IBSS 2012 in Review
This year marked Tropical's 17th year of exhibiting at the International Boston Seafood Show (IBSS), where once again, we caught the attention of key buyers and other industry players from around the world.
At this year's event, we showcased the two newest additions to our product line: fresh and frozen Blue Foot White Shrimp from Ecuador and fresh pasteurized Brown Irish Crabmeat.
Blue Foot White Shrimp was spotted at the show for its unique succulent flavor and crisp texture, known to Tropical's Ecuadorian shrimp. Our latest product inclusion, Irish Crabmeat, reeled in attendees looking for an all-natural, mouthwatering bite, exclusive to our Irish Crabmeat.
Throughout the three exhibit days, attendees took a moment to look at our displays located in key areas of the convention center. At registration, we welcomed attendees with our column wraps carrying imagery for each of the products being prepared at our booth. At the booth, we communicated our commitment to sustainable, high quality seafood through a "Storyboard", showing the tilapia farming process "in a new and unique way for the type of venue", commented Sue Kogan of Seafood Business. The graphics portrayed Tropical's tilapia cycle: from raw materials (soy) used for tilapia feed obtained from the U.S. market, to the end product (tilapia) farmed in Ecuador and transported back here for U.S. consumption.
The rest of our displays took attendees for a travel back in time to the 1930's fish market scene, with the presence of a 1930's Ford Model A Huckster showcasing our fresh product line at our booth. At the North entrance to the convention center, a miniature replica gave a preview of the indoor display through graphics printed with eco-friendly dyes applied to our Smart Car.
Thank you to everyone who stopped by and visited us during the show! For more information on our new products, call (802) 747-6311 or visit us at www.eattilapia.com. More pictures from the show can be seen on Facebook!
European Seafood Exposition
After a successful International Boston Seafood Show, our sister company, Tropical Europe is preparing to attend the 2012 European Seafood Exposition taking place next month, April 24-26th in Brussels, Belgium.
This marks the sixth year of Tropical Europe showcasing our premium products at the ESE. Don't miss your chance to taste the culinary excellence of Tropical's products and stop by booth #858 - Hall 6. We hope to see you there!
Want to understand more about the various certifications that are out there? We can help! Each month we will pose a frequently asked question as well as an answer. We will discuss certifications that Tropical currently carries throughout our production group.
||Q: What areas of tilapia production does ISRTA address?
A: The ISRTA addresses the environmental and social impacts of tilapia aquaculture, which primarily originate from the production systems (farms) and the immediate inputs to production such as feed, seed, chemicals and water. It also addresses social impacts related to on-farm labor and community relations. Additionally, companies that want to trade/process Aquaculture Stewardship Council (ASC) -certified seafood will need to be chain-of-custody certified.
The ASC (the certifying body for the ISRTA certification) and the Marine Stewardship Council (MSC) have updated the MSC chain-of-custody system to include the assessment of products produced at ASC-certified farms as a way to help the market handle ASC-certified products as efficiently as possible. The MSC Certification Requirements v.1.2 now include Annex BE which details the variations between chain-of-custody assessments for the handling of MSC and ASC-certified products.
We welcome many new people to our office this month!
Gary Hanrahan - Shellfish Ireland
Gary moved to Vermont after the Boston Seafood Show in order to start selling Brown Crabmeat and Claws out of our Rutland, VT office. Prior to working for Shellfish Ireland, Gary spent the last two years working for Board Bia (Irish Food Board) working in international markets. He worked with every department from meat to seafood. He helped Irish companies achieve a foothold abroad, from Dubai to South Africa, meeting retailers and distributors along the way and even doing Karaoke with the Chinese Ambassador! He now works for Shellfish Ireland hoping to put Irish Brown Crab on the map in the U.S. To request a sample or get more information, contact Gary today!
Melissa Moore - New to Logistics
Melissa is a lifelong resident of Vermont and joined the Tropical team at the beginning of this month to explore an entirely new career direction - she is starting in a logistics capacity. She has spent the majority of her career in hotel and office management and looks forward to using her skill to provide excellent service to our customers. Outside of work, Melissa enjoys spending free time with her dogs and gardening at her home. Make sure to say 'hi' to her when you next call the office!
Deborah Kendall - New to Accounting
Deborah joined Tropical as a Financial Analyst Manager earlier this month. Originally from the Boston area, she's worked in accounting and finance for 20+ years. Prior to moving to Vermont, she worked in Southern Maine for 12 years where she specialized in helping small companies grow by making their accounting processes more efficient and their financial statements more accurate. In her new role at Tropical, she will be taking financial analysis to a deeper level to identify areas where we can further control costs.
Cody Murray - Mathematics Intern
Cody started his internship at Tropical this month. He is a Mathematics major at Castleton State College and he will be working as a data analyst here at Tropical. In the fall he plans on attending graduate school at SUNY Albany where he will work towards his Master of Arts in Mathematics.
Birthdays At Tropical
Ingrid Wisell, Executive Coordinator celebrated her 4th birthday at Tropical on the 4th of March. Beatriz Gomez, Marketing Manager and Karen Cleary, Staff Accountant also celebrated birthdays this month!
Pan Seared Tilapia with Balsamic Glaze
THINKQUICK&HEALTHY! This Tilapia with Balsamic Glaze recipe has a unique flavor that pairs perfectly with a light spring salad! Click here for this recipe.
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