It would be the farmer or the processor.
We don't represent the packers, the companies that take a live animal and turn it into meat. In the past, it used to be that where the cost recovery would come in would be more in the value-added things, such as grading. We know there are different qualities of meat—prime, AAA, that sort of thing. The grading function used to be done by a government employee. We spun that off and created an agency. That is done at a cost to the industry because it adds value.
What we're talking about now is the primary safety function, where there's a CFIA inspector in the facility making sure the meat is safe. They're now moving to cost recovery on that. The question is whether that is something that purely benefits the industry or Canadian society and the economy as a whole. We're providing safe food for Canadians. We're providing jobs.
By putting that fee on, you now change the competitive environment. Do we produce that beef in Canada, or is it more economical to produce it in the United States where that fee is not charged?