The Guar Gum shall be packed only in sound clean, dry and un-used containers made of B-twill just or in polythene bags placed in gunny bags or multi-ply craft paper sacks or any other material as may be approved by the Agricultural Marketing Adviser. The container shall be free from any insect infestation or fungus contamination and also free from any undesirable smell.
(2) The container shall be securely closed and sealed in The manner approved by the Agricultural Marketing Adviser.
(3) Each package shall contain Guar Gum of one trade description and one grade designation only.
1
SCHEDULE I (See rules 3 and 4) Grade designations and definitions of quality of undehusked split (crude) Guar Gum Definition of quality Special characteristics Grade Moisture, Ash, Protein, Residue Gum Black General Characteristics Designation Per cent per cent per cent insoluble per cent splits by weight by weight by weight in acid, by weight per cent (Maxi- (Maxi- (on dry per cent (minimum) by weight mum) mum) basis) by weight (maximum) (maximum) 1 2 3 4 5 6 7 8 Standard 10.0 1.0 Not more 13.0 70.0 4.0 The undehusked split guar gum shall :
than 9% General 12.0 2.0 Not more 14.0 67.0 7.0 (a) be obtained by milling guar seeds than 9% from guar pods of the plant botanically known as Cyamopsis tetragonoloba family Leguminosae.
(b) be free from dirt, dust added colouring matter visible mould growth insect infestation and obnoxious smell.
(c)have characteristics shape, size . and colour *Includes organic extraneous matter such as stems/straw/chaff to the extent of 0.5 per cent for standard grade and 1.0 per cent for general grade.
SCHEDULE II (See rules 3 and 4) Grade designation and definitions of quality of dehusked split (Refined) Guar Gum Definition of quality Special characteristics Grade Moisture Ash Protein Residue Gum Black General Characteristics Designation Per cent per cent per cent insoluble per cent splits* by weight by weight by weight in acid, by weight per cent (Maxi- (Maxi- (on dry (minimum) by weight mum) mum) basis) by weight (maximum) (maximum) 1 2 3 4 5 6 7 8 Standard 10.0 1.0 Not more 5.0 80.0 1.0 The dehusked split than 9% guar gum shall:
General 11.0 2.0 Not more 7.0 75.0 2.0 (a) be obtained by millthan 9% ing guar seeds after removal of husk from guar pod of the plant botanically known as Cyamopsis tetragonoloba Leguminosae family.
(b) be free from dirt, dust added colouring matter visible mould growth, insect infestation and obnoxious smell.
(c) have characteristic shape, size and co lour * Includes organic extraneous matter such as stems, straw, chaff.
2
SCHEDULE III (See rules 3 and 4) Grade designation and definition of quality of Guar Gum (pulverized) powder Definition of Quality Grade designation Special characteristics Moisture Percent by weight (Max.)
Ash, Percent by weight (Max.)
Protein, Percent by weight (on dry basis) Residue, insoluble in acid percent by weight (Max.)
Gum, Percent by weight (Mini.)
Viscosity at 250 C in centipoises (Mini.)
PH Arsenic (As2O3) ppm (max.)
Lead ppm (Max.)
1 2 3 4 5 6 7 8 9 10 Grade-1 11.0 0.5 Not more than 9%
3.0 80.0 3000 5.5-7.5 1.0 5 Grade-II 12.0 1.0 Not more than 9%
5.0 70.0 2000 6.0-8.0 1.0 5 Grade-III 13.0 1.5 Not more than 9%
7.0 55.0 1000 6.0-8.0 1.0 5 General Characteristics 11 The guar gum powder shall:-
(a) be the produce obtained after multistage grinding of the guar seeds from guar pods of the plant botanically known as Cyamopsis tetragonolobu as Leguminosae family
(b) be free from added starch, extraneous matter, added colouring matter, visible mould growth, insect infestation and obnoxious smell.
(c) pass through 300 micron sieve/as per specific sieve requirements of the buyers. Tolerance for sieve size 5%
SCHEDULE IV [(See rule 5] Grade designation mark P RO DUCE OF INDIA [Published in the Gazette of India Part II, Section 3 (ii) under S.O. 2650 dated 24-7-1982] 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