LegalizeThe Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment (No. 4) Regulations 2007
Made: 21st November 2007
Laid before the Scottish Parliament: 23rd November 2007
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 19th December 2007
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Amendments coming into force on 19th March 2008
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Amendments coming into force on 6th April 2008
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SCHEDULE 1 — Entries substituted or inserted in Schedule 1
| Column 1 | Column 2 |
|---|---|
| Pesticide | Residue |
| Bifenazate | Bifenazate |
| Deltamethrin | Deltamethrin (cis-deltamethrin) |
| Dithiocarbamates | Dithiocarbamates, expressed as CS2 , including mancozeb, maneb, metiram, propineb, thiram and ziram |
| Pethoxamid | Pethoxamid |
| Propineb | Propineb (expressed as propilendiammine) |
| Pyrimethanil | Pyrimethanil |
| Rimsulfuron | Rimsulfuron |
| Thiram | Thiram (expressed as Thiram) |
| Ziram | Ziram (expressed as Ziram) |
SCHEDULE 2 — Entries substituted or inserted in Schedule 2
| Group to which food belongs | Groups include the following products | Azinphos-methyl | Azoxystrobin | Bifenazate | Chlorothalonil | Deltamethrin | Dithiocarbamates | Hexachlorobenzene (HCB) | Ioxynil | Oxamyl | Pethoxamid | Propineb[^f01012] | Pyrimethanil | Quinoxyfen | Rimsulfuron | Thiram[^f01012] | Ziram[^f01012] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination. FOOTNOTES: | UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination. FOOTNOTES: | UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination. FOOTNOTES: | UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination. FOOTNOTES: | UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination. FOOTNOTES: | UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination. FOOTNOTES: | UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination. FOOTNOTES: | UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination. FOOTNOTES: | UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination. FOOTNOTES: | UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination. FOOTNOTES: | UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination. FOOTNOTES: | UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination. FOOTNOTES: | UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination. FOOTNOTES: | UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination. FOOTNOTES: | UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination. FOOTNOTES: | UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination. FOOTNOTES: | UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination. FOOTNOTES: | UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination. 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. | (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. | (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. | (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. | (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. | (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). | (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. | (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. | (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. |
| (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. | (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. | (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. |
| (39) Offals only. | (39) Offals only. | (39) Offals only. | (39) Offals only. | (39) Offals only. | (39) Offals only. | (39) Offals only. | (39) Offals only. | (39) Offals only. | (39) Offals only. | (39) Offals only. | (39) Offals only. | (39) Offals only. | (39) Offals only. | (39) Offals only. | (39) Offals only. | (39) Offals only. | (39) Offals only. |
| (40) All meat except offal. | (40) All meat except offal. | (40) All meat except offal. | (40) All meat except offal. | (40) All meat except offal. | (40) All meat except offal. | (40) All meat except offal. | (40) All meat except offal. | (40) All meat except offal. | (40) All meat except offal. | (40) All meat except offal. | (40) All meat except offal. | (40) All meat except offal. | (40) All meat except offal. | (40) All meat except offal. | (40) All meat except offal. | (40) All meat except offal. | (40) All meat except offal. |
| (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. | (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. |
| (53) These maximum residue levels apply when single residue methods are employed for the specific quantification of Propineb, Thiram or Ziram, as the case may be. | (53) These maximum residue levels apply when single residue methods are employed for the specific quantification of Propineb, Thiram or Ziram, as the case may be. | (53) These maximum residue levels apply when single residue methods are employed for the specific quantification of Propineb, Thiram or Ziram, as the case may be. | (53) These maximum residue levels apply when single residue methods are employed for the specific quantification of Propineb, Thiram or Ziram, as the case may be. | (53) These maximum residue levels apply when single residue methods are employed for the specific quantification of Propineb, Thiram or Ziram, as the case may be. | (53) These maximum residue levels apply when single residue methods are employed for the specific quantification of Propineb, Thiram or Ziram, as the case may be. | (53) These maximum residue levels apply when single residue methods are employed for the specific quantification of Propineb, Thiram or Ziram, as the case may be. | (53) These maximum residue levels apply when single residue methods are employed for the specific quantification of Propineb, Thiram or Ziram, as the case may be. | (53) These maximum residue levels apply when single residue methods are employed for the specific quantification of Propineb, Thiram or Ziram, as the case may be. | (53) These maximum residue levels apply when single residue methods are employed for the specific quantification of Propineb, Thiram or Ziram, as the case may be. | (53) These maximum residue levels apply when single residue methods are employed for the specific quantification of Propineb, Thiram or Ziram, as the case may be. | (53) These maximum residue levels apply when single residue methods are employed for the specific quantification of Propineb, Thiram or Ziram, as the case may be. | (53) These maximum residue levels apply when single residue methods are employed for the specific quantification of Propineb, Thiram or Ziram, as the case may be. | (53) These maximum residue levels apply when single residue methods are employed for the specific quantification of Propineb, Thiram or Ziram, as the case may be. | (53) These maximum residue levels apply when single residue methods are employed for the specific quantification of Propineb, Thiram or Ziram, as the case may be. | (53) These maximum residue levels apply when single residue methods are employed for the specific quantification of Propineb, Thiram or Ziram, as the case may be. | (53) These maximum residue levels apply when single residue methods are employed for the specific quantification of Propineb, Thiram or Ziram, as the case may be. | (53) These maximum residue levels apply when single residue methods are employed for the specific quantification of Propineb, Thiram or Ziram, as the case may be. |
| 1. | 1. | 1. | 1. | 1. | 1. | 1. | 1. | 1. | 1. | 1. | 1. | 1. | 1. | 1. | 1. | 1. | 1. |
| FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS | FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS | FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS | FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS | FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS | FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS | FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS | FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS | FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS | FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS | FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS | FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS | FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS | FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS | FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS | FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS | FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS | 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 | i CITRUS FRUIT | i CITRUS FRUIT | i CITRUS FRUIT | i CITRUS FRUIT | i CITRUS FRUIT | i CITRUS FRUIT | i CITRUS FRUIT |
| Grapefruit | 0.05* | 1 | 0.01* | 0.01* | 0.05* | 5 | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 10 | 0.02* | 0.05* | 0.1* | 0.1* | |
| Lemons | 0.05* | 1 | 0.01* | 0.01* | 0.05* | 5 | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 10 | 0.02* | 0.05* | 0.1* | 0.1* | |
| Limes | 0.05* | 1 | 0.01* | 0.01* | 0.05* | 5 | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 10 | 0.02* | 0.05* | 0.1* | 0.1* | |
| Mandarins (inc clementines & similar hybrids) | 0.05* | 1 | 0.01* | 0.01* | 0.05* | 5 | 0.01* | 0.05* | 0.02* | 0.01* | 0.05* | 10 | 0.02* | 0.05* | 0.1* | 0.1* | |
| Oranges | 0.05* | 1 | 0.01* | 0.01* | 0.05* | 5 | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 10 | 0.02* | 0.05* | 0.1* | 0.1* | |
| Pomelos | 0.05* | 1 | 0.01* | 0.01* | 0.05* | 5 | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 10 | 0.02* | 0.05* | 0.1* | 0.1* | |
| Others | 0.05* | 1 | 0.01* | 0.01* | 0.05* | 5 | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 10 | 0.02* | 0.05* | 0.1* | 0.1* | |
| 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) | 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 | 0.5 | 0.1* | 0.01* | 0.01* | 0.05* | 0.05* | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 0.2 | 0.02* | 0.05* | 0.1* | 0.1* | |
| Brazil nuts | 0.5 | 0.1* | 0.01* | 0.01* | 0.05* | 0.05* | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| Cashew nuts | 0.5 | 0.1* | 0.01* | 0.01* | 0.05* | 0.05* | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| Chestnuts | 0.5 | 0.1* | 0.01* | 0.01* | 0.05* | 0.05* | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| Coconuts | 0.5 | 0.1* | 0.01* | 0.01* | 0.05* | 0.05* | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| Hazelnuts | 0.5 | 0.1* | 0.01* | 0.01* | 0.05* | 0.05* | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| Macadamia nuts | 0.5 | 0.1* | 0.01* | 0.01* | 0.05* | 0.05* | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| Pecans | 0.5 | 0.1* | 0.01* | 0.01* | 0.05* | 0.05* | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| Pine nuts | 0.5 | 0.1* | 0.01* | 0.01* | 0.05* | 0.05* | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| Pistachios | 0.5 | 0.1* | 0.01* | 0.01* | 0.05* | 0.05* | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 0.2 | 0.02* | 0.05* | 0.1* | 0.1* | |
| Walnuts | 0.5 | 0.1* | 0.01* | 0.01* | 0.05* | 0.1 | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| Others | 0.5 | 0.1* | 0.01* | 0.01* | 0.05* | 0.05* | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| 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 | iii POME FRUIT | iii POME FRUIT | iii POME FRUIT | iii POME FRUIT | iii POME FRUIT | iii POME FRUIT | iii POME FRUIT |
| Apples | 0.5 | 0.05* | 0.01* | 1 | 0.2 | 5 | 0.01* | 0.05* | 0.01* | 0.01* | 0.3 | 5 | 0.05 | 0.05* | 5 | 0.1* | |
| Pears | 0.5 | 0.05* | 0.01* | 1 | 0.1 | 5 | 0.01* | 0.05* | 0.01* | 0.01* | 0.3 | 5 | 0.02* | 0.05* | 5 | 1 | |
| Quinces | 0.5 | 0.05* | 0.01* | 1 | 0.1 | 5 | 0.01* | 0.05* | 0.01* | 0.01* | 0.3 | 5 | 0.02* | 0.05* | 0.1* | 0.1* | |
| Others | 0.5 | 0.05* | 0.01* | 1 | 0.1 | 5 | 0.01* | 0.05* | 0.01* | 0.01* | 0.3 | 5 | 0.02* | 0.05* | 0.1* | 0.1* | |
| 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 | iv STONE FRUIT | iv STONE FRUIT | iv STONE FRUIT | iv STONE FRUIT | iv STONE FRUIT | iv STONE FRUIT | iv STONE FRUIT |
| Apricots | 0.5 | 0.05* | 0.01* | 1 | 0.1 | 2 | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 3 | 0.05 | 0.05* | 3 | 0.1* | |
| Cherries | 0.5 | 0.05* | 0.01* | 0.01* | 0.2 | 2 | 0.01* | 0.05* | 0.01* | 0.01* | 0.3 | 0.05* | 0.3 | 0.05* | 3 | 5 | |
| Peaches (inc nectarines & similar hybrids) | 0.5 | 0.05* | 0.01* | 1 | 0.1 | 2 | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 10 | 0.05 | 0.05* | 3 | 0.1* | |
| Plums | 0.5 | 0.05* | 0.01* | 0.01* | 0.1 | 2 | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 3 | 0.02* | 0.05* | 2 | 2 | |
| Others | 0.5 | 0.05* | 0.01* | 0.01* | 0.1 | 0.05* | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| 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 | 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 | 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 | 0.05* | 2 | 0.01* | 1 | 0.2 | 5 | 0.01* | 0.05* | 0.01* | 0.01* | 1 | 5 | 1 | 0.05* | 0.1* | 0.1* | |
| Wine grapes | 0.05* | 2 | 0.01* | 3 | 0.2 | 5 | 0.01* | 0.05* | 0.01* | 0.01* | 1 | 5 | 1 | 0.05* | 3 | 0.1* | |
| b Strawberries (other than wild) | 0.5 | 2 | 2 | 3 | 0.2 | 10 | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 5 | 0.3 | 0.05* | 10 | 0.1* | |
| 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) | 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 | 0.5 | 3 | 0.01* | 0.01* | 0.5 | 0.05* | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 10 | 0.02* | 0.05* | 0.1* | 0.1* | |
| Dewberries | 0.5 | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| Loganberries | 0.5 | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| Raspberries | 0.5 | 3 | 0.01* | 0.01* | 0.05* | 0.05* | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 10 | 0.02* | 0.05* | 0.1* | 0.1* | |
| Others | 0.5 | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| 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) | 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 | 0.05* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 5 | 2 | 0.05* | 0.1* | 0.1* | |
| Cranberries | 0.1 | 0.05* | 0.01* | 2 | 0.05* | 0.05* | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 5 | 2 | 0.05* | 0.1* | 0.1* | |
| Currants (red, black & white) | 0.5 | 0.05* | 0.01* | 10 | 0.5 | 5 | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 5 | 2 | 0.05* | 0.1* | 0.1* | |
| Gooseberries | 0.5 | 0.05* | 0.01* | 10 | 0.2 | 0.05* | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 5 | 2 | 0.05* | 0.1* | 0.1* | |
| Others | 0.05* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 5 | 2 | 0.05* | 0.1* | 0.1* | |
| e Wild berries & wild fruit | 0.05* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| 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 | vi MISCELLANEOUS FRUIT | vi MISCELLANEOUS FRUIT | vi MISCELLANEOUS FRUIT | vi MISCELLANEOUS FRUIT | vi MISCELLANEOUS FRUIT | vi MISCELLANEOUS FRUIT | vi MISCELLANEOUS FRUIT |
| Avocados | 0.05* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| Bananas | 0.05* | 2 | 0.01* | 0.2 | 0.05* | 2 | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 0.1 | 0.02* | 0.05* | 0.1* | 0.1* | |
| Dates | 0.05* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| Figs | 0.05* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| Kiwi fruit | 0.05* | 0.05* | 0.01* | 0.01* | 0.2 | 0.05* | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| Kumquats | 0.05* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| Litchis | 0.05* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| Mangoes | 0.05* | 0.2 | 0.01* | 0.01* | 0.05* | 2 | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| Olives (table consumption) | 0.05* | 0.05* | 0.01* | 0.01* | 1 | 5 | 0.01* | 0.05* | 0.01* | 0.01* | 0.3 | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| Olives (oil extract) | 0.05* | 0.05* | 0.01* | 0.01* | 1 | 5 | 0.01* | 0.05* | 0.01* | 0.01* | 0.3 | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| Papaya | 0.05* | 0.2 | 0.01* | 20 | 0.05* | 7 | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| Passion fruit | 0.05* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| Pineapples | 0.05* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| Pomegranates | 0.05* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| Others | 0.05* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| 2. | 2. | 2. | 2. | 2. | 2. | 2. | 2. | 2. | 2. | 2. | 2. | 2. | 2. | 2. | 2. | 2. | 2. |
| VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY | VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY | VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY | VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY | VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY | VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY | VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY | VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY | VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY | VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY | VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY | VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY | VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY | VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY | VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY | VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY | VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY | 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 | 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 | 0.05* | 0.05* | 0.01* | 0.01* | 0.05* | 0.5 | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| Carrots | 0.05* | 0.2 | 0.01* | 1 | 0.05* | 0.2 | 0.01* | 0.2 | 0.01* | 0.01* | 0.05* | 1 | 0.02* | 0.05* | 0.1* | 0.1* | |
| Cassava | 0.05* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| Celeriac | 0.05* | 0.3 | 0.01* | 1 | 0.05* | 0.3 | 0.01* | 0.05* | 0.01* | 0.01* | 0.3 | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| Horseradish | 0.05* | 0.2 | 0.01* | 0.01* | 0.05* | 0.2 | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| Jerusalem artichokes | 0.05* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| Parsnips | 0.05* | 0.2 | 0.01* | 0.01* | 0.05* | 0.2 | 0.01* | 0.2 | 0.01* | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| Parsley root | 0.05* | 0.2 | 0.01* | 0.01* | 0.05* | 0.2 | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| Radishes | 0.05* | 0.2 | 0.01* | 0.01* | 0.05* | 0.05* | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| Salsify | 0.05* | 0.2 | 0.01* | 0.01* | 0.05* | 0.2 | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| Sweet potatoes | 0.05* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| Swedes | 0.05* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| Turnips | 0.05* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| Yams | 0.05* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| Others | 0.05* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.01* | 0.05* | 0.01* | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* | |
| 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 | ii BULB VEGETABLES | ii BULB VEGETABLES | ii BULB VEGETABLES | ii BULB VEGETABLES | ii BULB VEGETABLES | ii BULB VEGETABLES | ii BULB VEGETABLES |
| Garlic | 0.05* | 0.05* | 0.01* | 0.5 | 0.1 | 0.1 | 0.01* | 0.2 | 0.01* | 0.01* | 0.05* | 0.05* | 0.02* | 0.05* | 0.1* | 0.1* |
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