In addition to the general conditions specified in subrule (8) of rule 3 of the General Grading and Marking Rules, 1988, the following shall be additional conditions for grant of certificate of authorisation for Grading and Marking of Sundried Raw Mango Slices and Powder:-
(i) The authorised packer shall either set up their own laboratory manned by a qualified chemist approved by the Agricultural Marketing Adviser or any officer authorised by him in this behalf in accordance with rule 9 of the General Grading and Marking Rules, 1988 for testing the quality of Sundried Raw Mango Slices and powder or have access to the State Grading Laboratory or private commercial laboratory approved for the purpose;
(ii) The premises for processing, grinding and packing shall be maintained in perfect hygienic, sanitary conditions with proper ventillation and well lighted arrangement;
(iii) The personnel engaged in these operations shall be in sound health and free from any infectious, communicable and contagious diseases;
(iv) All instructions regarding the method of sampling, analysis, sealing, marking of packages, maintenance of records and submission of returns etc. which may be issued from time to time by the Agriculutural Marketing Adviser or any other officer duly authorised by him, shall be strictly observed by the authorized packer and the approved chemist;
(v) The premises shall have adequate storage facilities with pucca floor and free from rodent and insect infestation.
SCHEDULE - I(See rule 5) (Design of Agmark insignia) CA No.
NAME OF COMMODITY----------- GRADE------------------- 2
SCHEDULE - II (See rules 3 and 4) Grade designations and definition of quality of Sundried Raw Mango Slices.
----------------------------------------------------------------------------------------------------------------------- Grade designation Definition of quality ---------------------------------------------------------------------------------------------- Special characteristics ---------------------------------------------------------------------------------------------- Maximum limit of tolerance(percent by mass) -------------------------------------------------------------------------------------------------- Colour Extraneous Slices below Seed Damaged Moisture matter 15mm in coating and disco- content length loured ------------------------------ slices Inorganic Organic ----------------------------------------------------------------------------------------------------------------------- 1 2 3 4 5 6 7 8 ----------------------------------------------------------------------------------------------------------------------- Special White Nil 0.5 2.0 1.0 1.0 10.0 Standard White to 0.5 1.0 4.0 3.0 3.0 10.0 Brown General Brown to 2.0 2.0 6.0 6.0 5.0 12.0 black -----------------------------------------------------------------------------------------------------------------------
Explanations:-
(1) Extraneous matter:-
(i) Inorganic extraneous matter consisting of metallic pieces, sand, gravel, dirt, stone, lumps of earth, clay and mud.
(ii) Organic extraneous matter such as chaff, stem and straw.
(2) Slices below 15 mm- Slices below 15mm in length shall be measured from one end to the other end of the slice.
(3) Seed coating - Seed coating shall be exterior covering of the seed.
(4) Damaged and discoloured slice - means the slices that are eaten by weevils or other insects and including slices internally damaged by fungus, moisture or heating.
---------------------------------------------------------------------------------------------------------------------- General Characteristics ----------------------------------------------------------------------------------------------------------------------- 9 ----------------------------------------------------------------------------------------------------------------------- Sundried raw Mango Slices(Khatai) shall-
(1) be dried wholesome, edible part of raw mango fruit with or without the outer skin;
(2) be reasonably dried, free from fungus, insect infestation, rodent contamination, living and dead insects, added colouring matter, flavouring matter deleterious substance and any other harmful substance which are injurious to health;
(3) not contain any preservative except edible common salt which may be added to the extent of 5% by weight on dry basis;
(4) have characteristic taste and flavour;
(5) conform to the limit for poisonous metals(rule-57), naturally occuring toxic substances(rule 57-B), insecticides/pesticides residue(rule-65), and any other requirements as laid down under the mandatory provisions of the Prevention of Food Adulteration Rules, 1955 as amended from time to time;
(6) not have aflatoxin more than 30 microgram/kg;
(7) conform to the microbiological requirements as laid down below:- 6
(i) Total viable count 10 /gm (Max.)
3 3
(ii) E-coli 10 /gm (Max.)
4
(iii) Moulds 10 /gm (Max.)
(iv) Salmonella Negative -----------------------------------------------------------------------------------------------------------------------
SCHEDULE-III (See rules 3 and 4) Grade designation and definition of quality of sundried Raw Mango Powder commercially known as Amchur ----------------------------------------------------------------------------------------------------------------------- Grade Definition of quality designation --------------------------------------------------------------------------------------------------------- Special characteristics ------------------------------------------------------------------------------------------------------------- Maximum limit of tolerance (percent by mass) ------------------------------------------------------------------------------------------------------------- Crude fibre Total Ash Acid insoluble Acidity Moisture on dry basis (salt free ash (on dry (as anhydrous basis) basis) tartaric acid) (on dry basis) ----------------------------------------------------------------------------------------------------------------------- 1 2 3 4 5 6 ----------------------------------------------------------------------------------------------------------------------- Special 3.0 3.0 0.5 20.1 to 26.0 10.0 Standard 6.0 6.0 1.5 12.0 to 20.0 12.0 ----------------------------------------------------------------------------------------------------------------------- General Characteristics ----------------------------------------------------------------------------------------------------------------------- 7 ----------------------------------------------------------------------------------------------------------------------- Sundried raw mango powder (Amchur) shall-
(1) be the powder obtained by grinding clean and dried raw mango slices having characteristics taste & flavour,
(2) be free from musty odour, objectionable flavour, rodent contamination, fungus & insect infestation, extraneous matter, added colouring and flavouring matter,
(3) be free from added starch, deleterious substance and any other harmful substance which are injurious to health,
(4) be free from coarse particles and 97 per cent of the material shall pass through 700IS Micron sieve,
(5) not contain any preservative except edible common salt which may be added to the extent of 5% by weight on dry basis,
(6) not have aflatoxin more than 30 microgram/kg,
(7) conform to the limit for Poisonous metals(rule-57), Pesticides and Insecticides residue(rule-65), naturally occurring toxic substances(rule-57-B) and any other requirements as laid down under the mandatory provisions of the Prevention of Food Adulteration Rules, 1955 as amended from time to time,
(8) conform to the microbiological requirements as laid down below:- 6
(i) Total viable count 10 /gm (Max.)
3
(ii) E-coli 10 /gm (Max.)
4
(iii) Moulds 10 /gm (Max.)
(iv) Salmonella Negative Note: Published in the Gazette of India , Part II , Section 3, Sub Section (i) , 29.11.03 vide GSR 416 dated 19.11.2003 4 5