Origin (Amendment) Regulations, 2008

L.N. 134 of 2008

PESTICIDES CONTROL ACT

(CAP. 430)

Maximum Residue Levels of Pesticides in Produce of Plant

Origin (Amendment) Regulations, 2008

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

Pesticides Control Act, the Minister for Resources and Rural Affairs,

in consultation with the Prime Minister and the Minister for Social

Policy, has made the following regulations>–

(1) The title of these regulations is the Maximum Residue

Levels of Pesticides in Produce of Plant Origin (Amendment)

Regulations, 2008 and they shall be read and construed as one with

Maximum Residue Levels of Pesticides in Produce of Plant Origin

Regulations, 2004, hereinafter referred to as “the principal regulations”.

(2) The scope of these regulations is to transpose

Commission Directives 2007#55#EC of 17 September 2007 amending

certain Annexes to Council Directives 76#895#EEC, 86#362#EEC,

86#363#EEC and 90#642#EEC as regards maximum residue levels for

azinphos-methyl, Commission Directive 2007#57#EC of 17 September

2007 amending certain Annexes to Council Directives 76#895#EEC,

86#362#EEC, 86#363#EEC and 90#642#EEC as regards maximum residue

levels for dithiocarbamates and Commission Directive 2007#62#EC of

4 October 2007 amending certain Annexes to Council Directives

86#362#EEC and 90#642#EEC as regards maximum residue levels for

bifenazate, pethoxamid, pyrimethanil and rimsulfuron.

(1) In Schedule II to the principal regulations, there shall

Amends Schedule II

be added thereto the entry for Azinphos-methyl as laid down in Schedule

I to these regulations.

(2) In Schedule II to the principal regulations, the entries

for Mancozeb, Maneb, Metiram, Propineb and Zineb shall be substituted

respectively by the entries in Schedule II to these regulations.

(3) In Schedule II to the principal regulations, there shall

be added thereto the entries for bifenazate, pethoxamid, pyrimethanil

and rimsulfuron as laid down in Schedule III to these regulations.

Schedule I

Regulation 2(1)

Pesticide Residue

Maximum levels in mg/kg

Azinphos-methyl

0.05 (*)

Cereals

1. Fruit, fresh, dried or uncooked, preserved by

freezing, not containing added sugar, nuts

0.05 (*)

(i) Citrus Fruit

Grapefruit

Lemons

Limes

Mandarins (including Clementine and other hybrids)

Oranges

Pomelos

Others

Until 18/09/2008 - 0.5

(ii) Tree Nuts (shelled or unshelled)

As from 18/09/2008 – 0.05 (*)

Almonds

Brazil nuts

Cashew nuts

Chestnuts

Coconuts

Hazelnuts

Macademia

Pecans

Pine nuts

Pistachios

Walnuts

Others

(iii) Pome Fruit

Apples

Pears

Quinces

Others

Until 18/09/2008 - 0.5

(iv) Stone Fruit

As from 18/09/2008 – 0.05 (*)

Apricots

Cherries

Peaches (including nectarines and similar hybrids)

Plums

Others

(v) Berries and Small Fruit

0.05 (*)

(a) Table and wine grapes

Table grapes

Wine grapes

(b) Strawberries (other than wild)

Until 18/09/2008 - 0.5

As from 18/09/2008 – 0.05 (*)

(c) Cane fruit (other than wild)

Until 18/09/2008 - 0.5

As from 18/09/2008 – 0.05 (*)

Blackberries

Dewberries

Loganberries

Raspberries

Others

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

Bilberries

Cranberries

0.1

Currants (red, black and white)

Until 18/09/2008 - 0.5

As from 18/09/2008 – 0.05 (*)

Gooseberries

Until 18/09/2008 - 0.5

As from 18/09/2008 – 0.05 (*)

0.05 (*)

Others

0.05 (*)

(e) Wild berries and wild fruit

0.05 (*)

(vi) Miscellaneous

Avocados

Bananas

Dates

Figs

Kiwi

Kumquats

Litchis

Mangoes

Olives (table consumption)

Olives (oil extraction)

Papaya

Passion fruit

Pineapples

Pomegranate

Others

2. Vegetables, fresh or uncooked, frozen or dry

0.05 (*)

(i) Root and Tuber Vegetables

Beetroot

Carrots

Cassava

Celeriac

Horseradish

Jerusalem artichokes

Parsnips

Parsley root

Radishes

Salsify

Sweet potatoes

Swedes

Turnips

Yam

Others

0.05 (*)

(ii) Bulb Vegetables

Garlic

Onions

Shallots

Spring onions

Others

(iii) Fruiting Vegetables

0.05 (*)

(a) Solanacea

Tomatoes

Peppers

Aubergines

Okra

Others

(b) Cucurbits – edible peel

Cucumbers

0.2

Gherkins

Courgettes

0.05 (*)

Others

0.05 (*)

(c) Cucurbits – inedible peel

Melons

Squashes

Watermelons

Others

0.05 (*)

(d) Sweetcorn

0.05 (*)

(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

0.05 (*)

(v) Leaf Vegetables and Fresh Herbs

(a) Lettuce and similar

Cress

Lamb’s lettuce

Lettuce

Scarole (broad-leaf endive)

Rocket

Leaves and stems of brassica, including turnip greens

Others

(b) Spinach and similar

Spinach

Beet leaves (chard)

Others

(c) Watercress

(d) Witloof

(e) Herbs

Chervil

Chives

Parsley

Celery Leaves

Others

0.05 (*)

(vi) Legume Vegetables (fresh)

Beans (with pods)

Beans (without pods)

Peas (with pods)

Peas (without pods)

Others

0.05 (*)

(vii) Stem Vegetables (fresh)

Asparagus

Cardoons

Celery

Fennel

Globe artichokes

Leek

Rhubarb

Others

0.05 (*)

(viii) Fungi

(a) Cultivated mushrooms

(b) Wild mushrooms

0.05 (*)

Pulses

Beans

Lentils

Peas

Lupines

Others

Oilseed

Linseed

Peanuts

Poppy seeds

Sesame seeds

Sunflower seed

Rapeseed

Soya bean

Mustard seed

Cotton seed

Hemp seed

Pumpkin seed

Others

Potatoes

Early potatoes

Ware potatoes

Tea (dried leaves and stalks, fermented or

otherwise, Camellia sinensis)

Hops (dried), including hop pellets and

unconcentrated powder

(∗)

Indicates lower limit of analytical determination

Schedule II

Regulation 2(2)

Pesticide Residue

Dithiocarbamates, expressed as CS 2 , including maneb,

mancozeb, metiram, propineb, thiram and ziram (1) (2)

Cereals

1. Wheat, Rye, Triticale, Spelt (ma, mz)

2. Barley, Oats (ma, mz)

Other Cereals

1. Fruit, fresh, dried or 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

0.1 (mz)

0.05 (*)

Others

5 (ma, mz, me, pr, t, z)

(iii) Pome Fruit

Apples

Pears

Quinces

Others

(iv) Stone Fruit

Apricots

2 (mz, t)

Cherries

2 (mz, me, pr, t, z)

Peaches (including nectarines and similar hybrids)

2 (mz, t)

Plums

2 (mz, me, t, z)

0.05 (*)

Others

(v) Berries and Small Fruit

(a) Table and wine grapes

5 (ma, mz, me, pr, t)

Table grapes

Wine grapes

(b) Strawberries (other than wild)

10 (t)

0.05 (*)

(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)

5 (mz)

Gooseberries

0.05 (*)

Others

0.05 (*)

(e) Wild berries and wild fruit

(vi) Miscellaneous

Avocados

Bananas

2 (mz, me)

Dates

Figs

Kiwi

Kumquats

Litchis

Mangoes

2 (mz)

Olives (table consumption)

5 (mz, pr)

Olives (oil extraction)

5 (mz, pr)

Papaya

7 (mz)

Passion fruit

Pineapples

Pomegranate

0.05 (*)

Others

2. Vegetables, fresh or uncooked, frozen or dry

(i) Root and Tuber Vegetables

Beetroot

0.5 (mz)

Carrots

0.2 (mz)

Cassava

Celeriac

0.3 (ma, me, pr, t)

Horseradish

0.2 (mz)

Jerusalem artichokes

Parsnips

0.2 (mz)

Parsley root

0.2 (mz)

Radishes

Salsify

0.2 (mz)

Sweet potatoes

Swedes

Turnips

Yam

0.05 (*)

Others

(ii) Bulb Vegetables

Garlic

0.1 (mz)

Onions

1 (ma,mz)

Shallots

1 (ma, mz)

Spring onions

1 (mz)

0.05 (*)

Others

(iii) Fruiting Vegetables

(a) Solanacea

Tomatoes

3 (mz, me, pr)

Peppers

5 (mz, pr)

Aubergines

3 (mz, me)

Okra

0.5 (mz)

0.05 (*)

Others

(b) Cucurbits – edible peel

2 (mz, pr)

Cucumbers

Gherkins

Courgettes

Others

(c) Cucurbits – inedible peel

1 (mz, pr)

Melons

Squashes

Watermelons

Others

0.05 (*)

(d) Sweetcorn

(iv) Brassica Vegetables

(a) Flowering Brassica

1 (mz)

Broccoli (including Calabrese)

Cauliflower

Others

(b) Head brassica

Brussels sprouts

2 (mz)

Head cabbage

3 (mz)

0.05 (*)

Others

(c) Leafy brassica

Chinese cabbage

Kale

Others

(d) Kohlrabi

1 (mz)

(v) Leaf Vegetables and Fresh Herbs

(a) Lettuce and similar

5 (mz, me, t)

Cress

Lamb’s lettuce

Lettuce

Scarole (broad-leaf endive)

Rocket

Leaves and stems of brassica, including turnip greens

Others

0.05 (*)

(b) Spinach and similar

Spinach

Beet leaves (chard)

Others

(c) Watercress

0.3 (mz)

(d) Witloof

0.5 (mz)

(e) Herbs

5 (mz, me)

Chervil

Chives

Parsley

Celery Leaves

Others

(vi) Legume Vegetables (fresh)

Beans (with pods)

1 (mz)

Beans (without pods)

0.1 (mz)

Peas (with pods)

1 (ma, mz)

Peas (without pods)

0.1 (mz)

0.05 (*)

Others

(vii) Stem Vegetables (fresh)

Asparagus

0.5 (mz)

Cardoons

Celery

Fennel

Globe artichokes

Leek

3 (ma, mz)

Rhubarb

0.5 (mz)

0.05 (*)

Others

0.05 (*)

(viii) Fungi

(a) Cultivated mushrooms

(b) Wild mushrooms

3. Pulses

Beans

0.1 (mz)

Lentils

Peas

0.1 (mz)

Lupines

0.05 (*)

Others

4. Oilseed

Linseed

Peanuts

Poppy seeds

Sesame seeds

Sunflower seed

Rapeseed

0.5 (ma, mz)

Soya bean

Mustard seed

Cotton seed

Hemp seed

Pumpkin seed

0.1 (*)

Others

0.3 (ma, mz, me, pr)

5. Potatoes

Early potatoes

Ware potatoes

0.1 (*)

6. Tea (dried leaves and stalks, fermented or

otherwise, Camellia sinensis)

25 (pr)

7. Hops (dried), including hop pellets and

unconcentrated powder

Propineb (expressed as propilendiamine) (3)

0.05 (*)

Cereals

1. Fruit, fresh, dried or uncooked, preserved by

freezing, not containing added sugar, nuts

0.05 (*)

(i) Citrus Fruit

Grapefruit

Lemons

Limes

Mandarins (including Clementines and other hybrids)

Oranges

Pomelos

Others

0.05 (*)

(ii) Tree Nuts (shelled or unshelled)

Almonds

Brazil nuts

Cashew nuts

Chestnuts

Coconuts

Hazelnuts

Macadamia

Pecans

Pine nuts

Pistachios

Walnuts

Others

0.3

(iii) Pome Fruit

Apples

Pears

Quinces

Others

(iv) Stone Fruit

Apricots

Cherries

0.3

Peaches (including nectarines and similar hybrids)

Plums

0.05 (*)

Others

(v) Berries and Small Fruit

(a) Table and wine grapes

Table grapes

Wine grapes

0.05 (*)

(b) Strawberries (other than wild)

0.05 (*)

(c) Cane fruit (other than wild)

Blackberries

Dewberries

Loganberries

Raspberries

Others

0.05 (*)

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

Bilberries

Cranberries

Currants (red, black and white)

Gooseberries

Others

0.05 (*)

(e) Wild berries and wild fruit

(vi) Miscellaneous

Avocados

Bananas

Dates

Figs

Kiwi

Kumquats

Litchis

Mangoes

Olives (table consumption)

0.3

Olives (oil extraction)

0.3

Papaya

Passion fruit

Pineapples

Pomegranate

0.05 (*)

Others

2. Vegetables, fresh or uncooked, frozen or dry

(i) Root and Tuber Vegetables

Beetroot

Carrots

Cassava

Celeriac

0.3

Horseradish

Jerusalem artichokes

Parsnips

Parsley root

Radishes

Salsify

Sweet potatoes

Swedes

Turnips

Yam

0.05 (*)

Others

0.05 (*)

(ii) Bulb Vegetables

Garlic

Onions

Shallots

Spring onions

Others

(iii) Fruiting Vegetables

(a) Solanacea

Tomatoes

Peppers

Aubergines

Okra

0.05 (*)

Others

(b) Cucurbits – edible peel

Cucumbers

Gherkins

Courgettes

0.05 (*)

Others

(c) Cucurbits – inedible peel

Melons

Squashes

Watermelons

0.05 (*)

Others

0.05 (*)

(d) Sweetcorn

0.05 (*)

(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

0.05 (*)

(v) Leaf Vegetables and Fresh Herbs

(a) Lettuce and similar

Cress

Lamb’s lettuce

Lettuce

Scarole (broad-leaf endive)

Rocket

Leaves and stems of brassica, including turnip greens

Others

(b) Spinach and similar

Spinach

Beet leaves (chard)

Others

(c) Watercress

(d) Witloof

(e) Herbs

Chervil

Chives

Parsley

Celery Leaves

Others

0.05 (*)

(vi) Legume Vegetables (fresh)

Beans (with pods)

Beans (without pods)

Peas (with pods)

Peas (without pods)

Others

0.05 (*)

(vii) Stem Vegetables (fresh)

Asparagus

Cardoons

Celery

Fennel

Globe artichokes

Leek

Rhubarb

Others

0.05 (*)

(viii) Fungi

(a) Cultivated mushrooms

(b) Wild mushrooms

0.05 (*)

3. Pulses

Beans

Lentils

Peas

Lupines

Others

0.1 (*)

4. Oilseed

Linseed

Peanuts

Poppy seeds

Sesame seeds

Sunflower seed

Rapeseed

Soya bean

Mustard seed

Cotton seed

Hemp seed

Pumpkin seed

Others

0.2

5. Potatoes

Early potatoes

Ware potatoes

0.1 (*)

6. Tea (dried leaves and stalks, fermented or

otherwise, Camellia sinensis)

7. Hops (dried), including hop pellets and

unconcentrated powder

Thiram (expressed as Thiram) (3)

0.1 (*)

Cereals

1. Fruit, fresh, dried or uncooked, preserved by

freezing, not containing added sugar, nuts

0.1 (*)

(i) Citrus Fruit

Grapefruit

Lemons

Limes

Mandarins (including Clementines and other hybrids)

Oranges

Pomelos

Others

0.1 (*)

(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

0.1 (*)

Others

(iv) Stone Fruit

Apricots

Cherries

Peaches (including nectarines and similar hybrids)

Plums

0.1 (*)

Others

(v) Berries and Small Fruit

(a) Table and wine grapes

0.1 (*)

Table grapes

Wine grapes

(b) Strawberries (other than wild)

0.1 (*)

(c) Cane fruit (other than wild)

Blackberries

Dewberries

Loganberries

Raspberries

Others

0.1 (*)

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

Bilberries

Cranberries

Currants (red, black and white)

Gooseberries

Others

0.1 (*)

(e) Wild berries and wild fruit

0.1 (*)

(vi) Miscellaneous

Avocados

Bananas

Dates

Figs

Kiwi

Kumquats

Litchis

Mangoes

Olives (table consumption)

Olives (oil extraction)

Papaya

Passion fruit

Pineapples

Pomegranate

Others

2. Vegetables, fresh or uncooked, frozen or dry

0.1 (*)

(i) Root and Tuber Vegetables

Beetroot

Carrots

Cassava

Celeriac

Horseradish

Jerusalem artichokes

Parsnips

Parsley root

Radishes

Salsify

Sweet potatoes

Swedes

Turnips

Yam

Others

0.1 (*)

(ii) Bulb Vegetables

Garlic

Onions

Shallots

Spring onions

Others

0.1 (*)

(iii) Fruiting Vegetables

(a) Solanacea

Tomatoes

Peppers

Aubergines

Okra

Others

(b) Cucurbits – edible peel

Cucumbers

Gherkins

Courgettes

Others

(c) Cucurbits – inedible peel

Melons

Squashes

Watermelons

Others

(d) Sweetcorn

0.1 (*)

(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

Lettuce

Scarole (broad-leaf endive)

Rocket

Leaves and stems of brassica, including turnip greens

0.1 (*)

Others

0.1 (*)

(b) Spinach and similar

Spinach

Beet leaves (chard)

Others

0.1 (*)

(c) Watercress

0.1 (*)

(d) Witloof

0.1 (*)

(e) Herbs

Chervil

Chives

Parsley

Celery Leaves

Others

0.1 (*)

(vi) Legume Vegetables (fresh)

Beans (with pods)

Beans (without pods)

Peas (with pods)

Peas (without pods)

Others

0.1 (*)

(vii) Stem Vegetables (fresh)

Asparagus

Cardoons

Celery

Fennel

Globe artichokes

Leek

Rhubarb

Others

0.1 (*)

(viii) Fungi

(a) Cultivated mushrooms

(b) Wild mushrooms

0.1 (*)

3. Pulses

Beans

Lentils

Peas

Lupines

Others

0.1 (*)

4. Oilseed

Linseed

Peanuts

Poppy seeds

Sesame seeds

Sunflower seed

Rapeseed

Soya bean

Mustard seed

Cotton seed

Hemp seed

Pumpkin seed

Others

0.1 (*)

5. Potatoes

Early potatoes

Ware potatoes

0.2 (*)

6. Tea (dried leaves and stalks, fermented or

otherwise, Camellia sinensis)

0.2 (*)

7. Hops (dried), including hop pellets and

unconcentrated powder

Ziram (expressed as Ziram) (3)

0.1 (*)

Cereals

1. Fruit, fresh, dried or uncooked, preserved by

freezing, not containing added sugar, nuts

0.1 (*)

(i) Citrus Fruit

Grapefruit

Lemons

Limes

Mandarins (including Clementines and other hybrids)

Oranges

Pomelos

Others

0.1 (*)

(ii) Tree Nuts (shelled or unshelled)

Almonds

Brazil nuts

Cashew nuts

Chestnuts

Coconuts

Hazelnuts

Macadamia

Pecans

Pine nuts

Pistachios

Walnuts

Others

(iii) Pome Fruit

0.1 (*)

Apples

Pears

Quinces

0.1 (*)

Others

(iv) Stone Fruit

Apricots

Cherries

Peaches (including nectarines and similar hybrids)

Plums

0.1 (*)

Others

0.1 (*)

(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

Currants (red, black and white)

Gooseberries

Others

(e) Wild berries and wild fruit

0.1 (*)

(vi) Miscellaneous

Avocados

Bananas

Dates

Figs

Kiwi

Kumquats

Litchis

Mangoes

Olives (table consumption)

Olives (oil extraction)

Papaya

Passion fruit

Pineapples

Pomegranate

Others

0.1 (*)

2. Vegetables, fresh or 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

Okra

Others

(b) Cucurbits – edible peel

Cucumbers

Gherkins

Courgettes

Others

(c) Cucurbits – inedible peel

Melons

Squashes

Watermelons

Others

(d) Sweetcorn

(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

Lettuce

Scarole (broad-leaf endive)

Rocket

Leaves and stems of brassica, including turnip greens

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

0.1 (*)

3. Pulses

Beans

Lentils

Peas

Lupines

Others

0.1 (*)

4. Oilseed

Linseed

Peanuts

Poppy seeds

Sesame seeds

Sunflower seed

Rapeseed

Soya bean

Mustard seed

Cotton seed

Hemp seed

Pumpkin seed

Others

0.1 (*)

5. Potatoes

Early potatoes

Ware potatoes

0.2 (*)

6. Tea (dried leaves and stalks, fermented or

otherwise, Camellia sinensis)

0.2 (*)

7. Hops (dried), including hop pellets and

unconcentrated powder

(∗)

Indicates lower limit of analytical determination

(1)

The MRLs expressed as CS2 can arise from different dithiocarbamates and therefore they do not reflect

as single Good Agricultural Practice (GAP). It is therefore not appropriate to use these MRLs to check

compliance with a GAP.

(2)

In brackets the origin of the residue (ma: maneb; me: metiram; mz: mancozeb; pr: propineb; t: thiram; z

ziram).

(3)

As all dithiocarbamates result in the final CS 2 residue, discrimination among them is generally not

possible. However single residue methods are available for propineb, ziram and thiram. These methods

should be implemented on a case by case basis when the specific quantification of propoineb, ziram and/or

thiram is required.

Schedule III

Regulation 2(3)

Pesticide Residue

Maximum levels in mg/kg

Bifenazate

0.01 (*) (p)

Cereals

1. Fruit, fresh, dried or uncooked, preserved by

freezing, not containing added sugar, nuts

0.01 (*) (p)

(i) Citrus Fruit

Grapefruit

Lemons

Limes

Mandarins (including Clementine and other hybrids)

Oranges

Pomelos

Others

0.01 (*) (p)

(ii) Tree Nuts (shelled or unshelled)

Almonds

Brazil nuts

Cashew nuts

Chestnuts

Coconuts

Hazelnuts

Macademia

Pecans

Pine nuts

Pistachios

Walnuts

Others

0.01 (*) (p)

(iii) Pome Fruit

Apples

Pears

Quinces

Others

0.01 (*) (p)

(iv) Stone Fruit

Apricots

Cherries

Peaches (including nectarines and similar hybrids)

Plums

Others

(v) Berries and Small Fruit

0.01 (*) (p)

(a) Table and wine grapes

Table grapes

Wine grapes

2 (p)

(b) Strawberries (other than wild)

0.01 (*) (p)

(c) Cane fruit (other than wild)

Blackberries

Dewberries

Loganberries

Raspberries

Others

0.01 (*) (p)

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

Bilberries

Cranberries

Currants (red, black and white)

Gooseberries

Others

0.01 (*) (p)

(e) Wild berries and wild fruit

0.01 (*) (p)

(vi) Miscellaneous

Avocados

Bananas

Dates

Figs

Kiwi

Kumquats

Litchis

Mangoes

Olives (table consumption)

Olives (oil extraction)

Papaya

Passion fruit

Pineapples

Pomegranate

Others

2. Vegetables, fresh or uncooked, frozen or dry

0.01 (*) (p)

(i) Root and Tuber Vegetables

Beetroot

Carrots

Cassava

Celeriac

Horseradish

Jerusalem artichokes

Parsnips

Parsley root

Radishes

Salsify

Sweet potatoes

Swedes

Turnips

Yam

Others

0.01 (*) (p)

(ii) Bulb Vegetables

Garlic

Onions

Shallots

Spring onions

Others

(iii) Fruiting Vegetables

(a) Solanacea

0.5 (p)

Tomatoes

2 (p)

Peppers

0.5 (p)

Aubergines

Okra

0.01 (*) (p)

Others

0.3 (p)

(b) Cucurbits – edible peel

Cucumbers

Gherkins

Courgettes

Others

0.01 (*) (p)

(c) Cucurbits – inedible peel

Melons

Squashes

Watermelons

Others

0.01 (*) (p)

(d) Sweetcorn

0.01 (*) (p)

(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

0.01 (*) (p)

(v) Leaf Vegetables and Fresh Herbs

(a) Lettuce and similar

Cress

Lamb’s lettuce

Lettuce

Scarole (broad-leaf endive)

Rocket

Leaves and stems of brassica, including turnip greens

Others

(b) Spinach and similar

Spinach

Beet leaves (chard)

Others

(c) Watercress

(d) Witloof

(e) Herbs

Chervil

Chives

Parsley

Celery Leaves

Others

0.01 (*) (p)

(vi) Legume Vegetables (fresh)

Beans (with pods)

Beans (without pods)

Peas (with pods)

Peas (without pods)

Others

0.01 (*) (p)

(vii) Stem Vegetables (fresh)

Asparagus

Cardoons

Celery

Fennel

Globe artichokes

Leek

Rhubarb

Others

0.01 (*) (p)

(viii) Fungi

(a) Cultivated mushrooms

(b) Wild mushrooms

0.01 (*) (p)

3. Pulses

Beans

Lentils

Peas

Lupines

Others

0.02 (*) (p)

4. Oilseed

Linseed

Peanuts

Poppy seeds

Sesame seeds

Sunflower seed

Rapeseed

Soya bean

Mustard seed

Cotton seed

Hemp seed

Pumpkin seed

Others

0.01 (*) (p)

5. Potatoes

Early potatoes

Ware potatoes

0.02 (*) (p)

6. Tea (dried leaves and stalks, fermented or

otherwise, Camellia sinensis)

0.02 (*) (p)

7. Hops (dried), including hop pellets and

unconcentrated powder

Pethoxamid

0.01 (*) (p)

Cereals

0.01 (*) (p)

1. Fruit, fresh, dried or uncooked, preserved by

freezing, not containing added sugar, nuts

(i) Citrus Fruit

Grapefruit

Lemons

Limes

Mandarins (including Clementine and other hybrids)

Oranges

Pomelos

Others

(ii) Tree Nuts (shelled or unshelled)

Almonds

Brazil nuts

Cashew nuts

Chestnuts

Coconuts

Hazelnuts

Macademia

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

Currants (red, black and white)

Gooseberries

Others

(e) Wild berries and wild fruit

(vi) Miscellaneous

Avocados

Bananas

Dates

Figs

Kiwi

Kumquats

Litchis

Mangoes

Olives (table consumption)

Olives (oil extraction)

Papaya

Passion fruit

Pineapples

Pomegranate

Others

0.01 (*) (p)

2. Vegetables, fresh or 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

Okra

Others

(b) Cucurbits – edible peel

Cucumbers

Gherkins

Courgettes

Others

(c) Cucurbits – inedible peel

Melons

Squashes

Watermelons

Others

(d) Sweetcorn

(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

Lettuce

Scarole (broad-leaf endive)

Rocket

Leaves and stems of brassica, including turnip greens

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

0.01 (*) (p)

3. Pulses

Beans

Lentils

Peas

Lupines

Others

0.01 (*) (p)

4. Oilseed

Linseed

Peanuts

Poppy seeds

Sesame seeds

Sunflower seed

Rapeseed

Soya bean

Mustard seed

Cotton seed

Hemp seed

Pumpkin seed

Others

0.01 (*) (p)

5. Potatoes

Early potatoes

Ware potatoes

0.02 (*) (p)

6. Tea (dried leaves and stalks, fermented or

otherwise, Camellia sinensis)

0.02 (*) (p)

7. Hops (dried), including hop pellets and

unconcentrated powder

Pyrimethanil

0.05 (*) (p)

Cereals

1. Fruit, fresh, dried or uncooked, preserved by

freezing, not containing added sugar, nuts

10 (p)

(i) Citrus Fruit

Grapefruit

Lemons

Limes

Mandarins (including Clementine and other hybrids)

Oranges

Pomelos

Others

(ii) Tree Nuts (shelled or unshelled)

0.2 (p)

Almonds

Brazil nuts

Cashew nuts

Chestnuts

Coconuts

Hazelnuts

Macademia

Pecans

Pine nuts

0.2 (p)

Pistachios

Walnuts

0.05 (*) (p)

Others

5 (p)

(iii) Pome Fruit

Apples

Pears

Quinces

Others

(iv) Stone Fruit

3 (p)

Apricots

Cherries

10 (p)

Peaches (including nectarines and similar hybrids)

3 (p)

Plums

0.05 (*) (p)

Others

(v) Berries and Small Fruit

5 (p)

(a) Table and wine grapes

Table grapes

Wine grapes

5 (p)

(b) Strawberries (other than wild)

(c) Cane fruit (other than wild)

10 (p)

Blackberries

Dewberries

Loganberries

10 (p)

Raspberries

0.05 (*) (p)

Others

5 (p)

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

Bilberries

Cranberries

Currants (red, black and white)

Gooseberries

Others

0.05 (*) (p)

(e) Wild berries and wild fruit

(vi) Miscellaneous

Avocados

0.1 (p)

Bananas

Dates

Figs

Kiwi

Kumquats

Litchis

Mangoes

Olives (table consumption)

Olives (oil extraction)

Papaya

Passion fruit

Pineapples

Pomegranate

0.05 (*) (p)

Others

2. Vegetables, fresh or uncooked, frozen or dry

(i) Root and Tuber Vegetables

Beetroot

1 (p)

Carrots

Cassava

Celeriac

Horseradish

Jerusalem artichokes

Parsnips

Parsley root

Radishes

Salsify

Sweet potatoes

Swedes

Turnips

Yam

0.05 (*) (p)

Others

(ii) Bulb Vegetables

Garlic

0.1 (p)

Onions

Shallots

Spring onions

0.05 (*) (p)

Others

(iii) Fruiting Vegetables

(a) Solanacea

1 (p)

Tomatoes

2 (p)

Peppers

1 (p)

Aubergines

Okra

0.05 (*) (p)

Others

1 (p)

(b) Cucurbits – edible peel

Cucumbers

Gherkins

Courgettes

Others

0.05 (*) (p)

(c) Cucurbits – inedible peel

Melons

Squashes

Watermelons

Others

0.05 (*) (p)

(d) Sweetcorn

0.05 (*) (p)

(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

10 (p)

Lettuce

Scarole (broad-leaf endive)

Rocket

Leaves and stems of brassica, including turnip greens

0.05 (*) (p)

Others

0.05 (*) (p)

(b) Spinach and similar

Spinach

Beet leaves (chard)

Others

0.05 (*) (p)

(c) Watercress

0.05 (*) (p)

(d) Witloof

3 (p)

(e) Herbs

Chervil

Chives

Parsley

Celery Leaves

Others

(vi) Legume Vegetables (fresh)

2 (p)

Beans (with pods)

Beans (without pods)

Peas (with pods)

0.2 (p)

Peas (without pods)

0.05 (*) (p)

Others

(vii) Stem Vegetables (fresh)

Asparagus

Cardoons

Celery

Fennel

Globe artichokes

1 (p)

Leek

Rhubarb

0.05 (*) (p)

Others

0.05 (*) (p)

(viii) Fungi

(a) Cultivated mushrooms

(b) Wild mushrooms

0.5 (p)

3. Pulses

Beans

Lentils

Peas

Lupines

Others

0.01 (*) (p)

4. Oilseed

Linseed

Peanuts

Poppy seeds

Sesame seeds

Sunflower seed

Rapeseed

Soya bean

Mustard seed

Cotton seed

Hemp seed

Pumpkin seed

Others

0.05 (*) (p)

5. Potatoes

Early potatoes

Ware potatoes

0.1 (*) (p)

6. Tea (dried leaves and stalks, fermented or

otherwise, Camellia sinensis)

0.1 (*) (p)

7. Hops (dried), including hop pellets and

unconcentrated powder

Rimsulfuron

0.05 (*) (p)

Cereals

0.05 (*) (p)

1. Fruit, fresh, dried or uncooked, preserved by

freezing, not containing added sugar, nuts

(i) Citrus Fruit

Grapefruit

Lemons

Limes

Mandarins (including Clementine and other hybrids)

Oranges

Pomelos

Others

(ii) Tree Nuts (shelled or unshelled)

Almonds

Brazil nuts

Cashew nuts

Chestnuts

Coconuts

Hazelnuts

Macademia

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

Currants (red, black and white)

Gooseberries

Others

(e) Wild berries and wild fruit

(vi) Miscellaneous

Avocados

Bananas

Dates

Figs

Kiwi

Kumquats

Litchis

Mangoes

Olives (table consumption)

Olives (oil extraction)

Papaya

Passion fruit

Pineapples

Pomegranate

Others

0.05 (*) (p)

2. Vegetables, fresh or 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

Okra

Others

(b) Cucurbits – edible peel

Cucumbers

Gherkins

Courgettes

Others

(c) Cucurbits – inedible peel

Melons

Squashes

Watermelons

Others

(d) Sweetcorn

(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

Lettuce

Scarole (broad-leaf endive)

Rocket

Leaves and stems of brassica, including turnip greens

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

0.05 (*) (p)

3. Pulses

Beans

Lentils

Peas

Lupines

Others

0.05 (*) (p)

4. Oilseed

Linseed

Peanuts

Poppy seeds

Sesame seeds

Sunflower seed

Rapeseed

Soya bean

Mustard seed

Cotton seed

Hemp seed

Pumpkin seed

Others

0.05 (*) (p)

5. Potatoes

Early potatoes

Ware potatoes

0.1 (*) (p)

6. Tea (dried leaves and stalks, fermented or

otherwise, Camellia sinensis)

0.1 (*) (p)

7. Hops (dried), including hop pellets and

unconcentrated powder

(∗)

Indicates lower limit of analytical determination

(p)

Indicates provisional maximum residue level in accordance with Article 4(1)(f) of Directive 91/414/EEC: unless

amended, this level will become definitive with effect from 25 October 2011

€4.10 (Lm1.76)