Yes, that's correct. It would be moving away from the traditional primal cuts—or fresh and frozen commodity pork, often, which is then further value-added in the market. With much of what we send to Japan, that's what happens.
Understand that value-added today doesn't just mean cooked; it means all kinds of fresh product, marinated, all kinds of new consumer-packaged product—convenient, ready to prepare quickly—and as well, moving into meals: combinations of ready-to-eat entrées. There's a whole, vast array of opportunity in those market segments that we feel we can tap into, and we intend to.