Vegetables [EXCEPT AS OTHERWISE LISTED UNDER THIS CHEMICAL]
DIPHENYLAMINE
Diphenylamine
Apple 5
Pear 7
Wheat 2
DIQUAT
Diquat cation
Barley 5
Beans, except broad bean and soya bean 1
Broad Bean (green pods and immature seeds) 1
Cotton Seed 1
Cotton Seed Oil, Crude 0.1
Edible Offal (Mammalian) *0.05
Eggs *0.01
Fruit *0.05
Linseed *0.01
Lupin (dry) 0.5
Maize 0.1
Meat (Mammalian) *0.05
Milks *0.01
Oats 5
Onion, Bulb 0.1
Peas 0.1
Poppy Seed 5
Potato 0.2
Poultry, Edible Offal of *0.05
Poultry Meat *0.05
Rape Seed 2
Rape Seed Oil, Crude 0.1
Rice 5
Rice, Polished 1
Rye 2
Sesame Seed Oil, Crude 0.1
Sorghum 2
Soya Bean (dry) 1
Sugar Beet 0.1
Sugar Cane *0.05
DISULFOTON
Sum of Disulfoton and Demeton-S and their Sulfoxides and Sulfones, expressed as Disulfoton, see also Demeton-S-Methyl
Cotton Seed 0.5
Edible Offal (Mammalian) 0.02
Eggs *0.02
Hops, Dry 0.5
Meat (Mammalian) 0.02
Milks 0.01
Potato 0.5
Poultry, Edible Offal of *0.02
Poultry Meat *0.02
Vegetables 0.5
DITHIANON
Dithianon
Fruit 2
DITHIOCARBAMATES
Total Dithiocarbamates, determined as Carbon Disulphide evolved during Acid Digestion and expressed as Milligrams of Carbon Disulphide per Kilogram of Food
NZ Gazette 2000, No 170
