The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment (No. 3) Regulations 2007 No. 481

Scottish Statutory Instruments

2007 No. 481

AGRICULTURE

PESTICIDES

The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment (No. 3) Regulations 2007

Made

24th October 2007

Laid before the Scottish Parliament

26th October 2007

Coming into force in accordance with regulation 1(2) to (4)

The Scottish Ministers make the following Regulations in exercise of the powers conferred by section 2(2) of the European Communities Act 1972(1) and all other powers enabling them to do so.

Citation and commencement

1.—(1) These Regulations may be cited as the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment (No. 3) Regulations 2007.

(2) Subject to paragraphs (3) and (4), these Regulations come into force on 17th November 2007.

(3) Regulation 4 comes into force on 27th November 2007.

(4) Regulation 5 comes into force on 28th December 2007.

Amendment to the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Regulations 2005

2.  The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Regulations 2005(2) are amended in accordance with regulations 3 to 5.

Amendments coming into force on 17th November 2007

3.—(1) In Regulation 2(1) (interpretation), for the definition of “the Residues Directives” substitute–

““the Residues Directives” means Council Directive 76/895/EEC(3), Council Directive 86/362/EEC(4), Council Directive 86/363(5) and Council Directive 90/642/EEC(6).”.

(2) In Schedule 1 (pesticide residues), in the appropriate place in the alphabetical sequence, insert the entries for the pesticides 1–methylcyclopropene, Etoxazole, Indoxacarb, MCPA and MCPB, Mesosulfuron-methyl, Tolylfluanid and Triticonazole set out in Schedule 1 to these Regulations.

(3) In Schedule 2 (maximum residue levels)–

(a) in the appropriate place in the alphabetical sequence, insert the entries for the pesticides 1 methylcyclopropene, Etoxazole, Indoxacarb, MCPA and MCPB, Mesosulfuron-methyl, Tolylfluanid and Triticonazole set out in Schedule 2 to these Regulations;

(b) at the end, insert as footnotes 50, 51 and 52, the footnotes numbered (50), (51) and (52) set out at the end of Schedule 2 to these Regulations; and

(c) for the entries in the column for the pesticide Penconazole, substitute the entries in the column for that pesticide set out in Schedule 2 to these Regulations.

(4) In Schedule 3, in paragraph 2(v)(a) (lettuce and similar) in column 2, after “leaves and stems of brassica” insert “, including turnip greens”.

Amendments coming into force on 27th November 2007

4.—(1) In Schedule 1 (pesticide residues), for the entry for the pesticide Maleic hydrazide, substitute the entry for Maleic hydrazide set out in Schedule 1 to these Regulations.

(2) In Schedule 2 (maximum residue levels)–

(a) for the entries for Maleic hydrazide (until 4th December 2006) and Maleic hydrazide (from 4th December 2006), substitute the entry for Maleic hydrazide set out in Schedule 2 to these Regulations; and

(b) for the entries in the columns relating to the pesticides Azoxystrobin, Chlorfenapyr, Folpet, Iprodione, Lambda cyhalothrin, Metalaxyl and Trifloxystrobin, substitute the entries in the columns for those pesticides set out in Schedule 2 to these Regulations.

Amendment coming into force on 28th December 2007

5.  In Schedule 2 (maximum residue levels), for the entries in the column relating to the pesticide Diazinon, substitute the entries in the column for that pesticide set out in Schedule 2 to these Regulations.

RICHARD LOCHHEAD

A member of the Scottish Executive

St Andrew’s House,

Edinburgh

24th October 2007

Regulations 3 and 4

SCHEDULE 1 ENTRIES INSERTED OR SUBSTITUTED IN SCHEDULE 1

Column 1	Column 2
Pesticide	Residue
1-methylcyclopropene	1-methylcyclopropene
Etoxazole	Etoxazole
Indoxacarb	Indoxacarb as sum of the isomers S and R
Maleic hydrazide	(1) for products of plant origin and foodstuffs of animal origin other than milk and milk products: maleic hydrazide (2) for milk and milk products: maleic hydrazide and its conjugates expressed as maleic hydrazide
MCPA and MCPB	(1) for products of plant origin: MCPA, MCPB including their salts, esters and conjugates expressed as MCPA (2) for foodstuffs of animal origin: MCPA, MCPB and MCPA thioethyl expressed as MCPA
Mesosulfuron-methyl	Mesosulfuron methyl expressed as mesosulfuron
Tolylfluanid	(1) for products of plant origin: sum of tolylfluanid and dimethylaminosulfotoluidide expressed as tolylfluanid (2) for foodstuffs of animal origin: Tolylfluanid analysed as dimethylaminosulfotoluidide and expressed as tolylfluanid
Triticonazole	Triticonazole

Regulations 3, 4 and 5

SCHEDULE 2 ENTRIES SUBSTITUTED OR INSERTED IN SCHEDULE 2

Group to which food belongs	Groups include the following products	1-Methylcyclopropene	Azoxystrobin	Chlorfenapyr	Diazinon	Etoxazole	Folpet	Indoxacarb	Iprodione	Lambda-cyhalothrin	Maleic hydrazide	MCPA and MCPB	Mesosulfuron-methyl	Metalaxyl	Penconazole	Tolylfluanid	Trifloxystrobin	Triticonazole
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 another 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.
(8) Kidney except of poultry.
(9) All other meat, edible offal, fat and preparations of meat and edible offal.
(13) Broccoli includes calabrese.
(14) Meat of poultry.
(17) Except poultry.
(26) Liver of bovine animals, sheep, goats and swine.
(29) Meat of bovine animals, sheep, goats and swine.
(39) Offals only.
(40) All meat except offal.
(48) Sum of captan and folpet.
(49) All fat.
(50) All other meat, edible offal and preparations of meat or edible offal.
(51) Milk except cream of milk.
(52) Cream of milk.
1.
FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS
i)  CITRUS FRUIT
	Grapefruit	0.01*	1	0.05*	0.01*	0.1	0.02*	0.02*	0.02*	0.1	0.2*	0.05*	0.01*	0.5	0.05*	0.05*	0.3	0.01*
	Lemons	0.01*	1	0.05*	0.01*	0.1	0.02*	0.02*	5	0.2	0.2*	0.05*	0.01*	0.5	0.05*	0.05*	0.3	0.01*
	Limes	0.01*	1	0.05*	0.01*	0.1	0.02*	0.02*	0.02*	0.2	0.2*	0.05*	0.01*	0.5	0.05*	0.05*	0.3	0.01*
	Mandarins (inc clementines & similar hybrids)	0.01*	1	0.05*	0.01*	0.1	0.02*	0.02*	1	0.2	0.2*	0.05*	0.01*	0.5	0.05*	0.05*	0.3	0.01*
	Oranges	0.01*	1	0.05*	0.01*	0.1	0.02*	0.02*	0.02*	0.1	0.2*	0.05*	0.01*	0.5	0.05*	0.05*	0.3	0.01*
	Pomelos	0.01*	1	0.05*	0.01*	0.1	0.02*	0.02*	0.02*	0.1	0.2*	0.05*	0.01*	0.5	0.05*	0.05*	0.3	0.01*
	Others	0.01*	1	0.05*	0.01*	0.1	0.02*	0.02*	0.02*	0.02*	0.2*	0.05*	0.01*	0.5	0.05*	0.05*	0.3	0.01*
ii)  TREE NUTS (shelled or unshelled)
	Almonds	0.01*	0.1*	0.05*	0.05	0.02*	0.02*	0.05	0.02*	0.05*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Brazil nuts	0.01*	0.1*	0.05*	0.01*	0.02*	0.02*	0.05	0.02*	0.05*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Cashew nuts	0.01*	0.1*	0.05*	0.01*	0.02*	0.02*	0.05	0.02*	0.05*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Chestnuts	0.01*	0.1*	0.05*	0.01*	0.02*	0.02*	0.05	0.02*	0.05*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Coconuts	0.01*	0.1*	0.05*	0.01*	0.02*	0.02*	0.05	0.02*	0.05*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Hazelnuts	0.01*	0.1*	0.05*	0.01*	0.02*	0.02*	0.05	0.2	0.05*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Macadamia nuts	0.01*	0.1*	0.05*	0.01*	0.02*	0.02*	0.05	0.02*	0.05*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Pecans	0.01*	0.1*	0.05*	0.01*	0.02*	0.02*	0.05	0.02*	0.05*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Pine nuts	0.01*	0.1*	0.05*	0.01*	0.02*	0.02*	0.05	0.02*	0.05*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Pistachios	0.01*	0.1*	0.05*	0.01*	0.02*	0.02*	0.05	0.02*	0.05*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Walnuts	0.01*	0.1*	0.05*	0.01*	0.02*	0.02*	0.05	0.02*	0.05*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Others	0.01*	0.1*	0.05*	0.01*	0.02*	0.02*	0.05	0.02*	0.05*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
iii)  POME FRUIT
	Apples	0.01*	0.05*	0.05*	0.01*	0.02*	3(48)	0.5	5	0.1	0.2*	0.05*	0.01*	1	0.2	3	0.5	0.01*
	Pears	0.01*	0.05*	0.05*	0.01*	0.02*	3(48)	0.3	5	0.1	0.2*	0.05*	0.01*	1	0.2	3	0.5	0.01*
	Quinces	0.01*	0.05*	0.05*	0.01*	0.02*	3(48)	0.3	5	0.1	0.2*	0.05*	0.01*	1	0.2	3	0.5	0.01*
	Others	0.01*	0.05*	0.05*	0.01*	0.02*	3(48)	0.3	5	0.1	0.2*	0.05*	0.01*	1	0.2	3	0.5	0.01*
iv)  STONE FRUIT
	Apricots	0.01*	0.05*	0.05*	0.01*	0.1	0.02*	0.3	3	0.2	0.2*	0.05*	0.01*	0.05*	0.1	0.05*	1	0.01*
	Cherries	0.01*	0.05*	0.05*	0.01*	0.02*	2	0.02*	3	0.1	0.2*	0.05*	0.01*	0.05*	0.05*	1	1	0.01*
	Peaches (inc nectarines & similar hybrids)	0.01*	0.05*	0.05*	0.01*	0.1	0.02*	0.3	3	0.2	0.2*	0.05*	0.01*	0.05*	0.1	0.05*	1	0.01*
	Plums	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*	3	0.1	0.2*	0.05*	0.01*	0.05*	0.05*	0.5	0.2	0.01*
	Others	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*	3	0.1	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
v)  BERRIES AND SMALL FRUIT
	a) Table & wine grapes
	Table grapes	0.01*	2	0.05*	0.01*	0.02*	0.02*	2	10	0.2	0.2*	0.05*	0.01*	2	0.2	5	5	0.01*
	Wine grapes	0.01*	2	0.05*	0.01*	0.02*	5	2	10	0.2	0.2*	0.05*	0.01*	1	0.2	5	5	0.01*
	b) Strawberries (other than wild)	0.01*	2	0.05*	0.01*	0.2	3(48)	0.02*	15	0.5	0.2*	0.05*	0.01*	0.5	0.5	5	0.5	0.01*
	c) Cane fruit (other than wild)
	Blackberries	0.01*	3	0.05*	0.01*	0.02*	3(48)	0.02*	10	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	5	0.02*	0.01*
	Dewberries	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*	10	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	5	0.02*	0.01*
	Loganberries	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*	10	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	5	0.02*	0.01*
	Raspberries	0.01*	3	0.05*	0.01*	0.02*	3(48)	0.02*	10	0.2	0.2*	0.05*	0.01*	0.05*	0.05*	5	0.02*	0.01*
	Others	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*	10	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	5	0.02*	0.01*
	d) Other small fruit & berries (other than wild)
	Bilberries	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*	10	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	5	0.02*	0.01*
	Cranberries	0.01*	0.05*	0.05*	0.2	0.02*	0.02*	0.02*	10	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	5	0.02*	0.01*
	Currants (red, black & white)	0.01*	0.05*	0.05*	0.01*	0.02*	3(48)	1	10	0.1	0.2*	0.05*	0.01*	0.05*	0.5	5	1	0.01*
	Gooseberries	0.01*	0.05*	0.05*	0.01*	0.02*	3(48)	1	10	0.1	0.2*	0.05*	0.01*	0.05*	0.05*	5	1	0.01*
	Others	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*	10	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	5	0.02*	0.01*
	e) Wild berries & wild fruit	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*	0.02*	0.2	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
vi)  MISCELLANEOUS FRUIT
	Avocados	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Bananas	0.01*	2	0.05*	0.01*	0.02*	0.02*	0.02*	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.05	0.01*
	Dates	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Figs	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Kiwi fruit	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*	5	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Kumquats	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Litchis	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Mangoes	0.01*	0.2	0.05*	0.01*	0.02*	0.02*	0.02*	0.02*	0.1	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Olives (Table Consumption)	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*	0.02*	0.5	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Olives (Oil Extract)	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*	0.02*	0.5	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Papaya	0.01*	0.2	0.05*	0.01*	0.02*	0.02*	0.02*	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	1	0.01*
	Passion fruit	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Pineapples	0.01*	0.05*	0.05*	0.3	0.02*	0.02*	0.02*	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Pomegranates	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Others	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
2.
VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY
i)  ROOT AND TUBER VEGETABLES
	Beetroot	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Carrots	0.01*	0.2	0.05*	0.01*	0.02*	0.02*	0.02*	0.5	0.02*	30	0.05*	0.01*	0.1	0.05*	0.05*	0.05	0.01*
	Cassava	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Celeriac	0.01*	0.3	0.05*	0.01*	0.02*	0.02*	0.02*	0.02*	0.1	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Horseradish	0.01*	0.2	0.05*	0.01*	0.02*	0.02*	0.02*	0.5	0.02*	0.2*	0.05*	0.01*	0.1	0.05*	0.05*	0.02*	0.01*
	Jerusalem artichokes	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Parsnips	0.01*	0.2	0.05*	0.01*	0.02*	0.02*	0.02*	0.5	0.02*	30	0.05*	0.01*	0.1	0.05*	0.05*	0.02*	0.01*
	Parsley root	0.01*	0.2	0.05*	0.01*	0.02*	0.02*	0.02*	0.5	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Radishes	0.01*	0.2	0.05*	0.1	0.02*	0.02*	0.02*	0.3	0.1	0.2*	0.05*	0.01*	0.1	0.05*	0.05*	0.02*	0.01*
	Salsify	0.01*	0.2	0.05*	0.01*	0.02*	0.02*	0.02*	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Sweet potatoes	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Swedes	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Turnips	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Yams	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Others	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
ii)  BULB VEGETABLES
	Garlic	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*	0.2	0.02*	15	0.05*	0.01*	0.5	0.05*	0.5	0.02*	0.01*
	Onions	0.01*	0.05*	0.05*	0.05	0.02*	0.1	0.02*	0.2	0.02*	15	0.05*	0.01*	0.5	0.05*	0.5	0.02*	0.01*
	Shallots	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*	0.2	0.02*	15	0.05*	0.01*	0.5	0.05*	0.5	0.02*	0.01*
	Spring onions	0.01*	2	0.05*	0.01*	0.02*	0.02*	0.02*	3	0.05	0.2*	0.05*	0.01*	0.2	0.05*	0.05*	0.02*	0.01*
	Others	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
iii)  FRUITING VEGETABLES
	a) Solanacea
	Tomatoes	0.01*	2	0.05*	0.01*	0.1	2(48)	0.5	5	0.1	0.2*	0.05*	0.01*	0.2	0.1	3	0.5	0.01*
	Peppers	0.01*	2	0.05*	0.05	0.02*	0.02*	0.3	5	0.1	0.2*	0.05*	0.01*	0.5	0.2	2	0.02*	0.01*
	Chilli Peppers	0.01*	2	0.05*	0.05	0.02*	0.02*	0.3	5	0.1	0.2*	0.05*	0.01*	0.5	0.2	2	0.02*	0.01*
	Aubergines	0.01*	2	0.05*	0.01*	0.1	0.02*	0.5	5	0.5	0.2*	0.05*	0.01*	0.05*	0.1	3	0.02*	0.01*
	Okra	0.01*	2	0.05*	0.01*	0.02*	0.02*	0.02*	5	0.1	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Others	0.01*	2	0.05*	0.01*	0.02*	0.02*	0.02*	5	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	b) Cucurbits-edible peel
	Cucumbers	0.01*	1	0.05*	0.01*	0.02*	0.02*	0.2	2	0.1	0.2*	0.05*	0.01*	0.5	0.1	2	0.2	0.01*
	Gherkins	0.01*	1	0.05*	0.01*	0.02*	0.02*	0.2	2	0.1	0.2*	0.05*	0.01*	0.05*	0.1	2	0.2	0.01*
	Courgettes	0.01*	1	0.05*	0.01*	0.02*	0.02*	0.2	2	0.1	0.2*	0.05*	0.01*	0.05*	0.1	2	0.2	0.01*
	Others	0.01*	1	0.05*	0.01*	0.02*	0.02*	0.2	2	0.1	0.2*	0.05*	0.01*	0.05*	0.1	2	0.2	0.01*
	c) Cucurbits-inedible peel
	Melons	0.01*	0.5	0.05*	0.01*	0.05	1	0.1	1	0.05	0.2*	0.05*	0.01*	0.2	0.1	0.3	0.3	0.01*
	Squashes	0.01*	0.5	0.05*	0.01*	0.05	1	0.1	1	0.05	0.2*	0.05*	0.01*	0.05*	0.1	0.3	0.02*	0.01*
	Watermelons	0.01*	0.5	0.05*	0.01*	0.05	1	0.1	1	0.05	0.2*	0.05*	0.01*	0.2	0.1	0.3	0.2	0.01*
	Others	0.01*	0.5	0.05*	0.01*	0.05	1	0.1	1	0.05	0.2*	0.05*	0.01*	0.05*	0.1	0.3	0.02*	0.01*
	d) Sweet corn	0.01*	0.05*	0.05*	0.02	0.02*	0.02*	0.02*	0.02*	0.05	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
iv)  BRASSICA VEGETABLES
	a) Flowering Brassicas
	Broccoli	0.01*(13)	0.5(13)	0.05*(13)	0.01*	0.02*(13)	0.02*(13)	0.3(13)	0.1(13)	0.1(13)	0.2*(13)	0.05*(13)	0.01*(13)	0.2(13)	0.05*(13)	1(13)	0.02*(13)	0.01*(13)
	Cauliflower	0.01*	0.5	0.05*	0.01*	0.02*	0.02*	0.3	0.1	0.1	0.2*	0.05*	0.01*	0.2	0.05*	0.05*	0.02*	0.01*
	Others	0.01*	0.5	0.05*	0.01*	0.02*	0.02*	0.3	0.1	0.1	0.2*	0.05*	0.01*	0.2	0.05*	0.05*	0.02*	0.01*
	b) Head Brassicas
	Brussels sprouts	0.01*	0.3	0.05*	0.01*	0.02*	0.02*	0.02*	0.5	0.05	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Head cabbage	0.01*	0.3	0.05*	0.5	0.02*	0.02*	3	5	0.2	0.2*	0.05*	0.01*	1	0.05*	0.05*	0.02*	0.01*
	Others	0.01*	0.3	0.05*	0.01*	0.02*	0.02*	0.02*	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	c) Leafy Brassicas
	Chinese cabbage	0.01*	5	0.05*	0.05	0.02*	0.02*	0.2	5	1	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Kale	0.01*	5	0.05*	0.01*	0.02*	0.02*	0.2	0.02*	1	0.2*	0.05*	0.01*	0.2	0.05*	0.05*	0.02*	0.01*
	Others	0.01*	5	0.05*	0.01*	0.02*	0.02*	0.02*	0.02*	1	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	d) Kohlrabi	0.01*	0.2	0.05*	0.2	0.02*	0.05	0.02*	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
v)  LEAF VEGETABLES AND FRESH HERBS
	a) Lettuce & similar
	Cress	0.01*	3	0.05*	0.01*	0.02*	0.02*	0.02*	10	1	0.2*	0.05*	0.01*	0.05*	0.05*	20	0.02*	0.01*
	Lamb’s lettuce	0.01*	3	0.05*	0.01*	0.02*	0.02*	0.02*	10	1	0.2*	0.05*	0.01*	0.2	0.05*	20	0.02*	0.01*
	Lettuce	0.01*	3	0.05*	0.01*	0.02*	2	2	10	0.5	0.2*	0.05*	0.01*	2	0.05*	20	0.02*	0.01*
	Scarole	0.01*(6)	3(6)	0.05*(6)	0.01*(6)	0.02*(6)	0.02*(6)	2(6)	10(6)	1(6)	0.2*(6)	0.05*(6)	0.01*(6)	1(6)	0.05*(6)	20(6)	0.02*(6)	0.01*(6)
	Ruccola	0.01*	3	0.05*	0.01*	0.02*	0.02*	0.02*	10	1	0.2*	0.05*	0.01*	0.05*	0.05*	20	0.02*	0.01*
	Leaves and stems of brassica, including turnip greens	0.01*	3	0.05*	0.01*	0.02*	0.02*	0.02*	10	1	0.2*	0.05*	0.01*	0.05*	0.05*	20	0.02*	0.01*
	Others	0.01*	3	0.05*	0.01*	0.02*	0.02*	0.02*	10	1	0.2*	0.05*	0.01*	0.05*	0.05*	20	0.02*	0.01*
	b) Spinach & similar
	Spinach	0.01*	0.05*	0.05*	0.01*	0.02*	10	0.02*	0.02*	0.5	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Beet leaves (chard)	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*	0.02*	0.5	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Others	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*	0.02*	0.5	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	c) Watercress	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	d) Witloof	0.01*	0.2	0.05*	0.01*	0.02*	0.02*	0.02*	2	0.02*	0.2*	0.05*	0.01*	0.3	0.05*	0.05*	0.02*	0.01*
	e) Herbs
	Chervil	0.01*	3	0.05*	0.01*	0.02*	0.02*	2	10	1	0.2*	0.05*	0.01*	2	0.05*	0.05*	0.02*	0.01*
	Chives	0.01*	3	0.05*	0.01*	0.02*	0.02*	2	10	1	0.2*	0.05*	0.01*	2	0.05*	0.05*	0.02*	0.01*
	Parsley	0.01*	3	0.05*	0.01*	0.02*	0.02*	2	10	1	0.2*	0.05*	0.01*	2	0.05*	0.05*	0.02*	0.01*
	Celery leaves	0.01*	3	0.05*	0.01*	0.02*	0.02*	2	10	1	0.2*	0.05*	0.01*	2	0.05*	0.05*	0.02*	0.01*
	Others	0.01*	3	0.05*	0.01*	0.02*	0.02*	2	10	1	0.2*	0.05*	0.01*	2	0.05*	0.05*	0.02*	0.01*
vi)  LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.01*	1	0.05*	0.01*	0.02*	2(48)	0.02*	5	0.2	0.2*	0.05*	0.01*	0.05*	0.05*	3	0.5	0.01*
	Beans (without pods)	0.01*	0.2	0.05*	0.01*	0.02*	2(48)	0.02*	0.02*	0.02*	0.2*	0.1	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Peas (with pods)	0.01*	0.5	0.05*	0.01*	0.02*	0.02*	0.02*	2	0.2	0.2*	0.1	0.01*	0.05*	0.05*	3	0.02*	0.01*
	Peas (without pods)	0.01*	0.2	0.05*	0.01*	0.02*	0.02*	0.02*	0.3	0.2	0.2*	0.1	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Others	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
vii)  STEM VEGETABLES
	Asparagus	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Cardoons	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Celery	0.01*	5	0.05*	0.01*	0.02*	0.02*	0.02*	0.02*	0.3	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Fennel	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*	0.02*	0.3	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Globe artichokes	0.01*	1	0.05*	0.01*	0.02*	0.02*	0.1	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*	0.2	0.05*	0.02*	0.01*
	Leeks	0.01*	2	0.05*	0.01*	0.02*	0.02*	0.02*	0.02*	0.3	0.2*	0.05*	0.01*	0.2	0.05*	3	0.02*	0.01*
	Rhubarb	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*	0.2	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Others	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
viii)  FUNGI
	a) Cultivated mushrooms	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	b) Wild mushrooms	0.01*	0.05*	0.05*	0.01*	0.02*	0.02*	0.02*	0.02*	0.5	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
3.
PULSES
	Beans	0.01*	0.1	0.05*	0.01*	0.02*	0.02*	0.02*	0.2	0.02*	0.2*	0.1	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Lentils	0.01*	0.1	0.05*	0.01*	0.02*	0.02*	0.02*	0.2	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Peas	0.01*	0.1	0.05*	0.01*	0.02*	0.02*	0.02*	0.2	0.02*	0.2*	0.1	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Lupins	0.01*	0.1	0.05*	0.01*	0.02*	0.02*	0.02*	0.2	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Others	0.01*	0.1	0.05*	0.01*	0.02*	0.02*	0.02*	0.2	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
4.
OILSEEDS
	Linseed	0.02*	0.05*	0.1*	0.02*	0.05*	0.05*	0.05*	0.5	0.05*	0.5*	0.1*	0.02*	0.1*	0.05*	0.1*	0.05*	0.02*
	Peanuts	0.02*	0.05*	0.1*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.5*	0.1*	0.02*	0.1*	0.05*	0.1*	0.05*	0.02*
	Poppy seed	0.02*	0.05*	0.1*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.5*	0.1*	0.02*	0.1*	0.05*	0.1*	0.05*	0.02*
	Sesame seed	0.02*	0.05*	0.1*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.5*	0.1*	0.02*	0.1*	0.05*	0.1*	0.05*	0.02*
	Sunflower seed (with shell)	0.02*	0.05*	0.1*	0.02*	0.05*	0.05*	0.05*	0.5	0.05*	0.5*	0.1*	0.02*	0.1*	0.05*	0.1*	0.05*	0.02*
	Rape seed	0.02*	0.5	0.1*	0.02*	0.05*	0.05*	0.05*	0.5	0.05*	0.5*	0.1*	0.02*	0.1*	0.05*	0.1*	0.05*	0.02*
	Soya bean	0.02*	0.5	0.1*	0.02*	0.05*	0.05*	0.5	0.02*	0.05*	0.5*	0.1*	0.02*	0.1*	0.05*	0.1*	0.05*	0.02*
	Mustard seed	0.02*	0.05*	0.1*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.5*	0.1*	0.02*	0.1*	0.05*	0.1*	0.05*	0.02*
	Cotton seed	0.02*	0.05*	0.1*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.5*	0.1*	0.02*	0.1*	0.05*	0.1*	0.05*	0.02*
	Hemp seed	0.02*	0.05*	0.1*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.5*	0.1*	0.02*	0.1*	0.05*	0.1*	0.05*	0.02*
	Others	0.02*	0.05*	0.1*	0.02*	0.05*	0.05*	0.05*	0.02*	0.05*	0.5*	0.1*	0.02*	0.1*	0.05*	0.1*	0.05*	0.02*
5.
POTATOES
	Early potatoes	0.01*	0.05*	0.05*	0.01*	0.02*	0.1	0.02*	0.02*	0.02*	50	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Ware potatoes	0.01*	0.05*	0.05*	0.01*	0.02*	0.1	0.02*	0.02*	0.02*	50	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
6.
TEA
	Tea (dried leaves & stalks, fermented or otherwise, Camellia sinesis)	0.02*	0.1*	50	0.02*	0.05*	0.05*	0.05*	0.1*	1	0.5*	0.1*	0.02*	0.1*	0.1*	0.1*	0.05*	0.02*
7.
HOPS (dried)
	including hop pellets & unconcentrated powder	0.02*	20	0.1*	0.5	0.05*	150	0.05*	0.1*	10	0.5*	0.1*	0.02*	10	0.5	50	30	0.02*
8.
CEREALS
	Wheat	0.01*	0.3	0.05*	0.02*	0.02*	2	0.02*	0.5	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.05	0.01*
	Rye	0.01*	0.3	0.05*	0.02*	0.02*	0.02*	0.02*	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.05	0.01*
	Barley	0.01*	0.3	0.05*	0.02*	0.02*	2	0.02*	0.5	0.05	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.3	0.01*
	Sorghum	0.01*	0.05*	0.05*	0.02*	0.02*	0.02*	0.02*	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Oats	0.01*	0.3	0.05*	0.02*	0.02*	0.02*	0.02*	0.5	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Triticale	0.01*	0.3	0.05*	0.02*	0.02*	0.02*	0.02*	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.05	0.01*
	Maize	0.01*	0.05*	0.05*	0.02*	0.02*	0.02*	0.02*	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Buckwheat	0.01*	0.05*	0.05*	0.02*	0.02*	0.02*	0.02*	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Millet	0.01*	0.05*	0.05*	0.02*	0.02*	0.02*	0.02*	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Rice(1)	0.01*	5	0.05*	0.02*	0.02*	0.02*	0.02*	3	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
	Others	0.01*	0.05*	0.05*	0.02*	0.02*	0.02*	0.02*	0.02*	0.02*	0.2*	0.05*	0.01*	0.05*	0.05*	0.05*	0.02*	0.01*
9.
PRODUCTS OF ANIMAL ORIGIN
	Meat, edible offal, fat & preparations of meat & edible offal(2)		0.05*					0.3 (49) 0.01* (50)	0.05*	0.5(17) 0.02*(14)	0.05(26) (29) 0.5(8) 0.02*(9)	0.5*(39) 0.1*(40)		0.05*	0.05*	0.1*
	Milk(3) and dairy produce(4)		0.01*		0.01*			0.02(51) 0.3 (52)	0.05*	0.05	0.2	0.05*		0.05*	0.01 0.05	0.02*
	Eggs(5)		0.05*					0.01*	0.05*	0.02*	0.1	0.05*		0.05*	0.05*	0.1*
10.
SPICES
	Cumin seed
	Juniper seed
	Nutmeg
	Pepper, black and white
	Vanilla pods
	Spices – others

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, amend the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Regulations 2005 (“the principal Regulations”).

These Regulations implement Commission Directives 2007/27/EC (O.J. No. L 128, 16.05.07, p.31), 2007/28/EC (O.J. No. L 135, 26.05.07, p.6) and 2007/39/EC (O.J. No. L 165, 27.06.07, p.25).

The Regulations come into force, in stages, on 17th and 27th November and 28th December 2007.

The Regulations substitute or insert–

(a) new residue definitions for the pesticides 1-methylcyclopropene, Etoxazole, Indoxacarb, Maleic hydrazide, MCPA and MCPB, Mesosulfuron-methyl, Tolylfluanid and Triticonazole in Schedule 1 to the principal Regulations which identifies the pesticide residues that are taken into account in the measuring of residue levels for each pesticide; and

(b) new maximum residue levels for the pesticides 1-methylcyclopropene, Azoxystrobin, Chlorfenapyr, Diazinon, Etoxazole, Folpet, Indoxacarb, Iprodione, Lambda-cyhalothrin, Maleic hydrazide, MCPA and MCPB, Mesosulfuron-methyl, Metalaxyl, Penconazole, Tolylfluanid, Trifloxystrobin and Triticonazole in Schedule 2 to the principal Regulations.

Regulation 3(1) updates the definition of the Residues Directive to include those amendments up to the time of the making of these Regulations. The substance of the amendments is incorporated into Schedules 1, 2 and 3 of the principal Regulations.

Regulation 3(3)(c) corrects errors in certain maximum residue levels for Penconazole in the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment (No. 2) Regulations 2007 (S.S.I. 2007/306).

A Regulatory Impact Assessment (“RIA”) was prepared in respect of the principal Regulations which provides a basis for establishing the impact of amendments to those Regulations. Copies of the RIA can be obtained from the Scottish Government Rural Directorate, Area 1B, Pentland House, 47 Robb’s Loan, Edinburgh, EH14 1TY. Copies have been placed in the Scottish Parliament Information Centre.

(1)

1972 c. 68. Section 2(2) was amended by the Scotland Act 1998 (c. 46), Schedule 8, paragraph 15(3) and the Legislative and Regulatory Reform Act 2006 (c. 51), section 27(1)(a). The function conferred upon the Minister of the Crown under section 2(2), insofar as within devolved competence, was transferred to the Scottish Ministers by virtue of section 53 of the Scotland Act 1998.

(2)

S.S.I. 2005/599 as amended by S.S.I. 2006/151, 312, 548 and S.S.I. 2007/142 and 306.

(3)

O.J. No. L 340, 9.12.1976, p.26 as last relevantly amended by Commission Directive 2007/8/EC (O.J. No. L 63, 1.3.2007, p.9).

(4)

O.J. No. L 221, 7.8.1986, p.37, as last relevantly amended by Commission Directive 2007/27/EC (O.J. No. L 128, 16.5.2007, p.31).

(5)

O.J. No. L 221, 7.8.1986, p.43 as last relevantly amended by Commission Directive 2007/28/EC (O.J. No. L 135, 26.5.2007, p.6).

(6)

O.J. No. L 350, 14.12.1990, p.17, as last relevantly amended by Commission Directive 2007/39/EC (O.J. L 165, 27.6.2007, p.25).