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Statutory Rules of Northern Ireland
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2004 No. 200

AGRICULTURE

PESTICIDES

Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Amendment) Regulations (Northern Ireland) 2004

  Made 29th April 2004 
  Coming into operation 16th June 2004 

The Department of Agriculture and Rural Development, being a Department designated[1] for the purposes of section 2(2) of the European Communities Act 1972[2] in relation to the common agricultural policy of the European Community, in exercise of the powers conferred on it by the said section 2(2) and of every other power enabling it in that behalf, hereby makes the following Regulations:

Citation, commencement and interpretation
     1.  - (1) These Regulations may be cited as the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Amendment) Regulations (Northern Ireland) 2004 and shall come into operation on 16th June 2004.

    (2) The Interpretation Act (Northern Ireland) 1954[3] shall apply to these Regulations as it applies to an Act of the Northern Ireland Assembly.

Amendment to the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) Regulations (Northern Ireland) 2002
     2.  - (1) The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) Regulations (Northern Ireland) 2002[4] shall be amended in accordance with this regulation.

    (2) In regulation 2(1), for the definition of "the Residues Directives" there shall be substituted the following definition:

    (3) In Schedule 1, in column 2, for the residue for Metalaxyl-M there shall be substituted "metalaxyl-M".

    (4) In Part II of Schedule 2 -

    (5) On 1st December 2004 -



Sealed with the Official Seal of the Department of Agriculture and Rural Development on


30th April 2004.

L.S.


D. Small
A senior officer of the Department of Agriculture and Rural Development


SCHEDULE
Regulation 2(5)

          Abamectin Acephate Diquat Parathion-methyl 2,4-D
Group to which food belongs Groups include the following products      Applying from 1 December 2004      Applying from 1 December 2004     
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
(i) CITRUS FRUIT
     Grapefruit 0.01* 0.02* 0.05* 0.02* 1
     Lemons 0.01* 0.02* 0.05* 0.02* 1
     Limes 0.01* 0.02* 0.05* 0.02* 1
     Mandarins (inc clementines & similar hybrids) 0.01* 0.02* 0.05* 0.02* 1
     Oranges 0.01* 0.02* 0.05* 0.02* 1
     Pomelos 0.01* 0.02* 0.05* 0.02* 1
     Others 0.01* 0.02* 0.05* 0.02* 1
(ii) TREE NUTS (shelled or unshelled)
     Almonds 0.02* 0.02* 0.05* 0.02* 0.05*
     Brazil nuts 0.02* 0.02* 0.05* 0.02* 0.05*
     Cashew nuts 0.02* 0.02* 0.05* 0.02* 0.05*
     Chestnuts 0.02* 0.02* 0.05* 0.02* 0.05*
     Coconuts 0.02* 0.02* 0.05* 0.02* 0.05*
     Hazelnuts 0.02* 0.02* 0.05* 0.02* 0.05*
     Macadamia nuts 0.02* 0.02* 0.05* 0.02* 0.05*
     Pecans 0.02* 0.02* 0.05* 0.02* 0.05*
     Pine nuts 0.02* 0.02* 0.05* 0.02* 0.05*
     Pistachios 0.02* 0.02* 0.05* 0.02* 0.05*
     Walnuts 0.02* 0.02* 0.05* 0.02* 0.05*
     Others 0.02* 0.02* 0.05* 0.02* 0.05*
(iii) POME FRUIT
     Apples 0.01* 0.02* 0.05* 0.02* 0.05*
     Pears 0.01* 0.02* 0.05* 0.02* 0.05*
     Quinces 0.01* 0.02* 0.05* 0.02* 0.05*
     Others 0.01* 0.02* 0.05* 0.02* 0.05*
(iv) STONE FRUIT
     Apricots 0.01* 0.02* 0.05* 0.02* 0.05*
     Cherries 0.01* 0.02* 0.05* 0.02* 0.05*
     Peaches (inc nectarines & similar hybrids) 0.01* 0.02* 0.05* 0.02* 0.05*
     Plums 0.01* 0.02* 0.05* 0.02* 0.05*
     Others 0.01* 0.02* 0.05* 0.02* 0.05*
(v) BERRIES AND SMALL FRUIT
     (a) Table & wine grapes
     Table grapes 0.01* 0.02* 0.05* 0.02* 0.05*
     Wine grapes 0.01* 0.02* 0.05* 0.02* 0.05*
     (b) Strawberries (other than wild)

 0.1 0.02* 0.05* 0.02* 0.05*
     (c) Cane Fruit (other than wild)
     Blackberries 0.01* 0.02* 0.05* 0.02* 0.05*
     Dewberries 0.01* 0.02* 0.05* 0.02* 0.05*
     Loganberries 0.01* 0.02* 0.05* 0.02* 0.05*
     Raspberries 0.01* 0.02* 0.05* 0.02* 0.05*
     Others 0.01* 0.02* 0.05* 0.02* 0.05*
     (d) Other small fruit & berries (other than wild)
     Bilberries 0.01* 0.02* 0.05* 0.02* 0.05*
     Cranberries 0.01* 0.02* 0.05* 0.02* 0.05*
     Currants (red, black & white) 0.01* 0.02* 0.05* 0.02* 0.05*
     Gooseberries 0.01* 0.02* 0.05* 0.02* 0.05*
     Others 0.01* 0.02* 0.05* 0.02* 0.05*
     (e) Wild berries & wild fruit

 0.01* 0.02* 0.05* 0.02* 0.05*
(vi) MISCELLANEOUS FRUIT
     Avocados 0.01* 0.02* 0.05* 0.02* 0.05*
     Bananas 0.01* 0.02* 0.05* 0.02* 0.05*
     Dates 0.01* 0.02* 0.05* 0.02* 0.05*
     Figs 0.01* 0.02* 0.05* 0.02* 0.05*
     Kiwi fruit 0.01* 0.02* 0.05* 0.02* 0.05*
     Kumquats 0.01* 0.02* 0.05* 0.02* 0.05*
     Litchis 0.01* 0.02* 0.05* 0.02* 0.05*
     Mangoes 0.01* 0.02* 0.05* 0.02* 0.05*
     Olives (table consumption) 0.01* 0.02* 0.05* 0.02* 0.05*
     Olives (oil extract) 0.01* 0.02* 0.05* 0.02* 0.05*
     Papaya 0.01* 0.02* 0.05* 0.02* 0.05*
     Passion fruit 0.01* 0.02* 0.05* 0.02* 0.05*
     Pineapples 0.01* 0.02* 0.05* 0.02* 0.05*
     Pomegranates 0.01* 0.02* 0.05* 0.02* 0.05*
     Others 0.01* 0.02* 0.05* 0.02* 0.05*
2. Vegetables, fresh or uncooked, frozen or dry
(i) ROOT AND TUBER VEGETABLES
     Beetroot 0.01* 0.02* 0.05* 0.02* 0.05*
     Carrots 0.01* 0.02* 0.05* 0.02* 0.05*
     Celeriac 0.01* 0.02* 0.05* 0.02* 0.05*
     Horseradish 0.01* 0.02* 0.05* 0.02* 0.05*
     Jerusalem artichokes 0.01* 0.02* 0.05* 0.02* 0.05*
     Parsnips 0.01* 0.02* 0.05* 0.02* 0.05*
     Parsley root 0.01* 0.02* 0.05* 0.02* 0.05*
  Radishes 0.01* 0.02* 0.05* 0.02* 0.05*
     Salsify 0.01* 0.02* 0.05* 0.02* 0.05*
     Sweet potatoes 0.01* 0.02* 0.05* 0.02* 0.05*
     Swedes 0.01* 0.02* 0.05* 0.02* 0.05*
     Turnips 0.01* 0.02* 0.05* 0.02* 0.05*
     Yams 0.01* 0.02* 0.05* 0.02* 0.05*
     Others 0.01* 0.02* 0.05* 0.02* 0.05*
(ii) BULB VEGETABLES
     Garlic 0.01* 0.02* 0.05* 0.02* 0.05*
     Onions 0.01* 0.02* 0.05* 0.02* 0.05*
     Shallots 0.01* 0.02* 0.05* 0.02* 0.05*
     Spring onions 0.01* 0.02* 0.05* 0.02* 0.05*
     Others 0.01* 0.02* 0.05* 0.02* 0.05*
(iii) FRUITING VEGETABLES
     (a) Solanacea
     Tomatoes 0.02 0.02* 0.05* 0.02* 0.05*
     Peppers 0.05 0.02* 0.05* 0.02* 0.05*
     Chilli peppers 0.05 0.02* 0.05* 0.02* 0.05*
     Aubergines 0.02 0.02* 0.05* 0.02* 0.05*
     Others 0.01* 0.02* 0.05* 0.02* 0.05*
     (b) Cucurbits-edible peel
     Cucumbers 0.01* 0.02* 0.05* 0.02* 0.05*
     Gherkins 0.01* 0.02* 0.05* 0.02* 0.05*
     Courgettes 0.01* 0.02* 0.05* 0.02* 0.05*
     Others 0.01* 0.02* 0.05* 0.02* 0.05*
     (c) Cucurbits-inedible peel
     Melons 0.01* 0.02* 0.05* 0.02* 0.05*
     Squashes 0.01* 0.02* 0.05* 0.02* 0.05*
     Watermelons 0.01* 0.02* 0.05* 0.02* 0.05*
     Others 0.01* 0.02* 0.05* 0.02* 0.05*
     (d) Sweet corn

 0.01* 0.02* 0.05* 0.02* 0.05*
     (iv) BRASSICA VEGETABLES
     (a) Flowering Brassicas
     Broccoli 0.01* 0.02* 0.05* 0.02* 0.05*
     Cauliflower 0.01* 0.02* 0.05* 0.02* 0.05*
     Others 0.01* 0.02* 0.05* 0.02* 0.05*
     (b) Head Brassicas
     Brussels sprouts 0.01* 0.02* 0.05* 0.02* 0.05*
     Head cabbage 0.01* 0.02* 0.05* 0.02* 0.05*
     Others 0.01* 0.02* 0.05* 0.02* 0.05*
     (c) Leafy Brassicas
     Chinese cabbage 0.01* 0.02* 0.05* 0.02* 0.05*
     Kale 0.01* 0.02* 0.05* 0.02* 0.05*
     Others 0.01* 0.02* 0.05* 0.02* 0.05*
     (d) Kohlrabi

 0.01* 0.02* 0.05* 0.02* 0.05*
(v) LEAF VEGETABLES AND FRESH HERBS
     (a) Lettuce & similar
     Cress 0.1 0.02* 0.05* 0.02* 0.05*
     Lamb's lettuce 0.1 0.02* 0.05* 0.02* 0.05*
     Lettuce 0.1 0.02* 0.05* 0.02* 0.05*
     Scarole 0.1 0.02* 0.05* 0.02* 0.05*
     Others 0.1 0.02* 0.05* 0.02* 0.05*
     (b) Spinach & similar
     Spinach 0.01* 0.02* 0.05* 0.02* 0.05*
     Beet leaves (chard) 0.01* 0.02* 0.05* 0.02* 0.05*
     Others 0.01* 0.02* 0.05* 0.02* 0.05*
     (c) Watercress

 0.01* 0.02* 0.05* 0.02* 0.05*
     (d) Witloof

 0.01* 0.02* 0.05* 0.02* 0.05*
     (e) Herbs
     Chervil 0.01* 0.02* 0.05* 0.02* 0.05*
     Chives 0.01* 0.02* 0.05* 0.02* 0.05*
     Parsley 0.01* 0.02* 0.05* 0.02* 0.05*
     Celery leaves 0.01* 0.02* 0.05* 0.02* 0.05*
     Others 0.01* 0.02* 0.05* 0.02* 0.05*
(vi) LEGUME VEGETABLES (fresh)
     Beans (with pods) 0.01* 0.02* 0.05* 0.02* 0.05*
     Beans (without pods) 0.01* 0.02* 0.05* 0.02* 0.05*
     Peas (with pods) 0.01* 0.02* 0.05* 0.02* 0.05*
  Peas (without pods) 0.01* 0.02* 0.05* 0.02* 0.05*
     Others 0.01* 0.02* 0.05* 0.02* 0.05*
(vii) STEM VEGETABLES
     Asparagus 0.01* 0.02* 0.05* 0.02* 0.05*
     Cardoons 0.01* 0.02* 0.05* 0.02* 0.05*
     Celery 0.01* 0.02* 0.05* 0.02* 0.05*
     Fennel 0.01* 0.02* 0.05* 0.02* 0.05*
     Globe artichokes 0.01* 0.02* 0.05* 0.02* 0.05*
     Leeks 0.01* 0.02* 0.05* 0.02* 0.05*
     Rhubarb 0.01* 0.02* 0.05* 0.02* 0.05*
     Others 0.01* 0.02* 0.05* 0.02* 0.05*
(viii) FUNGI
     (a) Cultivated mushrooms

 0.01* 0.02* 0.05* 0.02* 0.05*
     (b) Wild mushrooms

 0.01* 0.02* 0.05* 0.02* 0.05*
3. PULSES
     Beans 0.01* 0.02* 0.2 0.02* 0.05*
     Lentils 0.01* 0.02* 0.05* 0.02* 0.05*
     Peas 0.01* 0.02* 0.2 0.2 0.05*
     Others 0.01* 0.02* 0.05* 0.02* 0.05*
4. OILSEEDS
     Linseed 0.02* 0.05* 5 0.05* 0.1*
     Peanuts 0.02* 0.05* 0.1* 0.05* 0.1*
     Poppy seed 0.02* 0.05* 0.1* 0.05* 0.1*
     Sesame seed 0.02* 0.05* 0.1* 0.05* 0.1*
     Sunflower seed 0.02* 0.05* 0.1* 0.05* 0.1*
     Rape seed 0.02* 0.05* 0.5 0.05* 0.1*
     Soya bean 0.02* 0.05* 0.1* 0.05* 0.1*
     Mustard seed 0.02* 0.05* 0.1* 0.05* 0.1*
     Cotton seed 0.02* 0.05* 0.1* 0.05* 0.1*
     Others 0.02* 0.05* 0.1* 0.05* 0.1*
5. POTATOES
     Early potatoes 0.01* 0.02* 0.05* 0.02* 0.05*
     Ware potatoes 0.01* 0.02* 0.05* 0.02* 0.05*
6. TEA
     (dried leaves and stalks, fermented or otherwise, Camellia sinensis) 0.02* 0.05* 0.1* 0.05* 0.1*
7. HOPS (dried)
     including hop pellets & unconcentrated powder 0.05 0.05* 0.1* 0.05* 0.1*
8. CEREALS
     Wheat 0.01* 0.02* 0.05* 0.02* 0.05*
     Rye 0.01* 0.02* 0.05* 0.02* 0.05*
     Barley 0.01* 0.02* 10 0.02* 0.05*
     Sorghum 0.01* 0.02* 0.05* 0.02* 0.05*
     Oats 0.01* 0.02* 2 0.02* 0.05*
     Triticale 0.01* 0.02* 0.05* 0.02* 0.05*
     Maize 0.01* 0.02* 1 0.02* 0.05*
     Buckwheat 0.01* 0.02* 0.05* 0.02* 0.05*
     Millet 0.01* 0.02* 1 0.02* 0.05*
     Rice(1) 0.01* 0.02* 0.05* 0.02* 0.05*
     Other cereals(2) 0.01* 0.02* 0.05* 0.02* 0.05*
9. PRODUCTS OF ANIMAL ORIGIN
     Meat, fat & preparations 0.02(12)                1(31)
     of meat(3) 0.01*(17) 0.02* 0.05* 0.02* 0.05*(17)
     Milk(4) & Dairy produce(5) 0.005* 0.02* 0.05* 0.02* 0.01*
     Eggs(6) 0.01* 0.02* 0.05* 0.02* 0.01*


EXPLANATORY NOTE

(This note is not part of the Regulations.)


These Regulations, which are made under section 2(2) of the European Communities Act 1972, further amend the provisions of the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) Regulations (Northern Ireland) 2002 ("the principal Regulations").

The Regulations implement Commission Directive 2003/118/EC and corrigenda (O.J. No. L342, 30.12.2003, p. 58 and O.J. No. L14, 21.1.2004, p. 55) to Commission Directives 2002/79/EC (O.J. No. L291, 28.10.2002, p. 1) and 2003/60/EC (O.J. No. L155, 24.6.2003, p. 15).

The definition of "the Residues Directives" is updated (regulation 2(2)).

In Schedule 1, the residue entries for Metalaxyl-M are corrected (regulation 2(3)).

In Part II of Schedule 2 the maximum permitted levels of residue for the pesticides Abamectin and Diquat are corrected and the maximum residue levels for 2,4-D on citrus fruits are amended (regulation 2(4)).

On 1st December 2004 the entry for the residue of Parathion-methyl is amended. In addition, the entry for Parathion-methyl which sets national maximum residue levels for the pesticide is deleted from Part I of Schedule 2 and replaced by a new entry in Part II of Schedule 2 establishing the Community maximum residue levels for the pesticide (regulation 2(5)).

On the same date the existing maximum residue levels for Acephate which are set out in Part II of Schedule 2 are replaced with new maximum residue levels (regulation 2(5)).

Notes:

 [1] S.I. 2000/2812back

[2] 1972 c. 68back

[3] 1954 c. 33 (N.I.)back

[4] S.R. 2002 No. 20 as amended by S.R. 2002 No. 27, S.R. 2002 No. 250, S.R. 2003 No. 123, S.R. 2003 No. 379 and S.R. 2003 No. 435back

[5] O.J. No. L221, 7.8.86, p. 37. The last amending instrument is Commission Directive 2003/118/EC (O.J. No. L327, 16.12.2003, p. 25)back

[6] O.J. No. L221, 7.8.86, p. 43. The last amending instrument is Commission Directive 2003/118/EC (O.J. No. L327, 16.12.2003, p. 25)back

[7] O.J. No. L350, 14.12.90, p. 71. The last amending instrument is Commission Directive 2003/118/EC (O.J. No. L327, 16.12.2003, p. 25)back


ISBN 0 33795516 6


  © Crown copyright 2004

Prepared 12 May 2004

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