
1 

(1) These Regulations may be cited as the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment (No.2) Regulations 2006 and, subject to par agraph (2), shall come into force on 27th July 2006.
(2) Regulation 4 shall come into force on 15th September 2006.
2 
Subject to regulation 1(2), the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Regulations 2005 are amended in accordance with regulations 3 and 4.
3 

(1) In regulation 2(1) (interpretation), for the definition of “the Residues Directives”substitute–“
 “the Residues Directives ”means Directive 76/895, Directive 86/362, Directive 86/363 and Directive 90/642, in each case as amended at the date of the making of the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment (No.2) Regulations 2006.”.
(2) 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.
(3) In Schedule 3, paragraph 4 (oil seeds), in column 2 beneath “Soya bean”insert “Hemp seed”.
4 

(1) In Schedule 1 (pesticide residues)–
(a) for the entry for Benomyl, Carbendazim and Thiophanate-methyl, substitute the entry for Benomyl and Carbendazim set out in Schedule 2 to these Regulations; and
(b) after the entry for Thifensulfuron methyl insert the entry for Thiophanate-methyl set out in Schedule 2 to these Regulations.
(2) In Schedule 2 (maximum residue levels)–
(a) for the column relating to Benomyl, Carbendazim and Thiophanate-methyl, substitute the column relating to Benomyl and Carbendazim set out in Schedule 1 to these Regulations;
(b) insert, in the appropriate place to preserve the alphabetical ordering of the pesticide column headings, the column of permitted levels of residue for the pesticide Thiophanate-methyl set out in Schedule 1 to these Regulations; and
(c) at the end, insert the footnote set out at the end of Schedule 1 to these Regulations.
(3) In Schedule 3, paragraph 2(iii)(a) (solanacea), in column 2 beneath “Aubergines”insert “Okra”.
ROSS FINNIE
A member of the Scottish Executive
St Andrew’s House,
Edinburgh
7th June 2006
SCHEDULE 1
Regulations 3(2) and 4(2)


Group to which food belongs Groups include the following products Benomyl/ Carbendazim Carbofuran Thiophanate-methyl Diquat
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* 0.02* 0.05* 0.1*
 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* 0.02* 0.05* 0.1*
 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
 Cultivated mushrooms 0.1* 0.02* 0.05* 0.1*
 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 (with shell) 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
 Tea (black tea, processed from the leaves of Camellia sinensis) 0.1* 0.05* 0.1* 0.1*
7. HOPS (dried)
 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 0.01* 0.02* 0.05* 0.01*
 Others 0.01* 0.02* 0.05* 0.01*
9. PRODUCTS OF ANIMAL ORIGIN
 Meat, fat & preparations of meat 0.05* 0.1* 0.05* 0.05*
 Milk 0.05* 0.1* 0.05* 0.05*
 Dairy produce 0.05* 0.1* 0.05* 0.05*
 Eggs 0.05* 0.1* 0.05* 0.05*
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.

SCHEDULE 2
Regulation 4(1)


Column 1 Column 2
Pesticide 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