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

Status:

This is the original version (as it was originally made).

Regulations 3(2) and 4(2)

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

Group to which food belongs

Groups include the following products

Benomyl/ Carbendazim

Carbofuran

Thiophanate-methyl

Diquat

(46)

FOOTNOTES:

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

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*(46)0.1*0.05*0.05*(46)
Milk0.05*(46)0.1*0.05*0.05*(46)
Dairy produce0.05*(46)0.1*0.05*0.05*(46)
Eggs0.05*(46)0.1*0.05*0.05*(46)

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 2ENTRIES 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

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