Grade Designation | Maximum limit of tolerance (percent by mass) | Weeviled grains, percent by count
(Maximum) | Uric Acid
(Maximum) | ||||||
Moisture | Foreign matter | Other edible grains | Admixture of other varieties | Defect grains | Discolored grains | ||||
Serious Defects | Slight Defects | ||||||||
(1) | (2) | (3) | (4) | (5) | (6) | (7) | (8) | (9) | (10) |
Special | 8.0 | 0.25 | 1.0 | 1.0 | 0.5 | 3% of which | 1.0 | 1.0 |
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| broken pulses |
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| must not |
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| exceed 0.5% |
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| 100 mg |
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| per Kg. |
Standard | 9.0 | 0.75 | 1.5 | 2.0 | 1.0 | 5 % of which | 2.0 | 2.0 | |
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| broken pulses |
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| must not |
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| exceed 1.5% |
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General | 11.0 | 1.0* | 2.0 | 4.0 | 1.0 | 7 % of which | 3.0 | 5.0 |
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| broken pulses |
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| must not |
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| exceed 3% |
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- have pleasant taste, flavour and uniform color;
- be sound, properly cleaned, washed, dried, wholesome and characteristic to the variety;
- be free from extraneous matter such as stones, dirt, clay
- be free from any foreign taste, odour and evidence of fermentation;
- be free from living insects, dead insects, insect fragments, mites, rodent contamination and mould growth;
- be free from any added colouring matter;