Some of the products are now licensed; importers are licensed. For example, in the fish industry, all of those importers are licensed. That system works really quite well.
All the registered plants where we make food in this country are licensed, de facto. That works out quite well.
Where licensing isn't being used and should be used is where you have biscuits and other kinds of food products that need to bring up their level of surveillance, the level of surveillance should be improved, and if you have like products coming in from the United States or from elsewhere. I think it's a relatively simple mechanism. The benefits are huge because you have a way of knowing who's importing.
It's really interesting. A week ago I sent the Canadian Food Inspection Agency a note asking how many registered plants in the United States are shipping meat-containing products into Canada. They can't tell me yet. How long do I have to wait? That's worrisome.
We should know. Americans know. When we ship in the United States under the new Food Safety Modernization Act or under USDA, we have to be licensed. I think it's a quid pro quo and I think it makes some sense. You want some assurance that those people bringing products in have some idea where those products are coming from and under what conditions.
I don't think it's onerous.