In addition to the conditions specified under the sub-rule(8) of rule 3 of the General Grading and Marking Rules, the following shall be the special conditions of every certificate of authorisation issued for the purpose of these rules,namely :-
(1) The authorised packer shall either set up his own laboratory as per the specified norms or have access to an approved State Grading Laboratory or cooperative or association laboratory or a private commercial laboratory manned by a qualified chemist approved by the Agricultural Marketing Adviser or an officer authorised by him in this regard in accordance with rule 9 of the General Grading and Marking Rules, for testing the quality of spices (whole and powder);
(2) The premises shall be maintained in hygienic and sanitary conditions with proper ventilations and well lighted arrangement. The personnel engaged in these operations shall be in good health and free from any infectious, contagious or communicable diseases;
(3) The premises shall have adequate storage facilities with clean and proper flooring and free from rodent and insect infestation;
(4) The authorised 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 authorised by him in this regard from time to time.
5 Schedule- I (See rule 3) (Design of Agmark Insignia) CA N o.
Name of Commodity……………………… Grade……………………………………… 6 Schedule-II (See rule 4) Grade designations and quality of Turmeric (whole) Grade Designation Quality Special Characteristics (percent by mass) Organic extraneous matter, (Maximum) Inorganic extraneous matter, (Maximum) Defective rhizomes, (Maximum) Moisture, (Maximum) Curcuminoid content on dry weight basis, (Minimum) Insect damaged matter (Maximum) Lead chromate test
(1) (2) (3) (4) (5) (6) (7) (8) Special Standard
0.3
0.7
0.1
0.3
3.0
5.0
11.0
12.0
3.0
2.0
0.20
0.50 Negative Negative General Characteristics
(9)
(1) The turmeric whole is the primary or secondary rhizomes of Curcuma longa L.
(2) The rhizomes shall be well dried , well developed and shall have the shape ,colour characteristic of the variety;
(3) It shall have all characteristic odour and flavour of the turmeric;
(4) The cured rhizomes shall be in natural state or polished;
(5) It shall not be treated with any artificial colour, including lead chromate and shall also be free from added starch and harmful substances;
(6) It shall be free from mould growth, living and dead insects, insect infestation, insect fragments and rodent contamination;
(7) It shall be free from mustiness and rancidity;
(8) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified in the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011 and the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 or any other Regulation notified under the Food Safety and Standards Act,2006 for domestic trade.
(9) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified by the Codex Alimentarious Commission or importing Countries requirements for exports.
Explanations.-
(a) “Defective rhizomes” means Shriveled fingers and or bulbs, internally damaged, hollow or porous rhizomes, rhizomes scorched by boiling and other types of damaged rhizomes.
(b) “Inorganic extraneous matter” Such as dust, dirt, stones and lumps of earth.
(c) “Organic extraneous matter” Such as chaff, stems, straw.
(d) “Insect damaged matter” The produce internally or partially bored or damaged by pest/insect.
Note: When fingers are graded separately, it shall not contain more than -
(1) 2% and 7% (m/m) of pieces of rhizomes (of length less than 15 mm and fragments) in special grade and standard grade respectively;
(2) 2% and 5% (m/m) of bulbs in special grade and standard grade respectively;
7 Schedule-III (See rule 4) Grade designations and quality of Turmeric Powder Grade Designation Quality Special Characteristics (percent by mass) Moisture (Maximum) Total ash on dry basis (Maximum) Ash insoluble in Dil. HCl , on dry basis (Maximum) Curcuminoid content on dry basis (Minimum) Total Starch (Maximum) Test of Lead chromate
(1) (2) (3) (4) (5) (6) (7) Special Standard
9.0
10.0
7.0
9.0
1.0
1.5
3.0
2.0
60.0
60.0 Negative Negative General Characteristics
(8)
(1) Turmeric powder shall be prepared by grinding clean, wholesome dry Turmeric (Curcuma longa L) rhizomes or bulbous roots in hygienic conditions;
(2) It shall be ground to such fineness that 95% of the product passes through a 300 micron sieve. It shall be labeled “Coarse Ground” when 95% of the product passes through 500 micron sieve;
(3) It shall have all its characteristic odour, flavour of the turmeric;
(4) It shall be free from musty odour or rancidity;
(5) It shall be free from any added colouring matter, morphologically extraneous matter including foreign starch and any other harmful substances;
(6) It shall be free from mould growth, lumps,dust, dirt, living insects and dead insects, insect fragments , insects infestation and rodent contamination;
(7) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified in the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011 and the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 or any other Regulation notified under the Food Safety and Standards Act,2006 for domestic trade.
(8) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified by the Codex Alimentarious Commission or importing Countries requirements for exports.
8 Schedule - IV (See rule 4) Grade designations and quality of Dry Chillies and Capsicums (Lal Mirchi) Grade Designation Quality Special Characteristics (percent by mass) Organic extraneo us matter (Maximum) Inorgani c extrane ous matter (Maximum) Unripe and marked fruits (Maximum) Broken fruits, seed and fragment s (Maximum) Moistur e (Maximum) Total ash on dry basis) (Maximum) Ash insoluble in Dil. HCl, on dry basis (Maximum) Capsaic inoid content (Minimum) Insect damaged matter (Maximum)
(1) (2) (3) (4) (5) (6) (7) (8) (9) (10) Special Standard
0.50
0.75 Nil
0.10
1.0
2.0
3.0
5.0
10.0
11.0
6.0
7.0
1.2
1.3
0.30
0.10
0.20
0.50 General Characteristics
(11)
(1) Chilies and Capsicums are dried ripe pods (fruits) with or without stalk of plants of genus Capsicum annum L& Capsicum frutescens .L of family Solanaceae;
(2) It shall have all characteristic strong odour of variety Chillies and Capsicums;
(3) It shall be free from rancidity and mustiness;
(4) It shall be free from mould growth, living and dead insects, insect fragments, insects infestation , rodent contamination, coloring matter, coating of mineral oil and other harmful substances;
(5) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified in the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011 and the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 or any other Regulation notified under the Food Safety and Standards Act,2006 for domestic trade.
(6) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified by the Codex Alimentarious Commission or importing Countries requirements for exports.
Explanations:
(a) “Broken fruits” means Fruits/Pods which are broken during handling and of which a part of the pod is missing;
(b) “Fragments” means small pieces of fruits coming from broken fruits;
(c) “Inorganic extraneous matter” Such as dust, dirt, stones and lumps of earth;
(d) “Marked fruits” means black or black stained fruits;
(e) “Organic extraneous matter” Such as chaff, stems, straw;
(f)
(g) “Unripe fruits” means Insect damaged matter Fruits not yet fully mature, the colour of which is different from that of the batch under consideration.
The produce internally or partially bored or damaged by pest/insect.
Note:
(1) Capsicum shall have a length of minimum 25 mm.
(2) For Special grade Capsaicinoid content shall be declared on the label.
(3) Extraneous matter does not include unripe. Marked, or broken fruits of the variety under consideration.
9 Schedule –V (See rule 4) Grade designations and quality of ground (powdered) or fragmented Chillies and Capsicums (Lal Mirchi) Grade Designation Quality Special Characteristics (percent by mass) Moisture (Maximum) Total ash on dry basis (Maximum) Ash insoluble in Dil. HCl, on dry basis (Maximum) Crude fiber On dry basis (Maximum) Non-volatile Ether extract on dry basis (Minimum) Capsaicinoid content (Minimum)
(1) (2) (3) (4) (5) (6) (7) Special Standard
10.0
11.0
7.0
8.0
1.25
1.30
28.0
30.0
13.0
12.0
0.30 Not specified General Characteristics
(8)
(1) Fragmented /ground Chilies and Capsicums are the products obtained by grinding or fragmenting clean, dried, ripened fruits or pods of Capsicum annum L & Capsicum frutescens L of family Solanaceae without stalk respectively in hygienic condition . It can also be a mixture of Chilies, Capsicums;
(2) It shall have all characteristic pungent taste;
(3) It shall be without any added coloring matter, flavoring matter, mineral oil and other harmful substances;
(4) It shall also be free from rancidity, mustiness and off flavor;
(5) It shall be free from lumps, mould growth, insects infestation, living and dead insects, insect fragments, dirt and rodent contamination;
(6) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified in the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011 and the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 or any other Regulation notified under the Food Safety and Standards Act,2006 for domestic trade.
(7) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified by the Codex Alimentarious Commission or importing Countries requirements for exports.
Note: (1) For special grade, Capsaicinoid content shall be declared on the label.
(2) Chillies powder may contain any edible vegetable oil to a maximum limit of 2 per cent by mass under a label declaration for the amount and nature of vegetable oil used.
10 Schedule -VI (See rule 4) Grade designations and quality of Processed Black Pepper (Whole) Grade Designat ion Quality Special Characteristics(percent by mass) Organic extrane ous matter (Maximum) Inorganic extraneou s matter (Maximum) Light berries (Maximum) Pinhead s or broken berries (Maximum) Bulk Density gm/litre (Minimum) Mois ture (Maximum) Total ash on dry basis (Maximum) Nonvolatile ether extract on dry basis (Minimum) Volatile oil on dry basis per cent (v/w) (Minimum) Piperine content on dry basis (Minimum) Insect damaged matter (Maximum)
(1) (2) (3) (4) (5) (6) (7) (8) (9) (10) (11) (12) Special Standard
0.50
0.75
0.10
0.20
3.0
5.0
1.0
2.0 500 490
11.0
12.0
4.0
5.0
7.0
6.0
2.2
2.0
4.5
4.0
0.20
0.50 General Characteristics
(13)
(1) Black pepper shall be sound, dried, mature berries of Piper nigrum L. of family Piperaceae having an unbroken pericarp, brown to black in colour with wrinkled pericarp.
(2) It shall have the fresh and pungent taste and flavour Characteristics of black pepper;
(3) it shall be free from rancidity and mustiness;
(4) It shall be free from mould growth , living and dead insects, insect fragments and rodent contamination;
(5) It shall be free from added coloring matter and coating of mineral oil and any other harmful substances;
(6) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified in the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011 and the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 or any other Regulation notified under the Food Safety and Standards Act,2006 for domestic trade.
(7) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified by the Codex Alimentarious Commission or importing Countries requirements for exports.
Explanations.-
(a) “Broken berries” means berry that has been separated into two or more pieces;
(b) “Inorganic extraneous matter” Such as dust, dirt, stones and lumps of earth;
(c) “Light berries” means berry that has reached an apparently normal stage of development but the kernel does not exist. Light berries ,pin head or broken are not considered as extraneous matter.
(d) “Organic extraneous matter” means Such as chaff, stems, straw;
(e) “Pinhead” means berry of very small size that has not developed;
(f)
(g) “Processed black pepper” “Insect damaged matter” Means pepper that has been cleaned.
The produce internally or partially bored or damaged by pest/insect.
Note: (1) Volatile oil content should be determined immediately after grinding.
(2) It may be marked ‘Malabar”. It shall have bulk density of 550 gm/litter (Min.)
(3) It may also be marked TGEB (Tellichery Garbled Extra Bold) or TGSEB (Tellichery Garbled Special Extra Bold) depending upon size of the berries. The berries shall be retained on sieve having holes of diameter 4.25 mm and 4.75 mm for TGEB and TGSEB respectively. Both shall have bulk density of 530 gm/liter(Min.) for Special Grade and 500 gm/liter(Min.) for Standard Grade.
11 Schedule – VII (See rule 4 ) Grade designations and quality of Non-Processed or Semi-Processed Black Pepper (Whole) Grade Designati on Quality Special Characteristics (percent by mass) Organic Extraneo us matter (Maximum) Inorganic extraneo us matter (Maximum) Light berries (Maximum) Pinheads & broken berries (Maximum) Insect damaged matter (Maximum) Bulk Density, gm/litre (Minimum) Moisture (Maximum) Total ash on dry basis (Maximum) Nonvolatile éther extract on dry basis (Minimum) Volatile oil % (v/w) on dry basis (Minimum) Piperine content on dry basis (Minimum)
(1) (2) (3) (4) (5) (6) (7) (8) (9) (10) (11) (12) Special Standard
0.50
0.75
0.10
0.25
4.0
5.0
3.0
4.0
0.7
1.0 500 490
12.0
13.0
5.0
6.0
7.0
6.0
2.2
2.0
4.0
4.0 General Characteristics
(13)
(1) Black pepper shall be dried mature berries of Piper nigrum L of family Piperaceae having an unbroken pericarp brown to black in colour with wrinkled surface;
(2) It may be un cleaned or partially cleaned;
(3) It shall be fresh and pungent and the taste and flavour shall be characteristic of the black pepper;
(4) It shall be free from mould growth , living and dead insects, insect fragments,insects infestation and rodent contamination;
(5) It shall be free from added colouring matter, coating of mineral oil and other harmful substances;
(6) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified in the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011 and the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 or any other Regulation notified under the Food Safety and Standards Act,2006 for domestic trade.
(7) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified by the Codex Alimentarious Commission or importing Countries requirements for exports.
Explanations.-
(a) “Broken berries” means berry that has been separated into two or more pieces;
(b) “Inorganic extraneous matter” Such as dust, dirt, stones and lumps of earth;
(c) “Light berries” means berry that has reached an apparently normal stage of development but the kernel does not exist;
(d) “Non-processed pepper” means pepper that has not undergone any cleaning;
(e) “Organic extraneous matter” Such as chaff, stems, straw;
(f) “Pinhead” means berry of very small size that has not developed;
(g)
(h) “Semi-Processed pepper” means Insect damaged matter pepper that has undergone partial cleaning.
The produce internally or partially bored or damaged by pest/insect.
Note:(1) Non-Processed or Semi-Processed Whole Black Pepper is not meant for direct human consumption.
(2) Volatile oil content should be determined immediately after grinding.
(3) It may be marked ‘Malabar”. It shall have bulk density of 550 gm/litre (Min.) It may also be marked TGEB (Tellichery Garbled Extra Bold) or TGSEB (Tellichery Garbled Special Extra Bold) depending upon size of the berries. The berries shall be retained on sieve having holes of diameter 4.25 mm and 4.75 mm for TGEB and TGSEB respectively. Both shall have bulk density of 530 gm/litre (Minimum) for Special Grade and 500 gm/liter (Minimum) for Standard Grade.
12 Schedule- VIII (See rule 4) Grade designations and quality of Black Pepper Powder Grade Designation Quality Special Characteristics (percent by mass) Moisture (Maximum) Total ash on dry basis (Maximum) Ash insoluble in Dil. HCl , on dry basis (Maximum) Crude fiber On dry basis (Maximum) Nonvolatile ether extract on dry basis (Minimum) Volatile oil content per cent on dry basis (v/w) (Minimum) Piperine content on dry basis (Minimum)
(1) (2) (3) (4) (5) (6) (7) (8) Special Standard
11. 0
12.0
5.0
6.0
1.0
1.2
17.0
17.5
6.5
6.0
2.0
1.75
4.5
4.0 General Characteristics
(9)
(1) It shall be obtained by grinding dried sound berries of Piper nigrum L of family Piperaceae without addition to any other matter ;
(2) It shall be ground to such fineness that the whole of it passes through a 500 micron sieve. It can be ground to such fineness that whole of it passes through 1000 micron sieve, In such case, the product should be labeled ‘Coarse Powder’;
(3) It shall have all characteristic aromatic flavour ;
(4) It shall be free from foreign odour ,mustiness or rancidity;
(5) It shall be free from any foreign matter, lumps, mould growth, insects infestation, living and dead insects, insect fragments and rodent contamination;
(6) It shall be free from added coloring matter, mineral oil and any other harmful substances;
(7) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified in the Food Safety and Standards ( Contaminants, Toxins and Residues) Regulations, 2011 and the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 or any other Regulation notified under the Food Safety and Standards Act,2006 for domestic trade.
(8) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified by the Codex Alimentarious Commission or importing Countries requirements for exports.
13 Schedule- IX (See rule 4) Grade designations and quality of Cardamom Whole Capsules (Chhoti Elaichi) Grade Designati on Quality Special Characteristics (percent by mass) Organic Extraneo us matter (Maximum) Inorganic extraneou s matter (Maximum) Empty and malformed capsules per cent by count (Maximum) Immature & shriveled capsules (Maximum) Insect damaged matter * (Maximum) Mass in gm/litre (Minimum) Moisture (Maximum) Total ash on dry basis (Maximum) Volatile oil on dry basis % (v/w) (Minimum)
(1) (2) (3) (4) (5) (6) (7) (8) (9) (10) Special Standard
0.2
0.7
0.1
0.3
2.0
3.0
2.0
3.0
0.20
0.50 435 385
11.0
13.0
8.0
9.5
4.0
3.5 General Characteristics
(11)
(1) Cardamom capsules shall be dried, sound and wholesome (without split and black) fruits of Elettaria cardamomum (L).of family zingiberaceae;
(2) It shall be oblong in shape with a rounded part or three cornered and having ribbed appearance;
(3) It shall be well formed and contain sound seeds;
(4) It shall have all characteristic odour and flavor of Cardamom;
(5) It shall be free from any foreign odour or flavors including those of rancidity and mustiness;
(6) Colour of the capsules may be (a) Light Green (b) Green (c) Deep Green or (d) pale Brownish, (e) pale cream to white when bleached with sulphur dioxide .Capsules shall be packed according to the colour group and it shall be indicated on the label. At least 95% of the capsules shall correspond to the respective colour group;
(7) In addition to grade, cardamom may be marked as described below. This marking shall be done only when the product is produced only in the particular area:-
(a) Alleppey Green Extra Bold (AGEB) when retained on sieve having holes of diameter 7.0 mm.
(b) Corg Green Extra Bold (CGEB) when retained on sieve having holes of diameter 8.0 mm.
(c) Alleppy Green Bold (AGB) when retained on sieve having holes of diameter 6.0 mm.
(d) Corg Green Bold (CGB) when retained on sieve having holes of diameter 7.5 mm.
(e) Alleppy Green Superior (AGS) when retained on sieve having holes of diameter 5.0 mm.
(f) Corg Green Superior (CGS) when retained on sieve having holes of diameter 6.0 mm.
(8) It shall be free from any added coloring matter and other harmful substances;
(9) It shall be free from mould growth , living and dead insects, insect fragments and rodent contamination;
(10) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified in the Food Safety and Standards ( Contaminants, Toxins and Residues) Regulations, 2011 and the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 or any other Regulation notified under the Food Safety and Standards Act,2006 for domestic trade.
(11) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified by the Codex Alimentarious Commission or importing Countries requirements for exports.
14
Explanations.
(a) “Empty and Malformed capsules” capsules which have no seeds or are scantily filled with seeds;
(b) “Immature and Shriveled capsules” capsules which are not fully developed;
(c) “Inorganic extraneous matter” Such as dust, dirt, stones and lumps of earth;
(d) “Organic extraneous matter” Such as chaff, stems, straw;
(e) Insect damaged matter The produce internally or partially bored or damaged by pest/insect.
Note:- (1) The determination of Volatile Oil shall be made immediately after grinding the seeds obtained by separating the skin.
* Thrip marks alone should not lead to the conclusion that the capsules have been infested with insects.
15 Schedule-X (See rules 4) Grade designations and quality of Bleached or Half Bleached Cardamom Whole Capsules (Chhoti Elaichi) Grade Designati on Quality Special Characteristics (percent by mass) Organic Extraneo us matter (Maximum) Inorgani c extrane ous matter (Maximum) Empty and malform ed capsules (Maximum) Immature and shriveled capsules (Maximum) Size Diameter of holes in mm. in the sieve on which retained) Mass in gm/litre (Minimum) Moistur e (Maximum) Total ash on dry basis (Maximum) Volatile oil on dry basis per cent (v/w) (Minimum) Insect damaged matter * (Maximum)
(1) (2) (3) (4) (5) (6) (7) (8) (9) (10) (11) Special Standard
0.50
0.75
0.10
0.25 Nil Nil Nil Nil
8.5
5.0 360 300
12.5
13.0.
8.0
9.5
4.0
3.5
0.20
0.50 General Characteristics
(12)
(1) Cardamom Capsules shall be fully developed dried fruits of Elettaria cardamomum (L) of family zingiberaceae;
(2) It shall be oblong in shape with a rounded part or three cornered with skin ribbed or smooth;
(3) It shall be bleached and/or half bleached by Sulphur dioxide and color shall range from pale cream to white;
(4) It shall be free from added coloring matter and harmful substances;
(5) It shall be free from mould growth and living insects and practically free from dead insects, insect fragments and rodent contamination;
(6) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified in the Food Safety and Standards ( Contaminants, Toxins and Residues) Regulations, 2011 and the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 or any other Regulation notified under the Food Safety and Standards Act,2006 for domestic trade.
(7) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified by the Codex Alimentarious Commission or importing Countries requirements for exports.
Explanations.-
(a) “Empty and Malformed capsules” Capsules which have no seeds or are scantily filled with seeds;
(b) “Immature and Shriveled capsules” means Capsules which are not fully developed;
(c) “Inorganic extraneous matter” Such as dust, dirt, stones and lumps of earth;
(d) “Organic extraneous matter” Such as chaff, stems, straw;
(e) Insect damage matter The produce internally or partially bored or damaged by pest or insect Note:- (1) The determination of Volatile Oil shall be made immediately after grinding the seeds obtained by separating the skin.
* Thrip marks alone should not lead to the conclusion that the capsules have been infested with insects.
16 Schedule –XI (See rule 4) Grade designations and quality of Cardamom (Chhoti Elaichi) Seeds Powder / fragmented Grade Designation Quality Special Characteristics (percent by mass) Moisture (Maximum) Total ash on dry basis (Maximum) Ash insoluble in Dil. HCl , on dry basis (Maximum) Volatile oil on dry basis per cent (v/w) (Minimum) Crude fibre on dry basis (Maximum)
(1) (2) (3) (4) (5) (6) Special Standard
10.0
11.0
7.0
8.0
2.5
3.0
3.5
3.0
10.0
12.0 General Characteristics
(7)
(1) It shall be obtained by grinding/fragmenting the dried wholesome seeds of any variety of Elettaria cardamomum(L) of family zingiberaceae; without addition of any other substance ;
(2) It shall have all characteristic taste and flavour of Cardamom;
(3) It shall be free from foreign odour, rancidity and mustiness;
(4) It shall be free from any adulterant, added colouring matter and any other harmful substances;
(5) It shall be free from lumps, mould growth,insects infestation, living and dead insects, insect fragments and rodent contamination;
(6) It may be in the form of small piece of seeds or finely ground form;
(7) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified in the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011 and the Food Safety and Standards ( Food Products Standards and Food Additives) Regulations, 2011 or any other Regulation notified under the Food Safety and Standards Act, 2006 for domestic trade.
(8) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified by the Codex Alimentarious Commission or importing Countries requirements for exports.
17 Schedule-XII (See rule 4 ) Grade designations and quality of Cardamom (Chhoti Elaichi) Seeds Grade Designat ion Quality Special Characteristics (percent by mass) Organic Extraneo us matter (Maximum) Inorganic extraneo us matter (Maximum) Light seeds (Maximum) Mass in gm/litre (Minimum) Moisture (Maximum) Total ash on dry basis (Maximum) Volatile oil on dry basis(v/w) (Minimum) Insect damaged matter (Maximum)
(1) (2) (3) (4) (5) (6) (7) (8) (9) Special Standard
0.5
1.5
0.3
0.5
2.0
3.0 675 625
12.0
13. 0
7.0
9.5
4.0
3.5
0.20
0.50 General Characteristics
(10)
(1) It shall be obtained by separating the seeds from the dried capsules of nearly ripe fruits Elettaria cardamomum(L); of family zingiberaceae;
(2) It shall have all characteristic odour and flavor of the Cardamom;
(3) It shall be free from foreign odour or flavour including those of rancidity and mustiness;
(4) It shall be free from added colouring matter and any other harmful substances;
(5) It shall be free from mould growth,insect infestation, living insects and dead insects, insect fragments and rodent contamination;
(6) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified in the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011 and the Food Safety and Standards ( Food Products Standards and Food Additives) Regulations, 2011 or any other Regulation notified under the Food Safety and Standards Act, 2006 for domestic trade.
(7) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified by the Codex Alimentarious Commission or importing Countries requirements for exports.
Explanations:-
(a) “Light Seeds” – includes seeds brown or red in colour and immature and shriveled seeds;
(b) “Organic Extraneous matter” – Such as chaff, stems, straw;
(c) origin “Inorganic extraneous matter” Such as dust, dirt, stones and lumps of earth;
(d) Insect damaged matter - The produce internally or partially bored or damaged by pest/insect Note: Volatile Oil shall be determined immediately after grinding.
18 Schedule-XIII (See rule 4) Grade designations and quality of Large Cardamom Capsules (Badi Elaichi) Grade Designati on Quality Special Characteristic (percent by mass) Organic Extraneo us matter (Maximum) Inorganic extraneous matter (Maximum) Immature ,shriveled capsules (Maximum) Empty and malforme d capsules (% By count) (Maximum) Mass in gm/lit (Minimum) Moisture (Maximum) Total ash on dry basis (Maximum) Ash insoluble in Dil. HCl , on dry basis (Maximum) Volatile Oil on dry basis % (v/w) (Minimum) Insect damaged matter (Maximum)
(1) (2) (3) (4) (5) (6) (7) (8) (9) (10) (11) Special Standard
0.6
0.8
0.10
0.20
1.0
2.0
1.0
2.0 350 300
11.0
12.0
6.0
8.0
1.0
2.0
1.5
1.0
0.10
0.50 General Characteristics
(12)
(1) It shall be dried, nearly ripe to ripe wholesome (without split and black) fruits(capsule) of Amomum subulatum Roxb;
(2) It shall be ovoid and more or less triangular shaped with a ribbed appearance;
(3) It shall have all characteristic taste and flavour of the Large Cardamom;
(4) It shall be free from foreign odour, rancidity and mustiness;
(5) It shall be free from added colouring matter and any other harmful substance;
(6) It shall be free from mould growth, insect infestation,living and dead insects, insect fragments and rodent contamination;
(7) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified in the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011 and the Food Safety and Standards ( Food Products Standards and Food Additives) Regulations, 2011 or any other Regulation notified under the Food Safety and Standards Act, 2006 for domestic trade.
(8) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified by the Codex Alimentarious Commission or importing Countries requirements for exports.
Explanations -
(a) “Empty and Malformed capsules” means capsules which are without seeds or are scantily filled with seeds;
(b) “Immature and Shriveled capsules” means capsules which are not fully developed ;
(c) “Inorganic extraneous matter” Such as dust, dirt, stones and lumps of earth;
(d) “Organic extraneous matter” Such as chaff, stems, straw;
(e) Insect damaged matter The produce internally or partially bored or damaged by pest/insect Note: The determination of Volatile Oil shall be made immediately after grinding the seeds obtained by separating the skin.
19 Schedule-XIV (See rule 4) Grade designations and quality of Large Cardamom (Badi Elaichi) Seeds Grade Designati on Quality Special Characteristics (percent by mass) Organic Extraneou s matter (Maximum) Inorganic extraneo us matter (Maximum) Light seeds/ brown/red seeds (Maximum) Insect damaged matter (Maximum) Moisture (Maximum) Total ash on dry basis (Maximum) Ash insoluble in Dil. HCl , on dry basis (Maximum) Volatile Oil on dry basis % (v/w) (Minimum)
(1) (2) (3) (4) (5) (6) (7) (8) (9) Special Standard
0.5
1.5
0.3
0.5
2.5
3.0
0.10
0.50
11.0
12.0
7.0
8.0
1.5
2.0
1.5
1.0 General Characteristics
(10)
(1) Large Cardamom Seeds shall be obtained by decorticating the dried wholesome capsules of Amomum subulatum Roxb;.
(2) It shall have all characteristic taste and flavour of the Large Cardamom;
(3) It shall free from foreign odour, rancidity and mustiness;
(4) It shall be free from added colouring matter and any other harmful substance;
(5) It shall be free from mould growth, insects infestation and living and dead insects, insect fragments and rodent contamination;
(6) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified in the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011 and the Food Safety and Standards ( Food Products Standards and Food Additives) Regulations, 2011 or any other Regulation notified under the Food Safety and Standards Act, 2006 for domestic trade.
(7) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified by the Codex Alimentarious Commission or importing Countries requirements for exports.
Explanations.-
(a) “Light Seeds” – includes seeds which are brown or red in colour, broken, immature and shriveled ;
(b) “Organic Extraneous matter” – Such as chaff, stems, straw;
(c) “Inorganic extraneous matter”- Such as dust, dirt, stones and lumps of earth;
(d) Insect damaged matter- The seeds internally or partially bored or damaged by pest/insect.
Note: Volatile Oil shall be determined immediately after grinding.
20 Schedule-XV (See rule 4) Grade designations and quality of Large Cardamom (Badi Elaichi) Seed Powder/Fragmented Grade Designation Quality Special Characteristics (percent by mass) Moisture (Maximum) Total ash on dry basis (Maximum) Ash insoluble in Dil. HCl , on dry basis (Maximum) Crude fibre on dry basis (Maximum) Non-volatile ether extract on dry basis (Minimum) Volatile oil on dry basis % (v/w) (Minimum)
(1) (2) (3) (4) (5) (6) (7) Special Standard
10.0
11.0
7.0
8.0
1.5
2.0
12.0
15.0
4.0
2.0
1.5
1.0 General Characteristics
(8)
(1) It shall be obtained by grinding seeds separated from capsules of Amomum subulatum Roxb without addition of any other substance ;
(2) It shall have all characteristic taste and flavour;
(3) It shall be free from foreign odour, rancidity and mustiness;
(4) It shall be ground to such a fineness that it shall pass completely through a 1000 micron sieve;
(5) It shall be free from any added colouring matter and other harmful substance;
(6) It shall be free from lumps, insect infestation, mould growth and living and dead insects, insect fragments and rodent contamination;
(7) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified in the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011 and the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 or any other Regulation notified under the Food Safety and Standards Act, 2006 for domestic trade.
(8) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified by the Codex Alimentarious Commission or importing Countries requirements for exports.
21 Schedule-XVI (See rule 4) Grade designations and quality of Coriander (Whole) Grade Designati on Quality Special Characteristics (percent by mass) Organic Extraneo us matter (Maximum) Inorganic extraneous matter (Maximum) Split fruits (Maximum) Damaged, discoloure d and shriveled fruits (Maximum) Moisture (Maximum) Total ash on dry basis (Maximum) Ash insoluble in Dil.
HCl , on dry basis (Maximum) Volatile Oil on dry basis % (v/w) (Minimum) Insect damaged Matter (Maximum)
(1) (2) (3) (4) (5) (6) (7) (8) (9) (10) Special Standard
0.25
0.75
0.10
0.20
4.0
10.0
1.0
2.0
8.0
9.0
6.0
7.0
1.0
1.5
0.2
0.1
0.10
0.50 General Characteristics
(11)
(1) Coriander (Whole) shall be dried mature fruits (Seeds) of Coriandrum sativum L of the family Umbelliferae;
(2) It shall have all characteristic aroma and flavour of the Coriander ;
(3) It shall be free from mustiness, rancidity;
(4) It shall be free from mould growth , insect infestation ,living and dead insects, insect fragments and rodent contamination;
(5) It shall be free from foreign colouring matter and any other harmful substances;
(6) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified in the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011 and the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 or any other Regulation notified under the Food Safety and Standards Act, 2006 for domestic trade.
(7) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified by the Codex Alimentarious Commission or importing Countries requirements for exports.
Explanations.-
(a) “Damaged, discolored, shriveled, fruits” includes whole or split fruits that are damaged, discolored or shriveled ;
(b) “Inorganic extraneous matter” Such as dust, dirt, stones and lumps of earth;
(c)
(d)
(e) “Organic extraneous matter” “Split fruits” Insect damaged matter Such as chaff, stems, straw;
Includes fruits which have been split longitudinally into two parts.
The produce internally or partially bored or damaged by pest/insect
(b)
(c) Note: (1) The Volatile oil content shall be determined immediately after grinding.
22 Schedule-XVII (See rule 4) Grade designations and quality of Coriander Powder Grade Designation Quality Special Characteristics (percent by mass) Moisture (Maximum) Total ash on dry basis (Maximum) Ash insoluble in Dil. HCl , on dry basis (Maximum) Crude fiber on dry basis (Maximum) Non-volatile ether extract on dry basis (Minimum) Volatile oil on dry basis ,% (v/w) (Minimum)
(1) (2) (3) (4) (5) (6) (7) Special Standard
8.0
9.0
6.5
7.0
1.0
1.5
25.0
28.0
15.0
12.0
0.15
0.09 General Characteristics
(8)
(1) Coriander Powder shall be obtained by grinding clean, sound, dried and mature fruits of Coriandrum sativum L. of the family Umbelliferae ;
(2) It shall be ground to such fineness that 98% of the product passes through a 500 micron sieve. It shall be labeled “coarse ground” when 98% of the product passes through 1000 micron sieve;
(3) It shall have a typical aroma and flavour and all characteristic of the Coriander;
(4) It shall be free from musty odour and rancidity;
(5) It shall be free from added coloring matter ,starch ,bleach or preservatives ,any foreign matter and other harmful substance;
(6) It shall be free from lumps, mould growth, insect infestation, living and dead insects, insect fragments and rodent contamination;
(7) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified in the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011 and the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 or any other Regulation notified under the Food Safety and Standards Act, 2006 for domestic trade.
(8) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified by the Codex Alimentarious Commission or importing Countries requirements for exports.
23 Schedule-XVIII (See rule 4) Grade designations and quality of Garbled Non-bleached Ginger (Whole) Grade Designation Quality Special Characteristics (percent by mass) Size of rhizomes, (length in mm).
(Minimum) Organic Extraneous matter (Maximum) Inorganic extraneous matter (Maximum) Moisture (Maximum) Total ash on dry basis (Maximum) Calcium (as calcium oxide) on dry basis (Maximum) Volatile Oil on dry basis % (v/w) (Minimum) Insect damaged matter (Maximum)
(1) (2) (3) (4) (5) (6) (7) (8) (9) Special Standard
20.0
15.0
0.20
0.75
0.10
0.20
11.0
12.0
7.0
8.0
1.0
1.1
1.7
1.5
0.20
0.50 General Characteristics
(10)
(1) It shall be dried wholesome rhizomes of Zingiber officinale Roscoe of family Zinziberacea in pieces, irregular in shape and size, pale brown in colour;
(2) Its fibrous content shall be characteristic of the variety with peel not entirely removed ;
(3) It shall have all characteristic taste and flavour of Ginger;
(4) It shall be free from musty odour , rancid or bitter taste;
(5) It shall be free from added colouring matter and any other harmful substance;
(6) It shall be free from mould growth, insects infestation and living and dead insects, insect fragments and rodent contamination;
(7) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified in the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011 and the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 or any other Regulation notified under the Food Safety and Standards Act, 2006 for domestic trade.
(8) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified by the Codex Alimentarious Commission or importing Countries requirements for exports.
Explanations:
(a) “Inorganic extraneous matter” Such as dust, dirt, stones and lumps of earth;
(b)
(c) “Organic extraneous matter” “Insect damaged” matter Such as chaff, stems, straw;
The produce internally or partially bored or damaged by pest/insect Note: (1) Pieces of rhizomes smaller than 15 mm can be graded with the marking “ Garbled Non-bleached Ginger(Pieces)”.
(2) It may be marked “Garbled Non-bleached Calicut” (NGK) or “Garbled Non-bleached Cochin” (NGC) depending upon its place of origin.
24 Schedule- XIX (See rule 4) Grade designations and quality of Ungarbled Non-bleached Ginger (Whole) Grade Designation Quality Special Characteristics (percent by mass) Size of rhizom es (length in mm) (Minimum) Organic Extraneou s matter (Maximum) Inorganic extraneo us matter (Maximum) Insect damaged matter (Maximum) Very light pieces (Maximum) Moisture (Maximum) Total ash on dry basis (Maximum) Calcium (as calcium oxide) on dry basis (Maximum) Volatile Oil on dry basis %(v/w) (Minimum)
(1) (2) (3) (4) (5) (6) (7) (8) (9) (10) Special Standard
20.0
15.0
0.25
0.75
0.10
0.20
0.5
1.0
4.0
6.0
11.0
12.0
7.0
8.0
1.0
1.1
1.7
1.5 General Characteristics
(11)
(1) It shall be dried wholesome rhizomes of Zingiber officinale Roscoe, of family Zinziberacea in pieces, irregular in shape, pale brown in colour:
(2) Its fibrous content shall be characteristic of the variety with peel not entirely removed;
(3) It shall have all characteristic taste and flavour of Ginger;
(4) It shall be free from musty odour , rancid or bitter taste
(5) It shall be free from any added colouring matter and any other harmful substance;
(6) It shall be free from mould growth, insects infestation and living and dead insects, insect fragments and rodent contamination;
(7) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified in the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011 and the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 or any other Regulation notified under the Food Safety and Standards Act, 2006 for domestic trade.
(8) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified by the Codex Alimentarious Commission or importing Countries requirements for exports.
Explanations:
(a) “Inorganic extraneous matter” Such as dust, dirt, stones and lumps of earth;
(b)
(c) “Organic extraneous matter” Insect damaged matter Such as chaff, stems, straw;
The produce internally or partially bored or damaged by pest/insect Note: (1) Pieces of rhizomes smaller than 15 mm can be graded with the marking “ Ungarbled Nonbleached Ginger(Pieces)”.
(2) It may be marked “Ungarbled Non-bleached Calicut” (NUGK) or “Ungarbled Non-bleached Cochin ” (NUGC) depending upon its place of origin.
25 Schedule- XX (See rule 4) Grade designations and quality of Garbled bleached Ginger (Whole) Grade Designation Quality Special Characteristics (percent by mass) Size of rhizomes, (length in mm).
(Minimum) Organic extraneous matter (Maximum) Inorganic extraneous matter (Maximum) Moisture (Maximum) Total ash on dry basis (Maximum) Calcium (as calcium oxide) on dry basis (Maximum) Volatile Oil on dry basis % (v/w) (Minimum) Insect damaged matter (Maximum)
(1) (2) (3) (4) (5) (6) (7) (8) (9) Special Standard
20.0
15.0
0.5
0.8
0.1
0.2
11.0
12.0
11.0
12.0
1.0
2.5
1.7
1.5
0.20
0.50 General Characteristics
(10)
(1) It shall be dried rhizomes of Zingiber officinale Roscoe, of family Zinziberacea in pieces, irregular in shape, pale brown in colour;
(2) Its fibrous content shall be characteristic of the variety with peel not entirely removed;
(3) It shall be lime bleached;
(4) It shall have all characteristic taste and flavour of Ginger ;
(5) It shall be free from musty odour, rancid or bitter taste;
(6) It shall be free from any added colouring matter and any other harmful substance;
(7) It shall be free from mould growth, insects infestation, living and dead insects, insect fragments and rodent contamination;
(8) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified in the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011 and the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 or any other Regulation notified under the Food Safety and Standards Act, 2006 for domestic trade.
(9) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified by the Codex Alimentarious Commission or importing Countries requirements for exports.
Explanations:
(a) “Inorganic extraneous matter” Such as dust, dirt, stones and lumps of earth;
(b)
(c) “Organic extraneous matter” Insect damaged matter Such as chaff, stems, straw;
The produce internally or partially bored or damaged by pest/insect Note: (1) Pieces of rhizomes smaller than 15 mm can be graded with the marking “Garbled bleached Ginger (Pieces)”.
(2) It may be marked “Garbled bleached Calicut” (BGK) or “Garbled bleached Cochin” (BGC) depending upon its place of origin.
26 Schedule- XXI (See rule 4 ) Grade designations and quality of Ungarbled bleached Ginger (Whole) Grade Designat ion Quality Special Characteristics (percent by mass) Size of rhizomes (length in mm).
(Minimum) Organic Extraneo us matter (Maximum) Inorganic Extraneo us matter (Maximum) Very light pieces (Maximum) Moisture (Maximum) Total ash on dry basis (Maximum) Calcium (as calcium oxide) on dry basis (Maximum) Volatile Oil on dry basis % (v/w) (Minimum) Insect damaged matter (Maximum)
(1) (2) (3) (4) (5) (6) (7) (8) (9) (10) Special Standard
20.0
15.0
0.60
0.80
0.15
0.20
4.0
6.0
11.0
12.0
10.0
12.0
1.0
2.5
1.7
1.5
0.5
1.0 General Characteristics
(11)
(1) It shall be dried rhizomes of Zingiber officinale Roscoe of family Zinziberacea in pieces, irregular size shape and pale brown in colour;
(2) Its fibrous content shall be characteristic of the variety with peel not entirely removed;
(3) It shall be lime bleached;
(4) It shall have all characteristic taste and flavour of Ginger;
(5) It shall be free from musty odour , rancid or bitter taste;
(6) It shall be free from added colouring matter and any other harmful substance;
(7) It shall be free from mould growth, insects infestation,living and dead insects, insect fragments and rodent contamination;
(8) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified in the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011 and the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 or any other Regulation notified under the Food Safety and Standards Act, 2006 for domestic trade.
(9) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified by the Codex Alimentarious Commission or importing Countries requirements for exports.
Explanations:
(a) “Inorganic extraneous matter”: Such as dust, dirt, stones and lumps of earth;
(b) “Organic extraneous matter”: Such as chaff, stems, straw;
.
(c) Insect damaged matter The produce internally or partially bored or damaged by pest / insect;
Note : (1) Pieces of rhizomes smaller than 15 mm can be graded with the marking “Ungarbled bleached Ginger (Pieces)”.
(2) It may be marked “Ungarbled bleached Calicut” (BUGK) or “Ungarbled bleached Cochin” (BUGC) depending upon its place of origin.
27 Schedule- XXII (See rule 4 ) Grade designations and quality of Ginger Powder (Unbleached) Grade Designation Quality Special Characteristics(percent by mass) Moisture (Maximum) Total ash on dry basis (Maximum) Ash insoluble in Dil. HCl , on dry basis (Maximum) Water soluble Ash on dry basis (Minimum) Calcium (as calcium oxide) on dry basis (Maximum) Alcohol (90%v/w) soluble extract on dry basis (Minimum) Cold water soluble extract on dry basis (Minimum) Volatile Oil per cent on dry basis (v/w) (Minimum)
(1) (2) (3) (4) (5) (6) (7) (8) (9) Special Standard
11.0
12.0
7.0
8.0
0.75
1.0
1.9
1.7
0.75
1.1
5.5
5.1
12.0
11.4
1.7
1.5 General Characteristics
(10)
(1) It shall be product obtained by grinding unbleached Ginger (Whole) or pieces of Zingiber officinale Roscoe of family Zingiberaceae in hygienic condition;
(2) It shall be grounded to such a fineness that whole of it passes through 1000 micron sieve;
(3) It shall have all characteristic taste and flavour of the Ginger;
(4) It shall be free from musty odour , rancid or bitter taste;
(5) It shall be free from added colouring matter and other harmful substances;
(6) It shall be free from lumps, mould growth, living and dead insects, insect fragments and rodent contamination;
(7) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified in the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011 and the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 or any other Regulation notified under the Food Safety and Standards Act, 2006 for domestic trade.
(8) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified by the Codex Alimentarious Commission or importing Countries requirements for exports.
Note: It shall be marked on the label accordingly to the powder obtained from type of Ginger.
28 Schedule- XXIII (See rule 4) Grade designations and quality of Ginger Powder (bleached) Grade Designation Quality Special Characteristics(percent by mass) Moisture (Maximum) Total ash on dry basis (Maximum) Ash insoluble in Dil. HCl , on dry basis (Maximum) Water soluble Ash on dry basis (Minimum) Calcium (as calcium oxide) on dry basis (Maximum) Alcohol (90%v/w) soluble extract on dry basis (Minimum) Cold water soluble extract on dry basis (Minimum) Volatile Oil per cent on dry basis (v/w) (Minimum)
(1) (2) (3) (4) (5) (6) (7) (8) (9) Special Standard
11.0
12.0
11.0
12.0
0.75
1.0
1.9
1.7
2.0
2.5
5.5
5.1
12.4
11.4
1.7
1.5 General Characteristics
(10)
(1) It shall be product obtained by grinding bleached Ginger (Whole) or pieces of Zingiber officinale Roscoe of family Zinziberacea in hygienic condition;
(2) It shall be grounded to such a fineness that whole of it passes through 1000 micron sieve;
(3) It shall have all characteristic taste and flavour of Ginger and shall not have a musty odour or a rancid or bitter taste;
(4) It shall be free from any added colouring matter and other harmful substances;
(5) It shall be free from mould growth and living insects and dead insects, insect fragments and rodent contamination;
(6) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified in the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011 and the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 or any other Regulation notified under the Food Safety and Standards Act, 2006 for domestic trade.
(7) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified by the Codex Alimentarious Commission or importing Countries requirements for exports.
Note: It shall be marked on the label accordingly to the powder obtained from type of Ginger.
29 Schedule-XXIV (See rule 4) Grade designations and quality of Cumin (Whole) Grade Designati on Quality Special Characteristics (percent by mass) Organic extraneo us matter (Maximum) Inorganic extraneo us matter (Maximum) Damaged, shrivelled, discoloured and immature seeds (Maximum) Moisture (Maximum) Total ash on dry basis (Maximum) Ash insoluble in Dil.
HCl , on dry basis (Maximum) Nonvolatile ether extract on dry basis (Minimum) Volatile Oil on dry basis , percent(v /w) (Minimum) Edible seeds other than cumin seeds (Maximum) Insect damag ed matter (Maximum)
(1) (2) (3) (4) (5) (6) (7) (8) (9) (10) (11) Special Standard
1.0
2.0
0.5
1.0
3.0
4.0
9.0
10.0
8.0
9.5
1.0
2.5
16.0
15.0
2.5
1.5 Nil Nil
0.20
0.50 General Characteristics
(12)
(1) It shall be dried wholesome mature seeds of Cuminum cyminum L. of family Apiaceae;
(2) Its flavour shall be characteristic aromatic flavor of the Cumin and free from mustiness and rancidity;
(3) It shall be free any from any added colouring matter any other harmful substances;
(4) It shall be free from mould growth, insects infestation, living and dead insects, insect fragments and rodent contamination;
(5) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified in the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011 and the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 or any other Regulation notified under the Food Safety and Standards Act, 2006 for domestic trade.
(6) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified by the Codex Alimentarious Commission or importing Countries requirements for exports.
Explanations .-
(a) DD Damaged, shrivelled, discoloured and immature seeds” - includes broken, dis-coloured, shriveled and immature fruits.
(b) “Inorganic extraneous matter” - Such as dust, dirt, stones and lumps of earth.
(c) “Organic extraneous matter” - Such as chaff, stems, straw;
(d) Insect damaged matter - The produce internally or partially bored or damaged by pest/insect Note: The Volatile Oil content shall be determined immediately after grinding.
30 Schedule-XXV (See rule 4) Grade designations and quality of Cumin Powder Grade Designation Quality Special Characteristics (percent by mass) Moisture (Maximum) Total ash on dry basis (Maximum) Ash insoluble in Dil. HCl , on dry basis (Maximum) Non-volatile ether extract on dry basis (Minimum) Volatile oil on dry basis percent(v/w) (Minimum)
(1) (2) (3) (4) (5) (6) Special Standard
9.0
10.0
8.0
9.5
1.0
1.5
16.0
15.0
1.5
1.3 General Characteristics
(7)
(1) Cumin Powder shall be obtained by grinding dried , sound and mature seeds of Cuminum cyminum L .of family Apiaceae;
(2) It shall be ground to such a fineness that it shall pass completely through 1000 micron sieve;
(3) Its shall have all characteristic aromatic flavor of the Cumin and free from mustiness and rancidity;
(4) It shall be free from added colouring matter, foreign matter and any other harmful substances;
(5) It shall be free from lumps, mould growth, insects infestation, living and dead insects, insect fragments and rodent contamination;
(6) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified in the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011 and the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 or any other Regulation notified under the Food Safety and Standards Act, 2006 for domestic trade.
(7) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified by the Codex Alimentarious Commission or importing Countries requirements for exports.
31 Schedule-XXVI (See rule 4) Grade designations and quality of Cumin Black (Kalonji) whole Grade Designat ion Quality Special Characteristics (percent by mass) Organic extrane ous matter (Maximum) Inorganic extraneous matter (Maximum) Damaged, shrivelled, discoloured and immature seeds (Maximum) Moisture (Maximum) Total ash on dry basis (Maximum) Ash insolubl e in Dil.
HCl , on dry basis (Maximum) Nonvolatile ether extract on dry basis (Minimum) Volatile Oil on dry basis , percent(v/ w) (Minimum) Edible seeds other than cumin Black (Maximum) Insect damage d matter (Maximum)
(1) (2) (3) (4) (5) (6) (7) (8) (9) (10) (11) Special Standard
0.25
1.0
0.10
0.25
3.0
5.0
9.0
10.0
6.0
8.0
1.0
1.5
13.0
12.0
1.5
1.0
1.0
2.0
0.20
0.50 General Characteristics
(12)
(1) It shall be dried wholesome mature seeds of Nigella sativa L;
(2) Its flavour shall have all characteristic aromatic flavor of the Cumin Black and free from mustiness and rancidity;
(3) It shall be free from added colouring matter and any other harmful substances;
(4) It shall be free from mould growth, insects infestation, living and dead insects, insect fragments and rodent contamination;
(5) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified in the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011 and the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 or any other Regulation notified under the Food Safety and Standards Act, 2006 for domestic trade.
(6) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified by the Codex Alimentarious Commission or importing Countries requirements for exports.
Explanations .-
(a) Damaged, shrivelled, discoloured and immature seeds” - Includes broken, discoloured, shriveled and immature fruits.
(b) “Inorganic extraneous matter” - Such as dust, dirt, stones and lumps of earth.
(c) “Organic extraneous matter” - Such as chaff, stems, straw;
(d) Insect damaged matter - The produce internally or partially bored or damaged by pest/insect 32 Note: The Volatile Oil content shall be determined immediately after grinding.
Schedule-XXVII (See rule 4) Grade designations and quality of Cumin Black (kalonji) Powder Grade Designation Quality Special Characteristics (percent by mass) Moisture (Maximum) Total ash on dry basis (Maximum) Ash insoluble in Dil. HCl , on dry basis (Maximum) Non-volatile ether extract on dry basis (Minimum) Volatile oil on dry basis percent(v/w) (Minimum)
(1) (2) (3) (4) (5) (6) Special Standard
8.0
9.0
6.0
7.0
1.0
1.5
14.0
12.0
1.2
0.9 General Characteristics
(7)
(1) Cumin Black Powder shall be obtained by grinding dried , sound and mature seeds of Nigella sativa L ;
(2) It shall be ground to such a fineness that it shall pass completely through 800 micron sieve;
(3) It shall have all characteristic aromatic flavor of the Cumin Black and free from mustiness and rancidity;
(4) It shall be free from added colouring matter, foreign matter and any other harmful substances;
(5) It shall be free from lumps , mould growth, insects infestation, living and dead insects, insect fragments and rodent contamination;
(6) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified in the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011 and the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 or any other Regulation notified under the Food Safety and Standards Act, 2006 for domestic trade.
(7) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified by the Codex Alimentarious Commission or importing Countries requirements for exports.
33 Schedule-XXVIII (See rule 4) Grade designations and quality of Fennel (Whole) Grade Designation Quality Special Characteristics (percent by mass) Organic extraneous matter (Maximum) Inorganic extraneou s matter (Maximum) Defective seeds Moisture (Maximum) Volatile Oil per cent on dry basis (v/w) (Minimum) Crude fibre on dry basis (Maximum) Insect damaged matter (Maximum) Broken damaged seeds (Maximum) Immature, shriveled, discoloured, blackened seeds (Maximum)
(1) (2) (3) (4) (5) (6) (7) (8) (9) Special Standard
1.0
1.5
0.10
0.40
1.0
2.0
1.0
3.0
10.0
12.0
1.75
1.0
11.0
15.0
0.20
0.50 Total Ash on dry basis (Maximum) Ash insoluble in Dil. Hcl, on dry basis (Maximum) Edible seeds other than Fennel
(10) (11) (12)
8.0
10.0
1.0
2.0 Absent Absent General Characteristics
(13)
(1) Fennel seeds shall be wholesome dried fruits of Foeniculum vulgare P Miller.Var. Vulgare. of family Umbelliferae.
(2) It shall have all characteristic odour and a pleasant aromatic flavour characteristic of the Fennel;
(3) It shall be free from mustiness ,rancidity and other foreign flavour;
(4) It shall be free from added colouring matter and any other harmful substance;
(5) It shall be free from mould growth, insect infestation, living and dead insects, insect fragments and rodent contamination;
(6) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified in the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011 and the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 or any other Regulation notified under the Food Safety and Standards Act, 2006 for domestic trade.
(7) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified by the Codex Alimentarious Commission or importing Countries requirements for exports.
Explanations:
(1) Defective seeds; means;
(a) “Broken damaged seeds” - seeds which are broken or damaged ;
(b) “Immature, shriveled, discoloured and blackened seeds” – seeds which have not developed properly or which have been discoloured or blackened;
(2) “Inorganic extraneous matter” – Such as dust, dirt, stones and lumps of earth.
(3) “Organic extraneous matter” – Such as chaff, stems, straw;
(4) “Insect damaged matter”- The produce internally or partially bored or damaged by pest/insect 34 Note: The Volatile Oil content shall be determined immediately after grinding.
Schedule-XXIX (See rule 4) Grade designations and quality of Fennel Powder Grade Designation Quality Special Characteristics (percent by mass) Moisture (Maximum) Total ash on dry basis (Maximum) Ash insoluble in Dil. HCl , on dry basis (Maximum) Volatile oil on dry basis per cent (v/w) (Minimum) Crude fibre on dry basis (Maximum)
(1) (2) (3) (4) (5) (6) Special Standard
10.0
12.0
8.0
9.0
1.5
2.0
1.2
1.0
11.0
15.0 General Characteristics
(7)
(1) Fennel powder shall be obtained by grinding ripe fruit seeds of dried Foeniculum vulgare P. Miller Var. Vulgare. of family Umbelliferae;
(2) It shall be ground to such a fineness that it shall pass completely through a 800 micron sieve;
(3) It shall have all characteristic aromatic flavour , characteristic of the Fennel;
(4) It shall be free from mustiness ,rancidity and off flavour;
(5) It shall be free from added colouring matter , other foreign matter and any other harmful substances;
(6) It shall be free from mould growth, insect infestation, living and dead insects, insect fragments and rodent contamination;
(7) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified in the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011 and the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 or any other Regulation notified under the Food Safety and Standards Act, 2006 for domestic trade.
(8) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified by the Codex Alimentarious Commission or importing Countries requirements for exports.
35 Schedule-XXX (See rule 4) Grade designations and quality of Fenugreek (Whole)
Explanations:
(a) “Damaged and insect bored seeds” Includes all seeds which are damaged or which have been bored or attacked by weevils or other insects;
(b) “Inorganic extraneous matter” Such as dust, dirt, stones and lumps of earth.
(c) “Organic extraneous matter” Such as chaff, stems, straw;
Grade Designati on Quality Special Characteristics (percent by mass) Organic extraneo us matter (Maximum) Inorganic extraneo us matter, (Maximum) Damage d and insect bored seeds (Maximum) Total ash on dry basis (Maximum) Ash insoluble in Dil. HCl , on dry basis (Maximum) Cold water soluble extract on dry basis (Minimum) Crude fibre on dry basis (Maximum) Edible Seeds other than Fenugreek (Maximum) Moisture (Maximum)
(1) (2) (3) (4) (5) (6) (7) (8) (9) (10) Special Standard
0.5
1.5
0.2
0.4
0.5
1.0
4.0
5.0
0.5
1.5
35.0
30.0
15.0
18.0
1.0
2.0
9.0
10.0 General Characteristics
(11)
(1) Fenugreek (Whole) shall be wholesome dried mature seeds of Trigonella foenum graecum L of family Fabaceae;
(2) It shall have all characteristic flavour and It shall be free from mustiness, any off-flavours and rancidity;
(3) It shall be free from any added colouring matter and any other harmful substance;
(4) It shall be free from mould growth, insect infestation, living and dead insects, insect fragments and rodent contamination;
(5) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified in the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011 and the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 or any other Regulation notified under the Food Safety and Standards Act, 2006 for domestic trade.
(6) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified by the Codex Alimentarious Commission or importing Countries requirements for exports.
36 Schedule-XXXI (See rule 4) Grade designations and quality of Fenugreek Powder Grade Designation Quality Special Characteristics (percent by mass) Moisture (Maximum) Total ash on dry basis (Maximum) Ash insoluble in Dil.
HCl , on dry basis (Maximum) Crude fibre, on dry basis (Maximum) Cold water soluble extract on dry basis (Minimum)
(1) (2) (3) (4) (5) (6) Special Standard
9.0
10.0
4.0
5.0
1.0
1.5
15.0
18.0
35.0
30.0 General Characteristics
(7)
(1) Fenugreek Powder shall be obtained by grinding dried and ripened seeds of Trigonella foenum graecum L of family Fabaceae;
(2) It shall be ground to such a fineness that it shall pass completely through a 1000 micron sieve;
(3) It shall have all characteristic aromatic flavour of Fenugreek and it shall be free from off-flavour, mustiness and rancidity;
(4) It shall be free from added colouring matter or any other harmful substance;
(5) It shall be free from lumps, mould growth, insect infestation, living and dead insects, insect fragments and rodent contamination;
(6) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified in the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011 and the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 or any other Regulation notified under the Food Safety and Standards Act, 2006 for domestic trade.
(7) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified by the Codex Alimentarious Commission or importing Countries requirements for exports.
37 Schedule-XXXII (See rule 4) Grade designations and quality of Celery Seeds Grade Designation Quality Special Characteristics (percent by mass) Organic extraneous matter (Maximum) Inorganic extraneous matter (Maximum) Moisture (Maximum) Total Ash on dry basis, (Maximum) Ash insoluble in Dil. HCl , on dry basis (Maximum) Volatile oil content, (v/w), on dry basis (Minimum)
(1) (2) (3) (4) (5) (6) (7) Special Standard
0.4
1.0
0.1
0.5
9.0
10.0
10.0
12.0
2.0
3.0
2.0
1.5 General Characteristics
(8)
(1) Celery seeds shall be dried, ripe and matured fruits(seeds) of Apium graveoleans L of family Apiaceae ;
(2) It shall be of uniform in colour and have characteristic of the Celery;
(3) It shall be free from moulds, insect infestation, living and dead insects, insect fragments and rodent contamination;
(4) It shall be free from any added colouring matter and other harmful substance;
(5) Its shall have all characteristic aromatic flavour and shall be free from mustiness; rancidity and off flavour;
(6) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified in the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011 and the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 or any other Regulation notified under the Food Safety and Standards Act, 2006 for domestic trade.
(7) It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified by the Codex Alimentarious Commission or importing Countries requirements for exports.
Explanations.-
(a) “Inorganic extraneous matter” Such as dust, dirt, stones and lumps of earth.
(b) “Organic extraneous matter” Such as chaff, stems, straw;
[File No. 18011/2/2012-M.II] ( RAJENDRA KUMAR TIWARI) Joint Secretary (Marketing)