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40 CFR Ch. I (7–1–04 Edition) § 180.41

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40 CFR Ch. I (7–1–04 Edition) § 180.41 § 180.41 40 CFR Ch. I (7–1–04 Edition) all individual crops within a group, the from crops additional to those rep- proposed or registered patterns of use resentative crops in a grouping may be for all crops in the group or subgroup required for systemic pesticides. must be similar before a group toler- (i) The commodities included in the ance is established. The pattern of use groups will be updated periodically ei- consists of the amount of pesticide ap- ther at the initiative of the Agency or plied, the number of times applied, the at the request of an interested party. timing of the first application, the in- Persons interested in updating this sec- terval between applications, and the tion should contact the Registration interval between the last application Division of the Office of Pesticide Pro- and harvest. The pattern of use will grams. also include the type of application; for (j) Establishment of a tolerance does example, soil or foliar application, or not substitute for the additional need application by ground or aerial equip- to register the pesticide under a com- ment. panion law, the Federal Insecticide, (f) When the crop grouping contains Fungicide, and Rodenticide Act. The commodities or byproducts that are Registration Division of the Office of utilized for animal feed, any needed Pesticide Programs should be con- tolerance or exemption from a toler- tacted concerning procedures for reg- ance for the pesticide in meat, milk, istration of new uses of a pesticide. poultry and/or eggs must be established before a tolerance will be granted for [60 FR 26635, May 17, 1995] the group as a whole. The representa- § 180.41 Crop group tables. tive crops include all crops in the group that could be processed such (a) The tables in this section are to that residues may concentrate in proc- be used in conjunction with § 180.40 to essed food and/or feed. Processing data establish crop group tolerances. will be required prior to establishment (b) Commodities not listed are not of a group tolerance, and food additive considered as included in the groups for tolerances will not be granted on a the purposes of this paragraph, and in- group basis. dividual tolerances must be estab- (g) If maximum residues (tolerances) lished. Miscellaneous commodities in- for the representative crops vary by tentionally not included in any group more than a factor of 5 from the max- include asparagus, avocado, banana, imum value observed for any crop in cranberry, fig, globe artichoke, grape, the group, a group or subgroup toler- hops, kiwifruit, mango, mushroom, ance will ordinarily not be established. okra, papaya, pawpaw, peanut, per- In this case individual crop tolerances, simmon, pineapple, strawberry, water rather than group tolerances, will nor- chestnut, and watercress. mally be established. (c) Each group is identified by a (h) Alternatively, a commodity with group name and consists of a list of a residue level significantly higher or representative commodities followed lower than the other commodities in a by a list of all commodity members for group may be excluded from the group the group. If the group includes sub- tolerance (e.g., cereal grains, except groups, each subgroup lists the sub- corn). In this case an individual toler- group name, the representative com- ance at the appropriate level for the modity or commodities, and the mem- unique commodity would be estab- ber commodities for the subgroup. Sub- lished, if necessary. The alternative ap- groups, which are a subset of their as- proach of excluding a commodity with sociated crop group, are established for a significantly higher or lower residue some but not all crops groups. level will not be used to establish a tol- (1) Crop Group 1: Root and Tuber erance for a commodity subgroup. Most Vegetables Group. subgroups have only two representa- (i) Representative commodities. Carrot, tive commodities; to exclude one such potato, radish, and sugar beet. commodity and its related residue data (ii) Table. The following table 1 lists would likely provide insufficient res- all the commodities included in Crop idue information to support the re- Group 1 and identifies the related crop mainder of the subgroup. Residue data subgroups. 334 VerDate Aug<04>2004 14:00 Aug 11, 2004 Jkt 203161 PO 00000 Frm 00334 Fmt 8010 Sfmt 8010 Y:\SGML\203161T.XXX 203161T Environmental Protection Agency § 180.41 TABLE 1—CROP GROUP 1: ROOT AND TUBER VEGETABLES Related crop Commodities subgroups Arracacha (Arracacia xanthorrhiza) ......................................................................................................................... 1–C, 1–D Arrowroot (Maranta arundinacea) ........................................................................................................................... 1–C, 1–D Artichoke, Chinese (Stachys affinis) ....................................................................................................................... 1–C, 1–D Artichoke, Jerusalem (Helianthus tuberosus) ......................................................................................................... 1–C, 1–D Beet, garden (Beta vulgaris) ................................................................................................................................... 1–A, 1–B Beet, sugar (Beta vulgaris) ...................................................................................................................................... 1–A Burdock, edible (Arctium lappa) .............................................................................................................................. 1–A, 1–B Canna, edible (Queensland arrowroot) (Canna indica) .......................................................................................... 1–C, 1–D Carrot (Daucus carota) ............................................................................................................................................ 1–A, 1–B Cassava, bitter and sweet (Manihot esculenta) ...................................................................................................... 1–C, 1–D Celeriac (celery root) (Apium graveolens var. rapaceum) ...................................................................................... 1–A, 1–B Chayote (root) (Sechium edule) .............................................................................................................................. 1–C, 1–D Chervil, turnip–rooted (Chaerophyllum bulbosum). ................................................................................................. 1–A, 1–B Chicory (Cichorium intybus) .................................................................................................................................... 1–A, 1–B Chufa (Cyperus esculentus) .................................................................................................................................... 1–C, 1–D Dasheen (taro) (Colocasia esculenta) ..................................................................................................................... 1–C, 1–D Ginger (Zingiber officinale) ...................................................................................................................................... 1–C, 1–D Ginseng (Panax quinquefolius) ............................................................................................................................... 1–A, 1–B Horseradish (Armoracia rusticana) .......................................................................................................................... 1–A, 1–B Leren (Calathea allouia) .......................................................................................................................................... 1–C, 1–D Parsley, turnip–rooted (Petroselinum crispum var. tuberosum) .............................................................................. 1–A, 1–B Parsnip (Pastinaca sativa) ....................................................................................................................................... 1–A, 1–B Potato (Solanum tuberosum) .................................................................................................................................. 1–C Radish (Raphanus sativus) ..................................................................................................................................... 1–A, 1–B Radish, oriental (daikon) (Raphanus sativus subvar. longipinnatus) ...................................................................... 1–A, 1–B Rutabaga (Brassica campestris var. napobrassica) ............................................................................................... 1–A, 1–B Salsify (oyster plant) (Tragopogon porrifolius). ....................................................................................................... 1–A, 1–B Salsify, black (Scorzonera hispanica) ..................................................................................................................... 1–A, 1–B Salsify, Spanish (Scolymus hispanicus) .................................................................................................................. 1–A, 1–B Skirret (Sium sisarum) ............................................................................................................................................. 1–A, 1–B Sweet potato (Ipomoea batatas) ............................................................................................................................. 1–C, 1–D Tanier (cocoyam)
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