In exercise of the powers conferred by section 38 of the Spices Board Act, 1986 (10 of 1986) the Central Government hereby makes the following rules further to amend the Spices Board Rules, 1987, namely

REGD, NO. D, L.-33004/99 The Gazette of India

EXTRAORDINARY

PART III—Section 3—Sub-section (i)

PUBLISHED BY AUTHORITY

No. 420 | NEW DELHI, TUESDAY, SEPTEMBER 10, 2002/BHADRA 19,1924

2856 GI 2002

(1)2 THE GAZETTE OF INDIA: EXTRAORDINARY [PARrU—SEC, 3(i)l 34 THE GAZETTE, OF INDIA: EXTRAORDINARY [PART II—SRC.3(J)] 56 THE GAZETTE OF INDIA: EXTRAORDINARY [PARTII—SKC 3(i)] 78 THE GAZETTE OF INDIA: EXTRAORDINARY PART H—SEC. 3(i)] • •> •lD5'£(=ii/o2 -?

u\1 TI IE GAZETTE OF INDIA. EXTRAORDINARY [PAR-IITI—SEC. 3(i)] 13]4 THE GAZETTE OF INDIA: EXTRAORDINARY | PART It—SEC. 3(i)] 15

MINISTRY OF COMMERCE AND INDUSTRY

(Department of Commerce)

NOTIFICATION

New Delhi, the 10th September, 2002

G.S.R. 636(E).— In exercise of the powers conferred by section 38 of the Spices

Board Act, 1986 (10 of 1986), the Central Government hereby makes the following rules further

to amend the Spices Board Rules, 1987, namely:-

1. Short title and commencement: (1) These rules may be called the Spices Board

(Amendment) Rules, 2002.

(2) They shall come into force on the date of their publication in the Official Gazette.

2. In the Spices Board Rules, 1987-

(a) in rule 15 in sub-rule(1), the words "the Secretary of" shall be omitted;

(b) for rule 15 A, the following rule shall be substituted, namely:-

"15A. (1) An exporter of spices who has his own or taken on rent or leased premises

having facilities for cleaning, grading, processing, warehousing and packing as given in the

Schedule annexed to these rules, may apply to the Board in Form-VI for grant of a Spice House

Certificate. The Board, on being satisfied as to the facilities available in the premises owned or

taken on rent or lease for a period of not less than three years, sha'l issue a certificate in Form VII.

If on inspection at any time, it is found that the exporter does not have such facilities, the Spice

House Certificate issued to him shall be cancelled".

(2). The Spice House Certificate shall be valid for three years from the date of issue:

Provided that the certificate shall be invalid for the period the exporter does not hold a valid

exporter registration certificate:

Provided further that the certificate shall be renewed If the exporter maintains the facilities

referred to in sub-rule (1).n;

c) For Form 1, the following Form shall be substituted, namely:-

"FORM -1

[See rule 15]

APPLICATION FOR GRANT OF CERTIFICATE OF

REGISTRATION / RENEWAL AS EXPORTER OF SPICES

1. Name of Organisation (in block letters)

2. Address of principal / registered office

Building No.

Building Name

Street

PIN

City

State

Tel

Mobile

Fax:

Email

hurnisn aaaress or Drancnes IT any, in separate sneers

3. Constitution

Q] Proprietorship Q] Private Limited Co (Please V when appropriate)

Q Hindu Joint Family Q Public Limited Co

Q Partnership Q Public Sector (Central Govt.)

|_J Co-op. Society I—I Public Sector (State Govt.)

D Others (specify) I

4. Date of Establishment Date Month Year 17 5. I.E.Code Number

(Attach self attested copy)

6. Sales Tax Registration

Attach self attested copy

7. Indicate whether the application is for

renewal of the existing certificate or for a new certificate (Please V where appropriate) If for renewal, indicate

Certificate No.

Date of Issue

Place of issue

Details of spice3 exported during the last three financial years

FOB value (Rs.Lakhs) Name of Spices Quantity exported (MT)

Year (April- March)

•

8. Details of fee remitted

Amount

Mode of payment (Please V where aDDroDriate)

Date

Demand Draft No.

Bank

-?£ -S6S/fiL — 3

9. Name and address of

the proprietor / Partners / Directors (Attach additional sheet if necessary)

Export House

Trading House

10. Status of the

Star Trading House

Super Star Trading House organisation (Please -j where appropriate)

11. Merchant exporter

(Please V where appropriate)

12. Manufacturer exporter (Please V where aDDroDriate)

If Manufacturer exporter, a. Address of the Drocessina unit

Building No

Building Name

Street

City

State

Tel.

Mobile

Fax

Email

b. Product(s) processing (Please specify each item) 19 c. Category (Please V where appropriate) [Attach details of share holding pattern and capital to support the cateaorvl

Size Type Ownership

Small scale industry

Private sector

Multinational Corporation Medium scale industry

Public sector

Fully Indian owned company Large scale industry

Co-operative

Joint venture

Others (specify)

Others (specify)

Others (specify)

d. Is the processing unit a 100%

Yes No

EOU (Please V where appropriate)

e. Location

Address Building No.

I Building Name

Street

City

State

m P IN

i i i

i i f. Facilities available (Please V where appropriate )

Cleaning

Grading

Sieving

Milling

Distillation

Extraction

Sterilization

Packaging

Others

n

Please specify 2U

T HE G A Z E T TE OF I N D IA • E X T R A O R D I N A RY

[ P A R. I I — S he 3 ( i )] g. Quality testing

Pesticide residue

i

Aflatoxin

L

facilities (Please -j where appropriate)

Chemical constituents

Contaminants

Physical

Chemical

Microbial

b. Installed capacity

!MT |

ISO

v

HACCP

i Details of certification Jlease V where appropriate)

Organic Production

——

Others (pi. specify)

13. Working capital available Rs

* ipital structure

Authorised capital ^s

Paid up capital Rs

14. Brand Name/Trade mark for export of spices

a) Whether Brand is 1Yes No Not applicable

registered (Please V where appropriate)

b) if yes, with whom

Spices Board

•

Indian Trade Marks Registry

•

the brand is registered 'Please V where appropriate)

Overseas Trade Marks Registry

•

(specify Name of the country) 1 1

21 c) Spice products exported/proposed to export with the above brand

5. Countries to which exported / intended to export

1

1

DECLARATION

I/We declare that the information given above are true to the best of my/our knowledge and belief and that I/We shall abide by the Spices Board Rules, 1987, the conditions laid down in the Spices Board (Registration of Exporters) Regulations 1989 and any instruction given by the Board from time to time regarding the conducting of business.

Signature

Name

Place: Date:

Designation

Note: 1. Application should be accompanied with preeorfoed fee and other documents.

2. F"e once paid will not be refunded under any circumstance*

3. Details of exports should be given separately for each of the spice*;

d) for Form VI, the following Form shall be substituted, namely:-

"FORM - VI

[See rule 15A]

APPLICATION FOR GRANT OF SPICE HOUSE CERTIFICATE

1. Name of Organisation fin block letters)

! I |

i I 1 J - . . i i 1 - . _

Mil 1

2. Address of principal / registered office

Building No.

Building Name

1 1 1

Street

PIN

City

State

Tel.

Mobile

Fax

Email

Furnish address of branches if any, in separate sheets

3. Constitution

Proprietorship

Private Limited Co

•

(Please V where

appropriate)

Hindu Joint Family

Public Limited Co

•

D

Partnership

Public Sector (Central Govt.)

•

Co-op. Society

Public Sector (State Govt.)

•

Others specify

4. Date of Establishment Date Month Year

5. Exporter Registration No.

Date of issue

Place of issue 1 1 1 1 1 1 1 1 1

23 6. Indicate whether the application

Renewal New

is for renewal of Spice House

Certificate or for a new certificate

(Please J where appropriate)

7. If for renewal, indicate

Certificate No.

Date of Issue

8. Particulars of processing unit

a. Status of the premises

1Own Leased

(Please V where appropriate)

[attach copy of ownership deed/

lease agreement]

b. Address of the processing unit

Building No,

Building Name

Street

City

State

Tel.

Mobile

Fax

Email

9. Building housing the processing unit

a. Is the building of

• Yes No

permanent nature

Sq.Feet

b. Covered Area

c. Type of construction

(Please 7 where

appropriate)

Cemented RCC Others Specify

1 1 Wall

•

Floor

¹ •

Roof

124 THE GAZETTE OF INDIA: EXTRAORDINARY [PART II—SEC. 3(i)l

10' General hygienic facilities Available (Please V where appropriate)

(Please read the schedule attached before filling

Yes

i) Washing facilities

No

Yes

if) Detergents

No

Yes

iii) Towels

No

Yes

iv) Dressing room for workers

No

Yes

v) Toilet facilities for males

No

Yes

vi) Toilet facilities for females

No

Yes

vii) Head gears for workers

No

Yes

vlii) Mouth cover for workers

No

Yes

No

ix) Facilities for disposal of waste material

Yes

No,

x) Any other facilities (specify)

11. Product for which Spice Mouse Certificate is applied for

(Separate application for each spice product is required)

12. Facilities available

Furnish details of facilities with equipment/machinery. If required attach additional sheet.

25

DECLARATION

I/We, declare that the information given above are true to the best of my/our knowledge and belief. I/We have carefully read the provisions of the Spices Board Rules, 1987,and shall abide by them.

Signature

Name

Place: Date:

Designation";

^fl^tf^A'Z- V

e) in Form VII, (i) for "Secretary

(Seal)" substitute

"officer authorised by the Board

(seal)";

(if) for the schedule, the following schedule shall be substituted, namely:-

"SCHEDULE

Minimum facilities required for spices and spice products processing units to qualify for

Spice House Certificate

I. PROCESSING:-

27

"• CLEANLINESS. SANITARY AND HYGIENIC STANDARDS:

III. WAREHOUSING FACILITIES:

1) Raw material/

Finished goods

storage:

2) Drying yard:

There shall be raw material godown(s) of adequate apace

having tightly fitting doors, smooth floor and walls. Finished

goods store shall have adequate facility including

environmental conditions as required depending upon the

material. Rodent and pest control arrangements shall be

available in the storage.

If mechanical dryers are used the same shall be suitable

and of adequate capacity. If the fuel used is other than

electricity, there shall not be any chance for contamination

by the fuel material, in the absence of mechanical dryer of

adequate capacity, there shall be drying yard of adequate

space and the drying yard shall be smooth, having sufficient

and suitable slope with facility for protection from birds and

animals. The yard shall be skirted and there shall be facility

for sanitizing feet and hand at the entrance.

IV. QUALITY ASSURANCE:

1) Laboratory There shall be a laboratory with adequate testing facility

depending upon the raw material, process, and product.

The laboratory shall be manned by qualified and

experienced technical personnel. Test reports shall be

documented in proper registers. Raw materials, in process

and finished products shall be subject to regular tests and

registers maintained shall document the analytical data.

V. PACKAGING & GRADING:

Packaging There shall be a well laid out packaging system either

automatic or semi automatic which would minimize the direct

contact with the contents of the packaging to ensure that

there is no contamination. There shall be facilities for

grading the spice produce/products of different

specifications.

VI.CERTIFICATION REQUIREMENTS:

Certification

requirements

The unit shall be certified under ISO 9000 and HACCP

/GMP by any of the approved agencies, provided that

holders of Spice House Certificate may be given relaxation

of this condition for a maximum period of one year from the

date of the notification".

•

[F, No. 5/l/2002-EP(Agri-V)]

S. S. KAPUR, Jt. Secy.

NOTE: The principal rules were published in the Gazette of India vide No. GSR 115(E) dated 26th

pAlwiiaru 1QA7 anrl hnxsa haon atVianriarl \Aritx nrtHflnatinnc •-

notification No. GSR 661 (E) dated 17* July, 1987;

notification No. GSR 503(E) dated 2nd May, 1989;

notification No. GSR 47(E) dated 5th January, 1990;

notification No. GSR 74(E) dated 15th February, 1990;

notification No. GSR 397(E) dated 29th June, 1990;

notification No. GSR 340(E) dated 29th March, 1993;

notification No. GSR No. 661 (E) dated 19th October, 1993.

(1) (2) (3) (4) (5) (6) (7)

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