the old traditional market and the new one are under the same management. The former market chairman was in the position for fifteen years. That term has since been shortened and the current chairman, Jorge Toral Peña, has only a three-year term. He plans a change in the retail area to include a gourmet plaza and area permanently dedicated to promoting the health benefits of eating seafood. On Saturdays, the market hosts cooking classes and hosts contests for seafood recipes. Description La Nueva Viga is located on Prologación Eje 6 Sur, Colonia San José Aculco, Iztapalapa . It is located on the property of the government owned Central de Abasto, but this market is privately owned. The facility extends over 9.2 hectares, with 202 wholesale warehouses, 55 retail warehouses and 165 sellers in total. Four warehouses have certified products and another 80 have been ranked as having excellent handling practices, expecting certification. While by far most of the businesses inside sell fresh and frozen fish, there are other businesses selling kitchen supplies and groceries, and even banks. Outside there is some public transportation and freight services. The workday starts early, at 4 AM, when trucks loaded with fresh seafood arrive. Between 20,000 and 25,000 customers pass through the facility on any given day. Many clients are restaurant owners from in and around Mexico City. From 6 AM, when stalls open, to 6 PM, the market is filled with the shouts of merchants attracting customers, as well as the sounds of blades as mountains of fish and other seafood are gutted, chopped and otherwise prepared. The market employs about 7,500 people, many of whom are from coastal areas and are used to the strong odor of fish that permeates the interior. Products sold La Nueva Viga handles the largest volume of seafood and has the largest assortment of ocean products in Mexico. Approximately 300 different fresh and frozen species and approximately 100 imported frozen species are marketed every day in this supply center. This includes every kind of fish imaginable to shellfish, shrimp, and even sharks and manta rays. An average of 500 tons of fresh fish and 1000 tons of frozen products are handled each day, about sixty percent of the national fishing production, and the second largest volume in the world after the fish market in Tokyo. Most of the seafood is domestic, but imported product can be found