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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 belongs	Groups include the following products	Benomyl/ Carbendazim	Carbofuran	Diquat	Thiophanate-methyl
1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS i) CITRUS FRUIT   Grapefruit 0.1* 0.3 0.05* 0.1*   Lemons 0.1* 0.3 0.05* 0.1*   Limes 0.1* 0.3 0.05* 0.1*   Mandarins (inc clementines & similar hybrids) 0.1* 0.3 0.05* 0.1*   Oranges 0.1* 0.3 0.05* 0.1*   Pomelos 0.1* 0.3 0.05* 0.1*   Others 0.1* 0.3 0.05* 0.1* ii) TREE NUTS (shelled or unshelled)   Almonds 0.1* 0.02* 0.05* 0.2   Brazil nuts 0.1* 0.02* 0.05* 0.2   Cashew nuts 0.1* 0.02* 0.05* 0.2   Chestnuts 0.1* 0.02* 0.05* 0.2   Coconuts 0.1* 0.02* 0.05* 0.2   Hazelnuts 0.1* 0.02* 0.05* 0.2   Macadamia nuts 0.1* 0.02* 0.05* 0.2   Pecans 0.1* 0.02* 0.05* 0.2   Pine nuts 0.1* 0.02* 0.05* 0.2   Pistachios 0.1* 0.02* 0.05* 0.2   Walnuts 0.1* 0.02* 0.05* 0.2   Others 0.1* 0.02* 0.05* 0.2 iii) POME FRUIT   Apples 0.2 0.02* 0.05* 0.5   Pears 0.2 0.02* 0.05* 0.5   Quinces 0.2 0.02* 0.05* 0.5   Others 0.2 0.02* 0.05* 0.5 iv) STONE FRUIT   Apricots 0.2 0.02* 0.05* 2   Cherries 0.5 0.02* 0.05* 0.3   Peaches (inc nectarines & similar hybrids) 0.2 0.02* 0.05* 2   Plums 0.5 0.02* 0.05* 0.3   Others 0.1* 0.02* 0.05* 0.1* v) BERRIES AND SMALL FRUIT a) Table & wine grapes           Table grapes 0.3 0.02* 0.05* 0.1*   Wine grapes 0.5 0.02* 0.05* 3 b) Strawberries (other than wild) 0.1* 0.02* 0.05* 0.1* c) Cane fruit (other than wild)           Blackberries 0.1* 0.02* 0.05* 0.1*   Dewberries 0.1* 0.02* 0.05* 0.1*   Loganberries 0.1* 0.02* 0.05* 0.1*   Raspberries 0.1* 0.02* 0.05* 0.1*   Others 0.1* 0.02* 0.05* 0.1* d) other small fruit & berries (other than wild)           Bilberries 0.1* 0.02* 0.05* 0.1*   Cranberries 0.1* 0.02* 0.05* 0.1*   Currants (red, black & white) 0.1* 0.02* 0.05* 0.1*   Gooseberries 0.1* 0.02* 0.05* 0.1*   Others 0.1* 0.02* 0.05* 0.1* e) Wild berries & wild fruit 0.1* 0.02* 0.05* 0.1* vi) MISCELLANEOUS FRUIT   Avocados 0.1* 0.02* 0.05* 0.1*   Bananas 0.1* 0.02* 0.05* 0.1*   Dates 0.1* 0.02* 0.05* 0.1*   Figs 0.1* 0.02* 0.05* 0.1*   Kiwi fruit 0.1* 0.02* 0.05* 0.1*   Kumquats 0.1* 0.02* 0.05* 0.1*   Litchis 0.1* 0.02* 0.05* 0.1*   Mangoes 0.1* 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*   Papaya 0.1* 0.02* 0.05* 0.1*   Passion fruit 0.1* 0.02* 0.05* 0.1*   Pineapples 0.1* 0.02* 0.05* 0.1*   Pomegranates 0.1* 0.02* 0.05* 0.1*   Others 0.1* 0.02* 0.05* 0.1*
2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY i) ROOT AND TUBER VEGETABLES   Beetroot 0.1* 0.02* 0.05* 0.1*   Carrots 0.1* 0.02* 0.05* 0.1*   Cassava 0.1* 0.02* 0.05* 0.1*   Celeriac 0.1* 0.02* 0.05* 0.1*   Horseradish 0.1* 0.02* 0.05* 0.1*   Jerusalem artichokes 0.1* 0.02* 0.05* 0.1*   Parsnips 0.1* 0.02* 0.05* 0.1*   Parsley root 0.1* 0.02* 0.05* 0.1*   Radishes 0.1* 0.02* 0.05* 0.1*   Salsify 0.1* 0.02* 0.05* 0.1*   Sweet potatoes 0.1* 0.02* 0.05* 0.1*   Swedes 0.1* 0.02* 0.05* 0.1*   Turnips 0.1* 0.02* 0.05* 0.1*   Yams 0.1* 0.02* 0.05* 0.1*   Others 0.1* 0.02* 0.05* 0.1* ii) BULB VEGETABLES   Garlic 0.1* 0.02* 0.05* 0.1*   Onions 0.1* 0.02* 0.05* 0.1*   Shallots 0.1* 0.02* 0.05* 0.1*   Spring onions 0.1* 0.02* 0.05* 0.1*   Others 0.1* 0.02* 0.05* 0.1* iii) FRUITING VEGETABLES a) Solanacea           Tomatoes 0.5 0.02* 0.05* 2   Peppers 0.1* 0.02* 0.05* 0.1*   Chilli peppers 0.1* 0.02* 0.05* 0.1*   Aubergines 0.5 0.02* 0.05* 2   Okra 2 0.02* 0.05* 1   Others 0.1* 0.02* 0.05* 0.1* b) Cucurbits-edible peel           Cucumbers 0.1* 0.02* 0.05* 0.1*   Gherkins 0.1* 0.02* 0.05* 0.1*   Courgettes 0.1* 0.02* 0.05* 0.1*   Others 0.1* 0.02* 0.05* 0.1* c) Cucurbits-inedible peel           Melons 0.1* 0.02* 0.05* 0.3   Squashes 0.1* 0.02* 0.05* 0.3   Watermelons 0.1* 0.02* 0.05* 0.3   Others 0.1* 0.02* 0.05* 0.3 d) Sweet corn 0.1* 0.02* 0.05* 0.1* iv) BRASSICA VEGETABLES a) Flowering Brassicas           Broccoli 0.1* 0.02* 0.05* 0.1*   Cauliflower 0.1* 0.02* 0.05* 0.1*   Others 0.1* 0.02* 0.05* 0.1* b) Head Brassicas           Brussels sprouts 0.5 0.02* 0.05* 1   Head cabbage 0.1* 0.02* 0.05* 0.1*   Others 0.1* 0.02* 0.05* 0.1* c) Leafy Brassicas           Chinese cabbage 0.1* 0.02* 0.05* 0.1*   Kale 0.1* 0.02* 0.05* 0.1*   Others 0.1* 0.02* 0.05* 0.1* d) Kohlrabi 0.1* 0.02* 0.05* 0.1* v) LEAF VEGETABLES AND FRESH HERBS a) Lettuce & similar           Cress 0.1* 0.02* 0.05* 0.1*   Lamb's lettuce 0.1* 0.02* 0.05* 0.1*   Lettuce 0.1* 0.02* 0.05* 0.1*   Scarole 0.1* 0.02* 0.05* 0.1*   Others 0.1* 0.02* 0.05* 0.1* b) Spinach & similar           Spinach 0.1* 0.02* 0.05* 0.1*   Beet leaves (chard) 0.1* 0.02* 0.05* 0.1*   Others 0.1* 0.02* 0.05* 0.1* c) Watercress 0.1* 0.02* 0.05* 0.1* d) Witloof 0.1* 0.02* 0.05* 0.1* e) Herbs           Chervil 0.1* 0.02* 0.05* 0.1*   Chives 0.1* 0.02* 0.05* 0.1*   Parsley 0.1* 0.02* 0.05* 0.1*   Celery leaves 0.1* 0.02* 0.05* 0.1*   Others 0.1* 0.02* 0.05* 0.1* vi) LEGUME VEGETABLES (fresh)   Beans (with pods) 0.2 0.02* 0.05* 0.1*   Beans (without pods) 0.1* 0.02* 0.05* 0.1*   Peas (with pods) 0.2 0.02* 0.05* 0.1*   Peas (without pods) 0.1* 0.02* 0.05* 0.1*   Others 0.1* 0.02* 0.05* 0.1* vii) STEM VEGETABLES   Asparagus 0.1* 0.02* 0.05* 0.1*   Cardoons 0.1* 0.02* 0.05* 0.1*   Celery 0.1* 0.02* 0.05* 0.1*   Fennel 0.1* 0.02* 0.05* 0.1*   Globe artichokes 0.1* 0.02* 0.05* 0.1*   Leeks 0.1* 0.02* 0.05* 0.1*   Rhubarb 0.1* 0.02* 0.05* 0.1*   Others 0.1* 0.02* 0.05* 0.1* viii) FUNGI   Cultivated mushrooms 0.1* 0.02* 0.05* 0.1*   Wild mushrooms 0.1* 0.02* 0.05* 0.1*
3. PULSES   Beans 0.1* 0.02* 0.2 0.1*   Lentils 0.1* 0.02* 0.2 0.1*   Peas 0.1* 0.02* 0.2 0.1*   Others 0.1* 0.02* 0.2 0.1*
4. OILSEEDS   Linseed 0.1* 0.1 5 0.1*   Peanuts 0.1* 0.1 0.1* 0.1*   Poppy seed 0.1* 0.1 0.1* 0.1*   Sesame seed 0.1* 0.1 0.1* 0.1*   Sunflower seed (with shell) 0.1* 0.1 1 0.1*   Rape seed 0.1* 0.1 2 0.1*   Soya bean 0.2 0.1 0.2 0.3   Mustard seed 0.1* 0.1 0.5 0.1*   Cotton seed 0.1* 0.1 0.1* 0.1*   Hemp seed 0.1* 0.1 0.5 0.1*   Others 0.1* 0.1 0.1* 0.1*
5. POTATOES   Early potatoes 0.1* 0.02* 0.05* 0.1*   Ware potatoes 0.1* 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   Wheat 0.1 0.02* 0.05* 0.05   Rye 0.1 0.02* 0.05* 0.05   Barley 2 0.02* 10 0.3   Sorghum 0.01* 0.02* 0.05* 0.01*   Oats 2 0.02* 2 0.3   Triticale 0.1 0.02* 0.05* 0.05   Maize 0.01* 0.02* 1 0.01*   Buckwheat 0.01* 0.02* 0.05* 0.01*   Millet 0.01* 0.02* 1 0.01*   Rice 0.01* 0.02* 0.05* 0.01*   Others 0.01* 0.02* 0.05* 0.01*
9. PRODUCTS OF ANIMAL ORIGIN   Meat, fat & preparations of meat 0.05*1 0.1* 0.05* 0.05*1   Milk 0.05*1 0.1* 0.05* 0.05*1   Dairy produce 0.05*1 0.1* 0.05* 0.05*1   Eggs 0.05*1 0.1* 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 2 SENTRIES SUBSTITUTED IN SCHEDULE 1 TO THE PESTICIDES (MAXIMUM RESIDUE LEVELS IN CROPS, FOOD AND FEEDING STUFFS) (SCOTLAND) REGULATIONS 2005

Column 1	Column 2
Pesticide	Residue
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