You mentioned tolerance levels. At the moment, a little more than 40 countries have mandatory policies on the labelling of GMOs. I assume that everyone agrees that there must be some tolerance.
Mr. Décary-Gilardeau, you mentioned some countries. If I remember correctly, the level is 0.9% in Europe and 1% in New Zealand.
Do you have reports from those countries that show how the tolerance levels allow them to produce the desired effects? Do you know whether consumers really know what they are eating and whether agricultural producers are unduly penalized by those standards? Even if you are very strict and set the tolerance level at 0%, it is difficult to ensure that a product is completely harmless, as Mr. Yada said.
Does your organization feel that the tolerance level is adequate? Is 1% acceptable?