None of the cole crops are treated with pesticides after harvest, with
the exception of sodium hypochlorate, or calcium hypochlorate, which is
used as a microbial agent in the water.

Postharvest, broccoli that is to be processed is packed into bulk bins
and shipped to the packinghouse.  In the packinghouse broccoli is,
inspected for defects, trimmed, washed with mildly chlorinated water and
then packaged.  In order to meet AZ standards, all packed broccoli must
be free from mold, decay and serious damage.  No more than 5%, by count,
of a bunch of broccoli in any container or lot can have mold or decay.
No more than 15%, by count, of broccoli in any container or lot can fail
to meet AZ standards.  Broccoli is stored and transported under crushed
ice to preserve freshness.

All cauliflower is hand-harvested in the field, generally 2 - 4 times
depending on a given season’s market.  The mature curds (heads) are
hand-selected and excess wrapper leaves are removed.  Smaller curds are
usually ready for harvest only a few days later.  Plants are then sorted
and packed by size.  Extreme care is exercised to avoid scuffing the
white curds as any scuffing may lead to decay and browning.  Curds are
individually packaged in plastic bags and packed 9 - 20 per carton.
Cauliflower is packed in a single-layer carton to prevent bruising
(unlike the double layer cartons of lettuce or cabbage).  Some
cauliflower is cut into florets for the food service trade, often mixed
with broccoli and carrots. Some South Coastal crops are used for the
frozen food industry.  Due to its perishable nature, cauliflower is
stored for very short periods of time.  Storage temperature is at 32° F
at greater than 95% humidity.  Cauliflower stored in such conditions may
last for 21 - 28 days, while any crop stored at 50° F will have a shelf
life of only 5 days.  Since the introduction of Jade hybrids, newer
machine-harvested varieties have been developed.

In Arizona harvesting of cauliflower is performed manually and begins in
December and is usually completed by March.  Cauliflower should be
harvested when the head is approximately 6" in diameter, the curds are
still compact and white and the leaves are still healthy and green.
Harvested cauliflower for the fresh market is cut at the base of the
head.  The spreading leaves of the cauliflower leaves are removed;
leaves that wrap around the head are trimmed 2 inches above the head for
protection of the curd.  The harvested head typically measures 6 inches
in diameter and weighs 2 to 3 pounds, although the desired head size may
vary somewhat with the market.  Generally, this head size can be
achieved by planting in rows 36 to 42 inches apart with 15 to 20 inches
between plants.  The head is then cleaned, packed into cartons and then
shipped to the cooler.  Sometimes heads are wrapped in perforated
plastic.  If the heads are wrapped in plastic, the carton is cooled by
hydrovac.  If the heads are not wrapped in plastic, the carton is cooled
by hydrocooling.  Cauliflower is packed with 6, 8, 9, 12, 15, 18 or 22
heads per cardboard box.  Nine or twelve heads per carton are the most
desirable size.  Cauliflower that is to be processed is packed into bulk
bins and shipped to the packinghouse.  In the packinghouse cauliflower
is inspected for defects, trimmed, washed with mildly chlorinated water
and then packaged.  Most cauliflower is fresh processed and cut into
florets for bagging, some cauliflower is processed for pickling.  In
order to meet Arizona standards, all cauliflower packed or offered for
sale must be free of mold, decay and serious damage.  No more than 5%,
by count, of the cauliflower in any lot of containers or bulk lot can
have mold or decay.  No more than 15%, by count, of any lot of
containers or bulk lot can fail to meet the total requirements of
Arizona standards.

Table 28.  Detailed Maturity and Harvesting of Brassica Head and Stem
Vegetable Crops:

Commodity	Growing Season

Broccoli	Planting to first cutting is 60 – 160 days depending upon
variety and growing areas.  In the Willamette Valley, broccoli harvest
for processing begins about June 25 and continues to October 31. The
prime harvest period for processing is July 15 to the end of September.

Brussels sprouts	Brussels sprouts mature from transplanting to first
harvest: 3 to 3 l/2 months.  Brussels sprouts may be harvested by hand
or mechanical harvester, and the individual sprouts maybe picked off the
stalk (resulting in several harvests over the course of the season) or
the entire stalk may be cut with the sprouts attached.  In the latter
case, the stalk may be sold whole or the sprouts may be removed later.
A good yield would be about 7,000 pounds per acre. Sprouts can be picked
in hampers or baskets and hauled out of the field as soon as possible
for packaging and refrigeration. Sprouts should be cleaned, trimmed of
loose leaves, and sorted to remove those that are soft, damaged, or too
large size. Brussels sprouts are packaged in 25-pound drums, quart
baskets or 12-ounce cellophane bags.

Cabbage	Field setting to harvest is from 60 – 120 days depending on
cultivar.  Early maturing varieties require 80 – 95 days and late
cultivars require 100 – 115 days.  In western Oregon fresh market
cabbage may be harvested from mid-July to the end of December.  The main
harvest period is between the first of August and mid November.  Cabbage
for processing is generally harvested from about mid-July to mid
November.  Cabbage for processing should be delivered to the processor
as soon after harvest as possible.  Average yields of processed cabbage
in the Pacific Northwest are approximately 30 tons/acre with good yields
about 40 tons/acre. Average fresh market yield is reported at 235
cwt/acre with good yields about 300 cwt/acre.

Cauliflower	Field setting to harvest ranges from 60 days for early
hybrids to 100 days for late maturing varieties.  Cauliflower for
processing is scheduled to harvest beginning early September through
mid-November.  The prime harvest period is from mid September through
mid October.  Begin cauliflower harvest when about 10% of the heads are
ready. Harvest is then necessary at about 4 to 8 day intervals,
depending on temperature. Harvest cauliflower heads when they are 5 - 6
inches in diameter. They should be white, not discolored, ricey or
blemished.  The heads are easily damaged; handle with great care.
Fields are usually harvested 5 - 6 times for processing.  Cauliflower is
hand harvested into large bins for processing.  Harvester aids are
commonly used to convey cauliflower from the cutting crew to the bins.
In the Willamette Valley, cauliflower harvest for processing begins
about September 10 and continues to October 31.  The prime harvest
period for processing is September 15 to October 15.

Chinese Cabbage, napa	Chinese cabbage is harvested by hand when the
heads are fully developed, firm and free of discoloration, pests and
disease injury.  Cut plants at the base and remove the outer leaves.  Do
not remove outer leaves if the heads are to be stored if these leaves
are disease-free.  These outer leaves are removed after storage is
complete. If long-term storage is desired, handle with care to avoid
bruising, cuts and abrasions, which lead to accelerated deterioration.
Plants exposed to a light frost are marketable, but do not market heads
that have been exposed to a hard freeze.  The aapproximate yield of napa
Chinese cabbage is 450 cwt/acre.  Pak Choi yields are approximately 225
cwt or 800 - 1000 boxes/acre.  Napa and Chihli Chinese cabbage heads are
harvested when they reach appropriate market size (about 3 - 6 lbs),
depending on variety.  Chinese cabbage is typically sold in either a
15½ inch wire bound crate (50 to 53 lbs.) or an 11/9 bushel wire bound
crate which ranges 40 to 45 lbs.  Pak Choy and other greens may be
harvested as individual heads similar to Napa cabbage.  For specialty
Oriental markets, these oriental greens are harvested immature and
bunched 6 - 8 plants per bunch about 40 - 50 days after seeding.  The
time of harvest depends on one's specific market requirement.

Comparison of the Raw Agricultural Commodities (RAC) and Processed
Commodities for the Brassica Head and Stem Vegetable Group (see Table
27).

	The raw agricultural commodities (RAC) for the amended Brassica head
and stem vegetable group are similar (Table 27).  There are no processed
or feedstuff items associated with the head and stem Brassica
vegetables.

Table 29.  The Proposed Brassica Head and Stem Vegetable Group 40 CFR
Vol. 58, No. 187, 9/29/1993, pp. 50888 – 50893. Portion of Food
Commodities Analyzed Pesticide Residues: Proposed Rule), and Table 1 Raw
Agricultural and Processed Commodities Derived from Crops (EPA Residue
Chemistry Guidelines OPPTS 860.1000).

Commodity

Portion Analyzed (RAC) and/or Feedstuff (F)

Processed Commodity (PC) and /or Use as a Feedstuff (F)

Brassica Leafy Vegetable

Analyze the whole commodity after removing or discarding obviously
decomposed or withered leaves, except remove and discard all leaves from
cauliflower and headed broccoli and use sprouts only from Brussels
sprouts.

None

LIVESTOCK FEED ITEMS:

	There are no significant animal feed items associated with the proposed
Brassica head and stem vegetable group.

CROP ROTATIONS FOR THE BRASSICA HEAD AND STEM VEGETABLES (Adapted from
Schneider, 1990, 1998, Swiader, 1992,   HYPERLINK
"http://www.dannylipford.com/vegetable-garden-crop-rotation-made-easy/"
http://www.dannylipford.com/vegetable-garden-crop-rotation-made-easy/ ).

Crop rotation is the practice of growing different crops, rather than
the same vegetable or members of the same family of vegetables, in the
same place each year.  Crop rotation benefits vegetable crops in two
ways: first, it will prevent the build-up of soil-borne pests and
diseases; second, it allows for the replenishment and efficient use of
soil nutrients.  Vegetables should not be grown the same area year after
year or more than once every three or four years in the same field.

Vegetable insect pests tend to feed on similar plants and members of the
same plant family.  For example, an insect pest that attacks and eats
cabbage will lay its eggs before it dies.  If cabbage or a member of the
Brassica family is planted in the same field the next year, the eggs of
the insect will hatch and the pests will find exactly the food they need
to continue the pest life cycle.  Soil borne diseases caused by fungi,
bacteria, and viruses can also be hosted by specific plants as well.
Removing host plants or alternating unrelated plants into the garden can
break the cycle of pests and disease.  Weed problems in vegetables may
also be reduced by rotations, since different herbicides can be used in
rotations to control various weeds.  Rotations to a cover crop like a
cereal grin or alfalfa can help reduce the weed competitiveness with
various vegetable crops.

Crop rotation also helps prevent soil nutrients from being depleted.
Vegetables draw upon a wide range of soil nutrients for growth:
nitrogen, phosphorus, and potassium are the key or major soil nutrients.
 Members of the same vegetable family usually draw the same nutrients
from the soil.  Crop rotation will prevent the soil from wearing out:
heavy nitrogen, phosphorus, and potassium feeding crops such as
tomatoes are rotated with soil-building crops such as beans which add
nitrogen and organic matter to the soil.

There are eight major vegetable plant families and specific notes on
crop rotations are as follows:

First is the Brassica family sometimes called the cabbage or broccoli
family.

• Cabbage Family (Brassica/Cruciferae):

 Broccoli, Brussels sprouts, cabbage, cauliflower, Chinese cabbage,
collards, cress, kale, kohlrabi, radishes, and turnips.  These are heavy
feeders.  These crops should follow legumes.  After these crops the
field trial garden to go fallow for a season or plant a cover crop or
add plenty of compost and organic matter to the garden.  This includes
members of the Brassica head and stem subgroup.

• Lettuce Family (Composite, Asteraceae):

Artichoke, globe, chicory, endive, lettuce. These are heavy feeders.
Follow these crops with legumes.

• Beet Family (Chenopodiaceae): Beets, spinach, Swiss chard. These are
heavy feeders.  Rotate these crops with legumes or fallow.

• Squash Family (Cucurbitaceae): Cucumbers, melons, summer and winter
squash, pumpkins, watermelon.  These crops are heavy feeders. Plant
these crops after members of the grass family.  Follow these crops with
legumes.

• Carrot Family (Umbelliferae): Carrots, celery, anise, coriander,
dill, fennel, parsley.  These are light to medium feeders.  These crops
can follow any other group. Follow these crops with legumes, onions, or
leave fallow for a season.

• Tomato Family (Solanaceae Family): Tomato, pepper, eggplant, and
potatoes, celery, anise, coriander, dill, fennel, parsley.  These are
heavy feeders.  These crops should follow a legume like clover or
alfalfa or grass like rye.

• Legume or Bean Family (Leguminosae): Beans including snap bean, lima
bean, vegetable soybean, chickpea, cowpea, etc.  These are light
feeders.  Plant these crops after a grain crop such as sweet corn.

• Grass Family (Graminaceae/Poaceae): Sweet corn and popcorn. These
are heavy feeders.  Plant these crops after a legume like alfalfa or a
bean.

The example of a crop rotation in Figure 1 below includes all the leafy
vegetable crop families groups (Cabbage/Brassica, Lettuce, and Carrot)
are grouped below.  The rotation is a four year rotation.

Simple Four-Year Crop Rotation

To follow a simple four-year crop rotation, divide fields into four
areas or plots:  Field Plot One, Plot Two, Plot Three, and Plot Four.
In each of the next four years, a different crop or different members of
the crop families in a different field plots following this rotation:

This four-year crop rotation intersperses members of the other vegetable
families among members of the Tomato, Onion, Bean, and Brassica/cabbage
families.  The leaves are the leafy vegetable families.  Here is how
they are grouped:

Year 1. Tomato Family and others (Solanaceae family)

Beets

Celeriac and celery

Salsify

Year 2. Bean Family (Leguminosae family)

Year 3. Cabbage Family and others (Brassica family)

Broccoli

Brussels sprouts

Cabbage

Cauliflower

Radish

Rutabaga

Turnip

Year 4. Onion Family and others (Allium family)

Perennial Vegetables are not included in crop rotation since they grow
in the same spot for several years in a row and include:

Asparagus

Globe artichoke

Jerusalem artichoke

Rhubarb

Figure 1. Sample Four Year Crop Rotation Plan.

PEST PROBLEMS FOR THE BRASSICA HEAD AND STEM VEGETABLE CROPS:
(Developed from USDA Crop Profiles from CA, FL, and USDA Agricultural
Extension Bulletins, and Research Literature).

	In general, pests of cabbage, broccoli, and cauliflower and other
Brassica incude aphids, cabbage looper, caterpillars, cutworms, flea
beetle, harlequin bug, mole cricket, root maggot, vegetable weevil,
white-fringed beetle grub and wireworms.  Root not nematodes are pests
of cabbage.  Plant diseases include black rot, black leg, Alternaria
spp., club root, and Fusarium yellows. Brassica seedlings do not compete
well with weeds and have many grassy and broadleaf weed problems.

There are several common pest problems that occur among the Brassica
head and stem vegetables.  Pest problems for the Brassica leafy
vegetables are similar to non- Brassica leafy vegetables.  For example,
Brussels sprouts are a long season crop and weeds can be a serious
problem.  Some of the more damaging insects on this crop are Harlequin
bugs, cabbage loopers, diamond back moth, imported cabbage worm,
cutworms, cabbage maggot, thrips and webworms.  Aphids are especially
difficult to control.  Cauliflower is susceptible to the same insects
and diseases as broccoli and cabbage, as well as black rot, powdery and
downy mildew and Alternaria leaf spot.  The Harlequin bug attacks nearly
all Brassicas as well as common weeds of the mustard family.  Powdery
mildew is one of the diseases of Brussels sprouts.

	Weeds can also seriously limit yields in leafy brassica crops.
Herbicides are applied to almost all of the acreage, although many small
producers manage weeds by using cultivation and hoeing only.  Principal
weeds of SC leafy Brassica crops are: pigweeds, lambsquarter, smartweed,
chickweed, carpetweed, purslane, and annual grasses such as crabgrass
and goosegrass.  Other weed problems in other states include: annual
grasses, common purslane, and lambsquarters, and annual broadleaf weeds
such as prostrate pigweed and galinsoga.  Common annuals controlled
include galinsoga, ragweed species, common cocklebur, goosegrass,
groundsel, pineappleweed, clover, and vetch.  Perennials controlled
include Canada thistle, goldenrod species, aster species, and wild
chrysanthemum.

Weed control is also one of the most serious concerns to the Chinese
cabbage growers.  Chinese cabbage shares the same diseases as other
Brassica leafy vegetables.  Disease incidence will depend on locality,
weather, irrigation practices and other factors.  Some Chinese cabbages
are susceptible to turnip mosaic and turnip yellow mosaic virus;
however, information on the availability of resistant cultivars is
lacking.  Mildews can attack these cabbages at any stage of development.
 On mature plants an infection deep within the head may render it unfit
for sale.  Cabbage quality may also be reduced by secondary infections
by bacterial soft rots such as Erwinia carotovora or species of
Pseudomona.  Insects that feed on the Brassica crops may also damage
Chinese cabbage. Insects that may be major problems are: diamond-backed
moth caterpillar, cabbage looper, beet armyworm, corn earworm, aphids,
vegetable weevil, seed corn maggot and flea beetles.  Minor insect pests
include: thrips, stinkbugs, tarnished plant bug imported and
cross-striped cabbage worms.  Nematodes can reduce yields, stunt plants,
retard plant growth and otherwise render Chinese cabbage unmarketable.
Some of the more damaging insects on Brussels sprouts are Harlequin
bugs, cabbage loopers, diamond back moth, imported cabbage worm,
cutworms, cabbage maggot, aphids, thrips and webworms.

COMPARISON OF POTENTIAL RESIDUE LEVELS IN THE LEAFY VEGETABLES:

	Magness, Markle, and Compton in 1971 classified food and feed crops
based on predicting the potential for pesticide residues based on
exposure of the edible parts to applied pesticides, which led to the
development of the crop groups.  The Brassica leafy vegetables
commodities fit into Category VII which is based on their potential
exposure to pesticides.  The majority of the leafy vegetables are in
Category VII which includes “vegetables with edible parts, mainly
leaves, fully exposed to pesticides applied during the growing
season”.  These include many head forming leafy vegetables such as
broccoli, Brussels sprouts, cabbage, and cauliflower, Chinese cabbage,
napa, as well as leafy forms such as amaranth, Chinese broccoli, kale,
mustard greens, radicchio, rape greens, and turnip greens.

	We expect that all proposed members of the Brassica head and stem
vegetable crop group will have similar residue levels based on
similarities of the raw agricultural commodities (RAC’s), cultural
practices, and pest problems.  The current Brassica leafy vegetable crop
group 5 has been very successful in establishing 28 tolerances for the
crop group, and 40 for Brassica head and stem subgroup 5A and 32 for the
Brassica leafy greens subgroup 5B (Tables 30, 31).

	A comparison of established tolerances on the Brassica Head and Stem
crop subgroup also supports that residue levels will be similar between
members of the crop group (See Tables 31, 32).  The proposed
representative commodities also cover over 99% of the total Brassica
head and stem commodity production in the U.S., and they also tend to be
an equal or more conservative estimate of tolerances and potential
residues.  Based on existing tolerances in 40 CFR and the USDA FAS
MRLdatabase, a comparison of these tolerances for the representative
commodities is listed in Tables 31, 32 for the U.S. and Codex MRL’s.
In several cases the U.S. tolerances are the higher or the same as those
established in Codex or in some cases even lower.  In the case of Codex
some tolerances are higher than the U.S. such as chlorpyrifos and
boscalid.  Some of the Codex tolerances are lower than the U.S. such as
fludioxonil, fluoicole, and pyraclostrobin, however, difference in use
patterns between the U.S. and Codex cannot be readily determined.  It
should be noted many of the U.S. and Codex tolerances are the same for
this proposed group such as iprodione, permethrin, spinosad, and
methoxyfenozide in cabbage.  Cabbage tends to have higher tolerances
than cauliflower, such as for carbaryl, endosulfan, esfenvalerate, and
permethrin.  Having both broccoli or cauliflower and cabbage as
representative commodities will adequately help in the establishment of
crop group tolerances.

Table 30.  Tolerances (ppm) established on Brassica Head and Stem
Subgroup 5A. (NG, August 2011,   HYPERLINK
"http://www.epa.gov/opp00001/regulating/part-180.html"
http://www.epa.gov/opp00001/regulating/part-180.html ).

Chemical	CFR Citation	U.S. Tolerance (ppm)

Azoxystrobin	180.589	3

Boscalid	180.511	3

Buprofezin	180.628	12

Chlorantraniliprole	180.275	4

Chlorothalonil	180.458	5

Clethodim	180.431	3

Clopyralid	180.601	2

Cyazofamid	180.436	1.2

Cyfluthrin and beta-cyfluthrin	180.418	2.5

Cypermethrin and an isomer zetacypermethrin	180.532	2

Cyprodinil	180.475	1

Difenoconazole	180.493	1.9

Dimethomorph	180.603	2

Dinotefuran	180.579	1.4

Endothall	180.507	0.1

Fenamidone	180.466	5

Fenpropathrin	180.613	3

Flonicamid	180.639	1.5

Flubendiamide	180.516	0.06

Fludioxonil	180.627	2

Fluopicolide	180.438	5

Lambda-cyhalothrin and an isomer gamma-cyhalothrin	180.637	0.4

Mandipropamid	180.544	3

Metolachlor	180.442	0.6

Methoxyfenozide	180.598	7

Novaluron	180.361	0.5

Pendimethalin	180.291	0.1

Pentachloronitrobenzene	180.556	0.1

Pymetrozine	180.582	0.5

Pyraclostrobin	180.640	5

Pyridalyl	180.462	3.5

Pyridate	180.510	0.03

Pyriproxyfen	180.635	0.7

Spinetoram	180.495	2

Spinosad	180.607	2

Spiromesifen	180.641	2

Spirotetramat	180.482	2.5

Tebufenozide	180.565	5

Thiamethoxam	180.476	4.5

Triflumizole	180.368	8

Table 31. Tolerances established on Proposed Brassica Head and Stem
Vegetables for the Commodities Broccoli, Cabbage, and Cauliflower.

 (FASonline:  mrldatabase.com; tolerances as of June 7, 2011; note that
shading indicates the current

 Brassica leafy vegetable group 5 crop group tolerance)

Broccoli (ppm)

Cabbage (ppm)

Cauliflower (ppm)

Compound	US	Codex	US	Codex	US	Codex

Acephate	--	--	--	--	2	--

Acetamiprid	1.2	--	1.2	--	1.2	--

Acibenzolar-S-methyl	1	--	1	--	1	--

Azoxystrobin	3	5	3	5	3	5

Benoxacor	0.01	--	0.01	--	0.01	--

Bensulide	0.15	--	0.15	--	0.15	--

Beta-cyfluthrin	2.5	--	2.5	--	2.5	2

Bifenthrin	0.6	--	4	--	0.6	--

Boscalid	3	5	3	5	3	5

Captan	0.05	--	0.05	--	0.05	--

Carbaryl	10	--	21	--	10	--

Carfentrazone-ethyl	0.1	--	0.1	--	0.1	--

Chlorothalonil	5	5	5	1	5	1

Chlorpyrifos	1	2	1	1	1	0.05

Clomazone	--	--	0.1	--	--	--

Clothianidin	1.9	--	1.9	--	1.9	--

Cryolite	7	--	7	--	7	--

Cyfluthrin	2.5	--	2.5	--	2.5	2

Cypermethrin	2	1	2	1	2	1

Cyromazine	1	1	10	--	10	--

d-Phenothrin	0.01	--	0.01	--	0.01	--

DCPA	5	--	5	--	5	--

Diazinon	0.7	0.5	0.7	0.5	0.7	--

Difenoconazole	1.9	0.5	1.9	0.2	1.9	0.2

Dimethoate	2	--	--	--	2	2

Dimethomorph	2	1	2	2	2	--

Disulfoton	0.75

(time-limited)	0.5	0.75

(time-limited)	0.5	0.75

(time-limited)	0.5

Table 31. Tolerances established on Proposed Brassica Head and Stem
Vegetables for the Commodities Broccoli, Cabbage, and Cauliflower.

 (FASonline:  mrldatabase.com; tolerances as of June 7, 2011; note that
shading indicates the current

 Brassica leafy vegetable group 5 crop group tolerance).

Broccoli (ppm)

Cabbage (ppm)

Cauliflower (ppm)

Compound	US	Codex	US	Codex	US	Codex

Emamectin	0.05	--	0.05	--	0.05	--

Endosulfan	3	--	4	--	2	--

Esfenvalerate	1	--	3	--	0.5	--

Ethoprop	--	--	0.02	--	--	--

Fluazinam	0.01	--	0.01	--	0.01	--

Fludioxonil	2	0.7	2	2	2	--

Fluopicolide	5	2	5	--	5	2

Flutolanil	0.1	--	0.1	--	0.1	--

Fosetyl-Al	60	--	60	--	60	--

Glyphosate	0.2	--	0.2	--	0.2	--

Imidacloprid	3.5	0.5	3.5	0.5	3.5	0.5

Indoxacarb	12	0.2	12	3	12	0.2

Inorganic bromide	--	--	50	100	--	--

Iprodione	25	25	--	--	--	--

Lambda Cyhalothrin	0.4	0.5	0.4	0.3	0.4	0.5

Malathion	8	--	8	--	8	--

Mancozeb	7	--	9	5	--	--

Mandipropamid	3	2	3	3	3	--

Maneb	10	--	10	5	10	--

Metalaxyl	2	0.5	1	0.5	1	0.5

Metaldehyde	2.5	--	2.5	--	2.5	--

Methamidophos	--	--	--	--	0.5	--

Methomyl	3	--	5	--	2	--

Methoxyfenozide	7	3	7	7	7	--

Mevinphos	1	--	1	--	1	--

Naled	1	--	1	--	1	--

Napropamide	0.1	--	0.1	--	0.1	--

Oxydemeton-methyl	1	--	2	--	1	0.01

Oxyfluorfen	0.05	--	0.05	--	0.05	--

Paraquat dichloride	0.05	--	0.05	--	0.05	--

Pentachloronitrobenzene	0.1	0.05	0.1	0.1	0.1	--

Permethrin	2	2	6	5	0.5	0.5

Pyraclostrobin	5	0.1	5	0.2	5	0.1

Sethoxydim	5	--	5	--	5	--

Spinetoram	2	--	2	--	2	--

Spinosad	2	2	2	2	2	2

Spirotetramat	2.5	1	2.5	2	2.5	1

Sulfentrazone	0.2	--	0.2	--	0.2	--

Tebufenozide	5	0.5	5	5	5	--

Thiodicarb	7	--	7	--	7	--

Tralomethrin	0.5	--	--	--	--	--

Trifluralin	0.05	--	0.05	--	0.05	--

Zeta-cypermethrin	2	1	2	1	2	1

Table 32. Tolerances established on Proposed Brassica Head and Stem
Vegetables for the Commodities Cabbage, Chinese, Napa and Brussels
Sprouts.

 (FASonline:  mrldatabase.com; tolerances as of June 7, 2011; note that
shading indicates the current

 Brassica leafy vegetable group 5 crop group tolerance).

Cabbage, Chinese, Napa (ppm)

Brussel Sprouts (ppm)

Compound	US	Codex	US	Codex

Acephate	--	--	3	--

Acetamiprid	1.2	--	1.2	--

Acibenzolar-S-methyl	1	--	1	--

Azoxystrobin	3	--	3	5

Benoxacor	0.01	--	0.01	--

Bensulide	0.15	--	0.15	--

Beta-cyfluthrin	2.5	--	2.5	--

Bifenthrin	0.6	--	0.6	--

Boscalid	3	30	3	5

Captan	0.05	--	0.05	--

Carbaryl	10	--	10	--

Carfentrazone-ethyl	0.1	--	0.1	--

Chlorantraniliprole	4	20	4	--

Chlorothalonil	5	--	5	5

Chlorpyrifos	1	1	1	--

Clothianidin	1.9	--	1.9	--

Cryolite	--	--	7	--

Cypermethrin	2	0.7	2	1

Cyromazine	10	--	10	--

d-Phenothrin	0.01	--	0.01	--

DCPA	5	--	5	--

Diazinon	0.7	0.05	0.7	--

Difenoconazole	1.9	--	1.9	0.2

Dimethoate	--	--	5)	0.2

Disulfoton	--	--	0.75	0.5

Emamectin	0.05	--	0.05	--

Table 32. Tolerances established on Proposed Brassica Head and Stem
Vegetables for the Commodities Cabbage, Chinese, Napa and Brussels
Sprouts.

 (FASonline:  mrldatabase.com; tolerances as of June 7, 2011; note that
shading indicates the current

 Brassica leafy vegetable group 5 crop group tolerance).

Cabbage, Chinese, Napa (ppm)

Brussel Sprouts (ppm)

Compound	US	Codex	US	Codex

Endosulfan	--	--	2	--

Fluazinam	0.01	--	0.01	--

Flubendiamide	3	--	3	--

Fludioxonil	2	--	2	--

Fluopicolide	5	--	5	0.2

Flutolanil	0.1	--	0.1	--

Fosetyl-Al	60	--	60	--

Glyphosate	0.2	--	0.2	--

Imidacloprid	3.5	--	3.5	0.5

Indoxacarb	12	--	12	--

Malathion	8	--	8	--

Mandipropamid	3	25	3	--

Maneb	10	--	10	--

Metalaxyl	0.1	--	2	0.2

Metaldehyde	2.5	--	2.5	--

Methamidophos	--	--	0.5	--

Methomyl	5	--	2	--

Naled	--	--	1	--

Napropamide	0.1	--	0.1	--

Oxydemeton-methyl	--	--	1	--

Paraquat dichloride	0.05	0.07	0.05	--

Pendimethalin	0.1	--	0.1	--

Permethrin	--	--	1	1

Phosphine	0.01	--	--	--

Sethoxydim	5	--	5	--

Spinosad	2	10	2	2

Spirotetramat	2.5	7	2.5	--

Sulfentrazone	0.2	--	0.2	--

Tebufenozide	5	10	5	--

Trifluralin	0.05	--	0.05	--

Zeta-cypermethrin	2	0.7	2	1

REQUIRED NUMBER OF CROP FIELD TRIALS FOR THE BRASSIA HEAD AND STEM
VEGETABLE AND COMPARISON OF EPA CROP PRODUCTION REGIONS WITH THE NAFTA
CROP PRODUCTION REGIONS:

A reevaluation of crop production data from the 2007 USDA Agricultural
Census shows that the proposed Brassica head and stem crop group
representative commodity has not changed significantly from the 1991
data used in the current field trial guidelines (EPA OPPTS 860.1500).
However, the field trial regions may have changed and would be updated
by a future HED ChemSAC workgroup.  If a crop group tolerance is being
pursued the number of field trials for the individual commodities
cabbage and broccoli or cauliflower may be reduced from 16 to 12,
depending which field trial sampling scenario is followed (Table 33).
Also, the concept of dietary consumption will be reviewed sometime in
the future as a guideline revision.

Table 33.  EPA Crop Production Regions Suggested Distribution of the

Tree Nut Crop Field Trials > 3 for Both the Representative Commodities
and other Commodities in the Crop Group based on Current EPA Guidelines
(OPPTS 860.1500)

Commodity	Field Trials #	Region # 1	Region # 2	Region # 3	Region # 5
Region # 6	Region # 8	Region # 10	Region # 12

Broccoli*	8

	1

6	1

Brussels sprouts	3	1

2

	Cabbage*	8	2	1	1	1	1	1	1

	Cabbage, Chinese	3

	1

2

	Cauliflower*	8	1

	1

	5	1

Total**	12 or 16 	3	1	1	2	2	1	5, 6, or 7	1

*Broccoli or Cauliflower and Cabbage are the proposed representative
commodities for the Brassica Head and Stem crop group.

** Total for a Crop Group tolerance number of trials are reduced by 25 %
for a crop group tolerance.

	Distribution of the crop production regions based on 2006 and 2007 data
is listed in Table 34.  It closely follows the current guidelines.  Also
Chinese cabbage, napa varieties are can be produced in Regions 1 and 2.
Table

Table 34.  EPA Crop Production Regions for the Proposed Brassica Head
and Stem Crop Group.  [Representative Commodities (*) for the Crop
Group.

Commodity**	1	2	3	5	6	8	9	10	11	12

Broccoli*

	X

	X

X

Brussels sprouts	X	X

X

Cabbage*	X	X	X	X	X	X

X

Cauliflower*	X

X	X

X

X

Chinese cabbage, napa	X	X	X

	X

X

* Representative commodities are broccoli or cauliflower, and
cauliflower.

** Commodities that are not representative commodities have field trial
regions generally based on the USDA Plants Database, 2006, and 2007 USDA
AgCensus data.

	Recently Canada has released a Regulatory Directive 2010-05(Table 35)
that will update their field trial requirements and will be implemented
after December, 2011 ((  HYPERLINK
"http://www.hc-sc.gc.ca/cps-spc/pubs/pest/_pol-guide/dir2010-05/index-en
g.php"
http://www.hc-sc.gc.ca/cps-spc/pubs/pest/_pol-guide/dir2010-05/index-eng
.php  .

The Canadian revisions are shown in Table 34.

Table 35.  Canada Revisions to Residue Chemistry Crop Field Trial
Requirements, December 21, 2010.  Canada Regulatory Directive DIR
2010-05.

(  HYPERLINK
"http://www.hc-sc.gc.ca/cps-spc/pubs/pest/_pol-guide/dir2010-05/index-en
g.php"
http://www.hc-sc.gc.ca/cps-spc/pubs/pest/_pol-guide/dir2010-05/index-eng
.php

Commodity	Field Trials #	Region 5	Region 5A	Region 5B	Region 12

Broccoli	5	2

2	1

Brussels sprouts	2	1

	1

Cabbage, Chinese	3	2

1

	Cabbage, green and red	5	2

1

	Cauliflower	5	2	1	2

	Lettuce, greenhouse	4	2	1	1

CODEX CLASSIFICATION OF PROPOSED COMMODITIES AND EPA FOOD AND FEED
COMMODITY VOCABULARY:  See Table 36 for Comparisons of Brassica Head and
Stem Vegetables Including Brassica Vegetables (010 and 013) and EPA
(05).  (Data prepared by Dr’s. Yuen-Shaung NG, Dr. Bernard A.
Schneider, US EPA and Bill Barney, USDA IR-September 12, 2011).

	Another important aspect of crop grouping is the harmonization effort
with the Codex Classification of Foods and Animal Feeds.  The proposed
EPA crop group for Brassica Head and Stem Vegetable Group have its
proposed members included in Codex Brassica (cole or cabbage)
Vegetables, Head cabbages, Flowerhead Brassicas Group 010 (VB), or in
the LeafyVegetables Including Brassica Vegetables Group 013 (VL), which
is somewhat confusing (Table 36).  Codex alos has separate codes for
Brassica (Cole or cabbage) vegetables, Head cabbages, Flowerhead
Brassicas (VB 40).  Flowerhead brassicas (includes Broccoli; Broccoli,
Chinese; and Cauliflower (VB 42) as well as Leafy vegetables (VL 53) and
Brassica Leafy vegetables (VL 54).  All of the commodities for the
Brassica head and stem group can be matched to the names in Codex,
except for Chinese broccoli and Kailan which are recommended to be
transferred to a new Brassica leaf greens subgroup.  Codex uses multiple
commodity terms for the same commodity and refers to the preferred
commodity, while EPA has the Food and Feed Commodity Vocabulary website
that has many lookup terms that link to the preferred commodity term
used for establishing tolerances/MRL.  The one term that does not match
is the Codex use of Flowerhead Brassicas which includes broccoli,
broccoli, Chinese.

	A revision of the Codex Classification is underway with consideration
to include adding new commodities, creating subgroups, and selecting
representative commodities.  We continue to note that the current Codex
crop group does not have representative commodities.  A revision of the
Codex Classification is underway with consideration to include adding
new commodities, creating subgroups, and selecting representative
commodities.  The IR-4/EPA Crop Grouping Working Group and the
International Crop Grouping Consulting Committee (ICGCC) are making
every effort to cooperate with the Codex revision effort.  The proposed
Brassica head and stem vegetable group and the representative
commodities proposed in this petition would facilitate the harmonization
of the U.S. and the Codex crop classification systems.  In the next
proposed revision to the Codex Classification of Foods and Animal Feeds
we would expect these changes to be considered as additions to their
Brassica head and stem group in the harmonization effort that Bill
Barney, USDA IR - 4 is coordinating with the Codex delegation.
Therefore, this proposal will not only increase harmonization with the
Canadian and NAFTA crop grouping system, but it is compatible with the
international system of Codex.  The Food Quality Protection Act of 1996
placed increased emphasis on using Codex MRLs in setting tolerances for
pesticides in the U.S.

Table 36.  EPA/Codex Brassica Head and Stem Crop Group Comparison.  The
Codex Group Names are 010 Brassica (Cole or cabbage) vegetables, Head
cabbages, Flowerhead Brassicas, and 013 Leafy Vegetables including
Brassica Leafy Vegetables.  (Based on Ng and Schneider, 2011).

CODEX GROUP LETTER	CODEX COMMODITY NUMBER	CODEX COMMODITY NAME	PROPOSED
EPA PREFER COMMODITY NAME

VB	40	BRASSICA (COLE OR CABBAGE) VEGETABLES, HEAD CABBAGES, FLOWERHEAD
BRASSICAS	VEGETABLE, BRASSICA HEAD AND STEM GROUP

VL	54	BRASSICA LEAFY VEGETABLES	VEGETABLE, BRASSICA, LEAFY, GROUP

VL	467	CHINESE CABBAGE, (TYPE PE-TSAI)	CABBAGE, CHINESE, NAPA

VL	4367	PAK-TSAI, SEE CHINESE CABBAGE, (TYPE PE-TSAI)	CABBAGE, CHINESE,
NAPA

VB	42	FLOWERHEAD BRASSICAS (INCLUDING BROCCOLI, BROCCOLI, CHINESE, And
CAULIFLOWER	NONE

VB	4173	BROCCOLI, SPROUTING, SEE BROCCOLI	BROCCOLI

VB	400	BROCCOLI	BROCCOLI

VB	401	BROCCOLI, CHINESE	BROCCOLI, CHINESE TRANSFERRED TO BRASSICA LEAFY
SUBGROUP

VB	42	FLOWERHEAD BRASSICAS (INCLUDES BROCCOLI: BROCCOLI, CHINESE)
BRASSICA HEAD AND STEM VEGETABLE

VB	402	BRUSSELS SPROUTS	BRUSSELS SPROUTS

VB	4175	CABBAGE, SEE CABBAGES,HEAD	CABBAGE

VB	41	CABBAGES, HEAD	CABBAGE

VB	4183	CABBAGE, POINTED, SEE CABBAGE, OXHEAD	CABBAGE

VB	4185	CABBAGE, WHITE, SEE CABBAGE,HEAD	CABBAGE

VB	4181	CABBAGE, OXHEAD, SEE CABBAGES, HEAD	CABBAGE

VB	4187	CABBAGE, YELLOW, SEE CABBAGE, SAVOY	CABBAGE

VB	4177	CABBAGE, GREEN,SEE CABBAGE,SAVOY	CABBAGE

VB	4179	CABBAGE,RED, SEE CABBAGES, HEAD	CABBAGE

VB	403	CABBAGE, SAVOY, SEE ALSO CABBAGES, HEAD	CABBAGE

VL	4367	PAK-TSAI, SEE CHINESE CABBAGE, (TYPE PE-TSAI)	CHINESE CABBAGE,
NAPA

VL	467	CHINESE CABBAGE, (TYPE PE-TSAI)	CHINESE CABBAGE, NAPA

VB	404	CAULIFLOWER, SEE ALSO FLOWERHEAD BRASSICAS	CAULIFLOWER

VB	4189	CAULIFLOWER, GREEN, SEE CAULIFLOWER	CAULIFLOWER

VB	4173	BROCCOLI, SPROUTING, SEE BROCCOLI	BROCCOLI

VB	400	BROCCOLI	BROCCOLI

VB	42	FLOWERHEAD BRASSICAS (INCLUDES BROCCOLI: BROCCOLI, CHINESE)	NONE

VB	42	FLOWERHEAD BRASSICAS (INCLUDES BROCCOLI: BROCCOLI, CHINESE)	NONE

VB	402	BRUSSELS SPROUTS	BRUSSELS SPROUTS

VB	4175	CABBAGE, SEE CABBAGES,HEAD	CABBAGE

VB	41	CABBAGES, HEAD	CABBAGE

VB	4183	CABBAGE, POINTED, SEE CABBAGE, OXHEAD	CABBAGE

VB	4185	CABBAGE, WHITE, SEE CABBAGE,HEAD	CABBAGE

VB	4181	CABBAGE, OXHEAD, SEE CABBAGES, HEAD	CABBAGE

VB	4187	CABBAGE, YELLOW, SEE CABBAGE, SAVOY	CABBAGE

VB	4177	CABBAGE, GREEN,SEE CABBAGE,SAVOY	CABBAGE

VB	4179	CABBAGE,RED, SEE CABBAGES, HEAD	CABBAGE

VB	403	CABBAGE, SAVOY, SEE ALSO CABBAGES, HEAD	CABBAGE

VB	405	KAILAN	BROCCOLI, CHINESE TRANSFERRED TO BRASSICA LEAFY SUBGROUP

PREPARATION, FOOD FORMS, COOKING METHODS, FOOD FORMS, SPECIFIC USES,
MEDICINAL USES, VEGETABLE YIELDS, AND MARKETING STANDARDS FOR PROPOSED
MEMBERS OF THE BRASSICA HEAD AND STEM VEGETABLE CROP GROUP:

	The members of this proposed crop group have similar food preparations,
uses, and all are consumed fresh or consumed raw or cooked from frozen
in various recipes including salads, soups, stews, stir fried, steamed,
microwaved, roasted, baked, and boiled.  Food forms include raw, cooked,
boiled, blanched, steamed, and shredded.  Detailed preparation and
cooking methods and specific uses for the Brassica head and stem
vegetable group are listed in Table 37.  Cabbage is consumed fresh and
shredded in salads and slaws such as cole slaw.  It is also fermented to
preserve it as sauerkraut and kimchi.  Chinese cabbage can also be
fermented to the Korean kimchi.  Cauliflower can be pureed and used as a
substitute for mashed potatoes.  Cabbage also has colorful forms used as
ornamentals in the fall and winter.

Table 37.  Preparation and Cooking Methods and Specific Uses for the
Proposed Brassica Head and Stem Vegetable Group:

Commodity	Preparation for Cooking and Specific Uses

Broccoli	Fresh broccoli is typically sold in heads with about 15 cm (6
in) of thick central stem attached.  Prior to consumption this stem is
cut off at the top of the head where branching begins, separating the
broccoli head into small “trees”.  These may be consumed raw, cooked
(usually steamed or boiled but also stir-fried or roasted), or chopped
further for addition to other dishes.  It is commonly eaten in soups,
stir-fries, and vegetable dishes, or as a side to meat dishes.  It is
often made into salad, either as the main ingredient or an addition.
Broccoli may be frozen after a brief blanching and is sold in stores
frozen.  Broccoli leaves are also edible if they are not too large and
tough, but must be cooked well, like collards

Brussels sprouts	Brussels sprouts are commonly sold fresh as individual
heads or still on the stalk, or frozen. They may be eaten raw, typically
shredded in salads, or cooked.  When cooked they are typically steamed,
boiled, or roasted, although boiling removes many of the desired
nutrients.  Many people find Brussels sprouts distasteful because of the
sulfurous smell that often accompanies them, which is a result of the
common mistake of overcooking.  Cooking them too long releases the
compound sinigrin, which is responsible for the odor.  Properly cooked
(6-7 minutes, steamed or boiled) Brussels sprouts do not smell
unpleasant.  They are typically served as a side dish for meat, with
other vegetables, or as part of a fresh or cooked salad with dressing

Cabbage	Cabbage is consumed fresh, usually shredded in salads in slaws
(its most common fresh usage in the U.S. is as coleslaw).  It is also
cooked by boiling, steaming, or sautéing.  Stuffed cabbage, in which
the leaves are rolled around a filling of meat or other vegetables, is a
very common dish, particularly in eastern Europe and Russia.  Cabbage is
also commonly used in soups (including borscht), in dishes with meat or
other vegetables, or as a side dish.  Cabbage is also commonly
fermented, as this is a way of preserving through the winter as well as
adding many health benefits.  Cabbage is fermented around the world and
is known most commonly as sauerkraut (kimchi, also a fermented cabbage
dish is made with Chinese napa cabbage), which was used to prevent
scurvy on long sea voyages and through the winter when fresh vegetables
and fruits were unavailable.  Thanks to its pigments, red cabbage can
survive the winter without pickling and is most often used fresh in
salads, although is also cooked and fermented; it will lose its color
during cooking unless an acid such as vinegar is added.

Chinese cabbage, napa	Chinese cabbage may be eaten raw, usually
shredded, in salads or slaws.  The fresh leaves may also be used as a
wrapper or scoop for other food or dip   It may also be cooked,
typically boiled, steamed, or sautéed.  It is used in meat and in
vegetable dishes, and particularly in Chinese soups and as part of a
filling for dumplings.  It is also fermented and made into kimchi, a
Korean dish usually involving cabbage, other vegetables, chili pepper,
spices and fish sauce (although it can be made from any number of other
ingredients) which are salted or brined and left to ferment, ultimately
producing a spicy food that is the center of Korean cuisine.  China and
Japan have similar dishes to kimchi, also often made with Chinese
cabbage

Cauliflower	Eaten fresh or cooked, and purchased fresh or frozen (if
frozen, usually pre-cut into small pieces).  Any remaining wrapper
leaves are removed from the head first and the florets are cut from the
thick main stem, which is discarded.  They may be cut into smaller
pieces as required.  When used fresh they are eaten with dip or in
salads, sometimes marinated.  Cauliflower may be steamed, boiled,
roasted, microwaved, fried, or baked.  It is served on its own (often
with cheese in the U.S.), as a side dish, as part of a soup, or in a
dish with other vegetables, such as a curry or casserole.  Cauliflower
can also be pureed and used as a healthy substitute for mashed potatoes.

Table ??Cooking Ingredient Equivalents for the Brassica Head and Stem
Vegetables.  (http://www.e-cookbooks.net/ingredeq.htm).

Commodity Ingredient	Amount 	Equivalent

8 oz leaves

Broccoli, fresh	1 lb	2 cups florets, 4.5 portions or two medium spears

	1 bunch	3 cups, cooked, chopped

Broccoli, frozen	10 oz	1 ½ cups cooked

Brussels sprouts, fresh	1 lb	4 cups cooked

	1 qt	1 ¼ lbs

Brussels sprouts, frozen	10 oz	1 ½ cups cooked

Cabbage	1 medium head	1 ¼ to 1 ½ lbs

	1 lb raw	3 ½  to 4 ½ shredded

	1 lb cooked	1 ½ to 2 cups shredded

Cauliflower, fresh	1 medium head	1 ¾ to 2 ¼ lb

	1 lb	1 ½ cups cut up

7 ½ oz cooked

Weights and Approximate Processed Yields for Brassica Head and Stem
Vegetables

Product	Retail Volume	Net Weight* (lbs)	Processed Yield	Comments

Broccoli	bushel	23 to 25	1 bu = 10 to 12 qt. canned

1 lb. = 1 pt. frozen	usually sold by the head or bunch weighing 1 to 1
1/2 lb.

Brussels Sprouts	carton, loose pack 	25	1 qt. = 1 1/2 pt. frozen

quart	1 1/2

Cabbage	flat crate 	53 to 60	3 lb. = 1 qt. canned sauerkraut

1 lb. = 2 cups cooked

1 lb. = 4 cups shredded	often sold by the head, varying in size with
variety and tightness of head, usually 2 to 6 lb.

	carton	53

	carton packed 2 dozen bunches of 1 lb. each	23 to 27

Cauliflower	carton of 12 to 16 trimmed	18 to 24	2 med. heads = 3 pt.
frozen, or 1 1/2 qt. canned	usually sold as 1 to 1 1/2 lb. heads

Turnips

(without tops)	mesh bag or bushel	50 to 56	1 lb. = 2 2/3 cups diced	wash
- tie 6-8 turnips per bunch - roots to be 2-3" in diameter

	peck	12 to 15

	turnips bunched with tops. Sold by dozen in paperboard box.	18 dozen

MEDICINAL USES OF PROPOSED BRASSICA HEAD AND STEM VEGETABLE CROP GROUP:

	There are several medicinal uses of the Brassica head and stem
vegetables are these are discussed in Table 38.  The Brassica family of
vegetables that includes cabbage, broccoli, Brussels sprouts, and
cauliflower was linked to a lower risk of cancer in the colon (
HYPERLINK
"http://www.webmd.com/colorectal-cancer/news/20110926/variety-fruits-veg
gies-best-colon-cancer"
http://www.webmd.com/colorectal-cancer/news/20110926/variety-fruits-vegg
ies-best-colon-cancer ).

Table 38.  Medicinal Uses of Brassica Head and Stem Vegetables (
HYPERLINK "http://www.phytochemicals.info/plants/"
http://www.phytochemicals.info/plants/ ), (  HYPERLINK
"http://www.webmd.com"  http://www.webmd.com  ),
http://www.webmd.com/colorectal-cancer/news/20110926/variety-fruits-vegg
ies-best-colon-cancer.

Commodity	Medicinal Uses

Broccoli	Broccoli may help prevent some types of cancer and heart
disease.  It has some anti-inflammatory action, although the health
benefits of this are not yet well understood.  Broccoli is high in
antioxidants, may provide cardiovascular protection and contains many
anti-cancer and anti-helicobacter compounds.   The American Cancer
Society recommends eating more broccoli and other cruciferous vegetables
because they contain   HYPERLINK
"http://www.phytochemicals.info/plants/broccoli/anti-cancer.php"
anti-cancer  phytochemicals.  Epidemiological studies suggest that a
diet rich in broccoli can reduce the risk of certain types of cancer.
Studies have shown that the mortality rates of laboratory animals
exposed to radiation could be reduced significantly by feeding of
broccoli and cabbage.  Several isothiocyanates have been shown to
inhibit tumours, induced by chemical carcinogens.  Indoles also play a
role in cancer prevention. Rats fed with the indole glucobrassicin
demonstrated lower incidences of chemically induced tumors.  Research
has suggested that the compounds in broccoli can protect the eyes
against macular degeneration.  Human studies have not yet heart benefits
of broccoli but rodent studies showed some   HYPERLINK
"http://www.phytochemicals.info/plants/broccoli/cardiovascular-protectio
n.php"  cardiovascular protective  activity of broccoli sprouts.
Several studies indicate that sulforaphane may act as an   HYPERLINK
"http://www.phytochemicals.info/plants/broccoli/anti-helicobacter.php"
antibiotic against Helicobacter  and might be used to eradicate
resistant strains of Helicobacter pylori.

Brussels sprouts	Have strong anti-cancer, antioxidant, and
anti-inflammatory properties.  Also beneficial for cardiovascular health

Cabbage	Anti-oxidant, anti-cancer, and anti-inflammatory properties
(although boiling or overcooking can remove some or all of these
benefits).  Also good for cardiovascular health.

Chinese cabbage, napa	No data.

Cauliflower	Although not as well studied as other Brassicas, cauliflower
seems to have a number of similar health benefits, including cancer
prevention, particularly of prostate cancer.

	USDA MARKETING STANDARDS FOR BRASSICA HEAD AND STEM VEGETABLES (USDA
Agricultural Marketing Service, 1944, 1946, 1956, 1959, 1964, 1968,
2001, 2008, 2010):

	The USDA AMS  (USDA AMS 1944, 1946, 1956, 1959,  1964, 1968, 2001,
2008, and 2010 has established standards for marketing many of the leafy
vegetables and each will be discussed below.  These marketing standards
grades are an outgrowth of the widely accepted principle that price
should be directly proportional to quality. The grower who delivers high
quality cabbage deserves a premium price because such cabbage enables
the processor to pack a better quality product.

	Standards for Italian sprouting broccoli (USDA, AMS, 2006) include
Fancy U.S. No. 1. and Fancy U.S. No. 2.  “U.S. Fancy” consists of
Italian Sprouting Broccoli of the same type.  This broccoli shall be
free from decay, and from damage caused by over maturity, discoloration
of bud clusters or leaves, freezing, wilting, dirt or other foreign
material, disease, insects, mechanical or other means.  The bud clusters
shall be generally compact.  Bunched broccoli shall be neatly and fairly
evenly cut off at the base, and closely trimmed unless otherwise
specified as “well trimmed.”  For bunched broccoli the diameter of
each stalk shall be not less than 2-1/2 inches, and the length of each
stalk shall be not less than 6 inches or more than 8-1/2 inches.  For
broccoli crowns the diameter of each crown shall be not less than 2-1/2
inches or more than 5 inches.  The length of each stalk shall be not
less than 2-1/2 inches or more than 5 inches.  For broccoli florets the
diameter of each floret shall be not less than 3/4 inch or more than 3
inches.  Unless otherwise specified, the length of each stem shall not
be less than 1 inch or more than 3-1/2 inches.  Bunches are considered
fairly uniform if the diameter of the bunches within the container do
not vary more than three inches, and for broccoli crowns: crowns are
considered to be fairly uniform if the diameter of the crowns within the
container do not vary more than three inches, and for broccoli florets:
florets are considered fairly uniform if the diameter of the florets
within the sample do not vary more than 1-1/2 inches.

	The U.S. standards for grades of collard greens or broccoli greens have
similar varietal characteristics which are fresh, fairly tender, fairly
clean, well trimmed, and of characteristic color for the variety or
type; which are free from decay and free from damage caused by coarse
stalks and seed stems, discoloration, freezing, foreign material,
disease, insects or mechanical or other means.  Not more than a total of
10 %, by weight, of the units in any lot, may fail to meet the
requirements of the grade.  Unclassified is not a grade but consists of
collard greens or broccoli greens which have not been classified in
accordance with the other grades.

Broccoli for processing (USDA, AMS, 1959) "U.S. No. 1" consists of
stalks or portions of stalks of broccoli which are fresh, tender, and
have good characteristic color and compact heads, are well trimmed and
which are free from decay and cull material, and are free from damage
caused by discoloration, freezing, hollow stem or pithiness, scars, dirt
or other foreign material, disease, insects or mechanical or other
means.  The length shall be not more than 6 inches or less than 4
inches, and the diameter of the stem shall be not less than
three-eighths inch.  U.S. No. 2 length shall be not more than 6 inches
or less than 3 inches, and the diameter of the stem shall be not less
than one-fourth inch. Stalks with heads smaller than 1-1/2 inches in
diameter shall not be cut, but shall be graded as one unit.  Any one of
the following defects, or any combination of defects the seriousness of
which exceeds the maximum allowed for any one defect, shall be
considered as damage for example:  discoloration when more than very
slight, or which will not change to light green or darker shade of green
color in the ordinary process of blanching; freezing when causing more
than slight discoloration of the individual stalk; scars when
discolored, or when more than slight or superficial; dirt or other
foreign material which cannot be removed in the ordinary washing
process; diseases when showing discoloration, or when more than slightly
detracting from the appearance, or the processing or edible quality;
and, insects when the broccoli is more than slightly infested or more
than slightly blemished by feeding or other means.

	The standards for U.S. No. 1 Brussels sprouts (USDA, AMS, 1956) must be
well colored, firm, not withered or burst, which are free from soft
decay and seed stems, and free from damage caused by discoloration, dirt
or other foreign material, freezing, disease, insects, or mechanical or
other means.  The diameter of each Brussels sprout shall be not less
than one inch, and the length shall be not more than 2-3/4 inches.  In
order to allow for variations incident to proper grading and handling,
other than for size, not more than a total of 10 %, by weight, of the
Brussels sprouts in any lot may fail to meet the requirements of the
grade.  Well colored means that the Brussels sprout has a light green or
a darker shade of green color characteristic of well-grown Brussels
sprouts.  "Seed stems" mean Brussels sprouts which have seeds talks
showing or in which the formation of seeds talks has plainly begun.

	The standards for fresh market cauliflower (USDA, AMS, 1968) "U.S. No.
1'' consists of heads of cauliflower which meet the following
requirements: the curds should be clean; compact; color -- white, creamy
white, or cream; and size -- not less than 4 inches in diameter with
free from soft or wet decay, bruising; cut, mold, insects, and riciness
(causing the surface of the curd to be abnormally rough or granular).

	The standard for fresh market  cauliflower  (USDA, AMS, 1945) U.S. No.
1 shall consist of heads of cabbage of one variety or similar varietal
characteristics, which are of reasonable solidity, and are not withered,
puffy, or burst and which are free from soft rot, seed stems, and from
damage caused by discoloration, freezing, disease, insects or mechanical
or other means.  Stems shall be cut so that they do not extend more than
one-half inch beyond the point of attachment of the outermost leaves.
Each head shall be well trimmed.  However, cabbage which has fairly good
green color and is specified as "U.S. No. 1 Green,'' and red cabbage
which is specified as "U.S. No. 1 New Red'' need be only fairly well
trimmed.  The U.S. Commercial grade shall consist of heads of cabbage
which meet the requirements for U.S. No. 1 grade except for the
increased tolerance for defects. The minimum size or minimum and maximum
sizes may be specified in connection with the grades as "U.S. No. 1, 1
pound min.,'' or "U.S. No. 1, 2 to 4 pounds,'' or any lot may be
classified as Small, Medium, Large, Small to Medium, or Medium to Large
in accordance with the weights as Small Medium Large Pointed, under
1-1/2 to 3 lbs. over 3 lbs Danish and 2 to 5 lbs. and over 5 lbs with
domestic, under 2 lbs.

Cabbage for processing (USDA AMS, 1944) U.S. No. 1" consists of heads of
cabbage which are firm, and well trimmed; which are free from soft rot,
seed stems, and from damage caused by bursting, discoloration, freezing,
disease, birds, insects, mechanical or other means. Unless otherwise
specified, the weight of each head of cabbage shall be not less than 3
pounds.  "U.S. No. 2" consists of heads of cabbage which are not soft;
which are fairly well trimmed, free from soft rot, seed stems, and from
serious damage caused by bursting, discoloration, freezing, disease,
birds, and insects, mechanical or other means. Unless otherwise
specified, the weight of each head shall be not less than 2 pounds.

Cauliflower for processing (USDA AMS 1959) "U.S. No. 1" consists of
cauliflower which is fresh, compact, which has good characteristic color
and is free from jacket leaves, stalks and other cull material, soft or
wet decay, and free from damage caused by discoloration, bruising,
riciness, fuzziness, enlarged bracts, dirt or other foreign material,
mildew or other disease, insects, freezing, hail or mechanical or other
means.  Each head shall be not less than 4 inches in diameter.  Damage
which can cause the cauliflower a lower grade includes any defect which
materially affects the appearance, or the processing quality of the
cauliflower.  Also these are considered defects: discoloration when the
cauliflower is of some abnormal color which will not change to a white

or light cream color in the ordinary process of blanching; riciness when
individual bud branches have become slightly elongated and flower
clusters have lost compactness to the extent that a granular or
abnormally rough surface is apparent; enlarged leaf bracts (modified
ingrown leaves); insects when there is more than slight infestation or
when the cauliflower is blemished by feeding or other means to the
extent that the appearance or processing quality is affected.

AVAILABILITY AND STORAGE LIFE OF THE BRASSICA HEAD AND STEM VEGETABLE S
AS PROPOSED CROP GROUP MEMBERS IN THE MARKETPLACE:

	All of the Brassica head and stem vegetables have major markets and are
widely available during the year.  Broccoli is available throughout the
year from production in California (Table 40).  Arizona and Texas
supplement the California supply from January through April and November
and December.

Table 40.  Availability of Broccoli in the U.S. Marketplace (A =
Available, P = Peak) Packer, 2010).

Location 	Jan	Feb	Mar	Apr	May	Jun	July	Aug	Sep	Oct	Nov	Dec

Arizona	A	A	A	A

	A	A

California	A	A	A	A	A	A	A	A	A	A	A	A

Texas	A	A	A	A

A

	Brussels sprouts are available all year from California (Table 41).

Table 41.  Availability of Brussels Sprouts in the U.S. Marketplace (A =
Available, P = Peak) Packer, 2010).

Location 	Jan	Feb	Mar	Apr	May	Jun	July	Aug	Sep	Oct	Nov	Dec

California	A	A	A	A	A	A	A	A	A	A	A	A

	Cabbage is also available in the marketplace year around from
California (Table 42).  Several other states add to the availability
such as New York from January through May and July through December.
Texas also supplies cabbage from January through June and Colorado from
July through August.  Cabbage is also imported from Canada from July
through December.  It is commonly found worldwide, both fresh and
fermented.  Cabbage is most popular in North America, Europe, and Asia.
Chinese cabbage, napa is common throughout North America, Europe, and
parts of Africa, particularly where there a high concentration of Asian
immigrants

Table 42.  Availability of Cabbage in the U.S. Marketplace (A =
Available, P = Peak) Packer, 2010).

Location 	Jan	Feb	Mar	Apr	May	Jun	July	Aug	Sep	Oct	Nov	Dec

California	A	A	A	A	A	A	A	A	A	A	A	A

Colorado

	A	A	A	A	A

	Florida	A	A	A	A	A

	A

Georgia	A

	A	A	A

	A	A

New Mexico	A

	A	A	A

New York	A	A	A	A	A

A	A	A	A	A	A

North Carolina

	A	A

Texas	A	A	A	A	A	A

Virginia

	A	A	A

	Wisconsin

	A	A	A	A	A

	Canada

	A	A	A	A	A	A

	Cauliflower both white and green is another Brassica available from
California on a year around basis (Table 43).  Arizona cauliflower is
available January to March and Canada from July through October.
Cauliflower is common throughout most of the word, including the
tropics, particularly in Europe, Asia, and North America.

Table 43.  Availability of Cauliflower in the U.S. Marketplace (A =
Available, P = Peak) Packer, 2010).

Location 	Jan	Feb	Mar	Apr	May	Jun	July	Aug	Sep	Oct	Nov	Dec

Arizona	A	A	A

	A

California	A	A	A	A	A	A	A	A	A	A	A	A

Canada

	A	A	A	A

Green Cauliflower - California	A	A	A	A	A	A	A	A	A	A	A	A

STORAGE LIFE OF THE BRASSSICA HEAD AND STEM VEGETABLES:

	The approximate storage life of the Brassica head and stem vegetables
is listed in Table 44.  These vegetables except for cabbage have a
limited storage life with only 2 – 3 weeks.  Broccoli is highly
perishable, should be hydrocooled or packed in ice immediately after
harvest and it is usually held for only a brief period as needed for
orderly handling.  Broccoli and Brussels sprouts should not be stored
with fruits, such as apples or pears, which produce substantial
quantities of ethylene, because this gas accelerates yellowing of the
buds.  If in good condition and held with adequate air circulation and
spacing between containers to avoid heating, broccoli should keep
satisfactorily 10-14 days if held at 32 F, 90 - 95% humidity.  Store
Brussels sprouts at 32 F and a relative humidity of 95 to 100%.
Brussels sprouts can be kept in good condition for a maximum of 3 to 5
weeks at 32 F.  Longer storage may result in black speckling of the
leaves, loss of fresh bright green color, decay, wilting, and
discoloration of the surface.  At 50 F and above,
deterioration--yellowing of the sprouts and discoloration of the cut
surface- is rapid; yellowing becomes evident within 1 week at 50 F.
Many cabbage growers use pallet boxes as both field and storage
containers so that there is no handling of the cabbage from the time of
harvest until preparation for shipment or processing.  Some of the
larger storages stack these pallet boxes five high.  Cabbage should be
stored at 32 F and a relative humidity of 98 to 100%.  A large
percentage of the late crop of cabbage is stored and sold during the
winter and early spring, or until the new crop from the southern states
appears on the market.  If stored under proper conditions late cabbage
should keep for 5 to 6 months.  The longest keeping cultivars belong to
the Danish class.  Early-crop cabbage, especially southern grown, has a
storage life of 3 to 6 weeks.  Cabbage is successfully held in common
storage in the northern states, where a fairly uniform inside air
temperature of 32 to 35 F can be maintained.  Many such storage houses
are to be found, principally in New York, Pennsylvania, Michigan and
Wisconsin.  Upon removal from storage, the heads should be trimmed again
to remove loose and damaged leaves.  Cauliflower for processing is not
normally stored.  When storing, store cauliflower at 32 F and a relative
humidity of at least 95%.  If in good condition, cauliflower can be held
satisfactorily for up to 4 weeks at 32 F.  The storage life is about 2
weeks at 38 F.  Slightly immature, compact heads keep better than more
mature ones.  Successful cold storage depends not only on preventing
decay, spotting, and water-soaking but also on retarding aging
(browning) of the head, or curd, and in preventing the leaves from
wilting, yellowing and dropping off.  Containers should be handled
carefully to avoid bruising of the heads; they should be stacked with
the flower heads down to protect the curds from bruising and from dirt.

Table 44. Approximate Storage Life of Brassica Head and Stem Vegetables.
 (Adapted Hardenburg, et al., 1986, Gast, 1991, University of California
Postharvest Technology, 2010,
http://postharvest.ucdavis.edu/pfvegetable).

Vegetable	Typical Storage/Shelf Life

Broccoli	10 – 14 days

Brussels sprouts	  3 – 5 weeks

Cabbage, early	  3 – 6 weeks

Cabbage, late	  5 – 6 months

Cabbage, Chinese	  2 – 6 months

Cauliflower	  2 – 3 weeks

CHANGES TO EPA DATABASES NEEDED FROM ESTABLISHMENT OF A BRASSICA HEAD
AND STEM VEGETABLE CROP GROUP:

The establishment of a new Brassica Head and Stem Crop Group 5-year of
FR Notice will affect the need to update many Risk Assessment Models,
Residue Chemistry Guidelines, OPP databases, and/or HED Standard
Operating Procedures (SOP).

The affected EPA databases may include the following:

(1) Risk Assessment Models - The terminology in the Food Exposure
Modules of our current Risk assessment Models from DEEM-FCID, LIFELINE,
and CARES will need to be updated to reflect new terminology and the new
Crop Group terminology.

	(2) EPA Residue Chemistry Test Guidelines (OPPTS 860.1000, Background),
Table 1 Raw Agricultural and Processed Commodities and Feedstuffs
Derived from Crops and EPA Residue Chemistry Test Guidelines (OPPTS
860.1000, Background), EPA Residue Chemistry Test Guidelines (OPPTS
860.1500, Crop Field Trials), Table 5 Suggested Distribution of Field
Trials by Region for Crops Requiring > 3 trials and Table 6 Regional
Distribution of Crop Production.

	Any differences between the EPA and NAFTA Crop Production Regions after
the NAFTA Regions are updated will be addressed by the ICCGR Workgroup
or by the EPA HED ChemSAC with attendance by Canada, PMRA and Mexico.
The EPA Residue Chemistry Test Guidelines (OPPTS 860.1500, Crop Field
Trials) Table 5 Suggested Distribution of Field Trials by Region for
Crops Requiring > 3 trials and Table 6 Regional Distribution of Crop
Production will be updated to reflect more recent crop production
information.   There is currently no conflict with Canada.  In addition,
there should be no conflict with Canada since they do not produce the
tropical fruit crops.

	(3) Health Effects Division Standard Operating Procedures:  HED SOP
99.3 -  SEQ CHAPTER \h \r 1 – “Translation of Monitoring Data”
issued March 26, 1999.  This policy provides guidance on translating
pesticide-monitoring data from one commodity to other similar
commodities.  Most of the monitoring data is from the USDA Pesticide
Data Program (PDP) or the Food and Drug Administration (FDA).  The
policy is based on the crop groupings in the 40 CFR 180.41.

	In the current SOP there are entries for head lettuce, broccoli, and
spinach.  Residue data for head lettuce can be translated to cabbage,
Chinese cabbage, napa (tight headed varieties), Brussels sprouts, and
radicchio.  Broccoli can be translated to Cauliflower, Chinese broccoli,
Chinese cabbage, bok choy, Chinese mustard, and kohlrabi.  Spinach can
be translated to Subgroup 4A, Subgroup 5B and Subgroup 4B (except celery
and fennel) unless a strong case can be made.  This policy may need
updating when Crop groups 2, 4, and 5 are revised.

	(4) HED SOP 99.6 -   SEQ CHAPTER \h \r 1  “Classification of Food
Forms with Respect to Level of Blending” issued August 20, 1999.  This
SOP provides rationale and guidance to HED on revised criteria for
inputting residue values and pesticide usage information into acute
dietary exposure and risk assessments based on commodities.  These
revisions permit the Agency to fully utilize data generated by the USDA
Pesticide Data Program.

	Some of the members of the Leafy Vegetable except Brassica crop group 4
and the Brassica leafy vegetable crop group 5 HED SOP 99.6.  See Table
45 below.

Many members of the proposed Brassica Head and Stem Crop Group are
considered  non-blended commodities since they can be eaten as a single
vegetable head like cabbage, or partially blended liked canned or frozed
broccoli, cauliflower, or Brussels sprouts, since they are they are
mixed from various sources.

TABLE 45.  Classification of Food Forms with Respect to Level of
Blending for the Proposed Brassica Head and Stem Crop Group. (Adapted
from HED SOP 99.6, April 20, 1999).

COMMODITY	PREVIOUS CROP GROUP DESIGNATION 	FOOD FORM	CLASSIFICATION (B
– Blended; NB – Not blended; PB – Partially blended)

Broccoli	5	11 - Uncooked	NB

Broccoli	5	12 – Cooked: NFS	NB

Broccoli	5	13 - Baked	NB

Broccoli	5	14 - Boiled	NB

Broccoli	5	15 - Fried	NB

Broccoli	5	32 – Canned: Cooked	PB

Broccoli	5	42 – Frozen: Cooked	PB

Broccoli	5	44 – Frozen: Boiled	PB

Broccoli - Chinese	5	14 - Boiled	NB

Brussels sprouts 	5	14 - Boiled	PB

Brussels sprouts 	5	42 – Frozen: Cooked	PB

Cabbage – green and red	5	11 - Uncooked	NB

Cabbage – green and red	5	12 – Cooked: NFS	NB

Cabbage – green and red	5	13 - Baked	NB

Cabbage – green and red	5	14 - Boiled	NB

Cabbage – green and red	5	15 - Fried	NB

Cabbage – green and red	5	31 – Canned: NFS	PB

Cabbage – green and red	5	42 – Frozen: Cooked	PB

Cabbage – green and red	5	51 – Cured: NFS (smoked/pickled)	PB

Cabbage - Savoy	5	12 – Cooked: NFS	NB

Cauliflower	5	11 - Uncooked	NB

Cauliflower	5	12 – Cooked: NFS	NB

Cauliflower	5	14 - Boiled	NB

Cauliflower	5	15 - Fried	NB

Cauliflower	5	42 – Frozen: Cooked	PB

Kohlrabi*	5	14 - Boiled	NB

*Kohlrabi is being transferred to the new Stalk, Stem, and Leaf Petiole
Vegetable Crop Group 22.

(5) HED SOP 2000.1 – “  SEQ CHAPTER \h \r 1 Guidance for Translation
of Field Trial Data from Representative Commodities in the Crop Group
Regulation to Other Commodities in Each Crop Group/Subgroup” issued
September 12, 2000.

The current Brassica (Cole) Leafy Vegetable Group 5 is as follows:

Crop Group 5:  Brassica (Cole) Leafy Vegetables

Representative Commodities:  Broccoli or cauliflower; cabbage; and
mustard greens

CROP GROUP COMMODITY	REPRESENTATIVE COMMODITY

Broccoli	Broccoli*

Broccoli, Chinese	Broccoli*

Broccoli raab	Mustard greens

Brussels sprouts	Cabbage

Cabbage and Cabbage, Savoy	Cabbage

Cabbage, Chinese, bok choy	Cabbage

Cabbage, Chinese, napa	Cabbage

Cabbage, Chinese mustard	Broccoli*

Cauliflower	Cauliflower*

Collards	Mustard greens

Kale	Mustard greens

Kohlrabi	Cabbage

Mustard greens	Mustard greens

Mustard spinach	Mustard greens

Rape greens	Mustard greens

* In lieu of broccoli data, cauliflower can be substituted or visa
versa, as the registrant is free to choose between broccoli and
cauliflower as the representative commodity.

There is no guidance in the SOP for the Proposed Crop Group 5 – Year
of Final FR Notice.  Brassica Head and Stem Crop Group.  The proposed
Brassica Head and Stem commodity new translations will be listed below:

	Brassica Head and Stem Proposed New Crop Group 5 – 12.

	Representative Commodity:  Broccoli or Cauliflower and Cabbage.

CROP SUBGROUP COMMODITY	REPRESENTATIVE COMMODITY

Broccoli	Broccoli*

Brussels sprouts	Cabbage

Cabbage	Cabbage

Cabbage, Chinese, napa	Cabbage

Cauliflower	Cauliflower*

Crop Subgroup 5A:  Head and Stem Brassica subgroup

Representative Commodities:  Broccoli or cauliflower; and cabbage

CROP SUBGROUP COMMODITY		REPRESENTATIVE COMMODITY

     Broccoli					Broccoli *

     Broccoli, Chinese				Broccoli *

     Brussels sprouts				Cabbage

     Cabbage					Cabbage

     Cabbage-Savoy				Cabbage

     Cabbage, Chinese, napa			Cabbage

     Cabbage, Chinese mustard			Broccoli *

     Cauliflower				Cauliflower

     Kohlrabi					Cabbage

* In lieu of broccoli data, cauliflower can be substituted or visa
versa, as the registrant is free to choose between broccoli and
cauliflower as the representative commodity.

________________________________________________________________________

(6) HED Dry Matter Database will be updated to add the Table below:

Table 46.  Health Effects Division Dry Matter and Seeding Rate Database.
 Brassica Head and Stem Crop Group 5.  Prepared by Dr’s. NG and B. A.
Schneider.  2006, 2011.

Commodity	% Dry Matter

Broccoli	9.0, 10.8, 11.0

Brussels sprouts	13.0, 14.0, 15.2, 15.7

Cabbage	7.0, 7.5, 7.6, 8.0, 8.1, 8.3, 9.0

Cabbage, napa	5.0, 5.5

Cauliflower	8.0, 8.9, 9.0

COMMODITY DEFINITIONS [(40 CFR § 180.1(g)]:

	There are currently two commodity definitions for Brassica head and
stem vegetable commodities for broccoli and cabbage and will be
discussed in this analysis and is shown in the Table below:

Tolerances and exemptions established for pesticide chemicals in or on
the general category of raw agricultural commodities listed in column A
apply to the corresponding specific raw agricultural commodities listed
in column B. However, a tolerance or exemption for a specific commodity
in column B does not apply to the general category in column A.

 (A) General Category	(B) Specific Commodities Included in Definition

Broccoli 	Broccoli, Chinese broccoli (gia lon, white flowering
broccoli).

(A) General commodity 	(B) Specific Commodities Included in Definition

Cabbage 	Cabbage, Chinese cabbage (tight headed varieties only).

Discussion of the Brassica head and stem commodity definitions.

	When the Brassica head and stem group is published there will be no
need for the broccoli and the cabbage definitions.  The Chinese broccoli
will be included as a lookup term in the EPA Food and Feed commodity
vocabulary and broccoli will be the preferred tolerance term.

Gia lon is the wrong term for Chinese broccoli it should be gai lon.

(A) General Category	(B) Specific Commodities Included in Definition

Broccoli 	Broccoli, Chinese broccoli (gai lon, white flowering
broccoli).

Secondly the cabbage definition is not needed since the Chinese cabbage
tight - headed varieties which are called napa are included as a
separate commodity in the crop group.   The commodity is listed as
Cabbage, Chinese, napa. Cabbage is also a commodity in the proposed crop
group.

(A) General commodity 	(B) Specific Commodities Included in Definition

Cabbage 	Cabbage, Chinese cabbage (tight headed varieties only such as
napa varieties).

	However, since there are several broccoli and cabbage tolerances the
commodity definitions should not be deleted at this time.

TOLERANCE EXPRESSION GUIDANCE:

	Until the Federal Register Notice is issued revising the Crop Group
Regulation to establish a revised crop group 5 for Brassica Head and
Stem Vegetables Crops, commodities approved for the crop group will have
to be listed as separate commodities at the same tolerance level as the
representative commodity for the group.  When ChemSAC approves the
Brassica Head and Stem Vegetable Group, the Risk Integration, Minor Use,
and Emergency Response Branch (RIMUERB) of the Registration Division can
immediately implement the amended Crop Group with new tolerance
expressions located in the Section F submissions.  The following
tolerance expression examples will provide an expedited way to establish
tolerances in or on Brassica Head and Stem Vegetable crops, especially
for new reduced risk pesticides, without requiring additional residue
data for all the crops noted.  This will create a practice in the United
States, which is already formalized in Canada, and promote international
harmonization.  Several tolerance expression examples for guidance
purposes for use by RIMUERB and HED reviewers will be listed below:

Example 1.  What is the tolerance expression for the amended Brassica
Head and Stem Vegetable Group 5- 12?

Answer to Example 1:

The tolerance expression for the amended Brassica Head and Stem
Vegetable Group 5 will be:  “Vegetable, Brassica Had and Stem Group 5
-12”.

Example 2.  How will the Crop group and subgroups appear in the Federal
Register for the proposed crop group regulation [40CFR 180.41(c)]?  This
example is for the Field and External Affairs Division (FEAD) and
Registration Division (RD) use in preparing the new Federal Register
Regulation.  The example follows the same format as the current Crop
Grouping Regulation Federal Register Notice (FR 60, No.95, 5/17/95,
26626 - 26643

Answer to Example 2:

“Crop Group 5-12: Brassica Head and Stem Vegetable Crop Group”.

Table.  The following Table 1 lists all the commodities listed in Crop
Group 5- and includes cultivars, varieties and/or hybrids of these
commodities.

Commodities

Broccoli, Brassica oleracea L. var. italica Plenck

Bruddels sprouts, Brassica oleracea L. var. gemmifera (DC.) Zenker

Cabbage, Brassica oleracea L. var. capitata L.

Cabbage, Chinese, napa, Brassica rapa L. subsp. pekinensis (Lour.)
Hanelt

Cauliflower, Brassica oleracea L. var. capitata L

Cultivars, hybrids, and varieties of these commodities

Example 3:  How will I express the tolerances on an interim basis until
the Federal Register Notice is final for the Brassica Head and Stem
Vegetable Crop Group 5-12 depending when the FR Notice is published, for
example at a tolerance level of 1.5 ppm?  This example will be useful
for the Registration Division (RD) and Health Effects Division (HED) to
prepare tolerance tables.  All the new proposed commodities will have to
be listed separately from the crop group tolerance and at the same level
as the crop group.

Answer to Example 3:

Commodity	Parts per million (ppm)

Broccoli 	1.5

Brussels sprouts	1.5

Cabbage	1.5

Cabbage, Chinese, napa	1.5

Cauliflower	1.5

EPA FOOD AND FEED COMMODITY VOCABULARY FOR THE PROPOSED BRASSICA HEAD
AND STEM VEGETABLE CROP GROUP:

	The following terms for the Brassica head and stem vegetable crop group
commodities will be incorporated to the EPA Food and Feed Commodity
Database (  HYPERLINK "http://www.epa.govopp/foodfeed"
http://www.epa.govopp/foodfeed ).  Table ?? below is identical to the
current Food and Feed Commodity Vocabulary format.  A search of the
lookup terms will link to the EPA preferred tolerance/commodity term,
and the Base crop/animal term is the specific crop animal terms
associated with the preferred term.  Until the Federal Register Notice
for the Crop Group is final, the Crop Group designation on each term
will be listed as no crop group and given the crop group 99 for the
present.

Table ??.  EPA FOOD AND FEED COMMODITY VOCABULARY

SEARCH OR LOOKUP TERM FOR BRASSICA HEAD AND STEM VEGETABLE COMMODITIES
PREFERRED TOLERANCE TERM	BASE CROP/ANIMAL TERM

Broccoli; sprouting broccoli; Cavalo broccoli; Italian broccoli;
asparagus broccoli; calabrese; purple cauliflower; Cape broccoli;
heading broccoli; borecoles; winter broccoli; lu hua cai; asperge,
broccoli; Brokkoli; Spargelkohl; Sprossenbrokkoli; brécol	Broccoli
Broccoli

Brussels sprouts; toy cabbage; Breton; col de bruselas; bao zi gan lan;
chou à mille pommes; chou de Bruxelles; Rosenkohl; cavolo a germoglio;
cavolo de Bruxelles; bangulgadubaetschu; couve-de-Bruxelas; kapusta
brjussel'skaja; repollo de Bruselas	Brussels sprouts	Brussels sprouts

Cabbage; repollo; head Cabbage; cabbage, head; red cabbage; yellow
cabbage; pointed cabbage; green cabbage; white cabbage; col, purple
cabbage; Shetland cabbage; gan lan; hovedkaa; chou cabus; chou pommé;
chou rouge; Rotkohl; Weißkohl; cavolo cappuccino; kyabetsu;
gadubaetschu; couve repolho; repolho; kočanaja kapusta; col repollo;
lombarda; cabbage, Savoy; Savoy cabbage; savojkaal; savooiekool; chou
cloqué; chou de Milan; chou de Savoie; chou fries; chou pommé fries;
Welschkohl; Wirsing; cavolo di Milano; verzetto; saboi-kyabtsu; couve do
Algarve; couve repolho; couve-crespa; couve-de-Sabóia; kapusta
savojskaja; col de Milán; col de Saboya; col lombarda	Cabbage	Cabbage

Cabbage, Chinese, napa; napa cabbage; celery cabbage; wong bok; repollo
chino; Peking cabbage; kim chee; Chinese white cabbage; nappa cabbage;
che-foo; chihili; michihli; hakusai, pao; Shantung cabbage; bai cai; de
bai cai; pe-tsai; kinakaal; Chinesekool; chou de Chine; chou de Shanto;
Chinakohl; Pekingkohl; Schantungkohl; kobis cina; sawi putih; hakusai;
baetschu; kubis cina; sawi putih; couve-chinesa-petsai;
couve-repolho-da-China; col de China; repollo chino	Cabbage, Chinese,
napa	Chinese, Chinese, napa

Cauliflower; coliflor; cauliflower broccoli; heading broccoli;
broccoflower; cavalo broccolo; green cauliflower; hua ye cai; chou
broccoli; chou-fleur; chou-fleur d'hiver; Blumenkohl; Kopfbrokkoli;
cavolfiore; cavolo fiore; ggotgadubaetschu; couve-flor; cvetnaja
Cauliflower	Cauliflower

REFERENCES:

AGALTERNATIVES: Penn State University Agricultural Alternatives
publications website:   HYPERLINK "http://agalternatives.aers.psu.edu/"
http://agalternatives.aers.psu.edu/

AGMRC: Agricultural Marketing Resource Center website.   HYPERLINK
"http://www.agmrc.org"  http://www.agmrc.org

FAOSTAT, Food and Agriculture Organization of the United Nations.
HYPERLINK
"http://faostat.fao.org/site/567/DesktopDefault.aspx?PageID=567"
http://faostat.fao.org/site/567/DesktopDefault.aspx?PageID=567

FLORIDATA: Floridata website

	  HYPERLINK "http://www.floridata.com/index.cfm"
http://www.floridata.com/index.cfm

GAIN KS1027: Smith, G. 11/5/2010. Report on Korea - Republic of, Cabbage
Market Trends. USDA Foreign Agricultural Service, Global Agricultural
Information Network (USDA FAS GAIN).   HYPERLINK
"http://gain.fas.usda.gov/Recent%20GAIN%20Publications/Cabbage%20Market%
20Trends_Seoul_Korea%20-%20Republic%20of_11-5-2010.pdf"
http://gain.fas.usda.gov/Recent%20GAIN%20Publications/Cabbage%20Market%2
0Trends_Seoul_Korea%20-%20Republic%20of_11-5-2010.pdf .

GRIN: Germplasm Resources Information Network, United States Department
of Agriculture.   HYPERLINK "http://www.ars-grin.gov"
http://www.ars-grin.gov

LIU 2010: Liu W., Zhou Q., An J., Sun Y., Liu R. 2010. Variations in
cadmium accumulation among Chinese cabbage cultivars and screening for
Cd-safe cultivars. Journal of Hazardous
Materials, 173 (1-3), pp. 737-743.

MANITOBA: Manitoba Agriculture, Food and Rural Initiatives, Vegetable
Crops Information.   HYPERLINK
"http://www.gov.mb.ca/agriculture/crops/vegetablecrops/"
http://www.gov.mb.ca/agriculture/crops/vegetablecrops/

MANSFELD: Hanelt, P. and Institute of Plant Genetics and Crop Plant
Research (Eds.) 2001. Mansfeld’s Encyclopedia of Agricultural and
Horticultural Crops: (Except Ornamentals). 3700 pp. First Edition.
Springer Publishing. New York, NY.

MARKLE: Markle, G.M., J.J. Baron, and B.A. Schneider. 1998. Food and
Feed Crops of the United States. Second Edition. MeisterPro Reference
Guides. Willoughby, Ohio. . 517 pp.

MOBOT: Missouri Botanical Gardens, Kemper Center for Home Gardens
Plantfinder website.   HYPERLINK
"http://www.mobot.org/gardeninghelp/plantfinder/Alpha.asp"
http://www.mobot.org/gardeninghelp/plantfinder/Alpha.asp

NCCE: North Carolina Cooperative Extension website:   HYPERLINK
"http://www.ces.ncsu.edu/"  http://www.ces.ncsu.edu/

NWREC: Oregon Statue University, North Willamette Research and Extension
Center Commercial Vegetable Production Guides website.

  HYPERLINK "http://nwrec.hort.oregonstate.edu/vegindex.html"
http://nwrec.hort.oregonstate.edu/vegindex.html

PLANTS FOR A FUTURE: Plants For A Future webpage.   HYPERLINK
"http://www.pfaf.org/user/default.aspx"
http://www.pfaf.org/user/default.aspx

PROTA: Protabase: web database on useful plants of Tropical Africa,
HYPERLINK "http://database.prota.org"  http://database.prota.org

USDA AMS 1944: USDA, AMS. 1944. United States Standards for Cabbage for
Processing. USDA Agricultural Marketing Service Fruit and Vegetable
Division. Fresh Products Branch. January 17.

USDA AMS 1954a: USDA, AMS. 1954. United States Standards for Grades of
Cauliflower for Processing. USDA Agricultural Marketing Service Fruit
and Vegetable Division. Fresh Products Branch. September 4.

USDA AMS 1954d:  USDA, AMS. 1954d.  United States Standards for Grades
of Brocccoli for Processing. USDA Agricultural Marketing Service Fruit
and Vegetable Division. Fresh Products Branch. October 2.

USDA AMS 1968:  USDA, AMS. 1968.  United States Standards for Grades of
Cauliflower. USDA Agricultural Marketing Service Fruit and Vegetable
Division. Fresh Products Branch. March 15.

USDA AMS 1972: USDA, AMS. 1972. United States Standards for Grades of
Green Asparagus for Processing.  USDA Agricultural Marketing Service
Fruit and Vegetable Division. Fresh Products Branch. April 5.

USDA AMS 1975: USDA, AMS. 1975. United States Standards for Grades of
Lettuce USDA Agricultural Marketing Service Fruit and Vegetable
Division. Fresh Products Branch. December 1.

USDA AMS 2006b:  USDA, AMS. 2006. United States Standards for Grades of
Italian Sprouting Broccoli. USDA Agricultural Marketing Service Fruit
and Vegetable Division. Fresh Products Branch. November 2.

WIKIPEDIA: Wikipedia, The Free Encyclopedia Online information.
HYPERLINK "http://en.wikipedia.org/wiki/Main_Page"
http://en.wikipedia.org/wiki/Main_Page

WHFOODS: World’s Healthiest Foods website.   HYPERLINK
"http://www.whfoods.com/"  http://www.whfoods.com/

WVUES: West Virginia University Extension Service, Agriculture and
Natural Resources website:   HYPERLINK "http://www.wvu.edu/~agexten/"
http://www.wvu.edu/~agexten/

APPENDIX I – EPA Crop Production Regions for Members of the Proposed
Brassica Head and Stem Group:

Figure 1. Map of the U.S. Broccoli Acres form the USDA AGCensus, 2002.

Figure 2. Map of the U.S. Brussels Sprouts Acres form the USDA AGCensus,
2002.

Figure 3.  Map of the U.S. Cabbage Acres form the USDA AGCensus, 2002.

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Figure 5.   Map of the U.S. Chinese Cabbage Acres form the USDA
AGCensus, 2002.

  PAGE   \* MERGEFORMAT  2