F1ANNEX IIU.K. [F1RICE

F1PART IU.K. Eligibility criteria for paddy rice

[ F1. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

F1. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

F1. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

F1PART IIU.K. Prices increases and reductions

F11.The price increases and reductions provided for in Article 38 shall be expressed in euro per tonne and apply to the intervention price for paddy rice offered for intervention by multiplying it by the sum of the established percentage increases or reductions, as follows:U.K.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

F12.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .U.K.

F1PART IIIU.K. Criteria for milling yield

F11.Basic milling yieldU.K.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

F12.Price increases and reductions relating to milling yieldU.K.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

F1PART IVU.K. Maximum percentages

F1. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

F1PART VU.K. Price reductions for defective grains

F1. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

F1PART VIU.K. Methodology of sampling and analyses for paddy rice]

F11.With a view to verifying the quality requirements as laid down in Part I of this Annex, samples shall be taken by the intervention agency in the presence of the offerer or tenderer or his/her duly authorised agent.U.K.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

F12.Representative samples shall be taken of each part-delivery (by lorry, barge, railway wagon) under the conditions laid down in point 1.U.K.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

F13.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .U.K.

F14.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .U.K.

F15.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .U.K.

F1. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .]