Crab Jalapeno Kickers and Popcorn Shrimp are two Bayou Barataria Foods value-added seafood products that will be shown in Boston. Photo: Ed Lallo/Louisiana Seafood News.
by Susan Burnell/Louisiana Seafood News
For decade after decade Louisiana Seafood has been educating prospective buyers at North America’s largest seafood trade exposition, the International Boston Seafood Show. From a 20-foot by 50-foot pavilion emblazoned with images of the state’s seafood offerings, representatives for Louisiana Seafood, The Food Group and seven processors will show and sell the advantages of seafood sourced in Louisiana.
Venue Teems with Potential Buyers
“The biggest benefit of attending the show was the ability to reach out to so many people we would not normally get to see, without having the full expense of a booth,” said Courtney Frugé, marketing director for Frugé Seafood. Photo: Frugé Seafood
Attendees from more than 120 nations are expected for the exposition March 10-12 at the Boston Convention and Exhibition Center. “This is the only show that brings in such a large group of buyers,” said Donna Klingenberg, vice president, The Food Group. “They represent restaurants, retailers, distributers, cruise ships, hotels, hospitals, schools, importers and exporters. We’re there to take as many meetings as we can get, and bring back as many leads as we can.”
For the Louisiana delegation, the Boston event is a shimmering opportunity to cast key messages to an audience of buyers, suppliers, media and other seafood industry professionals. Last year’s event lured 19,000 attendees and netted new business relationships and active leads for Louisiana processors.
“The biggest benefit of attending the show was the ability to reach out to so many people we would not normally get to see, without having the full expense of a booth,” said Courtney Frugé, marketing director for Frugé Seafood. “We’ve been to shows in Dallas and San Francisco, and by far, Boston is the best one. Last year we gained some instant new customers who needed wholesale crawfish.”
The Branch, Louisiana-based processor is participating again this year.
Don Schwab, Bayou Barataria Foods CEO, will also be in the booth in Boston for the second time. Relationship-building is his main reason to make the trip. “One of the new items we sell is shrimp nuggets, which we cooked for attendees last year,” he said. “We don’t go expecting instant sales, but we got some good leads from the show last year. Some of those leads may take two to three years to develop. And they start with someone stopping by, trying the product, and walking away with some ideas.”
Satisfying Buyer Demands for Sustainability, Traceability
In addition to its free point of sale materials for seafood retailers and restaurants, Louisiana Seafood will emphasize the state’s commitment to sustainability and traceability through its Certified Authentic Louisiana Wild Seafood program.
Higher standards for tracking seafood through the supply chain have an impact on everyone in the seafood industry, and it’s a serious topic for buyers as well as consumers.
Don Schwab, Bayou Barataria Foods CEO, will also be in the booth in Boston for the second time. His company produces value-added seafood products. Photo: Ed Lalo/Louisiana Seafood News
“Our processors and Ewell Smith, executive director of the Louisiana Seafood Promotion and Marketing Board, will be talking about traceability and the Gulf Traceprogram,” Klingenberg said. The organization’s representatives will also be able to discuss new food safety laws, and explain Louisiana’s proactive efforts toward safe, sustainable seafood.
Smith will step outside the booth as a panelist for one of the show’s conference sessions, “How the Gulf States Can Help You Sell More Seafood.” The Seafood Board will further educate attendees through its sponsorship of the Oyster Master Class demonstration, with lessons on how oysters are grown, shucked, handled, prepared and served.
Display Booth Designed to Entice
The trade show team looks to land as many meetings and conversations with “big fish” buyers as it can. Making a big splash is important at the show since many competing organizations vie for the buyers attention.
“The show lets us get quality time with prospective customers,” said Schwab. “You can find everything from hand trucks to tuna at the show, and customers may not even have us on their radar screen. The booth gives us a chance to strike while the iron is hot.”
In addition to the Louisiana Seafood displays and promotional material, the pavilion area has separate stations for each participating processor, and TVs with video feed at every station. Its cooking demonstration area and guest chefs entice visitors to stay awhile, too. This year’s guest chefs are expected to include 2012 Great American Seafood Cook-Off winner Gregory Gordet and Boston area chef Steve Uliss, Louisiana seafood advocate and member of the Louisiana Seafood Chefs Council.
“Good, positive Publicity”
Having a large presence at the International Boston Seafood Show helps get the word out that fisheries are coming back and everything is safe, Schwab notes. “The promotion board is creating good, positive publicity about Louisiana seafood.”
In addition to Frugé Seafood and Bayou Barataria Foods, processors looking for a fresh catch of customers at the Boston event are Paul Piazza & Sons, Riceland Crawfish, Tony Chachere’s Creole Foods and Louisiana Caviar Company.
Louisiana Seafood Promotion and Marketing Board will be in Booth #2233.
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