This regulation establishes tolerances for residues of cyromazine in or on leek; onion, green; onion, potato; onion, tree; onion, welsh; shallot, fresh leaves; garlic, bulb; garlic, great- headed, bulb; onion, dry bulb; rakkyo, bulb; shallot, bulb; vegetable, brassica, leafy, group 5, except broccoli; broccoli; turnip, greens; cabbage, abyssinian; cabbage, seakale; hanover salad, leaves; kidney of cattle, goat, hog, horse, and sheep; and meat byproducts, except kidney, of cattle, goat, hog, horse, and sheep. The petitioner has requested that existing tolerances for residues of cyromazine in/on dry bulb onion at 2.0 ppm, green onion at 0.1 ppm, and mustard greens and cabbage, Chinese at 3.0 ppm be deleted. Interregional Research Project Number 4 (IR-4) requested these tolerances under the Federal Food, Drug, and Cosmetic Act (FFDCA), as amended by the Food Quality Protection Act of 1996 (FQPA).