1Annex                                       
Standards for Pesticide Residue Limits in Foods (Amendment part) 
 
Article 3 
Appendix Table 1 
Pesticide Residue Limits in Foods  
Pesticide Name Crop Category  Maximum 
Residue Limit 
(ppm) Remark 
Boscalid Lycii fructus 1.2 Fungicide 
Boscalid Eggplant 1.2 Fungicide 
Boscalid Pepino 1.2 Fungicide 
Boscalid Thorn apple 1.2 Fungicide 
Boscalid Hot pepper 1.2 Fungicide 
Boscalid Ground cherry 1.2 Fungicide 
Boscalid Tree tomato 1.2 Fungicide 
Carbaryl Leaf vegetables with small 
leaves 0.8 Insecticide 
Carbaryl Leaf vegetables with wrapped 
leaves 0.5 Insecticide 
Carbaryl Melon vegetables 0.3 Insecticide 
Carbaryl Citrus 1.0 Insecticide 
Carbaryl Root, bulb and tuber vegetables  0.1 Insecticide 
Carbaryl Dry beans 0.1 Insecticide 
Carbaryl Pome 0.5 Insecticide 
Chlorfenapyr Cruciferous leaf vegetables 
with wrapped leaves 1.0 Insecticide 
Chlorfenapyr Lycii fructus 0.5 Insecticide 
Chlorfenapyr Pepino 0.5 Insecticide 
Chlorfenapyr Potato 0.05 Insecticide 
Chlorfenapyr Sweet pepper 0.5 Insecticide 
Chlorfenapyr Hot pepper 0.5 Insecticide 
Chlorfenapyr Tree tomato 0.5 Insecticide 
Chlorothalonil Other Small berries (except 
strawberry and blueberry) 0.7 Fungicide 
Chlorothalonil Artemisias 2.0 Fungicide 
Chlorothalonil Chamomile 2.0 Fungicide 
Chlorothalonil Glossogyne tenuifolia 2.0 Fungicide 
Chlorothalonil Strawberry 2.5 Fungicide 
Chlorothalonil Chrysanthemum flower 2.0 Fungicide 
Chlorpyrifos Tea seed 0.1 Insecticide 
Chlorpyrifos Waxberry 1.0 Insecticide 
Difenoconazole Cruciferous leaf vegetables 
with small leaves 1.0 Fungicide 
Difenoconazole Cruciferous leaf vegetables 
with wrapped leaves 0.2 Fungicide 
Difenoconazole Fireweed 1.0 Fungicide    
 2Difenoconazole Wasabi 0.3 Fungicide 
Difenoconazole Yam 0.3 Fungicide 
Difenoconazole Leaf lettuce 1.0 Fungicide 
Difenoconazole White water snowflake 1.0 Fungicide 
Difenoconazole Burdock 0.3 Fungicide 
Difenoconazole Cos lettuce 1.0 Fungicide 
Difenoconazole Melon vegetables 0.2 Fungicide 
Difenoconazole Gynura Oralis Hay 1.0 Fungicide 
Difenoconazole Artemisias 2.0 Fungicide 
Difenoconazole Chamomile 2.0 Fungicide 
Difenoconazole Gynura’s Deux Couleurs 1.0 Fungicide 
Difenoconazole Glossogyne tenuifolia 2.0 Fungicide 
Difenoconazole Garland chrysanthemum 1.0 Fungicide 
Difenoconazole Head lettuce 0.2 Fungicide 
Difenoconazole Chrysanthemum flower 2.0 Fungicide 
Difenoconazole Spinach 1.0 Fungicide 
Difenoconazole Leaf-sweet potato 1.0 Fungicide 
Difenoconazole Chayote shoots 1.0 Fungicide 
Difenoconazole Water spinach 1.0 Fungicide 
Difenoconazole Radish 0.3 Fungicide 
Dinotefuran Passion fruit 1.0 Insecticide 
Fluopicolide Shallot bulb 0.02 Fungicide 
Fluopicolide Strawberry 2.0 Fungicide 
Fluopicolide Scallion bulb 0.02 Fungicide 
Fluopicolide Scallion 3.0 Fungicide 
Fluxapyroxad Indian jujubes 2.0 Fungicide 
Fluxapyroxad Rice 0.5 Fungicide 
Imazalil Citrus 5.0 Fungicide 
Propamocarb 
hydrochloride Strawberry 9.0 Fungicide 
Pyraclostrobin Yam 0.4 Fungicide 
Pyraclostrobin Bird-nest fern 2.0 Fungicide 
Pyraclostrobin Burdock 0.4 Fungicide 
Pyraclostrobin Sweet potato 0.4 Fungicide 
Pyraclostrobin Artemisias 5.0 Fungicide 
Pyraclostrobin Hairy uraria 0.4 Fungicide 
Pyraclostrobin Jewel orchid 5.0 Fungicide 
Pyraclostrobin Chamomile 5.0 Fungicide 
Pyraclostrobin Glossogyne tenuifolia 5.0 Fungicide 
Pyraclostrobin Leaf-sweet potato 2.0 Fungicide 
Pyraclostrobin Woolly glycine 0.4 Fungicide 
Pyraclostrobin Water spinach 2.0 Fungicide 
Spinetoram Wheat 0.05 Insecticide 
Spinetoram Lycii fructus 0.2 Insecticide 
Spinetoram Eggplant 0.2 Insecticide 
Spinetoram Pepino 0.2 Insecticide 
Spinetoram Sorghum 0.05 Insecticide 
Spinetoram Hot pepper 0.2 Insecticide 
Spinetoram Ground cherry 0.2 Insecticide    
 3Spinetoram Tree tomato 0.2 Insecticide 
Spinetoram Job’s tears 0.05 Insecticide 
Spirotetramat Yam bean 0.8 Acaricide 
Spirotetramat Hairy uraria 0.8 Acaricide 
Spirotetramat Woolly glycine 0.8 Acaricide 
    
 4 
Article 6 
Appendix Table 5  
Classification of Crops for the Pesticide Residue Limits in Foods 
Group Crop 
3. Other cereals 
and crops Corn, sorghum, Job’s tears.  
6. Leaf 
vegetables 
with small 
leaves Cruciferous leaf vegetables with small leaves (Chinese mustard, 
edible rape, qing-jiang-cai, Chinese kale, cabbage sprout, leaf-
radish, leaf-mustard, shepherd’s purse, kale, mustard sprout, 
broccoli sprout, radish sprout), leaf lettuce, cos lettuce, garland 
chrysanthemum, Gynura’s Deux Couleurs, Gynura Oralis Hay, 
fireweed, leaved chrysanthemum, Camphorweed, green garlic, 
spring onion, Chinese chive, leek sprout, chive flower, celery, 
water spinach, spinach, leaf-beet, leaf-sweet potato, basil, 
chayote shoots, perilla, leafy pea, amaranth, boxthorn leaf, 
shallot, scallion, salsify leaf, Chinese mahogany, bird-nest fern, 
white water snowflake, vegetable fern.  
22. Herbs and 
spices (1) Spices (seeds): anise seed, basil seed, caraway seed, celery 
seed, chia, coriander seed, cumin seed, dill seed, fennel seed, 
fenugreek seed, lovage seed, nutmeg, parsley seed. 
(2) Spices (fruit or berry): amom, cardamom (pods and seeds), 
grains of paradise, junipe berry, miracle fruit, pepper, black 
and white, pimento, polygonati, star anise, vanilla beans. 
(3) Spices (root or rhizome): crataegi fructus, galangal rhizomes, 
lovage roots, turmeric root. 
(4) Herbs: balm leaves, bay leaves, borage, catmint, caraway 
leaves, coriander leaves, curry leaves, dill, fennel leaves, 
fenugreek leaves, fiveleaf gynostemma, horehound, hyssop, 
lavender, lemongrass, linden, lovage, leaves, marjoram, mate 
leave, mints, oregano, parsley, rosemary, sage, savory, sorrel, 
stevia, thymei, verbena, yarrow, Glossogyne tenuifolia, 
pilosa beggarticks, Chinese wedelia, artemisias, mesona, 
jewel orchid, edible flowers (including rose, chrysanthemum 
flower, lotus, chamomile, lily, ginger lily, orchid, calendula 
flower, jasmine, sweet osmanthus, geranium, night-blooming 
cereus).