At the beginning of your presentations, you talked about slaughtering being done to a greater and greater extent in the United States, as I understand it. I know very well that trucks loaded with steers leave Quebec for slaughter facilities in the United States. Those animals are travelling thousands and thousands of kilometres in the trucks. Environmentally, that is not very well-regarded these days. Consumers and the general public might raise questions about the procedure from the standpoint of the animals' health and comfort.
Is there a way to have a Canadian strategy to increase our slaughter and processing capability so that our producers can get added value from their products? What is your opinion, your vision, on any real possibility of better slaughter facilities at home, and of policies to support them?