It's recognition. The world recognizes and accepts HACCP and our inspection program.
On the issue with the meat industry, if you go back over time we have a federal inspection system and a provincial inspection system. I'm in the federal system, so I'll talk about that. We have federal inspectors and vets in our slaughter plants and boning operations, and they regulate us. Over time we added another layer of food safety in there called HACCP. That became the responsibility of the operation. That means we had to put a QA manager on our kill floor, a QA manager in our fabrication operation, and supply groups to them. So we've added another layer of inspection and food safety that I don't think anybody is aware of. It's an added cost that has happened by default. It's a good thing and produces a better product.
On the other thing that happened--and I'll bring it up for your trip down to the United States--through BSE and the borders closing, we've all heard rumblings that guys like us made a whack of money running hard on the producers' backs. I'll be careful; I shouldn't have brought that one up. But we also reinvested in our manufacturing sector in this country. We increased our chilling capacities and all our food safety intervention programs because we had a few bucks to put in. Now, of course, that money is long gone. Some believe it's still there.People bought and sold, but that money is not there.
But we improved our production of beef in this country through that whole timeframe, which is a real plus for all of us in the long term.