Let's talk about the difference between food safety in our slaughterhouses and that in American slaughterhouses. The regulations must not be the same. It is impossible to have had mad cow disease, BSE, in Canada, without it ever showing up in the United States. I find that difficult to believe.
We have a signed agreement with respect to organic food producers. I find it difficult to believe that, in the United States, there are certified organic animals if the inspectors do not follow the same quality or meat inspection standards as those used in Quebec. I am not aware of the standards that apply elsewhere.
How can Canadian farmers compete with the Americans when the food safety standards are not the same? I really do not have confidence in the organic beef purchased in the United States.
What do you think of that?