I can’t speak much about what’s happening in Canada. To my knowledge, Canadian food exports represent added value to our production, which can serve the Canadian market.
On the other hand, I can talk about the types of products we sell to Singapore. Singaporeans consume about half of their food in an institutional setting: restaurants or hotels, for example. So on the one hand, they tend to buy a lot of very high value-added products. On the other hand, the price of food, which we were talking about earlier, follows international prices.