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Sending items to US from Paris

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Old Apr 28th, 2008 | 06:16 AM
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Sending items to US from Paris

I am planning on buying a box from the Post Office in Paris to ship gifts home. Does anyone know if I can send salt in one of those boxes. Is salt considered food? Thanks.
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Old Apr 28th, 2008 | 06:23 AM
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go to the US Customs web site in regards to Agricultural controls
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Old Apr 28th, 2008 | 06:27 AM
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I bring salt back from France on every trip, declare it and nothing has ever been said about it.
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Old Apr 28th, 2008 | 06:39 AM
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PalenQ: Thanks, I will try US Customs.

I have bought salt back in my luggage, but the salt I want is rather heavy and thought, if I could, I would just send it home.
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Old Apr 28th, 2008 | 07:12 AM
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If it's heavy even by surface mail it may cost a ton to send

and France i believe has a 2.2 kg package limit?

also check out UPS and Fedex for sending from France

can't see why salt would be on prohibited list which is mainly for meats and plants that may have diseases that spread here
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Old Apr 28th, 2008 | 07:25 AM
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We bought those boxes last summer and had stuff shipped home. They told us there was no weight limit, so to cram as much as possible into each box. We didn't bring salt home, but we did ship chocolate and coffee.
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Old Apr 28th, 2008 | 08:50 AM
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Why not take an extra bag and just check all that stuff you are planning to mail? Even if there is a charge for an extra bag (I'm not sure they have extended that to transatlantic yet) it would be less than what you will pay--and you'll have it with you.
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Old Apr 28th, 2008 | 08:59 AM
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ONly a few kinds of food items are banned, most are allowed. Salt wouldn't be a problem.
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Old Apr 28th, 2008 | 09:06 AM
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It shouldn't be a problem sending salt, but you'll be paying a small fortune just for salt - probably salt you can buy right here in the USA for less at a specialty food store.
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Old Apr 28th, 2008 | 09:07 AM
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You must be talking about Global Priority Flat Fee envelopes and boxes - make sure France reciprocates in that - probably do but if not you will pay a fortune.
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