Revision of income criteria to exclude socially advanced persons/sections (Creamy Layer) from the purview of reservation for Other Backward Classes (OBC)-reg

| May 29, 2013

No. 36033/1/2013-Estt. (Res.)
Government of India
Ministry of Personnel Greivances and Training
Department of Peisonnel & Training

North Block, New Delhi,
Dated: the 27th May, 2013

OFFICE MEMORANDUM

Subject: Revision of income criteria to exclude socially advanced persons/sections (Creamy Layer) from the purview of reservation for Other Backward Classes (OBC)-reg.
The undersigned is directed to invite attention to this Department’s office memorandum No. 36012/22/93-Estt. (SCT) dated gLh September, 1993 which, inter- alia, provided that sons and daughters of persons having gross annual income of  Rs. 1 lakh or above for a period of three consecutive years would fall within the creamy layer and would not be entitled to get the benefit of reservation available to the Other Backward Classes. The aforesaid limit of income for determining the creamy layer status was subsequently raised to Rs. 2.5 lakh and Rs. 4.5 lakh and accordingly the expression “Rs. 1 lakh” under Category-VI of Schedule to OM dated 8th September, 1993 was revised to “Rs. 2.5 lakh” and to “Rs. 4.5 lakh” vide this Department’s OMS No. 36033/3/2004-Estt. (Res.) dated 09.03.2004 and dated 14.10.2008 respectively.
2. It has now been decided to raise the income limit from Rs. 4.5 lakh to Rs. 6 lakh per annum for determining the creamy layer amongst the Other Backward Classes. Accordingly, the expression “Rs. 4.5 lakh under Category VI in the Schedule to this Department’s aforesaid O.M. of 8th September, 1993 would be substituted by Rs. “Rs. 6 lakh”.
3. The provisions of this office memorandum have effect from 16’~ May, 2013.
4. All the Ministries/Departments are requested to bring the contents of this office memorandum to the notice of all concerned.

For Original Orders Please Scroll Down

Download Link Here

Tags: ,

Category: CSS, CSSS, DOPT, DOPT Circulars 2013, Dopt Orders 2013

About the Author ()

Comments are closed.