It varies across sectors, depending on whether you're talking about the registered sector, which would deal with the meat and fish components, or the non-registered sector. Within the registered sector, I would suggest we're much higher; we're probably in the 85% to 90% range. In the non-registered sector, again based on industry capacity, it would range probably from 20% to 60%.
On May 15th, 2008. See this statement in context.