spirotetramat pesticide tolerances this final rule establishes tolerances for residues of spirotetramat including its metabolites and degradates in or on acerola at 2.5 ppm almond hulls at 9.0 ppm aspirated grain fractions at 10.0 ppm avocado at 0.60 ppm black sapote at 0.60 ppm brassica head and stem subgrou 5a at 2.5 ppm brassica leafy subgrou 5b at 8.0 ppm canistel at 0.60 ppm citrus oil at 6.0 ppm cotton gin byproducts at 10.0 ppm cotton undelinted seed at 0.30 ppm feijoa at 0.30 ppm fruit citrus grou 10 at 0.60 ppm fruit pome grou 11 at 0.70 ppm fruit stone grou 12 at 4.5 ppm grape raisin at 3.0 ppm guava at 2.5 ppm hop dried cones at 10.0 ppm jaboticaba at 2.5 ppm longan at 13.0 ppm lychee at 13.0 ppm mamey sapote at 0.60 ppm mango at 0.60 ppm nut tree grou 14 at 0.25 ppm okra at 2.5 ppm onion bulb subgrou 3a-07 at 0.30 ppm papaya at 2.5 ppm passionfruit at 2.5 ppm pistachio at 0.25 ppm potato flakes at 1.6 ppm pulasan at 13.0 ppm rambutan at 13.0 ppm sapodilla at 0.60 ppm small fruit vine climbing subgroup except fuzzy kiwifruit subgrou 13-07f at 1.3 ppm soybean forage at 8.0 ppm soybean hay at 16.0 ppm soybean seed at 5.0 ppm spanish lime at 0.60 ppm star apple at 0.60 ppm starfruit at 2.5 ppm strawberry at 0.40 ppm vegetable cucurbit grou 9 at 0.30 ppm vegetable foliage of legume except soybean subgrou 07a at 7.0 ppm vegetable fruiting grou 8 at 2.5 ppm vegetable legume grou 06 except soybean at 2.5 ppm vegetable leafy except brassica grou 4 at 9.0 ppm vegetable tuberous and corm subgrou 1c at 0.60 ppm wax jambu at 2.5 ppm white sapote at 0.60 ppm cattle fat at 0.02 ppm cattle meat at 0.02 ppm cattle meat byproducts at 0.20 ppm eggs at 0.02 ppm goat fat at 0.02 ppm goat meat at 0.02 ppm goat meat byproducts at 0.20 ppm hog meat byproducts at 0.02 ppm horse fat at 0.02 ppm horse meat at 0.02 ppm horse meat byproducts at 0.20 ppm milk at 0.01 ppm poultry meat byproducts at 0.02 ppm sheep fat at 0.02 ppm sheep meat at 0.02 ppm sheep meat byproducts at 0.20 ppm