Company : Sol Infotech Pvt. Ltd. Website : www.courtkutchehry.com CEREALS (GRADING AND MARKING) RULES, 1966 CONTENTS 1. Short title and application 2. Classification of varieties 3. Grade designation 4. Definition of quality SCHEDULE 1 :- SCHEDULE SCHEDULE 2 :- SCHEDULE SCHEDULE 3 :- SCHEDULE SCHEDULE 4 :- SCHEDULE SCHEDULE 5 :- SCHEDULE SCHEDULE 6 :- SCHEDULE SCHEDULE 7 :- SCHEDULE SCHEDULE 8 :- SCHEDULE SCHEDULE 9 :- SCHEDULE SCHEDULE 10 :- SCHEDULE SCHEDULE 11 :- SCHEDULE SCHEDULE 12 :- SCHEDULE SCHEDULE 13 :- SCHEDULE SCHEDULE 14 :- SCHEDULE SCHEDULE 15 :- SCHEDULE SCHEDULE 16 :- SCHEDULE SCHEDULE 17 :- SCHEDULE SCHEDULE 18 :- SCHEDULE SCHEDULE 19 :- SCHEDULE SCHEDULE 20 :- SCHEDULE SCHEDULE 21 :- SCHEDULE SCHEDULE 22 :- SCHEDULE SCHEDULE 23 :- SCHEDULE CEREALS (GRADING AND MARKING) RULES, 1966 In exercise of the powers conferred by Sec. 3 of the Agricultural Produce (Grading and Marking) Act, 1937(1 of 1937), the Central Government hereby makes 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 Cereals (Grading and Marking) Rules, 1966. (2) They shall apply to the following cereals namely: (a) Paddy (unhusked grains) and Rice (husked grains) of Oryza sativa L" (b) Wheat (Triticum vulgare and Triticum durum Desf.); (c) Gram (Cicer arietinum L.); (d) Jowar (Sorghum vulgare pers); (e) Maize (Zeamays L.); (f) Barley (Hordeum vulgare L.); (g) Ragi (Eleusine coracana L Gaertn.); and (h) Bajra (Pennisetum typhoides stapf and Hubbard.) grown in India and traded in the markets; Marketing Cooperatives, Warehouses and similar marketing institutions. 2. Classification of varieties :- For the purpose of these rules,- (i) Paddy and rice of different varieties shall be classified into four classes namely, Superfine, Fine, Medium and Common (Coarse). Rice shall be classified on the basis of size, aroma, appearance and such other factors as may be prescribed and paddy shall also be classified on the basis of the same factors as are applicable in the case of resultant rice. The commercial varieties so classified are as indicated in Schedule I. Rice for the purpose of grading shall be further classified according to the method of processing into (a) raw and (b) parboiled. Under each of the above sub-classes there shall be two further groups namely, (1) machine milled and (2) handpounded. Broken rice derived as a result of processing, shall be classified into two classes namely, (1) Fine brokens, derived from scented varieties of rice and (2) Common brokens derived from non-scented varieties; (ii) Wheat of Triticum vulgare species shall comprise three colour groups namely, white, amber and red and that of Triticum durum shall comprise two colour groups only namely, red and amber; (iii) Jowar shall be classified into two groups namely, Rabi Jowar grown in winter and Kharif Jowar grown in summer; (iv) Gram shall be classified into two classes namely, Kabuli gram comprising bold types and Desi Gram comprising other types. 3. Grade designation :- The grade designations to indicate the quality of different cereals, referred to in Cl. (ii) of rule 1, are those set out in column 1 of the Schedules II to XXIII. 4. Definition of quality :- The general and special characteristics, constituting quality, prescribed for different grade designations indicated in column 1 of the Sche- dules II to XXIII are those specified in the corresponding entries in columns headed "Special Characteristics' and "General Characteristics" respectively of the said Schedules. SCHEDULE 1 SCHEDULE (See rule 2) List of rice varieties classified into four classes by the Grade Standards Committee and agreed to by the Stales Name of the States Name of varieties Superfine Fine Medium Common/Coarse Uttar Pradesh . Basmati 1. Raimunia 1. Lakara 1. Cadra 2. Ramjwain 2. Gajraj 2. Sathi 3. Hansaraj 3. Didwa 3. Sylhet 4. Rambhog 4. Anjana 5. Kalanamak West Bengal . 1. Kalarnkathi 1. Kamasal 1. Malabati 2. Bhasamanik 2. Dhulia 2. Ponlal (Ponali) 3. Jatakalma 3. Sundermukhi 3. Kankal 4. Jhingasal 4, Najra 4. Naizar 5. Patnai 5. Magura 1' 1242 5. Kalmota 6. Taugra 6. Nona 7. Kalma 7. Dankisaru 8. Gorkalana 9. Gurpatnai 10. Rajtoosal Mysore . 1. Malnadgidda 2. Mallublu Punjab . Basmati 1. Hansraj 2. Ramjwain Sone Name of the States Name of varieties Superfine Fine Medium Con'-mon/Coarse Madras Konakuruvai 1. White Sirumani 1. Red Kar (Adt. 16) or Kothmali samb. i. 2. Kullankar 2. Kuthravali 3. Sarapalle (Adt. 19) SCHEDULE 2 SCHEDULE (See rule 3 and rule 4) Grade designations and definition of quality of Paddy Grade Special characteristics designation (Maximum limit of tolerance) General characteristics Foreign Admixture, Damaged matter (per cent Immature (percent bywt.) Weevilled bywt.) (per cent by wt.) 1 2 3 4 5 1 1.0 5.0 1.0 Paddy shall: 11 2.0 10.0 2.0 (a) be the dried mature grains (with husk) of Oryza sativa, L; III 4.0 15.0 5.0 (b) have uniform size, shape and colour; IV 7.0 30.0 10.0 (c) be hard, clean, wholesome and free from moulds, weevils, obnoxious smell, discolou ration, admixture of deleterious substances and all other impu rities except to the extent indicated in the Schedule; (d) be in sound merchantable condition; and (e) not have moisture exceeding 14 per cent. DEFINITIONS : Foreign matter. It includes dust, stones, lumps of earth, chaff, stem or straw and any other impurity. In case of admixture of other foodgrains in paddy, 0.5 per cent of the other food grains shall be treated as free tolerance and anything above 0.5 per cent shall be treated as foreign matter. Admixture. Presence of inferior varieties shall be considered as admixture. Damaged. Grains that are internally damaged or discoloured, damage and discolouration materi ally affecting the quality. The proportion of damaged grains shall not exceed 5.0 per cent for grades IV. Immature. Grains that are not properly developed. Weevilled. Grains that are partially or wholly bored or eaten by weevil or other grain insects. SCHEDULE 3 SCHEDULE (See rule 3 and rule 4) Grade designations and definition of quality of Raw Milled Superfine Rice and Raw Milled fine Rice Grade Special characteristics designation (Maximum limit of tolerance) General characteristics Foreign Admixture Broken Damaged and matter (per cent (per cent dis-coloured (per cent bywt.) bywt.) chalky, Imma- bywt.) ture and Green (per cent by weight) 1 2 3 4 5 6 1 0.3 5.0 5.0 0.25 Raw milled superfine rice and raw milled fine rice shall : 11 0.7 10.0 10.0 0.50 (a) be the dried mature kernels of Oryza sativa, L; III 1.5 15.0 15.0 1.0 (ft) have uniform size, shape and colour; IV 3.0 25.0 30.0 4.0 (c) be sweet, hard, clean, wholesome and free from moulds, weevils, obnoxious smell, discolouration admixture of deleterious substances and all other impurities except to the extent indicated in the Schedule; (d) be in sound merchantable condition; (e) not have moisture exceeding 14 per cent; and (f) be polished as per Rice Milling Industry (Regulation) Act, 1958. SCHEDULE 4 SCHEDULE (See rule 3 and rule 4) Grade designations and definition of quality of Raw Milled Medium Rice Grade Special characteristics designation (Maximum limit of tolerance) General characteristics Foreign Brokens, Admix Damaged matter (per cent ture (per and discolou per cent bywt.) cent by red, chalky, bywt.) wt.) Immature and Green (per cent by wt.) 1 2 3 4 5 6 1 0.5 10.0 5.0 2.0 Raw milled medium rice shall : 11 1.0 20.0 10.0 3.0 (a) be the dried mature kernels of Oryza sativa L; III 1.5 30.0 15.0 5.0 (b) have uniform size, shape and colour; IV 3.0 40.0 30.0 9.0 (c) be sweet, hard, clean, wholesome and free from moulds, weevils, obnoxious smell, discolouration, admixture of deleterious substances and all other impurities except to the extent indicated in the Schedule; (d) be in sound merchantable condition; (e) not have moisture exceeding 14 per cent, and (f) be polished as per Rice Milling Industry (Regulation) Act, 1958. SCHEDULE 5 SCHEDULE Grade designatios ad definition of quality of Raw Milled Commo (Coarse) Rice Grade Special characteristics designation (Maximum limit of tolerance) General characteristics Foreign Brokens, Admixture Damaged matter (per cent of red Gra and dis-colou- per cent bywt.) ins in white red, chalky, bywt.) (per cent Immature and bywt.) Green (per cent bywt.) 1 2 3 4 5 6 1 . 1.0 20.0 5.0 3.0 Raw Milled Common (Coarse) Rice shall: 11 . IS 30.0 10.0 5.0 (a) be the dried mature kernels of Orvza sativa L; III . 2.0 40.0 15.0 7.0 (b) have uniform size, shape and colour; IV . 4.0 50.0 20.0 10.0 (c) be sweet, hard, clean, wholesome and free from moulds, weevils, obnoxious smell, disco louration, admixture of deleterious substances and all other impurities except to the extent indi cated in the Schedule; (d) be in sound mer chantable condition; (c) not have moisture exceeding 14 per cent, and (/) be polished as per Rice Milling Industry (Regulation) Act, 1958. SCHEDULE 6 SCHEDULE \ \ \ \ \(See rule 3 and rule 4) \ \ Grade designations and definition of quality of Raw Handpounded Medium Rice Grade Special characteristics designation (Maximum limit of tolerance) General characteristics Foreign Brokens, Admixture Damaged matter (per cent (per cent and dis-colou- per cent bywt.) bywt.) red, chalky, bywt.) Immature and Green (per cent bywt.) 1 2 3 4 5 6 1 . 0-5 15.0 6.0 2.0 Raw Handpounded medium rice shall: 11 . 1.0 25.0 12.0 3.0 (a) be the dried mature kernels of Oryza sativa L; III . 1.5 35.0 18.0 5.0 (b) have uniform size, shape and colour; IV . 3.0 50.0 25.0 9.0 (c) be sweet, hard, clean, wholesome and free from moulds, weevils, obnoxious smell, dis colouration, admixture of deleterious substances and all other impurities except to :he extent indicated in the Schedule; (d) be in sound merchan table condition, and (e) not have moisture exceeding 14 per cent. SCHEDULE 7 SCHEDULE \ \ \ \ \ \ \(See rule 3 andrule 4) \ \ Grade designations and definition of quality of Raw Handpounded Common (Coarse) Rice Grade Special characteristics designation (Maximum limit of tolerance) General characteristics Foreign Brokens, Admixture Damaged matter (per of red and dis-colou- (per cent cent Grains red, chalky, bywt.) bywt.) in white Immature and (per cent Green (per by wt.) cent by wt.) 1 2 3 4 5 6 1 . 1.0 24.0 5.0 3.0 Raw Handpounded Common (Coarse) Rice shall: 11 . 1.5 35.0 10.0 5.0 (a) be the dried mature kernels of Oryza sativa L; III . 2.0 44.0 15.0 7.0 (b) have uniform size, shape and colour; IV . 3.0 64.0 25.0 10.0 (c) be sweet, hard, clean, wholesome and free from mould, weevils, obnoxious smell, disco louration, admixture of deleterious substances and all other impurities except to the extent indi cated in the Schedule; (d) be in sound merchan table condition; and (e) not have moisture exceeding 14 per cent. SCHEDULE 8 SCHEDULE (See rule 3 and rule 4) Grade designations and definition of quality of Parboiled milled Superfine Rice and Parboiled Milled Fine Rice and Parboiled Milled Fine Grade Special characteristics designation (Maximum limit of tolerance) General characteristics Foreign Brokens, Admixture Damaged matter (per cent (per cent and dis (per cent bywt.) bywt.) coloured bywt.) (per cent bywt.) 1 2 3 4 5 6 1 . 0.2 3.0 5.0 0.25 Parboiled milled superfine rice and parboiled milled fine rice shall: 11 . OS 7.0 10.0 0.50 (a) be the dried mature kernels of Oryza sativa L; III . 1.0 12.0 15.0 1.00 (6) have uniform size, shape and colour; IV . 2.0 20.0 25.0 4.0 (c) be sweet, hard, clean, wholesome and free from moulds, weevils, obnoxious smell, disco louration, admixture of deleterious substances and all other impurities except to the extent indi cated in the Schedule; (rf) be in sound merchan table condition; (e) not have moisture exceeding 15 per cent; and (/) be polished as per Rice Milling Industry (Regul ation) Act, 1958. SCHEDULE 9 SCHEDULE (See rule 3 and rule 4) Grade designations and definition of quality of Parboiled Milled Medium Rice Grade Special characteristics designation (Maximum limit of tolerance) General characteristics Foreign Brokens, Damaged & Admixture matter (per cent discoloured (per cent (per cent bywt.) per cent bywt.) bywt.) bywt.) 1 2 3 4 5 6 1 0.3 7.0 2.0 5.0 Parboiled milled medium rice shall: 11 0.7 15.0 3.0 10.0 (a) be the dried mature ker nels of Oryza sativa L. III 1.2 20.0 5.0 15.0 (b) have uniform size, shape and colour. IV 2.0 30.0 10.0 30.0 (c) be sweet, hard, clean, wholesome and free from moulds, weevils, obnoxious smell, disco louration, admixture of deleterious substances and all the impurities except to the extent indi cated in the Schedule; (d) be in sound merchan table condition; (e) not have moisture excee ding 15 per cent; and (/) be polished as per Rice Milling Industry (Regulation) Act, 1958. SCHEDULE 10 SCHEDULE (See rule 3 and rule 4) Grade designations and definition of quality of Parboiled Milled Common (Coarse) Rice Grade Special characteristics designation (Maximum limit of tolerance) General characteristics Foreign Brokens, Admixture Damaged matter (per cent of Red and disco (per cent bywt.) Grain in loured bywt.) White (per (per cent cent by wt.) (by wt.) 1 2 3 4 5 6 1 . 0.5 10.0 5.0 3.0 Parboiled milled common rice shall: 11 . 1.0 20.0 10.0 5.0 (a) be the dried mature kernels of Oryza sativa L; III . IS 30.0 15.0 7.0 (b) have uniform size, shape and colour; IV . 3.0 40.0 20.0 10.0 (c) be sweet, hard, clean, wholesome and free from moulds, weevils, obnoxious smell, disco louration, admixture of deleterious substances and all other impurities except to the extent indi cated in the Schedule; (d) be in sound merchan table condition; (e) not have moisture exceeding 15 per cent; and (f) be polished as per Rice Milling Industry (Regu lation) Act, 1958. SCHEDULE 11 SCHEDULE (See rule 3 and rule 4) Grade designations and definition of quality of Parboiled Handpounded Medium Rice Grade Special characteristics designation (Maximum limit of tolerance) General characteristics Foreign Brokens, Admixture Damaged matter (per cent (per cent and Disco (per cent bywt.) bywt.) loured (per bywt.) cent by wt.) 1 2 3 4 5 6 . 0.3 5.5 6.0 2.0 Parboiled handpounded medium rice shall: 11 . 0.7 9.5 12.0 3.0 (a) be the dried mature kernels of Oryza sativa L; III . 1.2 14.5 18.0 5.0 (6) have uniform size, shape and colour; IV . 2.0 22.5 30.0 9.0 (c) be sweet, hard, clean, wholesome and free from moulds, weevils, obnoxious smell, disco louration admixture of deleteriot-s substances and all other impurities except to the extent indi cated in the Schedule; (d) be in sound merchan table condition; and (e) shall not have moisture exceeding 15 per cent. SCHEDULE 12 SCHEDULE (See rule 3 and rule 4) Grade designations and definition of quality of Parboiled Handpounded Common (Coarse) Rice Grade Special characteristics designation (Maximum limit of tolerance) General characteristics Foreign Biokens, Admixture Damaged matter (percent of red and disco (per cent bywt.) grains in loured bywt.) White, (per (per cent cent by wt.) bywt.) 1 2 3 4 5 6 1 . OS 12.5 5.0 3.0 Parboiled handpounded common coarse rice shall: 11 . 1.0 225 10.0 5.0 (a) be the dried mature kernels of Oryza sativa L; III . 1.5 325 15.0 7.0 (6) have uniform size, shape and colour; IV . 3.0 425 25.0 10.0 (c) be sweet, hard, clean, wholesome and free from moulds, weevils, obnoxious smell, disco louration, admixture of deleterious substances and all other impurities except to the extent indi cated in the Schedule; (d) be in sound merchan table condition; and (e) not have moisture exceeding 15 per cent. SCHEDULE 13 SCHEDULE SCHEDULE 14 SCHEDULE (See rule 3 and rule 4) Grade designations and definition of quality of common Broken Rice Cirade Special characteristics designation General charactelistics (Maximum limit of tolerance) Foreign Brokens, Damaged Matter, (per (per cent and discoloured cent bywt.) bywt.) Chalky,* (per cent by wt.) 1 2 3 4 5 1 3.0 Not less than 80 5.0 Common broken rice shall : 11 4.0 Not less than 60 10.0 (a) be the pieces of kernels of the non-scented varieties of rice (Oryza sativa L); III 4.0 Less than 60 15.0 (b) have uniform colour; (c) be sweet, dry, hard, clean and free from moulds, weevils, obnoxious smell, discolouration, admix ture of deleterious substances and all other impurities except to the extent indicated in the Schedule; (d) be in sound merchan table condition; and (e) not have moisture exceeding 14 and 15 per cent for raw and parboi led varieties of rice respectively. SCHEDULE 15 SCHEDULE SCHEDULE 16 SCHEDULE \ \ \ \ \ \ \ \ \(See rule 3 and \rule 4) \ \ \ \ \ \ \Grade designations and definition of quality of Kabuli Gram \ \ \ Grade Special characteristics designation (Maximum limit of tolerance) General characteristics Foreign Other Food Damaged Non- Food Slightly Immature Admixture Weevilled Matter (per Grains (per Grains (per Grains (per Damaged and Shriv of other var Gains (per cent bywt.) cent by wt.) cent bywt.) cent bywt.) Grains (per elled grai ieties (per cent by wt.) ns per cent by wt.) cent by wt.) 1 2 3 4 5 6 7 8 9 10 1 0.5 0.5 0.5 0.5 2.0 2.0 3.0 2.0 Kabuli Gran shall: ((7) be the dried mature graii (Cicer arietinum L.); 11 1.0 1.5 1.5 1.0 3.0 4.0 5.0 4.0 (6) have uniform size, shap and colour (white) III 2.0 2.5 2.5 2.0 5.0 7.0 10.0 6.0 (c) be sweet, hard, cleai wholesome IV 4.0 5.0 5.0 3.0 10.0 10.0 20.0 10.0 and free from moulds weevils, obnoxious smell discolouration, admixtun ofdeleterious substances, all other impurities ex to the extent indicated the Schedule; (d) be in sound merchantal condition; and (e) not have moistl exceeding 12 per cent. SCHEDULE 17 SCHEDULE (See rule 3 and rule 4) Grade designations and definition of quality of Deshi Gram Grade designation Special characteristics General characteristics (Maximum limit of tolerance) Foreign Matter (per cent by wt.) Other Food Grains (per cent by wt.) Damaged Grains (per cent by wt.) Non- Food Grains (per cent by wt.) Slightly damaged Grains (per cent by wt.) Immature and Shrivelled Grains (per cent by wt.) Weevilled Grains (per cent by wt.) 1 2 3 4 5 6 7 8 9 1 15 1.5 0.5 2.0 2.0 3.0 2.0 Deshi Gram shall: 11 15 2.0 1.0 3.0 4.0 5.0 4.0 (a) be the dried mature grains i (Cicer arietinum L.); III 4.0 3.0 2.0 4.0 6.0 8.0 6.0 (b) have uniform size, shape ai IV 4.0 6.0 4.0 5.0 10.0 10.0 10.0 colour (yellow/ brown); (c) be sweet, haro, clean, who* some and free from mould weevils, obnoxious sme discolouration, admixture i deleterious substances and i other impurities except to tl extent indicated in tl Schedule; (d) be in sound merehantab condition; and (e) not have moisture exceedit 12 per cent. SCHEDULE 18 SCHEDULE SCHEDULE 19 SCHEDULE (See rule 3 and rule 4) Grade designations and definition of quality of Kharif Jowar Grade Special characteristics (Maximum limit of tolerance) designation General characteristics Foreign Other Food Non- Food Damaged Slightly Immature Weevilled Matter (per Grains (per Grains (per Grains (per damaged and shrivel Grains (per cent by wt.) cent by wt.) cent by wt.) ccn by wt.) Grains (per led Grains cent by wt.) cen by wt.) (per cent by wt.) 1 2 3 4 5 6 7 8 9 1 1.5 2.0 1.0 1.0 2.0 2.0 2.0 Kharif Jowar shall: 11 2.5 3.0 2.0 2.0 4.0 3.0 4.0 (a) be the dried mature grains of Sorghum vulgare pers raised in the Kharif season; III 3.5 4.0 3.0 3.0 6.0 4.0 6.0 (b) have uniform size, shape and colour; IV 4.0 6.0 4.0 5.0 10.0 8.0 10.0 (c) be sweet, hard, clean, whole some and free from moulds, weevils, obnoxious smell, discolouration, admixture of deleterious substances and all other impurities except to the extent indicated in the Schedule; (d) be in sound merchantable condition; and (e) not have moisture exceeding 12 per cent. SCHEDULE 20 SCHEDULE (See rule 3 and rule 4) Grade designations and definitions of quality of maize Grade Special characteristics designation General characteristics (Maximum limit of tolerance) Foreign Other Food Admixture Damaged Slightly Immature Weevilled Matter (per Grains (per of different Grains (per damaged and shrivel Grains (per cent by wt.) cent by wt.) varieties cen by wt.) Grains (per led grains cent by wt.) (per cent cent by wt.) (per cent by wt.) by wt.) 1 2 3 4 5 6 7 8 9 1 15 1.0 10.0 1.0 2.0 2.0 1.0 Maize shall: 11 25 2.0 15.0 2.0 4.0 4.0 3.0 (a) be the dried mature grains of zea mays L.; III 4.0 4.0 20.0 3.0 6.0 6.0 5.0 (6) have uniform size, shape and colour; IV 4.0 5.0 20.0 5.0 8.0 6.0 10.0 (c) be sweet, hard, clean, whole some and free from moulds weevils, obnoxious smell discolouration, admixture of deleterious substances and all other impurities except to the extent indicated in th< Schedule; (d) be in sound merchantabl< condition; and (e) not have moisture exceedin; 12 per cent. SCHEDULE 21 SCHEDULE (See rule 3 and rule 4) Grade designations and definition of quality of Barley Special characteristics Grade designation (Maximum limit of tolerance) General characteristics Foreign Other Food Non- Food Damaged Slightly Immature Weevilled Matter (per (trains Grains (per Grains (per Damaged and shrivelled Grains (per cent by wt.) (other than cent by wt.) cen by wt.) Grains (per Grains (per cent bywt.) wheat, (per cent by wt.) cent bywt.) cent bywt.) 1 2 3 4 5 6 7 8 9 1 1.5 2.0 0.5 1.0 3.0 2.0 0.5 Barley shall: 11 2.5 3.0 1.0 2.0 4.0 4.0 2.0 (a) be the dried mature grains o Hordeum vulgare L.; 1 2 3 4 5 6 7 8 9 III 3.5 4.0 1.5 3.0 6.0 6.0 4.0 (b) have uniform size, shape and colour; IV 4.0 6.0 2.0 5.0 10.0 6.0 10.0 (c) be sweet, hard, clean, over wholesome and free from moulds, weevils, obnoxious smell, discolouration, admixture of deleterious substances and all other impurities except to the extent indicated in the Sche dule; (d) be in sound merchantable condition; and (e) not have moisture exceeding 12 per cent. SCHEDULE 22 SCHEDULE \ \ \ \ \ \ \ \ \ \(See rule 3 and rule 4) \ \ \ \ \ \ \Grade designations and definition of quality of Ragi \ \ \ Special characteristics Grade designation (Maximum limit of tolerance) General characteristics Foreign Other Food Non- Food Damaged Slightly Immature and Webs, Matter (per Grains (per Grains (per Grains (per damaged shrivelled (per cent cent by wt.) cent by wt.) cent by wt.) cent by wt.) Grains (per grains (per by wt.) cent by wt.) cent by wt.) 1 2 3 ' 4 5 6 7 8 9 1 1.5 1.0 1.0 OS 1.0 2.0 O.I Bajra shall: 11 2.5 3.0 2.0 1.0 2.0 5.0 0.2 (a) be the dried mature grains ol " Pennisetum- typhoides (Stafl and Hubbard); III 4.0 5.0 3.0 2.0 3.0 8.0 0.3 (b) have uniform size, shape and colour; IV 4.0 8.0 4.0 5.0 4.0 12.0 OS (c) be sweet, hard, clean, wholesome and free from moulds, weevils, obnoxious smell, discolouration, admix ture of deleterious substan ces and all other impurities except to the extent indicated in the Schedule; (rf) be in sound merchantable condition; and (c) not have moisture exceeding 12 per cent. SCHEDULE 23 SCHEDULE (See rule 3 and rule 4) Grade designations and definition of quality of Bajra Special characteristics Grade designation (Maximum limit of tolerance) General characteristics Foreign Other Food Non- Food Damaged Slightly Immature and Webs, Matter (per Grains (per Grains (per Grains (per damaged shrivelled (per cent cent by wt.) cent by wt.) cent by wt.) cent by wt.) Grains (per grains (per by wt.) cent by wt.) cent by wt.) 1 2 3 4 5 6 7 8 9 1 1.5 1.0 1.0 0.5 1.0 2.0 O.I Bajra shall: 11 2.5 3.0 2.0 1.0 2.0 5.0 0.2 (a) be the dried mature grains of ' Pennisetum- lyphoides (Staff and Hubbard); III 4.0 5.0 3.0 2.0 3.0 8.0 0.3 (b) have uniform size, shape and colour; IV 4.0 8.0 4.0 5.0 4.0 12.0 0.5 (c) be sweet, hard, clean, wholesome and free from moulds, weevils, obnoxious smell, discolouration, admix ture of deleterious substan ces and all other impurities except to the extent indicated in the Schedule; (d) be in sound merchantable condition; and (e) not have moisture exceeding 12 per cent.