Thank you, Mr. Chairman.
I have a couple of questions. I just want to revisit for a moment, if we could, your statement that 95% of the meat-processing industry in Canada is federally regulated. Have we broken that down to separate what is export and domestic? For instance, Nova Scotia is certainly not a large beef-raising province, but we've got one federally inspected meat-packing plant for beef, for red meat, in Nova Scotia. So all of the rest of the meat-packing plants or smaller butcher shops are provincially inspected, selling to the domestic market.
I just want to question the 95% number. Have you broken that down to make sure this is a real number? I expect it's still high, and maybe it's 80%, but 95% seems high. If we take away the export part of that and allow for what the big-box stores sell, because I'm sure that's all federally inspected—it could go in the export line or it could go in the domestic line—does it allow for all of those little provincial abattoirs and butcher shops?