Sattvic Foods Supplemental Vendor Terms

Effective Date: [Effective Date]
Last Updated: [Last Updated Date]
Category Terms Version: 1.0
Marketplace Operator: [Full Legal Name of Daivavarna Operating Entity]
Contact: [Vendor Support / Marketplace Compliance Email]

About These Supplemental Terms

These Sattvic Foods Supplemental Vendor Terms apply to Vendors who manufacture, prepare, package, import, distribute, source, sell, or otherwise offer food, beverages, ingredients, spices, prepared meals, snacks, dairy Products, pantry goods, traditional foods, farm-derived food Products, or other edible Products within Daivavarna’s Sattvic Foods category.

Daivavarna’s Sattvic Foods category is intended to provide Customers with food Products that conform to a defined Marketplace standard emphasizing simple, traditional, vegetarian, non-intoxicating, and Sattvic ingredients and preparation principles.

The Sattvic Foods category is not merely a general vegetarian or vegan food category. A Product may be vegetarian and still fail to satisfy the Daivavarna Sattvic Foods standard because of other ingredients or processing components prohibited under these Supplemental Terms.

Similarly, a Product does not automatically qualify merely because it is marketed as natural, organic, Ayurvedic, traditional, temple-style, homemade, vegetarian, pure, or similar.

These Supplemental Terms establish minimum Marketplace eligibility requirements. Vendors remain responsible for all food-safety, licensing, labeling, ingredient, allergen, manufacturing, storage, shipping, tax, import, export, and other legal requirements applicable to their Products.

These Supplemental Terms form part of the Vendor’s agreement with Daivavarna and supplement the General Vendor Terms and Seller Agreement, Marketplace Policies, Product Safety and Recall Policy, Returns, Refunds and Cancellation Policy, Shipping, Delivery, Local Pickup and International Orders Policy, Prohibited and Restricted Products, Services and Activities Policy, and other applicable Supplemental Category Terms.

Nothing in these Supplemental Terms permits activity prohibited by Applicable Law.

1. CATEGORY APPROVAL REQUIRED

A Vendor may be required to obtain separate approval before offering Products in the Sattvic Foods category.

General Vendor approval does not automatically authorize the sale of food.

Daivavarna may require information concerning:

food-business registration;

licenses;

permits;

kitchen or manufacturing facility;

ingredients;

suppliers;

labels;

allergens;

packaging;

food-safety practices;

Product photographs;

shelf life;

storage;

shipping;

or other matters reasonably necessary to evaluate the Vendor and Products.

2. PRODUCT-LEVEL APPROVAL

Daivavarna may require individual Product approval for Sattvic Foods.

Product-level review may be required particularly for:

prepared foods;

homemade foods;

dairy Products;

fermented foods;

beverages;

herbal Products;

powders;

supplements or supplement-like Products;

imported Products;

Products containing complex compound ingredients;

Products with unusual health claims;

Products requiring refrigeration;

or other higher-risk foods.

Approval of one Product does not automatically authorize every other Product sold by the Vendor.

3. THE DAIVAVARNA SATTVIC STANDARD

To qualify for the Sattvic Foods category, a Product must comply with the ingredient and Product standards stated in these Supplemental Terms.

The Product must not contain prohibited ingredients merely as:

minor ingredients;

seasoning;

flavoring;

processing components;

fillers;

coatings;

extracts;

compound ingredients;

hidden ingredients;

or ingredients present in small quantities.

A prohibited ingredient does not become acceptable merely because it represents a small percentage of the finished Product.

4. VEGETARIAN REQUIREMENT

Products offered in the Sattvic Foods category must be vegetarian according to the Daivavarna standard.

The following are prohibited:

meat;

poultry;

fish;

seafood;

shellfish;

eggs;

and ingredients materially derived from such Products where prohibited by these Supplemental Terms.

5. MEAT AND ANIMAL FLESH

Products containing meat or animal flesh are prohibited.

This includes, without limitation:

beef;

veal;

pork;

lamb;

mutton;

goat meat;

venison;

rabbit;

poultry;

chicken;

turkey;

duck;

fish;

shellfish;

seafood;

and similar animal flesh.

Broths, stocks, extracts, flavorings, fats, powders, seasonings, or sauces derived from prohibited animal flesh are likewise prohibited.

6. EGGS

Eggs are prohibited in Sattvic Foods.

This includes whole eggs, egg whites, egg yolks, dried egg powder, egg-based glazing, egg-derived binding ingredients, and other egg ingredients.

A Product cannot qualify as Sattvic merely because an egg ingredient is present only in a coating, bakery glaze, dough, mayonnaise, sauce, or other subsidiary component.

7. ONION

Onion is prohibited in Sattvic Foods.

This includes:

fresh onion;

dried onion;

onion powder;

onion flakes;

onion paste;

onion extract;

onion seasoning;

and compound ingredients containing onion.

Vendors must review spice blends, sauces, seasonings, flavorings, and other compound ingredients for hidden onion.

8. GARLIC

Garlic is prohibited in Sattvic Foods.

This includes:

fresh garlic;

garlic powder;

garlic paste;

garlic oil where derived for flavor;

garlic extract;

garlic seasoning;

and compound ingredients containing garlic.

Vendors must not describe a Product as Sattvic where garlic is present in any material food ingredient.

9. MUSHROOMS

Mushrooms are prohibited in Sattvic Foods.

This includes culinary mushrooms, mushroom powders, mushroom extracts, mushroom seasoning, fungal meat substitutes based principally on mushrooms, and other mushroom-derived food ingredients.

10. ALCOHOL

Alcoholic beverages and intoxicating alcohol-containing food Products are prohibited.

This includes:

beer;

wine;

liquor;

spirits;

alcoholic cocktails;

cooking wine;

liquor-filled confectionery;

and other foods principally containing or intended to deliver alcohol.

Products involving trace or incidental alcohol arising from lawful food processing may require separate review and are not automatically eligible.

11. INTOXICATING SUBSTANCES

Products intended principally to intoxicate, alter consciousness recreationally, or deliver prohibited recreational substances are prohibited.

A Vendor shall not place an intoxicating Product in Sattvic Foods merely because it is plant-derived or traditionally used in another context.

12. CAFFEINE

Caffeine is prohibited under the Daivavarna Sattvic Foods standard.

Products containing intentionally added caffeine or naturally significant caffeine from conventional caffeinated ingredients are not eligible.

This may include:

coffee;

coffee extracts;

conventional caffeinated tea;

energy drinks;

caffeine powders;

caffeinated flavorings;

guarana;

yerba mate;

and other caffeine-containing Products.

13. TEA PRODUCTS

Herbal infusions and naturally caffeine-free traditional beverages may be eligible where all ingredients comply with these Supplemental Terms.

Conventional tea derived from caffeine-containing tea leaves is not eligible where the finished Product contains caffeine inconsistent with the Daivavarna Sattvic standard.

Decaffeinated Products may require individual review because trace caffeine can remain and processing methods may differ.

14. CACAO, COCOA AND CHOCOLATE

Cacao, cocoa, and chocolate are prohibited under the Daivavarna Sattvic Foods standard.

This includes:

cacao beans;

cacao nibs;

cacao powder;

cocoa powder;

cocoa solids;

chocolate;

dark chocolate;

milk chocolate;

white chocolate containing cocoa-derived ingredients;

chocolate flavorings containing cocoa or cacao;

and compound ingredients containing these materials.

A Product cannot qualify merely by being marketed as organic or vegan chocolate.

15. ARTIFICIAL PRESERVATIVES

Artificial preservatives inconsistent with the Daivavarna Sattvic Foods standard are prohibited.

Vendors must accurately disclose preservation methods and ingredients.

Traditional preservation techniques may be permitted, including appropriate use of:

salt;

sugar;

oil;

drying;

refrigeration;

freezing;

pickling;

fermentation;

and other lawful traditional methods,

provided all ingredients and processes otherwise comply with these Supplemental Terms.

16. ARTIFICIAL COLORS

Artificial food colors inconsistent with the Daivavarna Sattvic Foods standard are prohibited.

Natural colors derived from eligible ingredients may be permitted where safe, lawful, and accurately described.

A Vendor shall not use vague terms such as “natural color” to conceal a prohibited component.

17. ARTIFICIAL FLAVORS

Artificial flavorings inconsistent with the Daivavarna Sattvic Foods standard are prohibited.

Where a Product contains “natural flavors,” “flavoring,” “spices,” “seasoning,” or another generalized ingredient, the Vendor may be required to provide sufficient information to establish that the ingredient does not contain prohibited substances.

18. COMPOUND INGREDIENTS

A Vendor is responsible for evaluating the ingredients inside compound ingredients.

For example, a commercially purchased:

sauce;

seasoning;

broth;

spice blend;

chutney;

paste;

flavoring;

cheese;

yogurt preparation;

sweetener blend;

bakery mix;

or other composite ingredient

may contain prohibited ingredients even if those components are not obvious from the compound ingredient’s name.

The Vendor must not rely solely on the front label of a supplier’s Product.

19. HIDDEN INGREDIENTS

Vendors must make reasonable efforts to identify hidden prohibited ingredients.

Examples may include:

garlic in spice blends;

onion in savory seasonings;

animal gelatin in yogurt or confectionery;

animal rennet in cheese;

egg in bakery Products;

caffeine in extracts;

cocoa in flavoring;

alcohol in extracts;

or meat-derived stock in sauces.

A Vendor who does not know whether a material compound ingredient complies should obtain sufficient information before listing the Product as Sattvic.

20. GELATIN

Animal-derived gelatin is prohibited.

This includes gelatin derived from cattle, pigs, fish, or other animals.

Products such as yogurt, sweets, marshmallow-type Products, desserts, capsules, confectionery, or dairy Products containing animal gelatin are not eligible.

21. YOGURT

Yogurt and yogurt-based Products may be eligible where all ingredients comply with these Supplemental Terms.

Yogurt must not contain animal-derived gelatin.

The Vendor must review flavored or commercially prepared yogurt for:

gelatin;

artificial colors;

artificial flavors;

prohibited preservatives;

cocoa;

caffeine;

and other prohibited ingredients.

Plain or traditionally prepared yogurt is not prohibited merely because it is fermented.

22. CHEESE

Cheese may be eligible where all ingredients and production components comply with these Supplemental Terms.

Cheese produced using animal-derived rennet is prohibited.

Eligible cheese must use an acceptable non-animal coagulating method where rennet is required.

The Vendor should have a reasonable basis for determining the type of rennet or coagulating enzyme used.

23. ANIMAL RENNET

Animal-derived rennet is prohibited.

A Product shall not be marketed as Sattvic where the cheese or dairy component was produced using animal rennet.

Where the Vendor cannot reasonably determine whether a cheese contains animal rennet, Daivavarna may decline the Product until sufficient information is available.

24. MICROBIAL OR VEGETARIAN RENNET

Microbial, plant-derived, or other non-animal rennet may be permitted where lawful and otherwise consistent with the Sattvic standard.

The Vendor must accurately describe the Product where making specific vegetarian-rennet claims.

25. DAIRY PRODUCTS

Dairy Products may be permitted where they otherwise comply with these Supplemental Terms.

Examples may include qualifying:

milk;

yogurt;

buttermilk;

ghee;

butter;

paneer;

cheese made without animal rennet;

cream;

and other approved dairy Products.

Applicable food-safety, refrigeration, labeling, animal-product, and licensing requirements continue to apply.

26. GHEE

Ghee may be eligible where:

it is lawfully produced;

ingredients are accurately disclosed;

no prohibited flavorings or additives are used;

and the Product otherwise complies with Applicable Law and these Supplemental Terms.

Claims concerning purity, grass-fed source, organic status, traditional production, or medicinal effects must be truthful and supportable.

27. BUTTER AND CREAM

Butter, cream, and similar dairy Products may be eligible where the ingredients comply with these Supplemental Terms.

Commercial flavored dairy Products must be reviewed for prohibited flavorings, colors, preservatives, and other additives.

28. FERMENTATION IS PERMITTED

Fermentation is not prohibited merely because a food is fermented.

Traditional fermented foods may be eligible where all ingredients and preparation methods otherwise comply with these Supplemental Terms and Applicable Law.

Examples may include qualifying:

yogurt;

buttermilk;

fermented batters;

certain pickles;

fermented grain preparations;

and other approved Products.

29. FERMENTATION DOES NOT EXCUSE PROHIBITED INGREDIENTS

A fermented Product remains ineligible if it contains a prohibited ingredient.

For example, fermentation does not make onion, garlic, alcohol intended for intoxicating use, prohibited artificial ingredients, or other restricted substances acceptable.

30. NATURALLY OCCURRING FERMENTATION BYPRODUCTS

Some lawful fermented foods may contain naturally occurring trace byproducts of fermentation.

Such Products may require individual review depending upon the Product, concentration, intended use, labeling, and Applicable Law.

Daivavarna may distinguish ordinary food fermentation from Products intended or formulated to deliver intoxicating alcohol.

31. GRAINS

Grains and grain Products may be eligible where otherwise compliant.

Examples may include:

rice;

wheat;

barley;

millets;

oats;

corn;

buckwheat;

and other lawful grains or grain-like foods.

Processed grain Products must still satisfy all ingredient requirements.

32. FLOURS

Freshly milled and packaged flours may be eligible.

Examples may include:

wheat flour;

whole wheat flour;

millet flour;

rice flour;

chickpea flour;

and other qualifying flours.

Vendors should accurately disclose the grain and any additives.

33. FRESH MILLING AND LOCAL FLOUR SERVICES

Where a Vendor mills grain for sale, the Vendor must maintain appropriate food-safety, contamination-control, storage, and labeling practices.

A Product should not be represented as freshly milled where the description is materially inaccurate.

34. PULSES, BEANS AND LENTILS

Qualifying lentils, dals, beans, chickpeas, peas, and similar Products may be eligible.

Prepared mixes containing such ingredients must be reviewed for prohibited seasoning components.

35. NUTS AND SEEDS

Nuts and edible seeds may be eligible where safe, lawful, and otherwise compliant.

The Vendor must disclose allergens as required by Applicable Law.

Flavored or coated nuts must be reviewed for prohibited ingredients.

36. DRIED FRUITS

Dried fruits may be eligible where all ingredients and processing components comply.

Vendors must review Products for:

prohibited preservatives;

artificial colors;

sweeteners;

coatings;

flavors;

or other additives.

37. FRESH FRUITS AND VEGETABLES

Fresh produce may be eligible where lawfully produced, handled, packaged, and sold.

Fresh produce associated with Daivavarna’s Natural or Organic Farm category may also be subject to applicable Farm Supplemental Terms.

38. SPICES

Single-ingredient spices may be eligible where genuine, safe, properly handled, and lawfully sold.

Examples may include:

turmeric;

cumin;

coriander;

black pepper;

cardamom;

cinnamon;

clove;

fennel;

mustard seed;

fenugreek;

and other qualifying spices.

This list does not override the prohibition on onion, garlic, mushrooms, or other prohibited ingredients.

39. SPICE POWDERS

Ground spice Products must accurately identify their ingredients.

A Vendor shall not dilute spice powder with undisclosed fillers or substitute lower-value ingredients.

Claims such as:

pure;

single origin;

stone ground;

freshly ground;

organic;

hand ground;

or traditionally prepared

must have a reasonable factual basis.

40. SPICE BLENDS

Spice blends may be eligible only where every component complies with the Sattvic Foods standard.

Examples may include qualifying garam masala, curry blends, or traditional seasoning blends formulated without prohibited ingredients.

Commercial spice blends containing onion powder, garlic powder, artificial flavor, prohibited preservatives, or other disallowed components are not eligible.

41. FRESHLY GROUND SPICES

Vendors offering freshly ground spices should maintain reasonable sanitation and storage practices.

Where a Product is represented as freshly ground, the representation should accurately reflect the Vendor’s actual process.

42. SALT

Qualifying salts may be permitted.

Claims concerning mineral content, therapeutic benefit, detoxification, superior health effects, or geographic origin must be truthful and not materially misleading.

43. SWEETENERS

Qualifying sweeteners may include lawful Products such as:

sugar;

jaggery;

raw sugar;

date-derived sweeteners;

maple syrup;

honey where permitted and accurately described;

or other approved sweeteners.

The Vendor remains responsible for accurate ingredient and origin claims.

44. HONEY

Honey may be eligible where lawful and accurately represented.

Claims such as:

raw;

unfiltered;

organic;

single-flower;

forest;

wild;

medicinal;

or specific geographic origin

must have a reasonable factual basis.

Products adulterated with undisclosed syrups or other substances are prohibited.

45. OILS

Qualifying edible oils may be eligible where safe, lawfully manufactured, appropriately packaged, and accurately described.

Examples may include:

sesame oil;

coconut oil;

mustard oil where lawful for the represented food use;

groundnut or peanut oil;

sunflower oil;

and other approved oils.

46. COLD-PRESSED OIL CLAIMS

A Vendor shall not describe oil as cold pressed, wooden pressed, traditionally pressed, ghani pressed, or similarly produced unless the actual production method supports the claim.

Daivavarna may request information concerning the pressing method where material to the Product’s value.

47. HOME OR SMALL-SCALE OIL PRODUCTION

Small-scale or locally produced edible oil may be eligible only where the Vendor complies with applicable food-production, processing, licensing, sanitation, packaging, labeling, storage, and other requirements.

The traditional nature of a pressing method does not exempt the Product from food-safety law.

48. PICKLES

Pickles may be eligible where all ingredients comply with the Sattvic standard.

Pickles containing onion, garlic, prohibited artificial preservatives, prohibited colors, or other disallowed ingredients are not eligible.

Traditional fermentation or preservation does not itself disqualify an otherwise compliant pickle.

49. CHUTNEYS AND SAUCES

Chutneys, sauces, pastes, condiments, and similar Products may be eligible only where every ingredient complies.

Particular attention should be given to hidden onion, garlic, preservatives, flavorings, alcohol, and compound ingredients.

50. SNACKS

Snacks may be eligible where all ingredients comply with these Supplemental Terms.

Vendors must consider:

seasoning blends;

frying oil;

coatings;

flavor powders;

cheese ingredients;

preservatives;

colors;

and other components.

A vegetarian snack is not automatically Sattvic.

51. SWEETS AND DESSERTS

Traditional sweets and desserts may be eligible where all ingredients comply.

Vendors must ensure Products do not contain:

eggs;

animal gelatin;

chocolate;

cocoa;

cacao;

alcohol;

prohibited colors;

prohibited flavorings;

or other prohibited components.

52. BAKERY PRODUCTS

Bakery Products may be eligible where all ingredients comply.

Vendors must ensure that Products do not contain eggs or other prohibited ingredients.

Commercial bakery ingredients such as shortening, flavoring, chocolate, glazes, improvers, emulsifiers, fillings, and premixes should be reviewed carefully.

53. BREAD

Bread may be eligible where all ingredients and processing components comply.

Fermentation by ordinary bread-making methods is not automatically prohibited.

A Vendor must nevertheless review commercial breads for hidden ingredients and additives.

54. PREPARED MEALS

Prepared meals may be eligible where:

all ingredients comply;

food is prepared lawfully;

appropriate food-safety controls are followed;

storage and delivery are appropriate;

and required information is disclosed.

Prepared meals may require Product-level approval.

55. RESTAURANT OR LOCAL FOOD SALES

Where Daivavarna permits local prepared-food Vendors, the Vendor must maintain all licenses, permits, registrations, kitchen approvals, food-handler requirements, or other authorizations required by Applicable Law.

Daivavarna approval does not substitute for governmental approval.

56. HOME-PREPARED FOODS

Home-prepared foods may be offered only where lawful in the Vendor’s jurisdiction and permitted by Daivavarna.

The Vendor is responsible for determining whether cottage-food, home-kitchen, food-business, or similar laws apply.

Products requiring controls unavailable under a home-food exemption must not be sold merely because they are homemade.

57. COTTAGE FOOD REQUIREMENTS

Where a Vendor operates under a cottage-food or similar legal framework, the Vendor must remain within the permitted:

Product types;

sales channels;

revenue or volume limits;

labeling requirements;

delivery methods;

jurisdictions;

and other legal restrictions.

Daivavarna may request evidence of eligibility.

58. COMMERCIAL FOOD MANUFACTURERS

Commercially manufactured Sattvic Products may be eligible where they comply with the Daivavarna Sattvic ingredient standard and Applicable Law.

Daivavarna does not require every Sattvic Product to be homemade.

Commercial brands must be accurately represented.

59. RESELLERS AND DISTRIBUTORS

Authorized resale of qualifying packaged food Products may be permitted.

A reseller remains responsible for verifying that the Product complies with the Sattvic Foods standard.

The Vendor cannot rely solely upon the manufacturer’s marketing terms such as “vegetarian,” “natural,” or “pure.”

60. IMPORTED FOODS

Imported foods may be eligible where legally imported, labeled, stored, and sold.

The Vendor remains responsible for Applicable Law concerning:

food imports;

ingredient declarations;

allergens;

facility requirements;

country of origin;

labeling;

customs;

and regulatory restrictions.

A Product lawful in another country is not automatically lawful for sale in the Customer’s country.

61. PRODUCT LABELS

Packaged food Listings and Products must contain legally required labeling.

Depending upon Applicable Law, information may include:

Product name;

ingredient list;

allergen information;

net quantity;

manufacturer or responsible party;

nutrition information;

storage instructions;

expiration or best-use information;

country of origin;

batch information;

or other required details.

62. ONLINE INGREDIENT DISCLOSURE

Where technically and legally appropriate, Daivavarna may require Vendors to display complete ingredient information directly in the Product Listing.

A Customer should not be required to purchase a Product before discovering a material ingredient that determines whether the food qualifies as Sattvic.

63. INGREDIENT ORDER AND ACCURACY

Ingredients must be represented accurately.

Vendors shall not omit ingredients merely because they are inconvenient to the Sattvic classification.

Where Applicable Law requires ingredients to be listed by weight or according to another prescribed method, the Vendor must comply.

64. ALLERGENS

Vendors must provide legally required allergen information.

Potential allergens may include substances such as:

milk;

nuts;

peanuts;

wheat;

soy;

sesame;

and other allergens identified by Applicable Law.

The specific legal allergen list may vary by jurisdiction.

65. CROSS-CONTACT

Where a Product is manufactured in a facility that also handles allergens or prohibited ingredients, the Vendor must comply with Applicable Law concerning cross-contact and advisory labeling.

Daivavarna may request additional disclosure where cross-contact is materially relevant to the Marketplace’s Sattvic standard or Customer safety.

66. PROHIBITED INGREDIENT CROSS-CONTACT

Incidental cross-contact is different from intentionally formulating a Product with a prohibited ingredient.

Daivavarna may determine appropriate standards concerning shared equipment or facilities based upon the Product, manufacturing process, risk, and representations made by the Vendor.

A Vendor shall not claim a level of segregation or purity that the Vendor does not actually maintain.

67. VEGETARIAN EQUIPMENT CLAIMS

If a Vendor claims that Products are prepared on exclusively vegetarian equipment, in an exclusively vegetarian kitchen, or under another special segregation standard, the Vendor must have a reasonable basis for that claim.

68. SATTVIC KITCHEN CLAIMS

A Vendor shall not describe a kitchen, facility, Product line, or preparation process as “Sattvic-only” where prohibited ingredients are materially used in the same represented production environment contrary to the claim.

Daivavarna may establish additional standards for Vendors making such representations.

69. STORAGE

Food must be stored under conditions reasonably appropriate to maintain safety and Product quality.

Vendors must follow applicable requirements concerning:

temperature;

humidity;

pest control;

contamination;

cleanliness;

segregation;

and shelf life.

70. REFRIGERATION

Products requiring refrigeration must be properly stored and delivered under appropriate conditions.

A Vendor shall not market a Product as shelf-stable where refrigeration is reasonably necessary for safety.

71. FROZEN FOODS

Frozen foods may be permitted where the Vendor can safely maintain required storage and delivery conditions.

Frozen Products may require Product-level or local-delivery review.

72. PERISHABLE FOODS

Perishable foods must be fulfilled using methods appropriate to their expected shelf life and safety requirements.

Daivavarna may limit highly perishable Products to:

local pickup;

local delivery;

short-distance shipping;

or other approved fulfillment arrangements.

73. DELIVERY TIME

The Vendor should select shipping or delivery methods reasonably appropriate to the Product.

A Vendor must not knowingly use a transit method likely to render a perishable Product unsafe before arrival.

74. TEMPERATURE-CONTROLLED SHIPPING

Where a Product requires temperature control, the Vendor must use packaging, refrigerants, insulated containers, expedited transit, or other measures appropriate to the Product and Applicable Law.

75. LOCAL PICKUP

Local pickup may be offered where supported.

Vendors should provide appropriate pickup times and storage conditions, particularly for refrigerated or prepared foods.

76. LOCAL DELIVERY

Local prepared-food or perishable-food delivery may be permitted where the Vendor can maintain appropriate food safety and timely fulfillment.

The Shipping, Delivery, Local Pickup and International Orders Policy also applies.

77. INTERNATIONAL SHIPPING

International shipping of food may be restricted by import laws, customs, agricultural regulations, carrier restrictions, labeling requirements, or Product type.

The Vendor shall not assume that a food Product may be shipped internationally merely because it is commercially packaged.

78. EXPIRATION AND BEST-USE DATES

Where legally required or materially relevant, Vendors must provide accurate expiration, use-by, best-before, packed-on, or preparation-date information.

A Vendor shall not intentionally alter expiration information to extend the apparent shelf life of a Product.

79. SHORT-DATED PRODUCTS

A Vendor should not knowingly ship a Product with an unreasonably short remaining shelf life without clearly informing the Customer where the remaining shelf life materially affects ordinary use.

80. BATCH AND LOT RECORDS

Daivavarna may require food Vendors to maintain reasonable batch, lot, production, or supplier records.

Such records may be particularly important for:

prepared foods;

dairy Products;

oils;

spices;

Ayurvedic foods;

imported foods;

and Product recalls.

81. TRACEABILITY

Vendors should maintain records sufficient to reasonably identify the source and distribution of higher-risk food Products where appropriate.

Daivavarna may request such information during a safety investigation or recall.

82. FOOD CONTAMINATION

Food that is contaminated, adulterated, spoiled, moldy, infested, unsafe, or otherwise unfit for sale is prohibited.

A Vendor shall not knowingly sell Product affected by serious contamination merely by discounting it.

83. FOREIGN OBJECTS

Vendors should maintain reasonable practices to prevent foreign-material contamination.

Serious contamination involving glass, metal fragments, stones, plastic fragments, insects, or other dangerous materials may result in immediate Product review.

84. PEST CONTROL

Food-storage and production areas should be maintained in accordance with applicable sanitation and pest-control requirements.

Products contaminated by infestation must not be sold.

85. WATER SAFETY

Water used in food production, washing, preparation, or beverages must satisfy applicable safety requirements for its intended use.

86. CLEANING AND SANITATION

Food Vendors are responsible for appropriate cleaning and sanitation of:

equipment;

utensils;

food-contact surfaces;

containers;

production areas;

and other relevant facilities.

Traditional preparation methods do not exempt a Vendor from sanitation requirements.

87. PACKAGING

Food packaging must be suitable for the Product and comply with Applicable Law.

Packaging should reasonably protect food against:

contamination;

moisture;

leakage;

pests;

tampering;

and foreseeable shipping damage.

88. FOOD-CONTACT PACKAGING

Materials that directly contact food must be appropriate for the intended use.

A Vendor shall not knowingly use unsafe or prohibited packaging merely because it is inexpensive or traditional in appearance.

89. ENVIRONMENTALLY RESPONSIBLE PACKAGING

Daivavarna encourages reasonable use of:

paper;

glass;

metal;

natural fiber;

reusable containers;

compostable materials;

or other lower-impact packaging

where consistent with food safety and Applicable Law.

Food safety takes priority over aesthetic or environmental preference where the two conflict.

90. TAMPER EVIDENCE

Daivavarna may require tamper-evident or sealed packaging for particular prepared, packaged, or higher-risk Products.

91. PRODUCT PHOTOGRAPHS

Photographs must reasonably represent the food Product offered.

A Vendor shall not use materially misleading images concerning:

quantity;

serving size;

ingredients;

color;

packaging;

Product form;

or included components.

92. SERVING-SUGGESTION IMAGES

Where a photograph includes serving dishes, garnishes, fruits, utensils, beverages, or other items not included with the purchase, the Listing should not create a materially misleading impression that they are included.

93. NET QUANTITY

Packaged Products must accurately disclose quantity where required.

A Vendor shall not materially underfill Products relative to the represented net weight, volume, count, or serving amount.

94. WEIGHT AND MEASUREMENT CLAIMS

Weights and measurements should use legally appropriate units.

Reasonable manufacturing variation may occur, but systematic underweight Products are prohibited.

95. NUTRITION CLAIMS

Claims such as:

high protein;

low sugar;

sugar free;

low sodium;

high fiber;

keto;

gluten free;

or similar nutritional claims

must comply with Applicable Law and have a reasonable factual basis.

96. GLUTEN-FREE CLAIMS

A Product shall not be described as gluten free unless the Vendor has a reasonable basis to support the claim under applicable requirements.

A naturally gluten-free ingredient does not automatically make the finished Product safe from cross-contact.

97. VEGAN CLAIMS

Some Sattvic Products may also be vegan.

A Vendor shall not describe a Product as vegan where it contains dairy, honey, or another animal-derived ingredient inconsistent with the Vendor’s vegan representation.

Sattvic eligibility and vegan status are separate concepts.

98. VEGETARIAN CLAIMS

A Product represented as vegetarian must not contain meat, fish, egg, animal gelatin, animal rennet where inconsistent with the claim, or other ingredients that would make the representation materially misleading.

99. “PURE” CLAIMS

Terms such as “pure,” “100% pure,” or “unadulterated” must have a reasonable factual basis.

The term should not be used to conceal blends, fillers, added flavoring, or other components.

100. NATURAL CLAIMS

Claims that a Product is natural must be truthful and not materially misleading.

“Natural” does not automatically mean:

organic;

chemical-free;

Sattvic;

medicinal;

safe for everyone;

or free of processing.

101. ORGANIC CLAIMS

Certified organic claims may be made only where properly supported.

A Product made from naturally grown ingredients but lacking required certification must not be falsely represented as certified organic.

Daivavarna may permit accurate descriptions of non-certified natural farming where appropriate.

102. NON-GMO AND SIMILAR CLAIMS

Non-GMO, pesticide-free, residue-free, regenerative, natural-farm, or similar claims must have a reasonable basis and comply with Applicable Law.

103. FARM ORIGIN CLAIMS

Claims that ingredients come from:

a specific farm;

natural farming;

organic farming;

a village;

a cooperative;

a traditional producer;

or another identified source

must be truthful.

104. “HOMEMADE” CLAIMS

A Product shall be described as homemade only where that description reasonably reflects how and where the Product was prepared.

Commercially manufactured Products shall not be misrepresented as homemade.

105. “TRADITIONAL” CLAIMS

A Vendor may describe a Product as traditionally prepared where the description accurately reflects its ingredients or method.

The term “traditional” shall not be used to excuse unlawful preparation, unsafe food handling, or false ingredient claims.

106. “AYURVEDIC” FOOD CLAIMS

Food Products described as Ayurvedic may also be subject to applicable Ayurveda Supplemental Terms.

A Vendor shall not use “Ayurvedic” merely as a marketing term to make unsupported medical claims.

107. HEALTH CLAIMS

Vendors shall not make unlawful or materially unsupported claims that food:

cures disease;

treats cancer;

reverses diabetes;

eliminates infertility;

replaces prescribed medicine;

cures psychiatric conditions;

or guarantees another medical outcome.

Lawful general wellness, traditional-use, or nutritional descriptions may be used where appropriately qualified and supportable.

108. IMMUNITY AND DETOX CLAIMS

Claims concerning immunity, detoxification, cleansing, disease resistance, or similar health effects must not be deceptive or unlawfully presented.

Daivavarna may require removal of unsupported or misleading claims.

109. RELIGIOUS OR SPIRITUAL CLAIMS

A Vendor may truthfully describe appropriate devotional or traditional significance of a food Product.

However, purchasing or consuming the Product must not be represented as guaranteeing:

spiritual advancement;

removal of karma;

wealth;

marriage;

healing;

or another assured outcome.

110. PRASADA AND OFFERED-FOOD CLAIMS

Where a food Product is represented as prasada or as having been offered to a Deity, the Vendor must have a reasonable factual basis for that representation.

Such Products remain subject to all applicable food-safety, ingredient, labeling, and Sattvic requirements.

Sacred status does not override food-safety obligations.

111. TEMPLE OR ASHRAM FOOD CLAIMS

A Vendor shall not falsely represent a Product as:

temple prepared;

ashram prepared;

temple prasada;

official temple Product;

or produced by a religious institution

without appropriate factual basis and authorization where necessary.

112. PRODUCT AUTHENTICITY

Vendors shall not adulterate Products or substitute cheaper ingredients while representing the Product as a different or higher-quality food.

Examples of prohibited conduct may include:

diluting ghee with undisclosed fats;

mixing spices with undisclosed fillers;

misrepresenting blended oil as single-source oil;

or falsely labeling ordinary sugar as a different traditional sweetener.

113. COUNTERFEIT PACKAGED FOODS

Counterfeit branded foods, relabeled expired Products, copied packaging, unauthorized branded Products, or Products of uncertain authenticity may be removed under the Intellectual Property and Prohibited Products Policies.

114. REPACKAGED FOODS

Where a Vendor lawfully repackages bulk food, the Vendor becomes responsible for applicable sanitation, labeling, quantity, traceability, and packaging requirements.

A Vendor must not imply that the original manufacturer packaged the Product where the Vendor actually repackaged it.

115. PRIVATE-LABEL PRODUCTS

Private-label foods may be permitted where lawful and accurately represented.

The Vendor remains responsible for all Marketplace claims made under the Vendor’s brand.

116. SAMPLES

Food samples must comply with the same safety and ingredient standards as full-size Products.

A free sample does not become exempt from food law or Sattvic standards.

117. BUNDLES AND GIFT SETS

Every edible component in a Sattvic Foods bundle or gift set must satisfy applicable requirements.

A compliant Product cannot be bundled with a prohibited food and still be marketed as a Sattvic Foods set.

Non-food accessories included in a food gift set must comply with their applicable Product requirements.

118. SUBSCRIPTIONS

Where Daivavarna later permits recurring food subscriptions, the Vendor must accurately describe:

frequency;

Products;

pricing;

cancellation;

shipping;

and material substitutions.

Each delivered Product must continue to satisfy the Sattvic standard.

119. SUBSTITUTIONS

A Vendor shall not substitute a materially different ingredient, brand, flavor, size, or Product without appropriate Customer notice where the substitution materially affects the transaction.

A substituted Product must still satisfy all Sattvic requirements.

120. OUT-OF-STOCK PRODUCTS

Vendors should maintain reasonably accurate inventory.

A Vendor shall not knowingly accept Orders for unavailable perishable Products where timely fulfillment is unlikely.

121. FOOD SAFETY COMPLAINTS

Customers may report concerns such as:

spoiled food;

contamination;

foreign objects;

allergic reactions;

undeclared ingredients;

prohibited ingredients;

mold;

unsafe temperature;

unusual odor;

packaging failure;

or illness.

Daivavarna may investigate under the Product Safety and Recall Policy.

122. ADVERSE EVENT REPORTS

A Customer report of illness or adverse reaction does not automatically establish that a food Product caused the event.

Daivavarna may nevertheless investigate credible reports and may temporarily suspend a Product where appropriate.

123. RECALLS

Food Vendors must promptly notify Daivavarna of applicable recalls, contamination events, government notices, serious supplier warnings, or other material food-safety problems affecting Products sold through Daivavarna.

124. CUSTOMER NOTIFICATION

Where a food Product presents a serious safety concern, Daivavarna or the Vendor may contact affected Customers with:

recall information;

disposal instructions;

refund information;

or other appropriate corrective guidance.

125. RETURNS OF FOOD PRODUCTS

Food and perishable Products are generally not eligible for ordinary change-of-mind returns because of food safety, hygiene, contamination, perishability, and resale concerns.

This rule is governed by the Returns, Refunds and Cancellation Policy.

126. CUSTOMER REMEDIES REMAIN

The restriction on ordinary food returns does not eliminate Customer remedies for Products that are:

spoiled;

unsafe;

contaminated;

incorrect;

materially damaged;

materially misdescribed;

counterfeit;

or otherwise nonconforming.

127. RETURN OF UNSAFE FOOD

Daivavarna may instruct a Customer not to return unsafe, contaminated, spoiled, or leaking food where return shipment would be inappropriate.

Photographs, packaging information, batch information, or other evidence may be requested instead.

128. REFUNDS

Qualifying food refunds are governed by the Returns, Refunds and Cancellation Policy.

Daivavarna may issue an appropriate refund for qualifying Daivavarna-Processed Transactions and recover applicable amounts from the Vendor as permitted by Marketplace Policies.

129. CUSTOMER STORAGE AFTER DELIVERY

Customers are responsible for following reasonable storage instructions after delivery.

Where a Product clearly requires refrigeration and a Customer leaves it unrefrigerated for an unreasonable period, that circumstance may be relevant to a later quality dispute.

This does not excuse a Product that was already unsafe when delivered.

130. DELIVERY EVIDENCE

Daivavarna may consider:

delivery time;

carrier information;

temperature-sensitive shipping method;

Customer communications;

packaging;

photographs;

and other evidence

when evaluating a food-delivery dispute.

131. FOOD-SPECIFIC INSURANCE

Daivavarna may require or recommend appropriate business or Product-liability insurance for particular food Vendors depending upon scale, Product risk, jurisdiction, or Marketplace operations.

132. RECORDKEEPING

Food Vendors should maintain records reasonably required by Applicable Law and Marketplace Policy.

Depending upon the Vendor and Product, records may include:

supplier invoices;

ingredient information;

batch records;

production dates;

cleaning records;

storage records;

licenses;

inspection information;

or shipping records.

133. DAIVAVARNA DOCUMENTATION REQUESTS

Daivavarna may request evidence such as:

ingredient lists;

Product labels;

supplier information;

certifications;

food-business permits;

kitchen approvals;

manufacturer records;

laboratory reports;

photographs;

batch information;

or other relevant documents.

134. FALSE DOCUMENTATION

Forged food licenses, altered ingredient labels, fabricated laboratory results, false organic certificates, fake supplier invoices, manipulated expiration dates, or other fraudulent documents are prohibited.

Submission of materially fraudulent food documentation may result in immediate suspension.

135. INSPECTION OR VERIFICATION

Where appropriate and lawful, Daivavarna may require additional verification before allowing a Vendor or Product to continue in the Sattvic Foods category.

Marketplace verification does not replace inspection or approval required by governmental authorities.

136. GOVERNMENT ACTION

A Vendor must promptly comply with applicable governmental stop-sale, recall, suspension, license, or food-safety orders.

Daivavarna may independently suspend Products where such action becomes known.

137. CATEGORY MISCLASSIFICATION

A Vendor shall not list food in another category merely to avoid the Sattvic Foods requirements.

An edible Product remains subject to appropriate food rules even where it is marketed for:

worship;

Ayurveda;

farming;

gifting;

or another purpose.

138. CROSS-CATEGORY PRODUCTS

Certain Products may be subject to multiple Supplemental Terms.

For example:

food marketed as Ayurvedic may also be subject to Ayurveda requirements;

farm produce may also be subject to Natural or Organic Farm terms;

prasada may also involve Deity Worship requirements;

and edible herbs may involve both food and Ayurveda considerations.

Daivavarna may apply relevant requirements together.

139. PROHIBITED PRODUCTS POLICY

A Product prohibited by the Prohibited and Restricted Products, Services and Activities Policy cannot become eligible merely because it otherwise satisfies the Sattvic ingredient standard.

140. PRODUCT SAFETY POLICY

All Sattvic Foods remain subject to the Product Safety and Recall Policy.

The Sattvic nature of a Product does not establish that it is automatically safe.

141. INTELLECTUAL PROPERTY

Food brands, packaging, photographs, labels, recipes where protected, logos, and other content must comply with the Intellectual Property Policy.

A Vendor shall not sell counterfeit commercial foods.

142. VENDOR STORE POLICIES

A Vendor may provide additional food-related information within the Vendor’s store.

Vendor-specific terms may be more protective of Customers but may not reduce mandatory rights or waive Daivavarna’s Sattvic requirements.

143. CUSTOMER COMMUNICATION

Vendors should respond reasonably to Customer questions concerning:

ingredients;

allergens;

storage;

expiration;

preparation;

delivery;

or Product composition.

A Vendor shall not knowingly provide false ingredient information in private messages where the public Listing would suggest otherwise.

144. SERIOUS SATTVIC MISREPRESENTATION

Daivavarna may take stronger action where a Vendor knowingly markets Products as Sattvic while intentionally using prohibited ingredients.

Examples include intentionally concealing:

onion;

garlic;

egg;

animal gelatin;

animal rennet;

meat stock;

caffeine;

chocolate;

or alcohol.

145. REPEATED INGREDIENT VIOLATIONS

Repeated failure to verify ingredients may result in loss of Sattvic Foods category approval even where the Vendor claims the violations were accidental.

Vendors are expected to establish reasonable ingredient-verification procedures.

146. CORRECTIVE ACTION

Daivavarna may require a Vendor to:

correct ingredient information;

remove a Product;

change labeling;

submit new photographs;

provide supplier documents;

change packaging;

improve food-safety procedures;

issue Customer notices;

provide refunds;

or take other reasonable corrective measures.

147. MARKETPLACE ENFORCEMENT

Failure to comply with these Supplemental Terms may result in:

Listing correction;

Listing rejection;

Product suspension;

Product removal;

additional documentation requirements;

Product-level review;

food-category restriction;

loss of Sattvic Foods approval;

payment holds where appropriate;

Customer refunds;

Vendor suspension;

or other action permitted under Marketplace Policies.

148. IMMEDIATE ACTION

Daivavarna may take immediate action where a Product presents a serious food-safety risk or where credible evidence suggests deliberate food adulteration, concealed prohibited ingredients, fraudulent labeling, counterfeit food, contamination, or another serious violation.

149. CHANGES TO THESE SUPPLEMENTAL TERMS

Daivavarna may update these Sattvic Foods Supplemental Vendor Terms as food-safety requirements, ingredient standards, Marketplace operations, product categories, or Applicable Law evolve.

Material revisions may require Vendor reacceptance.

150. CATEGORY TERMS VERSIONING

Daivavarna may maintain an electronic record identifying:

Vendor identity;

category;

Category Terms Version;

date and time of acceptance;

and other reasonable acceptance information.

Acceptance of Version 1.0 does not automatically constitute acceptance of a later materially revised version.

151. REACCEPTANCE AFTER MATERIAL CHANGES

Where these Supplemental Terms are materially revised, Daivavarna may require the Vendor to review and accept the updated version before creating, editing, publishing, or continuing to offer Products in Sattvic Foods.

152. RELATIONSHIP TO GENERAL VENDOR TERMS

These Supplemental Terms supplement rather than replace the General Vendor Terms and Seller Agreement.

The Vendor must comply with both.

Where these Supplemental Terms establish a more specific Sattvic Foods requirement, the more specific category requirement ordinarily governs that food-category issue unless Applicable Law or an expressly controlling Marketplace rule provides otherwise.

153. CONTACT

Questions concerning whether an ingredient or Product qualifies for the Sattvic Foods category should be submitted before Listing where eligibility is uncertain.

Vendor Support: [Vendor Support Email]

Marketplace Compliance: [Compliance Email]

Food Safety: [Food Safety / Product Safety Email]

Legal: [Legal Email]

154. VENDOR CATEGORY ACKNOWLEDGMENT

By accepting these Sattvic Foods Supplemental Vendor Terms, the Vendor confirms that the Vendor has reviewed and understands the Daivavarna Sattvic Foods standard.

The Vendor understands that Sattvic Foods must not contain prohibited ingredients, including meat, poultry, fish, seafood, eggs, onion, garlic, mushrooms, alcohol or other prohibited intoxicants, caffeine, cacao, cocoa, chocolate, prohibited artificial preservatives, prohibited artificial colors, prohibited artificial flavors, animal-derived gelatin, animal-derived rennet, or other ingredients prohibited by these Supplemental Terms.

The Vendor understands that the prohibition applies even where a prohibited substance appears within a seasoning blend, compound ingredient, flavoring, coating, sauce, dairy Product, bakery ingredient, or other subsidiary component.

The Vendor acknowledges that fermentation itself is permitted and that qualifying traditionally fermented foods may be sold where all ingredients and preparation methods otherwise comply with these Supplemental Terms and Applicable Law.

The Vendor specifically understands that yogurt containing animal-derived gelatin is not eligible and that cheese made with animal-derived rennet is not eligible under the Daivavarna Sattvic Foods standard.

The Vendor agrees to maintain accurate ingredient, allergen, labeling, storage, food-safety, packaging, expiration, and fulfillment information and to obtain all licenses, permits, registrations, and governmental approvals required for the Vendor’s food business.

The Vendor understands that homemade, traditional, natural, organic, vegetarian, Ayurvedic, or devotional descriptions do not exempt a Product from food-safety law or automatically establish Sattvic eligibility.

The Vendor acknowledges that category approval does not guarantee approval of every Product and that Daivavarna may require Product-level review, ingredient verification, licensing evidence, supplier documentation, or other compliance information.

The Vendor agrees to comply with these Supplemental Terms, the General Vendor Terms and Seller Agreement, Marketplace Policies, Product Safety requirements, and Applicable Law for so long as the Vendor offers Sattvic Foods through Daivavarna.