No, it wasn't me, but I was more concerned about the departmental perspective of these things happening out there. Several people have mentioned it, Mr. Devolin for one.
I think the feeling of these people who are trying to be effective producers and to make good food for good people, and to produce quality product, is that it's like death by a thousand cuts. These components come up on a regular basis, and it's like someone designs a new process or a synthesis of processes and we are left to fight it.
We seem to be more reactive than trying to determine that there may be something else in the future similar to this that's going to occur. Should we not be trying, first of all, to step back and say, these things are going to be happening with increasing frequency, whether it's genetic modifications, or whatever, that will essentially substitute components on a regular basis, and then design a plan that meets it in a general and food sovereignty or food security way?