I'm glad you asked about value-added. It's truly a topic we could talk about for a long time.
I mentioned high-pressure processing in my report. That's probably the newest technology that exists in the lobster business.
Going back to Mr. Byrne's question about CCFI, one of the things we've been very successful at doing, with the support of CCFI and the vet college and the culinary institute here, is building markets for value-added high-pressure products. We compete with the live trade. We believe that our product, under high-pressure processing, whether of a whole lobster or the extracted meat, can compete very well with the live trade. That's the kind of support we would get from CCFI, to prove the science behind the technology and basically make scientific statements that our product is able to compete. So there is a value-added aspect.
Then there are the meats. I just attended a week of visits to England and France, where our product was put under the test by French chefs, who are very high-value customers. They said that the high-pressure lobster meat is probably the best lobster they've ever worked with. So there are a lot of value-added options.
We also mentioned the value-added option of taking the other lobster parts and making more of them. We've had many discussions at our factory; we think there are processes that can bring the value up. We believe we will do that over the next year to two years.
We've had many discussions concerning shell products with different companies in P.E.I. with regard to doing something with the shell. At present, what we do with it is give it, basically, to the farmers to put on their fields.