating cleaned and dried paring removed endosperms of fully and fresh nuts of Cocos nucifera linn. only;
2. The product shall be marked with each grade in bracket as:-
(a) 'Fine' if the size of particles is between 12 and 16 mesh size of if it passes through not more than 1.00 mm IS sieve.
(b) 'Medium' if the size of particles is between 10 and 12 mesh size of if it passes through not more than 1.70 mm IS sieve.
( c) 'Coarse' if the size of particles is less than 10 mesh size of passes through more than 1.70 mm IS sieve.
3. It shall be hygienically prepared;
4. It shall be natural white in co lour;
5. It shall have natural characteristic taste, smell and flavor;
2
6. It shall be free from cheesy, smoky, musty or any other objectionable odour, coconut shell, testa or any other foreign substances, added coloring and flavoring substances, contaminants, rancidity, pathogenic bacteria, salmonella, added starch and added sugar;
7. The Coli form count shall not be more than 10 per gm.;
8. It shall be in accordance with Rule 65-Restriction on the use of insecticides of the Prevention of Food Adulteration Rules, 1955;
9. It shall be in accordance with Rule 57-A and 57-B of Prevention of Food Adulteration Rules, 1955 for metallic Contamination and mycotoxins including Aflatoxins;
SCHEDULE II (See Rule – 5 (I)} Design on the Agmark label P R ODUCE OF IND IA
SCHEDULE –III (See rule 5(2)] Design of Agmark replica Name of the commodity – Desiccated Coconut Grade :
___________________________________________________________________________________________________ Note : Principal rules published in the Gazette of India part II, Section 3, sub sec. (i) dated 17-12-1994 under G.S.R. 632 dated 15-11-1994, 3 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