Voluntary Report - public distribution

**Date:** 8/25/2004

**GAIN Report Number:** GR4020

GR4020

**Greece**

**HRI Food Service Sector**

**Market Opportunities in the**

**Mediterranean Cruise Ship Industry**

**2004**

**Approved by:**

![](media/image1.wmf)Ann Murphy

U.S. Embassy

**Prepared by:**

Joanna Apergis

**Report Highlights:**

As the second most popular cruise itinerary in the world, the majestic
Mediterranean features Greece, the top cruise passenger destination in
the European Union. The cruise industry overall is a major component of
the foodservice industry serving over 2.3 million passengers in just the
first quarter of 2004, a 14 percent increase from the previous year. A
wide variety of cuisines offered on these cruise ships gives U.S.
suppliers countless opportunities for market entry.

Includes PSD Changes: Yes

Includes Trade Matrix: Yes

Unscheduled Report

Rome \[IT1\]

\[GR\]

# *SECTION I. MARKET SUMMARY*

## 

Imagine a vision with deep blue waters contrasted with white-washed
villas - and picture a window to ancient times yielding to a modern way
of life. Greece has been attracting visitors from around the world for
centuries. Naturally, for a traveler aspiring to visit this brilliant
destination, there is no better way than by sea whether cruising the
Mediterranean in a gigantic cruise ship or Greek island hopping in a
small ferry boat.

# Cruising the Mediterranean

Cruises have become synonymous with travel to regions like the
Mediterranean. Trips featuring this region (including Greece Italy,
France, and Spain) rank second most popular only to Caribbean cruises,
which account for over half of all world voyages. Greece also boasts the
highest embarking of all countries in the European Union (see Table 1).
In 2002, nearly 800,000 of the passengers arriving to ports in Greece
were foreign tourists, according to the Greek National Tourism
Organization.

Cruise itineraries in the Mediterranean region can range from 3 to 14
days long, requiring that these ships remain self-sufficient while at
sea. Between destinations, these modern cruise ships have become
floating cities with lodging, food, and entertainment for hundreds - if
not thousands - of passengers. An important part of these amenities are
the thousands of meals that are carefully prepared by chefs each day to
accommodate a variety of needs, tastes, and lifestyles. To further
illustrate the magnitude of these vessels, in addition to 24-hour room
service, some of the larger cruise ships boast four dining rooms, three
restaurants and eight galleys (or kitchens).

Passengers are also diners on cruise ships; and, their culinary demands
are given the utmost consideration. For most, it is an excellent
opportunity to try new dishes and drinks and to enjoy old favorites as
well. Meals served on cruise ships are offered 24 hours a day, taking
many forms, from breakfast buffet to formal dinner, serving a wide range
of food and beverages. Many ships from the same parent company will
offer similar dishes, but also include some local tastes from the
touring region and food prepared during special events with guest chefs.
Apart from this, the majority of cruise guests, which are U.S. citizens,
predictably prefer U.S. brands and products.

U.S. products are also preferred by the cruise line's purchasing
division, which seeks to find the best prices and service for their
ships, wherever they are traveling. Sending a shipment directly from the
United States, for which they pay no duties, is often much less
expensive than acquiring it from their local vendors. Also notable is
that U.S. meat and poultry that is not regularly accepted by the
European Union can otherwise be sent from the United States directly to
the port of call where it can be loaded on the vessel as ship stores in
transit (see Section IV, C).

## **Greek Island Hopping**

Despite the stable client base that remains, few Greek-owned cruise ship
companies are still in existence. Greek cruise ships are much smaller by
industry standards, traveling mainly between the Greek islands, and to
neighboring Cyprus, Italy, Egypt and Turkey. The number of nights stayed
on these ships is also much shorter, most from between 1 to 4 nights.
Food is prepared on each ship and served in a main dining room with
buffet, and many items are also available a la carte.

In 2001, Greek cruise and ferry lines carried 75,655 passengers
combined, about 95 percent of which were Greek citizens, according to
the National Statistics Service of Greece. A significant and fast
growing segment of the European cruise industry, ferryboats are the
preferred method of travel for many Greek residents. Of the 48 passenger
ships in Greece, 38 were short sea vessels. A far cry from cruise ships,
these ferryboats range from large catamarans with only main passenger
seating areas to smaller cruising ships with a number of cabins and car
storage in the sub compartment. Most vessels have a modern look and
provide a comfortable atmosphere, while keeping a regular schedule when
weather permits. These trips do not require as many amenities because
they rarely extend over several hours, simply luring travelers with
quick and inexpensive trips to nearly all Greek islands.

The shorter length of ferryboat trips also calls for minimal food and
beverage service, which is available on a much smaller scale than cruise
ships. Pre-packaged foods are brought in for retail sale and sold at
various points the main areas of the vessel.

### Table 3. Three Categories of Passenger Ships 

### Frequently Entering Common Greek Ports

  -------------- ------------------- ------------------- -------------------
                 **U.S. Cruise       **Greek Cruise      **Greek Ferry
                 Ships**             Ships**             Boats**

  Andros                                                 X

  Chania                             X                   X

  Corfu          X                   X                   X

  Igoumenitsa                                            X

  Ios                                                    X

  Ios                                                    X

  Iraklion       X                   X                   X

  Katakolo       X                   X                   X
  (Olympia)                                              

  Kefalonia                                              X

  Kos                                X                   X

  Mykonos        X                   X                   X

  Mytilini                           X                   X

  Naxos                                                  X

  Paros                                                  X

  Patmos                                                 X

  Piraeus        X                   X                   X

  Rethimnos                                              X

  Rhodes         X                   X                   X

  Santorini      X                   X                   X

  Thessaloniki                       X                   X

  Tinos                                                  X

  Volos                              X                   X
  -------------- ------------------- ------------------- -------------------

Sources: an assortment of cruise industry companies

###### Table 2. Advantages and Challenges for U.S. Food Products for Cruise Industry 

  ----------------------------------- -----------------------------------
  **Advantages**                      **Challenges**

  Lesser export restrictions for U.S. New measures in 2005 will suspend
  beef are applied if shipped to a    the import of third country beef to
  Free Trade Zone port for transfer   Free Trade Zone facilities in the
  to vessel; ^1^ and, no export       EU, unless stored or directly
  duties or additional EU regulations transshipped at the port. ^2^
  are placed on "ship stores in       
  transit."                           

  Most ships cruising the             The nature of perishables required
  Mediterranean are based out of the  from Greek ship chandlers means
  U.S. and have a majority of         that they are sourcing them locally
  American passengers, which prefer   or through other EU countries.
  U.S. food and beverage products.    

  More worldwide exposure to Greece   Terrorism has played a role in the
  through the 2004 Olympic Games is   tourism sector, especially since
  expected to boost tourism in the    Greece is located near the Middle
  coming years.                       East. Greek Customs authorities
                                      have been criticized for the lack
                                      of security on imports.^3^

  Some of the largest cruise lines    Food and beverage products sourced
  are based out of the United States, from local Greek distributors and
  particularly in Miami, Florida,     ship chandlers are mostly non-U.S.
  where overseas shipping companies   imports.
  are also abundant.                  
  ----------------------------------- -----------------------------------

^1^ Free Trade Zones in Greece: Ports of Piraeus and Thessaloniki

^2^ Greek law along with EU law as of January 1^st^, 2005 will prohibit
the import of non-EU approved third country beef and poultry into
non-Free Trade Zones (see Section IV, C). (Ministry of Agriculture,
Greece)

^3^ However, the port of Piraeus has recently obtained several
non-intrusive imaging (NII) mobile units, which will be used to scan
containers for hazardous materials.

# *SECTION II. ROAD MAP FOR MARKET ENTRY*

### *A. ENTRY STRATEGY*

Although the cruise ship industry experienced a worldwide downturn in
passenger numbers just after the events of September 11^th^, 2001, they
have since regained the momentum of pre 9/11 occupancy rates for cruises
in both the Caribbean and the Mediterranean. Confirming that cruise
companies see a bright future on the horizon, recent industry trends
include the introduction of newer, larger ships by competing brands,
with more new ships to come.

The planning for food and beverage on these large ships is done well in
advance of each trip, and goods are often sourced more than four months
ahead. A schedule of order and delivery dates for each type of product
is used to keep inventory at optimal levels.

Cruise line purchasing managers are generally located in the main
offices in the United States where they face the difficult task of
procuring food and beverage for thousands of travelers each day. A
unique challenge is that they are not present when a ship arrives at a
foreign port of call and cannot actually see the shipments to be loaded
onto the ship. The chef or provision master onboard is trusted to
inspect the containers furnished by local ship chandlers and European
exporters for quality and food safety conditions. Cruise lines often
prefer products packaged in containers that are space saving and
environmentally friendly however, these features are not required. Ship
chandlers, foodservice distributors and cruise lines all have the job of
sourcing and packing products for cruise ships at port.

The approach to cruise cuisine varies from luxury lines like Silversea
Cruises with traditional dining prepared by renowned chefs, to breakfast
and lunch buffets and alternative dining in themed restaurants by
industry giants like Carnival Cruise Lines (see Figure 1). Even the
selection of cuisine onboard one ship can vary from champagne and
lobster to lemonade and hot dogs. Some crewmembers are offered the same
foods as passengers, while the remaining crew is served from a separate
supply.

**Figure 1. Major Cruise Line Brands, by Passengers**

**First Quarter, 2004**

![](media/image2.wmf)

Source: U.S. Maritime Administration, Office of Statistical and Economic
Analysis

\* Carnival Corporation includes 12 brands: AIDA, Carnival, Costa,
Cunard, Holland America, Ocean Village, P& O, P&O (Australia), Princess,
Seabourn, Swan Hellenic and Windstar.

In addition to large quantities, a wide array of quality products is
also in demand. The quality of food and beverage served on ships must
remain high while keeping costs as low as possible. Cruise line
companies have the privileged capability of finding the best prices for
food and beverage due to their sizeable orders. Taking into account that
the ratio of passengers to crew is usually around three to one, the
total estimated budget for food and beverage on a large cruise ship is
approximately \$20,000 each day.

The largest quantity of U.S. products that end up on cruise ships are
ordered and sent directly by the U.S. cruise ship companies and stored
onboard the ship or via a U.S.-based consolidator which will leave the
shipment for direct loading at the port in Greece. Certainly, perishable
items like fresh produce and meats will need to be replenished at the
ports. Shipments to ports of call from other European countries and
local ship chandlers enter into this process usually only when
additional items are needed. All shipments destined for direct delivery
to, or port storage for a cruise ship are called a ship stores in
transit. As such, the shipment takes exception from all duties and
additional regulations worldwide.

U.S. Cruise ship companies load onto the ship as much food and beverage
as possible as it waits to depart the main port. The second option, when
departing from a foreign port, is to send a consolidated shipment from a
port in the United States, usually in Miami, Florida destined for the
port of call, and then load it onto the vessel. The items placed on
these consolidated shipments are dry, canned, and some refrigerated and
frozen. Since dry and canned foods and most non-dairy beverages are not
perishable, the U.S. companies take advantage and stock the ships with
most of the supply that they will ultimately need, that is until another
U.S. consolidated shipment arrives to meet it at another port.

Endless varieties in every category of food and beverage are included,
but some new trends have also emerged which follow American eating
habits, including reduced carbohydrate breads, drinks, and snacks as
well as some more mainstream varieties of reduced sodium and sugar-free
products. As previously mentioned, the products supplied are
methodically scheduled along with the meals well in advance and are
ordered at least two weeks prior to the shipment's departure from the
port where they have been consolidated. All other perishable items like
meat, poultry and dairy products are also partially stored onboard the
vessel, but in lesser quantities. For the remainder of these more
perishable items, which eventually run out, the cruise lines turn to
European consolidators. Large quantities of produce, dairy and meats are
consolidated in other countries, most often Germany, and then brought to
each port via truck.

Back at the office, most food and beverage purchasing agents are
directed to the kind of products to order by the chefs onboard the
vessels. If a chef finds a product he or she would like to incorporate,
they will go through the main office to determine whether it is
reasonable to purchase. If the product is selected, they then go through
their local suppliers and distributors to find bids or prices for their
orders.

Introduction of a product to a U.S. cruise line company would be easiest
accomplished by exhibiting at cruise line and food and beverage trade
shows located in the United States and around the world (see Section V).
There, a U.S. supplier can meet with chefs from the cruise lines and
possibly win their interest, which in turn influences the demand for
that product. Purchasing agents also attend these trade shows and may
not be looking for entirely new products or suppliers, but are always
searching for quality foods with an economical price.

### *B. MARKET STRUCTURE*

**Flow of U.S. Exports to Cruise Ships:**

# *C. SUB-SECTOR PROFILES*

# 

# 1. U.S. Foodservice Distributors

Cruise lines often rely on foodservice distributors, which perform the
task of sourcing much of their food and beverage supply. For example,
one of the largest foodservice marketing and distribution organizations
in the United States is Sysco Corporation. U.S. cruise line companies
may have an extensive purchasing department, but many items are often
purchased through intermediaries like Sysco which will search through
their vendors to find items of interest, and afterward return bids to
the purchasing agent for selection. In order to become a vendor, a U.S.
supplier must be selected by the distributor using the distributor's
criteria. For U.S. supplier contact information on supplier, visit the
U.S. Department of Agriculture's Foreign Agricultural Service U.S.
Supplier database at: http://www.fas.usda.gov/buying.html and select
"U.S. Suppliers List."

The foodservice distributors offer cruise lines a broad range of
categories including dry, fresh and frozen food and beverage products.
The broker will put together a shipment and deliver it to the cruise
line's own consolidator for travel to the port of call where they will
be loaded onto the vessel, once it arrives.

Apart from dealing directly with cruise line purchasing, entry into the
cruise line food service market is best done through brokers. A cruise
line will usually only purchase directly from large companies offering a
wide range of products, otherwise they turn to their distributors. The
largest distributors also host their own events, where approved
suppliers can promote their products to cruise lines and other
foodservice companies.

# 2. Local Ship Chandlers

The shipping industry in Greece is notably large, so it is no surprise
that numerous local companies are in the business of supplying food and
beverage to cruise ships from all over the world. Most ship chandlers
are based at Piraeus, a major port for both the shipping and tourism
industry near the city of Athens. The U.S. cruise line companies are
often their main customers. Although cruise lines do not purchase the
majority of their inventory from chandlers, these ships are often
running out of supplies while at sea, and need some additional supplies
besides those shipped from the United States, already at the port.

The cruise line purchasing department in the United States begins the
process of procurement with a call or fax of an order to the chandler
for delivery of certain items to the port on certain dates. The chandler
will search its own stock or amongst its local suppliers, usually
distributors or foreign exporters, and respond with a bid or price
quote. As can be expected, the largest of ship chandelling companies
have annual contracts with the major cruise lines.

Local ship chandlers are sourcing many U.S. name brands and dry goods
from local distributors as well as from other EU suppliers. Products
that they believe will be sold to ships regularly will be held in stock,
otherwise chandlers must work quickly to source the requested items
locally. EU suppliers and local distributors serve as the source of the
local ship chandler's stock. For local flavor, the chandlers carry a
number of local products to offer ships, such as feta cheese and olives.
Any unusual, last minute food and beverage requests due to lack of
supply will most likely be filled with local or EU produced products of
all kinds.

For U.S. exporters, reaching local ship chandlers can be a difficult
task. The largest importers attend U.S. trade shows and events, and also
visit their U.S. vendors once a year. Another method to introduce
products is through e-mail or fax. When interested the chandler will ask
for a price quote on a specified quantity. If the price is agreeable,
the chandler may want a sample of the product to be sent to their
office. Since ship chandlers also use U.S. consolidators, it is best to
send smaller shipments through them.

# 3. Local Distributors

Although they are not on the forefront of supplying cruise ships in the
area, local Greek distributors still play an important role in the
placement of U.S. food and beverage imports on cruise ships. Ship
chandlers depend on them for much of their stocked and less frequently
ordered items.

In contrast, Greek cruise lines and ferryboats depend more on
distributors than any other source. One ferryboat line features a
sandwich and snack bar using nearly 20 tons of food and beverage
products monthly. However, it should be noted that most of the
Greek-owned ships use U.S. imports only rarely due to lesser overall
demand and less expensive alternative products from other EU countries.

U.S. imports supplied by local distributors include dry, canned and
seafood products. The EU regulations on meat and poultry are changing
and will require all local importers to either stop or scale back their
imports for cruise ships by January 2005 or sooner. Prior regulations
provided ship storage areas with less stringent EU requirements for
foods to be consumed on cruise ships than for food imports to be
consumed within the EU (see Section IV, C).

# *III. COMPETITION*

The competition for U.S. imports on cruise ships depends on the kind of
ship to be supplied. U.S. cruise line companies are carrying mainly food
and beverage products directly from their U.S. suppliers. The products
they receive from ship chandlers will depend on ever changing needs, but
less than half will be composed of U.S. imports, the balance would be
from neighboring EU suppliers and consolidators and a modest amount from
countries in the Middle East as well. Domestically bottled beverages are
often supplied without the need for imports from other countries. For
local cruise and ferry lines, most products used onboard are of domestic
Greek or EU origin.

Products Imported to Greece by Competing Countries:

**Fresh Vegetables and Produce:** Italy and other EU countries and South
America

**Dairy:** Cyprus, France, Germany, and Great Britain

**Rice:** Belgium\*, Germany\*, Pakistan

**Seafood:** China, Germany, Indonesia, North Africa, Spain, Thailand
and Turkey

**Meat and Poultry:** Argentina, Belgium, Brazil and Holland

\* Mostly re-exports

#### IV. BEST PRODUCT PROSPECTS

**A. Products Present in the Market Which Have Good Sales Potential**

All categories of U.S. food and beverage products are potential sales
for cruise ships with U.S. based companies. U.S. dry and canned foods as
well as non-perishable beverages make up most of the provisions stored
on these ships.

**B. Products Not Present in Significant Quantities But Which Have Good
Sales Potential**

U.S. seafood, especially lobster and shrimp are always in demand, though
in low quantities. At times, re-export of U.S. products such as seafood
is better handled through consolidators from other EU countries.

### C. Products Not Present Because They Face Significant Barriers 

U.S. beef and poultry exports to Greece and all EU countries face strict
regulations. Only hormone free beef from EU approved plants can be
imported into Greece, other beef which has been fed growth hormones is
restricted, and U.S. poultry is also banned due to EU restriction on
U.S. poultry processing practices. In the past, U.S. exporters could
nevertheless ship beef and poultry to Greek ports if they were
considered only as stock for cruise ships.

However, beginning January 1^st^, 2005, land transits of U.S. poultry
for cruise ships or other transshipment are prohibited. Also prohibited
are land transits of beef from non-EU approved facilities in third
countries including the United States. (Restrictions are based on EU
decisions 79/542 amended by 2004/212, 2004/372 for meat products and EU
decisions 94/984, amended by 2004/436 for poultry products.) This
effectively means all shipments of U.S. poultry and unapproved beef
products must be sent by ship and transferred from one vessel to
another, as done with ship stores in transit. Until recently, ship
chandlers could accept some shipments for cruise ships at the port as
ship stores in transit and bring them to their own warehouses for
storage. However, due to new regulations, this is no longer an option.
Containers with beef and poultry can be shipped and left at the Free
Trade Zones in Piraeus and Thessaloniki, though as of yet, no
refrigerated facilities are offered at either port. As with any export
situation, it is important to keep current all information on EU
regulations on beef and poultry (see Section VI, U.S. Mission to the
European Union).

For export through local chandlers and distributors, U.S. fresh produce,
vegetables and dairy products are not in demand due to sufficient local
supply at lower costs with ease of procurement.

######## *SECTION V. Trade Shows and Events*

# Seatrade Conventions

-   **Seatrade Mediterranean Cruise and Ferry Convention** November 3-5,
    2004

> Fiera di Genova
>
> Genoa, Italy

########  http://www.seatrade-events.com/

######## 

-   **Seatrade Cruise Shipping Convention** March 14-17, 2005

Miami Beach Convention Center

Miami Beach, Florida

http://www.seatrade-events.com/

-   **Seatrade Europe** November 1-2, 2005

CCH-Congress Centrum

########  Hamburg, Germany

http://www.seatrade-events.com/

**Marine Hotel Association\
20th Annual Conference & Trade Show** April 10-12, 2005

Westin Diplomat Resort\
Hollywood, Florida

http://mhaweb.org/conference/

**Local Food and Beverage Trade Shows**

**(Attended by local chandlers and distributors)**

######## International Exhibition of Food and Beverages March 4-7, 2005

International Exhibition Center of Thessaloniki

Thessaloniki, Greece

http://www.detrop.helexpo.gr

######## 

**International Food and Drinks Exhibition** February 17-21, 2005

Expo Athens

Athens, Greece

http://www.treaf.gr

######## 

######## *SECTION VI. KEY CONTACTS AND FURTHER INFORMATION*

**Agricultural Affairs Office**

**(Covering Italy, Greece and Malta)**

Foreign Agricultural Service

Geoffrey Wiggin, Minister Counselor

Via Vittorio Veneto 119/A\
00187 Rome, Italy

Phone: 011-390-6-4674-2362

Fax: 011-390-6-478-87008

Email: agrome2001@yahoo.com

Website: http://www.usembassy.it/agtrade/

Also visit the Foreign Agricultural Service's website at:
www.fas.usda.gov

# 

**Agricultural Affairs Office**

Foreign Agricultural Service

Danae-P. Synodinou, Agricultural Marketing Specialist

Address: 8 Makedonon Str.

GR-101 60 Athens, Greece

Phone: 011-30-21-720-2233

Fax: 011-30-21-721-5264

Email: fasgr@ath.forthnet.gr

Website: http://athens.usembassy.gov/us/agriculture/index.html

Please visit our website for promotional activities, trade statistics
and more reports on the retail and food service sectors and on food
import regulations for Greece.

**\
U.S. Mission to the European Union**

Foreign Agricultural Service

This website has links to all of the requirements of E.U. member
countries.

http://www.useu.be/agri/

Basic country information may be found in the **Central Intelligence
Agency's** World Fact Book under the country of interest.

http://www.odci.gov/cia/publications/factbook

### Department of State

Bureau of Consular Affairs

Links to United States Embassies and Consulates Worldwide

http://travel.state.gov/links.html

### Foreign Agricultural Service, USDA

BICO Reports

Provides bulk, intermediate, and consumer-oriented agricultural product
data per calendar or fiscal year.

http://www.fas.usda.gov/scriptsw/bico/bico_frm.asp

**Animal and Plant Health Inspection Service, USDA**

**Veterinary Services**

Animal and Plant Health Inspection Service, USDA

Miami, Florida

Phone: 305-526-2825

Fax: 305-871-4205

http://www.aphis.usda.gov/vs/

####### 

####### U.S. Department of Transportation -- Maritime Administration

400 7th Street, SW\
Washington, D.C. 20590

Phone: 800-996-2723

E-mail: pao.marad@marad.dot.gov

Website: http://www.marad.dot.gov/

**B. Other sources of Information on the Cruise Industry:**

# 

# Greek National Tourism Organization

Tsoha 7 Street

115 21 Athens, Greece

Tel.: + 30 210 8707000

E-mail: info@gnto.gr

Website: http://www.gnto.gr/

**Piraeus Port Authority S.A.**

10 Akti Miaouli\
185 38 Piraeus\
Phone: 210 42 86842

Fax: 210 42 86843**\
**E-mail: olpdsx@otenet.gr

Website: http://www.olp.gr/

**Thessaloniki Port Authority S.A.**

P.O. Box 10467\
GR-541 10 Thessaloniki, Greece\
Tel: +30 2310593129\
Fax: +30 31 0 510500\
Telex: 412536 THPA GR

E-mail: info@thpa.gr/en

Website: http://www.thpa.gr/en/

# Iraklion Port Authority

Central Harbor Office

711 10 Iraklion\
Tel:  (281) 226110 & 226024\
Fax: (281) 226176

**International Council of Cruise Lines**\
2111 Wilson Boulevard, 8th Floor\
Arlington, VA 22201\
Tel: 703.522.8463\
Toll-Free: 800.595.9338\
Fax: 703.522.3811\
E-mail: info@iccl.org

Website: http://www.iccl.org/

**IFDA**\
International Foodservice Distributors Association\
201 Park Washington Court\
Falls Church, VA 22046

Phone: 703-532-9400

Fax: 703-538-4673

Website: http://www.ifdaonline.org

**ISSA**

International Ship Suppliers Association

The Baltic Exchange, St Mary Axe

London, EC3A 8BH, United Kingdom

Phone: 44-20-7626-6236

Fax: 44-20-7626-6234

E-mail: issa@dial.pipex.com

Website: http://www.shipsupply.org

Click on *Find an ISSA Member* for ship suppliers around the world.

**Cruise Industry News**

441 Lexington Avenue, Suite 1209

New York, NY 10017\
Phone: 212-986-1025

Fax: 212-986-1033

E-mail: info@cruiseindustrynews.com

Website: http://www.cruiseindustrynews.com