Let me start off with the last one first, if you don't mind, sir. I think I wrote them down, but if I missed one, catch me.
First let's talk about the final rule. The final rule is liveable. My only concern is what's next. That's the issue, and I think that is where we have to push back. We have an integrated system, whether it's pork or beef--I'm not close enough to poultry, so I can't go there for you--but we have an integrated system between the two countries that works well for both industry as well as consumable goods and the consumers themselves.
We believe what we have is an equivalent inspection system. We communicate well, but I'm not sure how well we communicate, so I don't want to be one up on them. There is no value in poking them in the eye, none whatsoever. We respect them. When I go to the United States to eat, I feel I'm eating as safely as I am in my own country. It's one of the few countries I feel comfortable in.
That's what we're asking: why are we implicated in it? That's the issue. The live pig guys will tell you a different story. They're feeling it today, and I don't want to speak for them because it's a serious problem. The live beef guys today are not feeling it because they're getting $5 a head more this week, but where is it tomorrow? That's the issue. What's next?
That's the way I would approach this one.
Meat inspection: We travelled the world extensively by ourselves and we asked a question of the Minister of Agriculture yesterday. Our meat inspection in this country is second to none, and we shouldn't lose sight of that. We have more intervention, more food safety in my plant than I've ever seen before. I started in this industry quite a few years ago, when you smoked a cigar on the kill floor, and you possibly got drunk by supper. That's not allowed to happen. We fire people for that today. We put full face masks on people with beards and moustaches, and we have hair protection.