I'll perhaps start, representing a number of the commodities. Of all the food-producing groups, they are all very conscious of the issue and, of course, have been part of the consultations on some of the regulatory changes that are upcoming, including the movement to prescription-only for categories I, II, and III.
As was alluded to, they've all had an on-farm food safety program for, I would suggest, the better part of 15 to 20 years. Those are evolving into much more comprehensive programs of sustainability. So it's consciousness of not only food safety, but environmental protection, and the community, which includes human health.
As information and tools are provided to them, they're adapting it to their production systems.