Sabudana Related HSCodes

Sabudana Related HSCodes

Harmonised System Codes:

Internationally, The Harmonised System classification Code for
‘Tapioca Root (Cassava)’ is 0714 1000 and
Products of Cassavais 1106 2020.

Section II Vegetable Products ->

Chapter: 07 Edible vegetables and certain roots and tubers –>
Heading: 0714 of Manioc, Arrowroot, Salep, Jerusalem Artichokes, Sweet Potatoes and Similar Roots and Tubers with High Starch or Inulin Content, Fresh, Chilled, Frozen or Dried, Whether or Not Sliced or In The Form of Pellets; Sago pith –>
Clasification: 0714 1000 of Manioc (Cassava)

Chapter 11 Products of the Milling industry; Malt; Starches; Inulin; Wheat gluten>
Heading: 1106 Flour, Meal and Powder of the dried Leguminous Vegetables of Heading 0713, Of Sago or of Roots or Tubers of Heading 0714 or of the Products of’
Classification: 110620Of Sago or of roots or tubers of heading 0714′ Sub-Classification: 1106 2020Of manioc (cassava)

Standards for Sabudana (Sago, Tapioca Sago)

Food Safety and Authority of India (FSSAI)

Standards as per The Ministry of Health and Welfare, Food Safety and Authority of India -regulations for SAGO under Section 2.4.14:2 in Food Safety and Standards (Food product standards and Food Additives) regulation, 2011.
(The standards has been taken from prevention of food adulteration (PFA) rules 1955 Section. A 03.02 (Subs, by Noti. No. GSR 1211,dated 9.12.1958))

[SAGO shall mean small hard globules or pearls made from either the starch of the sago palm or the tubers of tapioca (manihot utilissima) and shall be free from any extraneous matter [including natural colours].[Ins, by Noti. No. GSR 74, dt 31-1-1965 in PFA rules 1955]

It shall conform to the following standards, namely-

(i) total ash (on dry basis) shall not be more than 0.4 percent;
(ii) ash insoluble in dilute hydrochloric acid (on dry basis)

shall not exceed 0.1 per cent.


The Sagoserve, Salem

An Industrial Co-operative Society, running under Managing administration of State Government of Tamilnadu, Marketing their member-manufacturers products through daily closed tender system in Salem. Currently, The Sagoserve is doing following tests of each and every lot of ‘Sago’ before displaying in the daily tender, to check any adulteration in the commodity.

Characteristics

Criteria

PH 4.5 to 7.0
Total Ash

Max 0.4 % by mass

Acid Insoluble Ash

Max 0.1 % by mass

HCN (hydro cyanic acid)

Max 5 ppm

Maize Nil
Chloride

Max 600 ppm

Sulphate

Max 400 ppm

AGMARK

Specification and Criteria for grade designation for Tapioca Sago by The Ministry of Agriculture (Department of Agriculture and Co-operation) (See the Gazette of India, Part II, Section 3, Sub-Section (I) dated 22-09-2007) SCHEDULE – II (see rules 3 and 4)

Grade designation and quality of Tapioca Sago

1. Tapioca Sago shall be made from the starch obtained from the tubers of tapioca (Manihot esculenta crantz syn. Utilissima);

2. Minimum requirements:-

(i) Tapioca sago shall be –

(a) hard, clean, wholesome, globules or pearls of uniform colour, shape and size;
(b) having characteristic taste and flavour;
(c) free from insect infestations, live insect , dead insects, insect fragments,mould/mites, larvae, etc.
(d) free from fermented and musty odour;
(e) free from dirt, extraneous matter (including added colouring matter);
(f) free from bleaching, whitening agent or optical whiteners, sweetening agents or any other adulterant;
(g) free from any fungal or bacteria contamination.

(ii) Tapioca Sago shall comply with the residual level of Poisonous Metals (rule 57), crop contaminants (rule 57-A), naturally occurring toxic substances (rule 57-B), Insecticides and Pesticides residues (rule 65) and other food safety requirements as laid down under the provisions of Prevention of Food Adulteration Rules,1955

3.Criteria for grade designation:-

Special Characteristics

Special GRADE

Standard GRADE

General GRADE

Moisture Percent by Mass (Maximum)

11

11

12

Total Ash Percent by Mass on Dry Basis (Maximum)

0.30

0.40

.40

Acid Insoluble Ash Percent by Mass on Dry Basis (Maximum)

0.10

0.10

0.10

Starch Percent By Mass on Dry Basis (Minimum)

98

98

96

Protein Percent By Mass on Dry Basis (Maximum)

0.30

0.30

0.30

Crude Fibre Percent By Mass on Dry Basis (Maximum)

15

20

20

pH of Aqueous Extract (Between)

4.5 to 7

4.5 to 7

4.5 to 7

Colour of gelatinised alkaline paste in the porcelain cuvetta on the lovibond scale not deeper than

0.2R +1.0Y

0.3R +1.0Y

0.4R + 1.5Y

Sulphur dioxide content in PPM. (Maximum)

100

100

100

HCN (Hydro cyanic acid) Test

Negative

Negative

Negative

 The Bureau of India Standards (BIS)

Standards set by The Ministry of Consumer Affairs, Food & Public Distribution, The Bureau of Indian Standards (BIS) in their list as (IS:899-1971) Indian Standard for Tapioca Sago (Saboodana) (Reaffirmed 2009)

Sl No.

CHARACTERISTIC

Requirement

Method of

Test

CI of IS:4706-

1968*

I

Moisture, percent by weight, Max

11

3

II

Total ash ( dry basis ),percent by weight. Max

0.4

4

III

Acid insoluble ash ( dry basis ), percent by weight,Max

0.10

5

IV

Starch ( on dry basis ),percent by weight, Min

98

6

V

Protein(NX6’25)(on dry basis), percent by weight,Max

.30

VI

Sulphur dioxide, ppm, Max

100

8

VII

Crude fibre ( on dry basis ), percent by weight. Max

0.20

9

VIII

pH of aqueous extract

4.5 to 7.0

10

IX

Colour of gelatinised alkaline paste in the porcelain cuvette on the Lovibond Scale,not deeper than

1R+3Y

Ref to Appendix

B * Methods of test for edible starches.


SUMMARY :

The Standards set (Previously in prevention of food adulteration (PFA) rules 1955) and Currently updated in Food product standards and Food Additives regulation, 2011 (under Ministry of Health and Welfare, Food Safety and Authority of India) are the minimum standards for a commodity to declare safe for human consumption. Thus, The commodity ‘Tapioca Sago (Sabudana)’ shall conform minimum to the following standards:

1. Small hard globules or pearls purely made from Tapioca Root (Cassava i.e. Manihot Esculenta crantz syn Utilissima)
2. Shall be free from any extraneous matter
3. Total ash (on dry basis) shall not be more than 0.4 per cent;
4. Total ash insoluble in dilute hydrochloric acid (on dry basis) shall not exceed 0.1 per cent; and
5. Total HCN (Hydro-cyanic acid) up-to 5 ppm (Internationally accepted codex standard is up-to-10 ppm for food items)

The Standards Set by BIS (under Ministry of Consumer Affairs, Food & Public Distribution), by AGMARK (under Ministry of Agriculture -Department of Agriculture and Co-operation) or by The Sagoserve, Salem may be on a higher side of minimum food safety standards to certify the commodity better than average quality.