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Commodity Quality Parameters ( as per Directorate of Marketing and Inspection (DMI)).

1. Arhar/TUR (Red Gram) Whole: shall be the dried and mature seeds of Pulses (Cajanus cajan).

S.No	Tradable Parameters	Range-I	Range-II	Range-III
1	Moisture (% by wt)	upto 10.0	10.1-12.0	12.1-14.0
2	Foreign matter (% by wt)	upto 0.10	0.11- 0.60	0.61-1.0
3	Other edible grains (% by wt)	upto 0.50	0.51-2.0	2.01-5.0
4	Damaged grains (% by wt)	upto 0.50	0.51-2.0	2.01-5.0
5	Weevil led grains (% by count)	upto 3.0	3.1-5.0	5.1-10.0
6	Uniformity	More uniform	Slightly less uniform	Less uniform
7	Luster	Normal	Medium	Poor

2. Moong whole (green gram): shall be the dried and mature seeds of Pulses green gram Vigna radiate (L.) (Phaseolus aurues Roxb.or Phaseolus radiates Roxb.).

S.No	Tradable Parameters	Range-I	Range-II	Range-III
1	Moisture (% by wt)	Upto 10.0	10.1-12.0	12.1-14.0
2	Foreign matter (% by wt)	Upto 0.1	0.11-0.6	0.61-1.0
3	Other edible grains (% by wt)	Upto 0.1	0.11-0.5	0.51-3.0
4	Damaged grains (% by wt)	Upto 0.5	0.51-2.0	2.01-5.0
5	Weevil led grains (% by count)	Upto 2.0	2.1-4.0	4.1-6.0
6	Uniformity	More uniform	Slightly less uniform	Less uniform
7	Luster	Normal	Medium	Poor

3. Masoor (lentil) whole: shall be the dried mature seeds of pulse lentil Lens culinaris Medik (L. esculentus Moen.)

S.No	Tradable Parameters	Range-I	Range-II	Range-III
1	Moisture (% by wt)	Upto 10.0	10.1-12.0	12.1-14.0
2	Foreign matter (% by wt)	Upto 0.10	0.11-0.60	0.61-1.0
3	Other edible grains (% by wt)	Upto 0.1	0.11-0.5	0.51-3.0
4	Damaged grains (% by wt)	Upto 0.5	0.51-2.0	2.01-5.0
5	Weevil led grains (% by count)	Upto 2.0	2.1-4.0	4.1-6.0
6	Uniformity	More uniform	Slightly less uniform	Less uniform
7	Luster	Normal	Medium	Poor

4. Urad whole (black gram): shall be the dried mature seeds of pulses Vigna mungo (L.) Hepper (Phaseolus mungo L.):

S.No	Tradable Parameters	Range-I	Range-II	Range-III
1	Moisture (% by wt)	Upto 10.0	10.1-12.0	12.1-14.0
2	Foreign matter (% by wt)	upto 0.10	0.11- 0.60	0.61-1.0
3	Other edible grains (% by wt)	upto 0.50	0.51-2.0	2.01-5.0
4	Damaged grains (% by wt)	upto 0.50	0.51-2.0	2.01-5.0
5	Weevil led grains (% by count)	Upto 2.0	2.1-4.0	4.1-6.0
6	Uniformity	More uniform	Slightly less uniform	Less uniform
7	Luster	Normal	Medium	Poor

5.Wheat: Wheat shall be dried mature grains of Triticum aestivum L. (Triticum sativam L., T. vulgare host.):

S.No	Tradable Parameters	Range-I	Range-II	Range-III
1	Moisture of Wheat (% by wt)	11.5-12.5	12.6-13.5	13.6-14.0
2	Foreign matter (% by wt)	Upto 1.5	1.6-3.5	3.6-4.0
3	Other food grains (% by wt)	Upto 1.6	1.7-6.0	6.1-8.0
4	Damaged grains (% by wt)	Upto 1.0	1.1-4.0	4.1-5.0
5	Other Wheats (% by wt)	Upto 5.0	5.1-20.0	Over 20
6	Slightly damaged grains (% by wt)	Upto 2.0	2.1-6.0	6.1-10.0
7	Weevilled grains (% by count)	Upto 1.0	1.1-6.0	6.1-10.0
8	Immature Shriveled and broken grains (% by wt)	Upto 2.0	2.1-10.0	Over 10.0
9	Uniformity in grain size	More uniform	Slightly less uniform	Less uniform
10	Luster	Normal	Medium	Poor

6. Maize: shall be the dried mature grains of Zea mays L.

S.No	Tradable Parameters	Range-I	Range-II	Range-III
1	Moisture (% by wt)	Upto 12.0	12.1-13.5	13.6-14.0
2	Foreign matter (% by wt)	Upto 0.10	0.11-0.75	0.76-1.0
3	Other edible grains (% by wt)	Upto 0.50	0.51-2.0	2.1-3.0
4	Damaged grains (% by wt)	Upto 5.0	5.1-14.0	14.1-15.0
5	Weevil led grains (% by count)	Upto 2.0	2.1-6.0	6.1-8.0
6	Immature and Shriveled grains (% by wt)	Upto 2.0	2.1-5.0	5.1-6.0
7	Uniformity	More uniform	Slightly less uniform	Less uniform
8	Luster	Normal	Medium	Poor

7. Chana whole (Bengal gram): shall be the dried and mature grains of gram (Cicer arietinum L.)

S.No	Tradable Parameters	Range-I	Range-II	Range-III
1	Moisture (% by wt)	upto 10.0	10.1-12.0	12.1-16.0
2	Foreign matter (% by wt)	upto 0.10	0.11-0.60	0.61-1.0
3	Other edible grains (% by wt)	Upto 0.5	0.51-2.0	2.01-4.0
4	Damaged grains (% by wt)	upto 0.50	0.51-2.0	2.01-5.0
5	Weevil led grains (% by count)	Upto 3.0	3.1-6.0	6.1-10.0
6	Uniformity	More uniform	Slightly less uniform	Less uniform
7	Luster	Normal	Medium	Poor

8. Bajra: shall be the dried mature grains of Pennisetum americanum (L.) [Pennisetum typhoides (Burm.f.)]

S.No	Tradable Parameters	Range-I	Range-II	Range-III
1	Moisture (% by wt)	Upto 12.0	12.1-13.5	13.6-14.0
2	Foreign matter (% by wt)	Upto 0.10	0.11-0.75	0.76-1.0
3	Other edible grains (% by wt)	Upto 1.0	1.1-2.5	2.6-3.0
4	Damaged grains (% by wt)	Upto 0.5	0.6-2.0	2.1-4.0
5	Weevil led grains (% by count)	Upto 1.0	1.1-4.0	4.1-6.0
6	Immature and Shrivelled grains (% by count)	Upto 1.5	1.6-5.0	5.1-8.0
7	Uniformity	More uniform	Slightly less uniform	Less uniform
8	Luster	Normal	Medium	Poor

9. Barley: shall be the dried mature grains of Hordeum vulgare L.

S.No	Tradable Parameters	Range-I	Range-II	Range-III
1	Moisture (% by wt)	Upto 12.0	12.1-13.0	13.1-14.0
2	Foreign matter (% by wt)	Upto 0.10	0.11-0.75	0.76-1.0
3	Other edible grains (% by wt)	Upto 0.50	0.51-0.90	0.91-1.0
4	Damaged grains (% by wt)	Upto 1.0	1.1-3.0	3.1-4.0
5	Weevil led grains (% by count)	Upto 0.5	0.6-4.0	4.1-8.0
6	Immature and Shrivelled grains (% by count)	Upto 2.0	2.1-5.0	5.1-6.0
7	Uniformity	More uniform	Slightly less uniform	Less uniform
8	Luster	Normal	Medium	Poor

10.Jowar: shall be the dried mature grains of Sorghum dochna (forssa.)

S.No	Tradable Parameters	Range-I	Range-II	Range-III
1	Moisture (% by wt)	Upto 12.0	12.1-13.5	13.6-14.0
2	Foreign matter (% by wt)	Upto 0.10	0.11-0.75	0.76-1.0
3	Other edible grains (% by wt)	Upto 1.0	1.1-2.0	2.1-4.0
4	Damaged grains (% by wt)	Upto 1.0	1.1-3.0	3.1-5.0
5	Weevil led grains (% by count)	Upto 0.5	0.6-2.0	2.1-6.0
6	Immature and Shrivelled grains (% by count)	Upto 2.0	2.1-6.0	6.1-8.0
7	Uniformity	More uniform	Slightly less uniform	Less uniform
8	Luster	Normal	Medium	Poor

11.Paddy: shall be the dried mature grains (with husk) of Oryza sativa (L.).

S.No	Tradable Parameters	Range-I	Range-II	Range-III
1	Moisture of Rice (% by wt)	17.0-18.0	18.1-19.0	19.1-20.0
2	Foreign matter (% by wt)	Upto 1.0	1.1-4.0	4.1-7.0
3	Admixture(% by wt)	Upto 5.0	5.1-15.0	15.1-30.0
4	Damaged,Immature and Weevilled grains (% by wt)	Upto 1.0	1.1-5.0	5.1-10.0
5	Uniformity	More uniform	Slightly less uniform	Less uniform
6	Luster	Normal	Medium	Poor

12.Castor Seed : shall be obtained from Ricinus communis (L.).

S.No	Tradable Parameters	Range-I	Range-II	Range-III
1	Moisture (% by wt)	Upto 5.0	5.1-6.0	6.1-7.0
2	Foreign matter (% by wt)	Upto 0.5	0.51-1.0	1.01-2.5
3	Damaged and discoloured seeds (% by wt)	Upto 3.0	3.1-5.0	5.1-7.0
4	Immature, Shrivelled seeds (% by wt)	Upto 1.0	1.1-3.0	3.1-6.0
5	Broken Seeds (% by wt)	Upto 0.5	0.6-1.5	1.6-3.0
6	Oil Content	More than 48.0	45.0-47.9	40.0-44.9
7	Uniformity	More uniform	Slightly less uniform	Less uniform
8	Luster	Normal	Medium	Poor

13.Mustard Seed: shall be obtained from plant Brassica juncea (L.) , Brassica nigra (L.) Brassica napus ssp. and Brassica campertris (L.). var. dichotoma Watt.

S.No	Tradable Parameters	Range-I	Range-II	Range-III
1	Moisture (% by wt)	Upto 6.0	6.1-7.0	7.1-7.5
2	Foreign matter (% by wt)	Upto 0.20	0.21-0.70	0.71-1.0
3	Dead and Immature seeds (% by wt)	Upto 0.50	0.51-0.80	0.81-1.0
4	Damaged and discoloured seeds (% by wt)	Upto 0.50	0.51-0.80	0.81-1.0
5	Other Edible Seeds (% by wt)	Upto 0.10	0.11-0.15	0.16-0.20
6	Oil content (% by wt)	Above 42.0	38.0-41.9	36.0-37.9
7	Uniformity	More uniform	Slightly less uniform	Less uniform
8	Luster	Normal	Medium	Poor

14.Soybean : shall be obtained from plant Glycine max (L.).

S.No	Tradable Parameters	Range-I	Range-II	Range-III
1	Moisture (% by wt)	Upto 7.0	7.1-9.0	9.1-12.0
2	Foreign matter (% by wt)	Upto 0.20	0.21-0.75	0.76-1.0
3	Split or Cracked seed (% by wt)	Upto 2.0	2.1-3.0	3.1-4.0
4	Immature, shriveled and green seeds (% by wt)	Upto 2.0	2.1-3.0	3.1-7.0
5	Damaged and Weevilled seeds (% by wt)	Nil	Upto 0.5	0.6-2.0
6	Other edible seeds (% by wt)	Nil	Upto 0.5	0.6-1.0
7	Oil content (% by wt)	Above 20.0	18.0-19.9	15.0-17.9
8	Uniformity	More uniform	Slightly less uniform	Less uniform
9	Luster	Normal	Medium	Poor

15.Groundnut : Groundnut (Arachis hypogaea (L.)), is a species in the legume or "bean" family.

S.No	Tradable Parameters		Reference Result
S.No	Tradable Parameters		Range-I	Range- II	Range- III
1	Oil content (% by wt)		47-48	46.0-46.9	45-45.9
2	Moisture (% by wt)		Upto 5	5.1-5.5	5.6-6
3	Foreign matter(% by wt)		Upto 1.0	1.1-2.0	2.1-3.0
4	Damaged pods (% by wt)		Upto 0.5	0.5-1.0	1.1-2.0
5	Shrivelled and Immature pods (% by wt)		Upto 2.0	2.1-3.5	3.6-5.0
6	Pods of other varieties (% by wt)		Upto 1.0	1.1-2.0	2.1-5.0
7	Shelling (Kernel/pods) (% by wt)	Red Natal	74	70	68
		Bold	69	66	62
		Coromondal	70	67	64
		Peanuts	72	69	66
8	Uniformity		More uniform	Slightly less uniform	Less uniform
9	Luster		Normal	Medium	Poor

16. Cotton : Cotton shall be obtained from the plant of Gossypium hirsutum (L.).

S.No	Tradable Parameters		Reference Result
S.No	Tradable Parameters		Range-I	Range- II	Range- III
1	Staple length (in mm)	Extra long	32.5 and above	32.5 and above	32.5 and above
		Long staple	27.5-32.4	27.5-32.4	27.5-32.4
		Medium long staple	25-27	25-27	25-27
		Medium staple	20.5-24.5	20.5-24.5	20.5-24.5
		Short Staple	Upto 20.4	Upto 20.4	Upto 20.4
2	Trash (% by wt)		Upto 3.0	3.1-5.0	5.1-7.0
3	Bundle Strength (gm/tex) (mm)		Above 28.0	26.0-27.9	24.0-25.9
4	Micronaire		2.8-3.0	3.1-3.5	3.6-4.0
5	Percentage of Matured fibre (mm)		Above 81.0	75.0-80.9	70.0-74.9
6	Linters (% by weight)		Upto 4.0	4.1-6.0	6.1-10.0
7	Moisture (% by Weight)		Upto 10.0	Upto 10.0	Upto 10.0

17.Cumin : It shall be dried wholesome mature seeds of Cuminum cyminum L., Carumbulbocastanum W. Koch. and Carumcarvil.

S.No	Tradable Parameters	Range-I	Range-II	Range-III
1	Moisture (% by wt)	Upto 9.0	9.1-10.0	10.1-12.0
2	Foreign matter (% by wt)	Upto 1.2	1.3-3.0	3.1-5.0
3	Discoloured & immature seeds (% by wt)	Upto 3.0	3.1-4.0	4.1-5.0
4	Insect damaged matter (% by wt)	Upto 0.20	0.21-0.35	0.36-0.50
5	Uniformity (% by wt)	More uniform	Slightly less uniform	Less uniform

18.Potato: Ware Potatoes shall be obtained from varieties (cultivars) Solanum tuberosum (L.).

MINIMUM REQUIREMENTS:

(i) Ware Potatoes shall be:-

(a) firm, clean and fresh in appearance;

(b) free from dirt , mud or any visible foreign matter;

(d) free from abnormal external moisture;

(e) free from any foreign smell and/or taste;

(f) free from damage caused by low or high temperature;

(g) free from internal blackening;

(h) free from slug holes penetrating into the flesh;

(i) free from sprouting;

(j) free from scab, soft rot and wet breakdown.

(ii) WarePotatoes shall not be very soft, shrivelled or water soaked.

S.No

Tradable Parameters

Range-I

Range-II

Range-III

Quality

Superior

Very Good

Good

Colour, shape & Size (according to characteristic of the variety)

Uniform

Semi- Uniform

Reasonably Uniform

Defects allowed

NIL

slight skin defects(i.e. scratches, scars, scrapes and blemishes) not exceeding 5% of the total surface area. They shall be free from green colour.

The soil and extraneous matter should not exceed 0.25%.

Greening shall not be on more than 1% by number and should not cover more than 10 % of the surface area.

skin defects (i.e. scratches, scars, scrapes bruises and blemishes) not exceeding 10% of the total surface area.

The soil and extraneous matter shall not exceed 0.5%.

Greening should not be on more than 1% by number and should not cover more than12.5 % of the surface area.

Range tolerances

5 % of fruits falling in range –‘2’)

10 % of fruits falling in range –‘3’

Not satisfying the requirements of the grade, but meeting those of Grade’3’ or, exceptionally, coming within the tolerances of that grade.

15 % of fruits with minimum requirements

19. Apple: Apples shall be obtained from varieties (cultivars) of Malus pumila Mill [M. sylvestris Hort.;M. communis DC.; Pyrus malus L.].

Minimum Requirements:

(i) Apples shall be-

(a) whole, the stalk should be intact up to the shoulder height, the cut should be clean and should not damage the adjacent skin;

(b) firm;

(d) clean, free from any visible foreign matter;

(e) free from scabs;

(f) free from pests and damage caused by them or diseases affecting the general appearance of the produce;

(g) free from abnormal external moisture such as condensation following removal from cold storage;

(h) free from any foreign smell or taste;

(i) free from damage caused by low or high temperature;

(j) free from skin puncture;

(k) free from signs of dehydration; and

(l) free from internal blackening or rotting.

(ii) Apples shall have minimum total soluble solids of eleven degree brix.

S.No

Tradable Parameters

Range-I

Range-II

Range-III

Criteria for grade designation

Apples in this class must be of superior quality. The flesh must be sound. They shall be characteristic of the variety and they must be free of defects, with the exception of very slight superficial defects, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package.

Apples in this class must be of good quality. The flesh must be sound and they must be characteristic of the variety. Provided that the following do not amount to defect if they do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package which have: a slight defect in shape and development; a slight defect in colouring; slight skin or other defects.

This class includes apples, which do not qualify for inclusion in the higher classes, but satisfy the minimum requirements. Provided that the following do not amount to defect if the apples retain their essential characteristics as regards the quality, the keeping quality and presentation which have: - defects in shape and development; defects in coloring; skin or other defects.

Provisions concerning sizing

Size Code	Diameter in mm	Weight in gm
Extra large	More than 80	More than 241
Large	76-80	211-240
Medium	71-75	181-210
Small	66-70	151-180
Extra Small	61-65	121- 150
Pitu	56-60	91-120

Defect Tolerance

Russetting outside Calyx/ stem cavity- 1%

Accumulation for both types of russetting should not exceed-1%

Accumulated Blemishes & Bruising including -Within this limit scar caused by scabs* (Venturia inaequalis) shall not exceed- Nil

Stem or Calyx cracks (healed or well cured)-Nil Maximum length of elongated shaped defects-Nil

Maximum length of elongated shaped defects-Nil

Coloring Criteria

Not less than 70 Percentage characteristic colour of the variety

20. Onion : Onions shall be obtained from Varieties (cultivars) Allium cepa L.

MINIMUM REQUIREMENTS-

(i) Onion shall be

(a) intact,

(b) sound, produce affected by rotting or deterioration such as to make it unfit for consumption is excluded,

(d) free from damage caused by frost;

(e) sufficiently dry for the intended use(in the case of onions for storing, at least the two first outer skins and the stem must be fully dried)

(f) without hollow or tough stems;

(g) practically free from pests;

(h) practically free from damage caused by pests;

(i) free of all abnormal external moisture;

(j) free of any foreign smell and/or taste.

(ii) The stems must be twisted or clean cut and must not exceed 6 cm in length (except for stringed onions).

S.No

Tradable Parameters

Range-I

Range-II

Range-III

Moisture (% by wt)

Onion shall be of superior quality. They shall be characteristic of the variety and /or commercial type.

The bulbs shall be :

- firm and compact;

- unsprouted (free from externally visible shoots);

- properly cleaned;

- free from swelling caused by abnormal development;

- free of root tufts, however, onions harvested before complete maturity, root tufts are allowed.

They shall be free of defects, with the exception of very slight superficial blemishes, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package.

Onion shall be of good quality. They shall be characteristics of the variety and/or commercial type.

The bulbs shall be :

- firm and compact;

- unsprouted (free from externally visible shoots);

- free from swelling caused by abnormal development;

- free of root tufts, however, onions harvested before complete maturity, root tufts are allowed.

The following slight defects, however, may beallowed provided, these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package.

- a slight defect in shape;

- a slight defect in colouring;

- light staining which does not affect the last dried skin protecting the flesh, provided it does not cover more than one-fifth of the bulb’s surface.

- Superficial cracks in and absence of part of the outer skins, provided the flesh is protected.

Onion which do not qualify for inclusion in the higher grade, but satisfy the minimum requirements. They shall be reasonably firm. Thefollowing defects may be allowed, provided the onion retain their essential characteristics as regards the quality, the keeping quality and presentation.

- defects in shape;
- defects in colouring;
- early signs of shoot growth visible from outside (not more than 10% by number or weight per unit of presentation);
- traces of rubbing;
- slight marking caused by parasites or disease;
- small healed cracks;
- slight bruising, healed, unlikely to impair keeping qualities;
- root tufts;
- stains which do not affect the last dried skin protecting the flesh provided they do not cover more than half the bulb’s surface;
- cracks in the outer skins and the absence of a part of the outerskins from not more than half of the bulbs’s surface;
- cracks in the outer skins and the absence of a part of the outerskins from not more than one-third of the bulb’s surface, provided the flesh is not damaged.

Size of the Onion

Size Code	Diameter
Small	10-20
Medium	21-40
Large	41-70

21 Red Chilli(Dry): Chilies are dried ripe pods (fruits) with or without stalk of plants of genus Capsicum annum L.& Capsicum frutescens L.

S.No	Tradable Parameters	Range-I	Range-II	Range-III
1	Moisture (% by wt)	Upto 10.0	10.1-10.5	10.6-11.0
2	Foreign matter (% by wt)	Upto 0.50	0.51-0.60	0.61-0.85
3	Unripe and marked Fruits (% by wt)	Upto 1.0	1.1-1.5	1.6-2.0
4	Broken fruits and fragments (% by wt)	Upto 3.0	3.1-4.0	4.1-5.0
5	Insect damaged matter (% by count)	Upto 0.10	0.11-0.5	0.6-1.0
6	Capsaicinoid content	0.30 -0.25	0.24-0.20	0.19-0.10
7	Uniformity	More uniform	Slightly less uniform	Less uniform
8	Luster	Normal	Medium	Poor

22 Sun Flower Seed: be obtained from the plant, botanically known as Carthamus tinctorious Linn.

MINIMUM REQUIREMENTS:

(i) Sunflower seed shall be:-

(a) Well developed, mature, clean dry, reasonably uniform in shape, size and colour characteristic to the variety

(b) free from dirt , obnoxious smell, infestation and rodent contamination not show any visible sign of mould attack.

S.No	Tradable Parameters	Range-I	Range-II	Range-III
1	Moisture (% by wt)	Upto 4.0	4.1-4.5	4.5-5.0
2	Foreign matter (% by wt)	Upto 2.0	2.1-4.0	4.1-6.0
3	Damaged & grains (% by wt)	2.0-4.0	4.1-5.0	5.1-6.0
4	Weevilled seeds	0.2-0.3	0.4-0.6	0.7-1.0
5	Immature ,Shrivelled and dead seeds (% by wt)	10.0-15.0	15.1-20.0	20.1-25.0
6	Uniformity	More uniform	Slightly less uniform	---
7	Luster	Normal	Medium	---

23 TURMERIC

MINIMUM REQUIREMENTS:

Turmeric shall be:-

1.clean, whole primary or secondary rhizomes and aroma and flavour of turmeric quality characteristic to the variety.

2.free from mustiness, rancidity, mould growth, insect infestation, rodent contamination and foreign couring matter

S.No	Tradable Parameters	Range-I	Range-II	Range-III
1	Moisture (% by wt)	Upto 10	10.1-11	11.1-12.0
2	Foreign matter (% by wt)	Upto 0.4	0.41-0.7	0.71-1.0
3	Defective Rhizomes(% by wt)	Upto 3.0	3.1-4.0	4.1-5.0
4	Insect damaged matter	Upto 0.2	0.21-0.3	0.31-0.5
5	Curcuminoid Content (on dry wt)(% by wt)	Above 3.0	2.5-2.9	2.0-2.4
6	Luster	Normal	Medium	Poor
7	Uniformity	More uniform	Slighly less uniform	Less uniform

24 Shelling peas shall be obtained from varieties (cultivars) of Pisum sativum L.

S.No	Tradable Parameter	Range-I	Range-II	Range-III
1	Parameters	Shelling peas shall be of good quality. They must be characteristic of variety and/or commercial type. The pods shall be:- - fresh and turgid; - free from damage caused by hail; - free from damage caused by heating; - with peduncles attached; if removed it should be neatly cut; - well filled containing at least five seeds. The seeds shall be:- - well formed; - tender; - succulent and sufficiently firm, they should become flat without disintegrating when squeezed between to fingers; - at least half of the full grown size but not full grown; - non;-farinaceous; - undamaged without cracks in the skin of the seeds.	Shelling peas shall be of good quality. They must be characteristic of variety and/or commercial type. The pods shall be:- - fresh and turgid; - free from damage caused by hail; - free from damage caused by heating; - with peduncles attached; if removed it should be neatly cut; - well filled containing at least five seeds. The seeds shall be:- - well formed; - tender; - succulent and sufficiently firm, they should become flat without disintegrating when squeezed between to fingers; - at least half of the full grown size but not full grown; - non;-farinaceous; - undamaged without cracks in the skin of the seeds.	The pods - - shall be fresh and turgid; - with peduncle attached; if removed it should be neatly cut; - shall contain atleast three seeds; - may be riper than those in Extra class grade, over mature pods are to be excluded, the pods may have following defects; provided they retain their essential characteristics as regards the quality, the keeping quality and presentation; - slight skin defects, injuries & bruises provided they are not progressive and there is no risk of the seeds being affected; - slight defects in shape; - slight defects in colouring; - some loss of freshness. Seeds may have- - slight defects in shape; - slight defects in colouring; - slightly harder; - slightly damaged.
2	Tolerances	5% by weight of peas not satisfying the requirements of range I, but meeting those of range-II.	10 % by weight of peas not satisfying the requirements of range II, but meeting those of range-III.	10% by weight of peas not satisfying the requirements of range III but meeting the minimum requirements.

25 Mahua Flower: Mahua flower means dried corolla of Mahua flower obtained from varieties of Madhuca latifolia and Madhuca longifolia.

S.No	Tradable Parameters	Range-I	Range-II	Range-III
1	Foreign matter (% by wt)	Up to 1.0	1.1-1.5	1.6-2.5
2	Moisture (% by wt)	Up to 12.0	12.1-14.0	14.1-16.0
3	Total Reducing Sugar plus sucrose (% by wt)	60 & Above	50-59	40-49
4	Luster	Normal	Medium	Poor
5	Uniformity	More uniform	Slightly less uniform	Less uniform

26 Guar Seed: The guar seed shall be obtained from guar pods of the plant botanically known as Cyamopsis tetragonoloba family Leguminosae.

S.No	Tradable Parameters	Range-I	Range-II
1	Moisture (% by wt)	Upto 10.0	10.1-12.0
2	Gum percent (% by wt)	> 70.0	67.0-70.0
3	Protein (% by wt)	Not more than 9	Not more than 9
4	Uniformity	More uniform	Slightly less uniform

27 Tamarind (with seed): Tamarind (with seed) shall be obtained from Tamarindus indica L. after removal of outer covering from the mature and ripe fruits.

S.No	Tradable Parameters	Range-I	Range-II	Range-III
1	Foreign matter (% by wt)	Upto 1.0	1.1-3.0	3.1-5.0
2	Moisture (% by wt)	Upto 18.0	18.1-20.0	20.1-22.0
3	Damaged Pods (% by wt)	Upto 1.0	1.1-2.0	2.1-3.0
4	Seed Content (% by wt)	Upto 30	31-35	36-40
5	Luster	Normal	Medium	Poor
6	Uniformity	More uniform	Slightly less uniform	Less uniform

28 Tomatoes shall be fruits obtained from varieties of Lycopersicum esculentum Mill of the Solanaceae family

(ii) Tomatoes may be classified into four commercial types :

- Round

- Ribbed

- Oblong or elongated

- Cherry tomatoes (including cocktail tomatoes)

MINIMUM REQUIREMENTS-

(i) Tomatoes shall be

(a) whole, sound and fresh in appearance;

(b) clean, free of any visible foreign matter;

(d) free of damage caused by pests;

(f) free of any foreign smell and/or taste;

(ii) In the case of trusses of tomatoes, the stalk must be fresh, healthy, clean and free from all leaves and any visible foreign matter.

S.No

Tradable Parameters

Range-I

Range-II

Range-III

Criteria for grade designation

Tomatoes shall be of superior quality. They shall have firm fresh and must be characteristics of the variety as regards shape, appearance and development. They must be free of green backs and other defects. Very slight superficial defects may be there provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package.

Tomatoes shall be of good quality.
They shall have reasonably firm
flesh and shall be characteristics of the variety as regards shape, appearance and development. They must be free of cracks and visible green back. The following slight defects may be there provide these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package: slight superficial defects may be there provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package.
- a slight defect in shape and development;
- a slight defect in colouring;
- slight skin defects;
- very slight bruises;
”Ribbed” tomatoes may show :
- healed cracks not more than 1 cm. long;
- no excessive protuberances;
- small non lignified unbilical scars;
- suberization of the stigma upto 1 sq.cm;
- no more than one headed scar;
- unbilical lignified scars not greater than1sq.cm. or linear lscar no longer; than 2/3rdof the greatest diameter of the fruit.

Tomatoes shall be reasonably firm flesh and shall be character(but may be slightly less firm than in class I) and must not show unhealed cracks. Following defects may be there provided the tomatoes retain their essential characteristics as regards the quality, the keeping quality and presentation.
- defects in shape, development and colouring;
- skin defects or bruises, provided the fruit is not seriously affected;
- healed cracks not more than 3 cm. in length.
“Ribbed” tomatoes may show:
- more pronounced protuberances but without being misshapen;
- one umbilicus;
- unbilical lignified scars not greater than 2sq.cm;
- fine blossom scar in elongated form.

Provisions concerning sizing: Sizing is determined by the maximum diameter of the equatorial section

Size Code	Diameter (in mm.)
Extra Small	30-46
Small	47-66
Large	67-101
Extra Large	102 & above

29 Rajma : Rajma shall be clean, wholesome, uniform in size, shape, colour and quality characteristic to the variety; and free from living and dead insects, fungus infestation, added colouring matter, obnoxious smell, discolouration; rodent hair and excreta.

S.No	Tradable Parameters	Range-I	Range-II	Range-III
1	Moisture (% by wt)	Upto 10.0	10.1-12.0	12.1-14.0
2	Foreign matter (% by wt)	Upto 0.10	0.11-0.60	0.61-1.0
3	Other edible grains (% by wt)	Upto 1.0	1.1-3.0	3.1-6.0
4	Damaged grains & Weevilled grains (% by wt)	Upto 4.0	4.1-10.0	10.1-15.0
5	Luster	Normal	Medium	Poor

30 RAGI : RAGI shall be sweet, clean, wholesome, uniform size, shape, colour and quality characteristic to the variety and free from moulds, weevils, obnoxious smell, discolouration, admixture of deleterious substances.

S.No	Tradable Parameters	Range-I	Range-II	Range-III
1	Moisture (% by wt)	Upto 12.0	12.1-13.0	13.1-14.0
2	Foreign matter (% by wt)	Upto 0.1	0.11-0.75	0.76- 1.0
3	Other edible grains (% by wt)	Upto 1.0	1.1-2.0	2.1-4.0
4	Damaged ,Weevilled, Immature and Shrivelled grains (% by wt)	Upto 3.1	3.2-6.3	6.4-9.5
5	Total Ash	Upto 6.0	6.1-7.0	7.1-8.0

31 LOBIA : LOBIA shall be sweet, clean, wholesome, uniform in size, shape, colour and quality characteristic to the variety and free from living and dead insects, fungus infestation, added colouring matter, moulds, obnoxious smell, discolouration and rodent hair & excreta.

S.No	Tradable Parameters	Range-I	Range-II	Range-III
1	Moisture (% by wt)	Upto 10.0	10.1-12.0	12.1-16.0
2	Foreign matter (% by wt)	Upto 0.10	0.11-0.60	0.61-1.0
3	Other edible grains (% by wt)	Upto 0.5	0.6-2.0	2.1-4.0
4	Damaged Grains and Weevilled grains (% by wt)	Upto 3.5	3.6-8.0	8.1-15.0

32 BASMATI RICE : BASMATI RICE shall be long, slender, have uniform size, shape, fragrance,and free from artificial colouring, polishing agents, Basmati rice shall not have the average pre-cooked milled rice breadth of more than 2 mm.

S.No	Grade designation	Range-I	Range-II	Range-III
1	Foreign matter Organic & Inorganic	0.20	0.50	0.65
2	Broken / fragments/ Damaged, discoloured & Chalky grains	7.7	12.8	17.0
3	Other varieties of rice	5.0	10.0	15.0
4	Red striped/ red grains & Green Grains/Paddy Grains	4.0	6.7	9.3
5	Moisture	13.0	14.0	14.0

33 KUSUM SEED : KUSUM SEED shall be wholesome, mature, clean, dried, uniform in size, shape, colour and quality characteristic to the variety and free from insect & fungus infestation, mould growth, added artificial colouring matter, rodent hair and excreta.

S.No	Tradable Parameters	Range-I	Range-II	Range-III
1	Moisture (% by wt)	Upto 6.0	6.1-6.5	6.6-7.0
2	Foreign matter (% by wt)	Upto 0.7	0.8-2.0	2.1-4.0
3	Damaged, Shriveled and immature Seed (% by wt)	Upto 1.0	1.1-2.0	2.1-4.0
4	Oil Content (% by wt)	More than 32.0	30.0-32.0	28.0-30.0

34 SESAME SEED : SESAME SEED shall be wholesome, mature, clean, dried, uniform in size, shape, colour and quality characteristic to the variety and free from insect & fungus infestation, mould growth, added artificial colouring matter, rodent hair and excreta.

S.No	Tradable Parameters	Range-I	Range-II	Range-III
1	Moisture (% by wt)	Upto 5.0	5.1-6.0	6.1-7.0
2	Foreign matter (% by wt)	Upto 0.5	0.6-1.0	1.1-2.0
3	Immature, Shriveled, Dead Insects, Damaged and Discolored seed (% by wt)	Upto 1.0	1.1-2.0	2.1-3.0
4	Admixture of other varieties (%by wt)	Upto 5.0	5.1-10.0	10.1-15.0

35 PEAR : PEAR shall be intact, firm, clean, uniform size,and free from defects, visible foreign matter, damage/injury caused by pests or low or high temperature and from abnormal external moisture, foreign smell , skin puncture and shrivelling.

S.No

Tradable Parameters

Range-I

Range-II

Range-III

Quality

Superior

Very Good

Good

Colour, shape & Size (according to characteristic of the variety)

Uniform

Semi- Uniform

Reasonably Uniform

Defects allowed

1.NIL

2.No Grittyness

1.slight bruising not exceeding 1 sq. cm. of total surface area

2.No Grittyness

1.slight bruising not exceeding 2 sq. cm. of total surface area

2.No Grittyness

Range tolerances

5 % of fruits falling in range –‘2’

10 % of fruits falling in range –‘3’

Range tolerances : 15 % of fruits with minimum requirements

36 MANDARIN : MANDARIN shall firm, clean, whole, fresh, uniform size, and free from any visible foreign matter, foreign smell, damage caused by low temperature or high temperature or frost or pests or diseases.The stalk shall be removed close to the fruit keeping the button intact.

S.No

Tradable Parameters

Range-I

Range-II

Range-III

Quality

Superior

Very Good

Good

Colour, shape & Size (according to characteristic of the variety)

Uniform

Semi- Uniform

Reasonably Uniform

Defects allowed

NIL

1.slight defects in shape or development upto 2%

2.slight skin defects in colouring upto 2%

1.slight defects in shape or development upto 4%

2.slight skin defects in colouring upto 4%

Diameter

Above 65mm

55-65mm

50-55mm

Range tolerances

5 % of fruits falling in range –‘2’

10 % of fruits falling in range –‘3’

Range tolerances : 15 % of fruits with minimum requirements

37 SAPOTA : SAPOTA shall be intact, sound, fresh, and free from any visible foreign matter, foreign smell, abnormal external moisture, bruising, damage caused by pests or low or high temperature ,Sapota shall not be very soft, shriveled or water soaked.

S.No	Tradable Parameters	Range-I	Range-II	Range-III
1	Quality	Superior	Very Good	Good
2	Colour, shape & Size (according to characteristic of the variety)	Uniform	Semi- Uniform	Reasonably Uniform
3	Defects allowed	NIL	slight skin defects (i.e. scratches, scars, scrapes and blemishes) not exceeding 2% of the total surface area	skin defects (i.e. scratches, scars, scrapes bruises and blemishes) not exceeding 5% of the total surface area.
4	Range tolerances	5 % of fruits falling in range –‘2’	10 % of fruits falling in range –‘3’	Range tolerances : 15 % of fruits with minimum requirements

38 MUSK MELON : MUSK MELON shall be fresh , firm, sound, clean, uniform size & of the same origin, variety with same degree of maturity and development and free from visible foreign matter, foreign smell, abnormal external moisture, pests, damage caused by pests.

S.No

Tradable Parameters

Range-I

Range-II

Range-III

Quality

Superior

Very Good

Good

Colour, shape & Size (according to characteristic of the variety)

Uniform

Semi- Uniform

Reasonably Uniform

Defects allowed

NIL

1.free of cracks and bruises

2.a slight defect in colouring for the paler part of which has been in contact with the ground during the period of growth.

3.slight skin blemishes due to rubbing or handling

4)slight healed cracks around the peduncle of less than 2 cm in length that do not reach the pulp.

1.Defects in shape

2.Defects in colouring (a pale colouring of the rind at the point where the fruit touched the ground while growing is not regarded as a defect)

3.slight bruising

4.slight cracks or deep Scratches.

5 slight blemishes due to rubbing

Range tolerances

5 % of fruits falling in range –‘2’

10 % of fruits falling in range –‘3’

Range tolerances : 15 % of fruits with minimum requirements

39 TABLE GRAPES : Bunches and berries of Table grapes shall be intact, clean, sound, uniform size & of the same origin, variety wih same degree of maturity and development,free from any visible foreign matter, foreign smell,damage caused by pests or diseases.

S.No

Tradable Parameters

Range-I

Range-II

Range-III

Quality

Superior

Very Good

Good

Colour, shape & Size (according to characteristic of the variety)

Uniform

Semi- Uniform

Reasonably Uniform

Defects allowed

1.NIL

2.The bunches shall be typical of variety in shape,development and colouring and have no defects. Berries nust be firm, firmly attached to the stalk, evenly spaced along the stalk and have their bloom virtually intact

1.Berries shall be firm, firmly attached to the stalk and, as far as possible, have their gloom intact. They may, however, be less evenly spaced along the stalk than in the Range-1

2.A slight defect in shape.

3.A slight defect in colouring.

1.The berries shall be sufficiently firm and sufficiently attached. They may be less evenly spaced along the stalk than Range-2.

2.Defects in shape

3.Defects in colouring

4.Slight sun scorch affecting the skin only

5.Slight bruising

6.Slight skin defects

Range tolerances

5 % of fruits falling in range –‘2’

10 % of fruits falling in range –‘3’

Range tolerances : 15 % of fruits with minimum requirements

40 LITCHI : 1.LITCHI shall be whole, sound, fresh, clean, uniform size & of same origin,and free from foreign matter, abnormal external moisture, foreign smell , damage caused by pests, abrasion and brown markings.

S.No

Tradable Parameters

Range-I

Range-II

Range-III

Quality

Superior

Very Good

Good

Colour, shape & Size (according to characteristic of the variety)

Uniform

Semi- Uniform

Reasonably Uniform

Defects allowed

1.NIL

2.Litchis must be firm, firmly attached to the stalk, evenly spaced along the stalk and have their bloom virtually intact

1.Litchis must be firm, firmly attached to the stalk and, as far as possible, have their gloom intact.

2.A slight defect in shape.

3.A slight defect in colouring.

4.slight skin defects

5.Provided these do not exceed a total area of 0.25 sq.cm

1.Litchis must be sufficiently firm and sufficiently attached. They may be less evenly spaced along the stalk than Range-2.

2.defects in shape,

3.defects in colouring

4.skin blemishes provided these do not exceed a total area of 0.5 sq. cm.

Range tolerances

5 % of fruits falling in range –‘2’

10 % of fruits falling in range –‘3’

Range tolerances : 15 % of fruits with minimum requirements

41 POMEGRANATE : POMEGRANATE shall be fresh, mature, firm, clean uniform size & of same origin, and free from foreign matter, foreign smell, abnormal external moisture, blemishes,mechanical injury.

S.No	Tradable Parameters	Range-I	Range-II	Range-III
1	Quality	Superior	Very Good	Good
2	Colour, shape & Size (according to characteristic of the variety)	Uniform	Semi- Uniform	Reasonably Uniform
3	Defects allowed	1.NIL	1.slight skin defects (i.e. scratches, scars, scraps and blemishes) . 2.provided these do not exceed 5% of the total surface area .	skin defects(scratches, scars, scrapes and blemishes) provided these do not exceed 10% of total surface area.
4	Weight
5	Variety-(Bhagava)	above 400gms	300- 400gms	250-300 gms
6	Variety-(Ganesh)	above 400gms	300- 400gms	250-300 gms
7	Range tolerances	5 % of fruits falling in range –‘2’	10 % of fruits falling in range –‘3’	Range tolerances : 15 % of fruits with minimum requirements

42 BANANA : BANANA shall be whole, firm, sound, clean, uniform size, and free from foreign matter, foreign smell, bruising, fungal damage, malformation,

S.No

Tradable Parameters

Range-I

Range-II

Range-III

Quality

Superior

Very Good

Good

Colour, shape & Size (according to characteristic of the variety)

Uniform

Semi- Uniform

Reasonably Uniform

Defects allowed

1.Bananas shall be firmly attached to the stalk

1. slight defects due to rubbing and other superficial defects not exceeding 2 sq.cm. of the total surface area.

2.The defects must not affect the flesh of the fruit.

1.Defects in shape and colour provided the product remains the normal characteristics of bananas.

2.skin defects due to scrapping, scabs, rubbing, blemishes or other causes not exceeding 4sq.cm. of the total surface area.

3.The defects must not affect the flesh of the fruit

Range tolerances

5 % of fruits falling in range –‘2’

10 % of fruits falling in range –‘3’

Range tolerances : 15 % of fruits with minimum requirements

43 PLUM : PLUM shall be sound, intact, fresh, clean, of uniform size and same origin, variety with same degree of maturity and development and quality characteristic to the variety,free from any visible foreign matter, foreign smell, abnormal external moisture, damage caused by pests.

S.No

Tradable Parameters

Range-I

Range-II

Range-III

Quality

Superior

Very Good

Good

Colour, shape & Size (according to characteristic of the variety)

Uniform

Semi- Uniform

Reasonably Uniform

Defects allowed

1.free from defects

2.practically covered by bloom, according to the variety of firm flesh

1.skin defects of elongated shape that must not exceed in length one-third of the maximum diameter of the fruit.

2.other skin defect, of which total area affected must not exceed 5% of the whole surface.

3.the stem may be damaged or missing, provided that there is no risk of the fruit rotting in consequence

1.defects in shape, development and colouring are allowed provided that the plums retain their characteristics

2.skin defects not liable to impair the external appearance of the fruits or its keeping quality are allowed provided that they do not exceed 10% of the whole surface.

Range tolerances

5 % of fruits falling in range –‘2’

10 % of fruits falling in range –‘3’

Range tolerances : 15 % of fruits with minimum requirements

44 PEACH : PEACH shall be intact, sound, fresh, ripened, of uniform size & same origin, and free from decay, bacterial spot, bruising, split pits, visible foreign matter, foreign smell, abnormal external moisture, damage caused by pests, , and damage caused by low or high temperature.

S.No

Tradable Parameters

Range-I

Range-II

Range-III

Quality

Superior

Very Good

Good

Colour, shape & Size (according to characteristic of the variety)

Uniform

Semi- Uniform

Reasonably Uniform

Defects allowed

NIL

1.slight skin defects (i.e. scratches, scars, scrapes and blemishes) not exceeding 2% of the total surface area.

2.40% by count, of the peaches shall have not less than 1/4th of its surface showing blushed, pink or red colour.

1.defects in shape and colour 2.skin defects (i.e. scratches, scars, scrapes bruises and blemishes) not exceeding 5% of the total surface area.

2.30% by count, of the peaches shall have not less than 1/4th of its surface showing blushed, pink or red colour.

Range tolerances

5 % of fruits falling in range –‘2’

10 % of fruits falling in range –‘3’

Range tolerances : 15 % of fruits with minimum requirements

45 MANGO : MANGO shall be sufficiently developed with satisfactory ripeness, whole, firm, clean, uniform size & of the same origin,and free from visible foreign matter, foreign smell, marked bruising, damage caused by pests, low or high temperature.

S.No

Tradable Parameters

Range-I

Range-II

Range-III

Quality

Superior

Very Good

Good

Colour, shape & Size (according to characteristic of the variety)

Uniform

Semi- Uniform

Reasonably Uniform

Defects allowed

slight Irregular shape upto 2% allowed

1.slight skin defects due to rubbing not exceeding 2% of the total surface area

2.Irregular shape- 5%.

1.slight skin defects due to rubbing not exceeding 4% of the total surface area

2.Irregular shape- 10%.

Range tolerances

5 % of fruits falling in range –‘2’

10 % of fruits falling in range –‘3’

Range tolerances : 15 % of fruits with minimum requirements

46 SWEET ORANGE : SWEET ORANGE shall be fresh, whole, clean, uniform size & shape and free from any visible foreign matter, foreign smell, abnormal external moisture, pests or diseases The stalk shall be removed close to the fruit keeping the button intact.

S.No

Tradable Parameters

Range-I

Range-II

Range-III

Quality

Superior

Very Good

Good

Colour, shape & Size (according to characteristic of the variety)

Uniform

Semi- Uniform

Reasonably Uniform

Defects allowed

NIL

1.slight defects in shape or development upto 2%

2.slight skin defects in colouring upto 2%

1.slight defects in shape or development upto 4%

2. slight skin defects in colouring upto 4%.

Range tolerances

5 % of fruits falling in range –‘2’

10 % of fruits falling in range –‘3’

Range tolerances : 15 % of fruits with minimum requirements

47 CUSTARD APPLE : CUSTARD APPLE shall be firm, sound and clean, fresh, uniform size & of the same origin, and free from any visible foreign matter, bruising, abnormal external moisture, foreign smell, damage caused by pests or by low and high temperature

S.No

Tradable Parameters

Range-I

Range-II

Range-III

Quality

Superior

Very Good

Good

Colour, shape & Size (according to characteristic of the variety)

Uniform

Semi- Uniform

Reasonably Uniform

Defects allowed

slight skin defects (blemishes, scars, sunspots) not exceeding 2 % of the total surface area

slight skin defects (blemishes, scars, scrapes, scratches, sunspots) not exceeding 5 % of the total surface area.

1.small healed surface scars, not likely to impair significantly the appearance or conservation of the fruit.

2.skin defects (i.e. scratches, scars, scrapes bruises and blemishes) not exceeding 10 % of total surface area.

Range tolerances

5 % of fruits falling in range –‘2’

10 % of fruits falling in range –‘3’

Range tolerances : 15 % of fruits with minimum requirements

48 WATERMELONS : WATERMELONS shall be intact, fresh, firm, sufficiently ripe, clean, of uniform size, same origin, variety, quality,and free from visible foreign matter, abnormal external moisture, foreign smell and damage caused by pests

S.No

Tradable Parameters

Range-I

Range-II

Range-III

Quality

Superior

Very Good

Good

Colour, shape & Size (according to characteristic of the variety)

Uniform

Semi- Uniform

Reasonably Uniform

Defects allowed

NIL

1. a slight defect in colouring for the paler part of which has been in contact with the ground during the period of growth.

2.the stem must not exceed 5 cm. in length

1.defects in colouring of the rind.

2.slight bruising.

3.cracks and bruises.

Range tolerances

5 % of fruits falling in range –‘2’

10 % of fruits falling in range –‘3’

Range tolerances : 15 % of fruits with minimum requirements

49 LEMON : LEMON shall be whole, clean, firm, fresh , uniform size, shape and free from visible foreign matter, foreign smell, bruising , abnormal external moisture, damage caused by pest or diseases or low temperature or high temperature or frost.

S.No

Tradable Parameters

Range-I

Range-II

Range-III

Quality

Superior

Very Good

Good

Colour, shape & Size (according to characteristic of the variety)

Uniform

Semi- Uniform

Reasonably Uniform

Defects allowed

1.NIL

2.free from any defects & discolouratiion

1. slight defects in shape or development upto 2%.

2.slight skin defects in colouring upto 2%.

1.slight defects in shape or development upto 4%.

2.slight skin defects in colouring upto 4%.

Range tolerances

5 % of fruits falling in range –‘2’

10 % of fruits falling in range –‘3’

Range tolerances : 15 % of fruits with minimum requirements

50 BOTTLE GOURD :Bottle gourd shall be whole, firm, fresh, uniform size and of the same origin, variety with same degree of maturity and development and quality characteristic to the variety and free from any visible foreign matter

S.No	Tradable Parameters	Range-I	Range-II	Range-III
1	Quality	Superior	Very Good	Good
2	Colour, Shape & Size (according to characteristic of the variety)	Uniform	Semi- Uniform	Reasonably Uniform
3	Defects allowed	NIL	defects in colour up to 1/10th of the surface; slight damage caused by rubbing and handling not exceeding 10 percent of the total surface area. The defects must not affect the flesh	defects in colour up to 1/20th of the surface; -slight damage caused by rubbing and handling not exceeding 20 percent of the total surface area. The defects must not affect the flesh
4	Range tolerances	5 % of fruits falling in range –‘2’	10 % of fruits falling in range –‘3’	15 % of fruits with minimum requirements

51 BITTER GOURD :Bitter gourds shall be whole, fresh, firm , of uniform shape, size , colour characteristic to the variety; and free from visible foreign matter, foreign smell, abnormal external moisture and damage caused by the pests or low and high temperature.

S.No	Tradable Parameters	Range-I	Range-II	Range-III
1	Quality	Superior	Very Good	Good
2	Colour, Shape & Size (according to characteristic of the variety)	Uniform	Semi- Uniform	Reasonably Uniform
3	Defects allowed	NIL	slight skin defects (scratches, scars, scraps and blemishes) not to exceed 2% of surface area. The defects must not affect the flesh	slight skin defects(scratches, scars, scraps and blemishes) not to exceed 4% of surface area. The defects must not affect the flesh
4	Range tolerances	5 % of fruits falling in range –‘2’	10 % of fruits falling in range –‘3’	15 % of fruits with minimum requirements

52 CUCUMBER :Cucumbers shall be whole, firm, intact, fresh , clean, of uniform size, same origin, variety with same degree of maturity and development and quality characteristic to the variety and free from any visible foreign matter, foreign smell, abnormal external moisture,

S.No	Tradable Parameters	Range-I	Range-II	Range-III
1	Quality	Superior	Very Good	Good
2	Colour, Shape & Size (according to characteristic of the variety)	Uniform	Semi- Uniform	Reasonably Uniform
3	Defects allowed	NIL	slight damage caused by rubbing and handling not exceeding 5 percent of the total surface area, The defects must not affect the pulp	slight damage caused by rubbing and handling not exceeding 10 percent of the total surface area. The defects must not affect the pulp
4	Range tolerances	5 % of fruits falling in range –‘2’	10 % of fruits falling in range –‘3’	15 % of fruits with minimum requirements

53 BRINJAL :Brinjal shall be whole, fresh, firm, clean, of uniform size, shape & same origin, variety with same degree of maturity and development and quality characteristic to the variety and free from any visible foreign matter, foreign smell..

S.No	Tradable Parameters	Range-I	Range-II	Range-III
1	Quality	Superior	Very Good	Good
2	Colour, Shape & Size (according to characteristic of the variety)	Uniform	Semi- Uniform	Reasonably Uniform
3	Defects allowed	NIL	slight damage caused by rubbing and handling not exceeding 5 percent of the total surface area, The defects shall not affect the pulp	slight damage caused by rubbing and handling not exceeding 10 percent of the total surface area. The defects shall not affect the pulp
4	Range tolerances	5 % of fruits falling in range –‘2’	10 % of fruits falling in range –‘3’	15 % of fruits with minimum requirements

54 CABBAGE :Cabbage shall be fresh, firm, well trimmed, of uniform size , same origin, variety with same degree of maturity and development and quality characteristic to the variety and free from pests,...

S.No	Tradable Parameters	Range-I	Range-II	Range-III
1	Quality	Superior	Very Good	Good
2	Colour, Shape & Size (according to characteristic of the variety)	Uniform	Semi- Uniform	Reasonably Uniform
3	Defects allowed	NIL No Wilting, No Burst Head, No Tip Burn,Mechanical/Physical Injury- NIL	Wilting-3% Burst Head-3% Tip Burn-2% Mechanical/Physical Injury- 2%	Wilting-5% Burst Head-5% Tip Burn-2% Mechanical/Physical Injury- 3%
4	Range tolerances	5 % of fruits falling in range –‘2’	10 % of fruits falling in range –‘3’	15 % of fruits with minimum requirements

55 CAULIFLOWER :Cauliflower shall be fresh, firm, clean, of uniform size, same origin, variety with same degree of development and free from foreign smell, abnormal external moisture, damage caused by pests or low & high temperature.

S.No

Tradable Parameters

Range-I

Range-II

Range-III

Quality

Superior

Very Good

Good

Colour, Shape & Size (according to characteristic of the variety)

Uniform

Semi- Uniform

Reasonably Uniform

Defects allowed

NIL If cauliflowers are "with leaves" or "trimmed", the leaves must have a fresh appearance

slight bruising not exceeding, - 1 sq. cm. of total surface area

slight skin defects in colouring, a very slight wooliness.

If cauliflowers are "with leaves" or "trimmed", the leaves must have a fresh appearance.

slight traces of sun scorching

An excrescence of not more than five pale green leaves in the head

They may be slightly wooly, (but not wet or greasy to the touch)

Range tolerances

5 % of fruits falling in range –‘2’

10 % of fruits falling in range –‘3’

15 % of fruits with minimum requirements

56 GREEN CHILLIES : Green Chillies shall be whole, fresh, clean , of uniform size, shape, same origin, variety with same degree of maturity and development and quality characteristic to the variety and free from visible foreign matter, ..

S.No	Tradable Parameters	Range-I	Range-II	Range-III
1	Quality	Superior	Very Good	Good
2	Colour, Shape & Size (according to characteristic of the variety)	Uniform	Semi- Uniform	Reasonably Uniform
3	Defects allowed	NIL	slight defects in colouring, including sunspots; - slight skin defects (i.e. scratches, scars, scrapes and blemishes) not exceeding 2 % of the total surface area. The defects must not, in any case, affect the pericarp of the pods.	defects in shape (turned chillies)-5%; - defects in colouring, including sunspots; - skin defects (i.e. scratches, scars, scrapes, bruises and blemishes) not exceeding 5% of the total surface area. The defects must not, in any case, affect the pericarp of the pods.
4	Range tolerances	5 % of fruits falling in range –‘2’	10 % of fruits falling in range –‘3’	15 % of fruits with minimum requirements

57 CARROTS :Carrots shall be firm, clean; fresh , of uniform size, shape, same origin, variety with same degree of maturity and development characteristic and quality to the variety and free from visible foreign matter,..

S.No

Tradable Parameters

Range-I

Range-II

Range-III

Quality

Superior

Very Good

Good

Colour, Shape & Size (according to characteristic of the variety)

Uniform

Semi- Uniform

Reasonably Uniform

Defects allowed

NIL (Green or violet/purple tops are not allowed)

slight skin defects (blemishes, scars, scrapes, scratches, sunspots) not exceeding 5 % of the total surface area.

Healed cracks not reaching the heart; cracks or fissures due to handling or washing

Green or violet/purple tops upto 2 cm. long for carrots not exceeding 10 cm. in length and upto 3 cm. for other carrots, are allowed

Range tolerances

5 % of fruits falling in range –‘2’

10 % of fruits falling in range –‘3’

15 % of fruits with minimum requirements

58 SWEET POTATO : Sweet potatoes shall be firm, fairly clean, fairly well shaped, of uniform size, same origin, variety with same degree of maturity and development and quality characteristic to the variety and free from injury, ..

S.No

Tradable Parameters

Range-I

Range-II

Range-III

Quality

Superior

Very Good

Good

Colour, Shape & Size (according to characteristic of the variety)

Uniform

Semi- Uniform

Reasonably Uniform

Defects allowed

slight defects in shape or development upto 5%

slight skin defects upto 2%

damage due to handling-2%

slight defects in shape or development upto 10%

slight skin defects upto 5%

damage due to handling-5%

slight defects in shape or development upto 15%

slight skin defects upto 7%

damage due to handling-7%

skin healed defects due to mechanicall damage, rubbing-4%

Range tolerances

5 % of fruits falling in range –‘2’

10 % of fruits falling in range –‘3’

15 % of fruits with minimum requirements

59 SPINACH (Palak saag) : Spinach shall be fresh, clean, properly drained if washed, of same origin, quality characteristic to the variety and free from visible foreign matter, floral stems, foreign smell, rotting or deterioration ..

S.No

Tradable Parameters

Range-I

Range-II

Range-III

Quality

Superior

Very Good

Good

Colour, Shape & Size (according to characteristic of the variety)

Uniform

Semi- Uniform

Reasonably Uniform

Defects allowed

leaf spinach, the leaf stem must not exceed 5 cm. in length

In the case of leaf spinach, the leaf stem must not exceed 10 cm. in length

Slight discolouration

Leaf spinach may have slight defects caused by frost. However, it shall satisfy the minimum requirements.

Slight discolouration

Range tolerances

5 % of fruits falling in range –‘2’

10 % of fruits falling in range –‘3’

15 % of fruits with minimum requirements

60 MUSTARD LEAF (SARSO SAAG) : Mustard Leaf shall be fresh, clean, properly drained if washed, of same origin, variety, quality with same degree of maturity and free from visible foreign matter, foreign smell, floral stems, damage caused by pests or diseases .

S.No

Tradable Parameters

Range-I

Range-II

Range-III

Quality

Superior

Very Good

Good

Colour, Shape & Size (according to characteristic of the variety)

Uniform

Semi- Uniform

Reasonably Uniform

Defects allowed

leaf Mustard, the leaf stem shall not exceed 10 cm. in length

leaf Mustard , the leaf stem shall not exceed 10 cm. in length

Slight discolouration

Leaf Mustard may have slight defects caused by frost. However, it shall satisfy the minimum requirements.

Slight discolouration

Range tolerances

5 % of fruits falling in range –‘2’

10 % of fruits falling in range –‘3'

15 % of fruits with minimum requirements

61 CORIANDER LEAVES : Coriander leaves shall be fresh, intact with stem, clean appearance , smell and quality characteristic to the variety and free from foreign smell, dehydration, water soaking ,shriveling and discolouration, damage caused by insects..

S.No

Tradable Parameters

Range-I

Range-II

Range-III

Quality

Superior

Very Good

Good

Colour, Shape & Size (according to characteristic of the variety)

Uniform

Semi- Uniform

Reasonably Uniform

Defects allowed

NIL

slight discoloration of leaves – 2%

slight discoloration of leaves – 5%

leaves may have slight defects caused by frost. However, it shall satisfy the minimum requirements.

Range tolerances

5 % of fruits falling in range –‘2’

10 % of fruits falling in range –‘3’

15 % of fruits with minimum requirements

62 GARLIC : Garlic bulbs shall be firm, fresh, clean, of uniform size, same origin, variety, same degree of maturity and development and quality characteristic to the variety and free from any visible foreign matter, foreign smell, abnormal ..

S.No

Tradable Parameters

Range-I

Range-II

Range-III

Quality

Superior

Very Good

Good

Colour, Shape & Size (according to characteristic of the variety)

Uniform

Semi- Uniform

Reasonably Uniform

Defects allowed

NIL

slight tears in the outer skin not exceeding 2% of the total surface area

Slight bruises – 2%

Irregular shape- 5%.

slight tears in the outer skin not exceeding 4% of the total surface area

Slight bruises – 4%

Irregular shape- 7%.

Range tolerances

5 % of fruits falling in range –‘2’

10 % of fruits falling in range –‘3’

15 % of fruits with minimum requirements

63 LADY FINGER :Lady finger shall be whole with peduncle and intact tip, firm, fresh, tender, clean, of uniform size, same origin, variety with same degree of maturity and development and quality characteristic to the variety; and free from ..

S.No	Tradable Parameters	Range-I	Range-II	Range-III
1	Quality	Superior	Very Good	Good
2	Colour, Shape & Size (according to characteristic of the variety)	Uniform	Semi- Uniform	Reasonably Uniform
3	Defects allowed	NIL	slight skin defects due to (scars, blemishes, scratches, bruises, scraps etc) not exceeding 5%	slight skin defects due to (scars, blemishes, scratches, bruises, scraps, hard seeds etc) not exceeding 10%
4	Range tolerances	5 % of fruits falling in range –‘2’	10 % of fruits falling in range –‘3’	15 % of fruits with minimum requirements

64 GINGER :Ginger shall be whole, firm, fresh, clean, of uniform size, same origin, variety with same degree of maturity and development and quality characteristic to the variety and free from bruising, visible foreign matter, foreign smell, ..

S.No	Tradable Parameters	Range-I	Range-II	Range-III
1	Quality	Superior	Very Good	Good
2	Colour, Shape & Size (according to characteristic of the variety)	Uniform	Semi- Uniform	Reasonably Uniform
3	Defects allowed	NIL	slight skin defects not exceeding 2% of the total surface area	slight skin defects not exceeding 4% of the total surface area
4	Range tolerances	5 % of fruits falling in range –‘2’	10 % of fruits falling in range –‘3’	15 % of fruits with minimum requirements

65 BEETROOT :Beet root shall be fresh and firm, deep bright red-purple flesh, clean, of uniform size, same origin, variety, with same degree of maturity and development and quality characteristic to the variety and free from foreign smell , visible..

S.No	Tradable Parameters	Range-I	Range-II	Range-III
1	Quality	Superior	Very Good	Good
2	Colour, Shape & Size (according to characteristic of the variety)	Uniform	Semi- Uniform	Reasonably Uniform
3	Defects allowed	NIL	slight skin defects due to not exceeding 2% of the total surface area	slight skin defects due to not exceeding 4% of the total surface area
4	Discolouration	2 %	4 %	6 %
5	Range tolerances	5 % of fruits falling in range –‘2’	10 % of fruits falling in range –‘3’	15 % of fruits with minimum requirements

66 RIBBED CELERY : Ribbed celery shall be whole, fresh, clean, of uniform size, same origin, variety with same degree of maturity and development and quality characteristic to the variety; and free from any visible foreign matter, foreign smell, ..

S.No

Tradable Parameters

Range-I

Range-II

Range-III

Quality

Superior

Very Good

Good

Colour, Shape & Size (according to characteristic of the variety)

Uniform

Semi- Uniform

Reasonably Uniform

Defects allowed

NIL

slight skin defects.

slight bruises

Crushed & splits -2%

slight skin defects

slight bruises

Crushed & splits -4%

Range tolerances

5 % of fruits falling in range –‘2’

10 % of fruits falling in range –‘3’

15 % of fruits with minimum requirements

67 AJWAIN : The taste and smell of ajwain seeds shall be fresh. It shall be free from rancid taste and musty odour, mould, harmful foreign matter, insect infestation, rodent contamination and added colouring matter.

S.No	Tradable Parameters	Range-I	Range-II	Range-III
1	Moisture (% by wt)	Upto 10.0	10.1-10.5	10.6-11.0
2	Foreign matter (% by wt)	Upto 1.25	1.26-2.0	2.1-3.0
3	Shrivelled, Immature, Weevilled, Damaged and discoloured seeds	Upto 1.0	1.1-1.6	1.7-2.0

68 CORIANDER WHOLE : It shall have aroma and flavour of the coriander and quality characteristic to the variety. It shall be free from mustiness, rancidity, mould growth, insect infestation, rodent contamination and foreign colouring matter.

S.No	Tradable Parameters	Range-I	Range-II	Range-III
1	Visible Color	Super (Green)	Eagle (light Brown)	Badami (Brown)
2	Coriander split %	1.00-5.00	5.10-7.50	7.60-10.00
3	Live insect %	Free	Free	Free
4	Moisture %	6.00-8.00	8.10-8.50	8.60-9.00
5	Damaged, & Shrivelled %	1.00-1.25	1.26-1.50	1.51-2.00
6	Foreign matter	0.10-0.35	0.36-0.65	0.66-0.90

69 JAGGERY OR GUD :Jaggery shall be sweet to taste, clean, well dried, of firm consistency- non sticky with characteristic taste and flavour; and free from insect infestations, fermented & musty odour and dirt .may be of uniform size & same variety. The form of the Jaggery may

S.No	Tradable Parameters	Range-I	Range-II	Range-III
1	Quality	Superior	Very Good	Good
2	Colour, Shape & Size (according to characteristic of the variety)	Uniform	Semi- Uniform	Reasonably Uniform
3	Colour allowed	Light Golden/Golden/Yellow White	Dark Golden/Yellow Golden	Light Brown/Brown/Dark Reddish
4	Defects allowed-	NIL	Broken – Upto 3%.	Broken - 3.1% – 5%
5	Extraneous matter(% by weight)	Upto 0.2%	0.3 to 1.0%	1.1 to 2.0%
6	Moisture	Upto 8%	8.1-12.0%	12.1-16.0%
7	Range tolerances	10 % is allowed for colour difference. (With Range-2)	10 % is allowed for colour difference (With Range-3)	10 % is allowed for colour difference (With Minimum Required natural colour of jiggery i.e brown)

Sr.No.	ONLINE REGISTRATION GUIDELINE
1	User will have to Register by Clicking “Register-” icon on www.enam.gov.in or by visiting http://enam.gov.in/NAM/home/other_register.html
2	In Registration Page Select “Registration Type”- as Trader/Commission Agent/Farmer etc and select the suitable APMC ,of which you hold the Trade License, in “Registration With” Drop Down.
3	Please provide your correct Email ID as you will receive Login ID and Password in same.
4	After Successful Registration you will receive a Login ID and Password in your Email ID.
5	Login to the Dashboard by clicking “Login -” icon on www.enam.gov.in.
6	After Successful Login to your Dashboard you will be able to see the Arrivals and Trade activities happening in all the APMC for notified commodities in NAM.
7	User will Find a Flashing Message on the Dashboard as :
8	Click on the Flashing Link which will redirect you to Registration Page for filling Your License Number as Trader/Commission Agent and for updating your details which can be submitted for Approval to your selected APMC.
9	After Successful Submission user will receive an email confirming the successful submission of application to concerned APMC and the Status of the Application as Submitted/In progress—Approved—Rejected can be seen by login into dashboard as explained in Point 4 and 5 above.
10	Once approved by APMC you will receive Trader ID and Password for participating in Trade on NAM platform in your registered email id.