That's really the border one. The U.S. has the same challenge. The U.S. inspects, as I say, every single load of meat that goes from this country into the U.S. Our trade, actually, is pretty balanced. The amount of meat that we ship there and the amount of meat that comes into Canada are about equal.
The difference, though, is that, randomly, because they have a testing system, they will test our product to see if it's the right species. They'll check our pork, from one of the pork plants I operate, going into the U.S., to make sure that it's pork. Is that really necessary? It's been produced under a Canadian CFIA federal inspection facility, and we have equivalency between the USDA and Canada, yet they'll run a test that takes nine days to return. If it's fresh meat, our fresh meat has a very short shelf-life. That meat has to be returned to Canada and sold off at a discount, typically, because no one wants meat that's now going for some testing and we don't know what the outcome's going to be.
If we return it to our facility, then CFIA actually wants us to put it on hold. Why would you want to put this meat on hold when you've certified it and given us export certificates that actually say it is pork and that meet all of our standards? Just because it's been tested by another country, you're concerned about what the outcome would be.
Those are the challenges of crossing borders. While our borders seem very open, they aren't as open going into the U.S. as we make them coming into Canada.