PEPPER

Black Pepper

Pepper Grading and Marking Rules

Short title and application :-

These rules may be called the Pepper Grading and Marking Rules 1969.
They shall apply to pepper (Piper nigrum), whether whole or ground. produced in India.

Definitions In these rules :-

"Agricultural Marketing Adviser" means the Agricultural Marketing Adviser to the Government of India.
"Schedule" means a Schedule appended to these rules

Grade designations:- The grade designations to indicate the quality of pepper shall be as set out in column (1) of Schedules II to VIII. The grade designation of pepper ground shall be as set out in column (1) of Schedule IX.

Definition of quality:- The quality indicated by the respective grade designation shall be as set out against each designation in columns (2) to (4) in Schedule II and III, columns (2) to (4) in Schedules IV and V, columns (2) and (3) in Schedules VI and VII and columns (2) to (6) in Schedule VIII and IX.

Grade designation marks:-

The grade designation mark in the case of black pepper (whole or ground) packed in polythene and/or paper bags shall consist of a design incorporating the number of the Certificate of Authorisation. the word "Agmark" and the grade approved by the Agricultural Marketing Adviser.
The grade designation mark in the case of black pepper powder packed in metal containers or glass bottles shall consist of a paste-on label, speciying the grade designation and bearing the design of a map of India with the word "Agmark".
The grade designation mark in the case of pepper (whole or ground) packed in containers of jute or cloth as well as in containers in which sealed polythene bags of graded pepper (whole or ground) are packed shall consist of a label specifying the grade designation and bearing a design, consisting of an outline map of India with the word "Agmark" and the figure ofthe rising sun with the words "Produce of India" as set out in Schedule I.

Method of marking:-

The grade designation mark shall be securely affixed to or printed on each container in a manner approved by the Agricultural Marketing Adviser.
In addition to the above, the following particulars shall also be clearly and indelibly marked on each container.
1. Date of packing in code or plain letters
2. Net weight.
An authorised packer may, after obtaining the previous approval of the Agricultural Marketing Adviser, mark his private trade mark on a container in a manner approved by the said officer, provided that the private trade mark does not represent a quality different from that indicated by the grade designation mark affixed to the container in accordance with these rules.

Method of packing:-

Only sound, clean and dry containers made of metals, glass, jute cloth, paper or polythene shall be used for packing. They shall be free from any insect infestation or fungus contamination and also free from any undersirable smell.
The containers shall be securely closed and sealed in a manner approved by the Agricultural Marketing Adviser.
each package shall contain pepper of one grade designation only.

Special conditions of certificate of authorisation:- In addition to the conditions specified in Rule 4 of the General Grading and Marking Rules, 1937, the following special conditions shall be observed by packers to the satisfaction of the Agricultural Marketing Adviser.

An authorised packer shall make such arrangements for testing pepper (whole or ground) as may be specified from time to time by the Agricultural Marketing Adviser.
An authorised packer shall provide all facilities as may be necessary to the inspecting officer who has been duly authorised by the Agricultural Marketing Adviser.

Repeal and savings:- The Black Pepper Grading and Marking Rules, 1961. are hereby rescined but this shall not affect the previous operation of the said Rules or anything duly done or suffered thereunder.

Schedule-II (See Rules 3 and 4) Grade designations and definitions of quality of Garbled Malabar Black pepper
Grade designation	*Extraneous matter exceeding	* *Light berries not exceeding percent	Moisture content notexceeding percent	General characteristics
1	2	3	4	5
MG Grade 1	0.5	2.0	11***	Shall be the dried mature berries of piper nigrum grown in South India. garbled. dark brown to
MG Grade 2	0.5	5.0	11***	dark black in colour. nearly globular. with a wrinkled surface. the deepest wrinkles forming a network on the dried berry. It shall be free from mould or insect or any other adulterant.

*   These comprise dust. chaff. pickings and other foreign matter. Pin heads will be regarded as an extraneous matter.
**   Light berry contents to be tested by flotation method in alcohol or methylated spirit of specific gravity 0.80 to 0.82 at room temperature (around 25°C).
***   During monsoon months Le. from 15th of May to 30th of September. a tolerance of 0.5 per cent is allowed in respectof moisture.

Schedule-III (See Rules 3 and 4) Grade designations and definitions of quality of Ungarbled Malabar Black Pepper
Grade designation	*Extraneous matter exceeding	* *Light berries not exceeding percent	Moisture content notexceeding percent	General characteristics
1	2	3	4	5
MUG Grade 1	2	7.0	12.0	Shall be the dried mature berries of
MUG Grade 2	2	10.0	12.0	piper nigrum grown in South India.
MUG Grade 3 L	3	15.0	12.0	colour varying from brown to black with a wrinkled surface.
MUG Grade 4 L	4	20.0	12.0	Shall be free from insects.

*   These comprise dust. chaff. pickings and other foreign matter including pin heads. Tolerance for mouldy pepper upto 2 per cent.
+   Light berry contents to be tested by flotation method in alcohol or methylated spirit of specific gravity 0.80 to 0.82 at room temperature (around 25°C).
@   During monsoon months i.e. from 15th of May to 30th of September. a tolerance of 0.5 per cent is allowed in respect of moisture.
L   MUG grade 3 and MUG Grade 4 are meant for export only.
**   Light berry contents to be tested by flotation method in alcohol or methylated spirit of specific gravity 0.80 to 0.82 at room temperature (around 25°C).
***   During monsoon months Le. from 15th of May to 30th of September. a tolerance of 0.5 per cent is allowed in respectof moisture.

Schedule-IV (See- Rules 3 and 4) Grade designations and definitions of quality of Grabled Light Black Pepper
Grade designation	*Extraneous matter notexceeding percent	Pinheadsnot exceeding percent	General characteristics
1	2	3	4
GL Grade Special	2.0	L	Shall be dried berries of Piper nigrum grown in
GL Grade 1	3.0	5.0	South India. dark brown to dark black in
GL Grade 2 @	5.0	10.0	colour and garbled.
GL Grade 3 @	6.0	15.0	They shall be well dried and free from insects.

Pepper in which 50 per cent or more float when stirred in alcohol or methylated spirit of 0.80 to 0.82 specific gravity at room temperature (around 25°C).
+ These comprise dust. chaff pickings and other foreign matter.
L In the case of "GL Grade Special" the extraneous matter includes pin-heads also. No separate allowance will be admissible for pin-head. @GL Grade 2 and GL Grade 3 are meant for export only.

Schedule-V (See- Rules 3 and 4) Grade designations and definitions of quality of Ungrabled Light Black Pepper
Grade designation	*Extraneous matter notexceeding percent	Pinheadsnot exceeding percent	General characteristics
1	2	3	4
UGL Grade Special	3	-	Shall be dried berries of Piper nigrum grown in
UGL Grade 1	4	5.0	South India. dark brown to dark black in colour and ungarbled.
UGL Grade 2 L	7	10.0	They shall be well dried and free from insects.

Pepper in which 50 per cent or more float stirred in alcohol or methylated spirit of 0.80 to 0.82 specific gravity at room temperature (around 25°C).
+ These comprise dust. chaff pickings and other foreign matter.
L This grade is for export only.

Schedule-VI (See- Rules 3 and 4) Grade designations and definitions of quality of Pin-heads*
Grade designation	*Extraneous matter notexceeding percent	General characteristics
1	2	3
PH Grade Special	3	Shall be wholly derived from the spikes of piper nigrum grown in South India. They shall be reasonably dry and free from insects. The colour shall be from dark brown to black.
PH Grade 1***	6

*   Pin heads are underdeveloped and/or broken berries of black pepper.
**   These comprise dust. chaff. pickings and other foreign matter.
***   This grade is for export only.

Schedule-VII (See- Rules 3 and 4) Grade designations and definitions of quality of Black Pepper (Non-specified)
Grade designation	*Extraneous matter notexceeding percent	General characteristics
1	2	3
NS Gradde x	4 L	Shall be wholly derived from the species of piper nigrum grown in South India. Different qualities of pepper can be mixed in different proportions in accordance with orders from buyers.

* These comprise dust. chaff pickings and other foreign matter. Pin-heads will be regarded as extraneous matter.
L Extraneous matter determined on analysis of any sample shall be specified in the Certificate of Grading, if so desired. The grade is for export only.

Schedule-VIII (See Rules 3 and 4) Grade designations and definitions of quality of Telllcherry Garbled Black Pepper
Grade designation	Size * diameter of holes in mm.of the sieve onwhich retained	Extraneous** matter not exceeding per cent by weight	Light berries*** not exceeding percent by weight	Moisture content not exceeding percent by weight	General characteristics
TGSEB (TellicherryGarbled Special Extra Bold)	4.75	0.5	3.0	11	Shall be the dried mature berries of piper nigrum grown in South India. garbled, dark brown to dark black in colour nearly globular with a wrinkled surface the deepestwrinkles forming a network on the dried berry. It shall be free from mould or insects or any other adulterant
TGEB (Tcllicherry Garbled Extra Bold)	4.25	0.5	3.0	11
TG (Tellicherry Garbled)	4.25(50% min) 4.00(50% max)	0.5	3.0	11

*   Tolerance allowed for the next lower size 5 per cent in T.G. (Tellicherry Garbled); the tolerance for both the size taken together will not exceed five percent.
**   These comprise dust, chaff, pickings and other foreign matter.
***   Light berry content to be tested by floatation method in alcohol or methylated spirit of 0.80 to 0.82 specific gravity at room temperature (around 25°C)
During monsoon months i.e. 15th May to 30th September a tolerance of 0.5 percent is allowed in respect of moisture.

Schedule-IX (See Rules 3 and 4) Grade designations and definitions of quality of Black Pepper Ground
Definition of quality
Special characteristics
Grade designation	Moisture percent by weight maximum	Total ash percent by weight maximum	Acid insolubleas percent by weight maximum	Crude fibre percent by weight maximum	Non-volatile ether extract percentage ondry basis	General characteristics
Standard	12.0	7.0	1.2	18.0	5.0	Black pepper ground shall be the material obtained by grinding black pepper whole. It shall be free from admixture, from mould growth. insect infestation
General	12.5	8.0	1.2	18.0	5.5	or musty odour. It shall be free from coarse particles and ground to such a fineness that the whole of it passes through a 500 micron sieve.

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