BRA/1611
WTO/SPS
BR Brésil
  • 07 - Légumes, plantes, racines et tubercules alimentaires
  • 09 - Café, thé, maté et épices
  • 12 - Graines et fruits oléagineux; graines, semences et fruits divers; plantes industrielles ou médicinales; pailles et fourrages
2020-03-07
2020-01-15

HS Code(s): 070521, 07052, 070970, 120750, 0703, 070810, 071320, 071340, 0904, 09041, 070930, 0704, 070410, 070420, 07051, 070990, 12099110, 12119029, 0709999000, 07133500, 07133990, 07136000, 07133100, 07102200, 07099990, 07049010, jilo; ICS Code(s): 13, 65

Draft resolution number 763, 6 January 2020, regarding the active ingredient B26 - BIFENTRINA (bifenthrin) of the Monograph List of Active Ingredients for Pesticides, Household Cleaning Products and Wood Preservers, published by Resolution - RE n° 165 of 29 August 2003, on the Brazilian Official Gazette (DOU - Diário Oficial da União) of 2 September 2003. Language(s): Portuguese. Number of pages: 5

This Draft resolution incorporates the following changes for the active ingredient B26 - BIFENTRINA (bifenthrin) from the Relation of Monographies of Active Ingredients of Pesticides, Household Cleaning Products and Wood Preservers, all in the modality of foliar use (application):

-    includes the watercress, chard, witloof chicory, chicory, spinach, stevia reubadiana, mustard, and arugula cultures with MRL of 0.15 mg/kg and safety security period of 14 days;

-    includes the shallot culture with MRL of 0.05 mg/kg and safety security period of 21 days;

-    includes the pea, chickpea, lentil, caupi bean, lima bean, pigeon bean, mung bean, and green bean cultures with MRL of 0.5 mg/kg and safety security period 20 days;

-    includes the red pepper, egg-plant, jilo, pepper, and okra cultures with MRL of 0.3 mg/kg and safety security period of 14 days;

-    includes the cabbage, broccoli, chinese cabbage, brussels sprouts, and cauliflower cultures with MRL of 0.01 mg/kg and safety security period of 14 days;

-    changes the MRL of the lettuce culture from 0.05 to 0.15 mg/kg; changes the safety security period of the garlic culture from 30 to 21 days.