The Marketing of Vegetable Plant Material Regulations 1995

2. Introductory Text

1. Title, commencement and extent

3. 2. Interpretation

4. 3. Plant material to which these Regulations apply

5. 4. Small producers

6. 5. Quality requirements for plant material

7. 6. Measures to be taken by producers

8. 7. Special provisions relating to the marketing of bulbs of shallots and garlic

9. 8. Information to accompany plant material

10. 9. Records to be kept by suppliers

11. 10. Accreditation of producers

12. 11. Powers of inspectors

13. 12. Service of notices

14. 13. Offences

15. Signature

16. 1. SCHEDULE 1

       GENERA AND SPECIES TO WHICH REGULATIONS APPLY

       1. Asparagus (Asparagus officinalis L.)

       2. Aubergine or eggplant (Solanum melongena L.)

       3. Beetroot or red beet (Beta vulgaris L.)

       4. Broad bean (Vicia faba L.)

       5. Broccoli (Brassica oleracea L.)

       6. Brussels sprouts (Brassica oleracea L.)

       7. Cabbage (red, Savoy, white) (Brassica oleracea L.)

       8. Cardoon (Cynara cardunculus L.)

       9. Carrot (Daucus carota L.)

       10. Cauliflower (Brassica oleracea L.)

       11. Celery (Apium graveolens L. var. dulce (Mill.) DC.)

       12. Chervil (Anthriscus cerefolium (L.) H. Hoffm.)

       13. Chinese cabbage (described in Directive 92/33/EEC as Brassica pekinensis L.)...

       14. Corn salad (Valerianella locusta (L.) Betcke.)

       15. Courgette and marrow (Cucurbita pepo L.)

       16. Cucumber and gherkin (Cucumis sativus L.)

       17. Curly kale (Brassica oleracea L.)

       18. Endive (Cichorium endivia L.)

       19. Fennel (Foeniculum vulgare Mill.)

       20. French bean (Phaseolus vulgaris L.)

       21. Garlic (Allium sativum L.)

       22. Globe artichoke (Cynara scolymus L.)

       23. Gourd (Cucurbita maxima Duchesne)

       24. Japanese or Welsh bunching onion (Allium fistulosum L.)

       25. Kohlrabi (Brassica oleracea L.)

       26. Leek (described in Directive 92/33/EEC as Allium porrum L.)

       27. Lettuce (Lactuca sativa L.)

       28. Mangold (Beta vulgaris L.)

       29. Melon (Cucumis melo L.)

       30. Onion (described in Directive 92/33/EEC as Allium cepa L.)

       31. Parsley (Petroselinum crispum (Mill.) A. W. Hill)

       32. Peas excepting fodder peas (Pisum sativum L.)

       33. Pepper (Capsicum annuum L.)

       34. Radish (Raphanus sativus L.)

       35. Rhubarb (Rheum)

       36. Runner bean (Phaseolus coccineus L.)

       37. Scorzonera (Scorzonera hispanica L.)

       38. Shallot (described in Directive 92/33/EEC as Allium ascalonicum L.)

       39. Spinach (Spinacia oleracea L.)

       40. Tomato (Lycopersicon esculentum Mill. but described in Directive 92/33/EEC as...

       41. Turnip (Brassica rapa L.)

       42. Watermelon (Citrullus lanatus (Thunb.) Matsum. & Nakai)

       43. Witloof chicory (Cichorium intybus L.)

    2. SCHEDULE 2

       CONTENT OF SUPPLIER'S DOCUMENT

       1. 1. “EC quality”.

       2. 2. Indication of EC Member State code.

       3. 3. Indication of responsible official body or its distinguishing code.

       4. 4. Registration or accreditation number.

       5. 5. Name of supplier.

       6. 6. Individual serial, week or batch number.

       7. 7. Date of issue of supplier’s document.

       8. 8. Common name.

       9. 9. Denomination of the variety or, in the case of rootstock,...

       10. 10. Quantity.

       11. 1. PART B: INFORMATION TO ACCOMPANY A PLANT PASSPORT WHICH CONSTITUTES A SUPPLIER'S DOCUMENT

       12. 2. Indication of responsible official body or its distinguishing code.

       13. 3. Denomination of the variety or, in the case of rootstock,...

    3. SCHEDULE 3

       ACCREDITATION REQUIREMENTS FOR PRODUCERS

       1. 1. To ensure that the following aspects of the production process...

       2. 2. To keep, and to retain for at least one year,...

       3. 3. To designate a person technically experienced in plant production and...

       4. 4. To carry out visual observations as necessary and at appropriate...

       5. 5. To ensure access to the premises for persons entitled to...

       6. 6. To co-operate with the responsible official body.

17. Explanatory Note