I think you have to build a culture of innovation, which you alluded to. In our case, we were the first to commercialize the rinse and chill technology in Canada. We commercialized a fully automated organic and grass-fed ground beef brick line. We're looking at custom fabrication.
It's about differentiation. I think the advantage of the smaller producers is that it's more authentic when you deal with someone at home who's smaller and in your community. That's a real advantage that everyone processing locally in each province can bring to the table. I want to see that encouraged.