BOSTON -- New seafood products, the latest advances in food-safety techniques and retail seafood profitability are a few of the topics that will be addressed during seminars at the 20th annual International Boston Seafood Show.
More than 750 companies and organizations from 70 countries will exhibit seafood and related products at the Hynes Convention Center, Tuesday through Thursday, March 12 to 14. A dozen educational sessions will run during show hours over the three-day period.
The challenges of retail seafood will be addressed in one of the sessions geared specifically toward supermarket operators. Panelists include Philip C. Walsh, marketing director, Enaca International, Miami; Larry Daerr, seafood merchandiser, Supervalu, Minneapolis; and Richard Cavanaugh, seafood manager, Queen Anne Thriftway, Seattle.
"I want to challenge the panel to convince me that full service is better, and more profitable, than self-service," said moderator Howard Johnson, a seafood industry consultant from Jacksonville, Ore. "I see a number of significant trends pushing retailers toward self-service, and see a number of marketing and merchandising opportunities."
At another seminar, devoted to new products, three of the country's top seafood buyers will discuss what they look for in new items coming to market. Speakers will identify characteristics that new products must have to be successful in today's marketplace. They will also rate eight new products.
The U.S. Department of Commerce will offer an interactive forum updating the agency's seafood inspection program. The USDC offers voluntary seafood safety, quality management, inspection and certification programs.
"A lot of retailers don't realize that, along with our other inspection services, we offer a retail Hazard Analysis Critical Control Point program, which extends preventative seafood-quality techniques to the entire retail system," said Karla Ruzicka, head of the National Training Branch of the USDC's inspection division.
"The program offers vertical integration of the quality-control chain. We will come in and verify the procedures," she said.
