Named Flours Grading And Marking Rules, 2023

 

[15th March 2023]

Whereas, the draft of the Named Flours Grading and Marking Rules, 2023, was published under 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 number G.S.R.824 (E), dated the 17th November, 2022, 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, the copies of the said notification were made available to the public on 17th November, 2022, and whereas, the objections and suggestions received from the stakeholders in respect of the said draft rules have been duly considered;

Now, therefore, in exercise of the powers conferred by sub-section (1) of section 3 of the Agricultural Produce (Grading and Marking) Act, 1937 (1 of 1937), the Central Government hereby makes the following rules, namely:-

Rule - 1. Short title, application and commencement

(1)     These rules may be called the Named Flours Grading and Marking Rules, 2023.

(2)     They shall apply to the following commodities intended for direct human consumption:

(i)       whole maize flour;

(ii)      rice flour;

(iii)     barley flour;

(iv)    urad flour;

(v)      water chestnut or singhara flour;

(vi)    full fat soya flour; and

(vii)   ragi flour

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

Rule - 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 a certificate of authorisation to grade and mark the named flours in accordance with the grade standards and procedure provided under these rules and the general grading and marking rules, 1988;

(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 the named flours 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 AGMARK Insignia referred to in rule 3;

(f)       "legal metrology (packaged commodities) rules" means the Legal Metrology (Packaged Commodities) Rules, 2011, made under the Legal Metrology Act, 2009 (1 of 2010); and

(g)      "schedule" means a schedule appended to these rules.

(2)     The words and expressions used in these rules and not defined but defined in the Agricultural Produce (Grading and Marking) Act, 1937 or the general grading and marking rules, 1988, shall have the same meaning as are assigned to them under the said act or the rules.

Rule - 3. Grade designation mark

The grade designation mark shall be consisting of the design of "AGMARK Insignia", as set out in Schedule-I, incorporating the certificate of authorisation number, the word "AGMARK", the name of commodity and its grade.

Rule - 4. Grade designations

The grade designations to indicate the quality of named flours including the criteria for grade designation shall be as set out in Schedules-II to VIII.

Rule - 5. Quality

For the purpose of these rules, the quality of named flours shall be as provided in Schedules II to VIII.

Rule - 6. Method of packing

(1)     Named flours shall be packed in suitable packaging material in accordance with the provisions of the Food Safety and Standards (Packaging) Regulations, 2018, the Food Safety and Standards (Labeling and Display) Regulations, 2020 and Legal Metrology (Packaged Commodities) Rules, 2011.

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

(3)     Each package shall contain named flours of the same type and of the same grade designation.

(4)     Each package shall be properly and securely closed and sealed so as to disallow spilling.

Rule - 7. Method of marking

(1)     The grade designation mark shall be securely affixed to or printed on each package in the manner approved by the Agricultural Marketing Adviser or an officer authorised by him under rule 11 of the general grading and marking rules.

(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)      grade;

(c)      variety or trade name(optional);

(d)      lot or batch number;

(e)      date of packing;

(f)       crop year (optional);

(g)      net weight;

(h)     name and address of the authorised packer;

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

(j)       BEST BEFORE ___________MONTH ______YEAR; and

(k)      any other particulars as provided under the Legal Metrology (Packaged Commodities) Rules, 2011 or specified under the Food Safety and Standards (Packaging) Regulations, 2018 and the Food Safety and Standards (Labeling and Display) Regulations, 2020 or any notification issued under any other law for the time being in force or any instructions issued under the provisions of the Act, provided that right quality of ink is used for marking on packages.

(3)     The authorised packer may after obtaining prior approval of the Agricultural Marketing Adviser or an officer authorised by him under rule 11 of the general grading and marking rules, mark his private trade mark or trade brand on the graded packages provided 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.

Rule - 8. The special conditions of certificate of authorization

(1)     In addition to the conditions specified in subrule (8) of rule 3 of the general grading and marking rules, every authorised packer shall comply the conditions specified under these rules.

(2)     The authorised packer shall either set up his own laboratory as per norms issued under rule 8 of the general grading and marking rules, 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 under rule 9 of the general grading and marking rules, for testing the quality of the named flours.

(3)     The premises of the authorised packer 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 of the authorised packer shall have adequate storage facilities with pucca floor and free from dampness, any kind of cracks and crevices, rodent and insect infestation.

(5)     The authorised packer and the approved chemist shall observe all instructions regarding testing, grading, packing, marking, sealing and maintenance of records which may be issued by the Agricultural Marketing Adviser or an officer authorised by him in this behalf in accordance with the general grading and marking rules, from time to time.

 

SCHEDULE-I

(See rule 3)

(Design of AGMARK Insignia)

 

xxx

Name of the Commodity------------------

Grade------------------------------------

 

SCHEDULE-II

(See rules 4 and 5)

Grade designation and quality of whole maize flour

 

(1)     The whole maize flour is prepared from fully mature, sound, clean, un-germinated, whole kernels of maize, Zea mays L., by a grinding process in which the entire grain is comminuted to a suitable degree of fineness.

(2)     Minimum requirements:-

Whole maize flour shall, -

(a)      be in the form of powder having a characteristic color, taste and flavor of the variety of maize;

(b)      be free from extraneous matter such as stones, dirt, clay etc.;

(c)      be free from any foreign taste, odour and evidence of fermentation;

(d)      be free from filth (impurities of animal origin) such as rodent hair and excreta, live and dead insects, insect fragments, moulds and fungus;

(3)     The criteria for grade designation and quality of whole maize flour:

 

Table 1

 

Note: odb: on dry basis; H2SO4: Sulphuric acid; HCl: Hydrochloric acid

 

SCHEDULE-III

(See rules 4 and 5)

Grade designation and quality of rice flour

 

(1)     The rice flour is the powder obtained from grinding milled rice of the variety Oryza sativa L.

(2)     Minimum requirements:-

Rice flour shall, -

(a)      have color, taste and flavor characteristic of the milled rice;

(b)      be free from extraneous matter such as stones, dirt, clay etc.;

(c)      be free from any abnormal flavor, rancid or other objectionable taste and musty or other undesirable odour;

(d)      be free from filth (impurities of animal origin) such as rodent hair and excreta, live and dead insects, insect fragments, moulds and fungus;

(3)     The criteria for grade designation and quality of rice flour:

 

Table 2

 

 

SCHEDULE-IV

(See rules 4 and 5)

Grade designation and quality of barley flour

 

(1)     The whole meal barley powder or barley flour is the product obtained by grinding clean and sound dehusked barley (Hordeum vulgare or Hordeum distich on) grains.

(2)     Minimum requirements:-

Barley flour shall, -

(a)      be uniform in color and characteristic to the variety from which obtained;

(b)      be free from extraneous matter such as stones, dirt, clay etc.;

(c)      be free from fermented, musty or other objectionable taste and odor;

(d)      be free from filth (impurities of animal origin) such as rodent hair and excreta, live and dead insects, insect fragments, moulds and fungus;

(3)     The criteria for grade designation and quality of barley flour:

 

Table 3

 

Note: odb: on dry basis; H2SO4: Sulphuric acid; HCl: Hydrochloric acid

 

SCHEDULE-V

(See rules 4 and 5)

Grade designation and quality of urad flour

 

(1)     The black gram or urad flour is the product obtained by grinding clean and sound dehusked black gram (Vigna mungo L.) grains.

(2)     Minimum requirements:-

Urad flour shall, -

(a)      be uniform in color and characteristic to the variety from which obtained;

(b)      be free from extraneous matter such as stones, dirt, clay etc.;

(c)      be free from fermented, musty or other objectionable taste and odor;

(d)      be free from filth (impurities of animal origin) such as rodent hair and excreta, live and dead insects, insect fragments, moulds and fungus;

(3)     The criteria for grade designation and quality of urad flour:

 

Table 4

 

Note: odb:: on dry basis; H2SO4: Sulphuric acid; HCl: Hydrochloric acid

 

SCHEDULE-VI

(See rules 4 and 5)

Grade designation and quality of singhara flour

 

(1)     The water chestnut or singhara flour is the product obtained by grinding clean, sound and dried nuts of Trapa bispinosa or Trapa quadrispinosa species commonly known as singhara.

(2)     Minimum requirements:-

Singhara flour shall, -

(a)      be uniform in color and characteristic to the variety from which obtained;

(b)      be free from extraneous matter such as stones, dirt, clay etc.;

(c)      be free from rancid and objectionable taste and odor;

(d)      be free from filth (impurities of animal origin) such as rodent hair and excreta, live and dead insects, insect fragments, moulds and fungus;

(e)      be free from any added color and flavor;

(3)     The criteria for grade designation and quality of singhara flour:

 

Table 5

 

 

SCHEDULE-VII

(See rules 4 and 5)

Grade designation and quality of full fat soya flour

 

(1)     The edible full fat soya flour is the product obtained from clean, sound soya beans by a process of cracking and dehulling followed by either cooking, drying and grinding or by extrusion cooking and grinding.

(2)     Minimum requirements:-

Full fat soya flour shall, -

(a)      be in the form of coarse or fine powder or grits;

(b)      be uniform in color and characteristic to the variety from which obtained;

(c)      be free from extraneous matter such as stones, dirt, clay etc.;

(d)      be free from fermented musty or other objectionable taste and odor;

(e)      be free from filth (impurities of animal origin) such as rodent hair and excreta, live and dead insects, insect fragments, moulds and fungus;

(f)       be free from any added color and flavor

(3)     The criteria for grade designation and quality of full fat soya flour:

 

Table 6

 

 

SCHEDULE-VIII

(See rules 4 and 5)

Grade designation and quality of ragi flour

(1)     The ragi flour is the product obtained from dried mature grains of Eleusine coracana (L.) Gaertner through a process of milling.

(2)     Minimum requirements:-

Ragi flour shall, -

(a)      be uniform in color and characteristic to the variety from which obtained;

(b)      be free from extraneous matter such as sand, stones, dirt, clay etc.;

(c)      be free from fermented musty or other objectionable taste and odor;

(d)      be free from filth (impurities of animal origin) such as rodent hair and excreta, live and dead insects, insect fragments, moulds and fungus;

(e)      be free from any added color and flavor

(3)     The criteria for grade designation and quality of ragi flour:

 

Table 7

 

(4)     Other requirements:

(1)     For domestic trade, it shall comply with the restrictions in regard to residual levels of metal contaminants, pesticides residues, microbial requirements, crop contaminants, naturally occurring toxic substances and other food safety requirements as specified under the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011, the Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011 and other regulations made for domestic trade under the Food Safety and Standards Act, 2006 (34 of 2006).

(2)     For export trade, 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)     (i) The condition of the named flours shall be so as to enable it to -

(a)      withstand transport and handling; and

(b)      arrive in satisfactory condition at the place of destination.

(ii) Named flours shall be stored in a cool and dry place and properly maintained in a clean and hygienic condition.