The situation of Canada and of North America is somewhat different from other jurisdictions because we already have a supply that has traditionally been higher in trans fat levels, so while what is happening in other jurisdictions is useful and informative, we have to adapt the solutions to the Canadian context, and specifically around the availability of those oils and those replacement options that would allow food processing with the lowest level of trans fat. That's essentially what the assessment of the department is concentrating on right now. We're focusing on the outcomes of the monitoring program as it is.
We're looking specifically at the areas where progress has not been achieved to the level that was recommended by the trans fat task force. We're looking at the reasons and at the challenges being faced by those sectors, whether it's the food service sector or the baking sector, whether they are technical levers or economic levers. We're also looking at all the replacement options that are available; we are exerting our regulatory oversight on these options and facilitating their availability.
All the options are out there, and they are being assessed in order to come up with the best and most effective tool for the reduction of trans fats.