That's for sure.
A couple of you talked about abattoirs. I believe Doug did, and you talked about the bureaucracies. I understand that difficulty. As someone who's the food critic for food safety, I get all of that. I sat on the subcommittee, as did Larry and Bev, and Frank sat there last year as we went through what happened previous to that. I understand the difficulties that small abattoirs are having, and without any question we need to find a way to remedy that issue. I think Sean and Steve mentioned how we could incentivize these sorts of things.
One of the things I'd like your comment on is the suggestion that we need to keep them open, because it helps the producer to have alternative markets to sell livestock to especially, and maybe—hopefully—it keeps the price up. Instead of the sense that we need to have them comply with whatever the health and safety regulations are, whether they be provincial or federal CFIA, if we were to say to them that we need them as an incentive to farmers and that we would actually help pay for the changes to the abattoir, but not necessarily to give all the dollars back to the farmer, because we would have actually increased the level of competition whereby you're going to sell into the market, would that be helpful in any sort of way—other than just that we need to keep local abattoirs open? I think we need to do that, period. It would serve the broader community in all manner of ways, not just in a competitive sense, if the government were actually using programs to ensure that the abattoirs came up to the standard we require.