We've been working for a long time to resolve the issue with the government.
I'd like to say the biggest impact we're faced with right now, with the trade barriers, is loss of business and sales. A great example of that would be how we're not able to sell into food service due to the tight volume restrictions imposed by Global Affairs Canada. Places like the Château Laurier, which is a Fairmont hotel, can't buy from us, because we're simply not able to guarantee them supply on a frequent basis.
From a barrier perspective, our largest barrier is being forced into the supplemental cream quota process since 2016. We've talked to the government about this. It's bad for business. It's a bureaucratic process. There's uncertainty from year to year as to whether we're going to be able to import clotted creams.
I would end with this: Imagine telling the customers you've been selling clotted cream to for over 20 years that you're not sure if you're going to be able to get them any next year. There are lots of conversations.