 And all the examples that you have given are also leading me to go back to one word that you, Mr. Camel mentioned was alternative proteins. So alternative proteins is meat without cows, you know, including up to 3D printing, etc. So I know there's a lot of curiosity about this issue. And I would like to ask all of you in two minutes each whether you think this is a possible solution for the future of food, not only as a tiny niche area, but something that could really be a full-scale solution. I don't know, Mr. Cullen, if you have correctly heard me. And if you'd like to start, you know, really two, three minutes each, just giving a feeling about what is, you know, something that for everybody is absolutely beyond understanding to a certain extent. Please, if you can tell me again what is the solution you're referring to. I cannot hear you correctly. I'm asking whether you think that alternative proteins can be a full-scale solution for nutrition and not only some kind of niche scientific experiment. Sure. Okay. Look, I don't think it's the only solution that we have to look at today because the importance here is that it's not just proteins, but it's other elements that are required in the nutritious diet and healthy diet. And when we look at all congressional animals, for example, there is a diversity of micronutrients that are provided. It's very important. I think the challenge on the other side is how we are able to balance things because we have countries that over-consume proteins and countries which are completely under-consuming proteins. If we are able to achieve that balance, I think we can bring that solution which is more efficient and could record significant problems of under-consumption of proteins we have, and at the same time cope with greenhouse gas and metals, especially related to livestock production. So it's one element which could contribute, but I don't think it has a number-all solution to determine. So, there are alternative solutions to alternative proteins. Okay. Mr. Kamal, would you like to continue? Yeah. First, this is relatively in you area. I mean, it's only on the last five, six years. Think everybody tried on Possible Burger and other similar products. It's here to stay. We are still at the pre-paradigm era. We don't have a clear way of how to do it, and more important, we don't have assurance of the health and safety long-term benefits associated with it. But if you think of life on Mars, for example, and here we always say in the desert in Egypt, we are reclaiming Mars because we don't have water, we don't have soil, we don't have electricity, we don't have you. If you think of life on Mars, let's say, of course you will be using what you call food in the lab. So, I believe it's here to stay. It will grow. It's important. Definitely continuing to have more and more cows and more and more gas emissions as a source of us getting meat is not going to be sustainable, and we have to wait to see what will happen. But it will go mainstream in another couple of years, I believe. The major, major investments are done there, and we'll have to see yet the economic return. Still, there is no positive economic return on this, but I think it will continue to happen. So Kuri? Yeah. I think so as well. I think that alternative proteins would, at the moment, it is niche, and perhaps it will continue to be niche until it is no longer a niche, and perhaps what would help it to not become, not continue to be niche is technology, its research. This evokes, for example, the question that many years ago was at the point of debate with regards to technology and its genetically modified foods, for example. Before now, there was a lot of debate about the health benefits or the health implications of genetically modified foods. But today, food technology has shown us that it is not only possible, but possible to do it safely, to fortify foods with the nutrients that are required, whether they are proteins or vitamins or as the case may be. So with regards to whether alternative proteins will be able to provide at scale the kinds of benefits that we need in order to make it economically viable is still questionable. But I think what is encouraging is that it's becoming more and more possible with technology, with science, to fortify with more nutrients what we consume already. But it's definitely a very interesting topic that should be on the table of both public and private sector. Well, thanks. Mr. Park, would you concur? Yeah, I agree. Like, theoretically, almost everything is possible, right? Like, you know, the fortifying vegetables is possible and then we can also modify the taste of the vegetables. If in certain region they produce best carrot, then we can study the land and then the climate of the region and we can mimic the same condition in the indoor vertical farm and we can produce the same type of food. But you know, we still need a long way to go. But as all the technology develops, it starts with the niche and then it becomes the main technology. So, I think it's not going to solve all the problems, but it could be a big part of the solving problem of food in the future. Okay, so I understand that you're cautious, but rather positive, if I could summarize this kind of feeling now.