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Commission Directive 2007/9/ECShow full title

Commission Directive 2007/9/EC of 20 February 2007 amending the Annexe to Council Directive 90/642/EEC as regards maximum residue levels for aldicarb (Text with EEA relevance)

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ANNEXU.K.

In part A of Annex II to Directive 90/642/EEC, the lines for aldicarb are replaced by the following:

a

Indicates the lower limit of analytical determination.’

Pesticide residues and maximum residue levels (mg/kg)
Groups and examples of individual products to which the MRLs applyAldicarb (sum of aldicarb, its sulfoxide and its sulfone expressed as aldicarb)

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

0,02a

(i)CITRUS FRUIT

Grapefruit
Lemons
Limes
Mandarins (including clementines and other hybrids)
Oranges
Pomelos
Others

(ii)TREE NUTS (shelled or unshelled)

Almonds
Brazil nuts
Cashew nuts
Chestnuts
Coconuts
Hazelnuts
Macadamia
Pecans
Pine nuts
Pistachios
Walnuts
Others

(iii)POME FRUIT

Apples
Pears
Quinces
Others

(iv)STONE FRUIT

Apricots
Cherries
Peaches (including nectarines and similar hybrids)
Plums
Others

(v)BERRIES AND SMALL FRUIT

(a)Table and wine grapes

Table grapes
Wine grapes

(b)Strawberries (other than wild)

(c)Cane fruit (other than wild)

Blackberries
Dewberries
Loganberries
Raspberries
Others

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

Bilberries
Cranberries
Currants (red, black and white)
Gooseberries
Others

(e)Wild berries and wild fruit

(vi)MISCELLANEOUS

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

(i)ROOT AND TUBER VEGETABLES

0,02a
Beetroot
Carrots
Cassava
Celeriac
Horseradish
Jerusalem artichokes
Parsnips
Parsley root
Radishes
Salsify
Sweet potatoes
Swedes
Turnips
Yam
Others

(ii)BULB VEGETABLES

0,05
Garlic
Onions
Shallots
Spring onions
Others

(iii)FRUITING VEGETABLES

0,02a

(a)Solanacea

Tomatoes
Peppers
Aubergines
Okra
Others

(b)Cucurbits — edible peel

Cucumbers
Gherkins
Courgettes
Others

(c)Cucurbits — inedible peel

Melons
Squashes
Watermelons
Others

(d)Sweet corn

(iv)BRASSICA VEGETABLES

0,02a

(a)Flowering brassica

Broccoli
Cauliflower
Others

(b)Head brassica

Brussels sprouts
Head cabbage
Others

(c)Leafy brassica

Chinese cabbage
Kale
Others

(d)Kohlrabi

(v)LEAF VEGETABLES AND FRESH HERBS

0,02a

(a)Lettuce and similar

Cress
Lamb's lettuce
Lettuce
Scarole (broad-leaf endive)
Ruccola
Leaves and stems of brassica
Others

(b)Spinach and similar

Spinach
Beet leaves (chard)
Others

(c)Water cress

(d)Witloof

(e)Herbs

Chervil
Chives
Parsley
Celery leaves
Others

(vi)LEGUME VEGETABLES (fresh)

0,02a
Beans (with pods)
Beans (without pods)
Peas (with pods)
Peas (without pods)
Others

(vii)STEM VEGETABLES (fresh)

0,02a
Asparagus
Cardoons
Celery
Fennel
Globe artichokes
Leek
Rhubarb
Others

(viii)FUNGI

0,02a

(a)Cultivated mushrooms

(b)Wild mushrooms

3. Pulses

0,02a
Beans
Lentils
Peas
Lupines
Others

4. Oilseed

0,05a
Linseed
Peanuts
Poppy seeds
Sesame seeds
Sunflower seed
Rape seed
Soya bean
Mustard seed
Cotton seed
Hemp seed
Others

5. Potatoes

0,02a
Early potatoes
Ware potatoes

6. Tea (leaves and stems, dried, fermented or otherwise, from the leaves of Camellia sinensis)

0,05a

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

0,05a

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