(1) Only sound and clean jute gunny or such other materials as may be approved by the Agricultural Marketing Adviser shall be used for packing, and the packing material shall be free from any inset infestation or fungus contamination or from any undesirable smell.
(2) The packages shall be securely closed and sealed in a manner approved by the Agricultural Marketing Adviser.
(3) Each package shall contain Tendu (Bidi Wrapper) leaf of one grade designation only.
(4) Tendu leaves shall be packed in a package of customary weight and bare as may be approved by the Agricultural Marketing Adviser.
SCHEDULE I (See rule 5) Map of India P R ODUCE OF IND IA 1
SCHEDULE II (See Rules 3 and 4) Grade designation and definition of quality of Tendu leaf Grade Colour Texture Size, shape, body and condition Remarks designation 1 2 3 4 5 Fancy Greenish or Greenish Medium 20.3 Cm x 10.2 and above. Good body May contain 10% of white texture leaves, free from hairs, mould, dirt and leaves of grade "Extra holes, with depressed and few veins. Special.
Soft but not too dry or brittle.
Extra special Greenish White or Greenish Medium 17.8 Cm x 7.6 and above. Good body May contain 20% of Yellow. texture leaves, free from hairs, mould, dirt and leaves of grade "Good' holes, with depressed veins. and 5% of lower Soft but not too dry or brittle. dimension leaves of other grades.
Special Greenish white or Greenish Medium Mixed sizes and shapes. Good body May contain 20% of Yellow texture leaves, free from hairs, mould, dirt and leaves of "Grade holes, with depressed veins. Good".
Soft but not too dry or brittle.
Gold Dull Green to reddish Fair of thick 15.2 Cm x 7.6 and above. Body of leaves, Should contain at least Brownish tinge texture semi coarse to coarse slightly 20% of leaves of hairy or velvety with slightly prominent grade "Extra special” veins. Mould, blemish and holes together and may contain upto not exceeding 5% of the total area. Soft 10% of leave of grade.
but not too brittle.
Standard Dark Green to Reddish/ Thick 15.2 Cm x 7.6 and above. Course Should contain at least brownish Texture body leaves, hairy or velvet with 20% leaves of grade slightly prominent veins, mould, “Good” May contain blemish and holes together not ex- up to 10% leave of ceeding 5% of the total area, Soft but of Grade “Fair”.
not too brittle.
Fair Brownish to reddish Thick 15.2 Cm x 7.6 cm and above. Body Should contain at least Brown Texture of leaves, coarse hairy and velvety with 20% of leaves of Prominent veins. Mould, blemish and holes Grade "Standard'. May together not exceeding 20% of the total area. contain up to 10% Soft But not too brittle leaves of grade “General”.
General Mixed colour Mixed Mixed sizes and shapes, mixed body Should contain at texture leaves, hairy and velvety, with prominent least 20% leaves of veins, uneven or wrinkled surface. Mould Grade “Fair”.
blemish and holes together not exceeding 30% of the total area 2 TOBACCO GRADING AND MARKING RULES
SCHEDULE I
SCHEDULE II
SCHEDULE II
SCHEDULE II
SCHEDULE III
SCHEDULE III -A
SCHEDULE IV
SCHEDULE V
SCHEDULE VI
SCHEDULE VII
SCHEDULE VIII
SCHEDULE IX
SCHEDULE X
SCHEDULE XI
SCHEDULE XII
SCHEDULE XIII
SCHEDULE XIV
SCHEDULE XV
SCHEDULE XVI
SCHEDULE XVII
SCHEDULE XVIII
SCHEDULE XIX
SCHEDULE XX
SCHEDULE XXI
SCHEDULE XXII
SCHEDULE XXIII
SCHEDULE XXIV
SCHEDULE XXV
SCHEDULE XXVI
SCHEDULE XXVII
SCHEDULE XXVIII
SCHEDULE XXIX
SCHEDULE XXX
SCHEDULE XXXI
SCHEDULE XXXII
SCHEDULE XXXIII
SCHEDULE XXXIV
SCHEDULE XXXV SUGRACANE GUR (JAGGERY) GRADING AND MARKING RULES
SCHEDULE I
SCHEDULE II (SEE RULE 4) Grade designation and definition of quality of Hand made shellac* Grade designation and definition of quality of machine made shellac*
SCHEDULE IV (See Rule 4) MYROBALAN GRADING AND MARKING RULES
SCHEDULE I
SCHEDULE II
SCHEDULE III
SCHEDULE IV
SCHEDULE V (See rule 5) Map of India
SCHEDULE VI TENDU (BIDI WRAPPER) LEAF GRADING AND MARKING RULES
SCHEDULE I (See rule 5)
SCHEDULE II SENNA LEAVES AND PODS GRADING AND MARKING RULES
SCHEDULE I (See rule 5) �
SCHEDULE II (SEE RULES 3 AND 4)
SCHEDULE IV TAPIOCA PRODUCTS (ANIMAL FEED) GRADING AND MARKING RULES
SCHEDULE I (See rule 5) HONEY GRADING AND MARKING RULES
SCHEDULE I THE SHEEKAKAI POWDER GRADING AND MARKING RULES �
SCHEDULE I KANGRA TEA GRADING AND MARKING RULES
SCHEDULE III THE PAPAIN GRADING AND MARKING RULES Grade designation and definition of quality of compounded Papain TAPIOCA SAGO GRADING AND MARKING RULES