Company : Sol Infotech Pvt. Ltd. Website : www.courtkutchehry.com GINGER (GRADING AND MARKING) RULES, 1964 CONTENTS 1. Short title and application 2. Definitions 3. Grade designations 4. Definition of quality 5. Grade designation marks 6. Methods of marking 7. Method of packing 8. Special conditions of certificate of authorisation SCHEDULE 1 :- SCHEDULE SCHEDULE 2 :- SCHEDULE SCHEDULE 3 :- SCHEDULE 3 SCHEDULE 4 :- SCHEDULE SCHEDULE 5 :- SCHEDULE SCHEDULE 6 :- SCHEDULE SCHEDULE 7 :- SCHEDULE SCHEDULE 8 :- SCHEDULE SCHEDULE 9 :- SCHEDULE SCHEDULE 10 :- SCHEDULE GINGER (GRADING AND MARKING) RULES, 1964 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 requird by the said section, namely: 1. Short title and application :- (1) These rules may be called the Ginger (Grading and Marking) Rules, 1964. (2) They shall apply to Ginger (Zingiber officinale) produced in India and meant for export. 2. Definitions :- In these rules,- (1) "Agricultural Marketing Adviser" means the Agricultural Marketing Adviser to the Government of India ; (2) "Schedule" means a Schedule appended to these rules. 3. Grade designations :- The grade designations to indicate the quality of Ginger shall be as set out in column I of Schedules II to IX. 4. Definition of quality :- T h e quality indicated by the respective grade designation shall be as set out against each grade designation in Schedules II to IX. 5. Grade designation marks :- (1)The grade designation in the case of ginger (whether whole or powdered) packed in polythene or paper bags shall consist of a design incorporating the number of the Certificate of Authorisation, the word 'Agmark' and the grade as approved by the Agricultural Marketing Adviser. (2) The grade designation mark in the case of ginger powder packed in tins or glass bottles shall consist of a paste-on label specifying the grade designation and bearing the design of a map of India with the word 'Agmark'. (3) The grade designation mark in the case of ginger (Whether whole or powdered) packed in containers of jute or cloth as also in containers in which sealed polythene bags of graded ginger (whether whole or powdered) are packed, shall consist of a label 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 of India" and resembling the one as set out in Schedule 1. 6. Methods 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 a manner as may be specified by the Agricultural Marketing Adviser. (3) 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 that the private trade mark does not represent quality or grade of Ginger different from that indicated by the grade designation mark affixed to the containers in accordance with these rules. 7. Method of packing :- (1) Only sound, clean and dry containers made of jute, shall be used for packing. They shall be free from any insect infestation or fungus contamination and also free from any undesirable smell. The container may or may not be lined with cloth or polythene lining. (2) The containers shall be securely closed and sealed in a manner approved by the Agricultural Marketing Adviser. (3) Each package shall contain Ginger of one 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: (i) An authorised packer shall make such arrangements for testing Ginger, as may be prescribed by the Agricultural Marketing Adviser. (ii) An authorised packer shall provide all facilities to the Inspecting Officers duly authorised by the Agricultural Marketing Adviser, for sampling, testing and such other matters. SCHEDULE 1 SCHEDULE (See rule 5) Design for the Grade designation mark NOTE.- The Tamil and Telugu words will not occur in the labels in case where commodities are graded for the purpose of export. SCHEDULE 2 SCHEDULE (See rule 3 and rule 4) Grade desipiation Special characteristics General characteristics 0Size of rhizomes Extraneous matte (by weight) max. r% 1 2 3 4 Garbled, Non- bleached, Calicut (NGK) Not less than 15 mm. in length 2.0 The ginger, whole,-1. shall be the dried rhizomes of Zingiber officinale. Rose, in pieces, irregular in shape and size, pale brown in colour with fibre content characteristic of the variety, with peel not entilely removed and light pieces removed by garbling. 2. shall have characteristic taste and flavour, be wholesome and shall not have rancid or bitter taste or musty odour. 3. shall be reasonably dry and reasonably free from moulds and insect infestation. SCHEDULE 3 SCHEDULE 3 (See rule 3 and rule 4) Grade designation and definition of quality of ungarbled non-bleached Calicut ginger Special characteristics Grade designation General characteristics Size of Extraneous Very light rhizomes matter% Pieces% (by count) (by count) max. max. 1 2 3 4 5 Ungarbled non- Not less than 3.0 5.0 "The ginger, whole bleached Calicut 15 mm. in 1. shall be the length dried rhizomes (NUGK) Special of Zingiber Officinale Rose, in pieces, irregular in shape and size, pale brown in colour with fibre content characteristics of the variety and with peel not entirely removed, Ungarbled Non- Do. 4.0 10.0 2. shall have characteristics taste bleached (Calicut) and flavour, be wholesome and (NUGK) Good. shall not have rancid or bitter taste or musty odour. Ungarbled Non- Do. * * 3. shall be reasonably dry and bleached.Calicut Non reasonably free from moulds specified (NUGK) NS. and insect infestation. SCHEDULE 4 SCHEDULE (See rule 3 and rule 4) Grade designation and definition of quality of garbled non-bleached Cochin ginger Special characteristics Grade designation Size of Extraneous rhizomes matter % (by weight) max. 1 2 3 4 Garbled Non-bleached Cochin (NGC) Not less than 1 5 mm. 2.0 The ginger, whole, in length 1. shall be the dried rhizomes of Zingiber officinale Rose in pieces, irregular in shape and size, pale brown in colour with with fibre content characteristic of the variety, with peel not entirely removed and light pieces removed by garbling. 2. shall have characteristic taste and flavour, be wholesome and shall not have rancid or bitter taste or musty odour 3. shall be reasonably dry and reasonably free from moulds and insect infestation. SCHEDULE 5 SCHEDULE (See rule 3 and rule 4) Grade designation and definition of quality of ungarbled non-bleached Cochin ginger. Special characteristics Grade designation General characteristics Size of rhizomes Extraneous Very light matter % by pieces% by wt. (max.) count, max. 1 2 3 4 5 The ginger, whole, Ungarbled, Non-bleached Cochin Not less than 3.0 4.0 1. shall be the dried rhizomes of Zingiber officinale (NUGC) Special. 15 mm. in length Rose. in pieces, irregular in shape and size, pale brown in colour, with peel content characteristic of the variety and with peel not entirely removed. Ungarbled Non-Bleached Cochin Do. 4.0 6.0 2. shall have characteristic taste and flavour, be who (NUGC) Good. lesome and shall not have rancid or bitter taste musty odour. Ungarbled Non-bleached Cochin Do. @ @ 3. shall be reasonably dry and reasonably free (NUGC) NS Non-specified. from moulds and insect infestation. SCHEDULE 6 SCHEDULE (See rule 3 and rule 4) Grade designation and definition of quality of garbled bleached Cochin ginger Special characteristics Grade designation General characteristics Size of rhizomes Extraneous Lime as Ca0% matter % (by (by weight) weight) maximum maximum 1 2 3 4 5 "The ginger, whole,- Garbled bleached Cochin (BGC) Not less than 15 mm. 2.0 3.5 1. shall be the dried rhizomes of Zingiber officinale in length Rose, in pieces, irregular in shape and size, pale brown in colour with fibre content characteristic of of the variety, with peel not entirely removed lime bleached and light pieces removed, be who garbling. 2. shall have characteristic taste and flavour be who wholesome, and shall not have rancid or bitter taste or musty odour. 3. shall be reasonably dry and reasonably free from moulds and insect infestation. SCHEDULE 7 SCHEDULE (See rule 3 and rule 4) Grade designation and definition of quality of ungarbled, bleached. Cochin ginger. Special characteristics Grade designation Size of rhizomes Extraneous Very light Lime CaO% matter % (by pieces% by (by weight) General characteristics weight) maximum count maximum maximum 1 2 3 4 5 6 The ginger, whole,- Ungarbled bleached Cochin Not less than 3.0 4.0 4.0 1. shall be the dried rhizomes of Zin (BUGC) Special. 15 mm in lenght giber officinale Rose, in pieces irregular in shape and size, pale brown in colour with fibre content characteristic of the variety, with peel not entirely removed and lime bleached. Ungaifaled bleached Do. 4.0 6.0 6.0 2. shall have characteristic taste and Cochin (BUGC) Good. flavour, be wholesome, and shall not have rancid or bitter taste or musty odour. Ungarbled bleached Cochin Do. @ @ @ 3. shall be reasonably dry and reason Non-specified (BUGC) NS ably free from moulds and insect infestation. SCHEDULE 8 SCHEDULE (See rule 3 and rule 4) Grade designation and definition of quality of garbled blenched Calicut ginger Special characteristics Grade designation General characteristics Size of rhizomes Extraneous Lime as CaO% matter % (by (by weight) weight) maximum maximum 1 2 3 4 5 The ginger, whole, Garbled, bleached Calicut Not less than 2.0 2.5 1. shall be the dried rhizomes of Zingiber officinale Rose (BGK) 15 mm. in length in pieces, irregular in shape and size, pale brown in colour, with fibre conttent characteristic of the variety, with peel not entirely removed, lime bleached and light pieces removed by garbling. 2. shall have characteristic taste and flavour,be wholesome, and shall not have rancid or bitter taste or musty odour. 3. shall be reasonably dry and reasonably free from moulds and insect infestation. SCHEDULE 9 SCHEDULE (See rule 3 and rule 4) Grade designation and definition of quality of ungarbled bleached Calicut Ginger Special characteristies Grade designation General characteristics Size of rhizomes Extraneous Very light Lime CaO matter % (by pieces% by % (by weight) weight) maximum count maximum maximum 1 2 3 4 5 6 The ginger, whole, Ungarbled bleached Calicut Not less than 3.0 4.0 4.0 1. shall be the dried rhizomes of Zin (BUGK) Special 15 mm in lenght giber officinale Rose, in pieces irregular in shape and size, pale brown in colour with fibre content characteristic of the variety, with peel not entirely removed and lime bleached. Ungarbled bleached Calicut Do. 4.0 6.0 6.0 2. shall have characteristic taste and (BUGK) Good flavour, be wholesome, and shall not have rancid or bitter taste or musty odour. Ungarbled bleached Calicut Do. @ @ @ 3. shall be reasonably dry and reason Non-specified (BUGK) NS ably free from moulds and insect infestation. SCHEDULE 10 SCHEDULE (See rule 3 and rule 4) Grade designation and definition of quality of Ginger Powder Special characteristics Grade designation Moisture Total ash Ash insoluble Water solu Cold water Calcium Alcohol General characteristics percentage percentage (in dilute HCL) ble ash, per soluble extract (as CaO), soluble extr by weight by weight percentage centage by percentage percentage act, percentage maximum maximum by weight weight by weight by weight by weight maximum minimum minimum maximum minimum 1 2 3 4 5 6 7 8 9 Standard 13.0 8.0 1.0 1.7 10.0 2.0 4.5 1. The ginger powder shall be the product obtained by grinding the ginger (whole). 2. It shall be free from admixture from mould . growth, insect infestation or musty odour.