LegalizeThe Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment Regulations 2008
Made: 28th February 2008
Laid before the Scottish Parliament: 29th February 2008
Coming into force in accordance with regulation 1(2)
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Citation and commencement
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Amendment of the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Regulations 2005
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Amendments coming into force on 28th March 2008
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Amendments coming into force on 15th June 2008
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Amendments coming into force on 15th September 2008
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SCHEDULE — Entries substituted or inserted in Schedule 2
| Group to which food belongs | Groups include the following products | Acetamiprid | Deltamethrin | Imazalil | Indoxacarb | Pendimethalin | Pymetrozine | Pyraclostrobin | Thiacloprid | Trifloxystrobin |
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| UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination. | UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination. | UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination. | UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination. | UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination. | UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination. | UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination. | UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination. | UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination. | UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination. | UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination. |
| (1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice. | (1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice. | (1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice. | (1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice. | (1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice. | (1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice. | (1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice. | (1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice. | (1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice. | (1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice. | (1) Paddy or rough rice, husked rice and semi-milled or wholly milled rice. |
| (2) 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. | (2) 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. | (2) 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. | (2) 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. | (2) 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. | (2) 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. | (2) 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. | (2) 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. | (2) 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. | (2) 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. | (2) 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. |
| (3) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. | (3) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. | (3) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. | (3) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. | (3) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. | (3) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. | (3) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. | (3) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. | (3) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. | (3) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. | (3) These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. |
| (4) 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. | (4) 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. | (4) 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. | (4) 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. | (4) 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. | (4) 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. | (4) 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. | (4) 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. | (4) 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. | (4) 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. | (4) 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. |
| (5) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). | (5) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). | (5) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). | (5) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). | (5) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). | (5) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). | (5) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). | (5) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). | (5) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). | (5) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). | (5) Birds' eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). |
| (6) Scarole includes broad-leaf endive. | (6) Scarole includes broad-leaf endive. | (6) Scarole includes broad-leaf endive. | (6) Scarole includes broad-leaf endive. | (6) Scarole includes broad-leaf endive. | (6) Scarole includes broad-leaf endive. | (6) Scarole includes broad-leaf endive. | (6) Scarole includes broad-leaf endive. | (6) Scarole includes broad-leaf endive. | (6) Scarole includes broad-leaf endive. | (6) Scarole includes broad-leaf endive. |
| (9) All other meat, edible offal, fat and preparations of meat and edible offal. | (9) All other meat, edible offal, fat and preparations of meat and edible offal. | (9) All other meat, edible offal, fat and preparations of meat and edible offal. | (9) All other meat, edible offal, fat and preparations of meat and edible offal. | (9) All other meat, edible offal, fat and preparations of meat and edible offal. | (9) All other meat, edible offal, fat and preparations of meat and edible offal. | (9) All other meat, edible offal, fat and preparations of meat and edible offal. | (9) All other meat, edible offal, fat and preparations of meat and edible offal. | (9) All other meat, edible offal, fat and preparations of meat and edible offal. | (9) All other meat, edible offal, fat and preparations of meat and edible offal. | (9) All other meat, edible offal, fat and preparations of meat and edible offal. |
| (10) All meat. | (10) All meat. | (10) All meat. | (10) All meat. | (10) All meat. | (10) All meat. | (10) All meat. | (10) All meat. | (10) All meat. | (10) All meat. | (10) All meat. |
| (11) All liver and kidney. | (11) All liver and kidney. | (11) All liver and kidney. | (11) All liver and kidney. | (11) All liver and kidney. | (11) All liver and kidney. | (11) All liver and kidney. | (11) All liver and kidney. | (11) All liver and kidney. | (11) All liver and kidney. | (11) All liver and kidney. |
| (13) Broccoli includes calabrese. | (13) Broccoli includes calabrese. | (13) Broccoli includes calabrese. | (13) Broccoli includes calabrese. | (13) Broccoli includes calabrese. | (13) Broccoli includes calabrese. | (13) Broccoli includes calabrese. | (13) Broccoli includes calabrese. | (13) Broccoli includes calabrese. | (13) Broccoli includes calabrese. | (13) Broccoli includes calabrese. |
| (30) All kidney. | (30) All kidney. | (30) All kidney. | (30) All kidney. | (30) All kidney. | (30) All kidney. | (30) All kidney. | (30) All kidney. | (30) All kidney. | (30) All kidney. | (30) All kidney. |
| (42) All liver. | (42) All liver. | (42) All liver. | (42) All liver. | (42) All liver. | (42) All liver. | (42) All liver. | (42) All liver. | (42) All liver. | (42) All liver. | (42) All liver. |
| (47) Poultry and poultry products. | (47) Poultry and poultry products. | (47) Poultry and poultry products. | (47) Poultry and poultry products. | (47) Poultry and poultry products. | (47) Poultry and poultry products. | (47) Poultry and poultry products. | (47) Poultry and poultry products. | (47) Poultry and poultry products. | (47) Poultry and poultry products. | (47) Poultry and poultry products. |
| (49) All fat. | (49) All fat. | (49) All fat. | (49) All fat. | (49) All fat. | (49) All fat. | (49) All fat. | (49) All fat. | (49) All fat. | (49) All fat. | (49) All fat. |
| (50) All other meat, edible offal and preparations of meat and edible offal. | (50) All other meat, edible offal and preparations of meat and edible offal. | (50) All other meat, edible offal and preparations of meat and edible offal. | (50) All other meat, edible offal and preparations of meat and edible offal. | (50) All other meat, edible offal and preparations of meat and edible offal. | (50) All other meat, edible offal and preparations of meat and edible offal. | (50) All other meat, edible offal and preparations of meat and edible offal. | (50) All other meat, edible offal and preparations of meat and edible offal. | (50) All other meat, edible offal and preparations of meat and edible offal. | (50) All other meat, edible offal and preparations of meat and edible offal. | (50) All other meat, edible offal and preparations of meat and edible offal. |
| (51) Milk except cream of milk. | (51) Milk except cream of milk. | (51) Milk except cream of milk. | (51) Milk except cream of milk. | (51) Milk except cream of milk. | (51) Milk except cream of milk. | (51) Milk except cream of milk. | (51) Milk except cream of milk. | (51) Milk except cream of milk. | (51) Milk except cream of milk. | (51) Milk except cream of milk. |
| (52) Cream of milk. | (52) Cream of milk. | (52) Cream of milk. | (52) Cream of milk. | (52) Cream of milk. | (52) Cream of milk. | (52) Cream of milk. | (52) Cream of milk. | (52) Cream of milk. | (52) Cream of milk. | (52) Cream of milk. |
| 1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS | ||||||||||
| i CITRUS FRUIT | i CITRUS FRUIT | i CITRUS FRUIT | i CITRUS FRUIT | i CITRUS FRUIT | i CITRUS FRUIT | i CITRUS FRUIT | i CITRUS FRUIT | i CITRUS FRUIT | i CITRUS FRUIT | i CITRUS FRUIT |
| Grapefruit | 1 | 0.05* | 5 | 0.02* | 0.05* | 0.3 | 1 | 0.02* | 0.3 | |
| Lemons | 1 | 0.05* | 5 | 0.02* | 0.05* | 0.3 | 1 | 0.02* | 0.3 | |
| Limes | 1 | 0.05* | 5 | 0.02* | 0.05* | 0.3 | 1 | 0.02* | 0.3 | |
| Mandarins (inc clementines & similar hybrids) | 1 | 0.05* | 5 | 0.02* | 0.05* | 0.3 | 1 | 0.02* | 0.3 | |
| Oranges | 1 | 0.05* | 5 | 0.02* | 0.05* | 0.3 | 1 | 0.02* | 0.3 | |
| Pomelos | 1 | 0.05* | 5 | 0.02* | 0.05* | 0.3 | 1 | 0.02* | 0.3 | |
| Others | 1 | 0.05* | 5 | 0.02* | 0.05* | 0.3 | 1 | 0.02* | 0.3 | |
| ii TREE NUTS (shelled or unshelled) | ii TREE NUTS (shelled or unshelled) | ii TREE NUTS (shelled or unshelled) | ii TREE NUTS (shelled or unshelled) | ii TREE NUTS (shelled or unshelled) | ii TREE NUTS (shelled or unshelled) | ii TREE NUTS (shelled or unshelled) | ii TREE NUTS (shelled or unshelled) | ii TREE NUTS (shelled or unshelled) | ii TREE NUTS (shelled or unshelled) | ii TREE NUTS (shelled or unshelled) |
| Almonds | 0.01* | 0.05* | 0.05* | 0.05 | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Brazil nuts | 0.01* | 0.05* | 0.05* | 0.05 | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Cashew nuts | 0.01* | 0.05* | 0.05* | 0.05 | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Chestnuts | 0.01* | 0.05* | 0.05* | 0.05 | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Coconuts | 0.01* | 0.05* | 0.05* | 0.05 | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Hazelnuts | 0.01* | 0.05* | 0.05* | 0.05 | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Macadamia nuts | 0.01* | 0.05* | 0.05* | 0.05 | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Pecans | 0.01* | 0.05* | 0.05* | 0.05 | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Pine nuts | 0.01* | 0.05* | 0.05* | 0.05 | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Pistachios | 0.01* | 0.05* | 0.05* | 0.05 | 0.05* | 0.02* | 1 | 0.02* | 0.02* | |
| Walnuts | 0.01* | 0.05* | 0.05* | 0.05 | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Others | 0.01* | 0.05* | 0.05* | 0.05 | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| iii POME FRUIT | iii POME FRUIT | iii POME FRUIT | iii POME FRUIT | iii POME FRUIT | iii POME FRUIT | iii POME FRUIT | iii POME FRUIT | iii POME FRUIT | iii POME FRUIT | iii POME FRUIT |
| Apples | 0.1 | 0.2 | 2 | 0.5 | 0.05* | 0.02* | 0.3 | 0.3 | 0.5 | |
| Pears | 0.1 | 0.1 | 2 | 0.3 | 0.05* | 0.02* | 0.3 | 0.3 | 0.5 | |
| Quinces | 0.1 | 0.1 | 2 | 0.3 | 0.05* | 0.02* | 0.3 | 0.3 | 0.5 | |
| Others | 0.1 | 0.1 | 2 | 0.3 | 0.05* | 0.02* | 0.3 | 0.3 | 0.5 | |
| iv STONE FRUIT | iv STONE FRUIT | iv STONE FRUIT | iv STONE FRUIT | iv STONE FRUIT | iv STONE FRUIT | iv STONE FRUIT | iv STONE FRUIT | iv STONE FRUIT | iv STONE FRUIT | iv STONE FRUIT |
| Apricots | 0.1 | 0.1 | 0.05* | 0.3 | 0.05* | 0.05 | 0.2 | 0.3 | 1 | |
| Cherries | 0.2 | 0.2 | 0.05* | 0.02* | 0.05* | 0.02* | 0.3 | 0.3 | 1 | |
| Peaches (incl nectarines & similar hybrids) | 0.1 | 0.1 | 0.05* | 0.3 | 0.05* | 0.05 | 0.2 | 0.3 | 1 | |
| Plums | 0.02 | 0.1 | 0.05* | 0.02* | 0.05* | 0.02* | 0.1 | 0.1 | 0.2 | |
| Others | 0.01* | 0.1 | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| v BERRIES AND SMALL FRUIT | v BERRIES AND SMALL FRUIT | v BERRIES AND SMALL FRUIT | v BERRIES AND SMALL FRUIT | v BERRIES AND SMALL FRUIT | v BERRIES AND SMALL FRUIT | v BERRIES AND SMALL FRUIT | v BERRIES AND SMALL FRUIT | v BERRIES AND SMALL FRUIT | v BERRIES AND SMALL FRUIT | v BERRIES AND SMALL FRUIT |
| a Table & wine grapes | a Table & wine grapes | a Table & wine grapes | a Table & wine grapes | a Table & wine grapes | a Table & wine grapes | a Table & wine grapes | a Table & wine grapes | a Table & wine grapes | a Table & wine grapes | |
| Table grapes | 0.01* | 0.2 | 0.05* | 2 | 0.05* | 0.02* | 1 | 0.02* | 5 | |
| Wine grapes | 0.01* | 0.2 | 0.05* | 2 | 0.05* | 0.02* | 2 | 0.02* | 5 | |
| b Strawberries (other than wild) | 0.01* | 0.2 | 0.05* | 0.02* | 0.05* | 0.5 | 0.5 | 0.5 | 0.5 | |
| c Cane fruit (other than wild) | c Cane fruit (other than wild) | c Cane fruit (other than wild) | c Cane fruit (other than wild) | c Cane fruit (other than wild) | c Cane fruit (other than wild) | c Cane fruit (other than wild) | c Cane fruit (other than wild) | c Cane fruit (other than wild) | c Cane fruit (other than wild) | |
| Blackberries | 0.01* | 0.5 | 0.05* | 0.02* | 0.05* | 3 | 1 | 1 | 0.02* | |
| Dewberries | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 1 | 0.02* | |
| Loganberries | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 1 | 0.02* | |
| Raspberries | 0.01* | 0.5 | 0.05* | 0.02* | 0.05* | 3 | 1 | 1 | 0.02* | |
| Others | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 1 | 0.02* | |
| d other small fruit & berries (other than wild) | d other small fruit & berries (other than wild) | d other small fruit & berries (other than wild) | d other small fruit & berries (other than wild) | d other small fruit & berries (other than wild) | d other small fruit & berries (other than wild) | d other small fruit & berries (other than wild) | d other small fruit & berries (other than wild) | d other small fruit & berries (other than wild) | d other small fruit & berries (other than wild) | |
| Bilberries | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.5 | 1 | 0.02* | |
| Cranberries | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.5 | 1 | 0.02* | |
| Currants (red, black & white) | 0.01* | 0.5 | 0.05* | 1 | 0.05* | 0.5 | 2 | 1 | 1 | |
| Gooseberries | 0.01* | 0.2 | 0.05* | 1 | 0.05* | 0.5 | 0.5 | 1 | 1 | |
| Others | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.5 | 1 | 0.02* | |
| e Wild berries & wild fruit | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| vi MISCELLANEOUS FRUIT | vi MISCELLANEOUS FRUIT | vi MISCELLANEOUS FRUIT | vi MISCELLANEOUS FRUIT | vi MISCELLANEOUS FRUIT | vi MISCELLANEOUS FRUIT | vi MISCELLANEOUS FRUIT | vi MISCELLANEOUS FRUIT | vi MISCELLANEOUS FRUIT | vi MISCELLANEOUS FRUIT | vi MISCELLANEOUS FRUIT |
| Avocados | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Bananas | 0.01* | 0.05* | 2 | 0.2 | 0.05* | 0.02* | 0.02* | 0.02* | 0.05 | |
| Dates | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Figs | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Kiwi fruit | 0.01* | 0.2 | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Kumquats | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Litchis | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Mangoes | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.05 | 0.02* | 0.5 | |
| Olives (table consumption) | 0.01* | 1 | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Olives (oil extract) | 0.01* | 1 | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Papaya | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.05 | 0.5 | 1 | |
| Passion fruit | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Pineapples | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Pomegranates | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Others | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| 2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY | ||||||||||
| i ROOT AND TUBER VEGETABLES | i ROOT AND TUBER VEGETABLES | i ROOT AND TUBER VEGETABLES | i ROOT AND TUBER VEGETABLES | i ROOT AND TUBER VEGETABLES | i ROOT AND TUBER VEGETABLES | i ROOT AND TUBER VEGETABLES | i ROOT AND TUBER VEGETABLES | i ROOT AND TUBER VEGETABLES | i ROOT AND TUBER VEGETABLES | i ROOT AND TUBER VEGETABLES |
| Beetroot | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Carrots | 0.01* | 0.05* | 0.05* | 0.02* | 0.2 | 0.02* | 0.1 | 0.02* | 0.05 | |
| Cassava | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Celeriac | 0.01* | 0.05* | 0.05* | 0.02* | 0.1 | 0.02* | 0.02* | 0.02* | 0.02* | |
| Horseradish | 0.01* | 0.05* | 0.05* | 0.02* | 0.2 | 0.02* | 0.3 | 0.02* | 0.02* | |
| Jerusalem artichokes | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Parsnips | 0.01* | 0.05* | 0.05* | 0.02* | 0.2 | 0.02* | 0.3 | 0.02* | 0.02* | |
| Parsley root | 0.01* | 0.05* | 0.05* | 0.02* | 0.2 | 0.02* | 0.1 | 0.02* | 0.02* | |
| Radishes | 0.01* | 0.05* | 0.05* | 0.2 | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Salsify | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.1 | 0.02* | 0.02* | |
| Sweet potatoes | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Swedes | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Turnips | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Yams | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Others | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| ii BULB VEGETABLES | ii BULB VEGETABLES | ii BULB VEGETABLES | ii BULB VEGETABLES | ii BULB VEGETABLES | ii BULB VEGETABLES | ii BULB VEGETABLES | ii BULB VEGETABLES | ii BULB VEGETABLES | ii BULB VEGETABLES | ii BULB VEGETABLES |
| Garlic | 0.01* | 0.1 | 0.05* | 0.02* | 0.05* | 0.02* | 0.2 | 0.02* | 0.02* | |
| Onions | 0.01* | 0.1 | 0.05* | 0.02* | 0.05* | 0.02* | 0.2 | 0.02* | 0.02* | |
| Shallots | 0.01* | 0.1 | 0.05* | 0.02* | 0.05* | 0.02* | 0.2 | 0.02* | 0.02* | |
| Spring onions | 0.01* | 0.1 | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Others | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| iii FRUITING VEGETABLES | iii FRUITING VEGETABLES | iii FRUITING VEGETABLES | iii FRUITING VEGETABLES | iii FRUITING VEGETABLES | iii FRUITING VEGETABLES | iii FRUITING VEGETABLES | iii FRUITING VEGETABLES | iii FRUITING VEGETABLES | iii FRUITING VEGETABLES | iii FRUITING VEGETABLES |
| a Solanacea | a Solanacea | a Solanacea | a Solanacea | a Solanacea | a Solanacea | a Solanacea | a Solanacea | a Solanacea | a Solanacea | |
| Tomatoes | 0.1 | 0.3 | 0.5 | 0.5 | 0.05* | 0.5 | 0.2 | 0.5 | 0.5 | |
| Peppers | 0.3 | 0.2 | 0.05* | 0.3 | 0.05* | 1 | 0.5 | 1 | 0.3 | |
| Chilli Peppers | 0.3 | 0.2 | 0.05* | 0.3 | 0.05* | 1 | 0.5 | 1 | 0.3 | |
| Aubergines | 0.1 | 0.3 | 0.05* | 0.5 | 0.05* | 0.5 | 0.2 | 0.5 | 0.02* | |
| Okra | 0.01* | 0.3 | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Others | 0.01* | 0.2 | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| b Cucurbits-edible peel | b Cucurbits-edible peel | b Cucurbits-edible peel | b Cucurbits-edible peel | b Cucurbits-edible peel | b Cucurbits-edible peel | b Cucurbits-edible peel | b Cucurbits-edible peel | b Cucurbits-edible peel | b Cucurbits-edible peel | |
| Cucumbers | 0.3 | 0.2 | 0.2 | 0.2 | 0.05* | 0.5 | 0.02* | 0.3 | 0.2 | |
| Gherkins | 0.3 | 0.2 | 0.2 | 0.2 | 0.05* | 0.5 | 0.02* | 0.3 | 0.2 | |
| Courgettes | 0.3 | 0.2 | 0.2 | 0.2 | 0.05* | 0.5 | 0.02* | 0.3 | 0.2 | |
| Others | 0.3 | 0.2 | 0.2 | 0.2 | 0.05* | 0.5 | 0.02* | 0.3 | 0.2 | |
| c Cucurbits-inedible peel | c Cucurbits-inedible peel | c Cucurbits-inedible peel | c Cucurbits-inedible peel | c Cucurbits-inedible peel | c Cucurbits-inedible peel | c Cucurbits-inedible peel | c Cucurbits-inedible peel | c Cucurbits-inedible peel | c Cucurbits-inedible peel | |
| Melons | 0.01* | 0.2 | 2 | 0.1 | 0.05* | 0.2 | 0.02* | 0.2 | 0.3 | |
| Squashes | 0.01* | 0.2 | 0.05* | 0.1 | 0.05* | 0.2 | 0.02* | 0.02* | 0.02* | |
| Watermelons | 0.01* | 0.2 | 0.05* | 0.1 | 0.05* | 0.2 | 0.02* | 0.2 | 0.2 | |
| Others | 0.01* | 0.2 | 0.05* | 0.1 | 0.05* | 0.2 | 0.02* | 0.02* | 0.02* | |
| d Sweet corn | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| iv BRASSICA VEGETABLES | iv BRASSICA VEGETABLES | iv BRASSICA VEGETABLES | iv BRASSICA VEGETABLES | iv BRASSICA VEGETABLES | iv BRASSICA VEGETABLES | iv BRASSICA VEGETABLES | iv BRASSICA VEGETABLES | iv BRASSICA VEGETABLES | iv BRASSICA VEGETABLES | iv BRASSICA VEGETABLES |
| a Flowering Brassicas | a Flowering Brassicas | a Flowering Brassicas | a Flowering Brassicas | a Flowering Brassicas | a Flowering Brassicas | a Flowering Brassicas | a Flowering Brassicas | a Flowering Brassicas | a Flowering Brassicas | |
| Broccoli | 0.01*[^f01009] | 0.1[^f01009] | 0.05*[^f01009] | 0.3[^f01009] | 0.05*[^f01009] | 0.02*[^f01009] | 0.1[^f01009] | 0.02*[^f01009] | 0.05[^f01009] | |
| Cauliflower | 0.01* | 0.1 | 0.05* | 0.3 | 0.05* | 0.02* | 0.1 | 0.02* | 0.05 | |
| Others | 0.01* | 0.1 | 0.05* | 0.3 | 0.05* | 0.02* | 0.1 | 0.02* | 0.02* | |
| b Head Brassicas | b Head Brassicas | b Head Brassicas | b Head Brassicas | b Head Brassicas | b Head Brassicas | b Head Brassicas | b Head Brassicas | b Head Brassicas | b Head Brassicas | |
| Brussels sprouts | 0.01* | 0.1 | 0.05* | 0.02* | 0.05* | 0.02* | 0.2 | 0.02* | 0.2 | |
| Head cabbage | 0.01* | 0.1 | 0.05* | 3 | 0.05* | 0.05 | 0.2 | 0.02* | 0.2 | |
| Others | 0.01* | 0.1 | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.2 | |
| c Leafy Brassicas | c Leafy Brassicas | c Leafy Brassicas | c Leafy Brassicas | c Leafy Brassicas | c Leafy Brassicas | c Leafy Brassicas | c Leafy Brassicas | c Leafy Brassicas | c Leafy Brassicas | |
| Chinese cabbage | 0.01* | 0.5 | 0.05* | 0.2 | 0.05* | 0.2 | 0.02* | 0.02* | 0.02* | |
| Kale | 0.01* | 0.5 | 0.05* | 0.2 | 0.05* | 0.2 | 0.02* | 0.02* | 0.02* | |
| Others | 0.01* | 0.5 | 0.05* | 0.02* | 0.05* | 0.2 | 0.02* | 0.02* | 0.02* | |
| d Kohlrabi | 0.01* | 0.05 | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| v LEAF VEGETABLES AND FRESH HERBS | v LEAF VEGETABLES AND FRESH HERBS | v LEAF VEGETABLES AND FRESH HERBS | v LEAF VEGETABLES AND FRESH HERBS | v LEAF VEGETABLES AND FRESH HERBS | v LEAF VEGETABLES AND FRESH HERBS | v LEAF VEGETABLES AND FRESH HERBS | v LEAF VEGETABLES AND FRESH HERBS | v LEAF VEGETABLES AND FRESH HERBS | v LEAF VEGETABLES AND FRESH HERBS | v LEAF VEGETABLES AND FRESH HERBS |
| a Lettuce & similar | a Lettuce & similar | a Lettuce & similar | a Lettuce & similar | a Lettuce & similar | a Lettuce & similar | a Lettuce & similar | a Lettuce & similar | a Lettuce & similar | a Lettuce & similar | |
| Cress | 0.01* | 0.5 | 0.05* | 0.02* | 0.05* | 2 | 2 | 2 | 0.02* | |
| Lamb’s lettuce | 5 | 0.5 | 0.05* | 1 | 0.05* | 2 | 10 | 2 | 0.02* | |
| Lettuce | 5 | 0.5 | 0.05* | 2 | 0.05* | 2 | 2 | 2 | 0.02* | |
| Scarole | 5[^f01005] | 0.5[^f01005] | 0.05*[^f01005] | 2[^f01005] | 0.05*[^f01005] | 2[^f01005] | 2[^f01005] | 2[^f01005] | 0.02*[^f01005] | |
| Ruccola | 0.01* | 0.5 | 0.05* | 0.02* | 0.05* | 2 | 2 | 2 | 0.02* | |
| Leaves and stems of brassica, including turnip greens | 0.01* | 0.5 | 0.05* | 0.02* | 0.05* | 2 | 2 | 2 | 0.02* | |
| Others | 0.01* | 0.5 | 0.05* | 0.02* | 0.05* | 2 | 2 | 2 | 0.02* | |
| b Spinach & similar | b Spinach & similar | b Spinach & similar | b Spinach & similar | b Spinach & similar | b Spinach & similar | b Spinach & similar | b Spinach & similar | b Spinach & similar | b Spinach & similar | |
| Spinach | 0.01* | 0.5 | 0.05* | 2 | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Beet leaves (chard) | 0.01* | 0.5 | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Others | 0.01* | 0.5 | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| c Watercress | c Watercress | c Watercress | c Watercress | c Watercress | c Watercress | c Watercress | c Watercress | c Watercress | c Watercress | |
| 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | ||
| d Witloof | d Witloof | d Witloof | d Witloof | d Witloof | d Witloof | d Witloof | d Witloof | d Witloof | d Witloof | |
| 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | ||
| e Herbs | e Herbs | e Herbs | e Herbs | e Herbs | e Herbs | e Herbs | e Herbs | e Herbs | e Herbs | |
| Chervil | 0.01* | 0.5 | 0.05* | 2 | 0.05* | 1 | 2 | 3 | 0.02* | |
| Chives | 0.01* | 0.5 | 0.05* | 2 | 0.05* | 1 | 2 | 3 | 0.02* | |
| Parsley | 5 | 0.5 | 0.05* | 2 | 0.05* | 1 | 2 | 3 | 0.02* | |
| Celery leaves | 0.01* | 0.5 | 0.05* | 2 | 0.05* | 1 | 2 | 3 | 0.02* | |
| Others | 0.01* | 0.5 | 0.05* | 2 | 0.05* | 1 | 2 | 3 | 0.02* | |
| vi LEGUME VEGETABLES (Fresh) | vi LEGUME VEGETABLES (Fresh) | vi LEGUME VEGETABLES (Fresh) | vi LEGUME VEGETABLES (Fresh) | vi LEGUME VEGETABLES (Fresh) | vi LEGUME VEGETABLES (Fresh) | vi LEGUME VEGETABLES (Fresh) | vi LEGUME VEGETABLES (Fresh) | vi LEGUME VEGETABLES (Fresh) | vi LEGUME VEGETABLES (Fresh) | vi LEGUME VEGETABLES (Fresh) |
| Beans (with pods) | 0.01* | 0.2 | 0.05* | 0.02* | 0.2 | 1 | 0.02* | 1 | 0.5 | |
| Beans (without pods) | 0.01* | 0.2 | 0.05* | 0.02* | 0.2 | 1 | 0.02* | 0.02* | 0.02* | |
| Peas (with pods) | 0.01* | 0.2 | 0.05* | 0.02* | 0.2 | 1 | 0.02* | 0.02* | 0.02* | |
| Peas (without pods) | 0.01* | 0.2 | 0.05* | 0.02* | 0.2 | 1 | 0.02* | 0.02* | 0.02* | |
| Others | 0.01* | 0.2 | 0.05* | 0.02* | 0.2 | 1 | 0.02* | 0.02* | 0.02* | |
| vii STEM VEGETABLES | vii STEM VEGETABLES | vii STEM VEGETABLES | vii STEM VEGETABLES | vii STEM VEGETABLES | vii STEM VEGETABLES | vii STEM VEGETABLES | vii STEM VEGETABLES | vii STEM VEGETABLES | vii STEM VEGETABLES | vii STEM VEGETABLES |
| Asparagus | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Cardoons | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Celery | 0.01* | 0.05* | 0.05* | 0.02* | 0.1 | 0.02* | 0.02* | 0.02* | 0.02* | |
| Fennel | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Globe artichokes | 0.01* | 0.1 | 0.05* | 0.1 | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Leeks | 0.01* | 0.2 | 0.05* | 0.02* | 0.05* | 0.02* | 0.5 | 0.02* | 0.2 | |
| Rhubarb | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Others | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| viii FUNGI | viii FUNGI | viii FUNGI | viii FUNGI | viii FUNGI | viii FUNGI | viii FUNGI | viii FUNGI | viii FUNGI | viii FUNGI | viii FUNGI |
| a Cultivated mushrooms | 0.01* | 0.05 | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| b Wild mushrooms | 0.01* | 0.05 | 0.05* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| 3. PULSES | ||||||||||
| Beans | 0.01* | 1 | 0.05* | 0.02* | 0.2 | 0.02* | 0.3 | 0.02* | 0.02* | |
| Lentils | 0.01* | 1 | 0.05* | 0.02* | 0.2 | 0.02* | 0.3 | 0.02* | 0.02* | |
| Peas | 0.01* | 1 | 0.05* | 0.02* | 0.2 | 0.02* | 0.3 | 0.02* | 0.02* | |
| Lupins | 0.01* | 1 | 0.05* | 0.02* | 0.2 | 0.02* | 0.3 | 0.02* | 0.02* | |
| Others | 0.01* | 1 | 0.05* | 0.02* | 0.2 | 0.02* | 0.3 | 0.02* | 0.02* | |
| 4. OILSEEDS | ||||||||||
| Linseed | 0.01* | 0.05* | 0.05* | 0.05* | 0.1* | 0.02* | 0.02* | 0.05* | 0.05* | |
| Peanuts | 0.01* | 0.05* | 0.05* | 0.05* | 0.1* | 0.02* | 0.02* | 0.05* | 0.05* | |
| Poppy seed | 0.01* | 0.05* | 0.05* | 0.05* | 0.1* | 0.02* | 0.02* | 0.05* | 0.05* | |
| Sesame seed | 0.01* | 0.05* | 0.05* | 0.05* | 0.1* | 0.02* | 0.02* | 0.05* | 0.05* | |
| Sunflower seed (with shell) | 0.01* | 0.05* | 0.05* | 0.05* | 0.1* | 0.02* | 0.02* | 0.05* | 0.05* | |
| Rape seed | 0.01* | 0.1 | 0.05* | 0.05* | 0.1* | 0.02* | 0.02* | 0.3 | 0.05* | |
| Soya bean | 0.01* | 0.05* | 0.05* | 0.5 | 0.1* | 0.02* | 0.02* | 0.05* | 0.05* | |
| Mustard seed | 0.01* | 0.1 | 0.05* | 0.05* | 0.1* | 0.02* | 0.02* | 0.2 | 0.05* | |
| Cotton seed | 0.02 | 0.05* | 0.05* | 0.05* | 0.1* | 0.05 | 0.02* | 0.05* | 0.05* | |
| Hemp seed | 0.01* | 0.05* | 0.05* | 0.05* | 0.1* | 0.02* | 0.02* | 0.05* | 0.05* | |
| Pumpkin seed | 0.01* | 0.05* | 0.05* | 0.05* | 0.1* | 0.02* | 0.02* | 0.05* | 0.05* | |
| Others | 0.01* | 0.05* | 0.05* | 0.05* | 0.1* | 0.02* | 0.02* | 0.05* | 0.05* | |
| 5. POTATOES | ||||||||||
| Early potatoes | 0.01* | 0.05* | 3 | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Ware potatoes | 0.01* | 0.05* | 3 | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| 6. TEA | ||||||||||
| Tea (dried leaves and stalks, fermented or otherwise, Camellia sinesis) | 0.1* | 5 | 0.1* | 0.05* | 0.1* | 0.1* | 0.05* | 0.05* | 0.05* | |
| 7. HOPS (dried) | ||||||||||
| including hop pellets & unconcentrated powder | 0.1* | 5 | 0.1* | 0.05* | 0.1* | 15 | 10 | 0.05* | 30 | |
| 8. CEREALS | ||||||||||
| Wheat | 0.01* | 2 | 0.02* | 0.02* | 0.05* | 0.02* | 0.1 | 0.02* | 0.05 | |
| Rye | 0.01* | 2 | 0.02* | 0.02* | 0.05* | 0.02* | 0.1 | 0.02* | 0.05 | |
| Barley | 0.01* | 2 | 0.02* | 0.02* | 0.05* | 0.02* | 0.3 | 0.02* | 0.3 | |
| Sorghum | 0.01* | 2 | 0.02* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Oats | 0.01* | 2 | 0.02* | 0.02* | 0.05* | 0.02* | 0.3 | 0.02* | 0.02* | |
| Triticale | 0.01* | 2 | 0.02* | 0.02* | 0.05* | 0.02* | 0.1 | 0.02* | 0.05 | |
| Maize | 0.01* | 2 | 0.02* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Buckwheat | 0.01* | 2 | 0.02* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Millet | 0.01* | 2 | 0.02* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Rice[^f01000] | 0.01* | 2 | 0.02* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| Others | 0.01* | 2 | 0.02* | 0.02* | 0.05* | 0.02* | 0.02* | 0.02* | 0.02* | |
| 9. PRODUCTS OF ANIMAL ORIGIN | ||||||||||
| Meat, edible offal, fat & preparations of meat and edible offal[^f01001] | 0.05[^f01007] 0.1[^f01011] 0.2[^f01010] 0.05[^f01013] | 0.03[^f01008] 0.1[^f01012] 0.5[^f01006] | 0.02* | 0.3[^f01013] 0.01[^f01014] | 0.05* | 0.01* | 0.05* | 0.05[^f01007] 0.3[^f01008] 0.05[^f01013] 0.01[^f01006] | ||
| Milk[^f01002] and dairy produce[^f01003] | 0.05* | 0.05 | 0.02* | 0.02[^f01015] 0.3[^f01016] | 0.05* | 0.01* | 0.01* | 0.03 | ||
| Eggs[^f01004] | 0.05* | 0.05* | 0.02* | 0.01* | 0.05* | 0.01* | 0.05* | 0.01* | ||
| 10. SPICES | ||||||||||
| Cumin seed | ||||||||||
| Juniper seed | ||||||||||
| Nutmeg | ||||||||||
| Pepper, black and white | ||||||||||
| Vanilla pods | ||||||||||
| Spices – others |
Signed
RICHARD LOCHHEAD — A member of the Scottish Executive — 28th February 2008
Explanatory note
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Footnotes
[^f00001]: 1972 c. 68. Section 2(2) was amended by the Scotland Act 1998 (c. 46), Schedule 8, paragraph 15(3) and the Legislative and Regulatory Reform Act 2006 (c. 51), section 27(1)(a). The function conferred on the Minister of the Crown under section 2(2), insofar as within devolved competence, was transferred to the Scottish Ministers by virtue of section 53 of the Scotland Act 1998.
[^f00002]: S.S.I. 2005/599 as amended by S.S.I. 2006/151, 312, 548 and S.S.I. 2007/142, 306, 481 and 523.
Editorial notes
[^key-4a592323774c6a642af3f7824aff2616]: Regulations revoked (18.11.2008) by The Pesticides (Maximum Residue Levels) (Scotland) Regulations 2008 (S.S.I. 2008/342), reg. 1(1), Sch. 2
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