 Can we sell the welfare as well as food quality and food safety? Isn't it a market for the fact that we do in South Auckland things in Asia? I'm sure we can sell welfare in Australia. Australian consumers are highly sensitised to the issue, and the South Store Free Initiative, I guess, was to say Australian pork is not only Australian, but it's different. And there's many other initiatives that we're trying to differentiate our product around from those that import competition. We've always had a mantra that selling welfare in China is just a waste of time. I believe that that's slowly changing, and I believe that the ultra-premium segment that we would be seeking to engage with in China would be a segment that would have an aspect of animal welfare as an attribute that could be quite positive. That's a hypothesis. I think there's still a lot of work to be done around that. And there are sort of table stakes to get into that market around food safety and quality and eating experience as well. I think animal welfare can be the icing on the cake for some of those consumer segments of very, very high value. Great question. I might direct that one to Tom too to see whether there's any differences in the beef industry from the point of view of animal welfare and where it fits in value-based pricing. I think from a beef perspective, sustainability concepts are becoming important, particularly for some of the we market a grass-fed brand around the world. Consumers have an expectation about that grass-fed brand and over time the sustainability claims that brand makes is going to become more important, but I wouldn't see a particular brand associated around welfare. Any great questions? This one is a whole panel of both, but before we give it a time, Troy and Andrew talked about how they've vertically degraded approaches to extractable food. The audience is never on use with the screen, very much a vice-praceman. Do you think there will be any further integration of formal land and contractual land? Absolutely. Traditionally the industry has been very much of the processing industry here, a spot market industry, but as I think we've built more collaborative relationships with our customers, what's beholden on us is to build those relationships with suppliers so we can meet that demand. So very much the concept around value-based marketing is to move away from that spot market transaction to a longer-term relationship. Thanks, a good question. We tested that recently thanks to someone in the Department of Finance who thought that in Indonesia it would bring in a new tax a couple of weeks ago, and so we put on 10% tax and we didn't have a buyer turn up. We're certainly very customer-focused in our feedlot operations, but really the buyers send a truck and turn up to the feedlot, and we saw that by putting the price up 10% but didn't turn up for a few days. So I think we're at a pretty tight spot at the moment in Indonesia, but prices, you go back a couple of years ago even and you think, wow, we're at this tight spot, but then we sort of things flatten out and we find another leg up and people work out how to be more efficient. They change the serving size. They look at different methods of cooking and we're continually seeing growth in the market and the growth is certainly with people that have got disposable income. It's not people that don't have disposable income. I think certainly through South East Asia beef is moving to be more of a luxury staple rather than just an everyday staple. Any other questions from the audience? I've got a question for Troy or Tom that I might do as the luxury of the chair. Troy, you spoke about using or marketing the whole animal and Tom spoke about cuts-based systems and marketing the advantage of cuts-based systems. They pull the Australian beef industry in two different directions very quickly. So how long before we start reporting on a manufacturing Australian beef industry and a premium Australian beef industry? And will that be the topic of the 2013 presentation that Trish gives to the Australian beef industry? That's a great question, Alex. I think though that even though we're talking quality and not quality and what's the difference quality between different customers even though if you look in Lampung which is the bottom end of Sumatra we've got 18 main customers and they buy the cattle on live weight those cattle get full retail beef yield assessment. It's all manual but every animal is bone, red meat. The cuts are pretty basic, split into loin and everything else and then awful and fat and the next day your negotiation reflects that yield back off that with our customers. So I think the bulk of our customers in Indonesia are already at yield and they are very sensitive to yield. So that's giving the right signals to us as a feedlotter. We're now putting that into our genetics program and it's a really difficult one to weigh out fertility growth and yield. But we're making decisions, are we giving that information to other producers that supply us? No, we're not. We haven't really worked out how to do that yet. But we are also a very, our biggest customer that's not ourselves is teas. So we're working closely with the teas guys and thinking significantly. We made genetic decisions last year based on what teas said that they would do in the next couple of years. Are you all happy with that answer? Yes, Dougal. The interest from our customers, and I think I said we don't mind where they are in the world, is about getting a more consistent product that more consistently meets the needs of their customer. And we explain value-based marketing to them is that's what we're trying to do. And only by getting the right price signal back to the producer will we achieve that. So I think the interest is consistent around the world. If McDonald's want a more consistent manufacturing meet product as much as, you know, a high-end restaurant in Sydney or Melbourne wants their product to perform. Very good. With no further questions, would you join me in thanking Andrew, Troy, Solomon and Chris?