Spice Board (Quality Marking)… Bare Act

The source publishes this enactment as a single document rather than provision by provision, so the whole text is below and there are no per-section pages for it. Nothing has been shortened.

Type	Regulations
Year	1986
Jurisdiction	Central
Ministry	Ministry of Commerce and Industry
Status	In force as published by the source
Text	Published as one document, as the source published it
Subjects	ip

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(a) These regulations may be called the Spices Board (Quality Marking) Regulations, 1992.

(b) They shall come into force on the date of their publication in the Official Gazette.

2. Definitions:- in these regulations, unless the con text otherwise requires, :-

(a) "Act" means the Spices Board Act, 1986 (10 of 1986);

(b) "Board" means Spices Board constituted un der sub-section (i) of section 3 of the Spcies Board Act. 19B6 (10 of 1966);

(d) " Authorised Officer" means any officer of the Board authorised in terms of section 34 of the Act;

(e) "Exporter" means a person holding certifi cate for export of spices under section 11 of the Act;

(f) " Logo' means the registered quality mark of the Board;

(g) " Packer" means an exporter authorised by the Board to affix logo on packs of spices for export;

(h) "Unit" means an approved premises where the packer has been permitted by the Board to affix logo;

(i) "Panel" means panel of experts consisting of officers from the Spices Board, Export In spection Agency and Directorate of Market ing and Inspection authorised for assess ment of the units; lor mixes specifically mentioned in the certificate of aproval and conforming to the standard \ • (j) T" * Packs" means consumer packs of 25 kg c JjS less" containing spices and spice mixe specification as laid down in the Appendix annexed to these regulations;-"!

(k) "Sample" means packages oTspices drawn for inspection as laid down in regulation 7. (Q " Specification" means grade specification as laid down in the Appendix annexed to these regulations.

3. Conditions to Affix Logo -

(1) A packer intending to use and affix logo shall apply to the Board in the prescribed proforma in Proforma-I in duplicate.

(2) The logo shall be used by the packer only for the units approved by the Board.

(3) Forlhe purpose of approval, the packer shall satisfy the requirements laid down in these regulations. W The certificate of approval shall be valid for a period of three years from the date of is sue, subject to periodical review by the Board.

(5) On receipt of application as per sub-regula tion (1), the Board shall arrange to assess the unit and if approved, issue a Certificate of Approval.

(6) In the case of a unit not satisfying the re quirements, non-approval shall be commu nicated to the packer by registered post.

(7) The approval of the unit may be suspended by the authorised officer for the following rea sons, after giving notice of a period of seven days;

(a) If the sanitary and hygenic conditions of the unit are not satisfactory;

(b) If the approved technologist has left the services of the unit or he is on long leave and the post is kept vacant lor more than two months;

(d) l< two consecutive samples of the same spice or spice powder drawn by the authorised officer do not conform to the re quired specifications. '

(8) The approval of the unit shall be withdrawn for the following reasons after giving notice of period of fifteen days;

(a) If the reasons for suspension as at subregulation \7) persist for more than six months;

(b) If the packer has violated or deliberately attempted to violate the provisions of any of the rules and regulations made under the Act.

(9) The non-approval, suspension of approval J> ^ Amended as per Gazette Notification Na G.S.R. 113 at 15.2.1996. 3 and withdrawal of approval shall be intimated in writing to the packer by registered post.

(10) In the case of non-approval and withdrawal of approval, the unit shall be re-assessed on an application made by the packer *

(11) In the case of suspension, the unit shall re sume affixiation of logo only after rectifying defects and obtaining a written permission of the authorised officer.

(12) On receipt of application for the packer for renewal, the Chairman may renew the Cer tificate of Approval for a period of three years at a time on the basis of the past three years' performance of the Unit.

4. Application of Logo : Logo shall be applied only to packs containing spices specifically mentioned in the Certificate of Approval and conforming to the standard specification as laid down in Appen dix annexed to these regulations.

5. Procedure and requirements for quality marking:-

(1) A packer should document all the test pro cedures and analytical reports with a view to ensure that the product packed in the unit for export shall conform to the required stan dards as prescribed in the Appendix to these ' regulations under the Grade Designations and Definitions for various spices.

(2) Forthe purpose of quality control and inspec tion testing, the packer shall employ a quali fied technologist with a minimum qualifica tion of a graduate degree with Chemistry as a subject or a degree in Agriculture.

(3) A packer shall have own testing facilities with minimum equipments and chemicals to carry out the testing tor relevant quality pa rameters precribed in the Appendix to these regulations for various spices.

(4) A packer affixing logo should have control at different stages namely, acceptance of raw materials, processing, packing, testing and sto'rage. For this purpose premises handling such,activities shall either be in direct pos session of, duly leased or such activities carried out under specific contracts. Any change of such premises shad be duly inti mated to the Board for amending the certifi cate of approval.

(5) Where the packer does not have his own laboratory, testing facilities, he may use the service of an outside laboratory provided such laboratory is an approved one under the quality inspection scheme of Export In spection Agency/Directorate of Marketing and Inspection. The use of such laborato ries will be restricted to a maximum period * Amended as per Gazette N of three years by which time the packer should arrange to establish his own labora tory. The Chairman may extend this period for two more years in execeptional cases.

(6) Sanitation and Hygiene :-

(i) All the premises, machinery equipment and utensils in the factory should be kept clean to avoid accumulation of dust, cob webs, entry of rodents, birds and insects by providing wire mesh or net to the doors, win- - dows and ventilators.The surrounding of the premises should be kept clean to avoid har borage of rodents and prevent entry of ani mals.

(if) The personnel engaged in handling, pro cessing and packing shall be free from com municable diseases. They should be pro vided with headgears and cover for mouth while working in the unit.

(iii) The unit should have atleast two toilets separate for gents and ladies provided with water taps,wash basin, sufficient quantity of water and detergent for cleaning hands and legs.

(7) Control of Animals, Rodents, Birds and Pests

(i) The packer shall ensure that animals, ro dents and birds do not enter in the handling, processing.manufacturing packing and stor age premises.

(ii) The packer should set up and maintain effective control mechanism to prevent en try of insects and should have a laid down - programme for periodic disinfestation and proprtylatic spraying wherever necessary.

(8) Storage and Housekeeping:

(i) The rejected goods should be kept sepa rately in the store room with identification mark "Rejected" so that the same do not mix up with accepted goods.

(ii) The rejected and waste materials shad be periodically removed from the unit.

(iii) All packing materials and empty packs J shall conform to the specifications perscribed I for Brand Registration by the Board. i

(iv) There Shalt be separate arrangements to store packing materials without affecting its quality by getting it contaminated with dust insect infestation, harborage by rodents and exposure to extreme conditions of light and temperature.

(v) The products finally packed and passed for export shall be stored separately with the identification mark 'For Export'. m No. S.O. 210dated 19.1.93 V*

(9) Maintenance of Records :

(i) The unit shall lay down documentation system and maintain records for the pur pose. This includes documentation of qual ity parameters of various spices at different stages.

(ii) The quantity ofjonsun^r_pacJss printed with logo shall be accounted for their use in export consignments and records should be made available to the authorised officer dur ing his review/inspection^

(10) Calibration : All equipments, instruments, guages and scales used in the unit for weighment and measurement shall be peri odically got calibrated and records main tained in proof of the calibration.

6. Procedure for Inspection :

(i) On receipt of an application as given in the Proforma-! annexed with these regulations for authorising the use of logo the Board shall arrange to assess the facilities in the unit on the_basis ot the report submitted by a team "of two officers of the Spices Board. The Unit should possess facilities such as cleaning, grading destoning and packaging to meet the quality requirements prescnbed in the Appendix to these regulations for various spices.

(ii) Deficiencies, if any shall be communicated by the Board within seven days after the in spection to the unit for rectification.

(iii) Rectification earned out shall be verified by the officials of the Board prior to the assess ment by the panel of experts within fifteen days on receipt of the intimation?

(iv) The unit having facilities as per these regu lations on the basis of the report of the Board's officers shall be submitted to the panel of experts.

(v) The following shall be the comoposition of the Panel'" of experts for adjudging adequacy of the facilities as reported by the team of the two officers of the Board, namely:

1. Executive Director, : Chairman Spices Board Director (Marketing), Spices Board or any other officer from the Marketing Division of the Spices Board, as nominated by the Chairman r^

3. A scientist nomiated by Chairman :

4. A representative of the concerned ; Export Inspection Agency.

5. A representative of Directorate of Marketing and Inspection. The quorum for the panel shall be three.

2. Member : Member ; Member : Member

(vi) The panel, after due consideration of the as sessment report may visit the unit, and shall make its recommendations as per Proforma - I I .

(vii) The recommendations of the panel, shall be submitted to the Chairman for approval. Chairman's decision on the recommenda tions shall be communicated to the unit in writing.

(viii) Non-Approval: In the case of non-approval, the unit may be reassessed as per these regulations.

(ix) Withdrawal of the Approval: (a) The approval of the unit may be suspended by the authorised officer for the reasons given in sub-regulations (7) of regulation 3. (b) The approval of the unit shall be withdrawn for the reasons given in sub-regulation (8) of regulation 3, after giving a notice of minimum period of fifteen days, (c) In the case of sus pension, the unit shall resume affixation of logo only in accordance with sub-regulation

(11) of regulation 3. In the case of withdrawal, the unit shall resume affixation of logo only in accordance with sub-regulation (11) of regulation 3.

(x) Review of approved units : (a) The opera tion of an approved unit may be reviewed once every year by the panel of experts. While doing so the performance of the unit during the preceding one year shall be taken into consideration and recommendations made to continue or withdraw the approval.

(b) In all cases of suspension/withdrawal of approval of the logo, the Brand Registration approved by the Board shall automatically be suspended/cancelled.

(xi)~-Preparatin of Consignments for Export un der Spices Board Logo Sa) A packer shall prepare the"consignmennbr export in con sumer packs as per this regulation and the consignment so prepared shall conform to the grades and definition of quality pre scribed in respect of these grades as set out in the specifications prescnbed for each spice as given in Appendix to these regulations\b) Grade designations and definition of dCalify for other spices will be notified separately by the Spices Board, (c)fipices shall be packed in packets/containers of Twenty five kilogram" or less, approved and registered with the Spices Board. "[ (xif) Intimation Regarding Export: A packer in tending to pack spices for export under the logo shall give an intimation in advance to the Board in the Proforma-lll annexed to these regulations. " Amended as per Gazette Notcfication ' " Amended as par Gazette Notification No. No. G S.R. 113 dl 15th Feb W. G.&R. 1 (E) dt.31st December 97

(xiii) Place of Inspection : (a) On receipt of an intimation, the Board may decide whether or not to sample the consignment for inspec tion (b) The Board may decide to inspect a consignment either on receipt of the intima tion or otherwise and such inspection shall be carried out in the approved premises of the packer, (c) It shall be the responsibility of the packer to make arrangements for sam pling and sealing and also to provide facili ties for inspection, (d) In additioo to the in spection of the premises, the Board shall have the right to exercise such supervision of the consignment at any place of storage in transit or wharf prior to actual shipment.

(xiv) Basis of Inspection: Inspection of the spices meant for export shall be normally carried out with a view to see, that the same con forms to the grade designations specified in Appendix annexed with these regulations.

7. Procedure for Sampling and Testing:

(1) When the Board decides to examine the con signments, representative samples shall be drawn from each lot. A lot in this context shall mean the total number of packages of the same vanety and grade.

(2) ̂ For the purpose of drawing representative" samples, the Board's officer shall select the packages as one per cent of the samples subject to a maximum of 5 packets per lot. Composite samples will be drawn for the above packets for analysis as guided in the Appendix to these regulations. For the pur pose of inspection one lot shall be a maxi mum of Ten Metric Tonnes for whole spices and Five Metric Tonnes in the case of ground spices.^7

(3) The selection of packages for inspection?- shall be done at random and should cover as far as possible packages from various po sitions.

(4) If the lot after the analysis of the samples is found not conforming to the specifications of variety and grade declared in Proforma- III annexed to these regulations, and the same shall be intimated to the exporter.

(5) If two consecutive samples of the same spice or spice powder drawn by the autfjrjsed of- K ficer do not conform to the specifications for that spice or powder as per these regula tions, the approval of the unit shall be sus pended.

8. Testing of Samples in the Laboratory.

(1) The spice samples shall be analysed for all relevant characters specified for individual items as per these regulations.

(2) A report on the testing of each sample shall be made on completion of testing and ob servations recorded.

(3) A copy of the test report alongwith recom mendations/suggestions ol the authorised officer shall be intimated to the packer.

9. Appeal: A Packer aggrieved by non-approvaj, suspension of approval or withdrawal of approval of a unit may appeal within thirty days of recent of the communication to the Ministry of Com merce, Government of India.*

10. Punishment: Any exporter or packer using the logo without the necessary approval specified in these regulations shall be liable for punish ment under section 30 of Spices Board Act, 1986 (10 0(1986). [ No. ME SBL 01/90/774] T. Nandakumar, IAS, Chairman, Spices Board. -' Amended as per Qazette Notification No. S.0.210 dL 19.1.93 " Amended as per Qazette Notification No. G.S.R 113 dt 15th Feb '96. PROFORMAI From The Director (Marketing) Spices Board, Cochin. Sir, Please carry out an inspection of our processing unit for the award of Spices Board Logo under the Spices Board (Quality Marking) Regulations, 1992. We furnish below the information regarding the facilities available in our unit for the processing of spices and spice products:

1. Name and Address of processing unit

2. Name and address of the owner

3. Items of spices dealt with or exported (A separate statement snowing details may be attached in support of the above.)

4. Whether manufacturer, exporter or merchant exporter (Annual production capacity)

5. Certificate of registration No. with Spices Board.

6. Brand Name(s) Trade Mark (s) registered with Spices Board, with Regn. No.

7. Is the godown your own or hired

8. Furnish the details of facilities available at factory (space, machinery, lighting, storage and sanitation).

9. Is the premises approved by Directorate of Marketing and Inspection or Export Inspection Agency.

10. Number of technologists with their names qualifications and experience

11. Oo you possess a quality control laboratory in your own premises?

12. K not available mention the name of the laboratory where the quality testing of the products will be performed. We hereby declare that we comply with the provisions of the Spices Board (Quality Marking) Regulations, 1992 and that the details furnished above are true to the best of our knowledge and belief and nothing has been concealed therein. We also agree to allow the authorised officer to enter and inspect the processing units and laboratory approved for award of logo and sample the consignments for export at all reasonable times (8 a.m. to 5 p.m.) on all working days without any notice. Yours faithfully Place : Date: Signature: Name: Designation: (with seal) 7 PHOFORMA II SPICES BOARD Ministry of Commerce (Government of India) Cochin REPORT OFTHE PANEL OF EXPERTS Place: Date :

1. In exercise of the powers conferred under the Spices Board (Quality Marking) Regulations, 1992 the panel of experts consisting of the following members visited the processing unit of M/s (Name of the processor) located at (Name of the unit) in order to adjudge the adequacy of the facilities provided in the unit for processing spices for export.

2. The panel met the following persons of the unit:

3. The panel after perusal of the survey report and due assessment of the facilities in the unit decided to recommend/not to recommend due to deficiencies mentioned below, approval of M/s (Name of ihe unit) for processing spices for export under the spices Board (Quality Marking) Regulations, 1992

4. Deficiencies.

5. The panel after due assessment, decided to permit Shri to supervise pre processing and processing operations and to conduct organoleptic inspection and testing spices.

5. The panel made the following recommendations for compliance of the processor :-

6. Remarks, if any. Names and signature of panel members. PROFORMA III INTIAMTION REGARDING EXPORT From *** Director (Makreting) Spices Board, "Cochin. Sir, The particulars of consignments packed under the Spices Board (Quality Marking) Regulations, 1992 tor export ate given below :-

1. Name and address of the exporter

2. Name and address of the processor

3. Description of the consignment

(a)

(b)

(e) 0

(g)

(h)

(i) Name of the Commodity Brand Name Quantity Number of packages Grade/variety etc. Date of packing Value Shipping marks Port of destination

4. Exact address where the goods are : stored for export

5. Technical requirements including specification as stipulated in the export contract.

6. Details of shipment

(a) Probable date of loading

(b) Name of the ship

(d) Port of shipment

7. Details of the seal, if any :

8. Any other revelent information

9. Reference and date of intimation : sent to Export Inspection Agency/ Directorate of Marketing and Inspection of the consignments, if applicable. It is hereby certified that the consignment mentioned above has been processed to satisfy the conditions relating to the Spices Board (Quality Marking) Regulations, 1992. It is certified that the consignment mentioned above has not been previously inspected. Signature: Designation: Seal of Exporter: *** Amended as per Gazette Notification No. G.S.R. 1(E) at 31* Deoemoer'97 9 APPENDIX (D GRADE DESIGNATIONS AND DEFINITIONS OF QUALITY OF TEU.ICHERRY AND MALABAR GARBLED BLACK PEPPER

(1) Grade Designation Size {Diameter of holes in mm. of the sieve on which retained

(2) Extraneous matter not exceeding (per cent by weight)

(3) Light berries not exceeding (percent by weight) Moisture General Characterisitics content not exceeding (per cent by weight) TGSEB (Tellicherry Garbled Special Extra Bold) TGEB (Tellicherry Garbled Extra Bold) MG Grade - 1 (Malabar G ratted Grade - 1 )

4.75

4.24

0.5

3.0

2.0

11.0 Shall be the dried mature berries of Piper nigram grown in India, garbled, dark brown to dark black in colour nearly globular,

11.0 with a wrinkled surface, the deepest wrinkles form ing a network on dried berry. It shad be free from

11.0 mould or insects or any other adulterant.

1. A tolerance of 5% wiK be allowed

2. These comprise Pinheads, dust, chaff, pickings and other foreign matter.

3. Light berry contents to be tested by floatation method in alcohol or methylated spirit of 0.60 to 0.82 specific gravity at room temperature (around 25° C).

Note:- Consignments to USA should also comply with the US FDA standards. ® GRADE DESIGNATIONS AND DEFINITIONS OF QUALITY OF BLACK PEPPER GROUND Definatfon of quality Grade Designation Moisture per cent by weight cent by weight as per cent (maximum) (maximum) by weight (maximum) Special characteristics Total ash per Acid insoluble Crude fibre General Characteristics per cent by weight (maximum) Standard 11.0 7.0 1.2 18.0 Black pepper ground shall be the material obtained by grinding black pepper whole. It shall be free from ad mixture, from mould growth, insect infesta tion of musty odour.

Note: 1. Particle size as specified by the buyer.

2. Consignment to USA should also comply with the US FDA standards. (S) GRADE DESIGNATIONS AND DEFINITIONS OF QUALITY OF CARDAMOM Grade Trade Designation name AGEB AGB CGEB CGB B L 1 " Cardamom Extra Bold Cardamom Bold Extra Bold Bold Bleached Colour* Deep green Green or light green -door Matt bleached Special characteristics Empty and malformed capsules, percent by count (maximum)

2.0

0.0

2.0

0.0 Immature Blacks and shn- and splits veiled capsu-per cent les per cent by count Size (diameter of hole in mm) Weight inG/ l (minimum) by weight (maximum) of the sieve (maximum)

2.0 0.0

0.0 0.0

3.0 0.0

0.0 0.0 ' on which retained*

7.0

6.0

8.0

7.5

8.50 435 415 450 435 340*** General characteristics

1. The carda moms shall be dried capsules of Eltettaria cardamomum grown in South India capsules being three cor nered and hav ing a ribbed ap pearance for AGEB and AGB. In the case ot CGEB and CGB the cap sule should be global shape skin ribbed or smooth.

2. The capsule shall be bleach ed free from in sect infestation and visible mould.

3. Thrip marks alone on the capsules shall not lead the conclusion that the capsules have been in fested with in sects. Definition of terms:

1. Empty and malformed capsules: Capsules which have no seeds or are scantily filled with seds. For this purpose, 110 capsules selected at random from the sample, shall be opened out and the number of empty and malformed capsules counted.

2. Immature and shrivelled capsules: Capsules which are not fully developed.

3. Blacks and splits: The former will Include capsules having visible blackish to oak* colour and the later will include those which are open at corners tor more than haH the length. Colour: Cardamom shall be packed separately according to the colour as (a) Deep Green (b) Green (c) Light Green, and also Pale Brownish. In the case of fuDy bleached or half-bleached the colour of the capsules may be indicated at the request of the packer as (1) Pale cremy, or (2) Dull white. The relevant colour of the cardamoms shall be indicated on the tables provided at least 95 per cent of the capsules correspond to any of the colour groups. Where the cardamoms are not of any one uniform colour mentioned above, there will be no indication of the colour on the lables. ^ , * A tolerance of 5 per cent of the next lower size is permissible. " The word "Special" would be affixed to grade BL 1, if atteast 95 per cent of the capsules do not have thrip marks over 50 per cent of their body surface. • " The litter weight in G/L maximum GRADE DESIGNATIONS AND DEFINITIONS OF QUAUTY OF CARDAMOM SEED Special Characteristics Grade Trade name 'Extraneous ** Light seeds. Weight in G/L General Designation matter, per cent per cent by (Minimum) Characteristics by weight weight (Maximum) (Maximum) CS1 Prime 1.0 3.0 675 1. Shall be decorticated and dry seeds of any vari ety of Electtaria cardamomum 2- The seeds shall be free from visible mould and in sect infestation. Definition of terms: * Extraneous matter: Includes Calyx pieces, stalk bits and other foregin matter. Light seeds: Includes seeds brawn or red in colour, immature and shrivelled seeds. GRADE DESIGNATIONS AND DEFINITIONS OF QUAUTY OF CARDAMOM GROUND Grade Designation Standard Moisture percent by weight (maximum)

14.0 Special characteristics Total ash per cent by weight (maximum)

6.0 Ash insoluble in dilute hydrochloric acid, percent by weight (maximum)

3.0 General characteristics

1. Cardamom ground shall be the material obtained from the seeds separated from the capsules of Elettaria cardmomumL.

2. It shall be free from admix ture, from mould growth, from insect infestation or musty odour.

Note: Particle size as specified by the buyer. 12 ® GRADE DESIGNATIONS AND DEFINITIONS OF QUALITY OF GINGER Grade designation Special characteristics "Size of rhizomes Extraneous matter Percentage (by weight maximum) General characteristics

1. Garbled, Non-bleached Calicut (MGK)

2. Garbled, Non-bleached, Cochin (NGC) Not less than 15mm. in length Not less than 15mm. hi length

2.0

2.0 The ginger whole,

(1) shall be the dried rhizomes of Zingiber officinale Rose, in pieces, irregular in shape and size, pale brown in colour, with fibre content characteristic of the variety, with peel not entirely removed and light pieces removed by garbling;

(2) shall have characteristic taste and flavour, be wholesome, and shall not have rancid or bitter taste or musty odour;

(3) shall be reasonably dry and reasonably free from moulds and insect infestation.

Note :* Tolerance for size: Maximum tolerance of 3 per cent shall be allowed. Extraneous matter means all toreigen matter including the exhausted or spent ginger. GRADE DESIGNATIONS AND DEFINITIONS OF QUALITY OF GINGER GROUND Special characteristics Grade designation Moisture percentage by weight (maximum) Total ash percentage by weight (maximum) Ash insoluble (in dilute HCL) per centage by weight (maximum) Water soluble ash percentage by weight (minimum) Cold water Calcium Alcohol General soluble asCaO soluble characteristics extract % by extract percentage weight percentage by weight (maximum) by weight (minimum) (minimum) Standard 13.0 8.0 1.0 1.7 10.0 2.0 4.5 1. The ginger ground shall be the prod uct obtained by grinding the ginger (whole)

2. ft shall be free from adm i x t u r e m o u l d growth, in sect infesta tion or musty odour.

Note: Particle size as specified by the buyer. GRADE DESIGNATIONS AND DEFINITIONS OF QUALITY OFTURMERIC FINGER Grade Designation Ftexibffity Special characteristics •Pieces percentage by weight (maximum) Foreign Chura matter and defecpercentage tive bubs Percentage Admixture General of bubs varieties characteristics by weight of turmeric by weight percentage (maximum) (percentage) (mximum) by weight (maximum)

1. Special" Should be ' hard to touch and break with metallic twang

2. Rajapore Special

3. Alleppey Should be hard Good to touch

1.0

3.0

2.0

4.0

2.0

1. The turmeric fin gers shall be sec ondary rhizomes of the plant Cur cuma longa L

2. They shall

(a) be well set and closely grained and be free from bubs (Primary rhi zomes) and iR de veloped porous fingers.

(b) have the shape, length, colour and other characteris tics of variety.

(c) be perfectly dry and free from damage caused by weevils, mois ture, overboiling or fungus attack ex cept that 1.0% and

2.0%by wt. of rhi zomes damaged by moisture and overboiling shall be allowed in grade Good * Pieces are fingers, broken or whole, of 15 mm or less in length, " Turmeric fingers produced in India from varieties other than Alleppey. Definitions:

1. Length shall be reckoned from one tip of the finger to the other tip longitudinally. Colour of core and flexibility shall be reckoned from fingers freshly broken with hands.

2. Foreign matter includes chaff, dried leaves, clay particles, dust, (fit and any other extraneous matter.

3. Chura and defective bubs include immature small fingers and/or bubs, internally damaged, hollow and porous bub cut bubs and other types of damaged bubs except weevilled bubs. Tolerance limits for mould 3 per cent by weight and insect defllled/infested 2.5 per cent by weight. <§) GRADE DESIGNATIONS AND DEFINITIONS OF QUALITY OFTURMERIC GROUND Grade Moisture designation percentage by weight (maximum) Special characteristics Total ash Lead as Starch Chromate Acid percentage (Pb) parts percentage test insoluble by weight per million by weight ash, percentage (maximum) (maximum) (maximum) by wt. (maximum) General characteristics

1. Standard 10.0 7.0 2.5 60.0 Negative 1.5 1. The turmeric ground shaft be pre pared by grinding clean, dry turmeric (Curcuma longa L.) rhizomes

2. It shalt have its characteristic taste, flavour and be free from musty odour.

3. It shall be free from dirt, mould growth and insect infestation.

4. It shaK be free from any colouring matter such as lead chro mate preservatives and extraneous mat ter such as cereal or pulse, Hour or any added starch.

Note : Panicle size as Grade designation m S.S M.S. Special (other than Sannam& Mundu) specified by the buyers. GRADE DESIGNATIONS & DEFINITIONS OF QUALITY OF CHILLIES Trade name

(2) Sannam Special Mundu Special length colour in cm O) (*> 5 and Light above red shining Not Deep excee- red ding shining

2.5 cm Charac teristic or the variety Damaged and disco loured pods

(5)

2.00

2.00 Special characteristics Maximum limits of tolerance Pods with out stalk

(6)

2.00

5.00

2.00 Moisture Loose seed

(7) (8)

11.50 1.00

11.50 1.00 Foreign matter

(9)

1.00

1.00 Broken chillies

(10)

5.00

1.00

3.00 General characteristics

(11) Chillies shall

(a) be the dried ripe fruits belonging to the species Capsi cum annum L;

(b) have shape, pungency and seed contents nor mal to the variety;

(d) be current year's crop and shall be free from extraneous colour ing matter oil and other harmful sub stances. Length: Tolerance specified in col. 3 shall be based upon the average length of 20 fruits selected at random. The measure ment be taken from the tip of the fruits to the pedicel point (where the stalk is attached). Discoloured pods ; Pods having brown, black, white and other coloured patches will be considered as discoloured pods. Foreign matter: All extraneous matter incuding calyx pieces and loose stalk wW be trated as foreign matter. For accidental errors, a tolerance of 0.5 per cent under col. 5 is permissible for both the grades. 15 & GRADE DESIGNATIONS AND DEFINITIONS OF QUALITY OF STALKLESS AND CLIPPED CHILLIES Grade Trade Pods designation name with stalk Pods Moisture Special characteristics General characteristics with calyx Maximum limits of tolerance Loose seed Foreign matter

(1) (2) (3) (4) (5) -(6) (7) (8) Chillies General (stalkless) Stalkless 1.00 chillies Chillies Clipped General chillies (Clipped)

1.00

5.00 11.00 5.00

11.00 3.00

0.5

0.5 Chillies shall

(a) be the dried ripe fruits belonging to the speci es Capsicum annumL;

(b) be free from visible mould or insects and be in sound condition;

(c) be of one years crop and free from exbaneious colouring matter oil and any other harmful substance. Length : Tolerance specified in col. 3 shall be based upon the average length of 20 fruits selected as random. The measurement be taken from the tip of the fruits to the pedicel point (where the stalk is attached). Discoloured pods: Pods having brown, black, white and other coloured patches will be considdered as discoloured pods. Foreign matter: All extraneous matter including calyx pieces and loose stalk will be treated as foreign matter. For accidental errors, a tolerance of 0.5 per cent under col. 5 is permisssrble for both the grades. Stalkless chilles shall be obtained from chillies conforming to the quality graded indicated by any grade designations for chillies after removal of stalks together with calyx. Clipped chilles shall be obtained from chillies conforming to the quality indicated by any graded designation for chillies after clipping stalks from the base, but keeping calyx in tact. The grade designation of stalkless and clipped chillies shall be the same from which the chillies are ob tained except that the word stalkless/clipped shall be appended to the grade designation as the case may be. 16 & G R A D E DESIGNATIONS AND DEFINITIONS OF QUALITY O F G R O U N D GHILLES Definition of quality Grade designation Total ash percentage tn HCL - by weight percentage {maximum) by weight (maximum) Special characteristics Ash insoluble Crude fibre Nor>_votatite Moisture percentage ether extract percentage by weight percentage by weight (minimum) (maximum) (maximum) General Characteristics Standard 8.00 1.25 30.0 Ground chillies shall be the product obtained by grinding pure, clean, dried, ripe fruits of the genus capsicum only and shall be free from extra neous matters. It shall also be free from damage by insect infestation, and/ or fungus contamination, mould growth added colouring matters oils, flavouring matter and pre servatives and other for eign substances or sub stitutes and from any ex traneous or undesirable odour or flavour.

Note: Particle size as specified by the buyer. GRADE DESIGNATIONS AND DEFINITIONS OF QUALITY OF CORIANDER SEEDS (DHANIA) Grade designation Extraneous matter per centage by weight (maximum) Special characteristics Split seeds Damaged Shrivelled (% by weight) blackened and immature (maximum) and insect seed (% by bored seeds weight % by weight (maximum) (maximum) Moisture percentage by weight (maximum) General Characteristics d) (2) (3) (*> (5) (6) P) Special Coriander seeds shall be

(a) the dried mature fruits of the plant botanically knows as (Coriandrum sativum L);

(b) be free from visible mould, live insect in festation and harmful foreign matter and musty odour.

1. Extraneous matter means dust, dirt, stones, earth, chaff, stalks, sterns, straw or any other foreign matter.

2. Spffl seeds are those fruits which have split tongitudinalry.

3. Damaged and blackened seeds are those fruits or splits fruits which are damaged or blackened, materially affecting the quanty

4. Insect bored seeds are those fruits or spirts fruits which are partially or wholfy bored or eaten by weevils or other insects.

5. Shrivelled and immature seeds are those fruits which are not properly developed. 17 & GRADE DESIGNATIONS AND DEFINITIONS OF QUALtTY OF CORIANDER GROUND Definition of quality Grade Total ash designation percentage by weight (maximum) Special characteristics Ash insoluble inHCL- percentage by weight (maximum) Moisture percentage by weight (maximum) General Characteristics (D (2) (3) (4) (5) Standard 7.0 1.5 10.0 Ground coriander shall be the pro duce obtained by grinding pure, clean, dried fruits of the coriander plant Coriandrum sativum only and shall be free from any extraneous matter, colouring matter, and preser vatives. ft shad also be free from damage by insect, pest and/or fun gus, contamination or mould growth and from any extraneous or unde sirable odour and flavour Note: Particle size as specified by the buyer. GRADE DESIGNATIONS AND DEFINITIONS OF QUALITY OF FENNEL SEEDS Special characteristics Grade Inorganic Organic Damaged Shrivelled Moisture General Characteristics designation extraneous extraneous blackened and immature (% by weight) matter matter and insect seed (maximum) % by weight % by weight bored seeds % by weight (max.) (max.) % by weight (max.) (maximum) (D (2) (3) W (5) (6) (7) Special 025 1.5 1.5 2.00 10.00 (a) Fennel seeds shall be dried mature fruits of the plant botanically known as Foeni culm vutgare, MILL;

(b) be free from visible mould, live insects, any harmful foreign matter and musty odour;

1. Inorganic Extraneous matter means dust, dirt, stones, earth or any other inorganic foreign matter.

2. Organic extraneous matter means chaff, Stalks, stems, straw, other seeds or any other organic foreign matter.

3. Damaged and blackened seeds are those fruits which are damaged or blackened materially affecting the quality

4. Insect bored seeds ace those fruits which are partially or wholly bored or eaten by weevils or other Insects.

5. Shrivelled and immature seeds are those fruits which are not properly developed. 18 & Q @ a) GRADE DESIGNATIONS AND DEFINITIONS OF FENNEL GROUND General Characteristics

(5) Grade designation Moisture percentage by weight (maximum) Total ash percentage by weight (maximum) Acid insoluble ash, percentage by weight (maximum)

(2) (3) (4) Standard 12.0 9.0 2.0 Fennel ground shall be the material ob tained by grinding the dried ripe fennel fruits whole. It shall be free from admix ture, free from mould growth, insect in festation or musty odour.

Note : Particle size as specified by the buyer. GRADE DESIGNATIONS AND DEFINITIONS OF FENUGREEK SEEDS (METHI) Grade Extraneous designation matter % by weight (maximum) Special characteristics Damaged blackened insect bored seeds % by weight (maximum) Shrivelled Moisture and immature (% by weight) seed (% by (maximum) weight (maximum) General Characteristics (D (2) (3) (4) (5) (6) Special 1.00 0.50 1.5 10.00 (a) Fenugreek seeds shall be the dried mature seed of the plant botanically known as Trigonella foenumgraecum.

(b) be free from visible mould, live insects, any harmful foreign matter and musty odour;

1. Extraneous matter means dust, dirt, stone, earth, chaff, stalks, stems, straw or any other foreign matter.

2. Damaged and blackened seeds are those seeds which are damaged or blackened, materially affecting the quality.

3. Insect bored seeds are those seeds which are partially or wholly bored or eaten by weevils or other insects.

4. Shrivelled and immature seeds are those seeds which are not properly developed. GRADE DESIGNATIONS AND DEFINITIONS OF FENUGREEK GROUND General Characteristics Grade designation Moisture percentage by weight (maximum) Total ash, percentage by weight (maximum) Acid insoluble ash, percentage by weight (maximum)

(1) (2) (3) (4) (5) Standard 10.0 7.0 2.0 Fenugreek ground shall be the material ob tained by grinding the dried ripe fenugreek seeds whole. It shall be free from admixture, free from mould growth, insect infestation or musty odour.

Note : Particle size as specified by the buyer. 19 GRADE DESIGNATIONS AND DEFINITIONS OF QUALITY OF CUMIN SEEDS (WHOLE) General Characteristics Special Characteristics Grade Extraneous Other seeds 'Jeeralu" Damaged Shrivelled designation matter % by weight content discoloured andimma- % by weight (maximum) (% by weight and weeviled ture seeds (maximum) (maximum} seeds % by weight % by weight (maximum) (maximum) (D (2) (3) (4) (S) (6) (7) Cumin Special

1.5 0.5 1.0 1.5 (a) Cumin seeds shall be dried fruit of the plant cuminum cyminum. L.

(b) They shall have the characteristic shape, colour, taste and aroma normal to the species.

(d) They shaH be free from visible mould or insect infestation and musty odour. They shal also tree from any harmful foreign matter. Definition :- 'Extraneous matter" included dirt, dust stone pieces, stalks, stem or straw or any other impurity. 'Other seeds' include seeds other than that of cumin. 'Damaged and Discoloured Seeds' are those seeds that are internally damaged and discoloured the damage and discolouration materially affecting the quality. "Weeviled seeds" are those seeds that are partially or wholly, bored or eaten by weevil or other Insects. 'Shrivelled and immature seeds' are those seeds that are not properly developed. GRADE DESIGNATIONS AND DEFINITIONS OF QUALITY OF CUMIN (GROUND) Definition of Quality Special Characteristics Grade Moisture Total ash. Acid insoluble designation percentage percentage ash, percentage by weight by weight by weight (maximum) (maximum) Jrnaximum) M " 1 t ~ by weic (rnaxirr ^ (4) General Characteristics 0) (2) (3) (5) Standard 12.0 8.0 1.5 Cumin seeds (ground) shall be the ma terial obtained by grinding dried cumin seed whole. It shall be free from admix ture, mould growth insect infestation or musty odour.

Note: Particle size as specified by the buyer. « ' • , / GRADE DESIGNATIONS AND DEFINITIONS OF QUALITY OF CURRY POWDER Grade Minimum % Miximum % Maximum % Volatile Non vol- Ash designation of spices of of common oil minimum atile ether insoluble moisture salt %V7Won extract indil. HCI dry basis min. % max. % on dry on dry basis basis Crude fibre Lead max. max % on P.P. % on dry basis dry basis 1 8 Standard 85.00 10.00 5.00 0.25 7.5 1.00 15.00 10 General characteristics

3. Curry powder shall be prepared by grinding the following clean and wholesome spices, aromatic herbs and seeds:- Black pepper, Cinnamon, Cloves, Coriander, Cardamom, Chillies, Cumin seed, Fenugreek, Garlic, Ginger, Mustard, Poppyseed, Turmeric, Mace, Nutmeg, Curry leaves, White pepper, Saffron & Aniseed, if condiments, spices or aromatic herbs other than those enumerated above are ground & mixed the nature of such ingredient or ingredients shall be clearly marked on the containers. The Curry poweder may contain added starch and edible common salt. The powder shall be free from dirt, mould growth and insect infestation. It shall be free from added colouring matter and preservatives other common salt. 21 EXTRACT FROM THE GAZEETE OF INDIA : PART II SEC. 3, SUB-SEC. (II) Appearing on pages Nos. 309-310 Dated 6-2-93 «nfal-*4 Hainq MINISTRY OF COMMERCE 1WM1 ^Tt ('JuWnM fa^Hi+H) ajftwpsff ^ ftwil, 59 «Wfl, 1993 «t.3ft.210-H«fc<l«iU SRfWPW, 1986 (1986?F110) ^S *TCI 39 % •flt'U I<«l «Rw4J^J !l4l'l +tt! 5 t 1MMI ^fS, 3i-«l«t WfcK ̂ ft "JfltiMfif i t , U.HMI «tl3 ('J«l«irrtl (V^-M-t) ftpWM, 1992 f̂ PfyfifftM TOTW1 ̂ >iai ^ i . ( i ) y? ftPi'j'if'^t "mwt ^t£ Oj"M<tii IVUHHH) CWffWJ) fa(H<l1,1993 =1W f5?H ^mil I ( 7 ) % « < + K 1 <Mfi^F WiHfH ^9fafa *) ?TP^BT^I I I I U M I «ihi cprasn ft^Hta-i) faFiiH 1992 3 : - (3i ) RtlHtH ( 3 ) 3 ><IJMM JMfaFni (10) ^r w i f t

(10) dH^fl<HH<*J»ft<W^T pMcl-T î MIM<!t if, 1++dl SHI R i H ^ J i i ^ T n ^ P i z ^ F i y i : HHii+n f+«.i oHUJII I (3n) fafn*w 9 % W H I T PiHltiRad w «rrcr/n, srafc^ "•ilMld - ^f/E %• dH;J*il<-l, STJlft^l % f^ci^T *?l srjift?^ % 1=raS=t if 15s ̂ 3>at ^ a i ?l eft'nrair 5TS TTPB ̂ ? cfl« RHT T̂ dWtd, <J(fll"«l M4IVHI, IKfl *K*K ?ft ST<ft?t ^ « 4 < l l t l " (fill?! ^.ipi3VtW 3t IJjrl /01/93) # -KJiHH, 31SW Spices Board (Quality Marking) NOTIFICATION New Delhi, the 19th January, 1993 S.0.210-ln exercise of the poweres conferred by the section 39 of the Spices Board Act, 1986 (10 of 1986), the Spices Board, with the previous approval of the Central Government, hereby makes the follow ing amendments to the Spices Board (Quality Mark ing) Regulations, 192, namely-

1. (1) These regulations may be called the Spices Board (Quality Marking) (Amend ment) Regulations, 1993.

(2) They shall come into force on the date of their publication in the Official Gazette.

2. In the Spices Board (Quality Marking) Regulations. 1992,-

(a) in regulation 3 for the existing sub-regulation

(10) the following shall be substituted, namely:- "(10) in the case of non approval and with drawal of approval, the unit shall be re assessed on an application made by the packer"

(b) for regulatuion 9 the following shall be substi tuted, namely:- "Appeal:- A packer aggrieved by non approval, suspension of approval or withdrawal of approval of a unit may appeal within thirty days of receipt of the communication to the Ministry of Commerce, Government of india". [File Np: MD/SBl/01/93] T. Nandakumar. Chairman tfrcit tf. 5^ . -33001 /96 REGISTERED NO. D.L. 33001 W$z (Sa^ette of Snota m f y * u •& u*i($id PUBLISHED BY AUTHORITY * . 10 ^ f f ^ c r f t , VlPte)u,Tr4r^9,1996/thl^H 19, 1917 No. 10 NEW DELHI, SATURDAY, MARCH 9,1996/PHALGUNA 19,1917 ?W *1TT Tf f*|=T 'f^ iitsUI ^t >HMl %• ft«l£ fei ?J% 3frF1 + i*r tH %,WTi>° Tigr'5rrfr% Separate Paging is given to this Part in order that it may be filed as a separate compilation nm- H-T3T3 3-3<ror<r?(i)

PART It-Section 3-Sub-section (I) vra « + « % tHrepS ( iw MJM<4 ̂ » U * 0 afR V*l« dtttaifcil (^fa TT«I &t vwwt ^\ tfis+<) srci farfV % Jiti'id ^nn afa *rrft fip; TTQ; ̂ iranr uifaffcrsr PPJR cf>nt if w w i TOR % sn^i, ^ -Pw? wf? ^ N I C M t ) General Stationary Rules (Including Orders, Bye-laws etc of a general Character) issued by the Ministries of the Government of India (other than the Ministry of Defence) and by the Central Authorities (other than the Administration of Union Territories) yiltol"^ H4IM4 ( W M l ^ft) T^f twft , IS <*«f l , 1996 •gl.^t.ft. 113- Ht l ldHl i afqfPTO, 1986 (19863*110) ^ «ni 39 ?rrj iRsa TifefHf ^n TT#T ^ t ]jn, K«MI ^fi, }><|4 4H4>K % ^ *;J*Jl<W *t HflSKI If lWI ^ t i ('JUHnll fa<4+-0 faPWWMtfl, 1992 % PfH(clfa<l WrfttR SHlS t , 3rafa:-

1. (1) ^ ftfa*P? M*llcU ^ t i ((juitlnll f ^ f o f f ) (*rafr*H) f*4fH*IH|c|*fl 1995 ^ ^Pt*I,

(li) ^ tU+lfl W W ^ d - A U4>|ft|<13ft3Jt<1|fl<s|

2. irerai ^ t i (Tjorasn) (w^ i+- t ) faPwtHcfl, 1992 if:- V. f5rpTTO2,^Tl1«rF=rIIti ( l l ) if , ' 'T!3>'ftr. in.i l l^^ ^•7 ^ fo>" 7TS? 3ftt 3RI % PIR 11 "25 f%.31. T?l •3?rH ̂ pi ^r ̂ ' ' ^ K 3fa sfo urawrrqa fan^ «rn?i i faPPFT 6 % 'a '? (ii) ^ ^ H " ? ( 1 ) ^^T«?"lJSF f*dl«w"!|i*«IHm!iK"M->4lnf*d)UIH" Uld^lftd felT«IHftl fapHH 2 % 4<(feP<<W ( 2 ) TJ3 3 ^ tfsjfatl y(Vfvi«i)' ilclH r-)Hfcirad HldWllMd foU.^ t, 31«rrcl ' ' ̂ i fn ̂ % %#n? sfti ̂ s 3irV^rr} =ppf *«On ^^H *Vll ^ f«4J(cl̂ ul >̂(cHiTTfJT%T if^^fiMxii+s $+f«n«iiiii| •IflfopPil-wiMfii'i) ^r Mftfl(i'<i if WRw 11 M O T % M4)«H ^Idn tpf %T if w j i i iff l i^ ssftrawPi 10 *itHft H=t 3?rt tq*t 51; l«i<S s '"itefl 71 tfPl 1 ( w . w. 7fora!frf/3f'ir/9/94) THE GAZETTE OF INDIA : MARCH 9,1996rPHALGUNA 19,1917 (PART ll - SEC. 3) MINISTRY OF COMMERCE (Spices Board) New Delhi, the 15th February, 1996 G S.R. 113 - In exercise of the powers conferred by section 39 of Spices Board Act, 1986 (10 of 1986) the Spices Board, with the previous approval of the Central Government hereby makes the following amendments to the Spices Board (Quality Marking) Regulations, 1992, namely :-

1. (i) TheseregulationsrnaybecaMedtheSpices Board (Quality Marking) (Amendment) Regulations, 1995

(ii) They shall come into force from the date of their publication in the Official Gazette.

2. lntheSpicesBoard(QualityMarking)Regulations, 1992,—

(a) In Sub regulation (j) of regulation 2, for the words and figures "packs of 1 kg or less". the words and figures * Packs ot 25 kgs. or less" shall be substituted

6. for the words ' One Kilogram' words Twenty five Kilograms" shall be substi tuted.

(c) For sub regulation (2) of regulation 7 and the entries relating thereto, the following shall be subsfitued, namely. "For the purpose of drawing representative samples, the Board's Officer shall select the packages as one per cent of the sam ples subject to a maximum of 5 packets per lot Composite samples win be drawn for the above packets for analysis as guided in the Appendix to these regula tions. For the purpose of Inspection one lot shall be a maximum of ten metric tonnes for whole spices and five Metric Tonnes in the case of ground spices".

(b) In sub clause (c) of clause (xi) of regulation File No. QLTY/LOGO/9/94 V. JAYASHANKAR Chairman T f a ^ Ti. «t.T^l.-33004/96 REGD. NO. D.L.-330O4/96 W$z #a?ette of Snota atwUKui EXTRAORDINARY «ir»r 11-^305 a-gq-Tjms ( i )

PART ll-Section 3-Sub-sectlon (i) yi(U<*>H T> U*l(Vlrl PUBLISHED BY AUTHORITY *i 343 ift^ggfr, «tjrjwRl*IH,3^q^T 17,1996/atffeR 25,1918. N0.343 NEW DELHI, THURSDAY, OCTOBER 17,1996/ASVINA 25,1918 4lfiH"<l •44IH4 ^ f fijwfl, 4 3I«igjK, 199* W3>T.ft. 480 ( 3T )-1tlMI «(li JlrVrniK 1986 (1986 ^>l 10) ^1 qRI 39 JRI SWftl flf-Wif ^TTTniW^ttl^H, M*)ldl ^rS, ^ • i l l *lt*K % ^ I j l V - l *> Hd̂ SRI M«WI *)fi ('JiWnll fa$Hi*-l) filPwi, 1995 % iHHldRskl^TMvt =̂n?H t , 3Wfa:- i . ^ a 3rftr^=n *f ,- 0) riftim TO <f <HT+«I" 1995 " i w i 'IT <HT+SI " 1996 " siRit*iiPfd f ^ n mv.%

(li) '338 StfalJWI % ^TOS-2 % 3T3 ̂ f ftciftrtSRI ^IRfenjoft jgtl ^mijl, JTOfcj:- "TKft^mt: 1j3 ftftjprw. ^n. ft. 73 ( a ) SRift=rNr 13-1-1992 ^tjpfflftia zrr sift s r r t f e i ^ 19-1-1993 %^ i .3ns . 2 1 0 t ^ f i p w 15-2-1996 * m ^ n . f t . n 3 5rawfftflraftnn'TOi" CBT.^i. 2|U|tfcMI/«lY<i)/9/94) l l i l iu iuf l : ip l RlPWM ft=niE 13-1-1992 3Ft SlRrq^H •JR11992 %^I33.ft . 73 (31) %m 4lfl f+'ll ''PII «H 3TR fflT*l ftTOJ 19-1-1993^ 1993 * ^ I . 3n."W. 210 ipftflfa; 15-2-1996 ^ 1996 %TOHf t . 113 * B t l WTlftm fann 1^11 MINISTRY OF COMMERCE NOTIFICATION New Delhi, the 4th October, 1996 G.S.R. 460 (E) — In exercise of the powers conferred by Section 39 of the Spices Board Act, 1986 (10 of 1986) the Spices Board with the previous approval of the Central Government hereby makes the following amendments to the Spices Board (Quality Marking) (Amendment) Regulations, 1995, namely :—

1. In the said notification,—

(i) in the short title, for the figure "1995*, the figure "1996" shall be substituted; 2554GI-96 f THE GAZETTE OF INDIA : EXTRAORDINARY Part ll-Sec. 3(0)

(n) at the end of clause 2 of said notification, the following foot note shall be inserted, namely :— "Footnote: The principal regulations was published vide GSR 73 (E) dated 13-1 -1992 and was further amended vide S. O. No. 210 dated 19-1-1993 and G. S. R. No. 113 dated 15-2-1996." [F. No. QLTY/LOGO/9/94] V. JAYASHANKAR, Chairman Footnote : The principal regulation was issued vide GSR 73(E) of 1992 vide Notification dated 13-1-1992 and was further amended vide S.O. No. 210 of 1993 dated 19-1 -1993 and GSR 113 of 1996 dated 15- 2-1996. ifcKil TJ. ^.^a -33004/97 REGD. NO. D.L.-33004/97 W$z <@â ette of Snbta EXTRAORDINARY vm I M 3 0 S 3-3U-13PI3 ( i )

PART ll-Sectton 3-Sub-sectlon (i) PUBUSHED BY AUTHORITY * •> " ^ t^ggft, <t^wRt<<u, ̂ r r a f t -t, i 9 9 8 M y 11 ,1919 N0.1 NEW DELHI, THURSDAY, JANUARY 1,1998/PAUSA 11,1919 dlRll'41 4dllcHI i f l^r*fl, 31 t%4M<, 1997 nr.'an.ft. 1 (w )-H«idi ^ri aafaPpm 1986 (1986 ̂ no) ^t >ro 39 sra ircsi ?I(*I<W ga 5%i ^ TO^ iw?n ^t i , ^f lq tu*u % <i<(lj<9^ i( na<sHi i«idi ̂ ri (yMwii fa$ni+-0 RIPHWMCJ), 1992 3 (HHRrifed ̂ nfftv=r ?ntii I , wify-

1. (1) 'I ftft'It MflMl ̂ t# [ JWB f<($-ii+i) (TTjftTt) APHID, 1997 ^ ^mfl;

(2) ^ 4KM4Q <MM̂ if ?•& M*lftkl ?ft ^9 W&a ft TÎ ST #Pl I

2. *Wrai Stf (|pra fa^^%f̂ H?ftvW? fact 3>l 13=1 WTWIT f lu, awfti:-

5. *l<t+Rl Wf l * , H«MI •*[£ M*i+ (fa4"H) 14MHI ^S serai 3IKW SKI •(•ll-fld 1«MI ̂ Tt % W«W SRI ^-jHldipi 44lPMi W Wis ft(lw>i nWt ^n n+ gfdfafa flWH i!31=Rtvi R4VIW1 >̂r IĴ T SlJdPffW sitjra TKPJ W l WW TO foci ^>fc*l< •^UM'cffa W^WT^ I ^TH"

(13) 3T3^q "5^n l I I ' T H ^ d " ^ -H«rl̂ *ra ^ H l " T f Jlfadt ^T=1T ,T^r '^JB^"«ri'>i 3*(lfa+ (JJWMnll Pr^<*u|), •J'JMrcH 4^<)i+H 13 ^T=i^7'it 'rai?ii , 'raraii^i^fVi' ' ' fy==3f ^ ^ " f i ^ R f ( f9W0, i raRn^ ' : £ , ^ t l ^ t " ^ ? yfawiPw 1̂ pr. "OT^I 1 (1?:r|51 *3.1?1 ^/'^WrdlwT'il/9/94) «l<(fiur»fl.— <{cf Wl4M [<•(!+ 13-01-92 ^ t 3tf«Hi^-« SHI 1992 ^T'ffl.'W.fa. 73 (3T) STO T̂Rt for*n W mftRWI apt WjihH 1993%%.3n.^H. 210 ft=1W 15-2-96 ^'Hl.'W.ft. 113 H«IT 1996 %W.*I . f t . 480 (3t) f?=rfar4-10-96 SHI T+fl T<11%l MINISTRY OF COMMERCE NOTIFICATION New Delhi, the 31st December, 1997 G.S.R.1(E)—In exercise of the powers conferred by Section 39 of the Spices Board Act, 1986(10of 1986), the Spices Board with the previous approval of the Central Government hereby makes the following amendments to the Spices Board (Quality Marking) Regulations, 1992 namely:—

1. (1) These regulations may be called the Spices Board (Quality Marking) (Amendment) Regulations, 1997; *

(2) They shall come into force from the date of their publication in the Official Gazette.

2. In the spices Board (Quality Marking) Regulations 1992,—

(a) In regulation (6), for sub-regulations (v), the following sub-regulation shaK be substituted, namely :— "(V) The following shall be the composition of the panel of experts for adjudging adequacy of the facilities as reported by the Team of the Board, namely:—

1. Executive Director, Spices Board, Chairman

2. Director (Marketing), Spices Board or Member any other officer from the Marketing Division of Spices Board, as nominated By the Chairman.

3. A Scientist nominated by Chairman Member

4. A representative of the concerned Member Export Inspection Agency

5. A representative of Directorate of Member Marketing and Inspection. The quorum of the panel shall be three*

(b) Under Annexure Proforma I I I" Intimation regarding export*, in the place of name of the addressee, for the words "The Senior Scientist (Quality control), Quality Evaluation and Upgradation Labora tory, Spices Board, Cochin", the words'Director (Marketing), Spices Board, Cochin" shall be substituted. [ file No. MD/Qtty/logo/9/94] V. Jayashankar, Chairman Footnote :— The Principal Regulation was issued vide GSR 73(E) of 1992vldeNot(ficationdated13-1-92and was further amended vide S.O. No. 210 of 1993, GSR 113 of 1996 dated 15-2-96 and GSR 480 (E) of 1996 dated 4-10-96.

The Spice Board (Quality Marking) Regulations, 1992

The enactment

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