Import Permit (Dairy produce; birds eggs; natural honey; edible products of animal origin, not elsewhere specified or included)
All countries
*Pre-Market Approval and Health Certificate are required (See file attached).
Prohibition : No person shall import, store, offer for sale or sell egg, processed egg or food containing egg or processed egg unless it complies with the standard specified in the regulations 165 to 171.
(1) An egg shall be that of bird, including poultry and duck, in which no putrefaction and no development of the embryo has begun, and which has not been incubated and whose shell shall be clean, not cracked or broken.
(2) Processed egg includes liquid egg, liquid egg yolk, liquid egg white, dried egg powder, dried egg yolk powder and dried egg white powder.
(3) A fresh egg is an egg which has not been subjected to any process of cooking or boiling.
Microbiological standard for egg
An egg shall be suitable for human consumption when a sample of not less than 50 grams of the egg, upon being tested from suitable enrichment media, has been found to be free from salmonella organisms and complies with the microbiological standard for specified food as per Eighth Schedule.
Liquid egg
(1) Liquid egg shall be the whole egg removed from the shell and which shall be frozen or chilled.
(2) No person shall use in the manufacture of food or sell any liquid egg unless it has been pasteurised by being retained at a temperature not lower than 64°C for at least 2.5 minutes and immediately cooled to a temperature not higher than 7° C.
Liquid egg yolk
(1) Liquid egg yolk shall be the yolk of fresh eggs separated as completely as is practicable from the egg white.
(2) No person shall use in the manufacture of food or sell any liquid egg yolk unless it has been pasteurised by being retained at a temperature not lower than 60°C for 3.5 minutes and immediately cooled to a temperature not higher than 7°C."
Compliance (2) "Liquid egg white (1) Liquid egg white shall be the white of fresh egg separated as completely as practicable from the yolk of the egg.
(2) No person shall use in the manufacture or sell any liquid egg white unless it has been pasteurised by being retained at a temperature not lower than 55°C for at least 9.5 minutes, and immediately cooled to a temperature not higher than 7°C.
Dried egg powder
Dried egg powder, dried egg yolk powder or dried egg white powder shall be the product obtained by drying liquid egg or liquid egg yolk or liquid egg white respectively, and shall contain not more than 5% water.
Preserved egg
A preserved egg shall be an egg which has been preserved by the application of substances used for that purpose."
Import Fee: Rs.100 per consignment
1. Proforma Invoice / Invoice 2. Import License 3. Pre-Market Approval certificate
4. Phytosanitary Certificate from Exporting Country.
