That's fantastic. Good.
Turning now to dairy, Paul, it's great to chat with you guys again. You made a comment about the quality of Canadian cheese, which is winning awards globally. There were, I forget how many, cheese manufacturers at the Paris food show last fall. They picked up award after award after award. They're doing exceptionally well in terms of getting into that marketplace. Cheese and yogourt and so on have been sort of an unknown factor on the Pacific Rim because of their shelf life, but over there they're starting to get a taste for it. There are some amazing opportunities for Canadian producers.
The other thing that's never talked about—we just talk about the loss of quota value, the 3.25%—is that there are lots of ancillary gains. More and more countries...for instance, Vietnam. The last time I was in Vietnam, they were looking at bringing in 10,000 Canadian dairy heifers, because they recognize that our genetics are the best in the world; that's proven every day. The animal husbandry that we have, the animal handling, the feed rations that have been developed, the equipment, the electronics, the collars around the cows that read out everything going in—all of those things are in huge demand around the world. Those are all exports, and we'd then have access to those countries as well.
So it's not a zero-sum game by any stretch. It's the whole industry writ large. Because you've had a solid bottom line for long, you've been able to develop way beyond what everybody else has done.