A Look Back at the 2007 World Seafood Congress
This was the official website for the 2007 World Seafood Congress held in Dublin. It was a a prestige international networking event synonymous with relevant business-focused programme offerings, world-class speakers and commentators as well as a diverse delegate body that features representatives from every aspect of the international seafood sector.
Content is from the site's 2007 archived pages as well as from other outside sources.
Congress Organisers Welcome
Welcome to the website of the World Seafood Congress 2007. We're delighted to see you here and look forward to seeing you at the Congress in Dublin, Ireland on September 25th-27th 2007.
As Ireland plays host to the 2007 World Seafood Congress (WSC) from 25-27 September next, the Dublin-based conference is set to become one of the highlight events in this year’s corporate calendar for the global seafood industry.
Now entering its seventh year in operation, the Congress has established itself as a prestige international networking event synonymous with relevant business-focused programme offerings, world-class speakers and commentators as well as a diverse delegate body that features representatives from every aspect of the international seafood sector.
Between 500-750 attendees from 50-plus countries are expected to attend this year’s Congress which is set to engender informed debate and analysis on the themes:
• seafood and health benefits
• nutrition and well-being
• trade and market access
• seafood standards and assurance initiatives.
Welcome to World Seafood Congress 2007 delegates from John Browne, TD. Marine Minister
Dear Delegate, On behalf of the Irish government, and indeed, the Irish people, I would like to extend a very warm welcome to you, and encourage you to attend the World Seafood Congress 2007 which is being held in Dublin, Ireland this year.
I was delighted to make the announcement last year at the Brussels Seafood Show, that Ireland had secured the hosting of this prestigious event, and it is now my great pleasure to personally welcome all of the perspective delegates to what is going to be a really good show. Once again, I would like to express my thanks to IAFI for choosing Ireland as the location for their 2007 Congress.
The Irish government is committed to developing the Irish seafood industry and just recently I joined with my colleague, Mr. Bertie Ahern, our Taoiseach (Prime Minister) in launching a seven year strategy for the sector with a total investment value of almost €600,000,000.00. In many ways, the World Seafood Congress 2007 will represent Ireland’s first opportunity to showcase our wonderful industry to the world, and we are determined that you will find the experience of attending the World Seafood Congress 2007 stimulating, rewarding and thoroughly enjoyable.
We Irish are known throughout the world for the warmth of our welcome, and I can assure you that you will experience this first hand if you are lucky enough to come to the World Seafood Congress 2007 here in Ireland. I know that our State Agencies, Bord Iascaigh Mhara (Irish Sea Fisheries Board), Enterprise Ireland (industrial development agency) and the Food Safety Authority of Ireland will do a wonderful job in bringing you a world class conference and tradeshow.
I look forward to seeing you there.
Mise le meas,
John Browne TD
World Seafood Congress 2007 Hosts and Organisers
The World Seafood Congress 2007 is hosted by BIM - The Irish Sea Fisheries Board: www.bim.ie, Enterprise Ireland: www.enterprise-ireland.com and the Food Safety Authority of Ireland: www.fsai.ie.
The congress is presented by the International Association of Fish Inspectors: www.iafi.net
World Seafood Congress 2007 Co-Organisers
The Congress Co-Organisers are the FAO (Food and Agricultural Organization of the United Nations), UNIDO (United Nations Industrial Development Organization) and IFQC:SMART GROUP: www.seafoodcert.com.
Meet the Team!
The World Seafood Congress 2007 Team has worked together on many large conferences and events. Donal Maguire (Congress Moderator) and Dee Moore (Congress Organiser) work with BIM. David Lyons (Congress Scientific Content Manager) joins us from the Food Safety Authority of Ireland and Peter Marshall is the Managing Director of IFQC Smart Group.
Should you need to contact us for any reason other than expressing your interest in the World Seafood Congress 2007, you may contact the congress team by email using the form on the Contact Us page. Please click here to go to the contact form.
Press and Media Information
For the latest press and media information, please take a look at our Press and Media Information page. For further information, please do not hesitate to contact us.
See you in Dublin on September 25th 2007!
|Tuesday 25th September 2007|
|“Problems of Communicating with Consumers about Trace Contaminants in Seafood”|
|“The Emergence of Sustainability Policies in Seafood
|“Importance of Seafood to World Health”|
|Lunch and Exhibition Networking Opportunity|
|14.00||15.30||Day One Breakout Sessions 1, 2, 3|
|BREAKOUT 1: (Key Import Authority Requirements for Seafood)|
|KEY IMPORT AUTHORITY REQUIREMENTS AND FINDINGS: Market access can be denied for a number of reasons, and increasingly public concerns are to the fore when consignments are refused entry at a country’s borders. Representatives from the regulatory authorities in some the key strategic seafood markets (Japan, Europe, the US and Australia) will discuss their respective country’s standards and requirements for imported seafood. A review will be provided of the various regulatory regimes in each region along with information on some of the more commonly found flaws that lead to imported seafood being rejected from these markets.|
|BREAKOUT 2: (The Retail Sector and the Changing Dynamics of Seafood Consumption)|
|THE RETAIL SECTOR AND THE CHANGING DYNAMICS OF SEAFOOD CONSUMPTION: The retail sector is a major player in providing consumers with a range of meal formats and choice of species. Trends in the UK and Irish markets mirror the situation in the US and beyond. They highlight how retail consolidation and the requirements of consumers for convenience and choice have become key market drivers. The emerging trend of the retail sector offering foodservice solutions highlights how the ongoing rapid pace of change in this sector will continue to impact how seafood is supplied and consumed.|
|BREAKOUT 3: (How Best to Communicate the Risks and Benefits of Eating Seafood)|
|HOW BEST TO COMMUNICATE THE RISKS AND BENEFITS OF EATING SEAFOOD: Recent research has shown that seafood consumers are confused by the food advisories issued by the Food Safety Authorities worldwide. They frequently react in a manner which is not in the interests of their health, because of anxieties created by the mode of messaging. This breakout session will explore new work being carried out in how to communicate effectively with seafood consumers. Methods of communicating both the benefits of having seafood in the diet, as well as, the potential risks from trace environmental contaminants (methyl mercury, PCB’s and dioxins).in a balanced and proportionate way, will be explored. This breakout session will be exceptionally
lively and interactive. It will feature the use of Digivote technology, which allows participants to vote for or against the propositions being put forward by the Provocateur.
|PLENARY 2: (Exporters View of the Global Seafood Market)|
|Closing Address for Day 1|
|END OF DAY 1 WSC’07|
|Wednesday 26th September 2007|
|09.00||11.00||PLENARY 3 Sustainability Challenges|
|“Retailer’s Perspective on the Changing Seafood Market”|
|“How a Processor Sees Today’s Seafood World”|
|“The Changing Face of Seafood in Food Service”|
|“Aquaculture’s Blue Revolution Will Rise to Meet the
World’s Seafood Demand”
|11.30||12.30||Breakout Sessions 4, 5, 6|
|BREAKOUT 4: (Sustainability & Nutrition – the challenges and opportunities)|
|SUSTAINABILITY & NUTRITION – THE CHALLENGES AND OPPORTUNITIES: The health benefits of a diet rich in seafood are well recognised. The consequences of this realisation are increased consumer demand for what is also perceived to be a dwindling resource. How can producers and processors of seafood meet the demand and exploit the market opportunity this presents without causing the potential market to implode? Speakers will address this issue, looking at the potential for functional foods from seafoods, the risks and benefits of current consumption trends and what challenges the future might bring.|
|BREAKOUT 5: (Trends in Sustainable Fishing Technology)|
|TRENDS IN SUSTAINABLE FISHING TECHNOLOGY: Improvements in capture technologies place extra demands on the sustainability of fish stocks. Common sense dictates that responsible stock management embraces advances in new technologies, especially those, which contribute to the protection and rejuvenation of fish populations. Likewise, there is concern for the ecosystem effects of new gears and the economic implications associated with the introduction of new technologies. This session will evaluate current trends and future directions in fishing technology taking into account the impact of the activity on the physical environment and the selective capture and controlled capture of target species.|
|BREAKOUT 6: (Making the Label Stick- Seafood Standard Certification)|
|SEAFOOD STANDARD CERTIFICATION - MAKING THE LABEL STICK: Over the last five years it has become a pre-requisite for seafood companies, both nationally and internationally, who wish to supply food to processors, multiple retailers and caterers, to have a food quality / safety / sustainability standards certificate against a recognised food standard. These food standards often surpass legislative requirements and also (where relevant) prescribe structural, welfare, environmental, health and safety and traceability requirements. This session will discuss the emerging trends in Seafood Certification Standards and the emergence of Eco-Label Standards.|
|Lunch and Exhibition Networking Opportunity|
|14.00||15.30||Breakout Sessions 7, 8, 9|
|BREAKOUT 7: (Microbiological and Virological Risks – The Reality)|
|MICROBIOLOGICAL AND VIROLOGICAL RISKS – THE REALITY: Terrestrial farmers and producers have faced a succession of food scares from a variety of sources that have undermined their efforts to grow and expand markets. Consumer confidence in a product is now intrinsically linked to the perception that the food in question is not only sustainably produced, but also safe to consume. Speakers will address the issues of virological and microbiological threats (norovirus, listeria and Vibrios) to the perception that seafood is safe to eat.|
|BREAKOUT 8: (Models for Managing Fisheries Sustainably)|
|MODELS FOR MANAGING FISHERIES SUSTAINABILITY: Fisheries sustainability is dependent on the quality of the biological inputs to the management process and a variety of external factors, which effect the decision making process. Management models may embrace input at a local, national or regional level or be dictated by unilateral or multilateral administrations and processes. Successes and failures stand testament to judgements based on varying levels of foresight and understanding. Through example and discussion, this session will address the dynamic boundary that exists between the success and failure of sustainable fisheries management models.|
|BREAKOUT 9: (SeafoodPlus Breaking News)|
|SEAFOOD Plus BREAKING NEWS: SeafoodPlus is an integrated research project supported by the EU under Framework 6. It has more than 70 partners in 16 countries, and is currently engaged in 20-plus research projects. The strategic objective of SeafoodPlus is to reduce health problems and increase wellbeing amongst European consumers by applying the benefits which may be obtained through the consumption of safe seafood products. This breakout session will bring delegates up-to-date on the breaking news emerging from the wide ranging research being undertaken by SeafoodPlus.|
|Greening the Logistics Train|
|Closing Address for Day 2|
|END OF DAY 2 WSC’07|
|Thursday 27th September 2007|
|09.00||11.00||PLENARY 5: THE GREAT DEBATE|
|“Is Eating Seafood the Best Way to Get those all important Omega 3s into your Diet and your Children’s Diet?”|
|11.30||12.30||Breakout Sessions 10, 11, 12|
|BREAKOUT 10 (Innovations in Seafood Safety 1)|
|INNOVATIONS IN SEAFOOD SAFETY 1nnovations in Seafood Safety 1: Just as new products have emerged to meet consumer demand, so too have new developments in the technology and science of monitoring and assuring the safety of seafood. In the area of biotoxins, for example, monitoring technology is progressing rapidly on a number of fronts driving down the cost of monitoring while raising the precision and speed of results. Speakers will look at a variety of technologies and developments that are driving these trends now and into the future.|
|BREAKOUT 11: (The Potential & Challenges of the Emerging Functional Foods Markets)|
|THE POTENTIAL & CHALLENGES OF THE EMERGING FUNCTIONAL FOODS MARKETS: Health and well being are moving from a ‘niche’ issue to a global concern for most consumers. This trend highlights that the long established demand for functional products in Asia has the potential to also become a mainstream market in other countries. The Asian experience and recent developments in Ireland, with a diverse range of marine functional raw material, reveal the opportunities and challenges any company should consider in developing this emerging market.|
|BREAKOUT 12: (Mercury)|
|Mercury: Methyl mercury contamination of seafood is an emotive issue, especially in the USA. This session will aim to separate the facts from the fiction and will put the issue in perspective. The real risks associated with mercury and seafood will be examined and discussed by a panel of expert speakers.|
|Lunch and Exhibition Networking Opportunity|
|14.00||15.30||Breakout Sessions 13, 14, 15|
|BREAKOUT 13: (Innovations in Seafood Safety 2)|
|INNOVATIONS IN SEAFOOD SAFETY 2: The drive to produce quality seafood in sufficient quantities to meet spiralling consumer demand is pressuring producers to look both at methods of production and locations that were previously regarded as risky. Improvements in the efficiency of monitoring technologies that concentrate on inorganic contamination and veterinary residues may allow areas previously regarded as marginal to be exploited and treatments to be used in a more focused way without reducing the benefit experienced by the consumer. Speakers will look at developments in this area and the potential these might have to allow the supply of seafood to be expanded.|
|Breakout 14: HACCP - Where To Next?|
|HACCP - WHERE TO NEXT? Widely recognised by most progressive businesses as sound investment, HACCP has been the major food safety innovation in the last half-century. The system has proved both robust and flexible and has been successfully applied in just about every conceivable food production business type, including seafood. However, what has worked before does not always work in future and a number of international speakers will review the past successes of HACCP, discuss its future prospects and consider what changes need to be applied if this success story is to continue.|
|Breakout 15: Maintaining The Seafood Chain Of Custody.|
|MAINTAINING THE SEAFOOD CHAIN OF CUSTODY: Food Standards Agencies state that food fraud is big business. The UK Food Standards Agency believes that around 10 per cent of the UK weekly shopping may be counterfeit. From printing misleading labels to product substitution to modifying the food itself, there are many ways for unscrupulous suppliers to dupe consumers. This session will look at the latest technology advances and practicality of Seafood Product Integrity Management, Testing and RFID Tracking and Tracing Technology to ensure a Chain of Custody within the Seafood Supply Line.|
|CAPTURING THE PROGRESS|
|END OF CONGRESS|
Congress Entertainment Programme Starting on Monday the 24th September to Thursday 27th September.
Monday 24th September 2007<
The organisers of the World Seafood Congress 2007 will host a Welcoming Guinness and Oysters Reception for delegates. This will be held between 19:00hrs and 21:00hrs in The Jurys Croke Park Hotel in The Canal and Terrace Rooms on the Ground Floor.
Members of the WSC 07 Organising Committee will be on-hand to help you with any queries you may have and to help you settle in. You will be addressed by Ms. Jayne Gallagher, President of IAFI, to officially welcome you to the WSC 07.
Tuesday 25th September 2007
A coach will collect you from you hotel at 19:00hrs and will bring you to the historic St. Helen's Radisson SAS Hotel, one of Dublin's finest and most luxurious hotels. You will enjoy their renowned marquee barbeque, which will feature the best of Irish seafood, along with the finest of other traditional Irish fare. Entertainment will be continuous, interactive and always exciting.
There will be live eclectic music, interactive entertainers and traditional Irish performing artists - all presented in the magnificent setting of the formal gardens of The St. Helen's Radisson SAS Hotel.
You will be transported back to your hotel by coach, at 23:30hrs to get a good nights sleep and to enjoy the conference proceedings on the following day.
Wednesday 26th September 2007
As before, you will be collected by coach from your hotel at 19:00hrs and brought to one of Ireland's most famous race courses - The Leopardstown Race Course - where you will enjoy a superb three course dinner, with wine, and be treated to an interactive "Virtual Race Night". You can be an Irish punter for the evening, enjoying this exciting and spectacular night out, which will include mock-betting and prizes for the delegates.
At 23:30hrs, tired, happy and laden down with your winnings, you will be collected by coach and dropped safely back to your hotel to rest up before the last day of the conference.
Thursday 27th September 2007
We guarantee that this will be a night to remember! The entertainment for the conference reaches its peak with the staging of our lavish World Seafood Congress 2007 Gala Dinner and Dance.
Guests not staying at the Jurys Croke Park Hotel, will be collected from their hotels at 18:30hrs.
The Gala Dinner will be held in the magnificent Hogan Suite of the conference venue, Croke Park. This wonderful night will will kick off with a drinks reception at 19:15hrs and from there you will embark on an evening's entertainment that will be magical and uniquely Irish.
This will be your opportunity to relax, sit back and enjoy the world class array of entertainers and performers, which we will present to you over the course of the evening. The food will be superb, spread over five delicious courses and themed around the finest of Irish cuisine.
The night will be crowned by an extravagant stage show, featuring dance, song and the best of Ireland's culture and heritage, all performed by artists of the highest caliber. This show will thrill and amaze you, and will be a non-stop tour de force.
After the stage show, it will be time for you to kick back and let your hair down as there will be a late bar and dancing.
Dublin is the capital city of Ireland - founded in the early ninth century by the Vikings who arrived to sample the charms of the Irish. Dublin is a city of culture, coastline, creativity and craic! Note that you will rarely see craic! (the Irish word for enjoyment) without an exclamation mark after it.
Croke Park Stadium is Ireland’s premier venue for sporting events, meetings, conferences, exhibitions and entertainment. Located on Dublins north side, the venue is ideally situated on the airport route from the city centre.
Deep in the heart of Irish culture is the Gaelic Athletic Association - the GAA - owners of Croke Park. The site upon which Croke park now stands was originally owned by Maurice Butterly in the 1870's and was known as the "City and Suburban Racecourse". The GAA became one of the grounds most frequent users and in 1908 Frank Dineen purchased the 14-acre site for the handsome sum of £3,250. The GAA subsequently purchased the site from Frank Dineen in 1913 for £3,500 and immediately renamed the ground Croke Park in honour of the association's first patron Archbishop Croke of Cashel.
The complex has been refurbished to an impeccable standard over the past 10 years and now includes conference and exhibition facilities along with the 3 stadia, the GAA Museum and private meeting and dining rooms.
Dublin has been at the centre of many conflicts and battles - our culture is built from a rich fabric of ancient mariners, sea-faring invaders, holy men (and women) as well great orators, chieftans and warriors. The history of Dublin is told in many forms, including guided tours and walks. Definitely worth a visit are Trinity College, where you will find the Book of Kells; Christchurch Cathedral and the Duvlinia (old Dublin) area; Dublin's many art galleries including the Hugh Lane Gallery and the National Gallery of Ireland hold a host of treasures for art lovers; Our tradition of storytelling has left us a legacy of some of the worlds finest writers including James Joyce, Beckett, Swift and Wilde, and the Dublin Literary Pub Crawlbrings them to life.
Dublin is located on the East Coast of Ireland, and boasts some of the most beautiful wild and rugged coastline in Europe. Starting on the North side of the city at Howth (home to a number of sailing clubs and fantastic golf) and travelling South to Bray (the traditional seaside holiday resort for Dubliners) the Dublin Area Rapid Transit system - also known as the DART - will bring you through charming suburbs like Sandymount, old fishing villages like Dalkey and through to the mansions of Killiney.
A short journey outside of Dublin to the South you'll find the Wicklow mountains and the spectacular Blessington Lakes and the famous Glendalough. To the East are the flatlands of Kildare, home to some of the world's most famous horse breeders. To the North, the hills of Tara and the truly fascinating Newgrange where the Winter Solstice is celebrated each year in style...
If there's one thing we Irish are famous for aside from the genuine warmth of our welcome, it's our creativity. We are a nation of story tellers and entertainers, musicians, actors and dancers. You'll find festivals at every available opportunity on the calendar, late September in Dublin brings the Dublin Fringe Festival, one of Europes most highly regarded theatre festivals. We know you already know all about U2, Thin Lizzy, the Hot House Flowers, Boyzone and Westlife, and you've probably seen Riverdance on one of its many World tours. You may not know about the myriad of Irish performers and artists who keep us entertained on smaller stages throughout the city every night. Irish creativity is evident everywhere from our street markets, to the outdoor art auctions along the rails of St Stephens Green, and in the way we rename our national monuments!
We Irish are famous worldwide for our hospitality - as much as we're famous for our creativity, culture and coastline. Craic is the Irish word for enjoyment, and it's the one thing you are guaranteed on your visit to Dublin for the Congress.
Whether you want to be entertained by professionals at any of our bars, pubs, clubs, theatres or concert venues - or just be entertained by the local clientele in one of our thousands of pubs, you'll find what you're looking for in Dublin. Our pub culture is also famous all around the worlds, and even the ban on smoking in enclosed public places hasn't managed to diminish the charm. New words like Smirting entered the Irish vocabulary - to the uninitiated, smirting is a combination of smoking and flirting, and is practised outside most Irish pubs on any given evening.
Dublin's Temple Bar is a must for night time revellers, or a visit to Johnny Foxes Pub - the highest pub in Ireland where you need to book your table well in advance. Dublin boasts plenty of superb restaurants, including the Michelin starred Patrick Gilbauds and the truly amazing Shanahans on the Green or Rolys Bistro in Ballsbridge. Fish restaurants, naturally, abound - from the King Sitric in Howth to Cavistons in DunLaoghaire or even Angelo's Cafe in Aungier St. where the fish and chips are the best in world, fish lovers will be in heaven. There are a multitude of restaurants of every variety, so be sure to check out a few possibilities and book early!