Company : Sol Infotech Pvt. Ltd. Website : www.courtkutchehry.com CANNED AND BOTTLED FRUITS AND FRUIT PRODUCTS (GRADING AND MARKING) RULES, 1942 CONTENTS 1. Short title and application 2. Grade designation 3. Definition of quality 4. Grade designation marks 5. Method of marking 6. Method of packing 7. Special conditions of authorisation SCHEDULE 1 :- SCHEDULE SCHEDULE 2 :- SCHEDULE SCHEDULE 3 :- SCHEDULE CANNED AND BOTTLED FRUITS AND FRUIT PRODUCTS (GRADING AND MARKING) RULES, 1942 In exercise of the powers conferred by Sec. 3 of the Agricultural Produce (Grading and Marking) Act, 1937 (1 of 1937), the Central Government is pleased to make the following rules, the same having been previously published as required by the said section; namely: 1. Short title and application :- (1) These Rules may be called the Canned and Bottled Fruits and Fruit Products (Grading and Marking) Rules, 1942. (2) They shall apply to canned and bottled fruits and fruit products prepared in India. 2. Grade designation :- The grade designations to indicate the quality of canned and bottled fruits and fruit products are shown in column 1 of the relevant Schedules annexed to these rules. They shall be applicable only to finished products made from such fruits as are shown in column 2 of the Schedules. 3. Definition of quality :- The special and general characteristics of quality indicated by the respective grade designations are set out against such designations in columns 3 and 4 of the relevant Schedules. 4. Grade designation marks :- The grade designation mark shall consist of a label of the design and colour set out in Schedule I in conjunction with the grade designation. 5. Method of marking :- A grade designation mark shall be securely affixed to each container in a manner approved by the Agricultural Marketing Adviser. In addition to the grade designation mark, the following particulars shall be clearly marked on the container: (a) Kind or variety of fruit, (b) Nature of the product, viz., juice, squash, marmalade, etc., NOTE.- To allow for accidental errors in grading, a tolerance of /2 per cent may be allowed ir respect of total sugar contents of the various grades excepting "special Refined". "These rules are not applicable as long as this Fruit Products Control Orders, 1946 is in operation. (c) Net weight or volume of contents, (d) Name of manufacturer: Provided that an authorised packer may be specially authorised by the Agricultural Marketing Adviser to incorporate, subject to his approval, the grade designation mark in the design of any private brand label to be applied to the containers. 6. Method of packing :- Canned and bottled fruits and fruit products shall be packed in such suitable containers as are described below and all containers shall be securely closed and sealed in a manner approved by the Agricultural Marketing Adviser: (a) Canned fruits.- Open-top cans made from a suitable kind of tin plate shall be used for canning fruits. (b) Bottled fruits.- For bottling fruits, glass bottles with wide mouth and closures capable of giving a hermetic seal shall be used. (c) Fruit juices, squashes and cordials.- Fruit juices, squashes and cordials shall be packed in clean sterilised bottles. These products when frozen and sold in the form of ices shall be packed in suitable cartons. (d) Fruit juice barley.- Shall be packed in clean, sterilised bottles. (e) Jellies, marmalades and jams.- New cans or clean, sterilised glass or Chinaware jars shall be used for packing these products. (f) Sauces and chutnies.- These shall be packed in clean, sterilised bottles. (g) Crystallized and candied fruits.- Card-board boxes, clean new tins or suitable glass containers shall be used for packing these products. 7. Special conditions of authorisation :- In addition to the conditions specified in rule 4 of the (General Grading and Marking) Rules, 1937, the following special conditions shall be observed by packers to the satisfaction of the Agricultural Marketing Adviser: (a) All fruits used shall be clean, fresh, of the requisite degree of maturity and free from insect or fungal attack or any other blemish affecting the quality of the fruit. (b) The buildings, including floors, shall be clean and capable of maintaining hygienic conditions during the manufacturing operations. The premises shall be fly-proof. There shall be adequate arrangements for sterilisation of containers, packing tables, working parts of machinery etc., which are liable to come into contact with fruit or sugar syrup during the packing operations. No vessel, container or other equipment, the use of which is likely to lead to injurious metallic contamination shall be employed in the preparation, packing or storage of the fruit products. (c) The water used shall be pure and of drinking quality free from pathogenic micro-organisms. (d) All workers shall be clean and free from any contagious or obnoxious disease. Their clothing shall also be clean. (e) An authorised packer shall keep records, in such form as may be prescribed by the Agricultural Marketing Adviser, regarding the quantity of different kinds of products prepared and the grade designation marks applied to them. SCHEDULE 1 SCHEDULE (See rule 4) The grade designation mark for canned and bottled fruits and fruit products shall consist of the following design: In conjunction with a grade designation. The labels shall be of the following colours:- (a) Juices, squashes and cordials- \Grade designation \ \ \ \ \Colour of label \1. AGMARK (High Sugar) .... White \ 2. AGMARK (Medium Sugar) .... Red 3. AGMARK (Low Sugar) .... Blue 4. AGMARK (Unsweetened) .... \ Green (b) \Jellies and marmalades- \ \Grade designation \ Colour of label \AGMARK jelly .... \ \ \ \ White AGMARK mannalade .... \ \ \ \ Yellow SCHEDULE 2 SCHEDULE (See rule 2 and rule 3) Grade Kind and variety of fruit Special characteristics General characteristics designation Kind Variety Minimum Minimum percentage percentage of of sugar in fruit juice in final pro final product duct 1 2 .3 4 AGMARK (High sugar) Lime Any suita 50 30 Fruit juice shall be derived ble variety from sound fresh fruit free Lemon Do. 50 30 from insect or fungal attack or any other blemish affec Orange Do. 50 35 ting the quality of the fruit. It Grape fruit Do. 50 35 shall be free from seeds, piec es of skin, bits of coarse tissue and any extraneous matter. AGMARK (Medium sugar). Lime Do. 30 30 The sugar used shall be crystal lized white sugar capable of Lemon Do. 30 30 producing a clear syrup. The only substances that may be Orange Do. 30 35 added are water, sugar, peel oil, any harmless colouring, Grape Do. 30 35 matter, sulphur dioxide not fruit in excess of 350 parts in a million (when packed in bottles) or sodium benzoate not in excess of 600 parts in a million of the finished product by weight and pure AGMARK citric acid in sufficient quan (Low sugar) Lime Do. 15 30 tity to bring the acidity of the finished product up to a Lemon Do. 15 30 maximum of 2.5 per cent (total acidity as citric acid). Orange Do. 15 35 The finished product shall have Grape Do. 15 35 a good flavour characteristic fruit of the fruit and be free from cooked or any other objectio nable taints or flavours. It AGMARK shall be of good keeping qua (Unsweetene d) Lime Do. 100 lity and shall show no sign of Lemon Do. 100 fermentation if incubated at Orange Do. 100 25 C 37 C. and 40 C. for Grape fruit Do. 100 days. Pomegranate Do. 100 Grape Do. 100 SCHEDULE 3 SCHEDULE (See rule 2 and rule 3) Grade designation and definition of quality of fruit jellies and Marmalade* Grade designation Kind and variety of fruit Special characteristics General characteristics Kind of Variety of fruit fruit 1 2 3 4 AGMARK Lime Shall be made from The finished product shall be Jelly Lemon Any clean strained fruit reasonably firm, of good Orange suitable juice and crystallized keeping quality and attrac Grape fruit variety white sugar (sucrose) tive colour. It shall have the the flavour of the original fruit and shall be free from burnt or other objectiona ble flavours, crystallization, fermentation and mould growth. AGMARK Lime Shall be made from It shall contain no added colo Marmalade Lemon strained fruit juice, uring or flavouring subst Orange Do. crystallized white sugar ance other than the natural Grade fruit (sucrose) and not constituents of the fruit. less than 5 or more No preservative, except sul than 15 per cent of phur dioxide to the extent sliced peel or fruit. of 40 parts in a million when the product is packed in glass or china-ware jars shall be used. Pure citric or tartaric acid and pectin derived from fruits may be added when necessary. The finished product shall contain not less than 65 per cent soluble solids.