MIXED MASALA POWDERS GRADING AND MARKING RULES
1. Short title and commencement - (1) These rules may be called the Mixed Masala Powders Grading and Marking Rules 2000.
(ii) “AGMARK” replica consisting of a design incorporating the number of certificate of authorisation, the word “AGMARK” name of trade description of the product, grade designation resembling the one as set out in schedule - II;
(2) They shall come into force on the date of their publication in the official Gazette.
2. Definition - In these rules unless the context otherwise requires -
Provided that the use of AGMARK replica in lieu of AGMARK labels shall be allowed only to such authorised packer who has been granted permission by the Agricultural Marketing Adviser or an officer authorised by him in this regard and subject to the conditions as prescribed under the General Grading and Marking Rule 1988.
(a) “Agricultural Marketing Adviser” means the Agricultural Marketing Adviser to the Government of India;
(b) “Authorised packed” means a person or a body of persons who has been granted certificate of authorisation to grade and mark mixed masala powder in accordance with the provisions of these rules;
6. Method of packing. -(1) The mixed Masala Powders shall be packed in new clean and sound containers made of jute or cloth or tinplate with inner lining of 200 gauge high density polyethylene or in sound and clean glass bottles or in new sound and clean pouches of 200 gauge polypropylene or high density polyethylene or containers in the form of bottles, jars. or pouches made of laminated/ extrusioned/ metalled/ multilayer plastic materials, or any other packing material as may be approved by the Agricultural Marketing Adviser as per rule 11 of the General Grading and Marking Rules, 1988.
(c) “Certificate of authorisation” means a certificate issued under the General Grading and Marking Rules, 1998;
(d) “Mixed Masala Powder” means mixture of two or more spices in powdered form with or without addition of edible starch, edible oil and edible common salt;
(e) “Schedule” means a Schedule appended to these rules;
Provided that the Packing Material shall be manufactured out of food grade materials as permitted under prevention of Food Adulteration Rules, 1955.
The product may also be packed under vaccume; (f) “Spices” include Cardamom, pepper, Chilly.
Ginger Turmeric coriander, cumin Fennel, fenugreek, Celery. Aniseed, Bishopsweed, Caraway, Dill, Cinnamon, Cassia, Garlic, Curry leaf, kokum, mint, Mustard Seed, Parsley.
Pomegranate Seed, Saffron, Vanilla, Tejpal Poppy Seed, Cloves, Nutmeg, Mace, Amchoor, Seasame Seed, Dry tamarind, Asafoetida and other spices notified by the competent authority.
(2) The containers shall be free from insect infestation fungus contamination, deleterious substances and any undesirable or obnoxious smell.
(3) Each package shall be securely closed and suitably sealed.
(4) Suitable number of consumer packs containing graded material of the same grade designation and from the same lot/ batch may be packed in master containers such as wooden/ cardboard cases.
3. Grade designation - The grade designations to indicate the quality of Mixed Masala Powder Shall be as set out in column 1 of Schedule III to IX.
4. Definition of quality - The quality indicated by such grade designation shall be as set out against each grade designation in columns 2 to 8 of Schedule III to IX. 7. Method of marking -
(1) The grade designation mark shall be securely affixed to or clearly and indelibly printed on each package / container in a manner approved by the Agricultural Marketing Adviser in accordance with the 11 of the General Grading and Marking Rules, 1988,
5. Grade designation mark - The grade designation mark shall consist of -
(i) a label specifying name or trade description of the product, grade designation and bearing a design consisting of an outline map of India with the word “AGMARK” and figure of the rising sun resembling the one as set out in Schedule- I or
(2) In addition to the grade designation mark, the following particulars shall be clerly and 1 indelibly marked on each package / container namely :-
(a) Name and address of the packer,
(b) Place of packing,
(c) Date of packing,
(d) Best before-up to month & year,
(e) Lot/batch number,
(f) Net weight,
(g) Maximum retail price (with or without all taxes),
(h) Name of ingredients used in the product in descending order of composition by weight,
(i) Name of edible oil used for frying if the spices and condiments were fried in oil before grinding The declaration shall be as under. “Mixed Masala (Fried) this masala has been fried in (name of the edible oil used)”.
*Note :- The date of packing shall be the month and ear during which the analysis of the sample was completed.
(3) An authorised packer may after obtaining prior approval of the Agricultural Marketing Adviser or any officer authorised by him in this behalf in accordance with rule 11 of the General Grading Marking Rules, 1988 affix his private trade mark or trade brand on the grade packages / container.
Provided that the private trade mark or trade brand does not indicate quality or grade of mixed masala powder other than indicated by the grade designation mark affixed to the graded package /container in accordance with these rules.
8. Special conditions for grant of Certificate of Authorisation - In addition to 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 mixed masala powders namely
(1) The authorised packer shall own a suitable machinery and equipments for cleaning and grinding of mixed masala
(2) The authorised packer shall -
(a) either set up his own laboratory or
(b) have access to an approved State Grading Laboratory or co-operative / association or a private commercial laboratory for grading of Mixed Masala under Agmark;
(3) The grading laboratory shall be fully equipped with all necessary chemicals and apparatus for festing of quality of mixed masala as per the prescribed method.
(4) The grading lavorafory shall be manned by a qualified chemist approved by the Agricultural marketing Adviser or an officer authorised by him in this behalf in accordance with rule 9 of the General Grading and Marking Rules 1988.
(5) The authorised packer shall provide all necessary facilities and assistance to the approved chemist for carrying out the grading and marking of Mixed Masala under these rules.
(6) The premises for processing blending grinding and packing shall be maintained in perfect hygienic and sanitary conditions and the personnel engaged in these operations shall be of sound health and free from any contagious disease.
(7) The authorized packer shall maintain a proper record of spices and condiments used in preparing each lot/ batch of mixed masala powders and shall submit the periodical returns in the Performa approved by the Agricultural Marketing Adviser pertaining to the General Grading work as per sub-rule (8) of rule 3 of the General Grading and Marking Rules 1988 to the Directorate of Marketing and Inspection, Government of India.
SCHEDULE-I [See Rule 5 (i)] Grade designation mark (DESIGN ON AGMARK LABEL) P R OD UCE OF INDIA
SCHEDULE-1I [See Rule –5 (ii)] Grade designation mark (DESIGN OF AGMARK REPLICA) CA No.
Name of Commodity ………………… Grade …………………………….
2
SCHEDULE-III (See rules 3 and 4) Grade designation and defintion of quality of Meat Masala/Chicken Masala. Fish Masala/ Subji Masala/ Pav Bhaji Masala and Dum Aloo Masala Grade designation Definition of quality Special Characteristics Moisture Crude fibre Acid insoluble Volatile oil Non-Volatile Salt as Na Cl* content per on dry weig- Ash on dry per cent V/M Ether Extract on dry weight cent by ht basis, weight basis on dry basis on dry weight basis, per mass per cent by per cent by basis, per cent by mass mass mass cent by mass (Maximum) (Maximum) (Maximum) (Minimum) (Minimum) (Maximum) 1 2 3 4 5 6 7 Special Grade 8.0 20.0 1.0 0.5 12.0 5.0 Standard Grade 10.0 25.0 1.5 0.2 7.5 10.0 Grade designation General Characteristics 1 8 Special Grade Meat Masala and Chicken Masala / Fish Masala/ Subji Masala/Pav Bhaji Masala and Dum Aloo Masala and :- Standard Grade (a) Shall be obtained by grinding clean, dry and wholesome spices and condiments.
(b) may contain added starch, pulses, edible oil and edible common salt.
(c) Shall have fresh and pleasant characteristics taste and flavour associated with the product.
(d) Shall be free from rancid taste, musty odour, dirt, visible mould growth insect infestation added colouring matter and preservatives, other than common salt.
(e) Shall contain not less than 90% and 86% total spices for special grade and Standard grade respectively.
SAFETY STANDARD The Product (a) Shall confirm to the limits for aflatexins, metallic contaminants pesticide residue and any other requirements as laid down under the mandatory provision of the Prevention of Food Adulteration Act/ Rules, 1954.
(b) Shall also confirm to the microbiological requirements as laid down below:
Total viable cont 106 per gram (Maximum) Moulds 104 per gram (Maximum) E. Coli 103 per gram (Maximum) Salmonella Not detectable in 25 gm of the sample Note : * Salt content exceeding 5% shall be declared and indicated on the trade brand label.
3
SCHEDULE- IV (See rules 3 and 4) Grade designation and definition of quality of Raita Masala and Dahi Bhalla Masala Grade designation Definition of quality Special Characteristics Moisture Crude fibre Acid insoluble Volatile oil Non-Volatile Salt as Na Cl* content per on dry weig- Ash on dry per cent V/M Ether Extract on dry weight cent by ht basis, weight basis on dry basis on dry weight basis, per mass per cent by per cent by basis, per cent by mass mass mass cent by mass (Maximum) (Maximum) (Maximum) (Minimum) (Minimum) (Maximum) 1 2 3 4 5 6 7 Special Grade 8.0 15.0 1.0 0.30 9.0 10.0 Standard Grade 10.0 20.0 1.5 0.20 7.0 20.0 Grade designation General Characteristics 1 8 Special Grade and Raita Masala and Dahi Bhalla Masala :- Standard Grade (a) Shall be obtained by grinding clean, dry and wholeseome spices and condiments.
(b) may contain added starch, pulses, edible oil and edible common salt.
(c) Shall have fresh and pleasant characteristics taste and flavour associated with the product.
(d) Shall be free from rancid taste, musty odour, dirt, visible module growth insect infestation added colouring matter and preservatives, other than common salt.
(e) Shall contain not less than 80% and 70% total spices for special grade and Standard grade respectively.
Safety Standards The Product (a) Shall confirm to the limits for aflatoxins, metallic contaminants pesticide residue and any other requirements as laid down under the mandatory provision of the Prevention of Food Adulteration Act/ Rules, 1954.
(b) Shall also confirm to the microbiological requirements as laid down below:
Total viable cont 106 per gram (Maximum) Moulds 104 per gram (Maximum) E. Coli 103 per gram (Maximum) Salmonella Not detectable in 25 gm of the sample Note :- * Salt content exceeding 5% shall be declared and indicated on the trade brand label.
4
SCHEDULE - V (See rules 3 and 4) Grade designation and definition of quality of Chana Masala and Chole Masala Grade designation Definition of quality Special Characteristics Moisture Crude fibre Acid insoluble Volatile oil Non-Volatile Salt as Na Cl* content per on dry weig- Ash on dry per cent V/M Ether Extract on dry weight cent by ht basis, weight basis on dry basis on dry weight basis, per mass per cent by per cent by basis, per cent by mass mass mass cent by mass (Maximum) (Maximum) (Maximum) (Minimum) (Minimum) (Maximum) 1 2 3 4 5 6 7 Special Grade 8.0 15.0 1.0 0.30 12.0 10.0 Standard Grade 10.0 20.0 1.5 0.20 8.0 20.0 Grade designation General Characteristics 1 8 Special Grade Chana Masala and Chale Masala :- Standard Grade (a) Shall be obtained by grinding clean, dry and wholesome spices and condiments.
(b) may contain added starch, pulses, edible oil and edible common salt.
(c) Shall have fresh and pleasant characteristics taste and flavour associated with the product.
(d) Shall be free from rancid taste, musty odour, dirt, visible module growth insect infestation added colouring matter and preservatives, other than common salt.
(e) Shall contain not less than 80% and 70% total spices for special grade and Standard grade respectively.
SAFETY STANDARD The Product (a) Shall confirm to the limits for aflatoxins, metallic contaminants pesticide residue and any other requirements as laid down under the mandatory provision of the Prevention of Food Adulteration Act/ Rules, 1954.
(b) Shall also confirm to the microbiological requirements as laid down below:
Total viable cont 106 per gram (Maximum) Moulds 104 per gram (Maximum) E. Coli 103 per gram (Maximum) Salmonella Not detectable in 25 gm of the sample Note :- * The salt content exceeding 5% should be declared and indicated on the trade brand label.
5
SCHEDULE- VI (See rules 3 and 4) Grade designation and definition of quality of Garam Masala Grade designation Definition of quality Special Characteristics Moisture Crude fibre Acid insoluble Volatile oil Non-Volatile Salt as Na Cl* content per on dry weig- Ash on dry per cent V/M Ether Extract on dry weight cent by ht basis, weight basis on dry basis on dry weight basis, per mass per cent by per cent by basis, per cent by mass mass mass cent by mass (Maximum) (Maximum) (Maximum) (Minimum) (Minimum) (Maximum) 1 2 3 4 5 6 7 Special Grade 8.0 15.0 0.5 1.0 15.0 5.0 Standard Grade 10.0 20.0 1.5 0.5 7.5 10.0 Grade designation General Characteristics 1 8 Garam Masala :
Special Grade and (a) Shall be obtained by grinding clean, dry and wholesome spices and condiments.
Standard Grade (b) Shall contain 90% of the spices May contain add starch, pulses, edible oil and edible common salt.
(c) Shall have fresh and pleasant characteristics taste and flavour associated with the product.
(d) Shall be free from rancid taste, musty odour, dirt, visible mould growth insect infestation add colouring matter and preservatives.
SAFETY STANDARDS The Product (a) Shall confirm to the limits for aflatoxin, metallic contaminants pesticide residue and any other requirements as laid down under the mandatory provision of the Prevention of Food Adulteration Act/ Rules, 1954.
(b) Shall also confirm to the microbiological requirements as laid down below:
Total viable cont 106 per gram (Maximum) Moulds 104 per gram (Maximum) E. Coli 103 per gram (Maximum) Salmonella Not detectable in 25 gm of the sample Note :- *The salt content exceeding 5% should be declared and indicated on the trade brand label.
6
SCHEDULE - VII (See rules 3 and 4) Grade designation and definition of quality of Sambar powder and Rasam powder Grade designation Definition of quality Special Characteristics Moisture Crude fibre Acide insoluble Volatile oil Non-Volatile Salt as Na Cl* content per on dry weig- Ash on dry per cent V/M Ether Extract on dry weight cent by ht basis, weight basis on dry basis on dry weight basis, per mass per cent by per cent by basis, per cent by mass mass mass cent by mass (Maximum) (Maximum) (Maximum) (Minimum) (Minimum) (Maximum) 1 2 3 4 5 6 7 Special Grade 8.0 15.0 1.0 0.50 12.0 5.0 Standard Grade 10.0 25.0 1.5 0.20 8.0 10.0 Grade designation General Characteristics 1 8 Special Grade Sambar and Rasam Powder :- and (a) Shall be obtained by grinding clean, dry and wholesome spices and condiments.
Standard Grade (b) may contain add starch, pulses, edible oil and edible common salt.
(c) Shall have fresh and pleasant characteristics taste and flavour associated with the product.
(d) Shall be free from rancid taste, musty odour, dirt, visible mould growth insect infestation add colouring matter and preservatives other than comman salt.
(e) Shall contain not less than 85% and 80% total species and condiment for special and standard grade respectively.
SAFETY STANDARDS The Product (a) Shall confirm to the limits for aflatoxins, metallic contaminents pesticide residue and any other requirements as laid down under the mandatory provision of the Prevention of Food Adulteration Act.Rules,1954.
(b) Shall also confirm to the microbiological requirements as laid down below:
Total viable cont 106 per gram (Maximum) Moulds 104 per gram (Maximum) E. Coli 103 per gram (Maximum) Salmonella Not detectable in 25 gm of the sample Note :- * Salt content exceeding 5% shall be declared and indicated on the trade brand label.
7
SCHEDULE - VIII (See rules 3 and 4) Grade designation and definition of quality of Dhania, Jeera Mix Grade designation Definition of quality Special Characteristics Moisture Crude fibre Acid insoluble Volatile oil Non-Volatile Salt as Na Cl* content per on dry weig- Ash on dry per cent V/M Ether Extract on dry weight cent by ht basis, weight basis on dry basis on dry weight basis, per mass per cent by per cent by basis, per cent by mass mass mass cent by mass (Maximum) (Maximum) (Maximum) (Minimum) (Minimum) (Maximum) 1 2 3 4 5 6 7 Special Grade 8.0 15.0 1.0 0.5 10.0 1.0 Standard Grade 10.0 25.0 1.5 0.2 8.0 1.0 Grade designation General Characteristics 1 8 Special Grade Dhania-Jeera Mix :- and (a) Shall be obtained by grinding, clean, dry and wholesome Coriander (Coriandrum Sativum 1.)
Standard Grade and Cumin Seeds (Cumimum Cyminum I.) Only.
(b) Shall have fresh and pleasant characteristic taste and flavour associated with the product.
(c) Shall be free from rancid taste, musty odour, dirt, visible mould growth, insec infestation, added colouring matter and preservatives other than common salt.
SAFETY STANDARDS The Product (a) Shall confirm to the limits for aflatoxins, metallic contaminants pesticide residue and any other requirements as laid down under the mandatory provision of the Prevention of Food Adulteration Act/ Rules, 1954.
(b) Shall also confirm to the microbiological requirements as laid down below:
Total viable cont 106 per gram (Maximum) Moulds 104 per gram (Maximum) E. Coli 103 per gram (Maximum) Salmonella Not detectable in 25 gm of the sample Note :- This limit is laid down to cover the possible natural chlorides that may be present in the product.
8
SCHEDULE - IX (See rules 3 and 4) Grade designation and definition of quality of Mix powders including Jaljeera, Chat Masala, Panipuri, Masala, Pickle Masala and Tea Masala and any other masala mix not specified in the schedule Grade designation Definition of quality Special Characteristics Moisture Crude fibre Acid insoluble Volatile oil Non-Volatile Salt as Na Cl* content per on dry weig- Ash on dry per cent V/M Ether Extract on dry weight cent by ht basis, weight basis on dry basis on dry weight basis, per mass per cent by per cent by basis, per cent by mass mass mass cent by mass (Maximum) (Maximum) (Maximum) (Minimum) (Minimum) (Maximum) 1 2 3 4 5 6 7 Special Grade 8.0 15.0 1.0 0.3 8.0 1.0 Standard Grade 10.0 23.0 2.0 0.2 4.0 5.0 Grade designation General Characteristics 1 8 Special Grade Mix Masala powders including Tea Masala and any other mix not specified in the schedule and (a) Shall be obtained by grinding clean, dry and wholesome spices and condiments.
Standard Grade (b) may contain added starch, pulses, edible oil and edible common salt.
(c) Shall have fresh and pleasant characteristic taste and flavour associated with the product.
(d) Shall be free from rancid taste, musty odour, dirt, visible mould growth insect infestation added colouring matter and preservatives other than comman salt.
(e) Shall contain not less than 85% and 80% total species and condiment for special and standard grade respectively.
SAFETY STANDARDS The Product (a) Shall confirm to the limits for aflatoxins, metallic contaminants pesticide residue and any other requirements as laid down under the mandatory provision of the Prevention of Food Adulteration Act/ Rules, 1954.
(b) Shall also confirm to the microbiological requirements as laid down below:
Total viable cont 106 per gram (Maximum) Moulds 104 per gram (Maximum) E. Coli 103 per gram (Maximum) Salmonella Not detectable in 25 gm of the sample Note : * Jal Jeera, Chat Masala, Pani puri Masala and Pickle Masala may contain salt percentage upto40% in special grade and up to 60% in standard grade. for the Mixed Masala limits for volatile oil and Non-volatile ether extract in column 5 and 6 respectively and condition prescribed in column 8 (e) shall not apply. Pani Puri Masala may contain Citric acid as an acidulant Salt content exceeding 5% should be declared and indicated on the trade label.
Note :- Principal rules were published in the Gazette of India, Part-II, Section 3, sub-section (i), dated 20-05-2000 vide GSR 179 dated 10-05-2000.
9 SAFETY STANDARD
SCHEDULE- IV
SCHEDULE - V
SCHEDULE- VI
SCHEDULE - VII
SCHEDULE - VIII
SCHEDULE - IX