We're not always well-received. I've gone to Paris a number of times, for instance. And most of the time, I was discouraged. In fact, once, it ended up being a waste of time, even though a huge consumer market for specialty foods was taking place there. I had the opportunity to go on a mission to Japan, organized by Quebec's general delegation. That was an extraordinary experience. It even resulted in a sale. We were able to gain access to a very big customer in Japan. It's as though the market was more available to us. It's possible to export Canadian salmon to Japan.
In Paris, it was obvious that I didn't have a place, and I don't know why. If ever there were somewhere where I should have a place, it's at France's consumer market, which draws major customers. Every time I go, I meet with distributors who I bring products to. We really stand out from the crowd given our unique Canadian production technique. It's the traditional method that really sets us apart from Norway and Chile, particularly because we don't use nitrites. Our use of maple is the best selling point.
Maple, by the way, is a key component of one of our technology projects. Quality control and technology transfer are also important. Our partner absolutely has to use maple wood. We export it to Indonesia for the smoking process. In Bali, they now serve maple-smoked salmon in restaurants and hotels. So it's doable.