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jcmarchi · 1 year ago

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How VR Tech is Being Used in Trade Shows & Expos - Technology Org

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How VR Tech is Being Used in Trade Shows & Expos - Technology Org

Expos and exhibitions have hit a golden phase when it comes to business partnerships, consumer connections, and advertising. It’s all thanks to free trade, аvаіlаblе flights to every corner of the globe, and more companies going international.

Using virtual reality glasses. Image credit: Unsplash, free license

With this boom, exhibitions have become fiercely competitive. There are more exhibitors than ever at every event, and you need something outstanding to grab visitors’ attention and hold it.

You have to leave a remarkable impression if you want people to remember you by the end of the whole exhibition.

So, the real question is: how do you stand out?

If you haven’t considered leveraging Virtual Reality (VR) in your trade shows and exhibitions yet, it’s time. Using VR is a super easy and cost-effective way for trade show exhibitors to get people excited about their products, projects, and services.

Learn how businesses use VR at trade shows to create a memorable experience for attendees. We’ll also share some real-world examples to inspire your imagination and help you to see what’s possible. So, read on.

Brand Storytelling

Behind every top product, there’s a great story. Smart businesses are using VR to share theirs at tradeshows and exhibitions.

Imagine showing up at an artisanal chocolate stand at a trade show. A person hands you their signature truffle and then asks if you want to check out where their cocoa beans came from.

You put on a VR headset, and you’re whisked away to a tropical rainforest where cacao trees flourish under the canopy. The result? An instant personal connection to the brand story, and therefore, more rapport with the company and products.

VR is a great way to forge a bond with a brand by dishing up their story in an immersive, hands-on way.

Generating Leads

VR tech is still out of reach for many. So, it’s a rare treat for people to have a go at VR at events. Many attendees are perfectly okay with sharing their email or a business card just for a crack at the tech.

You’ll often find queues forming for a VR experience, so keep a waiting list handy with fields for Name, Company, and Email, as it’s going to be a no-brainer way to generate a ton of great leads at the show.

Saving Space & Costs

Visitors tend to flock to the more extensive exhibition stands—the ones where they’re likely to get an eyeful of a range of products.

But not everyone can swing for the bigger space. The primary limitation? Your budget. The larger your stand, the more materials and design you’ll need, and the exhibition company will slap you with a hefty bill for it.

Using VR glasses in an exhibition. Image credit: Sophia Sideri via Unsplash, free license

Plus, there’s the logistical headache of hauling and setting up the whole shebang.

With VR, businesses can bring their whole product line to the show without all the hassle.

Assistance with Product Demonstrations

VR is a great way to showcase new products and services at trade shows. But when you’re using VR for demos, keep them short and sweet.

Attendees usually have a limited time to check out each exhibitor, so make sure your VR activities don’t drag on. Keep it snappy, and you’ll have them hooked without eating up too much of their time.

Innovative Applications of VR in Trade Shows

At trade shows, attendees expect many booths and similar products, but they won’t forget their VR experience anytime soon. Use VR to put your brand in the spotlight and make your booth the talk of the town.

If you are finding yourself short on ideas, take a look at these examples of businesses using VR at trade shows.

Exclusive Seating for All

One great way VR tech gets used is with synced VR 360 videos. All of the attendees can score “the best seat in the house” wherever they are.

Coach used this tech in a fashion show. The whole crowd got kitted out with VR headsets to watch the show from all angles.

Everyone felt like they were right up the front, getting different views for a great experience. There was even some behind-the-scenes action mixed in with the fashion show for a real VIP feel.

Conquer the Mountains

Can you imagine taking 140 participants to the snowy mountains up in Northern Italy to check out the new winter gear? No need to climb a peak for it. Everyone was virtually taken to a quaint little village in Italy.

Each person put on a VR headset, and with some wireless syncing, they all saw a 360 fashion show. The models and camera crew actually went up to the mountaintop to film the whole thing. The virtual cinema was a success, and Woolrich’s winter collection got loads of press coverage after that trade show.

A Virtual Tour to Exotic Locations

The tourism industry has been facing many challenges lately, especially for tour operators. They’ve been seeing their customer base shrinking all because of the internet. Why bother asking a tour operator for advice when you can just do a quick Google search?

However, VR technology at the German Travel Fair ITB is the main showstopper. Attendees can slap on a headset and be taken away on a virtual tour to all sorts of fancy places around the globe.

None of those boring flat pictures online—they could look around exotic spots, wander through deserts, or even take a dip in the ocean, all from the tour company’s exhibition stands.

And with the Oculus GO Kiosk mode, it’s super easy for users to pick from a bunch of videos. It makes for a great experience and takes the pressure off the sales reps, too.

A Virtual Drive

You don’t need to be a V8 supercar driver to feel the adrenaline rush of zooming around in a brand-new car. You don’t even need a license. Just slip on a VR headset and brace yourself for the ride of your life.

Honda rolled out the red carpet for over 1000 guests at a show in Thailand. They allowed them to tear around a racetrack in a Honda Civic.

Each participant used a Google Cardboard VR headset to make sure everyone could hit the track without any real-world risks.

Using VR glasses in engineering. Image credit: XR Expo via Unsplash, free license

In the video, a pro driver sends it around the track at a super high speed. They put the camera right in the driver’s seat instead of the passenger’s, so the experience is absolutely at the next level.

Plus, those Cardboard headsets double up as a great low-cost promotional giveaway.

Wrapping Up

No matter what you decide to do with your VR experience at a trade show, keep it short, like under a minute, to keep people interested. The longer the demo, the fewer people you can show it to, and the higher the chances someone will get a headache.

Work this tool into your overall marketing plan and use it in all your other channels.

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expomahal-blog · 5 years ago

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Food Retail & Hospitality Expo 2019 at Ireland(Dublin) 2019-September

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E-Scrap 2019 at United States(New Orleans) 2019-September

E-Scrap 2019 trade show event mainly focuses on:

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related products/services/industry/business. This trade show opens top business opportunities to exhibit products and services from amino acids Expos, antioxidants Exhibitors, batters contact info, cereals Fairs, chocolate & cocoa products business opportunities, colors events, cheese Meetings, confectionery companies, bakery events, dairy Events, fruit contact links, milk & egg products Exhibitors, enzymes info, essential oils B2B Opportunities, seafood products Exhibitors Directory, flavors & aromas Events, herbs Trade Fairs, spices Meetings, seasonings B2C opportunities, meat & poultry products directory, minerals Exhibitions, nut products Exhibitions, organic ingredients contact links, preservatives contacts list, sauces Exhibitors, dressings Trade Shows, seed & soya products companies, sweeteners Exhibitions, vinegar B2B ideas, vitamins and yeast products. contact links, purchasing Expos, production business contacts, marketing & sales Trade Shows, quality assurance and control. Exhibitors industry.

Find More Details about E-Scrap 2019 event...

We help you to grow your business by providing the required contact details of all companies participating in this event and you can download the same data in excel format using the above links. Location of the Event:United States(New Orleans) Year-Month:2019-September Official Website:Event Website source https://www.expomahal.com/2019/09/food-retail-hospitality-expo-2019-at.html

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zarahoffman · 6 years ago

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Ruby Cocoa Chocolates - The Minor Finezza Ruby Limited Edition Chocolate Boasts a Natural Hue (TrendHunter.com)

(TrendHunter.com) At ISM, the largest trade fair for snacks and sweets, exhibitors like Maestrani are introducing new and limited-edition chocolate creations that they have prepared with ruby chocolate, which is... source http://www.trendhunter.com/trends/limitededition-chocolate

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rasppberri · 6 years ago

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Ruby Cocoa Chocolates - The Minor Finezza Ruby Limited Edition Chocolate Boasts a Natural Hue (TrendHunter.com)

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multipleforks · 6 years ago

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The minute November hits, we all know it’s full on Thanksgiving mode here in the USA. We all sit and dream about mashed potatoes and gravy, apple pie, cornbread stuffing until the third Thursday of the month hits and we shamelessly eat until we pass out. Oh America! In this 11th month of the year, while food is first and foremost on most people’s minds, it seems the food industry is churning out a ton of fun new concepts, creations and trends. Let’s explore them, shall we?

SIAL Paris:

An exciting five-day international trade exhibition in Paris that welcomed over 7,000 exhibitors and more than 150,000 visitors to Paris. Some of the trends seen at the show included:

Sustainability: easily one of the biggest trends in the industry right now, many companies are looking at different approaches to reducing plastic in their packaging, utilizing biodegradable packaging, and buying ‘pesticide free’ vegetables from farms utilizing agricultural techniques that have a low environmental impact.

Transparency: long gone are the days where consumers couldn’t name or pronounce half of the ingredients in their breakfast cereal. These days consumers are increasingly looking for products who have nothing to hide. Millesime, a vintage chocolate company emphasizes the fact that each bar is made from beans from a precise origin, harvest and geography.

Animal welfare: for many heartless years, cows, pigs, and chickens were put up in horrendous, overcrowded feeding pens in the USA and abroad before their ultimate demise. Thankfully many prominent people started to take note of these deplorable conditions and chose to take a stand against it. Nowadays approximately 80% of consumers say they are seeking to buy animal products that are more respectful of the animal and the way they are treated. Meat companies are taking note of this and boasting organically fed and free-range poultry.

Sophisticated and trendy new flavor boosts: companies are responding to consumers adventurous palates by using new techniques such as fermenting foods or infusing foods to create new and unusual foods.

Meat and fish alternatives: as more consumers are adopting a ‘vegetarian or vegan’ lifestyle, companies are getting on board by creating products that look and taste like meat but are far from it! Some of these companies include: Beyond Meat, Solmon, a vegan smoked substitute made from seaweed extracts, and Ocean Hugger Foods – a vegan sushi company.

Plant based dairy: everything from yogurts to ice cream and cheese is seeing a transformation to a vegan alternative product. Companies are substituting regular milk with coconut milk, almond and cashew milk, vegetable oils and soy proteins.

Ancient wheat: ancient varieties of wheat including semolina, bulgar, spelt, and einkorn are being used for paste, crackers and salad, offering a unique flavor and a more artisan feel for consumers.

Cooking oils: ever since coconut oil made its debut onto the scene, a variety of alternatives for olive oil have made their way onto shelves. Some of these include: sunflower oils, ghee, and nut-based oils including pistachio and cashew oils.

Meat snacks: things like crispy meat chips are all the rage as consumers continue to try to add more protein in their diets in the most convenient way possible.

Other notable trends include:

Cannabis-infused products: the rise in cannabis related products has grown so much that the food recruiting website, forcebrands.com, which has expanded from its original food and beverage base to include beauty, has also included a section on their website for Cannabis related products. Some of the most popular cannabis related products include, cannabis oil, cannabis chocolates, and cannabis beauty and skin care products. KIVA Confections, for example created cannabis infused chocolates and is one of the most recognized cannabis companies in California.

No staff required supermarkets and convenience stores:

Japan: A convenience chain in Japan, Lawson, has opened their first fully self-serve store in Tokyo. To shop here all, you need to do is download and install the official Lawson app on your smartphone. When you enter the store, you boot up the Smartphone Pay feature of the app, scan the items you want on your phone, then click the checkout button when ready to pay.

Singapore: Spanning over 60,000 square feet, Habitat by Honestbee is a full supermarket, specialty fresh grocery, online fulfillment center, retail innovation hub and experiential dining destination. The store stocks 20,000 products including global ingredients and daily essentials. The unique thing about Habitat is that it is the world’s first cashless checkout experience and robotic collection point. Orders can be processed from beginning to end in under five minutes. For customers looking to purchase a variety of things, shoppers can drop off their carts at the AutoCheckout point and Habitat will take care of scanning, packaging, payments and delivery. Now the serious question…when is this coming to the USA? Interesting article on it here.

Hunan Cuisine (regional Chinese cuisine) causing quite the stir in NYC:

Hunan cuisine is considered one of China’s eight traditional regional cuisines. Hunan cuisine is characterized by dishes jam packed with chili and vinegar. Instead of using dried pepper favored by Sichuan, Hunan’s heat comes from fresh red and green chilies. The East Village of NYC has seen its fair share of Hunan restaurant openings. Back in July, Eater.com called the rise of stylish Chinese restaurants in the East Village one of the greatest trends in NYC dining right now. Check out Silky Kitchen to give this unique Chinese cuisine a try. The good news…everything here is under $14! Craving noodles? Head to Huan Slurp. These delicious and unique rice noodles have a distinguished, well rounded flavor. The signature rice noodle dish is the ‘Fish Fish Fillet Mifen’ which includes slow simmered pork bone and wok-fried fish boiled until the soup turns milky white. Customers are then encouraged to plunge raw fish fillets into the soup with greens on the side.

The 13th annual StarChefs 2018 event in NYC:

The annual Starchefs.com International Chefs Congress took place on Oct 21-23 at the Brooklyn Expo this year. The conferences covered demonstrations, hands-on savory, pastry and bartender workshops, wine tasting seminars and business panels, hands-on workshops, beverage tastings, business seminars and much more. The theme for this year’s congress was ‘cooking with respect: better people, better food’. Here are some key food trends from this year’s conference:

Unique ways to use caviar, unique ways to prepare onions, veggies being treated like meat, unique ways of cooking and using eggs, and sustainability and respect for the environment. Find out more here.

A very interesting restaurant concept…Zauo, NYC

Ever wonder exactly where your seafood came from? Wonder no more! Zauo, this Japanese chain in Chelsea lets you catch your own dinner. Say what? When you enter the establishment, you grab your fishing license and rod to fetch your very own fish. The selection of tanks contains species such as rainbow trout, stone bass, and flounder, along with abalone and lobster. Once caught the restaurant staff takes the fish away and serves it as you like. Leave your vegan friends behind for this one!

New products to look out for!

My/Mo Mochi ice cream: triple flavored ice cream – same great product but now they’ve added a central layer to give it more flavor. The four new flavors will include: chocolate sundae, chocolate peanut butter, vanilla blueberry and dulce de leche.

Trader Joe’s carrot cake spread: oh my. The spread is made with minced carrots, orange peel, crushed pineapples, golden raisins, and autumnal spices.

Hershey’s new chocolate bar: the new bar is half milk chocolate bar and half chocolate bar with Reese’s Pieces.

Worldwide trends that need to make their way to the USA:

Ruby chocolate: using specially selected South American cocoa beans, this chocolate has a unique taste, it’s slightly sour and very fruity. Some describe it as a less-sweet, raspberry white chocolate. KitKat brought their ruby version to the UK in April after launching it in Japan and Korea. Luckily for us Americans, it’s also available on Amazon!

Beats and brunch: although I am sure we can find this in the USA, Australia is really topping the cake with the “Beats n’ Brunch” concept! Since I Left You, a bar in Sydney, hosts a Beats ‘n’ Brunch complete with a hip-cop DJ, an hour or bottomless cocktails and delicious waffles. Sounds like the perfect Sunday to me!

Vending machines filled with insect snacks: I wish I made that one up, but no you read it correctly. Japan has installed an insect vending machine at Kokai Shopping District in Kumamoto. Read more about it here. I thought that would be a first, but apparently Houston, Texas already had one in the Houston Museum of Natural Science!

Mast chewing gum: I think we’ve all been waiting for this for a long time. The world’s first easily digestible chewing gum has been launched in Australia. Its plant based and sugar free and made from the ancient Mediterranean Pistacia (cashew) resin. The gum is made from natural ingredients and is biodegradable.

November 2018 Food Trends The minute November hits, we all know it’s full on Thanksgiving mode here in the USA. We all sit and dream about mashed potatoes and gravy, apple pie, cornbread stuffing until the third Thursday of the month hits and we shamelessly eat until we pass out.

#cannibuschocolate #foodtrends #hunancuisine #plantbaseddairy #Foodie #globalfoodtrends

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cocoachocolatefest · 3 months ago

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Making Trinitario cocoa unstoppable!

Thank you to all our Friday exhibitors, especially the ones who are able to also be there on Saturday too!

Trinitario cocoa and chocolate is in good hands!

#cocoa chocolate fest #world cocoa and chocolate day #worldcocoaandchocolateday #cocoaresearchcentre #trinidad and tobago #wccd10 #cocoacentre #cocoa #chocolate

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djchef · 7 years ago

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Repost @cocoawalk ・・・ @djchefrocks #cutthroatkitchen champion who knows how to cook, play great tunes, entertain the crowd and having fun giving away free prizes donated from exhibitors :) @thechocolateexpocom Photo © Cocoa Walk 2017 #djchef #thechocolateexpo #music #entertainment #dj #chef #music #nyevent #events #foodie #longisland #cooking #newyork #longislandeats #ny #partytime #dance #chocolate #entertainer #photography #fun #app #chocolatetour #cocoa #walk #cocoawalk #cocoawalknyc (at The Chocolate Expo)

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franchisearabia-blog · 8 years ago

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80% of Exhibition Space Sold for Entrepreneurship & Franchise Expo Middle East 2017 – Kuwait

Press Release - Posted by: Franchise Arabia on Friday, March 3, 2017

Dubai, United Arab Emirates – With a month, still to go, we confirm that 80% of the exhibition space for the Entrepreneurship & Franchise Expo Middle East 2017 – Kuwait has already been sold. The demand for spaces has exceeded expectation which confirms the Franchise Arabia Event’s reputation as the region’s leading event for the business of franchising.

With 100 regional & international brands exhibiting, the event provides a unique platform for businesses from around the world to share their latest industry products and services with the people who matter.

Exhibitors at this premier event include leading brands such as BNI Global (US), Sanondaf (Malta, UK), Roundup Trucks (UAE), Metro Kids Company (Portugal), US Filters (US), Salad Boutique (Kuwait), Pasta Express (Bahrain), GFP (Australia), 54 East (UAE), Sundus LMazer (Kuwait), Sablon Chocolate Lounge (US), BROOKLYN BROS. (UAE), DIAMANTINE (Morocco), Alef Book Stores (Egypt), Franchise Business (KSA), GINZA ST. BAKERY (UAE), Atomic Ice Cream Lab (UAE), Bio Bean (UAE), Anytime Ice Cream (UAE), Waffle Maker (Egypt), Cocoa Via (Kuwait), DINENN (Kuwait), HAMBURGAH (Kuwait), Sharp Vision (Kuwait), Ma`bouj (Kuwait), Cerutti café (Italy), Yam Yam To Go (Netherlands), Baby Cocoon (Kuwait), MOCI (Kuwait), plus regional semi-governments and ministries, financial companies, and media to name just a few.

Click here to read full information of Exhibition….

#Franchise Business Opportunities

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3one3 · 8 years ago

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The Sequel - 798

Memory Lane

André Schürrle, Juan Mata, other Chelsea/BVB players, and random awesome OC’s (okay they’re less random now but they’re still pretty awesome)

original epic tale

all chapters of The Sequel

“Pour the water in for him a little at a time. He knows how to whisk. Here, Munchkin. Stir. Remember how to stir? Do it slow so you don’t splash.”

“Watch your face. The water is very hot.”

Please don’t make a tremendous chocolate mess, Christina thought as soon as she turned around from the kitchen counter, eyes squeezed tight and fists clenched. Letting Lukas whisk boiling water and a great deal of cocoa powder had more than just potential to turn into a disaster. It was practically guaranteed. Leaving Juan in charge of the process was little assurance that it would go well. The Spaniard was hardly a baker, or babysitter for that matter. But the boys wanted cake. She pushed the button on the food processor to reduce her turbinado sugar to dust, and took comfort in the loud noise. Whatever accidents were happening behind her, she couldn’t hear them, so she could pretend they weren’t happening.

Juan came over to the house on Thursday afternoon to hang out because Christina wanted to see him but also wanted to hang out with Lukas after riding and teaching all day. She tried to think of something fun they could all do together because having coffee with the grown-up on the couch while the little one played by himself, or playing with the little one while the big one just watched and talked, wasn’t that fair to either of them. Cooking was something they could all participate in, and the minute she uttered “like a cake or something”, two blue-eyed boys got excited. The blonde one in particular loved making anything that sounded like cake. Pancakes, cupcakes, regular cake- all were fun for him because he got to crack eggs. Breaking stuff was his favorite. Picking shells out of the eggs was not his mom’s favorite, but moms have to make sacrifices. The brown-haired one was into the eating of cake, so everyone was satisfied.

“Do we add the flour in next?” that one inquired when the loud sound of the food processor ceased.

“No. Whisk in two teaspoons of the vanilla extract. Hang on- I’ll get it.” Christina left the sugar to get the little bottle of extract for him because she didn’t want him to have to step away from Lukas, who was standing on a stool. It was virtually guaranteed that he’d either fall on the floor or climb on the counter if left unattended. But first she had to stop to sing into the bottle of olive oil. Apple Music’s 90’s Pop Radio was playing throughout the house. Specifically, Natalie Imbruglia’s hit “Torn” was playing. The rider with vivid memories of hearing that song at the barn 900 times per day when she was doing ponies had to belt the first chorus in dramatic fashion. “Nothing’s fine, I’m torn! I’m all out of faith, this is how I feel. I’m cold and I am shamed, lying naked on the floor. Illusion never changed, into something real. I’m wide-awake and I can see the perfect sky is torn! You’re a little late. I’m already tooooorn.” The toddler with the whisk held his implement up to his face like a microphone too, and smiled and laughed at his mom’s animated singing and emotive dancing. The footballer laughed at her too when she slipped on her knee socks and almost went splat on her face.

“How are you a professional athlete? How are you one of the top ranked riders in the world? How do you earn millions doing physical activity?” he teased as she fanned her face, post-slip-recovery.

“I keep telling you people. It’s the horses. I don’t do shit. Mix this in there and bring him and the bowl over to the stand mixer, por favor.” The klutzy baker tried to remain stationary and stable on her feet for a minute while she measured flour. She hardly ever wore socks in the house. The appeal of the song and the associated nostalgia was too much. Christina had to keep dancing. It took her back to right before she first really blew up as an enviable and sought after pony rider. That was also right before she started to see riding as work instead of just fun, and before there was no free time anymore.

A specific memory stood out- reason unknown. She recalled being in the boarder barn at a facility about 40 minutes from home in after school traffic, Smith School of Horsemanship. It had been there for decades. Many of Long Island’s best professionals came up through there, and it was definitely the foremost summer day camp for kids who rode and even those who didn’t. In her day it wasn’t exactly a beacon of elite level training anymore. It was mostly a lesson barn, with a ton of school horses, and those lessons- for people who didn’t have their own horses- took precedence over the 10 or so students who boarded their horses there. That group included one of Christina’s good friends who had been to a lot of different barns with a bunch of different trainers. They met in the Hamptons because the other girl’s dad had a house out there and they kept her pony at one of the top places for a while, and Christina went out there now and then to ride a green pony for one of her trainer’s friends. The girl’s mother lived right by “SSH” and eventually they moved her pony there. That facility also had tons of horse shows. They had fall, winter, and spring circuits that were pretty well attended. It was one of the nicer local shows that even top people went to when they weren’t on the road. Because their summer camp was so big and they needed to have many lessons going on at once, they had lots of rings. Lots of rings makes for good horse shows. Christina showed there a million times.

She remembered being in the boarder barn up on the hill between the blue stone ring and trailer parking and the grass area where the food truck always set up. Her friend’s pony, Lily, lived in one of the two parallel aisles. Most of the other boarders were kids who showed too, and on horse show days their aisles somehow turned into a chaotic mess. There were no full service grooms there so the kids and usually their parents had to get the horses ready. All their stuff spilled out around the stall fronts. The barn wasn’t designed for everyone to be using the crossties at once. Show clothes were hanging on blanket bars, folded chairs were leaned up against the sliding doors, grooming boxes were haphazardly left anywhere, field boots sat out waiting for polish, exhibitor numbers were tied to the bars on the doors. Christina could see the details of the mess in her head. It was the opposite of her barn’s way of doing things. Eddie would have a coronary if he walked into an aisle like that, or if their temporary stabling at a show looked that way. His best pupil remembered standing in the aisle, listening to “Torn” for probably the 6th time that day between the car ride over and being in and out of the barn, and overhearing a girl complaining to her parents about how a class was placed.

Her name was Allison and she had a palomino quarter horse that lived next to Lily. His name was Buddy. Buddy was nothing special. He certainly didn’t move well enough to ever pin in a hunter class, and the girl wasn’t particularly great in the tack either, so expecting ribbons in the equitation was sometimes a disappointment. Allison was upset because a bunch of better riders with nicer horses beat her. None of the kids at SSH had an accurate perception of what is good and what isn’t, because they had some trainers there that were basically scamming them. The coaches didn’t have the skills or will to move the kids up and most of the kids didn’t have the money for better animals, so they kept them in low divisions forever and that kind of worked sometimes because the kids were too good for those divisions and could beat the younger and less experienced riders that usually inhabited them. Samantha knew better than that and the trainers there didn’t really know what to do with her as a consequence. She wanted to do bigger and better things. She wasn’t even eligible for some of the things they wanted her to do because she’d won too much at that level already. After a while she stopped going to shows with them and just went by herself.

Christina went with her a couple of times just for fun. She took Spike, and the little girls coached each other. Their moms were their grooms. Between the four of them they’d done the routine enough times to manage without a professional. The commercial shippers all go to the same shows every weekend and they all have pickups at most of the big barns, so Lily shipped with the others going from SSH even though Samantha wasn’t going to use those trainers, and Spike went with the horses going for other trainers from Eddie’s barn. Every time Christina went it was to a show called Country Fair, and they had a series there, meaning the people with the most points in each division at the end of the season got a special award. The funny thing about going to those little fun shows without coaches was that the two girls with the two bay Welsh ponies won everything.

They showed together in the various equitation divisions that they were eligible for, always against the “best” kids from SSH, and they were first and second every time. Usually Christina was first. She was demonstrably better than Samantha, and Spike was at least one class above Lily in terms of quality and movement. Then they did the Children’s Hunter Pony division. Usually Spike showed in the regular Pony Hunter division, but that isn’t offered at smaller shows because there aren’t enough people with nice enough ponies to do it. The jumps are a bit higher than the Children’s. The Children’s is split into Small and Medium ponies, who jump 2’, and Larges, who jump 2’6. Lily was a Medium and Spike was a Large. Sometimes there weren’t enough of each to split at Country Fair and Christina and Samantha had to compete against each other in that too, and again, it was always blues and reds for them. Another girl from Samantha’s barn, Jessica, had a Medium and never did well. It was actually a pony bought from Eddie. It was really difficult and Christina showed him a lot to get him sold. She could make a bad pony look easy. In the end, she went to about half of the shows in the series because they were the ones that fit into her otherwise very busy summer show schedule, and she ended up winning the series champion awards for two equitation divisions and reserve champion for the Children’s because Samantha went to more shows and got more points. She was able to win every time when her friend wasn’t there. This angered the other people at her barn a great deal. Christina and her mom always tried to be nice to those people and clue them into the obvious things they were missing out on, and help them see that their trainers were doing them a disservice, and a bunch of kids from there defected to bigger, better barns after that summer. Two even went to Eddie’s, and suddenly those parents could find the money for Eddie-type horses. Those kids and those parents were mightily irritated to find out when they got there that Christina had three other ponies and actually competed on a much, much higher level normally. They seemed to think they were going there to get on her level and be able to compete against her. They were well behind. One chased her through the ends of their junior careers and never caught up. A lot of it was down to their poor foundation rather than absolute talent.

“Now what?” Juan questioned, drawing her from memory lane back to chocolate cake baking. Her trips down that old road were pretty frequent since making the moving plan with André on Tuesday. His wife kept thinking about how her life was broken up into phases. That summer in her “Torn” memory was the end of the very first phase. The next one stretched through her junior years to the point where her dad went broke. That was her spell as a “professional junior”, really, and where she made her bones in the industry. In a way, that period set the tone for her whole future. After that was the shorter spell between bankruptcy and London, marked with change, sadness, conflict, and then mostly apathy. The London period was full of those things too, but on the whole it was the best period by far. Christina kept thinking back and then thinking forward, and hoping that she wasn’t about to go through another bumper period like the one in which her family went broke, she had to sell her horses, she had to leave college, she struggled to replicate her success as a real professional, her father “died”, and everything grew empty and boring. She kept hoping there wasn’t a pattern- lengthy period of good stuff and happiness, shorter period of the exact opposite, lengthy period of good stuff and happiness, shorter period of the opposite. It was her fear that Dortmund would be that shorter, icky one. And then she began to wonder what the good one would be after that. That was where Juan entered the equation, literally and figuratively.

“I’m going to add eggs, sugar, and olive oil in the mixer and let it run for a few minutes. Luke likes to watch it in there. Actually, you guys can pour the stuff in if you want,” she suggested absently, watching her son already trying to get his face into the empty bowl of the standing mixer. He thought it was a big toy, and he liked the noise it made.

“Are you okay?” her friend asked with a little frown.

“Yeah.” I’m just thinking about whether or not you are going to be the next good spell after the impending bad one, Christina added to herself. What if Dortmund is awful and it leads to the end of me and Schü? Then Juanin’s faith is completely justified, because we all know what would happen next. He’d get that future with me he says he knows is coming. It would all make so much sense, she concluded, thinking almost like one of those apocalypse hysterics who believes society goes through cycles of devastation and mass death. But the rider didn’t want to think like that. First of all, it was simply depressing, and exhausting, and she’d been doing it for days already. Secondly, she wanted to give herself the best possible chance to be happy when she moved. Expecting unhappiness was a bad way to start. She smiled at her friend, made sure all the ingredients were within reach for him, and then started singing again. Ace of Base was on, and she knew every word to “All That She Wants”. That took her back to horse showing too, a few years before her earlier memory, when she was showing Eddie’s niece’s pony at the Hampton Classic. It almost didn’t happen because he got kicked by his turnout buddy right before shipping out there. There was an ugly half-a-horseshoe shaped black mark on his hindquarter in her show pictures. She made sure to draw the line on the memory there, and not drift away in her mind again.

“Are you sure everything is alright?” her Spanish kitchen assistant asked over the sound of the Kitchen Aid and the small child’s nonsensical singing that went with it. He put an arm around her waist and patted the front of her hip on the other side. “You go back and forth between happy and carefree and completely lost in your own world of not happy and carefree right now faster than-“

“Faster than the Chelsea counter attack? Yeah, I know,” she chuckled. “I’m fine. Promise.”

“You can still order me around a kitchen, cariña. It doesn’t have to change that much.” He pecked her cheekbone and definitely thought she was pensive because she was thinking about how they couldn’t hang out as much or in the same way once she moved. There was already a promise made that she and Lukas could stay at Casa Juan whenever they wanted to visit, if the house wasn’t going to be available, or if there wasn’t going to be anything in it to make it inhabitable for visits.

“I knooooow. I was thinking about what to make for dinner though,” Christina fibbed. “Cake is a fine afternoon snack but we can’t eat it for dinner.”

“Says who?”

“The scale.” She poked the player in the meatiest part of his arm and returned his cheek kiss. Getting to the non-Brillo part required standing up on her toes, which wasn’t easy in socks on the slippery floor, and resulted in her kind of leaning on him too. Oh no don’t! Her alert level hit 5 as she felt that hand on her hip start to curl under her shirt, as if Juan were going to take advantage of her momentary loss of balance to tickle her. Her brain made and acted on a plan of self-defense about two seconds after it detected the danger. She used a proper kiss on the mouth to distract him, got her feet under control, and turned back toward the mixer to keep an eye on Lukas. It wasn’t moving fast enough for him to lose a hand if he reached into the bowl, but it sure wouldn’t feel nice for him. What did feel nice was the hug she got from behind from the footballer, and his face over her shoulder next to hers. One small smooch flipped the affection switch.

“I can eat cake for dinner. I exercise for a living.”

“I really wanted to make skirt steak pinwheels with spinach and cheese and sundried tomatoes and yumminess, but they’re best on the grill outside and it’s so cold and it’s fucking snowing.”

“Make them when you come down to Spain, on the charcoal grill. You’re still coming, right?”

“Yeah, I told you that yesterday. Gothenburg to Mallorca to Dortmund. That’s another reason I wanted to stay in tonight. Five more days in this house. That’s it. Then I’m away and strangers are here to put everything in boxes.”

“It’s just a house, cariña. A house that for months and months you have been nothing but sad in. Be careful with how much you get upset about leaving it, or people might think you like having this place to yourself...having a whole life here separate from him...having what you and I have here...”

Christina stepped out of the Spaniard’s clutches and told Lukas it was time to put the chocolate in the mixing bowl. What he said hit too close to home. It was too plausible. For the first time, she had to actually consider what it was about London that she was clinging to. The life she knew there that she kept thinking and saying she was afraid to give up was already largely over. There was no life with André there anymore. For 7 months it was already a different thing. The last thing she wanted her delegates to get in a fight over was what exactly she dreaded leaving behind. A fair number of them would surely argue that it was the autonomy of living alone and being able to spend as much time with Juan as she wanted, indulging in their special relationship- the freedom to stay with him, and to have him stay over, and have him around to do things like bake cakes with her and her son. There was no way her day to day would be the way it was if André were still there, nor would it have ended up that way if not for all the fighting.

Next came the almond flour, and showing the littlest chef how to push the batter down the sides of the bowl with a rubber spatula while the mixing paddle swirled around in the middle. After that the product of their combined effort went into a springform pan and then the oven. Cake was an hour away. That left plenty of time to clean up the child and the kitchen, and completely ignore everything the footballer said about what Christina was really leaving.

“Now I need a nap,” she declared when everything was wiped and put away and the wire cooling rack was out by the stove for the cake. She plopped on a stool and leaned over to put her head down on the clean counter. Lukas rumbled behind her on his tricycle. The noise made by the wheels on the tile floor made her cringe.

“Lukas and I can’t be trusted to figure out when the cake is finished. You can’t have a nap,” Juan told her. He was ensconced in one of his phones- the “work phone” phone.

“Whatcha dooooing?”

“Looking at my calendar. Which day is your World Cup in Sweden?”

“No idea. Why?”

“If I could come to watch, would you want me to?”

“Mmmm-I dunno.”

“If it’s on Saturday, would it be in the afternoon or in the evening? I was going to go straight to Palma that night since we have the early kickoff. I could go to the horse show, though, and then get on your flight on Sunday.” He glanced up from the very large iPhone screen and cocked one eyebrow at her, as if “I need a nap” wasn’t warning enough that her brain probably couldn’t handle that much critical thinking that quickly. Not only was there a lag in processing exactly what he meant- that he could go keep her company or be her cheering section at the qualifier in Gothenburg instead of enjoying an extra day at his beach house- there was also a lag in determining if she wanted him there or not. Kyle and Stefanie were both showing too, but Lukas was going to be in Germany, so in some ways her entourage was big and some ways small. Dirk’s last good weekend was a small entourage weekend, and his rider took that into consideration when she made plans. If the best thing she could do for her riding was not have Lukas and/or André and/or Juan around, then it was worth going alone. One event wasn’t enough to prove that to her, however. Gothenburg was her last chance to qualify for the final though, so it wasn’t a great weekend for experimentation. “Or I could just keep my plans and see you Sunday night,” the Spaniard chuckled in lieu of a response from the pensive girl.

“Sorry, I was just reviewing what all I have going on there. Let me look at the program,” she muttered while feeling around at the end of the counter for her own phone. Sitting up to look was too much work. He was there with me in Gothenburg last year and I won the Final, so how bad could it be to have him there for a qualifier? Granted, I did all the hard parts before he got there, if you don’t count having to ride the last round 5 seconds after being told via the public address system that my other horse just died as one of the harder elements of that week. “It would either be Saturday night or Sunday afternoon, so you could probably make it either way. And there’s other stuff. I definitely jump on Sunday. I know that for sure. You know wha-“ Christina finally did sit up, and she took a sort of impatient, deep breath, like a reset. “Don’t take this as a complaint about you specifically,” she warned once she was ready to continue, phone in hand. “I don’t get why everyone thinks it only matters to be there for me for the big classes. Like...do you feel any different about having friends or family in the stands for Chelsea/Arsenal than Chelsea/Burnley?”

“Yes.”

“Oh.”

“Only because it’s a bigger occasion for them,” Juan smiled. “It’s more special if I score a goal or play well in a derby, or against a top team, so I feel extra proud and happy to do that when people are there to see. It matters for you too, cariña,” he insisted. “I have been with you for less important competitions and when I congratulate you, you brush it off and say “it’s just a whatever, it’s easy and doesn’t count for anything”.”

“Yeah but I don’t necessarily care about showing off in big classes either, to be honest. I don’t think I care at all anymore. I used to really look forward to making everybody proud, like Schü, and the trainers. Then I won everything so regularly that it didn’t feel special anymore. But anyway, that wasn’t my point,” the reigning World Cup Jumping Champion shrugged, unwilling to delve deeper on the subject of what personal success really meant for her just the same as she was unwilling to examine what she thought she was leaving behind in London. “I appreciate when you or Schü are at a show with me because I enjoy the companionship. I like having someone to do stuff with when I’m free, who doesn’t work for me, coach me, train under me, or want to beat me. Support to me is holding my water when I’m busy and sitting with me when I want to watch the others. Let’s seeeeee. Saturday at 6 is a meter-55 thing, and the accumulator at 9, which is fun. Sundaaaaaaay...9 am meter-45, aaaaand...yeah, CSI5*-W Longines FEI World Cup qualifier, 3:30.” Christina read, formally, the last bit of the Gothenburg Horse Show Schedule in her posh and snooty English accent, for no particular reason other than she had a habit of doing accents when she got overtired. “SEK 1,700,000. What’s Swedish money in Euros?”

“Significantly less money,” her friend winked.

“Bummer. Hey. You know what else is a bummer? I feel like I complain about this every year but it’s true every year, so- anyway- I have only done 5* qualifiers for this and there will be people at the Final who qualify from only 1* events. I don’t even know what a 1* event looks like. How is that fair? North America doesn’t even have a 5* qualifier on their calendar for either of their two leagues.”

“What are the stars based on?”

“Concours de Saut International,” she began, switching to a French accent, “is based primarily on prize money, but also maximum jump heights and even the speed at which the courses are designed to be ridden. For example, 4 and 5* outdoor courses are meant to be ridden at 400 meters per minute, 3* are like 375, and 1 and 2 are 350, which mean they’re way easier. When you see me do indoor courses, those are 350. Imagine a big outdoor course at little indoor pace? Bleh. So if you’re in a league that only has 1* shows, you’re qualifying for the Final by jumping stuff that doesn’t get over meter-40, at glacial pace, while I’m jumping meter-60 at max difficulty. Now, I know what you’re gonna say!”

“What am I going to say, cariña?” The Spanish player was smiling at her, and patiently absorbing her rant.

“I win a lot more money doing it the hard way, and I’m also more prepared for the Final, because that’s meter-60 and really hard too. Obviously those people who take the easy route aren’t used to jumping that, so I have the advantage. BUT! My league is not only the hardest. It’s also the most competitive. To get through Western Europe you have to get through the likes of, well, me. And Daniel, Marcus, Christian, Scott, Kevin, Penelope, Ludger, Marco, the Whitakers, Luciana, Lorenzo, Steve, Bosty, Simon, the Philippaerts’s, Meredith, Nick, Ben. And only 18 get to go. That’s already more than 18 that I’ve named there. Granted, 1-18 might not all decide to go, so some people outside of there get in, but still. Bosty is 18th right now on 34 points. I’m 24th and I only have 4 less points than him.”

“This sounds suspiciously like an argument about competitiveness and quality of La Liga versus the Premier League and the Bundesliga.”

“It’s not, because the other leagues are objectively easier. Were you not listening?” Christina whined. “You can’t prove a La Liga matchup is easier than a Premier League one. The FEI literally rates its classes by difficulty. A 1* class by definition has to be easier than 5*, and if you look at the computer list, there are more Western European riders at the top than people from any other league. We get more prize money at our shows but we don’t get more points. There are 5 North Americans in the top 25 and one Australian who only shows in Western Europe. Everyone else is Western European. So there. AND the Final has only been won by non-Western Europeans 7 times in my entire life. So by any measurable and rational metric, it is more difficult to compete in this league and harder to qualify from it.”

“I really love to hear you talk so passionately about something that has to do with your riding and isn’t a complaint about how it isn’t going the way you want. It’s been a long time.” Juan stacked his two devices atop one another and let his swinging foot bang gently into her stool a few times. He really did look like he really did love to hear her speak. His eyes are happy. Not entertained, or challenged, or engaged. Just happy. He’s so exceptional when he’s happy, she sighed inside. It wasn’t just that the Chelsea man looked hotter, or cuter, or more handsome when he was happy, though he did. He looked special to her. Looking at him when he was happy made her sort of happy too. It felt nice. “I’m wondering why you know the rankings and numbers so well right now, though. Did you just make them up a little to prove your point- which by the way, is good too. It’s good to hear you argue something for real instead of just quit and give up. But why are you so aware of the rankings? I’ve never heard you speak of those things other than to say you’re now top, or second, or in the top 5.” Those gorgeous blues narrowed ever so slightly, and Christina momentarily rued just how close their friendship was, and how adept he was at reading her. Very little slipped by his one-two punch of observation and intuition.

“I’m a little behind,” she admitted. “I haven’t had pressure to qualify for anything in this part of my career. Last year I didn’t decide that I wanted to go to the World Cup Final until I was pretty much qualified to go anyway. I didn’t worry about qualifying for the final of the Global Champions Tour. I worried about going into it in first place. We qualify for the Nations Cup Final every year pretty much as soon as it’s possible to do so. Pressure to get into teams like for that, for WEG, for the Olympics...that’s a little different than looking at rankings and points. I’m behind on something I want right now because A) I prioritized non-riding things over riding and didn’t go to all the shows I could have, and B) was so bad at so many of the ones I did go to that it eliminated that flexibility I used to have to be able to do that picking and choosing of events. If you win every time you do go, you can afford not to go so much. I don’t have that luxury anymore. So qualification isn’t in my hands now. I have to win and hope that some of the people between me and 18 do poorly, or don’t show up. I feel like this must be what it was like for Steven Gerrard in his last season at Liverpool- like you have to work so much harder than you used to because you don’t have the talent to rely on anymore.”

“Bullshit. I call bullshit, cariña. Gerrard didn’t lose his talent. He lost his physical sharpness because of age and miles. You didn’t give up your talent and you’re not old enough to be making excuses like that. Don’t give yourself that kind of crutch. Your talent has not gone anywhere. And also, I think Lukas is peeing on your plant.”

What? The rider swiveled around on her stool to follow Juan’s nodding gesture. Her son was standing next to a tall potted fern in the corner of the dining room, diaper around one ankle, and the other leg lifted up toward the plant.

“Lukas!”

There was a small puddle on the floor by the time she got there, and because the curious child didn’t know anything about how to aim or how to pee anywhere but in his diaper, there was also a wet streak down his leg, and on the ceramic black pot. Mom had no idea how he managed to get his diaper off, or where his sweatpants were. That alone was worrying because it meant that while Juan was relishing her passionate discourse on the state of World Cup show jumping, her passion on that subject led to a lapse in vigilance and Lukas got up to something he wasn’t supposed to because she wasn’t paying attention. The grownups assumed he was trying to copy the dogs. They couldn’t really get upset with him about it either because nobody had ever told him he wasn’t allowed to pee on things. Christina tried to explain that to him while she cleaned up the mess. He had no idea he’d done anything wrong. It wasn’t like she could punish him and withhold the cake about to come out of the oven. And on one hand, she kind of wanted to count the incident as a plus, because it meant he was becoming aware of when he had to go and had a motivation to go somewhere other than in his diaper. Mom thought maybe that meant they could start potty training sooner rather than later. Juan laughed at that notion and suggested that she figure out how to get Spencer and Lucky to go in a kids’ potty or she would forever be fighting their example. She really wanted potty training to be André’s job. He did a great job with the dogs, and he had a penis and thus, presumably, a better idea of how to learn to operate one. For example, Christina had no clue if boys learn to use their potty standing up or sitting down, or if dads are supposed to demonstrate and set an example. Lukas accompanied her to the bathroom sometimes but he was usually more interested in inspecting the contents of the trashcan than trying to copy her and sit down somewhere. One part of her current life that she was ready and willing to give up in moving to Dortmund was the general feeling that she was parenting on her own.

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cocoachocolatefest · 6 months ago

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Guidelines for Exhibitors

World Cocoa and Chocolate Day 2024 Expo

Benefits for confirmed exhibitors

Secure venue parking Facebook advertising (discounted) for confirmed, registered exhibitors (For exhibitors confirmed by September 30th) Priority placement in exhibit hall (For exhibitors registered by September 10th) Waived registration cost for IICC (For exhibitors registered by September 10th)

Exhibitor Information Date & Time World Cocoa and Chocolate Day 2024 Expo will be hosted by the Cocoa Research Centre (CRC) in October, 2024.

(Sponsors & other collaborators TBA)

Exhibit Opening/Hours Friday 10:00am – 6:00pm (Preview tour: 9:15 am) Saturday 9:00am – 5:00pm

The exhibit will be declared open at the end of the special preview tour on Friday - by invitation only.

Dismantling allowed only on Friday 6:00 – 7:30pm (if only one day) Saturday 6:00 – 7:30pm

Display Booths Exhibitors are responsible for the contents of their booths. Exhibitors will be provided with the following: • Two tables (60 inches × 24 inches or 1.5 metres x 0.6 metres) • Two chairs • Two badges for exhibitors to gain access to the venue • Venue parking access

All tables will be clothed for a uniform appearance.

Set up Exhibitors will be able to set up during the following times: Installation Thursday (before expo) 4:00 pm - 5:45 pm Friday (Day 1 of expo) 7:00 am - 8:00 am Saturday (Day 2 of expo) 7:00 am - 8:00 am

Booth Layout and display Please consider the table arrangement, flow of traffic, the display area available for easy viewing and your fellow exhibitors in designing your booth displays. Due to space limitations, only one table per booth may be allowed if bordered booths are installed.

Booth Supervision by Exhibitors Exhibitors are kindly asked to ensure that they have someone to man the booths at all times. When filling out the registration form, please provide a list of names to be used to prepare Exhibitor badges.

Registration Fee All exhibitors are required to contribute a cover charge of (TBA) TTD per day to be paid in advance either to the secretary, Mrs. Sophia Boissiere or Ms. Antoinette Sankar.

• Booth fees are non-refundable after October 1st. Please see Mrs. Sophia Boissiere at the main office of CRC in Sir Frank Stockdale Building (North) or Ms. Antoinette Sankar to make your booth payment. Accepted forms of payment: cash or a cheque made out to Cocoa Research Centre, The UWI.

The exhibit hall is air-conditioned. Power outlets will be made easily accessible, one per booth, free to exhibitors confirmed by September 20th - $50 per booth for all others.

Trash bins will be placed in strategic locations around the exhibit hall and monitored periodically.

Parking Secured parking is available to exhibitors, one spot per exhibitor. Exhibitors who do not submit their vehicle numbers may have to use publicly accessible parking.

Contact Information For general information and updates to the exhibition, please check the CRC booth in the centre of the exhibit hall or visit our Facebook page at http://facebook.com/cocoacentre and for a look back at the last expo, chek out the Facebook event page for World Cocoa and Chocolate Day 2023. E-mail enquiries (which may not be answered in a timely manner on the week of the exhibition) should be directed to the webmaster Ms. Antoinette Sankar at [email protected] . Telephone contact: Antoinette 737-9084 796-2732

Disclaimer Exhibitors are responsible for their activities and should actively seek to avoid any incidents that may result in damage to persons or property. CRC and The UWI will not be held responsible or liable for any compensation, injuries or damages. Exhibitors are especially asked to be very careful not to damage the floor of the exhibit hall to avoid liability.

Rules

Unethical conduct or infraction of the Rules by an exhibitor or its representative will subject the exhibitor and/or its representative to removal from the auditorium or other exhibit area, in which event it is agreed there will be no refund from CRC.

All exhibitor activities must be conducted within the exhibitor’s assigned space.

No exhibitor is permitted to enter another exhibitor’s booth without prior permission by that exhibitor.

Exhibitors are kindly asked to respect the space left for flow of traffic through the expo and shall not leave any items that will obstruct the flow of persons or create physical hazards for attendees or anyone else including other exhibitors. All items belonging to exhibitors should be confined to the space allocated in their booth.

Distracting sound and lighting devices are not permitted.

Canvassing or distributing advertising matter outside the exhibitor’s own space is not permitted. Solicitation of business, except by exhibiting firms, is not permitted.

Nothing shall be posted on, tacked, nailed, screwed, or otherwise attached to columns, walls, floors, or other parts of the building or furniture. Any booth cost required for the protection of the building, equipment, or furniture will be at the expense of the exhibitor.

For safety reasons, smoking is prohibited in the exhibit hall, including during times of setup and dismantling.

Enforcement of Rules By applying for an exhibit space, an exhibitor agrees to adhere to all conditions and regulations outlined in this prospectus. Conformity to these rules and regulations for the World Cocoa and Chocolate Day celebration will be monitored by exhibit management. Each exhibitor is granted nothing more than a terminable licence to exhibit, subject to all the rules herein and the general control of CRC.

WCCD = World Cocoa and Chocolate Day - background

WCCD Expo was pioneered by Cocoa Research Centre, UWI (CRC-UWI) in 2011 and has continued annually (except in 2014 and during the pandemic) as a showcase for the trailblazers who are paving the way for the revitalisation of cocoa in Trinidad and Tobago and the region.