Thank you, Mr. Chairman.
I'd just like to go back to the question that I was trying to articulate as I ran out of time, and that is specifically on our inspections of our fish plants, our abattoirs, our meat-packing facilities, our slaughter facilities, and how they'll dovetail or merge with the existing practices in the EU, because the EU does not have a totally different standard, but they have many different standards. Some of them are very similar; some of them are totally different.
Specifically with fish, for the dried fish market, to be able to air dry... There's not much air drying going on anymore, but they use wooden racks; they don't use steel racks. A lot of that is because it affects the quality of the fish. Those are practices that we will want to be able to continue in Canada, and those are some of the practices that we seemed to be getting mixed messages about from CFIA, the Canadian Food Inspection Agency.