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Union of India - Act

The Saffron Grading and Marking Rules, 2012

UNION OF INDIA
India

The Saffron Grading and Marking Rules, 2012

Rule THE-SAFFRON-GRADING-AND-MARKING-RULES-2012 of 2012

Published on 18 October 2012
Commenced on 18 October 2012
[This is the version of this document from 18 October 2012.]
[Note: The original publication document is not available and this content could not be verified.]

The Saffron Grading and Marking Rules, 2012Published vide Notification New Delhi, the 18th October, 2012Ministry of Agriculture(Department of Agriculture and Co-operation)G.S.R. 771(E). - Whereas the draft of the Saffron Grading and Marking Rules, 2012, was published as required by section 3 of the Agricultural Produce (Grading and Marking) Act, 1937 (1 of 1937) in the Gazette of India, Extraordinary, Part II, Section 3, Sub-section (i), vide notification number G.S.R.417(E), dated the 5th June, 2012, inviting objections and suggestions from all persons likely to be affected thereby within forty-five days from the date on which copies of the said notification published in the Gazette of India were made available to the public;And whereas copies of the said notification were made available to the public on the 7th June, 2012;And whereas the objections and suggestions received from the public in respect of the said draft rules have been duly considered.Now, therefore, in exercise of the powers conferred by section 3 of the Agricultural Produce (Grading and Marking) Act, 1937 (1 of 1937), and in supersession of the Saffron Grading and Marking Rules, 1973, except as respects things done or omitted to be done before such supersession, the Central Government hereby makes the following rules, namely :-

1. Short title, application and commencement.

(1)These rules may be called the Saffron Grading and Marking Rules, 2012.

(2)They shall apply to saffron and saffron powder obtained from the plant Crocus sativus Linn.

(3)They shall come into force from the date of their final publication in the Official Gazette.

2. Definitions.

(1)In these rules, unless the context otherwise requires,-

(a)"Agricultural Marketing Adviser" means the Agricultural Marketing Adviser to the Government of India;

(b)"authorised packer" means a person or a body of persons who has been granted certificate of authorisation to grade and mark saffron and saffron powder in accordance with the grade standards and procedure specified under these rules;

(c)"certificate of authorisation" means a certificate issued under the provisions of the General Grading and Marking Rules, 1988 authorising a person or a body of persons to grade and mark saffron and saffron powder with the grade designation mark;

(d)"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);

(e)"grade designation mark" means the "Agmark Insignia" referred to in rule 5;

(f)"Schedule" means a Schedule appended to these rules.

(2)Words and expressions used in these rules and not defined but defined in the Agricultural Produce (Grading and Marking) Act, 1937 shall have the same meaning as are assigned to them under that Act.

3. Grade designations.

- The Grade designations to indicate the quality of saffron and saffron powder shall be as specified in Schedule II and Schedule III.

4. Quality.

- For the purposes of these rules, the quality of saffron and saffron powder shall be as specified in Schedule II and Schedule III.

5. Grade deSignation mark.

- The grade designation mark shall consist of "AGMARK insignia" consisting of a design incorporating the certificate of authorization number, the word "AGMARK", name of commodity and grade designation resembling the design as specified in Schedule I.

6. Method of packing.

(1)Saffron and saffron powder shall be packed in new and clean tins, glass containers, plastic containers, polythene bags of food grade quality or any other packing material of food grade quality as approved by the Agricultural Marketing Adviser or any officer authorised by him in this behalf.

(2)The packing material shall be free from insect or fungal infestation and should not impart any toxic substance or undesirable odour or flavour to the product.

(3)Saffron and saffron powder shall be packed in the pack sizes as per the provisions of the Legal Metrology (Packaged Commodities) Rules, 2011 or as per the instructions issued by the Agricultural Marketing Adviser from time to time.

(4)Graded material of small pack sizes of the same lot or batch and grade shall be packed in a master container with complete details thereon along with grade designation mark.

(5)Each package shall contain saffron and saffron powder of the same type and of the same grade designation.

(6)Each package shall be properly and securely closed and sealed.

7. Method of Marking.

(1)The grade designation mark shall be securely affixed to or printed on each package in a manner approved by the Agricultural Marketing Adviser or an officer authorized by him in this behalf in accordance with the provisions of rule 11 of the General Grading and Marking Rules, 1988.

(2)In addition to the grade designation mark, following particulars shall be clearly and indelibly marked on each package,namely :-

(a)name of the commodity;

(b)country of origin;

(c)grade;

(d)variety or trade name (optional);

(e)lot or batch number;

(f)date of packing;

(g)crop year;

(h)net weight;.

(i)best before____month____year;

(j)maximum retail price (inclusive of all taxes);

(k)name and address of the authorized packer;

(l)any other particulars as may be specified under the Legal Metrology (Packaged Commodities) Rules, 2011, the Food Safety and Standards Act, 2006, (34 of 2006) any other relevant Act or instructions issued by the Agricultural Marketing Adviser or any officer authorized by him.

(3)The ink used for marking on packages shall not contaminate the Saffron and Saffron powder.

(4)The authorised packer, may, after obtaining prior approval of the Agricultural Marketing Adviser or an officer authorised by him in this behalf, mark his private trade mark or trade brand on the graded packages provided that the same do not indicate quality other than that indicated by the grade designation mark affixed to the graded packages in accordance with these rules.

8. Special conditions of certificate of authorisation.

(1)In addition to the conditions specified in sub-rule (8) of rule 3 of the General Grading and Marking Rules, 1988 every authorized packer shall follow all instructions specified by Agricultural Marketing Adviser from time to time;

(2)The authorised packer shall either set up his own laboratory as per the specified norms or have access to an approved State Grading Laboratory or cooperative or association laboratory or a private commercial laboratory manned by a qualified chemist approved by the Agricultural Marketing Adviser or an officer authorised by him in this behalf in accordance with rule 9 of the General Grading and Marking Rules, 1988 for testing the quality of saffron and saffron powder.

(3)The premises where the saffron and saffron powder is packed shall be maintained in hygienic and sanitary conditions with proper ventilations and well lighted arrangement and the personnel engaged in these operations shall be in sound health and free from any infectious, contagious or communicable diseases.

(4)The premises where the saffron and saffron powder is packed shall have hygienic storage facilities with pucca floor and free from rodent and insect infestation.

(5)The authorised packer and the approved chemist shall comply with all the instructions regarding testing, grading, packing, marking, sealing and maintenance of records which may be issued by the Agricultural Marketing Adviser or any officer authorised by him in this behalf.

I

(See rule 5)(Design of Agmark insignia)Name of the Commodity ..........................Grade ..........................................................

II

(See rules 3 and 4)Grade Designation and Quality of Saffron

1. Saffron shall be the dried, clean and complete or cut or broken stigmas of the plant Crocus sativus Linn.

2. Minimum requirements. - (1) Saffron shall-

(a)have the characteristic aroma, pleasant smell with slightly bitter and pungent flavour;(b)be free from any foreign taste or smell;(c)be free from living insects, dead insects, insect fragments, mites, rodent contamination, mould growth;(d)not contain any added colouring matter.

(2)It shall comply with the restrictions in regard to the limits for metallic contaminants, crop contaminants, naturally occurring toxic substance, insecticides and pesticides residues, microbial requirements and other food safety requirements as specified under the Food Safety and Standards (Contaminants, Toxins and Residue) Regulation, 2011 and Food Safety and Standards (Food Products Standards and Food Additives) Regulation, 2011 for domestic trade.

(3)It shall comply with the residual limits of heavy metals, pesticides and other food safety requirements as laid down by the Codex Alimentarius Commission, or importing countries requirement for exports.

3. Criteria for grade destination

Grade destination	Quality
Special Characteristics
Floral waste, percent by mass on dry basis(max.)	Extraneous matter, percent by mass on drybasis(max.)	Moisture and volatile matter percent bymass(max.)	Total ash percent by mass on dry basis(max.)	Acid insoluble ash percent by mass on drybasis(max.)	Solubility in cold water percent by mass on drybasis(max.)	Crude fibre percent by mass on dry basis(max.)	Bitterness expressed as direct reading of theabsorbance of Picrocrocine at 257 nm on dry basis(min.)	Safranal expressed as direct reading of theabsorbance at 330 nm on dry basis	Colouring strength expressed as direct reading ofthe absorbance of Crocin at 440 nm on dry basis(min.)	Total nitrogen percent by mass on drybasis(max.)
Organic	Inorganic
1	2	3	4	5	6	7	8	9	10	11	12	13
Special	0.5	0.10	NIL	10.0	6.0	1.00	65	5.0	70.0	20-50	200	2.00
Standard	4	0.40	0.10	11.0	7.0	1.25	65	6.0	55.0	20-50	170	2.00
General	6	0.75	0.25	12.0	8.0	1.50	65	6.0	40.0	20-50	120	2.00

4. Other requirements. - (i) The condition of the saffron shall be such so as to enable it to withstand transport and handling and to arrive in satisfactory condition at the place of destination;

(ii)Saffron shall be stored in cool and dry place; maintained in a clean and hygienic condition.

Explanation. - For the purposes of this Schedule,-

(a)"Extraneous matter" means,-

(i)organic matter consists of leaf, stem, chaff and other vegetable matters;

(ii)inorganic matter consists of sand, earth, dust, and other inorganic matter;

(b)"Floral waste" means yellow filaments, pollen, stamens, part of ovary and other parts of the flower of the plant Crocus sativus Linn.

III

(See rules 3 and 4)Grade Designation and Quality of Saffron Powder

1. Saffron powder shall be obtained by crushing the dried and clean stigmas of the plant Crocus sativus Linn.

2. Minimum requirements. - (1) Saffron powder shall. -

3. Criteria for grade designation

Grade designation	Quality
Special Characteristics
Moisture and volatile matter percent bymass(max.)	Total ash percent by mass on dry basis(max.)	Acid insoluble ash percent by mass on drybasis(max.)	Solubility in cold water percent by mass on drybasis(max.)	Crude fibre percent by mass on dry basis(max.)	Bitterness expressed as direct reading of theabsorbance of Picrocrocine at 257 nm on dry basis(min.)	Safranal expressed as direct reading of theabsorbance at 330 nm on dry basis	Colouring strength expressed as direct reading ofthe absorbance of Crocin at 440 nm on dry basis(min.)	Total nitrogen percent by mass on drybasis(max.)
1	2	3	4	5	6	7	8	9	10
Special	9.0	6.0	1.0	65.0	5.0	70.0	20-50	200.0	3.00
Standard	10.0	7.0	1.25	65.0	6.0	55.0	20-50	170.0	3.00
General	10.0	8.0	1.5	65.0	6.0	40.0	20-50	120.0	3.00

4. Other requirements. - (i) The condition of the Saffron powder shall be such so as to enable it to withstand transport and handling and to arrive in satisfactory condition at the place of destination;

(ii)Saffron powder shall be stored in cool and dry place; maintained in a clean and hygienic condition.

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