27 APRIL NEW ZEALAND GAZETTE 979

Pulses 0.02
Rucola (rocket) 0.5
Sugar cane 0.01
Turmeric root 0.5
Carbendazim
Chick-pea (dry) 1
Herbs 3
Turmeric root 3
Vegetables [except chick-peas, fruiting vegetables, cucurbits, fruiting vegetables other than cucurbits, mushrooms]

Chlorothalonil
Herbs 7
Turmeric root 7

Dithiocarbamates
Bulb vegetables 4
Chick-pea (dry) 0.5

Fenthion
Milks 0.2

Fluazifop-butyl
Chervil 1
Galangal, rhizomes 1
Herbs 1
Rucola (rocket) 1
Turmeric root 1

Flumethrin
Cattle meat (in the fat) 0.2

Flumetsulam
Maize 0.05
Pulses 0.05
Peanut 0.05

Fosetyl aluminium
Durian 5

Imidacloprid
Sugar cane 0.02

Iprodione
Herbs 5
Macadamia nuts 0.2
Turmeric root 5

Linuron
Herbs 0.05
Turmeric root 0.05

Metalaxyl
Durian 0.5

Metaldehyde
Herbs 1
Turmeric root 1

Methamidophos
Edible offal (mammalian) 0.01
Meat (mammalian) 0.01

Methidathion
Longan 0.5

Methoprene
Edible offal (mammalian) 0.01
Meat (mammalian) (in the fat) 0.3

Metolachlor
Sesame seeds 0.05

Pendimethalin
Assorted tropical and sub-tropical fruits-inedible peel 0.05

Permethrin
Chervil 5
Galangal, rhizomes 5
Herbs 5
Rucola (rocket) 5
Turmeric root 5

Phosphorous acid
Durian 100

Propargite
Mangosteen 3
Rambutan 3

Pymetrozine
Brassica (cole or cabbage) vegetables, head cabbages, flowerhead cabbages 0.1

Tebuconazole
Broad bean (dry) 0.5
Broad bean (green and immature seeds) 0.5
Bulb vegetables 0.01

Toltrazuril
Pig, edible offal of 2
Pig meat (in the fat) 1

[1.4] omitting from column 2 of Schedule 1 the maximum residue limit in relation to each chemical shown in bold type and each food shown below, and substituting the maximum residue limit shown below—

Cypermethrin
Milks (in the fat) 1
Rape seed 0.2
Rape seed oil, edible 0.2

Dimethoate
Peaches 3

Sethoxydim
Leek 0.3

Tebuconazole
Onion, bulb 0.01

Thiodicarb
Sorghum 0.5
Sunflower seed 0.05

[1.5] omitting the chemicals shown below, and all associated foods and maximum residue limits, from columns 1 and 2 respectively of Schedule 1—
Ceftiofur sodium
4,6-Diamino-2-cyclopropylamino-pyrimidine-5-carbonitrile
Gibberellic acid

[1.6] inserting in Schedule 3, under the heading HERBS AND SPICES subheading HERBS, new commodities specified below in relation to the categories specified.

[2] Standard C1 is varied by omitting paragraph 60A (1) (a) and substituting—
(a) a product has been “cooked” if it has had its core temperature maintained at 65°C for at least 10 minutes or an equivalent combination of time and higher temperature during production; and

gs2910