I think that's a challenge, because you will put a lot of the smaller plants out of business. One of the requirements, of course, is that if you export, you have to meet certain requirements. In order to do that, then, you need the same standard. But I think there are market opportunities in provinces, like buying local, whereby you do have a safety standard, which I said was equivalent to the federal standard, in that they have a HACCP program.
They have good manufacturing processes, but they may not be enforced to the same degree with the records. They can produce meat to sell, even within the province, but there are a lot of retail chains.... We heard earlier about the retail stores not giving much attention to the producers of produce. This happens in the meat industry too. There are a lot of chains where, if you're not federally inspected, you can't get into those stores. On the other hand, they do violate that, because it's often hard to buy federally inspected lamb. I know in Ontario you can buy provincially inspected lamb.
I think there has to be some flexibility and continued discussion with, as I said, the federal-provincial-territorial committee on how we can come up with a meat safety system that will protect all the consumers in Canada.