Company : Sol Infotech Pvt. Ltd. Website : www.courtkutchehry.com GUAR GUM (GRADING AND MARKING) RULES, 1982 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 1 SCHEDULE 2 :- SCHEDULE 2 SCHEDULE 3 :- SCHEDULE 3 SCHEDULE 4 :- SCHEDULE 4 GUAR GUM (GRADING AND MARKING) RULES, 1982 In exercise of the powers conferred by Section 3 of 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 Guar Gum (Grading and Marking) Rules, 1982. (2) They shall apply to the Guar Gum 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,- (a) "Agricultural Marketing Adviser" means the Agricultural Marketing Adviser to the Government of India ; (b) "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 Guar Gum ; (c) "Schedule" means a Schedule appended to these rules. 3. Grade designations :- The grade designations to indicate the quality of Guar Gum shall be as set out in Column 1 of Schedules I to III. 4. Definition of quality :- The quality indicated by the grade designations shall be as set out against each grade designation in columns 2 to 8 of Schedules I and II and columns 2 to II of Schedule III. This rule defines the quality which should conform to columns 2 to 8 of Schedule I and Column no. 2 to 11 of Schedule III. 5. Grade designation mark :- The grade designation mark shall consist of label bearing a design consisting of an out line map of India with the word AGMARK and the figure of the rising sun with the words "Produce of India" and "BHARATIY UTPAD" resembling the mark set out in Schedule IV. (i) The grade designation mark to be used on paper or cloth bags shall consist of a paste-on label specifying the grade designation. (ii) 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 or stencilled on each container in a manner approved by the Agricultural Marketing Adviser and shall also indicate the number of the certificate of authorisation issued to the packer by the Agricultural Marketing Adviser. (2)In addition to the grade designation mark, every container shall be clearly marked with the following particulars, namely: (a) Date of packing ; (b) Lot number; (c) Name and address of the packer ; (d) Net weight ; and (e) Any other particulars as may be specified by the Agricultural Marketing Adviser. (3) The 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 Guar Gum different from that indicated by the grade designation mark affixed on the container in accordance with these rules. This rule provides the method of marking. It lays down that the grade designation mark shall be securely affixed on each container according to approved manner. It also gives the details to be incorporated therein. 7. Method of packing :- (1) The Guar Gum shall be packed only in sound, clean, dry and unused containers made of B-twill jute or in polythene bags placed in gunny bags or mitiply kraft paper sacks or any other material as may be approved by the Agricultural Marketing Adviser. The container shall be free from any insect infestation or fungus contamination and also free from any undesirable smell. (2) The container shall be securely closed and sealed in the manner approved by the Agricultural Marketing Adviser. (3) Each package shall contain Guar Gum of one trade description and one grade designation only. SCHEDULE 1 SCHEDULE 1 (See rule 3 and rule 4) Grade designations and definitions of quality of undehusked split (crude) Guar Gum ___________________________________________________________________________________________ \ \ Definition of quality \ ________________________________________________________ \ \ \ Special characteristics \ \ \ _____________________________ General characteristics Grade \ Mois- \ Ash \ Protein \ Residue \ Gum, \Black \ designation \ ture, \ per \ per \ insolu- \ per \ splits Includ steams/straw/chaff to me extent ot 0.5 per cent for standard grade and 1.0 per cent for general grade. \ \ per \ cent cent \ ble in \ cent \p by \ cent \ \ by \ weight weight \ cent \ weight \by \ \ weight (Maxi- \ (on dry \ by \ (mini- \weight \ \ (Maxi- \mum) \ basis) \ weight \ (maxi- \ mum) \ \ \ \ \ mum) \ \ \ _______________________________________________________________________________________________________________ _______________________________________________________________________________________________________________ Not \ 13.0 \ 70.0 \ 4.0 \The undehusked split guar \ \ \ more \ \ \ \ gum shall: \ \ \ than 9 \ \ \ \ (a) be obtained by mill- \ \ \ per cent. \ 12.0 \ 2.0 \ Not \ 14.0 \ 67.0 \ 7.0 \ guar pods of the \ \ \ more \ \ \ \ the plant botanically \ \ \ than 9 \ \ \ \ known as Cyamopsis \ \ Leg- \ \ \ \ \ uminosae family. \ \ \ (b) be free from dirt, \ \ \ \ \ dust, added colou- \ \ \ \ \ ring matter, visible \ \ \ \ \ mould growth in \ \ obnoxious smell. \ \ \ \ (c) have characteristic \ \ \ \ \ shape, size and \ \ \ \ \ colour. _______________________________________________________________________________________________________________ SCHEDULE 2 SCHEDULE 2 (See rule 3 and rule 4) Grade designauons and definitions of quality of dehusked split (Refined) Guar Gum _______________________________________________________________________________________________________________ _______________________________________________________ \ \ \ Special characteristics \ \ \ ______________________________ characteristic Grade \ Mois- \Ash \ Protein \ Residue \Gum, \ Black \ designation \ ture, \per \ per \ insolu- \per \ splits Includes organic chaff. \ \ per \ cent \ cent \ ble in \ cent \ per \ \ cent \ by \ by \ acid by \by \ cent \ \ by \ weight weight \ weight \ weight by \ \ weight (Maximum) weight (Maxi- \ \ mum) \ \ \ \ \ mum) \ _______________________________________________________________________________________________________________ 2 \ 3 \ 4 \ 5 \ 6 \ 7 \ 8 _______________________________________________________________________________________________________________ Standard \ 10.0 \ 1.0 \ Not \ 5.0 \ 80.0 \ 1.0 \ The dehusked split guar \ \ \ more \ \ \ \ gum shall: \ \ \ than 9 \ \ \ \ (a) be obtained by \ 2.0 \ Not \ 7.0 \ 75.0 \ 2.0 \ after removal of _______________________________________________________________________________________________________________ 5 \ 6 \ 7 \ 8 \ \ \ more \ \ \ \ husk, from guar pod \ \ \ than 9 \ \ \ \ of the plant botanic- \ \ \ per cent. \ \ \ \ ally known as Cyamo-psis be free from dirt, dust, added colouring matter, visible mould growth insect infestation and obnoxious smell. (c) have characteristic shape _______________________________________________________________________________________________________________ SCHEDULE 3 SCHEDULE 3 (See rule 3 and rule 4) Grade designations and definitions of quality of Guar Gum (pulverised) powder. _______________________________________________________________________________________________________________ ____________________________________________________________________ \ \ \ Special characteristics \ \ \ \ General characteri ____________________________________________________________________ Grade Moisture \Ash, per \Protein, \Residue \Gum, p by \at 25.C in \ (As \ (p.p.m.) \ by weight \by weight \by weight \in acid \weight \centipoi- \ (As2O3) \ (Maxi- \ (Maxi- \ (Maxi- \ (on dr mum) \mum) \ (Maxi- \ \ \ \ \ (Maxi- \ \ \ mum) \ \ \ \ \ mum) \ \ \ \ \ _______________________________________________________________________________________________________________ 11 _____________________________________________________________________________________________________________ more \ 3.0 \ 80.0 \ 3000 5.5- 7.5 \1.0 \ 5 \The guar gum powder shall: \ \ than 9 \ \ \ \ \ \ \ \ per cent \ \ \ \ \ \ Grade II 12.0 \ 1.0 \ N \ \ \ ned after multistage \ \ per cent \ \ \ \ \ \ grinding of the guar Grade III 13.0 \ 1.5 \ Not more \ 7.0 \ 55.0 \ 1000 6.0-8.0 \1.0 \ 5 \ \ known as cyainopsis te- \ \ \ \ \ \ \ \ tragonolobus leguni-- \ \ \ \ \ \ \ \ noses family. \ \ \ \ \ \ \ \ (b)be free from added str- \ \ \ \ \ visible mould gro- \ \ \ \ \ \ \ \ wth, insect infestatition \ \ \ \ \ \ \ \ and obnoxious smell \ \ \ \ \ \ \ \ (c) pass through 300 mic- \ \ \ \ sieve size 5% _______________________________________________________________________________________________________________ SCHEDULE 4 SCHEDULE 4 (See rule 5) Grade designation mark