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
2.1 Production 2
2.2 Prices 4
2.0 Mozambique Supply Analysis 2.3 Marketing 8
2.4 Packaging 8
3.1 Production 9
3.2 Consumption 10
3.0 South African Market Supply Analysis 3.3 Marketing 10
3.4 Imports and regulations 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) 2
Table 2 Differences between the two most important groundnut-growing regions in Mozambique 3
Table 3 Wholesale prices of Small seeded peanuts (Spanish) in selected Mozambique Provinces 4
Table 4 Wholesale prices of Large seeded peanuts (Virginia) in selected Mozambique Provinces 5
Table 5 Wholesale prices of Small seeded peanuts (Spanish) in selected Mozambique Provinces 5
Table 6 Producer prices (at farm gate) of Small seeded peanuts (Spanish) in selected
Mozambique Provinces 6
Table 7 Producer prices (at farm gate) of Large seeded peanuts (Virginia) in selected Mozambique
Provinces 6
Table 8 Guestimate prices for groundnuts (EXW CP) 7
Table 9 Indication Retail Prices for groundnuts in Maputo 8
Table 10 Plantings, production and the yield of groundnuts from 1997/98 to 2002/03 9
Table 11 Groundnuts, not roasted or otherwise cooked, whether or not shelled or broken 13
Table 12 Guestimate prices for groundnuts (EXW CP) (selected provinces) 14
Table 13 Estimated delivery price for large groundnuts to Johannesburg (Per Metric Ton) 14
Table 14 Estimated delivery price for small groundnuts to Johannesburg (Per Metric Ton) 15
Table 15 Price Competitiveness of grountnut exports to South Africa 15
List of Figures
Figure 1 Area planted to and production of groundnuts (1994/95-2002/03) 9
Figure 2 Utilisation of groundnuts for the local market during 2002/2003 10
Figure 3 Average R/ton and total production (1995 to 2002) 11
Figure 4 Imports and exports of groundnuts (1992 to 2002) 13
Appendices
Appendix A Prohibited and Restricted Goods Index 20
Appendix B The Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972) 22
(Will be made available in electronic format)
Appendix C Maximum level and sampling plan for total aflatoxins in peanuts intended for 23
further processing (Will be made available in electronic format)
Appendix D Codex standards for Peanuts (Will be made available in electronic format) 24
Appendix E Draft regulations relating to the grading, packing and marking of groundnuts destined for 25
sale in the RSA
Appendix F Voluntary system relating to grading, packing and marking of groundnuts presented for 42
sale in the RSA
Appendix G Costing Analysis (Also available electronically) 58
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).
1Groundnut 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.
1
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) Total Private sector Family sector
Province Private Family Production Production Yield Production Yield
Total (ton)
sector sector (ton) (ton/ha) (ton) (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).
2
REPORT
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
Characteristics of the varieties Non-dormant seeds Dormant seeds
Low yield (200-300 kg/ha) High yield (500-700 kg/ha)
Spanish type Virginia type
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
3
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
Maputo 2001 12563 12490 11735 12832 12295 12168 11915 12285
2002 11726 11062 11062 10509 11062 11864 11032 11763 11357 12021 12734 16150 11862
2003 17054 17810 17432
2001 11434 11943 13085 12166 12157
Gaza 2002 12332 12336 12405 12426 12324 11830 11441 11118 11311 11280 11452 11290 11795
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
Inhambane 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
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
Sofala
2002 17067 12535 13723 12377 14328 10191 8678 9381 13485 9166 13102 18958 12749
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
Manica 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
2003 10114 10114 10114 10114 10114
1999 4936 4936
2000 6608 6923 6779 6770
Nampula
2001 17626 9060 8428 11705
2003 8850 8850
Source: MADER - SIMA database, 2003.
4
REPORT
Table 4: Wholesale prices of Large seeded groundnuts (Virginia) in selected Mozambique

Provinces (MZM/kg)
2002 10188 10188
Maputo 2000 11250 11250
2003 14008 13961 13985
2001 9296 9373 11387 9672 9932
Gaza 2002 9363 9372 9585 9984 9473 9429 9418 9402 9363 9429 9532 9486
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
Inhambane
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
2003 12030 11173 8510 15767 11870
2001 9851 13368 18542 13920
Sofala 2002 15524 11687 11603 13583 10996 10631 7678 8231 13152 10220 11122 16326 11729
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
Manica 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
2003 10349 10392 10349 10349 10360
Zambezia 2001 9393 9393
1998 6918 6918
1999 4528 7662 6095
Nampula
2000 7439 5625 5710 6468 6311
2001 16258 6727 11493
Table 5: Wholesale prices of Small seeded imported groundnuts (Spanish) in selected

Mozambique Provinces (MZM/kg)
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
Maputo
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
2003 19358 19006 18879 19912 19289
2002 9214 9214
Gaza
2003 28761 28761
1998 11493 11493
Inhambane 2001 11206 10401 10918 10918 10861
2002 10737 11727 11445 10344 8902 10631
Sofala 2002 6321 6321
2001 8850 8850
Manica
2002 9861 9861
5
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
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
Manica
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
2003 8597 8597 8597 8597 8597
Zambezia 2001 6500 6500
1998 3000 4000 3500
1999 2809 2809 2809 2809 2212 2690
Nampula
2000 1580 4000 4750 5000 5000 4066
2001 1580 5000 3448 5000 3757
Tete 2003 25284 25284
Cabo 1998 4899 4899
Delgado 1999 2500 2500
Source: MADER, SIMA database, 2003.
Table 7: Producer prices (at farm gate) of Large seeded groundnuts(Virginia) in selected
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
Sofala
2001 3528 3528 3136 3928 2940 3412
2002 3234 2911 3896 3528 3528 3822 3602 5292 6037 3983
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
Manica
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
2003 8797 8797 8874 8797 8816
1998 2973 2587 2780
Nampula
2002 1617 1617
1999 5333 5660 5497
2000 10000 10000
Tete 2001 1294 1294
2002 1294 8000 1764 9968 2940 3881 4641
2003 8000 8000
Cabo
1998 5476 5772 5536 5045 4528 4366 5598 5189
Delgado
Source: MADER, SIMA database, 2003.
6
REPORT
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

Producer price Wholesale
Consolidation Guestimates
Province Variety guestimate guestimate
Point
MZM/kg MZM/kg MZM/kg USD/kg ZAR/kg
Small - 13500 Not Selected
MAPUTO Maputo
Large - 12000 Not Selected
GAZA Maputo
Large - 11000 Not Selected
Small 4000** 12000 Not Selected
INHAMBANE Maxixe
Large 6500** 10000 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
CABO Small 3700 - 7000 0.29 1.89
Montepuez
DELGADO 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.
7
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.
8
REPORT
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 2002/03
Plantings (ha) 94 550 82 600 165 250 94 160 50 300
Production (t) 98 250 113 550 183 840 120 485 66 205
Yield (t/ha) 1.04 1.37 1.11 1.28 1.32
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.
200 190
180 170
160 150
140 130
'000 tons
'000 ha
120 110
100 90
80 70
60 50
40 30
1994/95
1995/96
1996/97
1997/98
1998/99
1999/00
2000/01
2001/02
2002/03
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.
9
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.
Direct consumer
market
Crushed for oil and
47.2%
oil cake
19.1%
Peanut butter
Other
32.4%
1.3%
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.
10
REPORT
2 750 200 200

2 500 182 000
2 250 163 800
2 000 145 600
1 750 127 400
1 500 109 200
R/ton
ton
1 250 91 000
1 000 72 800
750 54 600
500 36 400
250 18 200
0 0
1995 1996 1997 1998 1999 2000 2001 2002 2003*
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.
11
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
REPORT
55 000
50 000
45 000
40 000
35 000
30 000
tons
25 000
20 000
15 000
10 000
5 000
0
1992 1993 1994 1995 1996 1997 1998 1999 2000 2001 2002
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
free free 10%
(In the shell)
1202.20
free free 10%
(Shelled or broken)
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)
CP price Wholesale
Consolidation Guestimates
Province Variety guestimate guestimate
Point
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
CABO Small 3700 - 7000 0.29 1.89
Montepuez
DELGADO 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)
Estimated Price Delivery costs Estimated DDP Average DDP market
Consolidation FOB/FCA Costs FOB/FCA (If shipped in FCL) price Johannesburg demand price in
Province
point Mozambique Mozambique Johannesburg*
USD/MT USD/MT USD/MT 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
REPORT
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)
Estimated Price Delivery costs Estimated DDP Average DDP market
Consolidation FOB/FCA Costs FOB/FCA (If shipped in FCL) price Johannesburg demand price in
Province
point Mozambique Mozambique Johannesburg*
USD/MT USD/MT USD/MT 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 to
If the price in South Africa fluctuates up or down.
Actual price compete in SA
Price
Size Province CP (moz) (calculated back to
competitive %
CP Moz)
Metical Metical -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
LARGE
NAMPULA 6 000 22 354 YES 17 883 20 119 24 589 26 825
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
SMALL
NAMPULA 6 500 17 378 YES 13 902 15 640 19 116 20 854
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.
7Electronic 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 Weaknesses
- There are existing trade associations that - Aflatoxin levels are high.
can be used to promote the concept of - Low Yields (SA 1.3 MT/ha - Mozambique
export. 0.42MT/ha).
- The crop is well known and already - High level of supply variability.
produced economically in different regions. - Low level of knowledge on Mozambican
- In general easy to grow. side in terms of export tasks.
- A relatively high value crop, hence quicker - Consistency problems as far as quality are
returns to investment than most other crops. concerned.
- Not as perishable as most crops post
harvest treatment is efficient.
- Already limited (0.3%) export to South
Africa.
Opportunities Threats
- There is significant demand from South - Bureaucratic delays at expediting
Africa, at least for the scope of production in export/import formalities associated with
Mozambique at this stage, SA already SPS compliance, pest risk assessment,
importing from Mozambique. issuing import permits, documentation, etc.
- Various different market outlets/marketing This could add to the cost of exporting.
channels - formal and informal. - Imports especially from China and Malawi.
- Access to irrigation could improve yield. - Already a strong local market that could
- Shorter distance to market outlets hamper exports.
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.
16
REPORT
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
GROUNDNUTS REPORT EXTERNAL MARKET TASK
FORCE
7. Recommended future action

Ground Nuts
Problem/Challenge Agencies
Action Projected outcome
identified responsible
The magnitude and scope of ground nut production most probably justifies intensive investment in Better trained and informed farmers.
research and training related to improved genetic material, production methods, use of chemicals DNC / MIC
and post harvest handling on farm level. Such investment should be concentrated in the most Better use of technology and post MADER
important production regions and back-up by research institutions, such as the university. harvesting techniques.
Production related Ministry of Education
problems As far as research into the different production aspects are concerned close collaboration with the Consistency in supply and quality PoDE (Technical
South African Ground nut forum is suggested. This collaboration could spearhead the Learning programme –
establishment of a ground nut/peanut research programme and assist in setting priorities, Improved seed stock. TLC)
especially in thr area of complex Codex, SPS and pest control requirements.
Increase the yield. INNOQ
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- Ability to manage sales better. CPI
storage) as was done successfully in some West African countries, e.g. Senegal.
Infrastructure Quality preservation and management. MADER
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 Improved financial feasibility. Government Incentive
groundnuts arrive at consolidation points which could significantly reduce transaction costs. It Programs
would also allow for segregation between different ground nut types.
Shared information/experience will lead to
overall improvement produce grown and
Due to the dominance of informal traders, (local and itinerant) there is a need to clearly identify processed and better yield efficiency
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 Better negotiating power. IPEX
No organized marketing, farmer’s association in Nampula and Zambezia, and convey those lessons to other -seed stock Gov Incentive Program
industry bodies or councils farmers/farming areas. -finance DNC / MIC
-transport, etc MADER
Better economies of scale to undertake
capital investments (i.e. Storage).
REPORT
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
REPORT
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
REPORT
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)

(Abobe file)
23
Appendix D
CODEX STANDARD FOR PEANUTS
CODEX STAN 200-1995 (Abobe file)

(Abobe file)
24
REPORT
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, 17
insects and noxious seeds ............................................................
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 23
separately .......................................................................................
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 31
pod form ...............................................................................
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
REPORT
(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;
"8,25 mm round-holed screen" means a screen having 20,0 mm by 8,25 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
REPORT
(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.
30
REPORT
(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
31
(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.
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.
32
REPORT
(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.
34
REPORT
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.
(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:
36
REPORT
(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.
37
(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.
38
REPORT
(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.
(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:
(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.
(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:
(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
(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
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.
40
REPORT
(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
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
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
REPORT
"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;
43
"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;
"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
REPORT
(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.
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
REPORT
(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).
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).
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
REPORT
(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.
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
REPORT
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
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
REPORT
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
(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
REPORT
(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
REPORT
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
FORCE
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
Price FOB/FCA Quelimane USD 272.61 970.25 (At the Exit Port)
58
REPORT
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 249.48 929.52 EXW
Full container to point of exit - Nacala USD 8.80 8.80
Price FOB/FCA Nacala USD 281.68 982.75 (At the Exit Port [or Maputo for overland])
Table G.4: Cost calculations for Large Groundnut exports from Montepuez to DDP Johannesburg, South Africa (December 2003)
59
FORCE
CONSOLIDATION POINT: Montepuez CABO DELGADO

Price EXW Montepuez (C.P.) USD 286.27 896.69 EXW
Full container to point of exit - Pemba USD 32.20 32.20
Price FOB/FCA Pemba USD 342.70 972.00 (At the Exit Port [or Maputo for overland])
Comparative Retail Price in S.A. USD 1,950.00Per Metric Tonne (SA average = say ZAR12.50/kg)
Table G.5: Cost calculations for Small Groundnut exports from Chimoio to DDP Johannesburg, South Africa (December 2003)
60
REPORT
CONSOLIDATION POINT: Chimoio MANICA

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)
Price FOB/FCA Beira USD 415.19 763.17 (At the Exit Port)
(Average SMALL price to the SA
Price DDP Johannesburg USD 478.69 826.67 wholesaler.)
Comparative Retail Price in S.A. USD 1,550.00 Per Metric Tonne (SA average = say ZAR10/kg)
Table G.6: Cost calculations for Small Groundnut exports from Quelimane to DDP Johannesburg, South Africa (December 2003)
61
FORCE
CONSOLIDATION POINT: Quelimane ZAMBEZIA

Price EXW Quelimane (C.P.) USD 270.27 719.26 EXW
Full container to point of exit - Quelimane USD 0.00 0.00
Price FOB/FCA Quelimane USD 294.04 756.92 (At the Exit Port)
Price DDP Johannesburg USD 363.79 826.67 (Average SMALL price to the SA wholesaler.)
Table G.7: Cost calculations for Small Groundnut exports from NAMPULA to DDP Johannesburg, South Africa (December 2003)
62
REPORT
CONSOLIDATION POINT: NAMPULA

Price EXW Nampula USD 270.27 722.58 EXW
Full container to point of exit - Nacala USD 8.80 8.80
Price FOB/FCA Nacala USD 303.11 769.42 (At the Exit Port [or Maputo for overland])
Price DDP Johannesburg USD 360.36 826.67 (Average SMALL price to the SA wholesaler.)
Table G.8: Cost calculations for Small Groundnut exports from Montepuez to DDP Johannesburg, South Africa (December 2003)
63
FORCE
CONSOLIDATION POINT: Montepuez CABO DELGADO

Price EXW Montepuez (C.P.) USD 307.06 689.76 EXW
Full container to point of exit - Pemba USD 32.20 32.20
Price FOB/FCA Pemba USD 364.13 758.67 (At the Exit Port [or Maputo for overland])
(Average SMALL price to the SA
Price DDP Johannesburg USD 432.13 826.67 wholesaler.)
64
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.
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.
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.

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: 10% m/m To be determined
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.
1.3 Discoloured Pods: pods having dark discolouration caused by mildew, staining, or other means affecting 2% m/m To be determined
50% or more of the pod surface.
2. Kernel Defects
2.1 Damaged Kernels include: To be determined
a) those affected by freezing injury causing hard, translucent or discoloured flesh; 1% m/m
b) shrivelled kernels which are imperfectly developed and shrunken; and/or 5% m/m
c) those damaged by insects, worm cuts; 2% m/m
d) mechanical damage; 2% m/m
e) germinated kernels. 2% m/m
2.2 Discoloured Kernels: kernels are not damaged but are affected by one or more of the following: 3% m/m To be determined
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. 3% m/m To be determined
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 PEANUTS

INTENDED 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 unshelled
peanuts) to be taken from a peanut lot (sub-lot) and tested against a maximum level of 15 micrograms per
kilogram (µg/kg) total aflatoxins.
2. This sampling plan has been designed for enforcement and controls concerning total aflatoxins in
bulk consignments of peanuts traded in the export market. To assist member countries in implementing the
Codex sampling plan, sample selection methods, sample preparation methods and analytical methods
required 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 by
the 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 designated
part. Each sublot must be physically separate and identifiable.
Sampling plan: is defined by an aflatoxin test procedure and an accept/reject limit. An aflatoxin test
procedure consists of three steps: sample selection, sample preparation and aflatoxin
quantification. The accept/reject limit is a tolerance usually equal to the Codex
maximum 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. The
aggregate 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 a
portion of or the entire aggregate sample. If the aggregate sample is larger than 20 kg, a
20 kg laboratory sample should be removed in a random manner from the aggregate
sample. The sample should be finely ground and mixed thoroughly using a process that
approaches as complete a homogenisation as possible .
Test portion: portion of the comminuted laboratory sample. The entire 20 kg laboratory sample
should be comminuted in a mill. A portion of the comminuted 20 kg sample is
randomly removed for the extraction of the aflatoxin for chemical analysis. Based upon
grinder capacity, the 20 kg aggregate sample can be divided into several equal sized
samples, 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 into
sublots 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 the
sublots, 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 number Number of Laboratory

of sublots incremental Sample Weight
samples (kg)
Peanuts ≥ 500 100 tonnes 100 20
>100 and <500 5 sublots 100 20
≥ 25 and ≤ 100 25 tonnes 100 20
>15 and <= 25 --1 sublot 100 20
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 of
10 and a maximum of 100. The figures in the following Table 2 may be used to determine the number of
incremental 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 samples

T≤ 1 10
1 <T ≤ 5 40
5< T ≤ 10 60
10<T < 15 80
Incremental Sample Selection
6. Procedures used to take incremental samples from a peanut lot are extremely important. Every
individual peanut in the lot should have an equal chance of being chosen. Biases will be introduced by the
sample selection methods if equipment and procedures used to select the incremental samples prohibit or
reduce 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 through
out the lot, it is essential that the aggregate sample be the accumulation of many small portions or increments
of the product selected from different locations throughout the lot. If the aggregate sample is larger than
desired, 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 such
as a wagon, truck, or railcar or in many small containers such as sacks or boxes and the peanuts are
stationary at the time a sample is selected. Selecting a truly random sample from a static lot can be difficult
because 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 select
product from the lot. The probing devices used should be specially designed for the type of container. The
probe 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 from
many 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 that
incremental 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. All
weights 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 a
moving stream of peanuts as the lot is transferred, for example, by a conveyor belt from one location to
another. When sampling from a moving stream, take small increments of product from the entire length of
the moving stream; composite the peanuts to obtain an aggregate sample; if the aggregate sample is larger
than the required laboratory sample, then blend and subdivide the aggregate sample to obtain the desired size
laboratory sample.
12. Automatic sampling equipment such as cross-cut samplers are commercially available with timers
that 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 the
stream 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 throughout
the 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 the
diverter cup should be perpendicular to the direction of flow; (2) the diverter cup should pass through the
entire cross sectional area of the stream; and (3) the opening of the diverter cup should be wide enough to
accept all items of interest in the lot. As a general rule, the width of the diverter cup opening should be about
three 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 (in
kg), T is interval or time between cup movement through the stream (in seconds), and V is cup velocity (in
cm/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). For
example, the required time (T) between cuts of the diverter cup to obtain a 20 kg aggregate sample from a
30,000 kg lot where the diverter cup width is 5.08 cm (2 inches), and the cup velocity through the stream 30
cm/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 minutes
and only 14 cuts (14 incremental samples) will be made by the cup through the lot. This may be considered
too infrequent, in that too much product passes through the sampler between the time the cup cuts through
the stream.
Weight of the Incremental Sample
18. The weight of the incremental sample should be approximately 200 grams or greater, depending on the
total 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 from
contamination and against damage in transit. All necessary precautions shall be taken to avoid any change in
composition 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. A
record must be kept of each sampling, permitting each lot to be identified unambiguously and giving the date
and 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 gradually
breaks down under the influence of ultra-violet light.
Homogenisation – Grinding
22. As the distribution of aflatoxin is extremely non-homogeneous, samples should be prepared - and
especially homogenised - with extreme care. All laboratory sample obtained from aggregate sample is to be
used for the homogenisation/grinding of the sample.
23. The sample should be finely ground and mixed thoroughly using a process that approaches as
complete 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 to
represent a compromise in terms of cost and precision. A better homogenisation (finer grind – slurry) can be
obtained 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 the
analytical method used should comply, is appropriate. The criteria-based approach has the advantage that, by
avoiding setting down specific details of the method used, developments in methodology can be exploited
without having to reconsider or modify the specified method. The performance criteria established for
methods should include all the parameters that need to be addressed by each laboratory such as the detection
limit, repeatability coefficient of variation, reproducibility coefficient of variation, and the percent recovery
necessary for various statutory limits. Utilising this approach, laboratories would be free to use the analytical
method 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 upon
technology.
Performance Criteria for Methods of Analysis
Table 3: Specific Requirements with which Methods of Analysis Should Comply
Criterion Concentration Range Recommended Value Maximum Permitted

Value
Blanks All Negligible -
Recovery-Aflatoxins Total 1 - 15 µg/kg 70 to 110 %
> 15 µg/kg 80 to 110 %
Precision RSD R All As derived from 2 x value derived from
Horwitz Equation Horwitz Equation
Precision RSD r may be calculated as 0.66 times Precision RSD R at the concentration of interest
• The detection limits of the methods used are not stated as the precision values are given at the
concentrations of interest
• The precision values are calculated from the Horwitz equation, i.e.:
(1-0.5logC)
RSD = 2
R
where:
∗ RSD R 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 and
matrix but solely dependent on concentration for most routine methods of analysis.
REG ULATIO NS GO VERNING THE MAXIMUM LIMITS FO R P ESTIC IDE
RES IDUES THAT MAY B E P RES ENT IN FO O DS TUFFS
P ub l i sh e d u nd e r G o ve r n m e nt N ot i c e N o. R . 2 46 o f 1 1 F e br u a ry 1 99 4
A s a me n d e d b y :
G ov e rn m en t No t ic e No . R . 14 4 8 o f 2 6 Au g us t 19 9 4
G ov e rn m en t No t ic e No . R . 49 4 o f 8 J un e 2 0 01
G ov e rn m en t No t ic e No . R . 52 5 o f 3 M ay 2 00 2
T he M i n is t e r o f Na t io nal Health and Welfare has, in term s of section 15(1) ofthe Foodstuffs, C osm etics and
D is i n fe c t an t s A c t, 1 97 2 ( A c t N o. 5 4 o f 1 9 72 ) , made the regulations contained in the S chedule hereto.
S CHEDULE
D ef i n i t i on s
1. I n t h es e r eg u la t i on s “t he Act” means the Foodstuffs, C osm etics and Dis-infectants Act, 1972 (Act
N o. 5 4 o f 1 9 72 ) , a n d a n y e x pr e ssion to which a m eaning has been assigned in the Act shall have
t ha t m e a ni n g , a n d, un l e ss in c on s i st e nt w it h th e co n t ex t —
“An n ex ” m e a ns t he A nn e x t o t h e se r eg u la t i on s ;
“b e a n s ” m e a ns , i n t h e c a se of g r ee n beans, the bean plus the pod and, in the case dry beans, the
b ea n wi t ho u t t h e p o d;
“ce r e al g ra i n s ” m e a ns w he a t, m il let, m aize, rice, sorghum, barley, oats and rye after threshing;
“ch e mi c al s u b s t an c e” m e a ns a ny a gr i c ul t ur a l re m edy or stock rem edy contemplated in the

F er t i li z e rs , F a r m F e ed s , A g ri c ul t u ra l R em edies and Stock R emedies Act, 1947 (Act No. 36 of
1 94 7 );
“co f f ee ” m e a ns t he c offe e b e r ry be fo re p ro c e ss i ng ;
“co n t ai n ” m e a ns t he p re s e nc e of a p e s ti c i de i n o r o n a fo od s tu ff;
“cr u c if e ra e ” m e a ns c ab b a ge , ca u li fl ow e r , b r oc c ol i an d B r u ss e l s s p ro u ts ;
“cu c u r b i ts ” m e a ns m el o ns , sq u as h e s, c uc u m b e rs a nd pu m pk i ns ;
“gr a p e s ” m e a ns , un l e ss o th e rwise indicated, grapes intended for the table, for m aking wine or for
s ul t a na s , c u r ra n t s o r r a i si n s ;
2
“gr o u n d n u t s, p ec a n n u t s , m a ca d amia n u ts an d waln u ts” means the nuts without the shell;
“me a li e s ( g r ee n )” m e a ns t he c ob s at d ou g h s t ag e wi t h l e af sheaths and stamens removed;
“p e a ch e s ” i nc l ud e s n e c ta r i ne s ;
“p e a s” m e a ns p ea s wi t ho u t t h e s h e ll ; an d
“p l u ms ” i nc l u de s pr u ne s be fo re p ro c es s i ng .
2. F or t he p ur p os e s o f se c 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 m p o rt e d a n d t h a t i s l i s t ed i n c ol u mn II of the Annex and that contains a
c he m ic a l s u b st a nc e li s t ed o pposite thereto in column I shall be sold or m anufactured for
s al e i f s u ch foo dstuff exceeds the m axim um residue limit listed opposite thereto in colum n
I I I;
( b) t ha t i s n ot i m p o rt e d a n d t h a t c o nt a ins a chemical substance that is not listed opposite
t he r e to i n t h e A nn e x , s h al l be s ol d or manufactured for sale if such foodstuff exceeds a
m ax i m u m r e si d u e l i m i t of 0 ,0 1 m g/ k g;
(c) t ha t is no t im po r t ed a nd t ha t is n ot l is t e d in the Annex and that contains a chem ical
s ub s t an c e l i s te d in c ol u m n I s h al l be s ol d or m a n ufactured for sale if such foodstuff
e xc e e ds a m a xi m um re s i du e l i m i t o f 0 , 01 m g / k g.
( d) t ha t a pp e ar s in the latest list of the “C odex M axim um Limits for Pesticide Residues”of the
C od e x A lim entarius C om m ission (Joint Food and Agricultural Organization/World Health
O rg a ni z a ti o n F o od S t a n da r ds P ro g ra m m e ) or i n t h e “ Di r e ct ives of the European
C om m u n it y ” s h a ll b e i m p o rted ifsuch foodstuff exceeds the maximum residue lim its for
a ny c he m ic a l s u bs t a nc e for such foodstuff, specified in any of the said publications, or the
h ig h e st o f t h e m ax i m u m r e s id u e l i m i t s s p e ci fi ed i n b ot h pu b l ic a t io n s;
(e) t ha t c on t ai n s a c he m ic a l s u bs t a nc e th a t i s not listed in the publications referred to in
p ar a g ra p h ( d ) o r in t he An n ex s ha l l b e imported if such foodstuff exceeds a m aximum
r e si d ue l im i t o f 0, 0 1 m g/ k g .
( f) t ha t i s i m p o r te d an d t h a t is not listed in publications referred to in paragraph (d) or in the
A nn e x a n d t ha t c on t ai n s a c he m ic a l s u bs t a nc e li s t ed i n c olum n I shall be sold or
m an u fa c t ur e d fo r s a l e i f su c h foodstuffexceeds a m axim um residue limit of0,01 m g/kg.
3. F or t he p ur p os e s o f th e s e r e gu l at i o ns —
(a) t he m et a bo l i te o f t h e chemical substance m entioned in colum n I ofthe Annex is included
i n t h e m a xi m u m r e s id u e l i m i t ;
( b) a pe s ti c i de r es i d ue l im i t, u nl e s s o t he r wi s e i n d ic a t ed —
(i ) i n t h e c a se o f m e at , an d ot h er anim al products, is such lim it in such a product
w he n fr e s hl y p r o du c ed ;
( i i) i n t h e c a se o f a n y o t he r foo d st u ff, i s s u ch limit in such a foodstuff at harvest
( dr e s se d fo r m a r ke t i ng ) .
3
4. T he r eg u la t i on s pu b li s h ed by Government Notice No. R . 2160 of2 October 1987, as amended by

G ov e rn m en t No t ic e s N os. R . 2893 of31 Decem ber 1987, R. 1939 of23 S eptember 1988, R. 1932
o f 1 7 A ug u st 1 99 0 , R . 2 38 1 of 1 2 O ct o be r 1 99 0 , R . 1 04 1 of 17 M ay 1991 and R . 2116 of
3 0 A ug u st 1 99 1 , a r e h e r eb y w i t hd r aw n .
ANNEX
I II III
C he mica l subs ta nc e F oo ds tuf f M aximum residue
limit ( 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, ry e, 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 in or g a nic br o mid e
EPTC. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . Dry beans, green beans, kidney beans, maize,
p ota to es , sugar cane, sunflower seed, sweet
corn and sweet potatoes. . . .. . . . . .. . . . . .. . . . . . 0 . 05
MCPA. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . Bar ley , maize, potatoes, ry e, 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 n d p o tato e s ………………………… 0 , 01
A ce p h ate an d 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 ………………………………………. . 0.51
Acetochlor . . . .. . . . . .. . . . . .. . . . . .. . . Groundnuts and sugar cane . . . .. . . . . .. . . . . .. . 0 . 02
Cotton seed, maize and sorghum. . . .. . . . . .. . 0 . 05
Acibenzolar-S-methyl…………………….. M an g oe s ……………………………………. 0,5
(a cibenzolar-S-methyl determines as its
metabolite CGA210007 and expressed as
acibenzolar-S-methyl……………………… T om a toe s …………………………………… 0,2
A cr in ath r in……………………….. A pp le s, p e ar s and tomatoes………………… 0,1

H op s (d r y )………………………………….. 1 0. 0
Alachlor. . . .. . . . . .. . . . . .. . . . . .. . . . . . Bro c c oli, Brussels sprouts, cabbage, maize,
potatoes, soyabeans and sunflower seed. . . .. 0.1
Groundnuts, pineapples and sugar cane . . . .. 0 . 05
1
A ld ic ar b ( su m of aldicarb, its
sulphoxide and sulphone, expressed
as aldicarb). . . .. . . . . .. . . . . .. . . . . .. . . Bananas and coffee. . . .. . . . . .. . . . . .. . . . . .. . . . 0.5
Citrus, grapes and tomatoes. . . .. . . . . .. . . . . .. . 0.2
Cotto n , g r ou n d nu ts, sugar cane and sweet 0.1
p ota to es ……………………………………. .
H op s (d r y )………………………………….. 2.0
M acadamia 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), peachesand tomatoes. . . .. . 0.2
Aluminium phosphide . . . .. . . . . .. . . See h y d r o ge n ph o s ph id e
Ametry n. . . .. . . . . .. . . . . .. . . . . .. . . . . . Ban a n as, 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 eth y 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 zin p ho s -ethy l (sum of azinpho-
s e th y l a n d its oxy gen analogue,
expressed as azinphos-ethyl). . . .. . . Cotton seed and pota toes. . . .. . . . . .. . . . . .. . . . . 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 zo c y clotin (sum of azocy clotin,
c y h e x atin an d dicy clohexy ltin
oxide, expressed as cy hexatin). . . .. Apples, peaches, pears and plums. . . .. . . . . .. . 2.0
H op s (d r y )…………………………………... 1 75 . 0
A zo x y str o bin……………………... Citr u s ………………………………………. . 0.5
G ra p e s………………………………………. 1.0
M ea lies ( g re e n) …………………………….. 0 . 05
P ota to es …………………………………….. 0 . 02
Benalaxyl. . . .. . . . . .. . . . . .. . . . . .. . . . . G ra p e s……………………………………… 2.0
P ota to es ……………………………………. 0 . 05
tomatoes . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . 0 . 05
Ben f u ra carb (sum of carbofuran
and 3-hy droxy -carbofuran, expres-
sed as carbofuran). . . .. . . . . .. . . . . .. . Mealies (green) . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . 0.2
Sorghum. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . 0.1
Ben o my l ( su m of benomyl and
carbendazim, expressed as carben- A pp le s, apricots, avocados, peaches, pears,
dazim). . . .. . . . . .. . . . . .. . . . . .. . . . . .. . 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 -benzohy droxamate). . Apples and pears. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . 0.5
Beta-cy fluthrin. . . .. . . . . .. . . . . .. . . . . A pp les, grapes, mealies (green), pears, peas
and wheat. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. 0.1
Bea n s , c r u cif e rae, peaches, sorghum and
tomatoes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . 0.2
Cotton seed. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . 0 . 05
P ota to es …………………………………….. 0 . 05
Beta -c y p e r me thr in (s u m o f Grapes, groundnuts, macadamia nuts, mealies
is om e rs ) . . ( g re e n) a n d p lum s …………………. . 0 . 05
Bea n s , c ruciferae and peas …………………. 0.1
Citr u s , p eaches and tomatoes ………………. 0.2
A pp le s, pears, sorghum and wheat ………… 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
Bro m ch lo r ph o s (sum of brom-

c hlo r p ho s and 2,2-dichloroviny l
d ime thy l phosphate, expressed as
bromchlorphos) . . . .. . . . . .. . . . . .. . . . Cruciferae. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. 0.1
Bromophenoxim . . . .. . . . . .. . . . . .. . . Maize, sorghum andwheat. . . .. . . . . .. . . . . .. . . 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) andcotton seed. . . .. . . . . .. . . . . .. 0.2

Grapes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 1.0
Bromoxynil. . . .. . . . . .. . . . . .. . . . . .. . Barley , maize, oats, sorghum, sugar cane and
wheat. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. . . . . . 0.1
Bro m uc o n azole…………………… A pp le s………………………………………. 0.2
Bar le y a n d w h ea t…………………………… 0 . 02
Bupirimate (sum of bupirimate and
ethirimol, expressedas 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 iu m a rsenate (calculated as
arsenic trioxide). . . .. . . . . .. . . . . .. . . . Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0.2
Captab (captan) . . . .. . . . . .. . . . . .. . . . Apples, apricots, boy senberries, celery , grapes,
guavas, olives, peaches, pears, plums, quinces,
s p in a c h, s tra w be r r ie s , to m ato e s a nd
y oungberries. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . 1 54 . 0
Potatoes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . 0.5
Carbary l. . . .. . . . . .. . . . . .. . . . . .. . . . . . A pp le s, a p ric o ts , b ea n s , 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. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . 0 . 02
M ea lies ( g re e n) …………………………….. 0.5
P ea s …………………………………………. 0.2
T om a toe s …………………………………… 0.2
Carbofuran (sum of carbofuran and
3-hy droxycarbofuran, expressedas
carbofuran). . . .. . . . . .. . . . . .. . . . . .. . . Cotton seed and pota toes. . . .. . . . . .. . . . . .. . . . . 0 . 05
Cruciferae. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. 0.5
M aize, sorghum, sugar cane, sunflower seed
and wheat. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. 0.1
Mealies (green) . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . 0.2
Car b o sulfan (sum of carbosulfan,

c arbofuran, 3-hy droxycarbofuran
and 3-ketocarbofuran). . . .. . . . . .. . . . Grapes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 0 . 05
Mealies (green) . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . 0.2
Car ta p…………………………….. Cab b a ge ……………………………………. 1 50 . 0
T om a toe s …………………………………… 1 0. 0
Car ta p hy drochloride ……………. O nio n s ……………………………………. . 5.0
Chinomethionat. . . .. . . . . .. . . . . .. . . . Apples . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 0.2
Citr u s , c r u ciferae, gooseberries, mangoes,
peaches and tomatoes. . . .. . . . . .. . . . . .. . . . . .. . . 0.5
Cotton seed. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . 0.1
Cucurbits. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . 0 . 05
Chloramizol. . . .. . . . . .. . . . . .. . . . . .. . See ima za lil
Chlorfenvinphos (sum of E- and Z-
isomers). . . .. . . . . .. . . . . .. . . . . .. . . . . . Potatoes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . 0.1
Chlorimuron-ethyl. . . .. . . . . .. . . . . .. Soya beans. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . . 0 . 05
Sugar cane . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . . 0 . 02
Chlormequat (cation) . . . .. . . . . .. . . . P ea r s ………………………………………… 2.0
Wheat. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 5.0
Chlo r ph e napy r……………………. Citr u s ………………………………………. . 0 . 01
Apples, grapes (table), peaches, (nectarines),
Pe a r s and tomtoes…………………….. 0.5
G ra p e s ……………………………………… 0.5
P lum s ………………………………………. 0.1
P ota to es …………………………………….. 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. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . 5 0. 0
Chlorpy rifos. . . .. . . . . .. . . . . .. . . . . .. . A pp le s, a p ric o ts, carrots, lettuce, mealies
( g re en), peaches, pears, plums, potatoes and
wheat. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. . . . . . 0 . 05
Ban a n as …………………………………….. 1.0
G ra p e s ( w in e) and tomatoes….……………. 0.5
Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0.3
Cruciferae. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. 0.1
Chlorpy rifos-methy l. . . .. . . . . .. . . . . Cereal grains. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . 8.0
Clofentezine. . . .. . . . . .. . . . . .. . . . . .. . Apples and pears. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . 0.5
T om a toe s …………………………………… 0.2
Cop p e r o x y c h lor id e and other
copper salts (elemental copper). . . . A pp le s, a pricots, avocados, beans, boy sen-
b er r ie s, c ele r y , c h er ries, citrus, coffee,
c r uc if er a e , c u curbits, granadillas, grapes,
g ua v a s, le ttuce, mangoes, olives, peaches,
pears, peppers, plums, strawberries, toma-toes
and y oungberries. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . 2 0. 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
Cy c la nilid e ……………………… Cotto n s e e d …………………………………. 0.2
Cycloate. . . .. . . . . .. . . . . .. . . . . .. . . . . . Maize and potatoes. . . .. . . . . .. . . . . .. . . . . .. . . . . 0 . 05
Cy c loxidim (includes T-DME and
5-OH-T-DME metabolites). . . .. . . . Cotto n s e e d, c ucurbits, dry beans, grapes,
g r ee n beans, groundnuts, onions, soy a 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
Cy h e x atin (sum of cy hexatin and
dicy clohexy ltin oxide, expressed as
cy hexatin). . . .. . . . . .. . . . . .. . . . . .. . . . A pp le s, c itr u s , peaches, pears, plums and
tomatoes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . 2.0
H op s ( dr y ) …………………………………… 1 05 . 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 ib os ( 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
Cy p r o din il………………………… A pp le s………………………………………. 0.1
Bar le y ………………………………………. 0 . 05
G ra p e s………………………………………. 0.5
Cy r o mazine (sum of cyromazine
and melamine) . . . .. . . . . .. . . . . .. . . . . Bea n s ( g r ee n ) ……………………………….. 5.0
M us h r oo m ………………………………….. 2.0
P ota to es …………………………………….. 0 . 05
Tomatoes . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. 0.5
Deltamethrin. . . .. . . . . .. . . . . .. . . . . .. Apples, beans, cotton seed, cruciferae, grapes,
mealies (green), peaches, pearsand plums. . .
H op s (d r y )…………………………………... 0.1
L ettu c e a n d sorghum ……………………….. 5.0
P ap r ika ( d ry ) ………………………………... 0.1
Stor e d g r a in ………………………………… 0.2
7
1.0
G ro u n dn u ts, mangoes, onions, peas, prickly
p ea rs, potatoes, sorghum, sweet potatoes and
to ma toe s …………………………………….. 0 . 05
Maize, oats, rye andwheat. . . .. . . . . .. . . . . .. . . 1.0
Sunflower seed . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . 1.5
Demeton-S-methy l (sum of deme-
to n-S-methy l, its sulphone and sul-
p ox id e, 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) , p eas, peppers, potatoes, sorghum,
tomatoesand wheat. . . .. . . . . .. . . . . .. . . . . .. . . . . 0.2
Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0.5
Cotto n s e e d, groundnuts, olives, onions and
rooibos tea . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . . 0.1
D ia f enthiuron (sum of diafenthiu-
r o n a n d its m e ta b o lite 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-

hy droxy-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
2
Dichloropropene (sum of E- andZ-
is om 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 itr u s , c r u cif 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 . 00 6
Difenoconazole . . . .. . . . . .. . . . . .. . . . A pp le s, beans, grapes and pears……………. 0.2
Citr u s a n d g r o undnuts.……………………… 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 ap e 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 tho morph……………………. G ra p e s………………………………………. 5.0
T om a toe s …………………………………… 0.1
D im e thy l did e cy l ammonium A pp le s a n d p e ar s……………………………. 2 0. 0
c hlo r ide ……………………………
8
Dinobuton . . . .. . . . . .. . . . . .. . . . . .. . . . Apples and pears. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . 1.0

Dinocap (dinocap and related nitro- Apples, cruciferae, cucurbits, grapes, peaches,
octy lphenols, expressed as dinocap) pears and peas. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . 1.0
Dinoseb . . . .. . . . . .. . . . . .. . . . . .. . . . . . Mealies (green) . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . 0 . 05
D io f e no la n……………………….. Citr u s ………………………………………. . 1.0
D io xathion (sum of cis- and trans-

dioxathion) . . . .. . . . . .. . . . . .. . . . . .. . . Carcass meat. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . 1.0
Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 1.0
Milk. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. . . . . .. 0 . 00 8
Diphenylamine. . . .. . . . . .. . . . . .. . . . . Apples and pears. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . 1 0. 0
1
Diquat (cation) . . . .. . . . . .. . . . . .. . . . Sunflower seed . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . 0.5
2
D is u lf oto n ( s u m of disulfoton,
d em e ton -S and their sulphoxides
a nd sulphones, expressed as disul- Coffee. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0.1
foton). . . .. . . . . .. . . . . .. . . . . .. . . . . .. . .
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 nd o s ulf a n ( s u m of alpha- and A pp le s, apricots, cherries, coffee, cucurbits,
b eta e nd o s ulf a n and endosulfan grapes, mealies (green), peaches, pears, peas,
sulphate). . . .. . . . . .. . . . . .. . . . . .. . . . . . plums, quinces, sorghum, tomatoes and wheat
0.5
Bea n s , b o y s e n be r r ies, citrus, cruciferae,
p ap r ika ( d ry ) and y oungberries……………. 1.0
Cotton seed and groundnuts . . . .. . . . . .. . . . . .. . 0.2
G ra n a dillas, macadadamia nuts, pineapples
and potatoes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . 0 . 05
H op s (d r y )………………………………….. 2 0. 0
Onions, sugar cane and sunflower seed . . . .. . 0.1
Esfenvalerate (sum of isomers). . . . A pp le s, c o tto n s eed, mealies (green) and
p ea r s ………………………………………… 0.5
Beans . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0.3
G ra p e s, m angoes and wheat………………... 0 . 05
H op s (d r y )………………………………….. 1 5. 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,
its s u lpo x ide - and sulphone, ex-
pressed as ethiofencarb). . . .. . . . . .. . Cruciferae. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. 2.0
Ethoxy quin. . . .. . . . . .. . . . . .. . . . . .. . . Apples and pears. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . 3.0
A pp le s, a p ric ots, bananas, beans, boysen-
E thy lene bisdithiocarbamates (mg
b er r ies, citrus, cruciferae, cucurbits, grapes,
CS2 /kg). . . .. . . . . .. . . . . .. . . . . .. . . . . .. g ua v a s, mangoes, olives, papay as, peaches,
p ears, peppers, plums, quinces, tomatoes and 3.0
y oungberries. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . .
Groundnuts, onions, peas and potatoes. . . .. . . 0.5
Ethy lene thiourea (ETU). . . .. . . . . .. All foodstuffs. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . 0 . 01
E tox a zo le ………………………….. A pp le s………………………………………. 0.2
P ea r s ………………………………………. .. 0.1
T om a toe s …………………………………… 0.2
Fam o xa d o ne……………….……… G ra p e s………………………………………. 1.0
P ota to es …………………………………….. 0 . 02
T om a toe s ……………………………………. 0.2
Fen a mid o ne ……………………… P ota to es …………………………………….. 0 . 01
Fen a miphos (sum of fenamiphos,
its s u lph o x ide and sulphone, ex-
pressed as fenamiphos). . . .. . . . . .. . Ban a n as , citr u s, c o tto n s e e d, g r apes,
g r ou n dnuts, guavas, litchis, onions, papay as,
peaches, peas and pecan nuts. . . .. . . . . .. . . . . .. 0 . 05
Ginger, pineapples and tomatoes. . . .. . . . . .. . . 0.1
Potatoes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . 0.2
9
Fenarimol. . . .. . . . . .. . . . . .. . . . . .. . . . Apples and grapes. . . .. . . . . .. . . . . .. . . . . .. . . . . . 0.2

Fen a zaq u in……………………….. A pp le s, c itrus and tomatoes………………… 0 . 05
P ea r s ………………………………………. .. 0.5
Fenbuconazole (sum of fenbucona- A pp le s a n d p e ar s……………………………. 0.1
zo le a nd its lactone metabolites A pr ic ots a nd peaches……………………….. 0.5
RH- 9 129 and RH-9130)………….. Bar le y a n d w h ea t…………………………… 0 . 05
P lum s ………………………………………. . 0.2
Fenbutatin oxide . . . .. . . . . .. . . . . .. . . Apples, peaches and pears. . . .. . . . . .. . . . . .. . . . 2.0
Bea n s ( g r ee n ) ……………………………….. 0.5
Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 1.0
P ep p e rs a nd tomatoes………………………. 0.2
Fen h e xa m ide……………………… G ra p e s………………………………………. 5.0
Fen itr oth ion ………………………. Stor e d g r a in ( wheat)………………………... 1 0. 0
Fenoxaprop-p-ethyl. . . .. . . . . .. . . . . . Dry beans, groundnuts, soya beans and wheat 0 . 05
Fen o x y c a r b……………………….. A pp le as a nd p ea r s………………………….. 1.0
Fenpropathrin (sum of isomers) . . . Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0.5
Cotton seed. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . 0.1
H op s (d r y )………………………………….. 4 0. 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,
p ea c h es , p ea r s , p lum s an d qu in ce s . 1.0
Coffee and cucurbits. . . .. . . . . .. . . . . .. . . . . .. . . . 0.1
Grapes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 0.5
Fen tin a cetate (fentin hy droxide,
e xcluding inorganic tin and di- and
monopheny ltin) . . . .. . . . . .. . . . . .. . . . Onions and potatoes. . . .. . . . . .. . . . . .. . . . . .. . . . 0 . 05
Fentin hydroxide (fentin hy droxide,
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 p e s, m an goes and wheat……………….. 0 . 05
H op s (d r y )………………………………….. 1 5. 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
n uts , 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 io xo n il……………………….. G ra p e 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
M an g oe s a nd p ea s …………………………. 0 . 02
Fluq u inc o nazole………………….. G ra p e s ( w in e ) ………………………………. 0.2
Flutriafol. . . .. . . . . .. . . . . .. . . . . .. . . . . Apples, peaches and pears. . . .. . . . . .. . . . . .. . . . 0 . 05
Barley and wheat. . . .. . . . . .. . . . . .. . . . . .. . . . . .. 0.1
Fo lpet. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . Grapes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 1 5. 0
Fomesafen. . . .. . . . . .. . . . . .. . . . . .. . . . Dry beans, groundnuts and soya beans. . . .. . . 0 . 05
Formetanate. . . .. . . . . .. . . . . .. . . . . .. . A pp le s……………………………………… 0.1
Citr u s ………………………………………. 0.5
G ra p e s………………………………………. 0 . 05
P ea c h es (n e c tarines)………………………... 0 . 02
For m o th io n (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
Fos e ty l-Aluminium (phosphorous
10
acid). . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . Avocados . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. 5 0. 0
Boysenberriesand youngberries. . . .. . . . . .. . . . 5.0
Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 1 5. 0
Cuc u mb e r s a n d potatoes……………………. 1 0. 0
Fos th iaza ti……………………….. Ban a n as ……………………………………. 0 . 05
Citr u s ……………………………………… 0.1
P ota to es …………………………………….. 0 . 05
Grapes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 2 5. 0
Pineapples . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . . 2 0. 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 p h os a te ( including its meta-
b olite am ino methy l phosphonic
acid). . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . Sugar cane . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . . 0.5
Guazatine. . . .. . . . . .. . . . . .. . . . . .. . . . . Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 5.0
H alo x y f o p ( h a lo x y fop esters,
h alo x y f o p a n d its conjugates, Apples, apricots, citrus, grapes, peaches, pears,
e xp ressed as haloxy fop)………….. p ine a pp le s a n d p lu ms ………………. . 0 . 05
Bea n s ( g r ee n ) and peas……………………. 0.2
Bee tr oo t ……………………………………. 0.5
Cotto n s e e d…………………………………. 0.5
D ry beans, soy a beans and sugar cane……… 0.1
G ro u n dn u ts…………………………………. 2.0
L uc e r ne ……………………………………... 1.0
Heptenophos. . . .. . . . . .. . . . . .. . . . . .. Cotto n s e 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 y d r o gen phosphide (phosphine)

( a ll p hosphides, 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……………………………………… 0.2
Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0.5
Cuc u r bits , cotton seed and maize………….. 0 . 05
Sorghum, sunflower and wheat. . . .. . . . . .. . . . . 0 . 02
In doxacarb …………………………………
T om a toe s …………………………………… 0.1
Cab b a ge ……………………………………. 1.0
T om a toe s …………………………………… 0.1
Inorganic bromide (determined and
expressed as total bromide ion from
all sources). . . .. . . . . .. . . . . .. . . . . .. . . All crops. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . 7 5. 0
Ioxy nil. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . Sugar cane . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . . 0 . 05
Iprodione. . . .. . . . . .. . . . . .. . . . . .. . . . . A pp le s……………………………………… 2.5
Citr u s ………………………………………. 1.0
Ginger and peaches (canned). . . .. . . . . .. . . . . .. 0 . 05
Grapes, kiwifruit, peaches and plums. . . .. . . . 5.0
Onions . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 0.5
Pears, raspberries, strawberries and tomatoes 2.0
I p ro v alicarb (sum of iprovalicarb G ra p e s a n d to matoes ………………………. 0.5
a nd its d ia s ter e o me r s a s P ota to es …………………………………….. 0 . 05
ip ro v a lic a rb ) …. .
Isazofos . . . .. . . . . .. . . . . .. . . . . .. . . . . . Mealies (green) and sorghum. . . .. . . . . .. . . . . .. 0.1
Citrus and paprika. . . .. . . . . .. . . . . .. . . . . .. . . . . . 0 . 02
Pineapples . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . . 0 . 05
I sofenphos (sum of isofenphos and
its oxy gen analogue). . . .. . . . . .. . . . . Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0.2
Onions . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 0.1
Isoxaben. . . .. . . . . .. . . . . .. . . . . .. . . . . . Wheat. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0 . 05
K re s o xim-methy l…………………. A pp le s a n d p e ar s……………………………. 0.1
G ra p e a n d c itr us…………………………….. 0.5
Lambda-cy halothrin. . . .. . . . . .. . . . . . A pp les, grapes (table), pears and plums……. 0.2
A pr ic ots a nd peaches ………………………. 0.5
11
Beans . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0 . 02
Cru c 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 h y d r o ge n ph o s ph id e
Mancozeb . . . .. . . . . .. . . . . .. . . . . .. . . . See e thy le ne b is d ithio c ar b am a tes
Maneb. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . See e thy le ne b is d ithio c ar b am a tes
M ep iq ua t chloride (mepiquat ca-
tion) . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . Cotton seed. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . 1.0
Mercaptothion (mela thion). . . .. . . . . A pp le s, a v ocados, bananas, beans, grapes,
g ua v a s, m an g o es, papay as, 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
v eg e tab le s , g r ou n dnuts, cotton seed, sun-
flower seed and other oilseeds. . . .. . . . . .. . . . . . 8.0
Cruciferae, peppersand tomatoes . . . .. . . . . .. . 3.0
Cucurbits and mushrooms. . . .. . . . . .. . . . . .. . . . 1.0
M ea lies (green), onions, peas, sorghum and
sugar cane. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. 0.5
Metalaxyl. . . .. . . . . .. . . . . .. . . . . .. . . . . Avocados andcruciferae. . . .. . . . . .. . . . . .. . . . . 0 . 05
Boysenberries, grapes andy oungberries. . . .. 1.5
Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 1.0
Potatoes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . 0.2
Pineapples and tomatoes. . . .. . . . . .. . . . . .. . . . . . 0.5
M eta lax y l-m……………………… A vo c a do s …………………………………… 0 . 05

Citr u s ………………………………………. . 1.0
P ine a pp le s a n d tomatoes…………………… 0.5
Metazachlor. . . .. . . . . .. . . . . .. . . . . .. . Cab b a 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 ru c iferae, mangoes,
p ea c h es , p ears 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, pearsand 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 o od c ro p s — s ee inorganic bromide
Dried fruit. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. 2 0. 0
Dried legumesand cereal grains. . . .. . . . . .. . . . 5 0. 0
Groundnuts . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . 1 00 . 0
Processed grain products . . . .. . . . . .. . . . . .. . . . . 1 0. 0
M eth y 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. . . .. . . . . .. . . . . .. . . . . .. . Cotto n s e e d, d ry b ea n s , g r e en beans,
g r ou n dn u ts, kidney beans, maize, potatoes,
s o rg h um , so y a b e a ns , s ug a r cane and
sunflower seed. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . 0 . 05
Metribuzin . . . .. . . . . .. . . . . .. . . . . .. . . Asparagus and soy a beans. . . .. . . . . .. . . . . .. . . . 0 . 05
Metsulfuronmethy .l . . .. . . . . .. . . . . .. Barley and wheat. . . .. . . . . .. . . . . .. . . . . .. . . . . .. 0 . 05
M ev in phos (sum of E- and Z-iso-
mers) . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . Bea n s , c itrus, cruciferae, cucurbits, lettuce,
peas, peppers, spinach, tomatoes and wheat. . 0.1
Grapes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 0.2
Potatoes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . 0 . 05
M ilbemectin (sum of milbemectin A pp le as a nd tomatoes ……………………… 0 . 01
A 3 a n d A 4) ………………………..
Monocrotophos . . . .. . . . . .. . . . . .. . . . Carrots, cotton seedand potatoes. . . .. . . . . .. . . 0 . 05
12
Barley , citrus,mealies (green) and wheat. . . . 0.1

Tomatoes . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. 0.2
M y c lo butaniel (sum of my clobu-
tanil and its alcohol metabolite). . . . Apples, grapes and pears. . . .. . . . . .. . . . . .. . . . . 0.2
Cuc u r bits ……………………………………. 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 to es …………………………………….. 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 rth o-pheny lphenol (sodium salt)

( s um of 2- pheny l-phenol and 2-
p he n y l- p en a te, expressed as 2-
pheny lphenol). . . .. . . . . .. . . . . .. . . . . . Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 1 0. 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 y l (s um of oxamy l and its
oxime, expressed as oxamy l). . . .. . Ban a n as , gr oundnuts, pineapples, potatoes,
sugar cane and tomatoes. . . .. . . . . .. . . . . .. . . . . . 0 . 05
Oxycarboxin. . . .. . . . . .. . . . . .. . . . . .. Beans . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0.5
Oxy demeton-methy l (sum of oxy-
d em e ton-methy l and its sulphone,
expressed as oxy demeton-methy l). Apples, apricots, cucurbits, peaches, pears and
plums . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0.4
Bea n s, brinjals, cruciferae, mealies (green),
p ea s , pe ppers, potatoes and tomatoes……… 0.2
Brinjals, mealies (green), peas and peppers... 0.2
Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0.5
Cotto n seed, groundnuts, onions and rooibo.. 0.1
Sor g h um ……………………………………. 0 . 02
Oxyfluorfen. . . .. . . . . .. . . . . .. . . . . .. . Citrus and garlic . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . 0 . 05
O xy tetracy cline (oxy tetracycline
hy drochloride) . . . .. . . . . .. . . . . .. . . . . Apricots, peaches and plums. . . .. . . . . .. . . . . .. 0.1
P ac lo bu tr azol (sum of Paclobu-
trazol and paclobutrazol-ketone). . . A dv o c ad o s, 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
p ota to es 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
Penconazole. . . .. . . . . .. . . . . .. . . . . .. . Mangoes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . 0.1
Apples, pears and peas. . . .. . . . . .. . . . . .. . . . . .. . 0.1
Cucurbits. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . 0 . 02
Grapes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 0.2
P en c y cu r on……………………….. P ota to es …………………………………….. 0 . 05
Pendimethalin. . . .. . . . . .. . . . . .. . . . . . Potatoes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . 0 . 05
Permethrin (sum of isomers). . . .. . . A pp le s, g rapes, mealies (green), pears and
sorghum. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . 0.5
Bea n s, peas, soy a 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 oxy gen
a nalogue and their sulphoxides and
sulphones, expressed as phorate) . . A pp le s, c o tto n s e e d, cruciferae, onions,
mealies (green), potatoes and wheat. . . .. . . . . . 0 . 05
Phosalone . . . .. . . . . .. . . . . .. . . . . .. . . . Apples and pears. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . 2.0
P ho s me t [sum of phosmet and its A pp le s ……………………………………… 5.0
o xy g e n a n a lo g u e (fat P ea r s ……………………………………… 2.0
s o lu b le) ] ……. .
P ho s p ho rous acid…………………. Citr u s ………………………………………. . 5 0. 0
G ra p e s ……………………………………… 2 5. 0
Phoxim. . . .. . . . . .. . . . . .. . . . . .. . . …. Cereal grains and groundnuts. . . .. . . . . .. . . . . .. 0.2
13
Piperonyl butoxide. . . .. . . . . .. . . . . .. A pp le s, a p ric o ts , b ea n s (green), citrus,

c r uc if erae, cucurbits, grapes (tabl), guavas,
lettuce, peaches, pears, plums and tomatoes .. 5.0
Cereal grains. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . 2 0. 0
D rie d fr u it, d r ie d n uts, dried vegetables,
g r ou n dnuts, cotton seed, sunflower seed and
other oil seeds. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . 1 0. 0
P irim ica r b ( s um of pirimicarb,

deme-thylpirimicarb and demethyl-
for-mamido-pirim icarb). . . .. . . . . .. . A pp le s, c itr 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 )…………………... 1 0. 0
P rochloraz (sum of prochloraz and
its metabolites containing the 2,4,6-
tr ichlorophenol moiety , expressed
as prochloraz). . . .. . . . . .. . . . . .. . . . . . Avocados, bananasand citrus. . . .. . . . . .. . . . . . 2.0
Barley and wheat. . . .. . . . . .. . . . . .. . . . . .. . . . . .. 0.2
G in g e r ……………………………………. . 1 0. 0
Mangoes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . 5.0
M us h r oo m s a n d potatoes…………………… 0.1
Procymidone. . . .. . . . . .. . . . . .. . . . . .. Beans and plums. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . 1.0
Citrus and potatoes . . . .. . . . . .. . . . . .. . . . . .. . . . . 0.2
Grapes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 5.0
Groundnuts . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . 0.5
Peaches. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . 1 0. 0
Pears . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. . . . . . 0 . 05
Tomatoes . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. 3.0
Profenofos (sum of profenofos and
its conversion product 4-bromo-2-
c hlo r o ph e 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 hy drochloride . . . .. . . Cucumbers. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . . 2.0
P ota to es …………………………………….. 0.5
Propanil. . . .. . . . . .. . . . . .. . . . . .. . . . . . Rice. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. . . . . .. 0.2
Propaquizafop. . . .. . . . . .. . . . . .. . . . . . Clov e r………………………………………. 0.1
Cuc u r bits ……………………………………. 0.2
Milk. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. . . . . .. 0 . 00 4
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. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . 5 0. 0
Propiconazole . . . .. . . . . .. . . . . .. . . . . . Barley and pecan nuts . . . .. . . . . .. . . . . .. . . . . .. . 0 . 05
Ban a n as , groundnuts and wheat……………. 0.1
Grapes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 0.2
Peaches. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . 0.5
Propineb (mg CS2/kg). . . .. . . . . .. . . . Boy senberries, grapes, tomatoes and y oung-
berries. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 3.0
Groundnuts and potatoes. . . .. . . . . .. . . . . .. . . . . 0.5
Propoxur . . . .. . . . . .. . . . . .. . . . . .. . . . . Grapes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 0 . 05
P ro th iofos (sum of prothiofos and
its oxy gen analogue, expressed as
prothiofos) . . . .. . . . . .. . . . . .. . . . . .. . . Apples, apricots, citrus, peaches, pears, plums
and mangoes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . 0 . 05
Grapes and guavas. . . .. . . . . .. . . . . .. . . . . .. . . . . . 1.0
P y m e tr o zine………………………. Cab b a ge …………………………………….. 0 . 02
Cotto n ( s e ed ) ………………………………. 0 . 05
Pyraclostrobin (sum of py raclostro= Citr u s ………………………………………. 0.1
b in a n d its m e tab o lite BF 500-
3 ) ………………………………….
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 , b ea n s (green), citrus,
c r uc iferae, cucurbits,grapes (table), guavas, 1.0
le ttuce, peaches, pears, plums and tomatoes..
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 it, d r ie d nuts, dried vegetables,
g r ou n dnuts, cotton seed, sunflower seed and
other oil seeds. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . 1.0
Py rifenox. . . .. . . . . .. . . . . .. . . . . .. . . . . Apples and mangoes. . . .. . . . . .. . . . . .. . . . . .. . . . 0 . 05
Grapes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 0.1
P y r im eth a nil……………………… G ra p e s………………………………………. 5.0
Py riproxy fen. . . .. . . . . .. . . . . .. . . . . .. Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0.2
M an g oe s ……………………………………. 0 . 02
Py rrolidinomethy l tetracycline. . . .. Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0 . 05
Q uin o xy f e n ………………………. G ra p e s ………………………………………. 1.0
Q uin toze n e ( 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 o p-P-tefuryl …………… Can o la ……………………………………… 0 . 05
Fat a n d m ea t ……………………………….. 0 . 02
L ive r ………………………………………. . 0.2
M ilk ………………………………………… 0.5
Rolitetracycline . . . .. . . . . .. . . . . .. . . . Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0 . 05
Sethoxy dim. . . .. . . . . .. . . . . .. . . . . .. . 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. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. 1 0. 0
Sod ium 2-(3-chlorophenoxy) pro-
pionate . . . .. . . . . .. . . . . .. . . . . .. . . . . .. Pineapples . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . . 0.2
Spin o s ad [ th e su m of spinosad
( s pin o sy n s A a nd D) a nd its
metabolites spinosyn K, spinosy n B P ota to es …………………………………….. 0 . 02
a nd N-demethyl spinosy n]……….. T om a toe s …………………………………… 0.2
Spir o x am ine………………………. G ra p e 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,
b oy s e nb e r rie s , c itr us, cucurbits, grapes,
m an g oe s , pa p a y a s, peaches, pears, peas,
peppers, plums, tomatoes and youngberries. . 5 0. 0
L itc h is ( pe e l) 2 ……………………………… 1 00 0 . 0
L itc h is ( p ulp ) ……………………………….. 5 5. 0
T artar emetic (determined as anti-
m on y and expressed as antimony
trioxide). . . .. . . . . .. . . . . .. . . . . .. . . . . . Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 3.0
T au - f luv a lin ate …………………. 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
Citr u s a n d p o tato es…………………………. 0 . 02
Grapes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 2.0
Groundnuts, mangoes, oats and onions. . . .. . . 0 . 05
T eb u f en o zide……………………... A pp le s a n d p e ar s……………………………. 1.0
Teflubenzuron. . . .. . . . . .. . . . . .. . . . . . Citrus . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0.5
Litchis. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . . 0 . 02
T em e ph o s ( s u m of temphos, its
o xy g e n a n alo g ue an d the ir
s u lp h o xid e s a n d s u lp h o ne 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 co n azole ……………………. G ra p e 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. . . .. . . . . .. . . . . .. . . . . . 1 0. 0
T hia c lop r id ………………………. A pp le s………………………………………. 1.0
Thiamethoxam (sum of thiametho=
x am a nd its m eta b olite CGA A pp le s………………………………………. 0 . 02
3 22 7 0 4) ………………………….. Cotto n s e e d…………………………………. 0 . 05
Thidiazuron . . . .. . . . . .. . . . . .. . . . . .. . Cotton seed. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . 0.5
Thifensulfuron-methy l. . . .. . . . . .. . . Barley and wheat. . . .. . . . . .. . . . . .. . . . . .. . . . . .. 0 . 05
T hio d ica r b ( s u m of thiodicarb,
m eth o my l and methy l hy droxy-
th io a c etimidate (methyl oxime),
expressed as thiodicarb). . . .. . . . . .. . Cotton seed. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . 0.1
Mealies (green). . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . 0.5
T hio m 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 hip hanate-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 p e s………………………………………. 5.0
Tralkoxydim. . . .. . . . . .. . . . . .. . . . . .. Barley and wheat. . . .. . . . . .. . . . . .. . . . . .. . . . . .. 0 . 05
Tralomethrin. . . .. . . . . .. . . . . .. . . . . .. Apples, beans, cotton seed, cruciferae, grapes,
mealies (green), peaches, pearsand plums. .
0.1
G ro u n dn u ts, p eas, prickly pears, sorghum,
sweet potatoesand 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 n s………………………………….. 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 ap e s, g u avas, 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 lo xy strobin……………………. A pp le s………………………………………. 0.1
Citr u s ………………………………………. . 0.1
Cuc u r bits ……………………………………. 0 . 05
G ra p e s………………………………………. 0.5
Triflumuron. . . .. . . . . .. . . . . .. . . . . .. . Apples and pears. . . .. . . . . .. . . . . .. . . . . .. . . . . .. 2.0
Chic ken f a t…………………………………. 0.1
Citrus and peaches. . . .. . . . . .. . . . . .. . . . . .. . . . . 0.5
Litchis. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 0.1
M an g oe s ……………………………………. 0.2
Trifluralin . . . .. . . . . .. . . . . .. . . . . .. . . . Cab b a ge , ch illie s , co w pe as, dry beans,
16
g r ou n dn u ts, kidn e y b e a ns , soy a beans,

sunflower seed and tomatoes. . . .. . . . . .. . . . . . 0 . 05
Carrots . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . 1.0
T rif o r in e (determined as chloral
hy drate and expressed as triforine) Apples and peaches. . . .. . . . . .. . . . . .. . . . . .. . . . 2.0
Beans and plums. . . .. . . . . .. . . . . .. . . . . .. . . . . .. 1.0
Cucurbits . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. 0.5
Peas . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . .. . . . . . 0.1
Vamidothion (sum of vamidothion,
its s u lph o x ide and sulphone, ex-
pressed as vamidothion) . . . .. . . . . .. Apples. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . . . . .. . . . 0.4
1
V in c 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 y p e r me thr in (s u m of Cotto n s e e d, g ra p e s, g r ou n dn u ts a nd
is om e re s ) ……………………… m ac a da m ia nuts………………………… 0 . 05
Bea n s , c r u ciferae and peas…………………. 0.1
P ea c h es a nd tomatoes………………………. 0.2
A pp le s, mealies (green), pers, sorghum and
w he a t…………………………………… 0.5
Zineb . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . See e thy le ne b is d ithio c ar b am 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 o nly litc h is w ith ma x imu m r e s id u e lim it o f 10 0 , 0 m g/kg

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REPUBLIC OF MOZAMBIQUE

External Market Task Force

External Market Study No. 3 (5)

External Market Task Force

5.0 SWOT Analysis 16

7.0 Recommended Future Action 18

8.0 Contacts Interviewed 19

Analysis of Groundnuts as a target product for

2. Mozambique supply analysis

Table 1: Harvested area, production and yields of groundnuts in Mozambique, per

(The rainy season is from early September to late February).

Table 2: Differences between the two most important groundnut-growing regions in

Presently a few varieties are recommended for production:

• South - Bebiano branco, Sellie and Mamane.

Table 3: Wholesale prices of Small seeded groundnuts (Spanish) in selected Mozambique

Table 4: Wholesale prices of Large seeded groundnuts (Virginia) in selected Mozambique

Table 5: Wholesale prices of Small seeded imported groundnuts (Spanish) in selected

Table 8: Guestimate prices for groundnuts (EXW CP)4

Marketing is usually organized in a two-tier system:5

There is no evidence of formal packaging in the regional distribution of groundnuts, although

3. South African Demand Analysis

Area planted Production

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

2 750 200 200

Production Producer price

Figure 3: Average R/ton and total production (1995 to 2002)

3.4 Imports and regulations

Import quantity Export quantity

Figure 4: Imports and exports of groundnuts (1992 to 2002)

4. Pricing and Logistics Analysis

Table 15: Price Competitiveness of grountnut exports to South Africa

It is strongly recommended that consideration be given to use intermediaries to oversee and

7. Recommended future action

Infrastructure, especially as far as storage is concerned, remains a problem. Exacerbating the

Lubbe, J Toppies Nuts 011 811 1857 Potential Buyer

Mulder, J SAD Foods 021 864 8639 Buyer

WILL BE MADE AVAILABLE IN ELECTRONIC FORMAT

MAXIMUM LEVEL AND SAMPLING PLAN FOR TOTAL AFLATOXINS IN PEANUTS

WILL BE MADE AVAILABLE IN ELECTRONIC FORMAT

WILL BE MADE AVAILABLE IN ELECTRONIC FORMAT

DRAFT REGULATIONS RELATING TO THE GRADING, PACKING AND MARKING OF

(a) made the regulations in the Schedule; and

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

"foreign matter" in relation to a consignment of -

"grade" means a grade referred to in regulation 6;

"mould-infested kernels" means kernels -

(b) which are damaged or discoloured as a result of mould growth;

(a) groundnuts in retail quantities; or

Restrictions on sale of groundnuts

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

4. There are 5 classes of groundnuts, namely –

Specifications for classes

5. A consignment of groundnuts is classified as –

Grades for groundnuts

6. The grades for the different classes groundnuts are -

(a) Choice Grade

Standards for grades

7. (1) All grades of groundnuts should -

(b) with the exception of Grade Other be free from insects;

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

(e) The lot number of the consignment concerned.

(f) The country of origin.