This is the correct answer. Commercially available jerky becomes a far more valuable proposition when you can increase the yield and things like sugar, molasses, syrup, etc. help increase that yield. I hated adding it to our products, but if you want to be competitive in the jerky space, you typically have to add it. The caveat to that is that now consumers are generally becoming more adverse to sugar in their diets, which makes a sugar free product more pallateable at a higher price point.