There definitely is a consumer demand for some pieces being grown larger. We see that in grocery stores. We also know that the very system that sets the prices drives production in that direction.
To give you a bit of an example—and it's not just Kentucky Fried Chicken—most of the national chains that have chicken as their primary ingredient, and I'm sure you can list a few off the top of your head, have spec. Spec means standardized cooking to ensure the chicken is cooked properly using the ovens and the friers and those types of things that are in the kitchen. If the chicken you're receiving is 10% to 15% larger than what your specs allow, that means you have to adjust the cooking time to ensure the food remains safe and well cooked. You have to retrain all of your staff. It's not something you can do on the fly. When we're not able to get product that meets the spec we need for our kitchens, which have been designed across the country, it creates huge problems. You can't just adjust it as you go; you risk selling chicken that is only partially cooked.