Thank you, Ms. Barron. That's a great question.
First of all just, to respond to add to Madame Boivin's answer on price, demand elasticity for fish and seafood is quite high. The market is not as price sensitive for those products as other products in the grocery store. I just wanted to throw that out there; it's important. Competitiveness is important, but price sensitivity is not as high.
To your point about education and awareness, about 10 years ago I started to discuss food fraud during my talks, and I had to explain what food fraud was. I don't today. I think a lot of people are aware there's a problem; they just don't understand what that problem looks like. I think education would be very important, whether it's by the CFIA or another agency. I think the CFIA should have that role of educating the public on how food fraud occurs.
There are several different scenarios. Food fraud can happen in many different ways, but I would suggest focusing on three types: adulteration, counterfeiting and misrepresentation. Those are the three categories that I think the public should know more about.