Thank you very much. I'm glad we have another four minutes.
At the Canadian Food and Wine Institute, we do a lot of projects and develop a lot of products. The main thing that seems to be a challenge for small companies trying to put some new products on the shelves is the actual mesoscale development. That is, going from a prototype in the lab all the way to a decent-size scale of production before going to full-scale production.
We heard the term “valley of death” earlier on from one of our co-witnesses. This is where it is for us. It's going from a university or college or research centre doing a small batch for prototyping purposes, to going to the co-packer who's going to make it in the hundreds and thousands of litres. We need a mesoscale there, something in between where the product is good enough to be sold, and to be shown to potential investors, and to be put out there on the shelves at least in the specialty stores. It's often the way new products start when it comes to small and medium enterprises. So we see a great need in the middle that is not necessarily being addressed.
Nigel, do you have anything you'd like to add?