In addition to the conditions specified in rule 4 of the General Grading and Marking Rules, 1937, the following shall be special conditions of every certificate of authorisation issued for the purpose of these rules namely:-
(1) An authorised packer shall make such arrangements for testing papain as the Agricultural Marketing Adviser by the Agricultural Marketing Adviser may specify by general or special order from time to time.
(2) An authorised packer shall provide such facilities as may be necessary for testing to the inspecting officers duly authorised by the Agricultural Marketing Adviser in this behalf.
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SCHEDULE I [See Rule 5 (i)] Grade Designation mark
1. Design for the grade designation mark II- Design for the grade designation mark (See Rule 5 (ii)) P RODUCE OF IND IA 2
SCHEDULE II (See Rules 3 and 4) Grade designation and definition of quality of Crude Papain Grade de- Moisture Total True Total Acid Alcohol Ether Proteo- Sulphur General Characteristics signation ture, Nitro- protein ash insolu- soluble Soluble tytic dioxide, percent gen, nitrogen, content, ble ash, extract, extract, activity maxiby percent percent percent percent percent percent (ml of mum weight mini- mini- by by by by N/10 maxi- mum mum weight weight weight weight NaoH) mum Maxi- Maxi- Maxi- Mini- Minimum mum mum mum mum 1 2 3 4 5 6 7 8 9 10 11 Standard 9.0 9.0 50% of 16.0 0.7 20.0 8.0 6.0 3000 The product in flakes or total ppm. in powder form shall be Nitrogen prepared by drying, either in sun or in mechanical driers, the whole latex or unripe papaya fruits (Carica papaya Linn) free from insect of fungal attack.
The colour of the product shall vary from light brown to brown. The material shall be free from off odour and objectionable smell other than the characteristic odour of papain.
The material shall be free from starch, sugar and any other ingredient which is not natural constituent of papain. The material shall also be practically free from extraneous matter such as sand, grit, leaves and stalks of the plant. The material may contain sulphur-dioxide mixed either in the from of sodium or potassium salts.
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SCHEDULE III (See Rules 3 and 4) Grade designation and definition of quality of compounded Papain Grade de- Moisture Total True Total Acid Alcohol Ether Proteo- Sulphur General Characteristics signation ture, Nitro- protein ash insolu- soluble Soluble tytic dioxide, percent gen, nitrogen, content, ble ash, extract, extract, activity maxiby percent percent percent percent percent percent (ml of mum weight mini- mini- by by by by N/10 maxi- mum mum weight weight weight weight NaoH) mum Maxi- Maxi- Maxi- Mini- Minimum mum mum mum mum 1 2 3 4 5 6 7 8 9 10 11 Standard 6.0 2.0 50% of 5.0 0.2 10.0 2.0 4.5 3000 The product in powder total ppm. form shall be prepared Nitrogen from crude, papain by diluting the product with suitable diluents in order to bring down its proteoletic activity. The colour of the product shall vary from Creamy white to brown. The material shall be free from off-odour and objectionable smell other than the characteristic odour of papain.
The material shall also be practically free from extraneous matter such as sand, grit, leaves and stalks of the plant. The material may contain Sulphur-dioxide mixed either in the from of sodium or potassium salts.
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