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2010 Show Schedule
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Sunday, March 14 |
| 7am-5pm |
Registration Open |
| 10am-5pm |
Exhibit Hall Open |
10am-5pm
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Seafood Marketplace Open, Exhibit Hall
Product Sampling: 11am, 12:30pm, 2pm |
10am-5pm
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New Product Showcase Open, Exhibit Hall
Product Sampling: 11am, 12:30pm, 2pm |
| 11am-12pm |
Free Session: New Buyer Welcome Reception, Room 101A |
11am-12:00pm
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Session:
Post Harvest Technologies Uncovered, Room 154 |
11:am-12:15pm
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Seafood Business Summit:
Consumer Insights on Sustainable Seafood, Room 151B |
12:30pm-1:30pm
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Free Keynote Address:
Local and Sustainable Seafood: Why It Makes Sense
Chef Kevin Cottle, Runner-Up Season 6 Hell’s Kitchen and
Executive Chef, Country Club of Farmington, Room 153BC |
2pm-3pm
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Session:
State of the Industry: Tuna Forum, Room 153BC |
2pm-3pm
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Session:
On the Menu: Selling Value Over Price, Room 154 |
| 2pm-3:30pm |
Annual Shrimp Forum, Room 151B |
3:30pm-4:30pm
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Free Session:
The Drawing Power of Seafood in Retail, Room 153BC
(Sponsored by Stavis Seafood) |
3:30pm-4:30pm
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Session:
Fisheries Improvements: Lessons Learned from US Importers
Room 154 |
3:30pm-5:00pm
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Seafood Excellence Awards Ceremony & Reception
Exhibit Hall |
4pm-5pm
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Session:
Ocean Acidification: Cutting Through the Complexity
and Impacts on the Seafood Industry, Room 151B |
| Monday, March 15 |
| 9am-5pm |
Registration Open |
| 10am-5pm |
Exhibit Hall Open |
10am-5pm
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Seafood Marketplace Open, Exhibit Hall
Product Sampling: 11am, 12:30pm, 2pm |
10am-5pm
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New Product Showcase Open, Exhibit Hall
Product Sampling: 11am, 12:30pm, 2pm |
10:30am-11:30am
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Session:
Coast to Coast Innovations: 5 Driving Trends with
America’s Independent Seafood Restaurants, Room 151B |
10:30am-12:30pm
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Seafood Marketplace Seminar, Room 153BC
Sponsored by AGG |
12pm-1pm
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Session:
Private Equity & Deal Making in the Seafood Industry:
Historical Perspective & What Lies Ahead, Room 151B |
1pm-2pm
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Session:
U.S. Governmental Legislation and Policies Concerning
Seafood Substitution, Room 152 |
1pm-2pm
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Session:
How the Economy is Changing Consumer Seafood
Purchases, Room 153BC |
1:30pm-3pm
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Session:
Food Safety Reform Updates, Room 151B |
2:30pm-3:30pm
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Free Session:
FMI Sustainable Seafood Working Group Roundtable Discussion,
Room 153BC |
3pm-4pm
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Session:
TSA Cargo Screening Program: How Will It Impact
You & Your Product, Room 152 |
3pm-4pm
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Session:
Future of Farmed Salmon: Supply Issues, Room 153BC |
| 3:30pm-4:30pm |
Oyster Shucking Competition, Exhibit Floor |
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