It's a problem we have nationally. We see it more in Quebec and Ontario because that's where most of the market is, but the issue becomes that we do not have the processing technology in this country to make diafiltered milk. Cheese processors use it because it helps their bottom line big time. Their cheese yield is about 20% greater when they use diafiltered milk.
For the people who don't understand what diafiltered milk is: they skim the cream off the milk to make butter, and then they run the skim milk through a filter to concentrate the protein, in layman's terms. We need that technology in the processing plants built in this country, so they'll use Canadian protein rather than import it. It displaces approximately 80 million litres of our milk.