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. इंटरनेट मानक “!ान $ एक न’ भारत का +नम-ण” Satyanarayan Gangaram Pitroda “Invent a New India Using Knowledge” “प0रा1 को छोड न’ 5 तरफ” Jawaharlal Nehru “Step Out From the Old to the New” “जान1 का अ+धकार, जी1 का अ+धकार” Mazdoor Kisan Shakti Sangathan “The Right to Information, The Right to Live” “!ान एक ऐसा खजाना > जो कभी च0राया नहB जा सकता ह ै” Bhartṛhari—Nītiśatakam “Knowledge is such a treasure which cannot be stolen” IS 3880 (1976): Canned Mango Pulp [FAD 10: Processed Fruits and Vegetable Products]
Transcript
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.
इंटरनेट मानक
“!ान $ एक न' भारत का +नम-ण”Satyanarayan Gangaram Pitroda
“Invent a New India Using Knowledge”
“प0रा1 को छोड न' 5 तरफ”Jawaharlal Nehru
“Step Out From the Old to the New”
“जान1 का अ+धकार, जी1 का अ+धकार”Mazdoor Kisan Shakti Sangathan
“The Right to Information, The Right to Live”
“!ान एक ऐसा खजाना > जो कभी च0राया नहB जा सकता है”Bhartṛhari—Nītiśatakam
“Knowledge is such a treasure which cannot be stolen”
MembersA GRIO U L T U R AL MARKETING Directorate of Marketing & Inspection (Ministry or
ADVISER TO THE GOVERNMENT Agriculture & Irrigation), FaridabadOFINDIA
DR B. S. S~'ENA (Alternate)SHRI KARTAR SINGH ARORA Department of Agriculture" Government of Haryana~ SHRI NARAIN Dass DUDEJA (Alternate)SHRI S. R. BAJAJ Bajaj Consultants, New DelhiSHRI B. S. BHATIA Defence Food Research Laboratory (Ministry of"
Defence), Mysore 'SHRI L. A. RAMANATHAN ( AlternaTe) ,
SHRI D. S. CHADHA Central Committee for Food Standards (Ministry orHealth), New Delhi '
Department of Agriculture, Government of WestBengal ,
SHRI CHARANJIT SINGH All India Cold Storages Association, New DelhiSHRI S. K. MITTAL ( Alternate) , , /
DR B. CHOUDHURY Indian Agricultural Research Institute, New DelhiDR J. C. ANAND ( Alternate)
BRIG S. K. DAS
SHRI J. K. JAGTIANI ( Alternate)SHRI DAYA NAND Central Fruit Products Advisory Oommitte e
(Ministry of Agriculture & Irrigation),New Delhi
D E l' U T Y D IRE 0 TOR 0 F Department of Agriculture, Government or• AGRIOULT~E (MARKETING) Tamil Nadu '-
THE HORTIOULTURIST (Alternate) ,SHRI S. D. DEWAN Ministry of Agriculture & Irrigation (Department of
Agriculture)SHRI O. P, DHAMIJA Export Inspection Council (Ministry of. Commerce).
CalcuttaSHRI S. L. KATYAL Indian Council of Agricultural Research, New Delhi
PROFRANJIT SINGH (Alternate)( Continued on page 2 )-
This pUblicatio,n is protected under the Indian Copyright Act (XIV of 1957) and 'reproduction in whole or in part by any means except with written permission ofthe publisher shall be deemed to be an infringement of copyright under the said·Act.
==~_-...-..I.J
We -D7&
{C S 'Ji-page 1)
A!DIJJers~lL C. MATHUR
Dalt. L NAGPAL
RepresentingNational Co-operative Development Corporation,
New Delhi ,Department of Agriculture, Government of
Maharashtra
Council,
Development Council for Food Processing Industries( Directorate General ofTechnical Development),New Delhi .
Punjab Agricultural University, LudhianaDR K. S. RANDHAWADR G. S. NIJJAR ( Alternate)
SHEI S. R. SHETTY Indian Institute of Packaging, BombaySHRI S, M. NEMBHANI ( Alternate)
SHEI P. S. SRINIVASAN Processed Foods Export PromotionNew Delhi; and Ministry of Commerce
SHRI V. B. DALAL (Alternate)SHRI S. RAMASWAMY
DEPUTY DIRECTOR OFAGRICULTURE ( HORTI-CULTURE) (Alternate) .
lht A. G. NAIK-Ku'RADE All India Food Preservers' Association, New DelhiSHRI M. S. KOHLI ( Alternate)
SHRI K. R. NARASIMHAN The Metal Box Co of India Ltd, CalcuttaDR S. C. CHAKRAVARTY (Alternate)
DR M. V. PATWARDHAN Central Food Technological Research Institute( CSIR ), Mysore
SHRI B. K. IYENGAR ( Alternate)COL R. N. TANEJA Directorate of Supplies & Transport, Army Head-
quarters ( Ministry of Defence )LT-COL D. D. VOHRA ( Alternate)
.DR S. S. TEAOTIA Directorate of Fruit Utilization, Government ofUttar Pradesh, Lucknow
DR S. K. BOSE ( Alternate),SHRI J. C. VERMA
SHRIT. PURNANANDAM,Head ( Agri & Food)
E-xport Promotion Cell, Ministry of Agriculture& Irrigation
Director General, lSI ( Ex-officio Member)
Secretary,SHRI V. S. MATHUR
Deputy Director ( Agri & Food), lSI
Processed Fruits and Vegetables Subcommittee, AFDC 23 : 3
ConvenerSHEI DAYA NAND Central Fruit
( MinistryNew Delhi
Products Advisoryof Agriculture &
CommitteeIrrigation) ,
MembersA G RIC U L T UR AL MARKETING Directorate of Marketing & Inspection (Ministry of
ADVISER TO THE GOVERNMENT Agriculture & Irrigation), FaridabadOF INDIA
DmECTOR OFLABORATORIES (Alternate)
( Continued onpage 13 )
2
18:3880-1976
( Continued from page 2 )
SECRETARY
SEORETARY
SHRI B. S. BHATIA
SHltI B: C. MATHUR
Directorate of Supplies & Transport. Army Headquarters ( Ministry of Defence)
LT-COL D. D. VORRA ( Alternate)
SRRI.V. L. SRARDA,- DI!- L. L. KHATRI ( Alternate)
CoL R. N. TANEJA '
DR A. G. NAIK-KuRADESRRI A. K. TIKOO ( Alternate)
SHRI A. M. NANJUNDASWAMY Central Food Technological Research Institute. ( CSIR). Mysore
SHltI M. V. SASTRY ( Alternate)SRRI C. V. PAUL Canning Industries CochinLimited, TrichurPROOESSING EXI'ERT Punjab State Co-operative Supply & Marketing
Federation Ltd, ChandigarhCentral Committee for Food Standards (Ministry of
Health), New Delhi .Development Council for Food Processing Industries
( Directorate General of TechnicalDevelopment), New Delhi
Tims Products Limited, Calcutta
SHRI N. P.BHARGAVA
MembersDR J.C. ANAND
RepresentingFruit Processing Division, Indian Agricultural
Research Institute (ICAR), New DelhiThe Midland Fruit & Vegetable Products (India)
Pvt Ltd, New DelhiDefence Food Research Laboratory (Ministry of
Defence), MysoreSHIn L. A. RAMANATHAN ( Alternate)
SHRI GmDHARI LAL Provision Merchants' Association, DelhiDR P. K. KYMAL Technical Standardization Committee (Foodstuffs)
(Ministry of Agriculture & Irrigation).New Delhi
SHRI P. K. DHINGRA ( Alternate) .'SHRI V. C. MAMADAI'UR Fruit & Vegetable Co-operative Processing Society
Ltd, Kushalnagar '.National Co-operative Development Corporation,
New DelhiAll India Food Preservers' Association, New Delhi
AMENDMENT NO. 1 MAY 1996TO
IS 3880: 1976 SPECIFICATION FORCANNED MANGO PULP
( First Revision)
( Page 3, clause 0.4 ) - Insert the following new clause after 0.4 andrenumber the subsequent clause:
'0.5 A scheme for labelling environment friendly products known as Eoo-Markhas been introduced at the instance of the Ministry of Environment and Forests(MEF), Government of India. The ECO-Mark shaJl be administered by theBureau of Indian Standards (BIS) under the SIS Act, 1986 as per the ResolutionNo. 71 dated 20 February 1991 and Resolution No. 425 dated 28 October 1992published in the Gazette of the Government of India. For II product to be eligiblefor marking with the ECO-Mark it shall also carry the Standard Mark of BIS forquality besides meeting additional environment friendly (EF) requirements. Theenvironment friendly requirements for canned mango pulp are, therefore,included through Amendment No.1 to this standard.
This amendment is based on the Gazette Notification No. 624 (E) dated 6September 1995 for Labelling Beverages, Infant Foods, Processed Fruits andVegetable Products as environment friendly, published in the Gazette of theGovernment of India.'
(Page 5, clause 4.3) - Add the following new matter after 4.8:
"4.' Additional Requirements for ECO-Mark
4.'.1 General Requirements
4.'.1.1 The product shall conform to the requirements prescribed under 4.1 to4.3.
4.'.1.% The manufacturer shall produce the consent clearance as per theprovisions of Water (PCP) Act, 1974, Water (PCP) Cess Act, 1977 and Air(PCP) Act, 1981 along with the authorization if required under Environment(Protection) Act, 1986 and the Rules made thereunder to Bureau of IndianStandards while applying for the EeO-Mark and the product shall also be inaccordance with the Prevention ofFood Adulteration Act, 1954 and the Rules
1
Amend No.1 to IS 3380 : 1976
made thereunder. Additionally, FPO 1955 (Fruit Product Order) framed underEssemialCommodities Act, 1955, Standards ofWeights andMeasures Act, 1977requirements wherever applicable bas to be complied witb.
4.9.1.3 The product/packaging may also display in brief tbe criteria based onwhich tbe product has been labelled environment friendly.
4.9.1.4 The material used for product/packing shall be recyclable orbiodegradable.
4.9.1.5 The date of manufacture and date of expiry shall be declared on theproduct/Package by the manufacturer.
4.9.1.6 The product shall be microbiologically safe when tested as per IS 5403 :1969 'Method for yeast and mould count of foodstuffs' and IS 5887 ( Part 5 ) :1976 'Methods for detection of bacteria responsible for food poisoning: Part 5Isolation, identification and enumeration of Vibrio Cholerae and VibrioParahaemolyticus (first revision )' and shall be free from bacterial and fungaltoxins.
4.9.1.7 The pesticide residues, if any in the product shall not exceed the limit asprescribed in PFAAct, 1954 and the Rules made thereunder.
4.9.1.8 The product/package or leaflet accompanying it may display instructionsof proper use, storage and transport ( including refrigeration temperaturecompliance) so as to maximize the product performance, safety and minimizewastage.
4.9.Z SpecifIC Requirements
4.9.Z.1 The product shall not contain any of the heavy metal contaminants inexcess of the quantities prescribed in Table 2."
( Page8, clause 5.2.2) - Add the following new clause after 5.2.2:
'5.2.3 ECO-Mark
The product may also be marked with the ECQ..Mark, the details of which maybe obtained from the Bureau oflndianStandards.'
(FAD 10)
Reprography Unit, SIS,NewDelhi, India2
IS : 3880· 1976
Indian StandardSPECIFICATION FOR
CANNED MANGO PULP
(First Revision)
o. FOREWORD
0.1 This Indian Standard (First Revision) was adopted by the IndianStandards Institution on 30 August 1976, after the draft finalized by theFruits and Vegetables Sectional Committee had been approved by theAgricultural and Food Products Division Council.
0.2 Mango pulp occupies an important place among the fruit pulp andjuices manufactured in India. There is good scope for the developmentof external as well as internal trade for this product. To ensure thequality of the products and build up an increasing demand for it, it isnecessary to have strict quality control based on specifications.
0.3 This standard which was issued in 1966 is being revised in the lightof latest technological development in this field. In this revisionprovision for hygienic condition has been incorporated and requirementsfor vacuum, degrees brix, acidity and limits for metals have beenmodified. Requirement for pH has been deleted and total ash has beenreplaced by acid insoluble ash. This revision also includes details about:packing.
0.4 In the preparation of this standard, due consideration has been.given to the provisions of the Prevention of Food Adulteration Rules, 1955·and Fruit Products Order 1955. However, this standard is subject to,restrictions imposed under these statutes, wherever applicable.
0.5 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 inaccordance with IS: 2-1960*. The number of significant places retainedin the .rounded off value should be the same as that of. the specified valuein this standard. .
*Rules for rounding off numerical values (revised).
IS I 3880 -1976
1. SCOPE
1.1 This standard prescribes the requirements and the methods ofsampling and test for canned mango pulp.
"2. TERMINOLOGY
2.0 For the purpose of this standard, the following definitions shallapply.
2.1 Head Space - The' distance between the top of the double seamand the level of the surface of the contents.
2.2 Absence of Defects - Freedom from extraneous materials, such aspeel and fibrous tissue.
3. GRADES
3.1 Canned mango pulp shall be of two grades, namely, Grade 1 andGrade 2 (see also 4.6.1 and Appendix A). '
4. REQ.UIREMENTS
4..1 G,eneral- Mango pulp shall be prepared by making a pulp offresh, clean and ripe mangoes picked at the proper stage of maturity.The mangoes used shall be free from damage caused by insects, diseases,-etc, and shall be free from any signs of fermentation.
" -4.1.1 Any commercial cultivated variety suitable for pulp manufacture
may be used.
4.2 The pulp when packed in natural form shall contain minimum'95 percent mango pulp, However, sweetened pulp shall contain minimum-85 percent mango pulp.
4.3 Colouring Matter, Flavouring and. Synthetic- SweeteningAgents - The material shall be free from artificial colouring matter,flavouring and synthetic-sweetening agents.
'4.4 Total Sugars -The total sugars (expressed as sucrose) in themango pulp shall be not less than 14 percent by mass when testedaccording to the method prescribed in Appendix B oflS: 3547-1976*.
4.5 The ethanol content of mango pulp shall not exceed 3 g/kg when'tested according to the method given.in the' Indian Standard method oftest for determining ethanol ( under preparation) '.
NOTE - Till such time the standard under preparation is published, the method oftest shall be as agreed to between the concerned parties.
*Specification for mango nectar (first revision).
4
IS : 3880 • 1976
4.6 Mango Pulp
4.6.1 Organoleptic Requirements - The requirements for the two gradesof canned mango pulp shall be as given below:
Grade 1 - Mango pulp shall possess a good body, uniform colour,good consistency, normal characteristic taste and flavourand practically free from defects. I t shall score not lessthan 85 points.
Grade 2 - Mango pulp shall possess a good body, reasonablyuniform colour, reasonably good consistency, normalcharacteristic taste and flavour and reasonably free fromdefects. It shall score not less than 75 points.
The maximum and minimum number of points to be scored bydifferent factors shall be as below:
Factor Max Minr----.A.---"""'"\Grade I Grade 2
Colour 20 15 13Consistency 20 15 13Taste and flavour 40 30 26Absence of defects 20 15 13
4.6.1.1 Scoring shall be done according to the method prescribed inAppendix A.
4.7 Hygienic Requirements - The material shall be prepared andhandled under strict hygienic conditions (see IS: 6542-1972*) by personsfree from contagious and infectious diseases. The premises shall bemaintained in a thoroughly clean and hygienic condition and shall haveadequate and safe water supply. All workers shall wear clean, white,washed clothing. Necessary precautions shall be taken to preventincidental contamination of the product from soiled equipment or frompersonnel suffering from injuries.
4.7.1 All equipment coming in contact with raw materials or productsin the course of manufacture shall be kept clean. An ample supply ofsteam and water, hose, brushes and other equipment necessary for propercleaning of machinery and equipment shall be available. The equipmentshall be properly cleaned with suitable chlorine solution having 50 mg/kgavailable chlorine.
4.8 Other Requirements - Canned mang-o pulp shall also conform tothe requirements prescribed in Table 1. The pulp shall not contain.poisonous metals in excees of the quantities specified in Table 2.
*Code for hygienic conditions for fruit and vegetable canning units.
5
IS : 3880 - 1976
TABLE 1 REQUIREMENTS FOR CANNED MANGO PULP( Clause 4.8 )
SL CHARACTERISTIC REQUIREMENT METHOD OF TEST, REFNo. TO CL No. IN
r---------"------~
IS : 2860-1964* IS : 4939-1968t
(I) (2) (3) (4) (5)
i) Vacuum of the can in mm, ·150 5Min.
ii) Head space of the can in 16 6mm,Max
:iii) Degree brix of clear sample 14 to 25 9
.iv) Acidity ( mjm) percent, ex- 0-3 10pressed as anhydrouscitric acid, Min
v) Acid insoluble ash, percent 0-5 6by mass, Max
vi) Microbiological require- To satisfy the 18ments requirement
of the test
* Methods of sampling and test for processed fruits and vegetables.tMethod of test for products derived from fruits and vegetables.
TABLE 2 LIMITS FOR POISONOUS METALS INCANNED MANGO PULP
( Clause 4.8 )
SL CHARACTERISTIC REQUIREMENT METHODS OF TEST,No. REF TO CL No. 0:1'
IS: 2860-1964*
,(1) (2) (3) (4)
i) Arsenic (as As), mg/kg, Max 1'0 13
ii) Lead ( as Pb), mg/kg, Max 1'0 14
iii) Copper ( as Cu ), mg/kg, Max 5-0 15
iv) Zinc ( as Zn ), mgjkg, Max 5-0 16
v) Tin ( as Sn ), mgjkg, Max 250 17
*Methods of sampling and test for processed fruits and vegetables.
6
IS : 3880 • 1976
5. PACKING AND MARKING
5.1 Packing
5.1.1 The material shall be packed in cans made of electrolytic or anysuitable tinplate. The cans shall be either plain or internally lacqueredand hermetically sealed. The side seam shall also be lacquered. Whenlacquered internally the lacquer shall be acid resistant and shall not bedestroyed, altered or its components transferred to the material insidethe can during processing or subsequent storage or transport. The canexterior shall be free from dents, rust, perforation and seam distortions.The cans shall not show leaking, panelling or swell. The interior of thelacquered cans shall not show any visible black discolouration, rusting orpitting and the inside lacquer shall be in good condition. The interiorof the plain cans may show visible black discolouration. Normalfeathering shall not be considered as a defect.
5.1.2 The cans shall be filled with the material, without impairment ofquality. The size of the cans and the net mass of their contents shallordinarily be as given in Table 3. For determining the capacity anddimensions of cans the method given in IS: 6093-1971* shall befollowed.
5.1.3 In case containers other than those specified in Table 3 are used,the size of the container and the net mass of the contents shall be asagreed to between the purchaser and the vendor.
TABLE 3 SIZES AND CAPACITIES OF CANS( Clauses 5.1.3 and A-2.2 )
SL CONTAINER TRADE SIZE NOMINAL NOMINAL NET MASS Oll'No. ( TRADE NAME) DIAMETER HEIGHT CONTENTS
( mm) (mm)
(1) (2) (3) (4) (5) (6)
i) No.1 tall 301 X 409 77'8 115'9 425
ii) A-2 size 307 X 408 87'3 114'3 540
iii) A-2! size 402 X 411 103'2 119'1 850
iv) A-lO 603 X 700 157'2 177'8 3200
5.1.4 Packing in Cases - The cans shall be packed in wooden packingcases (see IS: 1503·1967t) or corrugated board boxes or any othercase.
*Method of determining the capacity and dimensions of hermetically sealed metalfood containers.
tSpecification for wooden packing cases (first revision ).
7
IS : 3880 • 1976
5.2 Marking - Each container shall be marked or labelled with thefollowing particulars:
a) Name and grade of the material with the brand name, if any;
b) Name and address of the manufacturer;
c) Net mass of the contents of the can in grams;
d) Date of manufacture or code number indicating the date ofmanufacture; and
e) Manufacturer's licence number.
NOTE - Any other markings required under Packaged Commodities Regulations,1975.
5.2.1 Each packing case shall also be marked with the followingparticulars:
a) Name of the product,b) Name of the manufacturer,c). Manufacturing licence num ber, andd) Number of cans X mass of each can.
5.2.2 The containers may also be marked with the lSI CertificationMark.
NOTE - The use of the lSI Certification Mark is governed by the provisions of theIndian Standards Institution ( Certification Marks) Act and li1'~ Rules am! Regulations made thereunder. The lSI Mark on products covered by an Indian. Standardconveys the assurance that they have been produced to comply with the requirementsof that standard under a well-defined system of inspection, testing and qualitycontrol which is devised and supervised by lSI and operated by the producer. lSImarked products are also continuously checked by lSI for conformity to that standardas a further safeguard. Details of conditions under which a licence for the use ofthe lSI Certification Mark may be granted to manufacturers or processors, ma y beobtained from the Indian Standards Institution.
6. SAMPLING
6.1 The method of drawing representative samples of the material andthe criteria for conformity shall be as in IS : 2860-1964*.
7. TESTS
7.1 Tests shall be carried out as prescribed in relevant clauses specifiedin col 4 and 5 of Table I and col 4 of Table 2.
*Methods of sampling and test for processed fruits and vegetables.
8
IS : 3880 -'1976
APPENDIX A( Clauses 3.1 imd 4.6.1.1 )
DETERMINATION OF THE GRADE OF MANGO PULP
A-I. APPARATUSA-I.l White Porcelain Bowls - Big enough to hold the contents ofthe can under examination.
A-lt2 Stainless Steel SpoonsA-2. PROCEDUREA-2.1 Panel of Judges - Grades of the product shall be judged by apanel of 3 to 5 judges. All the judges constituting a panel shall beconversant with the factors governing the quality of the product. Thecontainers shall be opened and the contents poured separately into whiteporcelain bowls. Each judge shall independently examine the contentsfrom each of the containers and assign scores for different characteristics.
A-2.1.1 The judges shall consider the following characteristics:a) Colour, b) Consistency, c) Taste and flavour, and d) Absenceof defects.
A-2.2 System of Scoring - The variations within each factor are sodescribed that the scores may be ascertained for each factor and expressednumerically. The relative importance 01 each factor has been expressed
J numerically on a scale of 100. Each judge shall give a score for theindividual factors, by the method described in Table 3 and record hisobservations in the score sheet.
A-2.2.l, The scores as number of points given by the judges for thecontents' of each can for the 4 factors shall be recorded in a tabular formin the score card and the average score calculated for each factor withoverall average for each can entered in the appropriate column (seeTable 4 and A-2.3.2).
A-2.3 Ascertaining the G:radeA-2.3.1 Agreement Among ]udges- To ascertain. uniformity of judge
ment among the judges, the total score assigned by each of them forthe contents of the same can shall be calculated by adding up thescores for the various individual characteristics. If the differencebetween the maximum and the minimum of the total score so obtaineddoes not exceed (K + 5), where K is the number of judges, the scoringshall be deemed as uniform for the container under consideration. Ifthe difference exceeds (K + 5), the most outlying score, that is, the onewhich is farthest from its immediate neighbour ( the scores being arrangedin one order) shall be discarded and the uniformity among the remainingjudges examined.
9
IS 13880 ·1976
TABLE 4 METHOD FOR GIVING SCORES TO CANNEDMANGO PULP( Clause A.2.2.1 )
SL CHARACTERISTIC
No.(I) (2)i) Colour
ii) Consistency
iii) Taste and flavour
iv) Absence of defects
REQ'UIREMENT MAXIMUM NUMBEROF POINTS
(3) (4)Good, practically uniform colour 20Reasonably good and uniform colour 15Fairly good colour; varying in shade 13Good consistency thick uniform 20Reasonably good consistency, 15
reasonably uniform with a littletendency for separation
Fairly good consistency, tendency 13for separation
Pleasant aroma and flavour charac- 40teristic of the products, free fromobjectionable or offtaste, smellor odour
Pleasant aroma and flavour charac- 30teristic of the product; a veryslight offensive smell, but productstill acceptable
Characteristic flavour, objectionable 26smell may be present, but to suchextent as not to render the pro-duct unacceptable
Practically free 'from defects, such '20as presence of peel or fibrousmaterial and other extraneousmaterials
Reasonably free from defects; some 15fibrous material may be present
A few pieces of peel present 13
10
A-2.3.2 When the consistency (see A-2.3.1) is thus established theoverall average scores given by the judges whose scoring has been foundto be consistent shall be calculated for each container. The averagescore for each of the individual characteristic shall also be calculated bytaking into account the corresponding scores and given by the samejudge for the contents of the same can.
A-2.3.3 Assignment of Grade - In order to assign a grade for thecontents of a can, the following procedure shall be adopted:
Grade 1 - The score for each factor individually shall be not les sthan 75 percent of the maximum score obtainable an dthe overall average score shall be 'not less than 85 points.
Grade 2 - The score for each factor individually shall be not lessthan 65 percent of the maximum score obtainable, andthe overall average score shall be not less than 75points.
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BUREAU OF INDIAN STANDARDS
362499
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Headquarters:Manak Bhavan, 9 Bahadur Shah Zafar Marg. NEW DELHI 110002
Telephones: 3 310131,3311375 Telegrams: Manaksanstha(Common to all Offices)
