VEGETABLE OILS grading AND MARKING RULES
VEGETABLE OILS grading AND MARKING RULES
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
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” and
¦ÉÉ®úiÉÒªÉ =i{ÉÉnùù 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., 5OOgms, 1Kg, 5Kgs and thereafter in multiples of 5
Kgs net weight. The edible vegetable oils may also be packed in corresponding
volumetric packings 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 authorised packer may after obtaining the prior approval
of the Agricultural Marketing Adviser or an officer authorised 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 authorisation:- 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 thereunder.
Note :- Each label shall
have printed thereon a serial number along with a letter or letters denoting
the series e.g. A. 004378.
(See Rules 3 and 4)
Agmark grade designation and definition of quality for Mustard Oil
Definition of Quality
Grade
Designation Moisture and Colour on Specific gravity Refractive Saponification Iodine Value
insoluble Lovibond at 300C/300C Index at
400C value (wij's method)
impurities scale* in 1/4"
percent
by cell
weight
(not expressed as
more
than) Y + 5R (not
deeper
than)
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 Percentage of Acid value Bellier's
turbidity Test for the Test for the Polybromide
matter
percent by natural essential (not more than) temperature by presence presence of Test
weight
(not more oil content (as Ever's
acetic acid of Argemone oil Hydrocyanic
than) Allyliso- method
(not more (by Circular paper/ Acid
thiocyanate) than)0C Thin Layer
Chromatographic
method)
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 0.10 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 a process of The
oil shall have characteristic and acceptable taste and flavour
expression of
clean and sound mustard seeds of Brassica The
oil shall be clear and free from turbidity when a filtered
campestris
Linn, (yellow and brown sarson) or Brassica sample
of oil is kept for 24 hours at 300C. The oil shall be
juncea Linn,
(Lahi, rai or laha) or Brassica napus (rape or free
from rancidity, adulterants, sediments or suspended matter
toria), or
admixture of these seeds, or by a process of solvent or mineral oils, or any foreign matter or oils. It
shall also be
extraction** of good quality of mustard oil
cake or sound free from
separated water, added colouring or flavouring
mustard seeds. matter,
obnoxious odour. The oil may contain permitted anti-
The oil shall
be refined by neutralisation with alkali and/or oxidants
not exceeding in concentration as specified
physical refining/or by miscella refining
using permitted under
Prevention of Food Adulteration Rules, 1955.
food grade
solvents followed by bleaching with adsorbent The
oil shall have characteristic and acceptable taste and
earth and/or
activated carbon and deodorisation with steam. Flavour.
The oil shall be free from rancidity, adulterants,
No other chemical agent shall be used. sediments
or suspended matter, or mineral oils, or any foreign
Grad-I : Mustard oil
shall be obtained by a process of matter
or oils. It shall also be free from separated water, added
expression of
clean and sound mustard seeds of Brassica colouring
or flavouring matter and obnoxious odour. The oil
campestris
linn (yellow and brown sarson) or Brassica Juncea may contain permitted anti-oxidants not exceeding in
Linn., (Lahi,
rai or laha) or Brassica napus (rape or toria) concentration
as specified under Prevention of Food Adult-
or admixture
of these. eration
Rules 1955.
Grade-II :
Mustard oil shall be obtained by a process of The
oil shall have characteristics and acceptable taste and
expression of
clean and sound mustard seeds of Brassica flavour.
The oil shall be free from rancidity, adulterants, sedi-
campestris
Linn., (yellow and brown sarson) or Brassica ments
or suspended matter, or mineral oils, or any foreign
Juncea Linn,
(Laha, rai or laha) or Brassica napus (rape or matter
or oils. It shall also be free from separated water, added
toria) or
admixture of these. colouring
or flavouring matter and obnoxious odour. The oil may
contain permitted anti-oxidants not exceeding in concen-
tration
as specified under Prevention 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".
(See Rules 3 and 4)
Agmark grade designation and definition of quality of Groundnut oil
Definition of Quality
Grade
Designation Moisture and Colour on Specific gravity Refractive Saponification Iodine Value
insoluble Lovibond at 300C/300C Index at
400C value (wij's method)
impurities scale* in 1 inch
percent
by (2.54 cms) cell
weight
(not expressed as
more
than) Y + 5R (not
deeper
than)
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 Acid
value Bellier's Description General requirements
matter
percent (not more than) Turbidity
by
weight (not Temperature
more
than) (acetic
acid
method)
in 0C
8 9 10 11 12
0.8 0.5 39 to 41 Groundnut oil shall be obtained The oil shall be clear and free from
either
by process of expressing from
turbidity when a filtered
clean
groundnut kernals (Arachis sample is
kept for 24 hrs. at 300C
hypogaea)
or by a process of The oil shall
be free from rancidity,
solvent
extraction** of good admixture
of any other oil or
quality
groundnut cake or substances,
sediments, suspended
sound
groundnut kernals matter
or separated water. The oil
(Arachis
hypogaea) using shall have
natural characteristic and
permitted
food grade solvents. acceptable
taste, flavour and free from
The
oil shall be refined by any
obnoxious odour and shall be
neutralisation
with alkali and/ free from added
colouring or
or
physical refining and/or flavouring
agents. It shall also be
miscella
refining followed by free from
mineral oil. The oil shall be
bleaching
with adsorbent earth free from
Aflatoxin. The oil may
or
activated carbon and contain
permitted anti-oxidants not
deodorised
with steam. No exceeding in
concentration as
other
chemical agent shall specified,
under Prevention of Food
be
used. Adulteration
Rules, 1955.
1.0 2.0 39 to 41 Groundnut oil shall be obtained The oil shall be clear and free from
by
a process of expressing clean, rancidity,
admixture of any other oil
and
sound groundnut kernals or
substance, sediments, suspended
(Arachis
hypogaea) only matter or
separated water. The oil shall
have
natural characteristic and accept-
able
taste, flavour and free from any
obnoxious
odour and shall be free from
any
added colouring or flavouring
agents.
It shall also be free from
mineral
oil. The oil shall be free from
Aflatoxin.
The oil may contain
permitted
anti-oxidants not exceeding
in
concentration as specified under
Prevention
of Food Adulteration
Rules,
1955
1.0 4.0 39 to 41 Groundnut oil shall be obtained The oil shall be clear and free from
by
a process of expressing clean rancidity,
admixture of any other oil
and
sound groundnut Kernals, or substance,
sediments, suspended
(Arachis
hypogaea) ony. matter or
separated water. The oil shall
have
natural characteristic and
acceptable
taste, flavour and free from
any
obnoxious odour and shall be free
from
any added colouring or
flavouring
agents. It shall also be free
from
mineral oil. The oil shall be free
from
Aflatoxin. The oil may contain
permitted
anti-oxidants not exceeding
in
concentration as specified under
Prevention
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 2500C and the
containers shall be marked "Solvent Extracted".
(See Rules 3 and 4)
Agmark grade designations and definition of quality for Sesame (Til
or Gingelly Oil)
Definition of Quality
Grade Moisture Colour on Specific Refractive Saponitication Iodine Unsaponifiable Acid Bellier's
designation and lovibond gravity at Index
at value value (Wij's matter value Turbidity
insoluble scale* in 300C/300C 400C method percent by (not more Temperature
by
impurities 1/4 inch weight
(not than) Ever's acetic acid
percent by cell more
than) method
(not
weight expressed more
than 0C)
(not more as Y ± 5 R
than) (not deeper
than)
1 2 3 4 5 6 7 8 9 10
Refined 0.10 2 0.915 1.4646 188 105 1.5 0.5 22
to to to to
0.919 1.4665 193 115
Grade-I 0.25 10 0.915 1.4646 188 105 1.5 4.0 22
to to to to
0.919 1.4665 193 115
Grade-II 0.25 20 0.915 1.4646 188 105 1.5 6.0 22
to to to to
0.919 1.4665 193 115
DESCRIPTION GENERAL
REQUIREMENTS
11 12
Sesame oil
shall be obtained by a process of expression of The
oil shall have natural characterisitc sweet smell and
clean and
sound Sesame (Til or gingelly) seeds (Sesamum acceptable
taste. It shall be clear and free from rancidity,
orientale)
belonging to black, brown or white varieties or obnoxious
odour, added colouring matter and flavouring
mixture
thereof or by a process of solvent extraction** of agents. The oil shall also be free from
admixture of any
good quality of sesame oil cake or sound seeds.
The oil shall other oil,
substances, adulterants, mineral oil, sediments
be refined by
neutralisation with alkali and/or-physical and
suspended matter. The oil may contain permitted
refining or by
miscella refining using permitted food antioxidant
not exceeding in concentration as specified
grade solvents
followed by bleaching with adsorbant earth under
Prevention of Food Adulteration Rules, 1955.
and/or
activated carbon and deodourisation with steam.
No other chemical
agent shall be used.
Sesame oil
shall be obtained by a process of expressing clean The oil shall have natural charactertisic sweet smell
and
and sound
Sesame (Til or Gingelly) seeds (Sesamum orientale) acceptable taste. It shall be clear and free from
rancidity,
belonging to
black, brown or white varieties or mixtures obnoxious
odour, added colouring matter and flavouring
thereof agents.
The oil shall also be free from admixture of any other
oil,
substances, adulterants, mineral oil, sediments and
suspended
matter. The oil may contain permitted
anti-oxidants
not exceeding in concentration as specified
uncer
Prevention of Food Adulteration Rules 1955.
Sesame oil
shall be obtained by a process of expressing The
oil shall have natrual characteristic sweet smell and
clean and
sound Sesame (Til or Gingelly) seeds acceptable
taste. It shall be clear and free from rancidity,
(Seasmum
orientale) belonging to black, brown or obnoxious
odour, added colouring matter and flavouring
white
varieties or mixtures thereof. agents.
The oil shall also be free from admixture of any other
oil,
subsances, adulterants, mineral oil, sediments and
suspended
matter. The oil may contain permitted anti-
oxidants
not exceeding in concentration as specified
under
Prevention of Food Adulterations 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"
SCHEDULE
- 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 Moisture Colour on Specific Refractive Saponification Iodine Unsaponifiable Acid Bellier's
designation and lovibond gravity at Index at value value (Wij's matter value
Turbidity
insoluble scale* in 300C/300C 400C method percent by (not more Temperature
by
impurities 1/4 inch weight
(not than) Ever's acetic acid
percent by cell more
than) method
(not
weight expressed more
than 0C)
(not more as Y ± 5 R
than) (not deeper
than)
1 2 3 4 5 6 7 8 9 10
Refined 0.10 2 0.916 1.4662 185 115 2.5 0.5 22
(E.R.) to to to to
0.923 1.4694 190 120
Grade-I 0.25 10 0.916 1.4662 185 115 2.5 4.0 22
(E.R.) to to to to
0.923 1.4694 190 120
Grade-II 0.25 20 0.916 1.4662 185 115 1.5 6.0 22
(E.R.) to to to to
0.923 1.4694 190 120
DESCRIPTION GENERAL
REQUIREMENTS
11 12
Sesame oil
shall be obtained by a process of expression The
oil shall have natural characterisitc sweet smell and
clean and
sound Sesame (Til or gingelly) seeds (Sesamum acceptable
taste. It shall be clear and free from rancidity,
indicum linn)
belonging to the white varieties grown in obnoxious
odour, added colouring matter and flavouring
extraction**
of good quality of sesame oil cake of the same other
oil, substances, adulterants, mineral oil, sediments
variety or
sound seeds. The oil shall be refined by neutralis- and suspended matter. The oil may contain permitted
ation with
alkali and/or physical refining/or by miscella antioxidant
not exceeding in concentration as specified
refining using
permitted food grade solvents followed by under
Prevention of Food Adulteration Rules, 1955.
bleaching with
adsorbent earth or activated carbon and deo-
dourisation
with steam. No other chemical agent shall be used.
Sesame oil
shall be obtained by a process of expressing clean The oil shall have natural charactertisic sweet smell
and
and sound
Sesame (Til or Gingelly) seeds (Sesamum indicum acceptable
taste. It shall be clear and free from rancidity,
linn)
belonging to white varieties grown in
oil,
substances, adulterants, mineral oil, sediments and
suspended
matter. The oil may contain permitted
anti-oxidants
not exceeding in concentration as specified
under
Prevention of Food Adulteration Rules 1955.
Sesame oil
shall be obtained by a process of expressing The
oil shall have natural characteristic sweet smell and
clean and
sound Sesame (Til or Gingelly) seeds acceptable
taste. It shall be clear and free from rancidity,
(Sesamum
indicum Linn.) belonging to white variety grown obnoxious odour, added colouring matter and
flavouring
in
oil,
subsances, adulterants, mineral oil, sediments and
suspended
matter. The oil may contain permitted anti-
oxidants
not exceeding in concentration as specified
under
Prevention of Food Adulterations 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"
(See Rules 3 and 4)
Agmark grade designation and definition of quality of Coconut oil
Definition of Quality
Grade
Designation Moisture and Colour on Specific gravity Refractive Saponification
insoluble Lovibond at 300C/300C Index
at 400C value
(not less
impurities scale* in 1 inch than)
percent
by cell
weight
(not expressed as
more
than) Y + 5R (not
deeper
than)
1 2 3 4 5 6
Refined 0.10 2 0.915 to
0.920 1.4481 to
1.4491 250
Grade-I 0.25 4 0.915 to
0.920 1.4481 to
1.4491 250
Grade-II 0.25 11 0.915to 0.920 1.4481 to 1.4491 250
Iodine
value Unsaponifible Acid value Polenske value Description General
requirements
(Wij's
method) matter percent (not more (not less than)
by weight than)
(not more
than)
7 8 9 10 11 12
7.5 0.5 0.5 13.0 Coconut oil shall be The oil shall have natural
to obtained
either by a sweet taste. it shall
be clear
10.0 process
of expression and free from
turbidity when
of
good quality copra a filtered
sample is kept for
(Cocos
nucifera), or by 24 hrs. at 300C. The oil
shall
a
process of solvent be free
from rancidity,
extraction**
of good admixture or other oils
or
quality
coconut cake substances or
adulterants.
or
good quality copra The oil shall
be free from
(Cocos
nucifera) using mineral oil,
sediments,
approved
food grade suspended matter,
separated
solvents.
The refining water, obnoxious
odour,
of
the oil shall be done added
colouring and
by
neutralisation with flavouring
agents. The oil
alkali
and/or physical may contain
permitted
refining
and/or by antioxidants not
exceeding miscella
refining in
concentration as specified
followed
by bleaching under Prevention of
Food
with
adsorbent earth Adulteration
Rules, 1955.
And/or
activated carbon
and
deodorisation with
Steam.
No chemical
agent
shall be used.
*
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".
7 8 9 10 11 12
7.5 0.8 3.0 13.0 The oil shall be the The oil shall have natural
to product
obtained by sweet taste and
characteristic
10.0 expression
of good odour. It shall be
clear and
quality
copra (Cocos free from
rancidity, admixture
nucifera
only). of any other
oil, substances
or
adulterants. It shall also be
free
from mineral oil,
sediments,
suspended matter,
separated
water, obnoxious
odour,
added colouring and
flavouring
agents. The oil may
contain
permitted antioxidants
not
exceeding in concentra-
tions
as specified under Preven
-tion
of Food Adulteration
Rules,
1955.
7.5 0.8 6.0 13.0 The oil shall be the The oil shall have natural
to product
obtained by sweet taste and
characteristic
10.0 expression
of good odour. It shall be
clear and
quality
copra (Cocos free from
rancidity, admixture
nucifera)
only. of any other
oil, substances
or
adulterants. It shall also be
free
from mineral oil,
sediments,
suspended matter,
separated
water, obnoxious
odour,
added colouring and
flavouring
agents. The oil may
contain
permitted antioxidants
not
exceeding in concentra-
tions
as specified under Preven
-tion
of Food Adulteration
Rules,
1955.
(See Rules 3 and 4)
Agmark grade designations and definition of quality for Linseed Oil
Definition of Quality
Grade Moisture Colour on Specific Refractive Saponification Iodine
Unsaponifiable Acid
designation and lovibond gravity at Index at value value (Wij's matter value
insoluble scale* in 300C/300C 400C method percent by (not more
impurities 1/4 inch (not
less weight (not than)
percent by cell than) more than)
weight expressed
(not more as Y + 10 R
than) (not deeper
than)
1 2 3 4 5 6 7 8 9
Refined 0.10 10 0.923 1.4720 188 170 1.5 0.5
to to to
0.926 1.4750 195
Semi- 0.10 10 0.923 1.4720 188 170 1.5 0.5
Refined to to to
0.928 1.4750 195
Raw 0.25 35 0.923 1.4720 188
170 1.5 4.0
to to to
0.928 1.4750 195
Foots percent Test for
the Test of lead Flash point Description General
Requirements
by
volume presence of by Pensky
(not
more than) break Martens
(closed
cup)
method
in
0C min.
10 11 12 13 14 15
nil to pass the test to pass the test --- Linseed
oil shall be obtained The oil
shall be clear and free
by
a process of expressing clean from
turbidity when filtered
and
sound (Linum usitatissimum) sample is
kept at 300C for
only.
The refining of oil shall 24
hrs. It shall be free from
be
done by neutralisation with rancidity,
adulterants, sedime-
alkali
and/or physical refining nts,
suspended and other
and/or activated
carbon. foreign matter
or oils. It shall
The
oil may be treated with also
be free from separated
mineral
acid water
and added colouring
before
alkali refining. or
flavouring substances. The
No
other chemical agent shall oil
may contain permitted
be
used. antioxidants
not exceeding in
concentration
as specified
under
Prevention of Food
Adulteration
Rules, 1955.
nil Neg. --- 125 Linseed
oil shall be obtained The oil
shall be clear and
either
by a process of expressing free from
rancidity, adulter-
clean
and sound linseed (Linum- ants,
sediments, suspended
usitatissimum) or by a process and other foreign matter or
of
solvent extration of sound oil.
It shall also be free from
linseed cake or linseed using separated water and added
permitted
food grade solvents. colouring or
flavouring
The oil shall be neutralised substances.
with
alkali and/or physical
refining
and/or by miscella-
refining bleached with
bleaching
earth and/or
activated
carbon. No other
chemical
shall be used.
1.0 Neg. -- -- Linseed
oil shall be obtained The oil
shall be clear and free
by
a process of expressing from
rancidity, adulterants,
clean
and sound linseed sediments,
suspended and
(Linum
usitatissimum) other
foreign matter or oils.
only. It
shall also be free from
separated
water and colouring
or
flavouring 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'.
(See Rules 3 and 4)
Agmark grade designation and definition of quality of Castor Oil
Definition of Quality
Grade
Designation Moisture and Colour on Specific gravity Refractive Clarity in height
impurities Lovibond at 300C/300C Index
at 400C of
column of oil
percent
by scale expressed in
cms. through
weight as Y + 5R which
Bourgoise
(maximum) (maximum) print
can be read in
100
ml. nessler tube
1 2 3 4 5 6
Medicinal 0.25 3.5 (in 1" cell) 0.954 1.4700 10.0
to to
0.960 1.4740
Definition of quality
Optical
rotation Critical solution Saponification Iodine value Acid
value Acetyle
value
at
19.50 to 20.50 temperature in Value (Wij's
method) (maximum) (minimum)
on
1. dm alcohol (below)
thickness
(min.)
7 8 9 10 11 12
+ 3.50 00C 176 to 187 82 to 90 2.0 143
Unsaponifiable
matter Description General
Requirements
percent
by weight (max.)
13 14 15
0.8 The
oil shall be the refined fixed oil The
oil shall be clear and free from admixture with
obtained
by cold expression of other
oils or substances and also free from sediments,
Caster
Seed (Ricinus communis) suspended
matter, added colouring and flavouring
substances.
Solubility - The oil shall be soluble
in 2.5 parts of ethyl
alcohol
(95% V/V). Further it shall be miscible with
absolute
ethyl alcohol with chloroform with solvent
ether
and with glacial acetic acid.
Identification :- The oil shall be
miscible with half its
volume
of light petroleum (boiling range 400 to 600C)
and
is only partially soluble in two volumes.
1 2 3 4 5 6 7 8 9 10 11 12
Firsts 0.25 3.7 0.954 1.4700 10.0 -- 00C 176 82 2.0 143
Special (in 1" cell) to to to to
0.960 1.4740 187 90
Commercial 0.75 30.0 0.954 1.4700 5.0 -- -- 176 82 4.0 143
Grade-I (in 1/4" cell) to to to to
0.960 1.4740 187 90
Commercial 1.00 40.0 0.954 1.4700 --- -- -- 176 82 6.0 143
Grade-II (in 1/4" cell) to to to to
0.960 1.4740 187 90
13 14 15
0.8 The oil shall be the
refined fixed oil obtained from castor seed The
oil shall be clear and free from admixture with other
(Ricinus communis) oils
or substances and also free from sediments,
suspended
matter, added colouring and flavouring substances.
1.0 The oil shall be fixed oil
obtained from castor seed The
oil shall be free from admixture with other oils or
(Ricinus communis) substances
and also free from sediments and suspended
matter.
1.0 The oil shall be fixed oil
obtained from castor seed The
oil shall be free from admixture with other oils or
(Ricinus communis) substances
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.
SCHEDULE-VII
(See Rules 3 and 4)
Agmark grade designation and definition of quality of Niger Seed Oil
Definition of Quality
Grade
Designation Moisture and Colour on Specific
Refractive Saponification Iodine
value Unsaponifi-
insoluble Lovibond gravity at Index
at value (Wij's able
matter
impurities scale* in 1/4" 300C/300C 400C method) percent by
percent
by cell, expressed weight
(not
weight
(not as Y + 5R (not more
than)
more
than) deeper than)
1 2 3 4 5 6 7 8
Refined 0.10 8 0.917 to 1.4665 to 189
to 110 to 0.8
0.920 1.4691 193 135
Grade-I 0.25 15 0.917 to 1.4665
to 189 to 110 to 1.0
0.920 1.4691 193 135
*
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
Fxtracted"
Definition
of Quality
Acid
value Bellier's Description General
Requirements
(not
more Turbidity temp.
than) (by Ever’s acetic
acid method) in 0C
9 10 11 12
0.5 25 to 29
by
process of expression of clean and filtered
sample is kept for 24 hrs. at 300C. The oil
sound
seeds of
abyssinica)
or by a process of solvent substances.
The oil shall also be free from mineral oil,
extraction
of good quality nigerseed sediments,
suspended matter, separated water,
oil
cake or clean and sound seeds of obnoxious
odour, added colouring and flavouring
Guizotia
abyssinica. The oil shall substances.
be
deacidified either with alkali and
/or
by physical refining and/or by The
oil may contain permitted anti-oxidants not
miscella
refining using permitted exceeding
in concentration as specified under pre-
food
grade solvents followed by vention
of Food Adulteration Rules, 1955.
bleaching
earth and/or carbon and
deodorised
with steam. No other
chemical
agent shall be used.
5.0 25 to 29
process
of expressing clean and sound of
other oils or sub stances. The oil shall also be free
seeds
of
abyssinica)
only. separated
water, obnoxious odour, added colouring
and
flavouring substances. The oil may contain
permitted
anti-oxidants not exceeding in concentration
as
specified under Prevention of Food
Adulteration
Rules, 1955
SCHEDULE-VIII
(See Rules 3 and 4)
Agmark grade designation and definition of quality for Safflower
seed oil
Definition of Quality
Grade
Designation Moisture and Colour on Specific gravity Refractive Saponification
insoluble Lovibond at 300C/300C Index
at 400C value
impurities scale* in 1/4"
percent
by cell expressed as
weight (not Y
+ 5R (not
more
than) deeper than)
1 2 3 4 5 6
Refined 0.10 2.5 0.915 to 1.4674 to 189 to
0.920 1.4689 195
Grade-I 0.25 15 0.915 to 1.4674 to 189 to
0.920 1.4689 195
Grade-II 0.25 15 0.915 to 1.4674 to 189 to
0.920 1.4689 195
Definition of quality
Iodine
value Unsaponifiable Acid value Belliers
turbidity Description General
requirements
(Wij's
method) matter percent (not more temp.
(by Ever's
by weight than) Acetic acid
(not more than) method) in 0C
(not
more than)
7 8 9 10 11 12
138 1.0 0.5 16 Safflower seed oil shall The oil shall be clean and
to be
obtained either by a free
from turbidity when a
148 process
of expression of filtered
sample is kept for
clear
and sound seeds of 24 hrs. at
300C. The oil shall
safflower
(Carthamus tinc- be free from
rancidity,
torious)
or by a process admixture of
other oils or
of
solvent extraction** substances.
The oil shall also
of
good quality of be
free from mineral oil, sedi-
safflower
seed oil cake ments,
suspended matter,
or
clean and sound separated
water, obnoxious
seeds
of safflower seed odour,
added colouring and
(Carthamus
tinctorius). flavouring
substances. The oil
The
oil shall be deacidified may
contain permitted
with
alkali and/or physical anti-oxidant
not exceeding in
refining
and/or miscella concentration
as specified
refining
using permitted under
prevention of Food
food
grade solvents Adulteration
Rules, 1955.
followed
by bleaching
with
bleaching earth
and/or
activated carbon
and
deodorised with
steam.
No other chemical
agent
shall be used.
138 1.0 2.0 16 Safflower seed oil shall be The oil shall have characteris-
to obtained by
a process of tic odour and
taste. The oil
148 expressing
clean and shall be clear
and free from
sound
seed of Safflower rancidity,
admixture of other
(Carthamus
tinctorius) oils or
substances, The oil
only. shall
also be free from mineral
oil,
sediments suspended
matter,
separated water,
obnoxious
odour added
colouring
and flavouring
substances.
The oil may
contain
permited antioxidants
not
exceeding in concentra-
tion
as specified under
Prevention
of Food Adulterat-
ion
Rules, 1955.
138 1.0 6.0 16 Safflower seed oil shall be The oil shall have character-
to obtained
by a process of istics odour
and taste. The
148 expressing
clean and oil shall be
clear and free
sound
seeds of Safflower from
rancidity, admixture of
(Carthamus
tinctorius) other oils or
substances. The
only oil
shall also be free from
mineral
oil, sediments,
suspended
matter, separated
water,
obnoxious odour, added
colouring
and flavouring substances.
The oil may
contain
permitted antioxidants
not
exceeding in concentra
tion
as specified Prevention
of
Food Adultration Rules, 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".
(See Rules 3 and 4)
Agmark grade designation and definition of quality for Cotton seed
Oil.
Definition of Quality
Grade
Designation Moisture and Colour on Specific gravity Refractive Saponification
insoluble Lovibond at 300C/300C Index
at 400C value
impurities scale* in 1/4"
percent
by cell expressed as
weight (not Y
+ 10R (not
more
than) deeper than)
1 2 3 4 5 6
Refined 0.10 10 0.910 to 1.4630 to 190 to
(14)** 0.920 1.4660 194
Washed 0.10 35 0.910 to 1.4660 to 190 to
0.920 1.4660 198
Definition of quality
Iodine
value Unsaponifiable (Acid value Description General
requirements
(Wij's
method) matter percent (not more
by weight than)
(not more than)
7 8 9 10 11
98 1.5 0.5 Cotton seed oil shall be
obtained The oil shall be
clear and free from
to either
by a process of expression of turbidity
when a filtered sample is
112 clean
and sound kernals of cotton kept
at 300C for 24 hrs. The oil shall
seed
(genus Gossypium) or by be
free from rancidity, admixture of
solvent
extraction** of good quality other
oils or substances. It shall also
of
cotton seed oilcake or clean and be
free from mineral oil, sediments,
sound
kernals of cotton seed (genus suspended
matter, separated water,
Gossypium)
only. The oil shall be obnoxious
odour, added colouring
deacidified
with alkali and/or by and
flavouring substances. The oil
physical
refining or by miscella may
contain permitted anti-oxidants
refining
using permitted food grade not
exceeding in concentration as
solvents
followed by bleaching specified
under Prevention of Food
with
bleaching earth and/or Adulteration
Rules 1955.
activated
carbon and deodorised
with
steam. No other chemical
shall
be used.
98 1.5 0.5 Cotton seed oil shall be
obtained by The oil shall be clear
and free from
to expressing
clean and sound kernals rancidity,
admixture of other oils
112 (genus
Gossypium) only. The oil or
substances. It shall also be free
shall
be neutralised with alkali, from
mineral oil, sediments, suspended
washed
and dried. 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
2500C 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".
(See Rules 3 and 4)
Agmark grade designation and definition of quality for Rice bran
oil
Grade
Designation Moisture and Colour on Specific gravity Refractive Saponification
insoluble Lovibond at 300C/300C Index
at 400C value
impurities scale* in 1"
percent
by cell expressed as
weight (not Y
+ 5R (not
more
than) deeper than)
1 2 3 4 5 6
Refined 0.10 20 0.910 to 1.4600 to 180 to
(no
dominant 0.920 1.4700 195
green
colour)
Definition of quality
Iodine
value Unsaponifiable Acid value Flash
point in Description General
requirement
(Wij's
method) matter percent (not more in
0C by Pensky
by weight than) Martens (closed
(not more than) cup) method (Min.)
7 8 9 10 11 12
90 3.5 0.5 250 Rice bran oil shall be The oil shall be clear and
to obtained
from the rice free from
turbidity when a
105 bran
layer around the filtered
sample is kept at 350 C
endosperm
of rice, for 24 hrs.
The oil shall also be
removed
during the process free from
rancidity, adulterants,
of
rice-milling from paddy sediments,
foreign matter,
of
Oryza sativa linn family mineral
oil and other oils,
Gramineae
by a process of suspended matter,
separated
solvent
extraction** using water and added
colouring and
permitted
food grade flavouring
substances. The oil
solvent.
The oil shall be may contain
permitted antioxi-
deacidified
with alkali dants not
exceeding in conce-
and/or
physical refining ntration as
specified under
and/or
by miscella refining Prevention of
Food Adulterat-
using
permitted food grade ion Rules, 1955.
solvents
followed by
bleaching
with bleaching
earth
and/or activated
carbon
and deodorised
with
steam. No other
chemical
agent except
the
salts of citric and
phosphoric
acid shall
be
used.
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".
(See Rules 3 and 4)
Agmark grade designation and definition of quality for Soyabean Oil
Grade
Moisture and Colour on Specific
gravity Refractive Saponification Iodine value Unsaponi-
Designation insoluble Lovibond at 300C/300C Index at 400C value (Wij's
method) fiable
impurities scale* in 1/4" matter
per-
percent by cell expressed as cent
by
weight (not Y
+ 10R (not weight
more than) deeper than) (not
more than)
1 2 3 4 5 6 7 8
Refined 0.10 20
shall not 0.917 to 1.4649 to 189 to 120 to 1.0
have
predom- 0.921 1.4710 195 141
inant
green
colour
Definition of quality
Acid
value Phosphorus Insoluble Flash point by Description General
Requirement
(not
more content percent bromide Pensky
Martens
than) by weight test (closed cup)
(not more than) (not less than)
0C
9 10 11 12 13 14
0.5 0.02 to pass the 250 Soyabean
oil shall be The oil shall
be clear and
test obtained
either by a free from
turbidity when a
process
of expression filtered
sample is kept at 300C
or
solvent extraction
of
sound and clean matured for 24 hrs.
The oil shall be
Soyabeans
from the plant free from
rancidity, adulterants,
Glycine
Max (L) Merill suspended or
other foreign
Syn.
Glycine Soja Seib & matter,
other oils, mineral oils,
Zucc,
fam. Leguminosae or sediments,
separated water
by
solvent extraction of good added
colouring and flavouring
quality
of soyabean oil substances
and obnoxious odour.
cake.
The oil shall be The oil
may contain permited
deacidified
with alkali anti-oxidants
not exceeding in
and/or
by physical concentration
as specified under
refining
using permitted Prevention of
Food Adulteration
food
grade solvents, Rules,
1955.
bleaching
by bleaching
earth
and/or activated
carbon
and deodorised
with
steam. No other
chemical
agent
shall
be used.
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".
SCHEDULE-XI-B
(See Rules 3 and 4)
Agmark grade designation and definition of quality for Refined,
bleached, hydrogenated, winterised and deodourised Soyabean
Definition Quality
Grade
Designation Moisture and Colour on Specific gravity Refractive Saponification
insoluble Lovibond at 300/300C Index
at 400C value
impurities scale** in 5¼"
percent
by cell expressed as
weight (not Y
+ 5R (not
more
than) deeper than)
1 2 3 4 5 6
RBHWD* 0.10 6 (shall not have a 0.917 1.4630 190
predominantly to to to
green
colour 0.921 1.4670 202
Iodine
value Unsaponifiable Acid value Flash
point by Cloud point in 0C Linolenic acid (18:3)
percent
(Wij's
method) matter percent (not more Pensky-Martens (not less than) by weight, not more than
by weight than) (closed cup
(not more than) method) in 0C
(not
less than)
7 8 9 10 11 12
107 1.2 0.5 250 10 3
to
120
Trans-fatty Acid Percent Description General
Requirements
by
weight, not more than
13 14 15
10 Soyabean oil shall be
obtained either by a process The oil
shall be cleaned and free from
of
expression or solvent extraction*** of sound turbidity
when a filtered sample is kept at
and
clean matured soyabeans from the plant 300C for 24
hours. The oil shall be free from
Glycine
Max (L) Merrill Syn. Glycine Soja Sieb rancidity,
adulterants, suspended or other
and
Zucc fam. Leguminosae or by solvent foreign
matter, other oils, mineral oil,
extraction
of good quality of Soyabean Oil sediments,
separated water added colouring
Cake.
The oil shall be neutralised with alkali, and
flavouring substances and obnoxious
bleached
with bleaching earth and/or activated odour.
The oil may contain permitted anti-
carbon,
mildly hydrogenated using the nickel oxidants
not exceeding in concentration as
catalyst,
reducing the Iodine value to the specified
under Prevention of Food Adulteration
required
level and then be winterised, the Rules,
1955.
solid
components that separate out are
filtered
through a filter press and the
filtered
oil is deodorised by steam.
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"
(See Rules 3 and 4)
Agmark grade designation and definition of quality for Sunflower
Seed Oil
Definition Quality
Grade
Designation Moisture and Colour on Specific gravity Refractive Saponification
insoluble Lovibond at 300/300C Index
at 400C value
impurities scale* in 1"
percent
by cell expressed in
weight (not Y
+ 5R (not
more
than) deeper than)
1 2 3 4 5 6
Refined 0.10 5 0.913 to 1.4640 to 188 to
0.918 1.4800 194
Grade-I 0.25 20 0.913 to 1.4640 to 188 to
0.918 1.4800 194
Definition of Quality
Iodine value Unsaponifiable Acid
value Flash point in Description General Requirements
(Wij's
method) matter percent (not more Pensky-Martens
by weight than) (Closed cup)
(not more than) method in 0C
(not
less than)
7 8 9 10 11 12
100 1.5 0.5 250 Sunflower seed oil shall be The oil shall have acceptable
to obtained
either by a process taste and odour.
The oil shall
140 of
expressing sound and be clear
and free from turbidity
clean
mature sunflower when a
filtered sample is kept
seeds
of the plant Helian- at 300C for 24 hrs.
The oil shall
thus
annus Linn. Fam.. also be
free from rancidity,
Compositae
or by a adulterants,
sediments,
process
of solvent suspended
and foreign matters,
extraction**
of good mineral oil, separated
water
quality
Sunflower seed and added
colouring and
oil-cake
or from sound flavouring
substances and
and
clean mature seeds obnoxious
odour. The oil may
of
Sunflower (Helianthus contain
permitted anti-
annus).
The oil shall be oxidants not
exceeding in
deacidified
with alkali concentration
as specified
and
refining by physical under
Prevention of Food
refining
and/or by Adulteration
Rules, 1955.
miscella
process followed
by
bleaching with
bleaching
earth and
or
activated carbon and
deodorisation
by steam.
No
other chemical
agent
shall be used.
100 1.5 3.0 -- Sunflower seed oil shall be The oil shall be clear, free
to obtained
by a process of from rancidity,
admixture of
140 expression
of sound clean other oil or
substances,
and
mature sunflower, mineral
oil, suspended matter
seeds
(Helianthus annus sediments,
separated water and
Linn
fam. Compositae) free from
added colouring and
flavouring
substances and
obnoxious
odour. The oil may
contain
permitted anti-oxidants
not exceeding in concentration
specified
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"
(See Rules 3 and 4)
Agmark grade designation and definition of quality for Maize (Corn)
Oil
Definition Quality
Grade
Designation Moisture and Colour on Specific gravity Refractive Saponification
impurities Lovibond at 300/300C Index
at 400C value
percent
by scale* in 1/2"
weight
(not cell expressed as
more
than) Y + 5R (not
deeper
than)
1 2 3 4 5 6
Refined 0.10 10 0.913 to 1.4645 to 187 to
0.920 1.4675 195
Definition of Quality
Iodine value Unsaponifiable Acid
value Description General
Requirements
(Wij's
method) matter percent (not more
by weight than)
(not more than)
7 8 9 10 11
103 1.5 0.5 Maize (corn) oil shall be obtained by The oil shall be clear and free from
to a
process of expression from the germs turbidity
when a filtered sample of
128 of
clean and sound seeds of the plant oil
is kept at 300C for 24
hours. The
Zea
mays Linn. fam. Gramineae oil
shall be free from rancidity,
which
are separated from the adulterants,
sediments, suspended and
remainder
of the kernalby the wet foreign
matters, other oils and substances,
or
dry milling process in the mineral
oil, separated water and added
manufacture
of starch or glucose. colour
and flavouring substance and
The
oil shall be refined by obnoxious
odour. The oil may contain
Neutralisation,
with bleaching earth permitted
anti-oxidants not exceding in
and/or activated carbon and concentration as specified
under
deodorised
with steam. No other Prevention
of Food Adulteration Rules
chemical
agent shall be used. 1955.
NOTE : *In the absence of Lovibond Tintometer, the colour of
the oil shall be matched against standard colour comparators.
(See Rules 3 and 4)
Agmark grade designation and definition of quality for Mahua
(Mowrah) Oil
Definition Quality
Grade
Moisture and Colour on Specific
gravity Refractive Saponification Iodine value Unsaponi-
Designation insoluble Lovibond at 300C/300C Index at 400C value (Wij's
method) fiable
impurities scale* in 1/4" matter
per-
percent by cell expressed as cent
by
weight (not Y
+ 5R (not weight
more than) deeper than) (not
more than)
1 2 3 4 5 6 7 8
Refined 0.10 10 0.862 to 1.4590 to 187 to 58 to 2.0
0.875 1.4610 196 70
Definition of Quality
Acid value Titer (0C) Flash Point Description General
Requirements
(not
more (not less by Pensky
than) than) Martens
(closed
cup)
method
in 0C
(not
less than)
9 10 11 12 13
103 1.5 0.5 Mahua
oil shall be obtained by The
oil shall be clear and free from
to expression
of clean and sound turbidity
when a filtered sample is
128 kernals
of either Madhuca indica kept at 500C for 24 hours. The
S.F.
Gmelin, syn. Madhuca latifolia oil
shall be free from rancidity,
or
Madhuca longifolia or a mixture adulterants,
foreign substances, other
of
both. The oils shall be refined by oils,
sediments, suspended matter, neutralisation
with alkali and/or by mineral
oil, separated water and added
physical
refining, bleaching with colouring
and flavouring substances and
bleaching
earth and/or activated obnoxious
odour. The oil may contain
carbon
and deodorised with steam. permitted
anti-oxidants not exceding in
No
other chemical agent shall be concentration
as specified under
used. Prevention
of Food Adulteration Rules
1955.
NOTE : *In the absence of Lovibond Tintometer, the colour
shall be matched against standard colour comparaters
(See Rules 3 and 4)
Agmark grade designation and definition of quality of Salseed oil
(fat).
Definition Quality
Grade
Designation Moisture and Specific gravity Saponification Iodine
value Unsaponifiable
insoluble at 300/300C Value (Wij's method) matter percent by
impurities weight
(not more
percent
by than)
weight
(not
more
than)
1 2 3 4 5 6
Refined 0.10 1.4500 180 31 2.5
to to to
1.4600 195 45
Definition of Quality
Acid value 9,10-epoxy and Flash-point
by Description General
requirements
(not
more 9-10-dihydroxy Pensky-Martens
than) stearic acids, (closed cup)
percent by wt. method in 0C
(not more than) (not less than)
7 8 9 10 11
0.5 3.0 250 The Sal seed fat shall be
obtained The fat shall be clear on
melting and
by
a process of solvent extraction free
from turbidity when a filtered
of
clean and sound seed kernals sample
is kept at 400C for 24 hrs. The
of
Saltress (Shorea robusta Gaertn. fat
shall have agreeable taste and
using
permitted food grade flavour
and free from adulterants,
solvents.
The oil shall be other
fats, rancidity, sediments,
neutralised
with alkali, bleached suspended
and foreign matter, separated
with
bleaching earth and/or water
and added colouring or flavouring
activated
carbon de-odorised with substances
and obnoxious odour. The
steam.
No other chemical agents oil may
contain permitted anti-oxidants
shall
be used. Alternatively, not
exceeding in concentrations
deacidification,
bleaching and specified under
Prevention of Food
de-odorisation
may be done by Adulteration
Rules, 1955.
physical
means.
(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* Any vegetable oil
mentioned in the Schedule 1. The specific vegetable oils shall be
obtained in the
(non-specified) 1 to XV shall conform to the
specific charac- manner
prescribed in the respective schedule and
teristics
referring to the quality of the oil satisfy
the requirements of the buyer.
as
agreed between the buyer and seller. 2. The oil shall be free from adulterants,
contamination, sediments,
separated water, suspended foreign matter,
other
oils, added colouring and flavouring
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 1 to XV; and
(iii) to the vegetable oils for which definitions of quality have
been mentioned in the said schedules, but those difinitions
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.
[See Rule 5 (i)]
Grade designation mark
(Design on Agmark Label)
SCHEDULE-XVII (B)
[See
Rule 5 (ii)]
Grade
designation mark
(Design
on Agmark Replica)
Name
of Commodity :
Grade
:
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
(2) First
Amendment published as S.O. 409 dated
(3) Second
Amendment published as S.O. 2472 dated
(4) Third
Amendment published as S.O. 2792 dated
(5) Fourth
Amendment published as S.O. 1283 dated
(6) Fifth
Amendment published as S.O. 2987 dated
(7) Sixth
Amendment published vide GSR 289 dated
Part-II, Section-3, Sub-section (i) dated
(8) Seventh
Amendment published vide GSR 24(E) dated
Section 3, Sub-section (i) dated