Standards of Paddy

MANUAL ON STANDARDS OF PADDY

1. INTRODUCTION

             Promotion of standardization and grading of agricultural commodities is an important aspect of agricultural marketing. The agricultural commodities are heterogeneous and hence it is very essential to grade these commodities as per standards to command better price either at domestic or international market. Sale of Paddy is offered on the basis of variety, wholesomeness, appearance, colour, presence of foreign matter, damaged grains, broken grains, admixture of inferior variety, moisture, harmful contaminants, etc.  A quality grain is that which meets the end user specifications with respect to range of pre-determined Quality and Safety standards.

2. OBJECTIVE

 The Manual has been designed with the objectives to

                                 i.            Create awareness about standards prescribed by various organizations for domestic and international markets so as to raise quality consciousness among the farmers, entrepreneurs and other market functionaries with the objective to equip them to face the global competition in the post WTO era.

                               ii.            provide details of various parameters responsible for quality; and

                              iii.            describe the advantages of grading & standardization so that farmers may get prices commensurate with quality produced by them.

3. IMPORTANT PARAMETERS RESPONSIBLE FOR QUALITY

3.1 Following Parameters are important in determination of QUALITY of Paddy

·         Wholesomeness, appearance, colour      

·         Foreign matter(organic and inorganic)

·         Damaged grains

·         Broken grains

·         Immature/Shriveled grains

·         Weevilled grains

·         Admixture

·         Moisture content

          

3.2 Following SAFETY parameters are important:

 ·         Pesticides residue

·         Poisonous/Heavy metals

·         Aflatoxin

·         Uric acid

·         Microbial load

3.3 Parameters by which  grades of Paddy are differentiated

Important parameters by which grades can be differentiated in case of paddy are

·         foreign matter

·         Admixture

·         Damaged/Immature/Weevilled grains

4. STANDARDS APPLICABLE FOR PURCHASES BY FOOD CORPORATION OF INDIA (FCI)

 4.1 The main objectives of  the FCI are

a)      Effective price support operations for safeguarding the interests of the farmers.

b)      Distribution of foodgrains throughout the country for Public Distribution System and other Govt. of India schemes, and

c)      Maintaining satisfactory level of operational/buffer stocks of foodgrains to ensure national food security.

4.2 To meet these obligations, the FCI makes purchases of paddy and for this purpose, following standards for all varieties of paddy are applicable.

 UNIFORM SPECIFICATION FOR ALL VARIETIES OF PADDY ( MARKETING SEASON 2004-2005 )

             Paddy shall be in sound merchantable condition, dry, clean, wholesome, of good food value, uniform in colour and size of grains and free from moulds, weevils, obnoxious smell, Argemone maxicana, Lathyrus sativus (kesari), admixture of deleterious substances.

              

Sl.No.	Refractions	Maximum Limits(%)
1.	Foreign matter
	a) Inorganic	1.0
	b) Organic	1.0
2	Damaged, discoloured, sprouted and weevilled grains	3.0
3	Immature, Shrunken and shriveled grains	3.0
4	Admixture of lower class	8.0
5	Moisture	17.0

NOTE: Within the overall limit of 1.0% for organic foreign matter, poisonous seeds shall not exceed 0.5% of which Dhatura and Akra seeds (Vicia species) not to exceed  0.025% and 0.2% respectively.

DEFINITIONS

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.  Organic matter shall include husk, chaff, straw, weed seeds and other inedible grains.  Paddy shall be considered as foreign matter in commodities other than paddy.

 Damaged : Kernels or pieces of kernels that are sprouted or internally damaged as a result of heat, moisture, weather or microbes.

Discoloured:Kernels or pieces of  kernels that have changed the colour as a result of deteriorative changes.

 Weeviled Grains : Weeviled 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.

 Immature : Kernels or pieces of grain kernels that are not fully developed.

 Varietal Admixture:The presenceof a varietyof the same grain other than the variety in consideration.

 Moisture:The loss in mass caused as a result of heating for two hours at 130 to 1330C under specified conditions and expressed as percentage.

5. STANDARDS APPLICABLE FOR STORAGE OF PADDY

5.1 CENTRAL WAREHOUSING CORPORATION (CWC) :The CWC works as an agent of the government for  purchase, sale, storage and distribution of agricultural and industrial commodities, seeds, fertilizers and notified commodities for individual, cooperatives and other institutions in the country.  CWC provides modern efficient warehousing to ensure maximum returns to the growers with better opportunities. It provides scientific facilities to the farmers for the stock of agricultural produce at a reasonable cost.  CWC issues Warehouse Receipts to a person depositing goods in the warehouse.  The banking institutions accept the Warehouse Receipts as co-lateral security for grant of loans to the holder of the Warehouse Receipt on its being endorsed and delivered to them.   Thus, warehousing plays an active role in marketing and also provides socio-economic gains to the farmers, who otherwise get exploited by the middlemen and are forced to have distress sales. 

5.1.1 Standards of Central Warehousing Corporation

Central Warehousing Corporation follows Standards given in Item 4.3.2 for accepting paddy for storage in the warehouses.

In addition, CWC has following categorization for deciding the period of storability of paddy  in the warehouses.

 Percentage of Weevilled grains :

Upto     1%                               A

Above 1% upto 4%                  B

Above 4% upto 7%                  C

Above 7% upto 15%                D

In order to have better storability of paddy farmers are  advised to ensure that paddy for storage has Weevilled grains less than 1% (by count).

Varieties Of Basmati Rice

Initially, Basmati used to be consumed in the areas in which it was grown. However, with the migration of the ethnic population to various parts of the world, Basmati became reasonably popular with Indians abroad. Later on, it started becoming popular with the locals of these countries and thus the exports of Basmati Rice started increasing gradually. In 1980s, the Government of India opened the export of Basmati Rice and this led to the rapid development of a large market for this rice in the International arena. 

Over a period of time, the traders who were exporting rice began to invest in automation, yield improvement, packaging and marketing and an ancient product led to the development of a new sunrise industry. Today, exporters are churning out thousands of tonnes of high quality Basmati Rice from their factories. Most of them have attained the status of Export House, Trading House, Star Trading House and Super Star Trading House.

With the concept of joint family dwindling rapidly, families have no time to spare for cooking. This has led to the rise of the ready to eat cooked food industry. The Indian rice industry has also launched new products like Heat & Eat, Rice 'n Spice etc. These products are now becoming popular both in India and abroad.

As Indian Rice brands and value added products build bridgeheads for themselves in the International arena, the industry is gearing up to increase exports on a sustainable basis and become a significant world-class player in the Rice markets of the world.

Notified varieties of Basmati Rice

1              Basmati 217       

2              Basmati 370       

3              Type 3 ( Dehraduni Basmati)       

4              Taraori Basmati (HBC 19/ Karnal Local)    

5              Ranbir Basmati 

6              Basmati 386

7              Punjab Basmati 1(Bauni Basmati)

8              Pusa Basmati 1

9              Kasturi 

10           Haryana Basmati 1          

11           Mahi Sugandha

12           Pusa Basmati 1121

13           Improved Pusa Basmati 1(Pusa 1460)     

14           Vallabh Basmati 22         

15           Pusa Basmati 6 (Pusa 1401)         

16           Punjab Basmati 2             1078(E)

17           Basmati CSR 30

18.          Pusa Basmati 1509          

19.          Malviya Basmati Dhan    2817(E)

20.          Vallabh Basmati                2817(E)

21.          Basmati 564        268(E)

22.          Vallabh Basmati 23          268(E)

23.          Vallabh Basmati 24          268(E)

PRE HARVEST AND POST HARVEST OPERATIONS FOR SEA

SHIPMENT OF MANGO

1. Pre harvest survey:

1.1 An orchard survey must be undertaken to determine the right stage of harvest of fruit for export.

1.2 Mangoes normally take 120-150 days from fruit set to maturity

1.3 Internally the fruit should have light yellow tinges to the flesh and slightly more yellow coloration round the stone.

1.4 Fruit should be firm but not hard.

Harvesting :

1.5 Pick only clean and healthy looking fruit i.e. no signs of damage by insect pests or diseases or by other means

1.6 All fruit must be of consistent maturity

1.7 Fruits should be harvested leaving 10 cm of stalk using mango harvestors and a smooth net pouch for holding the harvested fruit

1.8 Harvested fruit should be lowered and placed with stem upwards in clean and disinfected plastic crates

1.9 Crates should not be placed directly on the soil 1.10 Each crate should be labeled indicating the orchard name, variety date and time of harvesting

2. Maturity indices for harvesting:

2.1 For long distance markets, fruits should be harvested at early maturity. However, fruits should not be immature. In order to ascertain appropriate levels of maturity of the fruits, following parameters should be carefully observed to avert spoilage :

i) Fruit should be harvested at light green colour stage of mango peel (skin)

ii) Fruit should be harvested with a specific gravity of 1.0 or slightly less. The incidence of spongy tissues increases with an increase in specific gravity.

iii) Total soluble solids (TSS) of mango fruit is recommended to be between 7 to 8%

iv) Fruit acidity recommended : pH 4.0

v) The fruits of uniform characteristics (as listed above) should be harvested and packed to ensure uniform ripening

vi) Consignment lot should comprise of fruits harvested at the same period

Harvesting should be planned keeping in view the above factors.

3. Time of Harvesting : the fruits should be harvested in the morning (before 10 AM) or evening (after 5 PM) .

Harvesting after 10 Am and before 5 PM should be avoided in order to ensure reduction of field heat in the fruits. Harvesting should be performed 48 hours in advance of shipping .

4. Method of harvesting :

4.1 For harvesting of the fruits, specially designed mango harvesters (stalk clippers) should be used to improve the quality and shelf life of the fruit. Traditional `jerk harvesting’ should not be adopted.

4.2 It is recommended that after harvesting, the fruits should be immediately kept under shade at safe and clean place until it is transported to the packhouse. Further, for ensuring the quality and shelf life of the fruit, it is advisable that fruits be air/potable water cooled under the shade till harvesting is completed. This will minimize the effect of high temperature on the fruit and would decelerate the ripening process. As far as possible, the cold chain should be maintained from harvesting stage

itself.

5. Transportation to the packhouse :

5.1 The fruits should be quickly transported in fully covered vans preferably in the refer vans to packhouse. Efforts should be made to pack the fruits in the nearest packhouse to minimize the delay and to avoid damage to the fruit during transit.

6. Post Harvest Process : 

6.1 De-sapping (Optional):

(a) Desapping is a process of removing the sap from mango fruit

(b) The sap from the fruit is removed by cutting the stalk of the fruits at a length of 5-10 mm from the base of the fruit with the help of a sharp edged scissor/harvester

(c) At the time of stalk cutting, the fruit should be held upside down so as to avoid the flow of sap on the

skin of fruit

(d) It is advisable that whole sap from the fruit should come out during the de-sapping process. However, to reduce the process time, fruits should be placed upside down atleast for 45 minutes .

(e) This process should be undertaken by only trained/skilled workers of the packhouse so that skin

of the fruits is not damaged

(f) It would be appropriate if fruits are washed with water by applying a forced jet system of spraying.

This will considerably hasten the process of desapping and ensure proper coverage of the fruit by

the spraying water  

6.2 Cleaning and washing of fruit :

(a) After de-sapping, the fruits should be washed carefully for 2-3 minutes to remove any patches of

sap . During washing, fruits should also be cleaned with soft brushings. The washing is recommended to

be done with only fresh potable water of temperature lower than that of the fruit. Neutral detergents like Teapol, Sandovit or Indtron at 0.1% (1 ml of detergent per litre of water) may be mixed with water to help remove latex (sap).

(b) It is recommended that the Alphonso mango shall be subject to specific gravity test for removal of fruits affected by the internal disorder – spongy tissue disorder. This may be done by transferring the fruit to a tank containing 2.5% salt solution. The mangoes which sink down are over mature and are

likely to be affected by spongy tissue disorder.The mangoes which float in the salt solution are at the

right stage of maturity for export.

6.3 Hot-Water Treatment (Mandatory for USA & Europe):

(a) After de-sapping and washing, mango fruits should be passed through hot water treatment tanks fitted with thermostat control sensors to maintain the desired temperature of 520

 C. The hot water should be treated with disinfectant such as sodium hypochlorite/procloraz etcat 200 ppm concentration for 3-4 minutes.

(b) After hot water treatment fruits are passed through the drying table to remove the moisture. The fruits are then cleaned/wiped by a soft muslin cloth/automatic sponge system and transferred to sorting/grading table.

6.4 Sorting and Grading :

Over-sized/under-sized /blemished /diseased/damaged fruits shall be removed at sorting table. Though maturity indices are observed at harvesteing stage as mentioned at point 2(i) to (vii) it is advisable to observe the maturity index at this stage as well. The fruits falling in uniform criteria shall be graded and packaged accordingly. Fruits should be handled carefully and placed gently into the packing boxes to avoid bruising/injury.

Fruits shall be graded as per size,weight, shape and colour or as per the market requirements.

The grading shall also be done by following the grade requirements as notified by Directorate of Marketing and Inspection, Government of India.

7. Pre-cooling : Immediately after packing, the packed fruits shall be transferred to pre cooling chamber . The recommended temperature of pre cooling chamber is 12-130

 C.

8. Packaging and palletization :

8.1 It is advisable that packaging should be carried out on tables instead of floor for maintaining proper hygiene

8.2 Fruits shall be placed into soft, expandable polystyrene , netted sleeves to prevent bruising before placing into the final packaging boxes

8.3 Mango fruits should be packed in single layer within the self locking fibreboard carton boxes . The bursting strength requirement of the packages should be more than 260 lb/in2.

8.4 The packing material should have water proof coating to prevent damage to the fruits

8.5 Adequate ventilation (openings) shall be provided in the boxes and such ventillators (openings) in the box shall be covered with an insect proof screen of 30 mesh per liner inch (Mandatory for USA, Europe and Japan).

8.6 Packing material of only food grade quality shall be used for packing of fruits

8.7 Carton labelling shall be done in accordance with the market requirement

8.8 After packaging, palletization is very essential in case of sea shipments to reduce the fruit damage due to multiple handling. The pallet size should be 1200 x 1000 mm.

8.9 The pallets should be secured with horizontal plastic straps and stacking operation should be done carefully.

8.10 Stacked packages shall be immediately loaded into the container maintaining a temperature of 120

C with a relative humidity of 90-95%

9. Container loading :

9.1 Process of shipping shall be carried out within 48 hours of harvesting. In this regard it is advisable that a complete plan preferably by a pert chart should be made as per the expert guidance, in advance of export.

9.2 Before loading the consignment, temperature of the fruit should be brought down to 120 C.

9.3 Temperature of the loading bay should also be maintained at 120 C.

9.4 Air flow movement should be provided by stacking the cartons properly

9.5 The temperature of the container should be maintained at  120 C.

9.6 The Relative Humidity (RH) should be 90-95%.

10. In-Transit processes :

10.1 The temprature during transport should be monitored meticulously

10.2 The temperature of 120 C shall be maintained throughout the transit period

10.3 It would always be advisable if data loggers are placed inside the container to monitor the temperature and RH throughout the transit period. This will provide information in case of any spoilage of fruit during transportation.

10.4 To avoid the breaking of cool chain at destination, consignment should be immediately transferred to the cold store (maintained at 120 C.) till fruits are supplied to the market.

PRECAUTIONARY NOTES :

1. Avoid the incidence of disease development by applying   management measures at the earliest

2. Avoid complete or advance stage of maturity of fruit

3. Avoid the retention of field heat for longer durations

4. Avoid the delays in entering the cool chain

5. Avoid breakage of cool chain

6. Avoid temperature fluctuation

7. Avoid sending damaged fruits or fruits with black spots , sap  coated or insect damages

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Pomegranates

Fresh Pomegranate is commercially grown in the state of Maharashtra in Nasik. The main varieties are Bhagwa, Ganesh and Arkata. Bhagwa is well known for its dark red color, thin skin, soft seed, and is very delicious. We offer all the variety of Fresh Pomegranate. We accept bulk orders for hotel and food & beverages industry.

Highlights : 

·  Available in different quantity

·  Highly nutritious

·  Organically cultivated

·  Can be used for making juices, jams and others

Details :

·  Minimum Weight : 200gm

·  Maximum weight : 600gm

·  Colour of arils : Dark Cherry red.

·  T.S.S. : 15 to 16

·  Acidity : 0.35- 0.39%

Packaging Details : 

·  Bhagwa. Packaging : Net wt of box 3.50 kg.

·  Fruit count/Box :

o 180 to 200grm : 18 to 19 No.

o 200 to 250grm : 15-16 No.

o 250 to 300grm : 12-13 No.

o Above 300grm : 10 No.