SION OR IO NORMS OF FOOD PRODUCTS Standard Input Output Norms. Standard Input Output Norms Search Product Keywords Export Product Code All of the wordsAt least one of the wordsExact Phrase Export Product Export Code w.e.f. Item Description Quantity and Unit Notes STANDARD INPUT OUTPUT NORMS OF E. FOOD PRODUCTS General Notes (I-O Norms)Fuel Notes(I-O Norms)Packing Notes(I-O Norms)Product Group Notes (I-O Norms) SION OR IO NORMS OF FOOD PRODUCTS E113 01-04-2004 Processed filtered Honey 1 kg SION entry is deleted with immediate effect. (Ref. DGFT PUBLIC NOTICE NO. 51 (RE: 2007)/2004-2009. NEW DELHI: DATED: 25/09/2007 Import Product Sl No w.e.f. Item Description Quantity Allowed and Unit Import Product Notes 1 01-04-2004 Raw Honey (unprocessed, unfiltered) 1.05 kg Standard Input Output Norms (SION) Top 25 Export Products: .Refined Sal Fat (Neutralised and Bleached Sal Fat) .Industrial Hand Gloves (Large size) (Based on consumption of Gloving leather hide/ splits 42cm in length, 4.70 sq.ft) .N-Carbethoxy-4-Piperid-one .Wheel Pulley MB with ZP Lever(Lever plated with Zinc and wheel Pulley Painted) .Deleted .Thermit Mixture/Powder containing Iron Oxide, Aluminium Powder .Derailleur(Rear) (Weight: 296 gms for item 1, 65 gms for item 2) .Para Chloro Orthonitro Aniline .Monocyclohexyl- amine (MCHA) .Sulphur 80% WP (Wettasul 80% WP) .Dimetridazole Hcl. .Stainless Steel Pressure Cooker with Copper Bottom/ Capsuled Bottom (Sandwich Bottom) of different sizes .Hose Wire (Brass Plated) .2,4,6 Collidine .Metal Oxide Varistor ## (MOV) Distribution Class III .Trichloro Ethylene .Audio Magnetic Head(AC Erase) .Diphenylamine Fused .Shifted to Electronic Group .Biaxially Oriented Poly- propylene Self Adhesive Tapes in width upto 3" .Reactive Red HRBL (Reactive Red 198A) (Dye content 80%) .Black Pepper Oil without turpene (EOA Quality) .Hot Rolled Galvanized Non alloy steel Sheet/hoops & Strips/Wide Coils .Long Life Lamps ( 0-150 watts) life 16,000 hours to 20,000 hours) .Guargum Treated/ Pulvarised in Powder form (Technical Grade-Type-II)
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