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Oilseeds, that is to say,— (i) Groundnut or peanut (Arachis hypogaea); (ii) Seasamum or Til (Sesamum oriental); (iii) Cottonseed (Gossypium Spp) (iv) Soyabean (Glycine seja); (v) Rapeseed and mustard— (1) Torta (Brassica campestris var toria); (2) Rai (Brassica juncea); (3) Jamba—Taramira (Eruca saliva); (4) Sarson, yellow and brown (Brassica campestris var sarson); (5) Banarsi Rai or True Mustard (Brassica nigra); (vi) Linseed (Linum usitatissimum); (vii) Castor (Ricinus communis); (viii) Coconut (i.e. copra excluding tender coconuts) (Cocosnucifera); (ix) Sunflower (Helianthus annus); (x) Nigar seed (Guizotia abyssinica); (xi) Neem, vepa (Azadirachta indica); (xii) Mahua, illupai, Ippe (Madhuca indica M. latifolia, Bassia latifolia and Madhuca longifolia syn. M. longifolia); (xiii) Karanja, pongam, honga (Pongamia pinnata syn. P. Glabra); (xiv) Kusum (Schleichera oleosa, syn. S. trijuga); (xv) Punna, undi (Calophyllum inophyllum); (xvi) Kokum (Carcinia indica); (xvii) Sal (Shorea robusta); (xviii) Tung (Aleuritesfordii and A. montana); (xix) Red palm (Elaeisguinensis); (xx) Saff lower (Carthanus tinctorius); (deleted w.e.f. 07.05.2011)