Thank you, Lyne.
Anthony, I have probably two minutes left and I just want to finish on a couple of different questions. First, we've talked a lot about federal versus provincially licensed. I know you're not a producer yourself, but you deal with producers, whether it's in beef...and of course the agriculture community is quite small in the maritime provinces. What is the advantage to having a federally inspected slaughterhouse? Certainly what I've heard on the ground is that having that in place, allowing the animals to be produced through the federal mechanism, would allow more producers to sell into the retail stores like Sobeys, Loblaws and Walmart. Am I correct in saying that?