I am planning to expand the bean-to-bar reach thru online presence. Getting it published is easy for me as I have been in an online guy for quite a time. My problem is protecting the chocolate while in transit. I need to do my homework with this.
How do I pack and send it? Here are some pointers I gathered:
– thick and sturdy packaging should be the first. It must be strong enough to resist dents and thick to repulse heat.
– spacing – Bare space in between the actual goods and inner packaging wall. I never tested it but probably stagnant air is better insulator than solid materials.
– sealed packaging – prevent hot air from entering. We need dead air as said, keeping in the colder air while preventing hotter entry.
– bubble wrap — metallized bubble wrap if available. It has cushioning effect, preventing any possible damage from mishandling. It create space and when we talk about space, each bubble has a sealed stagnant air inside. A very effective insulator, I supposed.
– expedite … next day delivery. The faster, the better. There will be less chances of chocolates exposing to unfavorable temperature.
– do not ship on weekend. It is about the Saturday afternoon and whole day Sunday day-off. Most likely package will be stored in a warm storage facility for that long. And, I don’t want that thing to happen.
– perishable and fragile Marking. My very first shipping attempt never went well. The customer was dissatisfied and showed me a photo of partially melted and dull looking product. I was sure I packed his order well will plenty of insulation. Guessed it was to blame to carriers end. For the next shipment, I asked for the “perishable and fragile” marking. It worked this time and the customer was satisfied.
The two marks are free. So I will be using it from then on.
– weather monitor. This thing never came to my before. Good thing I am a patient reader. More protection is needed in high temperature areas and less in colder places. Attention should be well focused on summer months.
– there is a receiving person at time of delivery. There must be someone there expected to take care of the package. Someone who knows he need to take good care of the recieved package. All efforts go to nothing if it is left under the sun.
– include temperature indicator… Inside the package. I am still not sure about it. I have never searched for it yet. I am sure it will be useful somewhat. Like the recipient knowing if the package was subjected to non tolerable heat.
Including dry ice and frozen gel pack is also a consideration. However, its added cost might be prohibitive.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.