I guess I would say there are portions that are highly skilled, but large chunks of it are at lower-skilled levels. It isn't necessarily always a lack of skills. It may be just an outright limited number of people willing to do the work. A good example is the meat-packing industry. Often that industry has trouble recruiting people because it's not necessarily a desirable activity for a lot of people. That's an industry that's been very effective at using international immigration as a source of new workers for the industry.
If you look at the processing segment, for example, manufacturing in general is very male-oriented, with a very limited use of immigrants. There are very many characteristics that are common across most of the manufacturing sector. This is not so true in food. They've been much more effective at incorporating groups that are not traditionally in manufacturing into the food sector.
Probably where you do run into things like labour constraints.... I know Alberta had a pilot program during the peak of the oil boom. In 2007-08, for example, we saw restaurant sales actually falling a little bit, which made no sense at all. One of the reasons for that is just that you couldn't find enough people to work in restaurants. The restaurant industry was actually working with food processors, because restaurants are labour intensive. How can we push some of the product development or the product preparation back to food manufacturers? How can we work with food manufacturers so that we can automate things more, do more of the actual food preparation at the manufacturer level? That way there's a limited amount of preparation work that has to be done at restaurants.
There are areas of labour shortages at different times and in different industries. It depends on what you're talking about, but I'd say, in general, the industry has been effective thus far at looking at traditional sources for its labour supply.