Okay.
Let me ask another question. We're talking about products. I think it might have been
You talked about the sugar used in making jam, Mr. Légaré. I am no expert, although I do make jam at home, but I know that there is a lot of sugar in jam. It is over 15%.
I don't think setting the level at 85%
will help the jam producers very much.
The second question I have is to
Mr. Légaré and Mr. Pellerin. The percentage is actually 98%. If we were to change it to 85%, I would like to know
how many more products would make it to the shelf with “Product of Canada” on them? Can you quantify that for me?