In regard to your question, we have struggled with that, too, because we do represent small businesses; it has been a challenge. Yes, there is burdensome paperwork. But I think the world has evolved, and it is not only about the paperwork, it's about the due diligence. There are ways to achieve a food safety outcome. It may be a little different from the way the Canadian Food Inspection Agency wants you to do it, but the outcomes are the same.
That's where Ontario took the opportunity to actually develop a regulation that was outcome-based, and the national meat and poultry code had those parameters in there. We should never have to strive to export requirements when we're serving a domestic marketplace, but that doesn't mean that if we're making 10 pounds of fermented product, or 10,000 pounds, we should be operating at different standards. I think it's a matter of how you achieve those standards that may be a bit different in the different inspection programs.