
1 
These Regulations may be cited as the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) Regulations 1994 and shall come into force on the day after the day on which they are made.
2 

(1) In these Regulations–
 “product” means any crop, food or feeding stuff specified in Schedule 2;
 “putting into circulation”, in relation to any product, means any handing over, whether or not for a consideration, of that product–
(a) in the case of fruit and vegetables, after they have been harvested, and
(b) in any other case, at any time.
(2) Any reference in these Regulations to a Schedule or to a Regulation shall be construed as a reference respectively to a Schedule to these Regulations or to a Regulation in these Regulations.
(3) Any reference in a Schedule to any product, figure or pesticide includes any qualifying words relating to that product, figure or pesticide in that Schedule.
3 
Any reference in these Regulations to a pesticide residue left or contained in any product after the application to that product or to land on which it is grown of a pesticide named in column 1 of Schedule 1 is a reference to the substance named in column 2 of that Schedule opposite that pesticide.
4 
The maximum level of any pesticide residue which may be left in any product named in Part I of Schedule 2 after the application to that product or to land on which it is grown of any pesticide shall be the number of milligrammes of the pesticide residue per kilogramme of the product (if any) specified opposite the name of that product under the name of that pesticide.
5 

(1) No person shall put into circulation any product named in Part 2 of Schedule 2 which, after the application to that product or to land on which it is grown of any pesticide, contains a level of pesticide residue greater than the number of milligrammes of that pesticide residue per kilogramme of the product (if any) specified opposite the name of that product under the name of that pesticide.
(2) Any person who without reasonable excuse, contravenes, or causes or permits any other person to contravene any provision of this Regulation shall be guilty of an offence, and shall be liable–
(a) on summary conviction, to a fine not exceeding the statutory maximum; and
(b) on conviction on indictment, to a fine.
(3) In any proceedings for an offence under this Regulation it is a defence for the person charged to prove that when the product in question was put into circulation–
(a) it was so put with the intention of its being exported to a country which is not a Member State and the offence was caused by a treatment applied to that product being a treatment–
(i) required by the country of destination in order to prevent the introduction of harmful organisms into its territory, or
(ii) necessary to protect the product from harmful organisms during transport to the country of destination and storage there, or
(b) it was so put with the intention that–
(i) it be used in the manufacture of things other than foodstuffs and animal feed, or
(ii) it be used for sowing or planting.
(4) Section 19 of and Schedule 2 to the Food and Environment Protection Act 1985 shall apply for the purposes of this Regulation as it applies for the purposes of that Act taking references therein to that Act or any part of it to be references to this Regulation.
6 
If any product has in it, after the application of any pesticide named in column 1 of Schedule 1, a level of pesticide residue above that permitted to be in it by either regulation 4 or 5(1), the Minister of Agriculture, Fisheries and Food and the Secretary of State shall each have power–
(a) to seize or dispose of the consignment containing that product or any part of it, or to require that some other person shall dispose of it, or
(b) to direct some other person to take such remedial action as appears to the said Minister or to the Secretary of State, as the case may be, to be necessary.
7 
In determining for the purposes of regulation 4 or 5 whether the level of pesticide residue left or contained in any product exceeds the maximum permitted–
(a) the whole or such part only of that product shall so far as is practicable, be taken into account as specified in column 3 of Schedule 3 opposite the name of that product in column 2 of that Schedule,
(b) the procedure laid down in Part 5 of the Codex Recommendations Concerning Pesticide Residues shall so far as is practicable be followed, and
(c) in the case of any product named in paragraph 3, 4 or 5 of Schedule 2 which has been dried that Schedule shall have effect as if for the number of milligrammes of each pesticide residue specified opposite the name of that product there were substituted that number of milligrammes divided by the fraction of 1 kilogramme to which 1 kilogramme of the product is reduced by the drying process.
8 
These Regulations do not extend to Northern Ireland.
9 
The Pesticides (Maximum Residue Levels in Food) Regulations 1988 are hereby revoked.
In witness whereof the Official Seal of the Minister of Agriculture, Fisheries and Food is hereunto affixed on 25th July 1994.
William Waldegrave
Minister of Agriculture, Fisheries and Food
Hector Munro
Parliamentary Under Secretary of State, Scottish Office
19th July 1994Cumberlege
Parliamentary Under Secretary of State,
Department of Health
20th July 1994
SCHEDULE 1
Regulation 3


Column 1 Column 2
Pesticide Residues
Acephate acephate
Aldrin & Dieldrin singly or combined, expressed as dieldrin (HEOD)
2–Aminobutane 2–aminobutane
Aminotriazole aminotriazole
Atrazine atrazine
Azinphos–methyl azinphos–methyl
Binapacryl binapacryl
Bitertanol bitertanol
Bromophos–ethyl bromophos–ethyl
Camphechlor (Toxaphene) camphechlor (toxaphene)
Captafol captafol
Captan captan
Carbaryl carbaryl
Carbendazim, Benomyl and Thiophanate–methyl carbendazim, benomyl and thiophanate–methyl (expressed as carbendazim)
Carbon disulphide carbon disulphide
Carbon Tetrachloride carbon tetrachloride
Carbophenothion sum of carbophenothion, its sulphoxide and its sulphone, expressed as carbophenothion
Cartap cartap
Chlordane 
(1) for products of animal origin: sum of cis– and trans –isomers and oxychlordane expressed as chlordane;
(2) for cereals, fruit and vegetables: sum of cis– and trans–isomers expressed as chlordane
Chlorfenvinphos sum of E– and Z– isomers of chlorfenvinphos
Chlorothalonil chlorothalonil
Chlorobenzilate chlorobenzilate
Chlorpyrifos chlorpyrifos
Chlorpyrifos–methyl chlorpyrifos–methyl
Cypermethrin cypermethrin (sum of isomers)
DDT sum of pp'–DDT, op'–DDT, pp'–DDE and pp'–TDE (DDD) expressed as DDT
Deltamethrin deltamethrin
Diazinon diazinon
1,2–Dibromoethane 1,2–dibromoethane
Dichlofluanid dichlofluanid
Dichlorvos dichlorvos
Dichlorprop dichlorprop (including dichlorprop P)
Dicofol dicofol
Diflubenzuron diflubenzuron
Dimethipin dimethipin
Dimethoate dimethoate
Dinoseb dinoseb
Dioxathion dioxathion
Endosulfan sum of alpha– and beta– isomers and of endosulfan sulphate, expressed as endosulfan
Endrin endrin
Ethion ethion
Etrimfos etrimfos
Fenchlorphos fenchlorphos (sum of fenchlorphos and fenchlorphos oxon expressed as fenchlorphos)
Fenitrothion fenitrothion
Fenvalerate fenvalerate (sum of isomers)
Fluazifop fluazifop and esters (including conjugates) of fluazifop, expressed as free acid
Flurochloridone flurochloridone
Glyphosate glyphosate
Haloxyfop haloxyfop and esters (including conjugates) of haloxyfop, expressed as free acid
Hexachlorobenzene (HCB) hexachlorobenzene
Hexachlorocyclohexane (HCH) hexachlorocyclohexane (HCH) alpha, beta and gamma isomers individually or summed as in Schedule 2
Heptachlor sum of heptachlor and heptachlor epoxide, expressed as heptachlor
Hydrogen cyanide cyanides expressed as hydrogen cyanide
Hydrogen phosphide phosphides expressed as hydrogen phosphide
Imazalil imazalil
Inorganic bromide determined and expressed as total bromine from all sources
Ioxynil ioxynil
Iprodione iprodione
Malathion sum of malathion and malaoxon, expressed as malathion
Maleic hydrazide maleic hydrazide
Maneb, Mancozeb, Metiram, Propineb and Zineb determined and expressed as carbon disulphide (CS2)
Mercury compounds determined as total mercury and expressed as mercury
Metalaxyl metalaxyl
Methacrifos methacrifos
Methamidophos methamidophos
Methyl bromide (bromomethane) methyl bromide (bromomethane)
Mevinphos sum of cis– and trans–mevinphos
Omethoate omethoate (from use of formothion, dimethoate and omethoate)
Paraquat paraquat
Parathion parathion
Parathion–methyl parathion–methyl
Permethrin permethrin (and sum of isomers)
Phosalone phosalone
Phosphamidon sum of phosphamidon (E– and Z– isomers) and N– desethylphosphamidon (E– and Z– isomers) expressed as phosphamidon
Pirimiphos–methyl pirimiphos–methyl
Procymidone procymidone
Pyrethrins sum of pyrethrins I and II, cinerins I and II, jasmolins I and II
Quintozene sum of quintozene, pentachloroaniline and methyl pentachlorophenyl sulphide expressed as quintozene
Tecnazene tecnazene
TEPP TEPP
Thiabendazole thiabendazole
Triazophos triazophos
Trichlorfon trichlorfon
2, 4, 5–T 2, 4, 5–T
Vinclozolin sum of vinclozolin and all metabolites containing 3, 5– dichloroaniline moiety, expressed as vinclozolin
SCHEDULE 2
Regulation 4
PART I

Group to which food belongs Groups include the following products Aldrin & dieldrin 2-Aminobutane Azinphosmethyl Bitertanol Captan Carbaryl Carbendazim Carbonphenothion Chlordane Chlorfenvinphos Chlorobenzilate Diazinon Dichlofluanid Dichlorvos Dicofol Diflubenzuron Dimethipin Demethoate Endosulfan Ethion Fenitrothion Fluazifop Flurochloridone Haloxyfop Hexachlorocyclohexane (HCH) Inorganic bromide Ioxynil Malathion Mercury compounds Metalaxyl Mevinphos Omethoate Parathion Parathion-methyl Phosalone Pirimiphosmethyl Quintozene Tecnazene Thiabendazole Triazophos Vinclozolin

1 
Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts

i) CITRUS FRUIT
 Grapefruit 0.05 5 2  0.1 7  2 0.02 1 1 0.5 5 0.1 5 1  2 2 2 2    1 30  2 5 0.2 1 1 0.2 1 0.5
 Lemons 0.05 5 2  0.1 7  2 0.02 1 1 0.5 5 0.1 5 1  2 2 2 2    1 30  2  5 0.2 1 1 0.2 1 0.5
 Limes 0.5 5 2  0.1 7  2 0.02 1 1 0.5 5 0.1 5 1  2 2 2 2    1 30  2  5 0.2 1 1 0.2 1 0.5
 Mandarins (inc clementines & similar hybrids) 0.05 5 2  0.1 7  2 0.02 1 1 0.5 5 0.1 5 1  2 2 2 2    1 30  2  5 0.2 1 1 0.2 1 0.5
 Oranges 0.05 2  0.1 7  2 0.02 1 1 0.5 5 0.1 5 1  2 2 2 2    1 30  2  5 0.2 1 1 0.2 1 0.5
 Pomelos 0.05 5 2  0.1 7  2 0.02 1 1 0.5 5 0.1 5 1  2 2 2 2    1 30  2  5 0.2 1 1 0.2 1 0.5
 Others 0.05 5 2  0.1 7  2 0.02 1 1 0.5 5 0.1 5 1  2 2 2 2    1 30  2  5 0.2 1 1 0.2 1 0.5

ii) TREE NUTS (shelled or unshelled)
 Almonds
 Brazil nuts
 Cashew nuts
 Chestnuts
 Coconuts
 Hazelnuts
 Macadamia nuts
 Pecans
 Pine nuts
 Pistachios
 Walnuts
 Others

iii) POME FRUIT
 Apples 0.05  1 1 3 5  1 0.02 0.05  0.05 5 0.1 5 1  1 2 0.5 0.5   0.05 1 20  0.5 0.02 1 0.2 0.2   2
 Pears 0.05  1 1 3 5  1 0.02 0.05  0.05 5 0.1 5 1  1 2 0.5 0.5   0.05 1 20  0.5 0.02 1 0.2 0.2   2
 Quinces 0.05  1 1 3 5  1 0.02 0.05  0.05 5 0.1 5 1  1 2 0.5 0.5   0.05 1 20  0.5 0.02 1 0.2 0.2   2
 Others 0.05  1 1 3 5  1 0.02 0.05  0.05 5 0.1 5 1  1 2 0.5 0.5   0.05 1 20  0.5 0.02 1 0.2 0.2   2

iv) STONE FRUIT
 Apricots 0.05  4 1 2 10  1 0.02 0.05  0.05 5 0.1 5   2 2 0.5 0.5    1 20  0.5  0.2 1  2
 Cherries
 Peaches (inc nectarines & similar hybrids) 0.05  4 1 2 10 10 1 0.02 0.05  0.05 5 0.1 5   2 2 0.5 0.5    1 20  0.5  0.5 1  2
 Plums 0.05  1 1 2 10 2 1 0.02 0.05  0.5 5 0.1 5   2 2 0.5 0.5    1 20  0.5  0.5 1  2
 Others

v) BERRIES AND SMALL FRUIT
a) Table & wine grapes
 Table grapes 0.05 2  3 5 10  0.02 0.05  0.5 15 0.1 5   1 2 0.5 0.5    0.5 20  0.5   0.1 1   1
 Wine grapes 0.05  2  3 5 10  0.02 0.05  0.05 15 0.1 5   1 2 0.5 0.5    0.5 20  0.5   0.1 1   1
b) Strawberries (other than wild) 0.05  1  3 7 5  0.02 0.05  0.5 10 0.1 5   1 2 0.1 0.5    3 30  0.5   0.1 1   1
c) Cane Fruit (other than wild)
 Blackberries 0.05  1  3 10   0.02 0.05  0.5 15 0.1 5   1 2 0.1 0.5    3 20  0.5   0.1 1   1
 Loganberries 0.05  1  3 10   0.02 0.05  0.5 15 0.1 5   1 2 0.1 0.5    3 20  0.5   0.1 1   1
 Raspberries 0.05  1  3 10 5  0.02 0.05  0.5 15 0.1 5   1 2 0.1 0.5    3 20  0.5   0.1 1   1
 Others 0.05  1  3 10   0.02 0.05  0.5 15 0.1 5   1 2 0.1 0.5    3 20  0.5   0.1 1   1
d) Other small fruit & berries (other than wild)
 Bilberries 0.05  1  3 10   0.02 0.05  0.5 15 0.1 5   1 2 0.1 0.5    3 20  0.5   0.1 1   1
 Cranberries 0.05  1  3 10   0.02 0.05  0.5 15 0.1 5   1 2 0.1 0.5    3 20  0.5   0.1 1   1
 Currants (red, black & white) 0.05  1  3 10 5  0.02 0.05  0.5 15 0.1 5   1 2 0.1 0.5    3 20  0.5   0.1 1   1
 Gooseberries 0.05  1  3 10   0.02 0.05  0.5 15 0.1 5   1 2 0.1 0.5    3 20  0.5   0.1 1   1
 Others 0.05  1  3 10   0.02 0.05  0.5 15 0.1 5   1 2 0.1 0.5    3 20  0.5   0.1 1   1
e) Wild berries & wild fruit

vi) MISCELLANEOUS FRUIT
 Avocados
 Bananas 0.05  1 0.5 0.1 5   0.02 0.05  0.5 5 0.1 5 1 2 0.1 0.5    1 20  0.5   0.2   1   1   1
 Dates
 Figs
 Kiwi fruit
 Kumquats
 Litchis
 Mangoes
 Olives
 Passion fruit
 Pineapples
 Pomegranates
 Others

2 
Vegetables, fresh or uncooked, frozen or dry

i) ROOT AND TUBER VEGETABLES
 Beetroot
 Carrots 0.05  0.5  0.1 2   0.02 0.5  0. 5 0.5 5 1 0.2 0.1 0.5  0.01  0.2   0.5 0.02  0.1 0.2   0.1      1
 Celeriac
 Horseradish 0.05  0.5  0.1 2   0.02 0.5  0.5 5 0.5 5 1 0.2 0.1 0.5  0.01  0.2   0.5 0.02  0.1 0.2   0.1      1
 Jerusalem artichokes
 Parsnips 0.05  0.5  0.1 2   0.02 0.5  0.5 5 0.5 5 1 0.2 0.1 0.5  0.01  0.2   0.5 0.02  0.1 0.2   0.1      1
 Parsley root 0.05  0.5  0.1 2   0.02 0.5  0.5 5 0.5 5 1 0.2 0.1 0.5  0.01  0.2   0.5 0.02  0.1 0.2   0.1      1
 Radishes
 Salsify 0.05  0.5  0.1 2   0.02 0.5  0.5 5 0.5 5 1 0.2 0.1 0.5  0.01  0.2   0.5 0.02  0.1 0.2   0.1      1
 Sweet Potatoes
 Swedes 0.05  0.5  0.1 2   0.02 0.5  0.5 5 0.5 5 1 0.2 0.1 0.5  0.01  0.2   0.5 0.02  0.1 0.2   0.1      1
 Turnips 0.05  0.5  0.1 1   0.02 0.5  0.5 5 0.5 5 1 0.2 0.1 0.5  0.01  0.2   0.5 0.02  0.1 0.2   0.1      1
 Yams
 Others

ii) BULB VEGETABLES
 Garlic 0.05  0.5  0.1 1   0.02 0.5  0.5 5 0.5 5 1 1 0.1 0.5  0.01  1  0.1 3 0.02  0.1 0.1   1      0.05
 Onions 0.05  0.5  0.1 1 2  0.02 0.5  0.5 5 0.5 5 1 1 0.1 0.5  0.01  1  0.1 3 0.02  0.1 0.1   1      0.05
 Shallots 0.05  0.5  0.1 1   0.02 0.5  0.5 5 0.5 5 1 1 0.1 0.5  0.01  1  0.1 3 0.02  0.1 0.1   1      0.05
 Spring onions
 Others

iii) FRUITING VEGETABLES
a) Solanacea
 Tomatoes 0.05  0.5  3 5 5  0.02 0.1  0.5 5 0.5 1 1  1 2 0.1 0.5    2 75  3 0.02  0.1 1   1  0.1
 Peppers 0.05  0.5  3 5   0.02 0.1  0.5 5 0.5 1 1  1 2 0.1 0.5    2 75  3 0.02  0.1 1   1  0.1
 Aubergines 0.05  0.5  3 5   0.02 0.1  0.5 5 0.5 1 1  1 2 0.1 0.5    2 75  3 0.02  0.1 1   1  0.1
 Others 0.05  0.5  3 5   0.02 0.1  0.5 5 0.5 1 1  1 2 0.1 0.5    2 75  3 0.02  0.1 1   1  0.1
b) Cucurbits-edible peel
 Cucumbers 0.05  0.5  0.1 3 0.5  0.02 0.1  0.5 5 0.5 2   2 2 0.1 0.5    1 50  3 0.02  0.1 0.2   1
 Gherkins 0.05  0.5  0.1 3   0.02 0.1  0.5 5 0.5 2   2 2 0.1 0.5    1 50  3 0.02  0.1 0.2   1
 Courgettes 0.05  0.5  0.1 3   0.02 0.1  0.5 5 0.5 2   2 2 0.1 0.5    1 50  3 0.02  0.1 0.2   1
 Others 0.05  0.5  0.1 3   0.02 0.1  0.5 5 0.5 2   2 2 0.1 0.5    1 50  3 0.02  0.1 0.2   1
c) Cucurbits-inedible peel
 Melons
 Squashes
 Watermelons
 Others
d) Sweet corn

iv) BRASSICA VEGETABLES
a) Flowering Brassicas
 Broccoli
 Cauliflower 0.05  0.5  0.1 1  0.5 0.02 0.1  0.5 5 0.5 5   2 2 0.1 0.5    2  3 0.02  0.1 0.2   1  0.02
 Others
b) Head Brassicas
 Brussels sprouts 0.05  1  0.1 1 0.5 0.5 0.02 0.1  0.5 5 0.5 5 1  2 2 0.1 0.5    2   3 0.02  0.1 0.2   1     0.1
 Head cabbage 0.05  0.5  0.1 5   0.02 0.1  0.5 5 0.5 5 1  2 2 0.1 0.5    2 100  3 0.02  0.1 0.2   1  0.02   0.1
 Others
c) Leafy Brassicas
 Chinese cabbage
 Kale
 Others
d) Kohlrabi

v) LEAFY VEGETABLES AND FRESH HERBS
a) Lettuce & similar
 Cress
 Lamb’s lettuce
 Lettuce 0.05  0.5  2 10 5  0.02 0.1  0.5 10 1 5   2 2 0.1 0.5    2   3 0.02  0.5 0.2   1  3 2
 Scarole
 Others
b) Spinach & similar
 Beet leaves (chard)
c) Watercress
d) Witloof
e) Herbs
 Chervil
 Chives
 Parsley
 Celery leaves
 Others

vi) LEGUME VEGETABLES (fresh)
 Beans (with pods) 0.5  0.5  2 5   0.02 0.1  0.5 5 0.5 5   2 2 0.1 0.5    1   3   0.1 0.2   1  0.01
 Beans (without pods)
 Peas (with pods) 0.5  0.5  2 5   0.02 0.1  0.5 5 0.5 5   1 2 0.1 0.5    0.1   3   0.1 0.2   1
 Peas (without pods)
 Others

vii) STEM VEGETABLES
 Asparagus
 Cardoons
 Celery 0.5  2  0.1 3 2  0.02 0.5  0.5  0.5 5   1 2 0.1 0.5    1 300  3 0.02  0.1 0.2   1      5
 Fennel
 Globe artichokes
 Leeks 0.05  0.5  2 1    0.02 0.1  0.5 5 0.5 5   1 2 0.1 0.5    1   3 0.2  0.1 2   1
 Rhubarb 0.5  2  0.1 3    0.02 0.5  0.5  0.5 5   1 2 0.1 0.5    1   3 0.02  0.1 0.2   1
 Others

viii) FUNGI
a) Cultivated mushrooms 0.05    0.1 1   0.02 0.05  0.5  0.5 5   1  0.1 0.5    1   3 0.02  0.1 0.2   1
b) Wild mushrooms

3 
PULSES
 Beans
 Lentils
 Peas
 Others

4 
OILSEEDS
 Linseed
 Peanuts
 Poppy seed
 Sesame seed
 Sunflower seed
 Rape seed
 Soya bean
 Mustard seed
 Cotton seed
 Others

5 
POTATOES
 Early potatoes 0.05  0.2  0.1 0.2 3  0.02 0.5  0.5 0.1 0.5 5   0.05 0.2  0.05 0.1 0.01  0.05   0.5 0.02  0.1 0.05   0.1  0.2  5 0.05
 Ware potatoes 0.05  0.2  0.1 0.2 3  0.02 0.5  0.5 0.1 0.5 5   0.05 0.2  0.05 0.1 0.01  0.05   0.5 0.02  0.1 0.05   0.1  0.2  5 0.05

6 
TEA (dried leaves and stalks, fermented or otherwise, Camellia sinensis)

7 
HOPS (dried)  including hop pellets & unconcentrated powder

Group to which food belongs Groups include the following products Chlorfenvinphos Chlorpyrifosmethyl Diazinon Dichlorvos Diflubenzuron Etrimfos Fenitrothion Mercury compounds Methacrifos Pirimiphosmethyl

8 
CEREALS
 Wheat  5    5 5 0.02 5 5
 Rye  5    5 5 0.02 5 5
 Barley  5    5 5 0.02 5 5
 Oats  5    5 5 0.02 5 5
 Triticale  5    5 5 0.02 5 5
 Maize  5    5 5 0.02 5 5
 Rice
 Other cereals  5    5 5 0.02 5 5

9 
PRODUCTS OF ANIMAL ORIGIN
 Meat, fat & preparations of meat 0.2  0.7 0.05 0.05
 Milk 0.008  0.02 0.02 0.05
 Dairy produce
 Eggs    0.05 0.05







SCHEDULE 2
Regulation 5
PART 2

Group to which food belongs Groups include the following products Acephate Aldrin & dieldrin Aminotriazole (Amitrole) Atrazine Binapacryl Bromophosethyl Camphechlor (Toxaphene) Captafol Carbendazim Cartap Chlordane Chlorothalonil Chlorpyrifos Chlorpyrifosmethyl Cypermethrin DDT Deltamethrin 1, 2–Dibromoethane Dichlorprop Dimethoate Dinoseb Dioxathion Endosulfan Endrin Ethion Fenchlorphos Fenvalerate Glyphosate Heptachlor Hexachlorobenzene (HCB) Hexachlorocyclohexane (HCH) α Hexachlorocyclohexane (HCH) β Hexachlorocyclohexane (HCH) γ Imazalil Iprodione Maleic hydrazide Maneb, Mancozeb, Metiram, Propineb and Zineb Methamidophos Methyl bromide Omethoate Paraquat Permethrin Procymidone TEPP 2,4,5–T Vinclozolin

1 
Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts

i) CITRUS FRUIT
 Grapefruit 1  0.05 0.1 0.05 0.05 0.1     0.01 0.3 0.05 2 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01  0.1 0.01     5  1  0.2 0.05  0.05 0.5 0.02 0.01 0.05 0.05
 Lemons 1  0.05 0.1 0.05 0.05 0.1     0.01 0.3  2 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01  0.1 0.01     5 0.02 1  0.2 0.05  0.05 0.5 0.02 0.01 0.05 0.05
 Limes 1  0.05 0.1 0.05 0.05 0.1     0.01 0.3 0.05 2 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01  0.1 0.01     5 0.02 1  0.2 0.05  0.05 0.5 0.02 0.01 0.05 0.05
 Mandarins (inc clementines & similar hybrids) 1  0.05 0.1 0.05 0.05 0.1     0.01 0.3  2 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01  0.1 0.01     5 0.02 1  0.2 0.05  0.05 0.5 0.02 0.01 0.05 0.05
 Oranges 1  0.05 0.1 0.05 0.05 0.1     0.01 0.3 0.05 2  0.05 0.01 0.05  0.05 0.05  0.01  0.01  0.1 0.01     5 0.02 1 2 0.2 0.05  0.05 0.5 0.02 0.01 0.05 0.05
 Pomelos 1  0.05 0.1 0.05 0.05 0.1     0.01 0.3 0.05 2 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01  0.1 0.01     5 0.02 1  0.2 0.05  0.05 0.5 0.02 0.01 0.05 0.05
 Others 1  0.05 0.1 0.05 0.05 0.1     0.01 0.3 0.05 2 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01  0.1 0.01     5 0.02 1  0.2 0.05  0.05 0.5 0.02 0.01 0.05 0.05

ii) TREE NUTS (shelled or unshelled)
 Almonds 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1 0.1 0.01   0.05 0.1 0.05 0.01 0.05 0.05
 Brazil nuts 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1 0.1 0.01   0.05 0.05 0.05 0.01 0.05 0.05
 Cashew nuts 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1 0.1 0.01   0.05 0.05 0.05 0.01 0.05 0.05
 Chestnuts 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1 0.1 0.01   0.05 0.05 0.05 0.01 0.05 0.05
 Coconuts 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1 0.1 0.01   0.05 0.05 0.05 0.01 0.05 0.05
 Hazlenuts 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02  1 0.1 0.01   0.05 0.05 0.05 0.01 0.05 0.05
 Macadamia nuts 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1 0.1 0.01   0.05 0.05 0.05 0.01 0.05 0.05
 Pecans 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1 0.1 0.01   0.05 0.05 0.05 0.01 0.05 0.05
 Pine nuts 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1 0.1 0.01   0.05 0.05 0.05 0.01 0.05 0.05
 Pistachios 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1 0.1 0.01   0.05 0.05 0.05 0.01 0.05 0.05
 Walnuts 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1 0.1 0.01   0.05 0.05 0.05 0.01 0.05 0.05
 Others 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1 0.1 0.01   0.05 0.05 0.05 0.01 0.05 0.05

iii) POME FRUIT
 Apples   0.05 0.1 0.05 0.05 0.1      0.5 0.5 1 0.5 0.1 0.01 0.05  0.05 0.05  0.0  0.01 1 0.1 0.01     5 10 1   0.05  0.05 1  0.01 0.05 1
 Pears   0.05 0.1 0.05 0.05 0.1      0.5 0.5 1 0.5 0.1 0.01 0.05  0.05 0.05  0.0  0.01 1 0.1 0.01     5 10 1   0.05  0.05 1  0.01 0.05 1
 Quinces   0.05 0.1 0.05 0.05 0.1      0.5 0.5 1 0.5 0.1 0.01 0.05  0.05 0.05  0.0  0.01 1 0.1 0.01     5 10 1   0.05  0.05 1 0.02 0.01 0.05 1
 Others   0.05 0.1 0.05 0.05 0.1      0.5 0.5 1 0.5 0.1 0.01 0.05  0.05 0.05  0.0  0.01 1 0.1 0.01     5 10 1   0.05  0.05 1 0.02 0.01 0.05 1

iv) STONE FRUIT
 Apricots 0.02  0.05 0.1 0.05 0.05 0.1      0.5 0.5 2 0.5 0.1 0.01 0.05  0.5 0.05  0.01  0.01 0.05 0.1 0.01     0.02 5 1 2    0.05 1  0.01 0.05 2
 Cherries 0.02  0.05 0.1 0.05 0.05 0.1       0.5 1 0.5 0.1 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 5 1 1    0.05 1  0.01 0.05 0.5
 Peaches (inc nectarines & similar hybrids)   0.05 0.1 0.05 0.05 0.1        2 0.5 0.1 0.01 0.05  0.05 0.05  0.01  0.01  0.1 0.01     0.02 5 1 2    0.05 1  0.01 0.05 2
 Plums   0.05 0.1 0.05 0.05 0.1     0.01 0.2 0.05 1 0.05 0.1 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 5 1 1    0.05 1  0.01 0.05 
 Others 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.05 0.05 0.1 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 5 1 0.05    0.05 1  0.01 0.05 0.05

v) BERRIES AND SMALL FRUIT
 
a) Table & wine grapes
 Table grapes 0.02  0.05 0.1 0.05 0.05 0.1     1 0.5 0.2 0.5 0.05 0.1 0.01 0.05  0.05 0.05  0.01  0.01 1 0.1 0.01     0.02 10 1 2    0.05 1 5 0.01 0.05 5
 Wine grapes 0.02  0.05 0.1 0.05 0.05 0.1      0.5 0.2 0.5 0.05 0.1 0.01 0.05  0.05 0.05  0.01  0.01 1 0.1 0.01     0.02 10 1 2    0.05 1 5 0.01 0.05 5
 
b) Strawberries (other than wild)
c) Cane Fruit (other than wild) 0.02  0.05 0.1 0.05 0.05 0.1      0.2 0.5  0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01      10 1 2  0.05  0.05  5 0.01 0.05 5
 Blackberries 0.02 0.05 0.1 0.05 0.05 0.1       0.05 0.5 0.05  0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 5 1  0.01 0.05  0.05  0.02 0.01 0.05 5
 Loganberries 0.02  0.05 0.1 0.05 0.05 0.1       0.05 0.5 0.05  0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 5 1  0.01 0.05  0.05  0.02 0.01 0.05 5
 Raspberries 0.02  0.05 0.1 0.05 0.05 0.1       0.05 0.5 0.05  0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 5 1  0.01 0.05  0.05  10 0.01 0.05 5
 Others 0.02  0.05 0.1 0.05 0.05 0.1       0.05 0.5 0.05  0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 5 1  0.01 0.05  0.05  0.02 0.01 0.05 5
 
d) Other small fruit & berries (other than wild)
 Bilberries 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05  0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 10 1 0.05 0.01 0.05  0.05 0.05 0.02 0.01 0.05 0.05
 Cranberries 0.02  0.05 0.1 0.05 0.05 0.1     2  0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1 0.05 0.01 0.05  0.05 0.05 0.02 0.01 0.05 0.05
 Currants (red, black & white) 0.02  0.05 0.1 0.05 0.05 0.1       0.05  0.05 0.2 0.01 0.05  0.05 0.05  0.05  0.01 0.05 0.1 0.01     0.02 10 1  0.01 0.05  0.05  0.02 0.01 0.05 
 Gooseberries 0.02  0.05 0.1 0.05 0.05 0.1       0.05  0.05 0.2 0.01 0.05  0.05 0.05  0.05  0.01 0.05 0.1 0.01     0.02 10 1  0.01 0.05  0.05  0.02 0.01 0.05 0.05
 Others 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.05  0.01 0.05 0.1 0.01     0.02 0.02 1 0.05 0.01 0.05  0.05 0.05 0.02 0.01 0.05 0.05
 
e) Wild berries & wild fruit 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 2 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1 0.05 0.01 0.05  0.05 0.05 0.02 0.01 0.05 0.05

vi) MISCELLANEOUS FRUIT
 Avocados 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1 0.05 0.01 0.05  0.05 0.05 0.02 0.01 0.05 0.05
 Bananas 0.02  0.05 0.1 0.05 0.05 0.1     0.01  0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     2  1 0.05 0.01 0.05  0.05 0.05 0.02 0.01 0.05 0.05
 Dates 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02  0.01 0.05 0.1 0.01     0.02 0.02 1 0.05 0.01 0.05  0.05 0.05 0.02 0.01 0.05 0.05
 Figs 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1 0.05 0.01 0.05  0.05 0.05 0.02 0.01 0.05 0.05
 Kiwi fruit 0.02  0.05 0.1 0.05 0.05 0.1     0.01 2 0.05 0.05 0.05  0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 5 1 0.05 0.01 0.05  0.05 1 5 0.01 0.05 
 Kumquats 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1 0.05 0.01 0.05  0.05 0.05 0.02 0.01 0.05 0.05
 Litchis 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1 0.05 0.01 0.05  0.05 0.05 0.02 0.01 0.05 0.05
 Mangoes 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1 0.05 0.01 0.05  0.05 0.05 0.02 0.01 0.05 0.05
 Olives 0.02  0.05 0.1 0.05 0.05 0.1     0.01  0.05 0.05 0.05 0.1 0.01 0.05  0.05 0.05  0.01  0.01 0.05  0.01     0.02 0.02 1 0.05 0.01 0.05  0.05  0.02 0.01 0.05 0.05
 Passion fruit 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1 0.05 0.01 0.05  0.05 0.05 0.02 0.01 0.05 0.05
 Pineapples 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1 0.05 0.01 0.05  0.05 0.05 0.02 0.01 0.05 0.05
 Pomegranates 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1 0.05 0.01 0.05  0.05 0.05 0.02 0.01 0.05 0.05
 Others 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1 0.05 0.01 0.05  0.05 0.05 0.02 0.01 0.05 0.05

2 
Vegetables, fresh or uncooked, frozen or dry

i) ROOT AND TUBER VEGETABLES
 Beetroot 0.02  0.05 0.1 0.05 0.05 0.1     0.01  0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1  0.01 0.05  0.05 0.05 0.02 0.01 0.05 0.05
 Carrots 0.02  0.05 0.1 0.05 0.05 0.1     0.1 0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02  1  0.01 0.05  0.05 0.05 0.02 0.01 0.05 
 Celeriac 0.02  0.05 0.1 0.05 0.05 0.1      0.05 0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02  1 0.2 0.01 0.05  0.05 0.05 0.02 0.01 0.05 0.05
 Horseradish 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1 0.05 0.01 0.05  0.05 0.05 0.02 0.01 0.05 
 Jerusalem artichokes 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1 0.05 0.01 0.05  0.05 0.05 0.02 0.01 0.05 0.05
 Parsnips 0.02  0.05 0.1 0.05 0.05 0.1     0.01  0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1  0.01 0.05  0.05 0.05 0.02 0.01 0.05 0.05
 Parsley root 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1 0.05 0.01 0.05  0.05 0.05 0.02 0.01 0.05 0.05
 Radishes 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05  0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02  1  0.01 0.05  0.05 0.05 0.02 0.01 0.05 
 Salsify 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1  0.01 0.05  0.05 0.05 0.02 0.01 0.05 0.05
 Sweet potatoes 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1 0.05 0.01 0.05  0.05 0.05 0.02 0.01 0.05 0.05
 Swedes 0.02  0.05 0.1 0.05 0.05 0.1     0.01  0.05  0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1 0.05 0.01 0.05  0.05 0.05 0.02 0.01 0.05 
 Turnips 0.02  0.05 0.1 0.05 0.05 0.1     0.01  0.05  0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1 0.05 0.01 0.05  0.05 0.05 0.02 0.01 0.05 0.05
 Yams 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1 0.05 0.01 0.05  0.05 0.05 0.02 0.01 0.05 0.05
 Others 0.02  0.05 0.1 0.05 0.05 0.1    0.01 0.05 0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1 0.05 0.01 0.05  0.05 0.05 0.02 0.01 0.05 0.05

ii) BULB VEGETABLES
 Garlic 0.02  0.05 0.1 0.05 0.05 0.1     0.5 0.05 0.05 0.1 0.05 0.1 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 5 10 0.5 0.01 0.05  0.05 0.05 0.2 0.01 0.05 1
 Onions 0.02  0.05 0.1 0.05 0.05 0.1     0.5  0.05 0.1 0.05 0.1 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 5 10 0.5 0.01 0.05  0.05  0.2 0.01 0.05 1
 Shallots 0.02  0.05 0.1 0.05 0.05 0.1     0.5 0.05 0.05 0.0 0.05 0.1 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 5 10 0.5 0.01 0.05  0.05  0.2 0.01 0.05 1
 Spring onions 0.02  0.05 0.1 0.05 0.05 0.1      0.05 0.05 0.05 0.05  0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02  1  0.01 0.05  0.05   0.01 0.05 1
 Others 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 10 0.05 0.01 0.05  0.05 0.05 0.2 0.01 0.05 1

iii) FRUITING VEGETABLES
 
a) Solanacea
 Tomatoes 0.5  0.05 0.1 0.05 0.05 0.1     2 0.5 0.5 0.5 0.05 0.2 0.01 0.05  0.05 0.05  0.01  0.01 1 0.1 0.01     0.02 5 1  0.5 0.05  0.05 0.5 2 0.01 0.05 3
 Peppers   0.05 0.1 0.05 0.05 0.1     2 0.5 0.5 0.5 0.05 0.2 0.01 0.05  0.05 0.05  0.01  0.01 1 0.1 0.01     0.02 5 1 2  0.05  0.05 0.5 2 0.01 0.05 3
 Aubergines   0.05 0.1 0.05 0.05 0.1     2 0.5 0.5 0.5 0.05 0.2 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 5 1 2 0.2 0.05  0.05 0.5 2 0.01 0.05 3
 Others 0.02  0.05 0.1 0.05 0.05 0.1     0.2 0.5 0.5 0.5 0.05 0.2 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 5 1 2 0.01 0.05  0.05 0.5 2 0.01 0.05 3
 
b) Cucurbits–edible peel
 Cucumbers   0.05 0.1 0.05 0.05 0.1     1 0.05 0.05 0.2 0.05 0.1 0.01 0.05  0.05 0.05  0.01  0.01 0.2 0.1 0.01     0.02 0.5 1 0.5 0.01 0.05  0.05 0.1 1 0.01 0.05 1
 Gherkins 0.02  0.05 0.1 0.05 0.05 0.1      0.05 0.05 0.2 0.05 0.1 0.01 0.05  0.05 0.05  0.01  0.01 0.2 0.1 0.01     0.02 2 1  0.01 0.05  0.05 0.1 1 0.01 0.05 1
 Courgettes 0.02  0.05 0.1 0.05 0.05 0.1     0.05 0.05 0.2 0.05 0.1 0.01 0.05  0.05 0.05  0.01  0.01 0.2 0.1 0.01     0.02 2 1  0.01 0.05  0.05 0.1 1 0.01 0.05 1
 Others 0.02  0.05 0.1 0.05 0.05 0.1     2 0.5 0.5 0.5 0.05 0.2 0.01 0.05  0.05 0.05  0.01  0.01 0.2 0.1 0.01     0.02 2 1 0.05 0.01 0.05  0.05 0.1 1 0.01 0.05 1
 
c) Cucurbits–inedible peel
 Melons 0.02  0.05 0.1 0.05 0.05 0.1     0.05 0.05  0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.2 0.1 0.01       1  0.01 0.05  0.05 0.1 1 0.01 0.05 1
 Squashes 0.02  0.05 0.1 0.05 0.05 0.1      0.05 0.05  0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.5 0.1 0.01     0.02 0.02 1  0.01 0.05  0.05 0.1 1 0.01 0.05 1
 Watermelons 0.02  0.05 0.1 0.05 0.05 0.1      0.05 0.05  0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.5 0.1 0.01     0.02 0.02 1  0.01 0.05  0.05 0.1 1 0.01 0.05 1
 Others 0.02  0.05 0.1 0.05 0.05 0.1      0.05 0.05  0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1  0.01 0.05  0.05 0.1 1 0.01 0.05 1
 
d) Sweet corn 0.02  0.05 0.1 0.05 0.05 0.1     0.01  0.05 0.05 0.05  0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1 0.05 0.01 0.05  0.05 0.1 0.02 0.01 0.05 0.05

iv) BRASSICA VEGETABLES
 
a) Flowering Brassicas
 Broccoli   0.05 0.1 0.05 0.05 0.1       0.05 0.5 0.05 0.1 0.01 0.05  0.05 0.05  0.01  0.01 1 0.1 0.01     0.02  1   0.05  0.05  0.02 0.01 0.05 0.05
 Cauliflower   0.05 0.1 0.05 0.05 0.1       0.05 0.5 0.05 0.1 0.01 0.05  0.05 0.05  0.01  0.01 1 0.1 0.01     0.02  1   0.05  0.05 0.1 0.02 0.01 0.05 0.05
 Others   0.05 0.1 0.05 0.05 0.1       0.05 0.5 0.05 0.1 0.01 0.05  0.05 0.05  0.01  0.01 1 0.1 0.01     0.02  1   0.05  0.05 0.05 0.02 0.01 0.05 0.05
 
b) Head Brassicas
 Brussels sprouts 2  0.05 0.1 0.05 0.05 0.1     0.5  0.05 0.5 0.05 0.1 0.01 0.05  0.05 0.05  0.01  0.01  0.1 0.01     0.02  1  0.5 0.05  0.05  0.02 0.01 0.05 0.05
 Head cabbage 2  0.05 0.1 0.05 0.05 0.1       0.05 0.5 0.05 0.1 0.01 0.05  0.05 0.05  0.01  0.01  0.1 0.01     0.02 5 1  0.5 0.05  0.05  0.02 0.01 0.05 0.05
 Others 2  0.05 0.1 0.05 0.05 0.1     0.01  0.05 0.5 0.05 0.1 0.01 0.05  0.05 0.05  0.01  0.01  0.1 0.01     0.02 0.02 1  0.5 0.05  0.05  0.02 0.01 0.05 0.05
 
c) Leafy Brassicas
 Chinese cabbage   0.05 0.1 0.05 0.05 0.1       0.05 1 0.05 0.5 0.01 0.05  0.05 0.05  0.01  0.01 1 0.1 0.01     0.02  1   0.05  0.05 1 0.02 0.01 0.05 2
 Kale   0.05 0.1 0.05 0.05 0.1       0.05 1 0.05 0.5 0.01 0.05  0.05 0.05  0.01  0.01  0.1 0.01     0.02  1   0.05  0.05 1 0.02 0.01 0.05 0.05
 Others   0.05 0.1 0.05 0.05 0.1       0.05 1 0.05 0.5 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02  1   0.05  0.05 1 0.02 0.01 0.05 0.05
 
d) Kohlrabi 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.2 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01  0.1 0.01     0.02 0.1 1  0.01 0.05  0.05 0.05 0.02 0.01 0.05 0.05

v) LEAF VEGETABLES AND FRESH HERBS
 
a) Lettuce & similar
 Cress 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 2 0.05 0.5 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 10 1 5 0.01 0.05  0.05 2 5 0.01 0.05 5
 Lamb’s lettuce 0.02  0.05 0.1 0.05 0.05 0.1     0.01  0.05 2 0.05 0.5 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 10 1 5 0.01 0.05  0.05 2 5 0.01 0.05 5
 Lettuce 1  0.05 0.1 0.05 0.05 0.1       0.05 2 0.05 5 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 10 1 5 0.2 0.05  0.05 2 5 0.01 0.05 5
 Scarole 0.02  0.05 0.1 0.05 0.05 0.1     0.01  0.05 2 0.05 0.5 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 10 1 5 0.01 0.05  0.05 2 5 0.01 0.05 5
 Others 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 2 0.05 0.5 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 10 1 5 0.01 0.05  0.05 2 5 0.01 0.05 5
 
b) Spinach & similar 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.5 0.05 0.5 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1 0.05 0.01 0.05  0.05 1 0.02 0.01 0.05 0.05
 Beet leaves (chard) 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.5 0.05 0.5 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1 0.05 0.01 0.05  0.05 1 0.02 0.01 0.05 0.05
 
c) Watercress 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1  0.01 0.05  0.05 0.05 0.02 0.01 0.05 0.05
 
d) Witloof 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 1 1 0.2 0.01 0.05  0.05 0.05  0.01 0.05 2
 
e) Herbs
 Chervil 0.02  0.05 0.1 0.05 0.05 0.1       0.05 2 0.05 0.5 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 10 1 5 0.01 0.05  0.05 2 0.02 0.01 0.05 0.05
 Chives 0.02  0.05 0.1 0.05 0.05 0.1       0.05 2 0.05 0.5 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 10 1 5 0.01 0.05  0.05 2 0.02 0.01 0.05 0.05
 Parsley 0.02  0.05 0.1 0.05 0.05 0.1       0.05 2 0.05 0.5 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 10 1 5 0.01 0.05  0.05 2 0.02 0.01 0.05 0.05
 Celery leaves 0.02  0.05 0.1 0.05 0.05 0.1       0.05 2 0.05 0.5 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 10 1 5 0.01 0.05  0.05 2 0.02 0.01 0.05 0.05
 Others 0.02  0.05 0.1 0.05 0.05 0.1       0.05 2 0.05 0.5 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 10 1 5 0.01 0.05  0.05 2 0.02 0.01 0.05 0.05

vi) LEGUME VEGETABLES (fresh)
 Beans (with pods)   0.05 0.1 0.05 0.05 0.1       0.05 0.5 0.05 0.2 0.01 0.05  0.05 0.05  0.01  0.01  0.1 0.01     0.02  1   0.05  0.05 0.5 2 0.01 0.05 2
 Beans (without pods)   0.05 0.1 0.05 0.05 0.1       0.05  0.05  0.01 0.05  0.05 0.05  0.01  0.01  0.1 0.01     0.02  1   0.05  0.05 0.05  0.01 0.05 
 Peas (with pods)   0.05 0.1 0.05 0.05 0.1     2  0.05  0.05 0.1 0.01 0.05  0.05 0.05  0.01  0.01  0.1 0.01     0.02  1   0.05  0.05 0.1  0.01 0.05 2
 Peas (without pods)   0.05 0.1 0.05 0.05 0.1       0.05  0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01  0.1 0.01     0.02  1   0.05  0.05 0.05  0.01 0.05 
 Others   0.05 0.1 0.05 0.05 0.1     0.01  0.05 0.05 0.05 0.05  0.05  0.05 0.05  0.01  0.01  0.1 0.01     0.02  1   0.05  0.05 0.05 0.02 0.01 0.05 0.05

vii) STEM VEGETABLES
 Asparagus 0.02  0.05 0.1 0.05 0.05 0.1     0.01  0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1 0.05 0.01 0.05  0.05 0.05 0.02 0.01 0.05 0.05
 Cardoons 0.02  0.05 0.1 0.05 0.05 0.1     0.01  0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1 0.05 0.01 0.05  0.05 0.05 0.02 0.01 0.05 0.05
 Celery 0.02  0.05 0.1 0.05 0.05* 0.1       0.05  0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02  1  0.01 0.05  0.05 2 0.02 0.01 0.05 
 Fennel 0.02  0.05 0.1 0.05 0.05 0.1     0.01  0.05  0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02  1 0.05 0.01 0.05  0.05  0.02 0.01 0.05 0.05
 Globe artichokes   0.05 0.1 0.05 0.05 0.1     0.01    0.05  0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1   0.05  0.05 0.05 0.02 0.01 0.05 0.05
 Leeks   0.05 0.1 0.05 0.05 0.1       0.05 0.5 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1   0.05  0.05 0.5 0.02 0.01 0.05 0.05
 Rhubarb 0.02  0.05 0.1 0.05 0.05 0.1     0.01  0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1 0.05 0.01 0.05  0.05 2 0.02 0.01 0.05 0.05
 Others 0.02  0.05 0.1 0.05 0.05 0.1     0.01  0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1 0.05 0.01 0.05  0.05 0.05 0.02 0.01 0.05 0.05

viii) FUNGI
 
a) Cultivated mushrooms 0.02  0.05 0.1 0.05 0.05 0.1      0.05 0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1 0.05 0.01 0.05  0.05 0.05 0.02 0.01 0.05 0.05
 
b) Wild mushrooms 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 1 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1 0.05 0.01 0.05  0.05 0.05 0.02 0.01 0.05 0.05

3 
PULSES
 Beans   0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.05 0.05 1 0.01 0.05  0.05 0.05  0.01  0.01   0.01     0.02 0.2 1     0.05 0.05  0.01 0.05 
 Lentils 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05  0.05 1 0.01 0.05  0.05 0.05  0.01  0.01  0.1 0.01     0.02 0.2 1  0.01   0.05 0.05  0.01 0.05 
 Peas   0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05  0.05 1 0.01 0.05  0.05 0.05  0.01  0.01   0.01     0.02 0.2 1     0.05 0.05  0.01 0.05 
 Others 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.05 0.05 1 0.01 0.05  0.05 0.05  0.01  0.01  0.1 0.01     0.02 0.2 1  0.01   0.05 0.05  0.01 0.05 

4 
OILSEEDS
 Linseed 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.2 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.1 10 0.01     0.02  1 0.1 0.01 0.1  0.05 0.05 0.05 0.01 0.05 0.05
 Peanuts 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.1 0.1 0.01     0.02 0.02 1 0.1 0.01 0.1  0.05 0.1 0.05 0.01 0.05 0.05
 Poppy seed 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.2 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.1 0.1 0.01     0.02 0.02 1 0.1 0.01 0.1  0.05 0.05 0.05 0.01 0.05 0.05
 Sesame seed 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.2 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.1 0.1 0.01     0.02 0.02 1 0.1 0.01 0.1  0.05 0.05 0.05 0.01 0.05 0.05
 Sunflower seed 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.2 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.1 0.1 0.01     0.02 0.02 1 0.1 0.01 0.1  0.05  1/0.0514 0.01 0.05 0.05
 Rape seed 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05  0.2 0.05 0.1 0.01 0.05  0.05 0.05  0.01  0.01 0.1 10 0.01     0.02 0.5 1  0.01 0.1  0.05 0.1 1 0.01 0.05 1
 Soya bean 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.1 0.1 0.01     0.02 0.02 1 0.1 0.01 0.1  0.05 0.05 1 0.01 0.05 0.05
 Mustard seed 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.1  0.01     0.02  1 0.1 0.01 0.1  0.05 0.1 0.05 0.01 0.05 0.05
 Cotton seed 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.2 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.1 0.1 0.01     0.02 0.02 1 0.1 0.01 0.1  0.05 0.2 0.05 0.01 0.05 0.05
 Others 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.1 0.1 0.01     0.02 0.02 1 0.1 0.01 0.1  0.05 0.05 0.05 0.01 0.05 0.05

5 
POTATOES
 Early potatoes 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.05 0.05 0.05 0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     0.02 0.02 1 0.05 0.01 0.05  0.05 0.05 0.02 0.01 0.05 0.05
 Ware potatoes 0.02  0.05 0.1 0.05 0.05 0.1     0.01 0.05 0.05 0.05 0.05  0.01 0.05  0.05 0.05  0.01  0.01 0.05 0.1 0.01     5 0.02 50 0.05 0.01 0.05  0.05 0.05 0.02 0.01 0.05 0.05

6 
TEA (dried leaves and stalks, fermented or otherwise, Camellia sinensis) 0.1 0.02 0.1 0.1 0.1 0.1 0.1 0.1 0.1 20 0.02 0.1 0.1 0.1  0.2 5 0.1 0.1 0.2 0.1 0.1 30 0.01 2 0.1  0.1 0.02 0.01 0.2 sum of alpha and beta 0.2 0.1 0.1 1 0.1 0.1 0.05 0.1 0.1  0.1 0.02 0.05 0.01

7 
HOPS (dried) including hop pellets & unconcentrated powder   0.1 0.1 0.1 0.1 0.1       0.1 30 0.05 5 0.01 0.1  0.1 0.1  0.1  0.1 5 0.1 0.01     0.1 0.1 1 25 2 0.05  0.1  0.1 0.02 0.05 40

Group to which food belongs Groups include the following products Acephate Aldrin & dieldrin Captafol Carbaryl Carbendazim Carbon disulphide Carbon Tetrachloride Chlordane Chlorothalonil Chlorpyrifos Chlorpyrifosmethyl Cypermethrin DDT Deltamethrin Diazinon 1,2–Dibromoethane Dichlorvos Endosulfan Endrin Fenvalerate Glyphosate Heptachlor Hexachlorobenzene (HCB) Hexachlorocyclohexane (HCH) α Hexachlorocyclohexane (HCH) β Hexachlorocyclohexane (HCH) δ Hydrogen cyanide Hydrogen phosphide Imazalil Inorganic bromide Iprodione Malathlon Maneb, Mancozeb, Metiram, Propineb and Zineb Methamidophos Methyl bromide Permethrin Phosphamidon Procymidone Pyrethrins Trichlorfon Vinclozolin

8 
CEREALS
 Wheat 0.02 0.01 0.05 0.5 0.1 0.1 0.1 0.02 0.1 0.05   0.05 1 0.05 0.01 2 0.1 0.01 0.05 5 0.01 0.01 0.02 sum of alpha & beta 0.1 15 0.1 0.02 50 0.5 8  0.01 0.1 2 0.05 0.02 3 0.1 0.05
 Rye 0.02 0.01 0.05 0.5 0.1 0.1 0.1 0.02 0.1 0.05   0.05 1 0.05 0.01 2 0.1 0.01 0.05 5 0.01 0.01 0.02 sum of alpha & beta 0.1 15 0.1 0.02 50 0.02 8  0.01 0.1 2 0.05 0.02 3 0.1 0.05 50  8  0.01 0.1 2 0.05 0.02 3 0.1 0.05
 Barley 0.02 0.01 0.05 0.5  0.1 0.1 0.02 0.1    0.05 1 0.05 0.01 2 0.1 0.01  20 0.01 0.01 0.02 sum of alpha & beta 0.1 15 0.1 0.02 50  8  0.01 0.1 2 0.05 0.02 3 0.1 0.05
 Oats 0.02 0.01 0.05 0.5 0.1 0.1 0.1 0.02 0.1 0.05   0.05 1 0.05 0.01 2 0.1 0.01  20 0.01 0.01 0.02 sum of alpha & beta 0.1 15 0.1 0.02 50 0.02 8  0.01 0.1 2 0.05 0.02 3 0.1 0.05
 Triticale 0.02 0.01 0.05 0.5 0.1 0.1 0.1 0.02 0.1 0.05  0.05 0.05 1 0.05 0.01 2 0.1 0.01  5 0.01 0.01 0.02 sum of alpha & beta 0.1 15 0.1 0.02 50 0.02 8  0.01 0.1 2 0.05 0.02 3 0.1 0.05
 Maize 0.02 0.01 0.05 0.5 0.1 0.1 0.1 0.02 0.01 0.05  0.05 0.05 1 0.05 0.01 2 0.1 0.01 0.05 0.1 0.01 0.01 0.02 sum of alpha & beta 0.1 15 0.1 0.02 50 0.02 8 0.05 0.01 0.1 0.2 0.05 0.02 3 0.1 0.05
 Rice (1) 0.02 0.01 0.05 1 0.1 0.1 0.1 0.02 0.01 0.05 0.05 0.05 0.05 1 0.05 0.01 2 0.1 0.01 0.05 0.1 0.01 0.01 0.02 sum of alpha & beta 0.1 15 0.1 0.02 50  8 0.05 0.01 0.1 2 0.05 0.02 3 0.1 0.05
 Other cereals (2) 0.02 0.01 0.05 0.5 0.1 0.1 0.1 0.02 0.01 0.05  0.05 0.05 1 0.05 0.01 2 0.1 0.01 0.05 0.1 0.01 0.01 0.02 sum of alpha & beta 0.1 15 0.1 0.02 50 0.02 8  0.01 0.1 2 0.05 0.02 3 0.1 0.05

9 
PRODUCTS OF ANIMAL ORIGIN
 Meat, fat & preparations of meat (3) 0.02 0.2   0.1   0.05 0.01 0.05*8 0.05 0.05 8/0.210 1 0.058     0.05 0.511 0.512 213 0.1 10 0.2 0.2 0.2 0.1 27/19   0.02  0.05  0.05 0.01  0.5  0.05   0.05
 Milk (4) 0.02 0.006   0.1   0.002 0.01 0.01 0.01 0.02 0.04      0.0008 0.05 0.1 0.004 0.01 0.004 0.003 0.008   0.02  0.05  0.05 0.01  0.5  0.05   0.05
 Dairy produce (5)
 Eggs (6) 0.02 0.02   0.1   0.005 0.01 0.01 0.01 0.05 0.1 0.05     0.005  0.1 0.02 0.02 0.02 0.01 0.1   0.02  0.05  0.05 0.01  0.5  0.05   0.05 0.05















SCHEDULE 3
Regulation 7

Note: The word “fresh” is taken to extend to products which have been chilled.

Column 1 Column 2 Column 3
Group of products Products included in the groups Part of product to which maximum residue levels apply

1 
Fruit, fresh, dried or uncooked, preserved by freezing, not containing added sugar: nuts

(i) CITRUS FRUIT Grapefruit Whole product
 Lemons Whole product
 Limes Whole product
 Mandarins (including Whole product (clementines and similar hybrids) Whole product
 Oranges Whole product
 Pomelos Whole product
 Others Whole product

(ii) TREE NUTS (shelled or unshelled) Almonds Whole product after removal of shell
 Brazil nuts Whole product after removal of shell
 Cashew nuts Whole product after removal of shell
 Chestnuts Whole product after removal of shell
 Coconuts Whole product after removal of shell
 Hazelnuts Whole product after removal of shell
 Macadamia nuts Whole product after removal of shell
 Pecans Whole product after removal of shell
 Pine nuts Whole product after removal of shell
 Pistachios Whole product after removal of shell
 Walnuts Whole product after removal of shell
 Others Whole product after removal of shell

(iii) POME FRUIT Apples Whole product after removal of stems
 Pears Whole product after removal of stems
 Quinces Whole product after removal of stems
 Others Whole product after removal of stems

(iv) STONE FRUIT Apricots Whole product after removal of stems
 Cherries Whole product after removal of stems
 Peaches (including nectarines and similar hybrids) Whole product after removal of stems
 Plums Whole product after removal of stems
 Others Whole product after removal of stems

(v) BERRIES AND SMALL FRUIT 
(a) Table and wine grapes
 Table grapes
 Wine grapes Whole product after removal of caps and stems (if any) and, in the case of currants, fruits with stems
 
(b) Strawberries (other than wild) Whole product after removal of caps and stems (if any) and, in the case of currants, fruits with stems
 
(c) Cane fruit (other than wild)
 Blackberries
 Loganberries
 Raspberries
 Others Whole product after removal of caps and stems (if any) and, in the case of currants, fruits with stems
 
(d) Other small fruit and berries (other than wild)
 Bilberries
 Cranberries
 Currants (red, black and white)
 Gooseberries
 Others Whole product after removal of caps and stems (if any) and, in the case of currants, fruits with stems
 
(e) Wild berries and wild fruit Whole product after removal of caps and stems (if any) and, in the case of currants, fruits with stems

(vi) MISCELLANEOUS FRUIT Avocados Whole fruit after removal of stems (if any) and in the case of pineapple after removal of the crown
 Bananas Whole fruit after removal of stems (if any) and in the case of pineapple after removal of the crown
 Dates Whole fruit after removal of stems (if any) and in the case of pineapple after removal of the crown
 Figs Whole fruit after removal of stems (if any) and in the case of pineapple after removal of the crown
 Kiwi fruit Whole fruit after removal of stems (if any) and in the case of pineapple after removal of the crown
 Kumquats Whole fruit after removal of stems (if any) and in the case of pineapple after removal of the crown
 Litchis Whole fruit after removal of stems (if any) and in the case of pineapple after removal of the crown
 Mangoes Whole fruit after removal of stems (if any) and in the case of pineapple after removal of the crown
 Olives† Whole fruit after removal of stems (if any) and in the case of pineapple after removal of the crown† Whole fruit after removal of stems (if any) after removal of soil (if any) by rinsing in running water
 Passion fruit Whole fruit after removal of stems (if any) and in the case of pineapple after removal of the crown
 Pineapples Whole fruit after removal of stems (if any) and in the case of pineapple after removal of the crown
 Pomegranates Whole fruit after removal of stems (if any) and in the case of pineapple after removal of the crown
 Others Whole fruit after removal of stems (if any) and in the case of pineapple after removal of the crown

2 
Vegetables, fresh or uncooked, frozen of dry

(i) ROOT AND TUBER VEGETABLES Beetroot Whole product after removal of tops and adhering soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)
 Carrots Whole product after removal of tops and adhering soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)
 Celeriac Whole product after removal of tops and adhering soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)
 Horseradish Whole product after removal of tops and adhering soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)
 Jerusalem artichokes Whole product after removal of tops and adhering soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)
 Parsnips Whole product after removal of tops and adhering soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)
 Parsley root Whole product after removal of tops and adhering soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)
 Radishes Whole product after removal of tops and adhering soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)
 Salsify Whole product after removal of tops and adhering soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)
 Sweet potatoes Whole product after removal of tops and adhering soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)
 Swedes Whole product after removal of tops and adhering soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)
 Turnips Whole product after removal of tops and adhering soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)
 Yams Whole product after removal of tops and adhering soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)
 Others Whole product after removal of tops and adhering soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)

(ii) BULB VEGETABLES Garlic For dry onions, shallots and garlic: whole product after removal of easily detachable skin and soil (if any)Onions, shallots and garlic other than dry, spring onions: whole product after removal of roots and soil (if any)
 Onions For dry onions, shallots and garlic: whole product after removal of easily detachable skin and soil (if any)Onions, shallots and garlic other than dry, spring onions: whole product after removal of roots and soil (if any)
 Shallots For dry onions, shallots and garlic: whole product after removal of easily detachable skin and soil (if any)Onions, shallots and garlic other than dry, spring onions: whole product after removal of roots and soil (if any)
 Spring Onions For dry onions, shallots and garlic: whole product after removal of easily detachable skin and soil (if any)Onions, shallots and garlic other than dry, spring onions: whole product after removal of roots and soil (if any)
 Others For dry onions, shallots and garlic: whole product after removal of easily detachable skin and soil (if any)Onions, shallots and garlic other than dry, spring onions: whole product after removal of roots and soil (if any)

(iii) FRUITINGVEGETABLES 
(a) Solanacea
 Tomatoes
 Peppers
 Aubergines
 Others Whole product after removal of stems
 
(b) Cucurbits–edible peel
 Cucumbers
 Gherkins
 Courgettes
 Others Whole product after removal of stems
 
(c) Cucurbits–inedible peel
 Melons
 Squashes
 Watermelons
 Others Whole product after removal of stems
 
(d) Sweet corn Kernels or cobs without husks

(iv) BRASSICA VEGETABLES 
(a) Flowering brassicas
 Broccoli
 Cauliflower
 Others Cauliflower and broccoli: curd only
 
(b) Head brassicas
 Brussels sprouts
 Head cabbage
 Others Product after removal of decayed leaves (if any)
 
(c) Leafy brassicas
 Chinese cabbage
 Kale
 Others Product after removal of decayed leaves (if any)
 
(d) Kohlrabi Whole product after removal of tops and adhering soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)

(v) LEAF VEGETABLES AND FRESH HERBS 
(a) Lettuce and similar Whole product after removal of decayed outer leaves, root and soil (if any)
 Cress Whole product after removal of decayed outer leaves, root and soil (if any)
 Lamb’s lettuce Whole product after removal of decayed outer leaves, root and soil (if any)
 Lettuce Whole product after removal of decayed outer leaves, root and soil (if any)
 Scarole Whole product after removal of decayed outer leaves, root and soil (if any)
 Others Whole product after removal of decayed outer leaves, root and soil (if any)
 
(b) Spinach and similar Whole product after removal of decayed outer leaves, root and soil (if any)
 Beet leaves (chard) Whole product after removal of decayed outer leaves, root and soil (if any)
 
(c) Watercress Whole product after removal of decayed outer leaves, root and soil (if any)
 
(d) Witloof Whole product after removal of decayed outer leaves, root and soil (if any)
 
(e) Herbs Whole product after removal of decayed outer leaves, root and soil (if any)
 Chervil Whole product after removal of decayed outer leaves, root and soil (if any)
 Chives Whole product after removal of decayed outer leaves, root and soil (if any)
 Parsley Whole product after removal of decayed outer leaves, root and soil (if any)
 Celery leaves Whole product after removal of decayed outer leaves, root and soil (if any)
 Others Whole product after removal of decayed outer leaves, root and soil (if any)

(vi) LEGUME VEGETABLES (FRESH) Beans with pods
 Beans without pods Whole product after removal of pods or with pods if they are intended to be eaten
 Peas with pods Whole product after removal of pods or with pods if they are intended to be eaten
 Peas without pods Whole product after removal of pods or with pods if they are intended to be eaten
 Others Whole product after removal of pods or with pods if they are intended to be eaten

(vii) STEM VEGETABLES Asparagus Whole product after removal of decayed tissue and soil (if any); leeks and fennel: whole product after removal of roots and soil (if any)
 Cardoons Whole product after removal of decayed tissue and soil (if any); leeks and fennel: whole product after removal of roots and soil (if any)
 Celery Whole product after removal of decayed tissue and soil (if any); leeks and fennel: whole product after removal of roots and soil (if any)
 Fennel Whole product after removal of decayed tissue and soil (if any); leeks and fennel: whole product after removal of roots and soil (if any)
 Globe artichokes Whole product after removal of decayed tissue and soil (if any); leeks and fennel: whole product after removal of roots and soil (if any)
 Leeks Whole product after removal of decayed tissue and soil (if any); leeks and fennel: whole product after removal of roots and soil (if any)
 Rhubarb Whole product after removal of decayed tissue and soil (if any); leeks and fennel: whole product after removal of roots and soil (if any)
 Others Whole product after removal of decayed tissue and soil (if any); leeks and fennel: whole product after removal of roots and soil (if any)

(viii) FUNGI Mushrooms (other than wild) Whole product after removal of soil or growing medium
 Wild Mushrooms Whole product after removal of soil or growing medium

3 
Pulses
 Beans Whole product
 Lentils Whole product
 Peas Whole product
 Others Whole product

4 
Oil seeds
 Linseed Whole seed or kernel after removal of shell and husk, when possible
 Peanuts Whole seed or kernel after removal of shell and husk, when possible
 Poppy seed Whole seed or kernel after removal of shell and husk, when possible
 Rape seed Whole seed or kernel after removal of shell and husk, when possible
 Sesame seed Whole seed or kernel after removal of shell and husk, when possible
 Sunflower seed* Whole seed or kernel after removal of shell and husk, when possible*Whole seed including shell, when present, and whole seed without shell, when shell is absent
 Soya bean Whole seed or kernel after removal of shell and husk, when possible
 Others Whole seed or kernel after removal of shell and husk, when possible

5 
Potatoes
 Early potatoes Whole product after removal of soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)
 Ware potatoes Whole product after removal of soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)

6 
Tea (dried leaves and stalks, fermented or otherwise, Camellia sinensis) Whole product

7 
Hops (dried), including hop pellets and unconcentrated powder Whole product

8 
Cereal grains
 Wheat Whole commodity without husk
 Rye Whole commodity without husk
 Barley Whole commodity without husk
 Oats Whole commodity without husk
 Triticale Whole commodity without husk
 Maize Whole commodity without husk
 Rice Whole commodity without husk
 Other cereals Whole commodity without husk

9 
Products of animal origin
 Meat, fat and preparations of meat Whole commodity (For fat soluble pesticides a portion of carcase fat is analysed and MRLs apply to carcase fat)
 Milk Whole commodity
 Eggs Whole egg whites and yolks combined after removal of shells
