Right.
I have another question for the three different provincial representatives here, and I wish there was someone here from Ontario.
Very often when food safety standards go up, it creates new costs and there need to be some economies of scale to manage those costs. It seems to push a lot of the smaller outfits out of the business. I think it was Saskatchewan that quoted the very large number of provincially regulated facilities you have, compared to one federal one.
I expect one of the consequences of this change is going to be pushing a lot of these small abattoirs over the edge. Do any of your provincial governments have any strategy on how you're going to deal with what I think is an inevitable consequence of this process?
I'm not disagreeing with the process. I'm just saying, do any of your provincial governments have a strategy as to how you're going to deal with a whole bunch of these small operations going out of business?