Disclosure to Promote the Right To Information

Transcription

1 इ टरन ट म नक Disclosure to Promote the Right To Information Whereas the Parliament of India has set out to provide a practical regime of right to information for citizens to secure access to information under the control of public authorities, in order to promote transparency and accountability in the working of every public authority, and whereas the attached publication of the Bureau of Indian Standards is of particular interest to the public, particularly disadvantaged communities and those engaged in the pursuit of education and knowledge, the attached public safety standard is made available to promote the timely dissemination of this information in an accurate manner to the public. ज न1 क अ+धक र, ज 1 क अ+धक र Mazdoor Kisan Shakti Sangathan The Right to Information, The Right to Live प0र 1 क छ ड न' 5 तरफ Jawaharlal Nehru Step Out From the Old to the New IS 3581 (1982): Green coffee [FAD 6: Stimulant Foods]! न $ एक न' भ रत क +नमण Satyanarayan Gangaram Pitroda Invent a New India Using Knowledge! न एक ऐस खज न > ज कभ च0र य नहB ज सकत ह ह Bhartṛhari Nītiśatakam Knowledge is such a treasure which cannot be stolen

2

3

4

5 IS : Indian Standard GRADING FOR GREEN COFFEE ( Second Revision ) Stimulant Foods Sectional Committee, AFDC 39 Chairman Representing SHRI C. P. NATORAJAN Central Food Technological Research Institute ( CSIR ), Mysore Members SHBI D. S. CHADHA Central Committee for Food Standards ( Ministry of Health and Family Welfare ), New Delhi &IT D. MUEHERJEE ( Alternate ) DE N. K. JAIN SHBI P. C. SHARMA ( Al&mate ) SHRI S. KASTURI Da S. L. KHOSLA Tea Research Association, Calcutta Government Analyst Laboratory, Madras Public Analyst, Government of Haryana, Chandigarh SBBI S. K. ANAND ( Alternate ) COL R. K. KOOHHAR Quartermaster General s Branch, Army Headquarters, New Delhi LTCOL P. J. CHERIAN (A&mats s) Sasr S. S. MEENAKSHISUNDBAN Coffee Board, Bangalore SMT SUNALINI N. MENON ( Alternate ) DR K. K. MITRA Tea Board, Calcutta SHBINARENDRA KUMAR Calcutta Tea Traders Association, Calcutta SHRI K. M. PANEL ( Alternate) SHRI M. N. NAYAR Central Plantation Crop Research Institute ( ICAR ), Kasaragod SHRI T. A SRIRAM (Alternate) SEmI c. Y. PAL Cadbury India Limited, Bombay SHRI S. J. KEKOBAD ( Alternate ) SHBI K. RAMAKRISHNA PILLAI The Kerala State Cooperative Marketing Federation Ltd, Cochin SHRI P. P. BHALBKARAN ( Alternate ) SHRI C. K. RAMANATH Brooke Bond India Limited, Calcutta SHRI A. K. GUPTA ( Alternate) SHBI M. G. SATHE The Sathe Biscuit and Chocolate Company Limited, Pune SHRI U. R. KULKARNI ( Alternate Copyright 1982 ( Continued on figs 2 ) INDIAN STANDARDS INSTITUTION This publication is protected under the Indian Copyright Act ( XIV of 1957 ) and reproduction in whole or in part by any means except with written permission of the publisher shall be deemed to be an infringement of copyright under the said Act.

6 ( Contin~dfiom pugc 1 ) Members Reflesenting SHE1 v. H. SHAH Kaira District Cooperative Milk Producer s Union Limited, Anand SHRI KAILASH VYAS ( A&r&c ) Dr S. B. SIN~H Public Analyst, Government of Uttar Pradesb, Lucknow SEEI K. N. SIBCAB The Consultative Committee of Plantation Association, Calcutta DB C. S. VEIXIXATA RAM United Planter s Association of Southern India, Coonoor SHRI V. RAN~ANATHAN ( Alternalc ) SH~I S. VISEVESHWAEA Central Coffee Research Institute, Chikmagalur SHBI R. WALTOR Food Specialities Limited, Moga SHE1 A. K. ROY ( Afh&) SJXRI T. PIJILNANANDAX, Director General, IS1 ( Exo&io Member ) Director ( Agri & Food ) ( Secrulury ) Coffee and Its Products Subcommittee, AFDC 39 : 2 Members SHRI S. KASTU~I Government Analyst Laboratory, Madras COL R. K. KOCHHAB Quartermaster General s Branch, Army Headquarters, New Delhi LTCO& P. J. CHERIAN ( Alternate ) MARKETING MANA~XR Poison Limited, Bombay SHBI S. S. MEENAKSHISUNDBAX Coffee Board, Bangalore SHBI C. P. NATAEAJAN Central Food Technological Research Institute ( CSIR ), Mysore SHRI N. G. GOPALA KRISBNA RAO ( Ahmufs) S~sr A. K. ROY Food SDecialities. Limited, Morra SHBI M. BALAN ( Ahmats ) 6~x1 P. K. SABARWAL Brooke Bond India Limited, Calcutta SEBI E. B. UNNI Mangalore Gurers Association, Mangalore SHRI P. V. RAMAKRISHNA (Ahmats ) SHRI S. VI~EVESHWARA Central Coffee Research Institute, Chikmagalur 2

7 IS : Indian Standard GRADING FOR GREEN COFFEE ( Second Revision ) 0. FOREWORD 0.1 This Indian Standard ( Second Revision ) was adopted by the Indian Standards Institution on 8 January 1982, after the draft finalized by the Stimulant Foods Sectional Committee had been approved by the Agricultural and Food Products Division Council. 0.2 This standard was first published in The first revision of the standard was brought out in 1974 to include determination of moisture content with a view to aligning it with the practical method adopted by the ISO. The present version of the standard reflects the latest trade practices followed by the Coffee Board with respect to grade designations. 0.3 For the purpose of deciding whether a particular requirement of this standard is complied with, the final value, observed or calculated, expressing the result of a test or analysis, shall be rounded off in accordance with IS: 2l%O*. The number of significant places retained in the rounded off value should be the same as that of the specified value in this standard. 1. SCOPE 1.1 This standard prescribes the requirements for different types and grades of green coffee, namely, co$a arabica Linn. and Coffea caenophora ( subvariety C. robusta Linden ). 2. TERMINOLOGY 2.0 For the purpose of this standard, the following definitions shall apply. 2.1 Plantation Triage Broken, withered, spotted, elephant, small discoloured malformed beans, pales and pulpercuts. 2.2 Robusta Parchment and Cherry Triage Round small beans, spotted beans, dried and shrivelled beans, broken beans ( not less than *Rules for rounding off numerical values ( revised ). 3

8 onethird of a bean in size ). In the case of Robusta Parchment Triage, pales and pulpercuts are also included. 2.3 Bits Broken coffee of less than one third of a bean in size. 2.4 Blacks More than a quarter of a bean surface black, blue, brown or similarly discoloured beans and including stinkers and sour beans. 3. VARIETIES AND TYPES 3.1 There are mainly two varieties of coffee as given below: a) Variety ICo$ea arabica Linn., and b) Variety IICO&X cacnobhora ( subvariety C. robusta Linden ). 3.2 There shall be four types of coffee as given below: a) Arabica, Plantation ( washed ); b) Arabica, Cherry ( unwashed ); C) Robusta, Parchment ( washed ); and d) Robusta, Cherry ( unwashed ) There shall be seven grades of Arabica Plantation as given below: a) Plantation PB c) Plantation B e) Plantation C b) Plantation A d) Plantation Bulk f) Plantation Bits g) Plantation Blacks 4. REQUIREMENTS 4.1 Moisture Content When determined by the method prescribed in Appendix A, the moisture content in coffee at the time of packing shall be as follows: a) Washed Coffee, Arabica, Plantation and Robusta, Parchment, Max 10 percent b) Arabica, Cherry, Max 11 percent c) Robusta, Cherry, Max 11 5 percent 4.2 Freedom from Infestation Coffee beans shall be free from infestation due to insects, fungi and rodents. 4.3 Freedom from Extraneous Matter Coffee beans shall be free from any extraneous matter, such as strings, stones, dirt, wood and glass, and metallic pieces. 4.4 Odour Coffee beans shall be free from any foreign odour. 5. GRADES 5.1 Coffee beans shall be graded on the basis of size and shape before packing. 4

9 lb : The designation of grades and their requirements shall be as given in Table 1. VARIETY (1) Coffeea orabica Linn. C0$a arabica Linn. Coffea robusta Linden TABLE 1 GRADE DESIGNATIONS OF GREEN COFFEE AND THEIR REQUIREMENTS TYPE (2) Arabica, plantation Cherry ( whole ) crop, including gleanings and strippings ) Robusta, parchment Robusta, cherry *Ungraded and ungarbled. GRADE DESIQ NATION (3) PB A B Bulk* C Bits Blacks PB AB Bulk* C Blacks/ Browns/ Bits PB AB Bulk* C Blacks/ Browns/ Bits PB AB Bulk* C Blacks/ Browns/ Bits SIEVINQ REQUIRE WENT _*? Aperture Size (mm) 5 (4) J Percentage by Mass Retained, Min (5) PERMISSIBLE PERCENTAQE ( BY MASS ) OB FLATS AND OTHERS (6) 3 of PB Triage, 2 of Flats 2 of Triage 2ofPB 3 of Triage 2ofPB 3 of PB Triage, 2 of Flats ( AB ) of Triage ofPB of Blacks/ Browns/Bits of PB Triage, 2 of Flats ( AB ) 3 of Triage, 2ofPB 2 of Blacks/ Browns/Bits 3 of PB Triage, 2 of Flats ( AB ) 3 of Triage 2ofPB 2 of Blacks/ Browns/Bits

10 fs : b8i PACKING AND MARKING 6.1 Packing The coffee beans shall be packed in new, clean and sound jute or lined bags or any other suitable container as agreed to between the purchaser and the vendor. The bags shall be free from any fungal. or insect infestation and shall be free from any undesirable smell. 6.2 Marking The following particulars shall be marked or labelled_on each bag: 4 b) c> 4 Name of the material, Variety and type, Grade of the material, Name and address of the vendor, and e) Net mass in kg. APPENDIX ( Clause 4. I ) A DETERMINATION OF MOISTURE AO. PRINCIPLE A0.1 Dry the sample of beans at a temperature of 130 & 2 C, at atmospheric pressure, in two stages with an intermediate rest period, in order to redistribute uniformly the moisture in the bean. Al. APPARATUS Al.1 Electrically Heated ConstantTemperature Oven The oven shall have effective ventilation and shall be regulated in such a way that the temperature of the air and of the plates carrying the samples is 130 & 2 C in the vicinity of the samples. The oven shall have such heating capacity that when it is previously set at a temperature of 13O C, it is again able to reach this temperature in less than 45 min ( preferably in less than 30 min ) after the insertion of the maximum number of test portions that can be dried simultaneously. A1.2 Dish with Lid This shall be of corrosionresistant metal or of glass, with an effective surface area of at least 18 cm2 ( for example, 50 mm minimum diameter and 25 to 30 mm deep ). A1.3 Desiccator Phosphorous pentoxide, reagent grade, or any other effective dehydrating agent shall be used in the desiccator. 6

11 IS t Al.4 Analytical Balance A2. PROCEDURE A2.1 Test Portion Weigh the empty dried dish with its lid. Introduce approximately 5 g of green coffee beans and spread them over the bottom of the dish in a single layer. If the test portion contains a large quantity of impurities ( nails, stones, wood, etc ), discard the test portion and take a fresh portion from the laboratory sample. Cover the dish with its lid and weigh the dish with lid and the test portion to the nearest OS000 2 g. A2.2 Determination A2.2.1 First Period in the Oven Place the dish containing the test portion in the oven at a temperature of the 13O C, on its lid. Remove it after a period of 6 h f 15 min; cover it with the lid while still in oven and place it in the desiccator. After cooling to ambient temperature ( from 30 to 40 min after placing it in the desiccator ), weigh it, still closed. After weighing, replace the dish in the desiccator for at least 15 h. A2.2.2 Second Period in the Oven Under the same conditions as specified in A2.2.1, replace the dish in the oven at a temperature of 130 C and let it remain there for 4 h f 15 min. Remove it, allow it to cool to ambient temperature in the desiccator and weigh again. A2.2.3 Xumber of Determinations Carry out at least two determinations on the same sample till the difference in results of last two determinations is not more than 0.3 g of moisture per 100 g of the sample. A3. CALCULATION A3.1 The percentage of moisture in the sample shall be calculated by adding the percent loss in mass calculated after the first period in the oven ( see A2.2.1 ) and half the value of the addition percent loss in mass calculated after the second period in the oven ( see A2.2.2 ). A3.1.1 Loss in Mass after the First Period in percent loss in mass using the following formula: where 100 PI= (m, ml) x m0 Oven ( PI ) Calculate m. = initial mass in g of the test portion, and ml = mass in g of the test portion after the first 6 h period. :7

12 ISt A3.1.2 Loss in Mass after the second Period in Oven ( Pe ) Calculate percent loss in mass using the following formula: where 100 P2 = ( m, ms ) x m. m, = initial mass in g of the test portion, and m2 = mass in g of the test portion after the second 4 h period in the oven. A3.1.3 Moisture Content, Percent by Mass (P) Calculate moisture content ( percent by mass ) using the following formula ( see Note ): P = p1 f pa ; pl NOTEThe difference between the losses in mass observed after 6 h ( se8 A2.2.1 ) and 10 h ( including additional 4 h ) ( see A2.2.2 ) in the oven at a temperature of 130 C. that is, the difference between PI and P2, should normally be less than 1.0 g per 100 g of sample. 8

13

14 AMENDMENT NO. 1 NOVEMBER 1995 TO IS 3581: 1982 GRADING FOR GREEN COFFEE (Page 3, Foreword, clause 0.2 ) renumber the subsequent clause: (Second Revision) Add the following clauses after 0.2 and 0.3 A scheme for labelling environment friendly products with the EC0 Mark has been introduced at the instance of the Ministry of Environment and Forests ( MEF), Government of India. The EC0 Mark would be administered by the Bureau of Indian Standards ( BIS ) under the BIS Act, 1986 as per the Resolution No. 71 dated 20 February 1991 as published in the Gazette of the Government of India vide GSR No. 85(E) dated 21 February For a product to be eligible for EC0 Mark it shall also carry the Standard Mark of BIS for quality besides meeting additional optional environmental friendly ( EF ) requirements. The EF requirements for grading of green coffee, are, therefore being included through an Amendment No. 1 to this standard. 0.4 This amendment is based on the Gazette Notification No. 678 (E) dated 30 August 1994 for Labelling Edible Oils, Tea and Coffee as environment friendly products, published by the Ministry of Environment and Forests. ( Page 4, clause 4.4 ) L Add the following clauses after 4.4: 4.5 Optional Requirements for EC0 Mark 45.1 General Requirements The product shall conform to the requirements prescribed under clauses 4.1 to Specift Requirements The product shall be free from any added colouring, flavouring and also be free from rancidity and shall have its characteristic flavour The product shall be free from adulterants like dandelion and other roots, acorns, figs, dates, stones and cereals The pesticide residues in the product shall not exceed the limits given below when tested by the methods as shown against each. 1

15 Amend No. 1 to IS 3581 : 1982 Sl No. Name of Pesticide Tolerance Limit Method of Test w&3 Ref to i) Monocrotophos 0.1 IS : 1985 (Page 6, clause 6.1) Add the following clause after 6.1: For EC0 Mark the product shall be packed in packages which are made from recyclable, reusable or biodegradable materials which shall be declared by the manufacturer and may be accompanied with detailed instructions for proper use. (Page 6, clause 6.2 ) Add the following clause after 4.2: 6.21 The following additional information shall also be marked on the label for EC0 Mark: a) The criteria for which the product has been labelled as EC0 Mark. 2 Reprography Unit, BIS, New Delhi, India

16 AMENDMENT NO. 2 OCTOBER 1996 TO IS 3581: 1982 GRADINGFOR GREEN COFFEE ( Secmd Revision ) ( Cwerpage, Tide) Substitute the following for the existing: GREEN COFFEE SPECIFICATION ( Amendmw; No. 1, page 1, clause 4.5 ) Delete the word Optional. (bendmenr fir, 1, puge I, clause ) Substttute the followmg tor the existing: The product shall COGO~~ to the quality starlda& ofb]s.' (Amendment No. 1, pop 1, clauc ) Insert the following clauses after : The product manufacturer shall produce I W consent clearance as per the provisions of Water ( Prevention & Conlroi of POhtion ) Act, 1974 and Air (Prevention & Control of Pollution) Acr, 1981, Water (Prevemi~ & Control of Pollution) Cess Act, 1977 respectively alongwith the authorisatiti. if required, under Environment ( Protection ) Act, 1986 and the Rules made thtqunder to Bureau of Indian Slandards while applying for the EC0 Mark; and the Emduct shall bz in accordance with the Prevention of Food Adulteration Act, 1954 and the Rules made thereunder unless otherwise specified The product/packing shall display in brief the criteria based on which the product has been labelled environment friendly The material used for product/packaging shall be recyclable ( i.e. which can by reprocessed to manufacture any other useful product ) or biodegradable and the parameters evolved under the SLEFP on the specific subject of packaging shall apply. ( Amendment No. 1, page 1, clauses to j Substitute the following for the existing: The coffee beans shall be free from infestation due to insects, fungus and rodents.

17 Amend No. 2 to IS 3581 : The product shall be free from extraneous matter like strings, stones, dirt, wood, glass and metallic pieces and from any added colouring and flavouring. It shall also be free from rancidity and shall have its characteristic flavour The product shall be free from adulterants like dandelion and other roots, nerons, figs, dates, stones and cereals. (Amendment No. 1, page 1, clause ) Insert the following clause after : The pesticides residues (if anyj in the product shall not exceed the limits as prescribed in Prevention of Food Adulteration Act, iy54 and Rules made thereunder, when tested by the methods given in the relevant Indian Standards Specifications. [ Page 6, clause ( see az.soamendment No. 1 ) ] Delete. [ Page 6, clause 6.2 ( see also Amendment No. 1 ) ] Substitute the following for the existing: 6.2 Marking The following particulars shall be marked or labelled on each bag: a) b) Name of the material, Variety and type, 4 Grade of the material, d) Name and address of the vendor, and e> Net mass in kg The product may also be marked with available with the Bureau of Indian Standards. ( IAD23) EC0 lvlark and. the details are 2 kepqpplty Unit. BIS, New Delhi, India