1. Lesser yam shall be:-
(i). whole, sound, fresh, tender, clean, having color characteristic to the variety;
(ii). free of pests affecting the general appearance of the produce;
(iii). free of any foreign smell and/or taste
2. Variety (to be filled by assayer)
3. Actual picture of the lot(to be uploaded by assayer)
4. Criteria for range designation
S.No. | Tradable parameters | Range-1 | Range-2 | Range-3 |
A | Primary |
i | Defects (%) (i). Greenish colored yam | Up to 3% | Up to 5% | Up to 7% |
| | (ii). Skin defects (% of total surface area) such as bruises | Up to 5% | Up to 10% | Up to 15% |
ii | Range Acceptance | 95% | 90% | 85% |
| B | Optional |
| i | Colour (Characteristic true to variety) (% by count) | More than 70 | Between 40 to 70 | Less than 40 |
5. Sampling:
(i). 5 % or minimum one container shall be randomly selected for sampling.
(ii). 250 g shall be drawn from each selected container and shall be mixed homogenously, called as primary sample.
(iii). 250 g shall be drawn from primary sample called as Laboratory sample
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