Jim Snee: Yes. So on the turkey side, the numbers that we’ve been talking about have come through that turkey has been down high 20s, 30% in terms of volume, and we expect that through the first half or now the second quarter of this year and expect volumes to rebound in the back half of the year. And that’s all with the assumption that we don’t have another significant AI outbreak like we did last year and then, of course, some events into the winter months. On the pork side, we are now just lapping that supply agreement. And so as we go throughout the balance of the year, the comps will be more normalized.
Eric Larson: Okay. And then just a quick follow-up, and this is maybe for Deanna. Can you give us a little — you mentioned elasticities and where you were seeing some of the maybe more elasticity in some of your retail products. Can you give us a little bit more color on where those are and whether you may have to have some promotional adjustments on that that was mentioned, I believe, in some of the prepared comments.
Deanna Brady: Yes. So it’s very interesting because it’s a bit bipolar in that you’ve got some categories where the elasticities are playing out exactly as expected. We’ve got other categories where the consumer has acknowledged the change in price on shelf and continues to purchase in their regular cycles. I would say where we’re seeing more elasticity would be in areas that could be higher rings. So thinking of like a fully cooked rack of ribs, we’ve seen some demand declines there. Obviously, having other areas for the consumer to shift to, so take a tub of barbecue or a dinner entree that has a lower price ring, but still allows or meets the same consumer need of putting dinner on the table. So making sure that, as you mentioned, that we’re promoting our products and pulsing in some of those areas and that we’re advertising and making sure our consumers understand the value of our products and how they can utilize them speaks to the breadth of our portfolio.
We’ve always talked about why it’s valuable to have products at different price points and that meet different consumer need states, and it’s exceedingly important right now.
Operator: The next question comes from Ben Theurer of Barclays.
Ben Theurer: Just one I had on the different demand drivers, retail versus foodservice, in particular, because if we look into it, they’re both somewhat equally down in sales, but then at the same time, in foodservice, you were actually able to expand margins on retail, we saw the margin contraction. So if we come back to the whole inventory and the misalignment and demand kind of exceeding — well supply kind of exceeding demand. Is that particularly in retail where you got these issues and this misalignment, which caused the margins to be under pressure? Or is that also something you saw in foodservice just not at the same magnitude, maybe because of mix for falls into foodservice?
Jim Snee: Yes, Ben, I think the way you described it there at the end of your question is correct. I mean there are inventory issues in both, but retail is currently more. As you talked about the foodservice pricing and sales, the element of that is, and we’ve talked about this frequently is we have seen some commodity relief and on the foodservice side of the business, they’re able to price closer to the market. The pricing is a lot more fluid.
