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Landward - Season 20 Episode 18
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03:51David, hi, how are you?
03:53Hi Dougie, nice to meet you.
03:54Dr David Griffiths is part of the team here at Morden.
04:00The problem is that although laupingil is an important disease for hill farmers,
04:04in terms of the whole sheep industry, it's relatively low priority.
04:09So the animal health companies who usually develop vaccines
04:13don't see it as a commercially viable product.
04:17Usually if we developed a vaccine at Morden, for instance,
04:20we would license that to an animal health company, a vaccine manufacturer,
04:25and they would work out how to scale up production
04:28and then they would take it through the regulatory process.
04:33Morden thinks the vaccine is so important for farmers like Ian
04:36that they're actually trying to crowdfund the three quarters of a million pounds
04:40they need to take vaccine production to the next stage.
04:45The Scottish Government has already pledged £100,000 in match funding.
04:50That will fund the transfer of our technology from our lab-based scale,
04:57which is half a litre or so of culture,
05:00up to maybe a thousand times that for commercial production.
05:05Even if the institute is able to raise the money for stage one,
05:10it'll take three years and another £4 million
05:13before a vaccine gets to market.
05:16But by then, there may be more potential customers.
05:20As our climate changes, tick numbers are increasing
05:23and experts believe lauping ill is on the rise.
05:31From an inland upland farm here in Perthshire
05:34to another sort of farm on the north-west coast of Mull
05:38where Anne is bringing in the harvest.
05:47For farmers who use a combine to bring their harvest in,
05:52the biggest factor that comes into play is the weather.
05:55But here in Mull, harvesting is all about the tides.
06:04On Loch Cooan, near the village of Derwick,
06:07Gordon Turnbull is a very busy man.
06:10He's getting ready to process 20,000 oysters
06:14that were harvested from this sea loch yesterday.
06:17But you won't see much of the farm they came from right now
06:21as it's currently underwater.
06:27Good morning, Gordie.
06:28Hi, Anne.
06:29Nice to meet you.
06:30Nice to meet you.
06:31How are you doing?
06:31Good, thanks.
06:32What have we got growing out here then?
06:35We've got three to four million oysters
06:37at various stages of their life cycle.
06:39Just a few then?
06:40Yeah.
06:41When would you harvest them then?
06:43Well, we work on spring tides,
06:45so this week now is key.
06:47You get about two weeks a month that we can get to them.
06:51and so we do all our work in that intense period.
06:53Excellent.
06:54Sounds like there's quite a bit of work going on inside.
06:56Yeah, come and have a look.
06:57Perfect.
07:05When the tide is high,
07:06there's always other work to be getting on with in the shed.
07:10These are Pacific oysters.
07:12They're a species that's great for aquaculture.
07:15They're grown in hatcheries
07:16and we grow them on from here over three years
07:19and they're a great, robust product.
07:24And while they need a few years to grow,
07:26they're not always ready for selling at the same time.
07:30Well, right now we're washing and grading
07:32these oysters for market
07:35and then anything that doesn't make the size
07:38goes back in these baskets to grow.
07:39So this pile here, they're marketable,
07:43but we'll sell them during the next month.
07:46These baskets are to return back to the sea,
07:49so these grow on for another six months.
07:52And Gordon's workforce get a helping hand
07:54from this sorting machine.
07:56The machine we had before could only do 4,000 an hour.
07:59This does 13,000 an hour.
08:01It's been a game changer, really.
08:02Still got a lot of manual labour in it, but it helps a lot.
08:05It weighs something to within a gram
08:06and it counts them for you
08:08so you know exactly what you've got
08:09after you've done this.
08:12With the sorting complete
08:14and the farm starting to emerge,
08:16the oysters that need to spend more time growing
08:18need to be put back into the loch.
08:23Around 4,000 tonnes of Pacific oysters
08:26are produced in Scotland every year.
08:28These oysters will be sold to supermarkets
08:33and Gordon wants a very specific end product.
08:38What are you looking for then?
08:40What would you say makes a great oyster?
08:42Well, I'm looking for this nice round shape,
08:44almost like a teardrop kind of shape.
08:47The deep cup.
08:48So there'll be plenty of meat in there
08:50and I like the colour of this one.
08:52and there's a very clean shell
08:54so there's not much barnacles
08:55or anything else growing on it.
08:56So it would be a perfect oyster for me.
09:01It looks great.
09:02Look at that.
09:04Wow.
09:05This is a bad time to tell you that I'm allergic.
09:08Oh, yeah, well, that's fine.
09:09I'll leave you to...
09:10You go for it.
09:11You can do the taste test.
09:13You're obviously going to tell us
09:14your own oyster share fantastic, aren't you?
09:15Who's going to tell us it's great anyway, isn't it?
09:22Oh, fantastic.
09:24Yeah, I'm too mean to eat that many
09:26but when I do, it's a real treat.
09:28Oh, good.
09:29I'll have to take Gordon's word for it.
09:31But while they're growing here,
09:33the oysters also earn their keep
09:35cleaning the loch around them.
09:38I mean, there's so much research being done at the moment
09:40about the positive benefits they have to the water quality.
09:44We don't feed them, we don't use pesticides or anything.
09:47They just take their food from what's in the water column.
09:50So it's a very sustainable form of farming.
09:54Why do you think it's important to do this work then,
09:56this way of farming for oysters here in Mull?
09:59For me, it's got it all
10:01because it's producing a good quality food,
10:05a unique Scottish product.
10:07It's not having a bad impact on the environment.
10:10In fact, it could be improving it,
10:11providing support from two local families.
10:15And, you know, we're in top-end supermarkets,
10:19so, you know, from a small place like this,
10:21I think that's quite good going.
10:22Now, from one type of high-end fare to another,
10:32Wagyu beef.
10:34Arlene's in North Lanarkshire,
10:36finding out how the Japanese breed
10:37has developed a taste for a Scottish staple.
10:40Behold the tatty.
10:45I love a tatty.
10:46Chunky chips, yawky, vodka.
10:50But it seems there is no end
10:52to what this versatile veg can be used for.
10:58Here at Gain Dyke Head Farm,
11:00just outside Airdrie,
11:02these Wagyu cattle are tucking into some silage
11:05with a side order of spuds.
11:08There's an awful lot of tatties in their feed.
11:11What is going on?
11:13So that is the core of our diet.
11:15High starch, which helps weight gains.
11:17And also, you've got high water,
11:19which means the meat is actually quite juicy.
11:22And the meat is what it's all about.
11:25Farmer Yasmin Brown takes on these cattle
11:28at nine months old
11:29for finishing the last stage of beef production,
11:32maximising weight gain and beef quality
11:35to increase their value,
11:37especially important with a premium meat like Wagyu.
11:41What I'm noticing is
11:43they are rifling through the rest of the fibre
11:46to get to the tatties.
11:47They clearly love them.
11:49Yep, definitely.
11:51But when they arrive,
11:52they've never even seen a tatty.
11:55So when they first come in,
11:56we'll give them less potatoes
11:58and then they'll gradually introduce themselves to it.
12:02And then eventually,
12:04by the time they understand what a potato is
12:06and they like it,
12:08then they're eating up to 25 kilos a day.
12:1025 kilos a day?
12:12I'm a fan of potatoes.
12:14That's a lot.
12:16The potatoes are wonky.
12:18They're odd shapes,
12:19meaning they'd be rejected for sale in supermarkets.
12:23We get them from our local factory
12:25five miles up the road.
12:27So you get meat out of waste potatoes.
12:30And a premium meat at that.
12:32Wagyu differs from the more usual beef breeds
12:35because of the high fat content within the meat
12:38visible in the marbling.
12:41When you look at it,
12:42if you look at a steak,
12:43it's very white,
12:44which is we eat fat veins that go through it.
12:47There seems to be more in Wagyu than any other beef.
12:50High starch,
12:51it encourages the fat cells to come forward.
12:54The fat melts during cooking,
12:56keeping the meat juicy
12:57and enhancing the flavour.
12:59But for Yasmin,
13:00it's important because the price she gets
13:03is set not just by the weight,
13:05but by the quality of the marbling in the meat.
13:07So the way we get paid is all down to your marble score.
13:11So there's a special camera that gets used.
13:14Right.
13:14So it doesn't matter what they look like on the outside.
13:16No.
13:17So your normal beef breeds are all...
13:20You get paid for the shape of them.
13:22These,
13:23you've no idea what they're going to be on the inside.
13:26So it's all due to the inside of them
13:27and how high quality your steaks are.
13:31So how do you ensure
13:32that they are developing as they should?
13:35Well,
13:35we regularly weigh them.
13:37We weigh them every four to six weeks
13:39to make sure our diet is working.
13:41Do you have cattle being weighed today?
13:43Yeah,
13:43we're weighing something now
13:44if you want to come see.
13:45Oh yeah,
13:45I'd love to see that.
13:46Yeah.
13:49So this is an app that we use
13:52to keep track of all our animals.
13:54Everything has obviously got its ID tag
13:56and all the numbers are on this app
13:59so we can follow them
14:00all the way through the chain.
14:01Okay.
14:02So which one have you got coming in now?
14:04So this first one
14:05was 640 kilos
14:07about a month ago.
14:08Right.
14:09And I can see,
14:09you can show the kind of
14:10the curve upwards,
14:12which is what you want to see.
14:13Yeah.
14:14So we'll see what weight it is today.
14:15Okay.
14:16Let's let the first cow through.
14:20Right.
14:21640.
14:23And we're looking at 668.
14:25So that's good.
14:26Yeah, it's good.
14:2728 kilos.
14:27Yeah, it's put weight on.
14:29So our main aim
14:29is to make sure
14:30it's constantly growing.
14:32Right.
14:32And that trajectory
14:33is still on the right track.
14:34Yeah, it's about the weight gain
14:35then to do.
14:38If Yasmin can match
14:39the weight gain
14:40with a high marble score,
14:42then she's quids in.
14:43Not bad for adding
14:45a few spuds
14:46that didn't quite
14:47make the grade.
14:53The scenery here
14:55in Perthshire
14:55makes for a spectacular photograph,
14:58but there's always more
14:59to capture.
15:01Shabazz is armed
15:02with his camera now
15:02in Siddingshire
15:03to tell us more.
15:04Landscape photography
15:12is my thing.
15:13So big, wide,
15:15open spaces like this
15:16is what I get
15:17really excited for.
15:19And the bogs
15:20of Flanders Moss
15:21National Nature Reserve
15:23are the perfect place
15:24to capture something special.
15:26And it seems
15:28I'm not the only one
15:29with that idea.
15:30Oh, sorry.
15:31I didn't see you there.
15:32No, it's okay.
15:33Nice to meet another photographer.
15:34Nice to meet you too.
15:35Well, you don't seem
15:35to be doing
15:36the type of photography
15:36that I'm doing.
15:37While I'm eyeing
15:38the wide angle,
15:40Paul Fraser
15:40is looking for the close-up.
15:42The very close-up.
15:44Capturing the smallest creatures
15:46with his macro lens.
15:49What I'm doing
15:50is taking pictures
15:50of all the insects
15:51and all the different bugs here.
15:53Peep my interest.
15:54Do you mind
15:54if I join you
15:54to have a wee nosey?
15:55No, that would be great.
15:56Viewers of a nervous disposition
15:59look away now.
16:02Paul's award-winning pictures
16:04capture startling images
16:05of the environment's
16:06tiniest inhabitants
16:08in remarkable detail.
16:11And it was lockdown in 2020
16:13that got him focused
16:15on the small stuff.
16:17I used to do
16:18wildlife photography
16:19and then we couldn't
16:20go anywhere.
16:21So I had to turn my attention
16:22to different subjects
16:23and one day
16:24I just noticed
16:24that there was lots of insects
16:25in my garden.
16:27So micro photography
16:29really opened up
16:29a whole new world
16:30for you then?
16:31It really did, yeah.
16:32For myself
16:32and for my kids actually.
16:34So we had this garden
16:35which effectively
16:36ended up becoming
16:37like a safari.
16:38We had all these
16:39different insects
16:39and different sizes
16:41and shapes
16:41and things that we
16:43took for granted
16:44like ladybirds
16:45and little butterflies
16:46just became completely
16:47different under a macro lens.
16:50They are quite hard to take.
16:52As you know,
16:53insects move
16:53and they don't tend
16:55to stay still very long
16:56but for me
16:57what makes a really good
16:58macro photograph
16:59would be
17:00being able to look
17:02right down
17:02at the animal
17:03almost like a portrait
17:04so you're looking
17:05at their eyes
17:05and kind of being drawn
17:06into the picture
17:07and I think it just adds
17:08a bit more character
17:09to the actual insect itself.
17:12But spotting your subject
17:14isn't easy.
17:15Oh Paul, Paul, I found something.
17:19It's just a bit of fluff.
17:22Paul, on the other hand
17:23has had years of practice.
17:27Shabazz, I found something
17:29over here you think
17:30you'll be interested in.
17:31Oh, fantastic.
17:32Better luck than I.
17:34This here is one of our
17:35leaf beetle larvae
17:36and they kind of look
17:38a little bit like gummy worms.
17:39I'm going to come in
17:41nice and slowly.
17:42I'm going to get
17:44the subject in focus
17:45and then I'm just going
17:48to take my shot
17:48nice and gently
17:49like that.
17:51I'll show you here
17:52as if you can actually
17:53see the picture.
17:54Oh wow, okay.
17:55I'm not promising
17:56I'm going to get anything
17:57as good as that
17:57but I'll give it a go.
17:58Awesome.
17:59Let's give it a shot.
18:00This was your leaf here.
18:01Okay, I'm just going
18:02to flip this one over.
18:03Yeah.
18:03Keep my fingers out of it
18:07and just go in
18:08Just come in nice and slowly
18:09and then really close
18:10yeah and it'll start
18:11to come into focus.
18:13There we go.
18:14I can see you.
18:16Try and get as creative
18:17as I can.
18:18It's much harder
18:19than it looks.
18:20You made it look easy.
18:21I think we've got
18:22something here.
18:23There we go.
18:26So how's that look?
18:27Yeah, brilliant
18:28for the first attempt
18:29I think it looks amazing.
18:30Well done.
18:30Oh, thank you.
18:31I'm not going to win
18:31any awards
18:31but I'm pleased with that.
18:32I think you'll do great.
18:34I'm no match
18:35for the master.
18:38The macro photography
18:39that started as a way
18:40to engage his children
18:41during lockdown
18:42has made Paul think again
18:44about insects.
18:46People often look
18:47at charismatic species
18:48like your lions
18:49and your tigers
18:49and bears
18:50and look at everything
18:51they bring to the environment
18:52but we kind of forget
18:53these unsung heroes
18:54in the insect world
18:55and when we look at insects
18:56they play key roles
18:57in pollination
18:58and they also do things
18:59like pest control
19:00so they play really key roles
19:02in ecosystems
19:02but they're often overlooked
19:04because they're maybe
19:05not as photogenic.
19:08And there are many more pictures
19:10you want to take.
19:13Even in the beetle family alone
19:15there's about 300,000 species
19:17so I know that I'm never even
19:18going to photograph
19:19every single one of those
19:20so it kind of keeps me going
19:22knowing that I'm going to
19:22hopefully find something new
19:24every day.
19:24I think the world
19:26is actually my oyster
19:28and there's so much
19:29I can do
19:29with macro photography
19:30and if I can help
19:31insects along the way
19:32that would be
19:33that would be the key.
19:34now AI seems to be
19:46the buzz phrase
19:47of the moment
19:48but there's a man
19:49who's been offering
19:50AI to farmers
19:51for the last 50 years
19:53I'm hitching a lift
19:55in Caithness
19:56to find out more.
20:00This is Willie Mackay
20:02better known round here
20:04as AI Willie.
20:06He's also something
20:08of a social media sensation.
20:10More on that later though.
20:24How are you Willie?
20:25How's it going?
20:26Oh great, yes.
20:27Singing along here.
20:29How's the book?
20:29Can I turn that music on?
20:30Yeah, sure, sure, sure.
20:32Sure can.
20:32I'm not a massive fan
20:33of loud music myself.
20:34Oh gosh, that roses
20:35got this music.
20:39Tell me
20:39about your job then.
20:40What do you actually do?
20:42Well, I'm a
20:42well, I'm a
20:44AI technician actually.
20:45That's the official title
20:46and I've been doing this for
20:48I'm in my 56th year now.
20:50Uh-huh.
20:5056th, started in 1970
20:51and it's been really, really good.
20:54Really good.
20:55Since Willie won't
20:56actually say what he does
20:57I'll have to tell you.
21:01It's artificial insemination
21:03not artificial intelligence
21:05he's talking about.
21:06Bringing high grade genetics
21:08to the livestock
21:09livestock of Northern Scotland.
21:12What first attracts you
21:14to the job?
21:15Well, we're looking
21:15for an AI man
21:16to go to Wick
21:17and Keithness
21:18to inseminate cattle.
21:19Uh-huh.
21:20He says,
21:20what's this AI anyway?
21:22He says,
21:22well look,
21:23I'll tell you what,
21:24don't worry about it
21:24but the thing is
21:25you get a new car
21:26every year.
21:28A new car?
21:291974 airport
21:31or take a job?
21:32That was worth the milk
21:34marketing board
21:35and Willie's been
21:37crisscrossing
21:37and Keithness
21:38ever since.
21:40He went freelance
21:41in 1986
21:42and has lots
21:43of loyal customers.
21:45Where are we heading today?
21:46We're heading down
21:47to Smirrell today
21:48to Croft
21:49down in the parish
21:49of Latherham.
21:50Come on girls!
21:52Calling in the cows
21:53is farmer
21:53Ian Black.
21:55Go, go, go, go, go!
21:56One has come into season.
21:58Go, go, go!
21:58Go, go, go!
21:59She's ovulating
21:59ready for insemination
22:01to get pregnant.
22:04Nice to meet you.
22:05Nice to meet you, Diggy.
22:05I kind of believe
22:06they actually galloped down
22:07to say hello to you.
22:08They're like resources, eh?
22:09They certainly are.
22:09They're nice and quiet
22:10this one.
22:11Right, so...
22:12Makes them easy to handle.
22:13Absolutely.
22:14So no need for a bull then?
22:15No need for a bull up here and up.
22:16We've got what we call
22:17the flying bull.
22:18Willie Kai.
22:19He's been at it
22:20for 56 years now
22:21coming to the Croft.
22:22Goodness me.
22:23He's been coming to the Croft
22:24for 56 years?
22:25Yep, continuously.
22:26Every year, 56 years.
22:27It was a novel.
22:29thing when it started off
22:29first of all,
22:30but the good thing
22:31we use in AI
22:32is you can get
22:33the cream of the crop,
22:34selection of bulls,
22:35at a fraction of the cost.
22:37But the best thing about it
22:38is Willie's service
22:38because when the coo's ready,
22:41she's ready.
22:42Give him a phone
22:42and he'll come
22:43at 8 o'clock
22:44in the evening,
22:45early, early morning.
22:46When she's ready,
22:47Willie's there.
22:50So what's in there?
22:51Well, there's about
22:521,000 straws of semen
22:53in here.
22:54Frozen solid.
22:55Some of them have been there
22:56for a good number of years
22:57and once they're in
22:58liquid nitrogen,
22:59they're in there
23:00indefinitely.
23:01The great thing is
23:02the farmers have a selection
23:03to pick from
23:03and they can have
23:04the pick of quality bulls
23:06throughout the country.
23:08So in here today,
23:09Ian has won a
23:10Sext-Hereford heifer.
23:13So here's the straw.
23:14I've identified it here
23:15and we're going to
23:16take the straw out now
23:17of a temperature
23:18of 192 below zero.
23:21Right.
23:21Goes into a flask
23:22of warm water
23:23at 35 degrees
23:25for about 30 seconds.
23:27Uh-huh.
23:27Gets the sperm going.
23:30Gets them live,
23:31ready to be
23:32inseminated into the cow.
23:33This straw,
23:34believe it or not,
23:35contains about
23:368 million sperm heads
23:37and one of them
23:38is looking for an egg
23:39inside the cow.
23:40Okay.
23:41And I'm going to put it
23:42into the insemination gun.
23:45Cut the seal off.
23:46There goes a couple
23:47of thousand sperm heads.
23:48Now this plunger here
23:50will push the sperm
23:51out into the
23:53reproductive track.
23:55Keep it where you
23:55point that,
23:56for goodness sake.
23:57Okay.
23:58Ready for action,
23:58Willie?
23:59I am coming.
24:00Good, lad.
24:01Okay, Willie,
24:02I'll let you go
24:02into the business.
24:03Okay.
24:03Let's do it.
24:04Let's go.
24:05Ian has already
24:06chosen the breed,
24:07specific bull
24:08and sex of the calf.
24:11You've got a heifer
24:11calf in the straw
24:12for you.
24:13Your favourite bull.
24:14Daffy?
24:14Yes.
24:15Perfect.
24:15Hereford?
24:15Favourite bull.
24:17So, Ian,
24:18this is good.
24:18We've done most
24:19of them already
24:20this year,
24:20haven't we?
24:23So, there we are,
24:24Ian.
24:24That's her.
24:25Perfect, Willie.
24:25That's her.
24:26Job done.
24:27Good show.
24:28285 days
24:29and we'll have
24:29the calf here.
24:30We'll get her
24:30in the book.
24:31Great.
24:32Well done.
24:32Get her on the calendar.
24:33Super.
24:33Perfect, Willie.
24:34Thank you.
24:38So, Willie,
24:39all the cows
24:40in the field behind
24:41are yours.
24:43Yes.
24:44Oh, yeah,
24:44I'm the
24:45insemination
24:45father of them all.
24:47They all come out
24:47of the liquid nitrogen
24:48container over the years.
24:50It's really rewarding,
24:51you know,
24:52I mean,
24:52the procedure for AI
24:53is virtually the same
24:54when we started
24:55in 1970.
24:56Absolutely.
24:57But the variety
24:58they have now,
24:59the farmers,
24:59it's just fantastic
25:01and they've got
25:02sex semen available now.
25:03If they want a heifer calf
25:04or a bull calf,
25:05they can get all that
25:06through AI.
25:06Now,
25:08it's usually around
25:09this time
25:09that I have a go.
25:11But I'm relieved,
25:13to say the least,
25:14that no further work
25:15with the plunger
25:16is needed today.
25:18However,
25:18as I said earlier,
25:28Willie's an internet
25:29hit,
25:30racking up
25:31thousands of views
25:32with his weekly
25:33tune from the spoons.
25:35And it can't be
25:36that difficult,
25:37can it?
25:38So,
25:39you're good with your hands
25:39as an inseminator,
25:40but you're good with your hands
25:41as a musician as well.
25:43Well,
25:43um,
25:44what did this come about?
25:45Ten pence each
25:47in a charity shop.
25:48And this came about
25:49because I used to go
25:49to Botty Nights.
25:51Now we're on
25:52our sixth year
25:53of playing the spoons
25:54every Saturday night.
25:56What I want you to do
25:57is to hold your hand out
25:58as if you're going
25:58to shake somebody's hand.
26:00And you tuck your thumb
26:01right into the palm
26:02of your hand
26:02and you put a spoon
26:03down each side of your thumb.
26:05You take your three fingers
26:06round,
26:07the pinky's free,
26:08and you get this gap here.
26:11Oh,
26:11we're halfway there already.
26:13Good.
26:14Very good.
26:14I'll leave you to it.
26:16Don't worry about the blisters
26:17for the first three weeks.
26:18You'll be all right.
26:19I've got another job to do.
26:21So,
26:21I'll carry on.
26:22Thank you very much.
26:22Bye for now.
26:23I've got a lot of work to do,
26:24I reckon.
26:27Would you reckon?
26:29Yeah,
26:29rubbish.
26:30Rubbish.
26:30That brings us to the end
26:42of this programme.
26:43If you'd like to watch it again
26:45or maybe catch up
26:46with some of our previous episodes,
26:48go to the BBC iPlayer
26:49and search for Lambert.
26:51Now,
26:51here's what's coming up next time.
26:53No roads,
26:55no electricity,
26:57just sheep.
26:59Anne watches her step
27:00on remote Gometra.
27:02Woo!
27:03I haven't seen it proper.
27:06Rosie travels back in town
27:08to uncover Scotland's
27:09ancient loch dwellers.
27:12And Cammie meets
27:13Spot the dog,
27:14the robot dog.
27:16Please join us for that
27:19and much,
27:20much more if you can.
27:21In the meantime,
27:21from all the Lambert teams
27:22around the country
27:23and especially from me here
27:24in Highland Perthshire,
27:26thank you so much
27:27for your company.
27:28Bye for now.
27:28We'll see you next time.
27:58Bye for now.
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