I understand—we keep hearing it over and over again—that Japan has very high safety standards, particularly around food.
I know, John, that when we met the other day we talked about how if they find even a sliver of bone in a box of boneless beef, they can and do reject it. That's a problem for our producers, because I'm led to believe that just about every box we send them has some sliver in there. I take it that this is related to the BSE, to their safety standards.
Can you describe the health and safety standards in Japan? Are they higher than they are in Canada? What do you see being required to be done in that area if we're to arrive at a deal that sees more of our products getting into Japan?