If I may, the challenge with meat is that it's a product that requires swift action and refrigeration or freezing. You know, “Sell it or smell it.” It's not only the logistics of getting containers to places, it's making sure that it actually moves in a very timely manner and the product is kept under the conditions necessary for it.
Our primary high-paying markets in southeast Asia demand fresh-chilled product. This means it has to be kept in very controlled temperatures, two-to-four degrees, two-to-seven degrees Celsius. That product, if it's properly handled, can have up to 70 days shelf life from time of processing to the product actually being in stores in far-away markets. But if those conditions aren't met, that product will deteriorate rather rapidly. Making sure that everything works smoothly is very important for our product.