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Union of India - Act

Vegetable Oils Grading and Marking Rules, 1955

UNION OF INDIA
India

Vegetable Oils Grading and Marking Rules, 1955

Rule VEGETABLE-OILS-GRADING-AND-MARKING-RULES-1955 of 1955

  • Published on 13 August 1955
  • Commenced on 13 August 1955
  • [This is the version of this document from 13 August 1955.]
  • [Note: The original publication document is not available and this content could not be verified.]
Vegetable Oils Grading and Marking Rules, 1955Published vide Notification No. S.R.O. 1719, dated 13th August, 1955

1. Short title and application.

(1)These Rules may be called the Vegetable Oils Grading and Marking Rules, 1955.
(2)They shall apply to Vegetable Oils produced in India.

2. Definitions.

- In these rules unless the context otherwise requires,-
(1)"Agricultural Marketing Adviser" means the Agricultural Marketing Adviser to the Government of India ;
(2)"Authorised packer" means a person or a body of persons, who has been granted a certificate of authorisation to grade and mark commodity in accordance with the grade standards and procedure prescribed under these rules.
(3)"Certificate of authorisation" means a certificate issued under the General Grading and Marking Rules, 1988,
(4)"Schedule" means schedules appended to these rules.

3. Grade designations.

- The grade designation to indicate the quality of Vegetable Oils shall be as set out in column 1 of Schedule I to XVI.

4. Definition of quality.

- The quality indicated by the grade designations shall be as set out against such designations in Schedule I to XVI

5. Grade designation marks.

- The grade designation marks shall consist of;
(i)A label specifying name of the commodity, grade designation and bearing a design consisting of an outline map of India with the word "AGMARK" and the figure of rising sun with the words "Produce of India", resembling the one as set out in Schedule XVII-A ; or
(ii)Agmark replica consisting of design incorporating the number of certificate of authorisation, the word "AGMARK", the name of the commodity, the grade designation resembling the one as set out in Schedule XVII-B;
Provided that the use of Agmark replica in lieu of Agmark labels shall be allowed to such authorised packers who have been granted permission, by the Agricultural Marketing Adviser or an officer authorised by him in this behalf and subject to conditions as specified from time to time.

6. Packing provisions.

(1)Vegetable Oils shall be packed either in new, sound, clean and rust free tins or in clean bottles, mild steel drums, railway tank wagons or in approved clean and new thermo plastic containers/ flexible packs like pouches, cans, bottle jars etc.
(2)The plastic containers shall be manufactured out of food grade plastic materials permitted under Prevention of Food Adulteration rules, 1955.
(3)The Vegetable Oils shall be packed in the standard size namely, 100gms., 200gms., 500gms, 1Kg, 5Kgs and thereafter in multiples of 5 Kgs net weight. The edible vegetable oils may also be packed in corresponding volumetric packing's expressed in milli-liters or liters along with their weights in gms/kgs as the case may be.
(4)The containers of oils shall be free from any contaminants and shall not be composed of whether wholly or in part, any poisonous or deleterious substance which renders the contents injurious to health.
(5)The container of oils shall be free from insect infestation, fungus contamination or any obnoxious and undesirable smell.
(6)The packing shall be done in the manner prescribed for different types of packing.

7. Marking provisions.

(1)The grade designation mark shall be securely affixed to each container in a manner approved by the Agricultural Marketing Adviser. In addition to the grade designation mark, the following particulars shall also be clearly and indelibly marked on each container:-
(a)Name of packer.
(b)Place of packing (business address)
(c)Tank filling No.
(d)Date of packing in plain letters.*
(e)Net weight /volume (wherever applicable)
Note* : the date of packing shall be the date of completion of analysis of the sample.
(2)An authorized packer may after obtaining the prior approval of the Agricultural Marketing Adviser or an officer authorized in this behalf, mark his private trade mark on a container in a prescribed manner;Provided that private trade mark does not represent quality or grade of the Vegetable Oil different from that indicated by the grade designation mark affixed on the container in accordance with these rules.

8. Special conditions of certificate of authorization.

- In addition to the conditions specified in sub-rule (8) of rule 3 of the General Grading & Marking Rules, 1988, the conditions set out in Schedule III shall be the conditions of every Certificate of Authorisation issued for the purpose of these rules.

9. Repeal and Savings.

- The Edible Oils Grading and Marking Rules, 1939 and the Castor Oil Grading and Marking Rules, 1949, are hereby rescinded without affecting the previous operation of the said rules or anything duly done or suffered there under.Note :- Each label shall have printed thereon a serial number along with a letter or letters denoting the series e.g. A. 004378.

I

(See Rules 3 and 4)Agmark grade designation and designation of quality for Mustard Oil
Definition of Quality
Grade Designation Moisture and insoluble impurities percent byweight (not more than) Color on Lovibond scale* in 1/4" cellexpressed as Y+5R (not deeper than) Specify gravity at 30°C/30°C Refractive Index at 40°C Saponification Iodine Value (wij's method)
1 2 3 4 5 6 7
Refined 0.10 15 0.907 to 0.910 1.4646 to 1.4662 169 to 177 98 to 110
Grade-I 0.25 50 0.907 to 0.910 1.4646 to 1.4662 169 to 177 98 to 110
Grade-II 0.25 50 0.907 to 0.910 1.4646 to 1.4662 169 to 177 98 to 110
Unsaponifiable matter percent by weight (notmore than) Percentage of natural essential oil content (asAllylisothiocyanate) Acid value (not more than) Ballier's turbidity temperature by Ever's aceticacid method (not more than)°C Test for the presence of Argemone oil (byCircular paper/ Thin Layer Chromatographic method) Test for the presence of Hydrocyanic Acid Polybromide Test
8 9 10 11 12 13 14
1.2 ---- 1.5 23.0 to 27.5 Neg. Neg. Neg.
1.2 0.25 to 0.60 1.5 23.0 to 27.5 Neg. Neg. Neg.
1.2 0.25 to 0.60 4.0 23.0 to 27.5 Neg. Neg. Neg.
Description   General Requirements
15   16
Refined : Mustard oil shall be obtained by aprocess of expression of clean and sound mustard seeds ofBrassica campestris Linn, (yellow and brown sarson) or Brassicajuncea Linn, (Lahi, rai or laha) or Brassica napus (rape ortoria), or admixture of these seeds, or by a process of solventextraction** of good quality of mustard oil cake or sound mustardseeds.The oil shall be refined by neutralisation with alkaliand/or physical refining/or by miscella refining using permittedfood grade solvents followed by bleaching with adsorbent earthand/or activated carbon and deodorisation with steam.No otherchemical agent shall be used.Grade-I: Mustard oilshall be obtained by a process of expression of clean and soundmustard seeds of Brassica campestris linn (yellow and brownsarson) or Brassica Juncea Linn., (Lahi, rai or laha) or Brassicanapus (rape or toria) or admixture of these.Grade-II:Mustard oil shall be obtained by a process of expression of cleanand sound mustard seeds of Brassica campestris Linn., (yellow andbrown sarson) or Brassica Juncea Linn, (Laha, rai or laha) orBrassica napus (rape or toria) or admixture of these.   The oil shall have characteristic and acceptabletaste and flavour. The oil shall be clear and free from turbiditywhen a filtered sample of oil is kept for 24 hours at 300C. Theoil shall be free from rancidity, adulterants, sediments orsuspended matter or mineral oils, or any foreign matter or oils.It shall also be free from separated water, added colouring orflavouring matter, obnoxious odour. The oil may contain permittedantioxidants not exceeding in concentration as specified underPrevention of Food Adulteration Rules, 1955.The oil shallhave characteristic and acceptable taste and Flavour. The oilshall be free from rancidity, adulterants, sediments or suspendedmatter, or mineral oils, or any foreign matter or oils. It shallalso be free from separated water, added colouring or flavouringmatter and obnoxious odour. The oil may contain permittedanti-oxidants not exceeding in concentration as specified underPrevention of Food Adulteration Rules 1955.
* In the absence of Lovibond Tinto-meter the colour shall be matched against standard colour comparaters.** In case of solvent extracted oil, the flash-point by Pensky-Martens (closed cup) method shall not be less than 2500C and the containess shall be marked "Solvent Extracted".

II

(See Rules 3 and 4)Agmark grade designation and definition of quality of Groundnut oil
Definition of Quality
Grade Designation Moisture and insoluble impurities percent byweight (not more than) Color on Lovibond scale* in 1 inch (2.54 cms)cell expressed as Y+5R (not deeper than) Specify gravity at 30°C/30°C Refractive Index at 40°C Saponification Iodine Value (wij's method)
1 2 3 4 5 6 7
Refined 0.10 3(10)** 0.909 to 0.913 1.4620 to 1.4640 188 to 195 87 to 98
Grade-I 0.25 15 0.909 to 0.913 1.4620 to 1.4640 188 to 195 87 to 98
Grade-II 0.25 20 0.909 to 0.913 1.4620 to 1.4640 188 to 195 87 to 98
Unsaponifiable matter percent by weight (notmore than) Acid value (not more than) Bellier's Turbidity Temperature (acetic acidmethod) in °C Description   General requirements
8 9 10 11   12
0.8 0.5 39 to 41 Groundnut oil shall be obtained either byprocess of expressing clean groundnut kernals (Arachis hypogaea)or by a process of solvent extraction** of good qualitygroundnut cake or sound groundnut kernals (Arachis hypogaea)using permitted food grade solvents. The oil shall be refined byneutralisation with alkali and/or physical refining and/ormiscella refining followed by bleaching with adsorbent earth oractivated carbon and deodorised with steam. No other chemicalagent shall be used.   The oil shall be clear and free from turbiditywhen a filtered sample is kept for 24 hrs. at 30°C. The oilshall be free from rancidity, admixture of any other sediments,suspended matter or separated water. The oil shall have naturalcharacteristic and acceptable taste, flavour and free from anyobnoxious odour and shall be free from added colouring orflavouring agents. It shall also be free from mineral oil. Theoil shall be free from Aflatoxin. The oil may contain permittedanti-oxidants not exceeding in concentration as specified, underPrevention of Food Adulteration Rules, 1955.
1.0 2.0 39 to 41 Groundnut oil shall be obtained by a process ofexpressing clean, and sound groundnut kernals (Arachis hypogaea)only   The oil shall be clear and free from rancidity,admixture of any other oil or substance, sediments, suspendedmatter or separated water. The oil shall have naturalcharacteristic and acceptable taste, flavour and free from anyobnoxious odour and shall be free from any added colouring andflavouring agents. It shall also be free from mineral oil. Theoil shall be free from Aflatoxin. The oil may contain permittedanti-oxidants not exceeding in concentration as specified underPrevention of Food Adulteration Rules, 1955.
1.0 4.0 39 to 41 Groundnut oil shall be obtained by a process ofexpressing clean, and sound groundnut kernals (Arachis hypogaea)only   The oil shall be clear and free from rancidity,admixture of any other oil or substance, sediments, suspendedmatter or separated water. The oil shall have naturalcharacteristic and acceptable taste, flavour and free from anyobnoxious odour and shall be free from any added colouring andflavouring agents. It shall also be free from mineral oil. Theoil shall be free from Aflatoxin. The oil may contain permittedanti-oxidants not exceeding in concentration as specified underPrevention of Food Adulteration Rules, 1955.
* In the absence of Lovi-bond Tintometer, the colour shall be matched against standard colour comparator.** Applicable to Solvent Extracted oil only. In case of solvent extrated oil, the flash point by Pensky Martens (closed cup) method shall not be less than 250°C and the containers shall be marked "Solvent Extracted".

III(A)

(See Rules 3 and 4)Agmark grade designations and definition of quality for Sesame (Til or Gingelly Oil)
Definition of Quality
Grade designation Moisture and insoluble impurities percent bycell weight (not more than) Color on lovibond scale* in 1/4 inch expressedas Y±5 R (not deeper than) Specific gravity at 30°C/30°C Refractive Index at 40°C Saponitication value Iodine value (Wij's method) Unsaponifiable matter percent by weight (notmore than) Acid value (not more than) Bellier's Turbidity Temparature by Ever's aceticacid method (not more than °C)
1 2 3 4 5 6 7 8 9 10
Refined 0.10 2 0.915to0.919 1.4646to1.4665 188to193 105to115 1.5 0.5 22
Grade-I 0.25 10 0.915to0.919 1.4646to1.4665 188to193 105to115 1.5 4.0 22
Grade-II 0.25 20 0.915to0.919 1.4646to1.4665 188to193 105to115 1.5 6.0 22
Description   General Requirements
11   12
Sesame oil shall be obtained by a process ofexpression of clean and sound Sesame (Til and gingelly) seeds(Sesamum orientale) belonging to black, brown or white varietiesor mixture thereof or by a process of solvent extraction** ofgood quality of sesame oil cake or sound seeds. The oil shall berefined by neutralisation with alkali and/or physical refiningor by miscella refining using permitted food grade solventsfollowed by bleaching with adsorbant earth and/or activatedcarbon and deodourisation with steam. No other chemical agentshall be used.   The oil shall have natural characteristic sweetsmell and acceptable taste. It shall be clear and free fromrancidity, obnoxious odour, added colouring matter andflavouring agents. The oil shall also be free from admixture ofany other oil, substances, adulterants, mineral oil, sedimentsand suspended matter. The oil may contain permitted antioxidantnot exceeding in concentration as specified under Prevention ofFood Adulteration Rules, 1955.
Sesame oil shall be obtained by a process ofexpressing clean and sound Sesame (Til and gingelly) seeds(Sesamum orientale) belonging to black, brown or white varietiesor mixture thereof   The oil shall have natural characteristic sweetsmell and acceptable taste. It shall be clear and free fromrancidity, obnoxious odour, added colouring matter andflavouring agents. The oil shall also be free from admixture ofany other oil, substances, adulterants, mineral oil, sedimentsand suspended matter. The oil may contain permitted antioxidantnot exceeding in concentration as specified under Prevention ofFood Adulteration Rules, 1955.
Sesame oil shall be obtained by a process ofexpression of clean and sound Sesame (Til and gingelly) seeds(Sesamum orientale) belonging to black, brown or white varietiesor mixture thereof   The oil shall have natural characteristic sweetsmell and acceptable taste. It shall be clear and free fromrancidity, obnoxious odour, added colouring matter andflavouring agents. The oil shall also be free from admixture ofany other oil, substances, adulterants, mineral oil, sedimentsand suspended matter. The oil may contain permitted antioxidantnot exceeding in concentration as specified under Prevention ofFood Adulteration Rules, 1955.
* In the absence of Lovi-bond Tintometer, the colour shall be matched against standard colour comparator.** In case of solvent extracted oil, the flash point by Pensky-Martens (closed cup) method shall not be less than 250°C and the container shall be marked "Solvent Extracted".

III(B)

(See Rules 3 and 4)Agmark grade designations and definition of quality for Sesame (Til or Gingelly) Oil from white seeds grown in eastern parts of the country
Definition of Quality
Grade designation Moisture and insoluble impurities percent bycell weight (not more than) Color on lovibond scale* in 1/4 inch expressedas Y±5 R (not deeper than) Specific gravity at 30°C/30°C Refractive Index at 40°C Saponitication value Iodine value (Wij's method) Unsaponifiable matter percent by weight (notmore than) Acid value (not more than) Bellier's Turbidity Temparature by Ever's aceticacid method (not more than °C)
1 2 3 4 5 6 7 8 9 10
Refined (E.R.) 0.10 2 0.916to0.923 1.4662to1.4694 185to190 115to120 2.5 0.5 22
Grade-I (E.R.) 0.25 10 0.916to0.923 1.4662to1.4694 185to190 115to120 1.5 4.0 22
Grade-II (E.R.) 0.25 20 0.916to0.923 1.4662to1.4694 185to190 115to120 1.5 6.0 22
Description   General Requirements
11   12
Sesame oil shall be obtained by a process ofexpression of clean and sound Sesame (Til and gingelly) seeds(Sesamum indicum linn) belonging to the white varieties grown inTripura, Assam and West-Bengal or by a process of solventextraction** of good quality of sesame oil cake of the samevariety or sound seeds. The oil shall be refined byneutralisation with alkali and/or physical refining or bymiscella refining using permitted food grade solvents followedby bleaching with adsorbant earth and/or activated carbon anddeodourisation with steam. No other chemical agent shall beused.   The oil shall have natural characteristic sweetsmell and acceptable taste. It shall be clear and free fromrancidity, obnoxious odour, added colouring matter andflavouring agents. The oil shall also be free from admixture ofany other oil, substances, adulterants, mineral oil, sedimentsand suspended matter. The oil may contain permitted antioxidantnot exceeding in concentration as specified under Prevention ofFood Adulteration Rules, 1955.
Sesame oil shall be obtained by a process ofexpression of clean and sound Sesame (Til and gingelly) seeds(Sesamum indicum linn) belonging to the white varieties grown inTripura, Assam and West-Bengal   The oil shall have natural characteristic sweetsmell and acceptable taste. It shall be clear and free fromrancidity, obnoxious odour, added colouring matter andflavouring agents. The oil shall also be free from admixture ofany other oil, substances, adulterants, mineral oil, sedimentsand suspended matter. The oil may contain permitted antioxidantnot exceeding in concentration as specified under Prevention ofFood Adulteration Rules, 1955.
Sesame oil shall be obtained by a process ofexpression of clean and sound Sesame (Til and gingelly) seeds(Sesamum indicum linn) belonging to the white varieties grown inTripura, Assam and West-Bengal   The oil shall have natural characteristic sweetsmell and acceptable taste. It shall be clear and free fromrancidity, obnoxious odour, added colouring matter andflavouring agents. The oil shall also be free from admixture ofany other oil, substances, adulterants, mineral oil, sedimentsand suspended matter. The oil may contain permitted antioxidantnot exceeding in concentration as specified under Prevention ofFood Adulteration Rules, 1955.
* In the absence of Lovi-bond Tintometer, the colour shall be matched against standard colour comparators.** In case of solvent extracted oil, the flash point by Pensky-Martens (closed cup) method shall not be less than 2500C and the container shall be marked "Solvent Extracted".

IV

(See Rules 3 and 4)Agmark grade designation and definition of quality of Coconut oil
Definition of Quality
Grade designation Moisture and insoluble impurities percent bycell weight (not more than) Color on lovibond scale* in 1/4 inch expressedas Y±5 R (not deeper than) Specific gravity at 30°C/30°C Refractive Index at 40°C Saponitication value
1 2 3 4 5 6
Refined 0.10 2 0.915to0.920 1.4481to1.4491 250
Grade-I 0.25 4 0.915to0.920 1.4481to1.4491 250
Grade-II 0.25 11 0.915to0.920 1.4481to1.4491 250
Iodine value (Wij's method) Unsaponifible matter percent by weight (not morethan) Acid value (not less than) Polenske value (not less than) Description   General requirements
7 8 9 10 11   12
7.5to10.0 0.5 0.5 13.0 Coconut oil shall be obtained either by aprocess of expression of good quality copra (Cocos nucifera), orby a process of solvent extraction** of good quality of coconutcake or good quality copra (Cocos nucifera) using approved foodgrade solvents. The refining of the oil shall be done byneutralisation with alkali and/or physical refining and/or bymiscella refining followed by bleaching with adsorbant earthand/or activated carbon and deodourisation with steam. Nochemical agent shall be used.   The oil shall have natural sweet smell taste.It shall be clear and free from turbidity when a filtered sampleis kept for 24 hrs. at 30°C. The oil shall be free fromrancidity, admixture of any other oils, substances oradulterants. The oil shall be free from mineral oil, sedimentsand suspended matter, separated water, obnoxious odour, addedcolouring and flavouring agents. The oil may contain permittedantioxidant not exceeding in concentration as specified underPrevention of Food Adulteration Rules, 1955.
7.5to10.0 0.8 3.0 13.0 The oil shall be the product obtained byexpression of good quality copra (Cocos nucifera only).   The oil shall have natural sweet andcharacteristic odour. It shall be clear and free from rancidity,admixture of any other oils, substances or adulterants. The oilshall also be free from mineral oil, sediments, suspendedmatter, separated water, obnoxious odour, added colouring andflavouring agents. The oil may contain permitted antioxidant notexceeding in concentration as specified under Prevention of FoodAdulteration Rules, 1955.
7.5to10.0 0.8 6.0 13.0 The oil shall be the product obtained byexpression of good quality copra (Cocos nucifera only).   The oil shall have natural sweet andcharacteristic odour. It shall be clear and free from rancidity,admixture of any other oils, substances or adulterants. The oilshall also be free from mineral oil, sediments, suspendedmatter, separated water, obnoxious odour, added colouring andflavouring agents. The oil may contain permitted antioxidant notexceeding in concentration as specified under Prevention of FoodAdulteration Rules, 1955.
* In the absence of Lovi-bond Tintometer, the colour shall be matched against standard colour comparator.** In case of solvent extracted oil, the flash point by Pensky-Mattens (closed cup) method shall not be less than 2250C and the container shall be marked "Solvent Extracted".

V

(See Rules 3 and 4)Agmark grade designations and definition of quality for Linseed Oil
Definition of Quality
Grade designation Moisture and insoluble impurities percent bycell weight (not more than) Color on lovibond scale* in 1/4 inch cellexpressed as Y+10R (not deeper than) Specific gravity at 30°C/30°C Refractive Index at 40°C Saponification value Iodine value (Wij's method) (not less than) Unsaponifiable matter percent by weight (notmore than) Acid value (not mare than)
1 2 3 4 5 6 7 8 9
Refined 0.10 10 0.923to0.926 1.4720to1.4750 188to195 170 1.5 0.5
Semi-Refined 0.10 10 0.923to0.928 1.4720to1.4750 188to195 170 1.5 0.5
Raw 0.25 35 0.923to0.928 1.4720to1.4750 188to195 170 1.5 4.0
Foots percent by volume (not more than) Test for the presence of break Test of lead Flash point by Pensky Martens (closed cup)method in Description   General Requirements
10 11 12 13 14   15
nil to pass the test to pass the test --- Linseed oil shall be obtained by a process ofexpressing clean and sound (Linum usitatissimum) only. Therefining of oil shall be done by neutralisation with alkaliand/or physical refining and/or activated carbon. The oil may betreated with mineral acid before alkali refining. No otherchemical agent shall be used.   The oil shall be clear and free from turbiditywhen filtered sample is kept at 30°C for 24 hrs. It shall befree from rancidity, adulterants, sediments, suspended and otherforeign matter or oils. It shall also be free from separatedwater and added colouring or flavouring substances. The oil maycontain permitted antioxidant not exceeding in concentration asspecified under Prevention of Food Adulteration Rules, 1955.
nil Neg. ---- 125 Linseed oil shall be obtained either by aprocess of expressing clean and sound linseed (Linumusitatissimum) or by a process of solvent extration of soundlinseed cake or linseed using permitted food grade solvents. Theoil shall be neutralised with alkali and/or physical refiningand/or by miscella refining bleached with bleaching earth and/oractivated carbon. No other chemical shall be used.   The oil shall be clear and free from rancidity,adulterants, sediments, suspended and other foreign matter oroil. It shall also be free from separated water and addedcolouring or flavouring substances.
1.0 Neg. ---- ---- Linseed oil shall be obtained either by aprocess of expressing clean and sound linseed (Linumusitatissimum) only.   The oil shall be clear and free from rancidity,adulterants, sediments, suspended and other foreign matter oroil. It shall also be free from separated water and colouring orflavouring substances.
* In the absence of Lovibond Tintometer, the colour shall be matched against standard colour comparators.** Containers of Linseed oil of Semi-refined shall be suitable marked 'For Non-edible uses only'.

VI

(See Rules 3 and 4)Agmark grade designation and definition of quality of Castor Oil
Definition of Quality
Grade Designation Moisture and impurities percent by weight(maximum) Colour on Lovibond scale expressed as Y+5R(maximum) Specific gravity at 30°C/30°C Refractive Index at 40°C Clarity in height of column of oil in cms.through which Bourgoise print can be read in 100 ml. nessler tube
1 2 3 4 5 6
Medicinal 0.25 3.5 (in 1" cell) 0.954to0.960 1.4700to1.4740 10.0
Definition of Quality
Optical rotation at 19.5° to 20.5° on1.dm thickness (min.) Critical solution temperature in alcohol (below) Saponification Value Iodine value (Wij's method) Acid value (maximum) Acetyle value (minimum)
7 8 9 10 11 12
+3.5 0°C 176 to 187 80 to 90 2.0 143
Unsaponifiable matter percent by weight (max.) Description General requirements
13 14 15
0.8 The oil shall be the refined fixed oil obtained by coldexpression of Caster Seeds (Ricinus communis) The oil shall be clear and free from admixturewith other oils or substances and also free from sediments,suspended matter, added colouring and flavouring substances.
    Solubility- The oil shall be soluble in2.5 parts of ethyl alcohol (95% of V/V). Further it shall bemiscible with absolute ethyl alcohol with chloroform withsolvent ether and with glacial acetic acid.
    Identification- The oil shall bemiscible with half its volume of light petroleum (boiling range40°C to 60°C) and is only partially soluble in twovolumes.
1 2 3 4 5 6 7 8 9 10 11 12
Firsts Special 0.25 36.7(in 1" cell) 0.954to0.960 1.4700to1.4740 10.0 -- 0°C 176to187 82to90 2.0 143
Commercial Grade-I 0.75 30.0(in 1/4" cell) 0.954to0.960 1.4700to1.4740 5.0 -- -- 176to187 82to90 4.0 143
Commercial Grade-II 1.00 40.0(in 1/4" cell) 0.954to0.960 1.4700to1.4740 -- -- -- 176to187 82to90 6.0 143
13 14 15
0.8 The oil shall be the refined fixed oil obtained from castorseed(Ricinus communis) The oil shall be clear and free from admixture with otheroils or substances and also free from sediments, suspendedmatter, added colouring and flavouring.
1.0 The oil shall be fixed oil obtained from castor seed(Ricinus communis) The oil shall be free from admixture with other oils orsubstances and also free from sediments and suspended matter.
1.0 The oil shall be fixed oil obtained from castor seed(Ricinus communis) The oil shall be free from admixture with other oils orsubstances and also free from sediments and suspended matter.
Note : *Permission for grading Medicinal grade castor oil shall be granted to only such packers who own an oil crushing and refining plant for extracting caster oil in cold and refining the same and satisfy the conditions prescribed under the instructions issued from time to time in this behalf.

VII

(See Rules 3 and 4)Agmark grade designation and definition of quality of Niger Seed Oil
Definition of Quality
Grade designation Moisture and insoluble impurities percent bycell weight (not more than) Color on lovibond scale* in 1/4 inch cellexpressed as Y+5R (not deeper than) Specific gravity at 30°C/30°C Refractive Index at 40°C Saponification value Iodine value (Wij's method) (not less than) Unsaponifiable matter percent by weight (notmore than)
1 2 3 4 5 6 7 8
Refined 0.10 8 0.917to0.920 1.4665to1.4691 189to193 110to135 0.8
Grade-I 0.25 15 0.917to0.920 1.4665to1.4691 189to193 110to135 1.0
* In the absence of Lovibond Tintometer, the colour shall be matched against standard colour comparator.** In the case of solvent-extracted oil, the flash point by Pensky-Martens (closed-cup) method, shall not be less than 250 0C and the container shall be marked "Solvent Extracted".
Definition of Quality
Acid value (not mare than) Bellier's Turbidity (by Ever;s acetic acidmethod) in °C Description   General Requirements
9 10 11   12
0.5 25 to 29 Niger seed oil shall be obtained either byprocess of expression of clean and sound seeds of niger plant(Guizotia abyssinica) or by a process of solvent extraction ofgood quality niger seed oil cake or clean and sound seeds ofGuizotia abyssinica. The oil shall be deacidified either withalkali and/or by physical refining and/or by miscella refiningusing permitted food grade solvents followed by bleaching earthand/or carbon and deodorised with stream. No other chemicalagent shall be used.   The oil shall be clear and free from turbiditywhen a filtered sample is kept for 24 hrs. at 30°C. The oilshall be free from rancidity, admixture of any other oils orsubstances. The oil shall also be free from mineral oil,sediments, suspended matter, separated water, obnoxious odour,added colouring and flavouring substances.The oil maycontain permitted antioxidants not exceeding in concentration asspecified under Prevention of Food Adulteration Rules, 1955.
5.0 25 to 29 Niger seed oil shall be obtained by a processof expressing clean and sound seeds of Niger plants (Guizotiaabyssinica) only.   The oil shall be clear and free from rancidity,admixture of any other oils or substances. The oil shall also befree from mineral oil, sediments, suspended matter, separatedwater, obnoxious odour, added colouring and flavouringsubstances. The oil may contain permitted antioxidant notexceeding in concentration as specified under Prevention of FoodAdulteration Rules, 1955.

VIII

(See Rules 3 and 4)Agmark grade designation and definition of quality for Safflower seed oil
Definition of Quality
Grade designation Moisture and insoluble impurities percent bycell weight (not more than) Color on lovibond scale* in 1/4 inch cellexpressed as Y+5R (not deeper than) Specific gravity at 30°C/30°C Refractive Index at 40°C Saponification value Iodine value (Wij's method) (not less than) Unsaponifiable matter percent by weight (notmore than)
1 2 3 4 5 6 7 8
Refined 0.10 2.5 0.915to0.920 1.4674to1.4689 189to195 138to148 1.0
Grade-I 0.25 15 0.915to0.920 1.4674to1.4689 189to195 138to148 1.0
Grade-II 0.25 15 0.915to0.920 1.4674to1.4689 189to195 138to148 1.0
Definition of Quality
Acid value (not mare than) Bellier's Turbidity (by Ever;s acetic acidmethod) in °C (not more than) Description   General Requirements
9 10 11   12
0.5 16 Safflower seed oil shall be obtained either bya process of expression of clear and sound seeds of safflower(Carthamus tinctorious) or by a process of solvent extraction**of good quality of safflower seed oil cake or clean and soundseeds of safflower seed (Carthamus tinctorious). The oil shallbe deacidified with alkali and/or by physical refining and/or bymiscella refining using permitted food grade solvents followedby bleaching earth and/or activated carbon and deodorised withstream. No other chemical agent shall be used.   The oil shall be clean and free from turbiditywhen a filtered sample is kept for 24 hrs. at 30°C. The oilshall be free from rancidity, admixture of any other oils orsubstances. The oil shall also be free from mineral oil,sediments, suspended matter, separated water, obnoxious odour,added colouring and flavouring substances. The oil may containpermitted antioxidants not exceeding in concentration asspecified under Prevention of Food Adulteration Rules, 1955.
2.0 16 Safflower seed oil shall be obtained either bya process of expressing clean and sound seeds of safflower(Carthamus tinctorious) only.s   The oil shall have characteristic odour andtaste. The oil shall be clear and free from rancidity, admixtureof any other oils or substances. The oil shall also be free frommineral oil, sediments, suspended matter, separated water,obnoxious odour, added colouring and flavouring substances. Theoil may contain permitted antioxidant not exceeding inconcentration as specified under Prevention of Food AdulterationRules, 1955.
6.0 16 Safflower seed oil shall be obtained either bya process of expressing clean and sound seeds of safflower(Carthamus tinctorious) only.   The oil shall have characteristic odour andtaste. The oil shall be clear and free from rancidity, admixtureof any other oils or substances. The oil shall also be free frommineral oil, sediments, suspended matter, separated water,obnoxious odour, added colouring and flavouring substances. Theoil may contain permitted antioxidant not exceeding inconcentration as specified under Prevention of Food AdulterationRules, 1955.
* In the absence of Lovibond Tintometer, the colour shall be matched against standard colour comparator.** In case of solvent extracted oil, the flash-point by Pensky-Marten's (closed cup) method shall not be less than 2500C and the containers shall be marked "Solvent Extracted".

IX

(See Rules 3 and 4)Agmark grade designation and definition of quality for Cotton seed Oil
Definition of Quality
Grade designation Moisture and insoluble impurities percent bycell weight (not more than) Color on lovibond scale* in 1/4 inch cellexpressed as Y+10R (not deeper than) Specific gravity at 30°C/30°C Refractive Index at 40°C Saponification value Iodine value (Wij's method) (not less than) Unsaponifiable matter percent by weight (notmore than)
1 2 3 4 5 6 7 8
Refined 0.10 10 (14)** 0.910to0.920 1.4630to1.4660 190to194 98to112 1.5
Grade-I 0.25 15 0.910to0.920 1.4660to1.4660 190to194 98to112 1.5
Definition of quality
Acid value (not mare than) Description   General Requirements
9 11   12
0.5 Cotton seed oil shall be obtained either by aprocess of expression of clean and sound kernals of cotton seed(genus Gossypium) or by solvent extraction** of good quality ofcotton seed oil cake or clean and sound kernals of cotton seed(genus Gossypium) only. The oil shall be deacidified with alkaliand/or by physical refining or by miscella refining usingpermitted food grade solvents followed by bleaching earth and/oractivated carbon and deodorised with stream. No other chemicalagent shall be used.   The oil shall be clear and free from turbiditywhen a filtered sample is kept at 30°C for 24 hrs. The oilshall be free from rancidity, admixture of any other oils orsubstances. It shall also be free from mineral oil, sediments,suspended matter, separated water, obnoxious odour, addedcolouring and flavouring substances. The oil may containpermitted antioxidants not exceeding in concentration asspecified under Prevention of Food Adulteration Rules, 1955.
0.5 Cotton seed oil shall be obtained by expressingclean and sound kernals (genus Gossypium) only. The oil shall beneutralised with alkali, washed and dried.   The oil shall be clear and free from rancidity,admixture of any other oils or substances. It shall also be freefrom mineral oil, sediments, suspended matter, separated water,obnoxious odour, added colouring and flavouring substances.
Note :- *In the absence of Lovibond Tintometer, the colour of the oil shall be matched against standard colour comparator.** Applicable to solvent extracted oil only. In the case of solvent extracted oil, the flash point by Pensky-Martens (closed cup) method shall not be less than 250°C and the container shall be marked "Solvent Extracted".*** This grade of oil is not suitable for direct consumption and the container should be marked "not for direct consumption".

X

(See Rules 3 and 4)Agmark grade designation and definition of quality for Rice bran oil
Grade designation Moisture and insoluble impurities percent by cellweight (not more than) Color on lovibond scale* in 1” cellexpressed as Y+5R (not deeper than) Specific gravity at 30°C/30°C Refractive Index at 40°C Saponification value Iodine value (Wij's method) Unsaponifiable matter percent by weight (not morethan)
1 2 3 4 5 6 7 8
Refined 0.10 20(no dominant green colour) 0.910to0.920 1.4600to1.4700 180to195 90to105 3.5
Definition of Quality
Acid value (not mare than) Flash point in °C by Pensky Martens (closedcup) method (min.) Description   General Requirements
9 10 11   12
0.5 250 Rice bran oil shall be obtained from the ricebran layer around the endosperm of rice, removed during theprocess of rice-milling from paddy of Oryza sativa linn familyGramineae by a process of solvent extraction** using permittedfood grade solvent. The oil shall be deacidified with alkaliand/or by physical refining and/or by miscella refining usingpermitted food grade solvents followed by bleaching earth and/oractivated carbon and deodorised with steam. No other chemicalagent except the salts of citric and phosphoric acid shall beused.   The oil shall be clear and free from turbiditywhen a filtered sample is kept at 35°C for 24 hrs. The oilshall also be free from rancidity, adulterants, sediments,foreign matter, mineral oil and other oils, suspended matter,separated water and added colouring and flavouring substances.The oil may contain permitted antioxidants not exceeding inconcentration as specified under Prevention of Food AdulterationRules, 1955.
Note : * In the absence of Lovibond Tintometer, the colour of the oil shall be matched against standard colour comparators.** In case of Solvent extracted oil, the containers of the oil shall be predominently marked "Solvent Extracted".

XI-A

(See Rules 3 and 4)Agmark grade designation and definition of quality for Soyabean Oil
Grade designation Moisture and insoluble impurities percent by cellweight (not more than) Color on lovibond scale* in 1/4” cellexpressed as Y+10R (not deeper than) Specific gravity at 30°C/30°C Refractive Index at 40°C Saponification value Iodine value (Wij's method) Unsaponifiable matter percent by weight (not morethan)
1 2 3 4 5 6 7 8
Refined 0.10 20 shall not have predominant green colour 0.917to0.921 1.4649to1.4710 189to195 120to141 1.0
Definition of Quality
Acid value (not mare than) Phosphorus content percent by weight(not morethan) Insoluble bromide test Flash point by Pensky Martens (closed cup) (notless then) °C Description   General Requirements
9 10 11 12 13   14
0.5 0.02 to pass the test 250 Soyabean oil shall be obtained either by aprocess of expression or solvent extraction of sound and cleanmatured Soyabeans from the plant Glycine Max (L) Merill Syn.Glycine Soja Seib & Zucc, fam. Leguminosae or by solventextraction of good quality of soyabean oil cake. The oil shall bedeacidified with alkali and/or physical refining using permittedfood grade solvents, bleaching by bleaching earth and/oractivated carbon and deodorised with steam. No other chemicalagent shall be used.   The oil shall be clear and free from turbiditywhen a filtered sample is kept at 30°C for 24 hrs. The oilshall be free from rancidity, adulterants, suspended or foreignmatter, other oils, mineral oils, sediments, separated water ,added colouring and flavouring substances and obnoxious odour.The oil may contain permitted antioxidants not exceeding inconcentration as specified under Prevention of Food AdulterationRules, 1955.
Note : * In the absence of Lovibond Tintometer, the colour of the oil shall be matched against standard colour comparator.** In case of solvent extracted oil, the containers of oil shall be marked "SOLVENT EXTRACTED".

XI-B

(See Rules 3 and 4)Agmark grade designation and definition of quality for Refined, bleached, hydrogenated, winterised and deodourised Soyabean
Definition of Quality
Grade Designation Moisture and insoluble impurities percent byweight (not more than) Colour on Lovibond scale** in 5 ¼” cellexpressed as Y+5R (not deeper than) Specific gravity at 30°C/30°C Refractive Index at 40°C Saponification value
1 2 3 4 5 6
RBHWD* 0.10 6 (shall not have a predominantly green colour) 0.917to0.921 1.4630to1.4670 190to202
Iodine value(Wij's method) Unsaponifiable matter percent by weight(notmore than) Acid value(not more than) Flash point by Pensky-Martens (closed cup method)in°C(notless than) Cloud point in°C(not less than) Linolenic acid (18.3) percent by weight, not morethan
7 8 9 10 11 12
107to120 1.2 0.5 250 10 3
Trans-fatty Acid precent by weight, not more than Description   General Requirements
13 14   15
10 Soyabean oil shall be obtained either by aprocess of expression or solvent extraction*** of sound and cleanmatured Soyabeans from the plant Glycine Max (L) Merill Syn.Glycine Soja Seib and Zucc, fam. Leguminosae or by solventextraction of good quality of soyabean oil cake. The oil shall beneutralised with alkali, bleached with bleaching earth and/oractivated carbon, mildly hydrogenated using the nickel catalyst,reducing the Iodine value to the required level and then bewinterised, the soil components that separate out are filteredthrough a filter press and the filtered oil is deodorised bysteam.   The oil shall be cleaned and free from turbiditywhen a filtered sample is kept at 30°C for 24 hrs. The oilshall be free from rancidity, adulterants, sediments or otherforeign matter, other oils, mineral oil, sediments, separatedwater and added colouring and flavouring substances and obnoxiousodour. The oil may contain permitted antioxidants not exceedingin concentration as specified under Prevention of FoodAdulteration Rules, 1955.
N.B. : * The containers of this oil shall be marked in bold letters "BRHWD" Soyabean Oil.** In the absence of Lovibond Tintometer, the colour of the oil shall be matched with standard colour comparators.*** In case of solvent extracted oil, the containers shall be marked "solvent extracted".

XII

(See Rules 3 and 4)Agmark grade designation and definition of quality for Sunflower Seed Oil
Definition of Quality
Grade designation Moisture and insoluble impurities percent bycell weight (not more than) Color on Lovibond scale* in 1” cellexpressed as Y+5R (not deeper than) Specific gravity at 30°C/30°C Refractive Index at 40°C Saponification value Iodine value (Wij's method) Unsaponifiable matter percent by weight (notmore than)
1 2 3 4 5 6 7 8
Refined 0.10 5 0.913to0.918 1.4640to1.4800 188to194 100to140 1.5
Grade-I 0.25 20 0.913to0.918 1.4640to1.4800 188to194 100to140 1.5
Definition of Quality
Acid value (not mare than) Flash point in Pensky Martens (closed cup)method in °C (not less than) Description   General Requirements
9 10 11   12
0.5 250 Sunflower seed oil shall be obtained either bya process of expressing sound and clean mature sunflower seedsof the plant Helianthus annus Linn. Fam.. Compositate or by aprocess of solvent extraction** of good quality Sunflower seedoil-cake or from sound and clean mature seeds of Sunflower (Helianthus annus). The oil shall be deacidified with alkali andrefining by physical refining and/or by miscella processfollowed by bleaching with bleaching earth and/or activatedcarbon and deodorisation by steam. No other chemical agent shallbe used.   The oil shall have acceptable taste and odour.The oil shall be clear and free from turbidity when a filteredsample is kept at 30°C for 24 hrs. The oil shall also befree from rancidity, adulterants, sediments, suspended andforeign matters, mineral oil, separated water and addedcolouring and flavouring substances and obnoxious odour. The oilmay contain permitted antioxidants not exceeding inconcentration as specified under Prevention of Food AdulterationRules, 1955.
3.0 – Sunflower seed oil shall be obtained by aprocess of expression of sound clean and mature sunflower, seeds( Helianthus annus Linn. Fam. Compositate)   The oil shall be free from rancidity, admixtureof other oil or substances, mineral oil, suspended matter,sediments, separated water and free from added colouring andflavouring substances and obnoxious odour. The oil may containpermitted antioxidants not exceeding in concentration asspecified under Prevention of Food Adulteration Rules, 1955.
Note : *In the absence of Lovibond Tintometer, the colour of the oil shall be matched against standard colour comparators.**In case of solvent extracted oil, the containers of oil, shall be marked "SOLVENT EXTRACTED".

XIII

(See Rules 3 and 4)Agmark grade designation and definition of quality for Maize (Corn) Oil
Definition of Quality
Grade designation Moisture and insoluble impurities percent by cellweight (not more than) Color on Lovibond scale* in ½” cellexpressed as Y+5R (not deeper than) Specific gravity at 30°C/30°C Refractive Index at 40°C Saponification value Iodine value (Wij's method)
1 2 3 4 5 6 7
Refined 0.10 10 0.913to0.920 1.4645to1.4675 187to195 103to128
Definition of Quality
Unsaponifiable matter percent by weight (not morethan) Acid value (not mare than) Description   General Requirements
8 9 10   11
1.5 0.5 Maize (corn) oil shall be obtained by a processof expressing from the germs of sound and clean seeds of theplant Zea nays Linn. Fam. Gramineae wahich are separated from theremainder of the kernal by the wet or dry milling process in themanufacture of starch or glucose. The oil shall be refined byNeutralisation, with bleaching earth and/or activated carbon anddeodorised with steam. No other chemical agent shall be used.   The oil shall be clear and free from turbiditywhen a filtered sample of oil is kept at 30°C for 24 hrs. Theoil shall also be free from rancidity, adulterants, sediments,suspended and foreign matters, other oils and substances, mineraloil, separated water and added colouring and flavouring substanceand obnoxious odour. The oil may contain permitted antioxidantsnot exceeding in concentration as specified under Prevention ofFood Adulteration Rules, 1955.
Note : *In the absence of Lovibond Tintometer, the colour of the oil shall be matched against standard colour comparators.

XIV

(See Rules 3 and 4)Agmark grade designation and definition of quality for Mahua (Mowrah) Oil
Definition of Quality
Grade designation Moisture and insoluble impurities percent by cellweight (not more than) Color on Lovibond scale* in 1/4” cellexpressed as Y+5R (not deeper than) Specific gravity at 30°C/30°C Refractive Index at 40°C Saponification value Iodine value (Wij's method) Unsaponifiable matter percent by weight (not morethan)
1 2 3 4 5 6 7 8
Refined 0.10 10 0.862to0.875 1.4590to1.4610 187to196 58to70 2.0
Definition of Quality
Acid value (not more than) Titer (°C) (not less than) Flash point by Pensky martens (closed cup) methodin °C (not less than) Description   General Requirements
9 10 11 12   13
103to128 1.5 0.5 Mahua oil shall be obtained by expression ofclean and sound kernals of either Madhuca indica S.F. Gmelin,syn. Madhuca latifolia or Madhuca longifolia or a mixture ofboth. The oil shall be refined by Neutralisation, physicalrefining, bleaching with bleaching earth and/or activated carbonand deodorised with steam. No other chemical agent shall be used.   The oil shall be clear and free from turbiditywhen a filtered sample of oil is kept at 50°C for 24 hrs. Theoil shall also be free from rancidity, adulterants, foreignsubstances, other oils, sediments, suspended matter, mineral oil,separated water and added colouring and flavouring substance andobnoxious odour. The oil may contain permitted antioxidants notexceeding in concentration as specified under Prevention of FoodAdulteration Rules, 1955.
Note : *In the absence of Lovibond Tintometer, the colour shall be matched against standard colour comparaters.

XV

(See Rules 3 and 4)Agmark grade designation and definition of quality of Salseed oil (fat).
Definition of Quality
Grade designation Moisture and insoluble impurities percent by cellweight (not more than) Specific gravity at 30°C/30°C Saponification value Iodine value (Wij's method) Unsaponifiable matter percent by weight (not morethan) Acid value (not more than)
1 2 3 4 5 6 7
Refined 0.10 1.4500to1.4600 180to195 31to45 2.5 0.5
Definition of Quality
9, 10-exosy and 9-10-dihydroxy stearic acids,percent by wt.(not more than) Flash point by Pensky martens (closed cup) methodin °C (not less than) Description   General Requirements
8 9 10   11
3.0 250 The Sal seed fat shall be obtained by a processof solvent extraction of clean and sound seed kernals of Saltress(Shorea robusta Gaertn. Using permitted food grade solvents. Theoil shall be neutralised with alkali, bleachied with bleachingearth and/or activated carbon and deodorised with steam. No otherchemical agent shall be used. Alternatively, deacidification,bleaching and de-odorisation may be done by physical means.   The fat shall be clear on melting and free fromturbidity when a filtered sample is kept at 40°C for 24 hrs.The fat shall have agreeable taste and flavour and free fromadulterants, other fats, rancidity, sediments, suspended andforeign matters, separated water and added colouring andflavouring substances and obnoxious odour. The oil may containpermitted antioxidants not exceeding in concentration asspecified under Prevention of Food Adulteration Rules, 1955.

XVI

(See Rules 3 and 4)Grade designation definition of quality for Vegetable Oils (Non-specified)
Grade designation Special Characteristics General Requirements
1 2 3
N.S. Grade*(not specified) Any vegetable oil mentioned in the Schedule I ti XV shallconform to the specific characteristics referring to the qualityof the oil as agreed between the buyer and seller. 1. The specific vegetable oils shall be obtained in the mannerprescribed in the respective schedule and satisfy therequirements of the buyer.
2. The oil shall be free from adulterants, contaminationsediments, separated water, suspended foreign matter, otheroils, added colouring and flovouring substances.
Note : 1. The non-specified (N.S.) grade is applicable only :
(i)to the vegetable oils meant for export;
(ii)to the vegetable oils for which definitions of quality have not been mentioned in any of the Schedule I to XV; and
(iii)to the vegetable oils for which definitions of quality have been mentioned in the said schedules, but those definitions do not satisfy the quality requirements of the buyer.

2. The buyers' specific requirements regarding quality and quantity of the vegetable oil shall be produced along with the application for inspection.

3. The certificate of Agmark Grading shall bear the details of quality requirements of the buyer and a copy of the buyer's order shall be appended.

XVII (A)

[See Rule 5 (i)]Grade designation mark(Design on Agmark Label)

XVII (B)

[See Rule 5 (ii)]Grade designation mark(Design on Agmark Replica)Name of Commodity:Grade:

XVIII

Special conditions of the Certificate of Authorisation
(a)An authorised packer shall take all precautions to avoid contamination of edible vegetable oils with lead or zinc during processing, storage and packing.
(b)If an authorised packer handles more than one type of vegetable oils in the same premises, adequate precautions shall be taken by him to avoid the mixing of different oils.
(c)An authorised packers shall make such arrangements for testing vegetable oils as may be prescribed from time to time by the Agricultural Marketing Adviser. He shall also maintain proper records of the analysis of samples.
(d)All instructions regarding method of sampling and analysis, sealing and marking of containers and the maintenance of records etc. which may be issued from time to time by the Agricultural Marketing Adviser, shall be strictly observed.
(e)Each container of approved packing material shall be filled with oil from one storage tank or tank wagon only.
FOOT NOTE :-
(1)Principal rules published as S.R.O. 1719 dated 13-8-1955 in the Gazette of India, Part-II, Section 3 dated 13-8-1955
(2)First Amendment published as S.O. 409 dated 25-1-1964 in the Gazette of India, Part-II, Section 3(ii) dated 1-2-1964
(3)Second Amendment published as S.O. 2472 dated 6-8-1966 in the Gazette of India, Part-II, Section 3(ii) dated 20-8-1966
(4)Third Amendment published as S.O. 2792 dated 9-8-1967 in the Gazette of India, Part-II, Section 3(ii) dated 19-8-1967
(5)Fourth Amendment published as S.O. 1283 dated 15-3-1982 in the Gazette of India, Part-II, Section 3(ii) dated 27-3-1982
(6)Fifth Amendment published as S.O. 2987 dated 13-8-1982 in the Gazette of India, Part-II, Section 3(ii) dated 28-8-1982
(7)Sixth Amendment published vide GSR 289 dated 4-4-1990 appeared on pages 1003-1007 in the Gazette of India, Part-II, Section-3, Sub-section (i) dated 12-3-1990.
(8)Seventh Amendment published vide GSR 24(E) dated 1-1-1993 appeared in the Gazette of India, Part-II, Section 3, Sub-section (i) dated 18-1-1993.