I think the biggest opportunity for food barley marketing relates to barley flour, which Brian mentioned, as well as to using barley in other food products such as risotto. Quick-cook barley is one that is in development. The big push for barley right now for us is to create a food barley market that makes sense. To do that generally means barley flour with wheat flour. We are developing a large-scale bakery blend that could be used in all different marketplaces. We're also going to be focusing on developing recipes for food service size operations, and then it could explode anywhere.
If you have three micrograms of beta-glucan per serving, that would meet the Health Canada health claim requirements, which means we can start marketing it as a healthy food as well, so there is unlimited potential because right now the market is so small.
The other thing that we keep not mentioning because it is minuscule overall is that barley malt is used in many food products. If you look at your Rice Krispies, there's a reason that there's now gluten-free Rice Krispies, because in the regular Rice Krispies there's barley malt and in the gluten-free there isn't. Although barley isn't gluten-free, it's low gluten, which of course is another marketing opportunity.