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STATUTORY INSTRUMENTS

2006 No. 1742

AGRICULTURE, ENGLAND AND WALES

PESTICIDES, ENGLAND AND WALES

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

  Made 29th June 2006 
  Laid before Parliament 5th July 2006 
  Coming into force in accordance with regulation 1(3) and (4)

The Secretary of State for Environment, Food and Rural Affairs and the National Assembly for Wales, being 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, acting jointly (the National Assembly for Wales acting in relation to Wales only), in exercise of the powers conferred on them by that section, make the following Regulations:

Citation, interpretation and commencement
     1. —(1) These Regulations may be cited as the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) (Amendment) (No. 2) Regulations 2006.

    (2) In these Regulations "the Principal Regulations" means the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) Regulations 2005[3].

    (3) Subject to paragraph (4), these Regulations shall come into force on 27th July 2006.

    (4) Regulation 3 shall come into force on 15th September 2006.

Amendments coming into force on 27th July 2006
     2. —(1) The Principal Regulations are amended as follows.

    (2) In regulation 2(1) (interpretation), for the definition of "the Residues Directives" substitute the following definition—

    (3) In Schedule 2 (maximum residue levels), for the entries in the columns relating to the pesticides Carbofuran and Diquat substitute the entries in the columns relating to those pesticides set out in Schedule 1 to these Regulations.

    (4) In Schedule 3, in paragraph 4 (oil seeds), in column 2, beneath "Soya bean" insert "Hemp seed".

Amendments coming into force on 15th September 2006
     3. —(1) Schedules 1, 2 and 3 of the Principal Regulations are amended as follows.

    (2) In Schedule 1 (pesticide residues), for the entry for Benomyl, Carbendazim and Thiophanate-methyl, substitute the entry for Benomyl and Carbendazim and the entry for Thiophanate-methyl set out in Schedule 2 to these Regulations.

    (3) In Schedule 2—

    (4) In Schedule 3, in paragraph 2(iii)(a) (solanacea), in column 2, beneath "Aubergines" insert "Okra".


D.Elis-Thomas
Presiding Officer National Assembly for Wales

28th June 2006


Jeff Rooker
Minister of State Department for Environment, Food and Rural Affairs

29th June 2006



SCHEDULE 1
Regulations 2(3) and 3(3)


ENTRIES SUBSTITUTED OR INSERTED IN SCHEDULE 2 TO THE PRINCIPAL REGULATIONS


Group to which food belongs Groups include the following products Benomyl/ Carbendazim Carbofuran Diquat Thiophanate-methyl
1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS
i) CITRUS FRUIT
           Grapefruit 0.1* 0.3 0.05* 0.1*
           Lemons 0.1* 0.3 0.05* 0.1*
           Limes 0.1* 0.3 0.05* 0.1*
           Mandarins (inc clementines & similar hybrids) 0.1* 0.3 0.05* 0.1*
           Oranges 0.1* 0.3 0.05* 0.1*
           Pomelos 0.1* 0.3 0.05* 0.1*
           Others 0.1* 0.3 0.05* 0.1*
ii) TREE NUTS (shelled or unshelled)
           Almonds 0.1* 0.02* 0.05* 0.2
           Brazil nuts 0.1* 0.02* 0.05* 0.2
           Cashew nuts 0.1* 0.02* 0.05* 0.2
           Chestnuts 0.1* 0.02* 0.05* 0.2
           Coconuts 0.1* 0.02* 0.05* 0.2
           Hazelnuts 0.1* 0.02* 0.05* 0.2
           Macadamia nuts 0.1* 0.02* 0.05* 0.2
           Pecans 0.1* 0.02* 0.05* 0.2
           Pine nuts 0.1* 0.02* 0.05* 0.2
           Pistachios 0.1* 0.02* 0.05* 0.2
           Walnuts 0.1* 0.02* 0.05* 0.2
           Others 0.1* 0.02* 0.05* 0.2
iii) POME FRUIT
           Apples 0.2 0.02* 0.05* 0.5
           Pears 0.2 0.02* 0.05* 0.5
           Quinces 0.2 0.02* 0.05* 0.5
           Others 0.2 0.02* 0.05* 0.5
iv) STONE FRUIT
           Apricots 0.2 0.02* 0.05* 2
           Cherries 0.5 0.02* 0.05* 0.3
           Peaches (inc nectarines & similar hybrids) 0.2 0.02* 0.05* 2
           Plums 0.5 0.02* 0.05* 0.3
           Others 0.1* 0.02* 0.05* 0.1*
v) BERRIES AND SMALL FRUIT
           a) Table & wine grapes

                                            
           Table grapes 0.3 0.02* 0.05* 0.1*
           Wine grapes 0.5 0.02* 0.05* 3
           b) Strawberries (other than wild)

 0.1* 0.02* 0.05* 0.1*
           c) Cane fruit (other than wild)

                                            
           Blackberries 0.1* 0.02* 0.05* 0.1*
           Dewberries 0.1* 0.02* 0.05* 0.1*
           Loganberries 0.1* 0.02* 0.05* 0.1*
           Raspberries 0.1* 0.02* 0.05* 0.1*
           Others 0.1* 0.02* 0.05* 0.1*
           d) Other small fruit & berries (other than wild)

                                            
           Bilberries 0.1* 0.02* 0.05* 0.1*
           Cranberries 0.1* 0.02* 0.05* 0.1*
           Currants (red, black & white) 0.1* 0.02* 0.05* 0.1*
           Gooseberries 0.1* 0.02* 0.05* 0.1*
           Others 0.1* 0.02* 0.05* 0.1*
           e) Wild berries & wild fruit

 0.1* 0.02* 0.05* 0.1*
vi) MISCELLANEOUS FRUIT
           Avocados 0.1* 0.02* 0.05* 0.1*
           Bananas 0.1* 0.02* 0.05* 0.1*
           Dates 0.1* 0.02* 0.05* 0.1*
           Figs 0.1* 0.02* 0.05* 0.1*
           Kiwi fruit 0.1* 0.02* 0.05* 0.1*
           Kumquats 0.1* 0.02* 0.05* 0.1*
           Litchis 0.1* 0.02* 0.05* 0.1*
           Mangoes 0.1* 0.02* 0.05* 0.1*
           Olives (Table Consumption) 0.1* 0.02* 0.05* 0.1*
           Olives (Oil Extract) 0.1* 0.02* 0.05* 0.1*
           Papaya 0.1* 0.02* 0.05* 0.1*
           Passion fruit 0.1* 0.02* 0.05* 0.1*
           Pineapples 0.1* 0.02* 0.05* 0.1*
           Pomegranates 0.1* 0.02* 0.05* 0.1*
           Others 0.1* 0.02* 0.05* 0.1*
2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY
i) ROOT AND TUBER VEGETABLES
           Beetroot 0.1* 0.02* 0.05* 0.1*
           Carrots 0.1* 0.02* 0.05* 0.1*
           Cassava 0.1* 0.02* 0.05* 0.1*
           Celeriac 0.1* 0.02* 0.05* 0.1*
           Horseradish 0.1* 0.02* 0.05* 0.1*
           Jerusalem artichokes 0.1* 0.02* 0.05* 0.1*
           Parsnips 0.1* 0.02* 0.05* 0.1*
           Parsley root 0.1* 0.02* 0.05* 0.1*
           Radishes 0.1* 0.02* 0.05* 0.1*
           Salsify 0.1* 0.02* 0.05* 0.1*
           Sweet potatoes 0.1* 0.02* 0.05* 0.1*
           Swedes 0.1* 0.02* 0.05* 0.1*
           Turnips 0.1* 0.02* 0.05* 0.1*
           Yams 0.1* 0.02* 0.05* 0.1*
           Others 0.1* 0.02* 0.05* 0.1*
ii) BULB VEGETABLES
           Garlic 0.1* 0.02* 0.05* 0.1*
           Onions 0.1* 0.02* 0.05* 0.1*
           Shallots 0.1* 0.02* 0.05* 0.1*
           Spring onions 0.1* 0.02* 0.05* 0.1*
           Others 0.1* 0.02* 0.05* 0.1*
iii) FRUITING VEGETABLES
           a) Solanacea

                                            
           Tomatoes 0.5 0.02* 0.05* 2
           Peppers 0.1* 0.02* 0.05* 0.1*
           Chilli peppers 0.1* 0.02* 0.05* 0.1*
           Aubergines 0.5 0.02* 0.05* 2
           Okra 2 0.02* 0.05* 1
           Others 0.1* 0.02* 0.05* 0.1*
           b) Cucurbits-edible peel

                                            
           Cucumbers 0.1* 0.02* 0.05* 0.1*
           Gherkins 0.1* 0.02* 0.05* 0.1*
           Courgettes 0.1* 0.02* 0.05* 0.1*
           Others 0.1* 0.02* 0.05* 0.1*
           c) Cucurbits-inedible peel

                                            
           Melons 0.1* 0.02* 0.05* 0.3
           Squashes 0.1* 0.02* 0.05* 0.3
           Watermelons 0.1* 0.02* 0.05* 0.3
           Others 0.1* 0.02* 0.05* 0.3
           d) Sweet corn

 0.1* 0.02* 0.05* 0.1*
iv) BRASSICA VEGETABLES
           a) Flowering Brassicas

                                            
           Broccoli 0.1* (¹³) 0.02* 0.05* (¹³) 0.1* (¹³)
           Cauliflower 0.1* 0.02* 0.05* 0.1*
           Others 0.1* 0.02* 0.05* 0.1*
           b) Head Brassicas

                                            
           Brussels sprouts 0.5 0.02* 0.05* 1
           Head cabbage 0.1* 0.02* 0.05* 0.1*
           Others 0.1* 0.02* 0.05* 0.1*
           c) Leafy Brassicas

                                            
           Chinese cabbage 0.1* 0.02* 0.05* 0.1*
           Kale 0.1* 0.02* 0.05* 0.1*
           Others 0.1* 0.02* 0.05* 0.1*
           d) Kohlrabi

 0.1* 0.02* 0.05* 0.1*
v) LEAF VEGETABLES AND FRESH HERBS
           a) Lettuce & similar

                                            
           Cress 0.1* 0.02* 0.05* 0.1*
           Lamb's lettuce 0.1* 0.02* 0.05* 0.1*
           Lettuce 0.1* 0.02* 0.05* 0.1*
           Scarole 0.1* (6) 0.02* 0.05* (6) 0.1* (6)
           Others 0.1* 0.02* 0.05* 0.1*
           b) Spinach & similar

                                            
           Spinach 0.1* 0.02* 0.05* 0.1*
           Beet leaves (chard) 0.1* 0.02* 0.05* 0.1*
           Others 0.1* 0.02* 0.05* 0.1*
           c) Watercress

 0.1* 0.02* 0.05* 0.1*
           d) Witloof

 0.1* 0.02* 0.05* 0.1*
           e) Herbs

                                            
           Chervil 0.1* 0.02* 0.05* 0.1*
           Chives 0.1* 0.02* 0.05* 0.1*
           Parsley 0.1* 0.02* 0.05* 0.1*
           Celery leaves 0.1* 0.02* 0.05* 0.1*
           Others 0.1* 0.02* 0.05* 0.1*
vi) LEGUME VEGETABLES (fresh)
           Beans (with pods) 0.2 0.02* 0.05* 0.1*
           Beans (without pods) 0.1* 0.02* 0.05* 0.1*
           Peas (with pods) 0.2 0.02* 0.05* 0.1*
           Peas (without pods) 0.1* 0.02* 0.05* 0.1*
           Others 0.1* 0.02* 0.05* 0.1*
vii) STEM VEGETABLES
           Asparagus 0.1* 0.02* 0.05* 0.1*
           Cardoons 0.1* 0.02* 0.05* 0.1*
           Celery 0.1* 0.02* 0.05* 0.1*
           Fennel 0.1* 0.02* 0.05* 0.1*
           Globe artichokes 0.1* 0.02* 0.05* 0.1*
           Leeks 0.1* 0.02* 0.05* 0.1*
           Rhubarb 0.1* 0.02* 0.05* 0.1*
           Others 0.1* 0.02* 0.05* 0.1*
viii) FUNGI
           a) Cultivated mushrooms

 0.1* 0.02* 0.05* 0.1*
           b) Wild mushrooms

 0.1* 0.02* 0.05* 0.1*
3. PULSES
           Beans 0.1* 0.02* 0.2 0.1*
           Lentils 0.1* 0.02* 0.2 0.1*
           Peas 0.1* 0.02* 0.2 0.1*
           Others 0.1* 0.02* 0.2 0.1*
4. OILSEEDS
           Linseed 0.1* 0.1 5 0.1*
           Peanuts 0.1* 0.1 0.1* 0.1*
           Poppy seed 0.1* 0.1 0.1* 0.1*
           Sesame seed 0.1* 0.1 0.1* 0.1*
           Sunflower seed 0.1* 0.1 1 0.1*
           Rape seed 0.1* 0.1 2 0.1*
           Soya bean 0.2 0.1 0.2 0.3
           Mustard seed 0.1* 0.1 0.5 0.1*
           Cotton seed 0.1* 0.1 0.1* 0.1*
           Hemp seed 0.1* 0.1 0.5 0.1*
           Others 0.1* 0.1 0.1* 0.1*
5. POTATOES
           Early potatoes 0.1* 0.02* 0.05* 0.1*
           Ware potatoes 0.1* 0.02* 0.05* 0.1*
6. TEA
           (dried leaves and stalks, fermented or otherwise, Camellia sinensis) 0.1* 0.05* 0.1* 0.1*
7. HOPS (dried)
           including hop pellets & unconcentrated powder 0.1* 0.05* 0.1* 0.1*
8. CEREALS
           Wheat 0.1 0.02* 0.05* 0.05
           Rye 0.1 0.02* 0.05* 0.05
           Barley 2 0.02* 10 0.3
           Sorghum 0.01* 0.02* 0.05* 0.01*
           Oats 2 0.02* 2 0.3
           Triticale 0.1 0.02* 0.05* 0.05
           Maize 0.01* 0.02* 1 0.01*
           Buckwheat 0.01* 0.02* 0.05* 0.01*
           Millet 0.01* 0.02* 1 0.01*
           Rice(¹) 0.01* 0.02* 0.05* 0.01*
           Others 0.01* 0.02* 0.05* 0.01*
9. PRODUCTS OF ANIMAL ORIGIN
           Meat, edible offal, fat & preparations of meat and edible offal(²) 0.05* (46) 0.1* 0.05* 0.05* (46)
           Milk(³) & Dairy produce(4) 0.05* (46) 0.1* 0.05* 0.05* (46)
           Eggs(5) 0.05* (46) 0.1* 0.05* 0.05* (46)
10. SPICES
           Cumin seed                                            
           Juniper seed                                            
           Nutmeg                                            
           Pepper, black and white                                            
           Vanilla pods                                            
           Spices - others                                            

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.

(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.

(4) For preserved, concentrated or sweetened cow's milk; for raw milk and whole cream milk of other animal origin; and for butter, cheese or curd.

Whether made from cow's milk or other milk or a combination, the following levels apply:

— if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk;

— if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.

(5) Birds eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

(6) Scarole includes broad-leaf endive.

(¹³) Broccoli includes calabrese.

(46) The figure of 0.05 is the total MRL for Carbendazim and Thiophanate-methyl taken together and expressed as carbendazim.



SCHEDULE 2
Regulation 3(2)


ENTRIES SUBSTITUTED IN SCHEDULE 1 TO THE PRINCIPAL REGULATIONS


Column 1

Pesticide

 		Column 2

Residue
Benomyl and Carbendazim (1) for products of plant origin other than cereals: sum of benomyl and carbendazim, expressed as carbendazim

(2) for cereals: benomyl and carbendazim, expressed as carbendazim

(3) for foodstuffs of animal origin: for carbendazim only: carbendazim and thiophanate-methyl, expressed as carbendazim
Thiophanate-methyl (1) for products of plant origin: thiophanate-methyl

(2) for foodstuffs of animal origin: carbendazim and thiophanate-methyl, expressed as carbendazim


EXPLANATORY NOTE

(This note is not part of the Regulations)


These Regulations amend the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) Regulations 2005 (S.I. 2005/3286).

The Regulations implement Commission Directives 2006/4/EC (OJ No. L23, 27.1.2006, p.69), 2006/9/EC (OJ No. L22, 26.1.2006, p.24) and 2006/30/EC (OJ No. L75, 14.3.2006, p.7).

Regulation 2, which comes into force on 27th July 2006, makes amendments which substitute certain new maximum residue levels in Schedule 2 to the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (England and Wales) Regulations 2005 (S.I. 2005/3286) ("the Principal Regulations"). These are maximum residue levels for residues of the pesticides Carbofuran and Diquat.

Regulation 3, which comes into force on 15th September 2006, amends—

A Regulatory Impact Assessment (RIA) was prepared in respect of the Principal Regulations, which provides a basis for establishing the impact of amendments to the Principal Regulations of the kind made by these Regulations. A transposition note has been prepared in respect of these Regulations. Copies of the assessment and the transposition note can be obtained from the Pesticides Safety Directorate, Room 308, Mallard House, Kings Pool, 3 Peasholme Green, York Y01 7PX or via the website www.pesticides.gov.uk. Copies have been placed in the library of each House of Parliament.

Notes:

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

[2] 1972 c.68.back

[3] S.I. 2005/3286, amended by S.I. 2006/958.back

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

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

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

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


ISBN 0 11 074791 7


 © Crown copyright 2006

Prepared 7 July 2006

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