Okay. Sorry, I thought that was the buzzer or I was being bombed.
Can you hear, sir? Okay.
A little outfit like ours, we were developing this and marketing this in Europe. We did this without government interference. Sometimes I think the people on the ground floor, in the field, are much better at marketing their product than the government. The government has a different role, I think. Because it is a common resource, a government has a role to promote that resource, but also to assist in the conservation of that resource in any way it can.
I guess due to a number of scares in the food industry--which we've all experienced, whether it's Maple Leaf products or mad cow disease out west or from the United States or from somewhere else--we've gotten a bit carried away with this. Regarding the traceability of lobsters, you want to know where they come from. They come from either Maine or Rhode Island. I'm not sure when I'm eating a meal in New Jersey whether it's really that important whether they came from Nova Scotia or New England or wherever. Traditionally the lobsters are somewhat different at different times of the year.
Certainly, when you were selling product into Europe, generally you were dealing with somebody who was at least reasonably reputable at the other end, who would not buy product that was substandard. So it was all in pretty good shape, otherwise it wouldn't survive the trans-Atlantic journey. The canneries and the other processors demanded a pretty high-quality standard for their product when they were buying it. I'll tell you, if your lobster didn't hit a certain protein level and a certain meat content level, they'd say, “I think yesterday was our last day of doing business, until you can smarten up.”
There's also this whole business of hydrating and moving lobsters around. Generally, I think we have to have some degree of reasonableness on this. We're dealing with a high volume. I know when we sell lobsters to Japan, certainly in the past.... I've had people stand over me while I cooked 1,000 pounds of lobster for a particular purpose, and they were just as particular and specific in terms of their container loads as they were for their own consumption.
We all want to know where the food comes from. We all want to know that it's handled properly. We have certain set standards. I think this is perhaps more of an issue for the processed product than it is for the live product, but I'm still open.