Independent Laboratory Tests

Using 3 independent labs from around the globe…

We have analyzed over 100 different coffees representing 46 different brands. Purity was found to be 65% higher in antioxidants, on average, than all of the other organic coffee brands that were tested. Furthermore, Purity ranked the absolute highest in antioxidant levels out of all the coffees tested, while also being free of mold and mycotoxins.

Why are antioxidants important?

Antioxidants are a natural defense mechanism against free radicals that can cause damage to genes, accelerating the aging process and actually leading to cancer and other diseases. The good news is…coffee is the richest source of antioxidants in the American diet! The even better news is that Purity Coffee contains more antioxidants than other leading brands, and the most antioxidants of any organic coffee!

To learn more about this best kept secret to coffee’s amazing health benefits, check out our article on antioxidants.

How did we achieve such outstanding results?

The answer is simple…First off, less than 1% of the world’s coffee producers source beans that are up to the Purity standard. Secondly, no other coffee company in the world roasts deliberately for health benefits.

And luckily, our coffee also tastes great, which is an added benefit of beautiful beans that are not scorched.


To see how PURITY COFFEE stacks up against the different types of coffees, check out the results below:

The 46 coffee brands that were tested


Summary of Purity Coffee’s Laboratory Testing

2016-2018

Approach to Testing:

It all started with a few ideas that we wanted to confirm, clarify, or simply explore. We wanted to:

  • Review the scientific experiments and studies about coffee and health, organizing and categorizing as we go.
  • Look into the claims that other coffee companies are making about coffee and health.
  • Study the health properties of everyday coffees available for purchase from Amazon, Mistobox, Whole Foods Market, directly from the brand websites and in supermarkets in Chicago, IL and Greenville, SC (where Purity offices are located).
  • Use all the evidence we’ve collected to find and roast the healthiest organic coffee that the science says is possible.

Testing Locations:

Testing Information:

The testing information presented here took place from June 2016 to the present. We did some tests prior to this (cupping and analysis December 2015), but June was when we began a formal program. We did not run all the coffees through all the tests for the following reasons:

  1. Cost—We originally began by checking a few coffees in comparison to Purity. We did not do all coffees and we did not do all tests, because we primarily wanted to know more about our coffee and how it compared to a handful of other coffees of varying quality and price. We tested green coffees prior to purchasing to measure cleanliness and, in a couple of cases, antioxidant activity.
  2. Roast level—We checked acrylamide levels of several coffees, but if a coffee was darker than Purity, we did not test for acrylamide.
  3. Ochratoxin—This test is costly, so we only tested coffees that seemed competitive with Purity.
  4. CGAs—Many of these are done, however we did not test several coffees that were over 5 Agtron points lighter roasted than Purity. Also, we are switching to the Silliker lab in Illinois for testing, and those numbers will not be presented in the detail that the University of Rio’s numbers are provided (Rio tests for 11 isomers). For a definition of “Agtron” see the section called “THE TEST: HOW TO READ THE NUMBERS.”
  5. We only tested Purity for pesticides, lead, cadmium, and copper, at the request of several customers.
  6. Acrylamide: We did not get as many numbers as we hoped, because the University of Porto was unable to complete the additional 60 samples we sent. By the time we found out they could not test the samples, the coffee was too old and the results would have been skewed.

Charts of Results

TotalsNotes
19 Submissions to Silliker-Merieux

178 Coffees, both green and roasted
104 Samples tested at Silliker

154 Samples at Univ. Rio

23 Samples at Univ. Porto
148 Roasted coffees Includes Purity at several roast levels, green coffee blends, production batches, and test batches for consistency, staling, and change in compounds over time. These roasted coffees included regular, decaf and soluble regular.
65 BrandsFor some brands we only tested one of their products, and for others we tested several of their products.

We divided the brands into the following categories, which may or may not be actual recognized categories for the roasted coffee market:

  • Performance-Health Market: 44 coffees; 15 brands. Coffees that make health claims or are promoted as coffees that are healthy. This includes Purity. Found in supermarkets and directly from brand website.

  • Traditional USA: 33 coffees; 17 brands. Coffees found in supermarkets and Amazon.

  • Everyday Organic: 16 coffees; 11 brands. Coffees found in supermarkets and on Amazon.com.

  • Gourmet: 34 coffees; 14 brands. These are marketed as either specialty coffees or as gourmet coffees on Amazon.com, Mistobox.com, in supermarkets and at Whole Foods Market.

  • Decaffeinated: 8 coffees, 8 brands. A variety of decafs. We will do more testing in the future.

  • Soluble: 6 coffees, 6 brands. All from supermarkets, none specialty.

  • K-Cups: 7 coffees, 7 brands. More testing to come.

30 Green coffee samplesWe tested primarily for yeast, mold and ochratoxin. Several for Bacillus cereus and CGAs. We received many more green coffee samples than these, but we only sent coffees that cupped acceptably to the labs. We only tested for pesticide when decided to contract/buy the coffee. This test is quite expensive, and because the coffee is Certified Organic, we only felt the need to do due diligence on a product we would present to customers.

The Tests: How to Read the Numbers

Agtron

Coffee flavor and appearance are directly related to the degree of roasting, which allows us to use a scale with actual numbered rankings for product development and quality. The machine we use to measure color in coffee is an Agtron Spectrophotometer. It is designed specifically to analyze of the degree of roast and of color/appearance variations. Agtron instruments use specific wavelengths of light to illuminate the sample surface and measure the reflected energy.

The results of analysis are displayed as a single “Agtron” number from 0 to 100. The higher the number, the lighter the coffee. Most consumer “light roasts” are roughly around 65 and above. “Medium roasts” are roughly between 50 and 65 Agtron. “Dark roasts” are below 50 Agtrons

Agtron level can be deceptive, though. The same coffee can be roasted many ways and end up at the same color level. Every choice in heat application over time impacts the way the hundreds of chemical compounds in a coffee bean are changed, and color can give us a general idea of the length of time the coffee was roasted.


Acidity

Acidity is measured in pH. Most coffees have a pH between 4.7 and 5.3 pH. Purity Coffee tries to hit a 4.95-5.05 pH level for the balance we feel works best.


Mold and Yeast

Yeasts and molds (fungi) can be found in soil and air, as well as on or in various foods and processing environments. Coffee is grown in environments that have ideal conditions for mold to thrive. Many things can go wrong during coffee production, and often the result is a mold of some sort. Yeast (and bacteria) are also used naturally to process the coffee after picking, and our test results show residues are often left on the green coffee (pre-roasted) beans and linger in processing equipment.

Because most yeasts are single-celled organisms which form compact colonies, and most molds are filamentous multicellular organisms that form colonies, mold and yeast test results are measured in “colonies”.

Yeasts and molds can grow over a wide pH range, from pH 2 to above pH 9. The temperature range is also broad, from 5°C to 35°C. However, growth of some species can be above or below this range. Mold spores are almost certainly destroyed in coffee during the roasting process (over 400°F [204°C] and probably during hot brewing preparation). Food companies test for how many colony-forming mold spores are present for food safety reasons. There should be no mold in roasted coffee.

The reason Purity tests for mold and yeast is standard due diligence that food companies should perform. A few foodborne yeasts and molds may produce allergic reactions, and with many people experimenting with cold brew methods, especially ambient brew methods, any mold present in coffee could pose a health risk. (Side note: Please keep your coffee brewers—of any kind—clean!). We want our customers to have peace of mind when enjoying their cup of coffee.

The Center for Disease Control has a useful information page on mold and how it affects your health.


Ochratoxin A

Ochratoxin A (OTA) is a naturally occurring foodborne mycotoxin found in a wide variety of agricultural products. Ochratoxin A is a toxin produced by some Aspergillus and Penicillium fungi. Mold and other fungi “eat” by releasing enzymes that break down their food into a form the fungi can absorb. Certain fungi produce toxic byproducts of this process called mycotoxins, and OTA is the one that is associated with coffee most often. In addition to coffee, OTA is known to occur in cereals, dried fruits and red wine. It can accumulate in animal tissue and may cause cancer in humans. Mammals who ingest OTA can be at a high risk for cancer, and it can lead to acute toxicity of the kidneys.

The FDA does not provide any Action Level for this toxin, meaning they don’t have any safeguards or controls against its presence in food items. The European Union Action Levels differs by food product, and roasted coffee beans and ground coffee limit is 5.0 µg/kg (instant coffee is 10.0 µg/kg). (µg = microgram)

Purity will not buy green coffee that has any ochratoxin. See this article to learn more about Ochratoxin A and its associated health risks.


Aflotoxin

Aflatoxin is a toxin produced as a by-product from the mold, Aspergillus flavus. It is one of the most potent carcinogens known. It has been linked to a wide variety of health problems in both humans and animals. Besides being proven to cause cancer in humans, aflatoxins also cause great loss of livestock due to diseases resulting in reduced efficiency of production. Results are calculated as parts per billion (ppb) total aflatoxin. (ppb= µg/kg)


Bacillus cereus

Bacillus cereus is an emetic toxin that is in the environment, forms in food, is heat resistant, and causes vomiting and other digestive disorders through growth in the gut. B.cereus has been known to be found on green coffee after processing. It should be destroyed during roasting, however. That said, Purity will not purchase a green coffee that tests positive for B.cereus presumptive. The “presumptive” is a general test, because there are different bacilli that are closely related, and the test will give a positive result if any type is found, not just B.cereus. Results are given as a count of B.cereus (<10/g)


Pesticides

Purity double checks for pesticides, even though we only buy certified organic coffees. The test is a composite of 310 chemicals (please see last page of this report for the list of chemicals).


Lead, Cadmium and Copper

Metals and other elements can be naturally present in food or can enter food from industrial and agricultural processes. The toxicity is in part due to the fact that these metals accumulate in a living organism’s biological tissues over time because they’re exposed to these substances in food and the environment. Several customers asked Purity about the levels of these metals in our coffee, so we tested to find out. The FDA has information on these metals on its website. Results are measured in parts per million (ppm).

It is hard to estimate the amount of these substances in a cup of coffee, but here is a general calculation: Based on the test results, there MIGHT be as much as 0.23mg in an 8-ounce strong cup of coffee (strong meaning a 1:15.5 ratio of grams of coffee to grams of water). HOWEVER, that is just based on the dry weight of the coffee. This would assume that all copper in the dry coffee dissolves into the finished brew, which is unlikely, since about 75% of the ground coffee is discarded after brewing has extracted the dissolvable compounds. The FDA says 0.9mg copper per serving of anything is the maximum recommended amount. Therefore, a cup of strong Purity dissolving all copper possible (again—unlikely) is still well below that limit.


Acrylamide

Acrylamide is contained in many plant-based foods and nearly every food that is baked, roasted, or fried, including most nut butters, cereals, breads, and crackers. Coffee, too. Acrylamide is a human neurotoxicant and can impact the kidneys and reproductive organs. There is an explanation here of acrylamide by the U.S. Department of Health and Human Services Public Health Service Agency for Toxic Substances and Disease Registry.

Acrylamide is measured in micrograms per kilogram. Using a very general brewed coffee recipe, the maximum acrylamide is in a cup of brewed Purity Coffee (not using a paper filter) might be 0.59 µg/kg, however acrylamide is known to be even lower when coffee is brewed. By contrast, a 6-ounce serving of French fries (from a common fast food chain) has about 73µg/kg of acrylamide.


Chlorogenic Acids (CGAs)

CGAs are Chlorogenic Acids, which are phenolic compounds linked to antioxidative activity. Our testing results score is a composite of 9 tests done at the lab in Rio de Janeiro. The results here are measured in grams of CGAs per 100 grams roasted, ground dry coffee (g/100g). Extraction differs so widely between brew methods, grind size, water temperature and ratio of coffee-to-water used, that giving “cup of coffee” results would be too inaccurate to be acceptable.


Trigonelline

Trigonelline (Trig), a niacin-related compound, is a natural component of roasted coffee and has been linked to antioxidant activity. Trigonelline corrects hyperglycemia, reduces oxidative stress and contributes to the therapeutic effect coffee has on non-alcoholic fatty liver diseases.

The Journal of Chromatography B demonstrated by molecular modeling that trigonelline showed similarities to that of an anti-Alzheimer’s disease drug candidate – cotinine. Known as a nicotine-related compound, trigonelline was taken into consideration for the study as an anti-Alzheimer’s disease drug candidate. Also, chlorogenic acid and trigonelline ingestion significantly reduced glucose and insulin concentrations.

Over-roasting coffee destroys CGAs and trigonelline, and Purity tests to make sure we are retaining as much as possible. Test results are measured the same as CGAs: 100 grams roasted, ground dry coffee (g/100g).


Caffeine

People can have vastly different reactions to caffeine, and for people who react badly to caffeine it is important to know the amount of caffeine in their coffee. The caffeine content of the many non-decaffeinated coffees ranged from 0.74 to 2.09 g/100g in the dry weight (Purity was about 1.23g/100g)


Cupping Scores

Coffee cupping is the practice of evaluating the different aroma, taste and body characteristics of a coffee to determine coffee quality. As an international commodity and globally appreciated food product, cupping is required for the coffee industry to communicate taste and quality to others all over the world. Companies and organizations have developed their own methods of cupping over time, which may work for them internally, but can cause miscommunication between parties in the market.

There are commonalities in most methods of cupping, from roasting the samples through final numeric scoring of the coffee, but Purity uses a modified version of the Specialty Coffee Association cupping method and form. The method was modified, because it was designed to evaluate green coffee quality, and most of the coffees Purity tested were roasted darker than the green coffee evaluation Agtron.

Cupping scores recorded here were done by a licensed Q Grader, cupping instructor and industry veteran of over 20 years. Scores can range from 0 to 100.

Number of Coffees Tested for Each Variable

Number of Samples
Tested For…ROASTEDGREENNotes
Mold/yeast6323Unfortunately, one set of Univ. of Porto results for Ochratoxin A and acrylamide were unusable (we lost 60 coffees).
B. cereus was tested in Purity to determine any possible contamination at any part of the chain.
Pesticides tested in green coffee before purchasing.
Metals tested in roasted Purity
Ochratoxin A (HPLC)2120
Aflatoxins (B1,B2,G1,G2)1715
Bacillus cereus- Presumptive117
Pesticides14
Lead1
Cadmium1
Copper1
Acrylamide23n/aTested at University of Porto and Silliker-Merieux
Chlorogenic Acids144Tested at the Federal University of Rio de Janeiro, Dept. of Nutrition
Trigonelline127
Caffeine141
Cupping Scores/Sensory Evaluation (Using a SCA method modified for production roasting, Certified Q-Grader)107Green coffee cupping forms are on file, but not included in the results. All 30 coffees scored 80+, except for the Mexico Robusta.
Roast level (Agtron- using Javalytics)126n/a
Acidity (using standard pH meter)76n/a

Number of Coffees Found with Problems

Tested For…Number of Samples
Contaminated/Total Tested
Notes (Metric/definition of issue)
ROASTEDGREEN
Mold/yeast4/6319/23Should be zero mold in roasted coffee. Green coffee mold an industry problem. Colonies ranged from 10-5400.
Ochratoxin (HPLC)5/211/20Ochratoxin ranged 0.2 - 1.4 µg. These green and roasted coffee are unrelated. The green coffee was for Purity purchasing decisions, the roasted coffee was to see whether other companies had OTA in their finished products.
Aflatoxins (B1,B2,G1,G2)0/170/15
Bacillus cereus- Presumptive0/11/17Did not purchase the coffee with B. cereus.
Pesticides0/10/4
Lead0.03 ppmThese results are for Purity roasted coffee per 100g. Brewed ppm will be far lower and all are at the lowest end of the FDA recommendations.
Cadmium0.002 ppm
Copper15.8 ppm
Acrylamide14/25The contamination numbers here represent those coffees that scored higher than 200ug acrylamide roasted dry coffee weight. These coffees ranged from 45-100 Agtron.
Cupping Scores/Sensory Evaluation (Using a SCA method modified for production roasting, Certified Q-Grader)67/107The cupping scores here represent coffees below specialty grade (80+).
Roast level (Agtron- using Javalytics)40/126These scores represent coffees roasted so dark as to likely have polycyclic aromatic hydrocarbons-PAHs. The range is 19-45 Agtron units (lower is darker—19 is almost black).
Acidity (using standard pH meter)32/76This number represents coffees that are too acidic (£4.8pH) and too alkaline (³5.2pH)

Results by All Brands (Average)

Color Code
Purity Coffee 100% Organic
100% Organic Coffee
Some organic, not all
Not organic

This data represents 55 brands (some were deleted because of soluble, decaf, robusta blends or k-cups)

Coffees ranked by Cupping Score (taste), Chlorogenic Acids and Trigonelline (antioxidants)

(blank cells = the coffee was not tested for the variable)

 Brand CodeAgtronAcidityMoldYeastCGAsTrigon.OchratoxinAcrylamideCupping score* (Purity Format)
1PURITY 100% Organic594.99<10<102.11.16<0.219685
2Coffee Brand 11604.651.71.268985.3
3Coffee Brand 2464.941.421.1381.1
4Coffee Brand 10664.78<10<101.461.06<0.279.3
5Coffee Brand 28624.91<10<101.490.86<0.216077.7
6Coffee Brand 8584.931.871.0928076
7Coffee Brand 3467<10<101.620.8322076
8Coffee Brand 356<10<101.321.131.471875.5
9Coffee Brand 16504.85<10<101.681.01<0.273
10Coffee Brand 27514.98<10<101.720.8773
11Coffee Brand 13535<10<101.191.040.371.5
12Coffee Brand 1578<10<102.220.99<0.226071
13Coffee Brand 24405.31<10<100.970.9471
14Coffee Brand 23565<10<100.960.9670.5
15Coffee Brand 14604.96<10<101.461.04<0.270
16Coffee Brand 29475.32<10100.760.86<0.268.7
17Coffee Brand 19361.080.9868
1Coffee Brand 26405.61<10<100.920.9168
2Coffee Brand 21445.21.420.9780567.3
3Coffee Brand 12504.931.491.05<0.216067
4Coffee Brand 37415.40.810.8167
5Coffee Brand 4455.29<10<101.471.13<0.2105366.5
6Coffee Brand 17515.1<10<101.570.9965
7Coffee Brand 32494.94<10<101.550.8464
8Coffee Brand 20565.01<10<100.990.9862
9Coffee Brand 40415.38<10<101.090.7862
10Coffee Brand 4574<10<101.140.5361
11Coffee Brand 22504.891.240.9760
12Coffee Brand 44584.85<10<101.450.6159
13Coffee Brand 2548<10<101.560.9358
14Coffee Brand 30485.03<10<101.760.8556.7
15Coffee Brand 6504.88<10<100.931.120.256
16Coffee Brand 38405.11<10<100.920.8156
17Coffee Brand 39445.3<10<101.090.8155
18Coffee Brand 41405.23<10<101.10.7855
19Coffee Brand 3140<10<101.370.8554
20Coffee Brand 33475.35<10<101.020.8454
21Coffee Brand 42345.3<10<101.490.6753.5
22Coffee Brand 46355.5810<101.360.51<0.253
23Coffee Brand 35305.6<10<100.850.82<0.214250
24Coffee Brand 43375.36<10<101.040.6650
25Coffee Brand 9455.2<10<101.091.080.337442
26Coffee Brand 55020<101.431.12<40
27Coffee Brand 73020<101.111.1<0.2<40
28Coffee Brand 18455.11<10<100.980.980.2250<40
29Coffee Brand 36555.15<10<101.690.81<0.2<40

Results by Brand Averages: Chlorogenic Acids

Color Code
Purity Coffee 100% Organic
100% Organic Coffee
Some organic, not all
Not organic
Comments:
*When we average in the Purity Very Light into our coffees, like Brand 15. Cupping score lower because coffee is off balance.
*Brand 15’s data is based on 2 coffees they offer: One very dark, and one extremely light and under-roasted, which retains more CGAs, but is not a level most consumers want to drink. The color reading average is about 20 units lighter than Purity.
**We roasted our Purity Coffee green beans to the same level as Brand 15. When we roasted Purity very light, we could be as high (higher) than others. PLEASE NOTE: The coffee does not taste balanced at this level, and Coffee Brand 15 cup score was below specialty grade, having unpleasant flavor notes. Purity score at this roast level still scored Specialty, but we do not feel this is a roast level we want to offer our customers at this time.
BrandAgtronCGAsCupping Score
PURITY with light roast averaged in like Brand 15
PURITY current roast
65
59
2.45*
2.10
83*
85
Coffee Brand 15*78*2.2271
Coffee Brand 8581.8776
Coffee Brand 30481.7657
Coffee Brand 27511.7273
Coffee Brand 11601.785.3
Coffee Brand 36551.69<40
Coffee Brand 16501.6873
Coffee Brand 34671.6276
Coffee Brand 17511.5765
Coffee Brand 25481.5658
Coffee Brand 32491.5564
Coffee Brand 12501.4967
Coffee Brand 28621.4978
Coffee Brand 42341.4954
Coffee Brand 4451.4767
Coffee Brand 14601.4670
Coffee Brand 10661.4679
Coffee Brand 44581.4559
Coffee Brand 5501.43<40
Coffee Brand 2461.4281
Coffee Brand 21441.4267
Coffee Brand 31401.3754
Coffee Brand 46351.3653
Coffee Brand 3561.3275.5
Coffee Brand 22501.2460
Coffee Brand 13531.1971.5
Coffee Brand 45741.1461
Coffee Brand 7301.11<40
Coffee Brand 41401.155
Coffee Brand 40411.0962
Coffee Brand 9451.0942
Coffee Brand 39441.0955
Coffee Brand 19361.0868
Coffee Brand 43371.0450
Coffee Brand 33471.0254
Coffee Brand 20560.9962
Coffee Brand 18450.98<40
Coffee Brand 24400.9771
Coffee Brand 23560.9670.5
Coffee Brand 6500.9356
Coffee Brand 38400.9256
Coffee Brand 26400.9268
Coffee Brand 35300.8550
Coffee Brand 37410.8167
Coffee Brand 29470.7669

Pesticide Test: 310 Chemicals

Acephate
Acetamiprid
Acibenzolar-s-methyl
Alachlor
Aldicarb
Aldicarb sulfone
Aldicarb sulfoxide
Aldrin
Allethrin/Bioallethrin
Allidochlor
Ametryn
Aminocarb
Aramite
Aspon
Atrazine
Atrazine-desethyl
Azinphos-ethyl
Azinphos-methyl
Azoxystrobin
Benalaxyl
Bendiocarb
Benfluralin
Benodanil
Bensulide
Benzoylprop-ethyl
Bifenox
Bifenthrin
Biphenyl
Boscalid
Bromacil
Bromophos
Bromophos-ethyl
Bromopropylate
Bufencarb
Bupirimate
Buprofezine
Butachlor
Butralin
Butylate
Captan and metabolites
Carbaryl
Carbetamide
Carbofenthion
Carbofuran
Carboxin
Chlorbenside
Chlorbufam
Chlordane (cis & trans)
Chlordimeform
Chlorfenapyr
Chlorfenson
Chlorfenvinphos-e
Chlorfenvinphos-z
Chlorflurenol-methyl
Chloridazon
Chlormephos
Chlorobenzilate
Chlorobromuron
Chloroneb
Chloropropylate
Chlorothalonil
Chlorpropham
Chlorpyriphos
Chlorpyriphos-methyl
Chlorthal-dimethyl
Chlorthiamid
Chlorthion
Chlorthiophos
Chlozolinate
Clomazone
Coumaphos
Crotoxyphos
Crufomate
Cyanazine
Cyanophos
Cycloate
Cyfluthrin
Cyhalothrin-lambda
Cypermethrin
Cyprazine
Cyproconazole
Cyprodinil
Cyromazine
DDD-op
DDD-pp
DDE-op
DDE-pp
DDT-op
DDT-pp
Deltamethrin
Demeton-o
Demeton-s
Demeton-s-methyl
Desmetryn
Diallate
Diazinon
Diazinon o-analogue
Dichlobenil
Dichlormid
Dichlorvos
Diclobutrazole
Diclofenthion
Diclofluanid
Diclofop-methyl
Dicloran
Dicofol
Dicrotophos
Dieldrin
Diethatyl-ethyl
Dimethachlor
Dimethoate
Dimethomorph
Dinitramine
Dioxacarb
Dioxathion
Diphenamid
Diphenylamine
Disulfoton
Disulfoton sulfone
Edifenphos
Endosulfan (alpha + beta)
Endosulfan sulfate
Endrin
EPN
EPTC
Erbon
Esfenvalerate
Etaconazole-b
Ethalfluralin
Ethion
Ethofumasate
Ethoprophos
Ethylan
Etridiazol
Etrimfos
Fenamidone
Fenamiphos
Fenamiphos sulfone
Fenamiphos sulfoxide
Fenarimol
Fenbuconazole
Fenchlorophos
Fenfuram
Fenhexamid
Fenitrothion
Fenpropathrin
Fenpropimorph
Fenson
Fensulfothion
Fenthion Fenvalerate
Fipronil
Flamprop-isopropyl
Flamprop-methyl
Fluchloralin
Fludioxonil
Flumetralin
Fluorochloridone
Fluorodifen
Flusilazole
Fluvalinate-tau
Folpet
Fonofos
HCH-alpha
HCH-beta
HCH-delta
HCH-gamma (Lindane)
Heptachlor
Heptachlor epoxide-endo
Heptachlor epoxide-exo
Heptanophos
Hexachlorobenzene
Hexaconazole
Hexazinone
3-Hydroxycarbofuran
Imazalil
Indoxacarb
Iodofenphos
Iprobenfos
Iprodione
Isazophos
Isofenphos
Isoprocarb
Isopropalin
Isoprothiolane
Kresoxim-methyl
Leptophos
Linuron
Malaoxon
Malathion
Mecarbam
Metalaxyl
Metazachlor
Methamidophos
Methidathion
Methiocarb
Methiocarb sulfoxide
Methomyl
Methoprotryne
Methoxychlor
Methyl pentachlorophenyl sulfide
Methyl-trithion
Metobromuron
Metolachlor
Metribuzin
Mevinphos
Mexacarbate
Mirex
Molinate
Monocrotophos
Monolinuron
Myclobutanil
Nitrapyrin
Nitrofen
Nitrothal-isopropyl
Norflurazon
Nuarimol
Octhilinone
Omethoate
o-Phenyl phenol
Oxadiazon
Oxadixyl
Oxamyl
Oxycarboxin
Oxychlordane
Oxydemeton-methyl
Oxyflurofen
Paraoxon
Parathion
Parathion-methyl
Pebulate
Penconazole
Pendimethalin
Pentachlorbenzene
Pentachloroaniline
Pentachloronitrobenzene (Quintozene)
Permethrin (cis + trans)
Phenthoate
Phorate
Phorate sulfone
Phosalone
Phosmet
Phosphamidon
Piperonyl butoxide
Pirimicarb
Pirimiphos-ethyl
Pirimiphos-methyl
Prochloraz
Procymidone
Profenofos
Profluralin
Promecarb
Prometon
Prometryne
Pronamide
Propachlor
Propamocarb
Propanil
Propargite
Propazine
Propetamphos
Propham
Propiconazole
Propoxur
Prothiofos
Pymetrozine
Pyracarbolid
Pyraclostrobin
Pyrazophos
Pyridaben
Pyriproxifen
Quinalphos
Quinomethionate
Secbumeton
Simazine
Simetryn
Sulfallate
Sulfotep
Sulprophos
TCMTB
Tebuconazole
Tecnazene
Terbacil
Terbufos
Terbumeton
Terbutryne
Terbutylazine
Tetrachlorvinphos
Tetradifon
Tetraiodoethylene
Tetramethrin
Tetrasul
Thiabendazole
Thiobencarb
Thiodicarb
Thionazin
Toclophos-methyl
Tolylfluanid
Tralomethrin
Triadimefon
Triadimenol
Triallate
Triazophos
Tribufos
Tricyclazole
Trifloxystrobin
Triflumizole
Trifluralin
Vernolate
Vinclozolin