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AGRICULTURAL PRODUCTS
Cereals and Pulses Whole and Ground (Rice, Wheat, Moongdal.Toor Dal, Masoor Dal, Masoor Whole, Chick Peas, Pegion Peas)
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| • Total Ash |
| • Test Weight |
| • Ergot |
• Shrivelled/Shrunken, Broken ( 2mm sieve)
• Insect / Weevilled Damaged
• Damaged and Discoloured
• Foreign Matter / Admixture
• Other Food/ Edible grains
• Refractions as other than foreign matter |
| • Aflatoxin |
| • Broken (Rice) |
| • Chalky |
| • Red-Streaked Kernels |
| • Pecks |
| • Immature Kernels |
| • Glutanious Rice |
| • Yellow kernels |
| • Paddy |
| • Moisture / Water |
| • Protein on as is basis / Protein dry basis / Total Protein |
| • Gluten Dry Wet basis |
| • Gluten, Wet basis |
| • Gluten, Dry basis |
| • Ash / Total Ash /Total Ash (Dry basis) |
| • Alcoholic Acidity/ Acidity/Alcoholic acidity (as H2SO4) in 90% Alcohol / Granularity |
| • Acid Insoluble ash / Acid Insoluble ash (dry basis) / Ash Insoluble in dil. HCl |
| • Detection of Kesari Dal |
| • Presence of Talc |
| • Starch contents |
| • Crude Fibre |
| • Condition / Form / colour / Foreign matter / Insect in the stadium form & pieces / fineness / Freedom from rodent hair & excreta |
| • Sedimentation Value |
Sugar and by Products
(Refined sugar,Raw sugar,Mollasses)
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| • Description |
| • Density in degrees Brix at 27.5°C |
| • Moisture |
| • Polarization Value |
| • Icumsa colour |
| • Total Ash |
| • Grain Size |
| • Ash, Sulphated |
| • Total reducing matter, as invert sugar
Animal Feeds
Fish Meal, Meat Meal as live stock ingredient and all other type of animal products
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| • Description |
| • Moisture |
| • Crude Protein |
| • Crude Fat |
| • Acid insoluble ash |
| • Chlorine (as NaCl) |
| • Total solid
Soyabean Meal, Maize Gluten Meal Rapeseed Meal Sunflower Meal and all oil cakes
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| • Moisture |
| • Crude Protein |
| • Crude Fibre |
| • Urease activity |
| • Fat Content / Crude Fat |
| • Acid insoluble ash |
| • Ash |
| • Aflatoxin |
| • Ally iso thiocyanate |
| • Protein Dispersibility Index |
| • Nitrogen Solubility Index |
Nuts & Nut Products (Cashew nut)
• Moisture |
| • Aflatoxin |
Oil Seeds & By products ( Sesame seed, Niger seed,Mustard seed,Cottonseed,Rapeseed) |
| • Damaged & Weevilled seeds / Kernels |
| • Slightly damaged seeds / Kernels |
| • Shrivelled & immature and dark seeds / Kernels |
| • Split or cracked seeds / Split & broken kernels |
| • Count per ounce |
| • Description |
| • Number of Kernels Per 25 gm of material |
| • Impurities |
| • Moisture content |
| • Oil content |
| • Acid value of extracted oil |
| • Hull content |
| • Allyl Isothyocyanate |
| • Nooks |
| • Aflatoxin |
Whole spices and condiments
(Chilly,Turmeric,Pepper,Cumin,Aniseed)
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• Description
• Freedom from mould and insects
• Extraneous matter / Inorganic foreign matter / Organic foreign matter / Foreign matter |
| • Size of Rhiozome / Defective Rhiozome |
| • Very light pieces |
| • Light berries / light Seeds |
| • Pinheads |
| • Damaged Discoloured & Weevilled seeds & Foreign seeds / Black bored & insect seeds |
| • Shrivelled & Immature seeds |
| • Edible Seeds |
| • Empty and malformed capsules |
| • Blacks & Splits |
| • Unclipped capsule (Cardamom) |
| • Pieces & Percentage of bulbs |
| • Loose Seeds |
| • Broken chillies |
| • Damaged & Discoloured pods (Chilly) |
| • Pods without Stalks (Chilly) |
| • Size in diameter / Size |
| • Colour (Cardmom) |
| • Colour chilly |
| • Weight in G / L |
| • Flexibility surface & Presence of chromate |
| • Lime as CaO |
| • Moisture |
| • Colour |
| • Total Ash |
| • Acid Insoluble ash |
| • Non -Volatile ether extract |
| • Crude Fibre |
| • Volatile oil content |
| • Curcumin Content |
| • Piperine content |
| • Hot water extract |
| • Aflatoxins |
| • Sudan I, II, III, IV
Spices and Condiments Ground / Powders
(Chilly,Turmeric,Pepper,Cumin,Aniseed) |
| • Description : Freedom from Moulds & Insects |
| • General characteristics |
| • Fineness |
| • Moisture |
| • Total ash |
| • Acid insoluble ash / Ash insoluble in dil. HCl |
| • Water soluble ash |
| • Cold water soluble extract |
| • Alcohol soluble extract |
| • Calcium as CaO |
| • Volatile Oil |
| • Crude Fibre |
| • Non -Volatile ether extract |
| • Piperine content |
| • Curcumin content |
| • Starch |
| • Test for lead chromate |
| • Colour (Chilly) |
| • Aflatoxins |
| • Sudan I, II, III, IV
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Major Equipments
HPTLC ( For analysis of aflatoxins and banned dyes in spices)
Gerhardt automatic Protein analyzer
Automatic Melting point apparatus
Karl Fischer
Gas Chromatography for FAME analysis
Lovibond Tintometer for Color of vegetable oils
Gardner color for color of castor oiland its derivatives.
Apha color
UV/VIS Spectrophotometer
Approvals
NABL
GAFTA
FOSFA
SPICES BOARD
APEDA
EIC |
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