Ann: Update on Food Supply Contract, page-8

Just wondering where you are getting the 55c per litre supply cost from. I can't find any reference to that in recent announcements or results, or any easy way to infer the cost. Also, are you sure it takes 10 litres to produce 1 kg of mozzarella? Has that been stated in a company report or presentation that I haven't seen? What other products are used from mozzarella production that have a value - eg cheese whey is a source of lactoferrin. Are there other by products that have a use/value?

I'm not trying to be difficult - just trying to understand. And I'm not saying you're wrong in your figures, but there may be more going on that $5.50 per kg production costs.