In terms of temperature, I think the standard view is that one of the reasons lobster has done as well as it has is the current temperature regime in the Atlantic. That's actually had a positive impact. But things are changing more rapidly than they had before, and studies are ongoing on temperature and acidification. There are some very interesting studies on acidification. If it continues at the rate we think it might be happening, that will have an impact on how often they molt and how much they grow. We've done some tests in pools, simulated to see what the impact would be.
Those are things that we do want to watch very carefully.
On the issue of lobster disease, animal health is a big issue, but we have not seen evidence of significant lobster disease in Canada. It is an issue that we need to watch carefully, particularly in pounding operations where they congregate in small areas.
It's not known, but is not considered to be excessive. It is something that we saw in some parts of the U.S. So it's something we're keeping a watch on, but it's not currently a big issue for us.