Company : Sol Infotech Pvt. Ltd. Website : www.courtkutchehry.com BASMATI RICE (EXPORT) (GRADING AND MARKING) RULES, 1979 CONTENTS 1. Short title, commencement and application 2. Definitions 3. Grade designation 4. Definition of quality 5. Grade designation marks 6. Method of Marking 7. Method of packing 8. Special conditions of certificate of authorisation SCHEDULE 1 :- SCHEDULE I SCHEDULE 2 :- SCHEDULE II SCHEDULE 3 :- SCHEDULE SCHEDULE 4 :- 1SCHEDULE BASMATI RICE (EXPORT) (GRADING AND MARKING) RULES, 1979 BASMATI RICE (EXPORT) (GRADING AND MARKING) RULES, 1979 1. Short title, commencement and application :- (1) These rules may be called the Basmati Rice (Export) (Grading and Marking) Rules, 1979. (2) They shall come into force on the date of their publication in the official Gazette. (3) They shall apply to basmati rice produced in India. 2. Definitions :- In these rules, unless the context otherwise requires: (a) "Agricultural Marketing Adviser" means the Agricultural Marketing Adviser to the Government of India; (b) "Authorised packer" means any person or body of persons who has been issued a certificate of authorisation by the Agricultural Marketing Adivser authorising such person or body of persons to grade and mark basmati rice under Agmark. (c) "Schedule" means a Schedule appended to these rules 3. Grade designation :- Grade designation to indicate the quality of basmati rice shall be as set out in column 1 of the Schedules 1 [II to IV]. 1. Subs. by G.S.R. 693, dated 21st August, 1987, for Schedules II and III. 4. Definition of quality :- The quality indicated by the grade designation shall be set out against each grade designation in Schedules 1 [II to IV] 1. Subs. by G.S.R. 693, dated 21st August, 1987, for Schedules II and III. 5. Grade designation marks :- The grade designation marks shall consist of a label bearing a design (consisting of an outline map of India with the word "AGMARK" and the Figure of the rising sun with the words "Produce of India" and resembling the one) as set out in Schedule I and specifying the grade designation. 6. Method of Marking :- (1) The grade designation mark shall be securely affixed to each container in a manner approved by the Agricultural Marketing Adviser. (2) In addition to the grade designation mark, each container shall be clearly marked with such particulars and in such manner as may be specified by the Agri- cultural Marketing Adviser. The following particulars shall also be clearly and indelibly marked on each container, namely: (a) the serial number of the lot, (b) date of packing, (c) name of the packer, (d) place of packing. (3) An authorised packer may, after obtaining the prior approval of the Agri- cultural Marketing Adviser, mark his private trade mark on a container in a manner 7. Method of packing :- (1) Only sound, clean and dry containers made of jute or any other material as may be approved by the Agricultural Marketing Adviser, shall be used for packing. They shall be free from any insect infestation or fungus contamination and also free from any undesirable smell. (2) The containers shall be securely closed and sealed in a manner approved by the Agricultural Marketing Adviser. (3) Each package shall contain basmati rice of the trade description and one grade designation only. 8. Special conditions of certificate of authorisation :- In addition to the conditions specified in rule 4 of the General Grading and Marking Rules, 1937, the following shall be the conditions of every certificate of authorisation issued for the purpose of these rules, namely. (a) An authorised packer shall make such arrangements for testing basmati rice as may be prescribed by the Agricultural Marketing Adviser. (b) An authorised packer shall provide all facilities as may be necessary for sampling, testing etc., to the inspecting officers duly authorised by the Agri- cultural Marketing Adviser, in this behalf. SCHEDULE 1 SCHEDULE I (See rule 5) Design for the Grade Designation Mark SCHEDULE 2 SCHEDULE II (See rule 3 and rule 4) Grade designation and definition of quality of Basmati raw milled \rice (for export only) Grade designation and definition of quality of Basmati raw milled rice (for export only) Special characteristics (Maximum limits of tolerance Grade Per cent by weight) designation General characteristics Foreign Brokens Other rice Damaged Moisture matter and frag including discolour ments' red gra ed and ch ins' alky grains 1 2 3 4 5 6 7 Special 05 5.0 10.0 1.0 14.0 1. The grains shall be long slender of white, creamy white or gre yish colour and trans lucent. A 1.0 10.0 15.0 2.0' 14.0 2. The rice: B 2.0 10.0 20.0 3.0 14.0 (a) Shall be the dried matured kernels of Olyzasativa; and have uniform size, shape and colour, (b) Shall possess in a martied degree the natural fragrance characteristic of Bas- mati rice both in the raw and cooked state; (c) Shall not have been artificially coloured and shall be free from polishing agents; (d) May contain upto 3 per cent of grains with appreciable amount of bran thereon; (e) Shall be free from musty or obnoxious odour and shall carry no sign of mould or containing webs and dead or live weevils; (f) Shall have length 6.0 mm. and above and length breadth ratio 3 and above; (g) Shall be in sound merchantable condition. SCHEDULE 3 SCHEDULE (See rules 3 and 4) Grade designation and definition of quality of'Basmati parboiled rice (for export only) Special characteristics (Maximum limits of tolerance Grade Per cent byweight) designation General characteristics Foreign Brokens Other rice Damaged Moisture matter and frag including discolour ments' red gra ed and ch ins' alky grains 1 2 3 4 5 6 7 Special OS 5.0 10.0 1.0 14.0 1. The grains shall be long slender of creamy- whi te or brownish or gre yish colour and translucent. A 1.0 10.0 15.0 2.0 14.0 2. The rice: B 2.0 10.0 20.0 3.0 14.0 (a) Shall be the dried matured kernels of Oryzasativa; and have uniform size, shape and colour; (b) Shall possess in a mar ked degree the natural fragrance characteristic of Basmati rice both in the raw and cooked state; (c) Shall not have been artificially coloured and shall be free from polishing agents; (d) May contain upto 3 per cent of grains with appreciable amount of bran thereon; (e) Shall be free from musty or obnoxious odour and shall carry no sign of mould or containing webs and dead or live weevils; (f) Shall have length 6.0 mm. and above and length breadth ratio 3 and above; (g) Shall be in sound mer chantable condition. *Red grains shall not exceed 2 per cent. DEFINITIONS: (i) Foreign matter. Shall include dust, stones, lumps of earth, chaff, stem or straw and any other impurity. SCHEDULE 4 1SCHEDULE (See rules 3 and 4) Grade designation and definitions of quality of Basmati unpolished/dehusked rice (for export only) Special Characteristics Grade (Maximum limits of tolerance per cent byweight) Desig nation Foreign Broken is Other Green Red Dama Moisture General matter and rice grains grains ged dis Characteristics frag grains coloured ments and Chalky grains 1 2 3 4 5 6 7 8 9 Special 0.5 5.0 10.0 2.0 2.0 2.0 14.0 1. The grains shall be A. 1.0 10.0 20.0 4.0 3.0 3.0 14.0 long slender, of light B. 1.5 10.0 30.0 6.0 4.0 5.0 14.0 brown colour and having vitreous lustre (glossy in appearance) 2. The rice: (a) Shall be the dried matured kernels of Oryzasattva from which the hulls have been re moved and have not been subjected to further milling and shall have uniform size, shape and colour, (b) Shall possess a marked degree of the natuial frag rance characteris tic of Basmati rice both in the raw and cooked state; (c) Shall not have been artificially coloured and shall be free from polishing agents; (d) Shall be: free from musty or obnoxious odour and shall carry no sign of mould or containing webs and dead or live weevils; (e) Shall have length 6.0 mm and above and length- breadth ratio 3.0 and above; (f) Shall be in sound merchan-table condition. DEFINITIONS-- 1. Foreign matter shall include dust, stones, lumps of earth, chaff, stem or straw and any other impurity. 2. Brokens and fragments shall include pieces of rice kernels which are less than three-fourth of a whole kernel. The pieces of kernels, smaller than one-fourth of the whole kernels, shall be treated as fragments. 3. Other rice shall consist of contrasting and/or inferior varieties of rice. 4. Green grains shall be the kernels, whole or broken, which are greenish in colour. 5. Red grains shall be the kernels, whole or broken, which have their surface coated with red bran. 6. Damaged, discoloured and chalky grains shall include rice kernels, broken, fragments or whole, that are internally damaged or discoloured, materially affecting the quality. Chalky grains shall be the grain at least half of which is milky white in coloures and brittle in nature.