Importing ingredients

Discussion in 'Professional Chefs' started by lukky13, Nov 16, 2015.

  1. lukky13

    lukky13

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    A partner chef and I want to use a particular ingredient that comes from the sap of the coconut sprout. It's close to molasses with rare coconut flavor. I know of a place to get it on an island in the pacific, but I am still in the process of understanding the regulations behind an idea like this.

    1. Has anyone imported any ingredients like this? If so, what should I do to make sure that I am in line with the FDA regulations?

    2. Would I need to have the product pasteurized before shipment, or can I pasteurize it upon arrival?

    3. Has anyone used this product before and know of a easier and/or safer way to get it?

    Any direction would be greatly appreciated.

    Thank you!

    Lukky
     
  2. hookedcook

    hookedcook Banned

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    Always better to ask for forgiveness than permission.  Just order it
     
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  3. flipflopgirl

    flipflopgirl

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    Everything that moves from a supplier to a customer (foreign or domestic) is required to have a bill of lading describing the contents.

    I would check with 1. the supplier for the specs and 2. research import laws concerning the item (noting who you talked to in case there is a problem down the line)

    Would be a shame for this (most likely very expensive) product to be tagged for disposal by the port authorities.

    mimi

    About pasteurization..... this very rare product may be ruined by high heat (so I would check with the manufacturer about that as well).

    m.
     
  4. kuan

    kuan Moderator Staff Member

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    This is Palm sugar right?  Go to the Asian grocer.  
     
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  5. flipflopgirl

    flipflopgirl

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    Palm sugar is everywhere.....

    Not so rare at all.

    mimi