I'd like to comment just generally on the baking trade. We are involved with many parts of it, so I see many parts of it. I was also involved with our U.S. business for many years.
Actually, the Canadian bakery group should take special credit. In many cases, transition to a high-saturate palm formulation was readily available, and that formulation, while it did not have trans fats, of course had high saturates. Many of the bakery people have taken the next step and are using a much higher percentage of liquid oils and rather sophisticated fractions to provide functionality and lower saturation, so there has been an additional step taken in some cases.