2007 No. 142
AGRICULTURE
PESTICIDES

The Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment Regulations 2007

Made
Laid before the Scottish Parliament
Coming into force in accordance with regulation 1(3) to (5)
The Scottish Ministers, in exercise of the powers conferred by section 2(2) of the European Communities Act 19721 and of all other powers enabling them in that behalf, hereby make the following Regulations:

Citation, interpretation and commencement1.

(1)

These Regulations may be cited as the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Amendment Regulations 2007.

(2)

In these Regulations, “the principal Regulations” means the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Regulations 20052.

(3)

Subject to paragraphs (4) and (5), these Regulations shall come into force on 31st March 2007.

(4)

Regulation 4 shall come into force on 11th May 2007.

(5)

Regulation 5 shall come into force on 21st January 2008.

Amendment of the principal Regulations2.

The principal Regulations are amended in accordance with regulations 3 to 5.

Amendments coming into force on 31st March 20073.

(1)

In regulation 2(1) (interpretation), for the definition of “the Residues Directives” substitute–
““the Residues Directives” means Directive 76/8953, Directive 86/3624, Directive 86/3635 and Directive 90/6426.”.

(2)

In Schedule 2 (maximum residue levels), in the column relating to the pesticide Atrazine, for the entries for all products (Wheat, Rye, Barley, Sorghum, Oats, Triticale, Maize, Buckwheat, Millet, Rice, and Other Cereals), in the food group 8 (Cereals), substitute “0.1”.

Amendments coming into force on 11th May 20074.

Schedules 1 (pesticide residues) and 2 (maximum residue levels) of the principal Regulations are amended as follows–

(a)

in Schedule 1, in the appropriate place in the alphabetical sequence, insert the entry for the pesticide Captan set out in Schedule 1 to these Regulations; and

(b)

in Schedule 2–

(i)

for the entries in the columns relating to the pesticides Dichlorvos, Ethion and Folpet, substitute the entries in the columns relating to those pesticides set out in Schedule 2 to these Regulations;

(ii)

in the appropriate place in the alphabetical sequence, insert the entries in the column relating to the pesticide Captan set out in Schedule 2 to these Regulations; and

(iii)

at the end, insert as footnote 48, the footnote numbered (48) set out at the end of Schedule 2 to these Regulations.

Amendments coming into force on 21st January 20085.

Schedules 1 (pesticide residues) and 2 (maximum residue levels) of the principal Regulations are amended as follows–

(a)

in Schedule 1, in the appropriate place in the alphabetical sequence, insert the entries for the pesticides Desmedipham and Phenmedipham set out in Schedule 1 to these Regulations; and

(b)

in Schedule 2–

(i)

for the entries in the column relating to the pesticide Chlorfenvinphos substitute the entries in the column relating to that pesticide set out in Schedule 2 to these Regulations; and

(ii)

in the appropriate place in the alphabetical sequence, insert the entries in the columns relating to the pesticides Desmedipham and Phenmedipham set out in Schedule 2 to these Regulations.

ROSS FINNIE
A member of the Scottish Executive

St Andrew’s House,

Edinburgh

SCHEDULE 1ENTRIES INSERTED IN SCHEDULE 1 TO THE PRINCIPAL REGULATIONS

Regulations 4 and 5

Column 1

Column 2

Pesticide

Residue

Captan

captan

Desmedipham

desmedipham

Phenmedipham

(1)

for products of plant origin: phenmedipham

(2)

for foodstuffs of animal origin: phenmedipham (Methyl-N-(3-hydroxyphenyl) carbamate (MHPC) expressed as phenmedipham)

SCHEDULE 2ENTRIES SUBSTITUTED OR INSERTED IN SCHEDULE 2 TO THE PRINCIPAL REGULATIONS

Regulations 3, 4 and 5

Group to which food belongs

Groups include the following products

Captan

Chlorfenvinphos

Desmedipham

Dichlorvos

Ethion

Folpet

Phenmedipham

1. FRUIT, FRESH, DRIED OR UNCOOKED, PRESERVED BY FREEZING NOT CONTAINING ADDED SUGAR: NUTS

i)

CITRUS FRUIT

Grapefruit

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Lemons

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Limes

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Mandarins (inc clementines & similar hybrids)

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Oranges

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Pomelos

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Others

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

ii)

TREE NUTS (Shelled or Unshelled)

Almonds

0.3

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Brazil nuts

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Cashew nuts

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Chestnuts

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Coconuts

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Hazelnuts

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Macadamia nuts

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Pecans

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Pine nuts

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Pistachios

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Walnuts

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Others

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

iii)

POME FRUIT

Apples

31007

0.02*

0.05*

0.01*

0.01*

31007

0.05*

Pears

31007

0.02*

0.05*

0.01*

0.01*

31007

0.05*

Quinces

31007

0.02*

0.05*

0.01*

0.01*

31007

0.05*

Others

31007

0.02*

0.05*

0.01*

0.01*

31007

0.05*

iv)

STONE FRUIT

Apricots

3

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Cherries

5

0.02*

0.05*

0.01*

0.01*

2

0.05*

Peaches (inc nectarines & similar hybrids)

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Plums

1

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Others

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

v)

BERRIES AND SMALL FRUIT

a)

Table & wine grapes

Table grapes

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Wine grapes

0.02*

0.02*

0.05*

0.01*

0.01*

5

0.05*

b)

Strawberries (other than wild)

31007

0.02*

0.05*

0.01*

0.01*

31007

0.1*

c)

Cane fruit (other than wild)

Blackberries

31007

0.02*

0.05*

0.01*

0.01*

31007

0.05*

Dewberries

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Loganberries

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Raspberries

31007

0.02*

0.05*

0.01*

0.01*

31007

0.05*

Others

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

d)

Other small fruit & berries (other than wild)

Bilberries

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Cranberries

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Currants (red, black & white)

31007

0.02*

0.05*

0.01*

0.01*

31007

0.05*

Gooseberries

31007

0.02*

0.05*

0.01*

0.01*

31007

0.05*

Others

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

e)

Wild berries & wild fruit

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

vi)

MISCELLANEOUS FRUIT

Avocados

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Bananas

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Dates

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Figs

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Kiwi fruit

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Kumquats

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Litchis

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Mangoes

2

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Olives (Table Consumption)

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Olives (Oil Extract)

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Papaya

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Passion fruit

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Pineapples

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Pomegranates

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Others

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

2. VEGETABLES, FRESH OR UNCOOKED, FROZEN OR DRY

i)

ROOT AND TUBER VEGETABLES

Beetroot

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.1*

Carrots

0.1

0.5

0.05*

0.01*

0.01*

0.02*

0.05*

Cassava

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Celeriac

0.1

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Horseradish

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Jerusalem artichokes

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Parsnips

0.02*

0.5

0.05*

0.01*

0.01*

0.02*

0.05*

Parsley root

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Radishes

0.02*

0.5

0.05*

0.01*

0.01*

0.02*

0.05*

Salsify

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Sweet potatoes

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Swedes

0.02*

0.5

0.05*

0.01*

0.01*

0.02*

0.05*

Turnips

0.02*

0.5

0.05*

0.01*

0.01*

0.02*

0.05*

Yams

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Others

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

ii)

BULB VEGETABLES

Garlic

0.02*

0.5

0.05*

0.01*

0.01*

0.02*

0.05*

Onions

0.02*

0.02*

0.05*

0.01*

0.01*

0.1

0.05*

Shallots

0.02*

0.5

0.05*

0.01*

0.01*

0.02*

0.05*

Spring onions

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Others

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

iii)

FRUITING VEGETABLES

a)

Solanacea

Tomatoes

21007

0.02*

0.05*

0.01*

0.01*

21007

0.05*

Peppers

0.1

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Chilli Peppers

0.1

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Aubergines

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Okra

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Others

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

b)

Cucurbits-edible peel

Cucumbers

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Gherkins

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Courgettes

0.02*

0.1

0.05*

0.01*

0.01*

0.02*

0.05*

Others

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

c)

Cucurbits-inedible peel

Melons

0.1

0.02*

0.05*

0.01*

0.01*

1

0.05*

Squashes

0.02*

0.02*

0.05*

0.01*

0.01*

1

0.05*

Watermelons

0.02*

0.02*

0.05*

0.01*

0.01*

1

0.05*

Others

0.02*

0.02*

0.05*

0.01*

0.01*

1

0.05*

d)

Sweet corn

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

iv)

BRASSICA VEGETABLES

a)

Flowering Brassicas

Broccoli

0.02*

0.02*1006

0.05*1006

0.01*

0.01*

0.02*

0.05*1006

Cauliflower

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Others

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

b)

Head Brassicas

Brussels sprouts

0.02*

0.1

0.05*

0.01*

0.01*

0.02*

0.05*

Head cabbage

0.02*

0.5

0.05*

0.01*

0.01*

0.02*

0.05*

Others

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

c)

Leafy Brassicas

Chinese cabbage

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Kale

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Others

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

d)

Kohlrabi

0.02*

0.3

0.05*

0.01*

0.01*

0.05

0.05*

v)

LEAF VEGETABLES AND FRESH HERBS

a)

Lettuce & similar

Cress

0.02*

0.1

0.05*

0.01*

0.01*

0.02*

0.05*

Lamb’s lettuce

0.02*

0.1

0.05*

0.01*

0.01*

0.02*

0.05*

Lettuce

0.02*

0.02*

0.05*

0.01*

0.01*

2

0.05*

Scarole

2

0.02*1005

0.05*1005

0.01*

0.01*

0.02*

0.05*1005

Ruccola

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Leaves and stems of brassica

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Others

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

b)

Spinach & similar

Spinach

0.1

0.1

0.05*

0.01*

0.01*

0.02*

0.5

Beet leaves (chard)

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.5

Others

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.5

c)

Watercress

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

d)

Witloof

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

e)

Herbs

Chervil

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Chives

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Parsley

0.1

0.5

0.05*

0.01*

2

0.02*

0.05*

Celery leaves

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Others

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

vi)

LEGUME VEGETABLES (Fresh)

Beans (with pods)

21007

0.02*

0.05*

0.01*

0.01*

21007

0.05*

Beans (without pods)

21007

0.02*

0.05*

0.01*

0.01*

21007

0.05*

Peas (with pods)

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Peas (without pods)

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Others

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

vii)

STEM VEGETABLES

Asparagus

0.02*

0.1

0.05*

0.01*

0.01*

0.02*

0.05*

Cardoons

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Celery

0.1

0.5

0.05*

0.01*

0.1

0.02*

0.05*

Fennel

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Globe artichokes

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.2

Leeks

2

0.1

0.05*

0.01*

0.01*

0.02*

0.05*

Rhubarb

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Others

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

viii)

FUNGI

a)

Cultivated mushrooms

0.02*

0.05

0.05*

0.01*

0.01*

0.02*

0.05*

b)

Wild mushrooms

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

3. PULSES

Beans

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Lentils

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Peas

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Lupins

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Others

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

4. OILSEEDS

Linseed

0.02*

0.02*

0.1*

0.01*

0.02*

0.02*

0.1*

Peanuts

0.02*

0.02*

0.1*

0.01*

0.02*

0.02*

0.1*

Poppy seed

0.02*

0.02*

0.1*

0.01*

0.02*

0.02*

0.1*

Sesame seed

0.02*

0.02*

0.1*

0.01*

0.02*

0.02*

0.1*

Sunflower seed (with shell)

0.02*

0.02*

0.1*

0.01*

0.02*

0.02*

0.1*

Rape seed

0.02*

0.02*

0.1*

0.01*

0.02*

0.02*

0.1*

Soya bean

0.02*

0.02*

0.1*

0.01*

0.02*

0.02*

0.1*

Mustard seed

0.02*

0.02*

0.1*

0.01*

0.02*

0.02*

0.1*

Cotton seed

0.02*

0.02*

0.1*

0.01*

0.02*

0.02*

0.1*

Hemp seed

0.02*

0.02*

0.1*

0.01*

0.02*

0.02*

0.1*

Others

0.02*

0.02*

0.1*

0.01*

0.02*

0.02*

0.1*

5. POTATOES

Early potatoes

0.05

0.02*

0.05*

0.01*

0.01*

0.1

0.05*

Ware potatoes

0.05

0.02*

0.05*

0.01*

0.01*

0.1

0.05*

6. TEA

Tea (dried leaves & stalks, fermented or otherwise, Camellia sinensis)

0.05*

0.05*

0.1*

0.02*

3

0.05*

0.1*

7. HOPS (Dried)

Hops (dried (including hop pellets & unconcentrated powder))

0.05*

0.05*

0.1*

0.02*

0.02*

150

0.1*

8. CEREALS

Wheat

0.02*

0.02*

0.05*

0.01*

0.01*

2

0.05*

Rye

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Barley

0.02*

0.02*

0.05*

0.01*

0.01*

2

0.05*

Sorghum

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Oats

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Triticale

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Maize

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Buckwheat

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Millet

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Rice1000

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

Others

0.02*

0.02*

0.05*

0.01*

0.01*

0.02*

0.05*

9. PRODUCTS OF ANIMAL ORIGIN

Meat, edible offal, fat & preparations of meat & edible offal1001

0.01*

0.05

0.05*

Milk1002 & Dairy produce1003

0.01*

0.02

0.05*

Eggs1004

0.01*

0.05*

0.05*

10. SPICES

Cumin seed

Juniper seed

Nutmeg

Pepper, black and white

Vanilla pods

Spices – others

Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food.

Key:

* Level at or about the limit of determination.

FOOTNOTES:

1007

Sum of captan and folpet.

1006

Broccoli includes calabrese.

1005

Scarole includes broad—leaf endive.

1000

Paddy or rough rice, husked rice and semi-milled or wholly milled rice.

1001

Levels are measured on fat, except in the case of foods with a fat content of 10% or less by weight. In these cases the residue is related to the total weight of the boned foodstuff and the MRL is one tenth of the value given in the table, but must be no less than 0.01 mg/kg.

1002

These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk.

1003

For preserved, concentrated or sweetened cow’s milk; for raw milk and whole cream milk of another animal origin; and for butter, cheese or curd whether made from cow’s milk or other milk or a combination, the following levels apply: -if the fat content is less than 2% by weight, the MRL is taken as half that set for raw milk and whole cream milk; -if the fat content is 2% or more by weight, the MRL is expressed in mg/kg of fat and is set at 25 times that set for raw milk and whole cream milk.

1004

Bird’s eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared).

(This note is not part of the Regulations)

These Regulations, which are made under section 2(2) of the European Communities Act 1972, amend the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) (Scotland) Regulations 2005 (“the principal Regulations”).

These Regulations implement Commission Directives 2006/62/EC (O.J. No. L 206, 27.07.06, p.27) and 2006/92/EC (O.J. No. L 311, 10.11.06, p.31) and implement in part Commission Directive 2007/7/EC (O.J. No. L43, 15.02.07, p.19).

The Regulations come into force, in stages, on 31st March 2007, 11th May 2007 and 21st January 2008.

The Regulations substitute or insert–

(a)

new residue definitions for the pesticides Captan, Desmedipham and Phenmedipham in Schedule 1 to the principal Regulations which identifies the pesticide residues that are taken into account in the measuring of residue levels for each pesticide; and

(b)

new maximum residue levels for the pesticides Atrazine, Captan, Chlorfenvinphos, Desmedipham, Dichlorvos, Ethion, Folpet and Phenmedipham in Schedule 2 to the principal Regulations.

A Regulatory Impact Assessment (“RIA”) was prepared in respect of the principal Regulations which provides a basis for establishing the impact of amendments to those Regulations. Copies of the RIA can be obtained from the Scottish Executive Environment and Rural Affairs Department, EPHAS2, Area 1-B, Pentland House, 47 Robb’s Loan, Edinburgh, EH14 1TY. Copies have been placed in the Scottish Parliament Information Centre.