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6588 GI/202 3 (1) रजिस्ट्री सं. डी.एल.- 33004/99 REGD. No . D. L. -33004/99
EXTRAORDINARY
PART II —Section 3 —Sub-section ( i)
PUBLISHED BY AUTHORITY
No. 589] NEW DEL HI, MON DAY , OCTOBER 1 6, 2023/ ASVINA 24, 1945
CG-HR-E-19102023-249556
श्रेणी………………………………………………………………
(1) (2) (3) (4) (5) (6) (7) (8) (9) (10) (11) (12)
जविेि 11.0 0.5 1.0 4.0 1.0 0.5 8.0 3.6 1.8
17.0-
20.0 2.0-
4.0 मानक 12.0 1.0 2.0 6.0 2.0 1.0 8.0 1.9
सामान्द्य 13.0 1.0 3.0 8.0 3.0 1.0 8.0 1.9
(1) (2) (3) (4) (5) (6) (7) (8) (9) (10) (11) (12)
जविेि 11.0 0.5 1.0 4.0 1.0 0.5 11.0 4.7 1.8
16.0-
19.0 3.0-
5.0 मानक 12.0 1.0 2.0 6.0 2.0 1.0 11.0 1.9
सामान्द्य 13.0 1.0 3.0 8.0 3.0 1.0 11.0 1.9
(1) (2) (3) (4) (5) (6) (7) (8) (9) (10) (11) (12)
जविेि 12.0 0.5 4.0 3.0 1.0 0.5 11.0 4.7 1.9
17.0-
20.0 2.0-
4.0 मानक 13.0 1.0 5.0 4.0 2.0 1.0 11.0 2.0
सामान्द्य 14.0 1.0 5.0 6.0 3.0 1.0 11.5 2.2
(1) (2) (3) (4) (5) (6) (7) (8) (9) (10) (11) (12)
जविेि 12.0 0.5 2.0 8.0 1.0 0.5 11.0 4.5 1.9
17.0-
20.0 3.0-
5.0 मानक 13.0 1.0 3.0 10.0 2.0 1.0 11.5 2.0
सामान्द्य 14.0 1.0 4.0 12.0 3.0 1.0 12.0 2.2
(1) (2) (3) (4) (5) (6) (7) (8) (9) (10) (11) (12)
जविेि 11.0 0.5 2.0 4.0 1.0 0.5 7.5 3.5 1.9
16.0-
19.0 2.0-4.0
मानक 12.0 1.0 3.0 6.0 2.0 1.0 8.0 2.0
सामान्द्य 13.0 1.0 4.0 8.0 3.0 1.0 8.0 2.2
MINI STRY OF AGRICULTURE AND FARMERS WELFARE
(Department of Agriculture and Farmers Welfare)
NOTIFICATION
New Delhi, the 16 th October , 2023
G.S.R. 742 (E).— the following draft of the Non -Basmati Aromatic Rice Grading and Marking Rules, 2023
which the Central Government proposes to make in exercise of the powers conferred by section 3 of the
Agricultural Produce (Grading and Marking) Act, 1937 (1 of 1937) is hereby published as required by the said
section for information of all persons likely to be affect ed thereby and notice is hereby given that the said draft rules
shall be taken into consideration after the expiry of a period of forty -five days from the date on which the copies of
the Gazette of India containing this notification are made available to the public.
Objections or suggestions which may be received from any person with respect to the said draft rules before
the expiry of the above said period shall be taken into consideration by the Central Government.
Objections or suggestions, if any, in respect of the said draft rules may be forwarded to the Agricultural
Marketing Adviser to the Government of India, Directorate of Marketing and Inspection, Head Office, CGO Complex,
NH - IV, Faridabad (Haryana) 12100 1.
DRAFT RULES
1. Short title, application and commencement. - (1) These rules may be called the Non -Basmati Aromatic Rice
Grading and Marking Rules, 2023.
(2) They shall apply to following Non -Basmati aromatic varieties of rice intended for direct human
consumption:
(i) Gobindabhog
(ii) Tulaipanji
(iii) Kataribhog
(iv) Kalonunia
(v) Radhunipagal
(3) They shall come into force on the date of their final publication in the Official Gazette.
2. Definitions. -(1) In these rules, unless the context otherwise requires, -
(a) “Act” means the Agri cultural Produce (Grading and Marking) Act, 1937 (1 of 1937);
(b) "Agricultural Marketing Adviser" means the Agricultural Marketing Adviser to the Government of
India;
(c) "authorised packer" means a person or a body of persons who has been granted a certifi cate of
authorisation to grade and mark the rice in accordance with the grade standards and procedure
provided under these rules and the General Grading and Marking Rules, 1988;
(d) "certificate of authorisation" means a certificate issued under the provisions of the General Grading
and Marking Rules, 1988 authorising a person or a body of persons to grade and mark rice with the
grade designation mark;
(e) "General Grading and Marking Rules" means the General Grading and Marking Rules, 1988, made
under section 3 of the Agricultural Produce (Grading and Marking) Act, 1937 (1 of 1937);
(f) "grade designation mark" means ‘’AGMARK Insignia’’ referred to in rule 3;
(g) “Legal Metrology (Packaged Commodities) Rules" means the Legal Metrology (Packaged
Commoditi es) Rules, 2011, made under the Legal Metrology Act, 2009 (1 of 2010); and
(h) "schedule" means a schedule appended to these rules.
(2) The words and expressions used in these rules and not defined but defined in the Agricultural Produce
(Grading and Marking) Act, 1937 or the General Grading and Marking Rules, 1988, shall have the same
meaning as are assigned to them under the said act or the rules.
3. Grade designation mark. - The grade designation mark shall be consisting of the design of "AGMARK
Insignia", a s set out in Schedule -I, incorporating the certificate of authorisation number, the word
“AGMARK", the name of commodity and its grade.
4. Grade designations. - The grade designations to indicate the quality of rice including the criteria for grade
designatio n shall be as set out in Schedule -II to VI.
5. Quality. -For the purpose of these rules, the quality of rice shall be as provided in Schedule -II to VI.
6. Method of packing. - (1) Rice shall be packed in suitable packaging material in accordance with the
provisi ons of the Food Safety and Standards (Packaging) Regulations, 2018, the Food Safety and Standards
(Labeling and Display) Regulations, 2020 and Legal Metrology (Packaged Commodities) Rules, 2011.
(2) The graded material of small pack sizes of the same lot o r batch and grade may be packed in a master
container with complete details thereon along with the grade designation mark.
(3) Each package shall contain rice of the same type and of the same grade designation.
(4) Each package shall be properly and securely closed and sealed so as to disallow spilling.
7. Method of marking .- (1) The grade designation mark shall be securely affixed to or printed on each
package in the manner approved by the Agricultural Marketing Adviser or an officer authorised by him
under rule 11 of the General Grading and Marking Rules.
(2) In addition to the grade designation mark, following particulars shall be clearly and indelibly marked on
each package, namely: -
(a) name of the commodity;
(b) grade;
(c) variety or trade name(optional);
(d) lot or batch number;
(e) date of packing;
(f) crop year (optional);
(g) net weight;
(h) name and address of the authorised packer;
(i) maximum retail price (inclusive of all taxes);
(j) BEST BEFORE ___________MONTH ______YEAR; and
(k) any other particulars as provided under the Legal Metrology (Packaged Commodities) Rules, 2011
or specified under the Food Safety and Standards (Packaging) Regulations, 2018 and the Food
Safety and Standards (Labeling and Display) Regulations, 2020 or any notification issued under any
other law for the t ime being in force or any instructions issued under the provisions of the Act,
provided that right quality of ink is used for marking on packages.
(3) The authorised packer may after obtaining prior approval of the Agricultural Marketing Adviser or an
officer authorised by him under rule 11 of the General Grading and Marking Rules, mark his private
trade mark or trade brand on the graded packages provided the same do not indicate quality other than
that indicated by the grade designation mark affixed to the gra ded packages in accordance with these
rules.
8. The special conditions of certificate of authorisation – In addition to the conditions specified in sub -rule (8) of
rule 3 of the General Grading and Marking Rules, every authorised packer shall comply the condit ions
specified under these rules.
(1) The authorised packer shall either set up his own laboratory as per norms issued under rule 8 of the
General Grading and Marking Rules, or have access to an approved State grading laboratory or
cooperative or association l aboratory or a private commercial laboratory manned by a qualified chemist
approved by the Agricultural Marketing Adviser under rule 9 of the General Grading and Marking
Rules, for testing the quality of rice.
(2) The premises of the authorised packer shall be maintained in hygienic and sanitary conditions with
proper ventilations and well lighted arrangement and the personnel engaged in these operations shall be
in sound health and free from any infectious, contagious or communicable diseases.
(3) The premises of the authorised packer shall have adequate storage facilities with pucca floor and free
from dampness, any kind of cracks and crevices, rodent and insect infestation.
(4) The authorised packer and the approved chemist shall observe all instructions regarding testing,
grading, packing, marking, sealing and maintenance of records which may be issued by the Agricultural
Marketing Adviser or an officer authorised by him in this behalf in accordance with the General
Grading and Marking Rules, from time to time.
9. Other requirements:
1) For domestic trade, it shall comply with the restrictions in regard to residual levels of metal
contaminants, pesticides residues, microbial requirements, crop contaminants, naturally occurring toxic
substances and other food safety req uirements as specified under the Food Safety and Standards
(Contaminants, Toxins and Residues) Regulations, 2011, the Food Safety and Standards (Food Product
Standards and Food Additives) Regulations, 2011 and other regulations made for domestic trade unde r
the Food Safety and Standards Act, 2006 (34 of 2006).
2) For export trade, it shall comply with the residual limits of heavy metals, pesticides and other food safety
requirements as laid down by the Codex Alimentarius Commission or importing countries requi rement
for exports.
3) (i) The condition of the rice shall be so as to enable it to -
(a) withstand transport and handling; and
(b) arrive in satisfactory condition at the place of destination.
(ii) Rice shall be stored in a dry and hygienic place at normal room
temperature.
4) The confirmation for rice variety shall be done by Polymerase Chain Reaction (PCR) test, if required.
SCHEDULE -I
(See rule 3)
(Design of AGMARK Insignia)
CA No.
Name of the Commodity ------------------
Grade ------------------------------------
SCHEDULE -II
(See rules 4 and 5)
Grade designation and quality of raw milled Gobindabhog rice (short grain)
1. Gobindabhog rice shall be the matured kernels of the Non -Basmati aromatic variety of Oryza sativa L . Raw
milled Gobi ndabhog rice is obtained by dehusking and polishing of paddy during milling.
2. Minimum requirements: -
Gobindabhog rice shall -
(a) have short grains which are white to creamy -white in color;
(b) have uniform size, shape and color;
(c) possess marked degrees of natural f ragrance, characteristic of the variety both in raw and cooked forms;
(d) be free from artificial coloring, polishing agents, artificial fragrances and any other chemicals;
(e) be free from filth (impurities of animal origin) such as rodent hair and excreta, live and dead insects, insect
fragments, moulds and fungus;
(f) be free from any musty obnoxious odor;
3. The criteria for grade designation and quality of raw milled Gobindabhog rice :
Table
Grade
designation Limit of tolerance (maximum) (% by weight) Weevilled
grain s (%
by count)
(maximum) 1000
kernel
weight in
grams
(maximum) Kernel
length
(mm)
(not
less
than) Kernel
breadth
(mm)
(not
more
than) Amylose
content
(% by
wt) Alkali
spreading
value
(score) Moisture
Foreign
matter Damaged,
discolored
and
chalky
grains Brokens
and
fragments
Admixture
(1) (2) (3) (4) (5) (6) (7) (8) (9) (10) (11) (12)
Special 11.0 0.5 1.0 4.0 1.0 0.5 8.0 3.6 1.8
17.0-
20.0 2.0-4.0
Standard 12.0 1.0 2.0 6.0 2.0 1.0 8.0 1.9
General 13.0 1.0 3.0 8.0 3.0 1.0 8.0 1.9
Note: Kernel length/breadth L/B ratio should not be less than 1.8
SCHEDULE -III
(See rules 4 and 5)
Grade designation and quality of parboiled milled Tulaipanji rice (medium grain)
1. Tulaipanji rice shall be the matured kernels of the Non -Basmati aromatic variet y of Oryza sativa L . Parboiled
milled Tulaipanji rice is obtained by dehusking and polishing of parboiled paddy during milling.
2. Minimum requirements: -
Tulaipanji rice shall -
(a) have medium sized grains which are white to creamy -white in color;
(b) have uniform s ize, shape and color;
(c) possess marked degrees of natural fragrance, characteristic of the variety both in parboiled and cooked forms;
(d) be free from artificial coloring, polishing agents, artificial fragrances and any other chemicals;
(e) be free from filth (impu rities of animal origin) such as rodent hair and excreta, live and dead insects, insect
fragments, moulds and fungus;
(f) be free from any musty obnoxious odor;
3. The criteria for grade designation and quality of parboiled milled Tulaipanji rice :
Table
Grade
designatio
n Limit of tolerance (maximum) (% by weight) Weevilled
grains (%
by count)
(maximum
) 1000
kernel
weight in
grams
(maximum
) Kerne
l
length
(mm)
(not
less
than) Kernel
breadt
h (mm)
(not
more
than) Amylos
e
content
(% by
wt) Alkali
spreadin
g value
(score) Moistur
e
Foreig
n
matter Damaged,
discolored
, and
chalky
grains Brokens
and
fragment
s
Admixtur
e
(1) (2) (3) (4) (5) (6) (7) (8) (9) (10) (11) (12)
Special 11.0 0.5 1.0 4.0 1.0 0.5 11.0
4.7 1.8
16.0-
19.0
3.0-5.0 Standard 12.0 1.0 2.0 6.0 2.0 1.0 11.0 1.9
General 13.0 1.0 3.0 8.0 3.0 1.0 11.0 1.9
Note: Kernel length/breadth L/B ratio should not be less than 2.4
SCHEDULE -IV
(See rules 4 and 5)
Grade designation and quality of parboiled milled Kataribhog rice (medium grain)
1. Kataribhog rice shall be the matured kernels of the Non -Basmati aromatic variety of Oryza sativa L . Parboiled
milled Kataribhog rice is obtained by dehusking and polishing of parboiled paddy during milling.
2. Minimum requirements: -
Kataribhog rice shall -
(a) have medium sized grains which are white to creamy -white in color;
(b) have uniform size, shape and color;
(c) possess marked degrees of natural fragrance, characteristic of the variety both in parboiled and cooked forms;
(d) be free from artificial coloring, polishing ag ents, artificial fragrances and any other chemicals;
(e) be free from filth (impurities of animal origin) such as rodent hair and excreta, live and dead insects, insect
fragments, moulds and fungus;
(f) be free from any musty obnoxious odor;
3. The criteria for grade designation and quality of parboiled milled Kataribhog rice :
Table
Grade
designation Limit of tolerance (maximum) (% by weight) Weevilled
grains (%
by count)
(maximum) 1000
kernel
weight in
grams
(maximum) Kernel
length
(mm)
(not
less
than) Kernel
bread th
(mm)
(not
more
than) Amylose
content
(% by wt) Alkali
spreading
value
(score) Moisture
Foreign
matter Damaged,
discolored
and
chalky
grains Brokens
and
fragments
Admixture
(1) (2) (3) (4) (5) (6) (7) (8) (9) (10) (11) (12)
Special 12.0 0.5 4.0 3.0 1.0 0.5 11.0
4.7 1.9
17.0-
20.0
2.0-4.0 Standard 13.0 1.0 5.0 4.0 2.0 1.0 11.0 2.0
General 14.0 1.0 5.0 6.0 3.0 1.0 11.5 2.2
Note: Kernel length/breadth L/B ratio should not be less than 2.1
SCHEDULE -V
(See rules 4 and 5)
Grade design ation and quality of raw milled Kalonunia rice (medium grain)
1. Kalonunia rice shall be the matured kernels of the Non -Basmati aromatic variety of Oryza sativa L . Raw milled
Kalonunia rice is obtained by dehusking and polishing of paddy during milling.
2. Minimum requirements: -
Kalonunia rice shall -
(a) have medium sized grains which are white to creamy -white in color;
(b) have uniform size, shape and color;
(c) possess marked degrees of natural fragrance, characteristic of the variety both in raw and cooked forms;
(d) be fre e from artificial coloring, polishing agents, artificial fragrances and any other chemicals;
(e) be free from filth (impurities of animal origin) such as rodent hair and excreta, live and dead insects, insect
fragments, moulds and fungus;
(f) be free from any must y obnoxious odor;
3. The criteria for grade designation and quality of raw milled Kalonunia rice :
Table
Grade
designation Limit of tolerance (maximum) (% by weight) Weevilled
grains (%
by count)
(maximum) 1000
kernel
weight in
grams
(maximum) Kernel
length
(mm)
(not
less
than) Kernel
breadth
(mm)
(not
more
than) Amylose
content
(% by
wt) Alkali
spreading
value
(score) Moisture
Foreign
matter Damaged,
discolored
and chalky
grains Brokens
and
fragments
Admixture
(1) (2) (3) (4) (5) (6) (7) (8) (9) (10) (11) (12)
Special 12.0 0.5 2.0 8.0 1.0 0.5 11.0
4.5 1.9
17.0-
20.0
3.0-5.0 Standard 13.0 1.0 3.0 10.0 2.0 1.0 11.5 2.0
General 14.0 1.0 4.0 12.0 3.0 1.0 12.0 2.2
Note: Kernel length/breadth L/B ratio should not be less than 2.0
SCHEDULE -VI
(See rules 4 and 5)
Grade designation and quality of raw milled Radhunipagal rice (short grain)
1. Radhunipagal rice shall be the matured kernels of the Non -Basmati aromatic variety of Oryza sativa L . Raw
milled Radhunipagal rice is obtained by dehusking a nd polishing of paddy during milling.
2. Minimum requirements: -
Radhunipagal rice shall -
(a) have short grains which are white to creamy -white in color;
(b) have uniform size, shape and color;
(c) possess marked degrees of natural fragrance, characteristic of the variety both in raw and cooked forms;
(d) be free from artificial coloring, polishing agents, artificial fragrances and any other chemicals;
(e) be free from filth (impurities of animal origin) such as rodent hair and excreta, live and dead insects, insect
fragments, mou lds and fungus;
(f) be free from any musty obnoxious odor;
3. The criteria for grade designation and quality of raw milled Radhunipagal rice :
Table
Grade
designation Limit of tolerance (maximum) (% by weight) Weevilled
grains (% by
count)
(maximum) 1000
kernel
weight in
grams
(maximum) Kernel
length
(mm) (not
less than) Kernel
breadth
(mm) (not
more than) Amylose
content
(% by wt) Alkali
spreading
value
(score) Moisture
Foreign
matter Damaged,
discolored
and chalky
grains Brokens
and
fragments
Admixture
(1) (2) (3) (4) (5) (6) (7) (8) (9) (10) (11) (12)
Special 11.0 0.5 2.0 4.0 1.0 0.5 7.5
3.5 1.9
16.0-
19.0
2.0-4.0 Standard 12.0 1.0 3.0 6.0 2.0 1.0 8.0 2.0
General 13.0 1.0 4.0 8.0 3.0 1.0 8.0 2.2
Note: Kernel length/breadth L/B ratio sho uld not be less than 1.5
Explanation for the purpose of these Tables:
(i) Foreign matter includes inorganic and organic matter. The inorganic matter shall include sand, gravel,
dirt, pebbles, stones, glass and metallic pieces, lumps of earth, clay and mud. Org anic matter shall
include husk, chaff, straw, weed seeds, fragments of bran and other inedible grains.
(ii) Damaged grains are kernels or pieces of kernels that are sprouted or internally damaged as a result of
heat, moisture, weather or microbes.
(iii) Discolored g rains are kernels or pieces of kernels that have changed the natural color as a result of
deteriorative changes superficially.
(iv) Chalky grains are kernels or pieces of kernels of which at least half the portion is opaque, milky white in
color and brittle in nature.
(v) Brokens are pieces of sound kernels that are less than three -fourth of the size of the full kernels.
(vi) Fragments are the pieces of kernels that are less than one -eighth of the size of the full kernels.
(vii) Admixture means the presence of a variety of the same grain other than the variety in consideration.
(viii) Weevilled grains are grain kernels that are partially or wholly bored by insects injurious to grain but do
not include germ -eaten grains and egg -spotted grains.
(ix) Length - Breadth ratio means the ratio of the length of a grain to its breadth.
[F. No.Q -11047/03/RAR/2023 -Std.]
FAIZ AHMED KIDWAI , Add l. Secy . (Marketing)
Uploaded by Dte. of Printing at Government of India Press, Ring R oad, Mayapuri, New Delhi -110064
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