I'd like to talk about the processors. I've had several conversations with a local cheese factory, Fromagerie St.-Albert. I know it's the same story across Canada. This cheese plant has finally accepted a premium linked to COVID-19 and it has to modify its entire processing chain. One of the consequences of the physical distance is that production, instead of increasing every day, is decreasing. The cheese factory cannot produce as much as it used to.
I know you've had several conversations with processors across the country. Do you have a fairly representative picture of what is happening in Canada?
Are those who take these physical distancing measures, as in cases like Olymel and Cargill, seeing their output decrease from what it was before?