Company : Sol Infotech Pvt. Ltd. Website : www.courtkutchehry.com Spices Grading and Marking Rules, 2005 CONTENTS 1. Short title, application and commencement. 2. Definitions 3. Grade designations. 4. Quality 5. Grade designation mark 6. Method of packing. 7. Method of Marking. 8. Special conditions of certificate of authorisation. SCHEDULE 1 :- Grade designations and quality of Turmeric (whole) SCHEDULE 2 :- SCHEDULE 2 SCHEDULE 3 :- Grade designations and quality of Chillies/Capsicums/Paprika SCHEDULE 4 :- G r a d e designations and quality of ground (powdered) fragmented Chillies/Capsicums/Paprika SCHEDULE 5 :- Grade designations and quality of Processed Black Pepper (Whole) SCHEDULE 6 :- Grade designations and quality of Non-Processed or Semi-Processed Black Pepper (Whole) SCHEDULE 7 :- Grade designations and quality of Black Pepper Powder SCHEDULE 8 :- Grade designations and quality of Cardamom Whole Capsules SCHEDULE 9 :- Grade designations and quality of Bleached or Half Bleached Cardamom Whole Capsules SCHEDULE 10 :- Grade designations and quality of Cardamom Seeds Powder SCHEDULE 11 :- Grade designations and definitions of quality of Cardamom Seeds SCHEDULE 12 :- Grade designations and quality of Large Cardamom Capsules SCHEDULE 13 :- Grade designations and quality of Large Cardamom Seeds SCHEDULE 14 :- Grade designation and quality of Large Cardamom Seed Powder SCHEDULE 15 :- Grade designations and quality of Coriander (whole) SCHEDULE 16 :- Grade designations and quality of Coriander Powder SCHEDULE 17 :- Grade designations and quality of Garbled Non-bleached Ginger (Whole) SCHEDULE 18 :- Grade designations and quality of Ungarbled Non-bleached Ginger (Whole) SCHEDULE 19 :- Grade designations and quality of Garbled bleached Ginger (Whole) SCHEDULE 20 :- Grade designations and quality of Ungarbled bleached Ginger (Whole) SCHEDULE 21 :- Grade designations and quality of Ginger Powder SCHEDULE 22 :- Grade designations and quality of Cumin (Whole) SCHEDULE 23 :- Grade designations and quality of Cumin Powder SCHEDULE 24 :- Grade designations and quality of Fennel (Whole) SCHEDULE 25 :- Grade designation and quality of Fennel Powder SCHEDULE 26 :- Grade designations and quality of Fenugreek (Whole) SCHEDULE 27 :- Grade designations and quality of Fenugreek Powder SCHEDULE 28 :- Grade designations and quality of Celery Seeds SCHEDULE 29 :- Design of Agmark Insignia Spices Grading and Marking Rules, 2005 The Chillies Grading and Marking Rules, 1962; the Cardamom Grading and Marking Rules, 1962; the Turmeric Grading and Marking Rules, 1964; the Chillies Power Grading and Marking Rules, 1964; the Ginger Grading and Marking Rules, 1964; the Fennel (whole and ground), Fenugreek (whole and ground) and Celery Seeds Grading and Marking Rules, 1967; the Pepper Grading and Marking Rules, 1969; the Coriander Grading and Marking Rules, 1997; the Cumin Seeds Grading a n d Marking Rules, 1997 and the Large Cardamom Grading and Marking Rules, 1998 - Superseded. Whereas the draft of the Spices Grading and Marking Rules, 2004 were published as required by Sec. 3 of the Agricultural Produce (Grading and Marking) Act, 1937 (1 of 1937) under the Notification of the Government of India in the Ministry of Agriculture, number G.S.R. 332, dt. 20.9.2004, published in the Gazette of India, Part II, Sec. 3, sub-sec, (i) inviting objections and suggestions from all persons likely to be affected thereby, before the expiry of forty five days from the date on which copies of the Gazette containing the said notification are made available to the public; And whereas copies of the said Gazette were made available to the public on 2.10.2004; And whereas the objections and suggestions received from the public in respect of the said draft rules have been duly considered by the Central Government; Now, therefore, in exercise of the powers conferred by Sec. 3 of the Agricultural Produce (Grading and Marking) Act, 1937 (1 of 1937) and in supersession of (1) the Chillies Grading and Marking Rules, 1962, (2) the Cardamom Grading and Marking Rules, 1962, (3) the Turmeric Grading and Marking Rules, 1964, (4) the Chillies Power Grading and Marking Rules, 1964, (5) the Ginger Grading and Marking Rules, 1964, (6) the Fennel (whole and ground), Fenugreek (whole and ground) and Celery Seeds Grading and Marking Rules, 1967, (7) the Pepper Grading and Marking Rules, 1969, (8) the Coriander Grading and Markteing Rules, 1997, (9) the Cumin Seeds Grading and Marking Rules, 1997 and (10) the Large Cardamom Grading and Marking Rules, 1998, except as respect things done or omitted to be done before such supersession; the Central Government hereby makes the following rules, namely :- 1. Short title, application and commencement. :- (1) These rules may be called Spices Grading and Marking Rules, 2005. (2) They shall apply to following spices (whole and powder), namely :- (a) Turmeric (Curcuma longa L.) (b) Chillies/Capsicums/Paparika (Capsicum annum L.) (c) Pepper (Piper nigrum) (d) Cardamom (Elettaria cardamomum) (e) Large Cardamom (Amomum subulatum Rozburgh) (f) Coriander (Coriandrum sativum L.) (g) Ginger (Zingiber officinale) (h) Cumin (Cuminum cyminum L.) (i) Fennel (Foeniculum vulgare) (j) Fenugreek (Trigonella foenum graecum L.) (k) Celery seed (Apium graveolens L.) (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 or have been granted a certificate of authorisation to grade and mark spices in accordance with the grade standards and procedure prescribed under these rules; (c) "Certificate of Authorisation" means a certificate issued under the provisions of the General Grading and Marking Rules, 1988 authorising a person or a body of person to grade and mark Spices (whole and powder) with the grade designation mark; (d) "General Grading and Marking Rules" means the General Grading and Marking Rules, 1988 made under Sec. 3 of the Agricultural Produce (Grading and Marking) Act, 1937 (1 of 1937); (e) "Grade designation mark" means the "Agmark Insignia" referred to in Rule 5. (f) "Schedule" means a Schedule appended to these rules. 3. Grade designations. :- The Grade designations to indicate the quality of spices shall be as set out in column (I) of Schedules I to XXVIII. 4. Quality :- For the purpose of these rules, the quality and general characteristics of spices (whole and powder) shall be as given against each grade designation in columns and schedules mentioned below: 5. Grade designation mark :- T h e grade designation mark shall consist of "AGMARK Insignia" consisting of a design incorporating the certificate of authorisation number, the word "AGMARK", name of commodity and grade designation resembling the design as set out in Schedule-XXIX. 6. Method of packing. :- (1) Spices (whole and powder) shall be packed in gunny bags/jute bags, poly woven bags, poly pouches, cloth bags or other suitable packages which shall be clean, sound, free from insects, fungal infestation and the packing material shall be as permitted under the Prevention of Food Adulteration Rules, 1955 made under Sec. 23 of the Prevention of Food Adulteration Act, 1954 (37 of 1954). (2) Suitable lining of food grade polypropylene/polyethylene/metallsied shall be used for packing o f Spices, (whole and powder) in gunny bags/jute bags, poly woven bags, cloth bags, paper bags and cardboard cartons; (3) Containers and packaging material, shall be made of substances which are safe and suitable for their intended use. They should not impart any toxic substance or undesirable odour or flavour to the product; (4) Spices (whole and powder) shall be packed in pack sizes as per the instructions issued by the Agricultural Marketing Adviser from time to time. (5) Each package shall contain Spices (whole and powder) of the same type and of the same grade designation; (6) Graded material of small pack sizes of the same lot/batch and grade may be packed in a master container with complete details thereon alongwith graded designation mark. (7) Each package shall be securely closed and sealed. 7. Method of Marking. :- (1) A grade designation mark shall be securely affixed to or printed on each package in a manner approved by the Agricultural Marketing Adviser or an officer authorised by him in this behalf in accordance with Rule 11 of the General Grading and Marking Rules, 1988; (2) In addition to the grade designation marks following particulars shall be clearly and indelibly marked on each package :- (a) Name and address of the packer; (b) Place of packing/manufacturing; (c) Date of packing; (d) Lot/batch number; (e) Grade; (f) Season of harvest (in case of chillies only); (g) Net weight; (h) Maximum retail price; (i) Best before..............month.........year. (3) The ink used for marking on packages shall be of such quality which may not contaminate the product; (4) The authorised packer, may, after obtaining prior approval of the Agricultural Marketing Adviser or an officer authorised by him in this behalf, mark his private trade mark or trade brand on the graded packages provided that the same do not indicate quality other than that indicating by the grade designation mark affixed to the graded packages in accordance with these rules. 8. Special conditions of certificate of authorisation. :- In addition to the conditions specified under the sub-rule (8) of Rule 3 of the General Grading and Marking Rules, 1988, the following shall be the special conditions of every certificate of authorisation issued for the purpose of these rules :- (1) The authorised packer shall either set up his own laboratory or have access to an approved grading laboratory for testing of Spices (whole and powder); (2) The premises shall be maintained in hygienic and sanitary conditions with proper ventilations and well lighted arrangement. The personnels engaged in these operations shall be in sound health and free from any infectious, contagious or communicable diseases; (3) The premises shall have adequate storage facilities with pucca floor and free from rodent and insect infestation; (4) The authorised packer and the approved chemist shall observe all instructions regarding testing, grading, packing, marking, sealing and maintenance of records which may be issued by the Agricultural Marketing Adviser or any other officer authorised by him in this behalf from time to time. SCHEDULE 1 Grade designations and quality of Turmeric (whole) SCHEDULE 1 (See Rules 3 & 4) Grade designations and quality of Turmeric (whole) Grade Designation Quality Special characteristics Organic extraneous matter % (m/m) Max. Inorganic extraneous matter % (m/m) Max. Defective rhizomes % (m/m) Max. Moisture % (m/m) Max. Curcuminoid content % (m/m) Min. (1) (2) (3) (4) (5) (6) Special 0.8 0.2 3.0 12.0 2.0 Standard 1.5 0.5 5.0 12.0 Not specified General characteristics (7) (1) Turmeric shall be primary or secondary rhizomes commercially called bulbs or fingers respectively of the plant Curcuma longa L; (2) Rhizomes may be in natural state or polished; (3) They shall not be artificially coloured; (4) They shall be free from mould growth, living insects and practically free from dead insects, insect fragments and rodent contamination; (5) They shall comply with restrictions in regard to Aflatoxins, Metallic Contaminants; Insecticide or Pesticide residue, Poisonous metals, naturally occurring Contaminants, Microbial load etc. as specified by the Codex Alimentarius Commission or as per buyers requirements for Export purposes and the Prevention of Food Adulteration Rules, 1955 for domestic trade; (6) Lead chromate test shall be negative. Definitions.-(1) "Defective rhizomes" means shrivelled rhizomes, internally damaged, hollow or porous rhizomes, rhizomes scorched by boiling and other types of damaged rhizomes; (b) "Inorganic extraneous matter" includes stones, particles of soil, dust, mud and like; (c) "Organic extraneous matter" includes all vegetable matter other than rhizomes. Note.-When fingers are graded separately, it shall not contain more than- (1) 2% and 7% (m/m) of piece of rhizomes (of length less than 15 mm and fragments) in special grade and standard grade respectively; (2) 2% and 5% (m/m) of bulbs in special grade and standard grade respectively. SCHEDULE 2 SCHEDULE 2 (See Rules 3 and 4) SCHEDULE 2 (See Rules 3 & 4) Grade Designation Quality Special Characteristics Moisture % (m/m) Max. Total ash % (m/m) Max. Acid insoluble ash % (m/m) Max. Curcuminoid content % (m/m) Max. Starch %(m/m) Max. (1) (2) (3) (4) (5) (6) Special 10 7.0 1.5 2.0 60 Standard 12 9.0 1.5 Not specified 60 General Characteristics (7) (1) Turmeric powder sha!i be prepared by grinding clean, dry Turmeric (Curcuma longa L) rhizomes. (2) It shall be ground to such a fitness 98% of the product pass through a 300 micron sieve. It shall be labelled 'Coarse Ground' when 98% of the product passes through 800 micron sieve. (3) It shall have its characteristic taste, flavour and free from musty odour. (4) It shall be free from any colouring matter foreign starch and any other adulterant. (5) It shall be free from mould growth, living insects and practically free from dead insects, insect fragments and rodent contamination. (6) It shall comply with restrictions in regard to Aflatoxins, Metallic Contaminants; Insecticide or Pesticide residue, Poisonous metals, naturally occurring Contaminants, Microbial load etc. as specified by the Codex Alimentarius Commission or as per buyers requirements for export purposes and the Prevention of Food Adulteration Rules, 1955 for domestic trade; (7) Lead chromate test shall be negative. SCHEDULE 3 Grade designations and quality of Chillies/Capsicums/Paprika SCHEDULE 3 (See Rules 3 & 4) Grade designations and quality of Chillies/Capsicums/Paprika Grade Designation Quality Special Characteristics Organic extraneous matter % (m/m) Max. Inorganic extraneous matter % (m/m) Max. Unripe and marked fruits % (m/m) Max. Broken fruits and fragments % (m/m) Max. Moisture % (m/m) Mix. (1) (2) (3) (4) (5) (6) Special 0.8 0.2 2.0 5.0 10.0 Standard 4.0 1.0 5.0 15.0 12.0 Total ash % (m/m) Max. Acid insoluble ash % (m/m) Max. Capsaicinoid content % (Min./m) General Charateristics (7) (8) (9) (10) 7.0 1.25 0.3 (1) Chillies/Capsicums/Paprika are dried pods (fruits) with stalk of plants of genus Capsicum; 8.0 1.25 Not specified (2) It shall have a characteristic strong odour; (3) It shall be free from mould growth, living insects and practically free from dead insects, insect fragments, rodent contamination, extraneous colouring matter, coating of mineral oil and other harmful substances; (4) It shall comply with restrictions in regard to Aflatoxins, Metallic Contaminants; Insecticide or Pesticide residue, Poisonous metals, naturally occurring Contaminants, Microbial load etc. as specified by the Codex Alimentarius Commission or as per buyers requirements for Export purposes and the Prevention of Food Adulteration Rules, 1955 for domestic trade; Definitions: (a) "Broken fruits" means - fruits which are broken during handling; (b) "Fragments" means - small pieces of fruits coming from broken fruits; (c) "Inorganic extraneous matter" means - includes stones, particles of soil/sand; (d) "Marked fruits", means - black or black stained fruits; (e) "Organic extraneous matter" means - includes stalks, leaves and calyx pieces; (f) "Unripe fruits" means - fruits not yet fully mature, the colour of which is different from that of the batch under consideration. Note. - (1) Capsicum shall have a length of minimum 25 mm. (2) For special grade capsaicinoid content shall be declared on the label. SCHEDULE 4 Grade designations and quality of ground (powdered) fragmented Chillies/Capsicums/Paprika SCHEDULE 4 SCHEDULE 4 (See Rules 3 & 4) Grade designations and quality of ground (powdered) fragmented Chillies/Capsicums/Paprika Grade Designation Quality Special Characteristics Moisture % (m/m) Max. Total ash % (m/m) Max. Acid insoluble ash % (m/m) Max. Crude fibre % (m/m) Max. Non-volatile Ether extract % (m/m) Min. Capsaicinoid content % (m/m) Min. (1) (2) (3) (4) (5) (6) (7) Special 10.0 7.0 1.25 30.0 12.0 0.3 Standard 11.0 8.0 1.30 30.0 12.0 Not specified General Characteristics (8) (1) Ground chillies/capsicums/Paprika are the products obtained by grinding clean, dried, ripened fruits of whole chillies/capsicums/Paprika respectively. It can also be a mixture of Chillies. Capsicums and Paprika; (2) It shall be without any added colouring matter flavouring matter. (3) It shall also be free from any extraneous or undesirable odour or flavour; (4) It shall be from mould growth, living insects and practically free from dead insects, insect fragtments, dirt and rodent contamination; (5) It shall comply with restrictions in regard to Aflatoxins, Metallic Contaminants; Insecticide or Pesticide residue, Poisonous metals, naturally occurring Contaminants, Microbial load etc. as specified by the Codex Alimentarius Commission or as per buyers requirements for Export purposes and the Prevention of Food Adulteration Rules, 1955 for domestic trade; SCHEDULE 5 Grade designations and quality of Processed Black Pepper (Whole) SCHEDULE 5 (See Rules 3 & 4) Grade designations and quality of Processed Black Pepper (Whole) Grade Designation Quality Special Characteristics Organic extraneous matter % (m/m) Max. Inorganic extraneous matter % (m/m) Max. Light berries % (m/m) Max. Pinheads & broken berries % (m/m) Max. Bulk density g/1 Max. Moisture % (m/m) Max. Total ash % (m/m) Max. Non- volatile ether extract % (m/m) Min. Volatile oil % (ml/100gm) Min. Piperine content % (m/m) Min. (1) (2) (3) (4) (5) (6) (7) (8) (9) (10) (11) Special 0.8 0.2 5.0 4.0 490 11.0 6.0 6.0 2.5 4.0 Standard 1.2 0.3 10.0 4.0 470 12.0 7.0 5.5 2.0 2.0 General Characteristics (12) (1) Black pepper shall be dried mature berries of Piper nigrum L. having an unbroken pericarp, brown to black in colour with wrinkled surface; (2) It shall be cleaned; (3) It shall be free from mould growth and living insects, and practically free from dead insects, insect fragments and rodent contamination; (4) It shall be free from added colouring matter and coating of mineral oil; (5) It shall comply with restrictions in regard to Aflatoxins, Metallic Contaminants; Insecticide or Pesticide residue, Poisonous metals, naturally occurring Contaminants, Microbial load etc. as specified by the Codes Alimentarius Commission or as per buyers requirements for Export purposes and the Prevention of Food Adulteration Rules, 1955 for domestic trade; Definitions.- (a) "Broken berries"-berry that has been separated into two or more pieces; (b) "Inorganic extraneous matter" means-includes dust, stones, earth or any other inorganic foreign matter; (c) "Light berries" means-berry that has reached an apparently normal stage of development but the kernel does not exist; (d) "Organic extraneous matter" means-all materials other than black pepper berries, irrespective of whether they are of vegetable origin; (e) "Pinhead" means-berry of very small size that has not developed; (f) "Processed black pepper" means-pepper that has been cleaned. SCHEDULE 6 Grade designations and quality of Non-Processed or Semi-Processed Black Pepper (Whole) SCHEDULE 6 (See Rules 3 & 4) Grade designations and quality of Non-Processed or Semi-Processed Black Pepper (Whole) Grade Designation Quality Special Characteristics Organic extraneous matter % (m/m) Max. Inorganic extraneous matter % (m/m) Max. Light berries % (m/m) Max. Pinheads & broken % (m/m) Max. Bulk density g/1 Min. Moisture % (m/m) Max. Total ash % (m/m) Max. Non- volatile ether extract % (m/m) Min. Volatile oil % (ml/100gm) Min. Piperine content % (m/m) Min. (1) (2) (3) (4) (5) (6) (7) (8) (9) (10) (11) Special 0.8 0.2 10 5 450 12.0 7.0 6.0 2.0 4.0 Standard 1.5 0.5 15 5 430 13.0 8.0 5.5 1.5 2.0 General Characteristics (12) (1) Black pepper shall be dried mature berries of Piper nigrum L, having an unbroken pericarp, brown to black in colour with wrinkled surface; (2) It shall be uncleaned or partially cleaned; (3) It shall be free from mould growth and living insects, and practically free from dead insects, insect fragments and rodent contamination; (4) It shall be free from coating of mineral oil and added colouring matter; (5) It shall comply with restrictions in regard to Aflatoxins, Metallic Contaminants; Insecticide or Pesticide residue, Poisonous metals, naturally occurring Contaminants, Microbial load etc. as specified by the Codex Alimentarius or as per buyers requirements for Export purposes and the Prevention of Food Adulteration Rules, 1955 for domestic trade. Definitions.- (a) "Broken berries" means-berry that has been separated into two or more pieces; (b) "Inorganic extraneous matter" means-includes dust, stones, earth or any other inorganic foreign matter; (c) "Light berries" means-berry that has reached an apparently normal stage of development but the kernel does not exist; (d) "Non-processed pepper" means-pepper that has not undergone any cleaning. (e) "Organic extraneous matter" means-all materials other than black pepper berries, which are of vegetable origin; (f) "Pinhead" means-berry of very small size that has not developed; (g) "Semi-processed black pepper" means-pepper that has undergone partial cleaning. SCHEDULE 7 Grade designations and quality of Black Pepper Powder SCHEDULE 7 (See Rules 3 & 4) Grade designations and quality of Black Pepper Powder Grade Designation Quality Special Characteristics Moisture % (m/m) Max. Total ash % (m/m) Max. Acid insoluble ash % (m/m) Max. Crude fibre % (m/m) Max. Non-volatile ether extract % (m/m) Min. Volatile oil % (ml/100 gm) Min. Piperine content % (m/m) Min. (1) (2) (3) (4) (5) (6) (7) (8) Special 11.0 6.0 1.2 17.5 6.0 1.5 4.0 Standard 12.0 8.0 1.2 18.0 5.5 1.0 2.0 General Characteristics (9) (1) It shall be obtained by grinding Black Pepper berries. (2) It shall be ground to such a fineness that the whole of it passes through a 500 micron sieve. It can be ground to such a fineness that whole of it passes through 1000 micron sieve. In such case, the product should be labelled 'Coarse Powder'. (3) It shall have odour characteristic of black pepper and shall be free from foreign odour and flavour. (4) It shall be free from any foreign matter, mould growth, living insects and practically free from dead insects, insect fragments and rodent contamination. (5) It shall be free from added colouring matter. (6) It shall comply with restrictions in regard to Aflatoxins, Metallic Contaminants; Insecticide or Pesticide residue, Poisonous metals, naturally occurring Contaminants, Microbial load and the like as specified by the Codex Alimentarius or as per buyers requirements for Export purposes and the Prevention of Food Adulteration Rules, 1955 for domestic trade. SCHEDULE 8 Grade designations and quality of Cardamom Whole Capsules SCHEDULE 8 (See Rules 3 & 4) Grade designations and quality of Cardamom Whole Capsules Grade Designation Quality Special Characteristics Organic extraneous matter % (m/m) Max. Inorganic extraneous matter % (m/m) Max. Empty and malformed capsules per cent by count Max. Immature and shrivelled capsules % (m/m) Max. Blacks and splits per cent by count Max. Mass in g/1 Min. Moisture % (m/m) Max. Total ash % (m/m) Max. Volatile oil % (ml/100 gm) Min. (1) (2) (3) (4) (5) (6) (7) (8) (9) (10) Special 1.0 0.5 2.0 2.0 Nil 435 11.0 8.0 3.5 Standard 2.0 1.0 5.0 5.0 10.0 385 12.0 9.5 3.0 General Characteristics (11) (1) Cardamom capsules shall be dried, nearly ripened fruits of Elettaria cardamom (L.); (2) Capsules shall be oblong in shape with a rounded part of three cornered and having ribbed appearance; (3) Capsules shall be well formed and contain sound seeds; (4) Capsules shall have characteristics odour and shall be free from foreign odours or flavours, including those of rancidity and mustiness; (5) Colour of the capsules may be (a) Light Green, (b) Green, (c) Deep Green or (d) Pale Brownish Capsules shall be packed according to the colour group and it shall be indicated on the label. At least 95% of the capsules shall correspond to the respective colour group; (6) In addition to grade, Cardamom may be marked as described below. This marking shall be done only when the product is produced only in the particular area: (a) Alleppey Green Extra Bold (AGEB) when retained on sieve having holes of diameter 7.0 mm; (b) Corg Green Extra Bold (CGEB) when retrained on sieve having holes of diameter 8.0 mm; (c) Alleppy Green Bold (AGB) when retained on sieve having holes of diameter 6.0 mm; (d) Corg Green Bold (CGB) when retained on sieve having holes of diameter 7.5 mm; (e) Alleppey Green Superior (AGS) when retained on sieve having holes of diameter 5.0 mm; (f) Corg Green Superior tCGS) when retained on sieve having holes of diameter 6.0 mm; 7. Capsules shall be free from added colouring matter; (8) It shall be free from mould growth and living insects and practically free from dead insects, insect fragments and rodent contamination; (9) It shall comply with restrictions in regard to Aflatoxins, Metallic Contaminants; Insecticide or Pesticide residue, Poisonous metals, naturally occurring Contaminants, Microbial load etc. as specified by the Codex Alimentarius Commission or as per buyers requirements for Export purposes and the Prevention of Food Adulteration Rules, 1955 for domestic trade. Definitions.- (a) "Blacks" includes capsules which are blackish to black in colour; (b) "Empty and Malformed capsules" means capsules which have no seeds or are scantilly filled with seeds; (c) "Immature and Shrivelled capsules" means capsules which are not fully developed; (d) "Inorganic extraneous matter" includes stones, dust, earth or any other inorganic foreign matter; (e) "Organic extraneous matter" includes pieces of Calyx, stalk and foreign matter of plant origin; (f) "Splits" includes capsules which are open at corners for more than half the length. SCHEDULE 9 Grade designations and quality of Bleached or Half Bleached Cardamom Whole Capsules SCHEDULE 9 (See Rules 3 & 4) Grade designations and quality of Bleached or Half Bleached Cardamom Whole Capsules Grade Designation Quality Special Characteristics Organic extraneous matter % (m/in) Max. Inorganic extraneous matter % (m/m) Max. Empty and malformed capsules % (m/m) Max. Immature and shrivelled capsules % (m/m) Max. Size (Diameter of holes in mm. in the sieve on which retained) Mass in g/L Min. Moisture % (m/m) Max. Total ash % Max. Volatile oil % (ml/100 gin) Min. (1) (2) (3) (4) (5) (6) (7) (8) (9) (10) Special 1.0 0.5 Nil Nil 8.5 360 11.0 8.0 3.5 Standard 2.0 1.0 Nil Nil 5.0 300 12.0 9.5 3.0 General Characteristics (11) (1) Cardamom capsules shall be fully developed dried fruits of Elettaria cardamom (L.); (2) Capsules shall be oblong in shape with a rounded part or three cornered with skin ribbed or smooth; (3) Capsules shall be bleached and/or half bleached by Sulphur Dioxide and colour shall range from pale cream to white; (4) Capsules shall be free from added colouring matter; (5) It shall be free from mould growth and living insects and practically free from dead insects, insect fragments and rodent contamination; (6) It shall comply with restrictions in regard to Aflatoxins, Metallic Contaminants; Insecticide or Pesticide residue, Poisonous metals, naturally occurring Contaminants, Microbial load and the like as specified by the Codex Alimentarius commission or as per buyers requirements for Export purposes and the Prevention of Food Adulteration Rules, 1955 for domestic trade. Definitions.- (a) "Empty and Malformed capsules" means capsules which have no seeds or are scantilly filled with seeds; (b) "Immature and Shrivelled capsules" means capsules which are not fully developed; (c) "Inorganic extraneous matter" includes dust, stones, earth or any other inorganic foreign matter; (d) "Organic extraneous matter" includes exhausted or spent Ginger and all foreign matter of plant origin; SCHEDULE 10 Grade designations and quality of Cardamom Seeds Powder SCHEDULE 10 (See Rules 3 & 4) Grade designations and quality of Cardamom Seeds Powder Grade Designation Quality Special Characteristics Moisture % (m/m) Max. Total ash % (m/m) Max. Acid insoluble ash % (m/m) Max. Volatile oil % (ml/100 gm) Min. Crude fibre % (m/m) Max. (1) (2) (3) (4) (5) (6) Special 11.0 7.0 2.5 3.5 10 Standard 13.0 8.0 3.0 3.0 12 General Characteristics (7) (1) It shall be obtained by grinding the dried seeds of any variety of Elettaria cardamom (L.); (2) It shall have characteristic taste and flavour and free from foreign odour, rancidity and mustiness; (3) It shall be free from any adulterant and added colouring matter; (4) It shall be free from mould growth and living insects and practically free from dead insects, insect fragments and rodent contamination; (5) It shall comply with restrictions in regard to Aflatoxins, Metallic Contaminants; Insecticide or Pesticide residue, Poisonous metals, naturally occurring Contaminants, Microbial load and the like as specified by the Codex Alimentarius Commission or as per buyers requirements for Export purposes and the Prevention of Food Adulteration Rules, 1955 for domestic trade. SCHEDULE 11 Grade designations and definitions of quality of Cardamom Seeds SCHEDULE 11 (See Rules 3 & 4) Grade designations and definitions of quality of Cardamom Seeds Grade Designation Quality Special Characteristics Organic extraneous matter % (m/m) Max. Light seeds % (m/m) Max. Mass in g/1 Min. Moisture % (m/m) Max. Total ash % (m/m) Max. Volatile oil % (ml/100 gm) Min. (1) (2) (3) (4) (5) (6) (7) Special 0.5 2.0 675 11.0 7.0 3.5 Standard 1.5 5.0 625 13.0 8.0 3.0 General Characteristics (8) (1) It shall be Seeds obtained by separating the seeds from the capsules of Elettaria cardamom (L.); (2) Cardamom seeds shall have characteristic odour and shall be free from foreign odour of flavour, including those of rancidity and mustiness; (3) Cardamom seeds shall be free from inorganic extraneous matter and added colouring matter; (4) It shall be free from mould growth and living insects and practically free from dead insects, insect fragments and rodent contamination; (5) It shall comply with restrictions in regard to Aflatoxins, Metallic Contaminants; Insecticide or Pesticide residue, Poisonous metals, naturally occurring Contaminants, Microbial load and the like as specified by the Codex Alimentarius Commission or as per buyers requirements for Export purposes and the Prevention of Food Adulteration Rules, 1955 for domestic trade. Definitions.- (a) "Light Seeds" includes seeds brown or red in colour and immature and shrivelled seeds; (b) "Organic Extraneous matter" includes calyx pieces, stalk bits and any other foreign matter of plant origin. SCHEDULE 12 Grade designations and quality of Large Cardamom Capsules SCHEDULE 12 (See Rules 3 & 4) Grade designations and quality of Large Cardamom Capsules Grade Designation Quality Special Characteristics Organic extraneous matter % (m/m) Max. Inorganic extraneous matter % (m/m) Max. Immature shrivelled and insect damaged capsules % (m/m) Max. Empty and malformed capsules % (m/m) Max. Mass in g/1 Min. Moisture % (m/m) Max. Total ash % (m/m) Max. Acid insoluble ash % (m/m) Max Volatile oil % (ml/100 gm) Min. (1) (2) (3) (4) (5) (6) (7) (8) (9) (10) Special 0.8 0.2 3.0 5.0 350 12.0 8.0 2.0 2.0 Standard 4.0 1.0 5.0 8.0 300 12.0 8.0 2.0 1.0 General Characteristics (11) (1) It shall be dried, nearly ripe to ripe fruits of Amomum subulatum Roxh; (2) C l h ll b id d l t i l h d ith ibb d (2) Capsules shall be ovoid and more or less tringular shaped with a ribbed appearance; (3) It shall have characteristics taste and flavour and free from foreign odour, rancidity and mustiness; (4) It shall be free from visible dirt or dust; (5) It shall be free from added colouring matter; (6) It shall be free from mould growth and living insects and practically free from dead insects, insect fragments and rodent contamination; (7) It shall comply with restrictions in regard to Aflatoxins, Metallic Contaminants; Insecticide or Pesticide residue, Poisonous metals, naturally occurring Contaminants, Microbial load and the like as specified by the Codex Alimentarius commission or as per buyers requirements for Export purposes and the Prevention of Food Adulteration Rules, 1955 for domestic trade. Definitions.- (a) "Empty and malformed capsules" means capsules which are without seeds or scantilly filled with seeds; (b) "Immature Shrivelled and insect damaged capsules" means capsules which are not fully developed or damaged by insects; (c) "Inorganic extraneous matter" includes dust, stones, earth or any other inorganic foreign matter; (d) "Organic extraneous matter" includes calyx, stalk and other organic matter of plant origin; SCHEDULE 13 Grade designations and quality of Large Cardamom Seeds SCHEDULE 13 (See Rules 3 & 4) Grade designations and quality of Large Cardamom Seeds Grade Designation Quality Special Characteristics Organic extraneous matter % (m/m) Max. Light seeds brown/ red seeds % (m/m) Max. Insect Damaged seeds % (m/m) Max. Moisture % (m/m) Max. Total ash % (m/m) Max. Acid insoluble ash % (m/m) (m/m) Volatile Oil % (ml/ 100gm) (1) (2) (3) (4) (5) (6) (7) (8) Special 0.5 5.0 Nil 12.0 8.0 2.0 2.0 Standard 1.0 5.0 3.0 12.0 8.0 2.0 1.0 General Characteristics (9) (1) It shall be obtained by decorticating the capsules of Amomum subulatum Roxb; (2) It shall have characteristic taste and flavour and free from foreign odour, rancidity and mustiness; (3) It shall be free from visible dirt of dust; (4) It shall be free from added colouring matter; (5) It shall be free from mould growth and living insects and practically free from dead insects, insect fragments and rodent contamination; (6) It shall comply with restrictions in regard to Aflatoxins, Metallic Contaminants; Insecticide or Pesticide residue, Poisonous metals, naturally occurring Contaminants, Microbial load etc. as specified by the Codex Alimentarius commission or as per buyers requirements for Export purposes and the Prevention of Food Adulteration Rules, 1955 for domestic trade. Definitions.- (a) "Light seeds" include seeds which are brown or red in colour, broken, immature and shrivelled; (b) "Organic Extraneous matter" includes galyx, stalk, skin of capsules or other organic matter of plant, origin. SCHEDULE 14 Grade designation and quality of Large Cardamom Seed Powder SCHEDULE 14 (See Rules 3 & 4) Grade designation and quality of Large Cardamom Seed Powder Grade Designation Quality Special Characteristics Moisture % (m/m) Max. Total ash % (m/m) Max. Acid insoluble ash % (m/m) Max. Crude fibre % (m/m) Max. Non-volatile ether extract % (m/m) Min. Volatile Oil % (ml/100 gm) Min. (1) (2) (3) (4) (5) (6) (7) Special 10.0 8.0 2.0 12.0 4.0 1.5 Standard 12.0 8.0 3.0 15.0 2.0 1.0 General Characteristics (8) (1) It shall be obtained by grinding seeds separated from capsules of Amomum subulatum Roxb; (2) It shall have a characteristic taste and flavour and free from foreign odour, rancidity and mustiness; (3) It shall be ground to such a fineness that it shall pass completely through a 1000 micron sieve; (4) It shall be free from added colouring matter; (5) It shall be free from mould growth and living insects and practically free from dead insects, insect fragments and rodent contamination; (6) It shall comply with restrictions in regard to Aflatoxins, Metallic Contaminants; Insecticide or Pesticide residue, Poisonous metals, naturally occurring Contaminants, Microbial load and the like as specified by the Codex Alimentarius Commission or as per buyers requirements for Export purposes and the Prevention of Food Adulteration Rules, 1955 for domestic trade. SCHEDULE 15 Grade designations and quality of Coriander (whole) SCHEDULE 15 (See Rules 3 & 4) Grade designations and quality of Coriander (whole) Grade Designation Quality Special Characteristics Organic extraneous matter % (m/m) Max. Inorganic extraneous matter % (m/m) Max. Split fruits % (m/m) Max. Damaged discoloured shrivelled, insect bored fruits % (m/m) Max. Moisture % (m/m) Max. Total ash % (m/m) Max. Acid insoluble ash % (m/m) Max. Volatile Oil % (ml/100gm) Min. (i) (2) (3) (4) (5) (6) (7) (8) (9) Special 0.8 0.2 5.0 2.0 9.0 7.0 1.0 0.2 Standard 3.5 0.5 30.0 5.0 10.0 7.0 1.5 0.1 General Characteristics (10) (1) Corriander (Whole) shall be dried mature fruit of Corriandum sativum L. (2) It shall not contain any added colouring matter, or preservatives. (3) It shall be free from mould growth and living insects and practically free from dead insects, insect fragments and rodent contamination. (4) It shall comply with restrictions in regard to Aflatoxina, Metallic Contaminants, Insecticide/Pesticide residue, Poisonous metals, naturally occurring Contaminants, Microbial load etc. as specified by the Codes Alimentarius Commission or as per buyers requirements for Export purposes and Prevention of Food Adulteration Rules, 1955 for domestic trade. Definitions.- (a) "Damaged, discoloured, shrivelled, insect bored fruits" includes whole or split fruits that are damaged, discoloured or shrivelled and fruits showing signs of partial or whole bores as a result of their having been eaten by weevils or other insects; (b) "Inorganic extraneous matter" includes stones, particules of soil and sand; (c) "Organic extraneous matter" means all organic material other than Corriander seeds and includes all matter of vegetable origin; (d) "Split fruits" includes fruits which have been split longitudinally into two parts. SCHEDULE 16 Grade designations and quality of Coriander Powder SCHEDULE 16 (See Rules 3 & 4) Grade designations and quality of Coriander Powder Grade Designation Quality Special Characteristics Moisture % (m/m) Max. Total ash % (m/m) Max. Acid insoluble ash % (m/m) Max. Crude fibre % (m/m) Max. Non-volatile ether extract % (m/m) Min. Volatile Oil % (ml/100 gm) Min. (1) (2) (3) (4) (5) (6) (7) Special 9.0 6.5 1.0 25.0 15.0 0.10 Standard 10.0 7.0 1.5 28.0 12.0 0.05 General Characteristics (8) (1) Corriander Powder shall be obtained by grinding clean, sound, dried and mature fruits of Coriandum sativum L. (2) It shall be ground to such a fineness that it shall pass completely through a 500 micron sieve. However, for standard grade, 95% of it should pass through 1000 micron sieve. (3) It shall have a typical aroma and flavour characteristics of the spice and shall be free from musty odour. (4) It shall not contain any added colouring matter, preservatives or any foreign matter. (5) It shall be free from living insects and practically free from moulds, dead insects, insect fragments and rodent contamination. (6) It shall comply with restrictions in regard to Aflatoxina, Metallic Contaminants, Insecticide or Pesticide residue. Poisonous metals, naturally occurring Contaminants, Microbial load etc. as specified by the Code Alimentarius Commission or as per buyers requirements for Export purposes and Prevention of Food Adulteration Rules, 1955 for domestic trade. SCHEDULE 17 Grade designations and quality of Garbled Non-bleached Ginger (Whole) SCHEDULE 17 (See Rules 3 & 4) Grade designations and quality of Garbled Non-bleached Ginger (Whole) Grade Quality Special Characteristics Size of Organic Inorganic M i Total Calcium (as V l il Oil % Designation Size of rhizomes (length in m/m) Min. Organic extraneous matter % (m/m) Max. Inorganic extraneous matter % (m/m) Max. Moisture % (m/m) Max. Total ash % (m/m) Max. calcium oxide) % (m/m) Max. Volatile Oil % (ml/100gm) Min. (1) (2) (3) (4) (5) (6) (7) (8) Special 20.0 1.5 0.5 12.0 8.0 1.1 1.5 Standard 15.0 1.5 0.5 13.0 8.0 1.1 1.0 General Characteristics (9) (1) It shall be dried rhizomes of Zingiber officinale Rose, in pieces, irregular in shape, pale brown in colour; (2) Its fibrous content shall be characteristic of the variety with peel not entirely removed and light pieces removed by garbling; (3) It shall have characteristic taste and flavour and shall not have a musty odour or a rancid or bitter taste; (4) It shall be free from added colouring matter; (5) It shall be free from mould growth, living insects and practically free from dead insects, insect fragments and rodent contamination; (6) It shall comply with restrictions in regard to Aflatoxina, Metallic Contaminants, Insecticide or Pesticide residue, Poisonous metals, naturally occurring Contaminants, Microbial load and the like as specified by the Code Alimentarius Commission or as per buyers requirements for Export purposes and the Prevention of Food Adulteration Rules, 1955 for domestic trade. Definitions.- (a) "Inorganic extraneous matter" includes dust stones, earth or any other inorganic foreign matter. (b) "Organic extraneous matter" includes exhausted or spent Ginger and all foreign matter of plant origin. SCHEDULE 18 Grade designations and quality of Ungarbled Non-bleached Ginger (Whole) SCHEDULE 18 (See Rules 3 & 4) Grade designations and quality of Ungarbled Non-bleached Ginger (Whole) Grade Designation Quality Special Characteristics Size of rhizomes (length in m/m) Min. Organic extraneous matter % (m/m) Max. Inorganic extraneous matter % (m/m) Max. Very Light, pieces % (m/m) Max. Moisture % (m/m) Max. Total ash % (m/m) Max. Calcium (as calcium oxide) % (m/m) Max. Volatile Oil % (ml/100gm) Min. (1) (2) (3) (4) (5) (6) (7) (8) (9) Special 20.0 1.5 0.5 4.0 12.0 8.0 1.1 1.5 Standard 15.0 1.5 0.5 6.0 13.0 8.0 1.1 1.0 General Characteristics (10) (1) It shall be dried rhizomes of Zingiber officinale Rose, in pieces, irregular in shape, pale brown in colour; (2) Its fibrous content shall be characteristic of the variety with peel not entirely removed; (3) It shall have characteristic taste and flavour and shall not have a musty odour or a rancid or bitter taste; (4) It shall be free from added colouring matter; (5) It shall be free from mould growth, living insects and practically free from dead insects, insect fragments and rodent contamination; (6) It shall comply with restrictions in regard to Aflatoxina, Metallic Contaminants, Insecticide or Pesticide residue, Poisonous metals, naturally occurring Contaminants, Microbial load and the like as specified by the Code Alimentarius Commission or as per buyers requirements for Export purposes and the Prevention .of Food Adulteration Rules, 1955 for domestic trade. Definitions.- (a) "Inorganic extraneous matter" includes dust stones, earth or any other inorganic foreign matter. (b) "Organic extraneous matter" includes exhausted or spent Ginger and all foreign matter of plant origin. SCHEDULE 19 Grade designations and quality of Garbled bleached Ginger (Whole) SCHEDULE 19 (See Rules 3 & 4) Grade designations and quality of Garbled bleached Ginger (Whole) Grade Designation Quality Special Characteristics Size of rhizomes (length in m/m) Min. Organic extraneous matter % (m/m) Max. Inorganic extraneous matter % (m/m) Max. Moisture % (m/m) Max. Total Ash % (m/m) Max. Calcium (as calcium oxide) % (m/m) Max. Volatile Oil % (ml/100gm) Min. (1) (2) (3) (4) (5) (6) (7) (8) Special 20.0 1.5 0.5 12.0 12.0 2.5 1.5 Standard 15.0 1.5 0.5 13.0 12.0 4.0 1.0 General Characteristics (9) (1) It shall be dried rhizomes of Zingiber officinale Rose, in pieces, irregular in shape, pale brown in colour; (2) Its fibrous content shall be characteristic of the variety with peel not entirely removed and light pieces removed by garbling; (3) It shall be lime bleached; (4) It shall have characteristic taste and flavour and shall not have a musty odour or a rancid or bitter taste; (5) It shall be free from added colouring matter; (6) It shall be free from mould growth and living insects and practically free from dead insects, insect fragments and rodent contamination; (7) It shall comply with restrictions in regard to Aflatoxins, Metallic Contaminants, Insecticide or Pesticide residue, Poisonous metals, naturally occurring Contaminants, Microbial load and the like as specified by the Code Alimentarius Commission or as per buyers requirements for Export purposes and the Prevention of Food Adulteration Rules, 1955 for domestic trade. Definitions.- (a) "Inorganic extraneous matter" includes dust stones, earth or any other inorganic foreign matter. (b) "Organic extraneous matter" includes exhausted or spent Ginger and all foreign matter of plant origin. SCHEDULE 20 Grade designations and quality of Ungarbled bleached Ginger (Whole) SCHEDULE 20 (See Rules 3 & 4) Grade designations and quality of Ungarbled bleached Ginger (Whole) Quality Grade Designation Quality Special Characteristics Size of rhizomes (length in m/m) Min. Extraneous Matter % (m/m) Max. Very light pieces % (m/m) Max. Moisture % (m/m) Max. Total ash % (m/m) Max. Calcium (as calcium oxide) % (m/m) Max. Volatile Oil % (ml/100gm) Min. (1) (2) (3) (4) (5) (6) (7) (8) Special 20.0 2.0 4.0 12.0 12.0 2.5 1.5 Standard 15.0 2.0 6.0 13.0 12.0 4.0 1.0 General Characteristics (9) (1) It shall be dried rhizomes of Zingiber officinale Rose, in pieces, irregular in shape, pale brown in colour; ] (2) Its fibrous content shall be characteristic of the variety with peel not entirely removed; (3) It shall be lime bleached; (4) It shall have characteristic taste and flavour and shall not have a musty odour or a rancid or bitter taste; (5) It shall be free from added colouring matter; (6) It shall be free from mould growth, living insects and practically free from dead insects, insect fragments and rodent contamination; (7) It shall comply with restrictions in regard to Aflatoxina, Metallic Contaminants, Insecticide or Pesticide residue, Poisonous metals, naturally occurring Contaminants, Microbial load and the like as specified by the Codex Alimentarius Commission or as per buyers requirements for Export purposes and the Prevention of Food Adulteration Rules, 1955 for domestic trade. Definition.- "Extraneous matter" includes all foreign matter including the exhausted or spent Ginger. SCHEDULE 21 Grade designations and quality of Ginger Powder SCHEDULE 21 (See Rules 3 & 4) Grade designations and quality of Ginger Powder Grade Designation Quality Special Characteristics Moisture %(m/m) Max. Total ash %(m/m) Max. Acid insoluble ash % (m/m) Max. Water soluble ash % (m/m) Min. Calcium (as calcium oxide) % (m/m) Max. Alcohol soluble extract % (m/m) Min. ld water soluble extract % (m/m) Min. Volatile Oil % (ml/100 gm) Min. (1) (2) (3) (4) (5) (6) (7) (8) (9) Special 12.0 8.0 1.0 1.9 1.1 5.1 11.4 1.5 Standard 13.0 8.0 1.0 1.7 4.0 4.5 10.0 1.0 General Characteristics (10) (1) It shall be the product obtained by grinding Ginger (Whole) or pieces; (2) It shall be grounded to such a fineness that whole of it passes through 1000 micron sieve; (3) It shall have characteristic taste and flavour and shall not have a musty odour or rancid or bitter taste; (4) It shall be free from added colouring matter; (5) It shall be free from mould growth, living insects and practically free from dead insects, insect fragments and rodent contamination; (6) It shall comply with restrictions in regard to Aflatoxina, Metallic Contaminants, Insecticide or Pesticide residue, Poisonous metals, naturally occurring Contaminants, Microbial load and the like as specified by the Codex Alimentarius Commission or as per buyers requirements for Export purposes and the Prevention of Food Adulteration Rules, 1955 for domestic trade. SCHEDULE 22 Grade designations and quality of Cumin (Whole) SCHEDULE 22 (See Rules 3 & 4) Grade designations and quality of Cumin (Whole) Grade Designation Quality Special Characteristics Organic extraneous matter % (m/m) Max. Inorganic extraneous matter % (m/m) Max. Insect damaged discoloured weevilled, immature seeds % (m/m) Max. Moisture %(m/m) Max. Total ash % (m/m) Max. Acid insoluble ash % (m/m)Max. Non- volatile ether extract % (m/m) Min. Volatile Oil % (ml/100gm) Min. (1) (2) (3) (4) (5) (6) (7) (8) (9) Special 1.0 0.2 3.0 9.0 8.0 1.5 15.0 1.5 Standard 4.0 1.0 5.0 12.0 9.5 1.5 8.0 1.0 General Characteristics (10) (1) It shall be dried seeds of Cuminum cyminum L; (2) Its flavour shall be characterstic, aromatic and not musty; (3) It shall be free from added colouring matter; (4) It shall be free from mould growth, living insects and practically free from dead insects, insect fragments and rodent contamination; (5) It shall comply with restrictions in regard to Aflatoxina, Metallic Contaminants, Insecticide or Pesticide residue, Poisonous metals, naturally occurring Contaminants, Microbial load and the like as specified by the Codex Alimentarius Commission or as per buyers requirements for Export purposes and the Prevention of Food Adulteration Rules, 1955 for domestic trade. Definitions.- (a) "Insect Damaged, discoloured, weevilled, immature seeds" includes broken, insect damaged, discoloured, shrivelled and immature fruits. (b) "Inorganic extraneous matter" includes stones, particles of soil, sand etc. (c) "Organic extraneous matter" includes all seeds other than Cumin fruits and all other matter of animal origin. SCHEDULE 23 Grade designations and quality of Cumin Powder SCHEDULE 23 (See Rules 3 & 4) Grade designations and quality of Cumin Powder Grade Designation Quality Special Characteristics Moisture % (m/m) Max. Total ash % (m/m) Max. Acid insoluble ash % (m/m) Non-Volatile Oil ether extract % Volatile Oil % (ml/100 gm) Max. (m/m) Min. Min. (1) (2) (3) (4) (5) (6) Special 9.0 8.0 1.5 15.0 1.5 Standard 12.0 9.5 1.5 8.0 1.0 General Characteristics (7) (1) Cumin Powder shall be obtained by grinding dried Cumin (Whole); (2) It shall be ground to such a fineness that it shall pass completely through a 1000 micron sieve; (3) Its flavour shall be characteristics, aromatic and not musty; (4) It shall be free from added colouring matter or any other foreign matter; (5) It shall be free from mould growth, living insects and practically free from dead insects, insect fragments and rodent contamination; (6) It shall comply with restrictions in regard to Aflatoxina, Metallic Contaminants, Insecticide or Pesticide residue, Poisonous metals, naturally occurring Contaminants, Microbial load and the like as specified by the Codex Alimentarius Commission or as per buyers requirements for Export purposes and the Prevention of Food Adulteration Rules, 1955 for domestic trade. SCHEDULE 24 Grade designations and quality of Fennel (Whole) SCHEDULE 24 (See Rules 3 & 4) Grade designations and quality of Fennel (Whole) Grade Designation Quality Special Characteristics Organic extraneous matter % (m/m) Max. Inorganic extraneous matter % (m/m) Max. Broken damaged seeds % (m/m) Max. Immature, shrivelled, discoloured, blackened seeds % (m/m) Max. Moisture % (m/m) Max. Volatile Oil % (ml/100 gm) Min. Crude fibre % (m/m) Max. (1) (2) (3) (4) (5) (6) (7) (8) Special 1.0 0.2 1.0 2.0 10.0 2.0 11.0 Standard 4.0 0.5 4.0 6.0 12.0 1.0 15.0 General Characteristics (9) (1) Fennel seeds shall be dried fruits of Foeniculum vulgare Mill. (2) It shall have a characteristics odour and a pleasant aromatic flavour characteristics of the spice. (3) It shall be free from mustiness and other foreign flavour. (4) It shall be free from added colouring matter. (5) It shall be free from mould growth, living insects and practically free from dead insects, insect fragments and rodent contamination. (6) It shall comply with restrictions in regard to Aflatoxina, Metallic Contaminants, Insecticide or Pesticide residue, Poisonous metals, naturally occurring Contaminants, Microbial load and the like as specified by the Codex Alimentarius Commission or as per buyers requirements for Export purposes and the Prevention of Food Adulteration Rules, 1955 for domestic trade. Definitions.- (a) "Broken, damaged seeds" means seeds which are damaged, broken or which have been bored or attacked by weevils or other insects; (b) "Immature, shrivelled, discoloured seeds" means seeds which have not developed properly or which have been discoloured or blackened; (c) "Inorganic extraneous matter" includes dust, stones, earth or any other inorganic foreign matter. (d) "Organic extraneous matter" includes straw or chalf, stalks, stems, seeds from other plants and any other organic foreign matter. SCHEDULE 25 Grade designation and quality of Fennel Powder SCHEDULE 25 (See Rules 3 & 4) Grade designation and quality of Fennel Powder Grade Designation Quality Special Characteristics Moisture % (m/m) Max. Total ash % (m/m) Max. Acid insoluble ash % (m/m) Max. Volatile Oil % (ml/100 gm) Min. Crude fibre % (m/m) Max. (1) (2) (3) (4) (5) (6) Special 10.0 9.0 1.5 15 11.0 Standard 12.0 9.0 2.0 1.0 15.0 General Characteristics (7) (1) Fennel Powder shall be obtained by grinding dried Fennel (Whole); (2) It shall be ground to such a fineness that it shall pass completely through a 800 micron sieve; (3) Its flavour shall be characteristic, aromatic and not musty; (4) It shall be free from added colouring matter or any other foreign matter; (5) It shall be free from mould growth, living insects and practically free from dead insects, insect fragments and rodent contamination; (6) It shall comply with restrictions in regard to Aflatoxina, Metallic Contaminants, Insecticide or Pesticide residue. Poisonous metals, naturally occurring Contaminants, Microbial load and the like as specified by the Codex Alimentarius Commission or as per buyers requirements for Export purposes and the Prevention of Food Adulteration Rules, 1955 for domestic trade. SCHEDULE 26 Grade designations and quality of Fenugreek (Whole) SCHEDULE 26 (See Rules 3 & 4) Grade designations and quality of Fenugreek (Whole) Grade Designation Quality Special Characteristics Organic extraneous matter % (m/m) Max. Inorganic extraneous matter % (m/m) max. Damaged and insect bored seeds % (m/m) Max. Moisture % (m/m) Max. Total ash % (m/m) Max. Acid insoluble ash % (m/m)Max. Cold water soluble extract % (m/m) Min. Crude fibre % (m/m) Max. (1) (2) (3) (4) (5) (6) (7) (8) (9) Special 0.5 0.2 0.5 10.0 5.0 1.5 30.0 15.0 Standard 2.0 0.5 1.0 10.0 7.0 2.0 30.0 18.0 General Characteristics (10) (1) Fenugreek (Whole) shall be dried mature seeds of Trigonella foenum graecum L; (2) It shall be free from mustiness, any off-flavours or other typical taste, odour or flavour; (3) It shall be free from added colouring matter; (4) It h ll b f f ld th li i i t d ti ll f f d d i t (4) It shall be free from mould growth, living insects and practically free from dead insects, insect fragments and rodent contamination; (5) It shall comply with restrictions in regard to Aflatoxina, Metallic Contaminants, Insecticide or Pesticide residue, Poisonous metals, naturally occurring Contaminants, Microbial load and the like as specified by the Codex Alimentarius Commission or as per buyers requirements for Export purposes and the Prevention of Food Adulteration Rules, 1955 for domestic trade. Definitions.- (a) "Damaged and insect bored seeds " includes all seeds which are damaged or which have been bored or attacked by weevils or other insects; (b) "Inorganic extraneous matter" includes dust, stones, earth or any other inorganic foreign matter; (c) "Organic extraneous matter" includes straw or chalf, stalks, stems, seeds other than Fenugreek and other organic foreign matter. SCHEDULE 27 Grade designations and quality of Fenugreek Powder SCHEDULE 27 (See Rules 3 & 4) Grade designations and quality of Fenugreek Powder Grade Designation Quality Special Characteristics Moisture %(m/m) Max. Total ash % (m/m) Max. Acid insoluble ash % (m/m) Max. Crude fibre % (m/m) Max. Cold water soluble extract %(m/m) Min. (1) (2) (3) (4) (5) (6) Special 10.0 5.0 1.5 15.0 30.0 Standard 10.0 7.0 2.0 18.0 30.0 General Characteristics (7) (1) Fenugreek Powder shall be obtained by grinding dried and ripened seeds of Trigonellafoenum graecum L.; (2) It shall be ground to such a fineness that it shall pass completely through a 1000 micron sieve; (3) It shall be free from off-flavours, mustiness and rancidity; (4) It shall be free from added colouring matter or any other foreign matter; (5) It shall be free from mould growth, living insects and practically free from dead insects, insect fragments and rodent contamination; (6) It shall comply with restrictions in regard to Aflatoxina, Metallic Contaminants, Insecticide or Pesticide residue, Poisonous metals, naturally occurring Contaminants, Microbial load and the like as specified by the Codex Alimentarius Commission or as per buyers requirements for Export purposes and the Prevention of Food Adulteration Rules, 1955 for domestic trade. SCHEDULE 28 Grade designations and quality of Celery Seeds SCHEDULE 28 (See Rules 3 & 4) Grade designations and quality of Celery Seeds Grade Designation Quality Special characteristics Organic extraneous Inorganic Damaged and Moisture % (m/m) matter % (m/m) Max. extraneous matter % (m/m) Max. edible foreign seeds % (m/m) Max. Max. (1) (2) (3) (4) (5) Special 0.4 0.1 1.5 10.0 Standard 1.0 0.5 2.5 10.0 General Characteristics (6) (1) Celery seeds shall be dried and matured fruits of Apium graveolens; (2) It shall be free from visible moulds, living insects and practically free from dead insects, insect fragments and rodent contamination; (3) It shall be free from any added colouring matter; (4) Its flavour shall be characteristics, aromatic and not musty; (5) It shall comply with restrictions in regard to Aflatoxina, Metallic Contaminants, Insecticide/ or Pesticide residue, Poisonous metals, naturally occurring Contaminants, Microbial load and the like as specified by the Codex Alimentarius Commission or as per buyers requirements for Export purposes and the Prevention of Food Adulteration Rules, 1955 for domestic trade. Definitions.- (a) "Inorganic extraneous matter" includes dust, stones, earth or any other inorganic foreign matter. (b) "Organic extraneous matter" includes straw or chalf, stalks, stems, seeds from other plants and any other organic foreign matter. (c) "Edible foreign seeds" means seeds other than Celery seeds (Apium graveolens L.). SCHEDULE 29 Design of Agmark Insignia