In addition to the conditions specified in sub-rule (8) of rule 3 of the General Grading and Marking Rules, 1988, every authorized packer shall follow the following instructions prescribed by Agricultural Marketing Adviser from time to time:-
(1) The authorized packer shall either set up his own laboratory manned by a qualified chemist approved by the Agricultural marketing Adviser or an officer authorized by him in this behalf in accordance with rule 9 of the General Grading and Marking Rules, 1988 for testing the quality of Sattu or have access to the State Grading Laboratory or Private Commercial Laboratory approved for the purpose;
(2) The premises for processing, grading, handling and packing shall be maintained in perfect hygienic and sanitary conditions. The premises shall have adequate storage facilities with pucca floor, good ventilation for light and air and free from rodent and insect infestation and
(3)The authorized packer and the approved chemist shall observe all instructions regarding testing, grading, packing, marking, sealing and maintenance of records which may be issued by the Agricultural Marketing Adviser or any other officer authorized by him in this behalf.
SCHEDULE – I [see rule 5] DESIGN OF THE AGMARK INSIGNIA CA No.
Name of the Commodity ……………………..……………… Grade………………………………………………………………
SCHEDULE – II [see rules 3 and 4] Grade designation and quality of Sattu
1. Sattu shall be derived from clean, washed, dried and sound grains of maize (Zea mays Linn), gram (Cicer arietinum), barley (Hordeum vulgare or Hordeum distichon) wheat (Triticum aestivum Linn or Triticum vulgare or Triticum durum Desf.) after grinding of roasted and puffed form either single or in combination in certain ratio.
2. Minimum requirements:-
(i) Sattu shall be derived from clean, washed dried and removal of germ(embryo), bran and tip cap (in case of maize)grains of gram, maize, barley and wheat after milling to the desired fineness.
It shall be -
(a) of uniform color and size;
(b) having characteristic taste, smell and flavour associated with the product;
(c) free from insect infestations, live insect , dead insects, insect fragments, mould or mites, and larvae;
(d) free from rodent hair and excreta;
(e) free from fermented and musty odour, rancidity or any objectionable odour;
(f) free from dirt, extraneous matter (including added colours) or any other adulterants;
(g) free from any fungal or bacteria contamination; and
(h) free from preservatives, flavoring agents and other food additives.
(ii) All ingredients used in Sattu shall conform to the mandatory requirements under the provisions of Prevention of Food Adulteration Rules, 1955.
(iii) Sattu shall be free from toxic or noxious seeds namely crotolaria, corn cockle, castor beans, jimson seeds, argemon maxicana, khesari dal and other seeds that are commonly recognized as harmful to health.
(iv) Sattu shall not have uric acid and aflatoxin more than 100 milligrams and 30 micrograms per kilograms respectively.
(v) On microscopic examination of starch particles, Sattu shall exhibit characteristic starch structure.
(vi) Sattu shall also comply with the residual level of poisonous metals (rule 57), crop contaminants (rule 57-A), naturally occurring toxic substances (rule 57-B), insecticides and pesticides residues (rule 65) and other food safety requirements as laid down under the provisions of Prevention of Food Adulteration Rules, 1955.
3. Criteria for grade designation:
Grade designation Special characteristics Moisture, Percent by mass Total ash, percent by mass Acid insoluble ash, percent by mass Alcohlic acidity, percent by mass Protein, percent by mass Crude fibre, percent by mass Maximum Maximum Maximum Maximum Minimum Maximum 1 2 3 4 5 6 7 Special 8.0 2.0 0.20 0.10 20.0 1.5 Standard 10. 0 3.0 0.40 0.12 16.0 2.0 General 12.0 4.0 0.60 0.15 12.0 3.0
4. Other requirements:
(i) Sattu shall be in sound merchantable condition and fit in all respect for human consumption.
(ii) Sattu shall be of white or white to light yellowish colour.
(iii) The following particulars shall be marked on the label;
• single; if Sattu is derived from single cereal or millet, • mixed; if Sattu is derived from combination of cereals or millets.
• spices and salt, if used , • sieve size.
5. Provisions concerning sizing:
Fine: not less than 98 %( by weight) of Sattu shall pass through 500 micron IS- sieve.
Coarse: not less than 98 %( by weight) of Sattu shall pass through 1000 micron IS- sieve.
[File No.18011/4/2006-M-II] (U.K.S.CHAUHAN) JOINT SECRETARY (MARKETING)