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Marketing Your Products
Seafood buyers and sellers prepare for 26th annual International Boston Seafood Show
March, 2008

The 26th annual International Boston Seafood Show (IBSS) and 4th annual Seafood Processing America (SPA) come together for one of the largest seafood exhibitions in North America.

The show - to be held from February 24 - 26 at the Boston Convention and Exhibition Center - will be attended by a large number of importers from North America as well as Europe, and is North America's largest seafood exhibition, attracting almost 18,000 seafood buyers and sellers from across the globe.

The show will feature innovative new programs while remaining the annual one-stop business opportunity designed to meet every seafood and processing need.

Attendees include buyers from leading restaurants, hotels, resorts, institutions, seafood markets and supermarkets, as well as distributors/wholesalers, processors, importers, exporters, brokers and traders.


IBSS and SPA feature over 840 exhibitors representing all facets of the seafood industry including fresh, frozen, live, value-added, branded and private label, in addition to processing equipment and services ranging from machinery to refrigeration.

"This year we wanted to push the envelope for our attendees by providing a number of engaging and interactive seafood-related programs,"said Mary Larkin, Vice President Seafood Expositions.

"From the debut of our 'real life' retail showcase to our thought- provoking keynote speakers and our enhanced New Product Competition, the 2008 show is sure to provide exciting and educational features for the entire seafood community."

This year Michael Sansolo, formerly of the Food Marketing Institute (FMI), and Kevin Coupe, the "Content Guy"for, will be speaking at the show to encourage attendees to take a chance in order to get ahead in the retail marketplace.

The presentation, 'Change is Inevitable¡­Resistance is Futile!', will take a look at the past, present and future for examples and lessons designed to help businesses learn how to create innovation-driven customer experiences which can be directly applied to seafood businesses.

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