"guinea Pigs Needed"

[seppl04]

Hi Folks,

I post this here in the Isaan Forum as this is the target group !

I will start a Food Mail Order Biz latest January 2008 (see my post in "Western Food" the poll)

Now I need some "Guinea Pigs" in order to try the postal delivery system here in Thailand.

the "guinea pig" will receive an EMS parcel (with products FREE OF CHARGE)

I want to test: 1. time of delivery

2. conditions (damaged etc)

3. conditions of content

since I will despatched both cooled and frozen products, it is most appreciated if the receiver has the means to tell me the temperature INSIDE the parcel upon opening (very important !)

Furtheron along goes a questionaire to be answered

Most important I need guys living in the countryside in some village (as I guess this takes the longest to be delivered), main centers like KK, Korat, Buriram etc out of question because there the service works rather fast and good.

Anybody interested to play "Guinea Pig" please register by sending PM with exact address (can be in Thai as well) and I will contact you then.

Parcels will be sent in November

Many thanks for coop

Seppl

[Prakanong]

Interesting but temperature just when its opened?

Completely different I know and probably not economically viable in your case but I do have a little knowledge of the cold chain relating to vacciens which we ship all over the world but I am based in the region.

The cold chain must be preserved for us, this means max-min temps, certain windows at certain temps allowed and no freezing of vacc's.

Cold chain deviation is an expensive business for us and does occur - we also use specialist couriers where we can including Thailand.

Edit: Just out of interest the Aussies seem to be quite good with this in our region. Theu use eskies with dry ice but with styrofoam between the dry ice and product.

[seppl04]

thanks Prakanong, this is exactly what I am talking about.

Using dry ice, but how much ? for frozen products that they stay frozen, and for cooled products that they stay cooled.

Temperature to be taken upon opening in the inside (just helps a little I know)

Seppl

[Prakanong]

thanks Prakanong, this is exactly what I am talking about.

Using dry ice, but how much ? for frozen products that they stay frozen, and for cooled products that they stay cooled.

Temperature to be taken upon opening in the inside (just helps a little I know)

Seppl

Hi

I am talking about products which CAN NOT be frozen - you get critical findings in an audit for that if used

Its for cooled items that need to stay between certain temparature ranges and also have other wiondoes where the temperature can be a certain measure but only for a certain time period.

I am sure it will be much easier for you and it would probably be cost prohibitive to go to the extremes we have to. In the future thoigh RDIF chips might fall to such a level where it might be possible for everyone to use them - you stil have problems at the receiveing end.

We do use a cheap type of tag though that can show if the items packed reached freezing point - thinking out loud there must be a tag which would indicate if a product had been ubnfrozen - i know our tags are quite cheap???

Good luck

[jazzbo]

Without commenting on their product quality, you might look at this web page to get an idea how this 90 year-old company does it shipping frozen steaks:

http://www.omahasteaks.com/servlet/OnlineS...p;RAND=22BH9495

and there isn't anything more sophisticated in the USA than shipping Live Maine Lobsters -- looking at a few sights, they all seem to use frozen gel packs with insulated boxes, not dry ice. Here is one for example with a nifty cartoon video:

http://www.thefreshlobstercompany.com/Merc...c?Screen=POLICY

So it looks like, if you shipped frozen foods that must stay frozen, and refrigerated foods that must stay close to 0 degrees C but should not actually freeze, you would have to separately insulate the refrigerated items -- if in the same insulated box. But for 1 to 3 days this may not prove too difficult.

What Kuhn Prakanong was, I believe, saying is that it may have left your site at zero degrees and arrived at zero degrees, but that is no guarantee that it remained at zero degrees for the entire journey as in shipping foods from USA to Japan. But again, getting into the whole RFID and tag indicator issue is a little over board for going from Bangkok to the village outside Udon Thani even in 2-3 days. If the dry ice is still solid upon arrival, that should be OK...

[Prakanong]

You know - the aussies might use the frozen gel - ages since I saw their "Look at me video"

Dry ice is for the serum samples going back to the lab i think.

[seppl04]

thanks for all advise. will check it all out

have some Guinea Pigs already, BUT MORE ARE NEEDED !!

all interested one step forward please

Seppl

[soundman]

If it is a couple of kilos of King Island prime rib I'll volunteer.

[seppl04]

If it is a couple of kilos of King Island prime rib I'll volunteer.

don't overdo it soundman ! my generosity is limited to a few sausages, maybe a frozen goulash with dumplings (Knoedel) and a pie

Seppl

[soundman]

If it is a couple of kilos of King Island prime rib I'll volunteer.

don't overdo it soundman ! my generosity is limited to a few sausages, maybe a frozen goulash with dumplings (Knoedel) and a pie

Seppl

Nothing ventured - nothing gained. No harm in asking eh! Frozen goulash & sausages will work fine!

Cheers.

[jazzbo]

Hello Seppl -- This one should answer most of your questions:

http://www.dryiceinfo.com/shipping.htm

[Martin]

Is EMS the way to do it?

I would have thought that the overnight buses (plus e-mail notification to the addressee of exactly which bus the container is on) would be quicker and as dependable.

[seppl04]

Is EMS the way to do it?

I would have thought that the overnight buses (plus e-mail notification to the addressee of exactly which bus the container is on) would be quicker and as dependable.

try all out, that's why we need some "Guinea Pigs" lol

Seppl