Commission Directive 2007/27/EC of 15 May 2007 amending certain Annexes to Council Directives 86/362/EEC, 86/363/EEC and 90/642/EEC as regards maximum residue levels for etoxazole, indoxacarb, mesosulfuron, 1-methylcyclopropene, MCPA and MCPB, tolylfluanid and triticonazole (Text with EEA relevance) (repealed)

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This is the original version (as it was originally adopted).

ANNEX III

The Annexes to Directive 90/642/EEC are amended as follows:

in Annex I, in group ‘2 Vegetables, fresh or uncooked, frozen or dry’, heading (v) ‘leafy vegetables and fresh herbs’, under subheading ‘(a) Lettuce and similar’, the entry ‘Leaves and stems of brassica’ is replaced by ‘Leaves and stems of brassica, including turnip greens’

in Annex II, the following columns for etoxazole, indoxacarb, MCPA, MCPB, tepraloxydim, mesosulfuron, tolyfluanid, triticonazole and 1-methylcyclopropene are inserted:

	Pesticide residue and maximum residue level (mg/kg)
^a Indicates lower limit of analytical determination.
^b Indicates provisional maximum residue level in accordance with Article 4(1)(f) of Directive 91/414/EEC: unless amended, this level will become definitive with effect from 5 June 2011.’
Groups and examples of individual products to which the MRLs apply	Etoxazole	Indoxacarb as sum of the isomers S and R	MCPA, MCPB including their salts, esters and conjugates expressed as MCPA	Tolylfluanid (sum of tolylfluanid and dimethylaminosulfotoluidide expressed as tolylfluanid)	Mesosulfuron-methyl expresssed as mesosulfuron	Triticonazole	1-methylcyclopropene
‘1. Fruit, fresh, dried or uncooked, preserved by freezing, not containing added sugar; nuts			0,05^a ^b		0,01^a ^b	0,01^a ^b	0,01^a ^b
(i)CITRUS FRUIT	0,1^b	0,02^a ^b		0,05^a ^b
Grapefruit
Lemons
Limes
Mandarins (including clementines and other hybrids)
Oranges
Pomelos
Others
(ii)TREE NUTS (shelled or unshelled)	0,02^a ^b	0,05^b		0,05^a ^b
Almonds
Brazil nuts
Cashew nuts
Chestnuts
Coconuts
Hazelnuts
Macadamia
Pecans
Pine nuts
Pistachios
Walnuts
Others
(iii)POME FRUIT	0,02^a ^b			3^b
Apples		0,5^b
Pears
Quinces
Others		0,3^b
(iv)STONE FRUIT
Apricots	0,1^b	0,3^b
Cherries				1^b
Peaches (including nectarines and similar hybrids)	0,1^b	0,3^b
Plums				0,5^b
Others	0,02^a ^b	0,02^a ^b		0,05^a ^b
(v)BERRIES AND SMALL FRUIT
(a)Table and wine grapes	0,02^a ^b	2^b		5^b
Table grapes
Wine grapes
(b)Strawberries (other than wild)	0,2^b	0,02^a ^b		5^b
(c)Cane fruit (other than wild)	0,02^a ^b	0,02^a ^b		5^b
Blackberries
Dewberries
Loganberries
Raspberries
Others
(d)Other small fruit and berries (other than wild)	0,02^a ^b			5^b
Bilberries
Cranberries
Currants (red, black and white)		1^b
Gooseberries		1^b
Others		0,02^a ^b
(e)Wild berries and wild fruit	0,02^a	0,02^a ^b		0,05^a ^b
(vi)MISCELLANEOUS	0,02^a ^b	0,02^a ^b		0,05^a ^b
Avocados
Bananas
Dates
Figs
Kiwi
Kumquats
Litchis
Mangoes
Olives (table consumption)
Olives (oil extraction)
Papaya
Passion fruit
Pineapples
Pomegranate
Others
2. Vegetables, fresh or uncooked, frozen or dry					0,01^a ^b	0,01^a ^b	0,01^a ^b
(i)ROOT AND TUBER VEGETABLES	0,02^a ^b	0,02^a ^b	0,05^a ^b	0,05^a ^b
Beetroot
Carrots
Cassava
Celeriac
Horseradish
Jerusalem artichokes
Parsnips
Parsley root
Radishes
Salsify
Sweet potatoes
Swedes
Turnips
Yam
Others
(ii)BULB VEGETABLES	0,02^a ^b	0,02^a ^b	0,05^a ^b
Garlic				0,5^b
Onions				0,5^b
Shallots				0,5^b
Spring onions
Others				0,05^a ^b
(iii)FRUITING VEGETABLES
(a)Solanacea			0,05^a ^b
Tomatoes	0,1^b	0,5^b		3^b
Peppers		0,3^b		2^b
Aubergines	0,1^b	0,5^b		3^b
Okra
Others	0,02^a ^b	0,02^a ^b		0,05^a ^b
(b)Cucurbits — edible peel	0,02^a ^b	0,2^b	0,05^a ^b	2^b
Cucumbers
Gherkins
Courgettes
Others
(c)Cucurbits — inedible peel	0,05^b	0,1^b	0,05^a ^b	0,3^b
Melons
Squashes
Watermelons
Others
(d)Sweet corn	0,02^a ^b	0,02^a ^b	0,05^a ^b	0,05^a ^b
(iv)BRASSICA VEGETABLES	0,02^a ^b		0,05^a ^b
(a)Flowering brassica		0,3^b
Broccoli (including Calabrese)				1^b
Cauliflower
Others				0,05^a ^b
(b)Head brassica				0,05^a ^b
Brussels sprouts
Head cabbage		3^b
Others		0,2^a ^b
(c)Leafy brassica				0,05^a ^b
Chinese cabbage		0,2^b
Kale		0,2^b
Others		0,02^a ^b
(d)Kohlrabi		0,02^a ^b		0,05^a ^b
(v)LEAF VEGETABLES AND FRESH HERBS	0,02^a ^b		0,05^a ^b
(a)Lettuce and similar				20^b
Cress
Lamb's lettuce
Lettuce		2^b
Scarole (broad-leaf endive)		2^b
Ruccola
Leaves and stems of brassica, including turnip greens
Others		0,02^a ^b
(b)Spinach and similar		0,02^a ^b		0,05^a ^b
Spinach
Beet leaves (chard)
Others
(c)Water cress		0,02^a ^b		0,05^a ^b
(d)Witloof		0,02^a ^b		0,05^a ^b
(e)Herbs		2^b		0,05^a ^b
Chervil
Chives
Parsley
Celery leaves
Others
(vi)LEGUME VEGETABLES (fresh)	0,02^a ^b	0,02^a ^b
Beans (with pods)				3^b
Beans (without pods)			0,1^b
Peas (with pods)			0,1^b	3^b
Peas (without pods)			0,1^b
Others			0,05^a ^b	0,05^a ^b
(vii)STEM VEGETABLES (fresh)	0,02^a ^b		0,05^a ^b
Asparagus
Cardoons
Celery
Fennel
Globe artichokes		0,1^b
Leek				3^b
Rhubarb
Others		0,02^a ^b		0,05^a ^b
(viii)FUNGI	0,02^a ^b	0,02^a ^b	0,05^a ^b	0,05^a ^b
(a)Cultivated mushrooms
(b)Wild mushrooms
3. Pulses	0,02^a ^b	0,02^a ^b		0,05^a ^b	0,01^a	0,01^a ^b	0,01^b
Beans			0,1^b
Lentils
Peas			0,1^b
Lupines
Others			0,05^a ^b
4. Oilseeds	0,05^a ^b		0,1^a ^b	0,1^a ^b	0,02^a ^b	0,02^a ^b	0,02^a ^b
Linseed
Peanuts
Poppy seed
Sesame seed
Sunflower seed
Rape seed
Soya bean		0,5^b
Mustard seed
Cotton seed
Hemp seed
Others		0,05^a ^b
5. Potatoes	0,02^a ^b	0,02^a ^b	0,05^a ^b	0,05^a ^b	0,01^a ^b	0,01^a ^b	0,01^a ^b
Early potatoes
Ware potatoes
6. *Tea (dried leaves and stalks, fermented or other-wise, Camellia sinensis)*	0,05^a ^b	0,05^a ^b	0,1^a ^b	0,1^a ^b	0,02^a ^b	0,02^a ^b	0,02^a ^b
7. Hops (dried), including hop pellets and unconcentrated powder	0,05^a ^b	0,05^a ^b	0,1^a ^b	50^b	0,02^a ^b	0,02^a ^b	0,02^a ^b

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ANNEX III

‘1. Fruit, fresh, dried or uncooked, preserved by freezing, not containing added sugar; nuts

(i)CITRUS FRUIT

(ii)TREE NUTS (shelled or unshelled)

(iii)POME FRUIT

(iv)STONE FRUIT

(v)BERRIES AND SMALL FRUIT

(a)Table and wine grapes

(b)Strawberries (other than wild)

(c)Cane fruit (other than wild)

(d)Other small fruit and berries (other than wild)

(e)Wild berries and wild fruit

(vi)MISCELLANEOUS

2. Vegetables, fresh or uncooked, frozen or dry

(i)ROOT AND TUBER VEGETABLES

(ii)BULB VEGETABLES

(iii)FRUITING VEGETABLES

(a)Solanacea

(b)Cucurbits — edible peel

(c)Cucurbits — inedible peel

(d)Sweet corn

(iv)BRASSICA VEGETABLES

(a)Flowering brassica

(b)Head brassica

(c)Leafy brassica

(d)Kohlrabi

(v)LEAF VEGETABLES AND FRESH HERBS

(a)Lettuce and similar

(b)Spinach and similar

(c)Water cress

(d)Witloof

(e)Herbs

(vi)LEGUME VEGETABLES (fresh)

(vii)STEM VEGETABLES (fresh)

(viii)FUNGI

(a)Cultivated mushrooms

(b)Wild mushrooms

3. Pulses

4. Oilseeds

5. Potatoes

6. Tea (dried leaves and stalks, fermented or other-wise, Camellia sinensis)

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

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6. **Tea (dried leaves and stalks, fermented or other-wise, Camellia sinensis)**