Madam Chair, plan B is to open other markets, and we have been doing that.
With Hong Kong, it is about the offcuts we do not eat here. We love our T-bones and our rump roasts, but we do not do much with the stomachs, the tongues, the livers and so on. The idea of getting into these other markets is to bring value back into that Canadian carcass.
One other question was what we are doing with the CFIA to ensure it is a parallel to what the USDA and other markets around the world do. Last year we identified $20 million for where we could make some changes, and we have done that.