2013 ANNUAL CONFERENCE - HONG KONG, CHINA

Monday 28 - Wednesday 30 October

Meeting the Demand

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The IFFO annual conference is the only one of its kind and a 'must' for the world's producers of fishmeal and fish oil,their customers and industrial partners. The IFFO audience consists of key decision makers including the world’slargest fishmeal and fish oil manufacturers, traders and shippers, agricultural and aquacultural feed producers, fishoil refiners, nutritional supplement suppliers for farmed livestock, analytical laboratories and consultants, humannutritional supplements manufacturers (omega-3s), and banks and insurers.

As well as having a top-level professional program, the conference is an ideal opportunity for business and fornetworking - if you are involved in the fishmeal, feed, or fish oil business, or in their associated supply chains,this is the event for you.

Who attends?

While most of the global economy has still not recovered from the financial crisis of 2008,the South East Asian region has slowed but still shows enviable levels of growth in GDP.With a growing middle class, the projections for protein consumption and the nutraceuticalmarket in the region are also optimistic. The trends in the domestic markets combined withthe increasing volume of aquaculture products being exported to the rest of the worldmake China and the wider South East Asia region a critically important market for ourindustry.

Our conference this year is in the bright lights and dynamic environment of Hong Kong, oneveryone’s list of the worlds’ top cities. We have a fantastic venue in the IntercontinentalHotel, Kowloon, with its stunning harbour views and business facilities. The conferenceprogram gives time for an exchange of ideas and information, and business networking.We will be giving delegates the chance to participate through the popular “Ask the

Audience” system and taking advantage of our location to invite expert speakers on the latest commercial andregulatory trends in China and South East Asia. And not forgetting the chance to explore this fascinating city throughthe tours organised for delegates and partners.

Our theme for 2013 is “Meeting the Demand”. We have the good fortune that demand exceeds supply but we facegrowing competition from other sources of protein and oil, creating two challenges – maximising raw materialavailable for production and ensuring that products are effective and deliver in their applications. We will hearpresentations on these subjects and have the opportunity to discuss how to meet these challenges in the future.

We look forward to welcoming you in Hong Kong.

Nils Christian JensenIFFO PRESIDENT

President's invitation

CONFERENCE LANGUAGEThe main language for the conference is English.Provision has been made for simultaneous interpretationinto Spanish, Chinese and English for the main sessionsand meetings as indicated by * in the conferenceprogramme.

SUNDAY 27 OCTOBER16:00 – 18:00 Registration - for collection of documentation Ballroom Foyer D

MONDAY 28 OCTOBER08:30 - 15:00 Registration - for collection of documentation Ballroom Foyer D09:30 - 12:30 Opening Session * The Ballroom B15:00 - 17:30 Interactive Session * The Ballroom B18:00 - 20:00 Welcome Reception Ballroom Foyer D

TUESDAY 29 OCTOBER09:30 - 12:30 Market Forum I * The Ballroom A09:30 - 13:00 Companions' Tour Meet in Hotel Lobby C13:30 - 17:30 Management Board Maple E15:00 - 18:00 Workshop Session * The Ballroom B

WEDNESDAY 30 OCTOBER09:30 - 10:45 Market Forum II * The Ballroom A11:15 - 12:30 Market Forum III (open session) * The Ballroom B15:00 - 17:30 Closing Session * The Ballroom B19:30 - 20:30 Cocktail Reception Ballroom Foyer D20:30 - 01:00 Gala Dinner The Ballroom D

ParticipationCategory

Conference programme

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PARTICIPATION CATEGORYA Registered producer and premium associate

members of IFFO only

B All registered delegates

C All registered companions

D All registered delegates and companions

E Members of the IFFO management board only

OPENING SESSION Monday 28 October, 09:30 - 12:3009:30 - 09:40 President’s Address

Nils Christian Jensen, IFFO President, Denmark09:40 - 10:00 Welcome and Opening Remarks

Andrew Mallison, Director General, IFFO, U.K.10:00 - 10:30 Prospects for food commodities in the next decade

Merritt Cluff, Senior Economist, FAO, Italy10:30 - 11:00 An overview on China's economy and market consumption trends

Hanver Li, Chairman, Shanghai JC Intelligence Co., Ltd., P.R. China11:00 - 11:30 Coffee Break11:30 - 12:00 Doing business in Asia - insights from CP Foods

Pornsil Patchrintanakul, Senior Advisor, Charoen Pokphand Group, Thailand12:00 - 12:30 Questions and Answers 1

including an interactive 'Ask the Audience' opportunity

INTERACTIVE SESSION Monday 28 October, 15:00 - 17:3015:00 - 15:20 The global availability of fisheries by-products - early results from a recent study

David Little, Professor of Aquatic Resources and Development, Institute of Aquaculture, University of Stirling, U.K.

15:20 - 15:40 Producing fish meal and fish oil at sea Jostein Rørtveit, Managing Director Asia - Sales and Market Development, American Seafoods Co., U.S.A.

15:40 - 16:00 Discussion: What are the opportunities to source more raw material? Chaired by Andrew Mallison, Director General, IFFO, UK

16:00 - 16:30 Coffee Break16:30 - 16:50 Sourcing by-products for added value marine ingredients

George Marco, Director, Aquativ Company, France16:50 - 17:10 Discussion: Improving the performance of marine ingredients

Chaired by Andrew Mallison, Director General, IFFO, UK17:10 - 17:30 Questions and Answers 2

including an interactive 'Ask the Audience' opportunity

WORKSHOP SESSION Tuesday 29 October, 15:00 - 18:0015:00 - 15:30 Update on Technical issues including IFFO RS

Andrew Jackson, Technical Director, IFFO, U.K.15:30 - 16:15 Workshop 1 - Chinese standards for fishmeal and fish oil (an update)

With contributions from Maggie Xu "IFFO ‘s take on the current situation", Lou Junwen "Quarantine and Health Requirements for fishmeal to China" and Fan Xia “MOA's supervision and inspection of fishmeal & fish oil and suggestions to industry” (tbc)

16:15 - 16:45 Coffee Break16:45 - 17:30 Workshop 2 - Adding value to marine ingredients

With contributions from Joe Krebs "Controlling fishmeal quality with real-time monitoring of histamine in stickwater" and George Marco "Functional properties in marine ingredients"

17:30 - 18:00 Questions and Answers 3 including an interactive 'Ask the Audience' opportunity

MARKET FORUM III (Open Session) Wednesday 30 October, 11:15 - 12:3011:15 - 11:55 China Update

Maggie Xu, China Manager, IFFO, P.R. China11:55 - 12:25 Omega-3s: New Markets, New Sources, New Research

Ellen Schutt, Communications Director, GOED, U.S.A.12:25 - 12:30 Final remarks from the Chairman

Andrew Mallison, Director General, IFFO, U.K.

CLOSING SESSION Wednesday 30 October, 15:00 - 17:3015:00 - 15:30 Fishmeal in Thailand

Aphichai Techanitisawad, Board Member, Thai Fishmeal Association, Thailand15:30 - 16:00 Building a collaborative road map to sustainable fisheries in South East Asia

Melanie Siggs, Senior Advisor, International Sustainability Unit, U.K.16:00 - 16:30 Coffee Break16:30 - 17:00 Value destruction and value creation

Jonathan Banks, Consultant, Jonathan Banks Associates Ltd, U.K.17:00 - 17:30 Concluding remarks

Andrew Mallison, Director General, IFFO, U.K.

Key Sessions

Speakers

Merritt CluffMerritt graduated with a master’s degree in economics from Queen’s University atKingston, Canada. He held various positions in the Canadian Government, OECD andFAO. Since 2002 he has been Team Leader of the FAO Projections Team and helpedto conceive the OECD-FAO Agricultural Outlook, which has become a standardreference for the medium term global analysis of agricultural markets. In 2013,Merritt was responsible for the Outlook’s special focus on China. Merritt retiresfrom FAO this year, and will undertake private consulting work specialising in thequantitative analysis of commodity markets.

Prospects for food commodities in the next decadeThe prices food commodities as measured by FAO’s Food Price Index, after adjusting

for inflation, doubled from an historic low in 2001 to their height in 2011. Price peaks in 2008 and 2011 set off globalconcerns about the ability to meet the future demands in the midst of apparent slowing in productivity growth andincreasing environmental constraints. Markets are now responding, but slower growth is anticipated. The centreof economic activity in food commodities will continue to shift to developing countries, but will require increasingglobal integration.

Hanver LiMr. Hanver Li is the chairman & chief consultant of Shanghai JC Intelligence Co., Ltd(JCI). He has a multidisciplinary education, and has served as director in the privatesector and held positions in local government for a number of years. In 1991, hejoined Charoen Pokphand (CP) Group as Vice Assistant President in BeijingHeadquarters. In March 2002, he established JCI, a consulting company specialised inresearch and consultation on agri-commodity market. After many years of developingmarket research, the JCI report and information has become an indispensable sourceof information for well-known international investors, government departments andinternational trading houses.

An overview on China's economy and market consumption trendsThirty years after opening to the outside world and starting a process of economic reform, China has entered acritical period of economic transformation and structural adjustment. A series of state-level reforms is required torelease more economic dividends. The Chinese feed industry is expected to see the first decline of production sincethe 1980's when industrialisation first started presenting the aquaculture industry with its biggest challenge to date.Major change in the Chinese feed and animal farming industry always indicates a market trend, which is no doubt fullof business opportunities as well as risks.

Speakers

Pornsil Patchrintanakul Pornsil Patchrintanakul was born in Thailand. He earned his Bachelor’s Degree inPolitical Science and Master’s in Political Economy from Ramkhamhaeng andChulalongkorn Universities respectively. He has worked for Charoen Pokphand Groupfor over thirty years. His working experiences are in international trading businessparticularly in agriculture and food. In his capacity as Vice-Chairman of the ThaiChamber of Commerce, he is also extensively involved in international tradeagreement negotiations e.g. in World Trade Organization, ASEAN, ASEAN+ andClimate Change by working closely with the Thai government and Thai businesscommunity.

Doing business in Asia - insights from CP FoodsWith our vision to be “Kitchen of the World”, CP is committed to a vertically integrated business in both the agro andfood industries. This close integration allows us to provide quality products in terms of nutrition, taste, food safetyand full traceability. At present, CP has operations in 12 countries in Asia with a population of over 3 billion. Ourstrategy is to become the top food company in the World through innovation, personnel development and R&D.

CP is dedicated to social responsibility and environmental conservation, believing that these will contribute tosustainable business growth. For example we are working to improve our aquaculture feed business by workingwith Government and industry to source locally and responsibly produced fishmeal.

David LittleDavid Little is currently the Chair of Aquatic Resource Development at the Instituteof Aquaculture, University of Stirling and has more than thirty years professionalexperience in the sector. He currently coordinates a large scale multi-partneredresearch project (Sustaining Ethical Aquaculture Trade) funded under the EU FP7programme researching the sustainable trade in farmed aquatic products betweenAsia and Europe. He has published widely on the interface between aquatic foodproduction, broader natural resource management and development and has beena vocal advocate and practitioner of interdisciplinary systems research.

The global availability of fisheries by-products - early results from a recent studyFishmeal production is perceived as being at its upper limit, with frequent fluctuations

due to El Nino events, for example. However, the demand is increasing and many feeds manufacturers aredecreasing their inclusions in the face of stiff competition, replacing fishmeal with terrestrial proteins which may beinferior and have their own sustainability concerns. It is thought that around 30% of global fishmeal is from fisheryby-products but there may be potential to substantially increase this figure as some value chains are fragmentedleading to waste. A joint study between the University of Stirling and IFFO is assessing these sources and developinga user-friendly database to document them.

Speakers

Jostein Rørtveit Jostein Rørtveit is Managing Director of sales and market development Asia forAmerican Seafoods Co. He has worked in Asia for 13 years, in China and Japan. He isin charge of sales of white fish meal and fish oil and market development in Asia forseafood products of American Seafoods Group.

He holds a Masters degree in seafood marketing from Norwegian College of FisheryScience at University of Tromsø Norway and an MBA from Fox School of Business –Temple University of Philadelphia.

He is a Norwegian citizen and lives in Tokyo, Japan.

Producing fish meal and fish oil at sea

Some US fishing companies produce white fish meal and fish meal at sea on boardfishing vessels. This is from Alaska Pollock in the Bering Sea and Pacific Whiting off the west coast of the USA.Immediately after harvest, meal and oil are produced on board the same vessels that catch the fish from viscera andtrimmings for surimi and fillets. The majority of catcher processor vessels in Alaska were fitted with meal and oilprocessing capability when the industry started in the 1980’s. These facilities have been constantly updated toimprove quality and maximise yields.

This presentation will highlight our experiences and special conditions of processing fish meal and oil at sea.

Jonathan Banks During his 30+ years in Fast Moving Consumer Goods Jonathan has held senior sales andmarketing positions in multinational manufacturers and a retailer. By turning data intoactionable insights he helps manufacturers and retailers formulate winning strategies.

After seven years as Nielsen’s Business Insight Director, he formed Jonathan BanksAssociates Ltd to provide consultancy with an emphasis on Category Management, andrecently joined Europe’s leading CatMan resource, and shopper experts - Bridgethorne.

He has two children, lives near London, and is making diminishing contributions to theOld Latymerians football club.

Value destruction, and value creation

After you’ve grappled with the science, politics, production, finance, and tradingpressures in the industry, at the end of a complex chain are two key elements that Jonathan will focus on – theShopper, and the Consumer (not necessarily the same person!).

What drives retailers (our gateway to the shopper) to exert downward pricing pressures on the industry, and can theybe counteracted? Why are retailers ever more interested in the full value chain and not just their immediate supplier?

What can we do to help the Shopper (our gateway to the Consumer) choose added value options?

Why is this important? Understanding your customers’ customers better enhances your ability to create and implementsuccessful strategies.

Speakers

George MarcoAs Worldwide Director of Aquativ, George today is applying his expertise to an ever-widening scope of activities via M&A and strives to develop global R&D, know-howpartnerships for the common interests of the entire marine-based ingredientsindustry.

George has 25 years experience in business management and leadership with adouble expertise in the marine co-products valorisation and the associated B2Bmarkets (Food, Pet food & Feed).

Most of his career so far has been dedicated to the International DIANA group, withinwhich he has grown from SPF Australia General Manager, to SPF North America CEO,to his current position of worldwide AQUATIV Director.

Interactive Session - Sourcing by-products for added value marine ingredientsNowadays, value-added ingredients are defined as elements bringing to the end users functionalities as well asguaranteeing standardisation, traceability, food safety and sustainability.

AQUATIV, which belongs to the AQUA Division of DIANA Group, have been using for years a controlled enzymaticprocess in order to produce, from selected marine by-products, natural ingredients, bringing new functionalities tothe feed.

The expected benefits are animal health, nutrition and feed intake improvements, ending up to a higher productivityin the farm. A strong supply chain control (partnership with suppliers, selection of the raw material...), is a must tosucceed creating value-added ingredients from a by-products stream.

Workshop Session – Functional properties in marine ingredientsMarine raw ingredients are recognised as the best source of macro- and micro-nutrient to meet fish and shrimprequirements. The many tempted to remove them totally from feeds run into poor animal and feed performanceswhile affecting negatively metabolic functions such as immunity. More than the well balanced amino acid profile ofmarine raw materials, their unique content in bioactive compounds, essential for the animal metabolism, is more andmore recognised. This presentation will review the functionalities that could be expected from the marine rawmaterials and why it is indispensable to consider marine bioactive compounds when formulating aquafeeds.

Speakers

Lou JunwenLou Junwen obtained a bachelor’s degree in agronomy from Zhejiang University(formally known as Zhejiang Agricultural University) and a master’s degree from ChinaAgricultural University. Lou currently works in the Department of Supervision onAnimal and Plant Quarantine of the General Administration of Quality Supervision,Inspection and Quarantine (AQSIQ). She used to be responsible for the managementof the inspection and quarantine of plant product imports and exports, includingfruits, seeds and seedlings, timber and tobacco, and has been in charge of thesupervision of import and export inspection and quarantine of animal feed andspecies resource since December 2012.

Quarantine and Health Requirements for fishmeal to ChinaThe Chinese government pays high attention to the quality and safety of imported fishmeal. Since 2010, AQSIQ hasbeen conducting quality and safety monitoring on imported fishmeal and has found the following problems:1. Poor quality. Unacceptably high histamine levels have been found repeatedly in samples, which indicates a

lack of freshness of the raw material.2. Severe microbial contamination. Salmonella has been detected repeatedly, which indicates poor hygiene

during storage and transportation.3. Abnormally high levels of heavy metals. Excessive levels of heavy metals have been found on many

occasions, which indicate that marine pollution is getting worse.

It is hoped that fishmeal producers will catch fish in clean waters, process as quickly as possible, and keep the storageand transportation processes clean and hygienic.

Joseph KrebsJoe Krebs received a Bachelor’s degree in Chemistry from the University of Chicagoand a Ph.D. in Biochemistry from Duke University. While moving to the industrialsector, Joe has continued to work in Research and Development area for a variety ofpharmaceutical and chemical companies. For the past six years, he has served as theDirector of Protein Chemistry for Bioo Scientific in Austin, Texas. Joe is interested inindustrial applications of microbial enzymology and developing analytical tests usingenzymes, especially as these tests relate to food safety and quality.

Controlling Fishmeal Quality with Real-time Monitoring of Histamine in StickwaterHistamine is a naturally-occurring toxic by-product sometimes found in fishmeal andstickwater. High levels of histamine and other biogenic amines can injure the digestive

tracts of fish, animals and humans. These injuries can adversely affect the health and productive growth of fish,poultry and livestock, causing considerable economic damage to food producers. High quality fishmeal containsreduced levels of histamine.

Histamine levels can sometimes be very high in stickwater. Contamination of fishmeal product with histamine can,in principle, be prevented by monitoring stickwater histamine levels. Unfortunately, most histamine tests are notcompatible with rapid testing of stickwater in fishmeal production facilities. Bioo Scientific is introducing a newconvenient industrial testing system for rapid histamine detection in stickwater. This test provides fishmeal producerswith critical information to produce improved, high value fishmeal in their fishmeal plants with minimal investment.

Speakers

Ellen Schutt Ellen Schutt, who joined GOED in 2011, has 15 years experience in the naturalproducts industry. Schutt handles all of GOED’s member communications includingnewsletters, website management and social media. She is also coordinating GOED’spublic relations and communications strategy for industry and consumer outreach.Schutt created Nutraceuticals World, a leading industry magazine, and is an expert onthe natural products supply chain, manufacturing, channels, markets, ingredients andissues. She then ran Schutt Solutions, a consulting business, and was a partner inLaunchNatural, which helped launch high growth natural product companies in theUnited States.

Omega-3s: New Markets, New Sources, New ResearchThe omega-3 fatty acid business continues to be a dynamic space with ongoing scientific research and innovationsin raw material sourcing impacting future growth. Ellen Schutt, Communications Director at GOED, will discuss theoverall market size, the latest emerging sources of omega-3s and recent activity — positive and negative — on theresearch front.

Aphichai Techanitisawad Mr. Aphichai Techanitisawad is Managing Director of Anusorn Mahachai Surimi Co.,Ltd., an integrated fishery business, producing surimi and seafood canning products,and involved in fishmeal production and trading. He obtained his Master’s degree inManufacturing Engineering (MSC) from Bristol University, UK and has worked in theseafood industry for over 13 years. Prior to joining AMS, Mr. Aphichai worked in theUK oil industry.

Mr. Aphichai is a committee member of The Thai Fishmeal Producers Association andis involved in the running of the association which was established in 1981. Thefishmeal business in Thailand is probably not unlike most other businesses that haveto adapt, develop and change with the world, "From a little to a lot and from quantityto quality".

Fishmeal in ThailandThe demand for fishmeal in many Asian countries has increased over recent years and, as such, Thailand has becomea major exporter in the region. Demand and exports have increased steadily, especially the demand for “high-gradeprotein of over 60% with good freshness" suitable for producing feeds for shrimp and fish.

The main topics that will be covered in this presentation will focus on the tropical fish used as raw material in Thaifishmeal production and the challenges for the industry having to adapt to move towards international standards.

Speakers

Melanie Siggs Melanie Siggs is Senior Advisor to HRH the Prince of Wales' InternationalSustainability Unit and strategic consultant to a number of international commercialand non-commercial organisations. Previously, she was Vice President with theinternational group SeaWeb, with responsibility for their work in Markets andResponsible Value Chains. Melanie has a Master’s degree in Responsibility & BusinessPractice and over 20 years’ experience in the commercial sector workingpredominantly in forestry and food related industries. She has come to specialise inseafood bringing problem solving skills in strategy, ethics and corporate responsibility.

Building a collaborative road map to sustainable fisheries in South East AsiaWith the continued expansion of aquaculture and of the human population, the

demand for fishmeal in protein production has never been higher. The desire to meet that demand has led todamaging practices in many South East Asian fisheries, due in part to a lack of knowledge, data and support. A strongsignal of these effects is seen in the declining catch per unit effort (CPUE) that has fallen from 200kg/hour to less than2kg/hour according to the UN FAO and others. If continued, such practices will decimate both the ecosystems andstocks of fisheries in this region, and therefore exclude these fisheries as suppliers to the fishmeal sector. Furthermore,the livelihoods of coastal communities who depend upon the fisheries for both income and sustenance are at risk. Agrowing collective of international companies, which includes retailers, processors and feed manufacturers, has cometogether to help address this challenge. The International Sustainability Unit has helped convene and facilitate thedialogue around this initiative, and hopes to welcome further stakeholders into this process.

Social programme

WELCOME RECEPTIONMonday 28 Octoberfrom 18:00 to 20:00

Let us give you a warm welcome to Hong Kong. Youare invited to join us in the Ballroom Foyer of theIntercontinental Hong Kong for what promises to be aperfect Chinese welcome to the Annual Conference.This will be a great opportunity to meet other delegatesand catch up with old friends.

GALA DINNERWednesday 30 October from 19:30 to 01:00

Join us for what promises to be a wonderful GalaDinner, held in the elegant Ballroom of theIntercontinental Hong Kong. We invite you to enjoyauthentic Chinese entertainment which is a pearl inthe treasure house of the traditional Chineseperforming arts. You will enjoy pre-dinner cocktailsand then take your seat for an evening of wonderfulcuisine. The evening and party will continue into thesmall hours, so you can party in style and enjoy ourlast night together in Hong Kong!

COMPANIONS' TOUR – Hong Kong Introduction TourTuesday 29 October from 09:30 to 13:00 (return time is approximate)

Following a short walk from the hotel you will beescorted onto the Star Ferry to cross the VictoriaHarbour. Upon arrival at the pier, an open top buswill be waiting to take you to Aberdeen where youwill experience a sampan ride. On route, you willpass the skyscrapers within the Central district andthen the old traditional dried seafood shops andpaper art shops within the Western district. The tourwill then approach Po Fu Lam where the guests willsee the cemetery (with the best fung shui in HongKong). Then onto a village house and public housingestate before heading back to the hotel.

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Location

Hong KongIt will be hard to find a more exciting city than Hong Kong, the Oriental Pearl, where East meets West. An opencity with a wonderful natural harbour situated on the southeast coast of China where you will find a surprisingcontrast of the renowned Hong Kong Skyline against the beautiful natural surroundings. Asia’s World City is themeeting place of various cultures where traces of British culture, as a result of former colonial rule, can be foundside by side with Chinese traditions and exotic influences reflected in the roadside food stalls, temples, woodenboats and traditional markets.

You will be spoilt for choice on what to do in this dynamic city, whether it is visiting some of the many culturalgems such as the famous Po Lin Monastery and Big Buddha or the majestic Wong Tai Sin Temple, taking a ride in asampan or shopping in Stanley Market. For stunning vistas and an amazing collection of unique must-visitattractions, the city’s historic funicular railway leads to The Peak which offers a diverse experience of Hong Kong'sliving culture.

Rest your feet while having a delightful traditional Yum Cha (tea with dim sum) or choose from the vast variety offoods on offer. Hong Kong has even received the labels of “Gourmet Paradise” and “World’s Fair of Foods” byinternational gourmet experts. No two meals are the same and the food will always be memorable. There willalways be something to charm and fascinate you in this unique place that will leave you with a lasting impression.

ClimateOctober is considered one of the best months to visit Hong Kong. The skies are clear and blue with pleasantsunshine and the city’s humidity and rainfall is low, making it the perfect month to explore the city. The averagehigh temperature for late October is 27˚C falling to an average low of 22˚C and almost no rainfall.

Useful information

Time ZoneHong Kong has one time zone (HKT-Hong Kong Time)which is GMT + 8 hours.

CurrencyThe Hong Kong Dollar (HKD) is the currency of HongKong. Banknotes come in $10, $20, $50 $100, $500 and$1000. Coins come in $10, $5, $2, $1 and 50, 20, 10cents.

BankingBanks in Hong Kong are open from Monday to Fridaybetween 9:00 am and 4:30 pm, and on Saturdays from9:00 am to 12:30 pm. You should avoid banks atlunchtime as there tends to be queues. Bank ATM’s arewidespread and operate 24 hours. You can exchangeyour currency for Hong Kong dollars at any authorisedmoney exchanger. For extra peace of mind, look for amoney exchanger that is accredited by the QualityTourism Services (QTS) Scheme.

LanguageChinese and English are the official languages of HongKong. All official signs and public transportannouncements, as well as most menus, are bilingualand most taxi drivers, sales people, tourism industryemployees and police can communicate in English.

ElectricityThe mains voltage for electricity is 220V and 50Hz. Themajority of electrical outlets in Hong Kong take a three-pronged UK-style plug.

TaxisTaxis are usually easily hailed along the street, except incertain restricted zones. It is often a good choice to optfor either a taxi queue at a hotel or a taxi stand.

Drivers are required to use the taximeter andpassengers are required to pay the exact fare asrecorded by the taximeter. You should always ask for amachine-printed receipt, however, if the machine is notfunctioning the taxi driver is obliged to provide a hand-written receipt.

Taxis in Hong Kong are categorised by three colours,each indicating a geographical area. Red taxis operatethroughout most of Hong Kong, green taxis only servicethe New Territories and blue taxis only operate onLantau Island.

For a comprehensive list of tips for having hassle-freetaxi trips in Hong Kong go tohttp://www.discoverhongkong.com/eng/plan-your-trip/practicalities/transport/getting-around/taxi.jsp