Thank you very much again, both of you, for being here.
I have a few questions, but before I do that, James, I want to follow up on a statement you made in regard to national standards. I understand the need for safety in national standards. How can we maintain the safety net and yet allow small local businesses and farmers to survive?
I know in B.C., for example, when they introduced the meat inspection regulations a lot of people were hit hard. They were put out of business, because there were no longer local facilities to send animals to. Some absurd things happened in creating the new abattoirs or mobile abattoirs. They had to have the same size of bathrooms and showers for inspectors. They had to have an enlarged facility, and all those standards. Yet, as a lot of people have pointed out to me, the two major problems we've had with food safety issues have been with Maple Leaf and XL.
How can we continue to allow producers and smaller businesses to survive and still maintain confidence in safety in the food supply?