This is a long-term proposition around how international food standards and other standards are set. The real issue here is that, if we have not factored in the full cost of production into the food ingredients we eat, we are basically conferring and keeping an advantage with our competitors. How do we best move the goal posts so we can better compete, achieve scale, and innovate from this country? The international standards and the global subsidy issue that I mentioned are such an opportunity where we try to raise the bar on our competitors for residues in our foods.
On October 5th, 2016. See this statement in context.