Maybe I'll start on the GI.
I think we're unanimous within our industry that you should not allow the GI to be opened up. This is a negotiation that is also being done at the WTO, where the Europeans have been pushing very hard. Most of what we call the new world, whether it's Australia, New Zealand, the U.S., or Canada, have all had their cheese industry developed in the same way: by immigrants who brought their recipes and sold their cheese to their compatriots. We developed a whole industry based on this. To write that many years later and say we cannot use these names anymore is totally unacceptable and will create a great deal of confusion.
There are about 11 cheeses, like brie de meaux or parmigiano reggiano, which tend not to be used in this country, where there's some protection for those. But parmesan, feta--they want to protect all these things. We produce an awful amount of these cheeses in North America and in other countries. I think what the Europeans are trying to do is open up the CETA so they position themselves better within the WTO, where there's more of the old countries versus the new countries, if you want, that are opposing this whole discussion. I think Canada could place itself in a difficult position within this negotiation by conceding certain things and breaking some of the allies they have created within the WTO. So that's also a consideration that I would suggest needs to be taken into account.