Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) Regulations (Northern Ireland) 2006 (S.R. No. 220 of 2006)

S T A T U T O R Y R U L E S O F N O R T H E R N I R E L A N D 2006 No. 220 AGRICULTURE PESTICIDES Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) Regulations (Northern Ireland) 2006 Made - - - - - 12th May 2006 Coming into operation 30th June 2006 The Department of Agriculture and Rural Development, being a Department designated(a) for the purposes of section 2(2) of the European Communities Act 1972(b) in relation to the common agricultural policy of the European Community, makes the following Regulations in exercise of the powers conferred on it by the said section 2(2), and, in respect of the provisions of these Regulations relating to Part I of Schedule 2 to these Regulations, in exercise of the powers conferred on it by section 16(2) of the Food and Environment Protection Act 1985(c), after consultation in accordance with section 16(9) of the said Act of 1985 with the Advisory Committee on Pesticides for Northern Ireland established under section 16(7) of that Act(d): Citation and commencement 1. These Regulations may be cited as the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) Regulations (Northern Ireland) 2006 and shall come into operation on 30th June 2006. Interpretation 2.—(1) In these Regulations— “Directive 76/895” means Council Directive 76/895/EEC relating to the fixing of maximum levels for pesticide residues in and on fruit and vegetables(e); “Directive 86/362” means Council Directive 86/362/EEC on the fixing of maximum levels for pesticide residues in and on cereals(f); “Directive 86/363” means Council Directive 86/363/EEC on the fixing of maximum levels for pesticide residues in and on foodstuffs of animal origin(g); (a) S.I. 2000/2812 (b) 1972 c. 68 the powers conferred by section 2(2) were extended by virtue of the amendment of section 1(2) of the European Communities Act 1972 by section 1 of the European Economic Area Act 1993 (c. 51) (c) 1985 c. 48; section 16 was amended by the Pesticides (Fees and Enforcement) Act 1989 (c. 27) and by the Pesticides Act 1998 (c. 26); see also section 25(2), and Article 3(4) of the Department (Northern Ireland) Order 1999 S.I. 1999/283 (N.I. 1), and section 25(2A) as inserted by section 1(5) of the Pesticides Act 1998 (d) Established by S.R. 1987 No. 341 (e) O.J. No. L340, 9.12.1976, p. 26, as last amended by Commission Directive 2005/70/EC (O.J. No. L276, 21.10.2005, p. 35) (f) O.J. No. L221, 7.8.1986, p. 37, as last amended by Commission Directive 2006/30/EC (O.J. No. L75, 14.3.2006, p. 7) (g) O.J. No. L221, 7.8.1986, p. 43, as last amended by Commission Directive 2006/30/EC (O.J. No. L75, 14.3.2006, p. 7) “Directive 90/642” means Council Directive 90/642/EEC on the fixing of maximum levels for pesticide residues in and on certain products of plant origin, including fruit and vegetables(a); “EEA State” means a member State, Norway, Iceland or Liechtenstein; “fruit or vegetable” means a product referred to in Article 1 of Directive 90/642; “maximum residue level” means the maximum quantity of pesticide residue (measured in milligrams per kilogram of product) that a product is permitted to contain under regulation 3; “pesticide” means any substance, preparation or organism listed in column 1 of Schedule 1; “pesticide residue” means, in relation to any particular pesticide, the substance specified in column 2 of Schedule 1 in respect of that pesticide; “product” means any crop, food or feeding stuff specified in Schedule 2; “putting into circulation”, in relation to any product, means handing it over (post-harvest if the product is a fruit or vegetable), whether or not for consideration; and “the Residues Directives” means Directive 76/895, Directive 86/362, Directive 86/363 and Directive 90/642, in each case as amended at the date of the making of these Regulations. (2) The expressions “composite food”, “drying” and “processing” when used in regulation 3 or in paragraph (c) or (d) of regulation 5 have the same meaning as when used in the Residues Directives and any related expressions shall be construed accordingly. (3) The Interpretation Act (Northern Ireland) 1954(b) shall apply to these Regulations as it applies to an Act of the Northern Ireland Assembly. Prohibition on putting into circulation products with excess residues 3.—(1) A person shall not put into circulation a product named in Schedule 2 if it contains a quantity of pesticide residue, per kilogram of the product, greater than that specified in that Schedule in respect of that product and the pesticide in question, for the period (if any) specified. (2) Subject to paragraph (3), paragraph (1) shall also apply in relation to the putting into circulation of— (a) any product which after drying or processing is obtained from any of the products named in Schedule 2, and (b) any composite food which includes any of the products named in that Schedule, as it applies to the products so named. (3) Where— (a) paragraph (1) applies in relation to a dried or processed product or a composite food by virtue of paragraph (2), and (b) in relation to that dried or processed product or composite food no quantity has been specified in Schedule 2 as the maximum residue level in respect of a pesticide residue which may be contained in that dried or processed product or composite food, paragraph (1) applies as if the maximum residue level in respect of that pesticide residue were the quantity applicable under that Schedule as it has effect by virtue of regulation 5(c) or, as the case may be, (d). (4) Any person who, without reasonable excuse, contravenes or causes or permits any other person to contravene the prohibition in paragraph (1) shall be guilty of an offence, and shall be liable— (a) on summary conviction, to a fine not exceeding the statutory maximum; and (b) on conviction on indictment, to a fine. (5) In any proceedings for an offence under this regulation in relation to any product, whether or not dried or processed or a composite food, it is a defence for the person charged to prove that when the product was put into circulation— 2 (a) O.J. No. L350, 14.12.1990, p. 71, as last amended by Commission Directive 2006/30/EC (O.J. No. L75, 14.3.06, p. 7) (b) 1954 c. 33 (N.I.) (a) it was so put with the intention of its being exported to a country which is not an EEA State and the contravention of the prohibition in paragraph (1) was caused by the product being treated in a manner— (i) required by the country of destination in order to prevent the introduction of harmful organisms into its territory; or (ii) necessary to protect the product from harmful organisms during transport to the country of destination and storage there, or (b) it was so put with the intention that— (i) it be used in the manufacture of things other than foodstuffs and animal feed; or (ii) it be used for sowing or planting. (6) Sections 19 (enforcement powers), 21(5) (offences — penalties etc) and 22 (general defence of due diligence) of, and Schedule 2 (officers and their powers) to, the Food and Environment Protection Act 1985 shall apply for the purposes of this regulation as they apply for the purposes of that Act, taking references therein to that Act or any part of it to be references to this regulation, and the general purposes of that Act to include the purposes of this regulation. Seizure or disposal of crops, food or feeding stuffs 4.—(1) If any product contains a quantity of pesticide residue greater than that permitted under regulation 3(1), any Northern Ireland department may— (a) seize or dispose of the consignment containing that product, or any part of it, or require the owner or any person appearing to be in charge of it to dispose of it, or (b) direct the owner or any person appearing to be in charge of it to take such remedial action as appears to that department to be necessary. (2) Paragraph (1) applies to any product put into circulation in circumstances referred to in regulation 3(5)(a) or (b) as it applies to other products. Sampling and analysis 5. In determining for the purposes of regulation 3(1) whether the quantity of pesticide residue contained in any product exceeds the maximum residue level— (a) in relation to any product specified in column 2 of Schedule 3 (and falling within a group of products specified in column 1 of that Schedule) the whole or part only of that product shall, so far as is practicable, be taken into account as specified in column 3 of that Schedule; (b) the procedure to be followed for sampling for the determination of pesticide residues shall be that set out in the Annex to Commission Directive 2002/63/EC(a); (c) in the case of any product which has been dried or processed, Schedule 2 shall have effect where, in relation to a pesticide residue, no such maximum residue level is specified therein for the product in its dried or processed form, as if the maximum residue level specified in that Schedule in respect of that pesticide residue and in relation to the product in question were subject to an adjustment to take account of the concentration of the product caused by the drying process or, as the case may be, the dilution or concentration of the product caused by the processing; and (d) in a case where a product listed in Schedule 2 has been mixed with other products or ingredients to form a composite food, that Schedule shall have effect, in relation to that composite food, as if the products which have been mixed to form the composite food had not been mixed and accordingly the maximum residue levels specified for each of the pesticide residues specified applied in relation to each of those products separately taking into account— (i) the relative concentrations of each of the products in the composite food; and (ii) the provisions of paragraph (c). 3 (a) O.J. No. L187, 16.7.2002, p. 30 Revocations 6. The Regulations specified in Schedule 4 are revoked. Sealed with the Official Seal of the Department of Agriculture and Rural Development on 12th May 2006. (L.S.) R. Jordan A senior officer of the Department of Agriculture and Rural Development 4 SCHEDULE 1 Regulation 2(1) PESTICIDE RESIDUES Column 1 Column 2 Pesticide Residue 1,1-Dichloro-2,2-bis (4- 1,1-dichloro-2,2-bis (4-ethyl-phenyl-) ethane ethyl-phenyl-) ethane 1,2-Dibromoethane (1) for products of plant origin other than cereals: 1,2 dibromoethane (ethylene dibromide) (2) for cereals: 1,2-dibromoethane 1,2-Dichloroethane 1,2-dichloroethane 2,4-D (1) for products of plant origin: 2,4-D (sum of 2,4-D and its esters) expressed as 2,4-D (2) for foodstuffs of animal origin: 2,4-D 2,4-DB 2,4-DB 2,4,5-T 2,4,5-T Abamectin abamectin (sum of avermectin B1a, avermectin B1b and delta-8, 9 isomer of avermectin B1a) Acephate acephate Acibenzolar-S-methyl acibenzolar-S-methyl Aldicarb sum of aldicarb, its sulfoxide and its sulfone, expressed as aldicarb Aldrin and Dieldrin (1) for products of plant origin other than cereals: aldrin and dieldrin combined expressed as dieldrin (2) for cereals and foodstuffs of animal origin: aldrin and dieldrin singly or combined, expressed as dieldrin (HEOD) Amitraz amitraz including the metabolites containing the 2,4 dimethylaniline moiety expressed as amitraz Amitrole amitrole Aramite aramite Atrazine atrazine Azimsulfuron azimsulfuron Azinphos-ethyl azinphos-ethyl Azinphos-methyl azinphos-methyl Azocyclotin and Cyhexatin azocyclotin and cyhexatin (sum of azocyclotin and cyhexatin expressed as cyhexatin) Azoxystrobin azoxystrobin Barban barban Benalaxyl benalaxyl Benfuracarb benfuracarb Benomyl, Carbendazim (1) for products of plant origin other than cereals: sum of benomyl and carbendazim, expressed as carbendazim (2) for cereals: benomyl and carbendazim, expressed as carbendazim (3) for foodstuffs of animal origin: for carbendazim only: carbendazim and thiophanate-methyl, expressed as carbendazim 5 Thiophanate-methyl (1) for products of plant origin: thiophanate-methyl (2) for foodstuffs of animal origin: carbendazim and thiophanate methyl, expressed as carbendazim Bentazone bentazone (sum of bentazone and conjugates 6-OH- and 8-OH bentazone expressed as bentazone) Bifenthrin bifenthrin Binapacryl binapacryl Bitertanol bitertanol Bromophos-ethyl bromophos-ethyl Bromopropylate bromopropylate Bromoxynil bromoxynil including its esters expressed as bromoxynil Camphechlor (Toxaphene) (1) for products of plant origin other than cereals: camphechlor (toxaphene) (2) for cereals: camphechlor (chlorinated camphen with 67-69% chlorine) (3) for foodstuffs of animal origin: camphechlor (sum of the three indicator compounds Palar No 26 (2-endo, 3-exo, 5-endo, 6-exo, 8, 8, 10, 10-octachlorobornane), Palar No 50 (2-endo, 3-exo, 5 endo, 6-exo, 8, 8, 9, 10, 10-nonachlorobornane) and Palar No 62 (2, 2, 5, 5, 8, 9, 9, 10, 10-nonachlorobornane) Captafol captafol Captan captan Carbaryl carbaryl Carbofuran sum of carbofuran and 3-hydroxy-carbofuran, expressed as carbofuran Carbon disulphide carbon disulphide Carbon tetrachloride carbon tetrachloride Carbosulfan carbosulfan Carfentrazone-ethyl carfentrazone-ethyl (determined as carfentrazone and expressed as carfentrazone-ethyl) Cartap cartap Chlorbenside chlorbenside Chlorbufam chlorbufam Chlordane (1) for products of plant origin other than cereals: chlordane (sum of cis- and trans-chlordane) (2) for cereals: chlordane (sum of cis- and trans-isomers expressed as chlordane) (3) for foodstuffs of animal origin: (sum of cis- and trans-isomers and oxychlordane expressed as chlordane) Chlorfenapyr chlorfenapyr Chlorfenson chlorfenson Chlorfenvinphos sum of E- and Z-isomers of chlorfenvinphos Chlormequat chlormequat Chlorobenzilate chlorobenzilate 6 Column 1 Column 2 Pesticide Residue Chlorothalonil chlorothalonil Chloroxuron chloroxuron Chlorpropham (1) for products of plant origin (except potatoes): chlorpropham and 3-chloroaniline expressed as chlorpropham, potatoes: chlor propham (2) for foodstuffs of animal origin: chlorpropham and 4� hydroxychlorpropham-0-sulphonic acid (4-HSA), expressed as chlorpropham Chlorpyrifos chlorpyrifos Chlorpyrifos-methyl chlorpyrifos-methyl Chlozolinate chlozolinate Cinidon-ethyl cinidon-ethyl (sum of cinidon-ethyl and its E-isomer) Clofentezine (1) for products of plant origin other than cereals: clofentezine (2) for cereals and foodstuffs of animal origin: clofentezine (sum of all compounds containing the 2-chlorobenzoyl moiety expressed as clofentezine) Cyazofamid cyazofamid Cyclanilide cyclanilide Cyfluthrin (1) for products of plant origin other than cereals: cyfluthrin and b- cyfluthrin (sum of isomers) (2) for cereals and foodstuffs of animal origin: cyfluthrin, including other mixed isomeric constituents (sum of isomers) Cyhalofop butyl cyhalofop butyl (sum of cyhalofop butyl and its free acids) Cypermethrin cypermethrin, including other mixtures of constituent isomers (sum of isomers) Cyromazine cyromazine Daminozide sum of daminozide and 1,1 -dimethyl-hydrazine expressed as daminozide DDT sum of pp�-DDT, op�-DDT, pp�-DDE and pp�-TDE (DDD) expressed as DDT Deltamethrin deltamethrin Diallate diallate Diazinon diazinon Dichlofluanid dichlofluanid Dichlorprop dichlorprop (including dichlorprop P) Dichlorvos dichlorvos Dicofol (1) for products of plant origin and for foodstuffs of animal origin: except liver of cattle, sheep and goats: sum of P, P� and O, P� isomers (2) for foodstuffs of animal origin: liver of cattle sheep and goats: 1.1-bis-(parachlorophenol)-2,2-dichloroethanol (PP�-FW152), expressed as dicofol Diflubenzuron diflubenzuron Dimethenamid-P dimethenamid-P including other mixtures of constituent isomers (sum of isomers) 7 Column 1 Column 2 Pesticide Residue Dimethipin dimethipin Dimethoate dimethoate (sum of dimethoate and omethoate expressed as dimethoate) Dinoseb dinoseb Dinoterb dinoterb Dioxathion dioxathion Diphenylamine diphenylamine Diquat diquat Disulfoton sum of disulfoton, disulfoton sulphoxide and disulfoton sulphone expressed as disulfoton DNOC DNOC Endosulfan sum of alpha- and beta- isomers and of endosulfan sulphate, expressed as endosulfan Endrin endrin Ethephon ethephon Ethion ethion Ethofumesate ethofumesate (sum of ethofumesate and the metabolite 2, 3 dihydro-3,3-dimethyl-2-oxo-benzofuran-5-yl methane sulphonate expressed as ethofumesate) Ethoxysulfuron ethoxysulfuron Ethylene oxide ethylene oxide (sum of ethylene oxide and 2-chloro-ethanol expressed as ethylene oxide) Famoxadone famoxadone Fenamidone fenamidone Fenamiphos fenamiphos (sum of fenamiphos and its sulphoxide and sulphone expressed as fenamiphos) Fenarimol fenarimol Fenbutatin oxide fenbutatin oxide Fenchlorphos fenchlorphos (sum of fenchlorphos and fenchlorphos oxon, expressed as fenchlorphos) Fenhexamid fenhexamid Fenitrothion fenitrothion Fenpropimorph (1) for products of plant origin: fenpropimorph (2) for foodstuffs of animal origin: fenpropimorph carboxylic acid (BF 421-2) expressed as fenpropimorph Fentin fentin expressed as triphenyltin cation Fentin acetate fentin acetate Fentin hydroxide fentin hydroxide Fenvalarate and Esfenvalerate (1) sum of RR and SS isomers (2) sum of RS and SR isomers Flazasulfuron flazasulfuron Florasulam florasulam 8 Column 1 Column 2 Pesticide Residue Flucythrinate (1) for products of plant origin other than cereals: flucythrinate (2) for cereals and foodstuffs of animal origin: sum of isomers expressed as flucythrinate Flufenacet (1) for products of plant origin other than cereals: flufenacet (sum of all compounds containing the N fluorophenyl-N-isopropyl moiety expressed as flufenacet) (2) for cereals: flufenacet (sum of all compounds containing the N fluorophenyl-N-isopropyl moiety expressed as flufenacet equivalent) Flumioxazine flumioxazine Flupyrsulfuron-methyl flupyrsulfuron-methyl Flurochloridone flurochloridone Fluroxypyr (1) for products of plant origin: fluroxypyr and its esters expressed as fluroxypyr (2) for foodstuffs of animal origin: fluroxypyr Flurtamone flurtamone Folpet folpet Foramsulfuron foramsulfuron Formothion formothion Fosthiazate fosthiazate Furathiocarb furathiocarb Glyphosate (except trimesium glyphosate salt) Glyphosate (as trimesium salt) trimethylsulfonium cation resulting from the use of glyphosate Heptachlor sum of heptachlor and heptachlor epoxide, expressed as heptachlor Hexachlorobenzene (HCB) hexachlorobenzene Hexachlorocyclohexane (HCH) HCH, sum of isomers except the gamma isomer Hexaconazole hexaconazole Hydrogen cyanide hydrogen cyanide, cyanides expressed as hydrogen cyanide Hydrogen phosphide hydrogen phosphide, phosphides expressed as hydrogen phosphide Imazalil imazalil Imazamox imazamox Inorganic bromide inorganic bromide determined and expressed as total bromine from sources Iodosulfuron-methyl sodium iodosulfuron-methyl sodium (iodosulfuron-methyl including salts, expressed as iodosulfuron-methyl) Ioxynil ioxynil including its esters expressed as ioxynil Iprodione (1) for products of plant origin: iprodione (2) for foodstuffs of animal origin: sum of compounds and all metabolites containing the 3,5-dichloroaniline moiety expressed as 3,5 dichloroaniline Iprovalicarb iprovalicarb 9 Column 1 Column 2 Pesticide Residue Isoproturon isoproturon Isoxaflutole isoxaflutole (sum of isoxaflutole, RPA 202248 (2-cyano 3cyclopropyl-1-(2-methylsulfonyl-4-trifluoromethylphenyl) propane-1,3-dione) and RPA 203328 (2-methane-sulfonyl-4 trifluoromethylbenzoic acid) expressed as isoxaflutole) Kresoxim-methyl (1) for products of plant origin: kresoxim-methyl (2) for foodstuffs of animal origin: eggs: kresoxim-methyl; milk: 2-[2-(4-hydroxy-2-methylphenoxymethyl) phenyl]-2 methoxy-imino-acetic acid; meat, liver, fat and kidney: 2-methyloxyimino-2-[2-(o tolyloxymethyl) phenyl] acetic acid Lambda-cyhalothrin (1) for products of plant origin: lambda-cyhalothrin (2) for foodstuffs of animal origin: lambda-cyhalothrin including other mixed isomeric constituents (sum of isomers) Lindane lindane (hexachloro-cylohexane �) Linuron linuron Malathion malathion sum of malathion and malaoxon, expressed as malathion Maleic hydrazide maleic hydrazide Maneb, Mancozeb, (1) for products of plant origin other than cereals: maneb, Metiram, Propineb and Zineb mancozeb, metiram, propineb and zineb (sum expressed as CS2) (2) for cereals and foodstuffs of animal origin: determined and expressed as carbon disulphide (CS2) Mecarbam mecarbam Mecoprop mecoprop (sum of mecoprop-p and mecoprop expressed as mecoprop) Mepanipyrim mepanipyrim and its metabolite (2-anilino-4-(2-hydroxy-propyl) 6-methylpyrimidine) expressed as mepanipyrim Mercury compounds (1) for products of plant origin other than cereals: sum of mercury compounds expressed as mercury (2) for cereals: mercury compounds (3) for foodstuffs of animal origin: sum of mercury compounds Mesotrione mesotrione (sum of mesotrione and MNBA (4-methyl-sulfonyl-2 nitro benzoic acid), expressed as mesotrione Metalaxyl (1) for products of plant origin: metalaxyl including other mixtures of constituent isomers including metalaxyl-M (sum of isomers) (2) for foodstuffs of animal origin: metalaxyl Metalaxyl-M metalaxyl-m Methacrifos methacrifos Methamidophos methamidophos Methidathion methidathion Methomyl thiodicarb (1) for products of plant origin other than cereals: methomyl/thiodicarb (sum expressed as methomyl) (2) for cereals and for foodstuffs of animal origin: sum of methomyl and thiodicarb expressed as methomyl 10 Column 1 Column 2 Pesticide Residue Methoxychlor methoxychlor Methyl bromide methyl bromide (bromomethane) (bromomethane) Metsulfuron methyl metsulfuron methyl Mevinphos sum of cis- and trans-mevinphos Molinate molinate Monocrotophos monocrotophos Monolinuron monolinuron Myclobutanil (1) for products of plant origin: myclobutanil (2) for foodstuffs of animal origin: Alpha -(3-hydroxybutyl) alpha- (4-chloro-phenyl)- 1H - 1,2,4 -triazole- 1 -propanenitrile (RH 9090) expressed as myclobutanil Nitrofen nitrofen Oxadiargyl oxadiargyl Oxasulfuron oxasulfuron Oxydemeton methyl oxydemeton methyl (sum of oxydemeton methyl and demeton-S methylsulfone expressed as oxydemeton methyl) Paraquat paraquat Parathion parathion Parathion-methyl parathion-methyl (sum of parathion-methyl and para-oxon-methyl expressed as parathion-methyl) Penconazole penconazole Pendimethalin pendimethalin Permethrin permethrin (and sum of isomers) Phorate sum of phorate, its oxygen analogue and their sulfoxides and sulphones expressed as phorate Phosalone phosalone Phosmet sum of phosmet and phosmet oxon expressed as phosmet Phosphamidon phosphamidon Phoxim phoxim Picolinafen picolinafen Picoxystrobin picoxystrobin Pirimiphos-methyl pirimiphos-methyl Prochloraz prochloraz (sum of prochloraz and its metabolites containing the 2,4,6 -trichlorophenol moiety expressed as prochloraz) Procymidone (1) for products of plant origin: procymidone (2) for foodstuffs of animal origin: sum of procymidone and all metabolites containing the 3,5-dichloroaniline moiety expressed as 3,5-dichloroaniline Profenofos profenofos Prohexadione prohexadione and its salts expressed as prohexadione Propargite propargite 11 Column 1 Column 2 Pesticide Residue Propham propham Propiconazole propiconazole Propoxur propoxur Propoxycarbazone propoxycarbazone, its salts and 2-hydroxypropoxy propoxycarbazone, calculated as propoxycarbazone Propyzamide (1) for products of plant origin: propyzamide (2) for foodstuffs of animal origin: sum of propyzamide and all metabolites containing the 3,5-dichlorobenzoic acid fraction expressed as propyzamide Prosulfuron prosulfuron Pymetrozine pymetrozine Pyraclostrobin pyraclostrobin Pyraflufen-ethyl pyraflufen-ethyl Pyrazophos pyrazophos Pyrethrins sum of pyrethrins I and II, cinerins l and II, jasmolins l and II Pyridate pyridate (sum of pyridate, its hydrolysis product CL 9673 (6 chloro-4-hydroxy-3-phenylpyridazin) and hydrolysable conjugates of CL 9673 expressed as pyridate) Quinalphos quinalphos Quinoxyfen quinoxyfen Quintozene (1) for products of plant origin: quintozene (sum of quintozene, and pentachloroaniline expressed as quintozene) (2) for foodstuffs of animal origin: quintozene Resmethrin resmethrin, including other mixtures of constituent isomers (sum of isomers) Silthiofam silthiofam Spiroxamine (1) for products of plant origin: spiroxamine (2) for foodstuffs of animal origin: spiroxamine carboxylic acid expressed as spiroxamine Sulfosulfuron sulfosulfuron Tecnazene tecnazene TEPP TEPP Thiabendazole (1) for products of plant origin: thiabendazole (2) for foodstuffs of animal origin: sum of thiabendazole and 5 hydroxy thiabendazole Thifensulfuron methyl thifensulfuron methyl Triadimefon and Triadimenol triadimefon and triadimenol (sum of triadimefon and triadimenol) Triasulfuron triasulfuron Triazophos triazophos Trichlorfon trichlorfon Tridemorph tridemorph Trifloxystrobin trifloxystrobin 12 Column 1 Column 2 Pesticide Residue Triforine triforine Vinclozolin sum of vinclozolin and all metabolites containing 3, 5 dichloroaniline moiety, expressed as vinclozolin Zoxamide zoxamide 13 Column 1 Column 2 Pesticide Residue SCHEDULE 2 Regulations 2(1), 3 and 5 PART I Maximum Residue Levels — National Limits 1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts (i) CITRUS FRUIT Grapefruit 1 0.1 1 1 Lemons 1 0.1 1 1 Limes 1 0.1 1 1 Mandarins (inc clementines & similar hybrids) 1 0.1 1 1 Oranges 1 0.1 1 1 Pomelos 1 0.1 1 1 Others 1 0.1 1 1 (ii) TREE NUTS (shelled or unshelled) Almonds Brazil nuts Cashew nuts Chestnuts Coconuts Hazelnuts Macadamia nuts Pecans Pine nuts Pistachios Walnuts Others (iii) POME FRUIT Apples 0.5 3 3 0.05 Pears 0.5 3 3 0.05 Quinces 0.5 3 3 0.05 Others 0.5 3 3 0.05 (iv) STONE FRUIT Apricots 2 2 3 0.05 Cherries Peaches (incl nectarines & similar hybrids) 2 2 3 0.05 Plums 0.5 2 3 0.05 Others (v) BERRIES AND SMALL FRUIT (a) Table & wine grapes Table grapes 1 3 3 0.05 Wine grapes 1 3 3 0.05 (b) Strawberries (other than wild) 0.5 3 1 0.05 (c) Cane Fruit (other than wild) Blackberries 0.5 3 1 0.05 Loganberries 0.5 3 1 0.05 Raspberries 0.5 3 1 0.05 Others 0.5 3 1 0.05 (d) Other small fruit & berries (other than wild) Bilberries 0.5 3 1 0.05 Cranberries 0.5 3 1 0.05 14 Group to which food belongs Groups include the following products Azinphos methyl Captan Carbaryl Chlorfen vinphos Currants (red, black & white) 0.5 3 1 0.05 Gooseberries 0.5 3 1 0.05 Others 0.5 3 1 0.05 (e) Wild berries & wild fruit (vi) MISCELLANEOUS FRUIT Avocados Bananas 0.5 0.1 1 0.05 Dates Figs Kiwi fruit Kumquats Litchis Mangoes Olives Passion fruit Pineapples Pomegranates Others 2. Vegetables, fresh or uncooked, frozen or dry (i) ROOT AND TUBER VEGETABLES Beetroot Carrots 0.5 0.1 2 0.5 Celeriac Horseradish 0.5 0.1 2 0.5 Jerusalem artichokes Parsnips 0.5 0.1 2 0.5 Parsley root 0.5 0.1 2 0.5 Radishes Salsify 0.5 0.1 2 0.5 Sweet potatoes Swedes 0.5 0.1 2 0.5 Turnips 0.5 0.1 1 0.5 Yams Others (ii) BULB VEGETABLES Garlic 0.5 0.1 1 0.5 Onions 0.5 0.1 1 0.5 Shallots 0.5 0.1 1 0.5 Spring onions Others (iii) FRUITING VEGETABLES (a) Solanacea Tomatoes 0.5 3 3 0.1 Peppers 0.5 3 3 0.1 Aubergines 0.5 3 3 0.1 Others 0.5 3 3 0.1 (b) Cucurbits-edible peel Cucumbers 0.5 0.1 3 0.1 Gherkins 0.5 0.1 3 0.1 Courgettes 0.5 0.1 3 0.1 Others 0.5 0.1 3 0.1 (c) Cucurbits-inedible peel Melons Squashes Watermelons 15 Group to which food belongs Groups include the following products Azinphos methyl Captan Carbaryl Chlorfen vinphos Others (d) Sweet corn (iv) BRASSICA VEGETABLES (a) Flowering Brassicas Broccoli Cauliflower 0.5 0.1 1 0.1 Others (b) Head Brassicas Brussels sprouts 0.5 0.1 1 0.1 Head cabbage 0.5 0.1 3 0.1 Others (c) Leafy Brassicas Chinese cabbage Kale Others (d) Kohlrabi (v) LEAF VEGETABLES AND FRESH HERBS (a) Lettuce & similar Cress Lamb’s lettuce Lettuce 0.5 2 3 0.1 Scarole Others (b) Spinach & similar Beet leaves (chard) (c) Watercress (d) Witloof (e) Herbs Chervil Chives Parsley Celery leaves Others (vi) LEGUME VEGETABLES (fresh) Beans (with pods) 0.5 2 1 0.1 Beans (without pods) Peas (with pods) 0.5 2 1 0.1 Peas (without pods) Others (vii) STEM VEGETABLES Asparagus Cardoons Celery 0.5 0.1 1 0.5 Fennel Globe artichokes Leeks 0.5 2 1 0.1 Rhubarb 0.5 0.1 1 0.5 Others (viii) FUNGI (a) Cultivated mushrooms 0.1 1 0.05 (b) Wild mushrooms 3. PULSES Beans 16 Group to which food belongs Groups include the following products Azinphos methyl Captan Carbaryl Chlorfen vinphos Lentils Peas Others 4. OILSEEDS Linseed Peanuts Poppy seed Sesame seed Sunflower seed Rape seed Soya bean Mustard seed Cotton seed Others 5. POTATOES Early potatoes 0.5 0.1 0.2 0.5 Ware potatoes 0.5 0.1 0.2 0.5 6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinensis) 7. HOPS (dried) including hop pellets & unconcentrated powder 8. CEREALS Wheat Rye Barley Oats Triticale Maize Rice(1) Other cereals(2) 9. PRODUCTS OF ANIMAL ORIGIN Meat, fat & preparations of meat(3) 0.2 Milk(4) & 0.008 Dairy Produce(5) Eggs(6) 17 Group to which food belongs Groups include the following products Azinphos methyl Captan Carbaryl Chlorfen vinphos 1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts (i) CITRUS FRUIT Grapefruit 5 0.1 1 Lemons 5 0.1 1 Limes 5 0.1 1 Mandarins (inc clementines & similar hybrids) 5 0.1 1 Oranges 5 0.1 1 Pomelos 5 0.1 1 Others 5 0.1 1 (ii) TREE NUTS (shelled or unshelled) Almonds Brazil nuts Cashew nuts Chestnuts Coconuts Hazelnuts Macadamia nuts Pecans Pine nuts Pistachios Walnuts Others (iii) POME FRUIT Apples 5 0.1 1 Pears 5 0.1 1 Quinces 5 0.1 1 Others 5 0.1 1 (iv) STONE FRUIT Apricots 5 0.1 Cherries Peaches (incl nectarines & similar hybrids) 5 0.1 Plums 5 0.1 1 Others (v) BERRIES AND SMALL FRUIT (a) Table & wine grapes Table grapes 15 0.1 Wine grapes 15 0.1 (b) Strawberries (other than wild) 10 0.1 (c) Cane Fruit (other than wild) Blackberries 15 0.1 Loganberries 15 0.1 Raspberries 15 0.1 Others 15 0.1 (d) Other small fruit & berries (other than wild) Bilberries 15 0.1 Cranberries 15 0.1 Currants (red, black & white) 15 0.1 Gooseberries 15 0.1 Others 15 0.1 (e) Wild berries & wild fruit 18 Group to which food belongs Groups include the following products Dichlo fluanid Dichlorvos Difluben zuron Dime thipin (vi) MISCELLANEOUS FRUIT Avocados Bananas 5 0.1 Dates Figs Kiwi fruit Kumquats Litchis Mangoes Olives Passion fruit Pineapples Pomegranates Others 2. Vegetables, fresh or uncooked, frozen or dry (i) ROOT AND TUBER VEGETABLES Beetroot Carrots 5 0.5 Celeriac Horseradish 5 0.5 Jerusalem artichokes Parsnips 5 0.5 Parsley root 5 0.5 Radishes Salsify 5 0.5 Sweet potatoes Swedes 5 0.5 Turnips 5 0.5 Yams Others (ii) BULB VEGETABLES Garlic 5 0.5 Onions 5 0.5 Shallots 5 0.5 Spring onions Others (iii) FRUITING VEGETABLES (a) Solanacea Tomatoes 5 0.5 1 Peppers 5 0.5 1 Aubergines 5 0.5 1 Others 5 0.5 1 (b) Cucurbits-edible peel Cucumbers 5 0.5 Gherkins 5 0.5 Courgettes 5 0.5 Others 5 0.5 (c) Cucurbits-inedible peel Melons Squashes Watermelons Others (d) Sweet corn 19 Group to which food belongs Groups include the following products Dichlo fluanid Dichlorvos Difluben zuron Dime thipin (iv) BRASSICA VEGETABLES (a) Flowering Brassicas Broccoli Cauliflower 5 0.5 Others (b) Head Brassicas Brussels sprouts 5 0.5 1 Head cabbage 5 0.5 1 Others (c) Leafy Brassicas Chinese cabbage Kale Others (d) Kohlrabi (v) LEAF VEGETABLES AND FRESH HERBS (a) Lettuce & similar Cress Lamb’s lettuce Lettuce 10 1 Scarole Others (b) Spinach & similar Beet leaves (chard) (c) Watercress (d) Witloof (e) Herbs Chervil Chives Parsley Celery leaves Others (vi) LEGUME VEGETABLES (fresh) Beans (with pods) 5 0.5 Beans (without pods) Peas (with pods) 5 0.5 Peas (without pods) Others (vii) STEM VEGETABLES Asparagus Cardoons Celery 0.5 Fennel Globe artichokes Leeks 5 0.5 Rhubarb 0.5 Others (viii) FUNGI (a) Cultivated mushrooms 0.5 0.1 (b) Wild mushrooms 3. PULSES Beans Lentils Peas Others 20 Group to which food belongs Groups include the following products Dichlo fluanid Dichlorvos Difluben zuron Dime thipin 4. OILSEEDS Linseed Peanuts Poppy seed Sesame seed Sunflower seed Rape seed Soya bean Mustard seed Cotton seed Others 5. POTATOES Early potatoes 0.1 0.5 0.1 Ware potatoes 0.1 0.5 0.1 6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinensis) 7. HOPS (dried) including hop pellets & unconcentrated powder 8. CEREALS Wheat Rye Barley Oats Triticale Maize Rice(1) Other cereals(2) 9. PRODUCTS OF ANIMAL ORIGIN Meat, fat & preparations of meat(3) 0.05 0.05* Milk(4) & 0.02 0.05* Dairy Produce(5) Eggs(6) 0.05* 0.05* 21 Group to which food belongs Groups include the following products Dichlo fluanid Dichlorvos Difluben zuron Dime thipin 1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts (i) CITRUS FRUIT Grapefruit 2 2 30 Lemons 2 2 30 Limes 2 2 30 Mandarins (inc clementines & similar hybrids) 2 2 30 Oranges 2 2 30 Pomelos 2 2 30 Others 2 2 30 (ii) TREE NUTS (shelled or unshelled) Almonds Brazil nuts Cashew nuts Chestnuts Coconuts Hazelnuts Macadamia nuts Pecans Pine nuts Pistachios Walnuts Others (iii) POME FRUIT Apples 0.5 0.5 20 Pears 0.5 0.5 20 Quinces 0.5 0.5 20 Others 0.5 0.5 20 (iv) STONE FRUIT Apricots 0.5 0.5 20 Cherries Peaches (incl nectarines & similar hybrids) 0.5 0.5 20 Plums 0.5 0.5 20 Others (v) BERRIES AND SMALL FRUIT (a) Table & wine grapes Table grapes 0.5 0.5 20 Wine grapes 0.5 0.5 20 (b) Strawberries (other than wild) 0.1 0.5 30 (c) Cane Fruit (other than wild) Blackberries 0.1 0.5 20 Loganberries 0.1 0.5 20 Raspberries 0.1 0.5 20 Others 0.1 0.5 20 (d) Other small fruit & berries (other than wild) Bilberries 0.1 0.5 20 Cranberries 0.1 0.5 20 Currants (red, black & white) 0.1 0.5 20 Gooseberries 0.1 0.5 20 Others 0.1 0.5 20 (e) Wild berries & wild fruit 22 Group to which food belongs Groups include the following products Ethion Fenitro thion Flurochlo ridone Inorganic bromide (vi) MISCELLANEOUS FRUIT Avocados Bananas 0.1 0.5 20 Dates Figs Kiwi fruit Kumquats Litchis Mangoes Olives Passion fruit Pineapples Pomegranates Others 2. Vegetables, fresh or uncooked, frozen or dry (i) ROOT AND TUBER VEGETABLES Beetroot Carrots 0.1 0.5 0.01* Celeriac Horseradish 0.1 0.5 0.01* Jerusalem artichokes Parsnips 0.1 0.5 0.01* Parsley root 0.1 0.5 0.01* Radishes Salsify 0.1 0.5 0.01* Sweet potatoes Swedes 0.1 0.5 0.01* Turnips 0.1 0.5 0.01* Yams Others (ii) BULB VEGETABLES Garlic 0.1 0.5 0.01* Onions 0.1 0.5 0.01* Shallots 0.1 0.5 0.01* Spring onions Others (iii) FRUITING VEGETABLES (a) Solanacea Tomatoes 0.1 0.5 75 Peppers 0.1 0.5 75 Aubergines 0.1 0.5 75 Others 0.1 0.5 75 (b) Cucurbits-edible peel Cucumbers 0.1 0.5 50 Gherkins 0.1 0.5 50 Courgettes 0.1 0.5 50 Others 0.1 0.5 50 (c) Cucurbits-inedible peel Melons Squashes Watermelons Others (d) Sweet corn (iv) BRASSICA VEGETABLES (a) Flowering Brassicas Broccoli Cauliflower 0.1 0.5 23 Group to which food belongs Groups include the following products Ethion Fenitro thion Flurochlo ridone Inorganic bromide Others (b) Head Brassicas Brussels sprouts 0.1 0.5 Head cabbage 0.1 0.5 100 Others (c) Leafy Brassicas Chinese cabbage Kale Others (d) Kohlrabi (v) LEAF VEGETABLES AND FRESH HERBS (a) Lettuce & similar Cress Lamb’s lettuce Lettuce 0.1 0.5 Scarole Others (b) Spinach & similar Beet leaves (chard) (c) Watercress (d) Witloof (e) Herbs Chervil Chives Parsley Celery leaves Others (vi) LEGUME VEGETABLES (fresh) Beans (with pods) 0.1 0.5 Beans (without pods) Peas (with pods) 0.1 0.5 Peas (without pods) Others (vii) STEM VEGETABLES Asparagus Cardoons Celery 0.1 0.5 300 Fennel Globe artichokes Leeks 0.1 0.5 Rhubarb 0.1 0.5 Others (viii) FUNGI (a) Cultivated mushrooms (b) Wild mushrooms 3. PULSES Beans Lentils Peas Others 4. OILSEEDS Linseed Peanuts Poppy seed 24 Group to which food belongs Groups include the following products Ethion Fenitro thion Flurochlo ridone Inorganic bromide Sesame seed Sunflower seed Rape seed Soya bean Mustard seed Cotton seed Others 5. POTATOES Early potatoes 0.05* 0.01* Ware potatoes 0.05* 0.01* 6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinensis) 7. HOPS (dried) including hop pellets & unconcentrated powder 8. CEREALS Wheat 5 Rye 5 Barley 5 Oats 5 Triticale 5 Maize 5 Rice(1) Other cereals(2) 5 25 Group to which food belongs Groups include the following products Ethion Fenitro thion Flurochlo ridone Inorganic bromide 1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts (i) CITRUS FRUIT Grapefruit 2 0.2 1 Lemons 2 0.2 1 Limes 2 0.2 1 Mandarins (inc clementines & similar hybrids) 2 0.2 1 Oranges 2 0.2 1 Pomelos 2 0.2 1 Others 2 0.2 1 (ii) TREE NUTS (shelled or unshelled) Almonds Brazil nuts Cashew nuts Chestnuts Coconuts Hazelnuts Macadamia nuts Pecans Pine nuts Pistachios Walnuts Others (iii) POME FRUIT Apples 0.5 0.2 2 Pears 0.5 0.2 2 Quinces 0.5 0.2 2 Others 0.5 0.2 2 (iv) STONE FRUIT Apricots 0.5 0.2 2 Cherries Peaches (incl nectarines & similar hybrids) 0.5 0.5 2 Plums 0.5 0.5 1 Others (v) BERRIES AND SMALL FRUIT (a) Table & wine grapes Table grapes 0.5 0.1 1 Wine grapes 0.5 0.1 1 (b) Strawberries (other than wild) 0.5 0.1 1 (c) Cane Fruit (other than wild) Blackberries 0.5 0.1 1 Loganberries 0.5 0.1 1 Raspberries 0.5 0.1 1 Others 0.5 0.1 1 (d) Other small fruit & berries (other than wild) Bilberries 0.5 0.1 1 Cranberries 0.5 0.1 1 Currants (red, black & white) 0.5 0.1 1 Gooseberries 0.5 0.1 1 Others 0.5 0.1 1 (e) Wild berries & wild fruit 26 Group to which food belongs Groups include the following products Ioxynil (applies until 20 April 2007) Malathion Mevinphos Phosalone (vi) MISCELLANEOUS FRUIT Avocados Bananas 0.5 1 Dates Figs Kiwi fruit Kumquats Litchis Mangoes Olives Passion fruit Pineapples Pomegranates Others 2. Vegetables, fresh or uncooked, frozen or dry (i) ROOT AND TUBER VEGETABLES Beetroot Carrots 0.5 0.1 0.1 Celeriac Horseradish 0.5 0.1 0.1 Jerusalem artichokes Parsnips 0.5 0.1 0.1 Parsley root 0.5 0.1 0.1 Radishes Salsify 0.5 0.1 0.1 Sweet potatoes Swedes 0.5 0.1 0.1 Turnips 0.5 0.1 0.1 Yams Others (ii) BULB VEGETABLES Garlic 0.1 3 0.1 1 Onions 0.1 3 0.1 1 Shallots 0.1 3 0.1 1 Spring onions Others (iii) FRUITING VEGETABLES (a) Solanacea Tomatoes 3 0.1 1 Peppers 3 0.1 1 Aubergines 3 0.1 1 Others 3 0.1 1 (b) Cucurbits-edible peel Cucumbers 3 0.1 1 Gherkins 3 0.1 1 Courgettes 3 0.1 1 Others 3 0.1 1 (c) Cucurbits-inedible peel Melons Squashes Watermelons Others (d) Sweet corn 27 Group to which food belongs Groups include the following products Ioxynil (applies until 20 April 2007) Malathion Mevinphos Phosalone (iv) BRASSICA VEGETABLES (a) Flowering Brassicas Broccoli Cauliflower 3 0.1 1 Others (b) Head Brassicas Brussels sprouts 3 0.1 1 Head cabbage 3 0.1 1 Others (c) Leafy Brassicas Chinese cabbage Kale Others (d) Kohlrabi (v) LEAF VEGETABLES AND FRESH HERBS (a) Lettuce & similar Cress Lamb’s lettuce Lettuce 3 0.5 1 Scarole Others (b) Spinach & similar Beet leaves (chard) (c) Watercress (d) Witloof (e) Herbs Chervil Chives Parsley Celery leaves Others (vi) LEGUME VEGETABLES (fresh) Beans (with pods) 3 0.1 1 Beans (without pods) Peas (with pods) 3 0.1 1 Peas (without pods) Others (vii) STEM VEGETABLES Asparagus Cardoons Celery 3 0.1 1 Fennel Globe artichokes Leeks 3 0.1 1 Rhubarb 3 0.1 1 Others (viii) FUNGI (a) Cultivated mushrooms 3 0.1 1 (b) Wild mushrooms 3. PULSES Beans Lentils Peas 28 Group to which food belongs Groups include the following products Ioxynil (applies until 20 April 2007) Malathion Mavinphos Phosalone Others 4. OILSEEDS Linseed Peanuts Poppy seed Sesame seed Sunflower seed Rape seed Soya bean Mustard seed Cotton seed Others 5. POTATOES Early potatoes 0.5 0.1 0.1* Ware potatoes 0.5 0.1 0.1* UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY * Level at or about the limit of determination. FOOTNOTES 1. Paddy or rough rice, husked rice and semi-milled or wholly milled rice. 2. Other cereals do not include rice. 3. 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 0.01mg/kg. 4. These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 5. 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 of 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. 6. Birds’ eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 29 Group to which food belongs Groups include the following products Ioxynil (applies until 20 April 2007) Malathion Mevinphos Phosalone PART II MAXIMUM RESIDUE LEVELS — EC LIMITS 1. Fruit, fresh dried or uncooked, preserved by freezing not containing added sugar: nuts (i) CITRUS FRUIT Grapefruit 0.01* 0.01* 0.01* 1 0.05* 0.05* 0.01* 0.02* Lemons 0.01* 0.01* 0.01* 1 0.05* 0.05* 0.01* 0.02* Limes 0.01* 0.01* 0.01* 1 0.05* 0.05* 0.01* 0.02* Mandarins (inc clementines & similar hybrids) 0.01* 0.01* 0.01* 1 0.05* 0.05* 0.01* 0.02* Oranges 0.01* 0.01* 0.01* 1 0.05* 0.05* 0.01* 0.02* Pomelos 0.01* 0.01* 0.01* 1 0.05* 0.05* 0.01* 0.02* Others 0.01* 0.01* 0.01* 1 0.05* 0.05* 0.01* 0.02* (ii) TREE NUTS (shelled or unshelled) Almonds 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.02* 0.02* Brazil nuts 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.02* 0.02* Cashew nuts 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.02* 0.02* Chestnuts 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.02* 0.02* Coconuts 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.02* 0.02* Hazelnuts 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.02* 0.02* Macadamia nuts 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.02* 0.02* Pecans 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.02* 0.02* Pine nuts 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.02* 0.02* Pistachios 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.02* 0.02* Walnuts 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.02* 0.02* Others 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.02* 0.02* 30 Group to which food belongs Groups include the following products 1, 1 D ic hl or o 2, 2 bi s (4 e th yl p he ny l ) et ha ne 1, 2 D ib ro m oe th an e 1, 2 D ic hl or oe th an e 2, 4 D 2, 4 D B 2, 4, 5 T A ba m ec tin A ce ph at e (iii) POME FRUIT Apples 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Pears 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Quinces 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Others 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* (iv) STONE FRUIT Apricots 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Cherries 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Peaches (incl nectarines & similar hybrids) 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Plums 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Others 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* (v) BERRIES AND SMALL FRUIT (a) Table & wine grapes Table grapes 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Wine grapes 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* (b) Strawberries (other than wild) 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.1 0.02* (c) Cane Fruit (other than wild) Blackberries 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Dewberries 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Loganberries 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Raspberries 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Others 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* (d) Other small fruit & berries (other than wild) Bilberries 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Cranberries 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Currants (red, black & white) 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Gooseberries 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Others 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* (e) Wild berries & wild fruit 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* (vi) MISCELLANEOUS FRUIT Avocados 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* 31 Bananas 0.01* 0.01* 0.01* 0.05* 0.05* 0.05 0.01* 0.02* Dates 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Figs 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Kiwi fruit 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Kumquats 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Litchis 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Mangoes 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Olives (table consumption) 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Olives (oil extract) 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Papaya 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Passion fruit 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Pineapples 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Pomegranates 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Others 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* 2. Vegetables, fresh or uncooked, frozen or dry (i) ROOT AND TUBER VEGETABLES Beetroot 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Carrots 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Cassava Celeriac 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Horseradish 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Jerusalem artichokes 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Parsnips 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Parsley root 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Radishes 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Salsify 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Sweet potatoes 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Swedes 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Turnips 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* 32 Group to which food belongs Groups include the following products 1, 1 D ic hl or o 2, 2 bi s (4 e th yl p he ny l ) et ha ne 1, 2 D ib ro m oe th an e 1, 2 D ic hl or oe th an e 2, 4 D 2, 4 D B 2, 4, 5 T A ba m ec tin A ce ph at e Yams 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Others 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* (ii) BULB VEGETABLES Garlic 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Onions 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Shallots 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Spring onions 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Others 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* (iii) FRUITING VEGETABLES (a) Solanacea Tomatoes 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.02 0.02* Peppers 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.05 0.02* Chili peppers 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.05 0.02* Aubergines 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.02 0.02* Okra Others 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* (b) Cucurbits-edible peel Cucumbers 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Gherkins 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Courgettes 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Others 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* (c) Cucurbits-inedible peel Melons 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Squashes 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Watermelons 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Others 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* (d) Sweet corn 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* (iv) BRASSICA VEGETABLES (a) Flowering Brassicas Broccoli 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Cauliflower 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Others 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* (b) Head Brassicas Brussels sprouts 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Head cabbage 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Others 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* 33 (c) Leafy Brassicas Chinese cabbage 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Kale 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Others 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* (d) Kohlrabi 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* (v) LEAF VEGETABLES AND FRESH HERBS (a) Lettuce & similar Cress 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.1 0.02* Lamb’s lettuce 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.1 0.02* Lettuce 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.1 0.02* Scarole 0.01*(6) 0.01*(6) 0.01*(6) 0.05* 0.05* 0.05* 0.1 0.02* Others 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.1 0.02* (b) Spinach & similar Spinach 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Beet leaves (chard) 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Others 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* (c) Watercress 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* (d) Witloof 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* (e) Herbs Chervil 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Chives 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Parsley 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Celery leaves 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Others 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* (vi) LEGUME VEGETABLES (fresh) Beans (with pods) 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Beans (without pods) 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* 34 Group to which food belongs Groups include the following products 1, 1 D ic hl or o 2, 2 bi s (4 e th yl p he ny l ) et ha ne 1, 2 D ib ro m oe th an e 1, 2 D ic hl or oe th an e 2, 4 D 2, 4 D B 2, 4, 5 T A ba m ec tin A ce ph at e Peas (with pods) 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Peas (without pods) 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Others 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* (vii) STEM VEGETABLES Asparagus 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Cardoons 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Celery 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Fennel 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Globe artichokes 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Leeks 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Rhubarb 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Others 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* (viii) FUNGI (a) Cultivated mushrooms 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* (b) Wild mushrooms 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* 3. PULSES Beans 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Lentils 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Peas 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Others 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* 4. OILSEEDS Linseed 0.01* 0.01* 0.02* 0.1* 0.05* 0.05* 0.02* 0.05* Peanuts 0.01* 0.01* 0.02* 0.1* 0.05* 0.05* 0.02* 0.05* Poppy seed 0.01* 0.01* 0.02* 0.1* 0.05* 0.05* 0.02* 0.05* Sesame seed 0.01* 0.01* 0.02* 0.1* 0.05* 0.05* 0.02* 0.05* Sunflower seed 0.01* 0.01* 0.02* 0.1* 0.05* 0.05* 0.02* 0.05* Rape seed 0.01* 0.01* 0.02* 0.1* 0.05* 0.05* 0.02* 0.05* Soya bean 0.01* 0.01* 0.02* 0.1* 0.05* 0.05* 0.02* 0.05* Mustard seed 0.01* 0.01* 0.02* 0.1* 0.05* 0.05* 0.02* 0.05* Cotton seed 0.01* 0.01* 0.02* 0.1* 0.05* 0.05* 0.02* 0.05* Hemp seed Others 0.01* 0.01* 0.02* 0.1* 0.05* 0.05* 0.02* 0.05* 35 5. POTATOES Early potatoes 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Ware potatoes 0.01* 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* 6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinesis) 0.1* 0.1* 0.02* 0.1* 0.1* 0.05* 0.02* 0.05* 7. HOPS (dried) including hop pellets & unconcentrated powder 0.1* 0.01* 0.02* 0.1* 0.1* 0.05* 0.05 0.05* 8. SPICES Cumin seed Juniper seed Nutmeg Pepper, black and white Vanilla pods Others 9. CEREALS Wheat 0.01* 0.01* 0.01* 0.05* 0.05* 0.01* 0.02* Rye 0.01* 0.01* 0.01* 0.05* 0.05* 0.01* 0.02* Barley 0.01* 0.01* 0.01* 0.05* 0.05* 0.01* 0.02* Sorghum 0.01* 0.01* 0.01* 0.05* 0.05* 0.01* 0.02* Oats 0.01* 0.01* 0.01* 0.05* 0.05* 0.01* 0.02* Triticale 0.01* 0.01* 0.01* 0.05* 0.05* 0.01* 0.02* Maize 0.01* 0.01* 0.01* 0.05* 0.05* 0.01* 0.02* Buckwheat 0.01* 0.01* 0.01* 0.05* 0.05* 0.01* 0.02* Millet 0.01* 0.01* 0.01* 0.05* 0.05* 0.01* 0.02* 36 Group to which food belongs Groups include the following products 1, 1 D ic hl or o 2, 2 bi s (4 e th yl p he ny l ) et ha ne 1, 2 D ib ro m oe th an e 1, 2 D ic hl or oe th an e 2, 4 D 2, 4 D B 2, 4, 5 T A ba m ec tin A ce ph at e Rice(1) 0.01* 0.01* 0.01* 0.05* 0.05* 0.01* 0.02* Other cereals 0.01* 0.01* 0.01* 0.05* 0.05* 0.01* 0.02* 10. FOODSTUFFS OF ANIMAL ORIGIN Meat, edible offal, fat & 0.01* 0.1* 1(8) 0.05*(10) 0.02(12) 0.02* preparations of meat and 0.05*(9) 0.1(11) 0.01*(9) edible offal(2) Milk(3) & Dairy Produce(4) 0.01* 0.1* 0.01* 0.01* 0.005* 0.02* Eggs(5) 0.01*(7) 0.1* 0.01* 0.05* 0.01* 0.02* 37 1. Fruit, fresh dried or uncooked, preserved by freezing not containing added sugar: nuts (i) CITRUS FRUIT Grapefruit 0.02* 0.2 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Lemons 0.02* 0.2 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Limes 0.02* 0.2 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Mandarins (inc clementines & similar hybrids) 0.02* 0.2 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Oranges 0.02* 0.2 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Pomelos 0.02* 0.2 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Others 0.02* 0.2 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* (ii) TREE NUTS (shelled or unshelled) Almonds 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Brazil nuts 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Cashew nuts 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Chestnuts 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Coconuts 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Hazelnuts 0.1* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Macadamia nuts 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Pecans 0.02* 0.2 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Pine nuts 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Pistachios 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Walnuts 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Others 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* (iii) POME FRUIT Apples 0.02* 0.05* 0.01* 0.5 0.05* 0.01* 0.01* 0.1* Pears 0.02* 0.05* 0.01* 0.5 0.05* 0.01* 0.01* 0.1* Quinces 0.02* 0.05* 0.01* 0.5 0.05* 0.01* 0.01* 0.1* 38 Group to which food belongs Groups include the following products A c ib e n zo la r S m et hy l A ld ic ar b A ld ri n & D ie ld ri n A m itr az ( ap pl ie s un til 9 J an ua ry 20 07 ) A m itr az ( ap pl yi ng fr om 1 0 Ja nu ar y 20 07 ) A m itr ol e A ra m ite A tr az in e Others 0.02* 0.05* 0.01* 0.5 0.05* 0.01* 0.01* 0.1* (iv) STONE FRUIT Apricots 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Cherries 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Peaches (incl nectarines & similar hybrids) 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Plums 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Others 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* (v) BERRIES AND SMALL FRUIT (a) Table & wine grapes Table grapes 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Wine grapes 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* (b) Strawberries (other than wild) 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* (c) Cane Fruit (other than wild) Blackberries 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Dewberries 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Loganberries 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Raspberries 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Others 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* (d) Other small fruit & berries (other than wild) Bilberries 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Cranberries 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Currants (red, black & white) 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Gooseberries 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Others 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* (e) Wild berries & wild fruit 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* (vi) MISCELLANEOUS FRUIT Avocados 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Bananas 0.1 0.1 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Dates 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Figs 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Kiwi fruit 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Kumquats 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* 39 Litchis 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Mangoes 0.5 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Olives (table consumption) 0.02* 0.05* 0.01* 0.05* 0.05* 0.05 0.01* 0.1* Olives (oil extract) 0.02* 0.05* 0.01* 0.05* 0.05* 0.05 0.01* 0.1* Papaya 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Passion fruit 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Pineapples 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Pomegranates 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Others 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* 2. Vegetables, fresh or uncooked, frozen or dry (i) ROOT AND TUBER VEGETABLES Beetroot 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Carrots 0.02* 0.1 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Cassava Celeriac 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Horseradish 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Jerusalem artichokes 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Parsnips 0.02* 0.1 0.02 0.05* 0.05* 0.01* 0.01* 0.1* Parsley root 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Radishes 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Salsify 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Sweet potatoes 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Swedes 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Turnips 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Yams 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Others 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* (ii) BULB VEGETABLES Garlic 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* 40 Group to which food belongs Groups include the following products A c ib e n zo la r S m et hy l A ld ic ar b A ld ri n & D ie ld ri n A m itr az ( ap pl ie s un til 9 J an ua ry 20 07 ) A m itr az ( ap pl yi ng fr om 1 0 Ja nu ar y 20 07 ) A m itr ol e A ra m ite A tr az in e Onions 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Shallots 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Spring onions 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Others 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* (iii) FRUITING VEGETABLES (a) Solanacea Tomatoes 1 0.05* 0.01* 0.5 0.05* 0.01* 0.01* 0.1* Peppers 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Chili peppers 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Aubergines 0.02* 0.05* 0.01* 0.5 0.05* 0.01* 0.01* 0.1* Okra Others 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* (b) Cucurbits-edible peel Cucumbers 0.02* 0.05* 0.02 0.05* 0.05* 0.01* 0.01* 0.1* Gherkins 0.02* 0.05* 0.02 0.05* 0.05* 0.01* 0.01* 0.1* Courgettes 0.02* 0.05* 0.02 0.05* 0.05* 0.01* 0.01* 0.1* Others 0.02* 0.05* 0.02 0.05* 0.05* 0.01* 0.01* 0.1* (c) Cucurbits-inedible peel Melons 0.02* 0.05* 0.03 0.05* 0.05* 0.01* 0.01* 0.1* Squashes 0.02* 0.05* 0.03 0.05* 0.05* 0.01* 0.01* 0.1* Watermelons 0.02* 0.05* 0.03 0.05* 0.05* 0.01* 0.01* 0.1* Others 0.02* 0.05* 0.03 0.05* 0.05* 0.01* 0.01* 0.1* (d) Sweet corn 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* (iv) BRASSICA VEGETABLES (a) Flowering Brassicas Broccoli 0.02* 0.05* 0.01* 0.05*(13) 0.05* 0.01* 0.01* 0.1* Cauliflower 0.02* 0.2 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Others 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* (b) Head Brassicas Brussels sprouts 0.02* 0.2 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Head cabbage 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Others 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* (c) Leafy Brassicas Chinese cabbage 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Kale 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Others 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* 41 (d) Kohlrabi 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* (v) LEAF VEGETABLES AND FRESH HERBS (a) Lettuce & similar Cress 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Lamb’s lettuce 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Lettuce 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Scarole 0.02* 0.05* 0.01*(6) 0.05*(6) 0.05* 0.01* 0.01*(6) 0.1* Others 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* (b) Spinach & similar Spinach 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Beet leaves (chard) 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Others 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* (c) Watercress 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* (d) Witloof 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* (e) Herbs Chervil 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Chives 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Parsley 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Celery leaves 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Others 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* (vi) LEGUME VEGETABLES (fresh) Beans (with pods) 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Beans (without pods) 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Peas (with pods) 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Peas (without pods) 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Others 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* 42 Group to which food belongs Groups include the following products A c ib e n zo la r S m et hy l A ld ic ar b A ld ri n & D ie ld ri n A m itr az ( ap pl ie s un til 9 J an ua ry 20 07 ) A m itr az ( ap pl yi ng fr om 1 0 Ja nu ar y 20 07 ) A m itr ol e A ra m ite A tr az in e (vii) STEM VEGETABLES Asparagus 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Cardoons 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Celery 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Fennel 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Globe artichokes 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Leeks 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Rhubarb 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Others 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* (viii) FUNGI (a) Cultivated mushrooms 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* (b) Wild mushrooms 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* 3. PULSES Beans 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Lentils 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Peas 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Others 0.02* 0.05* 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* 4. OILSEEDS Linseed 0.05* 0.05* 0.02 0.05* 0.05* 0.02* 0.01* 0.1* Peanuts 0.05* 0.05* 0.02 0.05* 0.05* 0.02* 0.01* 0.1* Poppy seed 0.05* 0.05* 0.02 0.05* 0.05* 0.02* 0.01* 0.1* Sesame seed 0.05* 0.05* 0.02 0.05* 0.05* 0.02* 0.01* 0.1* Sunflower seed 0.05* 0.05* 0.02 0.05* 0.05* 0.02* 0.01* 0.1* Rape seed 0.05* 0.05* 0.02 0.05* 0.05* 0.02* 0.01* 0.1* Soya bean 0.05* 0.05* 0.02 0.05* 0.05* 0.02* 0.01* 0.1* Mustard seed 0.05* 0.05* 0.02 0.05* 0.05* 0.02* 0.01* 0.1* Cotton seed 0.05* 0.05* 0.02 1 1 0.02* 0.01* 0.1* Hemp seed Others 0.05* 0.05* 0.02 0.05* 0.05* 0.02* 0.01* 0.1* 5. POTATOES Early potatoes 0.02* 0.5 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* Ware potatoes 0.02* 0.5 0.01* 0.05* 0.05* 0.01* 0.01* 0.1* 43 6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinesis) 0.05* 0.05* 0.02* 0.1* 0.1* 0.02* 0.1* 0.1* 7. HOPS (dried) including hop pellets & unconcentrated powder 0.05* 0.05* 0.02* 20 0.1* 0.02* 0.1* 0.1* 8. SPICES Cumin seed Juniper seed Nutmeg Pepper, black and white Vanilla pods Others 9. CEREALS Wheat 0.05* 0.05* 0.01 0.02* 0.05* 0.01* 0.01* Rye 0.05* 0.05* 0.01 0.02* 0.05* 0.01* 0.01* Barley 0.05* 0.05* 0.01 0.02* 0.05* 0.01* 0.01* Sorghum 0.05* 0.05* 0.01 0.02* 0.05* 0.01* 0.01* Oats 0.05* 0.05* 0.01 0.02* 0.05* 0.01* 0.01* Triticale 0.05* 0.05* 0.01 0.02* 0.05* 0.01* 0.01* Maize 0.05* 0.05* 0.01 0.02* 0.05* 0.01* 0.01* Buckwheat 0.05* 0.05* 0.01 0.02* 0.05* 0.01* 0.01* Millet 0.05* 0.05* 0.01 0.02* 0.05* 0.01* 0.01* Rice(1) 0.05* 0.05* 0.01 0.02* 0.05* 0.01* 0.01* Other cereals 0.05* 0.05* 0.01 0.02* 0.05* 0.01* 0.01* 44 Group to which food belongs Groups include the following products A c ib e n zo la r S m et hy l A ld ic ar b A ld ri n & D ie ld ri n A m itr az ( ap pl ie s un til 9 J an ua ry 20 07 ) A m itr az ( ap pl yi ng fr om 1 0 Ja nu ar y 20 07 ) A m itr ol e A ra m ite A tr az in e 10. FOODSTUFFS OF ANIMAL ORIGIN Meat, edible offal, fat & 0.02* 0.01* 0.2 0.02*(14) 0.05*(14) 0.01* preparations of meat and edible offal(2) Milk(3) & Dairy Produce(4) 0.02* 0.01* 0.006 0.01* Eggs(5) 0.02* 0.01* 0.02 0.02* 0.01* 0.01*(7) 45 1. Fruit, fresh dried or uncooked, preserved by freezing not containing added sugar: nuts (i) CITRUS FRUIT Grapefruit 0.02* 0.05* 0.2 1 0.05* 0.05* 0.05* 5 Lemons 0.02* 0.05* 0.2 1 0.05* 0.05* 0.05* 5 Limes 0.02* 0.05* 0.2 1 0.05* 0.05* 0.05* 5 Mandarins (inc clementines & similar hybrids) 0.02* 0.05* 0.2 1 0.05* 0.05* 0.05* 5 Oranges 0.02* 0.05* 0.2 1 0.05* 0.05* 0.05* 5 Pomelos 0.02* 0.05* 0.2 1 0.05* 0.05* 0.05* 5 Others 0.02* 0.05* 0.2 1 0.05* 0.05* 0.05* 5 (ii) TREE NUTS (shelled or unshelled) Almonds 0.02* 0.05* 0.1* 0.1* 0.05* 0.05* 0.05* 0.1* Brazil nuts 0.02* 0.05* 0.1* 0.1* 0.05* 0.05* 0.05* 0.1* Cashew nuts 0.02* 0.05* 0.1* 0.1* 0.05* 0.05* 0.05* 0.1* Chestnuts 0.02* 0.05* 0.1* 0.1* 0.05* 0.05* 0.05* 0.1* Coconuts 0.02* 0.05* 0.1* 0.1* 0.05* 0.05* 0.05* 0.1* Hazelnuts 0.02* 0.05* 0.1* 0.1* 0.05* 0.05* 0.05* 0.1* Macadamia nuts 0.02* 0.05* 0.1* 0.1* 0.05* 0.05* 0.05* 0.1* Pecans 0.02* 0.05* 0.1* 0.1* 0.05* 0.05* 0.05* 0.1* Pine nuts 0.02* 0.05* 0.1* 0.1* 0.05* 0.05* 0.05* 0.1* Pistachios 0.02* 0.05* 0.1* 0.1* 0.05* 0.05* 0.05* 0.1* Walnuts 0.02* 0.05* 0.1* 0.1* 0.05* 0.05* 0.05* 0.1* Others 0.02* 0.05* 0.1* 0.1* 0.05* 0.05* 0.05* 0.1* (iii) POME FRUIT Apples 0.02* 0.05* 0.2 0.05* 0.05* 0.05* 0.05* 2 Pears 0.02* 0.05* 0.1 0.05* 0.05* 0.05* 0.05* 2 Quinces 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 2 Others 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 2 46 Group to which food belongs Groups include the following products A zi m su lfu ro n A zi np ho s et hy l A zo cy cl ot in a nd C yh ex at in A zo xy st ro bi n B ar ba n B en al ax yl B en fu ra ca rb B en om yl /C ar be nd az im T hi op ha na te m et hy l ( ap pl ie s un til 14 S ep te m be r 20 06 ) (iv) STONE FRUIT Apricots 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 1 Cherries 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Peaches (incl nectarines & similar hybrids) 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 1 Plums 0.02* 0.05* 0.3 0.05* 0.05* 0.05* 0.05* 0.5 Others 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* (v) BERRIES AND SMALL FRUIT (a) Table & wine grapes Table Grapes 0.02* 0.05* 0.05* 2 0.05* 0.2 0.05* 2 Wine Grapes 0.02* 0.05* 0.3 2 0.05* 0.2 0.05* 2 (b) Strawberries (other than wild) 0.02* 0.05* 0.05* 2 0.05* 0.05* 0.05* 0.1* (c) Cane Fruit (other than wild) Blackberries 0.02* 0.05* 0.05* 3 0.05* 0.05* 0.05* 0.1* Dewberries 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Loganberries 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Raspberries 0.02* 0.05* 0.05* 3 0.05* 0.05* 0.05* 0.1* Others 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* (d) Other small fruit & berries (other than wild) Bilberries 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Cranberries 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Currants (red, black & white) 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Gooseberries 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Others 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* (e) Wild berries & wild fruit 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* (vi) MISCELLANEOUS FRUIT Avocados 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Bananas 0.02* 0.05* 0.05* 2 0.05* 0.05* 0.05* 1 Dates 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Figs 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Kiwi fruit 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Kumquats 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Litchis 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* 47 Mangoes 0.02* 0.05* 0.05* 0.2 0.05* 0.05* 0.05* 0.1* Olives (table consumption) 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Olives (oil extract) 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Papaya 0.02* 0.05* 0.05* 0.2 0.05* 0.05* 0.05* 0.1* Passion fruit 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Pineapples 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Pomegranates 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Others 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* 2. Vegetables, fresh or uncooked, frozen or dry (i) ROOT AND TUBER VEGETABLES Beetroot 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Carrots 0.02* 0.05* 0.05* 0.2 0.05* 0.05* 0.05* 0.1* Cassava 0.05* Celeriac 0.02* 0.05* 0.05* 0.3 0.05* 0.05* 0.05* 0.1* Horseradish 0.02* 0.05* 0.05* 0.2 0.05* 0.05* 0.05* 0.1* Jerusalem artichokes 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Parsnips 0.02* 0.05* 0.05* 0.2 0.05* 0.05* 0.05* 0.1* Parsley root 0.02* 0.05* 0.05* 0.2 0.05* 0.05* 0.05* 0.1* Radishes 0.02* 0.05* 0.05* 0.2 0.05* 0.05* 0.05* 0.1* Salsify 0.02* 0.05* 0.05* 0.2 0.05* 0.05* 0.05* 0.1* Sweet potatoes 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Swedes 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Turnips 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Yams 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Others 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* (ii) BULB VEGETABLES Garlic 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Onions 0.02* 0.05* 0.05* 0.05* 0.05* 0.2 0.05* 0.1* 48 Group to which food belongs Groups include the following products A zi m su lfu ro n A zi np ho s et hy l A zo cy cl ot in a nd C yh ex at in A zo xy st ro bi n B ar ba n B en al ax yl B en fu ra ca rb B en om yl /C ar be nd az im T hi op ha na te m et hy l ( ap pl ie s un til 14 S ep te m be r 20 06 ) Shallots 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Spring onions 0.02* 0.05* 0.05* 2 0.05* 0.05* 0.05* 0.1* Others 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* (iii) FRUITING VEGETABLES (a) Solanacea Tomatoes 0.02* 0.05* 0.05* 2 0.05* 0.2 0.05* 0.5 Peppers 0.02* 0.05* 0.05* 2 0.05* 0.2 0.05* 0.1* Chili peppers 0.02* 0.05* 0.05* 2 0.05* 0.2 0.05* 0.1* Aubergines 0.02* 0.05* 0.05* 2 0.05* 0.2 0.05* 0.5 Okra Others 0.02* 0.05* 0.05* 2 0.05* 0.05* 0.05* 0.1* (b) Cucurbits-edible peel Cucumbers 0.02* 0.05* 0.05* 1 0.05* 0.05* 0.05* 1 Gherkins 0.02* 0.05* 0.05* 1 0.05* 0.05* 0.05* 0.1* Courgettes 0.02* 0.05* 0.05* 1 0.05* 0.05* 0.05* 0.3 Others 0.02* 0.05* 0.05* 1 0.05* 0.05* 0.05* 0.1* (c) Cucurbits-inedible peel Melons 0.02* 0.05* 0.05* 0.5 0.05* 0.1 0.05* 0.5 Squashes 0.02* 0.05* 0.05* 0.5 0.05* 0.05* 0.05* 0.5 Watermelons 0.02* 0.05* 0.05* 0.5 0.05* 0.1 0.05* 0.1* Others 0.02* 0.05* 0.05* 0.5 0.05* 0.05* 0.05* 0.1* (d) Sweet corn 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* (iv) BRASSICA VEGETABLES (a) Flowering Brassicas Broccoli 0.02* 0.05*(13) 0.05* 0.5(13) 0.05* 0.05* 0.05* 0.1* Cauliflower 0.02* 0.05* 0.05* 0.5 0.05* 0.05* 0.05* 0.1* Others 0.02* 0.05* 0.05* 0.5 0.05* 0.05* 0.05* 0.1* (b) Head Brassicas Brussels sprouts 0.02* 0.05* 0.05* 0.3 0.05* 0.05* 0.05* 0.5 Head cabbage 0.02* 0.05* 0.05* 0.3 0.05* 0.05* 0.05* 3 Others 0.02* 0.05* 0.05* 0.3 0.05* 0.05* 0.05* 3 (c) Leafy Brassicas Chinese cabbage 0.02* 0.05* 0.05* 5 0.05* 0.05* 0.05* 0.1* Kale 0.02* 0.05* 0.05* 5 0.05* 0.05* 0.05* 0.1* Others 0.02* 0.05* 0.05* 5 0.05* 0.05* 0.05* 0.1* (d) Kohlrabi 0.02* 0.05* 0.05* 0.2 0.05* 0.05* 0.05* 0.1* 49 (v) LEAF VEGETABLES AND FRESH HERBS (a) Lettuce & similar Cress 0.02* 0.05* 0.05* 3 0.05* 0.05* 0.05* 0.1* Lamb’s lettuce 0.02* 0.05* 0.05* 3 0.05* 0.05* 0.05* 0.1* Lettuce 0.02* 0.05* 0.05* 3 0.05* 0.05 0.05* 5 Scarole 0.02* 0.05*(6) 0.05* 3(6) 0.05*(6) 0.05* 0.05* 0.1* Others 0.02* 0.05* 0.05* 3 0.05* 0.05* 0.05* 0.1* (b) Spinach & similar Spinach 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Beet leaves (chard) 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Others 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* (c) Watercress 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* (d) Witloof 0.02* 0.05* 0.05* 0.2 0.05* 0.05* 0.05* 0.1* (e) Herbs Chervil 0.02* 0.05* 0.05* 3 0.05* 0.05* 0.05* 0.1* Chives 0.02* 0.05* 0.05* 3 0.05* 0.05* 0.05* 0.1* Parsley 0.02* 0.05* 0.05* 3 0.05* 0.05* 0.05* 0.1* Celery leaves 0.02* 0.05* 0.05* 3 0.05* 0.05* 0.05* 0.1* Others 0.02* 0.05* 0.05* 3 0.05* 0.05* 0.05* 0.1* (vi) LEGUME VEGETABLES (fresh) Beans (with pods) 0.02* 0.05* 0.5 1 0.05* 0.05* 0.05* 0.1* Beans (without pods) 0.02* 0.05* 0.05* 0.2 0.05* 0.05* 0.05* 0.1* Peas (with pods) 0.02* 0.05* 0.05* 0.5 0.05* 0.05* 0.05* 0.1* Peas (without pods) 0.02* 0.05* 0.05* 0.2 0.05* 0.05* 0.05* 0.1* Others 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* 50 Group to which food belongs Groups include the following products A zi m su lfu ro n A zi np ho s et hy l A zo cy cl ot in a nd C yh ex at in A zo xy st ro bi n B ar ba n B en al ax yl B en fu ra ca rb B en om yl /C ar be nd az im T hi op ha na te m et hy l ( ap pl ie s un til 14 S ep te m be r 20 06 ) (vii) STEM VEGETABLES Asparagus 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Cardoons 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Celery 0.02* 0.05* 0.05* 5 0.05* 0.05* 0.05* 2 Fennel 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Globe artichokes 0.02* 0.05* 0.05* 1 0.05* 0.05* 0.05* 0.1* Leeks 0.02* 0.05* 0.05* 0.1 0.05* 0.05* 0.05* 0.1* Rhubarb 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 2 Others 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* (viii) FUNGI (a) Cultivated mushrooms 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 1 (b) Wild mushrooms 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* 3. PULSES Beans 0.02* 0.05* 0.05* 0.1 0.05* 0.05* 0.05* 2 Lentils 0.02* 0.05* 0.05* 0.1 0.05* 0.05* 0.05* 0.1* Peas 0.02* 0.05* 0.05* 0.1 0.05* 0.05* 0.05* 0.1* Others 0.02* 0.05* 0.05* 0.1 0.05* 0.05* 0.05* 0.1* 4. OILSEEDS Linseed 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Peanuts 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Poppy seed 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Sesame seed 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Sunflower seed 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Rape seed 0.1* 0.05* 0.05* 0.5 0.05* 0.05* 0.05* 0.1* Soya bean 0.1* 0.05* 0.05* 0.5 0.05* 0.05* 0.05* 0.2 Mustard seed 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Cotton seed 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Hemp seed Others 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* 5. POTATOES Early potatoes 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Ware potatoes 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* 51 6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinesis) 0.1* 0.1* 0.1* 0.1* 0.1* 0.1* 0.1* 0.1* 7. HOPS (dried) including hop pellets & unconcentrated powder 0.1* 0.1* 0.1* 20 0.1* 0.1* 5 0.1* 8. SPICES Cumin seed Juniper seed Nutmeg Pepper, black and white Vanilla pods Others 9. CEREALS Wheat 0.02* 0.05* 0.05* 0.3 0.05* 0.05* 0.05* 0.1* Rye 0.02* 0.05* 0.05* 0.3 0.05* 0.05* 0.05* 0.1* Barley 0.02* 0.05* 0.05* 0.3 0.05* 0.05* 0.05* 0.1* Sorghum 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Oats 0.02* 0.05* 0.05* 0.3 0.05* 0.05* 0.05* 0.1* Triticale 0.02* 0.05* 0.05* 0.3 0.05* 0.05* 0.05* 0.1* Maize 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Buckwheat 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Millet 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Rice(1) 0.02* 0.05* 0.05* 5 0.05* 0.05* 0.05* 0.1* Other cereals 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* 52 Group to which food belongs Groups include the following products A zi m su lfu ro n A zi np ho s et hy l A zo cy cl ot in a nd C yh ex at in A zo xy st ro bi n B ar ba n B en al ax yl B en fu ra ca rb B en om yl /C ar be nd az im T hi op ha na te m et hy l ( ap pl ie s un til 14 S ep te m be r 20 06 ) 10. FOODSTUFFS OF ANIMAL ORIGIN Meat, edible offal, fat & 0.05* 0.2(15) 0.05* 0.05* 0.05* 0.05* 0.1* preparations of meat and 0.05*(9) edible offal(2) Milk(3) & Dairy Produce(4) 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* Eggs(5) 0.05*(7) 0.05* 0.05* 0.05*(7) 0.05* 0.05* 0.1* 53 1. Fruit, fresh dried or uncooked, preserved by freezing not containing added sugar: nuts (i) CITRUS FRUIT Grapefruit 0.1* 0.1* 0.1* 0.1 0.05* 0.05* 0.05* 2 Lemons 0.1* 0.1* 0.1* 0.1 0.05* 0.05* 0.05* 2 Limes 0.1* 0.1* 0.1* 0.1 0.05* 0.05* 0.05* 2 Mandarins (inc clementines & similar hybrids) 0.1* 0.1* 0.1* 0.1 0.05* 0.05* 0.05* 2 Oranges 0.1* 0.1* 0.1* 0.1 0.05* 0.05* 0.05* 2 Pomelos 0.1* 0.1* 0.1* 0.1 0.05* 0.05* 0.05* 2 Others 0.1* 0.1* 0.1* 0.1 0.05* 0.05* 0.05* 2 (ii) TREE NUTS (shelled or unshelled) Almonds 0.1* 0.2 0.1* 0.05* 0.05* 0.1* 0.05* 0.05* Brazil nuts 0.1* 0.2 0.1* 0.05* 0.05* 0.1* 0.05* 0.05* Cashew nuts 0.1* 0.2 0.1* 0.05* 0.05* 0.1* 0.05* 0.05* Chestnuts 0.1* 0.2 0.1* 0.05* 0.05* 0.1* 0.05* 0.05* Coconuts 0.1* 0.2 0.1* 0.05* 0.05* 0.1* 0.05* 0.05* Hazelnuts 0.1* 0.2 0.1* 0.05* 0.05* 0.1* 0.05* 0.05* Macadamia nuts 0.1* 0.2 0.1* 0.05* 0.05* 0.1* 0.05* 0.05* Pecans 0.1* 0.2 0.1* 0.05* 0.05* 0.1* 0.05* 0.05* Pine nuts 0.1* 0.2 0.1* 0.05* 0.05* 0.1* 0.05* 0.05* Pistachios 0.1* 0.2 0.1* 0.05* 0.05* 0.1* 0.05* 0.05* Walnuts 0.1* 0.2 0.1* 0.05* 0.05* 0.1* 0.05* 0.05* Others 0.1* 0.2 0.1* 0.05* 0.05* 0.1* 0.05* 0.05* (iii) POME FRUIT Apples 0.2 0.5 0.1* 0.3 0.05* 2 0.05* 2 Pears 0.2 0.5 0.1* 0.3 0.05* 2 0.05* 2 Quinces 0.2 0.5 0.1* 0.3 0.05* 2 0.05* 2 Others 0.2 0.5 0.1* 0.3 0.05* 2 0.05* 2 54 Group to which food belongs Groups include the following products B en om yl /C ar be nd az im ( ap pl yi ng fr om 15 S ep te m be r 20 06 ) Th io ph an at e m et hy l (a pp ly in g fr om 1 5 Se pt em be r 20 06 ) B en ta zo ne B ife nt hr in B in ap ac ry l B ite rt an ol B ro m op ho s et hy l B ro m op ro py la te (iv) STONE FRUIT Apricots 0.2 2 0.1* 0.2 0.05* 1 0.05* 0.05* Cherries 0.5 0.3 0.1* 0.2 0.05* 1 0.05* 0.05* Peaches (incl nectarines & similar hybrids) 0.2 2 0.1* 0.2 0.05* 1 0.05* 0.05* Plums 0.5 0.3 0.1* 0.2 0.05* 2 0.05* 0.05* Others 0.1* 0.1* 0.1* 0.2 0.05* 0.05* 0.05* 0.05* (v) BERRIES AND SMALL FRUIT (a) Table & wine grapes Table Grapes 0.3 0.1* 0.1* 0.2 0.05* 0.05* 0.05* 2 Wine Grapes 0.5 3 0.1* 0.2 0.05* 0.05* 0.05* 2 (b) Strawberries (other than wild) 0.1* 0.1* 0.1* 0.5 0.05* 0.05* 0.05* 0.05* (c) Cane Fruit (other than wild) Blackberries 0.1* 0.1* 0.1* 0.3 0.05* 0.05* 0.05* 0.05* Dewberries 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Loganberries 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Raspberries 0.1* 0.1* 0.1* 0.3 0.05* 0.05* 0.05* 0.05* Others 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* (d) Other small fruit & berries (other than wild) Bilberries 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Cranberries 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Currants (red, black & white) 0.1* 0.1* 0.1* 0.5 0.05* 0.05* 0.05* 0.05* Gooseberries 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Others 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* (e) Wild berries & wild fruit 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* (vi) MISCELLANEOUS FRUIT Avocados 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Bananas 0.1* 0.1* 0.1* 0.1 0.05* 3 0.05* 0.05* Dates 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Figs 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Kiwi fruit 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Kumquats 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Litchis 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* 55 Mangoes 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Olives (table consumption) 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Olives (oil extract) 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Papaya 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Passion fruit 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Pineapples 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Pomegranates 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Others 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* 2. Vegetables, fresh or uncooked, frozen or dry (i) ROOT AND TUBER VEGETABLES Beetroot 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Carrots 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Cassava 0.1* 0.1* 0.05* Celeriac 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Horseradish 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Jerusalem artichokes 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Parsnips 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Parsley root 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Radishes 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Salsify 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Sweet potatoes 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Swedes 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Turnips 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Yams 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Others 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* (ii) BULB VEGETABLES Garlic 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Onions 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* 56 Group to which food belongs Groups include the following products B en om yl /C ar be nd az im ( ap pl yi ng fr om 15 S ep te m be r 20 06 ) Th io ph an at e m et hy l (a pp ly in g fr om 1 5 Se pt em be r 20 06 ) B en ta zo ne B ife nt hr in B in ap ac ry l B ite rt an ol B ro m op ho s et hy l B ro m op ro py la te Shallots 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Spring onions 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Others 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* (iii) FRUITING VEGETABLES (a) Solanacea Tomatoes 0.5 2 0.1* 0.2 0.05* 3 0.05* 1 Peppers 0.1* 0.1* 0.1* 0.2 0.05* 0.05* 0.05* 0.05* Chili peppers 0.1* 0.1* 0.1* 0.2 0.05* 0.05* 0.05* 0.05* Aubergines 0.5 2 0.1* 0.2 0.05* 0.05* 0.05* 0.05* Okra 2 1 Others 0.1* 0.1* 0.1* 0.2 0.05* 0.05* 0.05* 0.05* (b) Cucurbits-edible peel Cucumbers 0.1* 0.1* 0.1* 0.1 0.05* 0.5 0.05* 0.05* Gherkins 0.1* 0.1* 0.1* 0.1 0.05* 0.5 0.05* 0.05* Courgettes 0.1* 0.1* 0.1* 0.1 0.05* 0.5 0.05* 0.05* Others 0.1* 0.1* 0.1* 0.1 0.05* 0.5 0.05* 0.05* (c) Cucurbits-inedible peel Melons 0.1* 0.3 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Squashes 0.1* 0.3 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Watermelons 0.1* 0.3 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Others 0.1* 0.3 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* (d) Sweet corn 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* (iv) BRASSICA VEGETABLES (a) Flowering Brassicas Broccoli 0.1* 0.1* 0.1* 0.2(13) 0.05* 0.05* 0.05* 0.05* Cauliflower 0.1* 0.1* 0.1* 0.2 0.05* 0.05* 0.05* 0.05* Others 0.1* 0.1* 0.1* 0.2 0.05* 0.05* 0.05* 0.05* (b) Head Brassicas Brussels sprouts 0.5 1 0.1* 1 0.05* 0.05* 0.05* 0.05* Head cabbage 0.1* 0.1* 0.1* 1 0.05* 0.05* 0.05* 0.05* Others 0.1* 0.1* 0.1* 1 0.05* 0.05* 0.05* 0.05* (c) Leafy Brassicas Chinese cabbage 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Kale 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Others 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* (d) Kohlrabi 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* 57 (v) LEAF VEGETABLES AND FRESH HERBS (a) Lettuce & similar Cress 0.1* 0.1* 0.1* 2 0.05* 0.05* 0.05* 0.05* Lamb’s lettuce 0.1* 0.1* 0.1* 2 0.05* 0.05* 0.05* 0.05* Lettuce 0.1* 0.1* 0.1* 2 0.05* 0.05* 0.05* 0.05* Scarole 0.1* 0.1* 0.1* 2(6) 0.05*(6) 0.05* 0.05* 0.05*(6) Others 0.1* 0.1* 0.1* 2 0.05* 0.05* 0.05* 0.05* (b) Spinach & similar Spinach 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Beet leaves (chard) 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Others 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* (c) Watercress 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* (d) Witloof 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* (e) Herbs Chervil 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Chives 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Parsley 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Celery leaves 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Others 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* (vi) LEGUME VEGETABLES (fresh) Beans (with pods) 0.2 0.1* 0.1* 0.5 0.05* 0.05* 0.05* 1 Beans (without pods) 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Peas (with pods) 0.2 0.1* 0.5 0.1 0.05* 0.05* 0.05* 0.05* Peas (without pods) 0.1* 0.1* 0.2 0.05* 0.05* 0.05* 0.05* 0.05* Others 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* 58 Group to which food belongs Groups include the following products B en om yl /C ar be nd az im ( ap pl yi ng fr om 15 S ep te m be r 20 06 ) Th io ph an at e m et hy l (a pp ly in g fr om 1 5 Se pt em be r 20 06 ) B en ta zo ne B ife nt hr in B in ap ac ry l B ite rt an ol B ro m op ho s et hy l B ro m op ro py la te (vii) STEM VEGETABLES Asparagus 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Cardoons 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Celery 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Fennel 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Globe artichokes 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Leeks 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Rhubarb 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Others 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* (viii) FUNGI (a) Cultivated mushrooms 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* (b) Wild mushrooms 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* 3. PULSES Beans 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Lentils 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Peas 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Others 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* 4. OILSEEDS Linseed 0.1* 0.1* 0.1* 0.1* 0.05* 0.1* 0.05* 0.1* Peanuts 0.1* 0.1* 0.1* 0.1* 0.05* 0.1* 0.05* 0.1* Poppy seed 0.1* 0.1* 0.1* 0.1* 0.05* 0.1* 0.05* 0.1* Sesame seed 0.1* 0.1* 0.1* 0.1* 0.05* 0.1* 0.05* 0.1* Sunflower seed 0.1* 0.1* 0.1* 0.1* 0.05* 0.1* 0.05* 0.1* Rape seed 0.1* 0.1* 0.1* 0.1* 0.05* 0.1* 0.05* 0.1* Soya bean 0.2 0.3 0.1 0.1 0.05* 0.1 0.05* 0.1* Mustard seed 0.1* 0.1* 0.1* 0.1* 0.05* 0.1* 0.05* 0.1* Cotton seed 0.1* 0.1* 0.1* 0.1* 0.05* 0.1* 0.05* 0.1* Hemp seed 0.1* 0.1* Others 0.1* 0.1* 0.1* 0.1* 0.05* 0.1* 0.05* 0.1* 5. POTATOES Early potatoes 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Ware potatoes 0.1* 0.1* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* 59 6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinesis) 0.1* 0.1* 0.1 5 0.1* 0.1* 0.1* 0.1* 7. HOPS (dried) including hop pellets & unconcentrated powder 0.1* 0.1* 0.1* 10 0.1* 0.1* 0.1* 0.1* 8. SPICES Cumin seed Juniper seed Nutmeg Pepper, black and white Vanilla pods Others 9. CEREALS Wheat 0.1 0.05 0.1* 0.5 0.01* 0.05* 0.05* Rye 0.1 0.05 0.1* 0.05* 0.01* 0.05* 0.05* Barley 2 0.3 0.1* 0.5 0.01* 0.05* 0.05* Sorghum 0.01* 0.01* 0.1* 0.05* 0.01* 0.05* 0.05* Oats 2 0.3 0.1* 0.5 0.01* 0.05* 0.05* Triticale 0.1 0.05 0.1* 0.5 0.01* 0.05* 0.05* Maize 0.01* 0.01* 0.1* 0.05* 0.01* 0.05* 0.05* Buckwheat 0.01* 0.01* 0.1* 0.05* 0.01* 0.05* 0.05* Millet 0.01* 0.01* 0.1* 0.05* 0.01* 0.05* 0.05* Rice(1) 0.01* 0.01* 0.1* 0.05* 0.01* 0.05* 0.05* Other cereals 0.01* 0.01* 0.1* 0.05* 0.01* 0.05* 0.05* 60 Group to which food belongs Groups include the following products B en om yl /C ar be nd az im ( ap pl yi ng fr om 15 S ep te m be r 20 06 ) Th io ph an at e m et hy l (a pp ly in g fr om 1 5 Se pt em be r 20 06 ) B en ta zo ne B ife nt hr in B in ap ac ry l B ite rt an ol B ro m op ho s et hy l B ro m op ro py la te 10. FOODSTUFFS OF ANIMAL ORIGIN Meat, edible offal, fat & 0.05*(46) 0.05*(46) 0.05* 0.1(16) 0.01* 0.05* 0.05* preparations of meat and 0.05*(9) edible offal(2) Milk(3) & Dairy Produce(4) 0.05*(46) 0.05*(46) 0.02* 0.01* 0.01* 0.05* 0.05* Eggs(5) 0.05*(46) 0.05*(46) 0.05* 0.01* 0.01* 0.05* 0.05* 61 1. Fruit, fresh dried or uncooked, preserved by freezing not containing added sugar: nuts (i) CITRUS FRUIT Grapefruit 0.05* 0.1* 0.02* 0.3 0.3 0.05* Lemons 0.05* 0.1* 0.02* 0.3 0.3 0.05* Limes 0.05* 0.1* 0.02* 0.3 0.3 0.05* Mandarins (inc clementines & similar hybrids) 0.05* 0.1* 0.02* 0.3 0.3 0.05* Oranges 0.05* 0.1* 0.02* 0.3 0.3 0.05* Pomelos 0.05* 0.1* 0.02* 0.3 0.3 0.05* Others 0.05* 0.1* 0.02* 0.3 0.3 0.05* (ii) TREE NUTS (shelled or unshelled) Almonds 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Brazil nuts 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Cashew nuts 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Chestnuts 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Coconuts 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Hazelnuts 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Macadamia nuts 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Pecans 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Pine nuts 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Pistachios 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Walnuts 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Others 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* (iii) POME FRUIT Apples 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Pears 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Quinces 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Others 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* 62 Group to which food belongs Groups include the following products B ro m ox yn il (a pp ly in g fr om 2 1 A pr il 20 07 ) C am ph ec hl or (T ox ap he ne ) C ap ta fo l C ar bo fu ra n (a pp lie s un til 2 6 Ju ly 2 00 6) C ar bo fu ra n (a pp ly in g fr om 2 7 Ju ly 2 00 6) C ar bo n di su lp hi de C ar bo n te tr ac hl or id e C ar bo su lfa n (iv) STONE FRUIT Apricots 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Cherries 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Peaches (incl nectarines & similar hybrids) 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Plums 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Others 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* (v) BERRIES AND SMALL FRUIT (a) Table & wine grapes Table Grapes 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Wine Grapes 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* (b) Strawberries (other than wild) 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* (c) Cane Fruit (other than wild) Blackberries 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Dewberries 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Loganberries 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Raspberries 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Others 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* (d) Other small fruit & berries (other than wild) Bilberries 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Cranberries 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Currants (red, black & white) 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Gooseberries 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Others 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* (e) Wild berries & wild fruit 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* (vi) MISCELLANEOUS FRUIT Avocados 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Bananas 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Dates 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Figs 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Kiwi fruit 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Kumquats 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Litchis 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* 63 Mangoes 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Olives (table consumption) 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Olives (oil extract) 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Papaya 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Passion fruit 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Pineapples 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Pomegranates 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Others 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* 2. Vegetables, fresh or uncooked, frozen or dry (i) ROOT AND TUBER VEGETABLES Beetroot 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Carrots 0.05* 0.1* 0.02* 0.3 0.02* 0.1 Cassava 0.05* 0.02* Celeriac 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Horseradish 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Jerusalem artichokes 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Parsnips 0.05* 0.1* 0.02* 0.3 0.02* 0.1 Parsley root 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Radishes 0.05* 0.1* 0.02* 0.5 0.02* 0.05* Salsify 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Sweet potatoes 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Swedes 0.05* 0.1* 0.02* 0.2 0.02* 0.05* Turnips 0.05* 0.1* 0.02* 0.2 0.02* 0.05* Yams 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Others 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* (ii) BULB VEGETABLES Garlic 0.05* 0.1* 0.02* 0.3 0.02* 0.05* Onions 0.05* 0.1* 0.02* 0.3 0.02* 0.05* 64 Group to which food belongs Groups include the following products B ro m ox yn il (a pp ly in g fr om 2 1 A pr il 20 07 ) C am ph ec hl or (T ox ap he ne ) C ap ta fo l C ar bo fu ra n (a pp lie s un til 2 6 Ju ly 2 00 6) C ar bo fu ra n (a pp ly in g fr om 2 7 Ju ly 2 00 6) C ar bo n di su lp hi de C ar bo n te tr ac hl or id e C ar bo su lfa n Shallots 0.05* 0.1* 0.02* 0.3 0.02* 0.05* Spring onions 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Others 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* (iii) FRUITING VEGETABLES (a) Solanacea Tomatoes 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Peppers 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Chili peppers 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Aubergines 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Okra Others 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* (b) Cucurbits-edible peel Cucumbers 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Gherkins 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Courgettes 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Others 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* (c) Cucurbits-inedible peel Melons 0.05* 0.1* 0.02* 0.2 0.02* 0.05* Squashes 0.05* 0.1* 0.02* 0.2 0.02* 0.05* Watermelons 0.05* 0.1* 0.02* 0.2 0.02* 0.05* Others 0.05* 0.1* 0.02* 0.2 0.02* 0.05* (d) Sweet corn 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* (iv) BRASSICA VEGETABLES (a) Flowering Brassicas Broccoli 0.05* 0.1* 0.02* 0.2 0.02* 0.05* Cauliflower 0.05* 0.1* 0.02* 0.2 0.02* 0.05* Others 0.05* 0.1* 0.02* 0.2 0.02* 0.05* (b) Head Brassicas Brussels sprouts 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Head cabbage 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Others 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* (c) Leafy Brassicas Chinese cabbage 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Kale 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Others 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* (d) Kohlrabi 0.05* 0.1* 0.02* 0.2 0.02* 0.05* 65 (v) LEAF VEGETABLES AND FRESH HERBS (a) Lettuce & similar Cress 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Lamb’s lettuce 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Lettuce 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Scarole 0.05* 0.1*(6) 0.02*(6) 0.1* 0.02* 0.05* Others 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* (b) Spinach & similar Spinach 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Beet leaves (chard) 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Others 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* (c) Watercress 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* (d) Witloof 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* (e) Herbs Chervil 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Chives 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Parsley 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Celery leaves 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Others 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* (vi) LEGUME VEGETABLES (fresh) Beans (with pods) 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Beans (without pods) 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Peas (with pods) 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Peas (without pods) 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Others 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* 66 Group to which food belongs Groups include the following products B ro m ox yn il (a pp ly in g fr om 2 1 A pr il 20 07 ) C am ph ec hl or (T ox ap he ne ) C ap ta fo l C ar bo fu ra n (a pp lie s un til 2 6 Ju ly 2 00 6) C ar bo fu ra n (a pp ly in g fr om 2 7 Ju ly 2 00 6) C ar bo n di su lp hi de C ar bo n te tr ac hl or id e C ar bo su lfa n (vii) STEM VEGETABLES Asparagus 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Cardoons 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Celery 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Fennel 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Globe artichokes 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Leeks 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Rhubarb 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Others 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* (viii) FUNGI (a) Cultivated mushrooms 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* (b) Wild mushrooms 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* 3. PULSES Beans 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Lentils 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Peas 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Others 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* 4. OILSEEDS Linseed 0.1* 0.1* 0.02* 0.1* 0.1 0.05* Peanuts 0.1* 0.1* 0.02* 0.1* 0.1 0.05* Poppy seed 0.1* 0.1* 0.02* 0.1* 0.1 0.05* Sesame seed 0.1* 0.1* 0.02* 0.1* 0.1 0.05* Sunflower seed 0.1* 0.1* 0.02* 0.1* 0.1 0.05* Rape seed 0.1* 0.1* 0.02* 0.1* 0.1 0.05* Soya bean 0.1* 0.1* 0.02* 0.1* 0.1 0.05* Mustard seed 0.1* 0.1* 0.02* 0.1* 0.1 0.05* Cotton seed 0.1* 0.1* 0.02* 0.1* 0.1 0.05* Hemp seed 0.1 Others 0.1* 0.1* 0.02* 0.1* 0.1 0.05* 5. POTATOES Early potatoes 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* Ware potatoes 0.05* 0.1* 0.02* 0.1* 0.02* 0.05* 67 6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinesis) 0.1* 0.1* 0.1* 0.2* 0.05* 0.1* 7. HOPS (dried) including hop pellets & unconcentrated powder 0.1* 0.1* 0.1* 10 0.05* 1 8. SPICES Cumin seed Juniper seed Nutmeg Pepper, black and white Vanilla pods Others 9. CEREALS Wheat 0.05* 0.1* 0.05* 0.1* 0.02* 0.1 0.1 0.05* Rye 0.05* 0.1* 0.05* 0.1* 0.02* 0.1 0.1 0.05* Barley 0.05* 0.1* 0.05* 0.1* 0.02* 0.1 0.1 0.05* Sorghum 0.05* 0.1* 0.05* 0.1* 0.02* 0.1 0.1 0.05* Oats 0.05* 0.1* 0.05* 0.1* 0.02* 0.1 0.1 0.05* Triticale 0.05* 0.1* 0.05* 0.1* 0.02* 0.1 0.1 0.05* Maize 0.1 0.1* 0.05* 0.1* 0.02* 0.1 0.1 0.05* Buckwheat 0.05* 0.1* 0.05* 0.1* 0.02* 0.1 0.1 0.05* Millet 0.05* 0.1* 0.05* 0.1* 0.02* 0.1 0.1 0.05* Rice(1) 0.05* 0.1* 0.05* 0.1* 0.02* 0.1 0.1 0.05* Other cereals 0.05* 0.1* 0.05* 0.1* 0.02* 0.1 0.1 0.05* 68 Group to which food belongs Groups include the following products B ro m ox yn il (a pp ly in g fr om 2 1 A pr il 20 07 ) C am ph ec hl or (T ox ap he ne ) C ap ta fo l C ar bo fu ra n (a pp lie s un til 2 6 Ju ly 2 00 6) C ar bo fu ra n (a pp ly in g fr om 2 7 Ju ly 2 00 6) C ar bo n di su lp hi de C ar bo n te tr ac hl or id e C ar bo su lfa n 10. FOODSTUFFS OF ANIMAL ORIGIN Meat, edible offal, fat & 0.2(39) 0.05*(17) 0.01* 0.1* 0.1* 0.05* preparations of meat and 0.05(40) edible offal(2) Milk(3) & Dairy Produce(4) 0.01* 0.01* 0.01* 0.1* 0.1* 0.05* Eggs(5) 0.01* 0.1* 0.1* 0.05* 69 1. Fruit, fresh dried or uncooked, preserved by freezing not containing added sugar: nuts (i) CITRUS FRUIT Grapefruit 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Lemons 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Limes 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Mandarins (inc clementines & similar hybrids) 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Oranges 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Pomelos 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Others 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* (ii) TREE NUTS (shelled or unshelled) Almonds 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.1* Brazil nuts 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.1* Cashew nuts 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.1* Chestnuts 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.1* Coconuts 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.1* Hazelnuts 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.1* Macadamia nuts 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.1* Pecans 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.1* Pine nuts 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.1* Pistachios 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.1* Walnuts 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.1* Others 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.1* (iii) POME FRUIT Apples 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Pears 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.3 Quinces 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Others 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* 70 Group to which food belongs Groups include the following products C ar fe nt ra zo ne e th yl (a pp ly in g fr om 4 D ec em be r 20 06 ) C ar ta p C hl or be ns id e C hl or bu fa m C hl or da ne C hl or fe na py r C hl or fe ns on C hl or m eq ua t (iv) STONE FRUIT Apricots 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Cherries 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Peaches (incl nectarines & similar hybrids) 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Plums 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Others 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* (v) BERRIES AND SMALL FRUIT (a) Table & wine grapes Table Grapes 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Wine Grapes 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* (b) Strawberries (other than wild) 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* (c) Cane Fruit (other than wild) Blackberries 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Dewberries 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Loganberries 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Raspberries 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Others 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* (d) Other small fruit & berries (other than wild) Bilberries 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Cranberries 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Currants (red, black & white) 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Gooseberries 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Others 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* (e) Wild berries & wild fruit 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* (vi) MISCELLANEOUS FRUIT Avocados 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Bananas 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Dates 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Figs 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Kiwi fruit 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Kumquats 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Litchis 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* 71 Mangoes 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Olives (table consumption) 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.1* Olives (oil extract) 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.1* Papaya 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Passion fruit 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Pineapples 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Pomegranates 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Others 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* 2. Vegetables, fresh or uncooked, frozen or dry (i) ROOT AND TUBER VEGETABLES Beetroot 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Carrots 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Cassava Celeriac 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Horseradish 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Jerusalem artichokes 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Parsnips 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Parsley root 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Radishes 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Salsify 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Sweet potatoes 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Swedes 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Turnips 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Yams 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Others 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* (ii) BULB VEGETABLES Garlic 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Onions 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* 72 Group to which food belongs Groups include the following products C ar fe nt ra zo ne e th yl (a pp ly in g fr om 4 D ec em be r 20 06 ) C ar ta p C hl or be ns id e C hl or bu fa m C hl or da ne C hl or fe na py r C hl or fe ns on C hl or m eq ua t Shallots 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Spring onions 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Others 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* (iii) FRUITING VEGETABLES (a) Solanacea Tomatoes 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Peppers 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Chili peppers 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Aubergines 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Okra Others 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* (b) Cucurbits-edible peel Cucumbers 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Gherkins 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Courgettes 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Others 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* (c) Cucurbits-inedible peel Melons 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Squashes 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Watermelons 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Others 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* (d) Sweet corn 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* (iv) BRASSICA VEGETABLES (a) Flowering Brassicas Broccoli 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Cauliflower 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Others 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* (b) Head Brassicas Brussels sprouts 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Head cabbage 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Others 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* (c) Leafy Brassicas Chinese cabbage 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Kale 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Others 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* (d) Kohlrabi 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* 73 (v) LEAF VEGETABLES AND FRESH HERBS (a) Lettuce & similar Cress 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Lamb’s lettuce 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Lettuce 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Scarole 0.01* 0.01*(6) 0.05*(6) 0.01*(6) 0.05* 0.01*(6) 0.05* Others 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* (b) Spinach & similar Spinach 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Beet leaves (chard) 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Others 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* (c) Watercress 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* (d) Witloof 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* (e) Herbs Chervil 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Chives 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Parsley 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Celery leaves 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Others 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* (vi) LEGUME VEGETABLES (fresh) Beans (with pods) 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Beans (without pods) 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Peas (with pods) 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Peas (without pods) 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Others 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* 74 Group to which food belongs Groups include the following products C ar fe nt ra zo ne e th yl (a pp ly in g fr om 4 D ec em be r 20 06 ) C ar ta p C hl or be ns id e C hl or bu fa m C hl or da ne C hl or fe na py r C hl or fe ns on C hl or m eq ua t (vii) STEM VEGETABLES Asparagus 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Cardoons 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Celery 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Fennel 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Globe artichokes 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Leeks 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Rhubarb 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Others 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* (viii) FUNGI (a) Cultivated mushrooms 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 10 (b) Wild mushrooms 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* 3. PULSES Beans 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Lentils 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Peas 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Others 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* 4. OILSEEDS Linseed 0.02* 0.01* 0.05* 0.02* 0.1* 0.01* 0.1* Peanuts 0.02* 0.01* 0.05* 0.02* 0.1* 0.01* 0.1* Poppy seed 0.02* 0.01* 0.05* 0.02* 0.1* 0.01* 0.1* Sesame seed 0.02* 0.01* 0.05* 0.02* 0.1* 0.01* 0.1* Sunflower seed 0.02* 0.01* 0.05* 0.02* 0.1* 0.01* 0.1* Rape seed 0.02* 0.01* 0.05* 0.02* 0.1* 0.01* 0.1* Soya bean 0.02* 0.01* 0.05* 0.02* 0.1* 0.01* 0.1* Mustard seed 0.02* 0.01* 0.05* 0.02* 0.1* 0.01* 0.1* Cotton seed 0.02* 0.01* 0.05* 0.02* 0.1* 0.01* 0.1* Hemp seed Others 0.02* 0.01* 0.05* 0.02* 0.1* 0.01* 0.1* 5. POTATOES Early potatoes 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* Ware potatoes 0.01* 0.01* 0.05* 0.01* 0.05* 0.01* 0.05* 75 6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinesis) 0.02* 0.1* 0.1* 0.1* 0.02* 0.1* 0.1* 0.1* 7. HOPS (dried) including hop pellets & unconcentrated powder 0.02* 0.1* 0.1* 0.02* 0.1* 0.1* 0.1* 8. SPICES Cumin seed Juniper seed Nutmeg Pepper, black and white Vanilla pods Others 9. CEREALS Wheat 0.05* 0.01* 0.05* 0.02 0.05* 0.01* 2 Rye 0.05* 0.01* 0.05* 0.02 0.05* 0.01* 2 Barley 0.05* 0.01* 0.05* 0.02 0.05* 0.01* 2 Sorghum 0.05* 0.01* 0.05* 0.02 0.05* 0.01* 0.05* Oats 0.05* 0.01* 0.05* 0.02 0.05* 0.01* 5 Triticale 0.05* 0.01* 0.05* 0.02 0.05* 0.01* 2 Maize 0.05* 0.01* 0.05* 0.02 0.05* 0.01* 0.05* Buckwheat 0.05* 0.01* 0.05* 0.02 0.05* 0.01* 0.05* Millet 0.05* 0.01* 0.05* 0.02 0.05* 0.01* 0.05* Rice(1) 0.05* 0.01* 0.05* 0.02 0.05* 0.01* 0.05* Other cereals 0.05* 0.01* 0.05* 0.02 0.05* 0.01* 0.05* 76 Group to which food belongs Groups include the following products C ar fe nt ra zo ne e th yl (a pp ly in g fr om 4 D ec em be r 20 06 ) C ar ta p C hl or be ns id e C hl or bu fa m C hl or da ne C hl or fe na py r C hl or fe ns on C hl or m eq ua t 10. FOODSTUFFS OF ANIMAL ORIGIN Meat, edible offal, fat & 0.05* 0.05* 0.05 0.05* 0.05(18) preparations of meat and 0.2(19) edible offal(2) 0.1(12) 0.05*(9) Milk(3) & Dairy Produce(4) 0.05* 0.05* 0.002 0.05* 0.05 Eggs(5) 0.05*(7) 0.05*(7) 0.005 0.05*(7) 0.05* 77 1. Fruit, fresh dried or uncooked, preserved by freezing not containing added sugar: nuts (i) CITRUS FRUIT Grapefruit 0.02* 0.01* 0.05* 0.05* 0.3 0.05* 0.05* 0.05* Lemons 0.02* 0.01* 0.05* 0.05* 0.2 0.3 0.05* 0.05* Limes 0.02* 0.01* 0.05* 0.05* 0.3 0.05* 0.05* 0.05* Mandarins (inc clementines & similar hybrids) 0.02* 0.01* 0.05* 0.05* 2 1 0.05* 0.05* Oranges 0.02* 0.01* 0.05* 0.05* 0.3 0.5 0.05* 0.05* Pomelos 0.02* 0.01* 0.05* 0.05* 0.3 0.05* 0.05* 0.05* Others 0.02* 0.01* 0.05* 0.05* 0.3 0.05* 0.05* 0.05* (ii) TREE NUTS (shelled or unshelled) Almonds 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Brazil nuts 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Cashew nuts 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Chestnuts 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Coconuts 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Hazelnuts 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Macadamia nuts 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Pecans 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Pine nuts 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Pistachios 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Walnuts 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Others 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* (iii) POME FRUIT Apples 0.02* 1 0.05* 0.05* 0.5 0.5 0.05* 0.05* Pears 0.02* 1 0.05* 0.05* 0.5 0.5 0.05* 0.05* Quinces 0.02* 1 0.05* 0.05* 0.5 0.5 0.05* 0.05* Others 0.02* 1 0.05* 0.05* 0.5 0.5 0.05* 0.05* 78 Group to which food belongs Groups include the following products C hl or ob en zi la te C hl or ot ha lo ni l C hl or ox ur on C hl or pr op ha m (a pp ly in g fr om 2 1 A pr il 20 07 ) C hl or py ri fo s C hl or py ri fo s m et hy l C hl oz ol in at e C in id on e th yl (iv) STONE FRUIT Apricots 0.02* 1 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Cherries 0.02* 0.01* 0.05* 0.05* 0.3 0.05* 0.05* 0.05* Peaches (incl nectarines & similar hybrids) 0.02* 1 0.05* 0.05* 0.2 0.5 0.05* 0.05* Plums 0.02* 0.01* 0.05* 0.05* 0.2 0.05* 0.05* 0.05* Others 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* (v) BERRIES AND SMALL FRUIT (a) Table & wine grapes Table Grapes 0.02* 1 0.05* 0.05* 0.5 0.2 0.05* 0.05* Wine Grapes 0.02* 3 0.05* 0.05* 0.5 0.2 0.05* 0.05* (b) Strawberries (other than wild) 0.02* 3 0.05* 0.05* 0.2 0.5 0.05* 0.05* (c) Cane Fruit (other than wild) Blackberries 0.02* 10 0.05* 0.05* 0.5 0.05* 0.05* 0.05* Dewberries 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Loganberries 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Raspberries 0.02* 10 0.05* 0.05* 0.5 0.05* 0.05* 0.05* Others 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* (d) Other small fruit & berries (other than wild) Bilberries 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Cranberries 0.02* 2 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Currants (red, black & white) 0.02* 10 0.05* 0.05* 1 0.05* 0.05* 0.05* Gooseberries 0.02* 10 0.05* 0.05* 1 0.05* 0.05* 0.05* Others 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* (e) Wild berries & wild fruit 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* (vi) MISCELLANEOUS FRUIT Avocados 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Bananas 0.02* 0.2 0.05* 0.05* 3 0.05* 0.05* 0.05* Dates 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Figs 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Kiwi fruit 0.02* 0.01* 0.05* 0.05* 2 0.05* 0.05* 0.05* Kumquats 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Litchis 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 79 Mangoes 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Olives (table consumption) 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Olives (oil extract) 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Papaya 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Passion fruit 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Pineapples 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Pomegranates 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Others 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 2. Vegetables, fresh or uncooked, frozen or dry (i) ROOT AND TUBER VEGETABLES Beetroot 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Carrots 0.02* 1 0.05* 0.05* 0.1 0.05* 0.05* 0.05* Cassava 0.05* Celeriac 0.02* 1 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Horseradish 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Jerusalem artichokes 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Parsnips 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Parsley root 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Radishes 0.02* 0.01* 0.05* 0.05* 0.2 0.05* 0.05* 0.05* Salsify 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Sweet potatoes 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Swedes 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Turnips 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Yams 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Others 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* (ii) BULB VEGETABLES Garlic 0.02* 0.5 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Onions 0.02* 0.5 0.05* 0.05* 0.2 0.05* 0.05* 0.05* 80 Group to which food belongs Groups include the following products C hl or ob en zi la te C hl or ot ha lo ni l C hl or ox ur on C hl or pr op ha m (a pp ly in g fr om 2 1 A pr il 20 07 ) C hl or py ri fo s C hl or py ri fo s m et hy l C hl oz ol in at e C in id on e th yl Shallots 0.02* 0.5 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Spring onions 0.02* 5 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Others 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* (iii) FRUITING VEGETABLES (a) Solanacea Tomatoes 0.02* 2 0.05* 0.05* 0.5 0.5 0.05* 0.05* Peppers 0.02* 2 0.05* 0.05* 0.5 0.5 0.05* 0.05* Chili peppers 0.02* 2 0.05* 0.05* 0.5 0.5 0.05* 0.05* Aubergines 0.02* 2 0.05* 0.05* 0.5 0.5 0.05* 0.05* Okra Others 0.02* 2 0.05* 0.05* 0.5 0.5 0.05* 0.05* (b) Cucurbits-edible peel Cucumbers 0.02* 1 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Gherkins 0.02* 5 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Courgettes 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Others 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* (c) Cucurbits-inedible peel Melons 0.02* 1 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Squashes 0.02* 1 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Watermelons 0.02* 1 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Others 0.02* 1 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* (d) Sweet corn 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* (iv) BRASSICA VEGETABLES (a) Flowering Brassicas Broccoli 0.02* 3 0.05* 0.05* 0.05* 0.05* 0.05*(13) 0.05* Cauliflower 0.02* 3 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Others 0.02* 3 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* (b) Head Brassicas Brussels sprouts 0.02* 0.5 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Head cabbage 0.02* 3 0.05* 0.05* 1 0.05* 0.05* 0.05* Others 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* (c) Leafy Brassicas Chinese cabbage 0.02* 0.01* 0.05* 0.05* 0.5 0.05* 0.05* 0.05* Kale 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Others 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* (d) Kohlrabi 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 81 (v) LEAF VEGETABLES AND FRESH HERBS (a) Lettuce & similar Cress 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Lamb’s lettuce 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Lettuce 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Scarole 0.02*(6) 0.01* 0.05*(6) 0.05* 0.05* 0.05* 0.05*(6) 0.05* Others 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* (b) Spinach & similar Spinach 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Beet leaves (chard) 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Others 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* (c) Watercress 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* (d) Witloof 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* (e) Herbs Chervil 0.02* 5 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Chives 0.02* 5 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Parsley 0.02* 5 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Celery leaves 0.02* 5 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Others 0.02* 5 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* (vi) LEGUME VEGETABLES (fresh) Beans (with pods) 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Beans (without pods) 0.02* 0.05 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Peas (with pods) 0.02* 2 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Peas (without pods) 0.02* 0.3 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Others 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 82 Group to which food belongs Groups include the following products C hl or ob en zi la te C hl or ot ha lo ni l C hl or ox ur on C hl or pr op ha m (a pp ly in g fr om 2 1 A pr il 20 07 ) C hl or py ri fo s C hl or py ri fo s m et hy l C hl oz ol in at e C in id on e th yl (vii) STEM VEGETABLES Asparagus 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Cardoons 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Celery 0.02* 10 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Fennel 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Globe artichokes 0.02* 0.01* 0.05* 0.05* 1 0.05* 0.05* 0.05* Leeks 0.02* 10 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Rhubarb 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Others 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* (viii) FUNGI (a) Cultivated mushrooms 0.02* 2 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* (b) Wild mushrooms 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 3. PULSES Beans 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Lentils 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Peas 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Others 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 4. OILSEEDS Linseed 0.02* 0.01* 0.05* 0.1* 0.05* 0.05* 0.05* 0.1* Peanuts 0.02* 0.05 0.05* 0.1* 0.05* 0.05* 0.05* 0.1* Poppy seed 0.02* 0.01* 0.05* 0.1* 0.05* 0.05* 0.05* 0.1* Sesame seed 0.02* 0.01* 0.05* 0.1* 0.05* 0.05* 0.05* 0.1* Sunflower seed 0.02* 0.01* 0.05* 0.1* 0.05* 0.05* 0.05* 0.1* Rape seed 0.02* 0.01* 0.05* 0.1* 0.05* 0.05* 0.05* 0.1* Soya bean 0.02* 0.01* 0.05* 0.1* 0.05* 0.05* 0.05* 0.1* Mustard seed 0.02* 0.01* 0.05* 0.1* 0.05* 0.05* 0.05* 0.1* Cotton seed 0.02* 0.01* 0.05* 0.1* 0.05* 0.05* 0.05* 0.1* Hemp seed Others 0.02* 0.01* 0.05* 0.1* 0.05* 0.05* 0.05* 0.1* 5. POTATOES Early potatoes 0.02* 0.01* 0.05* 10 0.05* 0.05* 0.05* 0.05* Ware potatoes 0.02* 0.01* 0.05* 10 0.05* 0.05* 0.05* 0.05* 83 6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinesis) 0.1* 0.1* 0.1* 0.1* 0.1* 0.1* 0.1* 0.1* 7. HOPS (dried) including hop pellets & unconcentrated powder 0.1* 50 0.1* 0.1* 0.1* 0.1* 0.1* 0.1* 8. SPICES Cumin seed Juniper seed Nutmeg Pepper, black and white Vanilla pods Others 9. CEREALS Wheat 0.02* 0.1 0.05* 0.02* 0.05* 3 0.05* 0.1* Rye 0.02* 0.1 0.05* 0.02* 0.05* 3 0.05* 0.1* Barley 0.02* 0.1 0.05* 0.02* 0.2 3 0.05* 0.1* Sorghum 0.02* 0.01* 0.05* 0.02* 0.05* 3 0.05* 0.1* Oats 0.02* 0.1 0.05* 0.02* 0.05* 3 0.05* 0.1* Triticale 0.02* 0.1 0.05* 0.02* 0.05* 3 0.05* 0.1* Maize 0.02* 0.01* 0.05* 0.02* 0.05* 3 0.05* 0.1* Buckwheat 0.02* 0.01* 0.05* 0.02* 0.05* 3 0.05* 0.1* Millet 0.02* 0.01* 0.05* 0.02* 0.05* 3 0.05* 0.1* Rice(1) 0.02* 0.01* 0.05* 0.02* 0.05* 3 0.05* 0.1* Other cereals 0.02* 0.01* 0.05* 0.02* 0.05* 3 0.05* 0.1* 84 Group to which food belongs Groups include the following products C hl or ob en zi la te C hl or ot ha lo ni l C hl or ox ur on C hl or pr op ha m (a pp ly in g fr om 2 1 A pr il 20 07 ) C hl or py ri fo s C hl or py ri fo s m et hy l C hl oz ol in at e C in id on e th yl 10. FOODSTUFFS OF ANIMAL ORIGIN Meat, edible offal, fat & 0.01* 0.01* 0.05* 0.05*(41)0.05*(14) 0.05* preparations of meat and 0.05*(42) edible offal(2) 0.2(30) Milk(3) & Dairy Produce(4) 0.1* 0.01* 0.05* 0.2 0.01* 0.01* Eggs(5) 0.1*(7) 0.01* 0.05*(7) 0.01* 0.01* 85 1. Fruit, fresh dried or uncooked, preserved by freezing not containing added sugar: nuts (i) CITRUS FRUIT Grapefruit 0.5 0.01* 0.05* 0.02* 0.02* 2 0.05* 0.02* Lemons 0.5 0.01* 0.05* 0.02* 0.02* 2 0.05* 0.02* Limes 0.5 0.01* 0.05* 0.02* 0.02* 2 0.05* 0.02* Mandarins (inc clementines & similar hybrids) 0.5 0.01* 0.05* 0.02* 0.02* 2 0.05* 0.02* Oranges 0.5 0.01* 0.05* 0.02* 0.02* 2 0.05* 0.02* Pomelos 0.5 0.01* 0.05* 0.02* 0.02* 2 0.05* 0.02* Others 0.5 0.01* 0.05* 0.02* 0.02* 2 0.05* 0.02* (ii) TREE NUTS (shelled or unshelled) Almonds 0.05* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* Brazil nuts 0.05* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* Cashew nuts 0.05* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* Chestnuts 0.05* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* Coconuts 0.05* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* Hazelnuts 0.05* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* Macadamia nuts 0.05* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* Pecans 0.05* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* Pine nuts 0.05* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* Pistachios 0.05* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* Walnuts 0.05* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* Others 0.05* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* (iii) POME FRUIT Apples 0.5 0.01* 0.05* 0.2 0.02* 1 0.05* 0.02* Pears 0.5 0.01* 0.05* 0.2 0.02* 1 0.05* 0.02* Quinces 0.5 0.01* 0.05* 0.2 0.02* 1 0.05* 0.02* Others 0.5 0.01* 0.05* 0.2 0.02* 1 0.05* 0.02* 86 Group to which food belongs Groups include the following products C lo fe nt ez in e C ya zo fa m id C yc la ni lid e C yf lu th ri n C yh al of op b ut yl C yp er m et hr in C yr om az in e D am in oz id e (iv) STONE FRUIT Apricots 0.02* 0.01* 0.05* 0.5 0.02* 2 0.05* 0.02* Cherries 0.02* 0.01* 0.05* 0.2 0.02* 1 0.05* 0.02* Peaches (incl nectarines & similar hybrids) 0.02* 0.01* 0.05* 0.5 0.02* 2 0.05* 0.02* Plums 0.2 0.01* 0.05* 0.2 0.02* 1 0.05* 0.02* Others 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* (v) BERRIES AND SMALL FRUIT (a) Table & wine grapes Table Grapes 0.02* 0.5 0.05* 0.3 0.02* 0.5 0.05* 0.02* Wine Grapes 1 0.5 0.05* 0.3 0.02* 0.5 0.05* 0.02* (b) Strawberries (other than wild) 2 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* (c) Cane Fruit (other than wild) Blackberries 3 0.01* 0.05* 0.02* 0.02* 0.5 0.05* 0.02* Dewberries 0.3 0.01* 0.05* 0.02* 0.02* 0.5 0.05* 0.02* Loganberries 0.3 0.01* 0.05* 0.02* 0.02* 0.5 0.05* 0.02* Raspberries 3 0.01* 0.05* 0.02* 0.02* 0.5 0.05* 0.02* Others 0.3 0.01* 0.05* 0.02* 0.02* 0.5 0.05* 0.02* (d) Other small fruit & berries (other than wild) Bilberries 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Cranberries 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Currants (red, black & white) 0.5 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Gooseberries 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Others 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* (e) Wild berries & wild fruit 0.02* 0.01* 0.05* 0.02* 0.02* 2 0.05* 0.02* (vi) MISCELLANEOUS FRUIT Avocados 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Bananas 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Dates 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Figs 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Kiwi fruit 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Kumquats 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Litchis 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* 87 Mangoes 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Olives (table consumption) 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Olives (oil extract) 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Papaya 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Passion fruit 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Pineapples 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Pomegranates 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Others 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* 2. Vegetables, fresh or uncooked, frozen or dry (i) ROOT AND TUBER VEGETABLES Beetroot 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Carrots 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 1 0.02* Cassava 0.05* Celeriac 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Horseradish 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Jerusalem artichokes 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Parsnips 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Parsley root 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Radishes 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Salsify 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Sweet potatoes 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Swedes 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Turnips 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Yams 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Others 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* (ii) BULB VEGETABLES Garlic 0.02* 0.01* 0.05* 0.02* 0.02* 0.1 0.05* 0.02* Onions 0.02* 0.01* 0.05* 0.02* 0.02* 0.1 0.05* 0.02* 88 Group to which food belongs Groups include the following products C lo fe nt ez in e C ya zo fa m id C yc la ni lid e C yf lu th ri n C yh al of op b ut yl C yp er m et hr in C yr om az in e D am in oz id e Shallots 0.02* 0.01* 0.05* 0.02* 0.02* 0.1 0.05* 0.02* Spring onions 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Others 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* (iii) FRUITING VEGETABLES (a) Solanacea Tomatoes 0.3 0.2 0.05* 0.05 0.02* 0.5 1 0.02* Peppers 0.02* 0.01* 0.05* 0.3 0.02* 0.5 1 0.02* Chili peppers 0.02* 0.01* 0.05* 0.3 0.02* 0.5 1 0.02* Aubergines 0.02* 0.01* 0.05* 0.02* 0.02* 0.5 1 0.02* Okra Others 0.02* 0.01* 0.05* 0.02* 0.02* 0.5 1 0.02* (b) Cucurbits-edible peel Cucumbers 0.02* 0.1 0.05* 0.1 0.02* 0.2 1 0.02* Gherkins 0.02* 0.01* 0.05* 0.02* 0.02* 0.2 1 0.02* Courgettes 0.02* 0.01* 0.05* 0.02* 0.02* 0.2 1 0.02* Others 0.02* 0.01* 0.05* 0.02* 0.02* 0.2 1 0.02* (c) Cucurbits-inedible peel Melons 0.1 0.1 0.05* 0.02* 0.02* 0.2 0.3 0.02* Squashes 0.02* 0.1 0.05* 0.02* 0.02* 0.2 0.05* 0.02* Watermelons 0.02* 0.1 0.05* 0.02* 0.02* 0.2 0.3 0.02* Others 0.02* 0.1 0.05* 0.02* 0.02* 0.2 0.05* 0.02* (d) Sweet corn 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* (iv) BRASSICA VEGETABLES (a) Flowering Brassicas Broccoli 0.02* 0.01* 0.05* 0.05 0.02* 0.5 0.05*(13) 0.02* Cauliflower 0.02* 0.01* 0.05* 0.05 0.02* 0.5 0.05* 0.02* Others 0.02* 0.01* 0.05* 0.05 0.02* 0.5 0.05* 0.02* (b) Head Brassicas Brussels sprouts 0.02* 0.01* 0.05* 0.2 0.02* 0.5 0.05* 0.02* Head cabbage 0.02* 0.01* 0.05* 0.2 0.02* 0.5 0.05* 0.02* Others 0.02* 0.01* 0.05* 0.2 0.02* 0.5 0.05* 0.02* (c) Leafy Brassicas Chinese cabbage 0.02* 0.01* 0.05* 0.3 0.02* 1 0.05* 0.02* Kale 0.02* 0.01* 0.05* 0.3 0.02* 1 0.05* 0.02* Others 0.02* 0.01* 0.05* 0.3 0.02* 1 0.05* 0.02* (d) Kohlrabi 0.02* 0.01* 0.05* 0.02* 0.02* 0.2 0.05* 0.02* 89 (v) LEAF VEGETABLES AND FRESH HERBS (a) Lettuce & similar Cress 0.02* 0.01* 0.05* 0.5 0.02* 2 15 0.02* Lamb’s lettuce 0.02* 0.01* 0.05* 0.5 0.02* 2 15 0.02* Lettuce 0.02* 001* 0.05* 0.5 0.02* 2 15 0.02* Scarole 0.02* 0.01* 0.05* 0.5 0.02* 2 15(6) 0.02* Others 0.02* 0.01* 0.05* 0.5 0.02* 2 15 0.02* (b) Spinach & similar Spinach 0.02* 0.01* 0.05* 0.02* 0.02* 0.5 0.05* 0.02* Beet leaves (chard) 0.02* 0.01* 0.05* 0.02* 0.02* 0.5 0.05* 0.02* Others 0.02* 0.01* 0.05* 0.02* 0.02* 0.5 0.05* 0.02* (c) Watercress 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* (d) Witloof 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* (e) Herbs Chervil 0.02* 0.01* 0.05* 0.02* 0.02* 2 15 0.02* Chives 0.02* 0.01* 0.05* 0.02* 0.02* 2 15 0.02* Parsley 0.02* 0.01* 0.05* 0.02* 0.02* 2 15 0.02* Celery leaves 0.02* 0.01* 0.05* 0.02* 0.02* 2 15 0.02* Others 0.02* 0.01* 0.05* 0.02* 0.02* 2 15 0.02* (vi) LEGUME VEGETABLES (fresh) Beans (with pods) 0.02* 0.01* 0.05* 0.05 0.02* 0.5 5 0.02* Beans (without pods) 0.02* 0.01* 0.05* 0.05 0.02* 0.05* 0.05* 0.02* Peas (with pods) 0.02* 0.01* 0.05* 0.05 0.02* 0.5 5 0.02* Peas (without pods) 0.02* 0.01* 0.05* 0.05 0.02* 0.05* 0.05* 0.02* Others 0.02* 0.01* 0.05* 0.05 0.02* 0.05* 0.05* 0.02* 90 Group to which food belongs Groups include the following products C lo fe nt ez in e C ya zo fa m id C yc la ni lid e C yf lu th ri n C yh al of op b ut yl C yp er m et hr in C yr om az in e D am in oz id e (vii) STEM VEGETABLES Asparagus 0.02* 0.01* 0.05* 0.02* 0.02* 0.1 0.05* 0.02* Cardoons 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Celery 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 2 0.02* Fennel 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Globe artichokes 0.02* 0.01* 0.05* 0.02* 0.02* 2 2 0.02* Leeks 0.02* 0.01* 0.05* 0.02* 0.02* 0.5 0.05* 0.02* Rhubarb 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0,05* 0.02* Others 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* (viii) FUNGI (a) Cultivated mushrooms 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 5 0.02* (b) Wild mushrooms 0.02* 0.01* 0.05* 0.02* 0.02* 1 0.05* 0.02* 3. PULSES Beans 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Lentils 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Peas 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Others 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* 4. OILSEEDS Linseed 0.05* 0.02 0.05* 0.02* 0.05* 0.2 0.05* 0.05* Peanuts 0.05* 0.02 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Poppy seed 0.05* 0.02 0.05* 0.02* 0.05* 0.2 0.05* 0.05* Sesame seed 0.05* 0.02 0.05* 0.02* 0.05* 0.2 0.05* 0.05* Sunflower seed 0.05* 0.02 0.05* 0.02* 0.05* 0.2 0.05* 0.05* Rape seed 0.05* 0.02 0.05* 0.05 0.05* 0.2 0.05* 0.05* Soya bean 0.05* 0.02 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Mustard seed 0.05* 0.02 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Cotton seed 0.05* 0.02 0.2 0.02* 0.05* 0.2 0.05* 0.05* Hemp seed Others 0.05* 0.02 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* 5. POTATOES Early potatoes 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 1 0.02* Ware potatoes 0.02* 0.01* 0.05* 0.02* 0.02* 0.05* 1 0.02* 91 6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinesis) 0.05* 0.02* 0.1* 0.1* 0.05* 0.5 0.05* 0.1* 7. HOPS (dried) including hop pellets & unconcentrated powder 0.05* 0.02* 0.1* 20 0.05* 30 0.05* 0.1* 8. SPICES Cumin seed Juniper seed Nutmeg Pepper, black and white Vanilla pods Others 9. CEREALS Wheat 0.02* 0.02* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Rye 0.02* 0.02* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Barley 0.02* 0.02* 0.05* 0.02* 0.02* 0.2 0.05* 0.02* Sorghum 0.02* 0.02* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Oats 0.02* 0.02* 0.05* 0.02* 0.02* 0.2 0.05* 0.02* Triticale 0.02* 0.02* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Maize 0.02* 0.02* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Buckwheat 0.02* 0.02* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Millet 0.02* 0.02* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Rice(1) 0.02* 0.02* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* Other cereals 0.02* 0.02* 0.05* 0.02* 0.02* 0.05* 0.05* 0.02* 92 Group to which food belongs Groups include the following products C lo fe nt ez in e C ya zo fa m id C yc la ni lid e C yf lu th ri n C yh al of op b ut yl C yp er m et hr in C yr om az in e D am in oz id e 10. FOODSTUFFS OF ANIMAL ORIGIN Meat, edible offal, fat & 0.1(20) 0.01* 0.05 0.05*(14) 0.05*(21) 0.05* preparations of meat and 0.05*(9) 0.2(9) edible offal(2) Milk(3) & Dairy Produce(4) 0.05* 0.01* 0.02* 0.02 0.02* 0.05* Eggs(5) 0.02* 0.01* 0.02* 0.05* 0.2 0.05* 93 1. Fruit, fresh dried or uncooked, preserved by freezing not containing added sugar: nuts (i) CITRUS FRUIT Grapefruit 0.05* 0.05* 0.05* 1 0.05* 2 0.01* Lemons 0.05* 0.05* 0.05* 0.02* 0.05* 2 0.01* Limes 0.05* 0.05* 0.05* 0.02* 0.05* 2 0.01* Mandarins (inc clementines & similar hybrids) 0.05* 0.05* 0.05* 0.02* 0.05* 2 0.01* Oranges 0.05* 0.05* 0.05* 1 0.05* 2 0.01* Pomelos 0.05* 0.05* 0.05* 1 0.05* 2 0.01* Others 0.05* 0.05* 0.05* 0.02* 0.05* 2 0.01* (ii) TREE NUTS (shelled or unshelled) Almonds 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.01* Brazil nuts 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.01* Cashew nuts 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.01* Chestnuts 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.01* Coconuts 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.01* Hazelnuts 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.01* Macadamia nuts 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.01* Pecans 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.01* Pine nuts 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.01* Pistachios 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.01* Walnuts 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.01* Others 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.01* (iii) POME FRUIT Apples 0.05* 0.1 0.05* 0.3 0.05* 0.02* 0.01* Pears 0.05* 0.1 0.05* 0.3 0.05* 0.02* 0.01* Quinces 0.05* 0.1 0.05* 0.02* 0.05* 0.02* 0.01* Others 0.05* 0.1 0.05* 0.02* 0.05* 0.02* 0.01* 94 Group to which food belongs Groups include the following products D D T D el ta m et hr in D ia lla te D ia zi no n D ic hl or pr op D ic hl or vo s D ic of ol D im et he na m id P (a pp ly in g fr om 2 1 A pr il 20 07 ) (iv) STONE FRUIT Apricots 0.05* 0.1 0.05* 0.02* 0.05* 0.02* 0.01* Cherries 0.05* 0.1 0.05* 0.3 0.05* 0.02* 0.01* Peaches (incl nectarines & similar hybrids) 0.05* 0.1 0.05* 0.02* 0.05* 0.02* 0.01* Plums 0.05* 0.1 0.05* 0.1 0.05* 0.02* 0.01* Others 0.05* 0.1 0.05* 0.02* 0.05* 0.02* 0.01* (v) BERRIES AND SMALL FRUIT (a) Table & wine grapes Table Grapes 0.05* 0.1 0.05* 0.02* 0.05* 2 0.01* Wine Grapes 0.05* 0.1 0.05* 0.02* 0.05* 2 0.01* (b) Strawberries (other than wild) 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* (c) Cane Fruit (other than wild) Blackberries 0.05* 0.5 0.05* 0.02* 0.05* 0.02* 0.01* Dewberries 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* Loganberries 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* Raspberries 0.05* 0.5 0.05* 0.02* 0.05* 0.02* 0.01* Others 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* (d) Other small fruit & berries (other than wild) Bilberries 0.05* 0.05* 0.05* 0.2 0.05* 0.02* 0.01* Cranberries 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* Currants (red, black & white) 0.05* 0.2 0.05* 0.2 0.05* 0.02* 0.01* Gooseberries 0.05* 0.2 0.05* 0.2 0.05* 0.02* 0.01* Others 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* (e) Wild berries & wild fruit 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* (vi) MISCELLANEOUS FRUIT Avocados 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* Bananas 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* Dates 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* Figs 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* Kiwi fruit 0.05* 0.05* 0.05* 0.2 0.05* 0.02* 0.01* Kumquats 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* Litchis 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* 95 Mangoes 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* Olives (table consumption) 0.05* 0.1* 0.05* 0.02* 0.05* 0.02* 0.01* Olives (oil extract) 0.05* 0.1* 0.05* 0.02* 0.05* 0.02* 0.01* Papaya 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* Passion fruit 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* Pineapples 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* Pomegranates 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* Others 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* 2. Vegetables, fresh or uncooked, frozen or dry (i) ROOT AND TUBER VEGETABLES Beetroot 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* Carrots 0.05* 0.05* 0.05* 0.2 0.05* 0.02* 0.01* Cassava 0.01* Celeriac 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* Horseradish 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* Jerusalem artichokes 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* Parsnips 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* Parsley root 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* Radishes 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* Salsify 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* Sweet potatoes 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* Swedes 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* Turnips 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* Yams 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* Others 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* (ii) BULB VEGETABLES Garlic 0.05* 0.1 0.05* 0.02* 0.05* 0.02* 0.01* Onions 0.05* 0.1 0.05* 0.02* 0.05* 0.02* 0.01* 96 Group to which food belongs Groups include the following products D D T D el ta m et hr in D ia lla te D ia zi no n D ic hl or pr op D ic hl or vo s D ic of ol D im et he na m id P (a pp ly in g fr om 2 1 A pr il 20 07 ) Shallots 0.05* 0.1 0.05* 0.02* 0.05* 0.02* 0.01* Spring onions 0.05* 0.1 0.05* 0.02* 0.05* 0.02* 0.01* Others 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* (iii) FRUITING VEGETABLES (a) Solanacea Tomatoes 0.05* 0.2 0.05* 0.5 0.05* 1 0.01* Peppers 0.05* 0.2 0.05* 0.5 0.05* 0.02* 0.01* Chili peppers 0.05* 0.2 0.05* 0.5 0.05* 0.02* 0.01* Aubergines 0.05* 0.2 0.05* 0.5 0.05* 0.02* 0.01* Okra Others 0.05* 0.2 0.05* 0.5 0.05* 0.02* 0.01* (b) Cucurbits-edible peel Cucumbers 0.05* 0.1 0.05* 0.02* 0.05* 0.2 0.01* Gherkins 0.05* 0.1 0.05* 0.02* 0.05* 0.2 0.01* Courgettes 0.05* 0.1 0.05* 0.02* 0.05* 0.2 0.01* Others 0.05* 0.1 0.05* 0.02* 0.05* 0.2 0.01* (c) Cucurbits-inedible peel Melons 0.05* 0.05* 0.05* 0.02* 0.05* 0.5 0.01* Squashes 0.05* 0.05* 0.05* 0.02* 0.05* 0.5 0.01* Watermelons 0.05* 0.05* 0.05* 0.02* 0.05* 0.5 0.01* Others 0.05* 0.05* 0.05* 0.02* 0.05* 0.5 0.01* (d) Sweet corn 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* (iv) BRASSICA VEGETABLES (a) Flowering Brassicas Broccoli 0.05* 0.1 0.05* 0.02* 0.05* 0.02* 0.01* Cauliflower 0.05* 0.1 0.05* 0.02* 0.05* 0.02* 0.01* Others 0.05* 0.1 0.05* 0.02* 0.05* 0.02* 0.01* (b) Head Brassicas Brussels sprouts 0.05* 0.1 0.05* 0.02* 0.05* 0.02* 0.01* Head cabbage 0.05* 0.1 0.05* 0.02* 0.05* 0.02* 0.01* Others 0.05* 0.1 0.05* 0.02* 0.05* 0.02* 0.01* (c) Leafy Brassicas Chinese cabbage 0.05* 0.5 0.05* 0.02* 0.05* 0.02* 0.01* Kale 0.05* 0.5 0.05* 0.02* 0.05* 0.02* 0.01* Others 0.05* 0.5 0.05* 0.02* 0.05* 0.02* 0.01* (d) Kohlrabi 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* 97 (v) LEAF VEGETABLES AND FRESH HERBS (a) Lettuce & similar Cress 0.05* 0.5 0.05* 0.02* 0.05* 0.02* 0.01* Lamb’s lettuce 0.05* 0.5 0.05* 0.02* 0.05* 0.02* 0.01* Lettuce 0.05* 0.5 0.05* 0.02* 0.05* 0.02* 0.01* Scarole 0.05* 0.5 0.05*(6) 0.02* 0.05* 0.02* 0.01* Others 0.05* 0.5 0.05* 0.02* 0.05* 0.02* 0.01* (b) Spinach & similar Spinach 0.05* 0.5 0.05* 0.02* 0.05* 0.02* 0.01* Beet leaves (chard) 0.05* 0.5 0.05* 0.02* 0.05* 0.02* 0.01* Others 0.05* 0.5 0.05* 0.02* 0.05* 0.02* 0.01* (c) Watercress 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* (d) Witloof 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* (e) Herbs Chervil 0.05* 0.5 0.05* 0.02* 0.05* 0.02* 0.01* Chives 0.05* 0.5 0.05* 0.02* 0.05* 0.02* 0.01* Parsley 0.05* 0.5 0.05* 0.02* 0.05* 0.02* 0.01* Celery leaves 0.05* 0.5 0.05* 0.02* 0.05* 0.02* 0.01* Others 0.05* 0.5 0.05* 0.02* 0.05* 0.02* 0.01* (vi) LEGUME VEGETABLES (fresh) Beans (with pods) 0.05* 0.2 0.05* 0.02* 0.05* 0.02* 0.01* Beans (without pods) 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* Peas (with pods) 0.05* 0.1 0.05* 0.02* 0.05* 0.02* 0.01* Peas (without pods) 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* Others 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* 98 Group to which food belongs Groups include the following products D D T D el ta m et hr in D ia lla te D ia zi no n D ic hl or pr op D ic hl or vo s D ic of ol D im et he na m id P (a pp ly in g fr om 2 1 A pr il 20 07 ) (vii) STEM VEGETABLES Asparagus 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* Cardoons 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* Celery 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* Fennel 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* Globe artichokes 0.05* 0.1 0.05* 0.02* 0.05* 0.02* 0.01* Leeks 0.05* 0.2 0.05* 0.02* 0.05* 0.02* 0.01* Rhubarb 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* Others 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* (viii) FUNGI (a) Cultivated mushrooms 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* (b) Wild mushrooms 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* 3. PULSES Beans 0.05* 1 0.05* 0.02* 0.05* 0.02* 0.01* Lentils 0.05* 1 0.05* 0.02* 0.05* 0.02* 0.01* Peas 0.05* 1 0.05* 0.02* 0.05* 0.02* 0.01* Others 0.05* 1 0.05* 0.02* 0.05* 0.02* 0.01* 4. OILSEEDS Linseed 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Peanuts 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Poppy seed 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Sesame seed 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Sunflower seed 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Rape seed 0.05* 0.1 0.05* 0.05* 0.05* 0.05* 0.02* Soya bean 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Mustard seed 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Cotton seed 0.05* 0.05* 0.05* 0.05* 0.05* 0.1 0.02* Hemp seed Others 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* 5. POTATOES Early potatoes 0.05* 0.05* 0.05* 0.02* 0.05* 0.02* 0.01* Ware potatoes 0.05* 0.5 0.05* 0.02* 0.05* 0.02* 0.01* 99 6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinesis) 0.2 5 0.1* 0.05* 0.1* 0.1* 20 0.02* 7. HOPS (dried) including hop pellets & unconcentrated powder 0.05* 5 0.1* 0.05* 0.1* 50 0.02* 8. SPICES Cumin seed Juniper seed Nutmeg Pepper, black and white Vanilla pods Others 9. CEREALS Wheat 0.05 1 0.05* 0.02* 2 0.02* 0.01* Rye 0.05 1 0.05* 0.02* 2 0.02* 0.01* Barley 0.05 1 0.05* 0.02* 2 0.02* 0.01* Sorghum 0.05 1 0.05* 0.02* 2 0.02* 0.01* Oats 0.05 1 0.05* 0.02* 2 0.02* 0.01* Triticale 0.05 1 0.05* 0.02* 2 0.02* 0.01* Maize 0.05 1 0.05* 0.02* 2 0.02* 0.01* Buckwheat 0.05 1 0.05* 0.02* 2 0.02* 0.01* Millet 0.05 1 0.05* 0.02* 2 0.02* 0.01* Rice(1) 0.05 1 0.05* 0.02* 2 0.02* 0.01* Other cereals 0.05 1 0.05* 0.02* 2 0.02* 0.01* 100 Group to which food belongs Groups include the following products D D T D el ta m et hr in D ia lla te D ia zi no n D ic hl or pr op D ic hl or vo s D ic of ol D im et he na m id P (a pp ly in g fr om 2 1 A pr il 20 07 ) 10. FOODSTUFFS OF ANIMAL ORIGIN Meat, edible offal, fat & 1 0.05*(14) 0.2* 0.5(22) preparations of meat and 0.1(14) edible offal(2) 0.05*(23) 1(20) Milk(3) & Dairy Produce(4) 0.04 0.2* 0.01* 0.02 Eggs(5) 0.05 0.05* 0.2*(7) 0.05* 101 1. Fruit, fresh dried or uncooked, preserved by freezing not containing added sugar: nuts (i) CITRUS FRUIT Grapefruit 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Lemons 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Limes 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Mandarins (inc clementines & similar hybrids) 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Oranges 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Pomelos 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Others 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* (ii) TREE NUTS (shelled or unshelled) Almonds 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Brazil nuts 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Cashew nuts 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Chestnuts 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Coconuts 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Hazelnuts 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Macadamia nuts 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Pecans 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Pine nuts 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Pistachios 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Walnuts 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Others 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* (iii) POME FRUIT Apples 0.02* 0.05* 0.05* 0.05* 5 0.05* 0.05* 0.02* Pears 0.02* 0.05* 0.05* 0.05* 10 0.05* 0.05* 0.02* Quinces 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Others 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* 102 Group to which food belongs Groups include the following products D im et ho at e D in os eb D in ot er b D io xa th io n D ip he ny la m in e D iq ua t ( ap pl ie s un til 2 6 Ju ly 2 00 6) D iq ua t ( ap pl yi ng fr om 2 7 Ju ly 2 00 6) D is ul fo to n (iv) STONE FRUIT Apricots 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Cherries 1 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Peaches (incl nectarines & similar hybrids) 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Plums 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Others 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* (v) BERRIES AND SMALL FRUIT (a) Table & wine grapes Table Grapes 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Wine Grapes 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* (b) Strawberries (other than wild) 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* (c) Cane Fruit (other than wild) Blackberries 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Dewberries 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Loganberries 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Raspberries 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Others 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* (d) Other small fruit & berries (other than wild) Bilberries 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Cranberries 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Currants (red, black & white) 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Gooseberries 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Others 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* (e) Wild berries & wild fruit 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* (vi) MISCELLANEOUS FRUIT Avocados 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Bananas 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Dates 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Figs 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Kiwi fruit 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Kumquats 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Litchis 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* 103 Mangoes 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Olives (table consumption) 2 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Olives (oil extract) 2 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Papaya 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Passion fruit 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Pineapples 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Pomegranates 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Others 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* 2. Vegetables, fresh or uncooked, frozen or dry (i) ROOT AND TUBER VEGETABLES Beetroot 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Carrots 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Cassava Celeriac 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Horseradish 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Jerusalem artichokes 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Parsnips 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Parsley root 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Radishes 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Salsify 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Sweet potatoes 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Swedes 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Turnips 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Yams 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Others 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* (ii) BULB VEGETABLES Garlic 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Onions 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* 104 Group to which food belongs Groups include the following products D im et ho at e D in os eb D in ot er b D io xa th io n D ip he ny la m in e D iq ua t ( ap pl ie s un til 2 6 Ju ly 2 00 6) D iq ua t ( ap pl yi ng fr om 2 7 Ju ly 2 00 6) D is ul fo to n Shallots 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Spring onions 2 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Others 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* (iii) FRUITING VEGETABLES (a) Solanacea Tomatoes 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Peppers 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Chili peppers 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Aubergines 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Okra Others 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* (b) Cucurbits-edible peel Cucumbers 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Gherkins 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Courgettes 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Others 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* (c) Cucurbits-inedible peel Melons 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Squashes 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Watermelons 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Others 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* (d) Sweet corn 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* (iv) BRASSICA VEGETABLES (a) Flowering Brassicas Broccoli 0.02* 0.05* 0.05*(13) 0.05* 0.05* 0.05* 0.05* 0.02* Cauliflower 0.2 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Others 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* (b) Head Brassicas Brussels sprouts 0.3 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Head cabbage 1 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Others 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* (c) Leafy Brassicas Chinese cabbage 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Kale 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Others 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* (d) Kohlrabi 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* 105 (v) LEAF VEGETABLES AND FRESH HERBS (a) Lettuce & similar Cress 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Lamb’s lettuce 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Lettuce 0.5 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Scarole 0.02*(6) 0.05*(6) 0.05*(6) 0.05* 0.05* 0.05* 0.05* 0.02* Others 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* (b) Spinach & similar Spinach 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Beet leaves (chard) 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Others 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* (c) Watercress 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* (d) Witloof 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* (e) Herbs Chervil 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Chives 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Parsley 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Celery leaves 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Others 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* (vi) LEGUME VEGETABLES (fresh) Beans (with pods) 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Beans (without pods) 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Peas (with pods) 1 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Peas (without pods) 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Others 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* 106 Group to which food belongs Groups include the following products D im et ho at e D in os eb D in ot er b D io xa th io n D ip he ny la m in e D iq ua t ( ap pl ie s un til 2 6 Ju ly 2 00 6) D iq ua t ( ap pl yi ng fr om 2 7 Ju ly 2 00 6) D is ul fo to n (vii) STEM VEGETABLES Asparagus 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Cardoons 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Celery 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Fennel 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Globe artichokes 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Leeks 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Rhubarb 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Others 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* (viii) FUNGI (a) Cultivated mushrooms 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* (b) Wild mushrooms 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* 3. PULSES Beans 0.02* 0.05* 0.05* 0.05* 0.05* 0.2 0.2 0.02* Lentils 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.2 0.02* Peas 0.02* 0.05* 0.05* 0.05* 0.05* 0.2 0.2 0.02* Others 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.2 0.02* 4. OILSEEDS Linseed 0.05* 0.05* 0.05* 0.05* 0.05* 5 5 0.02* Peanuts 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* 0.1* 0.02* Poppy seed 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* 0.1* 0.02* Sesame seed 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* 0.1* 0.02* Sunflower seed 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* 1 0.02* Rape seed 0.05* 0.05* 0.05* 0.05* 0.05* 0.5 2 0.02* Soya bean 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* 0.2 0.02* Mustard seed 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* 0.5 0.02* Cotton seed 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* 0.1* 0.02* Hemp seed 0.5 Others 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* 0.1* 0.02* 5. POTATOES Early potatoes 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* Ware potatoes 0.02* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* 107 6. TEA (dried leaves and stalks, fermented or otherwise Camellia sinesis) 0.05* 0.1* 0.1* 0.1* 0.05* 0.1* 0.1* 0.05* 7. HOPS (dried) including hop pellets & unconcentrated powder 0.05* 0.1* 0.1* 0.1* 0.05* 0.1* 0.1* 0.05* 8. SPICES Cumin seed Juniper seed Nutmeg Pepper, black and white Vanilla pods Others 9. CEREALS Wheat 0.3 0.01* 0.05* 0.05* 0.05* 0.1 Rye 0.3 0.01* 0.05* 0.05* 0.05* 0.02* Barley 0.02* 0.01* 0.05* 10 10 0.2 Sorghum 0.02* 0.01* 0.05* 0.05* 0.05* 0.2 Oats 0.02* 0.01* 0.05* 2 2 0.02* Triticale 0.3 0.01* 0.05* 0.05* 0.05* 0.02* Maize 0.02* 0.01* 0.05* 1 1 0.02* Buckwheat 0.02* 0.01* 0.05* 0.05* 0.05* 0.02* Millet 0.02* 0.01* 0.05* 1 1 0.02* Rice(1) 0.02* 0.01* 0.05* 0.05* 0.05* 0.02* Other cereals 0.02* 0.01* 0.05* 0.05* 0.05* 0.02* 108 Group to which food belongs Groups include the following products D im et ho at e D in os eb D in ot er b D io xa th io n D ip he ny la m in e D iq ua t ( ap pl ie s un til 2 6 Ju ly 2 00 6) D iq ua t ( ap pl yi ng fr om 2 7 Ju ly 2 00 6) D is ul fo to n 10. FOODSTUFFS OF ANIMAL ORIGIN Meat, edible offal, fat & 0.01* 0.05 0.05* 0.05* 0.02* preparations of meat and edible offal(2) Milk(3) & Dairy Produce(4) 0.01* 0.05* 0.05* 0.05* 0.02 Eggs(5) 0.01* 0.05*(7) 0.05* 0.05* 0.02* 109 1. Fruit, fresh dried or uncooked, preserved by freezing not containing added sugar: nuts (i) CITRUS FRUIT Grapefruit 0.05* 0.5 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Lemons 0.05* 0.5 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Limes 0.05* 0.5 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Mandarins (inc clementines & similar hybrids) 0.05* 0.5 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Oranges 0.05* 0.5 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Pomelos 0.05* 0.5 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Others 0.05* 0.5 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* (ii) TREE NUTS (shelled or unshelled) Almonds 0.05* 0.1* 0.01* 0.1* 0.05* 0.05* 0.1* 0.02* Brazil nuts 0.05* 0.1* 0.01* 0.1* 0.05* 0.05* 0.1* 0.02* Cashew nuts 0.05* 0.1* 0.01* 0.1* 0.05* 0.05* 0.1* 0.02* Chestnuts 0.05* 0.1* 0.01* 0.1* 0.05* 0.05* 0.1* 0.02* Coconuts 0.05* 0.1* 0.01* 0.1* 0.05* 0.05* 0.1* 0.02* Hazelnuts 0.05* 0.1* 0.01* 0.1* 0.05* 0.05* 0.1* 0.02* Macadamia nuts 0.05* 0.1* 0.01* 0.1* 0.05* 0.05* 0.1* 0.02* Pecans 0.05* 0.1* 0.01* 0.1* 0.05* 0.05* 0.1* 0.02* Pine nuts 0.05* 0.1* 0.01* 0.1* 0.05* 0.05* 0.1* 0.02* Pistachios 0.05* 0.1* 0.01* 0.1* 0.05* 0.05* 0.1* 0.02* Walnuts 0.05* 0.1* 0.01* 0.1* 0.05* 0.05* 0.1* 0.02* Others 0.05* 0.1* 0.01* 0.1* 0.05* 0.05* 0.1* 0.02* (iii) POME FRUIT Apples 0.05* 0.3 0.01* 3 0.05* 0.05* 0.1* 0.02* Pears 0.05* 0.3 0.01* 3 0.05* 0.05* 0.1* 0.02* Quinces 0.05* 0.3 0.01* 3 0.05* 0.05* 0.1* 0.02* Others 0.05* 0.3 0.01* 3 0.05* 0.05* 0.1* 0.02* 110 Group to which food belongs Groups include the following products D N O C E nd os ul fa n E nd ri n E th ep ho n E th of um es at e E th ox ys ul fu ro n E th yl en e O xi de F am ox ad on e (iv) STONE FRUIT Apricots 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Cherries 0.05* 0.05* 0.01* 3 0.05* 0.05* 0.1* 0.02* Peaches (incl nectarines & similar hybrids) 0.05* 0.5 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Plums 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Others 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* (v) BERRIES AND SMALL FRUIT (a) Table & wine grapes Table Grapes 0.05* 0.5 0.01* 0.05* 0.05* 0.05* 0.1* 2 Wine Grapes 0.05* 0.5 0.01* 0.05* 0.05* 0.05* 0.1* 2 (b) Strawberries (other than wild) 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* (c) Cane Fruit (other than wild) Blackberries 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Dewberries 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Loganberries 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Raspberries 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Others 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* (d) Other small fruit & berries (other than wild) Bilberries 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Cranberries 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Currants (red, black & white) 0.05* 0.05* 0.01* 5 0.05* 0.05* 0.1* 0.02* Gooseberries 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Others 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* (e) Wild berries & wild fruit 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* (vi) MISCELLANEOUS FRUIT Avocados 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Bananas 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Dates 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Figs 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Kiwi fruit 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Kumquats 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Litchis 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* 111 Mangoes 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Olives (table consumption) 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Olives (oil extract) 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Papaya 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Passion fruit 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Pineapples 0.05* 0.05* 0.01* 2 0.05* 0.05* 0.1* 0.02* Pomegranates 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Others 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* 2. Vegetables, fresh or uncooked, frozen or dry (i) ROOT AND TUBER VEGETABLES Beetroot 0.05* 0.05* 0.01* 0.05* 0.1 0.05* 0.1* 0.02* Carrots 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Cassava 0.05* Celeriac 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Horseradish 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Jerusalem artichokes 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Parsnips 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Parsley root 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Radishes 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Salsify 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Sweet potatoes 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Swedes 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Turnips 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Yams 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Others 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* (ii) BULB VEGETABLES Garlic 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Onions 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* 112 Group to which food belongs Groups include the following products D N O C E nd os ul fa n E nd ri n E th ep ho n E th of um es at e E th ox ys ul fu ro n E th yl en e O xi de F am ox ad on e Shallots 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Spring onions 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Others 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* (iii) FRUITING VEGETABLES (a) Solanacea Tomatoes 0.05* 0.5 0.01* 3 0.05* 0.05* 0.1* 1 Peppers 0.05* 1 0.01* 3 0.05* 0.05* 0.1* 0.02* Chili peppers 0.05* 1 0.01* 3 0.05* 0.05* 0.1* 0.02* Aubergines 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.2 Okra Others 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* (b) Cucurbits-edible peel Cucumbers 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.2 Gherkins 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.2 Courgettes 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.2 Others 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.2 (c) Cucurbits-inedible peel Melons 0.05* 0.3 0.01* 0.05* 0.05* 0.05* 0.1* 0.3 Squashes 0.05* 0.3 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Watermelons 0.05* 0.3 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Others 0.05* 0.3 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* (d) Sweet corn 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* (iv) BRASSICA VEGETABLES (a) Flowering Brassicas Broccoli 0.05*(13) 0.05* 0.01* 0.05* 0.05*(13) 0.05* 0.1* 0.02* Cauliflower 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Others 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* (b) Head Brassicas Brussels sprouts 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Head cabbage 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Others 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* (c) Leafy Brassicas Chinese cabbage 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Kale 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Others 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* (d) Kohlrabi 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* 113 (v) LEAF VEGETABLES AND FRESH HERBS (a) Lettuce & similar Cress 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Lamb’s lettuce 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Lettuce 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Scarole 0.05*(6) 0.05* 0.01* 0.05* 0.05*(6) 0.05* 0.1*(6) 0.02*(6) Others 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* (b) Spinach & similar Spinach 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Beet leaves (chard) 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Others 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* (c) Watercress 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* (d) Witloof 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* (e) Herbs Chervil 0.05* 0.05* 0.01* 0.05* 1 0.05* 0.1* 0.02* Chives 0.05* 0.05* 0.01* 0.05* 1 0.05* 0.1* 0.02* Parsley 0.05* 0.05* 0.01* 0.05* 1 0.05* 0.1* 0.02* Celery leaves 0.05* 0.05* 0.01* 0.05* 1 0.05* 0.1* 0.02* Others 0.05* 0.05* 0.01* 0.05* 1 0.05* 0.1* 0.02* (vi) LEGUME VEGETABLES (fresh) Beans (with pods) 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Beans (without pods) 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Peas (with pods) 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Peas (without pods) 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Others 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* 114 Group to which food belongs Groups include the following products D N O C E nd os ul fa n E nd ri n E th ep ho n E th of um es at e E th ox ys ul fu ro n E th yl en e O xi de F am ox ad on e (vii) STEM VEGETABLES Asparagus 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Cardoons 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Celery 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Fennel 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Globe artichokes 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Leeks 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Rhubarb 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Others 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* (viii) FUNGI (a) Cultivated mushrooms 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* (b) Wild mushrooms 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* 3. PULSES Beans 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Lentils 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Peas 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Others 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* 4. OILSEEDS Linseed 0.05* 0.1* 0.01* 0.05* 0.1* 0.05* 0.2* 0.05* Peanuts 0.05* 0.1* 0.01* 0.05* 0.1* 0.05* 0.2* 0.05* Poppy seed 0.05* 0.1* 0.01* 0.05* 0.1* 0.05* 0.2* 0.05* Sesame seed 0.05* 0.1* 0.01* 0.05* 0.1* 0.05* 0.2* 0.05* Sunflower seed 0.05* 0.1* 0.01* 0.05* 0.1* 0.05* 0.2* 0.05* Rape seed 0.05* 0.1* 0.01* 0.05* 0.1* 0.05* 0.2* 0.05* Soya bean 0.05* 0.5 0.01* 0.05* 0.1* 0.05* 0.2* 0.05* Mustard seed 0.05* 0.1* 0.01* 0.05* 0.1* 0.05* 0.2* 0.05* Cotton seed 0.05* 0.3 0.01* 2 0.1* 0.05* 0.2* 0.05* Hemp seed Others 0.05* 0.1* 0.01* 0.05* 0.1* 0.05* 0.2* 0.05* 5. POTATOES Early potatoes 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* Ware potatoes 0.05* 0.05* 0.01* 0.05* 0.05* 0.05* 0.1* 0.02* 115 6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinesis) 0.1* 30 0.01* 0.1* 0.1* 0.1* 0.2* 0.05* 7. HOPS (dried) including hop pellets & unconcentrated powder 0.1* 0.1* 0.1* 0.1* 0.1* 0.1* 0.2* 0.05* 8. SPICES Cumin seed 0.5 Juniper seed 0.5 Nutmeg 0.5 Pepper, black and white 0.5 Vanilla pods 0.5 Others 0.5 9. CEREALS Wheat 0.05* 0.05* 0.01 0.2 0.05* 0.05* 0.02* 0.1 Rye 0.05* 0.05* 0.01 0.5 0.05* 0.05* 0.02* 0.1 Barley 0.05* 0.05* 0.01 0.5 0.05* 0.05* 0.02* 0.2 Sorghum 0.05* 0.05* 0.01 0.05* 0.05* 0.05* 0.02* 0.1 Oats 0.05* 0.05* 0.01 0.05* 0.05* 0.05* 0.02* 0.1 Triticale 0.05* 0.05* 0.01 0.2 0.05* 0.05* 0.02* 0.1 Maize 0.05* 0.05* 0.01 0.05* 0.05* 0.05* 0.02* 0.02* Buckwheat 0.05* 0.05* 0.01 0.05* 0.05* 0.05* 0.02* 0.1 Millet 0.05* 0.05* 0.01 0.05* 0.05* 0.05* 0.02* 0.1 Rice(1) 0.05* 0.05* 0.01 0.05* 0.05* 0.05* 0.02* 0.02* Other cereals 0.05* 0.05* 0.01 0.05* 0.05* 0.05* 0.02* 0.1 116 Group to which food belongs Groups include the following products D N O C E nd os ul fa n E nd ri n E th ep ho n E th of um es at e E th ox ys ul fu ro n E th yl en e O xi de F am ox ad on e 10. FOODSTUFFS OF ANIMAL ORIGIN Meat, edible offal, fat & preparations of meat and edible offal(2) 0.05* 0.1(17) 0.05 0.05* 0.1* 0.02* 0.05* Milk(3) & Dairy Produce(4) 0.05* 0.004 0.0008 0.05* 0.1* 0.02* 0.05* Eggs(5) 0.05*(7) 0.1*(7) 0.005 0.05* 0.1* 0.02* 0.05* 117 1. Fruit, fresh dried or uncooked, preserved by freezing not containing added sugar: nuts (i) CITRUS FRUIT Grapefruit 0.02* 0.02* 0.02* 5 0.01* 0.05* 0.05* 0.05* Lemons 0.02* 0.02* 0.02* 5 0.01* 0.05* 0.05* 0.05* Limes 0.02* 0.02* 0.02* 5 0.01* 0.05* 0.05* 0.05* Mandarins (inc clementines & similar hybrids) 0.02* 0.02* 0.02* 5 0.01* 0.05* 0.05* 0.05* Oranges 0.02* 0.02* 0.02* 5 0.01* 0.05* 0.05* 0.05* Pomelos 0.02* 0.02* 0.02* 5 0.01* 0.05* 0.05* 0.05* Others 0.02* 0.02* 0.02* 5 0.01* 0.05* 0.05* 0.05* (ii) TREE NUTS (shelled or unshelled) Almonds 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Brazil nuts 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Cashew nuts 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Chestnuts 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Coconuts 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Hazelnuts 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Macadamia nuts 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Pecans 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Pine nuts 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Pistachios 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Walnuts 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Others 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* (iii) POME FRUIT Apples 0.02* 0.02* 0.3 2 0.01* 0.05* 0.05* 0.05* Pears 0.02* 0.02* 0.3 2 0.01* 0.05* 0.05* 0.05* Quinces 0.02* 0.02* 0.3 2 0.01* 0.05* 0.05* 0.05* Others 0.02* 0.02* 0.3 2 0.01* 0.05* 0.05* 0.05* 118 Group to which food belongs Groups include the following products F en am id on e (a pp ly in g fr om 4 D ec em be r 20 06 ) F en am ip ho s F en ar im ol F en bu ta tin O xi de F en ch lo rp ho s F en he xa m id F en pr op im or ph F en tin (iv) STONE FRUIT Apricots 0.02* 0.02* 0.5 0.05* 0.01* 5 0.05* 0.05* Cherries 0.02* 0.02* 1 0.05* 0.01* 5 0.05* 0.05* Peaches (incl nectarines & similar hybrids) 0.02* 0.02* 0.5 0.05* 0.01* 5 0.05* 0.05* Plums 0.02* 0.02* 0.02* 0.05* 0.01* 1 0.05* 0.05* Others 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* (v) BERRIES AND SMALL FRUIT (a) Table & wine grapes Table Grapes 0.5 0.02* 0.3 2 0.01* 5 0.05* 0.05* Wine Grapes 0.5 0.02* 0.3 2 0.01* 5 0.05* 0.05* (b) Strawberries (other than wild) 0.02* 0.02* 0.3 1 0.01* 5 1 0.05* (c) Cane Fruit (other than wild) Blackberries 0.02* 0.02* 0.02* 0.05* 0.01* 10 1 0.05* Dewberries 0.02* 0.02* 0.02* 0.05* 0.01* 10 1 0.05* Loganberries 0.02* 0.02* 0.02* 0.05* 0.01* 10 1 0.05* Raspberries 0.02* 0.02* 0.1 0.05* 0.01* 10 1 0.05* Others 0.02* 0.02* 0.02* 0.05* 0.01* 10 1 0.05* (d) Other small fruit & berries (other than wild) Bilberries 0.02* 0.02* 0.02* 0.05* 0.01* 5 1 0.05* Cranberries 0.02* 0.02* 0.02* 0.05* 0.01* 5 1 0.05* Currants (red, black & white) 0.02* 0.02* 1 0.05* 0.01* 5 1 0.05* Gooseberries 0.02* 0.02* 1 0.05* 0.01* 5 1 0.05* Others 0.02* 0.02* 0.02* 0.05* 0.01* 5 1 0.05* (e) Wild berries & wild fruit 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* (vi) MISCELLANEOUS FRUIT Avocados 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Bananas 0.02* 0.05 0.3 3 0.01* 0.05* 2 0.05* Dates 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Figs 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Kiwi fruit 0.02* 0.02* 0.02* 0.05* 0.01* 10 0.05* 0.05* Kumquats 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Litchis 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* 119 Mangoes 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Olives (table consumption) 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Olives (oil extract) 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Papaya 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Passion fruit 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Pineapples 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Pomegranates 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Others 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* 2. Vegetables, fresh or uncooked, frozen or dry (i) ROOT AND TUBER VEGETABLES Beetroot 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Carrots 0.02* 0.05 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Cassava Celeriac 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Horseradish 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Jerusalem artichokes 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Parsnips 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Parsley root 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Radishes 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Salsify 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Sweet potatoes 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Swedes 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Turnips 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Yams 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Others 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* (ii) BULB VEGETABLES Garlic 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Onions 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* 120 Group to which food belongs Groups include the following products F en am id on e (a pp ly in g fr om 4 D ec em be r 20 06 ) F en am ip ho s F en ar im ol F en bu ta tin O xi de F en ch lo rp ho s F en he xa m id F en pr op im or ph F en tin Shallots 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Spring onions 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Others 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* (iii) FRUITING VEGETABLES (a) Solanacea Tomatoes 0.5 0.05 0.5 1 0.01* 1 0.05* 0.05* Peppers 0.02* 0.1 0.5 1 0.01* 2 0.05* 0.05* Chili peppers 0.02* 0.1 0.5 1 0.01* 2 0.05* 0.05* Aubergines 0.02* 0.05 0.02* 1 0.01* 1 0.05* 0.05* Okra Others 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* (b) Cucurbits-edible peel Cucumbers 0.02* 0.05 0.2 0.5* 0.01* 1 0.05* 0.05* Gherkins 0.02* 0.02* 0.2 0.05* 0.01* 1 0.05* 0.05* Courgettes 0.02* 0.05 0.2 0.5 0.01* 1 0.05* 0.05* Others 0.02* 0.02* 0.2 0.05* 0.01* 1 0.05* 0.05* (c) Cucurbits-inedible peel Melons 0.1 0.05 0.05 0.05* 0.01* 0.05* 0.05* 0.05* Squashes 0.02* 0.02* 0.05 0.05* 0.01* 0.05* 0.05* 0.05* Watermelons 0.02* 0.05 0.05 0.05* 0.01* 0.05* 0.05* 0.05* Others 0.02* 0.02* 0.05 0.05* 0.01* 0.05* 0.05* 0.05* (d) Sweet corn 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* (iv) BRASSICA VEGETABLES (a) Flowering Brassicas Broccoli 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Cauliflower 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Others 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* (b) Head Brassicas Brussels sprouts 0.02* 0.05 0.02* 0.05* 0.01* 0.05* 0.5 0.05* Head cabbage 0.02* 0.05 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Others 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* (c) Leafy Brassicas Chinese cabbage 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Kale 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Others 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* (d) Kohlrabi 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* 121 (v) LEAF VEGETABLES AND FRESH HERBS (a) Lettuce & similar Cress 2 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Lamb’s lettuce 2 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Lettuce 2 0.02* 0.02* 0.05* 0.01* 30 0.05* 0.05* Scarole 2 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Others 2 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* (b) Spinach & similar Spinach 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Beet leaves (chard) 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Others 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* (c) Watercress 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* (d) Witloof 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* (e) Herbs Chervil 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Chives 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Parsley 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Celery leaves 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Others 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* (vi) LEGUME VEGETABLES (fresh) Beans (with pods) 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Beans (without pods) 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Peas (with pods) 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Peas (without pods) 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Others 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* 122 Group to which food belongs Groups include the following products F en am id on e (a pp ly in g fr om 4 D ec em be r 20 06 ) F en am ip ho s F en ar im ol F en bu ta tin O xi de F en ch lo rp ho s F en he xa m id F en pr op im or ph F en tin (vii) STEM VEGETABLES Asparagus 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Cardoons 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Celery 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Fennel 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Globe artichokes 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Leeks 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.5 0.05* Rhubarb 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Others 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* (viii) FUNGI (a) Cultivated mushrooms 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* (b) Wild mushrooms 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* 3. PULSES Beans 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Lentils 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Peas 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* Others 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.05* 4. OILSEEDS Linseed 0.05* 0.05* 0.02* 0.05* 0.01* 0.1* 0.05* 0.05* Peanuts 0.05* 0.05* 0.02* 0.05* 0.01* 0.1* 0.05* 0.05* Poppy seed 0.05* 0.05* 0.02* 0.05* 0.01* 0.1* 0.05* 0.05* Sesame seed 0.05* 0.05* 0.02* 0.05* 0.01* 0.1* 0.05* 0.05* Sunflower seed 0.05* 0.05* 0.02* 0.05* 0.01* 0.1* 0.05* 0.05* Rape seed 0.05* 0.05* 0.02* 0.05* 0.01* 0.1* 0.05* 0.05* Soya bean 0.05* 0.05* 0.02* 0.05* 0.01* 0.1* 0.05* 0.05* Mustard seed 0.05* 0.05* 0.02* 0.05* 0.01* 0.1* 0.05* 0.05* Cotton seed 0.05* 0.05* 0.02* 0.05* 0.01* 0.1* 0.05* 0.05* Hemp seed Others 0.05* 0.05* 0.02* 0.05* 0.01* 0.1* 0.05* 0.05* 5. POTATOES Early potatoes 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.1 Ware potatoes 0.02* 0.02* 0.02* 0.05* 0.01* 0.05* 0.05* 0.1 123 6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinesis) 0.05* 0.05* 0.05* 0.1* 0.1* 0.1* 0.1* 0.1* 7. HOPS (dried) including hop pellets & unconcentrated powder 0.05* 0.05* 5 0.1* 0.1* 0.1* 10 0.5 8. SPICES Cumin seed Juniper seed Nutmeg Pepper, black and white Vanilla pods Others 9. CEREALS Wheat 0.02* 0.02* 0.02* 0.05* 0.05* 0.5(24) 0.05* Rye 0.02* 0.02* 0.02* 0.05* 0.05* 0.5 0.05* Barley 0.02* 0.02* 0.02* 0.05* 0.05* 0.5 0.05* Sorghum 0.02* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* Oats 0.02* 0.02* 0.02* 0.05* 0.05* 0.5 0.05* Triticale 0.02* 0.02* 0.02* 0.05* 0.05* 0.5 0.05* Maize 0.02* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* Buckwheat 0.02* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* Millet 0.02* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* Rice(1) 0.02* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* Other cereals 0.02* 0.02* 0.02* 0.05* 0.05* 0.05*(25) 0.05* 124 Group to which food belongs Groups include the following products F en am id on e (a pp ly in g fr om 4 D ec em be r 20 06 ) F en am ip ho s F en ar im ol F en bu ta tin O xi de F en ch lo rp ho s F en he xa m id F en pr op im or ph F en tin 10. FOODSTUFFS OF ANIMAL ORIGIN Meat, edible offal, fat & 0.01* 0.02* 0.05* 0.05* 0.3(26) 0.05* preparations of meat and 0.05(27) edible offal(2) 0.01*(28) 0.02(29) 0.01(9) Milk(3) & Dairy Produce(4) 0.005* 0.02* 0.05* 0.05* 0.01 0.05* Eggs(5) 0.01* 0.02* 0.05* 0.05* 0.01* 0.05* 125 1. Fruit, fresh dried or uncooked, preserved by freezing not containing added sugar: nuts (i) CITRUS FRUIT Grapefruit 0.05* 0.05* 0.02* 0.02* 0.02 0.01* 0.05* 0.05* Lemons 0.05* 0.05* 0.02* 0.02* 0.02 0.01* 0.05* 0.05* Limes 0.05* 0.05* 0.02* 0.02* 0.02 0.01* 0.05* 0.05* Mandarins (inc clementines & similar hybrids) 0.05* 0.05* 0.02* 0.02* 0.02 0.01* 0.05* 0.05* Oranges 0.05* 0.05* 0.02* 0.02* 0.02 0.01* 0.05* 0.05* Pomelos 0.05* 0.05* 0.02* 0.02* 0.02 0.01* 0.05* 0.05* Others 0.05* 0.05* 0.02* 0.02* 0.02 0.01* 0.05* 0.05* (ii) TREE NUTS (shelled or unshelled) Almonds 0.05* 0.05* 0.02* 0.02* 0.01* 0.1* 0.05* 0.05* Brazil nuts 0.05* 0.05* 0.02* 0.02* 0.01* 0.1* 0.05* 0.05* Cashew nuts 0.05* 0.05* 0.02* 0.02* 0.01* 0.1* 0.05* 0.05* Chestnuts 0.05* 0.05* 0.02* 0.02* 0.01* 0.1* 0.05* 0.05* Coconuts 0.05* 0.05* 0.02* 0.02* 0.01* 0.1* 0.05* 0.05* Hazelnuts 0.05* 0.05* 0.02* 0.02* 0.01* 0.1* 0.05* 0.05* Macadamia nuts 0.05* 0.05* 0.02* 0.02* 0.01* 0.1* 0.05* 0.05* Pecans 0.05* 0.05* 0.02* 0.02* 0.01* 0.1* 0.05* 0.05* Pine nuts 0.05* 0.05* 0.02* 0.02* 0.01* 0.1* 0.05* 0.05* Pistachios 0.05* 0.05* 0.02* 0.02* 0.01* 0.1* 0.05* 0.05* Walnuts 0.05* 0.05* 0.02* 0.02* 0.01* 0.1* 0.05* 0.05* Others 0.05* 0.05* 0.02* 0.02* 0.01* 0.1* 0.05* 0.05* (iii) POME FRUIT Apples 0.05* 0.05* 0.05 0.02* 0.01* 0.01* 0.05* 0.05* Pears 0.05* 0.05* 0.05 0.02* 0.01* 0.01* 0.05* 0.05* Quinces 0.05* 0.05* 0.05 0.02* 0.01* 0.01* 0.05* 0.05* Others 0.05* 0.05* 0.05 0.02* 0.01* 0.01* 0.05* 0.05* 126 Group to which food belongs Groups include the following products F en tin a ce ta te F en tin h yd ro xi de F en va le ra te a nd E sf en va le ra t Su m o f R R a nd S S F en va le ra te a nd E sf en va le ra t Su m o f R S an d SR F la za su lfu ro n (a pp ly in g fr om 2 1 A pr il 20 07 ) F lo ra su la m F lu cy th ri na te F lu fe na ce t (a pp ly in g fr om 2 4 F eb ru ar y 20 07 ) (iv) STONE FRUIT Apricots 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Cherries 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Peaches (incl nectarines & similar hybrids) 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Plums 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Others 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* (v) BERRIES AND SMALL FRUIT (a) Table & wine grapes Table Grapes 0.05* 0.05* 0.1 0.02* 0.02 0.01* 0.05* 0.05* Wine Grapes 0.05* 0.05* 0.1 0.02* 0.02 0.01* 0.05* 0.05* (b) Strawberries (other than wild) 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* (c) Cane Fruit (other than wild) Blackberries 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Dewberries 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Loganberries 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Raspberries 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Others 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* (d) Other small fruit & berries (other than wild) Bilberries 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Cranberries 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Currants (red, black & white) 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Gooseberries 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Others 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* (e) Wild berries & wild fruit 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* (vi) MISCELLANEOUS FRUIT Avocados 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Bananas 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Dates 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Figs 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Kiwi fruit 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Kumquats 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Litchis 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* 127 Mangoes 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Olives (table consumption) 0.05* 0.05* 0.02* 0.02* 0.02 0.01* 0.05* 0.05* Olives (oil extract) 0.05* 0.05* 0.02* 0.02* 0.02 0.01* 0.05* 0.05* Papaya 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Passion fruit 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Pineapples 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Pomegranates 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Others 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* 2. Vegetables, fresh or uncooked, frozen or dry (i) ROOT AND TUBER VEGETABLES Beetroot 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Carrots 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Cassava 0.01* Celeriac 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Horseradish 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Jerusalem artichokes 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Parsnips 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Parsley root 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Radishes 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Salsify 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Sweet potatoes 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Swedes 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Turnips 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Yams 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Others 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* (ii) BULB VEGETABLES Garlic 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Onions 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* 128 Group to which food belongs Groups include the following products F en tin a ce ta te F en tin h yd ro xi de F en va le ra te a nd E sf en va le ra te Su m o f R R a nd S S F en va le ra te a nd E sf en va le ra t Su m o f R S an d SR F la za su lfu ro n (a pp ly in g fr om 2 1 A pr il 20 07 ) F lo ra su la m F lu cy th ri na te F lu fe na ce t (a pp ly in g fr om 2 4 F eb ru ar y 20 07 ) Shallots 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Spring onions 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Others 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* (iii) FRUITING VEGETABLES (a) Solanacea Tomatoes 0.05* 0.05* 0.05 0.02* 0.01* 0.01* 0.05* 0.05* Peppers 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Chili peppers 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Aubergines 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Okra Others 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* (b) Cucurbits-edible peel Cucumbers 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Gherkins 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Courgettes 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Others 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* (c) Cucurbits-inedible peel Melons 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Squashes 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Watermelons 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Others 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* (d) Sweet corn 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* (iv) BRASSICA VEGETABLES (a) Flowering Brassicas Broccoli 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Cauliflower 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Others 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* (b) Head Brassicas Brussels sprouts 0.05* 0.05* 0.05 0.02* 0.01* 0.01* 0.05* 0.05* Head cabbage 0.05* 0.05* 0.05 0.02* 0.01* 0.01* 0.05* 0.05* Others 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* (c) Leafy Brassicas Chinese cabbage 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Kale 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Others 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* (d) Kohlrabi 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* 129 (v) LEAF VEGETABLES AND FRESH HERBS (a) Lettuce & similar Cress 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Lamb’s lettuce 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Lettuce 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Scarole 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Others 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* (b) Spinach & similar Spinach 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Beet leaves (chard) 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Others 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* (c) Watercress 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* (d) Witloof 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* (e) Herbs Chervil 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Chives 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Parsley 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Celery leaves 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Others 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* (vi) LEGUME VEGETABLES (fresh) Beans (with pods) 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Beans (without pods) 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Peas (with pods) 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Peas (without pods) 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Others 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* 130 Group to which food belongs Groups include the following products F en tin a ce ta te F en tin h yd ro xi de F en va le ra te a nd E sf en va le ra te Su m o f R R a nd S S F en va le ra te a nd E sf en va le ra te Su m o f R S an d SR F la za su lfu ro n (a pp ly in g fr om 2 1 A pr il 20 07 ) F lo ra su la m F lu cy th ri na te F lu fe na ce t (a pp ly in g fr om 2 4 F eb ru ar y 20 07 ) (vii) STEM VEGETABLES Asparagus 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Cardoons 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Celery 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Fennel 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Globe artichokes 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Leeks 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Rhubarb 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Others 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* (viii) FUNGI (a) Cultivated mushrooms 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* (b) Wild mushrooms 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* 3. PULSES Beans 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Lentils 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Peas 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* Others 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.05* 4. OILSEEDS Linseed 0.1* 0.1* 0.05* 0.05* 0.02* 0.1* 0.05* 0.05* Peanuts 0.1* 0.1* 0.05* 0.05* 0.02* 0.1* 0.05* 0.05* Poppy seed 0.1* 0.1* 0.05* 0.05* 0.02* 0.1* 0.05* 0.05* Sesame seed 0.1* 0.1* 0.05* 0.05* 0.02* 0.1* 0.05* 0.05* Sunflower seed 0.1* 0.1* 0.05* 0.05* 0.02* 0.1* 0.05* 0.05* Rape seed 0.1* 0.1* 0.05* 0.05* 0.02* 0.1* 0.05* 0.05* Soya bean 0.1* 0.1* 0.05* 0.05* 0.02* 0.1* 0.05* 0.05* Mustard seed 0.1* 0.1* 0.05* 0.05* 0.02* 0.1* 0.05* 0.05* Cotton seed 0.1* 0.1* 0.05* 0.05* 0.02* 0.1* 0.05* 0.05* Hemp seed Others 0.1* 0.1* 0.05* 0.05* 0.02* 0.1* 0.05* 0.05* 5. POTATOES Early potatoes 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.1 Ware potatoes 0.05* 0.05* 0.02* 0.02* 0.01* 0.01* 0.05* 0.1 131 6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinesis) 0.1* 0.1* 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 7. HOPS (dried) including hop pellets & unconcentrated powder 0.1* 0.1* 0.05* 0.05* 0.02* 0.1* 0.1* 0.05* 8. SPICES Cumin seed Juniper seed Nutmeg Pepper, black and white Vanilla pods Others 9. CEREALS Wheat 0.05* 0.05* 0.05 0.02* 0.02* 0.01* 0.05* 0.05* Rye 0.05* 0.05* 0.05 0.02* 0.02* 0.01* 0.05* 0.05* Barley 0.05* 0.05* 0.2 0.05 0.02* 0.01* 0.05* 0.05* Sorghum 0.05* 0.05* 0.02* 0.02* 0.02* 0.01* 0.05* 0.05* Oats 0.05* 0.05* 0.2 0.05 0.02* 0.01* 0.05* 0.05* Triticale 0.05* 0.05* 0.05 0.02* 0.02* 0.01* 0.05* 0.05* Maize 0.05* 0.05* 0.02* 0.02* 0.02* 0.01* 0.05* 0.05* Buckwheat 0.05* 0.05* 0.02* 0.02* 0.02* 0.01* 0.05* 0.05* Millet 0.05* 0.05* 0.02* 0.02* 0.02* 0.01* 0.05* 0.05* Rice(1) 0.05* 0.05* 0.02* 0.02* 0.02* 0.01* 0.05* 0.05* Other cereals 0.05* 0.05* 0.02* 0.02* 0.02* 0.01* 0.05* 0.05* 132 Group to which food belongs Groups include the following products F en tin a ce ta te F en tin h yd ro xi de F en va le ra te a nd E sf en va le ra te Su m o f R R a nd S S F en va le ra te a nd E sf en va le ra te Su m o f R S an d SR F la za su lfu ro n (a pp ly in g fr om 2 1 A pr il 20 07 ) F lo ra su la m F lu cy th ri na te F lu fe na ce t (a pp ly in g fr om 2 4 F eb ru ar y 20 07 ) 10. FOODSTUFFS OF ANIMAL ORIGIN Meat, edible offal, fat & 0.02(14) 0.02(14) 0.05* preparations of meat and 0.2*(9) 0.05*(9) edible offal(2) Milk(3) & Dairy Produce(4) 0.02* 0.02* 0.05* Eggs(5) 0.02*(7) 0.02*(7) 0.05* 133 1. Fruit, fresh dried or uncooked, preserved by freezing not containing added sugar: nuts (i) CITRUS FRUIT Grapefruit 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Lemons 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Limes 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Mandarins (inc clementines & similar hybrids) 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Oranges 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Pomelos 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Others 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* (ii) TREE NUTS (shelled or unshelled) Almonds 0.05* 0.02* 0.05* 0.02* 0.01* 0.05* 0.02* Brazil nuts 0.05* 0.02* 0.05* 0.02* 0.01* 0.05* 0.02* Cashew nuts 0.05* 0.02* 0.05* 0.02* 0.01* 0.05* 0.02* Chestnuts 0.05* 0.02* 0.05* 0.02* 0.01* 0.05* 0.02* Coconuts 0.05* 0.02* 0.05* 0.02* 0.01* 0.05* 0.02* Hazelnuts 0.05* 0.02* 0.05* 0.02* 0.01* 0.05* 0.02* Macadamia nuts 0.05* 0.02* 0.05* 0.02* 0.01* 0.05* 0.02* Pecans 0.05* 0.02* 0.05* 0.02* 0.01* 0.05* 0.02* Pine nuts 0.05* 0.02* 0.05* 0.02* 0.01* 0.05* 0.02* Pistachios 0.05* 0.02* 0.05* 0.02* 0.01* 0.05* 0.02* Walnuts 0.05* 0.02* 0.05* 0.02* 0.01* 0.05* 0.02* Others 0.05* 0.02* 0.05* 0.02* 0.01* 0.05* 0.02* (iii) POME FRUIT Apples 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Pears 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Quinces 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Others 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* 134 Group to which food belongs Groups include the following products F lu m io xa zi ne F lu py rs ul fu ro n m et hy l F lu ro xy py r F lu rt am on e (a pp ly in g fr om 2 1 A pr il 20 07 ) F ol pe t F or am su lfu ro n F or m ot hi on F os th ia za te (a pp ly in g fr om 2 4 F eb ru ar y 20 07 ) (iv) STONE FRUIT Apricots 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Cherries 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Peaches (incl nectarines & similar hybrids) 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Plums 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Others 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* (v) BERRIES AND SMALL FRUIT (a) Table & wine grapes Table Grapes 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Wine Grapes 0.05* 0.02* 0.05* 0.02* 10 0.01* 0.02* 0.02* (b) Strawberries (other than wild) 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* (c) Cane Fruit (other than wild) Blackberries 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Dewberries 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Loganberries 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Raspberries 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Others 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* (d) Other small fruit & berries (other than wild) Bilberries 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Cranberries 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Currants (red, black & white) 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Gooseberries 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Others 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* (e) Wild berries & wild fruit 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* (vi) MISCELLANEOUS FRUIT Avocados 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Bananas 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.05* Dates 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Figs 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Kiwi fruit 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Kumquats 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Litchis 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* 135 Mangoes 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Olives (table consumption) 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Olives (oil extract) 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Papaya 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Passion fruit 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Pineapples 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Pomegranates 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Others 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* 2. Vegetables, fresh or uncooked, frozen or dry (i) ROOT AND TUBER VEGETABLES Beetroot 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Carrots 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Cassava 0.02* Celeriac 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Horseradish 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Jerusalem artichokes 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Parsnips 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Parsley root 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Radishes 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Salsify 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Sweet potatoes 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Swedes 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Turnips 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Yams 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Others 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* (ii) BULB VEGETABLES Garlic 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Onions 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* 136 Group to which food belongs Groups include the following products F lu m io xa zi ne F lu py rs ul fu ro n m et hy l F lu ro xy py r F lu rt am on e (a pp ly in g fr om 2 1 A pr il 20 07 ) F ol pe t F or am su lfu ro n F or m ot hi on F os th ia za te (a pp ly in g fr om 2 4 F eb ru ar y 20 07 ) Shallots 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Spring onions 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Others 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* (iii) FRUITING VEGETABLES (a) Solanacea Tomatoes 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Peppers 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Chili peppers 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Aubergines 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Okra Others 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* (b) Cucurbits-edible peel Cucumbers 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Gherkins 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Courgettes 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Others 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* (c) Cucurbits-inedible peel Melons 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Squashes 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Watermelons 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Others 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* (d) Sweet corn 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* (iv) BRASSICA VEGETABLES (a) Flowering Brassicas Broccoli 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Cauliflower 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Others 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* (b) Head Brassicas Brussels sprouts 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Head cabbage 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Others 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* (c) Leafy Brassicas Chinese cabbage 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Kale 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Others 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* (d) Kohlrabi 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* 137 (v) LEAF VEGETABLES AND FRESH HERBS (a) Lettuce & similar Cress 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Lamb’s lettuce 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Lettuce 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Scarole 0.05* 0.02* 0.05* 0.02* 0.01* 0.02*(6) 0.02* Others 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* (b) Spinach & similar Spinach 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Beet leaves (chard) 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Others 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* (c) Watercress 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* (d) Witloof 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* (e) Herbs Chervil 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Chives 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Parsley 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Celery leaves 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Others 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* (vi) LEGUME VEGETABLES (fresh) Beans (with pods) 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Beans (without pods) 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Peas (with pods) 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Peas (without pods) 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Others 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* 138 Group to which food belongs Groups include the following products F lu m io xa zi ne F lu py rs ul fu ro n m et hy l F lu ro xy py r F lu rt am on e (a pp ly in g fr om 2 1 A pr il 20 07 ) F ol pe t F or am su lfu ro n F or m ot hi on F os th ia za te (a pp ly in g fr om 2 4 F eb ru ar y 20 07 ) (vii) STEM VEGETABLES Asparagus 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Cardoons 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Celery 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Fennel 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Globe artichokes 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Leeks 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Rhubarb 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Others 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* (viii) FUNGI (a) Cultivated mushrooms 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* (b) Wild mushrooms 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* 3. PULSES Beans 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Lentils 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Peas 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Others 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* 4. OILSEEDS Linseed 0.1* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* Peanuts 0.1* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* Poppy seed 0.1* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* Sesame seed 0.1* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* Sunflower seed 0.1* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* Rape seed 0.1* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* Soya bean 0.1* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* Mustard seed 0.1* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* Cotton seed 0.1* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* Hemp seed Others 0.1* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 5. POTATOES Early potatoes 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Ware potatoes 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* 139 6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinesis) 0.1* 0.05* 0.1* 0.05* 0.05* 0.05* 0.05* 7. HOPS (dried) including hop pellets & unconcentrated powder 0.1* 0.05* 0.1* 0.05* 0.05* 0.05* 0.05* 8. SPICES Cumin seed Juniper seed Nutmeg Pepper, black and white Vanilla pods Others 9. CEREALS Wheat 0.05* 0.02* 0.1 0.02* 0.01* 0.02* 0.02* Rye 0.05* 0.02* 0.1 0.02* 0.01* 0.02* 0.02* Barley 0.05* 0.02* 0.1 0.02* 0.01* 0.02* 0.02* Sorghum 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Oats 0.05* 0.02* 0.1 0.02* 0.01* 0.02* 0.02* Triticale 0.05* 0.02* 0.1 0.02* 0.01* 0.02* 0.02* Maize 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Buckwheat 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Millet 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Rice(1) 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* Other cereals 0.05* 0.02* 0.05* 0.02* 0.01* 0.02* 0.02* 140 Group to which food belongs Groups include the following products F lu m io xa zi ne F lu py rs ul fu ro n m et hy l F lu ro xy py r F lu rt am on e (a pp ly in g fr om 2 1 A pr il 20 07 ) F ol pe t F or am su lfu ro n F or m ot hi on F os th ia za te (a pp ly in g fr om 2 4 F eb ru ar y 20 07 ) 10. FOODSTUFFS OF ANIMAL ORIGIN Meat, edible offal, fat & 0.5(30) preparations of meat and 0.05*(9) edible offal(2) Milk(3) & Dairy Produce(4) 0.05* Eggs(5) 0.05* 141 1. Fruit, fresh dried or uncooked, preserved by freezing not containing added sugar: nuts (i) CITRUS FRUIT Grapefruit 0.05* 0.1* 0.1 0.05* 0.01* 0.01* 0.01* 0.02* Lemons 0.05* 0.1* 0.1 0.05* 0.01* 0.01* 0.01* 0.02* Limes 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Mandarins (inc clementines & similar hybrids) 0.05* 0.1* 0.1 0.05* 0.01* 0.01* 0.01* 0.02* Oranges 0.05* 0.1* 0.5 0.5 0.01* 0.01* 0.01* 0.02* Pomelos 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Others 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* (ii) TREE NUTS (shelled or unshelled) Almonds 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.05* Brazil nuts 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.05* Cashew nuts 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.05* Chestnuts 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.05* Coconuts 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.05* Hazelnuts 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.05* Macadamia nuts 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.05* Pecans 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.05* Pine nuts 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.05* Pistachios 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.05* Walnuts 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.05* Others 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.05* (iii) POME FRUIT Apples 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.1 Pears 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.1 Quinces 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Others 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* 142 Group to which food belongs Groups include the following products F ur at hi oc ar b G ly ph os at e e xc ep t tr im es iu m s al t( ap pl ie s un til 2 0 A pr il 20 07 ) G ly ph os at e e xc ep t tr im es iu m s al t ( ap pl yi ng fr om 2 1 A pr il 20 07 ) G ly ph os at e a s tr im es iu m s al t ( ap pl yi ng fr om 2 1 A pr il 20 07 ) H ep ta ch lo r H ex ac hl or ob en ze ne (H C B ) H ex ac hl or oc yc lo he x an e (H C H ) H ex ac on az ol e (iv) STONE FRUIT Apricots 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Cherries 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Peaches (incl nectarines & similar hybrids) 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Plums 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Others 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* (v) BERRIES AND SMALL FRUIT (a) Table & wine grapes Table Grapes 0.05* 0.1* 0.5 0.05* 0.01* 0.01* 0.01* 0.1 Wine Grapes 0.05* 0.1* 0.5 0.05* 0.01* 0.01* 0.01* 0.1 (b) Strawberries (other than wild) 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.2 (c) Cane Fruit (other than wild) Blackberries 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Dewberries 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Loganberries 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Raspberries 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Others 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* (d) Other small fruit & berries (other than wild) Bilberries 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Cranberries 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Currants (red, black & white) 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Gooseberries 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Others 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* (e) Wild berries & wild fruit 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* (vi) MISCELLANEOUS FRUIT Avocados 0.05* 0.1* 0.05* 0.05* 0.01* 0.01* 0.01* 0.02* Bananas 0.05* 0.1* 0.05* 0.05 0.01* 0.01* 0.01* 0.1 Dates 0.05* 0.1* 0.05* 0.05* 0.01* 0.01* 0.01* 0.02* Figs 0.05* 0.1* 0.05* 0.05* 0.01* 0.01* 0.01* 0.02* Kiwi fruit 0.05* 0.1* 0.05* 0.05* 0.01* 0.01* 0.01* 0.02* Kumquats 0.05* 0.1* 0.05* 0.05* 0.01* 0.01* 0.01* 0.02* Litchis 0.05* 0.1* 0.05* 0.05* 0.01* 0.01* 0.01* 0.02* 143 Mangoes 0.05* 0.1* 0.05* 0.05* 0.01* 0.01* 0.01* 0.02* Olives (table consumption) 0.05* 0.1* 0.05* 0.05* 0.01* 0.01* 0.01* 0.02* Olives (oil extract) 0.05* 2 1 1 0.01* 0.01* 0.01* 0.02* Papaya 0.05* 0.1* 0.05* 0.05* 0.01* 0.01* 0.01* 0.02* Passion fruit 0.05* 0.1* 0.05* 0.05* 0.01* 0.01* 0.01* 0.02* Pineapples 0.05* 0.1* 0.05* 0.05* 0.01* 0.01* 0.01* 0.02* Pomegranates 0.05* 0.1* 0.05* 0.05* 0.01* 0.01* 0.01* 0.02* Others 0.05* 0.1* 0.05* 0.05* 0.01* 0.01* 0.01* 0.02* 2. Vegetables, fresh or uncooked, frozen or dry (i) ROOT AND TUBER VEGETABLES Beetroot 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Carrots 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Cassava 0.1* 0.05* Celeriac 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Horseradish 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Jerusalem artichokes 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Parsnips 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Parsley root 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Radishes 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Salsify 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Sweet potatoes 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Swedes 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Turnips 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Yams 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Others 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* (ii) BULB VEGETABLES Garlic 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Onions 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* 144 Group to which food belongs Groups include the following products F ur at hi oc ar b G ly ph os at e e xc ep t tr im es iu m s al t( ap pl ie s un til 2 0 A pr il 20 07 ) G ly ph os at e e xc ep t tr im es iu m s al t ( ap pl yi ng fr om 2 1 A pr il 20 07 ) G ly ph os at e a s tr im es iu m s al t ( ap pl yi ng fr om 2 1 A pr il 20 07 ) H ep ta ch lo r H ex ac hl or ob en ze ne (H C B ) H ex ac hl or oc yc lo he x an e (H C H ) H ex ac on az ol e Shallots 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Spring onions 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Others 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* (iii) FRUITING VEGETABLES (a) Solanacea Tomatoes 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.1 Peppers 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Chili peppers 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Aubergines 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Okra Others 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* (b) Cucurbits-edible peel Cucumbers 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Gherkins 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Courgettes 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Others 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* (c) Cucurbits-inedible peel Melons 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Squashes 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Watermelons 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Others 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* (d) Sweet corn 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* (iv) BRASSICA VEGETABLES (a) Flowering Brassicas Broccoli 0.1 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Cauliflower 0.1 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Others 0.1 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* (b) Head Brassicas Brussels sprouts 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Head cabbage 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Others 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* (c) Leafy Brassicas Chinese cabbage 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Kale 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Others 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* (d) Kohlrabi 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* 145 (v) LEAF VEGETABLES AND FRESH HERBS (a) Lettuce & similar Cress 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Lamb’s lettuce 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Lettuce 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Scarole 0.05* 0.1* 0.1* 0.05* 0.01* 0.01*(6) 0.01*(6) 0.02* Others 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* (b) Spinach & similar Spinach 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Beet leaves (chard) 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Others 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* (c) Watercress 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* (d) Witloof 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* (e) Herbs Chervil 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Chives 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Parsley 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Celery leaves 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Others 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* (vi) LEGUME VEGETABLES (fresh) Beans (with pods) 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Beans (without pods) 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Peas (with pods) 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Peas (without pods) 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Others 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* 146 Group to which food belongs Groups include the following products F ur at hi oc ar b G ly ph os at e e xc ep t tr im es iu m s al t( ap pl ie s un til 2 0 A pr il 20 07 ) G ly ph os at e e xc ep t tr im es iu m s al t ( ap pl yi ng fr om 2 1 A pr il 20 07 ) G ly ph os at e a s tr im es iu m s al t ( ap pl yi ng fr om 2 1 A pr il 20 07 ) H ep ta ch lo r H ex ac hl or ob en ze ne (H C B ) H ex ac hl or oc yc lo he x an e (H C H ) H ex ac on az ol e (vii) STEM VEGETABLES Asparagus 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Cardoons 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Celery 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Fennel 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Globe artichokes 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Leeks 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Rhubarb 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Others 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* (viii) FUNGI (a) Cultivated mushrooms 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* (b) Wild mushrooms 0.05* 50 50 20 0.01* 0.01* 0.01* 0.02* 3. PULSES Beans 0.05* 2 2 0.05* 0.01* 0.01* 0.01* 0.02* Lentils 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* Peas 0.05* 3 10 0.05* 0.01* 0.01* 0.01* 0.02* Others 0.05* 0.1* 0.1* 0.05* 0.01* 0.01* 0.01* 0.02* 4. OILSEEDS Linseed 0.05* 10 10 0.05* 0.01* 0.02* 0.02* 0.05* Peanuts 0.05* 0.1* 0.1* 0.05* 0.01* 0.02* 0.02* 0.05* Poppy seed 0.05* 0.1* 0.1* 0.05* 0.01* 0.02* 0.02* 0.05* Sesame seed 0.05* 0.1* 0.1* 0.05* 0.01* 0.02* 0.02* 0.05* Sunflower seed 0.05* 0.1* 20 0.05* 0.01* 0.02* 0.02* 0.05* Rape seed 0.05* 10 10 0.05* 0.01* 0.02* 0.02* 0.05* Soya bean 0.05* 20 20 10 0.01* 0.02* 0.02* 0.05* Mustard seed 0.05* 10 10 0.05* 0.01* 0.02* 0.02* 0.05* Cotton seed 0.05* 10 10 0.05* 0.01* 0.02* 0.02* 0.05* Hemp seed Others 0.05* 0.1* 0.1* 0.05* 0.01* 0.02* 0.02* 0.05* 5. POTATOES Early potatoes 0.05* 0.1* 0.5 0.05* 0.01* 0.01* 0.01* 0.02* Ware potatoes 0.05* 0.1* 0.5 0.05* 0.01* 0.01* 0.01* 0.02* 147 6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinesis) 0.1* 0.1* 2 0.05* 0.02* 0.02* 0.02* 0.05* 7. HOPS (dried) including hop pellets & unconcentrated powder 5 0.1* 0.1* 0.05* 0.01* 0.02* 0.02* 0.05* 8. SPICES Cumin seed Juniper seed Nutmeg Pepper, black and white Vanilla pods Others 9. CEREALS Wheat 0.05* 5 10 5 0.01 0.01 0.02 0.1 Rye 0.05* 5 10 5 0.01 0.01 0.02 0.02* Barley 0.05* 20 20 10 0.01 0.01 0.02 0.1 Sorghum 0.05* 20 20 0.05* 0.01 0.01 0.02 0.02* Oats 0.05* 20 20 10 0.01 0.01 0.02 0.02* Triticale 0.05* 5 10 5 0.01 0.01 0.02 0.02* Maize 0.05* 0.1* 1 0.05* 0.01 0.01 0.02 0.02* Buckwheat 0.05* 0.1* 0.1* 0.05* 0.01 0.01 0.02 0.02* Millet 0.05* 0.1* 0.1* 0.05* 0.01 0.01 0.02 0.02* Rice(1) 0.05* 0.1* 0.1* 0.05* 0.01 0.01 0.02 0.02* Other cereals 0.05* 0.1* 0.1* 0.05* 0.01 0.01 0.02 0.02* 148 Group to which food belongs Groups include the following products F ur at hi oc ar b G ly ph os at e e xc ep t tr im es iu m s al t( ap pl ie s un til 2 0 A pr il 20 07 ) G ly ph os at e e xc ep t tr im es iu m s al t ( ap pl yi ng fr om 2 1 A pr il 20 07 ) G ly ph os at e a s tr im es iu m s al t ( ap pl yi ng fr om 2 1 A pr il 20 07 ) H ep ta ch lo r H ex ac hl or ob en ze ne (H C B ) H ex ac hl or oc yc lo he x an e (H C H ) H ex ac on az ol e 10. FOODSTUFFS OF ANIMAL ORIGIN Meat, edible offal, fat & 0.05* 0.5(31) 2(19) 0.2(19) 0.02 0.2 0.3(33) preparations of meat and 2(32) 0.2(12) 0.5(12) edible offal(2) 0.1*(9) 0.5(31) 0.2(15) 0.1(44) 0.1(44) 0.05*(43) 0.05(45) Milk(3) & Dairy Produce(4) 0.05* 0.1* 0.1* 0.1 0.004 0.01 0.007(33) Eggs(5) 0.05* 0.1* 0.1* 0.01* 0.02 0.02 0.03(33) 149 1. Fruit, fresh dried or uncooked, preserved by freezing not containing added sugar: nuts (i) CITRUS FRUIT Grapefruit 5 0.05* 0.02* Lemons 5 0.05* 0.02* Limes 5 0.05* 0.02* Mandarins (inc clementines & similar hybrids) 5 0.05* 0.02* Oranges 5 0.05* 0.02* Pomelos 5 0.05* 0.02* Others 5 0.05* 0.02* (ii) TREE NUTS (shelled or unshelled) Almonds 0.02* 0.05* 0.02* Brazil nuts 0.02* 0.05* 0.02* Cashew nuts 0.02* 0.05* 0.02* Chestnuts 0.02* 0.05* 0.02* Coconuts 0.02* 0.05* 0.02* Hazelnuts 0.02* 0.05* 0.02* Macadamia nuts 0.02* 0.05* 0.02* Pecans 0.02* 0.05* 0.02* Pine nuts 0.02* 0.05* 0.02* Pistachios 0.02* 0.05* 0.02* Walnuts 0.02* 0.05* 0.02* Others 0.02* 0.05* 0.02* (iii) POME FRUIT Apples 5 0.05* 0.02* Pears 5 0.05* 0.02* Quinces 5 0.05* 0.02* Others 5 0.05* 0.02* 150 Group to which food belongs Groups include the following products H yd ro ge n cy an id e H yd ro ge n ph os ph id e Im az al il Im az am ox Io do su lfu ro n m et hy l so di um (a pp ly in g fr om 24 F eb ru ar y 20 07 ) (iv) STONE FRUIT Apricots 0.02* 0.05* 0.02* Cherries 0.02* 0.05* 0.02* Peaches (incl nectarines & similar hybrids) 0.02* 0.05* 0.02* Plums 0.02* 0.05* 0.02* Others 0.02* 0.05* 0.02* (v) BERRIES AND SMALL FRUIT (a) Table & wine grapes Table Grapes 0.02* 0.05* 0.02* Wine Grapes 0.02* 0.05* 0.02* (b) Strawberries (other than wild) 0.02* 0.05* 0.02* (c) Cane Fruit (other than wild) Blackberries 0.02* 0.05* 0.02* Dewberries 0.02* 0.05* 0.02* Loganberries 0.02* 0.05* 0.02* Raspberries 0.02* 0.05* 0.02* Others 0.02* 0.05* 0.02* (d) Other small fruit & berries (other than wild) Bilberries 0.02* 0.05* 0.02* Cranberries 0.02* 0.05* 0.02* Currants (red, black & white) 0.02* 0.05* 0.02* Gooseberries 0.02* 0.05* 0.02* Others 0.02* 0.05* 0.02* (e) Wild berries & wild fruit 0.02* 0.05* 0.02* (vi) MISCELLANEOUS FRUIT Avocados 0.02* 0.05* 0.02* Bananas 2 0.05* 0.02* Dates 0.02* 0.05* 0.02* Figs 0.02* 0.05* 0.02* Kiwi fruit 0.02* 0.05* 0.02* Kumquats 0.02* 0.05* 0.02* Litchis 0.02* 0.05* 0.02* 151 Mangoes 0.02* 0.05* 0.02* Olives (table consumption) 0.02* 0.05* 0.02* Olives (oil extract) 0.02* 0.05* 0.02* Papaya 0.02* 0.05* 0.02* Passion fruit 0.02* 0.05* 0.02* Pineapples 0.02* 0.05* 0.02* Pomegranates 0.02* 0.05* 0.02* Others 0.02* 0.05* 0.02* 2. Vegetables, fresh or uncooked, frozen or dry (i) ROOT AND TUBER VEGETABLES Beetroot 0.02* 0.05* 0.02* Carrots 0.02* 0.05* 0.02* Cassava Celeriac 0.02* 0.05* 0.02* Horseradish 0.02* 0.05* 0.02* Jerusalem artichokes 0.02* 0.05* 0.02* Parsnips 0.02* 0.05* 0.02* Parsley root 0.02* 0.05* 0.02* Radishes 0.02* 0.05* 0.02* Salsify 0.02* 0.05* 0.02* Sweet potatoes 0.02* 0.05* 0.02* Swedes 0.02* 0.05* 0.02* Turnips 0.02* 0.05* 0.02* Yams 0.02* 0.05* 0.02* Others 0.02* 0.05* 0.02* (ii) BULB VEGETABLES Garlic 0.02* 0.05* 0.02* Onions 0.02* 0.05* 0.02* 152 Group to which food belongs Groups include the following products H yd ro ge n cy an id e H yd ro ge n ph os ph id e Im az al il Im az am ox Io do su lfu ro n m et hy l so di um (a pp ly in g fr om 24 F eb ru ar y 20 07 ) Shallots 0.02* 0.05* 0.02* Spring onions 0.02* 0.05* 0.02* Others 0.02* 0.05* 0.02* (iii) FRUITING VEGETABLES (a) Solanacea Tomatoes 0.5 0.05* 0.02* Peppers 0.02* 0.05* 0.02* Chili peppers 0.02* 0.05* 0.02* Aubergines 0.02* 0.05* 0.02* Okra Others 0.02* 0.05* 0.02* (b) Cucurbits-edible peel Cucumbers 0.2 0.05* 0.02* Gherkins 0.2 0.05* 0.02* Courgettes 0.2 0.05* 0.02* Others 0.2 0.05* 0.02* (c) Cucurbits-inedible peel Melons 2 0.05* 0.02* Squashes 0.02* 0.05* 0.02* Watermelons 0.02* 0.05* 0.02* Others 0.02* 0.05* 0.02* (d) Sweet corn 0.02* 0.05* 0.02* (iv) BRASSICA VEGETABLES (a) Flowering Brassicas Broccoli 0.02* 0.05* 0.02* Cauliflower 0.02* 0.05* 0.02* Others 0.02* 0.05* 0.02* (b) Head Brassicas Brussels sprouts 0.02* 0.05* 0.02* Head cabbage 0.02* 0.05* 0.02* Others 0.02* 0.05* 0.02* (c) Leafy Brassicas Chinese cabbage 0.02* 0.05* 0.02* Kale 0.02* 0.05* 0.02* Others 0.02* 0.05* 0.02* (d) Kohlrabi 0.02* 0.05* 0.02* 153 (v) LEAF VEGETABLES AND FRESH HERBS (a) Lettuce & similar Cress 0.02* 0.05* 0.02* Lamb’s lettuce 0.02* 0.05* 0.02* Lettuce 0.02* 0.05* 0.02* Scarole 0.02* 0.05* 0.02* Others 0.02* 0.05* 0.02* (b) Spinach & similar Spinach 0.02* 0.05* 0.02* Beet leaves (chard) 0.02* 0.05* 0.02* Others 0.02* 0.05* 0.02* (c) Watercress 0.02* 0.05* 0.02* (d) Witloof 0.02* 0.05* 0.02* (e) Herbs Chervil 0.02* 0.05* 0.02* Chives 0.02* 0.05* 0.02* Parsley 0.02* 0.05* 0.02* Celery leaves 0.02* 0.05* 0.02* Others 0.02* 0.05* 0.02* (vi) LEGUME VEGETABLES (fresh) Beans (with pods) 0.02* 0.05* 0.02* Beans (without pods) 0.02* 0.05* 0.02* Peas (with pods) 0.02* 0.05* 0.02* Peas (without pods) 0.02* 0.05* 0.02* Others 0.02* 0.05* 0.02* 154 Group to which food belongs Groups include the following products H yd ro ge n cy an id e H yd ro ge n ph os ph id e Im az al il Im az am ox Io do su lfu ro n m et hy l so di um (a pp ly in g fr om 24 F eb ru ar y 20 07 ) (vii) STEM VEGETABLES Asparagus 0.02* 0.05* 0.02* Cardoons 0.02* 0.05* 0.02* Celery 0.02* 0.05* 0.02* Fennel 0.02* 0.05* 0.02* Globe artichokes 0.02* 0.05* 0.02* Leeks 0.02* 0.05* 0.02* Rhubarb 0.02* 0.05* 0.02* Others 0.02* 0.05* 0.02* (viii) FUNGI (a) Cultivated mushrooms 0.02* 0.05* 0.02* (b) Wild mushrooms 0.02* 0.05* 0.02* 3. PULSES Beans 0.02* 0.05* 0.02* Lentils 0.02* 0.05* 0.02* Peas 0.02* 0.05* 0.02* Others 0.02* 0.05* 0.02* 4. OILSEEDS Linseed 0.02* 0.05* 0.02* Peanuts 0.02* 0.05* 0.02* Poppy seed 0.02* 0.05* 0.02* Sesame seed 0.02* 0.05* 0.02* Sunflower seed 0.02* 0.05* 0.02* Rape seed 0.02* 0.05* 0.02* Soya bean 0.02* 0.05* 0.02* Mustard seed 0.02* 0.05* 0.02* Cotton seed 0.02* 0.05* 0.02* Hemp seed Others 0.02* 0.05* 0.02* 5. POTATOES Early potatoes 0.02* 0.05* 0.02* Ware potatoes 5 0.05* 0.02* 155 6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinesis) 0.1* 0.1* 0.05* 7. HOPS (dried) including hop pellets & unconcentrated powder 0.1* 0.1* 0.05* 8. SPICES Cumin seed Juniper seed Nutmeg Pepper, black and white Vanilla pods Others 9. CEREALS Wheat 15 0.1 0.02* 0.05* 0.02* Rye 15 0.1 0.02* 0.05* 0.02* Barley 15 0.1 0.02* 0.05* 0.02* Sorghum 15 0.1 0.02* 0.05* 0.02* Oats 15 0.1 0.02* 0.05* 0.02* Triticale 15 0.1 0.02* 0.05* 0.02* Maize 15 0.1 0.02* 0.05* 0.02* Buckwheat 15 0.1 0.02* 0.05* 0.02* Millet 15 0.1 0.02* 0.05* 0.02* Rice(1) 15 0.1 0.02* 0.05* 0.02* Other cereals 15 0.1 0.02* 0.05* 0.02* 156 Group to which food belongs Groups include the following products H yd ro ge n cy an id e H yd ro ge n ph os ph id e Im az al il Im az am ox Io do su lfu ro n m et hy l so di um (a pp ly in g fr om 24 F eb ru ar y 20 07 ) 10. FOODSTUFFS OF ANIMAL ORIGIN Meat, edible offal, fat & preparations of meat and edible offal(2) 0.02* Milk(3) & Dairy Produce(4) 0.02* Eggs(5) 0.02* 157 1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts (i) CITRUS FRUIT Grapefruit 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.1 Lemons 0.05* 5 5 0.05* 0.05* 0.05* 0.05* 0.2 Limes 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.2 Mandarins (inc clementines & similar hybrids) 0.05* 2 1 0.05* 0.05* 0.05* 0.05* 0.2 Oranges 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.1 Pomelos 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.1 Others 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* (ii) TREE NUTS (shelled or unshelled) Almonds 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.1* 0.05* Brazil nuts 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.1* 0.05* Cashew nuts 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.1* 0.05* Chestnuts 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.1* 0.05* Coconuts 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.1* 0.05* Hazelnuts 0.05* 0.2 0.2 0.05* 0.05* 0.05* 0.1* 0.05* Macadamia nuts 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.1* 0.05* Pecans 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.1* 0.05* Pine nuts 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.1* 0.05* Pistachios 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.1* 0.05* Walnuts 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.1* 0.05* Others 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.1* 0.05* (iii) POME FRUIT Apples 0.05* 10 5 0.05* 0.05* 0.05* 0.2 0.1 Pears 0.05* 10 5 0.05* 0.05* 0.05* 0.2 0.1 Quinces 0.05* 10 5 0.05* 0.05* 0.05* 0.2 0.1 Others 0.05* 10 5 0.05* 0.05* 0.05* 0.2 0.1 158 Group to which food belongs Groups include the following products Io xy ni l ( ap pl yi ng fr om 2 1 A pr il 20 07 ) Ip ro di on e (a pp lie s un til 2 3 F eb ru ar y 20 07 ) Ip ro di on e (a pp ly in g fr om 2 4 F eb ru ar y 20 07 ) Ip ro va lic ar b Is op ro tu ro n Is ox af lu to le (a pp ly in g fr om 4 D ec em be r 20 06 ) K re so xi m m et hy l La m bd a cy ha lo th ri n (iv) STONE FRUIT Apricots 0.05* 5 3 0.05* 0.05* 0.05* 0.05* 0.2 Cherries 0.05* 5 3 0.05* 0.05* 0.05* 0.05* 0.1 Peaches (incl nectarines & similar hybrids) 0.05* 5 3 0.05* 0.05* 0.05* 0.05* 0.2 Plums 0.05* 5 3 0.05* 0.05* 0.05* 0.05* 0.1 Others 0.05* 5 3 0.05* 0.05* 0.05* 0.05* 0.1 (v) BERRIES AND SMALL FRUIT (a) Table & wine grapes Table Grapes 0.05* 10 10 2 0.05* 0.05* 1 0.2 Wine Grapes 0.05* 10 10 2 0.05* 0.05* 1 0.2 (b) Strawberries (other than wild) 0.05* 10 15 0.05* 0.05* 0.05* 1 0.5 (c) Cane Fruit (other than wild) Blackberries 0.05* 5 10 0.05* 0.05* 0.05* 0.05* 0.02* Dewberries 0.05* 5 10 0.05* 0.05* 0.05* 0.05* 0.02* Loganberries 0.05* 5 10 0.05* 0.05* 0.05* 0.05* 0.02* Raspberries 0.05* 5 10 0.05* 0.05* 0.05* 0.05* 0.02* Others 0.05* 5 10 0.05* 0.05* 0.05* 0.05* 0.02* (d) Other small fruit & berries (other than wild) Bilberries 0.05* 10 10 0.05* 0.05* 0.05* 0.05* 0.02* Cranberries 0.05* 0.02* 10 0.05* 0.05* 0.05* 0.05* 0.02* Currants (red, black & white) 0.05* 10 10 0.05* 0.05* 0.05* 1 0.1 Gooseberries 0.05* 10 10 0.05* 0.05* 0.05* 1 0.1 Others 0.05* 0.02* 10 0.05* 0.05* 0.05* 0.05* 0.02* (e) Wild berries & wild fruit 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.2 (vi) MISCELLANEOUS FRUIT Avocados 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* Bananas 0.05* 3 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* Dates 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* Figs 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* Kiwi fruit 0.05* 5 5 0.05* 0.05* 0.05* 0.05* 0.02* Kumquats 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* Litchis 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* 159 Mangoes 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* Olives (table consumption) 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.2 0.02* Olives (oil extract) 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.2 0.02* Papaya 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* Passion fruit 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* Pineapples 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* Pomegranates 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* Others 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* 2. Vegetables, fresh or uncooked, frozen or dry (i) ROOT AND TUBER VEGETABLES Beetroot 0.05* 0.5 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* Carrots 0.2 0.3 0.3 0.05* 0.05* 0.05* 0.05* 0.02* Cassava 0.05* 0.05* 0.02* Celeriac 0.05* 0.02* 0.3 0.05* 0.05* 0.05* 0.05* 0.1 Horseradish 0.05* 0.1 0.1 0.05* 0.05* 0.05* 0.05* 0.02* Jerusalem artichokes 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* Parsnips 0.2 0.1 0.3 0.05* 0.05* 0.05* 0.05* 0.02* Parsley root 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* Radishes 0.05* 0.3 0.3 0.05* 0.05* 0.05* 0.05* 0.1 Salsify 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* Sweet potatoes 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* Swedes 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* Turnips 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* Yams 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* Others 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* (ii) BULB VEGETABLES Garlic 0.05* 5 0.2 0.05* 0.05* 0.05* 0.05* 0.02* Onions 0.2 5 0.2 0.1 0.05* 0.05* 0.05* 0.02* 160 Group to which food belongs Groups include the following products Io xy ni l ( ap pl yi ng fr om 2 1 A pr il 20 07 ) Ip ro di on e (a pp lie s un til 2 3 F eb ru ar y 20 07 ) Ip ro di on e (a pp ly in g fr om 2 4 F eb ru ar y 20 07 ) Ip ro va lic ar b Is op ro tu ro n Is ox af lu to le (a pp ly in g fr om 4 D ec em be r 20 06 ) K re so xi m m et hy l La m bd a cy ha lo th ri n Shallots 0.05* 5 0.2 0.05* 0.05* 0.05* 0.05* 0.02* Spring onions 0.05* 3 3 0.05* 0.05* 0.05* 0.05* 0.05 Others 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* (iii) FRUITING VEGETABLES (a) Solanacea Tomatoes 0.05* 5 5 1 0.05* 0.05* 0.5 0.1 Peppers 0.05* 5 5 0.05* 0.05* 0.05* 1 0.1 Chili peppers 0.05* 5 5 0.05* 0.05* 0.05* 1 0.1 Aubergines 0.05* 5 5 0.05* 0.05* 0.05* 0.5 0.5 Others 0.05* 5 5 0.05* 0.05* 0.05* 0.05* 0.02* (b) Cucurbits-edible peel Cucumbers 0.05* 2 2 0.1 0.05* 0.05* 0.05* 0.1 Gherkins 0.05* 2 2 0.1 0.05* 0.05* 0.05* 0.1 Courgettes 0.05* 2 2 0.1 0.05* 0.05* 0.05* 0.1 Others 0.05* 2 2 0.05* 0.05* 0.05* 0.05* 0.1 (c) Cucurbits-inedible peel Melons 0.05* 0.3 1 0.2 0.05* 0.05* 0.2 0.05 Squashes 0.05* 0.02* 1 0.05* 0.05* 0.05* 0.2 0.05 Watermelons 0.05* 0.02* 1 0.2 0.05* 0.05* 0.2 0.05 Others 0.05* 0.02* 1 0.05* 0.05* 0.05* 0.2 0.05 (d) Sweet corn 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.05 (iv) BRASSICA VEGETABLES (a) Flowering Brassicas Broccoli 0.05* 0.05 0.1 0.05* 0.05* 0.05* 0.05*(13) 0.1(13) Cauliflower 0.05* 0.05 0.1 0.05* 0.05* 0.05* 0.05* 0.1 Others 0.05* 0.05 0.1 0.05* 0.05* 0.05* 0.05* 0.1 (b) Head Brassicas Brussels sprouts 0.05* 0.5 0.5 0.05* 0.05* 0.05* 0.05* 0.05 Head cabbage 0.05* 5 5 0.05* 0.05* 0.05* 0.05* 0.2 Others 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* (c) Leafy Brassicas Chinese cabbage 0.05* 5 5 0.05* 0.05* 0.05* 0.05* 1 Kale 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 1 Others 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 1 (d) Kohlrabi 0.05* 0.1 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* 161 (v) LEAF VEGETABLES AND FRESH HERBS (a) Lettuce & similar Cress 0.05* 10 10 1 0.05* 0.05* 0.05* 1 Lamb’s lettuce 0.05* 10 10 1 0.05* 0.05* 0.05* 1 Lettuce 0.05* 10 10 1 0.05* 0.05* 0.05* 1 Scarole 0.05* 10 10 1 0.05* 0.05* 0.05*(6) 1(6) Others 0.05* 10 10 1 0.05* 0.05* 0.05* 1 (b) Spinach & similar Spinach 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.5 Beet leaves (chard) 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.5 Others 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.5 (c) Watercress 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* (d) Witloof 0.05* 2 0.2 0.05* 0.05* 0.05* 0.05* 0.02* (e) Herbs Chervil 0.05* 10 10 0.05* 0.05* 0.05* 0.05* 1 Chives 0.05* 10 10 0.05* 0.05* 0.05* 0.05* 1 Parsley 0.05* 10 10 0.05* 0.05* 0.05* 0.05* 1 Celery leaves 0.05* 10 10 0.05* 0.05* 0.05* 0.05* 1 Others 0.05* 10 10 0.05* 0.05* 0.05* 0.05* 1 (vi) LEGUME VEGETABLES (fresh) Beans (with pods) 0.05* 5 5 0.05* 0.05* 0.05* 0.05* 0.2 Beans (without pods) 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* Peas (with pods) 0.05* 1 2 0.05* 0.05* 0.05* 0.05* 0.2 Peas (without pods) 0.05* 0.2 0.3 0.05* 0.05* 0.05* 0.05* 0.2 Others 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* 162 Group to which food belongs Groups include the following products Io xy ni l ( ap pl yi ng fr om 2 1 A pr il 20 07 ) Ip ro di on e (a pp lie s un til 2 3 F eb ru ar y 20 07 ) Ip ro di on e (a pp ly in g fr om 2 4 F eb ru ar y 20 07 ) Ip ro va lic ar b Is op ro tu ro n Is ox af lu to le (a pp ly in g fr om 4 D ec em be r 20 06 ) K re so xi m m et hy l La m bd a cy ha lo th ri n (vii) STEM VEGETABLES Asparagus 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* Cardoons 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* Celery 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.3 Fennel 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* Globe artichokes 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* Leeks 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 5 0.3 Rhubarb 0.05* 0.2 0.2 0.05* 0.05* 0.05* 0.05* 0.02* Others 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* (viii) FUNGI (a) Cultivated mushrooms 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* (b) Wild mushrooms 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.5 3. PULSES Beans 0.05* 0.2 0.2 0.05* 0.05* 0.05* 0.05* 0.02* Lentils 0.05* 0.2 0.2 0.05* 0.05* 0.05* 0.05* 0.02* Peas 0.05* 0.2 0.2 0.05* 0.05* 0.05* 0.05* 0.02* Others 0.05* 0.2 0.2 0.05* 0.05* 0.05* 0.05* 0.02* 4. OILSEEDS Linseed 0.1* 0.1 0.5 0.1* 0.1* 0.1* 0.1* 0.02* Peanuts 0.1* 0.02* 0.02* 0.1* 0.1* 0.1* 0.1* 0.02* Poppy seed 0.1* 0.02* 0.02* 0.1* 0.1* 0.1* 0.1* 0.02* Sesame seed 0.1* 0.02* 0.02* 0.1* 0.1* 0.1* 0.1* 0.02* Sunflower seed 0.1* 0.02* 0.5 0.1* 0.1* 0.1* 0.1* 0.02* Rape seed 0.1* 0.5 0.5 0.1* 0.1* 0.1* 0.1* 0.02* Soya bean 0.1* 0.02* 0.02* 0.1* 0.1* 0.1* 0.1* 0.02* Mustard seed 0.1* 0.02* 0.02* 0.1* 0.1* 0.1* 0.1* 0.02* Cotton seed 0.1* 0.02* 0.02* 0.1* 0.1* 0.1* 0.1* 0.02* Others 0.1* 0.02* 0.02* 0.1* 0.1* 0.1* 0.1* 0.02* 5. POTATOES Early potatoes 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* Ware potatoes 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* 163 6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinesis) 0.1* 0.1* 0.1* 0.1* 0.1* 0.1* 0.1* 1 7. HOPS (dried) including hop pellets & unconcentrated powder 0.1* 0.1* 0.1* 0.1* 0.1* 0.1* 0.1* 10 8. SPICES Cumin seed Juniper seed Nutmeg Pepper, black and white Vanilla pods Other 9. CEREALS Wheat 0.05* 0.5 0.5 0.05* 0.05* 0.05* 0.05* 0.02* Rye 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* Barley 0.05* 1 0.5 0.05* 0.05* 0.05* 0.05* 0.05 Sorghum 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* Oats 0.05* 0.02* 0.5 0.05* 0.05* 0.05* 0.05* 0.02* Triticale 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* Maize 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* Buckwheat 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* Millet 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* Rice(1) 0.05* 3 3 0.05* 0.05* 0.05* 0.05* 0.02* Other cereals 0.05* 0.02* 0.02* 0.05* 0.05* 0.05* 0.05* 0.02* 164 Group to which food belongs Groups include the following products Io xy ni l ( ap pl yi ng fr om 2 1 A pr il 20 07 ) Ip ro di on e (a pp lie s un til 2 3 F eb ru ar y 20 07 ) Ip ro di on e (a pp ly in g fr om 2 4 F eb ru ar y 20 07 ) Ip ro va lic ar b Is op ro tu ro n Is ox af lu to le (a pp ly in g fr om 4 D ec em be r 20 06 ) K re so xi m m et hy l La m bd a cy ha lo th ri n 10. FOODSTUFFS OF ANIMAL ORIGIN Meat, edible offal, fat & 0.2(39) 0.05* 0.05* 0.05* 0.02*(34) 0.5(17) preparations of meat and 0.05(40) 0.05(30) 0.02*(14) edible offal(2) Milk(3) & Dairy Produce(4) 0.01* 0.05* 0.05* 0.05* 0.05* 0.05 Eggs(5) 0.05* 0.05* 0.05* 0.02*(7) 0.02* 165 1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts (i) CITRUS FRUIT Grapefruit 0.01* 0.05* 1* 0.2* 5 0.05* 0.05* Lemons 0.01* 0.05* 1* 0.2* 5 0.05* 0.05* Limes 0.01* 0.05* 1* 0.2* 5 0.05* 0.05* Mandarins (inc clementines & similar hybrids) 0.01* 0.05* 1* 0.2* 5 0.05* 0.05* Oranges 0.01* 0.05* 1* 0.2* 5 0.05* 0.05* Pomelos 0.01* 0.05* 1* 0.2* 5 0.05* 0.05* Others 0.01* 0.05* 1* 0.2* 5 0.05* 0.05* (ii) TREE NUTS (shelled or unshelled) Almonds 0.01* 0.05* 1* 0.2* 0.1* 0.05* 0.05* Brazil nuts 0.01* 0.05* 1* 0.2* 0.1* 0.05* 0.05* Cashew nuts 0.01* 0.05* 1* 0.2* 0.1* 0.05* 0.05* Chestnuts 0.01* 0.05* 1* 0.2* 0.1* 0.05* 0.05* Coconuts 0.01* 0.05* 1* 0.2* 0.1* 0.05* 0.05* Hazelnuts 0.01* 0.05* 1* 0.2* 0.1* 0.05* 0.05* Macadamia nuts 0.01* 0.05* 1* 0.2* 0.1* 0.05* 0.05* Pecans 0.01* 0.05* 1* 0.2* 0.1* 0.05* 0.05* Pine nuts 0.01* 0.05* 1* 0.2* 0.1* 0.05* 0.05* Pistachios 0.01* 0.05* 1* 0.2* 0.1* 0.05* 0.05* Walnuts 0.01* 0.05* 1* 0.2* 0.1* 0.05* 0.05* Others 0.01* 0.05* 1* 0.2* 0.1* 0.05* 0.05* (iii) POME FRUIT Apples 0.01* 0.05* 1* 0.2* 3 0.05* 0.05* Pears 0.01* 0.05* 1* 0.2* 3 0.05* 0.05* Quinces 0.01* 0.05* 1* 0.2* 3 0.05* 0.05* Others 0.01* 0.05* 1* 0.2* 3 0.05* 0.05* 166 Group to which food belongs Groups include the following products Li nd an e Li nu ro n M al at hi on M al ei c hy dr az id e (a pp lie s un til 4 D ec em be r 20 06 ) M al ei c h yd ra zi de (a pp ly in g fr om 4 D ec em be r 20 06 ) M an eb M an co ze b M et ir am P ro pi ne b Zi ne b M ec ar ba m M ec op ro p (a pp ly in g fr om 4 D ec em be r 20 06 ) (iv) STONE FRUIT Apricots 0.01* 0.05* 1* 0.2* 2 0.05* 0.05* Cherries 0.01* 0.05* 1* 0.2* 1 0.05* 0.05* Peaches (incl nectarines & similar hybrids) 0.01* 0.05* 1* 0.2* 2 0.05* 0.05* Plums 0.01* 0.05* 1* 0.2* 1 0.05* 0.05* Others 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* (v) BERRIES AND SMALL FRUIT (a) Table & wine grapes Table Grapes 0.01* 0.05* 1* 0.2* 2 0.05* 0.05* Wine Grapes 0.01* 0.05* 1* 0.2* 2 0.05* 0.05* (b) Strawberries (other than wild) 0.01* 0.05* 1* 0.2* 2 0.05* 0.05* (c) Cane Fruit (other than wild) Blackberries 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* Dewberries 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* Loganberries 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* Raspberries 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* Others 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* (d) Other small fruit & berries (other than wild) Bilberries 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* Cranberries 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* Currants (red, black & white) 0.01* 0.05* 1* 0.2* 5 0.05* 0.05* Gooseberries 0.01* 0.05* 1* 0.2* 5 0.05* 0.05* Others 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* (e) Wild berries & wild fruit 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* (vi) MISCELLANEOUS FRUIT Avocados 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* Bananas 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* Dates 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* Figs 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* Kiwi fruit 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* Kumquats 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* Litchis 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* 167 Mangoes 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* Olives (table consumption) 0.01* 0.05* 1* 0.2* 5 0.05* 0.05* Olives (oil extract) 0.01* 0.05* 1* 0.2* 5 0.05* 0.05* Papaya 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* Passion fruit 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* Pineapples 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* Pomegranates 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* Others 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* 2. Vegetables, fresh or uncooked, frozen or dry (i) ROOT AND TUBER VEGETABLES Beetroot 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* Carrots 0.01* 0.2 30 0.2* 0.2 0.05* 0.05* Cassava Celeriac 0.01* 0.5 1* 0.2* 0.2 0.05* 0.05* Horseradish 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* Jerusalem artichokes 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* Parsnips 0.01* 0.2 30 0.2* 0.05* 0.05* 0.05* Parsley root 0.01* 0.2 1* 0.2* 0.05* 0.05* 0.05* Radishes 0.01* 0.05* 1* 0.2* 2 0.05* 0.05* Salsify 0.01* 0.05* 1* 0.2* 0.2 0.05* 0.05* Sweet potatoes 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* Swedes 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* Turnips 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* Yams 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* Others 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* (ii) BULB VEGETABLES Garlic 0.01* 0.05* 10 15 0.5 0.05* 0.05* Onions 0.01* 0.05* 10 15 0.5 0.05* 0.05* 168 Group to which food belongs Groups include the following products Li nd an e Li nu ro n M al at hi on M al ei c hy dr az id e (a pp lie s un til 4 D ec em be r 20 06 ) M al ei c h yd ra zi de (a pp ly in g fr om 4 D ec em be r 20 06 ) M an eb M an co ze b M et ir am P ro pi ne b Zi ne b M ec ar ba m M ec op ro p (a pp ly in g fr om 4 D ec em be r 20 06 ) Shallots 0.01* 0.05* 10 15 0.5 0.05* 0.05* Spring onions 0.01* 0.05* 1* 0.2* 1 0.05* 0.05* Others 0.01* 0.05* 10 0.2* 0.05* 0.05* 0.05* (iii) FRUITING VEGETABLES (a) Solanacea Tomatoes 0.01* 0.05* 1* 0.2* 3 0.05* 0.05* Peppers 0.01* 0.05* 1* 0.2* 2 0.05* 0.05* Chili peppers 0.01* 0.05* 1* 0.2* 2 0.05* 0.05* Aubergines 0.01* 0.05* 1* 0.2* 2 0.05* 0.05* Others 0.01* 0.05* 1* 0.2* 2 0.05* 0.05* (b) Cucurbits-edible peel Cucumbers 0.01* 0..05* 1* 0.2* 0.5 0.05* 0.05* Gherkins 0.01* 0.05* 1* 0.2* 2 0.05* 0.05* Courgettes 0.01* 0.05* 1* 0.2* 2 0.05* 0.05* Others 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* (c) Cucurbits-inedible peel Melons 0.01* 0.05* 1* 0.2* 0.5 0.05* 0.05* Squashes 0.01* 0.05* 1* 0.2* 0.5 0.05* 0.05* Watermelons 0.01* 0.05* 1* 0.2* 0.5 0.05* 0.05* Others 0.01* 0.05* 1* 0.2* 0.5 0.05* 0.05* (d) Sweet corn 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* (iv) BRASSICA VEGETABLES (a) Flowering Brassicas Broccoli 0.01* 0.05* 1* 0.2* 1 0.05* 0.05* Cauliflower 0.01* 0.05* 1* 0.2* 1 0.05* 0.05* Others 0.01* 0.05* 1* 0.2* 1 0.05* 0.05* (b) Head Brassicas Brussels sprouts 0.01* 0.05* 1* 0.2* 1 0.05* 0.05* Head cabbage 0.01* 0.05* 1* 0.2* 1 0.05* 0.05* Others 0.01* 0.05* 1* 0.2* 1 0.05* 0.05* (c) Leafy Brassicas Chinese cabbage 0.01* 0.05* 1* 0.2* 0.5 0.05* 0.05* Kale 0.01* 0.05* 1* 0.2* 2 0.05* 0.05* Others 0.01* 0.05* 1* 0.2* 0.5 0.05* 0.05* (d) Kohlrabi 0.01* 0.05* 1* 0.2* 0.1* 0.05* 0.05* 169 (v) LEAF VEGETABLES AND FRESH HERBS (a) Lettuce & similar Cress 0.01* 0.05* 1* 0.2* 5 0.05* 0.05* Lamb’s lettuce 0.01* 0.05* 1* 0.2* 5 0.05* 0.05* Lettuce 0.01* 0.05* 1* 0.2* 5 0.05* 0.05* Scarole 0.01*(6) 0.05* 1* 0.2* 5 0.05* 0.05* Others 0.01* 0.05* 1* 0.2* 5 0.05* 0.05* (b) Spinach & similar Spinach 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* Beet leaves (chard) 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* Others 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* (c) Watercress 0.01* 0.05* 1* 0.2* 0.3 0.05* 0.05* (d) Witloof 0.01* 0.05* 1* 0.2* 0.2 0.05* 0.05* (e) Herbs Chervil 0.01* 0.05* 1* 0.2* 5 0.05* 0.05* Chives 0.01* 0.05* 1* 0.2* 5 0.05* 0.05* Parsley 0.01* 1 1* 0.2* 5 0.05* 0.05* Celery leaves 0.01* 1 1* 0.2* 5 0.05* 0.05* Others 0.01* 0.05* 1* 0.2* 5 0.05* 0.05* (vi) LEGUME VEGETABLES (fresh) Beans (with pods) 0.01* 0.05* 1* 0.2* 1 0.05* 0.05* Beans (without pods) 0.01* 0.1 1* 0.2* 0.1 0.05* 0.05* Peas (with pods) 0.01* 0.05* 1* 0.2* 1 0.05* 0.05* Peas (without pods) 0.01* 0.1 1* 0.2* 0.1 0.05* 0.05* Others 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* 170 Group to which food belongs Groups include the following products Li nd an e Li nu ro n M al at hi on M al ei c hy dr az id e (a pp lie s un til 4 D ec em be r 20 06 ) M al ei c h yd ra zi de (a pp ly in g fr om 4 D ec em be r 20 06 ) M an eb M an co ze b M et ir am P ro pi ne b Zi ne b M ec ar ba m M ec op ro p (a pp ly in g fr om 4 D ec em be r 20 06 ) (vii) STEM VEGETABLES Asparagus 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* Cardoons 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* Celery 0.01* 0.1 1* 0.2* 0.5 0.05* 0.05* Fennel 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* Globe artichokes 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* Leeks 0.01* 0.05* 1* 0.2* 3 0.05* 0.05* Rhubarb 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* Others 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* (viii) FUNGI (a) Cultivated mushrooms 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* (b) Wild mushrooms 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* 3. PULSES Beans 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* Lentils 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* Peas 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* Others 0.01* 0.05* 1* 0.2* 0.05* 0.05* 0.05* 4. OILSEEDS Linseed 0.01* 0.1 1* 0.5* 0.1* 0.05* 0.05* Peanuts 0.01* 0.1 1* 0.5* 0.1* 0.05* 0.05* Poppy seed 0.01* 0.1 1* 0.5* 0.1* 0.05* 0.05* Sesame seed 0.01* 0.1 1* 0.5* 0.1* 0.05* 0.05* Sunflower seed 0.01* 0.1 1* 0.5* 0.1* 0.05* 0.05* Rape seed 0.01* 0.1 1* 0.5* 0.5 0.05* 0.05* Soya bean 0.01* 0.1 1* 0.5* 0.1* 0.05* 0.05* Mustard seed 0.01* 0.1 1* 0.5* 0.1* 0.05* 0.05* Cotton seed 0.01* 0.1 1* 0.5* 0.1* 0.05* 0.05* Others 0.01* 0.1 1* 0.5* 0.1* 0.05* 0.05* 5. POTATOES Early potatoes 0.01* 0.05* 1* 50 0.05* 0.05* 0.05* Ware potatoes 0.01* 0.05* 50 50 0.05* 0.05* 0.05* 171 6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinesis) 0.05* 0.1 0.5 1* 0.5* 0.1* 0.1* 0.1* 7. HOPS (dried) including hop pellets & unconcentrated powder 0.05* 0.1 1* 0.5* 25 0.1* 0.1* 8. SPICES Cumin seed Juniper seed Nutmeg Pepper, black and white Vanilla pods Other 9. CEREALS Wheat 0.01* 0.05* 8 0.2* 1 0.05* 0.05* Rye 0.01* 0.05* 8 0.2* 1 0.05* 0.05* Barley 0.01* 0.05* 8 0.2* 2 0.05* 0.05* Sorghum 0.01* 0.05* 8 0.2* 0.05* 0.05* 0.05* Oats 0.01* 0.05* 8 0.2* 2 0.05* 0.05* Triticale 0.01* 0.05* 8 0.2* 0.05* 0.05* 0.05* Maize 0.01* 0.05* 8 0.2* 0.05* 0.05* 0.05* Buckwheat 0.01* 0.05* 8 0.2* 0.05* 0.05* 0.05* Millet 0.01* 0.05* 8 0.2* 0.05* 0.05* 0.05* Rice(1) 0.01* 0.05* 8 0.2* 0.05* 0.05* 0.05* Other cereals 0.01* 0.05* 8 0.2* 0.05* 0.05* 0.05* 172 Group to which food belongs Groups include the following products Li nd an e Li nu ro n M al at hi on M al ei c hy dr az id e (a pp lie s un til 4 D ec em be r 20 06 ) M al ei c h yd ra zi de (a pp ly in g fr om 4 D ec em be r 20 06 ) M an eb M an co ze b M et ir am P ro pi ne b Zi ne b M ec ar ba m M ec op ro p (a pp ly in g fr om 4 D ec em be r 20 06 ) 10. FOODSTUFFS OF ANIMAL ORIGIN Meat, edible offal, fat & 0.7(14) 0.05* preparations of meat and 0.02(17) edible offal(2) Milk(3) & Dairy Produce(4) 0.001* 0.05* Eggs(5) 0.1 0.05* 173 1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts (i) CITRUS FRUIT Grapefruit 0.01* 0.01* 0.05* 0.5 0.05* 0.2 2 Lemons 0.01* 0.01* 0.05* 0.5 0.05* 0.2 2 Limes 0.01* 0.01* 0.05* 0.5 0.05* 0.2 2 Mandarins (inc clementines & similar hybrids) 0.01* 0.01* 0.05* 0.5 0.05* 0.2 2 Oranges 0.01* 0.01* 0.05* 0.5 0.05* 0.2 2 Pomelos 0.01* 0.01* 0.05* 0.5 0.05* 0.2 2 Others 0.01* 0.01* 0.05* 0.5 0.05* 0.2 2 (ii) TREE NUTS (shelled or unshelled) Almonds 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.05* Brazil nuts 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.05* Cashew nuts 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.05* Chestnuts 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.05* Coconuts 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.05* Hazelnuts 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.05* Macadamia nuts 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.05* Pecans 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.05* Pine nuts 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.05* Pistachios 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.05* Walnuts 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.05* Others 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.05* (iii) POME FRUIT Apples 0.01* 0.01* 0.05* 1 0.05* 0.05 0.3 Pears 0.01* 0.01* 0.05* 1 0.05* 0.05 0.3 Quinces 0.01* 0.01* 0.05* 1 0.05* 0.05 0.3 Others 0.01* 0.01* 0.05* 1 0.05* 0.05 0.3 174 Group to which food belongs Groups include the following products M ep an ip yr im (a pp ly in g fr om 2 1 A pr il 20 07 ) M er cu ry co m po un ds M es ot ri on e (a pp ly in g fr om 2 4 F eb ru ar y 20 07 ) M et al ax yl M et al ax yl M M et ha cr ifo s M et ha m id op ho s M et hi da th io n (iv) STONE FRUIT Apricots 0.01* 0.01* 0.05* 0.05* 0.05* 0.1 0.2 Cherries 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Peaches (incl nectarines & similar hybrids) 0.01* 0.01* 0.05* 0.05* 0.05* 0.05 0.2 Plums 0.01* 0.01* 0.05* 0.05* 0.05* 0.3 0.2 Others 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.2 (v) BERRIES AND SMALL FRUIT (a) Table & wine grapes Table Grapes 3 0.01* 0.05* 2 0.05* 0.01* 0.5 Wine Grapes 3 0.01* 0.05* 1 0.05* 0.01* 0.5 (b) Strawberries (other than wild) 2 0.01* 0.05* 0.5 0.05* 0.01* 0.02* (c) Cane Fruit (other than wild) Blackberries 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Dewberries 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Loganberries 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Raspberries 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Others 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* (d) Other small fruit & berries (other than wild) Bilberries 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Cranberries 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Currants (red, black & white) 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Gooseberries 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Others 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* (e) Wild berries & wild fruit 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* (vi) MISCELLANEOUS FRUIT Avocados 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Bananas 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Dates 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Figs 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Kiwi fruit 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Kumquats 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Litchis 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* 175 Mangoes 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Olives (table consumption) 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 1 Olives (oil extract) 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 1 Papaya 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Passion fruit 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Pineapples 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Pomegranates 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Others 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* 2. Vegetables, fresh or uncooked, frozen or dry (i) ROOT AND TUBER VEGETABLES Beetroot 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Carrots 0.01* 0.01* 0.05* 0.1 0.05* 0.01* 0.02* Cassava 0.01* 0.05* Celeriac 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Horseradish 0.01* 0.01* 0.05* 0.1 0.05* 0.01* 0.02* Jerusalem artichokes 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Parsnips 0.01* 0.01* 0.05* 0.1 0.05* 0.01* 0.02* Parsley root 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Radishes 0.01* 0.01* 0.05* 0.1 0.05* 0.01* 0.02* Salsify 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Sweet potatoes 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Swedes 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Turnips 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Yams 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Others 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* (ii) BULB VEGETABLES Garlic 0.01* 0.01* 0.05* 0.5 0.05* 0.01* 0.02* Onions 0.01* 0.01* 0.05* 0.5 0.05* 0.01* 0.02* 176 Group to which food belongs Groups include the following products M ep an ip yr im (a pp ly in g fr om 2 1 A pr il 20 07 ) M er cu ry co m po un ds M es ot ri on e (a pp ly in g fr om 2 4 F eb ru ar y 20 07 ) M et al ax yl M et al ax yl M M et ha cr ifo s M et ha m id op ho s M et hi da th io n Shallots 0.01* 0.01* 0.05* 0.5 0.05* 0.01* 0.02* Spring onions 0.01* 0.01* 0.05* 0.2 0.05* 0.01* 0.02* Others 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* (iii) FRUITING VEGETABLES (a) Solanacea Tomatoes 1 0.01* 0.05* 0.2 0.05* 0.5 0.02* Peppers 0.01* 0.01* 0.05* 0.5 0.05* 0.01* 0.02* Chili peppers 0.01* 0.01* 0.05* 0.5 0.05* 0.01* 0.02* Aubergines 0.01* 0.01* 0.05* 0.05* 0.05* 0.2 0.02* Others 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* (b) Cucurbits-edible peel Cucumbers 0.01* 0.01* 0.05* 0.5 0.05* 1 0.02* Gherkins 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Courgettes 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Others 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* (c) Cucurbits-inedible peel Melons 0.01* 0.01* 0.05* 0.2 0.05* 0.01* 0.02* Squashes 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Watermelons 0.01* 0.01* 0.05* 0.2 0.05* 0.01* 0.02* Others 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* (d) Sweet corn 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* (iv) BRASSICA VEGETABLES (a) Flowering Brassicas Broccoli 0.01* 0.01* 0.05* 0.1(13) 0.05* 0.5 0.02* Cauliflower 0.01* 0.01* 0.05* 0.1 0.05* 0.5 0.02* Others 0.01* 0.01* 0.05* 0.1 0.05* 0.5 0.02* (b) Head Brassicas Brussels sprouts 0.01* 0.01* 0.05* 0.05* 0.05* 0.5 0.02* Head cabbage 0.01* 0.01* 0.05* 1 0.05* 0.5 0.02* Others 0.01* 0.01* 0.05* 0.05* 0.05* 0.5 0.02* (c) Leafy Brassicas Chinese cabbage 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Kale 0.01* 0.01* 0.05* 0.2 0.05* 0.01* 0.02* Others 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* (d) Kohlrabi 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* 177 (v) LEAF VEGETABLES AND FRESH HERBS (a) Lettuce & similar Cress 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Lamb’s lettuce 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Lettuce 0.01* 0.01* 0.05* 2 0.05* 0.2 0.02* Scarole 0.01* 0.01*(6) 0.05* 1(6) 0.05* 0.01* 0.02* Others 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* (b) Spinach & similar Spinach 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Beet leaves (chard) 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Others 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* (c) Watercress 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* (d) Witloof 0.01* 0.01* 0.05* 0.3 0.05* 0.01* 0.02* (e) Herbs Chervil 0.01* 0.01* 0.05* 1 0.05* 0.01* 0.02* Chives 0.01* 0.01* 0.05* 1 0.05* 0.01* 0.02* Parsley 0.01* 0.01* 0.05* 1 0.05* 0.01* 0.02* Celery leaves 0.01* 0.01* 0.05* 1 0.05* 0.01* 0.02* Others 0.01* 0.01* 0.05* 1 0.05* 0.01* 0.02* (vi) LEGUME VEGETABLES (fresh) Beans (with pods) 0.01* 0.01* 0.05* 0.05* 0.05* 0.5 0.02* Beans (without pods) 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Peas (with pods) 0.01* 0.01* 0.05* 0.05* 0.05* 0.5 0.02* Peas (without pods) 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Others 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* 178 Group to which food belongs Groups include the following products M ep an ip yr im (a pp ly in g fr om 2 1 A pr il 20 07 ) M er cu ry co m po un ds M es ot ri on e (a pp ly in g fr om 2 4 F eb ru ar y 20 07 ) M et al ax yl M et al ax yl M M et ha cr ifo s M et ha m id op ho s M et hi da th io n (vii) STEM VEGETABLES Asparagus 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Cardoons 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Celery 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Fennel 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Globe artichokes 0.01* 0.01* 0.05* 0.05* 0.05* 0.1 0.02* Leeks 0.01* 0.01* 0.05* 0.2 0.05* 0.01* 0.02* Rhubarb 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Others 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* (viii) FUNGI (a) Cultivated mushrooms 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* (b) Wild mushrooms 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* 3. PULSES Beans 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Lentils 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Peas 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Others 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* 4. OILSEEDS Linseed 0.02* 0.02* 0.05* 0.1* 0.05* 0.01* 0.02* Peanuts 0.02* 0.02* 0.05* 0.1* 0.05* 0.01* 0.02* Poppy seed 0.02* 0.02* 0.05* 0.1* 0.05* 0.01* 0.02* Sesame seed 0.02* 0.02* 0.05* 0.1* 0.05* 0.01* 0.02* Sunflower seed 0.02* 0.02* 0.05* 0.1* 0.05* 0.01* 0.02* Rape seed 0.02* 0.02* 0.05* 0.1* 0.05* 0.01* 0.05* Soya bean 0.02* 0.02* 0.05* 0.1* 0.05* 0.01* 0.02* Mustard seed 0.02* 0.02* 0.05* 0.1* 0.05* 0.01* 0.02* Cotton seed 0.02* 0.02* 0.05* 0.1* 0.05* 0.1 0.02* Others 0.02* 0.02* 0.05* 0.1* 0.05* 0.01* 0.02* 5. POTATOES Early potatoes 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* Ware potatoes 0.01* 0.01* 0.05* 0.05* 0.05* 0.01* 0.02* 179 6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinesis) 0.02* 0.02* 0.1* 0.1* 0.1* 0.1* 0.1* 7. HOPS (dried) including hop pellets & unconcentrated powder 0.02* 0.02* 0.1* 10 0.1* 2 3 8. SPICES Cumin seed Juniper seed Nutmeg Pepper, black and white Vanilla pods Other 9. CEREALS Wheat 0.01* 0.01* 0.05* 0.05* 0.02* 0.05* 0.01* 0.02* Rye 0.01* 0.01* 0.05* 0.05* 0.02* 0.05* 0.01* 0.02* Barley 0.01* 0.01* 0.05* 0.05* 0.02* 0.05* 0.01* 0.02* Sorghum 0.01* 0.01* 0.05* 0.05* 0.02* 0.05* 0.01* 0.02* Oats 0.01* 0.01* 0.05* 0.05* 0.02* 0.05* 0.01* 0.02* Triticale 0.01* 0.01* 0.05* 0.05* 0.02* 0.05* 0.01* 0.02* Maize 0.01* 0.01* 0.05* 0.05* 0.02* 0.05* 0.01* 0.02* Buckwheat 0.01* 0.01* 0.05* 0.05* 0.02* 0.05* 0.01* 0.02* Millet 0.01* 0.01* 0.05* 0.05* 0.02* 0.05* 0.01* 0.02* Rice(1) 0.01* 0.01* 0.05* 0.05* 0.02* 0.05* 0.01* 0.02* Other cereals 0.01* 0.01* 0.05* 0.05* 0.02* 0.05* 0.01* 0.02* 180 Group to which food belongs Groups include the following products M ep an ip yr im (a pp ly in g fr om 2 1 A pr il 20 07 ) M er cu ry co m po un ds M es ot ri on e (a pp ly in g fr om 2 4 F eb ru ar y 20 07 ) M et al ax yl M et al ax yl M M et ha cr ifo s M et ha m id op ho s M et hi da th io n 10. FOODSTUFFS OF ANIMAL ORIGIN Meat, edible offal, fat & preparations of meat and edible offal(2) 0.01* 0.05* 0.01* 0.01* 0.02* Milk(3) & Dairy Produce(4) 0.01* 0.05* 0.01* 0.01* 0.02* Eggs(5) 0.01* 0.05* 0.01* 0.01* 0.02* 181 1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts (i) CITRUS FRUIT Grapefruit 0.5 0.01* 0.05* 0.05* 0.05* 0.05* 3 Lemons 1 0.01* 0.05* 0.05* 0.05* 0.05* 3 Limes 1 0.01* 0.05* 0.05* 0.05* 0.05* 3 Mandarins (inc clementines & similar hybrids) 1 0.01* 0.05* 0.05* 0.05* 0.05* 3 Oranges 0.5 0.01* 0.05* 0.05* 0.05* 0.05* 3 Pomelos 0.5 0.01* 0.05* 0.05* 0.05* 0.05* 3 Others 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 3 (ii) TREE NUTS (shelled or unshelled) Almonds 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* Brazil nuts 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* Cashew nuts 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* Chestnuts 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* Coconuts 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* Hazelnuts 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* Macadamia nuts 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* Pecans 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* Pine nuts 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* Pistachios 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* Walnuts 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* Others 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* (iii) POME FRUIT Apples 0.2 0.01* 0.05* 0.05* 0.05* 0.05* 0.5 Pears 0.2 0.01* 0.05* 0.05* 0.05* 0.05* 0.5 Quinces 0.2 0.01* 0.05* 0.05* 0.05* 0.05* 0.5 Others 0.2 0.01* 0.05* 0.05* 0.05* 0.05* 0.5 182 Group to which food belongs Groups include the following products M et ho m yl th io di ca rb M et ho xy ch lo r M et hy l b ro m id e M et su lfu ro n m et hy l M ol in at e (a pp ly in g fr om 2 4 F eb ru ar y 20 07 ) M on oc ro to ph os M on ol in ur on M yc lo bu ta ni l (iv) STONE FRUIT Apricots 0.2 0.01* 0.05* 0.05* 0.05* 0.3 Cherries 0.1 0.01* 0.05* 0.05* 0.05* 1 Peaches (incl nectarines & similar hybrids) 0.2 0.01* 0.05* 0.05* 0.05* 0.5 Plums 0.5 0.01* 0.05* 0.05* 0.05* 0.5 Others 0.05* 0.01* 0.05* 0.05* 0.05* 0.02* (v) BERRIES AND SMALL FRUIT (a) Table & wine grapes Table Grapes 0.05* 0.01* 0.05* 0.05* 0.05* 1 Wine Grapes 1 0.01* 0.05* 0.05* 0.05* 1 (b) Strawberries (other than wild) 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 1 (c) Cane Fruit (other than wild) Blackberries 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 1 Dewberries 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Loganberries 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Raspberries 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 1 Others 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* (d) Other small fruit & berries (other than wild) Bilberries 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Cranberries 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Currants (red, black & white) 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 1 Gooseberries 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 1 Others 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* (e) Wild berries & wild fruit 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* (vi) MISCELLANEOUS FRUIT Avocados 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Bananas 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 2 Dates 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Figs 0.05* 0.01* 0.05* 0.05* 0.05* 0.02* Kiwi fruit 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Kumquats 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Litchis 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* 183 Mangoes 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Olives (table consumption) 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Olives (oil extract) 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Papaya 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Passion fruit 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Pineapples 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Pomegranates 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Others 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* 2. Vegetables, fresh or uncooked, frozen or dry (i) ROOT AND TUBER VEGETABLES Beetroot 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Carrots 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.2 Cassava 0.05* Celeriac 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Horseradish 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.2 Jerusalem artichokes 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Parsnips 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.2 Parsley root 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.2 Radishes 0.5 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Salsify 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Sweet potatoes 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Swedes 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Turnips 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Yams 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Others 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* (ii) BULB VEGETABLES Garlic 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Onions 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* 184 Group to which food belongs Groups include the following products M et ho m yl th io di ca rb M et ho xy ch lo r M et hy l b ro m id e M et su lfu ro n m et hy l M ol in at e (a pp ly in g fr om 2 4 F eb ru ar y 20 07 ) M on oc ro to ph os M on ol in ur on M yc lo bu ta ni l Shallots 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Spring onions 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Others 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* (iii) FRUITING VEGETABLES (a) Solanacea Tomatoes 0.5 0.01* 0.05* 0.05* 0.05* 0.05* 0.3 Peppers 0.2 0.01* 0.05* 0.05* 0.05* 0.05* 0.5 Chili peppers 0.2 0.01* 0.05* 0.05* 0.05* 0.05* 0.5 Aubergines 0.5 0.01* 0.05* 0.05* 0.05* 0.05* 0.3 Others 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* (b) Cucurbits-edible peel Cucumbers 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.1 Gherkins 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.1 Courgettes 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.1 Others 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.1 (c) Cucurbits-inedible peel Melons 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.2 Squashes 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.2 Watermelons 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.2 Others 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.2 (d) Sweet corn 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* (iv) BRASSICA VEGETABLES (a) Flowering Brassicas Broccoli 0.2(13) 0.01* 0.05* 0.05* 0.05* 0.05*(13) 0.02* Cauliflower 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Others 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* (b) Head Brassicas Brussels sprouts 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Head cabbage 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Others 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* (c) Leafy Brassicas Chinese cabbage 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Kale 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Others 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* (d) Kohlrabi 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* 185 (v) LEAF VEGETABLES AND FRESH HERBS (a) Lettuce & similar Cress 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Lamb’s lettuce 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 5 Lettuce 2 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Scarole 0.05*(6) 0.01*(6) 0.05* 0.05* 0.05* 0.05*(6) 0.02* Others 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* (b) Spinach & similar Spinach 2 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Beet leaves (chard) 2 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Others 2 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* (c) Watercress 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* (d) Witloof 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* (e) Herbs Chervil 2 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Chives 2 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Parsley 2 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Celery leaves 2 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Others 2 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* (vi) LEGUME VEGETABLES (fresh) Beans (with pods) 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Beans (without pods) 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Peas (with pods) 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Peas (without pods) 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Others 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* 186 Group to which food belongs Groups include the following products M et ho m yl th io di ca rb M et ho xy ch lo r M et hy l b ro m id e M et su lfu ro n m et hy l M ol in at e (a pp ly in g fr om 2 4 F eb ru ar y 20 07 ) M on oc ro to ph os M on ol in ur on M yc lo bu ta ni l (vii) STEM VEGETABLES Asparagus 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Cardoons 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Celery 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Fennel 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Globe artichokes 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.5 Leeks 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Rhubarb 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Others 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* (viii) FUNGI (a) Cultivated mushrooms 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* (b) Wild mushrooms 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* 3. PULSES Beans 0.05* 0.01* 0.05* 0.05* 0.05* 0.02* Lentils 0.05* 0.01* 0.05* 0.05* 0.05* 0.02* Peas 0.05* 0.01* 0.05* 0.05* 0.05* 0.02* Others 0.05* 0.01* 0.05* 0.05* 0.05* 0.02* 4. OILSEEDS Linseed 0.05* 0.01* 0.1* 0.1* 0.05* 0.05* 0.05* Peanuts 0.1 0.01* 0.1* 0.1* 0.05* 0.05* 0.05* Poppy seed 0.05* 0.01* 0.1* 0.1* 0.05* 0.05* 0.05* Sesame seed 0.05* 0.01* 0.1* 0.1* 0.05* 0.05* 0.05* Sunflower seed 0.05* 0.01* 0.1* 0.1* 0.05* 0.05* 0.05* Rape seed 0.05* 0.01* 0.1* 0.1* 0.05* 0.05* 0.05* Soya bean 0.1 0.01* 0.1* 0.1* 0.05* 0.05* 0.05* Mustard seed 0.05* 0.01* 0.1* 0.1* 0.05* 0.05* 0.05* Cotton seed 0.1 0.01* 0.1* 0.1* 0.05* 0.05* 0.05* Others 0.05* 0.01* 0.1* 0.1* 0.05* 0.05* 0.05* 5. POTATOES Early potatoes 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* Ware potatoes 0.05* 0.01* 0.05* 0.05* 0.05* 0.05* 0.02* 187 6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinesis) 0.1* 0.1* 0.05* 0.1* 0.1* 0.1* 0.1* 0.05* 7. HOPS (dried) including hop pellets & unconcentrated powder 10 0.1* 0.05* 0.1* 0.1* 0.1* 2 8. SPICES Cumin seed Juniper seed Nutmeg Pepper, black and white Vanilla pods Other 9. CEREALS Wheat 0.05* 0.01* 0.1 0.05* 0.05* 0.05* 0.02* Rye 0.05* 0.01* 0.1 0.05* 0.05* 0.05* 0.02* Barley 0.05* 0.01* 0.1 0.05* 0.05* 0.05* 0.02* Sorghum 0.05* 0.01* 0.1 0.05* 0.05* 0.05* 0.02* Oats 0.05* 0.01* 0.1 0.05* 0.05* 0.05* 0.02* Triticale 0.05* 0.01* 0.1 0.05* 0.05* 0.05* 0.02* Maize 0.05* 0.01* 0.1 0.05* 0.05* 0.05* 0.02* Buckwheat 0.05* 0.01* 0.1 0.05* 0.05* 0.05* 0.02* Millet 0.05* 0.01* 0.1 0.05* 0.05* 0.05* 0.02* Rice(1) 0.05* 0.01* 0.1 0.05* 0.05* 0.05* 0.02* Other cereals 0.05* 0.01* 0.1 0.05* 0.05* 0.05* 0.02* 188 Group to which food belongs Groups include the following products M et ho m yl th io di ca rb M et ho xy ch lo r M et hy l b ro m id e M et su lfu ro n m et hy l M ol in at e (a pp ly in g fr om 2 4 F eb ru ar y 20 07 ) M on oc ro to ph os M on ol in ur on M yc lo bu ta ni l 10. FOODSTUFFS OF ANIMAL ORIGIN Meat, edible offal, fat & preparations of meat and edible offal(2) 0.02 0.01* 0.05* 0.01* Milk(3) & Dairy Produce(4) 0.02 0.01* 0.05* 0.01* Eggs(5) 0.02 0.01*(7) 0.05*(7) 0.01* 189 1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts (i) CITRUS FRUIT Grapefruit 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Lemons 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Limes 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Mandarins (inc clementines & similar hybrids) 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Oranges 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Pomelos 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Others 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* (ii) TREE NUTS (shelled or unshelled) Almonds 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Brazil nuts 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Cashew nuts 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Chestnuts 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Coconuts 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Hazelnuts 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Macadamia nuts 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Pecans 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Pine nuts 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Pistachios 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Walnuts 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Others 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* (iii) POME FRUIT Apples 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.2 Pears 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.2 Quinces 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.2 Others 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.2 190 Group to which food belongs Groups include the following products N itr of en O xa di ar gy l O xa su lfu ro n O xy de m et on m et hy l P ar aq ua t P ar at hi on P ar at hi on m et hy l P en co na zo le (iv) STONE FRUIT Apricots 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.1 Cherries 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Peaches (incl nectarines & similar hybrids) 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.1 Plums 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Others 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* (v) BERRIES AND SMALL FRUIT (a) Table & wine grapes Table Grapes 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.2 Wine Grapes 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.2 (b) Strawberries (other than wild) 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* (c) Cane Fruit (other than wild) Blackberries 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Dewberries 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Loganberries 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Raspberries 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Others 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* (d) Other small fruit & berries (other than wild) Bilberries 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Cranberries 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Currants (red, black & white) 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.5 Gooseberries 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Others 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* (e) Wild berries & wild fruit 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* (vi) MISCELLANEOUS FRUIT Avocados 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Bananas 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Dates 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Figs 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Kiwi fruit 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Kumquats 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Litchis 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* 191 Mangoes 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Olives (table consumption) 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Olives (oil extract) 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Papaya 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Passion fruit 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Pineapples 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Pomegranates 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Others 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* 2. Vegetables, fresh or uncooked, frozen or dry (i) ROOT AND TUBER VEGETABLES Beetroot 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Carrots 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Cassava Celeriac 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Horseradish 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Jerusalem artichokes 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Parsnips 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Parsley root 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Radishes 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Salsify 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Sweet potatoes 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Swedes 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0..05* Turnips 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Yams 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Others 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* (ii) BULB VEGETABLES Garlic 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Onions 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* 192 Group to which food belongs Groups include the following products N itr of en O xa di ar gy l O xa su lfu ro n O xy de m et on m et hy l P ar aq ua t P ar at hi on P ar at hi on m et hy l P en co na zo le Shallots 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Spring onions 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Others 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* (iii) FRUITING VEGETABLES (a) Solanacea Tomatoes 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Peppers 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Chili peppers 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Aubergines 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Others 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* (b) Cucurbits-edible peel Cucumbers 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Gherkins 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Courgettes 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Others 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* (c) Cucurbits-inedible peel Melons 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.1 Squashes 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.1 Watermelons 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.1 Others 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.1 (d) Sweet corn 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* (iv) BRASSICA VEGETABLES (a) Flowering Brassicas Broccoli 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Cauliflower 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Others 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* (b) Head Brassicas Brussels sprouts 0.01* 0.01* 0.05* 0.05 0.05* 0.05* 0.02* 0.05* Head cabbage 0.01* 0.01* 0.05* 0.05 0.05* 0.05* 0.02* 0.05* Others 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* (c) Leafy Brassicas Chinese cabbage 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Kale 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Others 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* (d) Kohlrabi 0.01* 0.01* 0.05* 0.05 0.05* 0.05* 0.02* 0.05* 193 (v) LEAF VEGETABLES AND FRESH HERBS (a) Lettuce & similar Cress 0.01* 0.01* 0.05* 0.05 0.05* 0.05* 0.02* 0.05* Lamb’s lettuce 0.01* 0.01* 0.05* 0.05 0.05* 0.05* 0.02* 0.05* Lettuce 0.01* 0.01* 0.05* 0.05 0.05* 0.05* 0.02* 0.05* Scarole 0.01*(6) 0.01* 0.05* 0.05(6) 0.05* 0.05*(6) 0.02* 0.05* Others 0.01* 0.01* 0.05* 0.05 0.05* 0.05* 0.02* 0.05* (b) Spinach & similar Spinach 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Beet leaves (chard) 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Others 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* (c) Watercress 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* (d) Witloof 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* (e) Herbs Chervil 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Chives 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Parsley 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Celery leaves 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Others 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* (vi) LEGUME VEGETABLES (fresh) Beans (with pods) 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Beans (without pods) 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Peas (with pods) 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Peas (without pods) 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Others 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* 194 Group to which food belongs Groups include the following products N itr of en O xa di ar gy l O xa su lfu ro n O xy de m et on m et hy l P ar aq ua t P ar at hi on P ar at hi on m et hy l P en co na zo le (vii) STEM VEGETABLES Asparagus 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Cardoons 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Celery 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Fennel 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Globe artichokes 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.2 Leeks 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Rhubarb 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Others 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* (viii) FUNGI (a) Cultivated mushrooms 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* (b) Wild mushrooms 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* 3. PULSES Beans 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Lentils 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Peas 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.2 0.05* Others 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* 4. OILSEEDS Linseed 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Peanuts 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Poppy seed 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Sesame seed 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Sunflower seed 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Rape seed 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Soya bean 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Mustard seed 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Cotton seed 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* Others 0.02* 0.01* 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 5. POTATOES Early potatoes 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* Ware potatoes 0.01* 0.01* 0.05* 0.02* 0.05* 0.05* 0.02* 0.05* 195 6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinesis) 0.02* 0.05* 0.1* 0.05* 0.1* 0.1* 0.05* 0.1* 7. HOPS (dried) including hop pellets & unconcentrated powder 0.02* 0.05* 0.1* 0.05* 0.1* 0.1* 0.05* 0.5 8. SPICES Cumin seed Juniper seed Nutmeg Pepper, black and white Vanilla pods Other 9. CEREALS Wheat 0.01* 0.01* 0.05* 0.02* 0.05* 0.02* 0.05* Rye 0.01* 0.01* 0.05* 0.02* 0.05* 0.02* 0.05* Barley 0.01* 0.01* 0.05* 0.1 0.05* 0.02* 0.05* Sorghum 0.01* 0.01* 0.05* 0.02* 0.05* 0.02* 0.05* Oats 0.01* 0.01* 0.05* 0.1 0.05* 0.02* 0.05* Triticale 0.01* 0.01* 0.05* 0.02* 0.05* 0.02* 0.05* Maize 0.01* 0.01* 0.05* 0.02* 0.05* 0.02* 0.05* Buckwheat 0.01* 0.01* 0.05* 0.02* 0.05* 0.02* 0.05* Millet 0.01* 0.01* 0.05* 0.02* 0.05* 0.02* 0.05* Rice(1) 0.01* 0.01* 0.05* 0.02* 0.05* 0.02* 0.05* Other cereals 0.01* 0.01* 0.05* 0.02* 0.05* 0.02* 0.05* 196 Group to which food belongs Groups include the following products N itr of en O xa di ar gy l O xa su lfu ro n O xy de m et on m et hy l P ar aq ua t P ar at hi on P ar at hi on m et hy l P en co na zo le 10. FOODSTUFFS OF ANIMAL ORIGIN Meat, edible offal, fat & preparations of meat and edible offal(2) 0.01* 0.05* 0.02* 0.05* 0.02* 0.05* Milk(3) & Dairy Produce(4) 0.01* 0.02* 0.05* 0.02* 0.01* Eggs(5) 0.01* 0.02* 0.05* 0.02* 0.05* 197 1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts (i) CITRUS FRUIT Grapefruit 0.05* 0.05* 0.05* 0.05* 0.05* Lemons 0.05* 0.05* 0.05* 0.05* 0.05* Limes 0.05* 0.05* 0.05* 0.05* 0.05* Mandarins (inc clementines & similar hybrids) 0.05* 0.05* 0.05* 0.05* 0.05* Oranges 0.05* 0.05* 0.05* 0.05* 0.05* Pomelos 0.05* 0.05* 0.05* 0.05* 0.05* Others 0.05* 0.05* 0.05* 0.05* 0.05* (ii) TREE NUTS (shelled or unshelled) Almonds 0.05* 0.05* 0.05* 0.05* 0.05* Brazil nuts 0.05* 0.05* 0.05* 0.05* 0.05* Cashew nuts 0.05* 0.05* 0.05* 0.05* 0.05* Chestnuts 0.05* 0.05* 0.05* 0.05* 0.05* Coconuts 0.05* 0.05* 0.05* 0.05* 0.05* Hazelnuts 0.05* 0.05* 0.05* 0.05* 0.05* Macadamia nuts 0.05* 0.05* 0.05* 0.05* 0.05* Pecans 0.05* 0.05* 0.05* 0.05* 0.05* Pine nuts 0.05* 0.05* 0.05* 0.05* 0.05* Pistachios 0.05* 0.05* 0.05* 0.05* 0.05* Walnuts 0.05* 0.05* 0.05* 0.05* 0.05* Others 0.05* 0.05* 0.05* 0.05* 0.05* (iii) POME FRUIT Apples 0.05* 0.05* 0.05* 0.05* 0.05* Pears 0.05* 0.05* 0.05* 0.05* 0.05* Quinces 0.05* 0.05* 0.05* 0.05* 0.05* Others 0.05* 0.05* 0.05* 0.05* 0.05* 198 Group to which food belongs Groups include the following products P en di m et ha lin P er m et hr in P ho ra te P ho sm et P ho sp ha m id on P ho xi m P ic ol in af en P ic ox ys tr ob in (a pp ly in g fr om 2 4 F eb ru ar y 20 07 ) (iv) STONE FRUIT Apricots 0.05* 0.05* 0.05* 0.05* 0.05* Cherries 0.05* 0.05* 0.05* 0.05* 0.05* Peaches (incl nectarines & similar hybrids) 0.05* 0.05* 0.05* 0.05* 0.05* Plums 0.05* 0.05* 0.05* 0.05* 0.05* Others 0.05* 0.05* 0.05* 0.05* 0.05* (v) BERRIES AND SMALL FRUIT (a) Table & wine grapes Table Grapes 0.05* 0.05* 0.05* 0.05* 0.05* Wine Grapes 0.05* 0.05* 0.05* 0.05* 0.05* (b) Strawberries (other than wild) 0.05* 0.05* 0.05* 0.05* 0.05* (c) Cane Fruit (other than wild) Blackberries 0.05* 0.05* 0.05* 0.05* 0.05* Dewberries 0.05* 0.05* 0.05* 0.05* 0.05* Loganberries 0.05* 0.05* 0.05* 0.05* 0.05* Raspberries 0.05* 0.05* 0.05* 0.05* 0.05* Others 0.05* 0.05* 0.05* 0.05* 0.05* (d) Other small fruit & berries (other than wild) Bilberries 0.05* 0.05* 0.05* 0.05* 0.05* Cranberries 0.05* 0.05* 0.05* 0.05* 0.05* Currants (red, black & white) 0.05* 0.05* 0.05* 0.05* 0.05* Gooseberries 0.05* 0.05* 0.05* 0.05* 0.05* Others 0.05* 0.05* 0.05* 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 0.05* 0.05* 0.05* 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* 0.05* 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* 199 Mangoes 0.05* 0.05* 0.05* 0.05* 0.05* Olives (table consumption) 0.05* 0.05* 0.05* 0.05* 0.05* Olives (oil extract) 0.05* 0.05* 0.05* 0.05* 0.05* 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* 0.05* Cassava Celeriac 0.05* 0.05* 0.05* 0.05* 0.05* 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* 0.05* Salsify 0.05* 0.05* 0.05* 0.05* 0.05* 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* 0.05* Onions 0.05* 0.05* 0.05* 0.05* 0.05* 200 Group to which food belongs Groups include the following products P en di m et ha lin P er m et hr in P ho ra te P ho sm et P ho sp ha m id on P ho xi m P ic ol in af en P ic ox ys tr ob in (a pp ly in g fr om 2 4 F eb ru ar y 20 07 ) Shallots 0.05* 0.05* 0.05* 0.05* 0.05* Spring onions 0.05* 0.05* 0.05* 0.05* 0.05* Others 0.05* 0.05* 0.05* 0.05* 0.05* (iii) FRUITING VEGETABLES (a) Solanacea Tomatoes 0.05* 0.05* 0.05* 0.05* 0.05* Peppers 0.05* 0.05* 0.05* 0.05* 0.05* Chili peppers 0.05* 0.05* 0.05* 0.05* 0.05* Aubergines 0.05* 0.05* 0.05* 0.05* 0.05* Others 0.05* 0.05* 0.05* 0.05* 0.05* (b) Cucurbits-edible peel Cucumbers 0.05* 0.05* 0.05* 0.05* 0.05* Gherkins 0.05* 0.05* 0.05* 0.05* 0.05* Courgettes 0.05* 0.05* 0.05* 0.05* 0.05* Others 0.05* 0.05* 0.05* 0.05* 0.05* (c) Cucurbits-inedible peel Melons 0.05* 0.05* 0.05* 0.05* 0.05* Squashes 0.05* 0.05* 0.05* 0.05* 0.05* Watermelons 0.05* 0.05* 0.05* 0.05* 0.05* Others 0.05* 0.05* 0.05* 0.05* 0.05* (d) Sweet corn 0.05* 0.05* 0.05* 0.05* 0.05* (iv) BRASSICA VEGETABLES (a) Flowering Brassicas Broccoli 0.05* 0.05* 0.05* 0.05* 0.05* Cauliflower 0.05* 0.05* 0.05* 0.05* 0.05* Others 0.05* 0.05* 0.05* 0.05* 0.05* (b) Head Brassicas Brussels sprouts 0.05* 0.05* 0.05* 0.05* 0.05* Head cabbage 0.05* 0.05* 0.05* 0.05* 0.05* Others 0.05* 0.05* 0.05* 0.05* 0.05* (c) Leafy Brassicas Chinese cabbage 0.05* 0.05* 0.05* 0.05* 0.05* Kale 0.05* 0.05* 0.05* 0.05* 0.05* Others 0.05* 0.05* 0.05* 0.05* 0.05* (d) Kohlrabi 0.05* 0.05* 0.05* 0.05* 0.05* 201 (v) LEAF VEGETABLES AND FRESH HERBS (a) Lettuce & similar Cress 0.05* 0.05* 0.05* 0.05* 0.05* Lamb’s lettuce 0.05* 0.05* 0.05* 0.05* 0.05* Lettuce 0.05* 0.05* 0.05* 0.05* 0.05* Scarole 0.05* 0.05*(6) 0.05* 0.05* 0.05* Others 0.05* 0.05* 0.05* 0.05* 0.05* (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* 0.05* (d) Witloof 0.05* 0.05* 0.05* 0.05* 0.05* (e) Herbs Chervil 0.05* 0.05* 0.05* 0.05* 0.05* Chives 0.05* 0.05* 0.05* 0.05* 0.05* Parsley 0.05* 0.05* 0.05* 0.05* 0.05* Celery leaves 0.05* 0.05* 0.05* 0.05* 0.05* Others 0.05* 0.05* 0.05* 0.05* 0.05* (vi) LEGUME VEGETABLES (fresh) Beans (with pods) 0.2 0.05* 0.05* 0.05* 0.05* Beans (without pods) 0.2 0.05* 0.05* 0.05* 0.05* Peas (with pods) 0.2 0.05* 0.05* 0.05* 0.05* Peas (without pods) 0.2 0.05* 0.05* 0.05* 0.05* Others 0.2 0.05* 0.05* 0.05* 0.05* 202 Group to which food belongs Groups include the following products P en di m et ha lin P er m et hr in P ho ra te P ho sm et P ho sp ha m id on P ho xi m P ic ol in af en P ic ox ys tr ob in (a pp ly in g fr om 2 4 F eb ru ar y 20 07 ) (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 0.05* 0.05* 0.05* 0.05* 0.05* Fennel 0.05* 0.05* 0.05* 0.05* 0.05* Globe artichokes 0.05* 0.05* 0.05* 0.05* 0.05* Leeks 0.05* 0.05* 0.05* 0.05* 0.05* 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 0.05* 0.05* 0.05* 0.05* 0.05* Lentils 0.05* 0.05* 0.05* 0.05* 0.05* Peas 0.05* 0.05* 0.05* 0.05* 0.05* Others 0.05* 0.05* 0.05* 0.05* 0.05* 4. OILSEEDS Linseed 0.1 0.05* 0.05* 0.1* 0.05* Peanuts 0.1 0.05* 0.1 0.1* 0.05* Poppy seed 0.1 0.05* 0.05* 0.1* 0.05* Sesame seed 0.1 0.05* 0.05* 0.1* 0.05* Sunflower seed 0.1 0.05* 0.05* 0.1* 0.05* Rape seed 0.1 0.05* 0.05* 0.1* 0.05* Soya bean 0.1 0.05* 0.05* 0.1* 0.05* Mustard seed 0.1 0.05* 0.05* 0.1* 0.05* Cotton seed 0.1 0.05* 0.05* 0.1* 0.05* Others 0.1 0.05* 0.05* 0.1* 0.05* 5. POTATOES Early potatoes 0.05* 0.05* 0.05* 0.05* 0.05* Ware potatoes 0.05* 0.05* 0.05* 0.05* 0.05* 203 6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinesis) 0.1* 0.1* 0.1* 0.1* 0.1* 0.1* 0.1* 7. HOPS (dried) including hop pellets & unconcentrated powder 0.1* 0.1* 0.1* 0.1* 0.1* 8. SPICES Cumin seed Juniper seed Nutmeg Pepper, black and white Vanilla pods Other 9. CEREALS Wheat 0.05* 0.05* 0.05* 0.05 0.05 0.05* Rye 0.05* 0.05* 0.05* 0.05 0.05* 0.05* Barley 0.05* 0.05* 0.05* 0.05 0.05 0.2 Sorghum 0.05* 0.05* 0.05* 0.05 0.05* 0.05* Oats 0.05* 0.05* 0.05* 0.05 0.05* 0.2 Triticale 0.05* 0.05* 0.05* 0.05 0.05* 0.05* Maize 0.05* 0.05* 0.05* 0.05 0.05* 0.05* Buckwheat 0.05* 0.05* 0.05* 0.05 0.05* 0.05* Millet 0.05* 0.05* 0.05* 0.05 0.05* 0.05* Rice(1) 0.05* 0.05* 0.05* 0.05 0.05* 0.05* Other cereals 0.05* 0.05* 0.05* 0.05 0.05* 0.05* 204 Group to which food belongs Groups include the following products P en di m et ha lin P er m et hr in P ho ra te P ho sm et P ho sp ha m id on P ho xi m P ic ol in af en P ic ox ys tr ob in (a pp ly in g fr om 2 4 F eb ru ar y 20 07 ) 10. FOODSTUFFS OF ANIMAL ORIGIN Meat, edible offal, fat & preparations of meat and edible offal(2) 0.05* 0.5 0.05* 0.05* Milk(3) & Dairy Produce(4) 0.05* 0.05 0.02* 0.02* Eggs(5) 0.05* 0.05 0.05* 0.05* 205 1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts (i) CITRUS FRUIT Grapefruit 1 10 0.02* 0.05* 0.05* 0.05* 0.05* Lemons 1 10 0.02* 0.05* 0.05* 0.05* 0.05* Limes 1 10 0.02* 0.05* 0.05* 0.05* 0.05* Mandarins (inc clementines & similar hybrids) 2 10 0.02* 0.05* 0.05* 0.05* 0.05* Oranges 1 10 0.02* 0.05* 0.05* 0.05* 0.05* Pomelos 1 10 0.02* 0.05* 0.05* 0.05* 0.05* Others 1 10 0.02* 0.05* 0.05* 0.05* 0.05* (ii) TREE NUTS (shelled or unshelled) Almonds 0.05* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Brazil nuts 0.05* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Cashew nuts 0.05* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Chestnuts 0.05* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Coconuts 0.05* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Hazelnuts 0.05* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Macadamia nuts 0.05* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Pecans 0.05* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Pine nuts 0.05* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Pistachios 0.05* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Walnuts 0.05* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* Others 0.05* 0.1* 0.05* 0.05* 0.05* 0.05* 0.05* (iii) POME FRUIT Apples 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Pears 0.05* 0.05* 1 0.05* 0.05* 0.05* 0.05* Quinces 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Others 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* 206 Group to which food belongs Groups include the following products P ir im ip ho s m et hy l P ro ch lo ra z P ro cy m id on e P ro fe no fo s P ro he xa di on e P ro pa rg ite P ro ph am P ro pi co na zo le (a pp lie s un til 2 3 F eb ru ar y 20 07 ) (iv) STONE FRUIT Apricots 0.05* 0.05* 2 0.05* 0.05* 0.05* 0.2 Cherries 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Peaches (incl nectarines & similar hybrids) 0.05* 0.05* 2 0.05* 0.05* 0.05* 0.2 Plums 0.05* 0.05* 2 0.05* 0.05* 0.05* 0.05* Others 0.05* 0.05* 2 0.05* 0.05* 0.05* 0.05* (v) BERRIES AND SMALL FRUIT (a) Table & wine grapes Table Grapes 0.05* 0.05* 5 0.05* 0.05* 0.05* 0.5 Wine Grapes 2 0.05* 5 0.05* 0.05* 0.05* 0.5 (b) Strawberries (other than wild) 0.05* 0.05* 5 0.05* 0.05* 0.05* 0.05* (c) Cane Fruit (other than wild) Blackberries 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Dewberries 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Loganberries 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Raspberries 0.05* 0.05* 10 0.05* 0.05* 0.05* 0.05* Others 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* (d) Other small fruit & berries (other than wild) Bilberries 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Cranberries 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Currants (red, black & white) 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Gooseberries 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Others 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* (e) Wild berries & wild fruit 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* (vi) MISCELLANEOUS FRUIT Avocados 0.05* 5 0.02* 0.05* 0.05* 0.05* 0.05* Bananas 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.1 Dates 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Figs 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Kiwi fruit 2 0.05* 5 0.05* 0.05* 0.05* 0.05* Kumquats 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Litchis 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* 207 Mangoes 0.05* 5 0.02* 0.05* 0.05* 0.05* 0.05* Olives (table consumption) 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Olives (oil extract) 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Papaya 0.05* 5 0.02* 0.05* 0.05* 0.05* 0.05* Passion fruit 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Pineapples 0.05* 5 0.02* 0.05* 0.05* 0.05* 0.05* Pomegranates 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Others 0.05* 0.05* 0.02* 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* 0.02* 0.05* 0.05* 0.05* 0.05* Carrots 1 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Cassava Celeriac 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Horseradish 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Jerusalem artichokes 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Parsnips 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Parsley root 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Radishes 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Salsify 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Sweet potatoes 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Swedes 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Turnips 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Yams 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Others 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* (ii) BULB VEGETABLES Garlic 0.05* 0.5 0.2 0.05* 0.05* 0.05* 0.05* Onions 0.05* 0.05* 0.2 0.05* 0.05* 0.05* 0.05* 208 Group to which food belongs Groups include the following products P ir im ip ho s m et hy l P ro ch lo ra z P ro cy m id on e P ro fe no fo s P ro he xa di on e P ro pa rg ite P ro ph am P ro pi co na zo le (a pp lie s un til 2 3 F eb ru ar y 20 07 ) Shallots 0.05* 5 0.2 0.05* 0.05* 0.05* 0.05* Spring onions 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Others 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* (iii) FRUITING VEGETABLES (a) Solanacea Tomatoes 1 0.05* 2 0.05* 0.05* 0.05* 0.05* Peppers 1 0.05* 2 0.05* 0.05* 0.05* 0.05* Chili peppers 1 0.05* 2 5 0.05* 0.05* 0.05* Aubergines 0.05* 0.05* 2 0.05* 0.05* 0.05* 0.05* Others 0.05* 0.05* 2 0.05* 0.05* 0.05* 0.05* (b) Cucurbits-edible peel Cucumbers 0.1 0.05* 1 0.05* 0.05* 0.05* 0.05* Gherkins 0.05* 0.05* 1 0.05* 0.05* 0.05* 0.05* Courgettes 0.05* 0.05* 1 0.05* 0.05* 0.05* 0.05* Others 0.05* 0.05* 1 0.05* 0.05* 0.05* 0.05* (c) Cucurbits-inedible peel Melons 1 0.05* 1 0.05* 0.05* 0.05* 0.05* Squashes 0.05* 0.05* 1 0.05* 0.05* 0.05* 0.05* Watermelons 0.05* 0.05* 1 0.05* 0.05* 0.05* 0.05* Others 0.05* 0.05* 1 0.05* 0.05* 0.05* 0.05* (d) Sweet corn 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* (iv) BRASSICA VEGETABLES (a) Flowering Brassicas Broccoli 1 0.05* 0.02* 0.05* 0.05* 0.05*(13) 0.05* Cauliflower 1 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Others 1 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* (b) Head Brassicas Brussels sprouts 2 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Head cabbage 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Others 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* (c) Leafy Brassicas Chinese cabbage 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Kale 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Others 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* (d) Kohlrabi 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* 209 (v) LEAF VEGETABLES AND FRESH HERBS (a) Lettuce & similar Cress 0.05* 5 5 0.05* 0.05* 0.05* 0.05* Lamb’s lettuce 0.05* 5 5 0.05* 0.05* 0.05* 0.05* Lettuce 0.05* 5 5 0.05* 0.05* 0.05* 0.05* Scarole 0.05* 5 5 0.05* 0.05* 0.05*(6) 0.05* Others 0.05* 5 5 0.05* 0.05* 0.05* 0.05* (b) Spinach & similar Spinach 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Beet leaves (chard) 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Others 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* (c) Watercress 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* (d) Witloof 0.05* 0.05* 2 0.05* 0.05* 0.05* 0.05* (e) Herbs Chervil 0.05* 5 0.02* 0.05* 0.05* 0.05* 0.05* Chives 0.05* 5 0.02* 0.05* 0.05* 0.05* 0.05* Parsley 0.05* 5 0.02* 0.05* 0.05* 0.05* 0.05* Celery leaves 0.05* 5 0.02* 0.05* 0.05* 0.05* 0.05* Others 0.05* 5 0.02* 0.05* 0.05* 0.05* 0.05* (vi) LEGUME VEGETABLES (fresh) Beans (with pods) 0.05* 0.05* 2 0.05* 0.05* 0.05* 0.05* Beans (without pods) 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Peas (with pods) 0.05* 0.05* 1 0.05* 0.05* 0.05* 0.05* Peas (without pods) 0.05* 0.05* 0.3 0.05* 0.05* 0.05* 0.05* Others 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* 210 Group to which food belongs Groups include the following products P ir im ip ho s m et hy l P ro ch lo ra z P ro cy m id on e P ro fe no fo s P ro he xa di on e P ro pa rg ite P ro ph am P ro pi co na zo le (a pp lie s un til 2 3 F eb ru ar y 20 07 ) (vii) STEM VEGETABLES Asparagus 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Cardoons 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Celery 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Fennel 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Globe artichokes 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Leeks 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Rhubarb 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Others 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* (viii) FUNGI (a) Cultivated mushrooms 2 2 0.02* 0.05* 0.05* 0.05* 0.05* (b) Wild mushrooms 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* 3. PULSES Beans 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Lentils 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Peas 0.05* 0.3 0.2 0.05* 0.05* 0.05* 0.05* Others 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* 4. OILSEEDS Linseed 0.05* 0.5 0.05* 0.05* 0.1* 0.05* 0.05* Peanuts 0.05* 0.1* 0.05* 0.05* 0.1* 0.05* 0.05* Poppy seed 0.05* 0.1* 0.05* 0.05* 0.1* 0.05* 0.05* Sesame seed 0.05* 0.1* 0.05* 0.05* 0.1* 0.05* 0.05* Sunflower seed 0.05* 0.5 1 or 0.05* 0.1* 0.05* 0.05* 0.05*(35) Rape seed 0.05* 0.5 1 0.05* 0.1* 0.05* 0.05* Soya bean 0.05* 0.1* 1 0.05* 0.1* 0.05* 0.05* Mustard seed 0.05* 0.1* 0.05* 0.05* 0.1* 0.05* 0.05* Cotton seed 0.05* 0.1* 0.05* 2 0.1* 0.05* 0.05* Others 0.05* 0.1* 0.05* 0.05* 0.1* 0.05* 0.05* 5. POTATOES Early potatoes 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Ware potatoes 0.05* 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* 211 6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinesis) 0.05* 0.1* 0.1* 0.1* 0.1* 5 0.1* 0.1* 7. HOPS (dried) including hop pellets & unconcentrated powder 0.05* 0.1* 0.1* 0.1* 0.1* 0.1* 0.1* 8. SPICES Cumin seed Juniper seed Nutmeg Pepper, black and white Vanilla pods Other 9. CEREALS Wheat 5 0.5 0.02* 0.05* 0.2 0.05* 0.05* Rye 5 0.5 0.02* 0.05* 0.05* 0.05* 0.05* Barley 5 1 0.02* 0.05* 0.2 0.05* 0.05* Sorghum 5 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Oats 5 1 0.02* 0.05* 0.05* 0.05* 0.05* Triticale 5 0.5 0.02* 0.05* 0.05* 0.05* 0.05* Maize 5 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Buckwheat 5 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Millet 5 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* Rice(1) 5 1 0.02* 0.05* 0.05* 0.05* 0.05* Other cereals 5 0.05* 0.02* 0.05* 0.05* 0.05* 0.05* 212 Group to which food belongs Groups include the following products P ir im ip ho s m et hy l P ro ch lo ra z P ro cy m id on e P ro fe no fo s P ro he xa di on e P ro pa rg ite P ro ph am P ro pi co na zo le (a pp lie s un til 2 3 F eb ru ar y 20 07 ) 10. FOODSTUFFS OF ANIMAL ORIGIN Meat, edible offal, fat & 0.05* 0.2(16) 0.05* 0.05* 0.05* 0.05* 0.1(36) preparations of meat and 2(12) 0.05*(9) edible offal(2) 0.5(19) 0.1*(9) Milk(3) & Dairy Produce(4) 0.05* 0.02* 0.05* 0.01* 0.01* 0.05* 0.01* Eggs(5) 0.05* 0.1* 0.05* 0.05* 0.05*(7) 0.05*(7) 0.05* 213 1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts (i) CITRUS FRUIT Grapefruit 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.3 1 Lemons 0.05* 0.3 0.02* 0.02* 0.02* 0.02* 0.3 1 Limes 0.05* 0.3 0.02* 0.02* 0.02* 0.02* 0.3 1 Mandarins (inc clementines & similar hybrids) 0.05* 0.3 0.02* 0.02* 0.02* 0.02* 0.3 1 Oranges 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.3 1 Pomelos 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.3 1 Others 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.3 1 (ii) TREE NUTS (shelled or unshelled) Almonds 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Brazil nuts 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Cashew nuts 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Chestnuts 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Coconuts 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Hazelnuts 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Macadamia nuts 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Pecans 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Pine nuts 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Pistachios 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 1 Walnuts 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Others 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* (iii) POME FRUIT Apples 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Pears 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Quinces 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Others 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* 214 Group to which food belongs Groups include the following products P ro pi co na zo le (a pp ly in g fr om 2 4 F eb ru ar y 20 07 ) P ro po xu r P ro po xy ca rb az on e (a pp ly in g fr om 2 1 A pr il 20 07 ) P ro py za m id e (a pp lie s un til 3 D ec em be r 20 06 ) P ro py za m id e (a pp ly in g fr om 4 D ec em be r 20 06 ) P ro su lfu ro n P ym et ro zi ne P yr ac lo st ro bi n (a pp ly in g fr om 2 1 A pr il 20 07 ) (iv) STONE FRUIT Apricots 0.2 0.05* 0.02* 0.02* 0.02* 0.02* 0.05 0.02* Cherries 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.2 Peaches (incl nectarines & similar hybrids) 0.2 0.05* 0.02* 0.02* 0.02* 0.02* 0.05 0.02* Plums 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Others 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* (v) BERRIES AND SMALL FRUIT (a) Table & wine grapes Table Grapes 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Wine Grapes 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 2 (b) Strawberries (other than wild) 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.5 (c) Cane Fruit (other than wild) Blackberries 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Dewberries 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Loganberries 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Raspberries 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Others 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* (d) Other small fruit & berries (other than wild) Bilberries 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Cranberries 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Currants (red, black & white) 0.05* 0.2 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Gooseberries 0.05* 0.2 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Others 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* (e) Wild berries & wild fruit 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* (vi) MISCELLANEOUS FRUIT Avocados 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Bananas 0.1 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Dates 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Figs 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Kiwi fruit 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Kumquats 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Litchis 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* 215 Mangoes 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.05 Olives (table consumption) 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Olives (oil extract) 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Papaya 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.05 Passion fruit 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Pineapples 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Pomegranates 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Others 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* 2. Vegetables, fresh or uncooked, frozen or dry (i) ROOT AND TUBER VEGETABLES Beetroot 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Carrots 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Cassava 0.02* 0.02* 0.02* Celeriac 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Horseradish 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Jerusalem artichokes 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Parsnips 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Parsley root 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Radishes 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Salsify 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Sweet potatoes 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Swedes 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Turnips 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Yams 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Others 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* (ii) BULB VEGETABLES Garlic 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.2 Onions 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.2 216 P ro pi co na zo le (a pp ly in g fr om 2 4 F eb ru ar y 20 07 ) P ro po xu r P ro po xy ca rb az on e (a pp ly in g fr om 2 1 A pr il 20 07 ) P ro py za m id e (a pp lie s un til 3 D ec em be r 20 06 ) P ro py za m id e (a pp ly in g fr om 4 D ec em be r 20 06 ) P ro su lfu ro n P ym et ro zi ne P yr ac lo st ro bi n (a pp ly in g fr om 2 1 A pr il 20 07 ) Group to which food belongs Groups include the following products Shallots 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.2 Spring onions 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Others 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* (iii) FRUITING VEGETABLES (a) Solanacea Tomatoes 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.5 0.02* Peppers 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 1 0.02* Chili peppers 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 1 0.02* Aubergines 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.5 0.02* Others 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* (b) Cucurbits-edible peel Cucumbers 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.5 0.02* Gherkins 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.5 0.02* Courgettes 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.5 0.02* Others 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.5 0.02* (c) Cucurbits-inedible peel Melons 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.2 0.02* Squashes 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.2 0.02* Watermelons 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.2 0.02* Others 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.2 0.02* (d) Sweet corn 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* (iv) BRASSICA VEGETABLES (a) Flowering Brassicas Broccoli 0.05* 0.5 0.02* 0.02* 0.02* 0.02* 0.02*(13) 0.02* Cauliflower 0.05* 0.5 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Others 0.05* 0.5 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* (b) Head Brassicas Brussels sprouts 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Head cabbage 0.05* 0.5 0.02* 0.02* 0.02* 0.02* 0.05 0.02* Others 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* (c) Leafy Brassicas Chinese cabbage 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Kale 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.1 0.02* Others 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* (d) Kohlrabi 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* 217 (v) LEAF VEGETABLES AND FRESH HERBS (a) Lettuce & similar Cress 0.05* 0.05* 0.02* 1 1 0.02* 1 2 Lamb’s lettuce 0.05* 0.05* 0.02* 1 1 0.02* 1 2 Lettuce 0.05* 0.05* 0.02* 1 1 0.02* 1 2 Scarole 0.05* 0.05* 0.02* 1 1 0.02* 1(6) 2 Others 0.05* 0.05* 0.02* 1 1 0.02* 1 2 (b) Spinach & similar Spinach 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Beet leaves (chard) 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Others 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* (c) Watercress 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* (d) Witloof 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* (e) Herbs Chervil 0.05* 0.05* 0.02* 1 1 0.02* 1 0.02* Chives 0.05* 0.05* 0.02* 1 1 0.02* 1 0.02* Parsley 0.05* 0.05* 0.02* 1 1 0.02* 1 0.02* Celery leaves 0.05* 0.05* 0.02* 1 1 0.02* 1 0.02* Others 0.05* 0.05* 0.02* 1 1 0.02* 1 0.02* (vi) LEGUME VEGETABLES (fresh) Beans (with pods) 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Beans (without pods) 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Peas (with pods) 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Peas (without pods) 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Others 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* 218 Group to which food belongs Groups include the following products P ro pi co na zo le (a pp ly in g fr om 2 4 F eb ru ar y 20 07 ) P ro po xu r P ro po xy ca rb az on e (a pp ly in g fr om 2 1 A pr il 20 07 ) P ro py za m id e (a pp lie s un til 3 D ec em be r 20 06 ) P ro py za m id e (a pp ly in g fr om 4 D ec em be r 20 06 ) P ro su lfu ro n P ym et ro zi ne P yr ac lo st ro bi n (a pp ly in g fr om 2 1 A pr il 20 07 ) (vii) STEM VEGETABLES Asparagus 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Cardoons 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Celery 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Fennel 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Globe artichokes 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Leeks 0.1 1 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Rhubarb 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Others 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* (viii) FUNGI (a) Cultivated mushrooms 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* (b) Wild mushrooms 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* 3. PULSES Beans 0.05* 0.05* 0.02* 0.02* 0.02* 0.05* 0.02* 0.3 Lentils 0.05* 0.05* 0.02* 0.02* 0.02* 0.05* 0.02* 0.3 Peas 0.05* 0.05* 0.02* 0.02* 0.02* 0.05* 0.02* 0.3 Others 0.05* 0.05* 0.02* 0.02* 0.02* 0.05* 0.02* 0.3 4. OILSEEDS Linseed 0.1* 0.05* 0.02* 0.05* 0.05* 0.1* 0.02* 0.02* Peanuts 0.2 0.05* 0.02* 0.05* 0.05* 0.1* 0.02* 0.02* Poppy seed 0.1* 0.05* 0.02* 0.05* 0.05* 0.1* 0.02* 0.02* Sesame seed 0.1* 0.05* 0.02* 0.05* 0.05* 0.1* 0.02* 0.02* Sunflower seed 0.1* 0.05* 0.02* 0.05* 0.05* 0.1* 0.02* 0.02* Rape seed 0.1* 0.05* 0.02* 0.1 0.05* 0.1* 0.02* 0.02* Soya bean 0.1* 0.05* 0.02* 0.05* 0.05* 0.1* 0.02* 0.02* Mustard seed 0.1* 0.05* 0.02* 0.05* 0.05* 0.1* 0.02* 0.02* Cotton seed 0.1* 0.05* 0.02* 0.05* 0.05* 0.1* 0.05 0.02* Others 0.1* 0.05* 0.02* 0.05* 0.05* 0.1* 0.02* 0.02* 5. POTATOES Early potatoes 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Ware potatoes 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* 219 6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinesis) 0.1* 0.1* 0.05* 0.05* 0.05* 0.1* 0.1* 0.05* 7. HOPS (dried) including hop pellets & unconcentrated powder 0.1* 0.1* 0.05* 0.05* 0.05* 0.1* 5 0.05* 8. SPICES Cumin seed Juniper seed Nutmeg Pepper, black and white Vanilla pods Other 9. CEREALS Wheat 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.1 Rye 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.1 Barley 0.2 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.3 Sorghum 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Oats 0.2 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.3 Triticale 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.1 Maize 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Buckwheat 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Millet 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Rice(1) 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* Other cereals 0.05* 0.05* 0.02* 0.02* 0.02* 0.02* 0.02* 0.02* 220 Group to which food belongs Groups include the following products P ro pi co na zo le (a pp ly in g fr om 2 4 F eb ru ar y 20 07 ) P ro po xu r P ro po xy ca rb az on e (a pp ly in g fr om 2 1 A pr il 20 07 ) P ro py za m id e (a pp lie s un til 3 D ec em be r 20 06 ) P ro py za m id e (a pp ly in g fr om 4 D ec em be r 20 06 ) P ro su lfu ro n P ym et ro zi ne P yr ac lo st ro bi n (a pp ly in g fr om 2 1 A pr il 20 07 ) 10. FOODSTUFFS OF ANIMAL ORIGIN Meat, edible offal, fat & 0.1(36) 0.05* 0.05*(37) 0.05*(37) 0.01* 0.05* preparations of meat and 0.01(9) 0.02*(9) 0.02*(9) edible offal(2) Milk(3) & Dairy Produce(4) 0.01* 0.05* 0.01* 0.01* 0.01* 0.01* Eggs(5) 0.01* 0.05* 0.02* 0.02* 0.01* 0.05* 221 1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts (i) CITRUS FRUIT Grapefruit 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Lemons 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Limes 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Mandarins (inc clementines & similar hybrids) 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Oranges 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Pomelos 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Others 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* (ii) TREE NUTS (shelled or unshelled) Almonds 0.1* 0.05* 0.05* 0.05* 0.02* 0.02* 0.2* Brazil nuts 0.1* 0.05* 0.05* 0.05* 0.02* 0.02* 0.2* Cashew nuts 0.1* 0.05* 0.05* 0.05* 0.02* 0.02* 0.2* Chestnuts 0.1* 0.05* 0.05* 0.05* 0.02* 0.02* 0.2* Coconuts 0.1* 0.05* 0.05* 0.05* 0.02* 0.02* 0.2* Hazelnuts 0.1* 0.05* 0.05* 0.05* 0.02* 0.02* 0.2* Macadamia nuts 0.1* 0.05* 0.05* 0.05* 0.02* 0.02* 0.2* Pecans 0.1* 0.05* 0.05* 0.05* 0.02* 0.02* 0.2* Pine nuts 0.1* 0.05* 0.05* 0.05* 0.02* 0.02* 0.2* Pistachios 0.1* 0.05* 0.05* 0.05* 0.02* 0.02* 0.2* Walnuts 0.1* 0.05* 0.05* 0.05* 0.02* 0.02* 0.2* Others 0.1* 0.05* 0.05* 0.05* 0.02* 0.02* 0.2* (iii) POME FRUIT Apples 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Pears 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Quinces 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Others 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* 222 Group to which food belongs Groups include the following products P yr af lu fe n et hy l P yr az op ho s P yr et hr in s P yr id at e Q ui na lp ho s Q ui no xy fe n (a pp ly in g fr om 2 1 A pr il 20 07 ) Q ui nt oz en e R es m et hr in (iv) STONE FRUIT Apricots 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Cherries 0.02* 0.05* 0.05* 0.05* 0.3 0.02* 0.1* Peaches (incl nectarines & similar hybrids) 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Plums 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Others 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* (v) BERRIES AND SMALL FRUIT (a) Table & wine grapes Table Grapes 0.02* 0.05* 0.05* 0.05* 1 0.02* 0.1* Wine Grapes 0.02* 0.05* 0.05* 0.05* 1 0.02* 0.1* (b) Strawberries (other than wild) 0.02* 0.05* 0.05* 0.05* 0.3 0.02* 0.1* (c) Cane Fruit (other than wild) Blackberries 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Dewberries 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Loganberries 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Raspberries 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Others 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* (d) Other small fruit & berries (other than wild) Bilberries 0.02* 0.05* 0.05* 0.05* 1 0.02* 0.1* Cranberries 0.02* 0.05* 0.05* 0.05* 1 0.02* 0.1* Currants (red, black & white) 0.02* 0.05* 0.05* 0.05* 1 0.02* 0.1* Gooseberries 0.02* 0.05* 0.05* 0.05* 1 0.02* 0.1* Others 0.02* 0.05* 0.05* 0.05* 1 0.02* 0.1* (e) Wild berries & wild fruit 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* (vi) MISCELLANEOUS FRUIT Avocados 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Bananas 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Dates 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Figs 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Kiwi fruit 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Kumquats 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Litchis 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* 223 Mangoes 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Olives (table consumption) 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Olives (oil extract) 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Papaya 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Passion fruit 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Pineapples 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Pomegranates 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Others 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* 2. Vegetables, fresh or uncooked, frozen or dry (i) ROOT AND TUBER VEGETABLES Beetroot 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Carrots 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Cassava 0.02* Celeriac 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Horseradish 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Jerusalem artichokes 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Parsnips 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Parsley root 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Radishes 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Salsify 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Sweet potatoes 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Swedes 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Turnips 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Yams 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Others 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* (ii) BULB VEGETABLES Garlic 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Onions 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* 224 Group to which food belongs Groups include the following products P yr af lu fe n et hy l P yr az op ho s P yr et hr in s P yr id at e Q ui na lp ho s Q ui no xy fe n (a pp ly in g fr om 2 1 A pr il 20 07 ) Q ui nt oz en e R es m et hr in Shallots 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Spring onions 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Others 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* (iii) FRUITING VEGETABLES (a) Solanacea Tomatoes 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Peppers 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Chili peppers 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Aubergines 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Others 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* (b) Cucurbits-edible peel Cucumbers 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Gherkins 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Courgettes 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Others 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* (c) Cucurbits-inedible peel Melons 0.02* 0.05* 0.05* 0.05* 0.05 0.02* 0.1* Squashes 0.02* 0.05* 0.05* 0.05* 0.05 0.02* 0.1* Watermelons 0.02* 0.05* 0.05* 0.05* 0.05 0.02* 0.1* Others 0.02* 0.05* 0.05* 0.05* 0.05 0.02* 0.1* (d) Sweet corn 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* (iv) BRASSICA VEGETABLES (a) Flowering Brassicas Broccoli 0.02* 0.05*(13) 0.05* 0.05* 0.02* 0.02* 0.1* Cauliflower 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Others 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* (b) Head Brassicas Brussels sprouts 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Head cabbage 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Others 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* (c) Leafy Brassicas Chinese cabbage 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Kale 0.02* 0.05* 0.2 0.05* 0.02* 0.02* 0.1* Others 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* (d) Kohlrabi 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* 225 (v) LEAF VEGETABLES AND FRESH HERBS (a) Lettuce & similar Cress 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Lamb’s lettuce 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Lettuce 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Scarole 0.02* 0.05*(6) 0.05* 0.05* 0.02* 0.02*(6) 0.1* Others 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* (b) Spinach & similar Spinach 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Beet leaves (chard) 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Others 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* (c) Watercress 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* (d) Witloof 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* (e) Herbs Chervil 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Chives 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Parsley 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Celery leaves 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Others 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* (vi) LEGUME VEGETABLES (fresh) Beans (with pods) 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Beans (without pods) 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Peas (with pods) 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Peas (without pods) 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Others 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* 226 Group to which food belongs Groups include the following products P yr af lu fe n et hy l P yr az op ho s P yr et hr in s P yr id at e Q ui na lp ho s Q ui no xy fe n (a pp ly in g fr om 2 1 A pr il 20 07 ) Q ui nt oz en e R es m et hr in (vii) STEM VEGETABLES Asparagus 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Cardoons 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Celery 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Fennel 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Globe artichokes 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Leeks 0.02* 0.05* 1 0.05* 0.02* 0.02* 0.1* Rhubarb 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Others 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* (viii) FUNGI (a) Cultivated mushrooms 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* (b) Wild mushrooms 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* 3. PULSES Beans 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Lentils 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Peas 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Others 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* 4. OILSEEDS Linseed 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* 0.2* Peanuts 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.2* Poppy seed 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* 0.2* Sesame seed 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* 0.2* Sunflower seed 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* 0.2* Rape seed 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* 0.2* Soya bean 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* 0.2* Mustard seed 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* 0.2* Cotton seed 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* 0.2* Others 0.05* 0.05* 0.05* 0.05* 0.05* 0.02* 0.2* 5. POTATOES Early potatoes 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* Ware potatoes 0.02* 0.05* 0.05* 0.05* 0.02* 0.02* 0.1* 227 6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinesis) 0.05* 0.1* 0.1* 0.1* 0.05* 0.05* 0.2* 7. HOPS (dried) including hop pellets & unconcentrated powder 0.05* 0.1* 0.1* 0.1* 0.5 0.05* 0.2* 8. SPICES Cumin seed Juniper seed Nutmeg Pepper, black and white Vanilla pods Other 9. CEREALS Wheat 0.02* 0.05* 3 0.05* 0.02* 0.02* 0.02* 0.05* Rye 0.02* 0.05* 3 0.05* 0.02* 0.02* 0.02* 0.05* Barley 0.02* 0.05* 3 0.05* 0.02* 0.2 0.02* 0.05* Sorghum 0.02* 0.05* 3 0.05* 0.02* 0.02* 0.02* 0.05* Oats 0.02* 0.05* 3 0.05* 0.02* 0.2 0.02* 0.05* Triticale 0.02* 0.05* 3 0.05* 0.02* 0.02* 0.02* 0.05* Maize 0.02* 0.05* 3 0.05* 0.02* 0.02* 0.02* 0.05* Buckwheat 0.02* 0.05* 3 0.05* 0.02* 0.02* 0.02* 0.05* Millet 0.02* 0.05* 3 0.05* 0.02* 0.02* 0.02* 0.05* Rice(1) 0.02* 0.05* 3 0.05* 0.02* 0.02* 0.02* 0.05* Other cereals 0.02* 0.05* 3 0.05* 0.02* 0.02* 0.02* 0.05* 228 Group to which food belongs Groups include the following products P yr af lu fe n et hy l P yr az op ho s P yr et hr in s P yr id at e Q ui na lp ho s Q ui no xy fe n (a pp ly in g fr om 2 1 A pr il 20 07 ) Q ui nt oz en e R es m et hr in 10. FOODSTUFFS OF ANIMAL ORIGIN Meat, edible offal, fat & 0.02* 0.4(8) 0.2 0.01* 0.1* preparations of meat and 0.05*(9) edible offal(2) Milk(3) & Dairy Produce(4) 0.02* 0.05* 0.05 0.01* 0.1* Eggs(5) 0.1*(7) 0.05* 0.02* 0.01* 0.1* 229 1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts (i) CITRUS FRUIT Grapefruit 0.05* 0.05* 0.05* 0.05* 0.01* 5 0.05* 0.1* Lemons 0.05* 0.05* 0.05* 0.05* 0.01* 5 0.05* 0.1* Limes 0.05* 0.05* 0.05* 0.05* 0.01* 5 0.05* 0.1* Mandarins (inc clementines & similar hybrids) 0.05* 0.05* 0.05* 0.05* 0.01* 5 0.05* 0.1* Oranges 0.05* 0.05* 0.05* 0.05* 0.01* 5 0.05* 0.1* Pomelos 0.05* 0.05* 0.05* 0.05* 0.01* 5 0.05* 0.1* Others 0.05* 0.05* 0.05* 0.05* 0.01* 5 0.05* 0.1* (ii) TREE NUTS (shelled or unshelled) Almonds 0.05* 0.05* 0.05* 0.05* 0.01* 0.1* 0.05* 0.2* Brazil nuts 0.05* 0.05* 0.05* 0.05* 0.01* 0.1* 0.05* 0.2* Cashew nuts 0.05* 0.05* 0.05* 0.05* 0.01* 0.1* 0.05* 0.2* Chestnuts 0.05* 0.05* 0.05* 0.05* 0.01* 0.1* 0.05* 0.2* Coconuts 0.05* 0.05* 0.05* 0.05* 0.01* 0.1* 0.05* 0.2* Hazelnuts 0.05* 0.05* 0.05* 0.05* 0.01* 0.1* 0.05* 0.2* Macadamia nuts 0.05* 0.05* 0.05* 0.05* 0.01* 0.1* 0.05* 0.2* Pecans 0.05* 0.05* 0.05* 0.05* 0.01* 0.1* 0.05* 0.2* Pine nuts 0.05* 0.05* 0.05* 0.05* 0.01* 0.1* 0.05* 0.2* Pistachios 0.05* 0.05* 0.05* 0.05* 0.01* 0.1* 0.05* 0.2* Walnuts 0.05* 0.05* 0.05* 0.05* 0.01* 0.1* 0.05* 0.2* Others 0.05* 0.05* 0.05* 0.05* 0.01* 0.1* 0.05* 0.2* (iii) POME FRUIT Apples 0.05* 0.05* 0.05* 0.05* 0.01* 5 0.05* 0.2 Pears 0.05* 0.05* 0.05* 0.05* 0.01* 5 0.05* 0.1* Quinces 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Others 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* 230 Group to which food belongs Groups include the following products Si lth io fa m (a pp ly in g fr om 2 4 F eb ru ar y 20 07 ) Sp ir ox am in e Su lfo su lfu ro n Te cn az en e TE P P Th ia be nd az ol e Th ife ns ul fu ro n m et hy l Tr ia di m ef on a nd Tr ia di m en ol (iv) STONE FRUIT Apricots 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Cherries 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Peaches (incl nectarines & similar hybrids) 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Plums 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Others 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* (v) BERRIES AND SMALL FRUIT (a) Table & wine grapes Table Grapes 0.05* 1 0.05* 0.05* 0.01* 0.05* 0.05* 2 Wine Grapes 0.05* 1 0.05* 0.05* 0.01* 0.05* 0.05* 2 (b) Strawberries (other than wild) 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.5 (c) Cane Fruit (other than wild) Blackberries 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Dewberries 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Loganberries 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Raspberries 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Others 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* (d) Other small fruit & berries (other than wild) Bilberries 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Cranberries 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Currants (red, black & white) 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Gooseberries 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Others 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* (e) Wild berries & wild fruit 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* (vi) MISCELLANEOUS FRUIT Avocados 0.05* 0.05* 0.05* 0.05* 0.01* 15 0.05* 0.1* Bananas 0.05* 0.05* 0.05* 0.05* 0.01* 5 0.05* 0.2 Dates 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Figs 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Kiwi fruit 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Kumquats 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Litchis 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* 231 Mangoes 0.05* 0.05* 0.05* 0.05* 0.01* 5 0.05* 0.1* Olives (table consumption) 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Olives (oil extract) 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Papaya 0.05* 0.05* 0.05* 0.05* 0.01* 10 0.05* 0.1* Passion fruit 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Pineapples 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 3 Pomegranates 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Others 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* 2. Vegetables, fresh or uncooked, frozen or dry (i) ROOT AND TUBER VEGETABLES Beetroot 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Carrots 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Cassava 15 Celeriac 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Horseradish 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Jerusalem artichokes 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Parsnips 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Parsley root 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Radishes 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Salsify 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Sweet potatoes 0.05* 0.05* 0.05* 0.05* 0.01* 15 0.05* 0.1* Swedes 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Turnips 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Yams 0.05* 0.05* 0.05* 0.05* 0.01* 15 0.05* 0.1* Others 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* (ii) BULB VEGETABLES Garlic 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Onions 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.5 232 Group to which food belongs Groups include the following products Si lth io fa m (a pp ly in g fr om 2 4 F eb ru ar y 20 07 ) Sp ir ox am in e Su lfo su lfu ro n Te cn az en e TE P P Th ia be nd az ol e Th ife ns ul fu ro n m et hy l Tr ia di m ef on a nd Tr ia di m en ol Shallots 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Spring onions 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 1 Others 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* (iii) FRUITING VEGETABLES (a) Solanacea Tomatoes 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.3 Peppers 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.5 Chili peppers 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Aubergines 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Others 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* (b) Cucurbits-edible peel Cucumbers 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Gherkins 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Courgettes 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Others 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* (c) Cucurbits-inedible peel Melons 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Squashes 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Watermelons 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Others 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* (d) Sweet corn 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* (iv) BRASSICA VEGETABLES (a) Flowering Brassicas Broccoli 0.05* 0.05* 0.05* 0.05*(13) 0.01* 5(13) 0.05* 0.1* Cauliflower 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Others 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* (b) Head Brassicas Brussels sprouts 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Head cabbage 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Others 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* (c) Leafy Brassicas Chinese cabbage 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Kale 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Others 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* (d) Kohlrabi 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* 233 (v) LEAF VEGETABLES AND FRESH HERBS (a) Lettuce & similar Cress 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Lamb’s lettuce 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Lettuce 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Scarole 0.05* 0.05* 0.05* 0.05*(6) 0.01* 0.05*(6) 0.05* 0.1* Others 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* (b) Spinach & similar Spinach 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Beet leaves (chard) 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Others 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* (c) Watercress 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* (d) Witloof 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* (e) Herbs Chervil 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Chives 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Parsley 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Celery leaves 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Others 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* (vi) LEGUME VEGETABLES (fresh) Beans (with pods) 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Beans (without pods) 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Peas (with pods) 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Peas (without pods) 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Others 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* 234 Group to which food belongs Groups include the following products Si lth io fa m (a pp ly in g fr om 2 4 F eb ru ar y 20 07 ) Sp ir ox am in e Su lfo su lfu ro n Te cn az en e TE P P Th ia be nd az ol e Th ife ns ul fu ro n m et hy l Tr ia di m ef on a nd Tr ia di m en ol (vii) STEM VEGETABLES Asparagus 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Cardoons 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Celery 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Fennel 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Globe artichokes 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 1 Leeks 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Rhubarb 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Others 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* (viii) FUNGI (a) Cultivated mushrooms 0.05* 0.05* 0.05* 0.05* 0.01* 10 0.05* 0.1* (b) Wild mushrooms 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* 3. PULSES Beans 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Lentils 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Peas 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Others 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* 4. OILSEEDS Linseed 0.05* 0.05* 0.1* 0.05* 0.01* 0.05* 0.05* 0.2* Peanuts 0.05* 0.05* 0.1* 0.05* 0.01* 0.05* 0.05* 0.2* Poppy seed 0.05* 0.05* 0.1* 0.05* 0.01* 0.05* 0.05* 0.2* Sesame seed 0.05* 0.05* 0.1* 0.05* 0.01* 0.05* 0.05* 0.2* Sunflower seed 0.05* 0.05* 0.1* 0.05* 0.01* 0.05* 0.05* 0.2* Rape seed 0.05* 0.05* 0.1* 0.05* 0.01* 0.05* 0.05* 0.2* Soya bean 0.05* 0.05* 0.1* 0.05* 0.01* 0.05* 0.05* 0.2* Mustard seed 0.05* 0.05* 0.1* 0.05* 0.01* 0.05* 0.05* 0.2* Cotton seed 0.05* 0.05* 0.1* 0.05* 0.01* 0.05* 0.05* 0.2* Others 0.05* 0.05* 0.1* 0.05* 0.01* 0.05* 0.05* 0.2* 5. POTATOES Early potatoes 0.05* 0.05* 0.05* 0.05* 0.01* 0.05* 0.05* 0.1* Ware potatoes 0.05* 0.05* 0.05* 0.05* 0.01* 15 0.05* 0.1* 235 6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinesis) 0.1* 0.1* 0.1* 0.1* 0.02* 0.1* 0.1* 0.2* 7. HOPS (dried) including hop pellets & unconcentrated powder 0.1* 0.1* 0.1* 0.1* 0.02* 0.1* 0.1* 10 8. SPICES Cumin seed Juniper seed Nutmeg Pepper, black and white Vanilla pods Other 9. CEREALS Wheat 0.05* 0.05* 0.05 0.05* 0.05* 0.05* 0.2 Rye 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.2 Barley 0.05* 0.3 0.05* 0.05* 0.05* 0.05* 0.2 Sorghum 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Oats 0.05* 0.3 0.05* 0.05* 0.05* 0.05* 0.2 Triticale 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.2 Maize 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Buckwheat 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Millet 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Rice(1) 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* Other cereals 0.05* 0.05* 0.05* 0.05* 0.05* 0.05* 0.1* 236 Group to which food belongs Groups include the following products Si lth io fa m (a pp ly in g fr om 2 4 F eb ru ar y 20 07 ) Sp ir ox am in e Su lfo su lfu ro n Te cn az en e TE P P Th ia be nd az ol e Th ife ns ul fu ro n m et hy l Tr ia di m ef on a nd Tr ia di m en ol 10. FOODSTUFFS OF ANIMAL ORIGIN Meat, edible offal, fat & 0.2(11) 0.05* 0.05* 0.1(38) 0.1* preparations of meat and 0.05*(9) edible offal(2) Milk(3) & Dairy Produce(4) 0.02 0.05* 0.05* 0.1* Eggs(5) 0.05*(7) 0.05* 0.05*(7) 0.1* 0.1* 237 1. Fruit, fresh, dried or uncooked, preserved by freezing not containing added sugar: nuts (i) CITRUS FRUIT Grapefruit 0.05* 0.02* 0.05* 0.3 0.05* 0.05* 0.02* Lemons 0.05* 0.02* 0.05* 0.3 0.05* 0.05* 0.02* Limes 0.05* 0.02* 0.05* 0.3 0.05* 0.05* 0.02* Mandarins (inc clementines & similar hybrids) 0.05* 0.02* 0.05* 0.3 0.05* 0.05* 0.02* Oranges 0.05* 0.02* 0.05* 0.3 0.05* 0.05* 0.02* Pomelos 0.05* 0.02* 0.05* 0.3 0.05* 0.05* 0.02* Others 0.05* 0.02* 0.05* 0.3 0.05* 0.05* 0.02* (ii) TREE NUTS (shelled or unshelled) Almonds 0.05* 0.02* 0.1* 0.02* 0.05* 0.05* 0.02* Brazil nuts 0.05* 0.02* 0.1* 0.02* 0.05* 0.05* 0.02* Cashew nuts 0.05* 0.02* 0.1* 0.02* 0.05* 0.05* 0.02* Chestnuts 0.05* 0.02* 0.1* 0.02* 0.05* 0.05* 0.02* Coconuts 0.05* 0.02* 0.1* 0.02* 0.05* 0.05* 0.02* Hazelnuts 0.05* 0.02* 0.1* 0.02* 0.05* 0.05* 0.02* Macadamia nuts 0.05* 0.02* 0.1* 0.02* 0.05* 0.05* 0.02* Pecans 0.05* 0.02* 0.1* 0.02* 0.05* 0.05* 0.02* Pine nuts 0.05* 0.02* 0.1* 0.02* 0.05* 0.05* 0.02* Pistachios 0.05* 0.02* 0.1* 0.02* 0.05* 0.05* 0.02* Walnuts 0.05* 0.02* 0.1* 0.02* 0.05* 0.05* 0.02* Others 0.05* 0.02* 0.1* 0.02* 0.05* 0.05* 0.02* (iii) POME FRUIT Apples 0.05* 0.02* 0.05* 0.5 2 1 0.02* Pears 0.05* 0.02* 0.05* 0.5 2 1 0.02* Quinces 0.05* 0.02* 0.05* 0.5 2 1 0.02* Others 0.05* 0.02* 0.05* 0.5 2 1 0.02* 238 Group to which food belongs Groups include the following products Tr ia su lfu ro n Tr ia zo ph os Tr ic hl or fo n Tr id em or ph Tr ifl ox ys tr ob in (a pp ly in g fr om 4 D ec em be r 20 06 ) Tr ifo ri ne Vi nc lo zo lin Zo xa m id e (a pp ly in g fr om 2 1 A pr il 20 07 ) (iv) STONE FRUIT Apricots 0.05* 0.02* 0.05* 1 2 2 0.02* Cherries 0.05* 0.02* 0.05* 1 2 0.5 0.02* Peaches (incl nectarines & similar hybrids) 0.05* 0.02* 0.05* 1 2 0.05* 0.02* Plums 0.05* 0.02* 0.05* 0.02* 1 2 0.02* Others 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* (v) BERRIES AND SMALL FRUIT (a) Table & wine grapes Table Grapes 0.05* 0.02* 0.05* 5 0.05* 5 5 Wine Grapes 0.05* 0.02* 0.05* 5 0.05* 5 5 (b) Strawberries (other than wild) 0.05* 0.02* 0.05* 0.02* 0.05* 5 0.02* (c) Cane Fruit (other than wild) Blackberries 0.05* 0.02* 0.05* 0.02* 0.05* 5 0.02* Dewberries 0.05* 0.02* 0.05* 0.02* 0.05* 5 0.02* Loganberries 0.05* 0.02* 0.05* 0.02* 0.05* 5 0.02* Raspberries 0.05* 0.02* 0.05* 0.02* 0.05* 5 0.02* Others 0.05* 0.02* 0.05* 0.02* 0.05* 5 0.02* (d) Other small fruit & berries (other than wild) Bilberries 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Cranberries 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Currants (red, black & white) 0.05* 0.02* 0.05* 1 2 10 0.02* Gooseberries 0.05* 0.02* 0.05* 1 2 0.05* 0.02* Others 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* (e) Wild berries & wild fruit 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* (vi) MISCELLANEOUS FRUIT Avocados 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Bananas 0.05* 0.02* 0.05* 0.05 0.05* 0.05* 0.02* Dates 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Figs 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Kiwi fruit 0.05* 0.02* 0.05* 0.02* 0.05* 10 0.02* Kumquats 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Litchis 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* 239 Mangoes 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Olives (table consumption) 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Olives (oil extract) 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Papaya 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Passion fruit 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Pineapples 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Pomegranates 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Others 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* 2. Vegetables, fresh or uncooked, frozen or dry (i) ROOT AND TUBER VEGETABLES Beetroot 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Carrots 0.05* 0.02* 0.05* 0.02* 0.05* 0.5 0.02* Cassava 0.02* Celeriac 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Horseradish 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Jerusalem artichokes 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Parsnips 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Parsley root 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Radishes 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Salsify 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Sweet potatoes 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Swedes 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Turnips 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Yams 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Others 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* (ii) BULB VEGETABLES Garlic 0.05* 0.02* 0.05* 0.02* 0.05* 1 0.02* Onions 0.05* 0.02* 0.05* 0.02* 0.05* 1 0.02* 240 Group to which food belongs Groups include the following products Tr ia su lfu ro n Tr ia zo ph os Tr ic hl or fo n Tr id em or ph Tr ifl ox ys tr ob in (a pp ly in g fr om 4 D ec em be r 20 06 ) Tr ifo ri ne Vi nc lo zo lin Zo xa m id e (a pp ly in g fr om 2 1 A pr il 20 07 ) Shallots 0.05* 0.02* 0.05* 0.02* 0.05* 1 0.02* Spring onions 0.05* 0.02* 0.05* 0.02* 0.05* 1 0.02* Others 0.05* 0.02* 0.05* 0.02* 0.05* 1 0.02* (iii) FRUITING VEGETABLES (a) Solanacea Tomatoes 0.05* 0.02* 0.05* 0.5 0.05* 0.05* 0.5 Peppers 0.05* 0.02* 0.05* 0.02* 0.05* 3 0.02* Chili peppers 0.05* 0.02* 0.05* 0.02* 0.05* 3 0.02* Aubergines 0.05* 0.02* 0.05* 0.02* 0.05* 3 0.02* Others 0.05* 0.02* 0.05* 0.02* 0.05* 3 0.02* (b) Cucurbits-edible peel Cucumbers 0.05* 0.02* 0.05* 0.2 0.5 1 0.02* Gherkins 0.05* 0.02* 0.05* 0.2 0.5 1 0.02* Courgettes 0.05* 0.02* 0.05* 0.2 0.5 1 0.02* Others 0.05* 0.02* 0.05* 0.2 0.5 1 0.02* (c) Cucurbits-inedible peel Melons 0.05* 0.02* 0.05* 0.3 0.05* 1 0.02* Squashes 0.05* 0.02* 0.05* 0.02* 0.05* 1 0.02* Watermelons 0.05* 0.02* 0.05* 0.02* 0.05* 1 0.02* Others 0.05* 0.02* 0.05* 0.02* 0.05* 1 0.02* (d) Sweet corn 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* (iv) BRASSICA VEGETABLES (a) Flowering Brassicas Broccoli 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Cauliflower 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Others 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* (b) Head Brassicas Brussels sprouts 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Head cabbage 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Others 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* (c) Leafy Brassicas Chinese cabbage 0.05* 0.02* 0.05* 0.02* 0.05* 2 0.02* Kale 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Others 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* (d) Kohlrabi 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* 241 (v) LEAF VEGETABLES AND FRESH HERBS (a) Lettuce & similar Cress 0.05* 0.02* 0.05* 0.02* 0.05* 5 0.02* Lamb’s lettuce 0.05* 0.02* 0.05* 0.02* 0.05* 5 0.02* Lettuce 0.05* 0.02* 0.05* 0.02* 0.05* 5 0.02* Scarole 0.05* 0.02* 0.05* 0.02* 0.05* 5 0.02* Others 0.05* 0.02* 0.05* 0.02* 0.05* 5 0.02* (b) Spinach & similar Spinach 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Beet leaves (chard) 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Others 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* (c) Watercress 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* (d) Witloof 0.05* 0.02* 0.05* 0.02* 0.05* 2 0.02* (e) Herbs Chervil 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Chives 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Parsley 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Celery leaves 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Others 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* (vi) LEGUME VEGETABLES (fresh) Beans (with pods) 0.05* 0.02* 0.05* 0.02* 0.05* 2 0.02* Beans (without pods) 0.05* 0.02* 0.05* 0.02* 0.05* 0.5 0.02* Peas (with pods) 0.05* 0.02* 0.05* 0.02* 0.05* 2 0.02* Peas (without pods) 0.05* 0.02* 0.05* 0.02* 0.05* 0.3 0.02* Others 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* 242 Group to which food belongs Groups include the following products Tr ia su lfu ro n Tr ia zo ph os Tr ic hl or fo n Tr id em or ph Tr ifl ox ys tr ob in (a pp ly in g fr om 4 D ec em be r 20 06 ) Tr ifo ri ne Vi nc lo zo lin Zo xa m id e (a pp ly in g fr om 2 1 A pr il 20 07 ) (vii) STEM VEGETABLES Asparagus 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Cardoons 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Celery 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Fennel 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Globe artichokes 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Leeks 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Rhubarb 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Others 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* (viii) FUNGI (a) Cultivated mushrooms 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* (b) Wild mushrooms 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* 3. PULSES Beans 0.05* 0.02* 0.05* 0.02* 0.05* 0.5 0.02* Lentils 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Peas 0.05* 0.02* 0.05* 0.02* 0.05* 0.5 0.02* Others 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* 4. OILSEEDS Linseed 0.05* 0.02* 0.1* 0.05* 0.05* 0.05* 0.05* Peanuts 0.05* 0.02* 0.1* 0.05* 0.05* 0.05* 0.05* Poppy seed 0.05* 0.02* 0.1* 0.05* 0.05* 0.05* 0.05* Sesame seed 0.05* 0.02* 0.1* 0.05* 0.05* 0.05* 0.05* Sunflower seed 0.05* 0.02* 0.1* 0.05* 0.05* 0.05* 0.05* Rape seed 0.05* 0.02* 0.1* 0.05* 0.05* 1 0.05* Soya bean 0.05* 0.02* 0.1* 0.05* 0.05* 0.05* 0.05* Mustard seed 0.05* 0.02* 0.1* 0.05* 0.05* 0.05* 0.05* Cotton seed 0.05* 0.1 0.1* 0.05* 0.05* 0.05* 0.05* Others 0.05* 0.02* 0.1* 0.05* 0.05* 0.05* 0.05* 5. POTATOES Early potatoes 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* Ware potatoes 0.05* 0.02* 0.05* 0.02* 0.05* 0.05* 0.02* 243 6. TEA (dried leaves and stalks, fermented or otherwise, Camellia sinesis) 0.1* 0.05* 20 0.05* 0.1* 0.1* 0.05* 7. HOPS (dried) including hop pellets & unconcentrated powder 0.1* 0.05* 0.1* 30 30 40 0.05* 8. SPICES Cumin seed Juniper seed Nutmeg Pepper, black and white Vanilla pods Other 9. CEREALS Wheat 0.05* 0.02* 0.1 0.05* 0.05 0.1 0.05* 0.02* Rye 0.05* 0.02* 0.1 0.05* 0.05 0.1 0.05* 0.02* Barley 0.05* 0.02* 0.1 0.2 0.3 0.1 0.05* 0.02* Sorghum 0.05* 0.02* 0.1 0.05* 0.02* 0.05* 0.05* 0.02* Oats 0.05* 0.02* 0.1 0.2 0.02* 0.1 0.05* 0.02* Triticale 0.05* 0.02* 0.1 0.05* 0.05 0.1 0.05* 0.02* Maize 0.05* 0.02* 0.1 0.05* 0.02* 0.05* 0.05* 0.02* Buckwheat 0.05* 0.02* 0.1 0.05* 0.02* 0.05* 0.05* 0.02* Millet 0.05* 0.02* 0.1 0.05* 0.02* 0.05* 0.05* 0.02* Rice(1) 0.05* 0.02* 0.1 0.05* 0.02* 0.05* 0.05* 0.02* Other cereals 0.05* 0.02* 0.1 0.05* 0.02* 0.05* 0.05* 0.02* 244 Group to which food belongs Groups include the following products Tr ia su lfu ro n Tr ia zo ph os Tr ic hl or fo n Tr id em or ph Tr ifl ox ys tr ob in (a pp ly in g fr om 4 D ec em be r 20 06 ) Tr ifo ri ne Vi nc lo zo lin Zo xa m id e (a pp ly in g fr om 2 1 A pr il 20 07 ) 10. FOODSTUFFS OF ANIMAL ORIGIN Meat, edible offal, fat & 0.02* 0.05* 0.05* 0.05* preparations of meat and edible offal(2) Milk(3) & Dairy Produce(4) 0.02* 0.05* 0.05* 0.05* Eggs(5) 0.02*(7) 0.05* 0.05* 0.05* UNITS: Maximum residue levels (MRLs) are expressed in milligrammes of residue per kilogramme of food. KEY: * Level at or about the limit of determination. FOOTNOTES: 1. Paddy or rough rice, husked rice and semi-milled or wholly milled rice. 2. 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. 3. These levels are for fresh raw cow’s milk and fresh whole cream cow’s milk expressed on the whole milk. 4. 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 of 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. 5. Birds’ eggs in shell (other than eggs for hatching) and whole egg products and egg yolk products (whether fresh, dried or otherwise prepared). 6. Scarole includes broad-leaf endive. 7. For eggs and egg products with a fat content higher than 10%, the maximum level is expressed in mg/kg fat. In this case, the maximum level is 10 times higher than the maximum level for fresh eggs. 8. Kidney except of poultry. 9. All other meat, edible offal, fat and preparations of meat and edible offal. 10. All meat. 245 11. All liver and kidney. 12. Liver of bovine animals. 13. Broccoli includes calabrese. 14. Meat of poultry. 15. Meat of bovine animals. 16. Fat of bovine animals. 17. Except poultry. 18. Liver of chicken. 19. Kidney of bovine animals. 20. Liver of bovine animals, sheep and goats. 21. Except foodstuffs of ovine origin. 22. Meat of bovine animals, sheep and goats. 23. Except meat and liver of bovine animals, sheep and poultry or meat of poultry. 24. This MRL also applies to spelt. 25. Except spelt. 26. Liver of bovine animals, sheep, goats, and swine. 27. Kidney of bovine animals, sheep, goats, and swine. 28. Meat of poultry, fat and edible offal. 29. Meat of bovine animals, sheep, goats, and swine. 30. All kidney. 31. Kidney of swine 32. Kidney of bovine animals, sheep and goats. 33. This figure is the sum of the alpha and beta isomers. For meat, fat and preparations of meat MRL for aplha isomer is 0.2 mg/kg and MRL for beta isomer is 0.1 mg/kg.For milk and dairy produce MRL for alpha isomer is 0.004 mg/kg and MRL for beta isomer is 0.003 mg/kg. For eggs MRL for alpha isomer is 0.02 mg/kg and MRL for beta isomer is 0.01 mg/kg. 246 34. All meat, liver and fat. 35. 1 mg/kg applies to whole seeds; 0.05 mg/kg applies to seed without shell. 36. Ruminant liver. 37. Fat liver and kidney. 38. With the exception of meat and other ovine, bovine and caprine products. 39. Offals only. 40. All meat except offal. 41. All meat except liver and kidney. 42. All liver. 43. Except liver and kidney of bovine animals, and kidney of swine and poultry. 44. Kidney of poultry. 45. Except liver, kidney and meat of bovine animals, and kidney of poultry. 46. The figure of 0.05 is the total MRL for Carbendazim and Thiophanate-methyl taken together and expressed as carbendazim. 247 SCHEDULE 3 Regulation 5(a) NOTE: THE WORD “FRESH” EXTENDS TO PRODUCTS WHICH HAVE BEEN CHILLED Column 1 Column 2 Column 3 Group of products Products included in the groups Part of product to which maximum residue levels apply 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 Whole product hybrids) Oranges Pomelos Others (ii) TREE NUTS (shelled or Almonds unshelled) Brazil nuts Cashew nuts Chestnuts Coconuts Hazelnuts Whole product after removal Macadamia nuts of shell Pecans Pine nuts Pistachios Walnuts Others (iii) POME FRUIT Apples Pears Whole product after removal Quinces of stems Others (iv) STONE FRUIT Apricots Cherries Peaches (including nectarines Whole product after removal and similar hybrids) of stems Plums Others (v) BERRIES AND (a) Table and wine grapes SMALL FRUIT Table grapes Wine grapes (b) Strawberries (other than wild) (c) Cane fruit (other than wild) Blackberries Dewberries Whole product after removal of Loganberries caps and stems (if any) and, in Raspberries the case of currants, fruits with stems 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 248 } } } } } (vi) MISCELLANEOUS Avocados Bananas Dates Whole fruit after removal of stems Figs (if any) and in the case of pineapple, Kiwi fruit after removal of the crown Kumquats Litchis Mangoes Olives (table consumption)† † Whole fruit after removal of Olives (oil extract) stems (if any), after removal of Papaya soil (if any) by rinsing in running Passion fruit water Pineapples Pomegranates Others 2. Vegetables, fresh or uncooked, frozen or dry (i) ROOT AND TUBER Beetroot VEGETABLES Carrots Cassava Celeriac Horseradish Whole product after removal Jerusalem artichokes of tops and adhering soil (if any) Parsnips (removal of soil by rinsing in Parsley root running water or by gentle Radishes brushing of the dry product) Salsify Sweet potatoes Swedes Turnips Yams Others (ii) BULB VEGETABLES Garlic For dry onions, shallots and garlic: Onions garlic: whole product after Shallots removal of easily detachable Spring onions skin and soil (if any); onions, Others 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 Okra Others (b) Cucurbits — edible peel Whole product after removal Cucumbers of stems Gherkin Courgettes Others (c) Cucurbits — inedible peel Melons Squashes Watermelons Others (d) Sweet corn Kernels or cobs without husks 249 Column 1 Column 2 Column 3 Group of products Products included in the groups Part of product to which maximum residue levels apply } } } } (iv) BRASSICA VEGETABLES (a) Flowering brassicas Broccoli Cauliflower and broccoli Cauliflower curd only Others (b) Head brassicas Brussels sprouts Head cabbage Others Product after removal of (c) Leafy brassicas decayed leaves (if any) Chinese cabbage Kale Others (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 (a) Lettuce and similar AND FRESH HERBS Cress Lamb’s lettuce Lettuce Scarole Others (b) Spinach and similar Spinach Whole product after removal Beet leaves (chard) of decayed outer leaves, root Others and soil (if any) (c) Watercress (d) Witloof (e) Herbs Chervil Chives Parsley Celery Leaves Others (vi) LEGUME VEGETABLES Beans (with pods) Whole product after removal (FRESH) Beans (without pods) of pods or with pods if they Peas (with pods) are intended to be eaten Peas (without pods) Others (vii) STEM VEGETABLES Asparagus Cardoons Celery Whole product after removal Fennel of decayed tissue and soil (if Globe artichokes any); leeks and fennel: whole Leeks product after removal of roots Rhubarb and soil (if any) Others (viii) FUNGI Mushrooms (other than wild) Whole product after removal Wild Mushrooms } of soil or growing medium 3. Pulses Beans Lentils Whole product Peas Others 250 Column 1 Column 2 Column 3 Group of products Products included in the groups Part of product to which maximum residue levels apply } } } } } 4. Oil seeds Linseed Peanuts Whole seed or kernel after Poppy seed removal of shell and husk Rape seed when possible Sesame seed Sunflower seed* * Whole seed, including shell Soya bean when present, and whole seed Hemp seed without shell, when the shell Others is absent 5. Potatoes Early potatoes Whole product after removal of soil Ware potatoes (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, Whole product Camellia sinensis) } 7. Hops (dried), including hop pellets and unconcentrated powder Whole product 8. Spices Cumin seed Juniper berries Nutmeg Pepper, black and white Whole product Vanilla pods Others 9. Cereals Wheat Rye Barley Sorghum Oats Triticale Whole grain without husk Maize Buckwheat Millet Rice Other cereals 10. Foodstuffs of animal origin Meat, fat and preparations of Whole commodity (for fat soluble meat pesticides a portion of carcase fat is analysed and MRLs apply to carcase fat) Milk Whole commodity Eggs Whole egg whites and yolks combined after removal of shells 251 Column 1 Column 2 Column 3 Group of products Products included in the groups Part of product to which maximum residue levels apply } } } } } SCHEDULE 4 Regulation 6 REVOCATIONS Title Number Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) S.R. 2002 No. 20 Regulations (Northern Ireland) 2002 Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) S.R. 2002 No. 27 (Amendment) Regulations (Northern Ireland) 2002 Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) S.R. 2002 No. 250 (Amendment) (No. 2) Regulations (Northern Ireland) 2002 Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) S.R. 2003 No. 123 (Amendment) Regulations (Northern Ireland) 2003 Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) S.R. 2003 No. 379 (Amendment) (No. 2) Regulations (Northern Ireland) 2003 Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) S.R. 2003 No. 435 (Amendment) (No. 3) Regulations (Northern Ireland) 2003 Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) S.R. 2004 No. 200 (Amendment) Regulations (Northern Ireland) 2004 Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) S.R. 2004 No. 367 (Amendment) (No. 2) Regulations (Northern Ireland) 2004 Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) S.R. 2005 No. 51 (Amendment) Regulations (Northern Ireland) 2005 Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) S.R. 2005 No. 401 (Amendment No. 2) Regulations (Northern Ireland) 2005 252 EXPLANATORY NOTE (This note is not part of the Regulations) These Regulations are made under section 2(2) of the European Communities Act 1972 and section 16(2) of the Food and Environment Protection Act 1985 and consolidate and replace the provisions of the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) Regulations (Northern Ireland) 2002 (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, S.R. 2005 No. 51 and S.R. 2005 No. 401 — see regulation 6 and Schedule 4 for revocations. To the extent that the Regulations are made under the European Communities Act 1972, regulation 3 and Part II of Schedule 2 specify maximum levels of pesticide residues which crops, food and feeding stuffs may contain in implementation of Council Directive 76/896/EEC (O.J. No. L340, 9.12.1976, p. 26) relating to fruit and vegetables, Council Directive 86/362/EEC (O.J. No. L221, 7.8.86, p. 37) and Council Directive 86/363/EEC (O.J. No. L221, 7.8.86, p. 43) as regards cereals and products of animal origin, and Council Directive 90/642/EEC (O.J. No. L350, 14.12.90, p. 71) as regards certain products of plant origin (including fruit and vegetables), as amended (these Directives as so amended being referred to in these Regulations as “the Residues Directives”). In particular, these Regulations specify new maximum residue levels on products of plant origin including cereals for the pesticides Carfentrazone-ethyl, Fenamidone, Isoxaflutole, Maleic Hydrazide, Mecoprop, Mecoprop-P, Propyzamide, Trifloxystrobin in implementation of Commission Directive 2005/37/EC (O.J. No. L141, 4.6.2005, p. 10); on products of plant origin, cereals and foodstuffs of animal origin for Amitraz in implementation of Commission Directive 2005/46/EC (O.J. No. L177, 9.7.2005, p. 35); on products of plant origin, cereals and foodstuffs of animal origin for Flufenacet, Fosthiazate, Iodosulfuron-methyl sodium, Iprodione, Mesotrione, Molinate, Picoxystrobin, Propiconazole, Silthiofam in implementation of Commission Directive 2005/48/EC (O.J. No. L219, 24.8.2005, p. 29); on cereals and certain products of animal and plant origin for Bromoxynil, Dimethenamid-P, Flazasulfuron, Flurtamone, Mepanipyrim, Propoxycarbazone, Pyraclostrobin, Quinoxyfen, Zoxamide in implementation of Commission Directive 2005/70/EC (O.J. No. L276, 21.10.2005, p. 35); on certain products of plant origin including fruit and vegetables for Ethofumesate, Lambda-cyhalothrin, Methomyl, Pymetrozine and Thiabendazole in implementation of Commission Directive 2005/74/EC (O.J. No. L282, 26.10.2005, p. 9); on cereals and certain products of plant origin including fruit and vegetables for Azoxystrobin, Bifenthrin, Cyromazine, Kresoxim-methyl and Metalaxyl in implementation of Commission Directive 2005/76/EC (O.J. No. L293, 9.11.2005, p. 14); on cereals and certain products of plant origin including fruit and vegetables for Carbofuran in implementation of Commission Directive 2006/4/EC (O.J. No. L23, 27.1.2006, p. 69); on certain products of plant origin including fruit and vegetables for Diquat in implementation of Commission Directive 2006/9/EC (O.J. No. L22, 26.1.2006, p. 24) and on cereals, foodstuffs of animal origin and certain products of plant origin, including fruit and vegetables for the Benomyl group in implementation of Commission Directive 2006/30/EC (O.J. No. L75, 14.3.2006, p. 7). To the extent that these Regulations are made under the Food and Environment Protection Act 1985, they specify maximum levels of pesticide residues which may be left in crops, food and feeding stuffs which are the subject of the Residues Directives. Since they are made under section 16(2)(k) of that Act, regulation 3 and Part I of Schedule 2 do no more than specify the maximum residue level which may be left in a particular product. Regulation 3 also creates offences, specifies penalties, provides defences and confers enforcement powers where maximum residue levels have been exceeded in respect of products put into circulation. The Regulations also confer powers to seize and dispose of products where maximum residue levels have been exceeded (regulation 4) and prescribe how much of a particular product is to be taken into account in determining whether a maximum residue level has been exceeded in accordance with Council Directive 90/642/EEC (regulation 5(a) and Schedule 3). Provision is also made with regard to the manner for determining whether maximum residue levels have been exceeded when 253 found in dried or processed products or composite foods, so far as these are the subject of the Residues Directives (regulation 5(c) and (d)). These Regulations revoke the Pesticides (Maximum Residue Levels in Crops, Food and Feeding Stuffs) Regulations (Northern Ireland) 2002 (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, S.R. 2005 No. 51 and S.R. 2005 No. 401). 254 Printed in the UK by The Stationery Office Limited under the authority and superintendence of Carol Tullo, Controller of Her Majesty’s Stationery Office being the Government Printer for Northern Ireland and the Officer appointed to print the Acts of the Northern Ireland Assembly Dd. N2608. C2. 5/06. Gp. 130. 14567.