Origin (Amendment) Regulation, 2006

Suppliment tal-Gazzetta tal-Gvern ta’ Malta, Nru. 17,985, 20 ta’ Ottubru, 2006

L.N. 248 of 2006

PESTICIDES CONTROL ACT

(CAP. 430)

Maximum Residue Levels of Pesticides in Produce of Plant

Origin (Amendment) Regulation, 2006

IN exercise of the powers conferred by articles 4 and 5 of the

Pesticides Control Act, the Minister for Rural Affairs and the

Environment has made the following regulations>-

(1) The title of these rules is the Maximum Residue of Title and scope.

Pesticides in Produce of Plant Origin (Amendment) Rules, 2006.

(2) The scope of these regulations is to implement the rules

found under the following>

(a) Commission Directive 2006#9#EC of 23 January 2006

amending Council Directive 90#642#EC as regards the maximum

residue levels of diquat, fixed therein.

(b) Commission Directive 2006#4#EC of 24 January 2006

amending the Annexes to Council Directives 86#362#EEC and

90#642#EEC as regards maximum residue levels for carbofuran.

In Schedule I to the principal regulations, under the item Amends Schedule I

BIFENTHRIN, in group ‘4. OILSEEDS’, thereof the entry ‘Hemp seed’ to

regulations.

shall be inserted between the entries ‘Cotton seed’ and ‘Others’.

Part A of Schedule II to the principal regulations shall be Amends

to the principal

amended as follows>

regulations.

(a) For all items under the entry DIQUAT from ‘Almonds’

to ‘Yams’ there shall be substituted the following>

Column 1

Column 2

”DIQUAT

1. Fruit, fresh, dried or

0,05 (*) ( p )

uncooked, preserved by

freezing, not containing

added sugar; nuts

(i) CITRUS FRUIT

Grapefruit

Lemons

Limes

Mandarins ( including

clementines and other

hybrids)

Oranges

Pomelos

Others

(ii) TREE NUTS (shelled

or unshelled)

Almonds

Brazil nuts

Cashew nuts

Chestnuts

Coconuts

Hazelnuts

Macadamia

Pecans

Pine nuts

Pistachios

Walnuts

Others

(iii) POME FRUIT

Apples

Pears

Quinces

Others

(iv) STONE FRUIT

Apricots

Cherries

Peaches ( including

nectarines and similar

hybrids)

Plums

Others

(v) BERRIES AND

SMALL FRUIT

(a) Table and wine

grapes

Table grapes

Wine grapes

(b) Strawberries (other

than wild)

(c) Cane fruit (other

than wild)

Blackberries

Dewberries

Loganberries

Raspberries

Others

(d) Other small fruit

and berries (other than wild)

Bilberries

Cranberries

Gooseberries

Others

(e) Wild berries and

wild fruit

(vi) MISCELLANEOUS

Avocados

Bananas

Dates

Figs

Kiwi

Kumquats

Litchis

Mangoes

Olives

Papaya

Passion fruit

Pineapples

Pomegranate

Others

2. Vegetables, fresh or

0,05 (*) ( p )

uncooked, frozen or dry

(i) ROOT AND TUBER

VEGETABLES

Beetroot

Carrots

Cassava

Celeriac

Horseradish

Jerusalem artichokes

Parsnips

Parsley root

Radishes

Salsify

Sweet potatoes

Swedes

Turnips

Yam

Others

(ii) BULB VEGETABLES

Garlic

Onions

Shallots

Spring onions

Others

(iii) FRUITING

VEGETABLES

(a) Solanacea

Tomatoes

Peppers

Aubergines

Others

(b) Cucurbits – edible

peel

Cucumbers

Gherkins

Courgettes

Others

(c) Cucurbits – inedible

peel

Melons

Squashes

Watermelons

Others

(d) Sweet corn

(iv) BRASSICA

VEGETABLES

(a) Flowering brassica

Broccoli (including

Calabrese)

Cauliflower

Others

(b) Head brassica

Brussels sprouts

Head cabbage

Others

(c) Leafy brassica

Chinese cabbage

Kale

Others

(d) Kohlrabi

(v) LEAF VEGETABLES

AND FRESH HERBS

(a) Lettuce and similar

Cress

Lamb’s lettuce

Scarole (broad-leaf

endive)

Others

(b) Spinach and similar

Spinach

Beet leaves (chard)

Others

(c) Water cress

(d) Witloof

(e) Herbs

Chervil

Chives

Parsley

Celery leaves

Others

(vi) LEGUME

VEGETABLES

Beans (with pods)

Beans (without pods)

Peas (with pods)

Peas (without pods)

Others

(vii) STEM VEGETABLES

Asparagus

Cardoons

Celery

Fennel

Globe artichokes

Leek

Rhubarb

Others

(viii) FUNGI

(a) Cultivated

mushrooms

(b) Wild mushrooms

3. Pulses

0,2( p )

Beans

Lentils

Peas

Others

Oilseeds

Linseed

5 ( p )

Peanuts

0,1 (*) ( p )

Poppy seed

0,1 (*) ( p )

Sesame seed

0,1 (*) ( p )

Sunflower

1 ( p )

Rape seed

2 ( p )

Soya bean

0,2 ( p )

Mustard seed

0,5 ( p )

Cotton seed

0,1 (*) ( p )

Hemp seed

0,5 ( p )

Others

0,1 (*) ( p )

Potatoes

0,05 (*) ( p )

Early potatoes

Wild potatoes

Tea (dried leaves and

0,1 (*) ( p )

stalks, fermented or

otherwise, Camellia

sinesis)

Hops (dried), including

0,1 (*) ( p )”

hop pellets and

unconcentrated powder

b) Immediately after the entry ‘CARBENDAZIM’ and before the ‘ETHYL’ there

shall be inserted the following new entry

Column 1

Column 2

“CARBOFURAN

1. Fruit, fresh, dried or uncooked,

preserved by freezing, not

containing added sugar: nuts

(i) CITRUS FRUIT

0,3

Grapefruit

Lemons

Limes

Mandarins (including

clementines and other hybrids)

Oranges

Pomelos

Others

(ii) TREE NUTS (shelled or

0,02 (*)

unshelled)

Almonds

Brazil Nuts

Cashew nuts

Chestnuts

Coconuts

Hazelnuts

Macadamia

Pecans

Pine nuts

Pistachios

Walnuts

Others

(iii) POME FRUIT

0,02(*)

Apples

Pears

Quinces

Others

(iv)STONE FRUIT

0,02(*)

Apricots

Cherries

Peaches (including and similar

hybrids)

Plums

Others

(v) BERRIES AND SMALL

0,02(*)

FRUIT

(a) Table and wine grapes

Table grapes

Wine grapes

(b) strawberries (other than wild)

(c ) Cane fruit (other than wild)

Blackberries

Dewberries

Loganberries

Raspberries

Others

(d) Other small fruit and berries

(other than wild)

Bilberries

Cranberries

Currants (red, black and white)

Gooseberries

Others

(e) Wild berries and wild fruit

(vi) MISCELLANEOUS

0,02(*)

Avocados

Bananas

Dates

Figs

Kiwi

Kumquats

Litchis

Mangoes

(a) olives

Olives (table consumption)

Olives (oil extraction)

Passion fruit

Pineapples

Papaya

Others

2. Vegetables, fresh or

0,02(*)

uncooked, frozen or dry

(i) ROOT AND TUBER

VEGETABLES

Beetroot

Carrots

Celeriac

Horseradish

Jerusalem artichokes

Parsnips

Parsley roots

Radishes

Salsify

Sweet potatoes

Swedes

Turnips

Yam

Others

(ii) BULB VEGETABLES

Garlic

Onions

Shallots

Spring onions

Others

(iii) FRUITING VEGETABLES

(a) Solanacea

Tomatoes

Peppers

Aubergines

Others

(b) Cucurbits – edible peel

Cucumbers

Gherkins

Courgettes

Others

(c) Cucurbits – inedible peel

Melons

Squashes

Watermelons

Others

(d) Sweet corn

(iv) BRASSICA VEGETABLES

(a) Flowering brassica

Broccoli

Cauliflower

Others

(b) Head brassica

Brussels sprouts

Head cabbage

Others

(c) Leafy cabbage

Chinese cabbage

Kale

Others

(d) Kohlrabi

(v) LEAF VEGETABLES AND

FRESH HERBS

(a) Lettuce and similar

Cress

Lamb’s lettuce

Lettuce

Scarole

Others

(b) Spinach and similar

Spinach

Beet leaves (chard)

Others

(c) Watercress

(d) Witloof

(e) Herbs

Chervil

Chives

Parsley

Celery leaves

Others

(vi) LEGUME VEGETABLES

(fresh)

Beans (with pods)

Beans (without pods)

Peas (with pods)

Peas (without pods)

Others

(vii) STEM VEGETABLES

(fresh)

Asparagus

Cardoons

Celery

Fennel

Globe artichokes

Leek

Rhubarb

Others

(viii) FUNGI

(a) Cultivated mushrooms

(b) Wild mushrooms

3. Pulses

0,02 (*)

Beans

Lentils

Peas

Others

4. Oil seed

0,1

Linseed

Peanuts

Poppy seeds

Sesame seeds

Sunflower seed

Rape seed

Soya bean

Mustard seed

Cotton seed

Others

0,02 (*)

5. Potatoes

Early potatoes

Ware potatoes

6. Tea (leaves and stems, dried,

0,05 (*)

fermented or otherwise, from

the leaves of Camellia sinesis)

7. Hops (dried), including hop

0,05 (*)

pellets and unconcentrated

powder

(*) Indicates the lower limit of

analytical determination’.”

Mitbug[ fl-Istamperija tal-Gvern — Printed at the Government Printing Press