Commission Directive 2007/56/EC of 17 September 2007 amending certain Annexes to Council Directives 86/362/EEC, 86/363/EEC and 90/642/EEC as regards maximum residue levels for azoxystrobin, chlorothalonil, deltamethrin, hexachlorobenzene, ioxynil, oxamyl and quinoxyfen (Text with EEA relevance)

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

ANNEX III

In part A of Annex II to Directive 90/642/EEC, the columns for azoxystrobin, ‘chlorothalonil, deltamethrin, hexachlorobenzene, ioxynil, oxamyl and quinoxyfen’ are replaced by the following:

	‘Pesticide residue and maximum residue level (mg/kg)
^a Indicates lower limit of analytical determination.
^b Temporary MRLs valid until 1 November 2008, pending review of the Annex III dossier under Directive 91/414/EEC and re-registration of deltamethrin formulations at Member State level.
^c Indicates that the maximum residue level has been established provisionally in accordance with Article 4(1)(f) of Directive 91/414/EEC.’
Groups and examples of individual products to which the MRLs apply	Azoxystrobin	Chlorothalonil	Deltamethrin (cis-deltamethrin)^b	Hexachlorobenzene	Ioxynil including its esters expressed as Ioxynil	Oxamyl	Quinoxyfen
1. Fruit, fresh, dried or uncooked, preserved by freezing, not containing added sugar; nuts				0,01^a	0,05^a ^c
(i) CITRUS FRUIT	1	0,01^a	0,05^a				0,02^a ^c
Grapefruit
Lemons
Limes
Mandarins (including clementines and other hybrids)						0,02^a ^c
Oranges
Pomelos
Others						0,01^a ^c
(ii) TREE NUTS (shelled or unshelled)	0,1^a	0,01^a	0,05^a			0,01^a ^c	0,02^a ^c
Almonds
Brazil nuts
Cashew nuts
Chestnuts
Coconuts
Hazelnuts
Macadamia
Pecans
Pine nuts
Pistachios
Walnuts
Others
(iii) POME FRUIT	0,05^a	1				0,01^a ^c
Apples			0,2				0,05^c
Pears
Quinces
Others			0,1				0,02^a ^c
(iv) STONE FRUIT	0,05^a					0,01^a ^c
Apricots		1					0,05^c
Cherries			0,2				0,3^c
Peaches (including nectarines and similar hybrids)		1					0,05^c
Plums
Others		0,01^a	0,1				0,02^a ^c
(v) BERRIES AND SMALL FRUIT						0,01^a ^c
(a)Table and wine grapes	2		0,2				1^c
Table grapes		1
Wine grapes		3
(b)Strawberries (other than wild)	2	3	0,2				0,3^c
(c)Cane fruit (other than wild)		0,01^a					0,02^a ^c
Blackberries	3		0,5
Dewberries
Loganberries
Raspberries	3
Others	0,05^a		0,05^a
(d)Other small fruit and berries (other than wild)	0,05^a						2^c
Bilberries
Cranberries		2
Currants (red, black and white)		10	0,5
Gooseberries		10	0,2
Others		0,01^a	0,05^a
(e)Wild berries and wild fruit	0,05^a	0,01^a	0,05^a				0,02^a ^c
(vi) MISCELLANEOUS						0,01^a ^c	0,02^a ^c
Avocados
Bananas	2	0,2
Dates
Figs
Kiwi			0,2
Kumquats
Litchis
Mangoes	0,2
Olives (table consumption)			1
Olives (oil extraction)			1
Papaya	0,2	20
Passion fruit
Pineapples
Pomegranate
Others	0,05^a	0,01^a	0,05^a
2. Vegetables, fresh or uncooked, frozen or dry				0,01^a
(i) ROOT AND TUBER VEGETABLES			0,05^a			0,01^a ^c	0,02^a ^c
Beetroot
Carrots	0,2	1			0,2^c
Cassava
Celeriac	0,3	1
Horseradish	0,2
Jerusalem artichokes
Parsnips	0,2				0,2^c
Parsley root	0,2
Radishes	0,2
Salsify	0,2
Sweet potatoes
Swedes
Turnips
Yam
Others	0,05^a	0,01^a			0,05^a ^c
(ii) BULB VEGETABLES						0,01^a ^c	0,02^a ^c
Garlic		0,5	0,1		0,2^c
Onions		0,5	0,1		0,2^c
Shallots		0,5	0,1		0,2^c
Spring onions	2	5	0,1		3^c
Others	0,05^a	0,01^a	0,05^a		0,05^a ^c
(iii) FRUITING VEGETABLES					0,05^a ^c
(a)Solanacea	2	2					0,02^a ^c
Tomatoes			0,3			0,02^c
Peppers						0,02^c
Aubergines			0,3			0,02^c
Okra			0,3
Others			0,2			0,01^a ^c
(b)Cucurbits — edible peel	1		0,2				0,02^a ^c
Cucumbers		1				0,02^c
Gherkins		5				0,02^c
Courgettes						0,03^c
Others		0,01^a				0,01^a ^c
(c)Cucurbits — inedible peel	0,5	1	0,2			0,01^a ^c	0,05^c
Melons
Squashes
Watermelons
Others
(d)Sweet corn	0,05^a	0,01^a	0,05^a			0,01^a ^c	0,02^a ^c
(iv) BRASSICA VEGETABLES					0,05^a ^c	0,01^a ^c	0,02^a ^c
(a)Flowering brassica	0,5	3	0,1
Broccoli (including Calabrese)
Cauliflower
Others
(b)Head brassica	0,3		0,1
Brussels sprouts		3
Head cabbage		3
Others		0,01^a
(c)Leafy brassica	5	0,01^a	0,5
Chinese cabbage
Kale
Others
(d)Kohlrabi	0,2	0,01^a	0,05^a
(v) LEAF VEGETABLES AND FRESH HERBS					0,05^a ^c	0,01^a ^c	0,02^a ^c
(a)Lettuce and similar	3	0,01^a	0,5
Cress
Lamb's lettuce
Lettuce
Scarole (broad-leaf endive)
Ruccola
Leaves and stems of brassica, including turnip greens
Others
(b)Spinach and similar	0,05^a	0,01^a	0,5
Spinach
Beet leaves (chard)
Others
(c)Water cress	0,05^a	0,01^a	0,05^a
(d)Witloof	0,2	0,01^a	0,05^a
(e)Herbs	3	5	0,5
Chervil
Chives
Parsley
Celery leaves
Others
(vi) LEGUME VEGETABLES (fresh)			0,2		0,05^a ^c	0,01^a ^c	0,02^a ^c
Beans (with pods)	1	5
Beans (without pods)	0,2	2
Peas (with pods)	0,5	2
Peas (without pods)	0,2	0,3
Others	0,05^a	0,01^a
(vii) STEM VEGETABLES (fresh)						0,01^a ^c
Asparagus
Cardoons
Celery	5	10
Fennel	5
Globe artichokes	1		0,1				0,3^c
Leeks	2	10	0,2		3^c
Rhubarb
Others	0,05^a	0,01^a	0,05^a		0,05^a ^c		0,02^a ^c
(viii) FUNGI	0,05^a		0,05		0,05^a ^c	0,01^a ^c	0,02^a ^c
(a)Cultivated mushrooms		2
(b)Wild mushrooms		0,01^a
3. Pulses	0,1	0,01^a	1	0,01^a	0,05^a ^c	0,01^a ^c	0,02^a ^c
Beans
Lentils
Peas
Lupines
Others
4. Oilseeds					0,1^a ^c	0,02^a ^c	0,05^a ^c
Linseed
Peanuts		0,05
Poppy seed
Sesame seed
Sunflower seed
Rapeseed	0,5		0,1
Soya bean	0,5
Mustard seed			0,1
Cotton seed
Hemp seed
Pumpkin seed				0,05
Others	0,05^a	0,01^a	0,05^a	0,02^a
5. Potatoes	0,05^a	0,01^a	0,05^a	0,01	0,05^a ^c	0,01^a ^c	0,02^a
Early potatoes
Ware potatoes
6. *Tea (dried leaves and stalks, fermented or otherwise, Camellia sinensis)*	0,1^a	0,1^a	5	0,02^a	0,1^a ^c	0,02^a ^c	0,05^a ^c
7. Hops (dried), including hop pellets and unconcentrated powder	20	50	5	0,02^a	0,1^a ^c	0,02^a ^c	0,5^c

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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 otherwise, Camellia sinensis)

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

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6. **Tea (dried leaves and stalks, fermented or otherwise, Camellia sinensis)**