मानक भवन, 9 बहादरुशाह ज़फर मार्ग, नई ददल्ली – 110002

Manak Bhavan, 9 Bahadur Shah Zafar Marg, New Delhi – 110002

दरूभाष 23231282 Website: www.bis.org.in तार: मानकसंस्था Phones 23230131 email: fad@bis.org.in Grams: Manaksanstha

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TECHNICAL COMMITTEE: FAD 16

ADDRESSED TO:

1. All Members of Foodgrains, Allied products and Other Agricultural Produce Sectional Committee,

FAD 16

2. Members of FADC

3. All interested

Dear Madam/Sir(s),

Please find enclosed the following document:

S. No. Doc. No. Title

1 FAD 16 (10744) C Draft Indian Standard – TERMINOLOGY FOR FOODGRAINS [Third

Revision of IS 2813]

Kindly examine the draft Indian standard and forward your views stating any difficulties which you are

likely to experience in your business or profession, if this is finally adopted as Indian Standard.

Comments if any may please be made in the format attached and mailed to the undersigned at the above

address.

Last date for comments: 22 November 2016.

In case no comments are received or comments received are of editorial nature, kindly permit us to

presume your approval for the above document as finalized. However, in case of comments of technical

in nature are received then it may be finalized either in consultation with the Chairman, Sectional

Committee or referred to the Sectional Committee for further necessary action if so desired by the

Chairman, Sectional Committee.

The document is also hosted on BIS website www.bis.gov.in.

Thanking you,

Yours faithfully,

(V. Gopinath)

Encl: As above. Scientist ‘E’ & Head (Food & Agri)

E-mail: fad@bis.gov.in

________________________________________________________________________________ FOR TRAINING NEEDS, PLEASE CONTACT: NATIONAL INSTITUTE OF TRAINING FOR STANDARDIZATION

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DOCUMENT DISPATCH ADVICE

Our Ref: Date

FAD 16/T 22–09-2016

DRAFT(S) IN WIDE

CIRCULATION

मानक भवन, 9 बहादरुशाह ज़फर मार्ग, नई ददल्ली – 110002

Manak Bhavan, 9 Bahadur Shah Zafar Marg, New Delhi – 110002

दरूभाष 23231282 Website: www.bis.org.in तार: मानकसंस्था Phones 23230131 email: fad@bis.org.in Grams: Manaksanstha

23233375 23239402

तकनीक समीतत एफ ए डी 16 पे्रषषती

1 खाद्यन् न, संबद्ध उत्पादों एवं अन्य कृषष उत्पाद षवषय सममतत, एफएडी 16 के समस् त सदस् य। 2 खाद्य एवं कृषष षवभाग पररषद एफ ए डी सी के सदस् य । 3 रूचि रखने वाले सभी तनकाय ।

महोदय /महोदया, आपके अवलोकन हेतु तनम् नमलिखत मसददे संल्‍ न ह : क.स. मसौदा संख् या ववषय

1 एफएडी 16 (10744)

सी भारतीय मानक मसददा –– खाद्यान्न –– पाररभाषषक शब्दावली [IS 2813 का तीसरा पुनरीक्षण]

कृपया इस प्रलेख का अवलोकन कर अपनी सम् मततय ं यह बतात े हुए भेेे िक यिद अंतत :यह मसददे राष्ट्रीय मानक के रूप में प्रकामशत हो ेाए तो इन पर अमल करने में आपके व् यवसाय अथवा कारोबार में ्‍ या किानाइया आ सकती ह । सम् मततयां कृपया संल्‍ न प्रारूप में अधो-हस् ताक्षरी को भे ेें ।

सम् मततयां भेजने की अंततम ततथि: 22 - 11 - 2016

यिद कोई सम् मतत प्रा्‍ त नही होती ह अथवा सम् मतत मे केवल भाषा संबंधी ्ुि हुई तो उपरो्‍ त प्रलेख को यथावत अंततम रूप िदया ेायेगा । यिद कोई सम् मतत तकनीक प्रकृतत क हुई तो षवषय सममतत के अद्यक्ष के परामशश से अथवा उनक इच् छा पर आगे क कायशवाही के मलए षवषय सममतत को भे ेें ेाने के बाद प्रलेख को अंततम रूप दे िदया ेायेगा ।

धन् यवाद, भवदीय

प्रतत उपररमलिखत (वी. र्ोपीनाि)

व ज्ञातनक ई एवं प्रमुख

(खाद्य एवं कृषष षवभाग)

ई-मेल :fad@bis.gov.in

____________________________________________________________________________ FOR TRAINING NEEDS, PLEASE CONTACT: NATIONAL INSTITUTE OF TRAINING FOR STANDARDIZATION

A-20&21, Institutional Area, Sector – 62, Noida – 201307. Phones : 01202402201 to 05, 4670232

Tele/Fax No. 0120-2402202-03, E-mail; hnits@bis.org.inm nits@bis.org.in

प्रलेख प्रेषण संज्ञापन

संदभग ददनांक

एफ ए डी 16/टी 22-09-2016

व् यापक पचरलालन मसौदा

FOR BIS USE ONLY

DRAFT FOR COMMENTS ONLY Doc: No. FAD 16 (10744) C

भारतीय मानक मसददा खाद्यान्न –– पाररभाषषक शब्दावली [ IS 2813 का तीसरा पुनरीक्षण ]

Draft Indian Standard

TERMINOLOGY FOR FOODGRAINS

(Third Revision of IS 2813) ICS 67.060

Not to be reproduced or used as STANDARD without

permission of BIS

Last date for comments: November 22, 2016

Foodgrains, Allied products and Other Agricultural Produce Sectional Committee, FAD 16

FOREWORD

(Adoption clause will be added later)

Various terms connoting the same foodgrains or for denoting their quality are being used in the foodgrain trade in

India at present. In order to facilitate transactions on the basis of a uniform terminology covering authoritative

definitions of these terms, this standard was first published in 1964 and subsequently revised in 1970 and 1995 and

amended in 2002. The second revision was brought out to include definitions for weeviled and dehusked grains as

well to align with the ISO 5526 : 1986 'Cereals, pulses and other foodgrains Nomenclature.' This revision is

being undertaken to update the definition of some terminologies and to include some additional terminologies, and

also to align the standard with ISO 5526 : 2013 'Cereals, pulses and other food grains - Nomenclature'.

1 SCOPE

This standard prescribes the terminology for foodgrains and includes definitions for foodgrains and includes

definitions for various terms commonly used in the foodgrains trade for denoting quality.

2 REFERENCES

The standards given below contain provisions which, through reference in this text, constitute provisions of this

standard. At the time of publication, the editions indicated were valid. All standards are subject to revision and

parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent

editions of these standards.

IS No. Title

460 (Part 1) : 1985 Test sieves Part 1 Wire cloth test sieves (third revision)

3 DEFINITIONS

3 For the purpose of this standard, the following definitions shall apply.

3.1 Foodgrains Foodgrains shall be whole or broken kernels of cereals, millets and pulses meant for human

consumption.

3.2 Cereals Foodgrains of monocotyledonous origin and listed in Table 1. Their botanical and Hindi names are

also given in Table 1.

3.3 Millets Foodgrains of monocotyledonous origin and listed in Table 1 and roundish in shape.

The botanical and Hindi names of millets are also given in Table 1.

3.4 Pulses Foodgrains obtained from legumes. The list of pulses along with their botanical and Hindi names are

also given in Table 1.

3.5 Dal or Dhal Split halves of pulses with or without husk.

3.6 Refractions All components in foodgrains which differ from sound grains. These are detailed in 3.6.1 to

3.6.16.

3.6.1 Foreign Matter Includes inorganic and organic matter. The inorganic matter shall include sand, gravel,

dirt, pebbles, stones, glass and metallic pieces, lumps of earth, clay and mud. Organic matter shall include husk,

chaff, straw, weed seeds, fragments, bran and other inedible grains. Paddy shall be considered as foreign matter in

commodities other than paddy.

3.6.2 Other Foodgrains Foodgrains other than the grain under consideration.

3.6.3 Varietal Admixture The presence of a variety of the same grain other than the variety in consideration.

3.6.4 Immature Kernels or pieces of grain kernels that are fully developed.

3.6.5 Brokens Pieces of sound kernels that are less than three-fourth of the size of the full kernels. In case of dals,

pieces that are less than the size of three-fourths of the split pulses shall be considered as brokens.

3.6.5.1 Big brokens in rice Those pieces of rice kernels which are smaller than three fourths and upto one half of

the average length of the unbroken kernel.

3.6.5.2 Medium brokens in rice Those pieces of rice kernels which are smaller than one half and upto one quarter

the average length of the unbroken kernel.

3.6.5.3 Small brokens in rice Those pieces of rice kernels which are smaller than one-quarter the average length

of the unbroken kernel, retained on 1.10 mm IS Sieve [see IS 460 (Part I)].

3.6.5.4 Longitudinally broken grains in rice Kernels or pieces of rice kernels that are broken lengthwise.

3.6.5.5 Bursted grains in rice Kernels or pieces of rice kernels having developed cracks/ rupture on the

endosperm during parboiling process.

3.6.6 Damaged Kernels or pieces of kernels that are sprouted or internally damaged as a result of heat, moisture,

weather or microbes.

3.6.7 Pinpoint Damaged Kernels or pieces of kernels having minute black spot of pin point size.

Table 1 List of Cereals, Millets and Pulses

(Clauses 3.2, 3.3 and 3.4)

Sl

No.

Botanical Name English Name Hindi Name

(1) (2) (3) (4)

CEREALS 1. Avena byzantina K. Koch

(A. sterilis L. var. culta L.)

Oats (JAI) ेई

2. Hordeum distichon L.

Hordeum vulgare L.

Barley (JAU) ेद 3. Oryza sativa L. Paddy (DHAAN) धान

4. Oryza sativa L. Rice (CHAWAL) िावल

5. Triticum aestivum L.

Triticum durum Desf.

Tricticum sphaerococcum Perc

Triticum dicoccum Schubler

Common wheat

Macaroni wheat, durum

wheat

Dwarf wheat, Short

wheat, Club wheat

Emmer wheat

(GEHUN) गेहू

6. Zea mays L. Maize (MAKKA) म्‍का MILLETS

1. Echinochloa frumentacea L. Barnyard millet (SAVAN) सावा 2. Eleusine coracana Gaertn. Finger millet (RAGI) रागी

3. Panicum miliaceum L. Proso (Cheena) (CHEENA) िीना 4. Panicum miliare Lam. Little millet (SAVA) सावा 5. Paspalum scrobiculatum L. Kodo millet (KODON) कोदो 6. Peniselum tyhoides (Burm) Stapf &

Hubbard

Pearl millet (BAJRA) बाेरा 7. Setaria italica Beauv. Foxtail millet (KANGNI) कंगनी 8. Sorghum vulgare Pers. Sorghum (JUAR) ज्वार

PULSES 1. Cajanus cajan L. Red gram, Pigeon pea (TUR, ARHAR) तूर, अरहर

2. Cicer arietinum L. Bengal gram, Chick pea (CHANA) िना

3. Dolichos biflorus L. Horse gram (KULTHI) कुल्थी

4. Dolichos lablab L. Field bean, Flat bean (VAL) वाल

5. Glycine max Merr Soyabean (SOYABEAN) सोयाबीन

6. Lathyrus sativus L. Chickling vetch (KESARI,

KHESARI) खेसरी

7. Lens culinaris medicus or

Ervum lens L.

Lentil (MASUR) मसूर

8. Phaseolus aconitifolius Jacq. Dew gram (MOTH) मोा

9. Phaselous aureus Roxb. Green gram (MUNG) मू ग

10. Phaseolus mungo L. Black gram (URD) उदश

11. Pisum sativum L. Pea (MATAR) म र

12. Vigna sinensis (L.) Savi

ex Hasskarl

Vigna catjang Savi

Cow pea (CHAULA/

LOBIA)

(BARBATI)

िदला,

लोबबया

बरब ी

3.6.8 Discoloured Kernels or pieces of kernels that have changed the natural colour as a result of deteriorative

changes superficially.

3.6.9 Insect Damaged Grains Kernels that partially or wholly bored or eaten by stored grain insect pests but do

not cover germ eaten grains.

3.6.10 Germ Eaten Grains Kernels in which only germ part has been eaten/destroyed by stored grain insect

pests.

3.6.11 Egg Spotted Grains Kernels where insects have laid eggs glued to the outer surface of the grains and

these are visible like in case of pulses.

3.6.12 Weeviled Grains Weeviled grains are grain kernels that are partially or wholly bored by insects injurious

to grain but do not include germ-eaten grains and egg-spotted grains.

3.6.13 Kernels with Husk Kernels or pieces of kernels carrying husk on one-sixteenth or larger portion.

3.6.14 Dehusked Grains Kernels, whole or broken which have more than one-fourth of the surface area of the

kernel covered with bran.

3.6.15 In case of rice, the following shall also constitute additional refractions:

3.6.15.1 Chalky Kernels or pieces of kernels of which at least half the portion is opaque, milky white in colour

and brittle in nature.

3.6.15.2 Red grains Kernels or pieces of kernels in other than red varieties having more than one-fourth of the

surface covered with red cuticle.

3.6.15.3 Fragments Pieces of kernels that are less than one-eighth of the size of the full kernels.

3.6.15.4 Degree of milling Extent to which bran exclusive of germ portion is removed.

3.6.16 Fragments (in Split Pulses) Pieces of kernels that are one-fourth or less than the full size of the split pulse.

3.7 Test Weight (Hectolitre Weight) The weight of hundred litres of the commodity after removal of foreign

matter.

3.8 Dockage Non-foodgrain material which is possible to be removed by cleaning devices or sieving through an

appropriate sieve.

3.9 Moisture The loss in mass caused as a result of heating for two hours at 130 to 133°C under specified

conditions and expressed as percentage.