Trade fairs are a perennial activity in the trade magazine game, just as they are for most buyers and importers. We attend several of them each year both around the country as well as in Europe and Asia (see Anuga preview, pg. 16). They are both great fun and a lot of work if those two concepts can mutually exist. The fun part is the sheer volume of great food on display, most of which one can freely sample. Tasty, of course, but educational too since many of these foods are not available here, or at least not yet. These include classic, but too young (as far as the USDA and FDA are concerned) cheeses or some of the world’s greatest cured meats that even though they have been made in the same way for hundreds of years are deemed unsafe because they haven’t been produced under the supervision of the USDA. It’s also great fun to meet and talk with the people at trade shows, such as the producers, export managers, and various association representatives who are there to facilitate the sale of these products. I never come away from a trade show – for food or housewares – without having learned something new.
The work comes in having to keep track of all the companies we speak to and the products we look at, not to mention the miles we slowly walk over the length of the show. In the case of European shows, such as Anuga coming up in a few weeks, that can mean multiple buildings (14 at Anuga, many having more than one level) with hundreds of aisles while toting a bag full of brochures, samples, extra magazines and the usual detritus one seems to need to get through the day away from the hotel. I’m not complaining though. As I say, it’s always an education, a feast for the senses, and we’re fortunate in our industry that the major trade fairs are held in wonderful cities – Paris, Cologne, Frankfurt, Parma, Barcelona, New York, San Francisco, Chicago and Atlanta to name- drop a few. That means that when the day of hiking up and down the aisles of the show is over, and typically after a round of receptions, we are o to one of our favorite restaurants or to discover a new one. We fly coach and always look for great deals at hotels, but when it comes to where we dine at night, well, when you’re in the business of reporting on the world’s greatest food products to sophisticated retailers, one doesn’t opt for fast food, take out, or even mediocre room service. It’s a dirty job but someone’s got to do it. I’m more than willing to be that someone. Hope to see you at Anuga.
Until then, here’s wishing you all a great fall season.
James Mellgren
Managing Editor, Fine Cheese & Charcuterie
jmellgren@gourmetbusiness.com