Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Amendment No. 2) Regulations (Northern Ireland) 2005 No. 401

Statutory Rules of Northern Ireland

2005 No. 401

AGRICULTURE

PESTICIDES

Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Amendment No. 2) Regulations (Northern Ireland) 2005

Made

24th August 2005

Coming into operation

10th October 2005

The Department of Agriculture and Rural Development, being a Department designated(1) for the purposes of section 2(2) of the European Communities Act 1972(2) in relation to the common agricultural policy of the European Community, in exercise of the powers conferred on it by the said section 2(2) and of every other power enabling it in that behalf, hereby makes the following Regulations:

Citation, commencement and interpretation

1.—(1) These Regulations may be cited as the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Amendment No. 2) Regulations (Northern Ireland) 2005 and shall come into operation on 10th October 2005.

(2) The Interpretation Act (Northern Ireland) 1954(3) shall apply to these Regulations as it applies to an Act of the Northern Ireland Assembly.

Amendment to the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) Regulations (Northern Ireland) 2002

2.—(1) The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) Regulations (Northern Ireland) 2002(4) shall be amended in accordance with this regulation.

(2) In regulation 2(1), for the definition of “the Residues Directives” there shall be substituted the following definition:

““the Residues Directives” means Council Directive 86/362/EEC(5), Council Directive 86/363/EEC(6) and Council Directive 90/642/EEC(7), in each case amended as at the date of the making of the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Amendment No. 2) Regulations (Northern Ireland) 2005.”.

(3) In Schedule 1, for the entries for Metalaxyl and Metalaxyl-M there shall be substituted the following entries:

Column 1	Column 2
Pesticide	Residues
Metalaxyl	(1)  for products of plant origin other than cereals: metalaxyl including other mixtures of constituent isomers including metalaxyl-m (sum of isomers) (2)  for cereals and foodstuffs of animal origin: metalaxyl
Metalaxyl-M	for cereals: metalaxyl-m

(4) In Part II of Schedule 2, for the columns relating to the pesticides Azoxystrobin, Fenhexamid, Fenpropimorph, Iprovalicarb, Maneb Mancozeb Metiram Propineb Zineb, Metalaxyl, Metalaxyl-M, Methomyl thiodicarb, Myclobutanil and Penconazole there shall be substituted the columns of maximum permitted levels for residues of those pesticides as specified in the Schedule to these Regulations.

Sealed with the Official Seal of the Department of Agriculture and Rural Development on 24th August 2005.

L.S.

D. Small

A senior officer of the

Department of Agriculture and Rural Development

Regulation 2(4)

SCHEDULE

Group to which food belongs	Groups include the following products	Azoxystrobin	Fenhexamid	Fenpropimorph	Iprovalicarb	Maneb Mancozeb Metiram Propineb Zineb
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
(i)  CITRUS FRUIT
	Grapefruit	1	0.05*	0.05*	0.05*	5
	Lemons	1	0.05*	0.05*	0.05*	5
	Limes	1	0.05*	0.05*	0.05*	5
	Mandarins (inc clementines & similar hybrids)	1	0.05*	0.05*	0.05*	5
	Oranges	1	0.05*	0.05*	0.05*	5
	Pomelos	1	0.05*	0.05*	0.05*	5
	Others	1	0.05*	0.05*	0.05*	5
(ii)  TREE NUTS (shelled or unshelled)
	Almonds	0.1*	0.05*	0.05*	0.05*	0.1*
	Brazil nuts	0.1*	0.05*	0.05*	0.05*	0.1*
	Cashew nuts	0.1*	0.05*	0.05*	0.05*	0.1*
	Chestnuts	0.1*	0.05*	0.05*	0.05*	0.1*
	Coconuts	0.1*	0.05*	0.05*	0.05*	0.1*
	Hazelnuts	0.1*	0.05*	0.05*	0.05*	0.1*
	Macadamia nuts	0.1*	0.05*	0.05*	0.05*	0.1*
	Pecans	0.1*	0.05*	0.05*	0.05*	0.1*
	Pine nuts	0.1*	0.05*	0.05*	0.05*	0.1*
	Pistachios	0.1*	0.05*	0.05*	0.05*	0.1*
	Walnuts	0.1*	0.05*	0.05*	0.05*	0.1*
	Others	0.1*	0.05*	0.05*	0.05*	0.1*
(ii)  POME FRUIT
	Apples	0.05*	0.05*	0.05*	0.05*	3
	Pears	0.05*	0.05*	0.05*	0.05*	3
	Quinces	0.05*	0.05*	0.05*	0.05*	3
	Others	0.05*	0.05*	0.05*	0.05*	3
(iv)  STONE FRUIT
	Apricots	0.05*	5	0.05*	0.05*	2
	Cherries	0.05*	5	0.05*	0.05*	1
	Peaches (incl nectarines & similar hybrids)	0.05*	5	0.05*	0.05*	2
	Plums	0.05*	1	0.05*	0.05*	1
	Others	0.05*	0.05*	0.05*	0.05*	0.05*
(v)  BERRIES AND SMALL FRUIT
	(a) Table & wine grapes
	Table grapes	2	5	0.05*	2	2
	Wine grapes	2	5	0.05*	2	2
	(b) Strawberries (other than wild)	2	5	1	0.05*	2
	(c) Cane Fruit (other than wild)
	Blackberries	3	10	1	0.05*	0.05*
	Dewberries	0.05*	10	1	0.05*	0.05*
	Loganberries	0.05*	10	1	0.05*	0.05*
	Raspberries	3	10	1	0.05*	0.05*
	Others	0.05*	10	1	0.05*	0.05*
	(d) Other small fruit & berries (other than wild)
	Bilberries	0.05*	5	1	0.05*	0.05*
	Cranberries	0.05*	5	1	0.05*	0.05*
	Currants (red, black & white)	0.05*	5	1	0.05*	5
	Gooseberries	0.05*	5	1	0.05*	5
	Others	0.05*	5	1	0.05*	0.05*
	(e) Wild berries & wild fruit	0.05*	0.05*	0.05*	0.05*	0.05*
(vi)  MISCELLANEOUS FRUIT
	Avocados	0.05*	0.05*	0.05*	0.05*	0.05*
	Bananas	2	0.05*	2	0.05*	0.05*
	Dates	0.05*	0.05*	0.05*	0.05*	0.05*
	Figs	0.05*	0.05*	0.05*	0.05*	0.05*
	Kiwi fruit	0.05*	10	0.05*	0.05*	0.05*
	Kumquats	0.05*	0.05*	0.05*	0.05*	0.05*
	Litchis	0.05*	0.05*	0.05*	0.05*	0.05*
	Mangoes	0.05*	0.05*	0.05*	0.05*	0.05*
	Olives (table consumption)	0.05*	0.05*	0.05*	0.05*	5
	Olives (oil extract)	0.05*	0.05*	0.05*	0.05*	5
	Papaya	0.05*	0.05*	0.05*	0.05*	0.05*
	Passion fruit	0.05*	0.05*	0.05*	0.05*	0.05*
	Pineapples	0.05*	0.05*	0.05*	0.05*	0.05*
	Pomegranates	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*
2. Vegetables, fresh or uncooked, frozen or dry
(i)  ROOT AND TUBER VEGETABLES
	Beetroot	0.05*	0.05*	0.05*	0.05*	0.05*
	Carrots	0.2	0.05*	0.05*	0.05*	0.2
	Celeriac	0.3	0.05*	0.05*	0.05*	0.2
	Horseradish	0.2	0.05*	0.05*	0.05*	0.05*
	Jerusalem artichokes	0.05*	0.05*	0.05*	0.05*	0.05*
	Parsnips	0.2	0.05*	0.05*	0.05*	0.05*
	Parsley root	0.2	0.05*	0.05*	0.05*	0.05*
	Radishes	0.05*	0.05*	0.05*	0.05*	2
	Salsify	0.2	0.05*	0.05*	0.05*	0.2
	Sweet potatoes	0.05*	0.05*	0.05*	0.05*	0.05*
	Swedes	0.05*	0.05*	0.05*	0.05*	0.05*
	Turnips	0.05*	0.05*	0.05*	0.05*	0.05*
	Yams	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*
(ii)  BULB VEGETABLES
	Garlic	0.05*	0.05*	0.05*	0.05*	0.5
	Onions	0.05*	0.05*	0.05*	0.1	0.5
	Shallots	0.05*	0.05*	0.05*	0.05*	0.5
	Spring onions	2	0.05*	0.05*	0.05*	1
	Others	0.05*	0.05*	0.05*	0.05*	0.05*
(iii)  FRUITING VEGETABLES
	(a) Solanacea
	Tomatoes	2	1	0.05*	1	3
	Peppers	2	2	0.05*	0.05*	2
	Chili peppers	2	2	0.05*	0.05*	2
	Aubergines	2	1	0.05*	0.05*	2
	Others	2	0.05*	0.05*	0.05*	2
	(b) Cucurbits-edible peel
	Cucumbers	1	1	0.05*	0.1	0.5
	Gherkins	1	1	0.05*	0.1	2
	Courgettes	1	1	0.05*	0.1	2
	Others	1	1	0.05*	0.05*	0.05*
	(c) Cucurbits-inedible peel
	Melons	0.5	0.05*	0.05*	0.2	0.5
	Squashes	0.5	0.05*	0.05*	0.05*	0.5
	Watermelons	0.5	0.05*	0.05*	0.2	0.5
	Others	0.5	0.05*	0.05*	0.05*	0.5
	(d) Sweet corn	0.05*	0.05*	0.05*	0.05*	0.05*
(iv)  BRASSICA VEGETABLES
	(a) Flowering Brassicas
	Broccoli	0.5	0.05*	0.05*	0.05*	1
	Cauliflower	0.5	0.05*	0.05*	0.05*	1
	Others	0.05*	0.05*	0.05*	0.05*	1
	(b) Head Brassicas
	Brussels sprouts	0.1	0.05*	0.5	0.05*	1
	Head cabbage	0.3	0.05*	0.05*	0.05*	1
	Others	0.05*	0.05*	0.05*	0.05*	1
	(c) Leafy Brassicas
	Chinese cabbage	5	0.05*	0.05*	0.05*	0.5
	Kale	5	0.05*	0.05*	0.05*	2
	Others	5	0.05*	0.05*	0.05*	0.5
	(d) Kohlrabi	0.2	0.05*	0.05*	0.05*	0.1*
(v)  LEAF VEGETABLES AND FRESH HERBS
	(a) Lettuce & similar
	Cress	3	0.05*	0.05*	1	5
	Lamb’s lettuce	3	0.05*	0.05*	1	5
	Lettuce	3	30	0.05*	1	5
	Scarole	3	0.05*	0.05*	1	5
	Others	3	0.05*	0.05*	1	5
	(b) Spinach & similar
	Spinach	0.05*	0.05*	0.05*	0.05*	0.05*
	Beet leaves (chard)	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*
	(c) Watercress	0.05*	0.05*	0.05*	0.05*	0.3
	(d) Witloof	0.2	0.05*	0.05*	0.05*	0.2
	(e) Herbs
	Chervil	3	0.05*	0.05*	0.05*	5
	Chives	3	0.05*	0.05*	0.05*	5
	Parsley	3	0.05*	0.05*	0.05*	5
	Celery leaves	3	0.05*	0.05*	0.05*	5
	Others	3	0.05*	0.05*	0.05*	5
(vi)  LEGUME VEGETABLES (fresh)
	Beans (with pods)	1	0.05*	0.05*	0.05*	1
	Beans (without pods)	0.2	0.05*	0.05*	0.05*	0.1
	Peas (with pods)	0.5	0.05*	0.05*	0.05*	1
	Peas (without pods)	0.2	0.05*	0.05*	0.05*	0.1
	Others	0.05*	0.05*	0.05*	0.05*	0.05*
(vii)  STEM VEGETABLES
	Asparagus	0.05*	0.05*	0.05*	0.05*	0.05*
	Cardoons	0.05*	0.05*	0.05*	0.05*	0.05*
	Celery	5	0.05*	0.05*	0.05*	0.5
	Fennel	0.05*	0.05*	0.05*	0.05*	0.05*
	Globe artichokes	1	0.05*	0.05*	0.05*	0.05*
	Leeks	0.1	0.05*	0.5	0.05*	3
	Rhubarb	0.05*	0.05*	0.05*	0.05*	0.05*
	Others	0.05*	0.05*	0.05*	0.05*	0.05*
(viii)  FUNGI
	(a) Cultivated mushrooms	0.05*	0.05*	0.05*	0.05*	0.05*
	(b) Wild mushrooms	0.05*	0.05*	0.05*	0.05*	0.05*
3. PULSES
	Beans	0.1	0.05*	0.05*	0.05*	0.05*
	Lentils	0.1	0.05*	0.05*	0.05*	0.05*
	Peas	0.1	0.05*	0.05*	0.05*	0.05*
	Others	0.1	0.05*	0.05*	0.05*	0.05*
4. OILSEEDS
	Linseed	0.05*	0.1*	0.05*	0.1*	0.1*
	Peanuts	0.05*	0.1*	0.05*	0.1*	0.1*
	Poppy seed	0.05*	0.1*	0.05*	0.1*	0.1*
	Sesame seed	0.05*	0.1*	0.05*	0.1*	0.1*
	Sunflower seed	0.05*	0.1*	0.05*	0.1*	0.1*
	Rape seed	0.5	0.1*	0.05*	0.1*	0.5
	Soya bean	0.5	0.1*	0.05*	0.1*	0.1*
	Mustard seed	0.05*	0.1*	0.05*	0.1*	0.1*
	Cotton seed	0.05*	0.1*	0.05*	0.1*	0.1*
	Others	0.05*	0.1*	0.05*	0.1*	0.1*
5. POTATOES
	Early potatoes	0.05*	0.05*	0.05*	0.05*	0.1
	Ware potatoes	0.05*	0.05*	0.05*	0.05*	0.1
6. TEA
	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*	0.1*	0.1*	0.1*	0.1*
7. HOPS (dried)
	including hop pellets & unconcentrated powder	20	0.1*	10	0.1*	25
8. CEREALS
	Wheat	0.3	0.05*	0.5(52)	0.05*	1
	Rye	0.3	0.05*	0.5	0.05*	1
	Barley	0.3	0.05*	0.5	0.05*	2
	Sorghum	0.05*	0.05*	0.05*	0.05*	0.05*
	Oats	0.3	0.05*	0.5	0.05*	2
	Triticale	0.3	0.05*	0.5	0.05*	0.05*
	Maize	0.05*	0.05*	0.05*	0.05*	0.05*
	Buckwheat	0.05*	0.05*	0.05*	0.05*	0.05*
	Millet	0.05*	0.05*	0.05*	0.05*	0.05*
	Rice(1)	5	0.05*	0.05*	0.05*	0.05*
	Other cereals	0.05*	0.05*	0.05*(53)	0.05*	0.05*
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, edible offal, fat & preparations of meat and edible offal(2)	0.05*	0.05*	0.3(46) 0.05(47) 0.01*(48) 0.02(49) 0.01(17)		0.05*
	Milk(3) & Dairy Produce(4)	0.01*	0.05*	0.01		0.05*
	Eggs(5)	0.05*	0.05*	0.01*		0.05*

Group to which food belongs	Groups include the following products	Metalaxyl	Metalaxyl-M	Methomyl thiodicarb	Myclobutanil	Penconazole
1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts
(i)  CITRUS FRUIT
	Grapefruit	0.5		0.5	3	0.05*
	Lemons	0.5		1	3	0.05*
	Limes	0.5		1	3	0.05*
	Mandarins (inc clementines & similar hybrids)	0.5		1	3	0.05*
	Oranges	0.5		0.5	3	0.05*
	Pomelos	0.5		0.5	3	0.05*
	Others	0.5		0.05*	3	0.05*
(ii)  TREE NUTS (shelled or unshelled)
	Almonds	0.05*		0.05*	0.05*	0.05*
	Brazil nuts	0.05*		0.05*	0.05*	0.05*
	Cashew nuts	0.05*		0.05*	0.05*	0.05*
	Chestnuts	0.05*		0.05*	0.05*	0.05*
	Coconuts	0.05*		0.05*	0.05*	0.05*
	Hazelnuts	0.05*		0.05*	0.05*	0.05*
	Macadamia nuts	0.05*		0.05*	0.05*	0.05*
	Pecans	0.05*		0.05*	0.05*	0.05*
	Pine nuts	0.05*		0.05*	0.05*	0.05*
	Pistachios	0.05*		0.05*	0.05*	0.05*
	Walnuts	0.05*		0.05*	0.05*	0.05*
	Others	0.05*		0.05*	0.05*	0.05*
(iii)  POME FRUIT
	Apples	1		0.2	0.5	0.2
	Pears	1		0.2	0.5	0.2
	Quinces	1		0.2	0.5	0.2
	Others	1		0.2	0.5	0.2
(iv)  STONE FRUIT
	Apricots	0.05*		0.2	0.3	0.1
	Cherries	0.05*		0.1	1	0.05*
	Peaches (incl nectarines & similar hybrids)	0.05*		0.2	0.5	0.1
	Plums	0.05*		0.5	0.5	0.05*
	Others	0.05*		0.05*	0.02*	0.05*
(v)  BERRIES AND SMALL FRUIT
	(a) Table & wine grapes
	Table grapes	2		0.05*	1	0.2
	Wine grapes	1		1	1	0.2
	(b) Strawberries (other than wild)
	0.5		0.05*	1	0.05*
	(c) Cane Fruit (other than wild)
	Blackberries	0.05*		0.05*	1	0.05*
	Dewberries	0.05*		0.05*	0.02*	0.05*
	Loganberries	0.05*		0.05*	0.02*	0.05*
	Raspberries	0.05*		0.05*	1	0.05*
	Others	0.05*		0.05*	0.02*	0.05*
	(d) Other small fruit & berries (other than wild)
	Bilberries	0.05*		0.05*	0.02*	0.05*
	Cranberries	0.05*		0.05*	0.02*	0.05*
	Currants (red, black & white)	0.05*		0.05*	1	0.5
	Gooseberries	0.05*		0.05*	1	0.05*
	Others	0.05*		0.05*	0.02*	0.05*
	(e) Wild berries & wild fruit	0.05*		0.05*	0.02*	0.05*
(vi)  MISCELLANEOUS FRUIT
	Avocados	0.05*		0.05*	0.02*	0.05*
	Bananas	0.05*		0.05*	2	0.05*
	Dates	0.05*		0.05*	0.02*	0.05*
	Figs	0.05*		0.05*	0.02*	0.05*
	Kiwi fruit	0.05*		0.05*	0.02*	0.05*
	Kumquats	0.05*		0.05*	0.02*	0.05*
	Litchis	0.05*		0.05*	0.02*	0.05*
	Mangoes	0.05*		0.05*	0.02*	0.05*
	Olives (table consumption)	0.05*		0.05*	0.02*	0.05*
	Olives (oil extract)	0.05*		0.05*	0.02*	0.05*
	Papaya	0.05*		0.05*	0.02*	0.05*
	Passion fruit	0.05*		0.05*	0.02*	0.05*
	Pineapples	0.05*		0.05*	0.02*	0.05*
	Pomegranates	0.05*		0.05*	0.02*	0.05*
	Others	0.05*		0.05*	0.02*	0.05*
2. Vegetables, fresh or uncooked, frozen or dry
(i)  ROOT AND TUBER VEGETABLES
	Beetroot	0.05*		0.05*	0.02*	0.05*
	Carrots	0.1		0.05*	0.2	0.05*
	Celeriac	0.05*		0.05*	0.02*	0.05*
	Horseradish	0.05*		0.05*	0.2	0.05*
	Jerusalem artichokes	0.05*		0.05*	0.02*	0.05*
	Parsnips	0.1		0.05*	0.2	0.05*
	Parsley root	0.05*		0.05*	0.2	0.05*
	Radishes	0.05*		0.5	0.02*	0.05*
	Salsify	0.05*		0.05*	0.02*	0.05*
	Sweet potatoes	0.05*		0.05*	0.02*	0.05*
	Swedes	0.05*		0.05*	0.02*	0.05*
	Turnips	0.05*		0.05*	0.02*	0.05*
	Yams	0.05*		0.05*	0.02*	0.05*
	Others	0.05*		0.05*	0.02*	0.05*
(ii)  BULB VEGETABLES
	Garlic	0.5		0.05*	0.02*	0.05*
	Onions	0.5		0.05*	0.02*	0.05*
	Shallots	0.5		0.05*	0.02*	0.05*
	Spring onions	0.2		0.05*	0.02*	0.05*
	Others	0.05*		0.05*	0.02*	0.05*
(iii)  FRUITING VEGETABLES
	(a) Solanacea
	Tomatoes	0.2		0.5	0.3	0.05*
	Peppers	0.5		0.05*	0.5	0.05*
	Chili peppers	0.5		0.05*	0.5	0.05*
	Aubergines	0.05*		0.5	0.3	0.05*
	Others	0.05*		0.05*	0.02*	0.05*
	(b) Cucurbits-edible peel
	Cucumbers	0.5		0.05*	0.1	0.05*
	Gherkins	0.05*		0.05*	0.1	0.05*
	Courgettes	0.05*		0.05*	0.1	0.05*
	Others	0.05*		0.05*	0.1	0.05*
	(c) Cucurbits-inedible peel
	Melons	0.2		0.05*	0.2	0.1
	Squashes	0.05*		0.05*	0.2	0.1
	Watermelons	0.2		0.05*	0.2	0.1
	Others	0.05*		0.05*	0.2	0.1
	(d) Sweet corn	0.05*		0.05*	0.02*	0.05*
(iv)  BRASSICA VEGETABLES
	(a) Flowering Brassicas
	Broccoli	0.1		0.2	0.02*	0.05*
	Cauliflower	0.1		0.05*	0.02*	0.05*
	Others	0.1		0.05*	0.02*	0.05*
	(b) Head Brassicas
	Brussels sprouts	0.05*		0.05*	0.02*	0.05*
	Head cabbage	1		0.05*	0.02*	0.05*
	Others	0.05*		0.05*	0.02*	0.05*
	(c) Leafy Brassicas
	Chinese cabbage	0.05*		0.05*	0.02*	0.05*
	Kale	0.2		0.05*	0.02*	0.05*
	Others	0.05*		0.05*	0.02*	0.05*
	(d) Kohlrabi	0.05*		0.05*	0.02*	0.05*
(v)  LEAF VEGETABLES AND FRESH HERBS
	(a) Lettuce & similar
	Cress	0.05*		0.05*	0.02*	0.05*
	Lamb’s lettuce	0.05*		0.05*	5	0.05*
	Lettuce	2		2	0.02*	0.05*
	Scarole	1		0.05*	0.02*	0.05*
	Others	0.05*		0.05*	0.02*	0.05*
	(b) Spinach & similar
	Spinach	0.05*		2	0.02*	0.05*
	Beet leaves (chard)	0.05*		2	0.02*	0.05*
	Others	0.05*		2	0.02*	0.05*
	(c) Watercress	0.05*		0.05*	0.02*	0.05*
	(d) Witloof	0.3		0.05*	0.02*	0.05*
	(e) Herbs
	Chervil	1		2	0.02*	0.05*
	Chives	1		2	0.02*	0.05*
	Parsley	1		2	0.02*	0.05*
	Celery leaves	1		2	0.02*	0.05*
	Others	1		2	0.02*	0.05*
(vi)  LEGUME VEGETABLES (fresh)
	Beans (with pods)	0.05*		0.05*	0.02*	0.05*
	Beans (without pods)	0.05*		0.05*	0.02*	0.05*
	Peas (with pods)	0.05*		0.05*	0.02*	0.05*
	Peas (without pods)	0.05*		0.05*	0.02*	0.05*
	Others	0.05*		0.05*	0.02*	0.05*
(vii)  STEM VEGETABLES
	Asparagus	0.05*		0.05*	0.02*	0.05*
	Cardoons	0.05*		0.05*	0.02*	0.05*
	Celery	0.05*		0.05*	0.02*	0.05*
	Fennel	0.05*		0.05*	0.02*	0.05*
	Globe artichokes	0.05*		0.05*	0.5	0.2
	Leeks	0.2		0.05*	0.02*	0.05*
	Rhubarb	0.05*		0.05*	0.02*	0.05*
	Others	0.05*		0.05*	0.02*	0.05*
(viii)  FUNGI
	(a) Cultivated mushrooms	0.05*		0.05*	0.02*	0.05*
	(b) Wild mushrooms	0.05*		0.05*	0.02*	0.05*
3. PULSES
	Beans	0.05*		0.05*	0.02*	0.05*
	Lentils	0.05*		0.05*	0.02*	0.05*
	Peas	0.05*		0.05*	0.02*	0.05*
	Others	0.05*		0.05*	0.02*	0.05*
4. OILSEEDS
	Linseed	0.1*		0.05*	0.05*	0.05*
	Peanuts	0.1*		0.1	0.05*	0.05*
	Poppy seed	0.1*		0.05*	0.05*	0.05*
	Sesame seed	0.1*		0.05*	0.05*	0.05*
	Sunflower seed	0.1*		0.05*	0.05*	0.05*
	Rape seed	0.1*		0.05*	0.05*	0.05*
	Soya bean	0.1*		0.1	0.05*	0.05*
	Mustard seed	0.1*		0.05*	0.05*	0.05*
	Cotton seed	0.1*		0.1	0.05*	0.05*
	Others	0.1*		0.05*	0.05*	0.05*
5. POTATOES
	Early potatoes	0.05*		0.05*	0.02*	0.05*
	Ware potatoes	0.05*		0.05*	0.02*	0.05*
6. TEA
	(dried leaves and stalks, fermented or otherwise, Camellia sinensis)	0.1*		0.1*	0.05*	0.1*
7. HOPS (dried)
	including hop pellets & unconcentrated powder	10		10	2	0.5
8. CEREALS
	Wheat	0.05*	0.02*	0.05*	0.02*	0.05*
	Rye	0.05*	0.02*	0.05*	0.02*	0.05*
	Barley	0.05*	0.02*	0.05*	0.02*	0.05*
	Sorghum	0.05*	0.02*	0.05*	0.02*	0.05*
	Oats	0.05*	0.02*	0.05*	0.02*	0.05*
	Triticale	0.05*	0.02*	0.05*	0.02*	0.05*
	Maize	0.05*	0.02*	0.05*	0.02*	0.05*
	Buckwheat	0.05*	0.02*	0.05*	0.02*	0.05*
	Millet	0.05*	0.02*	0.05*	0.02*	0.05*
	Rice(1)	0.05*	0.02*	0.05*	0.02*	0.05*
	Other cereals	0.05*	0.02*	0.05*	0.02*	0.05*
9. PRODUCTS OF ANIMAL ORIGIN
	Meat, edible offal, fat & preparations of meat and edible offal(2)	0.05*		0.02	0.01*	0.05*
	Milk(3) &	0.05*		0.02	0.01*	0.01*
	Dairy Produce(4)			0.02*
	Eggs(5)	0.05*		0.02	0.01*	0.05*

Explanatory Note

(This note is not part of the Regulations)

These Regulations further amend the provisions of the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) Regulations (Northern Ireland) 2002.

The Regulations implement Commission Directive 2004/115/EC (O.J. No. L374, 22.12.2004, p. 64).

The definition of “the Residues Directives” is updated (regulation 2(2)).

In Schedule 1, which identifies the substances residues of which are taken into account in the measuring of residue levels for each pesticide, the residues for the pesticides Metalaxyl and Metalaxyl-M are replaced (regulation 2(3)).

New maximum residue levels are substituted in Part II of Schedule 2 for residues of the pesticides Azoxystrobin, Fenhexamid, Fenpropimorph, Iprovalicarb, Maneb Mancozeb Metiram Propineb Zineb, Metalaxyl, Metalaxyl-M, Methomyl thiodicarb, Myclobutanil and Penconazole (regulation 2(4)).

(1)

S.I. 2000/2812

(2)

1972 c. 68

(3)

1954 c. 33 (N.I.)

(4)

S.R. 2002 No. 20 as amended by S.R. 2002 No. 27, S.R. 2002 No. 250, S.R. 2003 No. 123, S.R. 2003 No. 379, S.R. 2003 No. 435, S.R. 2004 No. 200, S.R. 2004 No. 367 and S.R. 2005 No. 51

(5)

O.J. No. L221, 7.8.86, p. 37. The last amending instrument is Commission Directive 2004/61/EC (O.J. No. L127, 29.4.2004, p. 81)

(6)

O.J. No. L221, 7.8.86, p. 43. The last amending instrument is Commission Directive 2004/61/EC (O.J. No. L127, 29.4.2004, p. 81)

(7)

O.J. No. L350, 14.12.90, p. 71. The last amending instrument is Commission Directive 2004/115/EC (O.J. No. L374, 22.12.2004, p. 64)