Company : Sol Infotech Pvt. Ltd. Website : www.courtkutchehry.com BREAD WHEAT FLOUR (GRADING AND MARKING) RULES, 1981 CONTENTS 1. Short title, application and commencement 2. Definitions 3. Grade designations 4. Definition of quality 5. Grade designation mark 6. Method of marking 7. Method of packing SCHEDULE 1 :- SCHEDULE I SCHEDULE 2 :- SCHEDULE BREAD WHEAT FLOUR (GRADING AND MARKING) RULES, 1981 In exercise of the powers conferred by Section 3of the said Act, the Central Government hereby makes the following rules, namely: 1. Short title, application and commencement :- (1) These rules may be called the Bread Wheat Flour (Grading and Marking) Rules, 1981. (2) They shall apply to Bread Wheat Flour produced in India. (3) They shall come into force on the date of their publication in the official Gazette. 2. Definitions :- In these rules, unless the context otherwise requires,- (1) "Agricultural Marketing Adviser" means the Agricultural Marketing Adviser to the Government of India. (2) "Authorised packer" means a person or a body of persons who has been granted a certificate of authorisation under rule 3 of the General (Grading and Marking) Rules, 1937, in relation to Bread Wheat Flour. (3) "Schedule" means a Schedule appended to these rules. 3. Grade designations :- The grade designation to indicate the quality of Bread Wheat Flour shall be as set out in column 1 of Schedule 1. 4. Definition of quality :- T h e quality indicated by the grade designation shall be as set out against the said designation in columns 2 to 13 of Schedule I. 5. Grade designation mark :- The grade designation mark shall consist of a label supplied by the Agricultural Marketing Adviser specifying the grade designation and 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 o f India" and resembling the mark set out in Schedule II. NOTE.- (1) The grade designation mark to be used on paper or cloth bags shall consist of a paste-on label specifying the grade designation. (2) The grade designation mark to be used on B-twill jute bags shall consist of a rectangular tie-on label specifying the grade designation. 6. Method of marking :- (1) The grade designation mark shall be securely affixed on each container in a manner as approved by the Agricultural Marketing Adviser and shall clearly show the following particulars namely: (a) date of packing ; (b) lot number/batch/code; (c) name and address of packer; and (d) net weight. (2) In addition to the grade designation mark, the following particulars shall also be marked on each label : (a) date of packing ; (b) lot number/batch/code; (c) name and address of packer; and (d) net weight. (3) The sale price shall be clearly marked on each container. (4) An authorised packer may, after obtaining the prior approval of the Agricultural Marketing Adviser, mark his private trade mark on a container in a manner approved by the said officer, provided the private trade mark does not represent quality or grade of the Bread Wheat Flour different from that indicated by the grade designation mark affixed on the container in accordance with these rules. 7. Method of packing :- (1) Only sound, clean and dry container made of paper, cloth, B-twill jute or any other material as may be approved by the Agri- cultural Marketing Adviser shall be used for packing. (2) The container shall be free from any insect infestation or fungus contami- nation and also free from any undesirable smell. (3) Each package shall be securely closed and sealed in the manner prescribed by the Agricultural Marketing Adviser. (4) Each package shall contain Bread Wheat Flour of one grade designation only. (5) The net weight of Bread Wheat Flour in each container shall be 50 gms" 100 gms" 200 gms., 400 gms, 500 gms., 1 kg., 2 kgs., 5 kgs. and thereafter in multi- ples of 5 kgs. SCHEDULE 1 SCHEDULE I Grade designtion and defintion of quality of Bread Wheat Flour Definition ot Quality Special Characteristics Grade General Designa Gluten Protien Total Acid Alco Water Mal Sedim Pelsh- Uric Mois Characteristics tion per cent (NX ash insol holic absor tose enta enke Acid ture by 5.7) per cent uble acidity ption, per cent tion num mg/ per cent mass per cent by ash, (as per cent value ber (in 100 g by (on dry by mass per cent H2 SO4 Mini Mini minu Maxi mass basis) mass (on dry by mass in 90 mum mum tes) mum Maxi Mini (on dry basis) (on dry per cent Mini mum mum basis) Maxi basis) alcohol mum Mini mum Maxi (per cent mum mum by mass) Maxi mum l 2 3 4 5 6 7 8 9 10 11 12 13 Standard 8.0 11.0 0.5 0.05 O.I 60.0 21035 30.0 150 10.0 13.0 Bread Wheat Flour shall: (l) be the produce obtained by milling cleanea, condi- tioned, hard or wheats or blends the in a roller flour mill bolting; (2) be free flowing, dry to to- uch and creamy in co Adopted from ISI: 7464-1974. (3) be free from musty, off flavour, rancid and bitter taste, insect and fungus attack, rodent contaimi- nation squeezing, visible dusted bran particles and any extraneous matter; (4) have characteristic taste and flavour; (5) all the material shall pass through 180 Micron I.S. sieve and no residue be left on the sieve. Adopted from ISI: 7464-1974. SCHEDULE 2 SCHEDULE [See rule 5(1) and rule 5(2)] Design of the Grade Designation Mark