Thank you, Mr. Chair.
Thank you to the witnesses for coming here today.
I don't know if any of you are familiar with the situation with the beef industry in Atlantic Canada. It's not a big industry when you compare it to the one in western North America, but it's very important. We have one killing plant. It's a small one. It's very modern, but it's small. Most of our producers are under 100 head. They're grass-fed, and they don't use antibiotics, and they don't use hormones. But the situation is that there are only a couple of chain stores in Atlantic Canada, and they purchase through you people, I guess, on a national purchasing program and things like that.
I have two questions, because you guys know the industry and where it's going and how it's evolving.
My first question is probably to the two Brians. Is there a way for that industry to survive? Could your companies sell a different type of product in a niche market? I know people will debate that all beef is the same, but could you sell it to certain stores or restaurants as that type of beef that's free-range, grass-fed, and hormone-free? Could that be in your product line? Would that be a way of that industry surviving?