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

Type Statutory-Instrument
Publication 2006-06-29
Last updated 2008-11-01
State In force
Department King's Printer of Acts of Parliament
Source legislation.gov.uk
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Made: 29th June 2006

Laid before Parliament: 5th July 2006

Coming into force in accordance with regulation 1(3) and (4)

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Citation, interpretation and commencement

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Amendments coming into force on 27th July 2006

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Amendments coming into force on 15th September 2006

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SCHEDULE 1 — ENTRIES SUBSTITUTED OR INSERTED IN SCHEDULE 2 TO THE PRINCIPAL REGULATIONS

Group to which food belongs Groups include the following products Benomyl/ Carbendazim Carbofuran Diquat Thiophanate-methyl
UNITS: UNITS: UNITS: UNITS: UNITS: UNITS:
Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.
KEY: KEY: KEY: KEY: KEY: KEY:
* Level at or about the limit of determination. * Level at or about the limit of determination. * Level at or about the limit of determination. * Level at or about the limit of determination. * Level at or about the limit of determination. * Level at or about the limit of determination.
FOOTNOTES: FOOTNOTES: FOOTNOTES: FOOTNOTES: FOOTNOTES: FOOTNOTES:
(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.
(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 other 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 other 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 other 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 other 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 other 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 other 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).
(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.
(13) Broccoli includes calabrese. (13) Broccoli includes calabrese. (13) Broccoli includes calabrese. (13) Broccoli includes calabrese. (13) Broccoli includes calabrese. (13) Broccoli includes calabrese.
(46) The figure of 0.05 is the total MRL for Carbendazim and Thiophanate-methyl taken together and expressed as carbendazim. (46) The figure of 0.05 is the total MRL for Carbendazim and Thiophanate-methyl taken together and expressed as carbendazim. (46) The figure of 0.05 is the total MRL for Carbendazim and Thiophanate-methyl taken together and expressed as carbendazim. (46) The figure of 0.05 is the total MRL for Carbendazim and Thiophanate-methyl taken together and expressed as carbendazim. (46) The figure of 0.05 is the total MRL for Carbendazim and Thiophanate-methyl taken together and expressed as carbendazim. (46) The figure of 0.05 is the total MRL for Carbendazim and Thiophanate-methyl taken together and expressed as carbendazim.
1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS 1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS 1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS 1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS 1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS 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
Grapefruit 0.1[^f01000] 0.3 0.05[^f01000] 0.1[^f01000]
Lemons 0.1[^f01000] 0.3 0.05[^f01000] 0.1[^f01000]
Limes 0.1[^f01000] 0.3 0.05[^f01000] 0.1[^f01000]
Mandarins (inc clementines & similar hybrids) 0.1[^f01000] 0.3 0.05[^f01000] 0.1[^f01000]
Oranges 0.1[^f01000] 0.3 0.05[^f01000] 0.1[^f01000]
Pomelos 0.1[^f01000] 0.3 0.05[^f01000] 0.1[^f01000]
Others 0.1[^f01000] 0.3 0.05[^f01000] 0.1[^f01000]
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 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.2
Brazil nuts 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.2
Cashew nuts 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.2
Chestnuts 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.2
Coconuts 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.2
Hazelnuts 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.2
Macadamia nuts 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.2
Pecans 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.2
Pine nuts 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.2
Pistachios 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.2
Walnuts 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.2
Others 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.2
iii) POME FRUIT iii) POME FRUIT iii) POME FRUIT iii) POME FRUIT iii) POME FRUIT iii) POME FRUIT
Apples 0.2 0.02[^f01000] 0.05[^f01000] 0.5
Pears 0.2 0.02[^f01000] 0.05[^f01000] 0.5
Quinces 0.2 0.02[^f01000] 0.05[^f01000] 0.5
Others 0.2 0.02[^f01000] 0.05[^f01000] 0.5
iv) STONE FRUIT iv) STONE FRUIT iv) STONE FRUIT iv) STONE FRUIT iv) STONE FRUIT iv) STONE FRUIT
Apricots 0.2 0.02[^f01000] 0.05[^f01000] 2
Cherries 0.5 0.02[^f01000] 0.05[^f01000] 0.3
Peaches (inc nectarines & similar hybrids) 0.2 0.02[^f01000] 0.05[^f01000] 2
Plums 0.5 0.02[^f01000] 0.05[^f01000] 0.3
Others 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
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
Table grapes 0.3 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Wine grapes 0.5 0.02[^f01000] 0.05[^f01000] 3
b Strawberries (other than wild) 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
c Cane fruit (other than wild)
Blackberries 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Dewberries 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Loganberries 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Raspberries 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Others 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
d Other small fruit & berries (other than wild)
Bilberries 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Cranberries 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Currants (red, black & white) 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Gooseberries 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Others 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
e Wild berries & wild fruit 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
vi) MISCELLANEOUS FRUIT vi) MISCELLANEOUS FRUIT vi) MISCELLANEOUS FRUIT vi) MISCELLANEOUS FRUIT vi) MISCELLANEOUS FRUIT vi) MISCELLANEOUS FRUIT
Avocados 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Bananas 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Dates 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Figs 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Kiwi fruit 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Kumquats 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Litchis 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Mangoes 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Olives (Table Consumption) 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Olives (Oil Extract) 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Papaya 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Passion fruit 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Pineapples 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Pomegranates 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Others 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY 2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY 2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY 2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY 2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY 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
Beetroot 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Carrots 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Cassava 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Celeriac 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Horseradish 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Jerusalem artichokes 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Parsnips 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Parsley root 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Radishes 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Salsify 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Sweet potatoes 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Swedes 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Turnips 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Yams 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Others 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
ii) BULB VEGETABLES ii) BULB VEGETABLES ii) BULB VEGETABLES ii) BULB VEGETABLES ii) BULB VEGETABLES ii) BULB VEGETABLES
Garlic 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Onions 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Shallots 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Spring onions 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Others 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
iii) FRUITING VEGETABLES iii) FRUITING VEGETABLES iii) FRUITING VEGETABLES iii) FRUITING VEGETABLES iii) FRUITING VEGETABLES iii) FRUITING VEGETABLES
a Solanacea
Tomatoes 0.5 0.02[^f01000] 0.05[^f01000] 2
Peppers 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Chilli peppers 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Aubergines 0.5 0.02[^f01000] 0.05[^f01000] 2
Okra 2 0.02[^f01000] 0.05[^f01000] 1
Others 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
b Cucurbits-edible peel
Cucumbers 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Gherkins 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Courgettes 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Others 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
c Cucurbits-inedible peel
Melons 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.3
Squashes 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.3
Watermelons 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.3
Others 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.3
d Sweet corn 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
iv) BRASSICA VEGETABLES iv) BRASSICA VEGETABLES iv) BRASSICA VEGETABLES iv) BRASSICA VEGETABLES iv) BRASSICA VEGETABLES iv) BRASSICA VEGETABLES
a Flowering Brassicas
Broccoli 0.1[^f01000] [^f01007] 0.02[^f01000] 0.05[^f01000] [^f01007] 0.1[^f01000] [^f01007]
Cauliflower 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Others 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
b Head Brassicas
Brussels sprouts 0.5 0.02[^f01000] 0.05[^f01000] 1
Head cabbage 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Others 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
c Leafy Brassicas
Chinese cabbage 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Kale 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Others 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
d Kohlrabi 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
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
Cress 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Lamb’s lettuce 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Lettuce 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Scarole 0.1[^f01000] [^f01006] 0.02[^f01000] 0.05[^f01000] [^f01006] 0.1[^f01000] [^f01006]
Others 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
b Spinach & similar
Spinach 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Beet leaves (chard) 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Others 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
c Watercress 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
d Witloof 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
e Herbs
Chervil 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Chives 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Parsley 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Celery leaves 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Others 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
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) 0.2 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Beans (without pods) 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Peas (with pods) 0.2 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Peas (without pods) 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Others 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
vii) STEM VEGETABLES vii) STEM VEGETABLES vii) STEM VEGETABLES vii) STEM VEGETABLES vii) STEM VEGETABLES vii) STEM VEGETABLES
Asparagus 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Cardoons 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Celery 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Fennel 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Globe artichokes 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Leeks 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Rhubarb 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Others 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
viii) FUNGI viii) FUNGI viii) FUNGI viii) FUNGI viii) FUNGI viii) FUNGI
a Cultivated mushrooms 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
b Wild mushrooms 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
3. PULSES 3. PULSES 3. PULSES 3. PULSES 3. PULSES 3. PULSES
Beans 0.1[^f01000] 0.02[^f01000] 0.2 0.1[^f01000]
Lentils 0.1[^f01000] 0.02[^f01000] 0.2 0.1[^f01000]
Peas 0.1[^f01000] 0.02[^f01000] 0.2 0.1[^f01000]
Others 0.1[^f01000] 0.02[^f01000] 0.2 0.1[^f01000]
4. OILSEEDS 4. OILSEEDS 4. OILSEEDS 4. OILSEEDS 4. OILSEEDS 4. OILSEEDS
Linseed 0.1[^f01000] 0.1 5 0.1[^f01000]
Peanuts 0.1[^f01000] 0.1 0.1[^f01000] 0.1[^f01000]
Poppy seed 0.1[^f01000] 0.1 0.1[^f01000] 0.1[^f01000]
Sesame seed 0.1[^f01000] 0.1 0.1[^f01000] 0.1[^f01000]
Sunflower seed 0.1[^f01000] 0.1 1 0.1[^f01000]
Rape seed 0.1[^f01000] 0.1 2 0.1[^f01000]
Soya bean 0.2 0.1 0.2 0.3
Mustard seed 0.1[^f01000] 0.1 0.5 0.1[^f01000]
Cotton seed 0.1[^f01000] 0.1 0.1[^f01000] 0.1[^f01000]
Hemp seed 0.1[^f01000] 0.1 0.5 0.1[^f01000]
Others 0.1[^f01000] 0.1 0.1[^f01000] 0.1[^f01000]
5. POTATOES 5. POTATOES 5. POTATOES 5. POTATOES 5. POTATOES 5. POTATOES
Early potatoes 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
Ware potatoes 0.1[^f01000] 0.02[^f01000] 0.05[^f01000] 0.1[^f01000]
6. TEA 6. TEA 6. TEA 6. TEA 6. TEA 6. TEA
(dried leaves and stalks, fermented or otherwise, Camellia sinensis) 0.1[^f01000] 0.05[^f01000] 0.1[^f01000] 0.1[^f01000]
7. HOPS (dried) 7. HOPS (dried) 7. HOPS (dried) 7. HOPS (dried) 7. HOPS (dried) 7. HOPS (dried)
including hop pellets & unconcentrated powder 0.1[^f01000] 0.05[^f01000] 0.1[^f01000] 0.1[^f01000]
8. CEREALS 8. CEREALS 8. CEREALS 8. CEREALS 8. CEREALS 8. CEREALS
Wheat 0.1 0.02[^f01000] 0.05[^f01000] 0.05
Rye 0.1 0.02[^f01000] 0.05[^f01000] 0.05
Barley 2 0.02[^f01000] 10 0.3
Sorghum 0.01[^f01000] 0.02[^f01000] 0.05[^f01000] 0.01[^f01000]
Oats 2 0.02[^f01000] 2 0.3
Triticale 0.1 0.02[^f01000] 0.05[^f01000] 0.05
Maize 0.01[^f01000] 0.02[^f01000] 1 0.01[^f01000]
Buckwheat 0.01[^f01000] 0.02[^f01000] 0.05[^f01000] 0.01[^f01000]
Millet 0.01[^f01000] 0.02[^f01000] 1 0.01[^f01000]
Rice[^f01001] 0.01[^f01000] 0.02[^f01000] 0.05[^f01000] 0.01[^f01000]
Others 0.01[^f01000] 0.02[^f01000] 0.05[^f01000] 0.01[^f01000]
9. PRODUCTS OF ANIMAL ORIGIN 9. PRODUCTS OF ANIMAL ORIGIN 9. PRODUCTS OF ANIMAL ORIGIN 9. PRODUCTS OF ANIMAL ORIGIN 9. PRODUCTS OF ANIMAL ORIGIN 9. PRODUCTS OF ANIMAL ORIGIN
Meat, edible offal, fat & preparations of meat and edible offal[^f01002] 0.05[^f01000] [^f01008] 0.1[^f01000] 0.05[^f01000] 0.05[^f01000] [^f01008]
Milk[^f01003] & Dairy produce[^f01004] 0.05[^f01000] [^f01008] 0.1[^f01000] 0.05[^f01000] 0.05[^f01000] [^f01008]
Eggs[^f01005] 0.05[^f01000] [^f01008] 0.1[^f01000] 0.05[^f01000] 0.05[^f01000] [^f01008]
10. SPICES 10. SPICES 10. SPICES 10. SPICES 10. SPICES 10. SPICES
Cumin seed
Juniper seed
Nutmeg
Pepper, black and white
Vanilla pods
Spices - others

SCHEDULE 2 — ENTRIES SUBSTITUTED IN SCHEDULE 1 TO THE PRINCIPAL REGULATIONS

Column 1 Pesticide Column 2 Residue
Benomyl and Carbendazim for products of plant origin other than cereals: sum of benomyl and carbendazim, expressed as carbendazim for cereals: benomyl and carbendazim, expressed as carbendazim for foodstuffs of animal origin: for carbendazim only: carbendazim and thiophanate-methyl, expressed as carbendazim
Thiophanate-methyl for products of plant origin: thiophanate-methyl for foodstuffs of animal origin: carbendazim and thiophanate-methyl, expressed as carbendazim

Signed

D.Elis-Thomas — Presiding Officer National Assembly for Wales — 28th June 2006

Jeff Rooker — Minister of State — 29th June 2006

Explanatory note

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Footnotes

[^f00001]: S.I. 1972/1811 and, in the case of the National Assembly for Wales, S.I. 2005/2766.

[^f00002]: 1972 c. 68.

[^f00003]: S.I. 2005/3286, amended by S.I. 2006/958.

[^f00004]: OJ No. L340, 9.12.1976, p.26, as last amended by Commission Directive 2005/70/EC (OJ No. L276, 21.10.2005, p.35).

[^f00005]: OJ No. L221, 7.8.1986, p.37, as last amended by Commission Directive 2006/30/EC (OJ No. L75, 14.3.2006, p.7).

[^f00006]: OJ No. L221, 7.8.1986, p.43, as last amended by Commission Directive 2006/30/EC (OJ No. L75, 14.3.2006, p.7).

[^f00007]: OJ No. L350, 14.12.1990, p.71, as last amended by Commission Directive 2006/30/EC (OJ No. L75, 14.3.2006, p.7).

Editorial notes

[^key-10c90657c76476e5fe9683997ebdcd60]: Regulations revoked (1.11.2008) by The Pesticides (Maximum Residue Levels) (England and Wales) Regulations 2008 (S.I. 2008/2570), reg. 1(c), Sch. 2

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