Okay. That I get.
In terms of who you're selling your product to—and I don't just mean processed packaged product, but let's say, and we'll go back to the pork market, you're moving product through your plants—are you selling, dollar-wise, primarily to a customer, meaning the customer we'd find in Sobeys, Loeb's, etc., or are you selling primarily to the restaurant industry, or is it to processors who will process it further? What kind of ratio...?