Grade Designation and definition of quality of Sundried Raw Mango Slices

Explanation

1. Extraneous matter

   1. Inorganic extraneous matter consisting of metallic pieces, sand, gravel, dirt, stone, lumps of earth, clay and mud.

   2. Organic extraneous matter such as chaff, stem and straw.

2. Slices below 15 mm- Slices below 15mm in length shall be measured from one end to the other end of the slice.

3. Seed coating - Seed coating shall be exterior covering of the seed.

4. Damaged and discoloured slice - means the slices that are eaten by weevils or other insects and including slices internally damaged by fungus, moisture or heating.

General Characteristics

Sundried raw Mango Slices(Khatai) shall-

1. be dried wholesome, edible part of raw mango fruit with or without the outer skin

2. be reasonably dried, free from fungus, insect infestation, rodent contamination,living and dead insects, added colouring matter, flavouring matter deleterious substance and any other harmful substance which are injurious to health

3. not contain any preservative except edible common salt which may be added to the extent of 5% by weight on dry basis

4. have characteristic taste and flavour

5. conform to the limit for poisonous metals(rule-57), naturally occuring toxic substances(rule 57-B), insecticides/pesticides residue(rule-65), and any other requirements as laid down under the mandatory provisions of the Prevention of Food Adulteration Rules, 1955 as amended from time to time (Note: Since PFA 1955 has been repealed by FSSA 2006, the para may be read as “It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified in the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011 and the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 or any other Regulation notified under the Food Safety and Standards Act,2006 for domestic trade”);

6. not have aflatoxin more than 30 microgram/kg

7. conform to the microbiological requirements as laid down below

i	Total viable count	106 /gm (Max.)
ii	E-coli	103 /gm (Max.)
iii	Moulds	104 /gm (Max.)
iv	Salmonella	Negative

Grade Designation and definition of quality of Sundried Raw Mango Powder commercially knows as Amchur

General Characteristics

Sundried raw mango powder (Amchur) shall

1. be the powder obtained by grinding clean and dried raw mango slices having characteristics taste & flavour,

2. be free from musty odour, objectionable flavour, rodent contamination, fungus & insect infestation, extraneous matter, added colouring and flavouring matter,

3. be free from added starch, deleterious substance and any other harmful substance which are injurious to health

4. be free from coarse particles and 97 per cent of the material shall pass through 700IS Micron sieve,

5. not contain any preservative except edible common salt which may be added to the extent of 5% by weight on dry basis,

6. not have aflatoxin more than 30 microgram/kg,

7. conform to the limit for Poisonous metals(rule-57), Pesticides and Insecticides residue(rule-65), naturally occurring toxic substances(rule-57-B) and any other requirements as laid down under the mandatory provisions of the Prevention of Food Adulteration Rules, 1955 as amended from time to time,

8. conform to the limit for Poisonous metals(rule-57), Pesticides and Insecticides residue(rule-65), naturally occurring toxic substances(rule-57-B) and any other requirements as laid down under the mandatory provisions of the Prevention of Food Adulteration Rules, 1955 as amended from time to time,

9. conform to the microbiological requirements as laid down below

i	Total viable count	106 /gm (Max.)
ii	E-coli	103 /gm (Max.)
iii	Moulds	104 /gm (Max.)
iv	Salmonella	Negative