Company : Sol Infotech Pvt. Ltd. Website : www.courtkutchehry.com Turmeric (Grading and Marking) Rules, 1964 CONTENTS 1. Short title and application 2. Definitions 3. Grade designation 4. Definition of quality 5. Grade designation marks 6. Method of marking 7. Method of packing 8. Special conditions of certificate of authorisation SCHEDULE 1 :- SCHEDULE I SCHEDULE 2 :- SCHEDULE II SCHEDULE 2A :- SCHEDULE II-A SCHEDULE 2B :- SCHEDULE II-B SCHEDULE 3 :- SCHEDULE III SCHEDULE 3A :- SCHEDULE III-A SCHEDULE 4 :- SCHEDULE IV SCHEDULE 4A :- SCHEDLE IV-A Turmeric (Grading and Marking) Rules, 1964 In exercise of the powers conferred by Section 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 Turmeric (Grading and Marking) Rules, 1964. (2) They shall apply to turmeric, both in whole and powder form produced in India. 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 designation :- The grade designations to indicate the quality of turmeric shall be as set out in column 1 of Schedules II, II-A, II-B, III, III-A, IV and IV-A. 4. Definition of quality :- The quality indicated by the respective grade designations shall be as set out against each grade designation in columns. 2 to 7 in Schedule II and Schedule II-A, and in columns 2 to 8 in Schedule II-B, in columns 2 to 4 in Schedule III and Schedule III-A and in columns 2 to 8 in Schedule IV- A. 5. Grade designation marks :- (i) The grade designation mark in the case of turmeric (fingers, bulbs and powder) packed in polythene and/or paper bags shall consist of a design incorporating the number of the Certificate of Authorisation, the word "AGMARK" and the Grade approved by the Agricultural Marketing Adviser lo tine Government of India. (ii) The grade designation mark in the case of turmeric powder packed in tin or glass containers shall consist of a paste-on label specifying the grade designation and bearing the design of a map of India with the word "AGMARK". (iii) The grade designation mark in the case of turmeric (fingers, bulbs and powder) packed in containers of jute or cloth as well as in containers in which sealed polythene bags of graded turmeric (fingers, bulbs and powder) are packed shall consist of a label specifying the grade designation and bearing In 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 I. 6. Method of marking :- (i) The grade designation mark shall be securely affixed to or printed on each container in a manner approved by the Agricultural Marketing Adviser. (ii) In addition to the above, the following particulars shall also be clearly and indelibly marked on each container : (a) date of packing in code or plain letters, (b) lot number, and (c) net weight. (iii) 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 a quality or grade different from that indicated by the grade designation mark affixed to the container in accordance with these rules. 7. Method of packing :- (1) Only sound, clean and dry containers, such as may be prescribed by the Agricultural Marketing Adviser, shall be used for packing which shall be free from any insect infestation or fungus contamination and also be free from any undesirable smell. (2) The containers shall be securely closed and sealed in a manner approved by the Agricultural Marketing Adviser. (3) Each package shall contain turmeric of one grade designation only. 8. Special conditions of certificate of authorisation :- In addition to the conditions specifed in rule 4 of the General (Grading and Marking) Rules, 1937, the following special conditions shall be observed by the packers to the satisfaction of the Agricultural Marketing Adviser, namely :- (1) An authorised packer shall make such arrangements for testing turmeric as may be prescribed, and samples thereof shall be forwarded to such control laboratories as may be specified from time to time by the Agricultural Marketing Adviser. (2) An authorised packer shall provide all facilities to the inspecting officers duly authorised by the Agricultural Marketing Adviser in this behalf, for sampling, testing and such other matters as may be necessary. SCHEDULE 1 SCHEDULE I (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 purposes of export. SCHEDULE 2 SCHEDULE II (See rules 3 and 4) Grade designations and definitions of quality of turmeric "Fingers" produce in India (for varieties other than Alleppn variety) Grade Special characteristics General characteristics desig nation Flexibility "Pie For Chura Percent ces per eign and age of centage mailer defe bulbs by percent ctive by weight age by bulbs weight maxi weight percent maxi mum maxi tage mum mum by weight maximum 1 2 3 4 5 6 7 Special Should be 2 1.0 0.5 2.0 1. The turmeric "fin hard to touch gers" shall be sec- and break with ondary rhizomes metallic twang the plant Curcuma longa L. Good Should be hard 3 1.5 1.0 3.0 2. They shall: to touch and break (a) be well set and clo with metallic twang sely grained and be free from bulbs (primary rhizomes) and ill- developed porous fingers; Fair Should be hard 5 2.0 1.5 5.0 (b) have the shape, length, colour and other characteris tics of the variety; Non- specified (c) be prefectly dry and free from dam. age caused by wee vils, moisture over boiling or fungus attack except that 1.0 per cent and 2.0 per cent by weight of rhizomes dama ged by moisture and over-boiling should be allowed in grades Good and Fair respecti vely: (d) not have been arti ficially coloured with chemicals or dyes. NOTE.Foreign matter includes chaff, dried leaves, clay particles, dust, dirt and any other extraneous matter. Length shall be reckoned from one tip of the finger to the other tip longitudinally. Colour of core and flexibility shall be reckoned from fingers freshly broken with hands. Chura and defective bulbs include immature small fingers and/or bulbs, internally damaged, hollow and porous bulbs, cut bulbs and other types of damaged bulbs except weevilled bulbs. Non- specified : This is not a grade in its strict sense but has been provided for the produce not covered by the other grades. Turmeric fingers under this grade shall be exported only against a "firm order". 'Pieces are fingers, broken or whole, of 15mm. or less in length. SCHEDULE 2A SCHEDULE II-A (See rules 3 and 4) Grade designations and definitions of quality of the variety of turmeric commercially known as Alleppey "Finger Turmeric" produced in India Grade Special characteristics General characteristics desig nation Flexibility Pie For Chura Percent ces per eign and age of centage matter defe bulbs by percent ctive and cut weight age by bulbs bulbs maxi weight percent by mum maxi age by weight mum weight maxi maximum mum 1 2 3 4 5 6 7 Good Should be 5 1.0 3.0 4.0 1. The turmeric "fin hard to touch gers" shall be sec ondary rhizomes the plant Curcuma longa L. Pair Should be hard 7 1.5 5.0 5.0 2. They shall: to touch. (a) be well set and closely grained and free from bulbs (primary rhizomes) and ill-developed po rous fingers; (b) have the shape, length, wrinkles colour and other characteristics of the variety; Non- specified (c) be perfectly dry and free from damage caused by weevils, moi sture and over boiling or fungus attack except that 1.0 per cent and 2.0 per cent by weight of rhi- Lomes damaged by moisture and over-boiling shall be allowed in grades Good and Fair respectively; (d) not have been artificially colou red with chemi cals or dyes. SCHEDULE 2B SCHEDULE II-B (See rules 3 and 4) Grade designations and definitions of quality of a variety of turmeric commercially known as "Rajaporc" "Finger Turmeric" produced in India Grade Special characteristics General characteristics desig nation Flexibility Pieces* For Chura Percent Admix percen eign and age of ture of tage matter defe bulbs varieties by percent ctive by of tur weight age hy hull-is weight meric maxi weight percent maxi- (per mum maxi- age hv murn centage) mum weight maximum 1 2 3 4 5 6 7 8 Special Should he 3 1 3 2 2 1. The turmeric "fin hard to touch gers" shall be sec with metallic ondary rhizomes twang of the plant Curcu ma longa L. Good do. 5 1 5 3 5 2. They shall: Fair Should he 7 2 7 5 10 (a) be well set and hard closely grained and free from bulbs (primary rhizoincs) and ill-developed porous fingers: (b) have the shape. length, colour and other chara cteristics of the variety; Non 4 10 (c) be perfectly dry specified and free from damage caused by weevils, moi sture. over- boi ling or fungus attack except that 1.0 per cent and 2.0 per cent by weight of i-hi- zomes damaged by moisture and over-boiling shall be allowed in grades Good and Fair respectively; (d) not have been artificially colou red with chemi cals or dyes. SCHEDULE 3 SCHEDULE III (See rules 3 and 4) Grade designations and definitions of quality of Turmeric Bulbs (Round, Gat has or Colas) produced in India Grade Special characteristics General characteristics designation Foreign matter Chura and defective percentage by bulbs, percentage by weight maximum weight maximum 1 2 3 4 Special 1.0 1.0 1. The turmeric bulbs shall be primary rhizomes of the plant Curcuma longa L. (Syn. C Domestica Val.) Good. 1.5 3.0 2. They shall: Fair. 2.0 5.0 (a) be well developed, smooth. sound, soil and free from rootlets; Non-speci (b) have the shape, length (not fied below 15 mm.) and colour characteristic of the variety ; (c) be perfectly dry: (d) be free from damage caused by weevils, moisture, over-boiling or fungus attack except that 0.1 per cent and 0.2 per cent by weight of rhizomes damaged by moisture and over-boiling shall he allowed in grades Good and. Fair respectively: (f) have not been artificially coloured with chemicals or dyes. SCHEDULE 3A SCHEDULE III-A (See rules 3 and 4) Grade designations aid definitions of quality of a variety of turmeric bulbs (Round, Gathas or Gola), commercially known as "Rajapo"e" turmeric bulbs produced in India Grade Special characteristics General characteristics designation Foreign matter Chura and defective percentage by bulbs, percentage by weight maximum weight maximum 1 2 3 4 Special 1.0 3.0 1. The turmeric bulbs shall be primary rhizomes of the plant Curcuma longa L. (Syn. C Domestica Val.) Good 1.5 5.0 2. They shall: Fair. 2.0 7.0 (a) be well developed, smooth. sound, soft and free from rootlets, Non-speci (h) have the shape, length (not fied below 15 mm.) and colour characteristic of the variety ; (c) be perfectly dry: (d) be free from damage caused by weevils, moisture, over-boiling or fungus attack except that 0.1 per cent and 0.2 per cent by weight of rhizomes damaged by moisture and over-boiling shall be allowed in grades Good and, Fair respectively; (e) have not been artificially coloured with chemicals or dyes. SCHEDULE 4 SCHEDULE IV (See rules 3 and 4) Grade designation and definition of quality of Turmeric Powder Grade Special characteristics General characteristics desig nation Mois Total Acid Lead as Starch Chro- ture ash perc insoluble (Pb) percent mate percent entage ash, per parts age by test age by by weight centage per mil weight weight maximum by weight lion maxi maxi "maximum maxi mum mum mum 1 2 3 4 5 6 7 8 Standard 10.0 7.0 1.5 2.5 60.0 Nega 1. The turmeric powder tive shall be prepared by grinding clean, dry turmeric (Curcuma longa L) rhizomes. 2. It shall have its characteristics taste, flavour and be free from musty odour. 3. It shall be free from dirt, mould growth and insect infestation. 4. It shall be free from any colouring matter such as lead chro- mate preservatives and extraneous matter such as real or pulse flour or any added starch. 5. It shall be ground to such a fineness that all of it passes through a 300 micron sieve. Adopted from IS : 2446 -1963. SCHEDULE 4A SCHEDLE IV-A (See rules 3 and 4) Grade designation and definition of quality of Turmeric Powder (Coarse Ground) Grade Special characteristics General characteristics desig nation Mois- Total Acid Lead as Starch Chro- ture ash perc insoluble (Ph) percent mate percent entage ash, per parts age by lest age by by weight centage per mil weight weight maximum by weight lion maxi maxi- maximum maxi- mum mum mum 1 2 3 4 5 6 7 8 Standard 10.0 9.0 1.5 2.5 60.0 Nega 1. The turmeric powder tive shall be prepared by grinding clean, dry turmeric (Curcuma longa L) rhizomes. 2. It shall have us characteristics taste. flavour and be free from musty odour. 3. It shall be free from din. mould growth and insect infestation. 4. It shall be free from any colouring matter such as lead chro- mate preservatives and extraneous matter such as cereal or pulse flour or any added starch. 5. It shall be ground lo such a fineness that all of it passes through a 500- micron sieve.