Hello sailors,
We're going back the BVI (via the Moorings) after a 10 year hiatus (kids are
old enough now!) and have a question of recent cruisers. In the past I
would bag and freeze meats and pack them in dry ice and bring them along -
to defray provisioning costs and insure have decent quality meat on hand.

Well in reading the charter company package I find that there is in place a
regulation requiring an Import License to bring in meat, (etc.?). The
License costs $25 - not much in the big picture but I wonder ifn this is
indeed a new requirement, and to what degree it is enforced.

I'll be clearing customs at the Tortola Airport.

Has anyone got any recent experience or advice?

Many TIA

Martin

PS If you had any other advice or recomended publications on any changes
that have transpired in the past decade, or port advice I'd be MUCH obliged.

At least until recently that applied only to EU beef because of the hoof
and mouth epidemic. I had no problems last fall. With the recent the
mad cow scare out in the North West, I am not sure what the policy is
now but here is a link to the "official" statement as of 1/19/2004.
http://www.bvibeacon.com/010804/beefban011504.htm

If you want to make sure of the rules call BVI Department of
Agriculture at (284) 495-2532 or Customs at (284) 494-3475.

All this being to protect the 12 cows and 4 sheep on the islands. OTOH,
they have been trying for the past year to exterminate the goats on
Norman Island so who knows? :-) BSE in imported meats is not a threat
but they figured out that if so many English charters were willing to
fork over $25 for a permit that BSE in the US was another way to enhance
the Dept. of Agriculture budget.

You will have to pay a duty on the food you bring in but it is pretty
reasonable. I usually check in with 2 copier paper boxes of dry food
and a cooler with meats and cheeses. After 20 trips over 10 years I
have never had to open any of them. I just give them my estimate of the
value and they tell me the duty.


MF wrote:
Hello sailors,
We're going back the BVI (via the Moorings) after a 10 year hiatus (kids are
old enough now!) and have a question of recent cruisers. In the past I
would bag and freeze meats and pack them in dry ice and bring them along -
to defray provisioning costs and insure have decent quality meat on hand.

Well in reading the charter company package I find that there is in place a
regulation requiring an Import License to bring in meat, (etc.?). The
License costs $25 - not much in the big picture but I wonder ifn this is
indeed a new requirement, and to what degree it is enforced.

I'll be clearing customs at the Tortola Airport.

Has anyone got any recent experience or advice?

Many TIA

Martin

PS If you had any other advice or recomended publications on any changes
that have transpired in the past decade, or port advice I'd be MUCH obliged.




--
Glenn Ashmore

I'm building a 45' cutter in strip/composite. Watch my progress (or lack
there of) at: http://www.rutuonline.com
Shameless Commercial Division: http://www.spade-anchor-us.com

At least until recently that applied only to EU beef because of the hoof
and mouth epidemic. I had no problems last fall. With the recent the
mad cow scare out in the North West, I am not sure what the policy is
now but here is a link to the "official" statement as of 1/19/2004.
http://www.bvibeacon.com/010804/beefban011504.htm

If you want to make sure of the rules call BVI Department of
Agriculture at (284) 495-2532 or Customs at (284) 494-3475.

All this being to protect the 12 cows and 4 sheep on the islands. OTOH,
they have been trying for the past year to exterminate the goats on
Norman Island so who knows? :-) BSE in imported meats is not a threat
but they figured out that if so many English charters were willing to
fork over $25 for a permit that BSE in the US was another way to enhance
the Dept. of Agriculture budget.

You will have to pay a duty on the food you bring in but it is pretty
reasonable. I usually check in with 2 copier paper boxes of dry food
and a cooler with meats and cheeses. After 20 trips over 10 years I
have never had to open any of them. I just give them my estimate of the
value and they tell me the duty.


MF wrote:
Hello sailors,
We're going back the BVI (via the Moorings) after a 10 year hiatus (kids are
old enough now!) and have a question of recent cruisers. In the past I
would bag and freeze meats and pack them in dry ice and bring them along -
to defray provisioning costs and insure have decent quality meat on hand.

Well in reading the charter company package I find that there is in place a
regulation requiring an Import License to bring in meat, (etc.?). The
License costs $25 - not much in the big picture but I wonder ifn this is
indeed a new requirement, and to what degree it is enforced.

I'll be clearing customs at the Tortola Airport.

Has anyone got any recent experience or advice?

Many TIA

Martin

PS If you had any other advice or recomended publications on any changes
that have transpired in the past decade, or port advice I'd be MUCH obliged.




--
Glenn Ashmore

I'm building a 45' cutter in strip/composite. Watch my progress (or lack
there of) at: http://www.rutuonline.com
Shameless Commercial Division: http://www.spade-anchor-us.com

When are you going?
I may head down mid March. An old friend has use of a Dynamic 62 sailboat
and wants to show it off.


MF none wrote in message ...
Hello sailors,
We're going back the BVI (via the Moorings) after a 10 year hiatus (kids
are
old enough now!) and have a question of recent cruisers. In the past I
would bag and freeze meats and pack them in dry ice and bring them along -
to defray provisioning costs and insure have decent quality meat on hand.

Well in reading the charter company package I find that there is in place
a
regulation requiring an Import License to bring in meat, (etc.?). The
License costs $25 - not much in the big picture but I wonder ifn this is
indeed a new requirement, and to what degree it is enforced.

I'll be clearing customs at the Tortola Airport.

Has anyone got any recent experience or advice?

Many TIA

Martin

PS If you had any other advice or recomended publications on any changes
that have transpired in the past decade, or port advice I'd be MUCH
obliged.

When are you going?
I may head down mid March. An old friend has use of a Dynamic 62 sailboat
and wants to show it off.


MF none wrote in message ...
Hello sailors,
We're going back the BVI (via the Moorings) after a 10 year hiatus (kids
are
old enough now!) and have a question of recent cruisers. In the past I
would bag and freeze meats and pack them in dry ice and bring them along -
to defray provisioning costs and insure have decent quality meat on hand.

Well in reading the charter company package I find that there is in place
a
regulation requiring an Import License to bring in meat, (etc.?). The
License costs $25 - not much in the big picture but I wonder ifn this is
indeed a new requirement, and to what degree it is enforced.

I'll be clearing customs at the Tortola Airport.

Has anyone got any recent experience or advice?

Many TIA

Martin

PS If you had any other advice or recomended publications on any changes
that have transpired in the past decade, or port advice I'd be MUCH
obliged.

While I usually bring my own steaks the prices are not all that
unreasonable in the BVI.

For reference in your cost/value analysis: Ample Hamper was selling US
Western beef, what I would judge a fairly uniform "low prime" rib eyes
and strips for about $10/lb in late October. Except for a few
restaurants in Chicago, "Low prime" is more or less restaurant quality.
It is usually steer meat with good marbling and little or no rind fat.
The vast majority of what you get at the super market is what I would
call "Medium Choice" at best. More heifer meat with marginal marbling
and a lot of rind fat.

The $25 permit changes the economics a lot. IBefore applying for one I
would call Ample hamper and see wu=hat they can get for you before
bringing your own.

--
Glenn Ashmore

I'm building a 45' cutter in strip/composite. Watch my progress (or lack
there of) at: http://www.rutuonline.com
Shameless Commercial Division: http://www.spade-anchor-us.com

While I usually bring my own steaks the prices are not all that
unreasonable in the BVI.

For reference in your cost/value analysis: Ample Hamper was selling US
Western beef, what I would judge a fairly uniform "low prime" rib eyes
and strips for about $10/lb in late October. Except for a few
restaurants in Chicago, "Low prime" is more or less restaurant quality.
It is usually steer meat with good marbling and little or no rind fat.
The vast majority of what you get at the super market is what I would
call "Medium Choice" at best. More heifer meat with marginal marbling
and a lot of rind fat.

The $25 permit changes the economics a lot. IBefore applying for one I
would call Ample hamper and see wu=hat they can get for you before
bringing your own.

--
Glenn Ashmore

I'm building a 45' cutter in strip/composite. Watch my progress (or lack
there of) at: http://www.rutuonline.com
Shameless Commercial Division: http://www.spade-anchor-us.com