MAKHANA GRADING AND MARKING RULES
(TO BE PUBLISHED
IN THE GAZETTE OF
Appearing on Page Nos. 1494 – 1505
Dated
GOVERNMENT OF
MINISTRY OF AGRICULTURE,
DEPARTMENT OF AGRICULTURE AND COOPERATION
NOTIFICATION
GSR..........Whereas a draft of the Makhana Grading and Marking Rules, 2003 was published at pages 1868-1877 of the Gazette of India, Part II, Section 3, sub-section (i) dated the 16th August, 2003 vide GSR 294, dated 29th July, 2003 for inviting objections and suggestions from all persons likely to be affected thereby;
And whereas copies of the said Gazette were
made available to the public on
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 the section 3 of the Agricultural Produce (Grading and Marking) Act, 1937 (1 of 1937), the Central Government hereby makes the following rules, namely:-
RULES
1. Short title,
application and commencement:-
(1) These rules may be called the Makhana Grading and Marking Rules, 2004;
(2) They shall apply to Makhana including Makhana powder and Makhana fried.
(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,-
(i) "Agricultural Marketing Adviser" means the Agricultural Marketing Adviser to the Government of India;
(ii) "authorised packer" means a person or a body of persons who has been granted a certificate of authorisation to grade and mark Makhana, Makhana powder and Makhana fried in accordance with the provisions of these rules;
(iii) "certificate of authorisation" means the certificate issued under the provisions of the General Grading and Marking Rules, 1988, authorising a person or a body of persons to grade and mark Makhana, Makhana powder and Makhana fried with the grade designations mark;
(iv) "General Grading and Marking Rules" means the General Grading and Marking Rules, 1988 made under section 3 of the Agricultural Produce (Grading and Marking) Act, 1937 (1 of 1937);
(v) "grade designation mark" means the "Agmark Insignia" referred to in rule 5 of these rules;
(vi) "Schedule" means a schedule annexed to these rules.
3. Grade designations:- For the purposes of these rules, the grade designations shall be the name of grades which indicate the quality of Makhana, Makhana powder and Makhana fried as given under column 1 of Schedules-II, III and IV respectively.
4. Definition of Quality:- For the purposes of these rules, the definition of quality and general requirements shall be such as given against each grade designation in columns 2 to 11 of Schedule-II, columns 2 to 9 of Schedule-III and columns 2 to 8 of Schedule-IV.
5. Grade designation mark:- The grade designation mark shall consist of "Agmark Insignia" consisting of a design incorporating the number of certificate of authorisation, the word, "AGMARK", name of the commodity and grade designation resembling the design as set out in schedule-I.
6. Method of
packing:-
(1) Makhana including powder and fried shall be packed in such a manner which shall safeguard the hygienic, nutritional, technological and organoleptic qualities of the product.
(2) The packaging material shall be sound, clean, dry, moisture proof and free from insect infestation or fungal contamination.
(3) The packing material shall be made of substances which are safe and suitable for their intended use, including new clean jute bags, plastic bags, tin plate containers or any other packing material as approved by the Agricultural Marketing Advsier provided that the packing material shall be manufactured out of food grade material as permitted under Prevention of Food Adulteration Rules, 1955.
(4) Makhana or Makhana powder or Makhana fried shall be packed in pack sizes in a manner approved by the Agricultural Marketing Adviser.
(5) Each package shall contain Makhana or Makhana powder or Makhana fried of one grade only.
(6) Each package shall be securely closed and suitably sealed.
(7) Suitable number of consumer packs containing the product of the same grade and from the same lot or batch may be packed in a master container.
7. Method of Marking:-
(1) The grade designation mark shall be securely affixed to or printed or stencilled on each container of Makhana, Makhana powder or Makhana fried 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.
(2) In addition to the grade designation mark, the following particulars shall be clearly and indelibly marked on each container:-
(a) Name of the producing Country,
(b) Name and address of the manufacturer or authorised packer,
(c) Place of packing,
(d)
* (e) Date of packing,
(f) Net weight,
(g) Best before.............upto month and year,
(h) Maximum retail price (inclusive of all taxes),
(i) Such other particulars as may be specified by the
Agricultural Marketing Adviser from time to time.
* Date of packing shall be date of completion of analysis of samples.
(3) The ink used for marking shall be of such quality which does not contaminate the commodity;
(4) The authorised packer may, after obtaining prior approval of the Agricultural Marketing Adviser or any other officer duly authorised by him in this behalf, in accordance with rule 11 of the General Grading and Marking Rules, mark his private trade mark on the containers provided that the private trade mark does not represent quality or grade of the commodity different from that indicated by the grade designation mark affixed to the container in accordance with these rules.
8. Special
conditions for grant of certificate of authorisation:-
In addition to the general conditions specified in sub-rule(8) of rule 3 of the General Grading and Marking Rules the following shall be the additional conditions for grant of certificate of authorisation for Grading and Marking of Makhana under these rules, namely:-
(i) The authorised packer shall either set up his own laboratory manned by a qualified chemist approved by the Agricultural Marketing Adviser or any officer authorised by him in this behalf in accordance with rule 9 of the General Grading and Marking Rules, for testing the quality of Makhana, Makhana powder and Makhana fried or has access to any approved laboratory for the purpose.
(ii) The premises for processing and packing shall be maintained in perfect hygienic and sanitary conditions;
(iii) The personnel engaged in these operations shall be in sound health and free from any contagious disease.
SCHEDULE – I
(See rule 5)
(Design of AGMARK INSIGNIA)
Name of commodity--------------------
Grade--------------------------------
(See rules 3 and 4)
Grade designations and definitions of quality of Makhana
--------------------------------------------------------------------------------------------
Grade Definition of quality
designations--------------------------------------------------------------------------------
Special requirements
--------------------------------------------------------------------------------------------
Moisture, per cent Organic Extraneous Inorganic Extraneous Damaged and
by mass matter, per cent matter, per cent discoloured,
by mass by mass per cent by
mass
(Maximum) (Maximum) (Maximum) (Maximum)
---------------------------------------------------------------------------------------------------------
1 2 3 4 5
---------------------------------------------------------------------------------------------------------
Special 10.0 0.5 Nil 2.0
Standard 12.0 1.0 Nil 5.0
---------------------------------------------------------------------------------------------------------
--------------------------------------------------------------------------------------------
Definition of quality
--------------------------------------------------------------------------------------------
Special requirements
--------------------------------------------------------------------------------------------
Insect damaged, Total Ash, per cent Acid insoluble ash, Crude fibre, Crude protein,
Per cent by mass by mass (on dry per cent by mass by mass (on per cent by
basis (on dry basis) dry basis) dry basis)
(nx6.25)
(Maximum) (Maximum) (Maximum) (Maximum) (Minimum)
---------------------------------------------------------------------------------------------------------
6 7 8 9 10
---------------------------------------------------------------------------------------------------------
Nil 0.5 0.1 0.5 10.0
1.0 1.0 0.1 1.0 8.0
---------------------------------------------------------------------------------------------------------
---------------------------------------------------------------------------------------------------------
General requirements
--------------------------------------------------------------------------------------------
11
--------------------------------------------------------------------------------------------
Makhana shall :-
1) be the product, derived
from mature, dried and sound seeds of the gorgon fruit or fox nut; "Euryale ferox" of family Nimphacaeae.
2) be clean, wholesome and of white or cream colour and aroma according to the characteristics of the commodity;
3) have characteristic and aromatic flavour with sharp and sweet pleasant aroma;
4) be free from rancid taste, musty odour and normal flavour;
5) be free from filth, rodent hair and excreta, mould growth, insect infestation, harmful bacteria, fungus, webs, added colouring matter, toxic substances, obnoxious smell and other impurities except to the extent as indicated in the schedule;
6) be free from outer black covering as much as possible;
7) be safe and suitable for processing for human consumption;
8) be in sound merchantable condition and fit for human consumption in all respects;
9) not exceed the limit of 30 micrograms of aflatoxin per kilogram;
10) comply with the restrictions in regard to poisonous metals (rule 57), crop contaminants (rule 57-A), naturally occuring toxic substances (rule 57-B), insecticides and pesticides residue (rule 65) and other provisions prescribed under the Prevention of Food Adulteration Rules 1955.
--------------------------------------------------------------------------------------------
(See rules 3 and 4)
Grade designations and definitions of quality of Makhana Powder
--------------------------------------------------------------------------------------------
Grade Definition of quality
designations--------------------------------------------------------------------------------
Special requirements
--------------------------------------------------------------------------------------------
Moisture, per cent Organic Extraneous Total Ash, per cent
by mass matter, per cent by mass (on dry basis)
(Maximum) (Maximum) (Maximum)
--------------------------------------------------------------------------------------------
1 2 3 4
--------------------------------------------------------------------------------------------
Special 10.0 0.5 0.5
Standard 12.0 1.0 1.0
--------------------------------------------------------------------------------------------
Definition of quality
--------------------------------------------------------------------------------------------
Special requirements
--------------------------------------------------------------------------------------------
Acid insoluble ash, Rancidity, per cent by Crude fibre, Crude protein
per cent by mass mass (on dry basis) per cent per cent by mass
(on dry basis) by mass (on (on dry basis)
dry basis)
(Maximum) (Maximum) (Maximum) (Maximum)
-------------------------------------------------------------------------------------------
5 6 7 8
-------------------------------------------------------------------------------------------
0.1 0.5 0.5 10.0
0.1 1.0 1.0 8.0
--------------------------------------------------------------------------------------------
--------------------------------------------------------------------------------------------------------
General requirements
-------------------------------------------------------------------------------------------
9
-------------------------------------------------------------------------------------------
Makhana powder shall:-
1) be prepared by grinding Makhana;
2) be clean, wholesome and of white or cream colour and aroma according to the characteristics of the commodity;
3) have characteristic and aromatic flavour with sharp and sweet pleasant aroma;
4) be free from rancid taste, musty odour and abnormal flavour;
5) be free from filth, rodent hair and excreta, mould growth, insect infestation, harmful bacteria, fungus, webs, added colouring matter, toxic substances, obnoxious smell and other impurities except to the extent as indicated in the schedule;
6) be in sound merchantable condition and fit for human consumption in all respects;
7) comply with the restrictions in regard to poisonous metals (rule 57), crop contaminants (rule 57-A), naturally occuring toxic substances (rule 57-B), insecticides and pesticides residue (rule 65) and other provisions prescribed under the Prevention of Food Adulteration Rules 1955.
--------------------------------------------------------------------------------------------
(See rules 3 and 4)
Grade designations and definitions of quality of Makhana Fried
-------------------------------------------------------------------------------------------
Grade Definition of quality
designations-------------------------------------------------------------------------------
Special requirements
-------------------------------------------------------------------------------------------
Moisture, Total Ash, Acid insoluble Rancidity, Crude fibre, Crude protein,
per cent per cent ash, per cent per cent per cent per cent by
by mass by mass by mass (on by mass by mass mass (on dry
(on dry dry basis) (on dry and fat free
basis) basis) basis)
(Nx6.25)
(Maximum) (Maximum) (Maximum) (Maximum) (Maximum) (Minimum)
--------------------------------------------------------------------------------------------
1 2 3 4 5 6 7
--------------------------------------------------------------------------------------------
Special 5.0 1.0 0.1 0.5 0.5 9.0
Standard 6.0 1.5 0.1 1.0 1.0 8.0
--------------------------------------------------------------------------------------------
--------------------------------------------------------------------------------------------
General requirements
--------------------------------------------------------------------------------------------
8
--------------------------------------------------------------------------------------------
Makhana (fried) shall:-
1) be prepared by frying Makhana in an edible frying medium and may be suitably salted, sweetened, spiced or otherwise flavoured;
2) be crispy for better taste;
3) be free from rancid taste, musty odour and abnormal flavour;
4) be free from filth, rodent hair and excreta, mould growth, insect infestation, harmful bacteria, fungus, webs, added colouring matter, toxic substances, obnoxious smell and other impurities except to the extent as indicated in the schedule;
5) be in sound merchantable condition and fit for human consumption in all respects;
6) not exceed limit of 30 micrograms of aflatoxin per kilogram;
7) comply with the restrictions in regard to poisonous metals (rule 57), crop contaminants (rule 57-A), naturally occuring toxic substances (rule 57-B), insecticides and pesticides residue (rule 65) and other provisions prescribed under
the Prevention of Food Adulteration Rules 1955.
---------------------------------------------------------------------------------------------------------
Explanation:
1. Inorganic extraneous matter - means sand, stones, dust, dirt, lumps of earth, gravels, pebbles, clay and mud and metallic pieces
2. Organic extraneous matter - means weed seeds, chaff, stem, straw and other vegetable matter of the plant;
3. Insect damaged - means Makhana (roasted) that are partially or wholly bored or damaged by insects;
4. Damaged and discoloured - means Makhana (roasted) whole or broken, obviously or internally damaged due to heat, microbe, moisture or weather or other causes.
F.No.................
(P.K.AGARWAL)
Joint Secretary, (Agricultural Marketing)