Search Legislation

Advanced Search

The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment (No.2) Regulations 2006 (revoked)

Changes over time for: The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment (No.2) Regulations 2006 (revoked) (Schedules only)

Help about opening options

Version Superseded: 18/11/2008

Alternative versions:

Status:

Point in time view as at 27/07/2006.

Changes to legislation:

There are currently no known outstanding effects for the The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment (No.2) Regulations 2006 (revoked). Help about Changes to Legislation

Close

Changes to Legislation

Revised legislation carried on this site may not be fully up to date. At the current time any known changes or effects made by subsequent legislation have been applied to the text of the legislation you are viewing by the editorial team. Please see ‘Frequently Asked Questions’ for details regarding the timescales for which new effects are identified and recorded on this site.

Regulations 3(2) and 4(2)

SCHEDULE 1 SENTRIES AND COLUMNS SUBSTITUTED OR INSERTED IN SCHEDULE 2 TO THE PESTICIDES (MAXIMUM RESIDUE L EVELS IN CROPS, FOOD AND FEEDING STUFFS) (SCOTLAND) REGULATIONS 2005

1

FOOTNOTES:

The figure of 0.05 is the total MRL for Carbendazim and Thiophanate-methyl taken together and expressed as carbendazim.

Group to which food belongsGroups include the following productsBenomyl/ CarbendazimCarbofuranDiquatThiophanate-methyl
1.
FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS

i)CITRUS FRUIT

 Grapefruit0.1*0.30.05*0.1*
 Lemons0.1*0.30.05*0.1*
 Limes0.1*0.30.05*0.1*
 Mandarins (inc clementines & similar hybrids)0.1*0.30.05*0.1*
 Oranges0.1*0.30.05*0.1*
 Pomelos0.1*0.30.05*0.1*
 Others0.1*0.30.05*0.1*

ii)TREE NUTS (shelled or unshelled)

 Almonds0.1*0.02*0.05*0.2
 Brazil nuts0.1*0.02*0.05*0.2
 Cashew nuts0.1*0.02*0.05*0.2
 Chestnuts0.1*0.02*0.05*0.2
 Coconuts0.1*0.02*0.05*0.2
 Hazelnuts0.1*0.02*0.05*0.2
 Macadamia nuts0.1*0.02*0.05*0.2
 Pecans0.1*0.02*0.05*0.2
 Pine nuts0.1*0.02*0.05*0.2
 Pistachios0.1*0.02*0.05*0.2
 Walnuts0.1*0.02*0.05*0.2
 Others0.1*0.02*0.05*0.2

iii)POME FRUIT

 Apples0.20.02*0.05*0.5
 Pears0.20.02*0.05*0.5
 Quinces0.20.02*0.05*0.5
 Others0.20.02*0.05*0.5

iv)STONE FRUIT

 Apricots0.20.02*0.05*2
 Cherries0.50.02*0.05*0.3
 Peaches (inc nectarines & similar hybrids)0.20.02*0.05*2
 Plums0.50.02*0.05*0.3
 Others0.1*0.02*0.05*0.1*

v)BERRIES AND SMALL FRUIT

a)Table & wine grapes    
 Table grapes0.30.02*0.05*0.1*
 Wine grapes0.50.02*0.05*3
b)Strawberries (other than wild)0.1*0.02*0.05*0.1*
c)Cane fruit (other than wild)    
 Blackberries0.1*0.02*0.05*0.1*
 Dewberries0.1*0.02*0.05*0.1*
 Loganberries0.1*0.02*0.05*0.1*
 Raspberries0.1*0.02*0.05*0.1*
 Others0.1*0.02*0.05*0.1*
d)other small fruit & berries (other than wild)    
 Bilberries0.1*0.02*0.05*0.1*
 Cranberries0.1*0.02*0.05*0.1*
 Currants (red, black & white)0.1*0.02*0.05*0.1*
 Gooseberries0.1*0.02*0.05*0.1*
 Others0.1*0.02*0.05*0.1*
e)Wild berries & wild fruit0.1*0.02*0.05*0.1*

vi)MISCELLANEOUS FRUIT

 Avocados0.1*0.02*0.05*0.1*
 Bananas0.1*0.02*0.05*0.1*
 Dates0.1*0.02*0.05*0.1*
 Figs0.1*0.02*0.05*0.1*
 Kiwi fruit0.1*0.02*0.05*0.1*
 Kumquats0.1*0.02*0.05*0.1*
 Litchis0.1*0.02*0.05*0.1*
 Mangoes0.1*0.02*0.05*0.1*
 Olives (Table Consumption)0.1*0.02*0.05*0.1*
 Olives (Oil Extract)0.1*0.02*0.05*0.1*
 Papaya0.1*0.02*0.05*0.1*
 Passion fruit0.1*0.02*0.05*0.1*
 Pineapples0.1*0.02*0.05*0.1*
 Pomegranates0.1*0.02*0.05*0.1*
 Others0.1*0.02*0.05*0.1*
2.
VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY

i)ROOT AND TUBER VEGETABLES

 Beetroot0.1*0.02*0.05*0.1*
 Carrots0.1*0.02*0.05*0.1*
 Cassava0.1*0.02*0.05*0.1*
 Celeriac0.1*0.02*0.05*0.1*
 Horseradish0.1*0.02*0.05*0.1*
 Jerusalem artichokes0.1*0.02*0.05*0.1*
 Parsnips0.1*0.02*0.05*0.1*
 Parsley root0.1*0.02*0.05*0.1*
 Radishes0.1*0.02*0.05*0.1*
 Salsify0.1*0.02*0.05*0.1*
 Sweet potatoes0.1*0.02*0.05*0.1*
 Swedes0.1*0.02*0.05*0.1*
 Turnips0.1*0.02*0.05*0.1*
 Yams0.1*0.02*0.05*0.1*
 Others0.1*0.02*0.05*0.1*

ii)BULB VEGETABLES

 Garlic0.1*0.02*0.05*0.1*
 Onions0.1*0.02*0.05*0.1*
 Shallots0.1*0.02*0.05*0.1*
 Spring onions0.1*0.02*0.05*0.1*
 Others0.1*0.02*0.05*0.1*

iii)FRUITING VEGETABLES

a)Solanacea    
 Tomatoes0.50.02*0.05*2
 Peppers0.1*0.02*0.05*0.1*
 Chilli peppers0.1*0.02*0.05*0.1*
 Aubergines0.50.02*0.05*2
 Okra20.02*0.05*1
 Others0.1*0.02*0.05*0.1*
b)Cucurbits-edible peel    
 Cucumbers0.1*0.02*0.05*0.1*
 Gherkins0.1*0.02*0.05*0.1*
 Courgettes0.1*0.02*0.05*0.1*
 Others0.1*0.02*0.05*0.1*
c)Cucurbits-inedible peel    
 Melons0.1*0.02*0.05*0.3
 Squashes0.1*0.02*0.05*0.3
 Watermelons0.1*0.02*0.05*0.3
 Others0.1*0.02*0.05*0.3
d)Sweet corn0.1*0.02*0.05*0.1*

iv)BRASSICA VEGETABLES

a)Flowering Brassicas    
 Broccoli0.1*0.02*0.05*0.1*
 Cauliflower0.1*0.02*0.05*0.1*
 Others0.1*0.02*0.05*0.1*
b)Head Brassicas    
 Brussels sprouts0.50.02*0.05*1
 Head cabbage0.1*0.02*0.05*0.1*
 Others0.1*0.02*0.05*0.1*
c)Leafy Brassicas    
 Chinese cabbage0.1*0.02*0.05*0.1*
 Kale0.1*0.02*0.05*0.1*
 Others0.1*0.02*0.05*0.1*
d)Kohlrabi0.1*0.02*0.05*0.1*

v)LEAF VEGETABLES AND FRESH HERBS

a)Lettuce & similar    
 Cress0.1*0.02*0.05*0.1*
 Lamb's lettuce0.1*0.02*0.05*0.1*
 Lettuce0.1*0.02*0.05*0.1*
 Scarole0.1*0.02*0.05*0.1*
 Others0.1*0.02*0.05*0.1*
b)Spinach & similar    
 Spinach0.1*0.02*0.05*0.1*
 Beet leaves (chard)0.1*0.02*0.05*0.1*
 Others0.1*0.02*0.05*0.1*
c)Watercress0.1*0.02*0.05*0.1*
d)Witloof0.1*0.02*0.05*0.1*
e)Herbs    
 Chervil0.1*0.02*0.05*0.1*
 Chives0.1*0.02*0.05*0.1*
 Parsley0.1*0.02*0.05*0.1*
 Celery leaves0.1*0.02*0.05*0.1*
 Others0.1*0.02*0.05*0.1*

vi)LEGUME VEGETABLES (fresh)

 Beans (with pods)0.20.02*0.05*0.1*
 Beans (without pods)0.1*0.02*0.05*0.1*
 Peas (with pods)0.20.02*0.05*0.1*
 Peas (without pods)0.1*0.02*0.05*0.1*
 Others0.1*0.02*0.05*0.1*

vii)STEM VEGETABLES

 Asparagus0.1*0.02*0.05*0.1*
 Cardoons0.1*0.02*0.05*0.1*
 Celery0.1*0.02*0.05*0.1*
 Fennel0.1*0.02*0.05*0.1*
 Globe artichokes0.1*0.02*0.05*0.1*
 Leeks0.1*0.02*0.05*0.1*
 Rhubarb0.1*0.02*0.05*0.1*
 Others0.1*0.02*0.05*0.1*

viii)FUNGI

 Cultivated mushrooms0.1*0.02*0.05*0.1*
 Wild mushrooms0.1*0.02*0.05*0.1*
3.
PULSES
 Beans0.1*0.02*0.20.1*
 Lentils0.1*0.02*0.20.1*
 Peas0.1*0.02*0.20.1*
 Others0.1*0.02*0.20.1*
4.
OILSEEDS
 Linseed0.1*0.150.1*
 Peanuts0.1*0.10.1*0.1*
 Poppy seed0.1*0.10.1*0.1*
 Sesame seed0.1*0.10.1*0.1*
 Sunflower seed (with shell)0.1*0.110.1*
 Rape seed0.1*0.120.1*
 Soya bean0.20.10.20.3
 Mustard seed0.1*0.10.50.1*
 Cotton seed0.1*0.10.1*0.1*
 Hemp seed0.1*0.10.50.1*
 Others0.1*0.10.1*0.1*
5.
POTATOES
 Early potatoes0.1*0.02*0.05*0.1*
 Ware potatoes0.1*0.02*0.05*0.1*
6.
TEA
 Tea (black tea, processed from the leaves of Camellia sinensis)0.1*0.05*0.1*0.1*
7.
HOPS (dried)
 Hops (dried (including hop pellets & unconcentrated powder))0.1*0.05*0.1*0.1*
8.
CEREALS
 Wheat0.10.02*0.05*0.05
 Rye0.10.02*0.05*0.05
 Barley20.02*100.3
 Sorghum0.01*0.02*0.05*0.01*
 Oats20.02*20.3
 Triticale0.10.02*0.05*0.05
 Maize0.01*0.02*10.01*
 Buckwheat0.01*0.02*0.05*0.01*
 Millet0.01*0.02*10.01*
 Rice0.01*0.02*0.05*0.01*
 Others0.01*0.02*0.05*0.01*
9.
PRODUCTS OF ANIMAL ORIGIN
 Meat, fat & preparations of meat0.05*10.1*0.05*0.05*1
 Milk0.05*10.1*0.05*0.05*1
 Dairy produce0.05*10.1*0.05*0.05*1
 Eggs0.05*10.1*0.05*0.05*1
10.
SPICES
 Cumin seed    
 Juniper seed    
 Nutmeg    
 Pepper, black and white    
 Vanilla pods    
 Spices – others    

UNITS:

Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.

KEY:

* Level at or about the limit of determination.

Regulation 4(1)

SCHEDULE 2SENTRIES SUBSTITUTED IN SCHEDULE 1 TO THE PESTICIDES (MAXIMUM RESIDUE LEVELS IN CROPS, FOOD AND FEEDING STUFFS) (SCOTLAND) REGULATIONS 2005

Column 1Column 2
PesticideResidue
Benomyl and Carbendazim

(1) for products of plant origin other than cereals: sum of benomyl and carbendazim, expressed as carbendazim

(2) for cereals: benomyl and carbendazim, expressed as carbendazim

(3) for foodstuffs of animal origin: for carbendazim only: carbendazim and thiophanate-methyl, expressed as carbendazim

Thiophanate-methyl

(1) for products of plant origin: thiophanate-methyl

(2) for foodstuffs of animal origin: carbendazim and thiophanate-methyl, expressed as carbendazim

Back to top

Options/Help

Print Options

Close

Legislation is available in different versions:

Latest Available (revised):The latest available updated version of the legislation incorporating changes made by subsequent legislation and applied by our editorial team. Changes we have not yet applied to the text, can be found in the ‘Changes to Legislation’ area.

Original (As Enacted or Made): The original version of the legislation as it stood when it was enacted or made. No changes have been applied to the text.

Point in Time: This becomes available after navigating to view revised legislation as it stood at a certain point in time via Advanced Features > Show Timeline of Changes or via a point in time advanced search.

Close

See additional information alongside the content

Geographical Extent: Indicates the geographical area that this provision applies to. For further information see ‘Frequently Asked Questions’.

Show Timeline of Changes: See how this legislation has or could change over time. Turning this feature on will show extra navigation options to go to these specific points in time. Return to the latest available version by using the controls above in the What Version box.

Close

Opening Options

Different options to open legislation in order to view more content on screen at once

Close

Executive Note

Executive Note sets out a brief statement of the purpose of a Scottish Statutory Instrument and provides information about its policy objective and policy implications. They aim to make the Scottish Statutory Instrument accessible to readers who are not legally qualified and accompany any Scottish Statutory Instrument or Draft Scottish Statutory Instrument laid before the Scottish Parliament from July 2005 onwards.

Close

More Resources

Access essential accompanying documents and information for this legislation item from this tab. Dependent on the legislation item being viewed this may include:

  • the original print PDF of the as enacted version that was used for the print copy
  • lists of changes made by and/or affecting this legislation item
  • confers power and blanket amendment details
  • all formats of all associated documents
  • correction slips
  • links to related legislation and further information resources
Close

Timeline of Changes

This timeline shows the different points in time where a change occurred. The dates will coincide with the earliest date on which the change (e.g an insertion, a repeal or a substitution) that was applied came into force. The first date in the timeline will usually be the earliest date when the provision came into force. In some cases the first date is 01/02/1991 (or for Northern Ireland legislation 01/01/2006). This date is our basedate. No versions before this date are available. For further information see the Editorial Practice Guide and Glossary under Help.

Close

More Resources

Use this menu to access essential accompanying documents and information for this legislation item. Dependent on the legislation item being viewed this may include:

  • the original print PDF of the as made version that was used for the print copy
  • correction slips

Click 'View More' or select 'More Resources' tab for additional information including:

  • lists of changes made by and/or affecting this legislation item
  • confers power and blanket amendment details
  • all formats of all associated documents
  • links to related legislation and further information resources