16‑3 Rate of the levy16‑3 Rate of the levy

16‑3 Rate of the levy

(1) The rate of the levy on whole milk is worked out using this table.

<table cellspacing="0" cellpadding="0" style="width:100%; border-collapse:collapse"><thead><tr><td colspan="2" style="border-top:1.5pt solid #000000; border-bottom:0.75pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="TableHeading"><span>Dairy produce levy</span></p></td></tr><tr><td style="width:8.58%; border-top:0.75pt solid #000000; border-bottom:1.5pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="TableHeading"><span>Item</span></p></td><td style="width:91.42%; border-top:0.75pt solid #000000; border-bottom:1.5pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="TableHeading"><span>Rate of levy</span></p></td></tr></thead><tbody><tr><td style="width:8.58%; border-top:1.5pt solid #000000; border-bottom:1.5pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="Tabletext"><span>1</span></p></td><td style="width:91.42%; border-top:1.5pt solid #000000; border-bottom:1.5pt solid #000000; padding-right:5.4pt; padding-left:5.4pt; vertical-align:top"><p class="Tabletext"><span>The sum of the following components:</span></p><p class="Tablea"><span>(a) the total of 2.8683 cents per kilogram of the milk fat content of that milk and 6.9914 cents per kilogram of the protein content of that milk (the general component);</span></p><p class="Tablea"><span>(b) the total of 0.058 cents per kilogram of the milk fat content of that milk and 0.1385 cents per kilogram of the protein content of that milk (the biosecurity activity component);</span></p><p class="Tablea"><span>(c) 0 cents per kilogram of that milk (the biosecurity response component);</span></p><p class="Tablea"><span>(d) 0 cents per kilogram of that milk (the National Residue Survey component)</span></p></td></tr></tbody></table>

Milk fat content (2) The milk fat content of the whole milk is: (a) equal to the milk fat content determined from the most recent sample of that milk that was taken: (i) before that milk was delivered to the processing establishment, was sold or began to be processed; and (ii) for the purposes of determining the milk fat content of that milk; or (b) if paragraph (a) does not apply—taken to be 3.2%. Protein content (3) The protein content of the whole milk is: (a) equal to the protein content determined from the most recent sample of that milk that was taken: (i) before that milk was delivered to the processing establishment, was sold or began to be processed; and (ii) for the purposes of determining the protein content of that milk; or (b) if paragraph (a) does not apply—taken to be 3%.