Thank you.
That finishes our presentations. Before we go on, I'd like to remind everybody we operate in our two official languages, so there are translators in the back and you can wear the earphones provided. There's also coffee there. You cannot take pictures or videos here when we're in session, but in between sessions you can.
I have a quick question before we go to the MPs, and I guess it's to you two gentlemen here, on that certification process. I'm from Cape Breton and I know our fishers there are into it.
First, how much of the wild seafood in the world is under certification now, what percentage? I'm thinking of a company like Red Lobster in the United States. Do they put that on their menu? Do they look for it? Is it a big deal with our buyers, like Japan, the United States and Europe? Is that certification something that's really taking off and they're looking for it? What's your scope on that?