TAMARIND LIGHT RED TO TINGED BROWN COLOUR.
Grade Designations | MOISTURE (PERCENT BY WEIGHT) | SEED CONTENT (PERCENT BY WEIGHT) | ORGANIC (FOREIGN MATTER PERCENT BY WEIGHT) | INORGANIC (FOREIGN MATTER PERCENT BY WEIGHT) |
1 | 2 | 3 | 4 | 5 |
SPECAIL | 15.0 | 5.0 | 4.0 | 1.0 |
A GRADE | 17.0 | 10.0 | 6.0 | 1.5 |
B GRADE | 20.0 | 15.0 | 8.0 | 2.0 |
C GRADE + NON – SPECIFIED | 20.0 | 20.0 | 10.0 | 2.0 |
GENERAL CHARACTERISTIES
- THE TAMARIND PULP SHALL HAVE BEEN OBTAINED FROM THE MATURE FRUITS OF TAMARINDUS INDICA BY REMOVING FIRST THE RIND AND THEN THE FIBROUS SKELETON ENCLOSING THE PULP AND THE SEEDS.
- THE PULP SHALL BE WELL DRIED AND COMPRESSED INTO CAKES.
- THE PULP SHALL BE FREE FROM INSECT INFESTATION OT LIVE INSECTC. MOULD RODENT CONTAMINATION AND DELETERIOUS SUBSTANCES.
- THE COLOUR OF THE CAKE SHALL BE LIGHT RED TO TIMGED – BROWN.
- THE PULP SHALL HAVE THE CHARACTERISTIC TASTE AND FLAVOUR AND SHALL BE FREE FROM ANY OBNOXIOUS ODOUR.
TAMARIND BLACK COLOUR OR MIXED COLOUR.
Grade Designations | MOISTURE (PERCENT BY WEIGHT) | SEED CONTENT (PERCENT BY WEIGHT) | ORGANIC (FOREIGN MATTER PERCENT BY WEIGHT) | INORGANIC (FOREIGN MATTER PERCENT BY WEIGHT) |
1 | 2 | 3 | 4 | 5 |
SPECAIL | 15.0 | 5.0 | 4.0 | 1.0 |
A GRADE | 17.0 | 10.0 | 6.0 | 1.5 |
B GRADE | 20.0 | 15.0 | 8.0 | 2.0 |
C GRADE | 20.0 | 20.0 | 10.0 | 2.0 |
GENERAL CHARACTERISTIES
- THE TAMARIND PULP SHALL HAVE BEEN OBTAINED FROM THE MATURE FRUITS OF TAMARINDUS INDICA BY REMOVING FIRST THE RIND AND THEN THE FIBROUS SKELETON ENCLOSING THE PULP AND THE SEEDS.
- THE PULP SHALL BE WELL DRIED AND COMPRESSED INTO CAKES.
- THE PULP SHALL BE FREE FROM INSECT INFESTATION OR LIVE INSECTS, MOULD, RODENT CONTAMINATION AND DELETERIOUS SUBSTANCES.
- THE COLOUR OF THE CAKE SHALL BE LIGHT DARK BLACK OR MIXTURE OF LIGHT RED TO TIGED BROWN AND BLACK COLOURS OR VICE VERSA.
- THE PULP SHALL HAVE THE CHARACTERISTIC TASTE AND FLAVOUR AND SHALL BE FREE FROM ANY OBNOXIOUS ODOUR.