1. Chillies shall be:-
(i). characteristic pungent taste, having color characteristic to the variety;
(ii). free from foreign taste and flavor including rancidity and mustiness;
(iii). free from mould growth, living /dead insects, insect fragments and rodent contamination;
(iv). free from extraneous coloring matter, coating of mineral oil and other harmful substances.
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) Bruising (5-10mm on surface) | Up to 3% | Up to 5% | Up to 7% |
| | (ii) Discolour (5-10 mm on surface, Including sun spots) | Up to 3% | Up to 5% | Up to 7% |
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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