Thank you, Mr. Chair, and thank you to the panel for appearing here today.
My first question I'll address to Ms. Saier.
We now hear that there's big marketing from the big chain stores, and a lot of them are only selling what they call a sustainable brand name type of seafood. We also hear some of the processors are rating their products as being fished in a sustainable way. Do you feel that definition would meet the standard of your organization as a sustainable product that's being sold to the consumers?