Secondly, there was a point raised with regard to the difference between federal, provincial, and territorial standards for meat processing. I think that would really confuse a lot of people: how different could a federal standard be between any province in terms of meat inspection, if someone wanted to start an abattoir or some meat processing situation? We know in many regions of the country the centralization of meat processing has become a real issue of distance and getting product to someone to do that.
Maybe, Ms. Bliss, you can answer. What is the difference between a federally inspected product where a provincial person would say, “This is okay at this level, but federally we're going to inspect it a little bit more, and it's going to be safer, purer, cleaner”?