III Select Products - Fish and Seafood - AGOA Toolkit

West Africa Trade Hub
Information on Trade Show Participation
For the
International Boston Seafood Show
March 12 – 14, 2006
Prepared by Clement Kofi HUMADO
Accra, Ghana, February 2005
Updated by WATH/Dakar, July 2006
CARANA
CORPORATION

SETTING UP ACTIVITIES
• Show starts on 12 to 14 March 2006
• Exhibits can be set up from 09 th through the 11 th
March 2006
• Deadline for setup is 4.30 pm of Saturday the 11 th
March 2006
• The show ends at 3.00 pm on Tuesday the 14 th
March 2006.

SHIPPING SEAFOOD SAMPLES
• Instructions for shipping are on the on-line manual of the
IBSS. http://www.bostonseafood.com
• The customs broker for the IBSS is Eagle Global
Logistics (EGL).
• Charge is $175 per customs clearance and delivery to
refrigerated storage free for up to 60 days so companies
should ship early.
• Each company should budget this amount.

Shipping Seafood Samples (Continued)
� Invoices should read “FOR EXHIBIT ONLY – NO
COMMERCIAL VALUE”.
� Each invoice should show a declared value of under $200,
because by this special arrangement, this will prevent the need
for having to give advance notice to FDA under the Bioterrorism
Act.
� Companies can ship seafood all samples to the caterer
“ARAMARK”.

Shipping Seafood Samples (Continued)
� Since some of the samples will be required in the booth
for display, companies should mark some boxes:
� “For display in Booth”
“For Cooking Samples”
Role of Customs Broker
Clears goods through customs and forwards them for
storage in the exhibit hall

PARTICIPATING W.A. COMPANIES
COMPANY NAMES COUNTRY PRODUCTS
SOM ASCIR FRIGO
Contact: Ahmedou Ould Chmouda
PoBox: 183
Nouadhibou – Mauritania
Tel : + 222 574 58 81 – 574 50 13
Fax: + 222 574 53 47 – 574 57 86
Email: webmaster@somascir.com
KEREWAN FISHING COMPANY
Contact: Assan Faye
Banjul – Gambia – PO Box: 1536
Tel : + 220 9960723
Fax : + 220 422 72 14
Email: kerewanfishing@hotmail.co.uk
SANGOMAR FISHING
COMPANY
Contact: Saliou Samb
Dakar – Senegal
Tel : + 221 842 29 56
PO Box: 27 099 - Dakar
Email: sangomar@sentoo.sn
Mohamed Ould El
Moustapha
Ould M ourid
Mohamed El Hafedh
Ould Ahmedou
Mauritania
1. Krake
2. Squid calamary
3. Cuttle fish
4. Yellow sole
5. Shrimp
6. Filetes Gilthead seabream
7. Filetes W hite seabream
8. Filetes Spotted seabass
9. Filetes Atlantic halibut
Assan Faye Gambia 1. Barracuda: fresh, smoked, frozen
2. Lady fish: fresh, smoked, frozen
3. African Threadfin: frozen
4. Crooker: frozen, dry, salted
5. Cat fish: smoked, frozen fillet
6. Cuttle fish: clean, whole
7. sole: whole, fillet
8. Shrimps: frozen, dried, peeled, hea
on, headless
9. Shark fins: dried
Saliou Samb
Awa Dia Samb
Senegal
10. Sea snails: frozen, dried
1. Sword fish: headed, gutted, whole,
without gills.
2. Cuttlefish: frozen
3. Octopus: frozen
4. Sole fillets: frozen
5. Conch meat (symbium)
6. Fresh tuna: loins under-vacuum.

BOOTH DECORATION AND SIGNAGE
• Lay out (see diagram)
• WATH provides furnishing: chairs, tables, refrigerators
• Photos of companies only if provided by February 18 th
• Exhibitors will be provided with identification badges
• Observers must sign up

HOTEL RESERVATIONS AT BOSTON
• WATH has made reservations at MIDTOWN HOTEL
• Participants are to make full payment of hotel boarding and
lodging
• Hotel contact and bank account details …

SHOW GROUNDS
• The Boston Convention and Exhibition Center is located at
415 Summer Street Boston, Massachusetts
• Check further information at
http://www.bostonseafood.com/travel.asp
• To check and view the map of Boston click
http://www.bostonvtmaps.com/bostoncvb

OPENING HOURS
• Sunday 12 th March 2006: 10:00 am to 5:00 pm
• Monday 13 th March 2006: 10:00 am to 5:00 pm
• Tuesday 14 th March 2006: 10:00 am to 3:00 pm

West Africa Trade Hub
THE END
THANK YOU
CARANA
CORPORATION

Forms To Be Completed For Temporary Food
Service Application (Continued
COMPANY
CRUSTAMER
CAN & KAA
AMERGER
PERCHERIES
SOMASCIR
ROSAMOND
How Food will be transported
Refrigerated air, truck for
frozen fresh or frozen
items
Regular air and truck for
smoked or canned items

Forms To Be Completed For Temporary Food
Service Application (Continued)
How Fish will be maintained before Cooking
COMPANY
CRUSTAMER
CAN & KAA
AMERGER
PERCHERIES
SOMASCIR
ROSAMOND
Freezer or refrigerator in booth

Forms To Be Completed For Temporary Food
Service Application (Continued)
How Samples will be maintained after
cooking
COMPANY
CRUSTAMER
CAN & KAA
AMERGER
PERCHERIES
SOMASCIR
ROSAMOND
Steam table, chafing dish etc

Forms To Be Completed For Temporary Food
Service Application (Continued)
Number of People to Handle Samples
COMPANY
CRUSTAMER
CAN & KAA
AMERGER
PERCHERIES
SOMASCIR
ROSAMOND

BOOTH ARRANGEMENT
BOOTH COMPANIES
BOOTH 1 AMERGER
PERCHERIES
BOOTH 2 SOMASCIR
CRUSTAMER
BOOTH 3 CAN & KAA
ROSAMOND

BOOTH DECORATION AND SIGNAGE
• Lay out (see diagram)
• WATH provides furnishing: chairs, tables, refrigerators
• Photos of companies only if provided by February 18 th
• Exhibitors will be provided with identification badges
• Observers must sign up

HOTEL RESERVATIONS AT BOSTON
• WATH has made reservations at DOUBLE TREE HOTEL
• Participants are to make full payment of hotel boarding and
lodging
• Hotel contact and bank account details …

SHOW GROUNDS
• The Boston Convention and Exhibition Center is located at
415 Summer Street Boston, Massachusetts
• Check further information at
http://www.bostonseafood.com/travel.asp
• To check and view the map of Boston click
http://www.bostonvtmaps.com/bostoncvb

OPENING HOURS
• Sunday 13 th March 2005: 10:00 am to 5:00 pm
• Monday 14 th March 2005: 10:00 am to 5:00 pm
• Tuesday 15 th March 2005: 10:00 am to 4:00 pm

West Africa Trade Hub
THE END
THANK YOU
CARANA
CORPORATION