The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) Regulations 1994 No. 1985


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Statutory Instruments

1994 No. 1985

AGRICULTURE

PESTICIDES

The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) Regulations 1994

Made

25th July 1994

Coming into force in accordance with regulation 1

The Minister of Agriculture, Fisheries and Food and the Secretary of State, being Ministers designated(1) for the purposes of section 2(2) of the European Communities Act 1972(2) in relation to the common agricultural policy of the European Community, acting jointly in exercise of the powers conferred on them by the said section 2(2) and the said Minister and the Secretary of State, acting jointly in exercise of the powers conferred on them by sections 16(2)(k) and (l), (15) and 24(1) and (3) of the Food and Environment Protection Act 1985(3) and of all other powers enabling them in that behalf, after consultation in accordance with section 16(9) of the said Act of 1985 with the Advisory Committee on Pesticides established under section 16(7) of the said Act of 1985(4), hereby make the following Regulations a draft whereof has been laid before and approved by resolution of each House of Parliament:

Title and commencement

1. These Regulations may be cited as the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) Regulations 1994 and shall come into force on the day after the day on which they are made.

Interpretation: general

2.-(1) In these Regulations-�

"product" means any crop, food or feeding stuff specified in Schedule 2;

"putting into circulation", in relation to any product, means any handing over, whether or not for a consideration, of that product-�

(a)

in the case of fruit and vegetables, after they have been harvested, and

(b)

in any other case, at any time(5).

(2) Any reference in these Regulations to a Schedule or to a Regulation shall be construed as a reference respectively to a Schedule to these Regulations or to a Regulation in these Regulations.

(3) Any reference in a Schedule to any product, figure or pesticide includes any qualifying words relating to that product, figure or pesticide in that Schedule.

Interpretation: pesticide residue

3. Any reference in these Regulations to a pesticide residue left or contained in any product after the application to that product or to land on which it is grown of a pesticide named in column 1 of Schedule 1 is a reference to the substance named in column 2 of that Schedule opposite that pesticide.

Maximum residue levels

4. The maximum level of any pesticide residue which may be left in any product named in Part I of Schedule 2 after the application to that product or to land on which it is grown of any pesticide shall be the number of milligrammes of the pesticide residue per kilogramme of the product (if any) specified opposite the name of that product under the name of that pesticide.

5.-(1) No person shall put into circulation any product named in Part 2 of Schedule 2 which, after the application to that product or to land on which it is grown of any pesticide, contains a level of pesticide residue greater than the number of milligrammes of that pesticide residue per kilogramme of the product (if any) specified opposite the name of that product under the name of that pesticide.

(2) Any person who without reasonable excuse, contravenes, or causes or permits any other person to contravene any provision of this Regulation shall be guilty of an offence, and shall be liable-�

(a)on summary conviction, to a fine not exceeding the statutory maximum; and

(b)on conviction on indictment, to a fine.

(3) In any proceedings for an offence under this Regulation it is a defence for the person charged to prove that when the product in question was put into circulation-�

(a)it was so put with the intention of its being exported to a country which is not a Member State and the offence was caused by a treatment applied to that product being a treatment-�

(i)required by the country of destination in order to prevent the introduction of harmful organisms into its territory, or

(ii)necessary to protect the product from harmful organisms during transport to the country of destination and storage there, or

(b)it was so put with the intention that-�

(i)it be used in the manufacture of things other than foodstuffs and animal feed, or

(ii)it be used for sowing or planting.

(4) Section 19 of and Schedule 2 to the Food and Environment Protection Act 1985 shall apply for the purposes of this Regulation as it applies for the purposes of that Act taking references therein to that Act or any part of it to be references to this Regulation.

Seizure or disposal of crops, food or feeding stuffs

6. If any product has in it, after the application of any pesticide named in column 1 of Schedule 1, a level of pesticide residue above that permitted to be in it by either regulation 4 or 5(1), the Minister of Agriculture, Fisheries and Food and the Secretary of State shall each have power-�

(a)to seize or dispose of the consignment containing that product or any part of it, or to require that some other person shall dispose of it, or

(b)to direct some other person to take such remedial action as appears to the said Minister or to the Secretary of State, as the case may be, to be necessary.

Sampling and analysis

7. In determining for the purposes of regulation 4 or 5 whether the level of pesticide residue left or contained in any product exceeds the maximum permitted-�

(a)the whole or such part only of that product shall so far as is practicable, be taken into account as specified in column 3 of Schedule 3 opposite the name of that product in column 2 of that Schedule,

(b)the procedure laid down in Part 5 of the Codex Recommendations Concerning Pesticide Residues(6) shall so far as is practicable be followed, and

(c)in the case of any product named in paragraph 3, 4 or 5 of Schedule 2 which has been dried that Schedule shall have effect as if for the number of milligrammes of each pesticide residue specified opposite the name of that product there were substituted that number of milligrammes divided by the fraction of 1 kilogramme to which 1 kilogramme of the product is reduced by the drying process.

Extent

8. These Regulations do not extend to Northern Ireland.

Revocation

9. The Pesticides (Maximum Residue Levels in Food) Regulations 1988(7) are hereby revoked.

In witness whereof the Official Seal of the Minister of Agriculture, Fisheries and Food is hereunto affixed on 25th July 1994.

L.S.

William Waldegrave

Minister of Agriculture, Fisheries and Food

Hector Munro

Parliamentary Under Secretary of State, Scottish Office

19th July 1994

Cumberlege

Parliamentary Under Secretary of State,

Department of Health

20th July 1994

Regulation 3

SCHEDULE 1

Column 1Column 2
PesticideResidues
Acephateacephate
Aldrin & Dieldrinsingly or combined, expressed as dieldrin (HEOD)
2-�Aminobutane2-�aminobutane
Aminotriazoleaminotriazole
Atrazineatrazine
Azinphos-�methylazinphos-�methyl
Binapacrylbinapacryl
Bitertanolbitertanol
Bromophos-�ethylbromophos-�ethyl
Camphechlor (Toxaphene)camphechlor (toxaphene)
Captafolcaptafol
Captancaptan
Carbarylcarbaryl
Carbendazim, Benomyl and Thiophanate-�methylcarbendazim, benomyl and thiophanate-�methyl (expressed as carbendazim)
Carbon disulphidecarbon disulphide
Carbon Tetrachloridecarbon tetrachloride
Carbophenothionsum of carbophenothion, its sulphoxide and its sulphone, expressed as carbophenothion
Cartapcartap
Chlordane

(1) for products of animal origin: sum of cis-� and trans -�isomers and oxychlordane expressed as chlordane;

(2) for cereals, fruit and vegetables: sum of cis-� and trans-�isomers expressed as chlordane

Chlorfenvinphossum of E-� and Z-� isomers of chlorfenvinphos
Chlorothalonilchlorothalonil
Chlorobenzilatechlorobenzilate
Chlorpyrifoschlorpyrifos
Chlorpyrifos-�methylchlorpyrifos-�methyl
Cypermethrincypermethrin (sum of isomers)
DDTsum of pp'-�DDT, op'-�DDT, pp'-�DDE and pp'-�TDE (DDD) expressed as DDT
Deltamethrindeltamethrin
Diazinondiazinon
1,2-�Dibromoethane1,2-�dibromoethane
Dichlofluaniddichlofluanid
Dichlorvosdichlorvos
Dichlorpropdichlorprop (including dichlorprop P)
Dicofoldicofol
Diflubenzurondiflubenzuron
Dimethipindimethipin
Dimethoatedimethoate
Dinosebdinoseb
Dioxathiondioxathion
Endosulfansum of alpha-� and beta-� isomers and of endosulfan sulphate, expressed as endosulfan
Endrinendrin
Ethionethion
Etrimfosetrimfos
Fenchlorphosfenchlorphos (sum of fenchlorphos and fenchlorphos oxon expressed as fenchlorphos)
Fenitrothionfenitrothion
Fenvaleratefenvalerate (sum of isomers)
Fluazifopfluazifop and esters (including conjugates) of fluazifop, expressed as free acid
Flurochloridoneflurochloridone
Glyphosateglyphosate
Haloxyfophaloxyfop and esters (including conjugates) of haloxyfop, expressed as free acid
Hexachlorobenzene (HCB)hexachlorobenzene
Hexachlorocyclohexane (HCH)hexachlorocyclohexane (HCH) alpha, beta and gamma isomers individually or summed as in Schedule 2
Heptachlorsum of heptachlor and heptachlor epoxide, expressed as heptachlor
Hydrogen cyanidecyanides expressed as hydrogen cyanide
Hydrogen phosphidephosphides expressed as hydrogen phosphide
Imazalilimazalil
Inorganic bromidedetermined and expressed as total bromine from all sources
Ioxynilioxynil
Iprodioneiprodione
Malathionsum of malathion and malaoxon, expressed as malathion
Maleic hydrazidemaleic hydrazide
Maneb, Mancozeb, Metiram, Propineb and Zinebdetermined and expressed as carbon disulphide (CS2)
Mercury compoundsdetermined as total mercury and expressed as mercury
Metalaxylmetalaxyl
Methacrifosmethacrifos
Methamidophosmethamidophos
Methyl bromide (bromomethane)methyl bromide (bromomethane)
Mevinphossum of cis-� and trans-�mevinphos
Omethoateomethoate (from use of formothion, dimethoate and omethoate)
Paraquatparaquat
Parathionparathion
Parathion-�methylparathion-�methyl
Permethrinpermethrin (and sum of isomers)
Phosalonephosalone
Phosphamidonsum of phosphamidon (E-� and Z-� isomers) and N-� desethylphosphamidon (E-� and Z-� isomers) expressed as phosphamidon
Pirimiphos-�methylpirimiphos-�methyl
Procymidoneprocymidone
Pyrethrinssum of pyrethrins I and II, cinerins I and II, jasmolins I and II
Quintozenesum of quintozene, pentachloroaniline and methyl pentachlorophenyl sulphide expressed as quintozene
Tecnazenetecnazene
TEPPTEPP
Thiabendazolethiabendazole
Triazophostriazophos
Trichlorfontrichlorfon
2, 4, 5-�T2, 4, 5-�T
Vinclozolinsum of vinclozolin and all metabolites containing 3, 5-� dichloroaniline moiety, expressed as vinclozolin

Regulation 4

SCHEDULE 2

PART I

Group to which food belongsGroups include the following productsAldrin & dieldrin2-AminobutaneAzinphosmethylBitertanolCaptanCarbarylCarbendazimCarbonphenothionChlordaneChlorfenvinphosChlorobenzilateDiazinonDichlofluanidDichlorvosDicofolDiflubenzuronDimethipinDemethoateEndosulfanEthionFenitrothionFluazifopFlurochloridoneHaloxyfopHexachlorocyclohexane (HCH)Inorganic bromideIoxynilMalathionMercury compoundsMetalaxylMevinphosOmethoateParathionParathion-methylPhosalonePirimiphosmethylQuintozeneTecnazeneThiabendazoleTriazophosVinclozolin

1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts

i) CITRUS FRUIT

Grapefruit0.05520.1720.02a110.550.1512222130250.2110.210.5
Lemons0.05520.1720.02a110.550.1512222130250.2110.210.5
Limes0.5520.1720.02a110.550.1512222130250.2110.210.5
Mandarins (inc clementines & similar hybrids)0.05520.1720.02a110.550.1512222130250.2110.210.5
Oranges0.0520.1720.02a110.550.1512222130250.2110.210.5
Pomelos0.05520.1720.02a110.550.1512222130250.2110.210.5
Others0.05520.1720.02a110.550.1512222130250.2110.210.5

ii) TREE NUTS (shelled or unshelled)

Almonds
Brazil nuts
Cashew nuts
Chestnuts
Coconuts
Hazelnuts
Macadamia nuts
Pecans
Pine nuts
Pistachios
Walnuts
Others

iii) POME FRUIT

Apples0.05113510.02a0.050.0550.151120.50.50.05a1200.50.0210.20.22
Pears0.05113510.02a0.050.0550.151120.50.50.05a1200.50.0210.20.22
Quinces0.05113510.02a0.050.0550.151120.50.50.05a1200.50.0210.20.22
Others0.05113510.02a0.050.0550.151120.50.50.05a1200.50.0210.20.22

iv) STONE FRUIT

Apricots0.054121010.02a0.050.0550.15220.50.51200.50.212
Cherries
Peaches (inc nectarines & similar hybrids)0.05412101010.02a0.050.0550.15220.50.51200.50.512
Plums0.0511210210.02a0.050.550.15220.50.51200.50.512
Others

v) BERRIES AND SMALL FRUIT

a)Table & wine grapes
Table grapes0.05235100.02a0.050.5150.15120.50.50.5200.50.111
Wine grapes0.05235100.02a0.050.05150.15120.50.50.5200.50.111
b) Strawberries (other than wild)0.0513750.02a0.050.5100.15120.10.53300.50.111
c) Cane Fruit (other than wild)
Blackberries0.0513100.02a0.050.5150.15120.10.53200.50.111
Loganberries0.0513100.02a0.050.5150.15120.10.53200.50.111
Raspberries0.05131050.02a0.050.5150.15120.10.53200.50.111
Others0.0513100.02a0.050.5150.15120.10.53200.50.111
d) Other small fruit & berries (other than wild)
Bilberries0.0513100.02a0.050.5150.15120.10.53200.50.111
Cranberries0.0513100.02a0.050.5150.15120.10.53200.50.111
Currants (red, black & white)0.05131050.02a0.050.5150.15120.10.53200.50.111
Gooseberries0.0513100.02a0.050.5150.15120.10.53200.50.111
Others0.0513100.02a0.050.5150.15120.10.53200.50.111
e) Wild berries & wild fruit

vi) MISCELLANEOUS FRUIT

Avocados
Bananas0.0510.50.150.02a0.050.550.15120.10.51200.50.2111
Dates
Figs
Kiwi fruit
Kumquats
Litchis
Mangoes
Olives
Passion fruit
Pineapples
Pomegranates
Others

2. Vegetables, fresh or uncooked, frozen or dry

i) ROOT AND TUBER VEGETABLES

Beetroot
Carrots0.050.50.120.02a0.50.50.5510.20.10.50.01a0.20.50.020.10.20.11
Celeriac
Horseradish0.050.50.120.02a0.50.550.5510.20.10.50.01a0.20.50.020.10.20.11
Jerusalem artichokes
Parsnips0.050.50.120.02a0.50.550.5510.20.10.50.01a0.20.50.020.10.20.11
Parsley root0.050.50.120.02a0.50.550.5510.20.10.50.01a0.20.50.020.10.20.11
Radishes
Salsify0.050.50.120.02a0.50.550.5510.20.10.50.01a0.20.50.020.10.20.11
Sweet Potatoes
Swedes0.050.50.120.02a0.50.550.5510.20.10.50.01a0.20.50.020.10.20.11
Turnips0.050.50.110.02a0.50.550.5510.20.10.50.01a0.20.50.020.10.20.11
Yams
Others

ii) BULB VEGETABLES

Garlic0.050.50.110.02a0.50.550.55110.10.50.01a10.130.020.10.110.05a
Onions0.050.50.1120.02a0.50.550.55110.10.50.01a10.130.020.10.110.05a
Shallots0.050.50.110.02a0.50.550.55110.10.50.01a10.130.020.10.110.05a
Spring onions
Others

iii) FRUITING VEGETABLES

a) Solanacea
Tomatoes0.050.53550.02a0.10.550.511120.10.527530.020.1110.1
Peppers0.050.5350.02a0.10.550.511120.10.527530.020.1110.1
Aubergines0.050.5350.02a0.10.550.511120.10.527530.020.1110.1
Others0.050.5350.02a0.10.550.511120.10.527530.020.1110.1
b) Cucurbits-edible peel
Cucumbers0.050.50.130.50.02a0.10.550.52220.10.515030.020.10.21
Gherkins0.050.50.130.02a0.10.550.52220.10.515030.020.10.21
Courgettes0.050.50.130.02a0.10.550.52220.10.515030.020.10.21
Others0.050.50.130.02a0.10.550.52220.10.515030.020.10.21
c) Cucurbits-inedible peel
Melons
Squashes
Watermelons
Others
d) Sweet corn

iv) BRASSICA VEGETABLES

a) Flowering Brassicas
Broccoli
Cauliflower0.050.50.110.50.02a0.10.550.55220.10.5230.020.10.210.02
Others
b) Head Brassicas
Brussels sprouts0.0510.110.50.50.02a0.10.550.551220.10.5230.020.10.210.1
Head cabbage0.050.50.150.02a0.10.550.551220.10.5210030.020.10.210.020.1
Others
c) Leafy Brassicas
Chinese cabbage
Kale
Others
d) Kohlrabi

v) LEAFY VEGETABLES AND FRESH HERBS

a) Lettuce & similar
Cress
Lamb's lettuce
Lettuce0.050.521050.02a0.10.51015220.10.5230.020.50.2132
Scarole
Others
b) Spinach & similar
Beet leaves (chard)
c) Watercress
d) Witloof
e) Herbs
Chervil
Chives
Parsley
Celery leaves
Others

vi) LEGUME VEGETABLES (fresh)

Beans (with pods)0.50.5250.02a0.10.550.55220.10.5130.10.210.01
Beans (without pods)
Peas (with pods)0.50.5250.02a0.10.550.55120.10.50.130.10.21
Peas (without pods)
Others

vii) STEM VEGETABLES

Asparagus
Cardoons
Celery0.520.1320.02a0.50.50.55120.10.5130030.020.10.215
Fennel
Globe artichokes
Leeks0.050.5210.02a0.10.550.55120.10.5130.20.121
Rhubarb0.520.130.02a0.50.50.55120.10.5130.020.10.21
Others

viii) FUNGI

a) Cultivated mushrooms0.050.110.02a0.050.50.5510.10.5130.020.10.21
b) Wild mushrooms

3. PULSES

Beans
Lentils
Peas
Others

4. OILSEEDS

Linseed
Peanuts
Poppy seed
Sesame seed
Sunflower seed
Rape seed
Soya bean
Mustard seed
Cotton seed
Others

5. POTATOES

Early potatoes0.050.20.10.230.02a0.50.50.10.550.050.20.05a0.10.01a0.05a0.50.020.10.050.1a0.250.05a
Ware potatoes0.050.20.10.230.02a0.50.50.10.550.050.20.05a0.10.01a0.05a0.50.020.10.050.1a0.250.05a

6. TEA

(dried leaves and stalks, fermented or otherwise, Camellia sinensis)

7. HOPS (dried)

including hop pellets & unconcentrated powder
Group to which food belongsGroups include the following productsChlorfenvinphosChlorpyrifosmethylDiazinonDichlorvosDiflubenzuronEtrimfosFenitrothionMercury compoundsMethacrifosPirimiphosmethyl
a
  • UNITS:

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

  • KEY:

  • Level at or about the limit of determination.

b
  • FOOTNOTES:

  • Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

c

Other cereals do no include rice.

d
  • Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight.

  • In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01mg/kg.

e

These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk.

f
  • For preserved, concentrated or sweetened cow's milk, for raw milk and whole cream milk of another animal origin: and for butter, cheese or curd whether made from cow's milk or other milk or a combination, the following levels apply:

    • if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk;

    • if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.

g

Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

8. CEREALS

Wheat5550.0255
Rye5550.0255
Barley5550.0255
Oats5550.0255
Triticale5550.0255
Maize5550.0255
Riceb
Other cerealsc5550.0255

9. PRODUCTS OF ANIMAL ORIGIN

Meat, fat & preparations of meatd0.20.70.050.05a
Milke0.0080.020.020.05aa
Dairy producef
Eggsg0.05a0.05a

Regulation 5

SCHEDULE 2

PART 2

Group to which food belongsGroups include the following productsAcephateAldrin & dieldrinAminotriazole (Amitrole)AtrazineBinapacrylBromophosethylCamphechlor (Toxaphene)CaptafolCarbendazimCartapChlordaneChlorothalonilChlorpyrifosChlorpyrifosmethylCypermethrinDDTDeltamethrin1, 2-�DibromoethaneDichlorpropDimethoateDinosebDioxathionEndosulfanEndrinEthionFenchlorphosFenvalerateGlyphosateHeptachlorHexachlorobenzene (HCB)Hexachlorocyclohexane (HCH) αHexachlorocyclohexane (HCH) βHexachlorocyclohexane (HCH) γImazalilIprodioneMaleic hydrazideManeb, Mancozeb, Metiram, Propineb and ZinebMethamidophosMethyl bromideOmethoateParaquatPermethrinProcymidoneTEPP2,4,5-�TVinclozolin

1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts

i)CITRUS FRUIT

Grapefruit10.05a0.1a0.05a0.05a0.1a0.01a0.30.05a20.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.1a0.01a51a0.20.05a0.05a0.50.02a0.01a0.05a0.05a
Lemons10.05a0.1a0.05a0.05a0.1a0.01a0.320.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.1a0.01a50.02a1a0.20.05a0.05a0.50.02a0.01a0.05a0.05a
Limes10.05a0.1a0.05a0.05a0.1a0.01a0.30.05a20.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.1a0.01a50.02a1a0.20.05a0.05a0.50.02a0.01a0.05a0.05a
Mandarins (inc clementines & similar hybrids)10.05a0.1a0.05a0.05a0.1a0.01a0.320.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.1a0.01a50.02a1a0.20.05a0.05a0.50.02a0.01a0.05a0.05a
Oranges10.05a0.1a0.05a0.05a0.1a0.01a0.30.05a20.05a0.01a0.05a0.05a0.05a0.01a0.01a0.1a0.01a50.02a1a20.20.05a0.05a0.50.02a0.01a0.05a0.05a
Pomelos10.05a0.1a0.05a0.05a0.1a0.01a0.30.05a20.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.1a0.01a50.02a1a0.20.05a0.05a0.50.02a0.01a0.05a0.05a
Others10.05a0.1a0.05a0.05a0.1a0.01a0.30.05a20.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.1a0.01a50.02a1a0.20.05a0.05a0.50.02a0.01a0.05a0.05a

ii)TREE NUTS (shelled or unshelled)

Almonds0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.1a0.01a0.05a0.10.05a0.01a0.05a0.05a
Brazil nuts0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.1a0.01a0.05a0.05a0.05a0.01a0.05a0.05a
Cashew nuts0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.1a0.01a0.05a0.05a0.05a0.01a0.05a0.05a
Chestnuts0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.1a0.01a0.05a0.05a0.05a0.01a0.05a0.05a
Coconuts0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.1a0.01a0.05a0.05a0.05a0.01a0.05a0.05a
Hazlenuts0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a1a0.1a0.01a0.05a0.05a0.05a0.01a0.05a0.05a
Macadamia nuts0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.1a0.01a0.05a0.05a0.05a0.01a0.05a0.05a
Pecans0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.1a0.01a0.05a0.05a0.05a0.01a0.05a0.05a
Pine nuts0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.1a0.01a0.05a0.05a0.05a0.01a0.05a0.05a
Pistachios0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.1a0.01a0.05a0.05a0.05a0.01a0.05a0.05a
Walnuts0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.1a0.01a0.05a0.05a0.05a0.01a0.05a0.05a
Others0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.1a0.01a0.05a0.05a0.05a0.01a0.05a0.05a

iii)POME FRUIT

Apples0.05a0.1a0.05a0.05a0.1a0.50.510.5a0.10.01a0.05a0.05a0.05a0.0a0.01a10.1a0.01a5101a0.05a0.05a10.01a0.05a1
Pears0.05a0.1a0.05a0.05a0.1a0.50.510.5a0.10.01a0.05a0.05a0.05a0.0a0.01a10.1a0.01a5101a0.05a0.05a10.01a0.05a1
Quinces0.05a0.1a0.05a0.05a0.1a0.50.510.5a0.10.01a0.05a0.05a0.05a0.0a0.01a10.1a0.01a5101a0.05a0.05a10.02a0.01a0.05a1
Others0.05a0.1a0.05a0.05a0.1a0.50.510.5a0.10.01a0.05a0.05a0.05a0.0a0.01a10.1a0.01a5101a0.05a0.05a10.02a0.01a0.05a1

iv)STONE FRUIT

Apricots0.02a0.05a0.1a0.05a0.05a0.1a0.5a0.5a20.5a0.10.01a0.05a0.5a0.05a0.01a0.01a0.05a0.1a0.01a0.02a51a20.05a10.01a0.05a2
Cherries0.02a0.05a0.1a0.05a0.05a0.1a0.5a10.5a0.10.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a51a10.05a10.01a0.05a0.5
Peaches (inc nectarines & similar hybrids)0.05a0.1a0.05a0.05a0.1a20.5a0.10.01a0.05a0.05a0.05a0.01a0.01a0.1a0.01a0.02a51a20.05a10.01a0.05a2
Plums0.05a0.1a0.05a0.05a0.1a0.01a0.20.05a10.05a0.10.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a51a10.05a10.01a0.05a
Others0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.10.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a51a0.05a0.05a10.01a0.05a0.05a

v)BERRIES AND SMALL FRUIT

a)Table & wine grapes

Table grapes0.02a0.05a0.1a0.05a0.05a0.1a10.50.20.50.05a0.10.01a0.05a0.05a0.05a0.01a0.01a10.1a0.01a0.02a101a20.05a150.01a0.05a5
Wine grapes0.02a0.05a0.1a0.05a0.05a0.1a0.50.20.50.05a0.10.01a0.05a0.05a0.05a0.01a0.01a10.1a0.01a0.02a101a20.05a150.01a0.05a5

b)Strawberries (other than wild)

c)Cane Fruit (other than wild)

0.02a0.05a0.1a0.05a0.05a0.1a0.20.50.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a101a20.05a0.05a50.01a0.05a5
Blackberries0.02a0.05a0.1a0.05a0.05a0.1a0.05a0.50.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a51a0.01a0.05a0.05a0.02a0.01a0.05a5
Loganberries0.02a0.05a0.1a0.05a0.05a0.1a0.05a0.50.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a51a0.01a0.05a0.05a0.02a0.01a0.05a5
Raspberries0.02a0.05a0.1a0.05a0.05a0.1a0.05a0.50.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a51a0.01a0.05a0.05a100.01a0.05a5
Others0.02a0.05a0.1a0.05a0.05a0.1a0.05a0.50.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a51a0.01a0.05a0.05a0.02a0.01a0.05a5

d)Other small fruit & berries (other than wild)

Bilberries0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a101a0.05a0.01a0.05a0.05a0.05a0.02a0.01a0.05a0.05a
Cranberries0.02a0.05a0.1a0.05a0.05a0.1a20.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.05a0.01a0.05a0.05a0.05a0.02a0.01a0.05a0.05a
Currants (red, black & white)0.02a0.05a0.1a0.05a0.05a0.1a0.05a0.05a0.20.01a0.05a0.05a0.05a0.05a0.01a0.05a0.1a0.01a0.02a101a0.01a0.05a0.05a0.02a0.01a0.05a
Gooseberries0.02a0.05a0.1a0.05a0.05a0.1a0.05a0.05a0.20.01a0.05a0.05a0.05a0.05a0.01a0.05a0.1a0.01a0.02a101a0.01a0.05a0.05a0.02a0.01a0.05a0.05a
Others0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.05a0.01a0.05a0.1a0.01a0.02a0.02a1a0.05a0.01a0.05a0.05a0.05a0.02a0.01a0.05a0.05a

e)Wild berries & wild fruit

0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a20.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.05a0.01a0.05a0.05a0.05a0.02a0.01a0.05a0.05a

vi)MISCELLANEOUS FRUIT

Avocados0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.05a0.01a0.05a0.05a0.05a0.02a0.01a0.05a0.05a
Bananas0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a21a0.05a0.01a0.05a0.05a0.05a0.02a0.01a0.05a0.05a
Dates0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a0.01a0.05a0.1a0.01a0.02a0.02a1a0.05a0.01a0.05a0.05a0.05a0.02a0.01a0.05a0.05a
Figs0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.05a0.01a0.05a0.05a0.05a0.02a0.01a0.05a0.05a
Kiwi fruit0.02a0.05a0.1a0.05a0.05a0.1a0.01a20.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a51a0.05a0.01a0.05a0.05a150.01a0.05a
Kumquats0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.05a0.01a0.05a0.05a0.05a0.02a0.01a0.05a0.05a
Litchis0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.05a0.01a0.05a0.05a0.05a0.02a0.01a0.05a0.05a
Mangoes0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.05a0.01a0.05a0.05a0.05a0.02a0.01a0.05a0.05a
Olives0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.01a0.02a0.02a1a0.05a0.01a0.05a0.05a0.02a0.01a0.05a0.05a
Passion fruit0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.05a0.01a0.05a0.05a0.05a0.02a0.01a0.05a0.05a
Pineapples0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.05a0.01a0.05a0.05a0.05a0.02a0.01a0.05a0.05a
Pomegranates0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.05a0.01a0.05a0.05a0.05a0.02a0.01a0.05a0.05a
Others0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.05a0.01a0.05a0.05a0.05a0.02a0.01a0.05a0.05a

2. Vegetables, fresh or uncooked, frozen or dry

i)ROOT AND TUBER VEGETABLES

Beetroot0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.01a0.05a0.05a0.05a0.02a0.01a0.05a0.05a
Carrots0.02a0.05a0.1a0.05a0.05a0.1a0.10.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a1a0.01a0.05a0.05a0.05a0.02a0.01a0.05a
Celeriac0.02a0.05a0.1a0.05a0.05a0.1a0.05a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a1a0.20.01a0.05a0.05a0.05a0.02a0.01a0.05a0.05a
Horseradish0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.05a0.01a0.05a0.05a0.05a0.02a0.01a0.05a
Jerusalem artichokes0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.05a0.01a0.05a0.05a0.05a0.02a0.01a0.05a0.05a
Parsnips0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.01a0.05a0.05a0.05a0.02a0.01a0.05a0.05a
Parsley root0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.05a0.01a0.05a0.05a0.05a0.02a0.01a0.05a0.05a
Radishes0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a1a0.01a0.05a0.05a0.05a0.02a0.01a0.05a
Salsify0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.01a0.05a0.05a0.05a0.02a0.01a0.05a0.05a
Sweet potatoes0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.05a0.01a0.05a0.05a0.05a0.02a0.01a0.05a0.05a
Swedes0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.05a0.01a0.05a0.05a0.05a0.02a0.01a0.05a
Turnips0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.05a0.01a0.05a0.05a0.05a0.02a0.01a0.05a0.05a
Yams0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.05a0.01a0.05a0.05a0.05a0.02a0.01a0.05a0.05a
Others0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.05a0.01a0.05a0.05a0.05a0.02a0.01a0.05a0.05a

ii)BULB VEGETABLES

Garlic0.02a0.05a0.1a0.05a0.05a0.1a0.50.05a0.05a0.10.05a0.10.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a5100.50.01a0.05a0.05a0.05a0.20.01a0.05a1
Onions0.02a0.05a0.1a0.05a0.05a0.1a0.50.05a0.10.05a0.10.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a5100.50.01a0.05a0.05a0.20.01a0.05a1
Shallots0.02a0.05a0.1a0.05a0.05a0.1a0.50.050.05a0.00.05a0.10.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a5100.50.01a0.05a0.05a0.20.01a0.05a1
Spring onions0.02a0.05a0.1a0.05a0.05a0.1a0.050.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a1a0.01a0.05a0.05a0.01a0.05a1
Others0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.050.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a100.05a0.01a0.05a0.05a0.05a0.20.01a0.05a1

iii)FRUITING VEGETABLES

a)Solanacea

Tomatoes0.50.05a0.1a0.05a0.05a0.1a20.50.50.50.05a0.20.01a0.05a0.05a0.05a0.01a0.01a10.1a0.01a0.02a51a0.50.05a0.05a0.520.01a0.05a3
Peppers0.05a0.1a0.05a0.05a0.1a20.50.50.50.05a0.20.01a0.05a0.05a0.05a0.01a0.01a10.1a0.01a0.02a51a20.05a0.05a0.520.01a0.05a3
Aubergines0.05a0.1a0.05a0.05a0.1a20.50.50.50.05a0.20.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a51a20.20.05a0.05a0.520.01a0.05a3
Others0.02a0.05a0.1a0.05a0.05a0.1a0.20.50.50.50.05a0.20.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a51a20.01a0.05a0.05a0.520.01a0.05a3

b)Cucurbits-�edible peel

Cucumbers0.05a0.1a0.05a0.05a0.1a10.05a0.05a0.20.05a0.10.01a0.05a0.05a0.05a0.01a0.01a0.20.1a0.01a0.02a0.51a0.50.01a0.05a0.05a0.110.01a0.05a1
Gherkins0.02a0.05a0.1a0.05a0.05a0.1a0.05a0.05a0.20.05a0.10.01a0.05a0.05a0.05a0.01a0.01a0.20.1a0.01a0.02a21a0.01a0.05a0.05a0.110.01a0.05a1
Courgettes0.02a0.05a0.1a0.05a0.05a0.1a0.05a0.05a0.20.05a0.10.01a0.05a0.05a0.05a0.01a0.01a0.20.1a0.01a0.02a21a0.01a0.05a0.05a0.110.01a0.05a1
Others0.02a0.05a0.1a0.05a0.05a0.1a20.50.50.50.05a0.20.01a0.05a0.05a0.05a0.01a0.01a0.20.1a0.01a0.02a21a0.05a0.01a0.05a0.05a0.110.01a0.05a1

c)Cucurbits-�inedible peel

Melons0.02a0.05a0.1a0.05a0.05a0.1a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.20.1a0.01a1a0.01a0.05a0.05a0.110.01a0.05a1
Squashes0.02a0.05a0.1a0.05a0.05a0.1a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.50.1a0.01a0.02a0.02a1a0.01a0.05a0.05a0.110.01a0.05a1
Watermelons0.02a0.05a0.1a0.05a0.05a0.1a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.50.1a0.01a0.02a0.02a1a0.01a0.05a0.05a0.110.01a0.05a1
Others0.02a0.05a0.1a0.05a0.05a0.1a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.01a0.05a0.05a0.110.01a0.05a1

d)Sweet corn

0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.05a0.01a0.05a0.05a0.10.02a0.01a0.05a0.05a

iv)BRASSICA VEGETABLES

a)Flowering Brassicas

Broccoli0.05a0.1a0.05a0.05a0.1a0.05a0.50.05a0.10.01a0.05a0.05a0.05a0.01a0.01a10.1a0.01a0.02a1a0.05a0.05a0.02a0.01a0.05a0.05a
Cauliflower0.05a0.1a0.05a0.05a0.1a0.05a0.50.05a0.10.01a0.05a0.05a0.05a0.01a0.01a10.1a0.01a0.02a1a0.05a0.05a0.10.02a0.01a0.05a0.05a
Others0.05a0.1a0.05a0.05a0.1a0.05a0.50.05a0.10.01a0.05a0.05a0.05a0.01a0.01a10.1a0.01a0.02a1a0.05a0.05a0.05a0.02a0.01a0.05a0.05a

b)Head Brassicas

Brussels sprouts20.05a0.1a0.05a0.05a0.1a0.50.05a0.50.05a0.10.01a0.05a0.05a0.05a0.01a0.01a0.1a0.01a0.02a1a0.50.05a0.05a0.02a0.01a0.05a0.05a
Head cabbage20.05a0.1a0.05a0.05a0.1a0.05a0.50.05a0.10.01a0.05a0.05a0.05a0.01a0.01a0.1a0.01a0.02a51a0.50.05a0.05a0.02a0.01a0.05a0.05a
Others20.05a0.1a0.05a0.05a0.1a0.01a0.05a0.50.05a0.10.01a0.05a0.05a0.05a0.01a0.01a0.1a0.01a0.02a0.02a1a0.50.05a0.05a0.02a0.01a0.05a0.05a

c)Leafy Brassicas

Chinese cabbage0.05a0.1a0.05a0.05a0.1a0.05a10.05a0.50.01a0.05a0.05a0.05a0.01a0.01a10.1a0.01a0.02a1a0.05a0.05a10.02a0.01a0.05a2
Kale0.05a0.1a0.05a0.05a0.1a0.05a10.05a0.50.01a0.05a0.05a0.05a0.01a0.01a0.1a0.01a0.02a1a0.05a0.05a10.02a0.01a0.05a0.05a
Others0.05a0.1a0.05a0.05a0.1a0.05a10.05a0.50.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a1a0.05a0.05a10.02a0.01a0.05a0.05a

d)Kohlrabi

0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.20.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.1a0.01a0.02a0.11a0.01a0.05a0.05a0.05a0.02a0.01a0.05a0.05a

v)LEAF VEGETABLES AND FRESH HERBS

a)Lettuce & similar

Cress0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a20.05a0.50.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a101a50.01a0.05a0.05a250.01a0.05a5
Lamb's lettuce0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a20.05a0.50.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a101a50.01a0.05a0.05a250.01a0.05a5
Lettuce10.05a0.1a0.05a0.05a0.1a0.05a20.05a50.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a101a50.20.05a0.05a250.01a0.05a5
Scarole0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a20.05a0.50.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a101a50.01a0.05a0.05a250.01a0.05a5
Others0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a20.05a0.50.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a101a50.01a0.05a0.05a250.01a0.05a5

b)Spinach & similar

0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.50.05a0.50.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.05a0.01a0.05a0.05a10.02a0.01a0.05a0.05a
Beet leaves (chard)0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.50.05a0.50.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.05a0.01a0.05a0.05a10.02a0.01a0.05a0.05a

c)Watercress

0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.01a0.05a0.05a0.05a0.02a0.01a0.05a0.05a

d)Witloof

0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a11a0.20.01a0.05a0.05a0.05a0.01a0.05a2

e)Herbs

Chervil0.02a0.05a0.1a0.05a0.05a0.1a0.05a20.05a0.50.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a101a50.01a0.05a0.05a20.02a0.01a0.05a0.05a
Chives0.02a0.05a0.1a0.05a0.05a0.1a0.05a20.05a0.50.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a101a50.01a0.05a0.05a20.02a0.01a0.05a0.05a
Parsley0.02a0.05a0.1a0.05a0.05a0.1a0.05a20.05a0.50.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a101a50.01a0.05a0.05a20.02a0.01a0.05a0.05a
Celery leaves0.02a0.05a0.1a0.05a0.05a0.1a0.05a20.05a0.50.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a101a50.01a0.05a0.05a20.02a0.01a0.05a0.05a
Others0.02a0.05a0.1a0.05a0.05a0.1a0.05a20.05a0.50.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a101a50.01a0.05a0.05a20.02a0.01a0.05a0.05a

vi)LEGUME VEGETABLES (fresh)

Beans (with pods)0.05a0.1a0.05a0.05a0.1a0.05a0.50.05a0.20.01a0.05a0.05a0.05a0.01a0.01a0.1a0.01a0.02a1a0.05a0.05a0.520.01a0.05a2
Beans (without pods)0.05a0.1a0.05a0.05a0.1a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.1a0.01a0.02a1a0.05a0.05a0.05a0.01a0.05a
Peas (with pods)0.05a0.1a0.05a0.05a0.1a20.05a0.05a0.10.01a0.05a0.05a0.05a0.01a0.01a0.1a0.01a0.02a1a0.05a0.05a0.10.01a0.05a2
Peas (without pods)0.05a0.1a0.05a0.05a0.1a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.1a0.01a0.02a1a0.05a0.05a0.05a0.01a0.05a
Others0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.05a0.05a0.05a0.01a0.01a0.1a0.01a0.02a1a0.05a0.05a0.05a0.02a0.01a0.05a0.05a

vii)STEM VEGETABLES

Asparagus0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.05a0.01a0.05a0.05a0.05a0.02a0.01a0.05a0.05a
Cardoons0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.05a0.01a0.05a0.05a0.05a0.02a0.01a0.05a0.05a
Celery0.02a0.05a0.1a0.05a0.05* 0.1a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a1a0.01a0.05a0.05a20.02a0.01a0.05a
Fennel0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a1a0.05a0.01a0.05a0.05a0.02a0.01a0.05a0.05a
Globe artichokes0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.05a0.05a0.05a0.02a0.01a0.05a0.05a
Leeks0.05a0.1a0.05a0.05a0.1a0.05a0.5a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.05a0.05a0.50.02a0.01a0.05a0.05a
Rhubarb0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.05a0.01a0.05a0.05a20.02a0.01a0.05a0.05a
Others0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.05a0.01a0.05a0.05a0.05a0.02a0.01a0.05a0.05a

viii)FUNGI

a)Cultivated mushrooms

0.02a0.05a0.1a0.05a0.05a0.1a0.05a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.05a0.01a0.05a0.05a0.05a0.02a0.01a0.05a0.05a

b)Wild mushrooms

0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a10.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.05a0.01a0.05a0.05a0.05a0.02a0.01a0.05a0.05a

3. PULSES

Beans0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a10.01a0.05a0.05a0.05a0.01a0.01a0.01a0.02a0.21a0.05a0.05a0.01a0.05a
Lentils0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a10.01a0.05a0.05a0.05a0.01a0.01a0.1a0.01a0.02a0.21a0.01a0.05a0.05a0.01a0.05a
Peas0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a10.01a0.05a0.05a0.05a0.01a0.01a0.01a0.02a0.21a0.05a0.05a0.01a0.05a
Others0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a10.01a0.05a0.05a0.05a0.01a0.01a0.1a0.01a0.02a0.21a0.01a0.05a0.05a0.01a0.05a

4. OILSEEDS

Linseed0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.20.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.1100.01a0.02a1a0.1a0.01a0.1a0.05a0.05a0.05a0.01a0.05a0.05a
Peanuts0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.10.1a0.01a0.02a0.02a1a0.1a0.01a0.1a0.05a0.10.05a0.01a0.05a0.05a
Poppy seed0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.20.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.10.1a0.01a0.02a0.02a1a0.1a0.01a0.1a0.05a0.05a0.05a0.01a0.05a0.05a
Sesame seed0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.20.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.10.1a0.01a0.02a0.02a1a0.1a0.01a0.1a0.05a0.05a0.05a0.01a0.05a0.05a
Sunflower seed0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.20.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.10.1a0.01a0.02a0.02a1a0.1a0.01a0.1a0.05a1/0.05a140.01a0.05a0.05a
Rape seed0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.20.05a0.10.01a0.05a0.05a0.05a0.01a0.01a0.1100.01a0.02a0.51a0.01a0.1a0.05a0.110.01a0.05a1
Soya bean0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.10.1a0.01a0.02a0.02a1a0.1a0.01a0.1a0.05a0.05a10.01a0.05a0.05a
Mustard seed0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.10.01a0.02a1a0.1a0.01a0.1a0.05a0.10.05a0.01a0.05a0.05a
Cotton seed0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.20.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.10.1a0.01a0.02a0.02a1a0.1a0.01a0.1a0.05a0.20.05a0.01a0.05a0.05a
Others0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.10.1a0.01a0.02a0.02a1a0.1a0.01a0.1a0.05a0.05a0.05a0.01a0.05a0.05a

5. POTATOES

Early potatoes0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a0.02a0.02a1a0.05a0.01a0.05a0.05a0.05a0.02a0.01a0.05a0.05a
Ware potatoes0.02a0.05a0.1a0.05a0.05a0.1a0.01a0.05a0.05a0.05a0.05a0.01a0.05a0.05a0.05a0.01a0.01a0.05a0.1a0.01a50.02a500.05a0.01a0.05a0.05a0.05a0.02a0.01a0.05a0.05a

6. TEA

(dried leaves and stalks, fermented or otherwise, Camellia sinensis)0.1a0.020.1a0.1a0.1a0.1a0.1a0.1a0.1a200.02a0.1a0.1a0.1a0.250.1a0.1a0.20.1a0.1a300.01a20.1a0.1a0.02a0.01a0.2sum of alpha and beta0.20.1a0.1a1a0.1a0.1a0.05a0.10.1a0.10.02a0.05a0.01a

7. HOPS (dried)

including hop pellets & unconcentrated powder0.1a0.1a0.1a0.1a0.1a0.1a300.05a50.01a0.1a0.1a0.1a0.1a0.1a50.1a0.01a0.1a0.1a1a2520.05a0.1a0.1a0.02a0.05a40
Group to which food belongsGroups include the following productsAcephateAldrin & dieldrinCaptafolCarbarylCarbendazimCarbon disulphideCarbon TetrachlorideChlordaneChlorothalonilChlorpyrifosChlorpyrifosmethylCypermethrinDDTDeltamethrinDiazinon1,2-�DibromoethaneDichlorvosEndosulfanEndrinFenvalerateGlyphosateHeptachlorHexachlorobenzene (HCB)Hexachlorocyclohexane (HCH) αHexachlorocyclohexane (HCH) βHexachlorocyclohexane (HCH) δHydrogen cyanideHydrogen phosphideImazalilInorganic bromideIprodioneMalathlonManeb, Mancozeb, Metiram, Propineb and ZinebMethamidophosMethyl bromidePermethrinPhosphamidonProcymidonePyrethrinsTrichlorfonVinclozolin
a
  • UNITS:

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

  • KEY:

  • Level at or about the limit of determination.

b
  • FOOTNOTES:

  • Paddy or rough rice, husked rice and semi-�milled or wholly milled rice.

c

Other cereals do not include rice.

d
  • Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight.

  • In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.

e

These levels are for fresh raw cow's milk and fresh whole cream cow's milk expressed on the whole milk.

f
  • For preserved, concentrated or sweetened cow's milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow's milk or other milk or a combination, the following levels apply:

    • -� if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk;

    • -� if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.

g

Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

h

Sheepmeat only.

i

Poultry meat only.

j

All meat except sheepmeat.

l

Other meat products.

k

All meat except poultry meat.

m

Pig kidney.

n

Cattle, goat and sheep kidney.

o

Procymidone: 1 mg/kg applies to whole seed; 0.05 mg/kg applies to seed without shell.

8. CEREALS

Wheat0.02a0.010.05a0.50.1a0.10.10.020.10.05a0.0510.050.01a20.10.010.05a50.010.010.02sum of alpha & beta0.1150.10.02a500.580.01a0.120.050.02a30.10.05a
Rye0.02a0.010.05a0.50.1a0.10.10.020.10.05a0.0510.050.01a20.10.010.05a50.010.010.02sum of alpha & beta0.1150.10.02a500.02a80.01a0.120.050.02a30.10.05a5080.01a0.120.050.02a30.10.05a
Barley0.02a0.010.05a0.50.10.10.020.10.0510.050.01a20.10.01200.010.010.02sum of alpha & beta0.1150.10.02a5080.01a0.120.050.02a30.10.05a
Oats0.02a0.010.05a0.50.1a0.10.10.020.10.05a0.0510.050.01a20.10.01200.010.010.02sum of alpha & beta0.1150.10.02a500.02a80.01a0.120.050.02a30.10.05a
Triticale0.02a0.010.05a0.50.1a0.10.10.020.10.05a0.05a0.0510.050.01a20.10.0150.010.010.02sum of alpha & beta0.1150.10.02a500.02a80.01a0.120.050.02a30.10.05a
Maize0.02a0.010.05a0.50.1a0.10.10.020.01a0.05a0.05a0.0510.050.01a20.10.010.05a0.1a0.010.010.02sum of alpha & beta0.1150.10.02a500.02a80.05a0.01a0.10.20.050.02a30.10.05a
Rice (1)0.02a0.010.05a10.1a0.10.10.020.01a0.05a0.05a0.05a0.0510.050.01a20.10.010.05a0.1a0.010.010.02sum of alpha & beta0.1150.10.02a5080.05a0.01a0.120.050.02a30.10.05a
Other cereals (2)0.02a0.010.05a0.50.1a0.10.10.020.01a0.05a0.05a0.0510.050.01a20.10.010.05a0.1a0.010.010.02sum of alpha & beta0.1150.10.02a500.02a80.01a0.120.050.02a30.10.05a

9. PRODUCTS OF ANIMAL ORIGIN

Meat, fat & preparations of meat (3)0.02a0.20.1a0.050.01a0.05*80.05a0.05a 8/0.21010.0580.050.5110.512 213 0.1a 100.20.20.20.127/190.02a0.05a0.05a0.01a0.50.05a0.05a
Milk (4)0.02a0.0060.1a0.0020.01a0.01a0.01a0.020.040.00080.050.1a0.0040.010.0040.0030.0080.02a0.05a0.05a0.01a0.50.05a0.05a
Dairy produce (5)
Eggs (6)0.02a0.020.1a0.0050.01a0.01a0.01a0.05a0.10.05a0.0050.1a0.020.020.020.010.10.02a0.05a0.05a0.01a0.50.05a0.05a0.05a

Regulation 7

SCHEDULE 3

Note: The word "fresh" is taken to extend to products which have been chilled.

Column 1Column 2Column 3
Group of productsProducts included in the groupsPart of product to which maximum residue levels apply

1. Fruit, fresh, dried or uncooked, preserved by freezing, not containing added sugar: nuts

(i)CITRUS FRUIT

GrapefruitWhole product
LemonsWhole product
LimesWhole product
Mandarins (includingWhole product (clementines and similar hybrids)Whole product
OrangesWhole product
PomelosWhole product
OthersWhole product

(ii)TREE NUTS (shelled or unshelled)

AlmondsWhole product after removal of shell
Brazil nutsWhole product after removal of shell
Cashew nutsWhole product after removal of shell
ChestnutsWhole product after removal of shell
CoconutsWhole product after removal of shell
HazelnutsWhole product after removal of shell
Macadamia nutsWhole product after removal of shell
PecansWhole product after removal of shell
Pine nutsWhole product after removal of shell
PistachiosWhole product after removal of shell
WalnutsWhole product after removal of shell
OthersWhole product after removal of shell

(iii)POME FRUIT

ApplesWhole product after removal of stems
PearsWhole product after removal of stems
QuincesWhole product after removal of stems
OthersWhole product after removal of stems

(iv)STONE FRUIT

ApricotsWhole product after removal of stems
CherriesWhole product after removal of stems
Peaches (including nectarines and similar hybrids)Whole product after removal of stems
PlumsWhole product after removal of stems
OthersWhole product after removal of stems

(v)BERRIES AND SMALL FRUIT

(a)Table and wine grapes

  • Table grapes

  • Wine grapes

Whole product after removal of caps and stems (if any) and, in the case of currants, fruits with stems

(b)Strawberries (other than wild)

Whole product after removal of caps and stems (if any) and, in the case of currants, fruits with stems

(c)Cane fruit (other than wild)

  • Blackberries

  • Loganberries

  • Raspberries

  • Others

Whole product after removal of caps and stems (if any) and, in the case of currants, fruits with stems

(d)Other small fruit and berries (other than wild)

  • Bilberries

  • Cranberries

  • Currants (red, black and white)

  • Gooseberries

  • Others

Whole product after removal of caps and stems (if any) and, in the case of currants, fruits with stems

(e)Wild berries and wild fruit

Whole product after removal of caps and stems (if any) and, in the case of currants, fruits with stems

(vi)MISCELLANEOUS FRUIT

AvocadosWhole fruit after removal of stems (if any) and in the case of pineapple after removal of the crown
BananasWhole fruit after removal of stems (if any) and in the case of pineapple after removal of the crown
DatesWhole fruit after removal of stems (if any) and in the case of pineapple after removal of the crown
FigsWhole fruit after removal of stems (if any) and in the case of pineapple after removal of the crown
Kiwi fruitWhole fruit after removal of stems (if any) and in the case of pineapple after removal of the crown
KumquatsWhole fruit after removal of stems (if any) and in the case of pineapple after removal of the crown
LitchisWhole fruit after removal of stems (if any) and in the case of pineapple after removal of the crown
MangoesWhole fruit after removal of stems (if any) and in the case of pineapple after removal of the crown
Olivesߤ

Whole fruit after removal of stems (if any) and in the case of pineapple after removal of the crown

ߤ Whole fruit after removal of stems (if any) after removal of soil (if any) by rinsing in running water

Passion fruitWhole fruit after removal of stems (if any) and in the case of pineapple after removal of the crown
PineapplesWhole fruit after removal of stems (if any) and in the case of pineapple after removal of the crown
PomegranatesWhole fruit after removal of stems (if any) and in the case of pineapple after removal of the crown
OthersWhole fruit after removal of stems (if any) and in the case of pineapple after removal of the crown

2. Vegetables, fresh or uncooked, frozen of dry

(i)ROOT AND TUBER VEGETABLES

BeetrootWhole product after removal of tops and adhering soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)
CarrotsWhole product after removal of tops and adhering soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)
CeleriacWhole product after removal of tops and adhering soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)
HorseradishWhole product after removal of tops and adhering soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)
Jerusalem artichokesWhole product after removal of tops and adhering soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)
ParsnipsWhole product after removal of tops and adhering soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)
Parsley rootWhole product after removal of tops and adhering soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)
RadishesWhole product after removal of tops and adhering soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)
SalsifyWhole product after removal of tops and adhering soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)
Sweet potatoesWhole product after removal of tops and adhering soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)
SwedesWhole product after removal of tops and adhering soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)
TurnipsWhole product after removal of tops and adhering soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)
YamsWhole product after removal of tops and adhering soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)
OthersWhole product after removal of tops and adhering soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)

(ii)BULB VEGETABLES

Garlic

For dry onions, shallots and garlic: whole product after removal of easily detachable skin and soil (if any)

Onions, shallots and garlic other than dry, spring onions: whole product after removal of roots and soil (if any)

Onions

For dry onions, shallots and garlic: whole product after removal of easily detachable skin and soil (if any)

Onions, shallots and garlic other than dry, spring onions: whole product after removal of roots and soil (if any)

Shallots

For dry onions, shallots and garlic: whole product after removal of easily detachable skin and soil (if any)

Onions, shallots and garlic other than dry, spring onions: whole product after removal of roots and soil (if any)

Spring Onions

For dry onions, shallots and garlic: whole product after removal of easily detachable skin and soil (if any)

Onions, shallots and garlic other than dry, spring onions: whole product after removal of roots and soil (if any)

Others

For dry onions, shallots and garlic: whole product after removal of easily detachable skin and soil (if any)

Onions, shallots and garlic other than dry, spring onions: whole product after removal of roots and soil (if any)

(iii)FRUITING

VEGETABLES

(a)Solanacea

  • Tomatoes

  • Peppers

  • Aubergines

  • Others

Whole product after removal of stems

(b)Cucurbits-�edible peel

  • Cucumbers

  • Gherkins

  • Courgettes

  • Others

Whole product after removal of stems

(c)Cucurbits-�inedible peel

  • Melons

  • Squashes

  • Watermelons

  • Others

Whole product after removal of stems

(d)Sweet corn

Kernels or cobs without husks

(iv)BRASSICA VEGETABLES

(a)Flowering brassicas

  • Broccoli

  • Cauliflower

  • Others

Cauliflower and broccoli: curd only

(b)Head brassicas

  • Brussels sprouts

  • Head cabbage

  • Others

Product after removal of decayed leaves (if any)

(c)Leafy brassicas

  • Chinese cabbage

  • Kale

  • Others

Product after removal of decayed leaves (if any)

(d)Kohlrabi

Whole product after removal of tops and adhering soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)

(v)LEAF VEGETABLES AND FRESH HERBS

(a)Lettuce and similar

Whole product after removal of decayed outer leaves, root and soil (if any)
CressWhole product after removal of decayed outer leaves, root and soil (if any)
Lamb's lettuceWhole product after removal of decayed outer leaves, root and soil (if any)
LettuceWhole product after removal of decayed outer leaves, root and soil (if any)
ScaroleWhole product after removal of decayed outer leaves, root and soil (if any)
OthersWhole product after removal of decayed outer leaves, root and soil (if any)

(b)Spinach and similar

Whole product after removal of decayed outer leaves, root and soil (if any)
Beet leaves (chard)Whole product after removal of decayed outer leaves, root and soil (if any)

(c)Watercress

Whole product after removal of decayed outer leaves, root and soil (if any)

(d)Witloof

Whole product after removal of decayed outer leaves, root and soil (if any)

(e)Herbs

Whole product after removal of decayed outer leaves, root and soil (if any)
ChervilWhole product after removal of decayed outer leaves, root and soil (if any)
ChivesWhole product after removal of decayed outer leaves, root and soil (if any)
ParsleyWhole product after removal of decayed outer leaves, root and soil (if any)
Celery leavesWhole product after removal of decayed outer leaves, root and soil (if any)
OthersWhole product after removal of decayed outer leaves, root and soil (if any)

(vi)LEGUME VEGETABLES (FRESH)

Beans with pods
Beans without podsWhole product after removal of pods or with pods if they are intended to be eaten
Peas with podsWhole product after removal of pods or with pods if they are intended to be eaten
Peas without podsWhole product after removal of pods or with pods if they are intended to be eaten
OthersWhole product after removal of pods or with pods if they are intended to be eaten

(vii)STEM VEGETABLES

AsparagusWhole product after removal of decayed tissue and soil (if any); leeks and fennel: whole product after removal of roots and soil (if any)
CardoonsWhole product after removal of decayed tissue and soil (if any); leeks and fennel: whole product after removal of roots and soil (if any)
CeleryWhole product after removal of decayed tissue and soil (if any); leeks and fennel: whole product after removal of roots and soil (if any)
FennelWhole product after removal of decayed tissue and soil (if any); leeks and fennel: whole product after removal of roots and soil (if any)
Globe artichokesWhole product after removal of decayed tissue and soil (if any); leeks and fennel: whole product after removal of roots and soil (if any)
LeeksWhole product after removal of decayed tissue and soil (if any); leeks and fennel: whole product after removal of roots and soil (if any)
RhubarbWhole product after removal of decayed tissue and soil (if any); leeks and fennel: whole product after removal of roots and soil (if any)
OthersWhole product after removal of decayed tissue and soil (if any); leeks and fennel: whole product after removal of roots and soil (if any)

(viii)FUNGI

Mushrooms (other than wild)Whole product after removal of soil or growing medium
Wild MushroomsWhole product after removal of soil or growing medium

3. Pulses

BeansWhole product
LentilsWhole product
PeasWhole product
OthersWhole product

4. Oil seeds

LinseedWhole seed or kernel after removal of shell and husk, when possible
PeanutsWhole seed or kernel after removal of shell and husk, when possible
Poppy seedWhole seed or kernel after removal of shell and husk, when possible
Rape seedWhole seed or kernel after removal of shell and husk, when possible
Sesame seedWhole seed or kernel after removal of shell and husk, when possible
Sunflower seed*

Whole seed or kernel after removal of shell and husk, when possible

*Whole seed including shell, when present, and whole seed without shell, when shell is absent

Soya beanWhole seed or kernel after removal of shell and husk, when possible
OthersWhole seed or kernel after removal of shell and husk, when possible

5. Potatoes

Early potatoesWhole product after removal of soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)
Ware potatoesWhole product after removal of soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)

6. Tea (dried leaves and stalks, fermented or otherwise, Camellia sinensis)

Whole product

7. Hops (dried), including hop pellets and unconcentrated powder

Whole product

8. Cereal grains

WheatWhole commodity without husk
RyeWhole commodity without husk
BarleyWhole commodity without husk
OatsWhole commodity without husk
TriticaleWhole commodity without husk
MaizeWhole commodity without husk
RiceWhole commodity without husk
Other cerealsWhole commodity without husk

9. Products of animal origin

Meat, fat and preparations of meatWhole commodity (For fat soluble pesticides a portion of carcase fat is analysed and MRLs apply to carcase fat)
MilkWhole commodity
EggsWhole egg whites and yolks combined after removal of shells

Explanatory Note

(This note is not part of the Regulations)

These Regulations, which do not extend to Northern Ireland, are made under section 2(2) of the European Communities Act 1972 and Part III of the Food and Environment Protection Act 1985 and supersede the Pesticides (Maximum Residue Levels in Food) Regulations 1988. They specify new maximum levels of pesticide residues which may be left in crops, food and feeding stuffs in accordance with Council Directives made subsequently to the making of the superseded Regulations. They also prescribe how much of a particular product is to be taken into account in determining whether a maximum level has been exceeded.

To the extent that the Regulations are made under the European Communities Act 1972 they implement in Great Britain, Council Directive 90/642/EEC (O.J. No. L350, 14.12.90, p.71) as amended by Council Directive 93/57/EEC (O.J. No. L211, 23.8.93, p.1) and Council Directive 93/58/EEC (O.J. No. L211, 23.8.93, p.6).

Council Directive 90/642/EEC as so amended prescribes how much of a particular product is to be taken into account to identify a breach of the Regulations and prescribes maximum levels of pesticide residues in and on certain products of plant origin including fruit and vegetables.

Council Directive 93/57/EEC amends and extends Council Directives 86/362/EEC and 86/363/EEC on the fixing of maximum levels for pesticide residues in and on cereals, and in and on foodstuffs of animal origin (namely meat and milk and products derived therefrom) (O.J. No. L221, 7.8.86, pages 37 and 43 respectively).

To the extent that these Regulations are made under the Food and Environment Protection Act 1985, they apply in relation to crops, food and feeding stuffs not the subject of the said Council Directives but make the same provisions as are required by the Directives.

Regulation 3 and Schedule 1 identify certain pesticide residues which will be left in a crop, food or feeding stuff following the application to it or to land on which it is grown of certain named pesticides.

Regulation 4 relates to crops, food and feeding stuffs which are not the subject of Council Directives. It is made under section 16(2)(k) of the Food and Environment Protection Act 1985 and accordingly it does no more than specify the maximum amount of pesticide residues which may be left in the relevant product. Offences and penalties for contravention of regulation 4 are prescribed respectively by sections 16(12) and 21(3) of that Act.

Regulation 5 relates to crops, food and feeding stuffs which are the subject of Council Directives. Accordingly, it does more than specify maximum residue levels. It prohibits the putting into circulation of any relevant product where the limits are exceeded, creates offences, specifies penalties and confers enforcement powers corresponding to those contained in the Food and Environment Protection Act 1985. Paragraph (3) of regulation 5, which has no counterpart in regulation 4, provides defences where products are being exported to third countries, or are being used in manufacture or as seed for planting.

In relation to regulations 4 and 5, in any case where no entry appears against a product in Schedule 2, no maximum residue level applies for that pesticide/product combination.

Regulation 6 enables either the Minister of Agriculture, Fisheries and Food or the Secretary of State to seize or dispose of any crop, food or feeding stuff containing a residue level in excess of any maximum residue level, or to require some other person to dispose of that crop, food or feeding stuff. He may also direct some other person to take such remedial action as appears to him to be necessary.

Regulation 7(a) and Schedule 3 prescribe how much of the product in question has to be taken into account in determining whether a maximum residue level has been exceeded. This is in accordance with Council Directive 90/642/EEC as amended by Council Directive 93/58/EEC in relation to certain products of plant origin including fruit and vegetables.

In accordance with regulation 7(b) the level of residue in any product is to be determined inter alia by reference to Part 5 of the Codex Alimentarius Guide to Codex Recommendations Concerning Pesticide Residues.

Regulation 7(c) increases the maximum residue levels to take account of concentration when a product is dried.

The Regulations revoke the Pesticides (Maximum Residue Levels in Food) Regulations 1988 (S.I. 1988/1378).

Copies of the Codex Guide and Recommendations are available for inspection at the Library of the Ministry of Agriculture, Fisheries and Food, Whitehall Place, London SW1A 2EY, and at the Library of the Scottish Office, New St. Andrew's House, St. James' Square, Edinburgh EH1 3TE.

The Compliance Cost Assessment relating to these Regulations is available in the Library of each House of Parliament.

(1)

S.I. 1972/1811.

(3)

1985 c. 48; "the Ministers" is defined in section 24(1).

(4)

Established by S.I. 1985/1516.

(5)

This definition is derived, in its application to fruit and vegetables, from Article 2(2) of Council Directive 76/895/ EEC (O.J. No. L340, 9.12.76, p.26) and, in its application to other products, from Article 2(2) of Council Directive 86/362/EEC (O.J. No. L221, 7.8.86, p.37) and Article 2(2) of Council Directive 86/363/EEC (O.J. No. L221, 7.8.86, p.43).

(6)

Food and Agriculture Organisation of the United Nations and World Health Organisation Joint Food Standards Programme Codex Alimentarius Commision, document CAC/PR5-�1984. Part 5 is entitled "Recommended Method of Sampling for the Determination of Pesticide Residues".

(7)

S.I. 1988/1378.


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