Thank you, Mr. Chair.
Thank you to our guests. Being a fan of lobster, I'm happy to see you here. This is all very instructive to me.
You mentioned branding. I thought that was interesting. It's very “in” right now. I think it's a direction many people are looking in. You spoke about live lobster and the market in China. Do you believe that this strategy of branding is going to have an impact there or on various other markets that you're looking at? How can you stabilize the live market, which you seem to say is difficult, or say that sometimes there are shortages because the quality is really important?