I don't even mean a percentage. In the example I used, when you have ground beef that has imported ground beef, it's not Canadian, so it can't be called Canadian, period. That's what we'd be saying on that.
I think probably in this room--and I don't think anybody has mentioned it--there's room for a “Processed in Canada” designation, if you want to go down that route as well. We're saying, first of all, if you're going to label, it's voluntary. But if you do choose to label something as Canadian, it had better be Canadian, and we need to know what the standard is for it to be called Canadian.