WE thanks to shri KS RAJU SIR AND RAHUL RAJU SIR
1. Arhar/TUR (Red Gram) Whole: shall be the dried and mature seeds of Pulses (Cajanus cajan).
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Moisture (% by wt) | upto 10.0 | 10.1-12.0 | 12.1-14.0 |
| 2 | Foreign matter (% by wt) | upto 0.10 | 0.11- 0.60 | 0.61-1.0 |
| 3 | Other edible grains (% by wt) | upto 0.50 | 0.51-2.0 | 2.01-5.0 |
| 4 | Damaged grains (% by wt) | upto 0.50 | 0.51-2.0 | 2.01-5.0 |
| 5 | Weevil led grains (% by count) | upto 3.0 | 3.1-5.0 | 5.1-10.0 |
| 6 | Uniformity | More uniform | Slightly less uniform | Less uniform |
| 7 | Luster | Normal | Medium | Poor |
2. Moong whole (green gram): shall be the dried and mature seeds of Pulses green gram Vigna radiate (L.) (Phaseolus aurues Roxb.or Phaseolus radiates Roxb.).
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Moisture (% by wt) | Upto 10.0 | 10.1-12.0 | 12.1-14.0 |
| 2 | Foreign matter (% by wt) | Upto 0.1 | 0.11-0.6 | 0.61-1.0 |
| 3 | Other edible grains (% by wt) | Upto 0.1 | 0.11-0.5 | 0.51-3.0 |
| 4 | Damaged grains (% by wt) | Upto 0.5 | 0.51-2.0 | 2.01-5.0 |
| 5 | Weevil led grains (% by count) | Upto 2.0 | 2.1-4.0 | 4.1-6.0 |
| 6 | Uniformity | More uniform | Slightly less uniform | Less uniform |
| 7 | Luster | Normal | Medium | Poor |
3. Masoor (lentil) whole: shall be the dried mature seeds of pulse lentil Lens culinaris Medik (L. esculentus Moen.)
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Moisture (% by wt) | Upto 10.0 | 10.1-12.0 | 12.1-14.0 |
| 2 | Foreign matter (% by wt) | Upto 0.10 | 0.11-0.60 | 0.61-1.0 |
| 3 | Other edible grains (% by wt) | Upto 0.1 | 0.11-0.5 | 0.51-3.0 |
| 4 | Damaged grains (% by wt) | Upto 0.5 | 0.51-2.0 | 2.01-5.0 |
| 5 | Weevil led grains (% by count) | Upto 2.0 | 2.1-4.0 | 4.1-6.0 |
| 6 | Uniformity | More uniform | Slightly less uniform | Less uniform |
| 7 | Luster | Normal | Medium | Poor |
4. Urad whole (black gram): shall be the dried mature seeds of pulses Vigna mungo (L.) Hepper (Phaseolus mungo L.):
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Moisture (% by wt) | Upto 10.0 | 10.1-12.0 | 12.1-14.0 |
| 2 | Foreign matter (% by wt) | upto 0.10 | 0.11- 0.60 | 0.61-1.0 |
| 3 | Other edible grains (% by wt) | upto 0.50 | 0.51-2.0 | 2.01-5.0 |
| 4 | Damaged grains (% by wt) | upto 0.50 | 0.51-2.0 | 2.01-5.0 |
| 5 | Weevil led grains (% by count) | Upto 2.0 | 2.1-4.0 | 4.1-6.0 |
| 6 | Uniformity | More uniform | Slightly less uniform | Less uniform |
| 7 | Luster | Normal | Medium | Poor |
5.Wheat: Wheat shall be dried mature grains of Triticum aestivum L. (Triticum sativam L., T. vulgare host.):
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Moisture of Wheat (% by wt) | 11.5-12.5 | 12.6-13.5 | 13.6-14.0 |
| 2 | Foreign matter (% by wt) | Upto 1.5 | 1.6-3.5 | 3.6-4.0 |
| 3 | Other food grains (% by wt) | Upto 1.6 | 1.7-6.0 | 6.1-8.0 |
| 4 | Damaged grains (% by wt) | Upto 1.0 | 1.1-4.0 | 4.1-5.0 |
| 5 | Other Wheats (% by wt) | Upto 5.0 | 5.1-20.0 | Over 20 |
| 6 | Slightly damaged grains (% by wt) | Upto 2.0 | 2.1-6.0 | 6.1-10.0 |
| 7 | Weevilled grains (% by count) | Upto 1.0 | 1.1-6.0 | 6.1-10.0 |
| 8 | Immature Shriveled and broken grains (% by wt) | Upto 2.0 | 2.1-10.0 | Over 10.0 |
| 9 | Uniformity in grain size | More uniform | Slightly less uniform | Less uniform |
| 10 | Luster | Normal | Medium | Poor |
6. Maize: shall be the dried mature grains of Zea mays L.
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Moisture (% by wt) | Upto 12.0 | 12.1-13.5 | 13.6-14.0 |
| 2 | Foreign matter (% by wt) | Upto 0.10 | 0.11-0.75 | 0.76-1.0 |
| 3 | Other edible grains (% by wt) | Upto 0.50 | 0.51-2.0 | 2.1-3.0 |
| 4 | Damaged grains (% by wt) | Upto 5.0 | 5.1-14.0 | 14.1-15.0 |
| 5 | Weevil led grains (% by count) | Upto 2.0 | 2.1-6.0 | 6.1-8.0 |
| 6 | Immature and Shriveled grains (% by wt) | Upto 2.0 | 2.1-5.0 | 5.1-6.0 |
| 7 | Uniformity | More uniform | Slightly less uniform | Less uniform |
| 8 | Luster | Normal | Medium | Poor |
7. Chana whole (Bengal gram): shall be the dried and mature grains of gram (Cicer arietinum L.)
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Moisture (% by wt) | upto 10.0 | 10.1-12.0 | 12.1-16.0 |
| 2 | Foreign matter (% by wt) | upto 0.10 | 0.11-0.60 | 0.61-1.0 |
| 3 | Other edible grains (% by wt) | Upto 0.5 | 0.51-2.0 | 2.01-4.0 |
| 4 | Damaged grains (% by wt) | upto 0.50 | 0.51-2.0 | 2.01-5.0 |
| 5 | Weevil led grains (% by count) | Upto 3.0 | 3.1-6.0 | 6.1-10.0 |
| 6 | Uniformity | More uniform | Slightly less uniform | Less uniform |
| 7 | Luster | Normal | Medium | Poor |
8. Bajra: shall be the dried mature grains of Pennisetum americanum (L.) [Pennisetum typhoides (Burm.f.)]
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Moisture (% by wt) | Upto 12.0 | 12.1-13.5 | 13.6-14.0 |
| 2 | Foreign matter (% by wt) | Upto 0.10 | 0.11-0.75 | 0.76-1.0 |
| 3 | Other edible grains (% by wt) | Upto 1.0 | 1.1-2.5 | 2.6-3.0 |
| 4 | Damaged grains (% by wt) | Upto 0.5 | 0.6-2.0 | 2.1-4.0 |
| 5 | Weevil led grains (% by count) | Upto 1.0 | 1.1-4.0 | 4.1-6.0 |
| 6 | Immature and Shrivelled grains (% by count) | Upto 1.5 | 1.6-5.0 | 5.1-8.0 |
| 7 | Uniformity | More uniform | Slightly less uniform | Less uniform |
| 8 | Luster | Normal | Medium | Poor |
9. Barley: shall be the dried mature grains of Hordeum vulgare L.
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Moisture (% by wt) | Upto 12.0 | 12.1-13.0 | 13.1-14.0 |
| 2 | Foreign matter (% by wt) | Upto 0.10 | 0.11-0.75 | 0.76-1.0 |
| 3 | Other edible grains (% by wt) | Upto 0.50 | 0.51-0.90 | 0.91-1.0 |
| 4 | Damaged grains (% by wt) | Upto 1.0 | 1.1-3.0 | 3.1-4.0 |
| 5 | Weevil led grains (% by count) | Upto 0.5 | 0.6-4.0 | 4.1-8.0 |
| 6 | Immature and Shrivelled grains (% by count) | Upto 2.0 | 2.1-5.0 | 5.1-6.0 |
| 7 | Uniformity | More uniform | Slightly less uniform | Less uniform |
| 8 | Luster | Normal | Medium | Poor |
10.Jowar: shall be the dried mature grains of Sorghum dochna (forssa.)
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Moisture (% by wt) | Upto 12.0 | 12.1-13.5 | 13.6-14.0 |
| 2 | Foreign matter (% by wt) | Upto 0.10 | 0.11-0.75 | 0.76-1.0 |
| 3 | Other edible grains (% by wt) | Upto 1.0 | 1.1-2.0 | 2.1-4.0 |
| 4 | Damaged grains (% by wt) | Upto 1.0 | 1.1-3.0 | 3.1-5.0 |
| 5 | Weevil led grains (% by count) | Upto 0.5 | 0.6-2.0 | 2.1-6.0 |
| 6 | Immature and Shrivelled grains (% by count) | Upto 2.0 | 2.1-6.0 | 6.1-8.0 |
| 7 | Uniformity | More uniform | Slightly less uniform | Less uniform |
| 8 | Luster | Normal | Medium | Poor |
11.Paddy: shall be the dried mature grains (with husk) of Oryza sativa (L.).
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Moisture of Rice (% by wt) | 17.0-18.0 | 18.1-19.0 | 19.1-20.0 |
| 2 | Foreign matter (% by wt) | Upto 1.0 | 1.1-4.0 | 4.1-7.0 |
| 3 | Admixture(% by wt) | Upto 5.0 | 5.1-15.0 | 15.1-30.0 |
| 4 | Damaged,Immature and Weevilled grains (% by wt) | Upto 1.0 | 1.1-5.0 | 5.1-10.0 |
| 5 | Uniformity | More uniform | Slightly less uniform | Less uniform |
| 6 | Luster | Normal | Medium | Poor |
12.Castor Seed : shall be obtained from Ricinus communis (L.).
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Moisture (% by wt) | Upto 5.0 | 5.1-6.0 | 6.1-7.0 |
| 2 | Foreign matter (% by wt) | Upto 0.5 | 0.51-1.0 | 1.01-2.5 |
| 3 | Damaged and discoloured seeds (% by wt) | Upto 3.0 | 3.1-5.0 | 5.1-7.0 |
| 4 | Immature, Shrivelled seeds (% by wt) | Upto 1.0 | 1.1-3.0 | 3.1-6.0 |
| 5 | Broken Seeds (% by wt) | Upto 0.5 | 0.6-1.5 | 1.6-3.0 |
| 6 | Oil Content | More than 48.0 | 45.0-47.9 | 40.0-44.9 |
| 7 | Uniformity | More uniform | Slightly less uniform | Less uniform |
| 8 | Luster | Normal | Medium | Poor |
13.Mustard Seed: shall be obtained from plant Brassica juncea (L.) , Brassica nigra (L.) Brassica napus ssp. and Brassica campertris (L.). var. dichotoma Watt.
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Moisture (% by wt) | Upto 6.0 | 6.1-7.0 | 7.1-7.5 |
| 2 | Foreign matter (% by wt) | Upto 0.20 | 0.21-0.70 | 0.71-1.0 |
| 3 | Dead and Immature seeds (% by wt) | Upto 0.50 | 0.51-0.80 | 0.81-1.0 |
| 4 | Damaged and discoloured seeds (% by wt) | Upto 0.50 | 0.51-0.80 | 0.81-1.0 |
| 5 | Other Edible Seeds (% by wt) | Upto 0.10 | 0.11-0.15 | 0.16-0.20 |
| 6 | Oil content (% by wt) | Above 42.0 | 38.0-41.9 | 36.0-37.9 |
| 7 | Uniformity | More uniform | Slightly less uniform | Less uniform |
| 8 | Luster | Normal | Medium | Poor |
14.Soybean : shall be obtained from plant Glycine max (L.).
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Moisture (% by wt) | Upto 7.0 | 7.1-9.0 | 9.1-12.0 |
| 2 | Foreign matter (% by wt) | Upto 0.20 | 0.21-0.75 | 0.76-1.0 |
| 3 | Split or Cracked seed (% by wt) | Upto 2.0 | 2.1-3.0 | 3.1-4.0 |
| 4 | Immature, shriveled and green seeds (% by wt) | Upto 2.0 | 2.1-3.0 | 3.1-7.0 |
| 5 | Damaged and Weevilled seeds (% by wt) | Nil | Upto 0.5 | 0.6-2.0 |
| 6 | Other edible seeds (% by wt) | Nil | Upto 0.5 | 0.6-1.0 |
| 7 | Oil content (% by wt) | Above 20.0 | 18.0-19.9 | 15.0-17.9 |
| 8 | Uniformity | More uniform | Slightly less uniform | Less uniform |
| 9 | Luster | Normal | Medium | Poor |
15.Groundnut : Groundnut (Arachis hypogaea (L.)), is a species in the legume or "bean" family.
S.No
| Tradable Parameters | Reference Result |
| Range-I | Range- II | Range- III |
|
| 1 | Oil content (% by wt) | 47-48 | 46.0-46.9 | 45-45.9 |
| 2 | Moisture (% by wt) | Upto 5 | 5.1-5.5 | 5.6-6 |
| 3 | Foreign matter(% by wt) | Upto 1.0 | 1.1-2.0 | 2.1-3.0 |
| 4 | Damaged pods (% by wt) | Upto 0.5 | 0.5-1.0 | 1.1-2.0 |
| 5 | Shrivelled and Immature pods (% by wt) | Upto 2.0 | 2.1-3.5 | 3.6-5.0 |
| 6 | Pods of other varieties (% by wt) | Upto 1.0 | 1.1-2.0 | 2.1-5.0 |
| 7 | Shelling (Kernel/pods) (% by wt) | Red Natal | 74 | 70 | 68 |
| Bold | 69 | 66 | 62 |
| Coromondal | 70 | 67 | 64 |
| Peanuts | 72 | 69 | 66 |
| 8 | Uniformity | More uniform | Slightly less uniform | Less uniform |
| 9 | Luster | Normal | Medium | Poor |
16. Cotton : Cotton shall be obtained from the plant of Gossypium hirsutum (L.).
S.No
| Tradable Parameters | Reference Result |
| Range-I | Range- II | Range- III |
| 1 | Staple length (in mm) | Extra long | 32.5 and above | 32.5 and above | 32.5 and above |
| Long staple | 27.5-32.4 | 27.5-32.4 | 27.5-32.4 |
| Medium long staple | 25-27 | 25-27 | 25-27 |
| Medium staple | 20.5-24.5 | 20.5-24.5 | 20.5-24.5 |
| Short Staple | Upto 20.4 | Upto 20.4 | Upto 20.4 |
| 2 | Trash (% by wt) | Upto 3.0 | 3.1-5.0 | 5.1-7.0 |
| 3 | Bundle Strength (gm/tex) (mm) | Above 28.0 | 26.0-27.9 | 24.0-25.9 |
| 4 | Micronaire | 2.8-3.0 | 3.1-3.5 | 3.6-4.0 |
| 5 | Percentage of Matured fibre (mm) | Above 81.0 | 75.0-80.9 | 70.0-74.9 |
| 6 | Linters (% by weight) | Upto 4.0 | 4.1-6.0 | 6.1-10.0 |
| 7 | Moisture (% by Weight) | Upto 10.0 | Upto 10.0 | Upto 10.0
|
17.Cumin : It shall be dried wholesome mature seeds of Cuminum cyminum L., Carumbulbocastanum W. Koch. and Carumcarvil.
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Moisture (% by wt) | Upto 9.0 | 9.1-10.0 | 10.1-12.0 |
| 2 | Foreign matter (% by wt) | Upto 1.2 | 1.3-3.0 | 3.1-5.0 |
| 3 | Discoloured & immature seeds (% by wt) | Upto 3.0 | 3.1-4.0 | 4.1-5.0 |
| 4 | Insect damaged matter (% by wt) | Upto 0.20 | 0.21-0.35 | 0.36-0.50 |
| 5 | Uniformity (% by wt) | More uniform | Slightly less uniform | Less uniform |
18.Potato: Ware Potatoes shall be obtained from varieties (cultivars) Solanum tuberosum (L.).
MINIMUM REQUIREMENTS:
(i) Ware Potatoes shall be:-
(a) firm, clean and fresh in appearance;
(b) free from dirt , mud or any visible foreign matter;
(c) free from insects, pests and worm affecting the general appearance of the produce;
(d) free from abnormal external moisture;
(e) free from any foreign smell and/or taste;
(f) free from damage caused by low or high temperature;
(g) free from internal blackening;
(h) free from slug holes penetrating into the flesh;
(i) free from sprouting;
(j) free from scab, soft rot and wet breakdown.
(ii) WarePotatoes shall not be very soft, shrivelled or water soaked.
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Quality | Superior | Very Good | Good |
| 2 | Colour, shape & Size (according to characteristic of the variety) | Uniform | Semi- Uniform | Reasonably Uniform |
| 3 | Defects allowed | NIL |
| slight skin defects(i.e. scratches, scars, scrapes and blemishes) not exceeding 5% of the total surface area. They shall be free from green colour. |
| The soil and extraneous matter should not exceed 0.25%. |
| Greening shall not be on more than 1% by number and should not cover more than 10 % of the surface area. |
|
| skin defects (i.e. scratches, scars, scrapes bruises and blemishes) not exceeding 10% of the total surface area. |
| The soil and extraneous matter shall not exceed 0.5%. |
| Greening should not be on more than 1% by number and should not cover more than12.5 % of the surface area. |
|
| 4 | Range tolerances | 5 % of fruits falling in range –‘2’) |
| 10 % of fruits falling in range –‘3’ |
| Not satisfying the requirements of the grade, but meeting those of Grade’3’ or, exceptionally, coming within the tolerances of that grade. |
| 15 % of fruits with minimum requirements |
19. Apple: Apples shall be obtained from varieties (cultivars) of Malus pumila Mill [M. sylvestris Hort.;M. communis DC.; Pyrus malus L.].
Minimum Requirements:
(i) Apples shall be-
(a) whole, the stalk should be intact up to the shoulder height, the cut should be clean and should not damage the adjacent skin;
(b) firm;
(c) sound, not affected by rotting or deterioration which makes it unfit for consumption;
(d) clean, free from any visible foreign matter;
(e) free from scabs;
(f) free from pests and damage caused by them or diseases affecting the general appearance of the produce;
(g) free from abnormal external moisture such as condensation following removal from cold storage;
(h) free from any foreign smell or taste;
(i) free from damage caused by low or high temperature;
(j) free from skin puncture;
(k) free from signs of dehydration; and
(l) free from internal blackening or rotting.
(ii) Apples shall have minimum total soluble solids of eleven degree brix.
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Criteria for grade designation | Apples in this class must be of superior quality. The flesh must be sound. They shall be characteristic of the variety and they must be free of defects, with the exception of very slight superficial defects, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package. | Apples in this class must be of good quality. The flesh must be sound and they must be characteristic of the variety. Provided that the following do not amount to defect if they do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package which have: a slight defect in shape and development; a slight defect in colouring; slight skin or other defects. | This class includes apples, which do not qualify for inclusion in the higher classes, but satisfy the minimum requirements. Provided that the following do not amount to defect if the apples retain their essential characteristics as regards the quality, the keeping quality and presentation which have: - defects in shape and development; defects in coloring; skin or other defects. |
| 2 | Provisions concerning sizing |
| Size Code | Diameter in mm | Weight in gm |
| Extra large | More than 80 | More than 241 |
| Large | 76-80 | 211-240 |
| Medium | 71-75 | 181-210 |
| Small | 66-70 | 151-180 |
| Extra Small | 61-65 | 121- 150 |
| Pitu | 56-60 | 91-120 |
|
| 3 | Defect Tolerance |
| Russetting outside Calyx/ stem cavity- 1% |
| Accumulation for both types of russetting should not exceed-1% |
| Accumulated Blemishes & Bruising including -Within this limit scar caused by scabs* (Venturia inaequalis) shall not exceed- Nil |
| Stem or Calyx cracks (healed or well cured)-Nil Maximum length of elongated shaped defects-Nil |
| Maximum length of elongated shaped defects-Nil |
|
| 4 | Coloring Criteria | Not less than 70 Percentage characteristic colour of the variety |
20. Onion : Onions shall be obtained from Varieties (cultivars) Allium cepa L.
MINIMUM REQUIREMENTS-
(i) Onion shall be
(a) intact,
(b) sound, produce affected by rotting or deterioration such as to make it unfit for consumption is excluded,
(c) clean, free from any visible foreign matter,
(d) free from damage caused by frost;
(e) sufficiently dry for the intended use(in the case of onions for storing, at least the two first outer skins and the stem must be fully dried)
(f) without hollow or tough stems;
(g) practically free from pests;
(h) practically free from damage caused by pests;
(i) free of all abnormal external moisture;
(j) free of any foreign smell and/or taste.
(ii) The stems must be twisted or clean cut and must not exceed 6 cm in length (except for stringed onions).
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Moisture (% by wt) | Onion shall be of superior quality. They shall be characteristic of the variety and /or commercial type.
The bulbs shall be :
- firm and compact;
- unsprouted (free from externally visible shoots);
- properly cleaned;
- free from swelling caused by abnormal development;
- free of root tufts, however, onions harvested before complete maturity, root tufts are allowed.
They shall be free of defects, with the exception of very slight superficial blemishes, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package.
|
Onion shall be of good quality. They shall be characteristics of the variety and/or commercial type.
The bulbs shall be :
- firm and compact;
- unsprouted (free from externally visible shoots);
- free from swelling caused by abnormal development;
- free of root tufts, however, onions harvested before complete maturity, root tufts are allowed.
The following slight defects, however, may beallowed provided, these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package.
- a slight defect in shape;
- a slight defect in colouring;
- light staining which does not affect the last dried skin protecting the flesh, provided it does not cover more than one-fifth of the bulb’s surface.
- Superficial cracks in and absence of part of the outer skins, provided the flesh is protected.
|
Onion which do not qualify for inclusion in the higher grade, but satisfy the minimum requirements. They shall be reasonably firm. Thefollowing defects may be allowed, provided the onion retain their essential characteristics as regards the quality, the keeping quality and presentation.
- defects in shape;
- defects in colouring;
- early signs of shoot growth visible from outside (not more than 10% by number or weight per unit of presentation);
- traces of rubbing;
- slight marking caused by parasites or disease;
- small healed cracks;
- slight bruising, healed, unlikely to impair keeping qualities;
- root tufts;
- stains which do not affect the last dried skin protecting the flesh provided they do not cover more than half the bulb’s surface;
- cracks in the outer skins and the absence of a part of the outerskins from not more than half of the bulbs’s surface;
- cracks in the outer skins and the absence of a part of the outerskins from not more than one-third of the bulb’s surface, provided the flesh is not damaged. |
| 2 | Size of the Onion |
| Size Code | Diameter |
| Small | 10-20 |
| Medium | 21-40 |
| Large | 41-70 |
|
21 Red Chilli(Dry): Chilies are dried ripe pods (fruits) with or without stalk of plants of genus Capsicum annum L.& Capsicum frutescens L.
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Moisture (% by wt) | Upto 10.0 | 10.1-10.5 | 10.6-11.0 |
| 2 | Foreign matter (% by wt) | Upto 0.50 | 0.51-0.60 | 0.61-0.85 |
| 3 | Unripe and marked Fruits (% by wt) | Upto 1.0 | 1.1-1.5 | 1.6-2.0 |
| 4 | Broken fruits and fragments (% by wt) | Upto 3.0 | 3.1-4.0 | 4.1-5.0 |
| 5 | Insect damaged matter (% by count) | Upto 0.10 | 0.11-0.5 | 0.6-1.0 |
| 6 | Capsaicinoid content | 0.30 -0.25 | 0.24-0.20 | 0.19-0.10 |
| 7 | Uniformity | More uniform | Slightly less uniform | Less uniform |
| 8 | Luster | Normal | Medium | Poor |
22 Sun Flower Seed: be obtained from the plant, botanically known as Carthamus tinctorious Linn.
MINIMUM REQUIREMENTS:
(i) Sunflower seed shall be:-
(a) Well developed, mature, clean dry, reasonably uniform in shape, size and colour characteristic to the variety
(b) free from dirt , obnoxious smell, infestation and rodent contamination not show any visible sign of mould attack.
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Moisture (% by wt) | Upto 4.0 | 4.1-4.5 | 4.5-5.0 |
| 2 | Foreign matter (% by wt) | Upto 2.0 | 2.1-4.0 | 4.1-6.0 |
| 3 | Damaged & grains (% by wt) | 2.0-4.0 | 4.1-5.0 | 5.1-6.0 |
| 4 | Weevilled seeds | 0.2-0.3 | 0.4-0.6 | 0.7-1.0 |
| 5 | Immature ,Shrivelled and dead seeds (% by wt) | 10.0-15.0 | 15.1-20.0 | 20.1-25.0 |
| 6 | Uniformity | More uniform | Slightly less uniform | --- |
| 7 | Luster | Normal | Medium | --- |
23 TURMERIC
MINIMUM REQUIREMENTS:
Turmeric shall be:-
1.clean, whole primary or secondary rhizomes and aroma and flavour of turmeric quality characteristic to the variety.
2.free from mustiness, rancidity, mould growth, insect infestation, rodent contamination and foreign couring matter
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Moisture (% by wt) | Upto 10 | 10.1-11 | 11.1-12.0 |
| 2 | Foreign matter (% by wt) | Upto 0.4 | 0.41-0.7 | 0.71-1.0 |
| 3 | Defective Rhizomes(% by wt) | Upto 3.0 | 3.1-4.0 | 4.1-5.0 |
| 4 | Insect damaged matter | Upto 0.2 | 0.21-0.3 | 0.31-0.5 |
| 5 | Curcuminoid Content (on dry wt)(% by wt) | Above 3.0 | 2.5-2.9 | 2.0-2.4 |
| 6 | Luster | Normal | Medium | Poor |
| 7 | Uniformity | More uniform | Slighly less uniform | Less uniform |
24 Shelling peas shall be obtained from varieties (cultivars) of Pisum sativum L.
| S.No | Tradable Parameter | Range-I | Range-II | Range-III |
|---|
| 1 | Parameters | Shelling peas shall be of good quality. They must be characteristic of variety and/or commercial type.
The pods shall be:-
- fresh and turgid;
- free from damage caused by hail;
- free from damage caused by heating;
- with peduncles attached; if removed it should be neatly cut;
- well filled containing at least five seeds.
The seeds shall be:-
- well formed;
- tender;
- succulent and sufficiently firm, they should become flat without disintegrating when squeezed between to fingers;
- at least half of the full grown size but not full grown;
- non;-farinaceous;
- undamaged without cracks in the skin of the seeds. | Shelling peas shall be of good quality. They must be characteristic of variety and/or commercial type.
The pods shall be:-
- fresh and turgid;
- free from damage caused by hail;
- free from damage caused by heating;
- with peduncles attached; if removed it should be neatly cut;
- well filled containing at least five seeds.
The seeds shall be:-
- well formed;
- tender;
- succulent and sufficiently firm, they should become flat without disintegrating when squeezed between to fingers;
- at least half of the full grown size but not full grown;
- non;-farinaceous;
- undamaged without cracks in the skin of the seeds. | The pods -
- shall be fresh and turgid;
- with peduncle attached; if removed it should be neatly cut;
- shall contain atleast three seeds;
- may be riper than those in Extra class grade, over mature pods are to be excluded, the pods may have following defects; provided they retain their essential characteristics as regards the quality, the keeping quality and presentation;
- slight skin defects, injuries & bruises provided they are not progressive and there is no risk of the seeds being affected;
- slight defects in shape;
- slight defects in colouring;
- some loss of freshness.
Seeds may have-
- slight defects in shape;
- slight defects in colouring;
- slightly harder;
- slightly damaged. |
| 2 | Tolerances | 5% by weight of peas not satisfying the requirements of range I, but meeting those of range-II. | 10 % by weight of peas not satisfying the requirements of range II, but meeting those of range-III. | 10% by weight of peas not satisfying the requirements of range III but meeting the minimum requirements. |
25 Mahua Flower: Mahua flower means dried corolla of Mahua flower obtained from varieties of Madhuca latifolia and Madhuca longifolia.
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Foreign matter (% by wt) | Up to 1.0 | 1.1-1.5 | 1.6-2.5 |
| 2 | Moisture (% by wt) | Up to 12.0 | 12.1-14.0 | 14.1-16.0 |
| 3 | Total Reducing Sugar plus sucrose (% by wt) | 60 & Above | 50-59 | 40-49 |
| 4 | Luster | Normal | Medium | Poor |
| 5 | Uniformity | More uniform | Slightly less uniform | Less uniform |
26 Guar Seed: The guar seed shall be obtained from guar pods of the plant botanically known as Cyamopsis tetragonoloba family Leguminosae.
| S.No | Tradable Parameters | Range-I | Range-II |
|---|
| 1 | Moisture (% by wt) | Upto 10.0 | 10.1-12.0 |
| 2 | Gum percent (% by wt) | > 70.0 | 67.0-70.0 |
| 3 | Protein (% by wt) | Not more than 9 | Not more than 9 |
| 4 | Uniformity | More uniform | Slightly less uniform |
27 Tamarind (with seed): Tamarind (with seed) shall be obtained from Tamarindus indica L. after removal of outer covering from the mature and ripe fruits.
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Foreign matter (% by wt) | Upto 1.0 | 1.1-3.0 | 3.1-5.0 |
| 2 | Moisture (% by wt) | Upto 18.0 | 18.1-20.0 | 20.1-22.0 |
| 3 | Damaged Pods (% by wt) | Upto 1.0 | 1.1-2.0 | 2.1-3.0 |
| 4 | Seed Content (% by wt) | Upto 30 | 31-35 | 36-40 |
| 5 | Luster | Normal | Medium | Poor |
| 6 | Uniformity | More uniform | Slightly less uniform | Less uniform |
28 Tomatoes shall be fruits obtained from varieties of Lycopersicum esculentum Mill of the Solanaceae family
(ii) Tomatoes may be classified into four commercial types :
- Round
- Ribbed
- Oblong or elongated
- Cherry tomatoes (including cocktail tomatoes)
MINIMUM REQUIREMENTS-
(i) Tomatoes shall be
(a) whole, sound and fresh in appearance;
(b) clean, free of any visible foreign matter;
(c) free of pests affecting the general appearance of the produce;
(d) free of damage caused by pests;
(f) free of any foreign smell and/or taste;
(ii) In the case of trusses of tomatoes, the stalk must be fresh, healthy, clean and free from all leaves and any visible foreign matter.
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Criteria for grade designation | Tomatoes shall be of superior quality. They shall have firm fresh and must be characteristics of the variety as regards shape, appearance and development. They must be free of green backs and other defects. Very slight superficial defects may be there provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package. | Tomatoes shall be of good quality.
They shall have reasonably firm
flesh and shall be characteristics of the variety as regards shape, appearance and development. They must be free of cracks and visible green back. The following slight defects may be there provide these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package: slight superficial defects may be there provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package.
- a slight defect in shape and development;
- a slight defect in colouring;
- slight skin defects;
- very slight bruises;
”Ribbed” tomatoes may show :
- healed cracks not more than 1 cm. long;
- no excessive protuberances;
- small non lignified unbilical scars;
- suberization of the stigma upto 1 sq.cm;
- no more than one headed scar;
- unbilical lignified scars not greater than1sq.cm. or linear lscar no longer; than 2/3rdof the greatest diameter of the fruit. | Tomatoes shall be reasonably firm flesh and shall be character(but may be slightly less firm than in class I) and must not show unhealed cracks. Following defects may be there provided the tomatoes retain their essential characteristics as regards the quality, the keeping quality and presentation.
- defects in shape, development and colouring;
- skin defects or bruises, provided the fruit is not seriously affected;
- healed cracks not more than 3 cm. in length.
“Ribbed” tomatoes may show:
- more pronounced protuberances but without being misshapen;
- one umbilicus;
- unbilical lignified scars not greater than 2sq.cm;
- fine blossom scar in elongated form. |
| 2 | Provisions concerning sizing: Sizing is determined by the maximum diameter of the equatorial section |
| Size Code | Diameter (in mm.) |
| Extra Small | 30-46 |
| Small | 47-66 |
| Large | 67-101 |
| Extra Large | 102 & above |
|
29 Rajma : Rajma shall be clean, wholesome, uniform in size, shape, colour and quality characteristic to the variety; and free from living and dead insects, fungus infestation, added colouring matter, obnoxious smell, discolouration; rodent hair and excreta.
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Moisture (% by wt) | Upto 10.0 | 10.1-12.0 | 12.1-14.0 |
| 2 | Foreign matter (% by wt) | Upto 0.10 | 0.11-0.60 | 0.61-1.0 |
| 3 | Other edible grains (% by wt) | Upto 1.0 | 1.1-3.0 | 3.1-6.0 |
| 4 | Damaged grains & Weevilled grains (% by wt) | Upto 4.0 | 4.1-10.0 | 10.1-15.0 |
| 5 | Luster | Normal | Medium | Poor |
30 RAGI : RAGI shall be sweet, clean, wholesome, uniform size, shape, colour and quality characteristic to the variety and free from moulds, weevils, obnoxious smell, discolouration, admixture of deleterious substances.
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Moisture (% by wt) | Upto 12.0 | 12.1-13.0 | 13.1-14.0 |
| 2 | Foreign matter (% by wt) | Upto 0.1 | 0.11-0.75 | 0.76- 1.0 |
| 3 | Other edible grains (% by wt) | Upto 1.0 | 1.1-2.0 | 2.1-4.0 |
| 4 | Damaged ,Weevilled, Immature and Shrivelled grains (% by wt) | Upto 3.1 | 3.2-6.3 | 6.4-9.5 |
| 5 | Total Ash | Upto 6.0 | 6.1-7.0 | 7.1-8.0 |
31 LOBIA : LOBIA shall be sweet, clean, wholesome, uniform in size, shape, colour and quality characteristic to the variety and free from living and dead insects, fungus infestation, added colouring matter, moulds, obnoxious smell, discolouration and rodent hair & excreta.
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Moisture (% by wt) | Upto 10.0 | 10.1-12.0 | 12.1-16.0 |
| 2 | Foreign matter (% by wt) | Upto 0.10 | 0.11-0.60 | 0.61-1.0 |
| 3 | Other edible grains (% by wt) | Upto 0.5 | 0.6-2.0 | 2.1-4.0 |
| 4 | Damaged Grains and Weevilled grains (% by wt) | Upto 3.5 | 3.6-8.0 | 8.1-15.0 |
32 BASMATI RICE : BASMATI RICE shall be long, slender, have uniform size, shape, fragrance,and free from artificial colouring, polishing agents, Basmati rice shall not have the average pre-cooked milled rice breadth of more than 2 mm.
| S.No | Grade designation | Range-I | Range-II | Range-III |
|---|
| 1 | Foreign matter Organic & Inorganic | 0.20 | 0.50 | 0.65 |
| 2 | Broken / fragments/ Damaged, discoloured & Chalky grains | 7.7 | 12.8 | 17.0 |
| 3 | Other varieties of rice | 5.0 | 10.0 | 15.0 |
| 4 | Red striped/ red grains & Green Grains/Paddy Grains | 4.0 | 6.7 | 9.3 |
| 5 | Moisture | 13.0 | 14.0 | 14.0 |
33 KUSUM SEED : KUSUM SEED shall be wholesome, mature, clean, dried, uniform in size, shape, colour and quality characteristic to the variety and free from insect & fungus infestation, mould growth, added artificial colouring matter, rodent hair and excreta.
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Moisture (% by wt) | Upto 6.0 | 6.1-6.5 | 6.6-7.0 |
| 2 | Foreign matter (% by wt) | Upto 0.7 | 0.8-2.0 | 2.1-4.0 |
| 3 | Damaged, Shriveled and immature Seed (% by wt) | Upto 1.0 | 1.1-2.0 | 2.1-4.0 |
| 4 | Oil Content (% by wt) | More than 32.0 | 30.0-32.0 | 28.0-30.0 |
34 SESAME SEED : SESAME SEED shall be wholesome, mature, clean, dried, uniform in size, shape, colour and quality characteristic to the variety and free from insect & fungus infestation, mould growth, added artificial colouring matter, rodent hair and excreta.
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Moisture (% by wt) | Upto 5.0 | 5.1-6.0 | 6.1-7.0 |
| 2 | Foreign matter (% by wt) | Upto 0.5 | 0.6-1.0 | 1.1-2.0 |
| 3 | Immature, Shriveled, Dead Insects, Damaged and Discolored seed (% by wt) | Upto 1.0 | 1.1-2.0 | 2.1-3.0 |
| 4 | Admixture of other varieties (%by wt) | Upto 5.0 | 5.1-10.0 | 10.1-15.0 |
35 PEAR : PEAR shall be intact, firm, clean, uniform size,and free from defects, visible foreign matter, damage/injury caused by pests or low or high temperature and from abnormal external moisture, foreign smell , skin puncture and shrivelling.
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Quality | Superior | Very Good | Good |
| 2 | Colour, shape & Size (according to characteristic of the variety) | Uniform | Semi- Uniform | Reasonably Uniform |
| 3 | Defects allowed |
|
| 1.slight bruising not exceeding 1 sq. cm. of total surface area |
| 2.No Grittyness |
|
| 1.slight bruising not exceeding 2 sq. cm. of total surface area |
| 2.No Grittyness |
|
| 4 | Range tolerances | 5 % of fruits falling in range –‘2’ | 10 % of fruits falling in range –‘3’ | Range tolerances : 15 % of fruits with minimum requirements |
36 MANDARIN : MANDARIN shall firm, clean, whole, fresh, uniform size, and free from any visible foreign matter, foreign smell, damage caused by low temperature or high temperature or frost or pests or diseases.The stalk shall be removed close to the fruit keeping the button intact.
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Quality | Superior | Very Good | Good |
| 2 | Colour, shape & Size (according to characteristic of the variety) | Uniform | Semi- Uniform | Reasonably Uniform |
| 3 | Defects allowed | NIL |
| 1.slight defects in shape or development upto 2% |
| 2.slight skin defects in colouring upto 2% |
|
| 1.slight defects in shape or development upto 4% |
| 2.slight skin defects in colouring upto 4% |
|
| 4 | Diameter | Above 65mm | 55-65mm | 50-55mm |
| 5 | Range tolerances | 5 % of fruits falling in range –‘2’ | 10 % of fruits falling in range –‘3’ | Range tolerances : 15 % of fruits with minimum requirements |
37 SAPOTA : SAPOTA shall be intact, sound, fresh, and free from any visible foreign matter, foreign smell, abnormal external moisture, bruising, damage caused by pests or low or high temperature ,Sapota shall not be very soft, shriveled or water soaked.
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Quality | Superior | Very Good | Good |
| 2 | Colour, shape & Size (according to characteristic of the variety) | Uniform | Semi- Uniform | Reasonably Uniform |
| 3 | Defects allowed | NIL | slight skin defects (i.e. scratches, scars, scrapes and blemishes) not exceeding 2% of the total surface area | skin defects (i.e. scratches, scars, scrapes bruises and blemishes) not exceeding 5% of the total surface area. |
| 4 | Range tolerances | 5 % of fruits falling in range –‘2’ | 10 % of fruits falling in range –‘3’ | Range tolerances : 15 % of fruits with minimum requirements |
38 MUSK MELON : MUSK MELON shall be fresh , firm, sound, clean, uniform size & of the same origin, variety with same degree of maturity and development and free from visible foreign matter, foreign smell, abnormal external moisture, pests, damage caused by pests.
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Quality | Superior | Very Good | Good |
| 2 | Colour, shape & Size (according to characteristic of the variety) | Uniform | Semi- Uniform | Reasonably Uniform |
| 3 | Defects allowed | NIL |
| 1.free of cracks and bruises |
| 2.a slight defect in colouring for the paler part of which has been in contact with the ground during the period of growth. |
| 3.slight skin blemishes due to rubbing or handling |
| 4)slight healed cracks around the peduncle of less than 2 cm in length that do not reach the pulp. |
|
| 1.Defects in shape |
| 2.Defects in colouring (a pale colouring of the rind at the point where the fruit touched the ground while growing is not regarded as a defect) |
| 3.slight bruising |
| 4.slight cracks or deep Scratches. |
| 5 slight blemishes due to rubbing |
|
| 4 | Range tolerances | 5 % of fruits falling in range –‘2’ | 10 % of fruits falling in range –‘3’ | Range tolerances : 15 % of fruits with minimum requirements |
39 TABLE GRAPES : Bunches and berries of Table grapes shall be intact, clean, sound, uniform size & of the same origin, variety wih same degree of maturity and development,free from any visible foreign matter, foreign smell,damage caused by pests or diseases.
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Quality | Superior | Very Good | Good |
| 2 | Colour, shape & Size (according to characteristic of the variety) | Uniform | Semi- Uniform | Reasonably Uniform |
| 3 | Defects allowed |
| 1.NIL |
| 2.The bunches shall be typical of variety in shape,development and colouring and have no defects. Berries nust be firm, firmly attached to the stalk, evenly spaced along the stalk and have their bloom virtually intact |
|
| 1.Berries shall be firm, firmly attached to the stalk and, as far as possible, have their gloom intact. They may, however, be less evenly spaced along the stalk than in the Range-1 |
| 2.A slight defect in shape. |
| 3.A slight defect in colouring. |
|
| 1.The berries shall be sufficiently firm and sufficiently attached. They may be less evenly spaced along the stalk than Range-2. |
| 2.Defects in shape |
| 3.Defects in colouring |
| 4.Slight sun scorch affecting the skin only |
| 5.Slight bruising |
| 6.Slight skin defects |
|
| 4 | Range tolerances | 5 % of fruits falling in range –‘2’ | 10 % of fruits falling in range –‘3’ | Range tolerances : 15 % of fruits with minimum requirements |
40 LITCHI : 1.LITCHI shall be whole, sound, fresh, clean, uniform size & of same origin,and free from foreign matter, abnormal external moisture, foreign smell , damage caused by pests, abrasion and brown markings.
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Quality | Superior | Very Good | Good |
| 2 | Colour, shape & Size (according to characteristic of the variety) | Uniform | Semi- Uniform | Reasonably Uniform |
| 3 | Defects allowed |
| 1.NIL |
| 2.Litchis must be firm, firmly attached to the stalk, evenly spaced along the stalk and have their bloom virtually intact |
|
| 1.Litchis must be firm, firmly attached to the stalk and, as far as possible, have their gloom intact. |
| 2.A slight defect in shape. |
| 3.A slight defect in colouring. |
| 4.slight skin defects |
| 5.Provided these do not exceed a total area of 0.25 sq.cm |
|
| 1.Litchis must be sufficiently firm and sufficiently attached. They may be less evenly spaced along the stalk than Range-2. |
| 2.defects in shape, |
| 3.defects in colouring |
| 4.skin blemishes provided these do not exceed a total area of 0.5 sq. cm. |
|
| 4 | Range tolerances | 5 % of fruits falling in range –‘2’ | 10 % of fruits falling in range –‘3’ | Range tolerances : 15 % of fruits with minimum requirements |
41 POMEGRANATE : POMEGRANATE shall be fresh, mature, firm, clean uniform size & of same origin, and free from foreign matter, foreign smell, abnormal external moisture, blemishes,mechanical injury.
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Quality | Superior | Very Good | Good |
| 2 | Colour, shape & Size (according to characteristic of the variety) | Uniform | Semi- Uniform | Reasonably Uniform |
| 3 | Defects allowed | 1.NIL | 1.slight skin defects (i.e. scratches, scars, scraps and blemishes) . 2.provided these do not exceed 5% of the total surface area . | skin defects(scratches, scars, scrapes and blemishes) provided these do not exceed 10% of total surface area. |
| 4 | Weight | | | |
| 5 | Variety-(Bhagava) | above 400gms | 300- 400gms | 250-300 gms |
| 6 | Variety-(Ganesh) | above 400gms | 300- 400gms | 250-300 gms |
| 7 | Range tolerances | 5 % of fruits falling in range –‘2’ | 10 % of fruits falling in range –‘3’ | Range tolerances : 15 % of fruits with minimum requirements |
42 BANANA : BANANA shall be whole, firm, sound, clean, uniform size, and free from foreign matter, foreign smell, bruising, fungal damage, malformation,
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Quality | Superior | Very Good | Good |
| 2 | Colour, shape & Size (according to characteristic of the variety) | Uniform | Semi- Uniform | Reasonably Uniform |
| 3 | Defects allowed |
| 1.Bananas shall be firmly attached to the stalk |
|
| 1. slight defects due to rubbing and other superficial defects not exceeding 2 sq.cm. of the total surface area. |
| 2.The defects must not affect the flesh of the fruit. |
|
| 1.Defects in shape and colour provided the product remains the normal characteristics of bananas. |
| 2.skin defects due to scrapping, scabs, rubbing, blemishes or other causes not exceeding 4sq.cm. of the total surface area. |
| 3.The defects must not affect the flesh of the fruit |
|
| 4 | Range tolerances | 5 % of fruits falling in range –‘2’ | 10 % of fruits falling in range –‘3’ | Range tolerances : 15 % of fruits with minimum requirements |
43 PLUM : PLUM shall be sound, intact, fresh, clean, of uniform size and same origin, variety with same degree of maturity and development and quality characteristic to the variety,free from any visible foreign matter, foreign smell, abnormal external moisture, damage caused by pests.
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Quality | Superior | Very Good | Good |
| 2 | Colour, shape & Size (according to characteristic of the variety) | Uniform | Semi- Uniform | Reasonably Uniform |
| 3 | Defects allowed |
| 1.free from defects |
| 2.practically covered by bloom, according to the variety of firm flesh |
|
| 1.skin defects of elongated shape that must not exceed in length one-third of the maximum diameter of the fruit. |
| 2.other skin defect, of which total area affected must not exceed 5% of the whole surface. |
| 3.the stem may be damaged or missing, provided that there is no risk of the fruit rotting in consequence |
|
| 1.defects in shape, development and colouring are allowed provided that the plums retain their characteristics |
| 2.skin defects not liable to impair the external appearance of the fruits or its keeping quality are allowed provided that they do not exceed 10% of the whole surface. |
|
| 4 | Range tolerances | 5 % of fruits falling in range –‘2’ | 10 % of fruits falling in range –‘3’ | Range tolerances : 15 % of fruits with minimum requirements |
44 PEACH : PEACH shall be intact, sound, fresh, ripened, of uniform size & same origin, and free from decay, bacterial spot, bruising, split pits, visible foreign matter, foreign smell, abnormal external moisture, damage caused by pests, , and damage caused by low or high temperature.
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Quality | Superior | Very Good | Good |
| 2 | Colour, shape & Size (according to characteristic of the variety) | Uniform | Semi- Uniform | Reasonably Uniform |
| 3 | Defects allowed | NIL |
| 1.slight skin defects (i.e. scratches, scars, scrapes and blemishes) not exceeding 2% of the total surface area. |
| 2.40% by count, of the peaches shall have not less than 1/4th of its surface showing blushed, pink or red colour. |
|
| 1.defects in shape and colour 2.skin defects (i.e. scratches, scars, scrapes bruises and blemishes) not exceeding 5% of the total surface area. |
| 2.30% by count, of the peaches shall have not less than 1/4th of its surface showing blushed, pink or red colour. |
|
| 4 | Range tolerances | 5 % of fruits falling in range –‘2’ | 10 % of fruits falling in range –‘3’ | Range tolerances : 15 % of fruits with minimum requirements |
45 MANGO : MANGO shall be sufficiently developed with satisfactory ripeness, whole, firm, clean, uniform size & of the same origin,and free from visible foreign matter, foreign smell, marked bruising, damage caused by pests, low or high temperature.
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Quality | Superior | Very Good | Good |
| 2 | Colour, shape & Size (according to characteristic of the variety) | Uniform | Semi- Uniform | Reasonably Uniform |
| 3 | Defects allowed | slight Irregular shape upto 2% allowed |
| 1.slight skin defects due to rubbing not exceeding 2% of the total surface area |
| 2.Irregular shape- 5%. |
|
| 1.slight skin defects due to rubbing not exceeding 4% of the total surface area |
| 2.Irregular shape- 10%. |
|
| 4 | Range tolerances | 5 % of fruits falling in range –‘2’ | 10 % of fruits falling in range –‘3’ | Range tolerances : 15 % of fruits with minimum requirements |
46 SWEET ORANGE : SWEET ORANGE shall be fresh, whole, clean, uniform size & shape and free from any visible foreign matter, foreign smell, abnormal external moisture, pests or diseases The stalk shall be removed close to the fruit keeping the button intact.
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Quality | Superior | Very Good | Good |
| 2 | Colour, shape & Size (according to characteristic of the variety) | Uniform | Semi- Uniform | Reasonably Uniform |
| 3 | Defects allowed | NIL |
| 1.slight defects in shape or development upto 2% |
| 2.slight skin defects in colouring upto 2% |
|
| 1.slight defects in shape or development upto 4% |
| 2. slight skin defects in colouring upto 4%. |
|
| 4 | Range tolerances | 5 % of fruits falling in range –‘2’ | 10 % of fruits falling in range –‘3’ | Range tolerances : 15 % of fruits with minimum requirements |
47 CUSTARD APPLE : CUSTARD APPLE shall be firm, sound and clean, fresh, uniform size & of the same origin, and free from any visible foreign matter, bruising, abnormal external moisture, foreign smell, damage caused by pests or by low and high temperature
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Quality | Superior | Very Good | Good |
| 2 | Colour, shape & Size (according to characteristic of the variety) | Uniform | Semi- Uniform | Reasonably Uniform |
| 3 | Defects allowed | slight skin defects (blemishes, scars, sunspots) not exceeding 2 % of the total surface area | slight skin defects (blemishes, scars, scrapes, scratches, sunspots) not exceeding 5 % of the total surface area. |
| 1.small healed surface scars, not likely to impair significantly the appearance or conservation of the fruit. |
| 2.skin defects (i.e. scratches, scars, scrapes bruises and blemishes) not exceeding 10 % of total surface area. |
|
| 4 | Range tolerances | 5 % of fruits falling in range –‘2’ | 10 % of fruits falling in range –‘3’ | Range tolerances : 15 % of fruits with minimum requirements |
48 WATERMELONS : WATERMELONS shall be intact, fresh, firm, sufficiently ripe, clean, of uniform size, same origin, variety, quality,and free from visible foreign matter, abnormal external moisture, foreign smell and damage caused by pests
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Quality | Superior | Very Good | Good |
| 2 | Colour, shape & Size (according to characteristic of the variety) | Uniform | Semi- Uniform | Reasonably Uniform |
| 3 | Defects allowed | NIL |
| 1. a slight defect in colouring for the paler part of which has been in contact with the ground during the period of growth. |
| 2.the stem must not exceed 5 cm. in length |
|
| 1.defects in colouring of the rind. |
| 2.slight bruising. |
| 3.cracks and bruises. |
|
| 4 | Range tolerances | 5 % of fruits falling in range –‘2’ | 10 % of fruits falling in range –‘3’ | Range tolerances : 15 % of fruits with minimum requirements |
49 LEMON : LEMON shall be whole, clean, firm, fresh , uniform size, shape and free from visible foreign matter, foreign smell, bruising , abnormal external moisture, damage caused by pest or diseases or low temperature or high temperature or frost.
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Quality | Superior | Very Good | Good |
| 2 | Colour, shape & Size (according to characteristic of the variety) | Uniform | Semi- Uniform | Reasonably Uniform |
| 3 | Defects allowed |
| 1.NIL |
| 2.free from any defects & discolouratiion |
|
| 1. slight defects in shape or development upto 2%. |
| 2.slight skin defects in colouring upto 2%. |
|
| 1.slight defects in shape or development upto 4%. |
| 2.slight skin defects in colouring upto 4%. |
|
| 4 | Range tolerances | 5 % of fruits falling in range –‘2’ | 10 % of fruits falling in range –‘3’ | Range tolerances : 15 % of fruits with minimum requirements |
50 BOTTLE GOURD :Bottle gourd shall be whole, firm, fresh, uniform size and of the same origin, variety with same degree of maturity and development and quality characteristic to the variety and free from any visible foreign matter
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Quality | Superior | Very Good | Good |
| 2 | Colour, Shape & Size (according to characteristic of the variety) | Uniform | Semi- Uniform | Reasonably Uniform |
| 3 | Defects allowed | NIL | defects in colour up to 1/10th of the surface; slight damage caused by rubbing and handling not exceeding 10 percent of the total surface area. The defects must not affect the flesh | defects in colour up to 1/20th of the surface; -slight damage caused by rubbing and handling not exceeding 20 percent of the total surface area. The defects must not affect the flesh |
| 4 | Range tolerances | 5 % of fruits falling in range –‘2’ | 10 % of fruits falling in range –‘3’ | 15 % of fruits with minimum requirements |
51 BITTER GOURD :Bitter gourds shall be whole, fresh, firm , of uniform shape, size , colour characteristic to the variety; and free from visible foreign matter, foreign smell, abnormal external moisture and damage caused by the pests or low and high temperature.
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Quality | Superior | Very Good | Good |
| 2 | Colour, Shape & Size (according to characteristic of the variety) | Uniform | Semi- Uniform | Reasonably Uniform |
| 3 | Defects allowed | NIL | slight skin defects (scratches, scars, scraps and blemishes) not to exceed 2% of surface area. The defects must not affect the flesh | slight skin defects(scratches, scars, scraps and blemishes) not to exceed 4% of surface area. The defects must not affect the flesh |
| 4 | Range tolerances | 5 % of fruits falling in range –‘2’ | 10 % of fruits falling in range –‘3’ | 15 % of fruits with minimum requirements |
52 CUCUMBER :Cucumbers shall be whole, firm, intact, fresh , clean, of uniform size, same origin, variety with same degree of maturity and development and quality characteristic to the variety and free from any visible foreign matter, foreign smell, abnormal external moisture,
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Quality | Superior | Very Good | Good |
| 2 | Colour, Shape & Size (according to characteristic of the variety) | Uniform | Semi- Uniform | Reasonably Uniform |
| 3 | Defects allowed | NIL | slight damage caused by rubbing and handling not exceeding 5 percent of the total surface area, The defects must not affect the pulp | slight damage caused by rubbing and handling not exceeding 10 percent of the total surface area. The defects must not affect the pulp |
| 4 | Range tolerances | 5 % of fruits falling in range –‘2’ | 10 % of fruits falling in range –‘3’ | 15 % of fruits with minimum requirements |
53 BRINJAL :Brinjal shall be whole, fresh, firm, clean, of uniform size, shape & same origin, variety with same degree of maturity and development and quality characteristic to the variety and free from any visible foreign matter, foreign smell..
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Quality | Superior | Very Good | Good |
| 2 | Colour, Shape & Size (according to characteristic of the variety) | Uniform | Semi- Uniform | Reasonably Uniform |
| 3 | Defects allowed | NIL | slight damage caused by rubbing and handling not exceeding 5 percent of the total surface area, The defects shall not affect the pulp | slight damage caused by rubbing and handling not exceeding 10 percent of the total surface area. The defects shall not affect the pulp |
| 4 | Range tolerances | 5 % of fruits falling in range –‘2’ | 10 % of fruits falling in range –‘3’ | 15 % of fruits with minimum requirements |
54 CABBAGE :Cabbage shall be fresh, firm, well trimmed, of uniform size , same origin, variety with same degree of maturity and development and quality characteristic to the variety and free from pests,...
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Quality | Superior | Very Good | Good |
| 2 | Colour, Shape & Size (according to characteristic of the variety) | Uniform | Semi- Uniform | Reasonably Uniform |
| 3 | Defects allowed | NIL No Wilting, No Burst Head, No Tip Burn,Mechanical/Physical Injury- NIL | Wilting-3% Burst Head-3% Tip Burn-2% Mechanical/Physical Injury- 2% | Wilting-5% Burst Head-5% Tip Burn-2% Mechanical/Physical Injury- 3% |
| 4 | Range tolerances | 5 % of fruits falling in range –‘2’ | 10 % of fruits falling in range –‘3’ | 15 % of fruits with minimum requirements |
55 CAULIFLOWER :Cauliflower shall be fresh, firm, clean, of uniform size, same origin, variety with same degree of development and free from foreign smell, abnormal external moisture, damage caused by pests or low & high temperature.
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Quality | Superior | Very Good | Good |
| 2 | Colour, Shape & Size (according to characteristic of the variety) | Uniform | Semi- Uniform | Reasonably Uniform |
| 3 | Defects allowed | NIL If cauliflowers are "with leaves" or "trimmed", the leaves must have a fresh appearance |
| slight bruising not exceeding, - 1 sq. cm. of total surface area |
| slight skin defects in colouring, a very slight wooliness. |
| If cauliflowers are "with leaves" or "trimmed", the leaves must have a fresh appearance. |
|
| slight traces of sun scorching |
| An excrescence of not more than five pale green leaves in the head |
| They may be slightly wooly, (but not wet or greasy to the touch) |
|
| 4 | Range tolerances | 5 % of fruits falling in range –‘2’ | 10 % of fruits falling in range –‘3’ | 15 % of fruits with minimum requirements |
56 GREEN CHILLIES : Green Chillies shall be whole, fresh, clean , of uniform size, shape, same origin, variety with same degree of maturity and development and quality characteristic to the variety and free from visible foreign matter, ..
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Quality | Superior | Very Good | Good |
| 2 | Colour, Shape & Size (according to characteristic of the variety) | Uniform | Semi- Uniform | Reasonably Uniform |
| 3 | Defects allowed | NIL | slight defects in colouring, including sunspots; - slight skin defects (i.e. scratches, scars, scrapes and blemishes) not exceeding 2 % of the total surface area. The defects must not, in any case, affect the pericarp of the pods. | defects in shape (turned chillies)-5%; - defects in colouring, including sunspots; - skin defects (i.e. scratches, scars, scrapes, bruises and blemishes) not exceeding 5% of the total surface area. The defects must not, in any case, affect the pericarp of the pods. |
| 4 | Range tolerances | 5 % of fruits falling in range –‘2’ | 10 % of fruits falling in range –‘3’ | 15 % of fruits with minimum requirements |
57 CARROTS :Carrots shall be firm, clean; fresh , of uniform size, shape, same origin, variety with same degree of maturity and development characteristic and quality to the variety and free from visible foreign matter,..
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Quality | Superior | Very Good | Good |
| 2 | Colour, Shape & Size (according to characteristic of the variety) | Uniform | Semi- Uniform | Reasonably Uniform |
| 3 | Defects allowed | NIL (Green or violet/purple tops are not allowed) |
| slight skin defects (blemishes, scars, scrapes, scratches, sunspots) not exceeding 5 % of the total surface area. |
|
| Healed cracks not reaching the heart; cracks or fissures due to handling or washing |
| Green or violet/purple tops upto 2 cm. long for carrots not exceeding 10 cm. in length and upto 3 cm. for other carrots, are allowed |
|
| 4 | Range tolerances | 5 % of fruits falling in range –‘2’ | 10 % of fruits falling in range –‘3’ | 15 % of fruits with minimum requirements |
58 SWEET POTATO : Sweet potatoes shall be firm, fairly clean, fairly well shaped, of uniform size, same origin, variety with same degree of maturity and development and quality characteristic to the variety and free from injury, ..
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Quality | Superior | Very Good | Good |
| 2 | Colour, Shape & Size (according to characteristic of the variety) | Uniform | Semi- Uniform | Reasonably Uniform |
| 3 | Defects allowed |
| slight defects in shape or development upto 5% |
| slight skin defects upto 2% |
| damage due to handling-2% |
|
| slight defects in shape or development upto 10% |
| slight skin defects upto 5% |
| damage due to handling-5% |
|
| slight defects in shape or development upto 15% |
| slight skin defects upto 7% |
| damage due to handling-7% |
| skin healed defects due to mechanicall damage, rubbing-4% |
|
| 4 | Range tolerances | 5 % of fruits falling in range –‘2’ | 10 % of fruits falling in range –‘3’ | 15 % of fruits with minimum requirements |
59 SPINACH (Palak saag) : Spinach shall be fresh, clean, properly drained if washed, of same origin, quality characteristic to the variety and free from visible foreign matter, floral stems, foreign smell, rotting or deterioration ..
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Quality | Superior | Very Good | Good |
| 2 | Colour, Shape & Size (according to characteristic of the variety) | Uniform | Semi- Uniform | Reasonably Uniform |
| 3 | Defects allowed | leaf spinach, the leaf stem must not exceed 5 cm. in length |
| In the case of leaf spinach, the leaf stem must not exceed 10 cm. in length |
| Slight discolouration |
|
| Leaf spinach may have slight defects caused by frost. However, it shall satisfy the minimum requirements. |
| Slight discolouration |
|
| 4 | Range tolerances | 5 % of fruits falling in range –‘2’ | 10 % of fruits falling in range –‘3’ | 15 % of fruits with minimum requirements |
60 MUSTARD LEAF (SARSO SAAG) : Mustard Leaf shall be fresh, clean, properly drained if washed, of same origin, variety, quality with same degree of maturity and free from visible foreign matter, foreign smell, floral stems, damage caused by pests or diseases .
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Quality | Superior | Very Good | Good |
| 2 | Colour, Shape & Size (according to characteristic of the variety) | Uniform | Semi- Uniform | Reasonably Uniform |
| 3 | Defects allowed | leaf Mustard, the leaf stem shall not exceed 10 cm. in length |
| leaf Mustard , the leaf stem shall not exceed 10 cm. in length |
| Slight discolouration |
|
| Leaf Mustard may have slight defects caused by frost. However, it shall satisfy the minimum requirements. |
| Slight discolouration |
|
| 4 | Range tolerances | 5 % of fruits falling in range –‘2’ | 10 % of fruits falling in range –‘3' | 15 % of fruits with minimum requirements |
61 CORIANDER LEAVES : Coriander leaves shall be fresh, intact with stem, clean appearance , smell and quality characteristic to the variety and free from foreign smell, dehydration, water soaking ,shriveling and discolouration, damage caused by insects..
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Quality | Superior | Very Good | Good |
| 2 | Colour, Shape & Size (according to characteristic of the variety) | Uniform | Semi- Uniform | Reasonably Uniform |
| 3 | Defects allowed | NIL | slight discoloration of leaves – 2% |
| slight discoloration of leaves – 5% |
| leaves may have slight defects caused by frost. However, it shall satisfy the minimum requirements. |
|
| 4 | Range tolerances | 5 % of fruits falling in range –‘2’ | 10 % of fruits falling in range –‘3’ | 15 % of fruits with minimum requirements |
62 GARLIC : Garlic bulbs shall be firm, fresh, clean, of uniform size, same origin, variety, same degree of maturity and development and quality characteristic to the variety and free from any visible foreign matter, foreign smell, abnormal ..
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Quality | Superior | Very Good | Good |
| 2 | Colour, Shape & Size (according to characteristic of the variety) | Uniform | Semi- Uniform | Reasonably Uniform |
| 3 | Defects allowed | NIL |
| slight tears in the outer skin not exceeding 2% of the total surface area |
| Slight bruises – 2% |
| Irregular shape- 5%. |
|
| slight tears in the outer skin not exceeding 4% of the total surface area |
| Slight bruises – 4% |
| Irregular shape- 7%. |
|
| 4 | Range tolerances | 5 % of fruits falling in range –‘2’ | 10 % of fruits falling in range –‘3’ | 15 % of fruits with minimum requirements |
63 LADY FINGER :Lady finger shall be whole with peduncle and intact tip, firm, fresh, tender, clean, of uniform size, same origin, variety with same degree of maturity and development and quality characteristic to the variety; and free from ..
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Quality | Superior | Very Good | Good |
| 2 | Colour, Shape & Size (according to characteristic of the variety) | Uniform | Semi- Uniform | Reasonably Uniform |
| 3 | Defects allowed | NIL | slight skin defects due to (scars, blemishes, scratches, bruises, scraps etc) not exceeding 5% | slight skin defects due to (scars, blemishes, scratches, bruises, scraps, hard seeds etc) not exceeding 10% |
| 4 | Range tolerances | 5 % of fruits falling in range –‘2’ | 10 % of fruits falling in range –‘3’ | 15 % of fruits with minimum requirements |
64 GINGER :Ginger shall be whole, firm, fresh, clean, of uniform size, same origin, variety with same degree of maturity and development and quality characteristic to the variety and free from bruising, visible foreign matter, foreign smell, ..
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Quality | Superior | Very Good | Good |
| 2 | Colour, Shape & Size (according to characteristic of the variety) | Uniform | Semi- Uniform | Reasonably Uniform |
| 3 | Defects allowed | NIL | slight skin defects not exceeding 2% of the total surface area | slight skin defects not exceeding 4% of the total surface area |
| 4 | Range tolerances | 5 % of fruits falling in range –‘2’ | 10 % of fruits falling in range –‘3’ | 15 % of fruits with minimum requirements |
65 BEETROOT :Beet root shall be fresh and firm, deep bright red-purple flesh, clean, of uniform size, same origin, variety, with same degree of maturity and development and quality characteristic to the variety and free from foreign smell , visible..
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Quality | Superior | Very Good | Good |
| 2 | Colour, Shape & Size (according to characteristic of the variety) | Uniform | Semi- Uniform | Reasonably Uniform |
| 3 | Defects allowed | NIL | slight skin defects due to not exceeding 2% of the total surface area | slight skin defects due to not exceeding 4% of the total surface area |
| 4 | Discolouration | 2 % | 4 % | 6 % |
| 5 | Range tolerances | 5 % of fruits falling in range –‘2’ | 10 % of fruits falling in range –‘3’ | 15 % of fruits with minimum requirements |
66 RIBBED CELERY : Ribbed celery shall be whole, fresh, clean, of uniform size, same origin, variety with same degree of maturity and development and quality characteristic to the variety; and free from any visible foreign matter, foreign smell, ..
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Quality | Superior | Very Good | Good |
| 2 | Colour, Shape & Size (according to characteristic of the variety) | Uniform | Semi- Uniform | Reasonably Uniform |
| 3 | Defects allowed |
|
| slight skin defects. |
| slight bruises |
| Crushed & splits -2% |
|
| slight skin defects |
| slight bruises |
| Crushed & splits -4% |
|
| 4 | Range tolerances | 5 % of fruits falling in range –‘2’ | 10 % of fruits falling in range –‘3’ | 15 % of fruits with minimum requirements |
67 AJWAIN : The taste and smell of ajwain seeds shall be fresh. It shall be free from rancid taste and musty odour, mould, harmful foreign matter, insect infestation, rodent contamination and added colouring matter.
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Moisture (% by wt) | Upto 10.0 | 10.1-10.5 | 10.6-11.0 |
| 2 | Foreign matter (% by wt) | Upto 1.25 | 1.26-2.0 | 2.1-3.0 |
| 3 | Shrivelled, Immature, Weevilled, Damaged and discoloured seeds | Upto 1.0 | 1.1-1.6 | 1.7-2.0 |
68 CORIANDER WHOLE : It shall have aroma and flavour of the coriander and quality characteristic to the variety. It shall be free from mustiness, rancidity, mould growth, insect infestation, rodent contamination and foreign colouring matter.
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Visible Color | Super (Green) | Eagle (light Brown) | Badami (Brown) |
| 2 | Coriander split % | 1.00-5.00 | 5.10-7.50 | 7.60-10.00 |
| 3 | Live insect % | Free | Free | Free |
| 4 | Moisture % | 6.00-8.00 | 8.10-8.50 | 8.60-9.00 |
| 5 | Damaged, & Shrivelled % | 1.00-1.25 | 1.26-1.50 | 1.51-2.00 |
| 6 | Foreign matter | 0.10-0.35 | 0.36-0.65 | 0.66-0.90 |
69 JAGGERY OR GUD :Jaggery shall be sweet to taste, clean, well dried, of firm consistency- non sticky with characteristic taste and flavour; and free from insect infestations, fermented & musty odour and dirt .may be of uniform size & same variety. The form of the Jaggery may
| S.No | Tradable Parameters | Range-I | Range-II | Range-III |
|---|
| 1 | Quality | Superior | Very Good | Good |
| 2 | Colour, Shape & Size (according to characteristic of the variety) | Uniform | Semi- Uniform | Reasonably Uniform |
| 3 | Colour allowed | Light Golden/Golden/Yellow White | Dark Golden/Yellow Golden | Light Brown/Brown/Dark Reddish |
| 4 | Defects allowed- | NIL | Broken – Upto 3%. | Broken - 3.1% – 5% |
| 5 | Extraneous matter(% by weight) | Upto 0.2% | 0.3 to 1.0% | 1.1 to 2.0% |
| 6 | Moisture | Upto 8% | 8.1-12.0% | 12.1-16.0% |
| 7 | Range tolerances | 10 % is allowed for colour difference. (With Range-2) | 10 % is allowed for colour difference (With Range-3) | 10 % is allowed for colour difference (With Minimum Required natural colour of jiggery i.e brown) |
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