Thank you so much, Madam Chair.
I'd like to start with you, Dr. Nemer, with regard to the interesting conversation here about the research institutes that were closed. There was a study on benchmarking Canadian retail beef flavour for close to $300,000 at one of those institutes. Can you give me a very short snippet of why understanding the flavour of beef at one of these research institutes that my friend is concerned about would be so essential to the scientific framework of this country?