groundnut 03 2004

REPUBLIC OF MOZAMBIQUE

External Market Task Force

External Market Study No. 3 (5)

ANNEX 5 TO THE STUDY ON THE EXPORT MARKETING PROSPECTS OF SIX SELECTED MOZAMBICAN

COMMODITIES FOR THE SOUTH AFRICAN MARKET

REPORT ON GROUNDNUTS

This product report forms part of an overall report and should be read in conjunction with the Main Report that covers general items regarding all six products and the market evaluation. Also, these reports make suggestions based on certain assumptions and market conditions. Conclusions are derived from interviews and experience collected from a variety of sources. Although all the information recorded has been collected from reputable sources and in good

faith, the External Market Task Force cannot be held responsible for the accuracy or the lack of success in marketing any of the researched products.

External Market Task Force National Directorate of Trade (DNC) of the Ministry of Industry and Trade (MIC)

Office for the Promotion of the Commercial Agricultural Sector (GPSCA) of the Ministry of Agriculture and Rural Development (MADER)

Institute for Export Promotion (IPEX) Confederation of Economic Associations of Mozambique (CTA)

National Institute of Standards and Quality (INNOQ) Supported by the EC/FAO Facility for the Provision of Consultancy Services and

the Marketing Management Assistance Project MIC/FAO/EC

Maputo March, 2004

TABLE OF CONTENTS

PAGE 1.0 Introduction 1

2.0 Mozambique Supply Analysis 2.1 Production 2.2 Prices 2.3 Marketing 2.4 Packaging

2 4 8 8

3.0 South African Market Supply Analysis 3.1 Production 3.2 Consumption 3.3 Marketing 3.4 Imports and regulations

9 10 10 12

4.0 Pricing and Logistics Analysis 14

5.0 SWOT Analysis 16

6.0 Conclusions 17

7.0 Recommended Future Action 18

8.0 Contacts Interviewed 19

List of Tables Table 1: Harvested area, production and yields of groundnuts in Mozambique, per province (2001/02 and 2002/03) Table 2 Differences between the two most important groundnut-growing regions in Mozambique Table 3 Wholesale prices of Small seeded peanuts (Spanish) in selected Mozambique Provinces Table 4 Wholesale prices of Large seeded peanuts (Virginia) in selected Mozambique Provinces Table 5 Wholesale prices of Small seeded peanuts (Spanish) in selected Mozambique Provinces Table 6 Producer prices (at farm gate) of Small seeded peanuts (Spanish) in selected Mozambique Provinces Table 7 Producer prices (at farm gate) of Large seeded peanuts (Virginia) in selected Mozambique Provinces Table 8 Guestimate prices for groundnuts (EXW CP) Table 9 Indication Retail Prices for groundnuts in Maputo Table 10 Plantings, production and the yield of groundnuts from 1997/98 to 2002/03 Table 11 Groundnuts, not roasted or otherwise cooked, whether or not shelled or broken Table 12 Guestimate prices for groundnuts (EXW CP) (selected provinces) Table 13 Estimated delivery price for large groundnuts to Johannesburg (Per Metric Ton) Table 14 Estimated delivery price for small groundnuts to Johannesburg (Per Metric Ton) Table 15 Price Competitiveness of grountnut exports to South Africa

2 3 4 5 5 6 6 7 8 9 13 14 14 15 15

List of Figures Figure 1 Area planted to and production of groundnuts (1994/95-2002/03) Figure 2 Utilisation of groundnuts for the local market during 2002/2003 Figure 3 Average R/ton and total production (1995 to 2002) Figure 4 Imports and exports of groundnuts (1992 to 2002)

9 10 11 13

Appendices Appendix A Prohibited and Restricted Goods Index Appendix B The Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972) (Will be made available in electronic format) Appendix C Maximum level and sampling plan for total aflatoxins in peanuts intended for further processing (Will be made available in electronic format) Appendix D Codex standards for Peanuts (Will be made available in electronic format) Appendix E Draft regulations relating to the grading, packing and marking of groundnuts destined for sale in the RSA Appendix F Voluntary system relating to grading, packing and marking of groundnuts presented for sale in the RSA Appendix G Costing Analysis (Also available electronically)

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EXTERNAL MARKET TASK FORCE GROUNDNUTS REPORT

Analysis of Groundnuts as a target product for the development and export from Mozambique

and in particular to South Africa 1. Introduction Groundnuts are an important source of vegetable protein and fat for the Mozambican population. In the southern region, although general throughout the country, many culinary dishes are based on groundnut including matapa, coconut curry, chiguinha, pumpkin curry, mshawa, cowpea curry, canana, cassava, and also several deserts. Although it is an oilseed, it belongs to the legume family, therefore contributing to soil fertility, while preventing wind and rain erosion. World annual production of groundnut is about 30 million MT of which about 60 per cent is produced in China and India. Internationally, it is 13th on the list of dry crops and 121st when based on fresh groundnut. These estimates are on an "in-shell" basis (A shelling percentage of 60-75% should be allowed for). The success of groundnut relies on its wide adaptability, being grown between the latitudes of 400N and 400S. Soil moisture should be optimal in the pod zone and an average temperature of 300-350 is critical for good yields. A minimum of l00mm of rain per year (500mm during the growth season) is required. It is grown preferably on slightly acidic, sandy to sandy-loamy soils. Pod losses increase when planted in heavier soils. It is accepted that water must be adequately available during the flowering period, the peg formation (about 6-8 weeks after planting), and the pod formation and filling. Harvesting should be done when most (more than 80%) of the pods show signs of maturity, i.e. by the darkening of the in-side of the pods. Although used largely in cooking, groundnut has many applications1 and is most commonly used in preparations that include peanut butter (90-95% roasted peanut content), cereal additives, snacks and baking. As it has high protein content it is also added as a filling to many meat products. Some of the problems impairing the consumption of groundnut are the high aflatoxin levels, and the allergic reactions found by some people. Besides human food use, there are a few non-food uses that include being part of animal feeds and used as high quality forage (dairy animals).

1 Groundnut has good nutritional value: protein (26%), fatty acids (49%), and carbohydrates (16%). New varieties now contain high levels of Oleic acid (80-85%) and lower levels of Linoleic acid (2%) instead of the 45-70% and 13-36% respectively in older varieties.

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GROUNDNUTS REPORT EXTERNAL MARKET TASK FORCE

2. Mozambique supply analysis 2.1 Production Groundnuts feature as the most important oilseed crop in Mozambique. According to MADER statistics, the total national production was 111 174 tons and 109 115 tons for 2001/2002 and 2002/2003, respectively (See Table 1). Most of the Mozambique’s production originates from the Northern Provinces2 of Nampula (highest production and surplus), Zambezia and Cabo Delgado, which account for over 62 per cent of production. lnhambane in the south3, accounts for about 17 per cent of national production. The remaining provinces, in comparison to the one’s mentioned, only contributes marginally to total production. Table 1: Harvested area, production and yields of groundnuts in Mozambique, per province (2001/02 and 2002/03)

Harvested area (ha) Private sector Family sector Province

Total Private sector

Family sector

Total Production

(ton) Production

(ton) Yield

(ton/ha) Production

(ton) Yield

(ton/ha)

2001/2002 Country total 279787 2088 277766 111174 932 0.446 110243 0.397 Cabo Delgado 44166 263 43903 17693 132 0.5 17561 0.4

Niassa 3902 13 3889 1757 7 0.5 1750 0.45 Nampula 60559 96 60463 33318 63 0.66 33255 0.55 Zambezia 32575 29 32547 18895 18 0.63 18877 0.58

Tete 16095 96 15999 5158 38 0.4 5120 0.32 Manica 4392 67 4392 1788 31 0.46 1757 0.4 Sofala 8011 529 7481 3631 265 0.5 3367 0.45

Inhambane 72601 57 72544 18880 18 0.32 18862 0.26 Gaza 26507 222 26285 6375 67 0.3 6308 0.24

Maputo 10979 715 10264 3680 293 0.41 3387 0.33 2002/2003

Country total 276734 2088 274714 109915 932 0.446 108984 0.397 Cabo Delgado 45059 263 44796 18050 132 0.5 17918 0.4

Niassa 3980 13 3967 1792 7 0.5 1785 0.45 Nampula 61848 96 61753 34027 63 0.66 33964 0.55 Zambezia 33400 29 33371 19373 18 0.63 19355 0.58

Tete 16077 96 15981 4817 38 0.4 4778 0.299 Manica 4127 67 4127 1210 31 0.46 1179 0.286 Sofala 8304 529 7775 3411 265 0.5 3146 0.405

Inhambane 75965 57 75907 19654 18 0.32 19636 0.259 Gaza 17698 222 17476 4259 67 0.3 4193 0.24

Maputo 10277 715 9562 3322 293 0.41 3029 0.317 Source: Sistema Nacional de Aviso Previo - National Early Warning System for Food security

MADER - DINA - Departamento de Aviso Prévio FAO - GCP/MOZ/060/EC

It is also evident from Table 1 that most of the groundnuts produced are by the small 'Sector Familiar' farmers (108,984 MT – 2002/2003). They rarely plant more than about 0.5 ha each, yet still account for more than 99 per cent of national production.

2 The Northern Region has a longer and more dependable rainy season (From early November to April), hence groundnuts are grown by about a third of the farmers. 3 The Southern Region is usually drier than the rest of the country and also where dry spells occur most common. (The rainy season is from early September to late February).

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At present, the national average yield is around 400 kg/ha, with lower yields being obtained in the South (250-350 kg/ha) and somewhat larger yields in the North (450-600 kg/ha). Yields can easily be doubled with the use of rosette, rust and leaf spot resistant varieties, and by following basic cropping practices. Although occasionally grown as a sole crop, most groundnut farmers intercrop groundnut with cowpea, as well as with maize in the South of the country, and cassava and/or sorghum in the North. The planting season starts earlier in the South (August-September) than in the North (November to February). The best practice is to plant groundnut with the first rains at a spacing of 45x10cm (222,000 plants/ha) for erect varieties, and 45x20 cm or 60x10 cm (112,000 to 167,000 plants/ha) for prostrate varieties. Another distinct difference between groundnut production in the North and the South are different varieties that are produced. In the South, small grain groundnuts (Spanish type) are popular while in the North a large proportion of the area is allocated to the planting of the large seeded groundnuts (Virginia, Runner types). Table 2 summarised the differences between the South and the North in respect of groundnut production. Table 2: Differences between the two most important groundnut-growing regions in Mozambique

Region South North Objective of production Food (family) Market

Short duration (90-120 days) Medium - long duration (120-180 days) Small grain Large grain Erect plants Semi-erect to prostrate plants

Non-dormant seeds Dormant seeds Low yield (200-300 kg/ha) High yield (500-700 kg/ha)

Spanish type Virginia type

Characteristics of the varieties

Pure or intercropped with maize Pure or intercropped with cassava With the exception of seed distribution during emergency relief actions, very little improved seed is available. Farmers usually save seed from one season to the other, increasing the variability of the purchased grain and reducing its quality. Relief agencies distributed large quantities of small seeded varieties (Natal Common and/or Sellie), which resulted in these varieties gaining acceptance by the northern producers. The acceptance of the smaller seeded varieties are further fuelled by the fact that there is an increasing demand for the smaller seeds, especially in the South, which has put upward pressure on prices. Presently a few varieties are recommended for production:

• South - Bebiano branco, Sellie and Mamane. • North - RMP12 and Nametil.

2.2 Prices Wholesale and producer prices vary between provinces, but seem to remain quite stable over time within the same province. On the other hand, small seeded groundnuts tend to fetch

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systematically better prices than the large seeded varieties. (See Tables 3 and 5; prices not deflated). Table 5 shows that the price of imported small seeded groundnuts is also more expensive than the locally produced one’s. Over the period 1999 to 2000 the average price of imported groundnuts was, respectively 6 and 4 per cent, higher that the local product. From 2001 to 2003 the imported product was, on average, 11 per cent higher than the local product. Table 3: Wholesale prices of Small seeded groundnuts (Spanish) in selected Mozambique Provinces (MZM/kg)

Province Year Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Average 1999 10177 11652 10915 2000 12611 12600 12606 2001 12563 12490 11735 12832 12295 12168 11915 12285 2002 11726 11062 11062 10509 11062 11864 11032 11763 11357 12021 12734 16150 11862

Maputo

2003 17054 17810 17432 2001 11434 11943 13085 12166 12157 2002 12332 12336 12405 12426 12324 11830 11441 11118 11311 11280 11452 11290 11795 Gaza 2003 15487 20751 18119 1999 10056 1011 11340 10151 10361 9297 9329 9617 10182 10344 9169 2000 11493 16435 13217 10683 9769 10315 9351 9654 10664 10952 10056 11144 2001 9860 11062 11478 11174 10225 11921 11379 11036 10631 11493 11370 11057 2002 12867 11414 11493 11548 11493 10224 9194 9374 10141 10088 10918 12883 10970

Inhambane

2003 13330 12930 13021 17622 14226 2000 34134 12535 13723 12377 14328 10191 17356 18762 26970 24378 26204 37916 20740 2001 8133 13064 16856 12684 2002 17067 12535 13723 12377 14328 10191 8678 9381 13485 9166 13102 18958 12749

Sofala

2003 16435 16435 14460 16585 15979 1999 8273 8737 8850 7378 7522 7501 7452 8477 8715 9292 8934 8285 2000 9229 9945 9777 9798 10038 8850 8850 8850 8883 9608 9608 9735 9431 2001 9585 9418 11016 11378 10114 8850 8850 8850 9166 8850 9482 12010 9797 2002 14539 15171 11378 10114 9798 8850 10114 10114 10114 10114 10114 10367 10899

Manica

2003 10114 10114 10114 10114 10114 1999 4936 4936 2000 6608 6923 6779 6770 2001 17626 9060 8428 11705

Nampula

2003 8850 8850 Source: MADER - SIMA database, 2003.

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Table 4: Wholesale prices of Large seeded groundnuts (Virginia) in selected Mozambique Provinces (MZM/kg) Province Year Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Average

2002 10188 10188 2000 11250 11250 Maputo 2003 14008 13961 13985 2001 9296 9373 11387 9672 9932 2002 9363 9372 9585 9984 9473 9429 9418 9402 9363 9429 9532 9486 Gaza 2003 14715 14149 14432 1998 8880 8997 8232 8703 1999 9047 9173 9482 8325 9628 9602 8795 8449 8307 8526 8967 8967 8939 2000 9924 10612 14501 13035 9758 9702 9708 8820 9114 9873 10139 9580 10397 2001 9483 10364 10625 10483 10129 9183 10479 8855 8820 8820 8820 10039 9675 2002 10584 10493 10469 10627 10584 9362 8255 8681 9675 9340 10197 11614 9990

Inhambane

2003 12030 11173 8510 15767 11870 2001 9851 13368 18542 13920 2002 15524 11687 11603 13583 10996 10631 7678 8231 13152 10220 11122 16326 11729 Sofala 2003 14230 15524 14230 13762 14437 1999 8959 8649 9702 9372 7611 7482 7124 7469 8906 8883 8840 8711 8476 2000 9764 10047 9897 10004 10206 9056 9056 9056 9056 9832 9832 9961 9647 2001 9681 9702 11255 11643 10349 9056 9056 9056 9056 9056 9379 10349 9803 2002 13368 14230 12290 11643 10888 10241 10349 10349 10349 10349 10177 10246 11207

Manica

2003 10349 10392 10349 10349 10360 Zambezia 2001 9393 9393

1998 6918 6918 1999 4528 7662 6095 2000 7439 5625 5710 6468 6311

Nampula

2001 16258 6727 11493 Source: MADER - SIMA database, 2003. Table 5: Wholesale prices of Small seeded imported groundnuts (Spanish) in selected Mozambique Provinces (MZM/kg)

Province Year Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Average 1998 9015 9808 10988 9937 1999 11897 13123 11633 12371 11563 10790 10994 12067 10887 10088 11898 11938 11604 2000 12316 12460 12657 12634 14196 13818 13431 12721 13119 13440 13274 13946 13168 2001 13744 13293 13817 14924 14712 13717 13496 13481 12560 13180 13692 2002 13274 12583 11866 11994 12537 12500 12713 12990 12852 13662 15282 17146 13283

Maputo

2003 19358 19006 18879 19912 19289 2002 9214 9214 Gaza 2003 28761 28761 1998 11493 11493 2001 11206 10401 10918 10918 10861 Inhambane 2002 10737 11727 11445 10344 8902 10631

Sofala 2002 6321 6321 2001 8850 8850 Manica 2002 9861 9861

Source: MADER - SIMA database, 2003.

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Table 6 and 7 show the producer price per province for small and large seeded goundnuts. On average there is not much difference between the small and large seeded producer prices for groundnuts. It also appears that Manica received the better prices of the perdiods shown, whereas Nampula, on average, did not do well. Table 6: Producer prices (at farm gate) of Small seeded groundnuts (Spanish) in selected Mozambique Provinces (MZM/kg) Province Year Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Average

2002 3287 3456 3576 2663 2571 3287 3287 3161 Inhambane 2001 2809 5991 2823 5162 3103 3978 1998 8333 8208 8458 8292 8300 8417 8833 8542 8708 8375 8056 8411 1999 8222 8786 8833 8583 8333 7549 7426 7476 6550 6953 8012 7876 7883 2000 8333 8000 8000 8675 8425 7793 8000 8000 8324 9418 9355 9355 8473 2001 8260 9208 9702 9903 9218 8913 10254 9060 6983 7841 7824 7640 8734 2002 8746 10114 10114 10367 8597 8156 9896 8822 8850 8913 8850 8850 9190

Manica

2003 8597 8597 8597 8597 8597 Zambezia 2001 6500 6500

1998 3000 4000 3500 1999 2809 2809 2809 2809 2212 2690 2000 1580 4000 4750 5000 5000 4066

Nampula

2001 1580 5000 3448 5000 3757 Tete 2003 25284 25284

1998 4899 4899 Cabo Delgado 1999 2500 2500

Source: MADER, SIMA database, 2003. Table 7: Producer prices (at farm gate) of Large seeded groundnuts(Virginia) in selected Mozambique Provinces (MZM/kg) Province Year Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Average

Inhambane 2001 5194 7762 6478 1998 5566 5566 3881 3881 3405 3570 4312 1999 2772 2517 2531 2531 2953 3157 3234 3234 2866 2000 5175 4312 4500 4662 2001 3528 3528 3136 3928 2940 3412 2002 3234 2911 3896 3528 3528 3822 3602 5292 6037 3983

Sofala

2003 5544 5544 1998 7867 7917 6192 7833 7867 8056 8583 8167 7708 7889 6278 7669 1999 7556 8333 8500 7917 7922 7484 7529 7431 6590 6900 7876 7958 7666 2000 8333 8000 8000 8778 8528 7881 8528 8528 8407 9638 9573 9573 8647 2001 8581 9789 9980 9918 9494 9554 9487 9056 7146 6486 7762 7818 8756 2002 8303 9056 9056 9056 9056 8346 8617 8898 8797 8797 7877 8797 8721

Manica

2003 8797 8797 8874 8797 8816 1998 2973 2587 2780 Nampula 2002 1617 1617 1999 5333 5660 5497 2000 10000 10000 2001 1294 1294 2002 1294 8000 1764 9968 2940 3881 4641

Tete

2003 8000 8000 Cabo

Delgado 1998 5476 5772 5536 5045 4528 4366 5598 5189

Source: MADER, SIMA database, 2003.

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Notwithstanding the fact that some conclusions can be derived from the information shown in the Tables above, one should be careful in using the data as it is for purposes of this study, especially averages. Prices vary substantially between the provinces; more than what the transport cost differential indicate. In addition, for purposes of this study only those provinces with a production large enough for exports needs were included for purposes of price determination. These provinces are Manica, Zambezia, Cabo Delgado and Nampula. Based on these considerations and comments received at the seminar on the 30th of September 2003, the Ministry of Industry and Trade and the FAO project/EC in the Ministry of Industry and Trade in Mozambique, price “guestimates” was developed that they believe are more appropriate for purposes of this study; they are shown in Table 8. Table 8 shows the average “guestimate” prices delivered at the consolidation points for groundnuts in the 4 main producing provinces of Mozambique. These price “questimates” are based on the expert opinion of those knowledgeable in the Mozambique groundnut market. Moreover, the prices are not calculated by estimating the transport costs from the farmers to the consolidation point, but based on a qualified guess based on statistical information about the wholesales prices at the consolidation point. Table 8: Guestimate prices for groundnuts (EXW CP)4

Wholesale guestimate Guestimates

Province Consolidation Point Variety

Producer price guestimate

MZM/kg MZM/kg MZM/kg USD/kg ZAR/kg

Small - 13500 Not Selected MAPUTO Maputo Large - 12000 Not Selected Small - 14000 Not Selected GAZA Maputo Large - 11000 Not Selected Small 4000** 12000 Not Selected INHAMBANE Maxixe Large 6500** 10000 Not Selected Small - 14000 Not Selected SOFALA Beira Large 4200 13300 Not Selected Small 8500 10000 8500 0.35 2.30 MANICA Chimoio Large 8500 10000 8500 0.35 2.30 Small - - Not Selected 0.00 TETE Tete Large 6000 - Not Selected 0.00 Small 6500* - 6500 0.27 1.76 ZAMBÉZIA Quelimane Large - 10000** 6000 0.25 1.62 Small 3500*** 8000 6500 0.27 1.76 NAMPULA Nampula Large 2200*** 8000** 6000 0.25 1.62 Small 3700 - 7000 0.29 1.89 CABO

DELGADO Montepuez Large 5000 - 6500 0.27 1.76 Small - - Not Selected 0.00 NIASSA Lichinga Large - - Not Selected 0

* 2002 prices, ** 2001 prices, *** 2000 prices - No questimates made because these areas do not produce enough for exports. Reference: EMTF, Maputo, 02 December 2003 2.3 Marketing 4 For the purposes of this report, the average exchange rate for the period, 01 October 2003 to 31 December 2003 taken from the official South African Customs and Excise published rates, i.e. USD1.00 = ZAR6.500. The exchange rate for the Mozambique Metical (MZM) to the USD is based on the exchange during the period of the study, from 01 June 2003 to 30 September 2003. This was USD1.00 = MZM24050.

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In the southern part of the country most of the harvest is used for home consumption and only a small portion (usually not larger than 30%) is actually sold in the market. In the North it has become an important cash crop. Marketing is usually organized in a two-tier system:5

i. In many areas local retailers and itinerant traders make up for the bulk of the marketed groundnut, which may then be linked to larger wholesalers and transporters with the responsibility of carrying the product to the final markets, mostly larger cites like Beira, in central Mozambique, and Maputo and other southern towns.

ii. Larger companies (like V & M wholesalers in Nampula) also buy, store and truck groundnuts to the south. Sometimes groundnuts are shipped in containers by coastal shipping from Nacala to Beira and Maputo.

iii. In Nampula and Zambezia, supported by NGOs like CLUSA, CARE, and World Vision, a few farmer associations have been established and became involved in the production and marketing process of groundnut.

2.4 Packaging There is no evidence of formal packaging in the regional distribution of groundnuts, although some farmers pack in Hessian bags in sizes ranging from 10kg - 20kg. However it is best to store groundnuts while still in the shell. This makes the product much more resistant to pests and diseases and maintains higher germination percentages. For retail purposes, retailers in Mozambique pack the groundnuts in 1kg or 2kg plastic bags and price their product accordingly. See Table 9 for retail prices in Maputo. Table 9: Indication Retail Prices for Groundnuts in Maputo (in 1 kilogram packs)

Retailer MZM/kg ZAR/kg USD/kg SHOPRITE, Maputo 28 500 7.67 1.18

LUZ, Maputo 33 700 9.10 1.40 LM, Maputo 28 500 7.67 1.18

Central People’s Market 25 000 6.70 1.03

5 Note that there are no processing units nor sorting or cleaning equipment in Mozambique.

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3. South African Demand Analysis 3.1 Production Groundnuts are produced mainly in the North-western regions of South Africa, namely the Western and North-western Free State (31%); the North West Province (56%), and the Northern Cape (9%). In Mpumalanga and the Limpopo Province groundnuts production is lower. Table 10 and Figure 1 show the total area planted and production of groundnuts in South Africa.

Table 10: Plantings, production and the yield of groundnuts from 1997/98 to 2002/03 Season 1998/99 1999/00 2000/01 2001/02

Plantings (ha) Production (t)

Yield (t/ha)

94 550 98 250

82 600

2002/03

113 550 165 250 183 840

1.11

94 160 120 485

1.28

50 300 66 205 1.32 1.04 1.37

Source: NDA, 2003. Figure 1 shows that the 2002/03 was totally below the norm with only 50 300 hectares planted and an expected crop of 66 205 tons. The area, as well as the production, is much lower than the previous years and mainly due to exceptional high maize prices as well as slight dry conditions during the planting period.

40

60

80

100

120

140

160

180

200

1994/95

1995/96

1996/97

1997/98

1998/99

1999/00

2000/01

2001/02

2002/03

'000

tons

30

50

70

90

110

130

150

170

190

'000

ha

Area planted Production

Figure 1: Area planted to and production of groundnuts (1994/95-2002/03) Source: NDA, 2003. Theron (2003), indicated that choice grade groundnuts are bought from local producers for between R6 500 (USD1000) MT and R7 500 (USD1150) MT. The price of diverse/split nuts varies between R3 800 (USD584) MT and R6 600 (USD1015) MT and that of crush grade between R3 000 (USD462) MT and R3 500 (USD539) MT. The price for imported divers/split grade is between R6 200 (USD954) MT and R6 700 (USD1030) MT.

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Specific cognisance must be taken of the fact that the 2002/03 season was a total undersupply situation and that the high prices that realised are most likely not to be seen easily in the future. The price ranges are exclusive of the preparation costs from receiving the groundnuts to the processing thereof. 3.2 Consumption In South Africa groundnuts are mainly used for human consumption. During the 2002/03 marketing year, approximately 85 000MT of groundnuts were consumed. (15 200MT of groundnuts were used for oil and oilcake, 25 800MT for peanut butter and 37 600MT for the direct edible market, 1 040MT for other). The per capita consumption is estimated at 1.36 kg, as against 1.93 kg for 2000/01.

��

��

��

��

��

��

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Direct consumer market47.2%

Other1.3%

Peanut butter32.4%

Crushed for oil and oil cake19.1%

Figure 2: Utilisation of groundnuts for the local market during 2002/2003 Source: SAGIS, 2003 3.3 Marketing Figure 3 shows the average producer price in comparison with the production. As mentioned, the current season is abnormal in that the production is very low due to less area planted and very high prices for crops like maize. Although no formal average price was available at the time of the study expectations are that prices remained relatively high. This trend is not expected to continue since prices of the other crops decreased drastically, hence moving back to planting groundnuts again. According to Grain South Africa (2003) groundnuts is the only oilseed crop that can be produced profitably for the export market and it is also a very good rotation crop in the western grain production area. To supply the local demand of 130 000 MT (±80 000MT local use and +50 000MT exports) it will be necessary to increase the area planted to groundnuts with 133% to 117 000 ha.

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0 250 500 750

1 0001 2501 5001 7502 0002 2502 5002 750

1995 1996 1997 1998 1999 2000 2001 2002 2003*

R/to

n

018 20036 40054 60072 80091 000109 200127 400145 600163 800182 000200 200

ton

Production Producer price

Figure 3: Average R/ton and total production (1995 to 2002) Note: The price for the current season could not be supplied. Source: NDA, 2003 In South Africa the representation of the role-players in the groundnut market is through the Groundnut Forum. This is a voluntary organization with no statutory binding powers. The Forum was formed for negotiation and other lobby power. According to Du Preez (2003), the informal sector in South Africa buys a lot of the production directly from the farm, especially so during June to September. They utilize the groundnuts to generate income for the household through roasting and packing of the groundnuts to be sold on the side of streets and roads. South Africa does not produce any of the large kernel cocktail groundnuts (while Mozambique does) and imports between 3 000 and 4 000 tons per annum; this may be a market opportunity for Mozambique. In terms of transport it was suggested that groundnuts should be transported by ship and kept in very dry conditions after ensuring that the moisture content is correct. It will be safer to transport the groundnuts in bags as it is easier to handle and the ventilation is also better (Du Preez, 2003). According to Theron (2003), approximately 37 per cent (9 546 MT) of the peanut butter market share is held by Black Cat, a Tiger Food Brands product. They also hold 65 per cent (±10 000MT) of the peanut oil market. They have a contract with a company who is responsible for obtaining the groundnuts from local producers under contract and there are very strict specifications to adhere to. They receive the groundnuts shelled and raw at their various silos where a sample is extracted and graded. The producers receive payment according to the sample grading percentage for choice, diverse/split and crush groundnuts. Groundnuts are tested at the silo facility for the levels of aflatoxins present. If this level is too high, the trader will have to find another use for it because Tiger do not accept groundnuts that do not fall in the range of their specifications. Under very exceptional conditions if they accept the affected groundnuts will they use a process called blazing to remove the peel of the nut and reduce the level of aflatoxins present. They prefer not to do this because it increases the preparation cost before the nuts can be processed into peanut butter.

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Theron (2003) further indicated that they are willing to be involved in negotiations for contract production for groundnuts, but would prefer to appoint an importer to be responsible for the importation thereof. He also indicated that any samples sent to them beforehand must be representative of the crop and trustworthy marketing must be conducted from the beginning. Another buyer of raw groundnuts is South African Dried (SAD) Foods Ltd and according to Mulder (2003), they buy 700 tons of shelled nuts per annum. The groundnuts are roasted, blazed, packed and sold to retailers. They prefer the more rounded Spanish type of nut and with sizes 50/60, 60/70 and 70/80, depending on the availability, as well as prices. They also require that the aflatoxin levels must be between 5 and 10 micrograms per kilogram (µg/kg). He did indicate that potential suppliers must contact him for further negotiations on possible future relations. Simba is also a buyer of groundnuts for packing and distribution. According to De Wit (2003), they buy between 3 000 and 4 000 tons of choice grade groundnuts per annum. They receive raw shelled groundnuts from another factory at their factory, after which it is roasted, glazed and packed for sales at retail outlets. Depending on availability and prices it was indicated that they would be interested in future negotiations for the imports of groundnuts from Mozambique. According to Opperman (2003), Nola products use between 600 and 700 tons of groundnuts per annum for the production of Yum-Yum peanut butter. Currently they obtain the groundnuts from companies that sort it and not directly from producers. They also import if necessary. The aflatoxin must be very low. They also prefer split nuts; this is because the split nuts roast more evenly and the grinding is also easier. Further specifications are that the groundnuts must be of the 70/80 or 80/100 size with preferably high oil content. 3.4 Imports and regulations Figure 4 shows the quantity of groundnuts imported and exported during 1992 to 2002. South Africa is a net exporter of groundnuts during normal production years. Although no formal statistics have been published yet, indications are that during 2003 groundnuts had to be imported close to the same levels as in 1995 to complement local supply (see Figure 3 for low production). If the indication from the market players was correct, and 2003 mirrored 1995, then imports could be as high as 51 000MT for local consumption. Note that local suppliers must also service existing export contracts that have been growing on average at 27 per cent over the last four years. In 2002 South Africa imported about 0.3 per cent of its groundnut needs from Mozambique. At present South Africa imports 63 per cent of its groundnuts from China and 22 per cent groundnuts from Malawi. Attempts to find more detailed information on imports from Malawi failed, but could prove to be important in the light of a large informal sector participating in cross-border trade in Southern Africa, i.e. the origin of groundnuts from Malawi could be from other countries in the region too. The South African import tariffs for groundnuts are shown in Table 11.

12


0 5 000

10 000 15 000 20 000 25 000 30 000 35 000 40 000 45 000 50 000 55 000

1992 1993 1994 1995 1996 1997 1998 1999 2000 2001 2002

tons

Import quantity Export quantity

Figure 4: Imports and exports of groundnuts (1992 to 2002) Source: NDA, 2003 In terms of regulations and standards compliance is necessary in terms of South African Customs (Act 91 of 1964) (see Appendix A), the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972) (see Appendix B), Codex related standards (see Appendix C and D) and the Agricultural Pests Act, 1983 (Act no.36 of 1983). In terms of the latter the importer must provide the foreign supplier with a copy of the SPS permit as well as the conditions attached to the permit. The foreign supplier must ensure that the NPPO of Mozambique issues a phyto-sanitary certificate that certifies that the permit conditions are met. Table 11: Groundnuts, not roasted or otherwise cooked, whether or not shelled or broken

SADC EU OTHER COUNTRIES 1202.10

(In the shell) free free 10% 1202.20

(Shelled or broken) free free 10%

In terms of the Agriculture Product Standards Act 1990, the NDA is currently involved in the process of drafting concept regulations for groundnuts. There is a draft concept regulation for grading by the producer who delivers unshelled raw groundnuts to the first level of sales without any sorting - and sizing grading done, as well as a draft output grading concept regulation for where sorting and sizing have been done (Appendixes E and F). 4. Pricing and Logistics Analysis This section shows how the DDP price of groundnuts delivered to Johannesburg from Manica (CP is Chimoio), Zambezia (CP is Quelimane), Nampula (CP is Nampula) and Cabo Delgado (CP is Montepuez) Provinces, respectively, was derived.

13


The first step was to establish an acceptable price delivered to the respective consolidation points (i.e. an EXW Chimoio, Quelimane, Nampula and Montepuez prices). The prices used were discussed in Section 2.2 and shown in Table 8. For easy reference these prices are duplicated in Table 12 for the applicable provinces. Table 12: Guestimate prices for groundnuts (EXW CP) (selected provinces)

Wholesale guestimate Guestimates Province Consolidation

Point Variety CP price

guestimate MZM/kg MZM/kg MZM/kg USD/kg ZAR/kg

Small 8500 10000 8500 0.35 2.30 MANICA Chimoio Large 8500 10000 8500 0.35 2.30 Small 6500* - 6500 0.27 1.76 ZAMBÉZIA Quelimane Large - 10000** 6000 0.25 1.62 Small 3500*** 8000 6500 0.27 1.76 NAMPULA Nampula Large 2200*** 8000** 6000 0.25 1.62 Small 3700 - 7000 0.29 1.89 CABO

DELGADO Montepuez Large 5000 - 6500 0.27 1.76

* 2002 prices, ** 2001 prices, *** 2000 prices - No questimates made because these areas do not produce enough for exports. Reference: EMTF, Maputo, 02 December 2003 The second step was to calculate the FOB/FCA costs. The FOB/FCA costs of large groundnuts for Manica, Zambezia, Nampula and Cabo Delgado are USD50.26, USD23.13, USD32.30 and USD56.43 per MT, respectively. The FOB/FCA costs of small groundnuts for Manica, Zambezia, Nampula and Cabo Delgado are USD50.26, USD23.77, USD32.84 and USD57.07 per MT, respectively. (See Tables 13 and 14, as well as Tables G.1 to G.8 in Appendix G). If these costs are added to the EXW price for large groundnuts at the CP’s then the estimated FOB/FCA Mozambique prices are USD415.19, USD272.61, USD281.68 and USD342.70 per MT for Manica, Zambezia, Nampula and Cabo Delgado, respectively. In respect of small groundnuts the estimated FOB/FCA Mozambique prices are USD415.19, USD294.04, USD303.11 and USD364.13 per MT for Manica, Zambezia, Nampula and Cabo Delgado, respectively. Table 13: Estimated delivery price for large groundnuts to Johannesburg (Per Metric Ton)

Province Consolidation point

FOB/FCA Costs Mozambique

Estimated Price FOB/FCA

Mozambique USD/MT

Delivery costs (If shipped in FCL)

USD/MT

Estimated DDP price Johannesburg

USD/MT

Average DDP market demand price in Johannesburg*

USD/MT MANICA CHIMOIO 50.26 415.19 63.50 478.69 1 040

ZAMBEZIA QUELIMANE 23.13 272.61 69.75 342.36 1 040 NAMPULA NAMPULA 32.30 281.68 57.25 338.93 1 040

CABO DELGADO MONTEPUEZ 56.43 342.70 51.00 393.70 1 040 * This price is calculated from the observed retail prices for choice grade groundnuts in South Africa at the time of the study. Note - Delivery estimates include all consolidation, transport, documentation and customs formalities. To get the estimated DDP price in Johannesburg the delivery cost per ton must be added. This is USD63.506, USD69.75, USD57.25 and USD51.00 per MT for Manica, Zambezia, Nampula and Cabo Delgado, respectively. Thus, the estimated DDP price Johannesburg for large groundnuts is USD478.69, USD342.36, USD338.93 and USD393.70 per MT for Manica, Zambezia, Nampula 6 Take note of comments on these costs in the “Main Report” in section 2.3.2.

14


and Cabo Delgado, respectively (See Table 13). For small groundnuts the estimated DDP price Johannesburg is USD 478.69, USD363.79, USD360.36 and USD415.13 for Manica, Zambezia, Nampula and Cabo Delgado, respectively Table 14: Estimated delivery price for small groundnuts to Johannesburg (Per Metric Ton)

Province Consolidation point

FOB/FCA Costs Mozambique

Estimated Price FOB/FCA

Mozambique USD/MT

Delivery costs (If shipped in FCL)

USD/MT

Estimated DDP price Johannesburg

USD/MT

Average DDP market demand price in Johannesburg*

USD/MT MANICA CHIMOIO 50.26 415.19 63.50 478.69 827

ZAMBEZIA QUELIMANE 23.77 294.04 69.75 363.79 827 NAMPULA NAMPULA 32.84 303.11 57.25 360.36 827

CABO DELGADO MONTEPUEZ 57.07 364.13 51.00 415.13 827

* This price is calculated from the observed retail prices for choice grade groundnuts in South Africa at the time of the study. Note - Delivery estimates include all consolidation, transport, documentation and customs formalities. Table 15 provides the price competitive indicators for Mozambique, as well as a sensitivity analysis7. The competitive margin depends on the price of the product in Mozambique, as well as on the situation in the South African market. Hence, it was decided to include a sensitivity analysis, i.e. adjusting the South African price up and down with intervals of 10 per cent. Moreover, even if the price in South Africa drops by 20 per cent groundnuts from the shown provinces will still be competitive. It is clear that even if the price in South Africa drops by 50 per cent it would leave a margin of competitiveness. Table 15: Price Competitiveness of grountnut exports to South Africa

Actual price CP (moz)

Actual price to compete in SA

(calculated back to CP Moz)

If the price in South Africa fluctuates up or down.

% Size Province

Metical Metical

Price competitive

-20% -10% +10% +20% CABODELGADO 6 500 21 577 YES 17 262 19 419 23 735 25 892

MANICA 8 500 21 595 YES 17 276 19 436 23 755 25 914 NAMPULA 6 000 22 354 YES 17 883 20 119 24 589 26 825

LARGE

ZAMBEZIA 6 000 22 274 YES 17 819 20 047 24 501 26 729 CABODELGADO 7 000 16 600 YES 13 280 14 940 18 260 19 920

MANICA 8 500 16 617 YES 13 294 14 955 18 279 19 940 NAMPULA 6 500 17 378 YES 13 902 15 640 19 116 20 854

SMALL

ZAMBEZIA 6 500 17 298 YES 13 838 15 568 19 028 20 758

Besides the prices, the exports of groundnuts must also comply with the different standards and regulations mentioned in Section 3.4. Finally, to be successful, the product must meet additional requirements set by the importer such as quality and packaging.

7 Electronic versions (in MS Excell format) of the information shown in Appendix E can be used to calculate the price competitiveness of the product with different prices at the consolidation point, as well as with different prices in the South African market.

15


5. SWOT ANALYSIS Strengths - There are existing trade associations that

can be used to promote the concept of export.

- The crop is well known and already produced economically in different regions.

- In general easy to grow. - A relatively high value crop, hence quicker

returns to investment than most other crops. - Not as perishable as most crops post

harvest treatment is efficient. - Already limited (0.3%) export to South

Africa.

Weaknesses - Aflatoxin levels are high. - Low Yields (SA 1.3 MT/ha - Mozambique

0.42MT/ha). - High level of supply variability. - Low level of knowledge on Mozambican

side in terms of export tasks. - Consistency problems as far as quality are

concerned.

Opportunities - There is significant demand from South

Africa, at least for the scope of production in Mozambique at this stage, SA already importing from Mozambique.

- Various different market outlets/marketing channels - formal and informal.

- Access to irrigation could improve yield. - Shorter distance to market outlets

compared with major competitors. (Even Malawi)

- Large informal market, which probably has less strict requirements to adhere to.

- There exists definite opportunity for the larger kernel groundnuts.

Threats - Bureaucratic delays at expediting

export/import formalities associated with SPS compliance, pest risk assessment, issuing import permits, documentation, etc. This could add to the cost of exporting.

- Imports especially from China and Malawi. - Already a strong local market that could

hamper exports.

16


6. Conclusions Groundnut is a crop with good potential, as it is already a cash crop with an established marketing system. However, due to the dominance of informal traders (local resident and itinerant traders), there is a need to clearly identify potential exporters within these areas and the greater Mozambique market. Due to the existing production system, dominated by smallholder farmers, these exporters need to develop strong sustainable associations and linkages with producers in order to guarantee stability of supply for the export market. The Nampula and Zambezia farmer’s associations could be a start to this (Manica and Cabo Delgado can also learn from this.) Within these farmers associations identify specific growers of groundnut in Mozambique and match them with the targeted buyers in South Africa; (Arrange for a sponsored reciprocal fact-finding visit/mission so that potential growers and potential buyers can see first-hand what the problems are and thus empathize with each other so that common ground is established. This is not a sales mission but rather an education initiative.) Vitally important will be to train the nominated representatives in the complicated Codex, SPS and pest control requirements for the South African (and other) international markets (Some toxin control is in place, but this must be expanded to satisfy South African authorities). Part of this training should include increasing the production yield of the farmers. It is strongly recommended that contact is made with the Groundnut Forum in South Africa. They could provide valuable information and could assist in technology transfers where needed. Basically all companies contacted indicated that they would be willing to investigate imports from Mozambique, especially since South Africa is prone to short supplies. The informal market also presents opportunities, but the cost competitiveness in this market will be crucial. Once international and formal quality requirements have been met with consistency, introduce the community representatives to prospective and established South African companies that have established marketing channels. Negotiate through the Southern African Development Community (SADC) so that unnecessary 'red-tape' can be cut to expedite import formalities; especially unnecessary delays at the border posts. (The 34 year Abuja Treaty plan for the African Union referred to in the General Report refers.) It is strongly recommended that consideration be given to use intermediaries to oversee and guide initial and subsequent efforts to export (such efforts entail basically all the issues mentioned above). The reason for this is that the high transaction costs of gaining the necessary tacit knowledge and core competencies to engage in successful exports could be the single most inhibiting factor to export. Intermediaries could comprise of marketing, trade and agronomic specialists with knowledge of Mozambican and South African circumstances and which has the ability to establish the necessary networks and to assist in negotiations. Initial funding for such an initiative could come from donor agencies, government departments or parastatals, after which the concerned groups should take over such funding if deemed necessary at all.

17


7. Recommended future action Ground Nuts

Problem/Challenge identified Action Projected outcome Agencies

responsible

Production related problems

The magnitude and scope of ground nut production most probably justifies intensive investment in research and training related to improved genetic material, production methods, use of chemicals and post harvest handling on farm level. Such investment should be concentrated in the most important production regions and back-up by research institutions, such as the university. As far as research into the different production aspects are concerned close collaboration with the South African Ground nut forum is suggested. This collaboration could spearhead the establishment of a ground nut/peanut research programme and assist in setting priorities, especially in thr area of complex Codex, SPS and pest control requirements.

Better trained and informed farmers. Better use of technology and post harvesting techniques. Consistency in supply and quality Improved seed stock. Increase the yield.

DNC / MIC

MADER

Ministry of Education

PoDE (Technical Learning programme – TLC)

INNOQ

Infrastructure

Infrastructure, especially as far as storage is concerned, remains a problem. Exacerbating the problem is the storage of untreated ground nuts. The combination of this results in poor quality nuts and losses. This state of affairs could be rectified by introducing storage facilities (micro-storage) as was done successfully in some West African countries, e.g. Senegal. Properly stored produce at farm level can then be moved to consolidation points. Proper implementation and adoption on farm level would ensure that quality is largely uniform when groundnuts arrive at consolidation points which could significantly reduce transaction costs. It would also allow for segregation between different ground nut types.

Ability to manage sales better. Quality preservation and management. Improved financial feasibility.

CPI MADER Government Incentive Programs

No organized marketing, industry bodies or councils

Due to the dominance of informal traders, (local and itinerant) there is a need to clearly identify EXPORTERS within these areas, as well as the greater Mozambique area. Get the growers in the various districts to organize themselves into representative bodies. Learn from the informal farmer’s association in Nampula and Zambezia, and convey those lessons to other farmers/farming areas.

Shared information/experience will lead to overall improvement produce grown and processed and better yield efficiency

Better negotiating power. -seed stock -finance -transport, etc

Better economies of scale to undertake capital investments (i.e. Storage).

IPEX Gov Incentive Program DNC / MIC MADER


8. Contacts interviewed For the purposes of this report the following companies and individuals were interviewed in Mozambique and in South Africa. We would like to give credit and thanks to all those who participated in providing information and assistance. The general attitude was helpful and willing to assist Mozambique with this undaunting task.

INTERVIEWS IN SOUTH AFRICA SPECIFICALLY FOR GROUND NUTS.

NAME COMPANY TEL. NO COMMENTS Adam, M Freshmark, Cape Town, Eastern Cape Potential Buyer (Agent)

Breslin, M Woolworths 021 407 9111 Potential Buyer

Clark, G G Clark & Assoc 021 581 2722 General Information & Logistics

Claussen, J Freshmark, Polekwane, Limpopo Potential Buyer (Agent)

De Wit, Frif Simba 05885 22012 Potential Buyer

Du Preez, J Groundnut Forum Potential Buyer

Ford, B Woolworths, Cape Town Potential Buyer

Hamilton, C Epping Fresh Produce Market 021 531 2191 Potential Buyer

Holtzhausen, M Nat Plant Protection Org.(NPPO) 012 319 6100 S.P.S. Certification

Holtzkampf, Charlotte Johannesburg Fresh Products 011 613 2049 Potential Buyer

Lowenthal, D The Snack Factory 013 933 3105/6 Potential Buyer Lubbe, J Toppies Nuts 011 811 1857 Potential Buyer Mulder, J SAD Foods 021 864 8639 Buyer

Muller, A Freshmark, Cape Town, Eastern Cape Potential Buyer (Agent)

Naude, L Freshmark, Centurion, Gauteng Potential Buyer (Agent)

Nedzanani, S Metro 011 613 5393 Potential Buyer Opperman, K Nola (Yum-Yum Peanut Butter) 083 236 0964 Potential Buyer

Palley, S Freshmark, Durban, Kwazulu-Natal Potential Buyer (Agent)

Richards, M Fruit & Veg City 011 613 4590 Potential Buyer

Smith, N Freshmark, Bloemfontein, Free State Potential Buyer (Agent)

Stock, A Freshmark, Port Elizabeth, Eastern Cape Potential Buyer (Agent)

Taylor, D Freshmark, Durban, Kwazulu-Natal Potential Buyer (Agent)

Theron, Ian Tiger Foods 011 974 4517 Contract Buyer Potential

Tully, D Who’s Nuts 011 822 0500 Potential Buyer Waterboer, N Freshmark, Centurion, Gauteng Potential Buyer (Agent)

(The nature and number of these alliances/partnerships depends on the envisaged product and amount to be exported to

South Africa. Some contacts may need Government/Diplomatic support in the interests of regional trade and SADC commitment.)

19


Appendix A Prohibited and Restricted Goods Index (South African Customs Act 91 of 1964)

20


Appendix A (continued) Prohibited and Restricted Goods Index (South African Customs Act 91 of 1964)

21


Appendix B

The Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972) (Maximum Limits for Pesticide Residue)

WILL BE MADE AVAILABLE IN ELECTRONIC FORMAT (Abobe file)

22


Appendix C

MAXIMUM LEVEL AND SAMPLING PLAN FOR TOTAL AFLATOXINS IN PEANUTS INTENDED FOR FURTHER PROCESSING

CODEX STAN 209-1999, Rev. 1-2001 (Abobe file)


23


Appendix D CODEX STANDARD FOR PEANUTS CODEX STAN 200-1995 (Abobe file)


24


Appendix E AGRICULTURAL PRODUCT STANDARDS ACT, 1990

(ACT No. 119 OF 1990)

DRAFT REGULATIONS RELATING TO THE GRADING, PACKING AND MARKING OF GROUNDNUTS DESTINED FOR SALE IN THE REPUBLIC OF SOUTH AFRICA

The Minister of Agriculture has under section 15 of the Agricultural Product Standards Act, 1990 (Act No. 119 of 1990) –

(a) made the regulations in the Schedule; and (b) determined that the said regulations shall come into operation on date of publication.

CONTENTS Regulation No. DEFINITIONS .......................................................................................................... 1 SCOPE OF REGULATIONS ................................................................................... 2 RESTRICTIONS ON SALE OF GROUNDNUTS ..................................................... 3 QUALITY STANDARDS Classes ....................................................................................................... 4 Specifications for classes ............................................................................ 5 Groundnuts grades ..................................................................................... 6 Standards for grades (General) .................................................................. 7 MARKING REQUIREMENTS Particulars ................................................................................................... 8 PACKING REQUIREMENTS Containers ................................................................................................... 9 Prohibited particulars .................................................................................. 10 SAMPLING General ....................................................................................................... 11 Sampling by hand........................................................................................ 12 Sampling with a shovel ............................................................................... 13 Sampling with a grain probe ........................................................................ 14 Deviating sample ......................................................................................... 15 Obtaining a working sample ........................................................................ 16 INSPECTION METHODS: GENERAL Determination of musty, sour or other unacceptable odours, harmful substances,

insects and noxious seeds ............................................................ 17

Determination of class ................................................................................. 18-19 Determination of percentage foreign matter and shelled kernels ................ 20 Determination of percentage pods and foreign matter ................................ 21 Determination of kernel content .................................................................. 22 Determination of percentage damaged testa and percentages broken kernels

separately ....................................................................................... 23

Determination of percentage kernels of another class ................................ 24 Determination of percentage unsound, blemished and soiled kernels ........ 25 Determination of percentage split kernels ................................................... 26 Determination of whole kernels in a consignment of split kernels ............... 27 Determination of percentage of kernels on a specific screen ..................... 28 Determination of percentage shrivelled kernels .......................................... 29 Determination of count (number of kernels per 28,5 g) ............................... 30 Determination of percentage broken and open pods in the case of groundnuts in

pod form ............................................................................... 31

25


Regulation No. Determinaiton of percentage blackened and soiled pods ........................... 32 Determination of moisture content .............................................................. 33 OFFENCES AND PENALTIES ................................................................................ 34 SCHEDULE Definitions 1. In these regulations any word or expression to which a meaning has been assigned in the Act, shall have that meaning and – "blackened pods" means pods, the shell of which are mouldy or blackened over more than half of their

surface; "blemished kernels" means whole kernels which show any coloured streaks or blotches in or on the testa:

Provided that kernels with rust blotches where the discoloration is limited to the embryo or the veins, such kernels shall not be regarded as blemished kernels;

"broken and open pods" means pods of which the shells have been broken or which are open in any

way; "broken kernels" means kernels of which a part has been broken off; "chemical residues" means residues of agricultural remedies which in terms of the Fertilizers, Farm

Feeds, Agricultural Remedies and Stock Remedies Act, 1947 (Act No. 36 of 1947), are permissible for the treatment of pests and diseases and which do not exceed the prescribed maximum residue limit in terms of the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972);

"class" means a class referred to in regulation 4; "consignment" --

(a) means a quantity of groundnuts, which belongs to the same producer or owner, delivered at any one time under cover of the same consignment note, delivery note or delivered by the same vehicle, or

(b) if such a quantity is subdivided into different classes or grades, each quantity of each of

the different classes or grades; "container" means a bag, or any other immediate container or wrapper in which groundnuts are packed; "damaged testa" means kernels of which the testa is loose, cracked or have split off for more than one

third, excluding split kernels; "defective kernels" means unsound kernels, blemished testa, soiled kernels, damaged kernels, broken

kernels and shrivelled kernels and sun-dried kernels; "foreign matter" in relation to a consignment of -

(a) pods, means all matter (including the raisins), excluding kernels and pods;

26


(b) kernels, means all matter (including the raisins), excluding kernels and split kernels; "grade" means a grade referred to in regulation 6; "groundnuts" means the underground fruit of the plant Arachis hypogaea, whether kernels or pods; "insect" means any live insect which is injurious to stored groundnuts, irrespective of the stage of

development thereof; "inspector" means the Executive Officer or an inspector under his or her control, or an Assignee or an

employee of an Assignee; "kernels" means the seeds and parts of seeds of groundnuts which are obtained after shelling the pods; "kernel content" in relation to the consignment of pods, means the mass of the kernels in the consignment

concerned, expressed as a percentage of the mass of the pods (after the foreign matter and shelled kernels has been removed) in the consignment concerned;

"mould-infested kernels" means kernels -

(a) where mould growth appear and is visible to the naked eye; or

(b) which are damaged or discoloured as a result of mould growth; "noxious seeds" means the seeds or parts of seeds of plant species that may represent a hazard to

human or animal health when consumed, including seeds of Convolvulus spp., Crotalaria spp., Datura spp., Ipomoea purpurea, Lolium temulentum, Ricinus communis or Xanthium spp.;

"one-kernelled pod" means a pod which according to the formation of the shell thereof, contains a single

kernel; "other class" in relation to a specific consignment of groundnuts, means any class other than the class of

which that consignment mainly consists; "pods" means groundnuts or parts of groundnuts whereby the kernels have not yet been shelled,

excluding the raisins; "raisins" means hard, shrivelled pods, with or without kernels, of which the kernel content cannot be

recovered during the shelling process; "shelled kernels" in relation to a consignment of pods, means the kernels in the consignment concerned

which are not enclosed in shells; "shrivelled kernels" means whole kernels which have a shrivelled, grooved or dented appearance:

Provided that whole kernels of which the veins are raised or crinkled, shall not be regarded as shrivelled kernels;

"soiled kernels" means whole and split kernels which are soiled to such an extent that their appearance is

affected; "soiled pods" means pods with soil clinging to the shells thereof: Provided that pods of which the shells

are discoloured by soil, shall not be regarded as soiled pods;

27


"split kernels" means the separated halves or parts of separated halves of kernels which do not pass through the 7,20 mm round-hole screen;

"sun-dried kernels" means kernels of which the testa is easily removed when rubbed lightly between the

hands; "the Act" means the Agricultural Product Standards Act, 1990 (Act No. 119 of 1990); "unsound kernels" means mould-infested kernels and kernels which are decayed or chalky or damaged

by heat or insects, or show internally or when the testa thereof is removed, a yellow, purple, brown, red or any other colour which is not typical of sound kernels or are sprouted: Provided that sprouted kernels shall be regarded as unsound only if the embryo has broken the testa;

"5,15 mm slotted screen" means a screen having 20,0 mm by 5,15 mm slotted perforations; "6,0 mm slotted screen" means a screen having 20,0 mm by 6,0 mm slotted perforations; "6,75 mm slotted screen" means a screen having 20,0 mm by 6,75 mm slotted perforations; "7,50 mm slotted screen" means a screen having 20,0 mm by 7,50 mm slotted perforations; "8,25 mm round-holed screen" means a screen having 20,0 mm by 8,25 mm slotted perforations; "9,0 mm slotted screen" means a screen having 20,0 mm by 9,0 mm slotted perforations; "7,20 mm round-holed screen" means a screen with round perforations 7,20 mm in diameter; and "7,70 mm round-holed screen" means a screen with round perforations 7,70 mm in diameter. Scope of regulations 2. These regulations are the minimum standard applicable to groundnuts that are destined for sale in the Republic of South Africa but does not include -

(a) groundnuts in retail quantities; or (b) those that have not yet undergone sieving and sorting processes.

Restrictions on sale of groundnuts 3. (1) No person shall sell groundnuts in the Republic of South Africa-

(a) unless the groundnuts are sold according to the classes and specifications for classes set out in regulations 4 and 5;

(b) unless the groundnuts complies with the grades and standards for the grade concerned

set out in regulations 6 and 7; (c) unless the groundnuts are packed in accordance with the packing requirements set out

in regulations 8, 9 and 10; and (d) if such groundnuts contain a substance that renders it unfit for human consumption or

for processing into or utilisation thereof as food or feed.

28


(2) The Executive Officer may grant written exemption, entirely or partially to any person on such conditions as he or she deems necessary, from the provisions of subregulation (1).

QUALITY STANDARDS Classes 4. There are 5 classes of groundnuts, namely –

(a) Class A; (b) Class B; (c) Class C; (d) Class D; and (e) Class E.

Specifications for classes 5. A consignment of groundnuts is classified as –

(a) Class A, if it contains at least 97% of the Red Spanish type of groundnuts (for example Harts);

(b) Class B, if it contains at least 97% of the Spanish type of groundnuts (for example Natal

Common, Selection 5, Sellie, Agaat, Jasper, Robbie, Akwa, Kwarts and Anel);

(c) Class C, if it contains groundnuts that cannot be classified in accordance with these standards and requirements as Class A, Class B, Class D or Class E groundnuts;

(d) Class D, if it contains at least 97% of the runner-type of groundnuts (for example

Norden); and

(e) Class E, if it contains at least 97% of the Virginia runner-type of groundnuts (for example Selmani).

Grades for groundnuts 6. The grades for the different classes groundnuts are -

(a) Choice Grade (b) Standard Grade (c) Machine cleaned choice grade (d) Machine cleaned standard grade (e) Machine cleaned sundry grade (f) Machine cleaned crushing 100/130 (g) Machine cleaned splits (h) Hands cleaned splits (i) Selection fall off (j) Crushing Grade (k) Sundry machine cleaned 80/100 (l) Sundry hand cleaned 80/100 (m) Crushing hand cleaned 100/130 (n) Pods hand cleaned (o) Grade Other

29


Standards for grades General 7. (1) All grades of groundnuts should -

(a) be free from a musty, sour and any other undesirable odour; (b) with the exception of Grade Other be free from insects; (c) be free from a substance which renders it unfit for human or animal consumption or

processing into or utilisation thereof as food or feed; (d) contain no chemical residues that exceed the prescribed maximum residue limit; (e) be free from seeds from Ricinus communis and not contain more noxious seeds, other

than Ricinus communis, than permitted in terms of the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972);

(f) with the exception of or grade other have a moisture content of not more than 7%; (g) comply with the requirements for plant injurious organisms of phytosanitary importance

as determined by the Director of the Directorate of Plant Health; (h) contain not more than 10 micrograms per kilogram of total aflatoxin, of which not more

than 5 micrograms per kilogram may be aflatoxin B1: Provided that groundnuts destined for further processing may not contain more than 15 micrograms per kilogram total aflatoxin; and

(i) comply with the requirements as set out in Table 1.

MARKING REQUIREMENTS Particulars 8. (1) All containers that contain groundnuts shall be marked clearly and legibly on each container or on a label that is affixed thereto with the following particulars:

(a) The name and address or registered trade mark of the owner: Provided that it may be substituted by a code which has been approved beforehand in writing by the Executive Officer.

(b) The processor's code that have been approved by the executive officer in writing on request of the processor: Provided that such a code may form part of a lot number.

(c) The net mass of the contents as prescribed in terms of the Trademetrology Act, 1973 (Act No. 77 of 1973).

(d) The class, grade and count of the contents: Provided that these may be indicated by means of a series of symbols as set out in subitem (3), in the sequence of class, grade and where applicable, the count.

(e) The lot number of the consignment concerned.

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(f) The country of origin.

(2) All containers that contain groundnuts which exceed the prescribed maximum total aflatoxin level of 10 mg per kg, should be clearly indicated that such groundnuts is not intended for direct human consumption.

(3) The symbols as mentioned in subitem (1)(d) for the different -

(a) classes are:

(i) A in the case of groundnuts classified as Class A; (ii) B in the case of groundnuts classified as Class B; (iii) C in the case of groundnuts classified as Class C; (iv) D in the case of groundnuts classified as Class D; and (v) E in the case of groundnuts classified as Class E.

(b) grades are:

(i) K in the case of groundnuts graded as Choice Grade; (ii) S in the case of groundnuts graded as Standard Grade; (iii) KM in the case of groundnuts graded as machine cleaned choice grade; (iv) SM in the case of groundnuts graded as machine cleaned standard grade; (v) DM in the case of groundnuts graded as machine cleaned sundry grade; (vi) PM in the case of groundnuts graded as machine cleaned crushing grade; (vii) HM in the case of groundnuts graded as machine cleaned splits; (viii) HU in the case of groundnuts graded as hand cleaned splits; (ix) DA in the case of groundnuts graded as selection fall out; (x) P in the case of groundnuts graded as crushing grade; (xi) DM 80/100 in the case of groundnuts graded as sundry machine cleaned

80/100; (xii) D 80/100 in the case of groundnuts graded as sundry hand cleaned

80/100; (xiii) P 100/130 in the case of groundnuts graded as crushing hand cleaned

100/130; (xiv) NC2 in the case of groundnuts graded as hand cleaned pod; and

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(xv) F Grade Other.

Prohibited particulars 9. No wording, illustration or other means of expression which constitutes a misrepresentation which directly or by implication, creates a misleading impression of the contents, shall appear on a container which contains groundnuts. PACKING REQUIREMENTS Containers 10. (1) Groundnuts of different classes (with the exception of Class C) and grades may not be packed in the same container. (2) A consignment of groundnuts shall for the purposes of the application of these regulations be packed in containers that are suitable, intact, clean, dry, odourless and strong enough. SAMPLING General 11. (1) For the purpose of this regulations, a random sample of groundnuts should be taken according to the following manner:

(a) In the case of a consignment of pods –

(i) sold in bulk quantities, sampling the particular consignment at random with a shovel or in at least four different places in the container as set out in regulation 13;

(ii) sold in bags, sampling by hand at least 28% of the bags in the parti-

cular consignment chosen at random as set out in regulation 12.

(b) In the case of a consignment of kernels –

(i) sampling by hand as set out in regulation 12 at least 28% of the bags in the consignment chosen at random; and

(ii) sampling with a grain probe as set out in regulation 14 at least 28% of

the bags in the consignment at random.

(2) A sample taken according to this regulation is considered to be representative of the consignment from which it is taken. Sampling by hand 12. A consignment of groundnuts is sampled by hand as follows:

(a) Open the bags selected from the particular consignment.

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(b) In the case of a consignment of kernels, insert an opened hand into each such container, close the hand with a fist and thereafter withdraw it uniformly. In the case of a consignment of pods, insert the opened hand into each container and rake the pods out.

(c) Place the material removed into a suitable container.

(d) Repeat the procedure described in paragraph (b) above alternately at different depths in each bag and place the material so obtained into the container mentioned in paragraph (c).

(e) take approximately equal quantities of material from each bag selected from the

particular consignment.

(f) mix the material thus obtained thoroughly and divide it by means of a sample divider so that the sample of the particular consignment consists of a sample of at least 30 kg.

Sampling with a shovel 13. A consignment of pods should be sampled with a shovel as follows:

(a) Insert the shovel with a slight shaking movement into the groundnuts at each position selected in the particular bulk container, and then lift the shovel gradually while keeping it horizontal.

(b) Place the material in the shovel into a suitable container.

(c) Repeat the procedure described in paragraph (a) alternately at different depths at each position selected in the relevant bulk container and then place the material thus obtained in the container as mentioned in paragraph (b).

(d) Take approximately equal quantities of material at each position selected.

(e) Mix the material thus obtained thoroughly and divide it by means of a sample divider so that the sample of the particular consignment consists of at least 30 kg.

Sampling with a grain probe 14. (1) A consignment of kernels is sampled with a grain probe as follows -

(a) Insert the tapering point of such probe upwards at an angle of approximately 30 degrees with the horizontal line, into each bag selected from the particular consignment and with the opening thereof facing downwards until the point of the probe is approximately in the middle of the bag.

(b) Turn the probe on its longitudinal axis through approximately 180° so that the opening faces upwards.

(c) Withdraw the probe with a slight shaking movement and at diminishing speed from the particular bag so that a relatively even and progressive flow of kernels is maintained through the opening nearest to the side of the bag.

(d) Empty the material in the probe into a suitable clean container.

33


(e) Repeat the procedure described in paragraphs (a), (b) and (c) alternately at the top, middle and bottom of each bag and place the material thus obtained in the container.

(f) Take out approximately equal quantities of material from each container selected from

the particular consignment. (g) Mix the material thus obtained thoroughly and divide it by means of a sample divider so

that the sample from the particular consignment consists of two parts of at least 30 kg each.

(2) A grain probe mentioned in subregulation (1) shall -

(a) be long enough so that the point thereof will reach the middle of the container that is

sampled; and (b) consists of a cylindrical tube with a tapering point and an opening near the point.

Deviating sample 15. (1) If it appears during the taking of a deviating sample or during an examination of the groundnuts taken from different containers in a consignment, as indicated in these regulations, that the contents of those containers differ significantly --

(a) the respective containers must be separated from one another; (b) all the containers in the particular consignment must be sampled with a view to such

classification and separation; and (c) each group of containers of a particular class in the consignment is considered a

separate consignment for purposes of these regulations.

(2) A sample taken according to this regulation is considered to be representative of the consignment from which it is taken. Obtaining a working sample 16. (1) A working sample shall be obtained by dividing the representative or deviating sample with a multiple-slot divider. (2) The division of a sample with a multiple-slot divider shall be done by -

(a) placing the sample in an empty collecting tray; (b) placing an empty collecting tray underneath each of the two sets of the multiple-slot

divider's chutes; (c) pouring the sample contained in the collecting tray referred to in paragraph (a) through

the multiple-slot divider; and (d) repeatedly pouring that part of the sample that is collected at one selected set of chutes,

through the multiple-slot divider after the collecting tray in which it was collected has been exchanged for an empty collecting tray, until a working sample of the required size is obtained.

INSPECTION METHODS: GENERAL

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Determination of musty, sour or other unacceptable odour, harmful substance, insects and noxious seed 17. A consignment or a sample of a particular consignment of groundnuts is sensorial or chemically analysed in order to determine whether --

(a) it has a musty, sour or any other unacceptable odour; (b) it contains groundnuts in or on which a substance occurs which makes it unfit for human

consumption or for processing into or application as food or feed; (c) it contains any noxious seeds; and (d) it contains any insects.

Determination of class in the case of pods 18. The class of a consignment of pods is determined as follows:

(a) Obtain two working samples of at least 200 g each from the sample of the consignment after all foreign matter and shelled kernels have been removed.

(b) Remove all pods belonging to another class from the working sample and determine the mass of the remaining quantity.

(c) Express the mass thus determined as a percentage of the working sample.

(d) Determine the average of the two percentages thus obtained.

(e) Such a percentage represents the percentage groundnuts of the particular class in the consignment.

Determination of class in the case of kernels 19. The class of a consignment of kernels is determined as follows:

(a) Obtain two working samples of at least 200 g each from the consignment after all foreign matter, kernels with damaged testa and kernels without testa have been removed.

(b) Remove all kernels of another class from the working sample and determine the mass of the remaining quantities.

(c) Express the mass thus determined as a percentage of the mass of the working sample. (d) Determine the average of the two percentages thus obtained.

(e) Such a percentage represents the percentage groundnuts of a particular class in the

consignment. Determination of percentage foreign matter and shelled kernels

35


20. The percentage foreign matter and shelled kernels in a consignment of pods is determined as follows:

(a) Obtain a working sample of at least 10 kg from the sample of the consignment. (b) Remove all foreign matter and shelled kernels separately from the working sample and

determine the respective mass of each. (c) Express the respective masses of the foreign matter and shelled kernels thus determined

separately as a percentage of the working sample. If soils clings to the pods, measure 200g pods and wipe off the soil by hand and the percentage thereof determined added to the percentage foreign matter to indicate the total percentage of foreign matter.

(d) Such percentages represent respectively the percentage foreign matter and shelled

kernels in the consignment. Determination of the percentage pods and foreign matter 21. The percentage of pods and foreign matter in a consignment of kernels, is determined as follows:

(a) Obtain a working sample of at least 10 kg from a sample of the consignment.

(b) Remove all pods and foreign matter separately from the working sample and determine the number of pods and foreign matter. If this number exceeds the limit permissible for Choice grade, Standard grade, Hand cleaned splits, Hand cleaned 80/100 or Hand cleaned 100/130 as set out in Table 1, determine the respective mass of each and express each respective mass as a percentage of the mass of the working sample.

(c) Now take an additional sample of at least four x 50 kg bags as a working sample.

(d) Allow the contents of the bags to flow in a thin stream onto a sorting belt or sorting table in such a manner that the foreign matter and pods can be spotted.

(e) Remove all pods and foreign matter separately from the working sample and determine the number of pods and foreign matter. If this number exceeds the limit permissible for Choice grade, Standard grade, Hand cleaned splits, Hand cleaned 80/100 or Hand cleaned 100/130 as set out in Table 1, determine the respective mass of each and express each respective mass as a percentage of the mass of the working sample.

(f) Determine the total number of pods and foreign matter obtained in paragraph (b) and (e) or the average of the percentages obtained in paragraphs (b) and (e), as the case may be. Such total represents the total number of foreign matter in the consignment concerned in the case of Choice grade, Standard grade, Hand cleaned splits, Hand cleaned 80/100 or Hand cleaned 100/130 and such percentage represents the per-centage of foreign matter and pods in the consignment in the case of Machine cleaned Choice grade, Machine cleaned Standard grade, Sundry grade, Machine cleaned splits, Machine cleaned 80/100, Machine cleaned 100/130, Selection fall off and Crushing grade.

Determination of kernel content 22. The percentage kernel content of a consignment of pods is determined as follows:

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(a) Obtain two working samples of at least 200 g groundnuts, free of foreign matter and shelled kernels, from the consignment.

(b) Shell the pods in each of the working sample with the hand and determine the mass of

the kernels thus obtained in each of the respective working sample. (c) Express each of the mass thus determined as a percentage of mass of the respective

working sample. (d) Determine the average of the percentages thus obtained. (e) Such percentage shall represent the percentage kernel content of the consignment

concerned. Determination of damaged testa and percentage of broken kernels respectively 23. The percentage of damaged testa and the percentage of broken kernels is respectively determined as follows:

(a) Obtain two working samples of at least 200 g each from the sample of the consignment. (b) Sort the working sample in such a manner that the damaged testa and broken kernels

are retained separately. (c) Determine the respective mass of the damaged testa and broken kernels so obtained

and express each as a percentage of the mass of the working sample. (d) Determine the average of the percentages thus obtained. (e) Such percentages represent respectively the percentages of damaged kernels and

broken kernels in the consignment concerned. Determination of the percentage of kernels of another class 24. The percentage of kernels of another class is determined as follows:

(a) Determine the mass of the kernels of another class which have been removed from the working samples as set out in subregulation 19(b).

(b) Express the mass thus obtained as a percentage of the working sample. (c) Such percentage represents the percentage of kernels of another class in the con-

signment concerned. Determination of the percentage of unsound, blemished and soiled kernels 25. The percentage of unsound, blemished and soiled kernels -

(a) in the case of a consignment of pods is determined as follows:

(i) Obtain a working sample of at least 5 kg of pods from the sample of the consignment and shell the pods

(ii) Weigh off at least 2 kg of kernels of the working samples.

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(iii) Sort the working sample obtained in (ii) in such a manner that the unsound, blemished and soiled kernels are retained separately and determine the respective mass of each.

(iv) Express the respective mass of the unsound, blemished and soiled kernels as a

percentage of the working sample obtain in (ii). (v) Such percentages represent the percentages of the unsound blemished and soiled

kernels in the consignment concerned. (vi) The sum of the percentages obtained in paragraph (v) represents the collective

percentage of unsound, blemished and soiled kernels in the consignment concerned.

(b) in the case of consignment of kernels is determined as follows:

(i) Obtain a working sample of at least 10 kg from the sample of the consignment. (ii) Sort the working sample in such a manner that the unsound, blemished and soiled

kernels are retained separately and determine the mass thereof. (iii) Express the mass of the unsound, blemished and soiled whole and split kernels as a

percentage of the working sample. (iv) Such percentage represents the collective percentage of unsound, blemished and

soiled kernels in the consignment concerned. (v) Obtain a working sample of at least 500 g by dividing the total mass of unsound,

blemished and soiled kernels with a sample divider: Provided that if the total mass of unsound, blemished and soiled kernels is less than 500 g, the total mass of the working sample should be taken.

(vi) Sort the working sample in such a manner that the unsound kernels are retained. (vii) Determine the mass of the unsound kernels and express it as a percentage of the

working sample in (v) with the use of the following formula:

mass determined in paragraph (vii) X mass determined in paragraph (ii) X 100

mass of the working sample in paragraph (v) 10 kg 1

(viii) Such percentage represents the percentage of unsound kernels in the con-

signment concerned.

Determination of the percentage of split kernels 26. The percentage of split kernels is determined as follows:

(a) Obtain two working samples of at least 200 g each from a sample of the consignment. (b) Sort each of the working sample in such a manner that the split kernels are retained.

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(c) Determine the mass of the split kernels thus obtained in each of the respective working samples and express each as a percentage of the mass of the working sample.

(d) Determine the average of the two percentages thus obtained. (e) Such percentage represents the percentage of split kernels in the consignment con-

cerned.

Determination of the percentage of whole kernels in a consignment of split kernels 27. The percentage of whole kernels in a consignment of split kernels is determined as follows:

(a) Obtain two working samples of at least 200 g each from a sample of the consignment. (b) Sort each of the working sample in such a manner that the whole kernels are retained. (c) Determine the mass of the whole kernels thus obtained in each of the respective working

samples and express each as a percentage of the mass of the respective working sample.

(d) Determine the average of the two percentages thus obtained. (e) Such percentage represents the percentage of whole kernels in the consignment

concerned. Determination of the percentage of kernels on a specific screen 28. The percentage of kernels on a specific screen is determined as follows:

(a) Obtain two working samples of at least 200 g each from a sample of the consignment, after the split kernels, pods and foreign matter have been removed.

(b) Sieve each of the working sample thoroughly on the 8,25 mm, 7,50 mm, 6,75 mm, 6,00

mm and 5,15 mm slotted screens (or applicable sieve of the Class D) that is placed in the mentioned sequence on top of each other with a pan underneath the screens.

(c) Determine the mass of the kernels that remains on each separate slotted screen and

express each as a percentage of the mass of the working sample. (d) Such percentage represents the percentage of kernels on a specific screen in the

consignment concerned.

Determination of the percentage of shrivelled kernels 29. The percentage of shrivelled kernels is determined as follows:

(a) Obtain two working samples of at least 200 g each from a sample of the consignment. (b) Sort each of the working sample in such a manner that the shrivelled kernels are

retained. (c) Determine the mass of the shrivelled kernels thus obtained in each of the working

sample and express each as a percentage of the mass of the working sample.

39


(d) Determine the average of the two percentages thus obtained. (e) Such percentage represents the percentage of shrivelled kernels in the consignment

concerned.

Determination of count (number of kernels per 28,5 g) 30. The number of kernels per 28,5 g are determined as follows:

(a) Obtain three working samples of 28,5 g kernels each from a sample of the consignment, after kernels from another class, the foreign matter, defective kernels and split kernels have been removed.

(b) Count the number of kernels in each working sample. (c) Determine the average of the number of kernels per 28,5 g of the three working

samples. (d) Such number represents the count (number of kernels per 28,5 g) of the kernels of the

consignment concerned.

Determination of the percentage of broken and open pods in the case of a consignment of pods 31. The percentage of broken and open pods in the case of a consignment of pods is determined as follows:

(a) Obtain two working samples of at least 200 g each from a sample of the consignment, after all foreign matter and shelled kernels have been removed.

(b) Sort each of the working sample in such a manner that the broken and open pods are

retained. (c) Determine the mass of the broken and open pods thus obtained in each of the

respective working sample and express each as a percentage of the mass of the respective working sample.

(d) Such percentage represents the percentage of broken and open pods in the consign-

ment concerned.

Determination of the percentage blackened and soiled pods 32. The percentage blackened and soiled pods in the case of a consignment of pods is determined as follows:

(a) Obtain two working samples of at least 200 g each from a sample of a consignment after foreign matter and shelled kernels have been removed.

(b) Sort each working sample in such a manner that the blackened and soiled pods are

retained. (c) Determine the mass of the blackened and soiled pods in each working sample and

express it as a percentage of the working sample. (d) Determine the average of the two percentages thus obtained.

40


(e) Such percentage represents the percentage blackened and soiled pods in the con-

signment concerned.

Determination of moisture content 33. The moisture content of a consignment of groundnuts may be determined according to any suitable method: Provided that the results thus obtained are in accordance with the results obtained by means of the IUPAC method number 1.121 for the determination of moisture and volatile matter content. Offence and penalties 34. Any person who contravenes or fails to comply with any provision of these regulations shall be guilty of an offence and upon conviction be liable to a fine not exceeding R8 000 or imprisonment for a period not exceeding two years or to both that fine and that imprisonment.

Appendix F

VOLUNTARY SYSTEM RELATING TO THE GRADING, PACKING AND MARKING OF (PRODUCER) GROUNDNUTS PRESENTED FOR SALE IN THE

REPUBLIC OF SOUTH AFRICA It is hereby notified for general information that the Department of Agriculture has decided to introduce a voluntary system of grading, packing and marking of (producer) groundnuts presented for sale in the Republic of South Africa, as set out in the Schedule hereto. SCHEDULE

CONTENTS

Clauses No.

DEFINITIONS ............................................................................................................. 1 SCOPE OF SYSTEM .....................................................................…..........………… 2 QUALITY STANDARDS Classes .......................................................................................................... 3 Specifications for classes .............................................................................. 4 Grades for groundnuts ...........................................................….................... 5 Standards for grades (General) ........................................................…......... 6 PACKING REQUIREMENTS Containers ..................................................................................................... 7 Prohibited particulars .............................….................................................... 8 SAMPLING General .......................................................................................................... 9 Sampling with a hand rake ........................................................................... 10 Sampling with a shovel .................................................................................. 11 Sampling with an air suction apparatus ......................................................... 12 Sampling with a grain probe ........................................….....…...................... 13 Deviating sample ........................................................................................... 14 Representative sample .................................................................................. 15 Obtaining a working sample .......................................................................... 16 INSPECTION METHODS: GENERAL Determining of musty, sour or other objectionable odour, harmful substance 17

41


and noxious seed ........................................................................................... Determination of class ...........................................…..................................... 18 - 19 Determination of percentage sticks, foreign matter and sprouted kernels ..... 20 Determination of percentage pods and foreign matter .................................. 21 Determination of kernel content ..................................................................... 22 Determination of mould-infected kernels ....................................................... 23 Determination of percentage kernels of another class .................................. 24 Determination of moisture content ................................................................. 25 INSPECTION METHODS Steps for grading groundnuts in kernel form ..............................................… 26 Steps for grading of pods .........................................….................................. 27

SCHEDULE Definitions 1. In this voluntary system unless inconsistent with the context -- "blackened pods" means pods, the shell of which are mouldy or blackened over more than half of their

surface; "blemished kernels" means whole kernels which show any coloured streaks or blotches in or on the testa:

Provided that kernels with rust blotches where the discoloration is limited to the embryo or the veins, such kernels shall not be regarded as blemished kernels;

"broken and open pods" means pods of which the shells have been broken or which are open in any

way; "broken kernels" means kernels of which a part has been broken off; "chemical residues" means residues of agricultural remedies which in terms of the Fertilizers, Farm

Feeds, Agricultural Remedies and Stock Remedies Act, 1947 (Act No. 36 of 1947), are permissible for the treatment of pests and diseases and which do not exceed the prescribed maximum residue limit in terms of the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972);

"class" means a class referred to in clause 3; "consignment" means a quantity of groundnuts, which belongs to the same producer or owner, delivered

at any one time under cover of the same consignment note, delivery note or receipt note, or delivered by the same vehicle, or if such a quantity is subdivided into different classes or grades, each quantity of each of the different classes or grades;

"container" means a bag, or any other immediate container or wrapper in which groundnuts are packed; "damaged testa" means kernels of which the testa is loose, cracked or have split off for more than one

third, excluding split kernels; "defective kernels" means unsound kernels, blemished kernels, soiled kernels, damaged kernels, broken

kernels and shrivelled kernels, and in the case of groundnuts in pods form, sun-cured kernels;

42


"edible groundnuts" means those kernels in a consignment which remain after being screened on a 6,75

mm slotted screen, 6,00 mm slotted screen and 7,20 mm round-hole screen and from which all defective kernels have been removed, and in the case of Class D on the 7,50 mm slotted screen, 6,75 mm slotted screen and the 7,70 mm round-hole screen;

"expressing groundnuts" means all kernels other than sundry and edible kernels; "foreign matter" in relation to a consignment of groundnuts -

(a) in a pod form, means all matter (including the raisins), excluding kernels, pods and sticks or parts thereof; and

(b) in a kernel form, means all matter (including the raisins), excluding kernels, split kernels

or parts of kernels; "grade" means a grade referred to in clause 5; "groundnuts" means the underground fruit of the plant Arachis hypogaea, whether in kernel or pod form; "insect" means any live insect which is injurious to stored groundnuts, irrespective of the stage of

development of the insect; "inspector" means the Executive Officer or an inspector under his or her control, or an Assignee or an

employee of an Assignee; "kernels" means the seeds and parts of seeds of groundnuts which are obtained after shelling the pods; "kernel content" in relation to the consignment groundnuts in pod form, means the mass of the kernels in

the consignment concerned, expressed as a percentage of the mass of the pods (after the foreign matter, sticks and shelled kernels have been removed) in the consignment concerned;

"mould-infested kernels" means kernels and parts of kernels -

(a) Where mould growth appear and is visible to the naked eye; or

(b) which are damaged or discoloured as a result of mould growth; "noxious seeds" means the seeds or bits of seeds of plant species that may represent a hazard to human

or animal health when consumed, including seeds of Convolvulus spp., Crotalaria spp., Datura spp., Ipomoea purpurea, Lolium temulentum, Ricinus communis or Xanthium spp.;

"one-kernelled pod" means a pod which according to the formation of the shell thereof, contains a single

kernel; "other class" in relation to a specific sample of groundnuts, means any class other than the class of which

that sample mainly consists; "pods" means pods or parts of pods containing kernels, excluding the raisins; "raisins" means hard, shrivelled small pods, with or without kernels, of which the kernel content cannot be

recovered during the shelling process;

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"shelled kernels" in relation to a consignment of groundnuts in a pod form, means the kernels in the consignment concerned which are not enclosed in shells;

"shrivelled kernels" means whole kernels which have a shrivelled, grooved or dented appearance:

Provided that whole kernels of which the veins are raised or crinkled, shall not be regarded as shrivelled kernels;

"soiled kernels" means whole and split kernels which are soiled to such an extent that their appearance is

affected; "soiled pods" means pods with soil clinging to the shells thereof: Provided that pods of which the shells

are discoloured by soil, shall not be regarded as soiled pods; "split kernels" means the separated halves or parts of separated halves of kernels which do not pass

through the 7,20 mm round-hole screen; "sticks" in relation to a consignment of groundnuts in pod form, means foreign matter in that consignment

which consists of parts of the groundnut plant; "sun-dried kernels" means kernels of which the testa is easily removed when rubbed lightly between the

hands; "unsound kernels" means mould-infested kernels and kernels or parts of kernels which are decayed or

chalky or damaged by heat or insects, or show internally or when the testa thereof is removed, a yellow, purple, brown, red or any other colour which is not typical of sound kernels or are sprouted: Provided that sprouted kernels shall be regarded as unsound only if the embryo has broken the testa;

"5,15 mm slotted screen" means a screen having 20,0 mm by 5,15 mm slotted perforations; "6,0 mm slotted screen" means a screen having 20,0 mm by 6,0 mm slotted perforations; "6,75 mm slotted screen" means a screen having 20,0 mm by 6,75 mm slotted perforations; "7,50 mm slotted screen" means a screen having 20,0 mm by 7,50 mm slotted perforations; "7,20 mm round-holed screen" means a screen with round perforations 7,20 mm in diameter; and "7,70 mm round-holed screen" means a screen with round perforations 7,70 mm in diameter. Scope of voluntary system 2. This system shall serve as a voluntary system for the grading, packing and marking of unprocessed groundnuts delivered for sale in the Republic of South Africa.

QUALITY STANDARDS Classes 3. There are 5 classes of groundnuts, namely –

(a) Class A; (b) Class B;

44


(c) Class C; (d) Class D; and (e) Class E.

Specifications for classes 4. A consignment of groundnuts is classified as –

(a) Class A, if it contains at least 97% of the Red Spanish type of groundnuts (for example Harts);

(b) Class B, if it contains at least 97% of the Spanish type of groundnuts (for example Natal

Common, Selection 5, Sellie, Agaat, Jasper, Robbie, Akwa, Kwarts and Anel);

(c) Class C, if it contains groundnuts that cannot be classified in accordance with these standards and requirements as Class A, Class B, Class D or Class E groundnuts;

(d) Class D, if it contains at least 97% of the runner-type of groundnuts (for example

Norden); and

(e) Class E, if it contains at least 97% of the Virginia runner-type of groundnuts (for example Selmani).

Grades for groundnuts Farmer stock grading 5. The grades for the various classes of groundnuts -

(a) in pod form is: Choice grade (OK) Standard Grade (OS) Sundry Grade (OD) Crushing Grade (OP) Grade other (F-Pods)

(b) in kernel form are: Choice Grade (K)

Standard Grade (S) Sundry Grade (D) Crushing Grade (P) Grade other (F-kernels)

Standards for grades General 6. (1) All grades, except Grade other of groundnuts should -

(a) be free from a musty, sour and/or any other undesirable odour; (b) be free from insects; (c) be free from a substance which renders it unfit for human or animal consumption or

processing into or utilisation thereof as food or feed;

45


(d) contain no chemical residues that exceed the prescribed maximum residue limit; (e) be free from seeds from Ricinus communis and not contain more noxious seeds, other

than Ricinus communis, than permitted in terms of the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972);

(f) have a moisture content of not more than 7%; (g) comply with the requirements for plant injurious organisms of phytosanitary importance

as determined by the Director of the Directorate of Plant Health and Quality; (h) contain not more than 10 micrograms per kilogram of total aflatoxin, of which not more

than 5 micrograms per kilogram may be aflatoxin B1: Provided that groundnuts destined for further processing may not contain more than 15 micrograms per kilogram total aflatoxin; may not contain more than 20 micrograms per kilogram total aflatoxin in the case of consignment of choice and standard grade groundnuts; may not contain more than 50 micrograms per kilogram total aflatoxin in the case of Consignment Sundry grade groundnuts; may not contain more than 100 microgram per kilogram total aflatoxin in the case of Crushing grade groundnuts.

(i) comply with the minimum and maximum requirements as set out in Table 1; and (j) groundnuts which does not comply with the requirements for choice, standard, sundry

and crushing grade will be graded as grade other.

PACKING REQUIREMENTS Containers 7. (1) Groundnuts of different classes (with the exception of Class C) and grades may not be packed in the same container. (2) A consignment of groundnuts in kernel form shall for the purposes of the application of this voluntary system be packed in containers that are suitable, intact, clean, dry, odourless and strong enough. Prohibited particulars 8. No wording, illustration or other means of expression which constitutes a misrepresentation or which directly or by implication, creates a misleading impression of the contents, shall appear on a container which contains groundnuts.

SAMPLING General 9. For the purpose of this voluntary system, a random sample of groundnuts should be taken according to the following manner so that the sample obtained is representative of the consignment concerned by:

(a) In the case of groundnuts in pod form –

46


(i) delivered in bulk quantities, sampling the particular consignment at random with a shovel or air sucked in at least four different places in the container as set out in clauses 11 and 12;

(ii) delivered in containers, sampling by hand at least 5% of the containers as set

out in clause 10. (b) In the case of groundnuts in kernel form –

(i) sampling by hand at least 5% of the containers chosen at random in the consignment as set out in clause 10; or

(ii) sampling with a grain probe at least 50% of the containers chosen at random in

clause 13. Sampling by hand (kernels) and rake (pods) 10. A consignment of groundnuts is sampled by hand rake as follows:

(a) Open the container selected from the particular consignment.

(b) Insert a hand rake into each such container close the hand in a fist and then withdraw it gradually (rake out in the case of pods).

(c) Place the material enclosed by the hand rake, into a suitable container.

(d) Repeat the procedure described in paragraph (b) above alternately at different depths in each container and place the material so obtained into the container mentioned in paragraph (c).

(e) take approximately equal quantities of material from each bag selected from the par-

ticular consignment.

(f) mix the material thus obtained thoroughly and divide it by means of a sample divider so that the sample of the particular consignment consists of a sample of at least 10 kg -

(i) in the case of groundnuts in pod form consists of a sample of at least 10 kg

each; (ii) in the case of groundnuts in kernel form, consists of a sample of at least 2,5 kg

each. Sampling with a shovel 11. A consignment in bulk quantities in pod form of groundnuts is sampled with a shovel as follows:

(a) Insert the shovel with a slight shaking movement into the groundnuts at each position selected in the particular bulk container, and then lift the shovel gradually while keeping it horizontal.

(b) Place the material in the shovel into a suitable container.

47


(c) Repeat the procedure described in paragraph (a) alternately at different depths at each position selected in the relevant bulk container and then place the material thus obtained in the container as mentioned in paragraph (b).

(d) Take approximately equal quantities of material at each position selected.

(e) Mix the material thus obtained thoroughly and divide it by means of a sample divider so that the sample of the particular consignment consists of at least 10 kg material each.

Sampling with air suction apparatus 12. A consignment of groundnuts in pod form should be sampled with an air suction apparatus as follows:

(a) Insert the air suction apparatus as deep as possible to the bottom of the bulk container. (b) Place a suitable collecting tray under the air suction apparatus. (c) Repeat the procedure described in (a), alternatively at different depths in that particular

container and place the material so obtained in the collecting tray mentioned in (b). (d) Take approximately equal quantities of material at each position selected. (e) Mix the material thus obtained thoroughly and divide it by means of a sample divider so

that the sample of the particular consignment consists of at least 10 kg material each. Sampling with a grain probe 13. (1) A consignment of groundnuts in kernel form is sampled with a grain probe as follows -

(a) Insert the tapering point of such a probe upwards at an angle of approximately 30 degrees with the horizontal line, into each bag selected from the particular consignment and with the opening thereof facing downwards until the point of the probe is approximately in the middle of the bag.

(b) Turn the probe on its longitudinal axis through approximately 180° so that the opening

faces upwards. (c) Withdraw the probe with a slight shaking movement and at diminishing speed from the

particular bag so that a relatively even and progressive flow of kernels is maintained through the opening nearest to the side of the bag.

(d) Empty the material in the probe into a suitable clean container. (e) Repeat the procedure described in paragraphs (a), (b) and (c) alternately at the top,

middle and bottom of each bag and place the material thus obtained in the container. (f) Take out approximately equal quantities of material from each container selected from

the particular consignment. (g) Mix the material thus obtained thoroughly and divide it by means of a sample divider so

that the sample from the particular consignment consists of two parts of at least 2,0 kg each.

48


(2) A grain probe mentioned in subclause (1) shall -

(a) be long enough so that the point thereof will reach the middle of the container that is sampled; and

(b) consists of a cylindrical tube with a tapering point and an opening near the point;

Deviating sample 14. If an inspector should notice during the process of drawing the random samples or during the inspection that any of the quantities of groundnuts taken from any container are obviously inferior to or differ significantly:

(a) the respective containers must be separated from one another; (b) the containers in the particular consignment must all be sampled; and

(c) each group of container of a particular class or grade in the consignment is considered a separate consignment for purposes of this voluntary system.

Representative sample 15. A sample taken according to clauses 9, 10, 11, 12, 13 and 14 is considered to be representative of the consignment from which it is taken. Obtaining a working sample 16. (1) A working sample shall be obtained by dividing the random sample with a multiple-slot divider. (2) The division of a sample with a multiple-slot divider shall be done by -

(a) placing the sample in an empty collecting tray; (b) placing an empty collecting tray underneath each of the two sets of the multiple-slot

divider's chutes; (c) pouring the sample contained in the collecting tray referred to in paragraph (a) through

the multiple-slot divider; and (d) repeatedly pouring that part of the sample that is collected at one selected set of chutes,

through the multiple-slot divider after the collecting tray in which it was collected has been exchanged for an empty collecting tray, until a working sample of the required size is obtained.

INSPECTION METHODS: GENERAL

Determining of musty, sour or other objectionable odour, harmful substance and noxious seed 17. A consignment or a sample of a particular consignment of groundnuts is sensorial or chemically analysed in order to determine whether:

(a) it has a musty, sour or any other objectionable odour;

49


(b) it contains groundnuts in or on which a substance occurs which makes it unfit for human consumption or for processing into or application as food or feed;

(c) it contains castor seeds or other poisonous seeds; and (d) it contains any insects.

Determination of class 18. The class of a consignment of groundnuts in pod form is determined as follows:

(a) Prepare a working sample by measuring out at least 200 g from the sample of the consignment after all sticks, foreign matter and shelled kernels have been removed.

(b) Remove all pods belonging to another class from the working sample and determine the mass of the remaining quantity.


(d) Such a percentage represents the percentage groundnuts of the particular class in the consignment.

19. The class of a consignment groundnuts in kernel form is determined as follows:

(a) Prepare a working sample by measuring out at least 200 g from the consignment from which all foreign matter, damaged kernels and kernels without testa have been removed.

(b) Remove all kernels of another class from the working sample and determine the mass of the remaining groundnuts.


(d) Such a percentage represents the percentage groundnuts of a particular class in the consignment.

Determination of percentage sticks, foreign matter and shelled kernels 20. (1) The percentage sticks, foreign matter and shelled kernels in a consignment of groundnuts in pod form is determined as follows:

(a) Prepare a working sample by measuring at least 10 kg from the sample of the consignment.

(b) Remove all sticks, foreign matter and shelled kernels separately from the working sample and determine the respective mass of each.

(c) Express the respective masses of the sticks, foreign matter and shelled kernels thus

determined separately as a percentage of the working sample. If soil clings to the pods, measure 200 g pods and wiped off the soil by hand and the percentage thereof determined and added to the percentage sticks and foreign matter to indicate the total percentage of sticks and foreign matter.

(d) Such percentages represent respectively the percentage sticks, foreign matter and shelled kernels in the consignment.

50


Determination of the percentage pods and foreign matter 21. The percentage pods and foreign matter in a consignment groundnuts in kernel form is determined as follows:

(a) Prepare a working sample by measuring out at least 2,0 kg from the sample of the consignment.

(b) Remove all pods and foreign matter separately from the working sample and determine the respective masses of each.

(c) Calculate the sum of the masses of pods and foreign matter determined according to paragraph (b) and express the mass thus calculated as a percentage of the working sample.

(d) Such percentage represents the joint percentage of pods groundnuts and foreign matter in the particular consignment.

(e) Express the mass of the foreign matter determined according to paragraph (b) as a percentage of the working sample.

(f) Such percentage represents the percentage foreign matter in the particular consignment. Determination of kernel content 22. The percentage kernel content of a consignment of groundnuts in pod form is determined as follows:

(a) Prepare a working sample of at least 200 g groundnuts, free of sticks, foreign matter and shelled kernels, from the consignment.

(b) Shell the pods in the working sample with the hand and determine the mass of the

kernels thus obtained. (c) Express the mass thus determined as a percentage of mass of the working sample. (d) Such percentage represent the percentage kernel content of the consignment con-

cerned. (f) Shell loss adjustment: A deduction of 1,5 percentage points should be deducted from

the above-mentioned kernel content as determined in (e) above to provide for physical loss adjustment.

Determination of mass of mould-infected kernels 23. The mass of mould-infected kernels per 2 kg in a consignment groundnuts should be done as follows:

(a) Prepare a working sample by measuring out 2 kg kernels from the sample of the con-signment which -

(i) in the case of groundnuts in pod form is obtained by shelling pods; and (ii) in the case of groundnuts in kernel form, is free from foreign material.

51


(b) Remove all the mould-infected kernels and determine the mass thereof: Provided that kernels which are presumably mould infected should be cut and opened in order to determine whether there is mould growth therein.

(c) The mass thus determined, represents the mass mould-infected kernels per 2 kg in the

consignment concerned. Determination of percentage of kernels of another class 24. The percentage of kernels of another class is determined as follows:

(a) Determine the mass of the kernels of another class which have been removed from the working sample as set out in paragraph 19(b).

(b) Express the mass thus obtained as a percentage of the working sample. (c) Such percentage represents the percentage of kernels of another class in the con-

signment concerned. Determination of moisture content 25. The moisture content of a consignment of groundnuts may be determined according to any suitable method: Provided that the results thus obtained are in accordance with the results obtained by the IUPAC method number 1.121 for the determination of moisture and volatile matter content.

INSPECTION METHODS Steps for grading groundnuts in kernel form [Determine the grade of groundnuts in kernel form and where applicable using Table 1] 26. The grade of a consignment of groundnuts in kernel form should be graded as follows:

(a) Obtain approximately 2 kg of material and determine the percentage foreign matter and pods by first determining the mass of foreign matter expressed as a percentage of the working sample and thereafter the mass of the pods expressed as a percentage of the working sample and thereafter 50% of the mass of the pods as sundry grade.

(b) Smell for objectionable odour and look for insects and chemical substances discernible

on the kernels.

(c) Mix and divide the kernels thoroughly using a small multiple-slot divider.

(d) Determine the class as described in clauses 18 and 19.

(e) Determine the percentage moisture as described in clause 25.

(f) Determine the mass of mould-infected kernels as described in clause 23.

(g) Obtain a working sample of approximately 200 g kernels which is free from foreign matter and pods and screen over the 6,75 mm slotted screen, the 6,00 mm slotted screen, the 7,20 mm round-hole screen and a pan in the case of Class A, B, C and E. The grading for class D groundnuts should be done exactly the same way as in class A,

52


B, C and E except that the screens differ and the following changes should be brought in relation to screens and determine:

Class A, B, C and E Class D 6,75 mm becomes 7,50 mm 6,00 mm becomes 6,75 mm 7,20 mm becomes 7,70 mm

(i) the mass of the kernels above the 6,75 mm slotted screen and express as a

percentage; (ii) the mass of the unsound, blemished and soiled kernels above the 6,75 mm

slotted screen and express as a percentage of kernels on the 6,75 mm slotted screen;

(iii) the mass of the blemished and soiled kernels above the 6,75 mm slotted

screen; (iv) the mass of the unsound kernels above the 6,75 mm slotted screen and

express as a percentage of the kernels above the 6,75 mm slotted screen; (v) the mass of damaged, broken, sun cured and shrivelled kernels above the 6,75

mm slotted screen; (vi) the total mass of defective kernels above the 6,75 mm slotted screen and

expressed as a percentage of the kernels above the 6,75 mm slotted screen; (vii) the mass of edible kernels above the 6,75 mm slotted screen and express as a

percentage; (viii) the mass of the kernels above the 6,00 mm slotted screen and express as a

percentage; (ix) the mass of the unsound, blemished and soiled kernels on the 6,00 mm slotted

screen; (x) the mass of the unsound kernels on the 6,00 mm slotted screen; (xi) the mass of the damaged, broken and shrivelled kernels on the 6,00 mm slotted

screen; (xii) the total defective kernels on the 6,00 mm slotted screen; (xiii) the mass sundry edible groundnuts on the 6,00 mm slotted screen and express

it as a percentage; (xiv) the mass of the kernels on the 7,20 mm round hole screen and express it as a

percentage; (xv) the mass of the unsound and soiled kernels on the 7,20 mm round hole screen; (xvi) the mass of the unsound kernels on the 7,20 mm round hole screen and

express it as a percentage;

53


(xvii) the mass of the whole kernels on the 7,20 mm round hole screen; (xviii) the mass of the total clean splits on the 7,20 mm round hole screen; (xix) (a) In the case of Choice/Standard grade the mass of all the unsound

kernels above the 6,00 slotted screen the 7,20 mm round-hole screen and express as a percentage of the working sample. (b) In the case of Sundry grade the mass of all the unsound kernels above

the 6,75 mm slotted screen, the 6,00 mm slotted screen, the 7,20 mm round-hole screen and express as a percentage of the working sample.

(xx) (a) In the case of Choice/Standard grade the mass of all the unsound,

blemished and soiled kernels above the 6,00 mm slotted screen and unsound, soiled kernels above 7,20 mm round-hole screen and express as a percentage of the working sample.

(b) In the case of Sundry Grade the mass of unsound, blemished and soiled kernels above the 6,75 mm slotted screen, the 6,00 mm slotted screen and unsound, soiled kernels above the 7,20 mm round-hole screen and express as a percentage of the working sample.

(xxi) (a) In the case of Choice/Standard grade the mass of the total defects

above the 6,00 mm slotted screen the 7,20 mm round-hole screen and express as a percentage of the working sample.

(b) In the case of Sundry grade the mass of the total defects above the 6,75 mm slotted screen and 6,00 mm slotted screen and unsound, soiled kernels on the 7,20 mm round-hole screen and express as a percentage of the working sample.

(xxii) (a) In the case of Choice/Standard grade the mass of the total sundry

kernels by adding together the blemished, soiled, damaged and shrivelled kernels above the 6,75 mm slotted screen, total edible kernels above the 6,00 mm slotted screen, and the total clean splits above the 7,20 mm round-hole screen and expressing them as a percentage of the working sample.

(b) In the case of Sundry grade, the mass of the total sundry kernels by adding together the blemished, soiled, damaged and shrivelled kernels above the 6,75 mm slotted screen, the total edible kernels above the 6,00 mm slotted screen, the total clean splits above the 7,20 mm round-hole screen as well as the total Choice or Standard grade above the 6,75 mm slotted screen and expressing them as a percentage of the working sample.

(xxiii) the mass of the kernels in the pan and express as a percentage; (xxiv) the mass of the unsound kernels in the pan; (xxv) the mass of the unsound kernels in the whole sample and express it as a

percentage of the working sample; and

54


(xxvi) the total crushing groundnuts in the sample and express it as a percentage of the working sample.

(h) Balance the receipt.

(i) Allocate the grade comparing the result with the requirements of the different grades.

Steps for grading pods 27. The grade of a consignment pods should be graded as follows in association with Table 1.

(a) Measure out about 10 kg material and determine the percentage foreign matter and sticks by selecting them by hand or by screening. If soil clings to any pods, 200 g pure pods must be measured out and the soil removed by rubbing with a hand. The percentage soil thus determined is added to the percentage of foreign matter and sticks to determine the total percentage foreign matter and sticks.

(b) Smell for objectionable odour and look for live insects and chemical substances that are

discernible on the pods. (c) Mix thoroughly and divide the pods with a multiple slot divider. (d) Determine the class as set out in clauses 18 and 19. (e) Shell sufficient pods and determine the percentage moisture as set out in clause 25. (f) Determine the percentage shelled kernels from the balance of the 10 kg material. (g) Determine the kernel content on at least a working sample of 200 g pods which is free

form sticks/foreign matter and shelled kernels each by shelling them by hand. (h) Shell the balance of the 10 kg material by means of the shelling machine. (i) Mix thoroughly and divide the kernels with a multiple slot divider. (j) All pods not shelled with the shelling machine must be shelled by hand and split kernels

made. The split kernels thus obtained are then added to the total kernel sample before dividing and grading. One kernelled pod (nubbins) in the sample should be shelled with a hand to crushing grade kernels.

(k) Grading on kernels obtained in (i) should be done as set out in clause 26. (l) Deductions

(a) Shell loss adjustment: A deduction of 1,5 percentage points should be deducted to account for physical loss adjustment.

(b) A standard deduction of 8% will be applicable from Choice or Standard Grade.

Of this 8%, 6% points should be added to the sundry grade and 2% points added to the crushing grade.

55


56


Appendix G

Table G.1: Cost calculations for Large Groundnut exports from Manica to DDP Johannesburg, South Africa (December 2003) CONSOLIDATION POINT: Chimoio MANICA

Forward - Moz to SA Backwards - SA to MOZ Start @ 8,500.00 MZM/kg Target 21,594.62 MZM/kg

Price delivered to the C.P. MZM 8,500,000.00 Start End 21,594,615.25 MZM per Metric Tonne Price delivered to the C.P. (USD) USD 353.43 897.91 (@ 24 050) Delivery of empty container to the C.P. USD 11.50 11.50 (From Container Depot to C.P.)

Price EXW Chimoio (C.P.) USD 364.93 909.41 EXW Full container to point of exit - Beira USD 22.85 22.85 (Transport from Chimoio to Beira) Terminal Handling Charges USD 3.25 3.25 (Only at a Sea Port) Cargo Handling (Manuseamento) USD 9.00 9.00 (Clearing Agents, Handlers etc) Container Movement Tax USD 2.50 2.50 (Charge from Mozambique Customs) Movement Guide USD 0.20 0.20 (Charge from Mozambique Customs) Customs Service Tax @ 3% of Invoice(FOB) USD 12.46 29.30 (Charge from Mozambique Customs)

Price FOB/FCA Beira USD 415.19 976.50 (At the Exit Port) Seafreight to Durban USD 21.25 21.25

Price CIF/CIP Durban USD 436.44 997.75 (Unloaded on the quay) Clearing Formalities USD 18.50 18.50 South African Port Charges Customs Duties in South Africa USD 0.00 0.00 No duties for SADC Carriage to Johannesburg USD 23.75 23.75 (Railage costs)

Price DDP Johannesburg USD 478.69 1,040.00 (Average LARGE price to the SA wholesaler.) S.A. Wholesaler's Margin @ 25% USD 119.67 260.00

S.A. Price to Retailer 598.36 1,300.00 S.A. Retailer's Margin @ 50% 299.18 650.00

DELIVERED RETAIL PRICE IN S.A. USD 897.54 End Start 1,950.00 PER Metric Tonne

Comparative Retail Price in S.A. USD 1,950.00 Per Metric Tonne (SA average = say ZAR12.50/kg) Note: Costing is per Metric Tonne but based on Full Container Loads of 20 Metric Tonnes (or 26 Cubic metres)

57


Table G.2: Cost calculations for Large Groundnut exports from Quelimane to DDP Johannesburg, South Africa (December 2003) CONSOLIDATION POINT: Quelimane ZAMBEZIA



Price EXW Quelimane (C.P.) USD 249.48 926.19 EXW Full container to point of exit - Quelimane USD 0.00 0.00 Terminal Handling Charges USD 3.25 3.25 (Only at a Sea Port) Cargo Handling (Manuseamento) USD 9.00 9.00 (Clearing Agents, Handlers etc) Container Movement Tax USD 2.50 2.50 (Charge from Mozambique Customs) Movement Guide USD 0.20 0.20 (Charge from Mozambique Customs) Customs Service Tax @ 3% of Invoice(FOB) USD 8.18 29.11 (Charge from Mozambique Customs)

Price FOB/FCA Quelimane USD 272.61 970.25 (At the Exit Port) Seafreight to Durban USD 27.50 27.50





Comparative Retail Price in S.A. USD 1,950.00 Per Metric Tonne (SA average = say ZAR12.50/kg) Note: Costing is per Metric Tonne but based on Full Container Loads of 20 Metric Tonnes (or 26 Cubic metres)

58


Table G.3: Cost calculations for Large Groundnut exports from Nampula to DDP Johannesburg, South Africa (December 2003) CONSOLIDATION POINT: NAMPULA



Price EXW Nampula USD 929.52 EXW Full container to point of exit - Nacala USD 8.80 8.80 Terminal Handling Charges USD 3.25 3.25 (Only at a Sea Port) Cargo Handling (Manuseamento) USD 9.00 9.00 (Clearing Agents, Handlers etc) Container Movement Tax USD 2.50 2.50 (Charge from Mozambique Customs) Movement Guide USD 0.20 0.20 (Charge from Mozambique Customs) Customs Service Tax @ 3% of Invoice(FOB) USD 8.45 29.48 (Charge from Mozambique Customs)

Price FOB/FCA Nacala USD 281.68 982.75 (At the Exit Port [or Maputo for overland]) Seafreight to Durban USD 15.00 15.00





Comparative Retail Price in S.A. USD 1,950.00 Per Metric Tonne (SA average = say ZAR12.50/kg)

249.48

Note: Costing is per Metric Tonne but based on Full Container Loads of 20 Metric Tonnes (or 26 Cubic metres)

Table G.4: Cost calculations for Large Groundnut exports from Montepuez to DDP Johannesburg, South Africa (December 2003)

59


CONSOLIDATION POINT: Montepuez CABO DELGADO Forward - Moz to SA Backwards - SA to MOZ

Start @ 6,500.00 MZM/kg Target 21,180.59 MZM/kg Price delivered to the C.P. MZM 6,500,000.00 Start End 21,180,594.50 MZM per Metric Tonne

Price delivered to the C.P. (USD) USD 270.27 880.69 (@ 24 050) Delivery of empty container to the C.P. USD 16.00 16.00 (From Container Depot to C.P.)

Price EXW Montepuez (C.P.) USD 286.27 896.69 EXW Full container to point of exit - Pemba USD 32.20 32.20 Terminal Handling Charges USD 3.25 3.25 (Only at a Sea Port) Cargo Handling (Manuseamento) USD 9.00 9.00 (Clearing Agents, Handlers etc) Container Movement Tax USD 1.50 1.50 (Charge from Mozambique Customs) Movement Guide USD 0.20 0.20 (Charge from Mozambique Customs) Customs Service Tax @ 3% of Invoice(FOB) USD 10.28 29.16 (Charge from Mozambique Customs)

Price FOB/FCA Pemba USD 342.70 972.00 (At the Exit Port [or Maputo for overland]) Seafreight to Durban USD 25.75 25.75





Comparative Retail Price in S.A. USD 1,950.00Per Metric Tonne (SA average = say ZAR12.50/kg) Note: Costing is per Metric Tonne but based on Full Container Loads of 20 Metric Tonnes (or 26 Cubic metres)

Table G.5: Cost calculations for Small Groundnut exports from Chimoio to DDP Johannesburg, South Africa (December 2003)

60


CONSOLIDATION POINT: Chimoio MANICA Forward - Moz to SA Backwards - SA to MOZ



Price EXW Chimoio (C.P.) USD 364.93 702.47 EXW Full container to point of exit - Beira USD 22.85 22.85 (Transport from Chimoio to Beira) Terminal Handling Charges USD 3.25 3.25 (Only at a Sea Port) Cargo Handling (Manuseamento) USD 9.00 9.00 (Clearing Agents, Handlers etc) Container Movement Tax USD 2.50 2.50 (Charge from Mozambique Customs) Movement Guide USD 0.20 0.20 (Charge from Mozambique Customs) Customs Service Tax @ 3% of Invoice(FOB) USD 12.46 22.90 (Charge from Mozambique Customs)

Price FOB/FCA Beira USD 415.19 763.17 (At the Exit Port) Seafreight to Durban USD 21.25 21.25


Price DDP Johannesburg USD 478.69 826.67 (Average SMALL price to the SA wholesaler.)

S.A. Wholesaler's Margin @ 25% USD 119.67 206.67 S.A. Price to Retailer 598.36 1,033.33

S.A. Retailer's Margin @ 50% 299.18 516.67DELIVERED RETAIL PRICE IN S.A. USD 897.54 End Start 1,550.00 PER Metric Tonne

Comparative Retail Price in S.A. USD 1,550.00 Per Metric Tonne (SA average = say ZAR10/kg)

Note: Costing is per Metric Tonne but based on Full Container Loads of 20 Metric Tonnes (or 26 Cubic metres)

Table G.6: Cost calculations for Small Groundnut exports from Quelimane to DDP Johannesburg, South Africa (December 2003)

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CONSOLIDATION POINT: Quelimane ZAMBEZIA Forward - Moz to SA Backwards - SA to MOZ



Price EXW Quelimane (C.P.) USD 270.27 719.26 EXW Full container to point of exit - Quelimane USD 0.00 0.00 Terminal Handling Charges USD 3.25 3.25 (Only at a Sea Port) Cargo Handling (Manuseamento) USD 9.00 9.00 (Clearing Agents, Handlers etc) Container Movement Tax USD 2.50 2.50 (Charge from Mozambique Customs) Movement Guide USD 0.20 0.20 (Charge from Mozambique Customs) Customs Service Tax @ 3% of Invoice(FOB) USD 8.82 22.71 (Charge from Mozambique Customs)

Price FOB/FCA Quelimane USD 294.04 756.92 (At the Exit Port) Seafreight to Durban USD 27.50 27.50


Price DDP Johannesburg USD 363.79 826.67 (Average SMALL price to the SA wholesaler.) S.A. Wholesaler's Margin @ 25% USD 90.95 206.67



Comparative Retail Price in S.A. USD 1,550.00 Per Metric Tonne (SA average = say ZAR10/kg) Note: Costing is per Metric Tonne but based on Full Container Loads of 20 Metric Tonnes (or 26 Cubic metres)

Table G.7: Cost calculations for Small Groundnut exports from NAMPULA to DDP Johannesburg, South Africa (December 2003)

62


CONSOLIDATION POINT: NAMPULA Forward - Moz to SA Backwards - SA to MOZ



Price EXW Nampula USD 270.27 722.58 EXW Full container to point of exit - Nacala USD 8.80 8.80 Terminal Handling Charges USD 3.25 3.25 (Only at a Sea Port) Cargo Handling (Manuseamento) USD 9.00 9.00 (Clearing Agents, Handlers etc) Container Movement Tax USD 2.50 2.50 (Charge from Mozambique Customs) Movement Guide USD 0.20 0.20 (Charge from Mozambique Customs) Customs Service Tax @ 3% of Invoice(FOB) USD 9.09 23.08 (Charge from Mozambique Customs)

Price FOB/FCA Nacala USD 303.11 769.42 (At the Exit Port [or Maputo for overland]) Seafreight to Durban USD 15.00 15.00


Price DDP Johannesburg USD 360.36 826.67 (Average SMALL price to the SA wholesaler.) S.A. Wholesaler's Margin @ 25% USD 90.09 206.67



Comparative Retail Price in S.A. USD 1,550.00 Per Metric Tonne (SA average = say ZAR10/kg) Note: Costing is per Metric Tonne but based on Full Container Loads of 20 Metric Tonnes (or 26 Cubic metres)

Table G.8: Cost calculations for Small Groundnut exports from Montepuez to DDP Johannesburg, South Africa (December 2003)

63


64

CONSOLIDATION POINT: Montepuez CABO DELGADO Forward - Moz to SA Backwards - SA to MOZ



Price EXW Montepuez (C.P.) USD 307.06 689.76 EXW Full container to point of exit - Pemba USD 32.20 32.20 Terminal Handling Charges USD 3.25 3.25 (Only at a Sea Port) Cargo Handling (Manuseamento) USD 9.00 9.00 (Clearing Agents, Handlers etc) Container Movement Tax USD 1.50 1.50 (Charge from Mozambique Customs) Movement Guide USD 0.20 0.20 (Charge from Mozambique Customs) Customs Service Tax @ 3% of Invoice(FOB) USD 10.92 22.76 (Charge from Mozambique Customs)

Price FOB/FCA Pemba USD 364.13 758.67 (At the Exit Port [or Maputo for overland]) Seafreight to Durban USD 25.75 25.75


Price DDP Johannesburg USD 432.13 826.67 (Average SMALL price to the SA wholesaler.)

S.A. Wholesaler's Margin @ 25% USD 108.03 206.67 S.A. Price to Retailer 540.17 1,033.33

270.08 516.67DELIVERED RETAIL PRICE IN S.A. USD 810.25 End Start 1,550.00 PER Metric Tonne

Comparative Retail Price in S.A. USD 1,550.00

Costing is per Metric Tonne but based on Full Cont

S.A. Retailer's Margin @ 50%

Per Metric Tonne (SA average = say ZAR10/kg) Note: ainer Loads of 20 Metric Tonnes (or 26 Cubic metres)

CODEX STAN 200 Page 1 of 5 CODEX STANDARD FOR PEANUTS CODEX STAN 200-1995 The Annex to this standard contains provisions which are not intended to be applied within the meaning of the acceptance provisions of Section 4.A (I)(b) of the General Principles of the Codex Alimentarius. 1. SCOPE This standard applies to peanuts as defined in Section 2 intended for processing for direct human consumption. 2. DESCRIPTION 2.1 Definition of the Product Peanuts, either in the pod or in the form of kernels, are obtained from varieties of the species Arachis hypogaea L. 3. ESSENTIAL COMPOSITION AND QUALITY FACTORS 3.1 Quality Factors - General 3.1.1 Peanuts shall be safe and suitable for processing for human consumption. 3.1.2 Peanuts shall be free from abnormal flavours, odours, living insects and mites. 3.2 Quality Factors - Specific 3.2.1 Moisture Content Maximum Level Peanuts in-pod 10% Peanut kernels 9.0% Lower moisture limits should be required for certain destinations in relation to the climate, duration of transport and storage. Governments accepting the Standard are requested to indicate and justify the requirements in force in their country. 3.2.2 Mouldy, rancid or decayed kernels 0.2% m/m max Mouldy kernels are defined as kernels with mould filaments visible to the naked eye.

CODEX STAN 200 Page 2 of 5 Decayed kernels are defined as those showing visibly significant decomposition. Rancid kernels are defined as those which have undergone oxidation of lipids (should not exceed 5 meq active oxygen/kg) or the production of free fatty acids (should not exceed 1.0%) resulting in the production of disagreeable flavours. 3.2.3 Organic and inorganic extraneous matter: is defined as organic or inorganic components other than peanuts and includes stones, dust, seeds, stems, etc. 3.2.3.1 Filth Impurities of animal origin (including dead insects) 0.1% m/m max 3.2.3.2 Other organic and inorganic extraneous matter Peanuts in-pod 0.5% m/m max Peanut kernels 0.5% m/m max 4. CONTAMINANTS1 4.1 Heavy Metals The products covered by the provisions of this standard shall be free from heavy metals in amounts which may represent a hazard to human health. 4.2 Pesticide Residues Peanuts shall comply with those maximum residue limits established by the Codex Alimentarius Commission for this commodity. 5. HYGIENE 5.1 It is recommended that the product covered by the provisions of this standard should be prepared in accordance with the appropriate sections of the Recommended International Code of Practice - General Principles of Food Hygiene" (CAC/RCP 1-1969, Rev. 2-1985), and other Codes of Practice recommended by the Codex Alimentarius Commission which are relevant to this product. 5.2 To the extent possible in good manufacturing practice, the product shall be free from objectionable matter. 1 A Proposed Draft Guideline Level for Total Aflatoxin in Peanuts intended for further

processing is under elaboration.

CODEX STAN 200 Page 3 of 5 5.3 When tested by appropriate methods of sampling and examination, the product: - shall be free from microorganisms in amounts which may represent a hazard to health. - shall be free from parasites which may represent a hazard to health; and - shall not contain any substance originating from microorganisms, including fungi, in amounts

which may represent a hazard to health. 6. PACKAGING 6.1 Peanuts shall be packaged in such manner which will safeguard the hygienic, nutritional, technological, and organoleptic qualities of the product. Packaging will be sound, clean, dry, and free from insect infestation or fungal contamination. 6.2 Packing material shall be made of substances which are safe and suitable for their intended use, including new clean jute bags, tinplate containers, plastic or paper boxes or bags. They should not impart any toxic substance or undesirable odour or flavour to the product. 6.3 When the product is packaged in sacks, these must be clean, sturdy, and strongly sewn or sealed. 7. LABELLING In addition to the requirements of the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev. 1-1991, Codex Alimentarius Volume 1A), the following specific provisions apply: 7.1 The Name of the Product The name of the product to be shown on the label shall be "peanuts" or "peanuts in-pod" and type of peanuts. 7.2 Labelling of Non-Retail Containers Information for non-retail containers shall either be given either on the container or in accompanying documents, except that the name of the product, lot identification and the name and address of the manufacturer or packer shall appear on the container. However, lot identification and the name and address of the manufacturer or packer may be replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying documents. 8. METHODS OF ANALYSIS AND SAMPLING See Codex Alimentarius Volume 13.

CODEX STAN 200 Page 4 of 5 ANNEX In those instances where more than one factor limit and/or method of analysis is given it is strongly recommended that users specify the appropriate limit and method of analysis.

FACTOR/DESCRIPTION LIMIT METHOD OF ANALYSIS

1. In-Pod Defects 1.1 Empty pods: pods containing no kernels.

3% m/m

To be determined

1.2 Damaged Pods: include: a) shrivelled pods (pods which are imperfectly developed and shrunken); or b) pods having cracks or broken areas which cause conspicuous openings or which seriously weaken a

large portion of the pod, especially if the kernel inside the pod is easily visible without any pressure forced upon the edges of the crack.

10% m/m To be determined

1.3 Discoloured Pods: pods having dark discolouration caused by mildew, staining, or other means affecting 50% or more of the pod surface.


2. Kernel Defects 2.1 Damaged Kernels include: a) those affected by freezing injury causing hard, translucent or discoloured flesh; b) shrivelled kernels which are imperfectly developed and shrunken; and/or c) those damaged by insects, worm cuts; d) mechanical damage; e) germinated kernels.

1% m/m 5% m/m 2% m/m 2% m/m 2% m/m

To be determined

2.2 Discoloured Kernels: kernels are not damaged but are affected by one or more of the following: 3% m/m To be determined

CODEX STAN 200 Page 5 of 5

FACTOR/DESCRIPTION LIMIT METHOD OF ANALYSIS

a) flesh (cotyledon) discolouration which is darker than a light yellow colour or consists of more than a

slight yellow pitting of the flesh; and/or b) skin discolouration which is dark brown, dark grey, dark blue, or black, and covers more than 25% of the

kernel.

2.3 Broken and Split Kernels: broken kernels are those from which more than a quarter has been broken off. Split kernels have been split into halves.


3. Peanuts other than the designated type. 5% m/m To be determined

CODEX STAN 209-Rev.1 Page 1 of 5

MAXIMUM LEVEL AND SAMPLING PLAN FOR TOTAL AFLATOXINS IN PEANUTSINTENDED FOR FURTHER PROCESSING

CODEX STAN 209-1999, Rev. 1-2001

INTRODUCTION

1. The sampling plan calls for a single 20 kg laboratory sample of shelled peanuts (27 kg of unshelledpeanuts) to be taken from a peanut lot (sub-lot) and tested against a maximum level of 15 micrograms perkilogram (µg/kg) total aflatoxins.

2. This sampling plan has been designed for enforcement and controls concerning total aflatoxins inbulk consignments of peanuts traded in the export market. To assist member countries in implementing theCodex sampling plan, sample selection methods, sample preparation methods and analytical methodsrequired to quantify aflatoxin in bulk peanut lots are described in this document.

A. Definitions

Lot: an identifiable quantity of a food commodity delivered at one time and determined bythe official to have common characteristics, such as origin, variety, type of packing,packer, consignor or markings.

Sublot: designated part of a large lot in order to apply the sampling method on that designatedpart. Each sublot must be physically separate and identifiable.

Sampling plan: is defined by an aflatoxin test procedure and an accept/reject limit. An aflatoxin testprocedure consists of three steps: sample selection, sample preparation and aflatoxinquantification. The accept/reject limit is a tolerance usually equal to the Codexmaximum limit.

Incremental sample: a quantity of material taken from a single random place in the lot or sublot.

Aggregate sample: the combined total of all the incremental samples taken from the lot or sublot. Theaggregate sample has to be at least as large as the 20 kg laboratory sample.

Laboratory sample: smallest quantity of peanuts comminuted in a mill. The laboratory sample may be aportion of or the entire aggregate sample. If the aggregate sample is larger than 20 kg, a20 kg laboratory sample should be removed in a random manner from the aggregatesample. The sample should be finely ground and mixed thoroughly using a process thatapproaches as complete a homogenisation as possible .

Test portion: portion of the comminuted laboratory sample. The entire 20 kg laboratory sampleshould be comminuted in a mill. A portion of the comminuted 20 kg sample israndomly removed for the extraction of the aflatoxin for chemical analysis. Based upongrinder capacity, the 20 kg aggregate sample can be divided into several equal sizedsamples, if all results are averaged.

B. Sampling

Material to be Sampled

3. Each lot which is to be examined must be sampled separately. Large lots should be subdivided intosublots to be sampled separately. The subdivision can be done following provisions laid down in Table 1 below.

4. Taking into account that the weight of the lot is not always an exact multiple of the weight of thesublots, the weight of the sublot may exceed the mentioned weight by a maximum of 20 %.


Table 1: Subdivision of Large Lots into Sublots for Sampling

Commodity Lot weight – tonne (T) Weight or numberof sublots

Number ofincremental

samples

LaboratorySample Weight

(kg)Peanuts ≥ 500

>100 and <500≥ 25 and ≤ 100>15 and <= 25

100 tonnes5 sublots25 tonnes--1 sublot

100100100100

20202020

Number of Incremental Samples for Lots of Less than 15 Tonnes

5. The number of incremental samples to be taken depends on the weight of the lot, with a minimum of10 and a maximum of 100. The figures in the following Table 2 may be used to determine the number ofincremental samples to be taken. It is necessary that the total sample weight of 20 kg is achieved.

Table 2: Number of Incremental Samples to be Taken Depending on the Weight of the Lot

Lot weight tonnes – (T) N° of incremental samplesT≤ 1 101 <T ≤ 5 405< T ≤ 10 6010<T < 15 80

Incremental Sample Selection

6. Procedures used to take incremental samples from a peanut lot are extremely important. Everyindividual peanut in the lot should have an equal chance of being chosen. Biases will be introduced by thesample selection methods if equipment and procedures used to select the incremental samples prohibit orreduce the chances of any item in the lot from being chosen.

7. Since there is no way to know if the contaminated peanut kernels are uniformly dispersed throughout the lot, it is essential that the aggregate sample be the accumulation of many small portions or incrementsof the product selected from different locations throughout the lot. If the aggregate sample is larger thandesired, it should be blended and subdivided until the desired laboratory sample size is achieved.

Static Lots

8. A static lot can be defined as a large mass of peanuts contained either in a single large container suchas a wagon, truck, or railcar or in many small containers such as sacks or boxes and the peanuts arestationary at the time a sample is selected. Selecting a truly random sample from a static lot can be difficultbecause the container may not allow access to all peanuts.

9. Taking a aggregate sample from a static lot usually requires the use of probing devices to selectproduct from the lot. The probing devices used should be specially designed for the type of container. Theprobe should (1) be long enough to reach all product, (2) not restrict any item in the lot from being selected,and (3) not alter the items in the lot. As mentioned above, the aggregate sample should be a composite frommany small increments of product taken from many different locations throughout the lot.

10. For lots traded in individual packages, the sampling frequency (SF), or number of packages thatincremental samples are taken from, is a function of the lot weight (LT), incremental sample weight (IS),aggregate sample weight (AS) and the individual packing weight (IP), as follows :Equation 1 : SF = (LT x IS)/(AS x IP). The sampling frequency (SF) is the number of packages sampled. Allweights should be in the same mass units such as kg.


Dynamic Lots

11. True random sampling can be more nearly achieved when selecting an aggregate sample from amoving stream of peanuts as the lot is transferred, for example, by a conveyor belt from one location toanother. When sampling from a moving stream, take small increments of product from the entire length ofthe moving stream; composite the peanuts to obtain an aggregate sample; if the aggregate sample is largerthan the required laboratory sample, then blend and subdivide the aggregate sample to obtain the desired sizelaboratory sample.

12. Automatic sampling equipment such as cross-cut samplers are commercially available with timersthat automatically pass a diverter cup through the moving stream at predetermined and uniform intervals.When automatic equipment is not available, a person can be assigned to manually pass a cup though thestream at periodic intervals to collect incremental samples. Whether using automatic or manual methods,small increments of peanuts should be collected and composited at frequent and uniform intervals throughoutthe entire time peanuts flow past the sampling point.

13. Cross-cut samplers should be installed in the following manner: (1) the plane of the opening of thediverter cup should be perpendicular to the direction of flow; (2) the diverter cup should pass through theentire cross sectional area of the stream; and (3) the opening of the diverter cup should be wide enough toaccept all items of interest in the lot. As a general rule, the width of the diverter cup opening should be aboutthree times the largest dimensions of the items in the lot.

14. The size of the aggregate sample (S) in kg, taken from a lot by a cross cut sampler is :

Equation 2 : S = (D x LT) / (T x V). D is the width of the diverter cup opening (in cm), LT is the lot size (inkg), T is interval or time between cup movement through the stream (in seconds), and V is cup velocity (incm/sec).

15. If the mass flow rate of the moving stream, MR (kg/sec), is known, then the sampling frequency(SF), or number of cuts made by the automatic sampler cup is :

Equation 3 : SF = (S x V) / (D x MR).

16. Equation 2 can also be used to compute other terms of interest such as the time between cuts (T). Forexample, the required time (T) between cuts of the diverter cup to obtain a 20 kg aggregate sample from a30,000 kg lot where the diverter cup width is 5.08 cm (2 inches), and the cup velocity through the stream 30cm/sec. Solving for T in Equation 2,

T = (5.08 cm x 30,000 kg)/(20 kg x 30 cm/sec) = 254 sec

17. If the lot is moving at 500 kg per minute, the entire lot will pass through the sampler in 60 minutesand only 14 cuts (14 incremental samples) will be made by the cup through the lot. This may be consideredtoo infrequent, in that too much product passes through the sampler between the time the cup cuts throughthe stream.

Weight of the Incremental Sample

18. The weight of the incremental sample should be approximately 200 grams or greater, depending on thetotal number of increments, to obtain an aggregate sample of 20kg.


Packaging and transmission of samples

19. Each laboratory sample shall be placed in a clean, inert container offering adequate protection fromcontamination and against damage in transit. All necessary precautions shall be taken to avoid any change incomposition of the laboratory sample which might arise during transportation or storage.

Sealing and labelling of samples

20. Each laboratory sample taken for official use shall be sealed at the place of sampling and identified. Arecord must be kept of each sampling, permitting each lot to be identified unambiguously and giving the dateand place of sampling together with any additional information likely to be of assistance to the analyst.

C. Sample Preparation

Precautions

21. Daylight should be excluded as much as possible during the procedure, since aflatoxin graduallybreaks down under the influence of ultra-violet light.

Homogenisation – Grinding

22. As the distribution of aflatoxin is extremely non-homogeneous, samples should be prepared - andespecially homogenised - with extreme care. All laboratory sample obtained from aggregate sample is to beused for the homogenisation/grinding of the sample.

23. The sample should be finely ground and mixed thoroughly using a process that approaches ascomplete a homogenisation as possible.

24. The use of a hammer mill with a #14 screen (3.1 mm diameter hole in the screen) has been proven torepresent a compromise in terms of cost and precision. A better homogenisation (finer grind – slurry) can beobtained by more sophisticated equipment, resulting in a lower sample preparation variance.

Test portion

25. A minimum test portion size of 100 g taken from the laboratory sample.

D. Analytical Methods

Background

26. A criteria-based approach, whereby a set of performance criteria is established with which theanalytical method used should comply, is appropriate. The criteria-based approach has the advantage that, byavoiding setting down specific details of the method used, developments in methodology can be exploitedwithout having to reconsider or modify the specified method. The performance criteria established formethods should include all the parameters that need to be addressed by each laboratory such as the detectionlimit, repeatability coefficient of variation, reproducibility coefficient of variation, and the percent recoverynecessary for various statutory limits. Utilising this approach, laboratories would be free to use the analyticalmethod most appropriate for their facilities. Analytical methods that are accepted by chemists internationally(such as AOAC) may be used. These methods are regulary monitored and improved depending upontechnology.


Performance Criteria for Methods of Analysis

Table 3: Specific Requirements with which Methods of Analysis Should Comply

Criterion Concentration Range Recommended Value Maximum PermittedValue

Blanks All Negligible -Recovery-Aflatoxins Total 1 - 15 µg/kg 70 to 110 %

> 15 µg/kg 80 to 110 %

Precision RSDR All As derived fromHorwitz Equation

2 x value derived fromHorwitz Equation

Precision RSDr may be calculated as 0.66 times Precision RSDR at the concentration of interest

• The detection limits of the methods used are not stated as the precision values are given at theconcentrations of interest

• The precision values are calculated from the Horwitz equation, i.e.:

RSDR

= 2(1-0.5logC)

where:∗ RSDR is the relative standard deviation calculated from results generated under reproducibility

conditions [(sR / x ) x 100]∗ C is the concentration ratio (i.e. 1 = 100g/100g, 0.001 = 1,000 mg/kg)

27. This is a generalised precision equation which has been found to be independent of analyte andmatrix but solely dependent on concentration for most routine methods of analysis.

REG ULATIO NS GO VERNING THE MAXIMUM LIMITS FO R PESTIC IDE RES IDUES THAT MAY B E PRES ENT IN FO O DS TUFFS

P ub l i sh ed u nd er G o vern ment N ot i ce N o. R. 2 46 o f 1 1 F ebru ary 1 99 4

A s a men ded b y :

G ov ern m en t No t ice No . R . 14 4 8 o f 2 6 Au g us t 19 9 4

G ov ern m en t No t ice No . R . 49 4 o f 8 J un e 2 0 01

G ov ern m en t No t ice No . R . 52 5 o f 3 M ay 2 00 2

T he Mi n is t e r o f Nat io nal Health and Welfare has, in terms of section 15(1) of the Foodstuffs, Cosmetics and D is i n fec t an t s A ct, 1 97 2 (A ct N o. 5 4 o f 1 9 72 ) , made the regulations contained in the Schedule hereto.

S CHEDULE

D ef i n i t i on s

1 . In t h es e reg u la t i on s “the Act” means the Foodstuffs, Cosmetics and Dis-infectants Act, 1972 (Act N o. 5 4 o f 1 9 72 ) , an d an y ex pression to which a meaning has been assigned in the Act shall have t ha t meani n g , an d, un l ess in con s i st ent w it h th e co n t ex t —

“An n ex ” means t he A nn ex t o t h ese reg u la t i on s ;

“bea ns ” means , i n t h e case of g reen beans, the bean plus the pod and, in the case dry beans, the b ean wi t ho u t t h e p o d;

“cereal g ra i ns ” means w hea t, m il let, maize, rice, sorghum, barley, oats and rye after threshing;

“ch emi cal s ub s tan ce” means any agr i cul t ura l rem edy or stock remedy contemplated in the F er t i li ze rs , Farm F eed s , A g ri cul t u ra l Remedies and Stock Remedies Act, 1947 (Act No. 36 of 1 94 7 );

“co f f ee” means t he coffee b er ry befo re p ro cess i ng ;

“co n tai n ” means t he p res ence of a p es ti c i de i n o r o n a fo od s tu ff;

“cru cif era e” means cab b age , cau li fl ow er , b roccol i an d Bru ss e l s s p ro u ts ;

“cu curb i ts ” means m el o ns , sq u as h es, cucu mb ers and pu m pk i ns ;

“gra pes ” means , un l ess o th erwise indicated, grapes intended for the table, for making wine or for s ul t anas , cu r ran t s o r ra i si n s ;

2

“gro un d nu ts, p eca n n uts , m a ca d amia nuts and walnuts” means the nuts without the shell;

“mea li es (g reen )” means t he cob s at d ou g h s t ag e wi t h l eaf sheaths and stamens removed;

“pea ch es ” i nc l ud es n ec ta r i nes ;

“pea s” means p eas wi t ho u t t h e s h e ll ; an d

“pl u ms ” i nc l u des pru nes befo re p ro ces s i ng .

2 . F or t he p urp os es o f sec tion 2(1)(a)(ii) of the Act, in so far as its applies and is applied to foodstuffs, n o foo ds t u ff—

(a ) t ha t i s n ot i mp o rt ed an d t h a t i s l i s t ed i n col u mn II of the Annex and that contains a chem ica l s u b st ance li s t ed o pposite thereto in column I shall be sold or manufactured for s al e i f s u ch foo dstuff exceeds the maximum residue limit listed opposite thereto in column I I I;

(b) t ha t i s n ot i mp o rt ed an d t h a t co nt a ins a chemical substance that is not listed opposite t here to i n t h e A nn ex , s h al l be s ol d or manufactured for sale if such foodstuff exceeds a m ax i mu m resi d u e l i mi t of 0 ,0 1 m g/ k g;

(c ) t ha t is no t im po r t ed and t ha t is n ot l is t ed in the Annex and that contains a chemical s ub s t an ce l i s ted in col u mn I s h al l be s ol d or man ufactured for sale if such foodstuff exceeds a m axi m um res i du e l i mi t o f 0 , 01 mg / k g.

(d) t ha t app ears in the latest list of the “Codex Maximum Limits for Pesticide Residues” of the C od ex A limentarius Commission (Joint Food and Agricultural Organization/World Health O rg ani za ti o n F o od St an dards P ro g ram me) or i n t h e “ Di rect ives of the European C om mu n it y ” s h a ll b e i mp o rted if such foodstuff exceeds the maximum residue limits for any chem ica l s u bs t ance for such foodstuff, specified in any of the said publications, or the h ig h est o f t h e m ax i mu m res id u e l i mi t s s p eci fi ed i n b ot h pu b l ica t io n s;

(e ) t ha t con t ai n s a chem ica l s u bs t ance th a t i s not listed in the publications referred to in p arag rap h (d ) o r in t he An n ex s ha l l b e imported if such foodstuff exceeds a maximum resi d ue l im i t o f 0, 0 1 m g/ k g .

( f) t ha t i s i mp o r ted an d t h a t is not listed in publications referred to in paragraph (d) or in the A nn ex an d t ha t con t ai n s a chem ica l s u bs t ance li s t ed i n column I shall be sold or m an u fac t ured fo r s a l e i f su ch foodstuff exceeds a maximum residue limit of 0,01 mg/kg.

3 . F or t he p urp os es o f th es e regu l at i o ns —

(a) t he m et abo l i te o f t h e chemical substance mentioned in column I of the Annex is included i n t h e m axi mu m res id u e l i mi t ;

(b) a pes ti c i de res i d ue l im i t, u nl es s o t herwi s e i n d ica t ed —

( i ) i n t h e case o f m eat , an d ot h er animal products, is such limit in such a product w hen fres hl y p ro du ced ;

( i i) i n t h e case o f an y o t her foo d st u ff, i s s u ch limit in such a foodstuff at harvest (dres sed fo r marke t i ng ) .

3

4. T he reg u la t i on s pu b li s h ed by Government Notice No. R. 2160 of 2 October 1987, as amended by G ov ern m en t No t ices N os. R . 2893 of 31 December 1987, R. 1939 of 23 September 1988, R. 1932 o f 1 7 A ug u st 1 99 0 , R . 2 38 1 of 1 2 O ct o ber 1 99 0 , R . 1 04 1 of 17 May 1991 and R. 2116 of 3 0 A ug u st 1 99 1 , a re h ereb y w i t hd raw n .

ANNEX

I

C he mica l substanc e II

F oodstuf f I II

M aximum residue l imit ( mg /kg )

1-naphthy lacetic acid . . . .. . . . . .. . . . Apples and pears. . . .. . . . . .. . . . . .. . . . . .. . . . . .. 1 . 0 2 , 4-D-salts and esters (2,4-dichlo-rophenoxy -acetic acid). . . .. . . . . .. . .

Barley , maize, rye, sorghum, sugar cane and wheat. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. . . . .

0 . 5 Citrus. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. . . . . 2 . 0 Potatoes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . 0 . 1 6-benzy l adenine. . . .. . . . . .. . . . . .. . . Apples. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 0 . 2 CGA 184927. . . .. . . . . .. . . . . .. . . . . .. Wheat. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 0 . 05 DPXL 5300. . . .. . . . . .. . . . . .. . . . . .. . Barley and wheat. . . .. . . . . .. . . . . .. . . . . .. . . . . .. 0 . 05 EDB. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . See inor ga nic br omide EPTC. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . Dry beans, green beans, kidney beans, maize,

pota toes , sugar cane, sunflower seed, sweet corn and sweet potatoes. . . .. . . . . .. . . . . .. . . . . .

0 . 05 MCPA. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . Bar ley , maize, potatoes, rye, sorghum, sugar

cane and wheat. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . .

0 . 1 MSMA (arsenic content, calculated as MSMA) . . . .. . . . . .. . . . . .. . . . . .. . .

Sugar cane. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .

0 . 05

Abamectin. . . .. . . . . .. . . . . .. . . . . .. . . . Apples, pears and strawberries. . . .. . . . . .. . . . . 0 . 01 Cotton seed and tomatoes. . . .. . . . . .. . . . . .. . . . 0 . 05 Citr u s a nd po tatoe s ………………………… 0 ,01 A ce phate and methamidophos, e ac h ac c o rding to its own maxi-mum residue limit requirement) . . .

Apples, cruciferae and pears . . . .. . . . . .. . . . . ..

3 . 0 Grapes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 1 . 5 Peaches, plums, potatoes and tomatoes. . . .. . 1 . 0 A ce ta mip rid………………………. Citr u s……………………………………….. 0 .5 1 Acetochlor . . . .. . . . . .. . . . . .. . . . . .. . . Groundnuts and sugar cane . . . .. . . . . .. . . . . .. . 0 . 02 Cotton seed, maize and sorghum. . . .. . . . . .. . 0 . 05

Mangoe s……………………………………. 0 ,5 Acibenzolar-S-methyl…………………….. (a cibenzolar-S-methyl determines as its

metabolite CGA210007 and expressed as

acibenzolar-S-methyl………………………

T om a toe s……………………………………

0 ,2

A cr inath r in……………………….. A pp le s, pe ar s and tomatoes………………… H ops (d r y )…………………………………..

0 ,1 10.0

Alachlor. . . .. . . . . .. . . . . .. . . . . .. . . . . . Broc c oli , Brussels sprouts, cabbage, maize, potatoes, soyabeans and sunflower seed. . . ..

0 . 1

Groundnuts, pineapples and sugar cane . . . .. 0 . 05 1A ld ic ar b ( sum of aldicarb, its sulphoxide and sulphone, expressed as aldicarb). . . .. . . . . .. . . . . .. . . . . .. . .

Bananas and coffee. . . .. . . . . .. . . . . .. . . . . .. . . .

0 . 5 Citrus, grapes and tomatoes. . . .. . . . . .. . . . . .. . 0 . 2 Cotton , g r oundnu ts, sugar cane and sweet

pota toes…………………………………….. 0 .1

H ops (d r y )………………………………….. 2 .0 Macadamia nuts, mealies (green), pecan nuts

and pineapples . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . .

0 . 05 Potatoes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . 1 . 0 A ld r in ( HHDN) (sum of HHDN and HEOD). . . .. . . . . .. . . . . .. . . . . .. . .

See d ield r in

Alphacypermethrin. . . .. . . . . .. . . . . .. Apples, pears and sorghum. . . .. . . . . .. . . . . .. . 0 . 5 Beans, cruciferae and peas. . . .. . . . . .. . . . . .. . . 0 . 1 Cotton seed, grapes, groundnuts and potatoes. 0 . 05 Mealies (green), peaches and tomatoes. . . .. . 0 . 2 Aluminium phosphide . . . .. . . . . .. . . See hyd r oge n phosph ide Ametryn. . . .. . . . . .. . . . . .. . . . . .. . . . . . Bana nas, pineapples and sugar can…………. 0 .2 Maize . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0 . 05

4

A mitr az [ sum of amitraz, calcu-lated as N-(2,4-dimethylpheny l)-N-m ethy lformamidine, and N-(2,4-dimethylpheny l)-N1-methy lforma-midine]. . . .. . . . . .. . . . . .. . . . . .. . . . . ..

A pp le s, c otton seed and tomatoes…………..

0 . 5 Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0 . 2 Anilazine. . . .. . . . . .. . . . . .. . . . . .. . . . . Tomatoes . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. 0 . 1 Onions . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 0 . 05 Atrazine. . . .. . . . . .. . . . . .. . . . . .. . . . . . Maize, sorghum and sugar cane. . . .. . . . . .. . . . 0 . 05 Azaconazole. . . .. . . . . .. . . . . .. . . . . .. . Mushrooms. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . 0 . 05 A zinphos-ethy l (sum of azinpho-se thy l a nd i ts oxygen analogue, expressed as azinphos-ethyl). . . .. . .

Cotton seed and potatoes. . . .. . . . . .. . . . . .. . . . .

0 . 05 Azinphos-methy l. . . .. . . . . .. . . . . .. . . Appels and pears. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . 0 . 4 Apricots, citrus and peaches. . . .. . . . . .. . . . . .. . 2 . 0 Cotton seed, olives and potatoes. . . .. . . . . .. . . . 0 . 05 Plums. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 1 . 0 A zoc y clotin (sum of azocyclotin, c yhe xat in and dicyclohexy ltin oxide, expressed as cyhexatin). . . ..

Apples, peaches, pears and plums. . . .. . . . . .. . H ops (d r y )…………………………………...

2 . 0 175 .0

A zoxy str obin……………………... Citr u s……………………………………….. G ra pe s………………………………………. Mea lies ( g re e n) …………………………….. P ota toes……………………………………..

0 .5 1 .0

0 .05 0 .02

Benalaxyl. . . .. . . . . .. . . . . .. . . . . .. . . . . G ra pe s……………………………………… P ota toes ……………………………………. tomatoes . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. .

2 . 0 0 . 05 0 .05

Ben f u ra carb (sum of carbofuran and 3-hydroxy -carbofuran, expres-sed as carbofuran). . . .. . . . . .. . . . . .. .

Mealies (green) . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . .

0 . 2 Sorghum. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . 0 . 1 Benomy l ( sum of benomyl and carbendazim, expressed as carben-dazim). . . .. . . . . .. . . . . .. . . . . .. . . . . .. .

A pp le s, apricots, avocados, peaches, pears, peppers and plums. . . .. . . . . .. . . . . .. . . . . .. . . . . .

3 . 0 Bananas, grapes and tomatoes. . . .. . . . . .. . . . . . 1 . 0 Brussels sprouts and cucurbits. . . .. . . . . .. . . . . . 0 . 5 Citrus and mangoes. . . .. . . . . .. . . . . .. . . . . .. . . . . 5 . 0 Groundnuts, peas, sugar cane and wheat. . . .. 0 . 1 Maize and mealies (green). . . .. . . . . .. . . . . .. . . . 0 . 05 Benzoximate (sum of benzoximate and its metabolite, ethyl 3-chloro-2, 6-dimethoxy -benzohydroxamate). .

Apples and pears. . . .. . . . . .. . . . . .. . . . . .. . . . . .. .

0 . 5 Beta-cy fluthrin. . . .. . . . . .. . . . . .. . . . . A pp les, grapes, mealies (green), pears, peas

and wheat . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . ..

0 . 1 Bea ns , c r ucif e rae, peaches, sorghum and

tomatoes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. .

0 . 2 Cotton seed. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . .

P ota toes …………………………………….. 0 .05 0 .05

Beta -c ype r me thr in (sum o f isom e rs) . .

Grapes, groundnuts, macadamia nuts, mealies ( g re e n) a nd p lum s ………………….. Bea ns , c ruciferae and peas …………………. Citr u s , peaches and tomatoes ………………. A pp le s, pears, sorghum and wheat …………

0 .05 0 .1 0 .2 0 .5

Bifenox. . . .. . . . . .. . . . . .. . . . . . ……. Sunflower seed . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . 0 . 02 Biphenthrin. . . .. . . . . .. . . . . .. . . . . .. . . Apples, pears and potatoes . . . .. . . . . .. . . . . .. . . 0 . 1 Cotton seed. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . 0 . 05 Tomatoes . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. 0 . 2 Bitertanol. . . .. . . . . .. . . . . .. . . . . .. . . . . Apples and pears. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . 1 . 0 Apricots, peaches and plums. . . .. . . . . .. . . . . .. 0 . 5 Beans . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0 . 1 Groundnuts . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . 0 . 05

Brom ch lo r phos (sum of brom-c hlo r phos and 2,2-dichloroviny l d ime thy l phosphate, expressed as bromchlorphos) . . . .. . . . . .. . . . . .. . . .

Cruciferae. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . ..

0 . 1 Bromophenoxim . . . .. . . . . .. . . . . .. . . Maize, sorghum and wheat . . . .. . . . . .. . . . . .. . . 0 . 1 Bromophos. . . .. . . . . .. . . . . .. . . . . .. . . Cereal grains. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . 8 . 0 Cruciferae. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. 0 . 5 Onions . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 0 . 1 Bromopropy late. . . .. . . . . .. . . . . .. . . . Bananas and citrus (whole fruit). . . .. . . . . .. . . . 3 . 0

5

Citrus (pulp) and cotton seed. . . .. . . . . .. . . . . .. 0 . 2 Grapes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 1 . 0 Bromoxynil . . . .. . . . . .. . . . . .. . . . . .. . Barley , maize, oats, sorghum, sugar cane and

wheat. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. . . . . .

0 . 1 Brom uc onazole…………………… A pp le s……………………………………….

Bar le y a nd w hea t…………………………… 0 .2

0 .02 Bupirimate (sum of bupirimate and ethirimol, expressed as bupirimate)

Apples, cucurbits and peaches. . . .. . . . . .. . . . . .

0 . 5

Mangoes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . 0 . 05 Buprofezin . . . .. . . . . .. . . . . .. . . . . .. . . Citrus and advocados. . . .. . . . . .. . . . . .. . . . . .. . . 0 . 05 Buty late. . . .. . . . . .. . . . . .. . . . . .. . . . . . Mealies and sugar cane. . . .. . . . . .. . . . . .. . . . . .. 0 . 05 Cadusafos . . . .. . . . . .. . . . . .. . . . . .. . . . Bananas and citrus. . . .. . . . . .. . . . . .. . . . . .. . . . . . 0 . 05 Potatoes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . 0 . 02 Calc ium a rsenate (calculated as arsenic trioxide). . . .. . . . . .. . . . . .. . . .

Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . .

0 . 2

Captab (captan) . . . .. . . . . .. . . . . .. . . . Apples, apricots, boysenberries, celery , grapes, guavas, olives, peaches, pears, plums, quinces, sp ina c h, s t ra w be r r ie s , tom atoe s a nd youngberries. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . .

154 .0 Potatoes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . 0 . 5 Carbary l. . . .. . . . . .. . . . . .. . . . . .. . . . . . A pp le s, a p ric o ts , bea ns , grapes, pears,

sorghum and wheat . . . .. . . . . .. . . . . .. . . . . .. . . . .

2 . 5 Cas tor-oil seed, cotton seed, mealies (green)

and prickly pears. . . .. . . . . .. . . . . .. . . . . .. . . . . .. .

0 . 5 Carcass meat. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . 0 . 2 Eggs. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. . . . . .. 0 . 5 Milk. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. . . . . .. 0 . 1 Poultry. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 0 . 5 Carbendazim. . . .. . . . . .. . . . . .. . . . . .. Apples and pears. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . 3 . 0 Barley , dry beans, groundnuts and wheat. . . . 0 . 1 Chic o ry ……………………………………... 0 . 05 Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 5 . 0 Grapes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 1 . 0 Mangoes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. .

Mea lies ( g re e n) …………………………….. 0 .02 0 .5

P ea s…………………………………………. 0 .2 T om a toe s …………………………………… 0 .2 Carbofuran (sum of carbofuran and 3-hydroxycarbofuran, expressed as carbofuran). . . .. . . . . .. . . . . .. . . . . .. . .

Cotton seed and potatoes. . . .. . . . . .. . . . . .. . . . .

0 . 05 Cruciferae. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. 0 . 5 Maize, sorghum, sugar cane, sunflower seed

and wheat . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . ..

0 . 1 Mealies (green) . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . 0 . 2

Car bosulfan (sum of carbosulfan, c arbofuran, 3-hydroxycarbofuran and 3-ketocarbofuran). . . .. . . . . .. . . .

Grapes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . .

0 . 05 Mealies (green) . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . 0 . 2 Car ta p…………………………….. Cabba ge …………………………………….

T om a toe s…………………………………… 150 .0 10.0

Car ta p hydrochloride ……………. O nions …………………………………….. 5 .0 Chinomethionat . . . .. . . . . .. . . . . .. . . . Apples . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 0 . 2 Citr u s , c r uciferae, gooseberries, mangoes,

peaches and tomatoes. . . .. . . . . .. . . . . .. . . . . .. . .

0 . 5 Cotton seed. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . 0 . 1 Cucurbits. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . 0 . 05 Chloramizol. . . .. . . . . .. . . . . .. . . . . .. . See ima za li l Chlorfenvinphos (sum of E- and Z-isomers). . . .. . . . . .. . . . . .. . . . . .. . . . . .

Potatoes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . .

0 . 1

Chlorimuron-ethyl . . . .. . . . . .. . . . . .. Soya beans. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . . 0 . 05 Sugar cane . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . . 0 . 02

P ea r s………………………………………… 2 .0 Chlormequat (cation) . . . .. . . . . .. . . . Wheat. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 5 . 0

Chlo r phe napy r……………………. Citr u s……………………………………….. Apples, grapes (table), peaches, (nectarines), Pe a r s and tomtoes…………………….. G ra pe s ……………………………………… P lum s ………………………………………. P ota toes ……………………………………..

0 .01

0 . 5 0 . 5 0 . 1

0 .01 Chlorsulfuron. . . .. . . . . .. . . . . .. . . . . . Barley , oats and wheat. . . .. . . . . .. . . . . .. . . . . .. . 0 . 05 Chlorothalonil. . . .. . . . . .. . . . . .. . . . . . Beans, cruciferae, cucurbits and tomatoes. . . . 3 . 0 Groundnuts and potatoes. . . .. . . . . .. . . . . .. . . . . 0 . 1

6

Peas. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. . . . . .. 0 . 3 Chlorpropham. . . .. . . . . .. . . . . .. . . . . . Potatoes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . 50.0 Chlorpy rifos. . . .. . . . . .. . . . . .. . . . . .. . A pp le s, a p ric o ts, carrots, lettuce, mealies

( g re en), peaches, pears, plums, potatoes and wheat. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. . . . . . Bana nas…………………………………….. G ra pe s ( w ine) and tomatoes….…………….

0 . 05 1 .0 0 .5

Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0 . 3 Cruciferae. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. 0 . 1 Chlorpy rifos-methy l . . . .. . . . . .. . . . . Cereal grains. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . 8 . 0 Clofentezine. . . .. . . . . .. . . . . .. . . . . .. . Apples and pears. . . .. . . . . .. . . . . .. . . . . .. . . . . .. .

T om a toe s…………………………………… 0 .5 0 .2

Coppe r oxyc h lor ide and other copper salts (elemental copper). . . .

A pp le s, a pricots, avocados, beans, boysen-ber r ie s, c ele r y , c her ries, citrus, coffee, c r uc if er a e , c ucurbits, granadillas, grapes, gua va s, le ttuce, mangoes, olives, peaches, pears, peppers, plums, strawberries, toma-toes and youngberries. . . .. . . . . .. . . . . .. . . . . .. . . . . .. .

20.0 Pacan nuts, potatoes and walnuts . . . .. . . . . .. . . 1 . 0 Cyanamide . . . .. . . . . .. . . . . .. . . . . .. . . Apples, grapes and kiwifruit. . . .. . . . . .. . . . . .. . 0 . 05 Cyanazine . . . .. . . . . .. . . . . .. . . . . .. . . . Cotton seed, maize, sugar cane and sweet corn

0 . 05 Peas. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. . . . . .. 0 . 1 Rooibos tea. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . 1 . 0 Cyc la ni l ide ……………………… Cotton se e d …………………………………. 0 .2 Cycloate. . . .. . . . . .. . . . . .. . . . . .. . . . . . Maize and potatoes. . . .. . . . . .. . . . . .. . . . . .. . . . . 0 . 05 Cyc loxidim (includes T-DME and 5-OH-T-DME metabolites). . . .. . . .

Cotton se e d, c ucurbits, dry beans, grapes, g r ee n beans, groundnuts, onions, soya beans and tomatoes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . .

0 . 5 Cyfluthrin (sum of isomers) . . . .. . . A pp le s, g rapes, mealies (green), pears and

peas . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. . . . . ..

0 . 1 Beans, cruciferae, sorghum and tomatoes. . . . 0 . 2 Cotton seed. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . 0 . 05 Wheat. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 1 . 0

Cyhalothrin (sum of isomers). . . .. . Apples, grapes, pears and plums . . . .. . . . . .. . . 0 . 2 Apricots and peaches . . . .. . . . . .. . . . . .. . . . . .. . . 0 . 5 Cyhe xatin (sum of cyhexatin and dicyclohexy ltin oxide, expressed as cyhexatin). . . .. . . . . .. . . . . .. . . . . .. . . .

A pp le s, c i tr u s , peaches, pears, plums and tomatoes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . H ops( dr y ) ……………………………………

2 . 0 105 .0

Cymoxanil . . . .. . . . . .. . . . . .. . . . . .. . . Grapes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 0 . 1 Potatoes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . 0 . 01 Tomatoes . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. 0 . 2 Cypermethrin (sum of isomers). . . . A pp le s, m ea lies ( g re e n), pears, rooibos

( g re e n) , sorghum and wheat………………...

0 . 5 Beans, cruciferae and peas. . . .. . . . . .. . . . . .. . . . 0 . 1 Citrus, peaches and tomatoes. . . .. . . . . .. . . . . .. 0 . 2 Cotton seed, grapes, groundnuts, macadamia

nuts and plums. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .

0 . 05 Roo ibos ( d ry ) ………………………………. 2 .0 Cyproconazole. . . .. . . . . .. . . . . .. . . . . Apples, coffee, grapes and pears . . . .. . . . . .. . . 0 . 1 Barley , dry beans and wheat. . . .. . . . . .. . . . . .. . 0 . 05 Cucurbits. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . 0 . 2 Oats . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. . . . . .. 1 . 0 Peas. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. . . . . .. 0 . 02 Cypr odin i l………………………… A pp le s……………………………………….

Bar le y………………………………………. G ra pe s……………………………………….

0 .1 0 .05 0 .5

Cyr omazine (sum of cyromazine and melamine) . . . .. . . . . .. . . . . .. . . . .

Bea ns ( g r ee n ) ……………………………….. Mush r oom ………………………………….. P ota toes …………………………………….. Tomatoes . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . ..

5 . 0 2 . 0

0 . 05 0 .5

Deltamethrin. . . .. . . . . .. . . . . .. . . . . .. Apples, beans, cotton seed, cruciferae, grapes, mealies (green), peaches, pears and plums. . . H ops (d r y )…………………………………... L et tuc e a nd sorghum ……………………….. P ap r ika ( d ry ) ………………………………... Stor e d g r a in…………………………………

0 .1 5 .0 0 .1 0 .2

7

1 .0 G roundnu ts, mangoes, onions, peas, prickly

pea rs, potatoes, sorghum, sweet potatoes and toma toe s……………………………………..

0 . 05

Maize, oats, rye and wheat . . . .. . . . . .. . . . . .. . . 1 . 0 Sunflower seed . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . 1 . 5 Demeton-S-methy l (sum of deme-ton-S-methy l, its sulphone and sul-pox ide, expressed as demeton-S-methy l). . . .. . . . . .. . . . . .. . . . . .. . . . . ..

Apples, apricots, peaches, pears and plums. .

0 . 4 Bar le y , beans, brinjals, cruciferae, mealies

( g re e n) , peas, peppers, potatoes, sorghum, tomatoes and wheat. . . .. . . . . .. . . . . .. . . . . .. . . . .

0 . 2 Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0 . 5 Cotton se e d, groundnuts, olives, onions and

rooibos tea . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .

0 . 1 D ia f enthiuron (sum of diafenthiu-r on a nd i ts m e ta bo li te s CGA 140408 and CGA 177960). . . .. . . . .

Cotton seed. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . .

0 . 05 Cucumbers and tomatoes. . . .. . . . . .. . . . . .. . . . . 0 . 5 Diazinon. . . .. . . . . .. . . . . .. . . . . .. . . . . . A pp les, apricots, beans, cruciferae, peaches,

pears, pineapples, plums and tomatoes . . . .. . .

0 . 5 Carcass meat. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . 0 . 7 Milk. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. . . . . .. 0 . 02 Mushrooms. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . 0 . 2

D ic amba (sum of dicamba and 5-hydroxy-dicamba). . . .. . . . . .. . . . . .. .

Maize, sorghum and sugar cane. . . .. . . . . .. . . .

0 . 1

Wheat. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0 . 2 Dichlofluanid. . . .. . . . . .. . . . . .. . . . . .. Apricots, peaches and plums. . . .. . . . . .. . . . . .. 0 . 5 Grapes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 1 . 0 Raspberries and strawberries. . . .. . . . . .. . . . . .. 5 . 0 Dichlorophen. . . .. . . . . .. . . . . .. . . . . .. Cotton seed. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . 0 . 1 Cruciferae and lettuce . . . .. . . . . .. . . . . .. . . . . .. . 0 . 5 Groundnuts . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . 0 . 05 2Dichloropropene (sum of E- and Z-isom e rs o f dichloropropene and dichloropropane). . . .. . . . . .. . . . . .. . .

Pineapples, potatoes and tomatoes. . . .. . . . . ..

0 . 05 Dichlorvos . . . .. . . . . .. . . . . .. . . . . .. . . Bananas, beans, cherries, cruciferae, grapes,

lettuce, tomatoes and wheat . . . .. . . . . .. . . . . .. .

0 . 1 Carcass meat. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . 0 . 05 Eggs. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. . . . . .. 0 . 5 Milk. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. . . . . .. 0 . 02 Macadamia nuts . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . 0 . 05 Mushrooms. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . 0 . 03 Diclobutrazol. . . .. . . . . .. . . . . .. . . . . .. Barley , oats and wheat. . . .. . . . . .. . . . . .. . . . . .. . 0 . 1 Diclofop-methy l. . . .. . . . . .. . . . . .. . . . Wheat. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0 . 05 Dicloran. . . .. . . . . .. . . . . .. . . . . .. . . . . . Peaches. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . 1 . 0 Dicofol. . . .. . . . . .. . . . . .. . . . . .. . . . . .. A pp le s, a p ricots, bananas, beans, cherries,

c i tr u s , c r ucif e ra e , cucurbits, granadillas, peaches, pears, plums and quinces. . . .. . . . . ..

5 . 0 Cotton seed and peas . . . .. . . . . .. . . . . .. . . . . .. . . 0 . 1 Tomatoes and peppers. . . .. . . . . .. . . . . .. . . . . .. . 1 . 0 D icrotophos (sum of E- and Z-iso-mers) . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . .

Coffee and potatoes. . . .. . . . . .. . . . . .. . . . . .. . . . .

0 . 1

Dieldrin (HEOD). . . .. . . . . .. . . . . .. . . Cereal grains. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . 0 . 02 Milk. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. . . . . .. 0 . 006 Difenoconazole . . . .. . . . . .. . . . . .. . . . A pp le s, beans, grapes and pears…………….

Citr u s a nd g r oundnuts.……………………… 0 .2

0 .05 Potatoes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . 0 . 1 Tomatoes . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. 0 . 5 Diflubenzuron. . . .. . . . . .. . . . . .. . . . . . Apples and pears. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . 1 . 0 Mushrooms. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . 0 . 1 Dimethipin . . . .. . . . . .. . . . . .. . . . . .. . . Cotton seed . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . 0 . 1 Dimethoate. . . .. . . . . .. . . . . .. . . . . .. . . A pp le s, beans, citrus, cruciferae, cucurbits,

g r ape s, peaches, pears, plums, sorghum and wheat. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. . . . . .

2 . 0 Barley , pineapples and strawberries. . . .. . . . . . 0 . 5 Cotton seed, groundnuts and potatoes. . . .. . . . 0 . 1 D im e thomorph……………………. G ra pe s……………………………………….

T om a toe s …………………………………… 5 .0 0 .1

D im e thy l dide cy l ammonium c hlo r ide ……………………………

A pp le s a nd pe ar s……………………………. 20.0

8

Dinobuton . . . .. . . . . .. . . . . .. . . . . .. . . . Apples and pears. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . 1 . 0 Dinocap (dinocap and related nitro-octy lphenols, expressed as dinocap)

Apples, cruciferae, cucurbits, grapes, peaches, pears and peas. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .

1 . 0

Dinoseb . . . .. . . . . .. . . . . .. . . . . .. . . . . . Mealies (green) . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . 0 . 05 D io f e no la n……………………….. Citr u s……………………………………….. 1 .0

D ioxathion (sum of cis- and trans-dioxathion) . . . .. . . . . .. . . . . .. . . . . .. . .

Carcass meat. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . .

1 . 0

Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 1 . 0 Milk. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. . . . . .. 0 . 008 Diphenylamine. . . .. . . . . .. . . . . .. . . . . Apples and pears. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . 10.0 1Diquat (cation) . . . .. . . . . .. . . . . .. . . . Sunflower seed . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . 0 . 5 2D isu lf oton ( sum of disulfoton, dem e ton -S and their sulphoxides a nd sulphones, expressed as disul-foton). . . .. . . . . .. . . . . .. . . . . .. . . . . .. . .

Coffee. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . .

0 . 1

Cotton seed. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . 0 . 2 Cruciferae, onions, potatoes and tomatoes. . . 0 . 5 Wheat. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0 . 05 Dithianon. . . .. . . . . .. . . . . .. . . . . .. . . . . Apples, apricots, peaches, pears and plums. . 2 . 0 Diuron. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . Asparagus. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. 0 . 05 Sugar cane . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . . 0 . 1 Dodine . . . .. . . . . .. . . . . .. . . . . .. . . . . .. Apples, pears and quinces. . . .. . . . . .. . . . . .. . . . 1 . 0 E ndosulf a n ( sum of alpha- and beta e ndosulf a n and endosulfan sulphate). . . .. . . . . .. . . . . .. . . . . .. . . . . .

A pp le s, apricots, cherries, coffee, cucurbits, grapes, mealies (green), peaches, pears, peas, plums, quinces, sorghum, tomatoes and wheat

0 . 5 Bea ns , boyse nbe r r ies, citrus, cruciferae, pap r ika ( d ry ) and youngberries…………….

1 .0

Cotton seed and groundnuts . . . .. . . . . .. . . . . .. . 0 . 2 G ra na dillas, macadadamia nuts, pineapples

and potatoes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . .

0 . 05 H ops (d r y )…………………………………..

Onions, sugar cane and sunflower seed . . . .. . 20.0 0 .1

Esfenvalerate (sum of isomers). . . . A pp le s, c o tton seed, mealies (green) and pea r s…………………………………………

0 .5

Beans . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0 . 3 G ra pe s, m angoes and wheat………………... 0 . 05 H ops (d r y )………………………………….. 15.0 Peas, potatoes and tomatoes. . . .. . . . . .. . . . . .. . 0 . 1 Sorghum and sunflower seed. . . .. . . . . .. . . . . .. 0 . 2 Ethephon. . . .. . . . . .. . . . . .. . . . . .. . . . . Apples, peaches, cherries and plums. . . .. . . . . 3 . 0 Cotton seed and pineapples. . . .. . . . . .. . . . . .. . . 1 . 0 Grapes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 5 . 0 Mealies (green) and sugar cane. . . .. . . . . .. . . . . 0 . 05 Wheat and citrus. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . 2 . 0 Ethiofencarb (sum of ethiofencarb, i ts su lpox ide - and sulphone, ex-pressed as ethiofencarb). . . .. . . . . .. .

Cruciferae. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . ..

2 . 0 Ethoxyquin. . . .. . . . . .. . . . . .. . . . . .. . . Apples and pears. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . 3 . 0

E thy lene bisdithiocarbamates (mg CS2/kg). . . .. . . . . .. . . . . .. . . . . .. . . . . ..

A pp le s, a p ric ots, bananas, beans, boysen-ber r ies, citrus, cruciferae, cucurbits, grapes, gua va s, mangoes, olives, papayas, peaches, pears, peppers, plums, quinces, tomatoes and youngberries. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . .

3 . 0

Groundnuts, onions, peas and potatoes. . . .. . . 0 . 5

Ethy lene thiourea (ETU). . . .. . . . . .. All foodstuffs. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . 0 . 01 E toxa zo le ………………………….. A pp le s……………………………………….

P ea r s………………………………………... T om a toe s ……………………………………

0 .2 0 .1 0 .2

Fam oxa done……………….……… G ra pe s………………………………………. P ota toes…………………………………….. T om a toe s…………………………………….

1 .0 0 .02 0 .2

Fena midone ……………………… P ota toes…………………………………….. 0 .01 Fena miphos (sum of fenamiphos, i ts su lphox ide and sulphone, ex-pressed as fenamiphos). . . .. . . . . .. .

Bana nas , ci t r u s, c o tton se e d, g r apes, g r oundnuts, guavas, litchis, onions, papayas, peaches, peas and pecan nuts. . . .. . . . . .. . . . . ..

0 . 05 Ginger, pineapples and tomatoes. . . .. . . . . .. . . 0 . 1 Potatoes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . 0 . 2

9

Fenarimol. . . .. . . . . .. . . . . .. . . . . .. . . . Apples and grapes. . . .. . . . . .. . . . . .. . . . . .. . . . . . 0 . 2 Fena zaqu in……………………….. A pp le s, c i trus and tomatoes…………………

P ea r s………………………………………... 0 . 05 0 .5

Fenbuconazole (sum of fenbucona- zo le a nd i ts lactone metabolites RH- 9129 and RH-9130)…………..

A pp le s a nd pe ar s……………………………. A pr ic ots a nd peaches……………………….. Bar le y a nd w hea t…………………………… P lum s………………………………………..

0 .1 0 .5

0 .05 0 .2

Fenbutatin oxide . . . .. . . . . .. . . . . .. . . Apples, peaches and pears. . . .. . . . . .. . . . . .. . . . 2 . 0 Bea ns ( g r ee n ) ……………………………….. 0 .5 Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 1 . 0 P eppe rs a nd tomatoes………………………. 0 .2 Fenhe xa m ide……………………… G ra pe s………………………………………. 5 .0 Fen itr oth ion………………………. Stor e d g r a in ( wheat)………………………... 10.0 Fenoxaprop-p-ethyl . . . .. . . . . .. . . . . . Dry beans, groundnuts, soya beans and wheat 0 . 05 Fenoxyc a r b……………………….. A pp le as a nd pea r s………………………….. 1 .0 Fenpropathrin (sum of isomers) . . . Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0 . 5 Cotton seed. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . 0 . 1 H ops (d r y )………………………………….. 40.0 Fenpy roximate. . . .. . . . . .. . . . . .. . . . . Apples and pears. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . 0 . 2 T om a toe s…………………………………… 0 .05 Fenthion (sum fenthion, its oxygen a nalogue and their sulphoxides and sulphones, expressed as fenthion) .

A pples, apricots, guavas, kiwi fruit, mangoes, pea c hes , pea r s , p lum s and qu ince s .

1 . 0 Coffee and cucurbits. . . .. . . . . .. . . . . .. . . . . .. . . . 0 . 1 Grapes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 0 . 5 Fen tin a cetate (fentin hydroxide, e xcluding inorganic tin and di- and monopheny ltin) . . . .. . . . . .. . . . . .. . . .

Onions and potatoes. . . .. . . . . .. . . . . .. . . . . .. . . .

0 . 05 Fentin hydroxide (fentin hydroxide, e xcluding inorganic tin and di- and monopheny ltin) . . . .. . . . . .. . . . . .. . . .

Groundnuts . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . .

0 . 1 Onions and potatoes. . . .. . . . . .. . . . . .. . . . . .. . . . 0 . 05 Fenvalerate. . . .. . . . . .. . . . . .. . . . . .. . . Appels, cotton seed, mealies (green) and pears

0 . 5 Beans . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0 . 3 G ra pe s, m angoes and wheat……………….. 0 .05 H ops (d r y )………………………………….. 15.0 Peas, potatoes and tomatoes. . . .. . . . . .. . . . . .. . 0 . 1 Sorghum and sunflower seed. . . .. . . . . .. . . . . .. 0 . 2 Flamprop-methy l. . . .. . . . . .. . . . . .. . . Wheat. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0 . 01 Fluazifop-P-buty l . . . .. . . . . .. . . . . .. . A pples, apricots, coffee, grapes, macadamia

nuts , pe a c he s , pe a rs , pecan nuts, plums, potatoes and quinces. . . .. . . . . .. . . . . .. . . . . .. . . .

0 . 05 Beans, soya beans and sugar cane. . . .. . . . . .. . 0 . 2 Carrots. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 0 . 1

Flucy thrinate. . . .. . . . . .. . . . . .. . . . . .. Dry beans and cotton seed. . . .. . . . . .. . . . . .. . . . 0 . 1 Groundnuts . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . 0 . 05 Sorghum. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . 0 . 2 Flud ioxon il……………………….. G ra pe s………………………………………. 0 .5 Flufenoxuron. . . .. . . . . .. . . . . .. . . . . .. Apples and pears. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . 0 . 05 Flurochloridone. . . .. . . . . .. . . . . .. . . . Apples, grapes, nectarines, pears and plums. 0 . 02 Carrots, potatoes and sunflower seed. . . .. . . . . 0 . 05 Fluroglycofen. . . .. . . . . .. . . . . .. . . . . . Wheat. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0 . 02 Flusilazole. . . .. . . . . .. . . . . .. . . . . .. . . . Apples, barley, dry beans, grapes, ground-nuts,

pears and wheat. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . .

0 . 05 Mangoe s a nd pea s …………………………. 0 .02 Fluqu inc onazole………………….. G ra pe s ( w ine ) ………………………………. 0 .2 Flutriafol . . . .. . . . . .. . . . . .. . . . . .. . . . . Apples, peaches and pears. . . .. . . . . .. . . . . .. . . . 0 . 05 Barley and wheat. . . .. . . . . .. . . . . .. . . . . .. . . . . .. 0 . 1 Fo lpet. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . Grapes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 15.0 Fomesafen. . . .. . . . . .. . . . . .. . . . . .. . . . Dry beans, groundnuts and soya beans. . . .. . . 0 . 05 Formetanate. . . .. . . . . .. . . . . .. . . . . .. . A pp le s………………………………………

Citr u s………………………………………. 0 .1 0 .5

G ra pe s………………………………………. 0 .05 P ea c hes (ne c tarines)………………………... 0 . 02 For m o th ion (sum of formothion, dimethoate and omethoate, expres-sed as formothion). . . .. . . . . .. . . . . ..

A pp le s, g r apes, peaches, pears, plums and wheat. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. . . . . .

2 . 0 Cotton seed. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . 0 . 1 Onions and potatoes. . . .. . . . . .. . . . . .. . . . . .. . . . 0 . 5 Fose ty l-Aluminium (phosphorous

10

acid). . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . Avocados . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. 50.0 Boysenberries and youngberries. . . .. . . . . .. . . . 5 . 0 Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 15.0 Cuc umbe r s a nd potatoes……………………. 10.0

Bana nas ……………………………………. 0 .05 Citr u s ……………………………………… 0 .1

Fos th iaza t i………………………..

P ota toes…………………………………….. 0 .05 Grapes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 25.0 Pineapples . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . . 20.0 Gamma-BHC (gamma HCH). . . .. . A pp les, apricots, beans, cruciferae, peaches,

pears, peas and plums. . . .. . . . . .. . . . . .. . . . . .. . .

1 . 0 Cotton seed. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . 0 . 1 Milk. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. . . . . .. 0 . 1‡ Onions, potatoes and sweet potatoes. . . .. . . . . 0 . 2 Gibberellic acid . . . .. . . . . .. . . . . .. . . . Apples . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 0 . 05 Citrus and grapes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. 0 . 2 G ly phosa te ( including its meta-boli te am inomethy l phosphonic acid). . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .

Sugar cane . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .

0 . 5 Guazatine. . . .. . . . . .. . . . . .. . . . . .. . . . . Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 5 . 0 H aloxy f op ( ha loxy fop esters, haloxy f op a nd i ts conjugates, e xp ressed as haloxy fop)…………..

Apples, apricots, citrus, grapes, peaches, pears, p ine a pp le s a nd p lums………………..

0 . 05 Bea ns ( g r ee n ) and peas……………………. 0 .2 Bee tr oo t ……………………………………. 0 .5 Cotton se e d…………………………………. 0 .5 D ry beans, soya beans and sugar cane……… 0 .1 G roundnu ts…………………………………. 2 .0 L uc e r ne ……………………………………... 1 . 0 Heptenophos. . . .. . . . . .. . . . . .. . . . . .. Cotton se e d, cruciferae, peaches, potatoes,

sorghum and wheat. . . .. . . . . .. . . . . .. . . . . .. . . . .

0 . 05 Hexaconazole. . . .. . . . . .. . . . . .. . . . . . Apples, grapes, peaches and pears. . . .. . . . . .. . 0 . 1 Cucurbits and mangoes. . . .. . . . . .. . . . . .. . . . . .. 0 . 01 Dry beans. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. 0 . 05 Hexazinone. . . .. . . . . .. . . . . .. . . . . .. . . Pineapples . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . . 1 . 0 Hexy thiazox. . . .. . . . . .. . . . . .. . . . . .. . Apples and pears. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . 0 . 2

H ydr ogen phosphide (phosphine) ( a ll phosphides, expressed as hy-drogen phosphide). . . .. . . . . .. . . . . ..

Cereal grains. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . .

0 . 1 All other foodstuffs. . . .. . . . . .. . . . . .. . . . . .. . . . . 0 . 01 Imazalil (chloramizol) . . . .. . . . . .. . . Citrus and musk melon. . . .. . . . . .. . . . . .. . . . . .. 5 . 0 Cucurbits. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . 0 . 5 Imazamethabenz-methy l. . . .. . . . . .. Wheat. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0 . 05 Imazethapy r. . . .. . . . . .. . . . . .. . . . . .. . Dry beans, groundnuts and soya beans. . . .. . . 0 . 05 Imidacloprid. . . .. . . . . .. . . . . .. . . . . .. . A pp le s………………………………………

Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0 . 2 0 . 5 Cuc u r bi ts , cotton seed and maize………….. 0 .05

Sorghum, sunflower and wheat. . . .. . . . . .. . . . . 0 . 02 T om a toe s …………………………………… 0 .1 In doxacarb …………………………………

Cabba ge ……………………………………. T om a toe s ……………………………………

1 .0 0 .1

Inorganic bromide (determined and expressed as total bromide ion from all sources). . . .. . . . . .. . . . . .. . . . . .. . .

All crops. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. .

75.0 Ioxynil. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . Sugar cane . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . . 0 . 05 Iprodione. . . .. . . . . .. . . . . .. . . . . .. . . . . A pp le s………………………………………

Citr u s………………………………………. Ginger and peaches (canned). . . .. . . . . .. . . . . ..

2 . 5 1 . 0

0 . 05 Grapes, kiwifruit, peaches and plums. . . .. . . . 5 . 0 Onions . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 0 . 5 Pears, raspberries, strawberries and tomatoes 2 .0 I p rovalicarb (sum of iprovalicarb a nd i ts d ia s ter e ome r s a s ip rova lic a rb ) …. .

G ra pe s a nd tomatoes ………………………. P ota toes……………………………………..

0 .5 0 .05

Isazofos . . . .. . . . . .. . . . . .. . . . . .. . . . . . Mealies (green) and sorghum. . . .. . . . . .. . . . . .. 0 . 1 Citrus and paprika. . . .. . . . . .. . . . . .. . . . . .. . . . . . 0 . 02 Pineapples . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . . 0 . 05 I sofenphos (sum of isofenphos and its oxygen analogue). . . .. . . . . .. . . . .

Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . .

0 . 2

Onions . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 0 . 1 Isoxaben. . . .. . . . . .. . . . . .. . . . . .. . . . . . Wheat. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0 . 05 K re soxim-methy l…………………. A pp le s a nd pe ar s……………………………. 0 .1 G ra pe a nd c i t r us…………………………….. 0 .5

A pp les, grapes (table), pears and plums……. 0 .2 Lambda-cyhalothrin. . . .. . . . . .. . . . . . A pr ic ots a nd peaches ………………………. 0 .5

11

Beans . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0 . 02 Cruc if er ae, groundnuts, potatoes and toma-

toes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . .. .

0 . 05 Macadamia nuts, mealies (green), onions and

peas . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. . . . . ..

0 . 01 Sorghum and wheat. . . .. . . . . .. . . . . .. . . . . .. . . . . 0 . 2 Magnesium phosphide. . . .. . . . . .. . . See hyd r oge n phosph ide Mancozeb . . . .. . . . . .. . . . . .. . . . . .. . . . See e thy le ne b isd i thioc ar bam a tes Maneb. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . See e thy le ne b isd i thioc ar bam a tes Mep iqua t chloride (mepiquat ca-tion) . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .

Cotton seed. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . .

1 . 0

Mercaptothion (melathion). . . .. . . . . A pp le s, a vocados, bananas, beans, grapes, gua va s, m angoes, papayas, pears, plums, pineapples and quices. . . .. . . . . .. . . . . .. . . . . .. . .

2 . 0 Apricots, citrus, clover, granadillas, litchis and

peaches. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . .

4 . 0 Cer e a l g r a in s , dried fruit, dried nuts, dried

vege tab le s , g r oundnuts, cotton seed, sun-flower seed and other oilseeds. . . .. . . . . .. . . . . .

8 . 0 Cruciferae, peppers and tomatoes . . . .. . . . . .. . 3 . 0 Cucurbits and mushrooms. . . .. . . . . .. . . . . .. . . . 1 . 0 Mea lies (green), onions, peas, sorghum and

sugar cane. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . ..

0 . 5 Metalaxyl. . . .. . . . . .. . . . . .. . . . . .. . . . . Avocados and cruciferae. . . .. . . . . .. . . . . .. . . . . 0 . 05 Boysenberries, grapes and youngberries. . . .. 1 . 5 Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 1 . 0 Potatoes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . 0 . 2 Pineapples and tomatoes. . . .. . . . . .. . . . . .. . . . . . 0 . 5

Meta laxy l-m……………………… A voc a dos…………………………………… 0 .05 Citr u s……………………………………….. 1 .0 P ine a pp le s a n d tomatoes…………………… 0 .5 Metazachlor. . . .. . . . . .. . . . . .. . . . . .. . Cabba ge , groundnuts, mealies (green), po-

ta toes, sugar cane, sunflower seed and sweet corn . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. . . . . ..

0 . 05 Dry beans. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. 0 . 1 Methamidophos. . . .. . . . . .. . . . . .. . . . A pp le s, a p ric o ts , c ruc iferae, mangoes,

pea c hes , pears and plums…………………...

1 . 0 Citrus and potatoes. . . .. . . . . .. . . . . .. . . . . .. . . . . 0 . 2 Tomatoes . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. 0 . 5 Methenamid. . . .. . . . . .. . . . . .. . . . . .. . Maize . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0 . 02 Methidathion. . . .. . . . . .. . . . . .. . . . . .. Apples and pears. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . 0 . 3 Apricots, cherries, grapes, peaches, plums and

prickly pears. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . .

0 . 2 Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 2 . 0 Potatoes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . 0 . 02 Methiocarb (sum of methiocarb, its sulphone and sulphoxide). . . .. . . . . .

Apples, apricots, grapes, pears and plums. . . .

0 . 2

Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0 . 1 Methomyl. . . .. . . . . .. . . . . .. . . . . .. . . . Beans, sunflower seed and tomatoes. . . .. . . . . 0 . 1 Citrus, cruciferae, mealies (green), peaches,

sorghum and wheat. . . .. . . . . .. . . . . .. . . . . .. . . . .

0 . 2 Potatoes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . 0 . 02 Methy l bromide (bromomethane). . A ll f ood c rops — see inorganic bromide Dried fruit. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. 20.0 Dried legumes and cereal grains. . . .. . . . . .. . . . 50.0 Groundnuts . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . 100 .0 Processed grain products . . . .. . . . . .. . . . . .. . . . . 10.0 Methy l- parathion…………………. Citr u s……………………………………….. 1 .0 Metiram (mg CS2/kg) . . . .. . . . . .. . . . A pp le s, a p ric o ts , beans, grapes, peaches,

pears, plums and tomatoes. . . .. . . . . .. . . . . .. . . .

3 . 0 Potatoes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . 0 . 5 Metolachlor. . . .. . . . . .. . . . . .. . . . . .. . Cotton se e d, d ry bea ns , g r e en beans,

g r oundnu ts, kidney beans, maize, potatoes, so rghum , soy a be a ns , suga r cane and sunflower seed. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .

0 . 05 Metribuzin . . . .. . . . . .. . . . . .. . . . . .. . . Asparagus and soya beans. . . .. . . . . .. . . . . .. . . . 0 . 05 Metsulfuronmethy l. . . .. . . . . .. . . . . .. Barley and wheat. . . .. . . . . .. . . . . .. . . . . .. . . . . .. 0 . 05 Mev inphos (sum of E- and Z-iso-mers) . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . .

Bea ns , c itrus, cruciferae, cucurbits, lettuce, peas, peppers, spinach, tomatoes and wheat. .

0 . 1 Grapes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 0 . 2 Potatoes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . 0 . 05 Milbemectin (sum of milbemectin A 3 a nd A 4) ………………………..

A pp le as a nd tomatoes ……………………… 0 .01

Monocrotophos . . . .. . . . . .. . . . . .. . . . Carrots, cotton seed and potatoes. . . .. . . . . .. . . 0 . 05

12

Barley , citrus, mealies (green) and wheat . . . . 0 . 1 Tomatoes . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. 0 . 2 Myc lobutaniel (sum of myclobu-tanil and its alcohol metabolite). . . .

Apples, grapes and pears. . . .. . . . . .. . . . . .. . . . .

0 . 2

Cuc u r bi ts……………………………………. 0 .5 Dry beans. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. 0 . 05 Nicosulfuron. . . .. . . . . .. . . . . .. . . . . .. Maize . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0 . 05 Nitrothal-isopropyl. . . .. . . . . .. . . . . .. Apples and peaches. . . .. . . . . .. . . . . .. . . . . .. . . . . 0 . 5 Nuarimol. . . .. . . . . .. . . . . .. . . . . .. . . . . Grapes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 0 . 05 Ofurace. . . .. . . . . .. . . . . .. . . . . .. . . . . .. Grapes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 0 . 2 P ota toes…………………………………….. 0 .01 T om a toe s…………………………………… 0 .1 Omethoate. . . .. . . . . .. . . . . .. . . . . .. . . . Apples, grapes and pears. . . .. . . . . .. . . . . .. . . . . 1 . 5 Barley. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0 . 5 Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 2 . 0 Cotton seed and oats. . . .. . . . . .. . . . . .. . . . . .. . . . 0 . 05 Onions . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 0 . 2 Peas and wheat. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . 1 . 0

O rtho-pheny lphenol (sodium salt) ( sum of 2- pheny l-phenol and 2-phe ny l- pena te, expressed as 2-pheny lphenol). . . .. . . . . .. . . . . .. . . . . .

Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . .

10.0 Oryzalin. . . .. . . . . .. . . . . .. . . . . .. . . . . . A pp le s, apricots, grapes, peaches, pears and

plums. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . .

0 . 05 Oxadixyl . . . .. . . . . .. . . . . .. . . . . .. . . . . Grapes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 2 . 0 Peas and tomatoes. . . .. . . . . .. . . . . .. . . . . .. . . . . . 0 . 5 Potatoes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . 0 . 05 O xa m yl (sum of oxamyl and its oxime, expressed as oxamyl). . . .. .

Bana nas , gr oundnuts, pineapples, potatoes, sugar cane and tomatoes. . . .. . . . . .. . . . . .. . . . . .

0 . 05 Oxycarboxin. . . .. . . . . .. . . . . .. . . . . .. Beans . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0 . 5 Oxydemeton-methy l (sum of oxy-dem e ton-methy l and its sulphone, expressed as oxydemeton-methy l).

Apples, apricots, cucurbits, peaches, pears and plums. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . .

0 . 4 Bea ns, brinjals, cruciferae, mealies (green),

pea s , pe ppers, potatoes and tomatoes………

0 .2 Brinjals, mealies (green), peas and peppers... 0 . 2 Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0 . 5 Cotton seed, groundnuts, onions and rooibo.. 0 . 1 Sor ghum ……………………………………. 0 .02 Oxyfluorfen. . . .. . . . . .. . . . . .. . . . . .. . Citrus and garlic . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . 0 . 05 O xy tetracycline (oxy tetracycline hydrochloride) . . . .. . . . . .. . . . . .. . . . .

Apricots, peaches and plums. . . .. . . . . .. . . . . ..

0 . 1

P ac lobu tr azol (sum of Paclobu-trazol and paclobutrazol-ketone). . .

A dvoc ad os, litchis, macadamia nuts, man-goes, peaches, pecan nuts and plums. . . .. . . . .

0 . 05 Paraquat (paraquat cation) . . . .. . . . . Cotton seeds. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . 0 . 02 Maize . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0 . 05 Sugur cane. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . . 0 . 5 Parathion. . . .. . . . . .. . . . . .. . . . . .. . . . . Beetroot, carrots, caster-oil seed, onions, sweet

pota toes a nd tu r n ip s…………………

0 .05 Barley , brinjals, citrus, cruciferae, cucurbits, p eppers, peas, prickly pears, quinces, spinach and tomatoes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . .

0 . 5 Coffee, sorghum and wheat. . . .. . . . . .. . . . . .. . . 0 . 2

Mangoes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . 0 . 1 Penconazole. . . .. . . . . .. . . . . .. . . . . .. .

Apples, pears and peas. . . .. . . . . .. . . . . .. . . . . .. . 0 . 1 Cucurbits. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . 0 . 02 Grapes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 0 . 2 P enc y cu r on……………………….. P ota toes…………………………………….. 0 .05 Pendimethalin. . . .. . . . . .. . . . . .. . . . . . Potatoes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . 0 . 05 Permethrin (sum of isomers). . . .. . . A pp le s, g rapes, mealies (green), pears and

sorghum. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . .

0 . 5 Bea ns, peas, soya beans and tomatoes……… 0 .1 Cotton seed, potatoes and groundnuts. . . .. . . . 0 . 05 Cer e a l g r a in s………………………………... 2 . 0 Phenthoate . . . .. . . . . .. . . . . .. . . . . .. . . Citrus and cruciferae. . . .. . . . . .. . . . . .. . . . . .. . . . 1 . 0 Mangoes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . 0 . 2 Onions and potatoes. . . .. . . . . .. . . . . .. . . . . .. . . . 0 . 1 Phorate (sum of phorate, its oxygen a nalogue and their sulphoxides and sulphones, expressed as phorate) . .

A pp le s, c o tton se e d, cruciferae, onions, mealies (green), potatoes and wheat. . . .. . . . . .

0 . 05 Phosalone . . . .. . . . . .. . . . . .. . . . . .. . . . Apples and pears. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . 2 . 0 P hosme t [sum of phosmet and its oxy ge n a na logue ( f a t so lub le) ] ……. .

A pp le s ……………………………………… P ea r s ………………………………………

5 .0 2 .0

P hospho rous acid…………………. Citr u s……………………………………….. G ra pe s ………………………………………

50.0 25.0

Phoxim. . . .. . . . . .. . . . . .. . . . . .. . . …. Cereal grains and groundnuts. . . .. . . . . .. . . . . .. 0 . 2

13

Piperonyl butoxide. . . .. . . . . .. . . . . .. A pp le s, a p ric o ts , bea ns (green), citrus, c r uc if erae, cucurbits, grapes (tabl), guavas, lettuce, peaches, pears, plums and tomatoes .. Cereal grains. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . .

5 . 0 20.0

D rie d fr u i t, d r ie d nuts, dried vegetables, g r oundnuts, cotton seed, sunflower seed and other oil seeds. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . .

10.0

P irim ica r b ( sum of pirimicarb, deme-thylpirimicarb and demethyl-for-mamido-pirimicarb). . . .. . . . . .. .

A pp le s, c i tr u s , c ruciferae, oats, peaches, potatoes, sorghum and wheat. . . .. . . . . .. . . . . ..

0 . 5 Cotton seed. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . 0 . 1 Groundnuts and pecan nuts. . . .. . . . . .. . . . . .. . . 0 . 05 Pirimiphos-methy l. . . .. . . . . .. . . . . .. Groundnuts . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . 5 . 0 Maize and sorghum. . . .. . . . . .. . . . . .. . . . . .. . . . . 8 . 0 Soya beans and sunflower seed. . . .. . . . . .. . . . . 3 . 0 Stor e d g r a in (wheat only )…………………... 10.0 P rochloraz (sum of prochloraz and its metabolites containing the 2,4,6-tr ichlorophenol moiety , expressed as prochloraz). . . .. . . . . .. . . . . .. . . . . .

Avocados, bananas and citrus. . . .. . . . . .. . . . . .

2 . 0 Barley and wheat. . . .. . . . . .. . . . . .. . . . . .. . . . . .. 0 . 2 G inge r ……………………………………..

Mangoes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . 10.0 5 .0

Mush r oom s a nd potatoes…………………… 0 .1 Procymidone. . . .. . . . . .. . . . . .. . . . . .. Beans and plums. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . 1 . 0 Citrus and potatoes . . . .. . . . . .. . . . . .. . . . . .. . . . . 0 . 2 Grapes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 5 . 0 Groundnuts . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . 0 . 5 Peaches. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . 10.0 Pears . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. . . . . . 0 . 05 Tomatoes . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. 3 . 0 Profenofos (sum of profenofos and i ts conversion product 4-bromo-2-c hlo r ophe no l, expressed as pro-fenofos). . . .. . . . . .. . . . . .. . . . . .. . . . . .

Brussels sprouts, cabbage and cauliflower. . .

0 . 5 Citrus and tomatoes. . . .. . . . . .. . . . . .. . . . . .. . . . . 1 . 0 Cotton seed, onions and potatoes. . . .. . . . . .. . . 0 . 05 Prometryn. . . .. . . . . .. . . . . .. . . . . .. . . . Carrots. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 0 . 5 Cotton seed and peas . . . .. . . . . .. . . . . .. . . . . .. . . 0 . 05 Propachlor. . . .. . . . . .. . . . . .. . . . . .. . . . Maize and sorghum. . . .. . . . . .. . . . . .. . . . . .. . . . . 0 . 1 Onions . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 0 . 2 Propamocarb hydrochloride . . . .. . . Cucumbers. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . . 2 . 0 P ota toes…………………………………….. 0 .5 Propanil . . . .. . . . . .. . . . . .. . . . . .. . . . . . Rice. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. . . . . .. 0 . 2 Propaquizafop. . . .. . . . . .. . . . . .. . . . . . Clove r……………………………………….

Cuc u r bi ts……………………………………. Milk. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. . . . . ..

0 . 1 0 . 2

0 . 004 Peas. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. . . . . .. 0 . 05 Propargite . . . .. . . . . .. . . . . .. . . . . .. . . . A pp le s, citrus, peaches and tomatoes………. 2 .0 Cotton seed. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . 0 . 5 Pears . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. . . . . . 0 . 05 Strawberries. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . 3 . 0 Propham. . . .. . . . . .. . . . . .. . . . . .. . . . . . Potatoes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . 50.0 Propiconazole . . . .. . . . . .. . . . . .. . . . . . Barley and pecan nuts . . . .. . . . . .. . . . . .. . . . . .. . 0 . 05 Bana nas , groundnuts and wheat……………. 0 .1 Grapes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 0 . 2 Peaches. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . 0 . 5 Propineb (mg CS2/kg). . . .. . . . . .. . . . Boy senberries, grapes, tomatoes and young-

berries. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . .

3 . 0 Groundnuts and potatoes. . . .. . . . . .. . . . . .. . . . . 0 . 5 Propoxur . . . .. . . . . .. . . . . .. . . . . .. . . . . Grapes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 0 . 05 P ro th iofos (sum of prothiofos and i ts oxygen analogue, expressed as prothiofos) . . . .. . . . . .. . . . . .. . . . . .. . .

Apples, apricots, citrus, peaches, pears, plums and mangoes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . .

0 . 05 Grapes and guavas. . . .. . . . . .. . . . . .. . . . . .. . . . . . 1 . 0 P ym e tr ozine………………………. Cabba ge …………………………………….. 0 .02 Cotton ( se ed ) ………………………………. 0 .05

Pyraclostrobin (sum of py raclostro= b in a nd i ts m e tabo lite BF 500-3 ) ………………………………….

Citr u s ………………………………………. 0 .1

Py razophos. . . .. . . . . .. . . . . .. . . . . .. . . Cucurbits. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . 0 . 2 T om a toe s…………………………………… 0 .5

P y r e thr in s ………………………. A pp le s, a p ric o ts , bea ns (green), citrus, c r uc iferae, cucurbits,grapes (table), guavas, le ttuce, peaches, pears, plums and tomatoes..

1 . 0

Pyrethrins (sum of py rethrins I and II, cinerins I and II and jasmolins I

14

and II). . . .. . . . . .. . . . . .. . . . . .. . . . . .. . Cereal grains. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . 2 . 0 D rie d fr u i t, d r ie d nuts, dried vegetables,

g r oundnuts, cotton seed, sunflower seed and other oil seeds. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . .

1 . 0 Py rifenox. . . .. . . . . .. . . . . .. . . . . .. . . . . Apples and mangoes. . . .. . . . . .. . . . . .. . . . . .. . . . 0 . 05 Grapes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 0 . 1 P y r im etha nil……………………… G ra pe s………………………………………. 5 .0 Py riproxy fen. . . .. . . . . .. . . . . .. . . . . .. Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0 . 2 Mangoe s……………………………………. 0 .02 Py rrolidinomethy l tetracycline. . . .. Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0 . 05 Q uinoxy f e n ………………………. G ra pe s ………………………………………. 1 .0 Q uin toze ne ( sum of quintozene, pentachloroaniline and methy l pen-tachlorophenyl sulphide). . . .. . . . . ..

Potatoes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . .

0 . 1 Q uiza lofop-P-ethy l (expressed as quizalofop methy l). . . .. . . . . .. . . . . ..

Citrus, dry beans and groundnuts. . . .. . . . . .. . .

0 . 2

Q uiza lof op-P-tefuryl …………… Cano la ……………………………………… 0 .05 Fat a nd m ea t ……………………………….. 0 .02 L ive r ……………………………………….. 0 .2 Milk ………………………………………… 0 .5 Rolitetracycline . . . .. . . . . .. . . . . .. . . . Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0 . 05 Sethoxydim. . . .. . . . . .. . . . . .. . . . . .. . Beans, broccoli, peas and tomatoes. . . .. . . . . .. 0 . 5 Beetroot, carrots, cotton seed, green peppers,

groundnuts and sweet potatoes. . . .. . . . . .. . . . .

1 . 0 Onions . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 0 . 2 Potatoes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . 2 . 0 Simazine . . . .. . . . . .. . . . . .. . . . . .. . . . . Apples, grapes, maize and pears. . . .. . . . . .. . . . 0 . 2 Asparagus. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. 10.0 Sod ium 2-(3-chlorophenoxy) pro-pionate . . . .. . . . . .. . . . . .. . . . . .. . . . . ..

Pineapples . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .

0 . 2

Spinosad [ the sum of spinosad ( spinosy ns A a nd D) a nd i ts metabolites spinosyn K, spinosyn B a nd N-demethyl spinosyn]………..

P ota toes …………………………………….. T om a toe s ……………………………………

0 .02 0 .2

Spir oxam ine………………………. G ra pe s………………………………………. 1 .0 P ea s………………………………………….. 0 .1 Sulcotrione (sum of sulcotrione and its CMBA metabolite) . . . .. . . . . .. . .

Maize and sugar cane. . . .. . . . . .. . . . . .. . . . . .. . .

0 . 05

Su lphur (elemental sulphur) . . . .. . . A pp le s, apricots, avocados, bananas, beans, boy se nbe r rie s , c i t r us, cucurbits, grapes, m angoe s , pa pa ya s, peaches, pears, peas, peppers, plums, tomatoes and youngberries. .

50.0 L i tc h is ( pe e l) 2 ………………………………

L itc h is ( pulp ) ……………………………….. 1000 .0 55.0

T artar emetic (determined as anti-m ony and expressed as antimony trioxide). . . .. . . . . .. . . . . .. . . . . .. . . . . .

Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . .

3 . 0 T au - f luva l inate …………………. Apples, peaches and pears. . . .. . . . . .. . . . . .. . . . 0 . 05 Cotton seed and tomatoes. . . .. . . . . .. . . . . .. . . . . 0 . 2 W he a t ………………………………………. 0 .1 Tebuconazole. . . .. . . . . .. . . . . .. . . . . . Barley , beans, tomatoes and wheat. . . .. . . . . .. 0 . 1 Ci tr u s a nd po tatoes…………………………. 0 .02 Grapes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 2 . 0 Groundnuts, mangoes, oats and onions. . . .. . . 0 . 05 T ebu f enozide……………………... A pp le s a nd pe ar s……………………………. 1 .0 Teflubenzuron. . . .. . . . . .. . . . . .. . . . . . Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0 . 5 Litchis. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0 . 02 T em e phos ( sum of temphos, its oxy ge n a nalogue and the ir su lphoxide s a nd su lphone s , expressed as temephos). . . .. . . . . .. .

Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . .

1 . 0 Terbacil . . . .. . . . . .. . . . . .. . . . . .. . . . . . Peaches. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . 0 . 1

Terbufos (sum of terbufos, its oxy-gen analogue and their sulphoxides a nd sulphones, expressed as terbu-fos) . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . .

Citrus, groundnuts, mealies (green), pota-toes, sorghum and sunflower seed. . . .. . . . . .. . . . . ..

0 . 1 Dry beans . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . . 0 . 05 Terbuthylazine. . . .. . . . . .. . . . . .. . . . . Maize, peas and sorghum. . . .. . . . . .. . . . . .. . . . 0 . 05 Terbutryn. . . .. . . . . .. . . . . .. . . . . .. . . . . Groundnuts and peas. . . .. . . . . .. . . . . .. . . . . .. . . 0 . 05 T etr a conazole ……………………. G ra pe s………………………………………. 0 .5

15

Tetradifon. . . .. . . . . .. . . . . .. . . . . .. . . . A pp le s, a p ricots, citrus, peaches, pears and plums. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. . . . .

5 . 0

Cotton seed. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . 0 . 05 Dry tea. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . 8 . 0 Thiabendazole. . . .. . . . . .. . . . . .. . . . . . Apples, citrus and pears. . . .. . . . . .. . . . . .. . . . . . 6 . 0 Avocado’s. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . . 5 . 0 Bananas and musk melons. . . .. . . . . .. . . . . .. . . 3 . 0 Mushrooms. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . 1 . 0 Potatoes and pineapples. . . .. . . . . .. . . . . .. . . . . . 10.0 T hia c lop r id ………………………. A pp le s………………………………………. 1 .0 Thiamethoxam (sum of thiametho= xam a nd i ts m eta boli te CGA 322704) …………………………..

A pp le s………………………………………. Cotton se e d………………………………….

0 .02 0 .05

Thidiazuron . . . .. . . . . .. . . . . .. . . . . .. . Cotton seed. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . 0 . 5 Thifensulfuron-methy l. . . .. . . . . .. . . Barley and wheat. . . .. . . . . .. . . . . .. . . . . .. . . . . .. 0 . 05 T hiod ica r b ( sum of thiodicarb, m ethomyl and methy l hydroxy-th ioa c etimidate (methyl oxime), expressed as thiodicarb). . . .. . . . . .. .

Cotton seed. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . .

0 . 1 Mealies (green). . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . 0 . 5 T hiom eton (sum of thiometon, its sulphoxide and sulphone, expressed as thiometon). . . .. . . . . .. . . . . .. . . . . ..

Apples, apricots, peaches, pears and plums. .

0 . 4 Bar le y , beans, cruciferae, mealies (green),

sorghum, tomatoes and wheat . . . .. . . . . .. . . . .

0 . 2 Cotton seed, groundnuts and potatoes . . . .. . . 0 . 05 T hiphanate-methy l (expressed as carbendazim). . . .. . . . . .. . . . . .. . . . . ..

Apples and pears. . . .. . . . . .. . . . . .. . . . . .. . . . . ..

3 . 0

Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. . . . . 5 . 0 Barley , groundnuts and wheat. . . .. . . . . .. . . . . 0 . 1 Thiram (mg CS2/kg) . . . .. . . . . .. . . . . Apples, apricots, peaches, pears and plums. . 3 . 0 G ra pe s………………………………………. 5 .0 Tralkoxydim. . . .. . . . . .. . . . . .. . . . . .. Barley and wheat. . . .. . . . . .. . . . . .. . . . . .. . . . . .. 0 . 05 Tralomethrin. . . .. . . . . .. . . . . .. . . . . .. Apples, beans, cotton seed, cruciferae, grapes,

mealies (green), peaches, pears and plums. .

0 . 1 G roundnu ts, peas, prickly pears, sorghum,

sweet potatoes and tomatoes. . . .. . . . . .. . . . . ..

0 . 05 Wheat. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 1 . 0

T ria dimefon (sum of triadimefon and triadimenol). . . .. . . . . .. . . . . .. . . .

Apples, cucurbits and mangoes. . . .. . . . . .. . . .

0 . 05

Bananas. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . 0 . 5 Barley , oats and wheat. . . .. . . . . .. . . . . .. . . . . .. 0 . 1 Grapes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 2 . 0 Peas . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. . . . . . 0 . 2 Triadimenol. . . .. . . . . .. . . . . .. . . . . .. . Apples, cucurbits and peas. . . .. . . . . .. . . . . .. . . 0 . 05 Grapes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 1 . 0 Soy a be a ns………………………………….. 0 .05 Triasulfuron. . . .. . . . . .. . . . . .. . . . . .. . Barley and wheat. . . .. . . . . .. . . . . .. . . . . .. . . . . .. 0 . 05 Triazophos . . . .. . . . . .. . . . . .. . . . . .. . . Apples and pears. . . .. . . . . .. . . . . .. . . . . .. . . . . .. 0 . 2 Bananas and citrus. . . .. . . . . .. . . . . .. . . . . .. . . . . 2 . 0 Cotton seed, onions and sweet potatoes . . . .. 0 . 05 Mealies (green) and sorghum. . . .. . . . . .. . . . . . 0 . 1 Tributy l phosphoro-trithioate. . . .. . Cotton seed. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . 0 . 2 Trichlorfon. . . .. . . . . .. . . . . .. . . . . .. . . Apples, apricots, coffee, cruciferae, granadil-

la s, g r ape s, guavas, litchis, peaches, peas, plums and quinces . . . .. . . . . .. . . . . .. . . . . .. . . . .

0 . 2 Beans and tomatoes. . . .. . . . . .. . . . . .. . . . . .. . . . 1 . 0 Citrus and cucurbits. . . .. . . . . .. . . . . .. . . . . .. . . . 0 . 1 Mealies (green) and sweet potatoes. . . .. . . . . . 0 . 05 Tridemorph. . . .. . . . . .. . . . . .. . . . . .. . . Curcurbits . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . . 0 . 2 Peas . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. . . . . . 0 . 1 T rif loxystrobin……………………. A pp le s………………………………………. 0 .1 Citr u s……………………………………….. 0 .1 Cuc u r bi ts……………………………………. 0 .05 G ra pe s………………………………………. 0 .5 Triflumuron. . . .. . . . . .. . . . . .. . . . . .. . Apples and pears. . . .. . . . . .. . . . . .. . . . . .. . . . . .. 2 . 0 Chic ken f a t…………………………………. 0 .1 Citrus and peaches. . . .. . . . . .. . . . . .. . . . . .. . . . . 0 . 5 Litchis. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 0 . 1 Mangoe s……………………………………. 0 .2 Trifluralin . . . .. . . . . .. . . . . .. . . . . .. . . . Cabba ge , ch i l l ie s , cow pe as, dry beans,

16

g r oundnu ts, kidne y be a ns , soya beans, sunflower seed and tomatoes. . . .. . . . . .. . . . . .

0 . 05

Carrots . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . 1 . 0 T rif o r ine (determined as chloral hydrate and expressed as triforine)

Apples and peaches. . . .. . . . . .. . . . . .. . . . . .. . . .

2 . 0

Beans and plums. . . .. . . . . .. . . . . .. . . . . .. . . . . .. 1 . 0 Cucurbits . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. 0 . 5 Peas . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. . . . . . 0 . 1 Vamidothion (sum of vamidothion, i ts su lphox ide and sulphone, ex-pressed as vamidothion) . . . .. . . . . ..

Apples. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . .

0 . 4 1V inc lozo lin (sum of vinclozolin a nd all metabolites containing 3,5-dichloranaline, expressed as vinclo-zolin) . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . .

Grapes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . .

3 . 0 Strawberries. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . 1 . 0 Z eta -c ype r me thr in (sum of isom e re s) ………………………

Cotton se e d, g ra pe s, g r oundnu ts a nd

m ac a da m ia nuts………………………… Bea ns , c r uciferae and peas…………………. P ea c hes a nd tomatoes………………………. A pp le s, mealies (green), pers, sorghum and

w he a t……………………………………

0 .05 0 .1 0 .2

0 . 5

Zineb . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . See e thy le ne b isd i thioc ar bam a tes

1 W as 0 , 2mg /kg. A changed maximum residue limit is proposed as the agricultural use has been extended to be applied somewhat

l a t er i n s e a s on a nd a l so more t ha n on c e t o c on t rol c e rt a i n p e s t s i n ci t ru s

2 W as only li tc h is w ith ma x imum r e s idue l im it o f 100 ,0 m g/kg

groundnut 03 2004

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