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

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SCHEDULE 3Regulations 2(1) and 5(a)

This schedule has no associated Executive Note

Column 1

Column 2

Column 3

Group of products

Products included in the groups

Part of product to which maximum residue levels apply

Note: The word “fresh” extends to products which have been chilled

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

(i) CITRUS FRUIT

Grapefruit

Lemons

Limes

Mandarins (including clementines and similar hybrids)

Oranges

Pomelos

Others

Whole Product

(ii) TREE NUTS (shelled or unshelled)

Almonds

Brazil nuts

Cashew nuts

Chestnuts

Coconuts

Hazelnuts

Macadamia nuts

Pecans

Pine nuts

Pistachios

Walnuts

Others

Whole product after removal of shell

(iii) POME FRUIT

Apples

Pears

Quinces

Others

Whole product after removal of stems

(iv) STONE FRUIT

Apricots

Cherries

Peaches (including nectarines and similar hybrids)

Plums

Others

Whole product after removal of stems

(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

Whole product after removal of caps and stems (if any) and, in the case of currants, fruits with stems

(vi) MISCELLANEOUS

Avocados

Bananas

Dates

Figs

Kiwi fruit

Kumquats

Litchis

Mangoes

Olives (table consumption)†

Olives (oil extract)

Papaya

Passion fruit

Pineapples

Pomegranates

Others

Whole fruit after removal of stems (if any) and in the case of pineapple, after removal of the crown
† Whole fruit after removal of stems (if any), after removal of soil (if any) by rinsing in running water

2.  Vegetables, fresh or uncooked, frozen or dry

(i) ROOT AND TUBER VEGETABLES

Beetroot

Carrots

Celeriac

Horseradish

Jerusalem artichokes

Parsnips

Parsley root

Radishes

Salsify

Sweet potatoes

Swedes

Turnips

Yams

Others

Whole product after removal of tops and adhering soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)

(ii) BULB VEGETABLES

Garlic

Onions

Shallots

Spring onions

Others

For dry onions, shallots and garlic: whole product after removal of easily detachable skin and soil (if any); onions, shallots and garlic other than dry, spring onions: whole product after removal of roots and soil (if any)

(iii) FRUITING VEGETABLES

(a)Solanacea

  • Tomatoes

  • Peppers

  • Chilli peppers

  • Aubergines

  • Others

(b)Cucurbits—edible peel

  • Cucumbers

  • Gherkin

  • Courgettes

  • Others

(c)Cucurbits—inedible peel

  • Melons

  • Squashes

  • Watermelons

  • Others

Whole product after removal of stems

(d)Sweet corn

Kernels or cobs without husks

(iv) BRASSICA VEGETABLES

(a)Flowering brassicas

  • Broccoli

  • Cauliflower

  • Others

Cauliflower and broccoli curd only

(b)Head brassicas

  • Brussels sprouts

  • Head cabbage

  • Others

(c)Leafy brassicas

  • Chinese cabbage

  • Kale

  • Others

Product after removal of decayed leaves (if any)

(d)Kohlrabi

Whole product after removal of tops and adhering soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)

(v) LEAF VEGETABLES AND FRESH HERBS

(a)Lettuce and similar

  • Cress

  • Lamb’s lettuce

  • Lettuce

  • Scarole

  • Others

(b)Spinach and similar

  • Spinach

  • Beet leaves (chard)

  • Others

(c)Watercress

(d)Witloof

(e)Herbs

  • Chervil

  • Chives

  • Parsley

  • Celery Leaves

  • Others

Whole product after removal of decayed outer leaves, root and soil (if any)

(vi) LEGUME VEGETABLES (FRESH)

Beans (with pods)

Beans (without pods)

Peas (with pods)

Peas (without pods)

Others

Whole product after removal of pods or with pods if they are intended to be eaten

(vii) STEM VEGETABLES

Asparagus

Cardoons

Celery

Fennel

Globe artichokes

Leeks

Rhubarb

Others

Whole product after removal of decayed tissue and soil (if any); leeks and fennel: whole product after removal of roots and soil (if any)

(viii) FUNGI

Mushrooms (other than wild)

Wild Mushrooms

Whole product after removal of soil or growing medium

3.  Pulses

Beans

Lentils

Peas

Others

Whole product

4.  Oil seeds

Linseed

Peanuts

Poppy seed

Rape seed

Sesame seed

Sunflower seeda

Soya bean

Others

Whole seed or kernel after removal of shell and husk when possible
a Whole seed, including shell when present, and whole seed without shell, when the shell is absent

5.  Potatoes

Early potatoes

Ware potatoes

Whole product after removal of soil (if any) (removal of soil by rinsing in running water or by gentle brushing of the dry product)

6.  Tea

(dried leaves and stalks, fermented or otherwise, Camellia sinensis)Whole product

7.  Hops

(dried), including hop pellets and unconcentrated powderWhole product

8.  Cereals

Wheat

Rye

Barley

Sorghum

Oats

Triticale

Maize

Buckwheat

Millet

Rice

Other cereals

Whole grain without husk

9.  Foodstuffs of animal origin

Meat, fat and preparations of meatWhole commodity (for fat soluble pesticides a portion of carcase fat is analysed and maximum residue levels apply to carcase fat)
MilkWhole commodity
EggsWhole egg whites and yolks combined after removal of shells

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