Processed commodity	Number of studiesa	Processing factor (PF)		CFP b
		Individual values	Median PF
Robust processing factors (sufficiently supported by data)
Citrus fruits, peeled	3	0.08; 0.14; 0.18	0.14	2.0
Citrus fruits, juice	3	0.12; 0.14; 0.17	0.14	2.5
Apples and pears, juice	6	0.30; 0.67; 0.50; 0.50; 0.50; 0.25	0.5	2.1
Apples, sauce	6	0.30; 0.67; 0.75; 0.50; 0.50; 0.25	0.5	2.1
Peaches, canned	4	0.25; 0.50; 0.50; 0.57	0.5	1.1
Wine grapes, wet pomace	9	3.8; 7.0; 2.13; 3.18; 1.99; 1.48; 2.12; 1.81; 2.94	2.13	1.7
Wine grapes, must	11	2.0; 1.75; 2.25; 1.4; 1.5; 0.87; 1.12; 0.29; 1.21; 0.92; 0.44	1.21	1.7
Wine grapes, red wine (unheated)	4	1.0; 1.5; 0.98; 0.81	0.99	2.1
Wine grapes, white wine	7	2.0; 1.75; 1.2; 1.02; 0.3; 1.07; 0.38	1.07	1.9
Tomatoes, paste	4	2.5; 1.5; 7.25; 2.0	2.25	3.2
Melons, pumpkins and watermelons, peeled	16	3.0; 1.04; 0.48; 0.38; 2 × 0.33; 2 × 0.83; 0.48; 2 × 0.91; 0.48; 0.55; 2 × 0.67; 0.56	0.61	1.0
Beans (with pods), cooked	3	< 0.33; < 0.5; 1.0	< 0.5	33
Beans (with pods), canned	3	0.33; < 0.5; 1.0	0.5	14
Cotton seeds, crude oil	3	1.0; 1.0; 1.0	1.0	1.0
Olives for oil production, virgin oil after cold press	5	0.11; 0.25; 0.18; 0.50; 0.17	0.18	1.0
Olives for oil production, refined oil after warm press	4	0.25; 0.09; 0.50; 0.06	0.17	1.0
Olives for oil production, press cake	5	1.44; 1.0; 1.27; 2.0; 1.0	1.27	1.6
Indicative processing factors (limited data set)
Oranges, marmalade	2	0.71; 0.83	0.77	1.4
Apples and pears, dry pomace	2	2.5; 3.4	2.96	2.5
Cherries, jam	2	0.33; 0.50	0.42	2.2
Table grapes, dried (raisins)	1	5.50	5.5	2.4
Wine grapes, juice	1	0.13	0.13	1.0
Potatoes, peeled and boiled	2	0.5; 1.0	0.75	1.0
Potatoes, fried	1	0.5	0.5	1.0
Potatoes, dry pulp	2	< 2.5; < 5.0	< 1.75	1.0
Tomatoes, ketchup	2	1.5; 2.0	1.75	2.7
Tomatoes, juice	1	1.5	1.5	3.3
Head cabbages, cooked	2	0.29; 0.91	0.6	2.0
Head cabbages, sauerkraut	2	0.29; 1.1	0.69	1.8
Head cabbages, sauerkraut juice	2	0.29; 1.0	0.65	1.9
Peanuts, crude oil	2	0.20; 0.31	0.26c	1.0d
Peanuts, meal/press cake	2	2.48; 3.06	2.77c	1.0d
Cotton seeds, refined oil	1	1.0	1.0	1.0
Cotton seeds, meal/press cake	1	1.0	1.0	320
Coffee beans, roasted beans	1	0.43	0.43c	1.0d
Coffee beans, instant coffee	1	1.35	1.35c	1.0d
Hops, beer	2	< 0.01; < 0.01	< 0.01	2.0

^aStudies with residues in the RAC at or close to the LOQ were disregarded (unless concentration may occur).

^bConversion factor for risk assessment in the processed commodity; median of the individual conversion factors for each processing study.

^cSince residues were not analysed for parent compound, the processing factor is calculated according to the residue definition for risk assessment and is indicative only.

^dSince residues were analysed only according to the risk assessment residue definition, a conversion factor from enforcement to risk assessment of 1 is proposed.