I don't think anybody disagrees with that, but oftentimes what I hear from the local cheese producers around the island is that sometimes those standards are developed in an industrial context. They're very difficult to apply to an artisanal operation, which still may be producing quite safe cheeses.
I would apply the same question to Mr. Brandle from Vineland Research, in terms of the support for artisanal or smaller scale production, where we see a lot of people in western Canada, particularly on Vancouver Island, getting involved. How much of your research would be applicable to those artisanal producers?