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Seller_rPpFZsqiJba6m

Who melted my chocolate ?

so, the chips in my mix do not melt until in an envioronment of sustained heat of 70 degrees and above. So some of my Chocolate chip pecan and none of my chocolate chip from various ware houses became meleted. It conforms to the meltable policy, yet my pecan but not my non pecan choco chip has be restricted from prime. And i have not found where I can reach out todiscuss this. Any suggestions.

1K views
10 replies
Tags:Compliance, Listing deactivated, Listings, Product removal, Restricted Products
28
Reply
user profile
Seller_rPpFZsqiJba6m

Who melted my chocolate ?

so, the chips in my mix do not melt until in an envioronment of sustained heat of 70 degrees and above. So some of my Chocolate chip pecan and none of my chocolate chip from various ware houses became meleted. It conforms to the meltable policy, yet my pecan but not my non pecan choco chip has be restricted from prime. And i have not found where I can reach out todiscuss this. Any suggestions.

Tags:Compliance, Listing deactivated, Listings, Product removal, Restricted Products
28
1K views
10 replies
Reply
10 replies
user profile
Seller_kIukTwdhvntAp

Are you asking about 70 degrees Fahrenheit or Celsius?

Here is a map of US temps as of 5pm CDT today. I am hard pressed to find ANY below 70 and that is OUTSIDE.

Have you EVER worked in a warehouse? Try working in a canning factory cooking peas and corn in 95 degree weather. Guaranteed weight loss program (involuntary style).

img
191
user profile
Seller_nRFmxiQg4EGrw

If that's 70F, that's well below what is required.

If it's 70C, that sounds like terrible chocolate. Even US Army survival rations have chocolate that melts at a lower temp than that, and it's virtually inedible.

90
user profile
Seller_Cj0oNfOnqeWr8

I apologize if this is long or information you already know.

Ambient warehouse temps will always be way above your outdoor temps, the building is essentially baking in the sun all day and chilling down at night. Chocolate has a low melting point to let you know at what point it will bloom, 70 to 80 degrees. This does not always mean it will be a mushy mess and it doesn't mean it's spoiled, it simply means the chocolate will not maintain it's original quality and structure once it has met that temp. At the end of the day no chocolate survives in a environment warmer than the human body.

You happen to be located in one of the cooler parts of the US right now, lucky you. That isn't the case for a mailbox or a front porch in my state or really any state at the moment. I can bake things on a chair with no supervision by simply putting it outside.

Amazon does not restrict regions and has removed the customer fault from buying meltable products, it is on you to get it there intact. They do not want that responsibility as that has always been clear. This is considered when they blanket "ban" meltable products starting in April which, is still a chocolate friendly month.

It's not the condition of your mixes sitting anywhere that's the focus, it's the quality of it's arrival to the customer and the liability. Let's be honest, mostly the liability that goes into play here.

I would consider the profit you would make fulfilling your own orders during summer months and how you can adjust your price point to accommodate the workflow. You are able to have more focus on monitoring quality control we know that is how you retain your profits on perishables.

The losses trying to keep your goods in a Amazon warehouse where you will be swimming in AtoZ claims are not worth the argument to actually get your product past policy. It is likely you have lost some inventory here and to that I can give the advice for next year. Call your items back from the warehouse before the curve so they are handled and back to you in a timely fashion before your product is harmed. You will still have things that come back different than how they left. Sometimes I have imagine a warzone when I get my inventory back, no idea how they create some of the damage they do.

You really don't want your mixes and most perishables exposed to any super hot or super cold temps of any kind. Chocolate has a massive reaction to moisture, warehouses during these months have swing temps. This will cause the fat to separate from your chocolate and bloom giving it the white appearance the average person will assume is spoilage.

We have to dedicate a couple deep freezers to ice packs right now and I think anyone who deals in perishables and merchant fulfilling likely has found themselves sourcing ice packs and I recommend the same for you.

Best of luck, I know the struggle but we learn and we profit.

50
user profile
Seller_WtOwWhtSrFjva

I received an email that told me that the chocolate shipping season was over. Apparently you are not from the US or common sense would have told you to pull it back from Amazon. There is no AC in the Amazon warehouses. Who melted your chocolate? You did.

80
user profile
Seller_C2NiEkAU4xTGT

I'm in Florida and I'M melting! Chocolate that is shipped without something to keep it cool (ice packs) would definitely be almost liquified in this weather.

10
user profile
Seller_bGZplzzNmxBPm

Oh Great.

Now I have that 80's Modern English tune stuck in my head.

10
user profile
Seller_gQlvjH5XL9kaB

"Lura's Kitchen is a multi-generational woman-majority minority-owned benefit corporation based in South Central Los Angeles. Read More About Us on the right."

South Central LA and somehow you think your chips weren't exposed to sustained 70 degree temps?

🤦‍♂️🤦‍♂️

11
user profile
Seller_NaEy7NOsIT9d8

This was not an encouraging opening for a conversation. Alice replied, rather shyly, 'I — I hardly know, sir, just at present — at least I know who I WAS when I got up this morning, but I think I must have been changed several times since then.'

user profile
Seller_rPpFZsqiJba6m
yet my pecan but not my non pecan choco chip has be restricted from prime. And i have not found where I can reach out todiscuss this. Any suggestions.
View post
00
user profile
Seller_52pUzzgnsLDGs

I thought meltables were not allowed from April to sometime in the Fall? How can Amazon's rule concerning meltables even be questioned? I purchased a large bag of hershey's dark chocolate for my husband and it all had that icky white coating that happens when it gets wet or too hot or something, and that was in winter. I shudder to think how your chocolate would show up if I ordered it today. Yuck.

21
user profile
Michelle_Amazon

Hello @Seller_rPpFZsqiJba6m,

Michelle at Amazon here. I understand you have some questions regarding meltable items.

Our warehouses do get extremely hot in the summer and per policy:

Products in Amazon fulfillment centers must meet quality standards during the summer months (75 to 155 degrees Fahrenheit). This temperature range is set to protect product integrity during product storage and shipping.

Note: If you believe your product should be exempt from the meltable category, send a letter from the manufacturer to Selling Partner Support. The letter must be written on manufacturer letterhead, and must include the following information:

Specific products and/or ASINs

Explicit confirmation that the ASIN or ASINs can be stored at a maximum temperature of 155 degrees Fahrenheit for extended periods

Point of contact for verification

You can read the full policy here which will tell you that we restrict melables from April 15 to October 15 to ensure that customers receive items that are not melted to improve their experience. You can still ship these items yourself through MFN, however, you will also need to make sure they do not melt while in transit to your customer.

I hope this information is helpful.

Regards,

Michelle

00
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user profile
Seller_rPpFZsqiJba6m

Who melted my chocolate ?

so, the chips in my mix do not melt until in an envioronment of sustained heat of 70 degrees and above. So some of my Chocolate chip pecan and none of my chocolate chip from various ware houses became meleted. It conforms to the meltable policy, yet my pecan but not my non pecan choco chip has be restricted from prime. And i have not found where I can reach out todiscuss this. Any suggestions.

1K views
10 replies
Tags:Compliance, Listing deactivated, Listings, Product removal, Restricted Products
28
Reply
user profile
Seller_rPpFZsqiJba6m

Who melted my chocolate ?

so, the chips in my mix do not melt until in an envioronment of sustained heat of 70 degrees and above. So some of my Chocolate chip pecan and none of my chocolate chip from various ware houses became meleted. It conforms to the meltable policy, yet my pecan but not my non pecan choco chip has be restricted from prime. And i have not found where I can reach out todiscuss this. Any suggestions.

Tags:Compliance, Listing deactivated, Listings, Product removal, Restricted Products
28
1K views
10 replies
Reply
user profile

Who melted my chocolate ?

by Seller_rPpFZsqiJba6m

so, the chips in my mix do not melt until in an envioronment of sustained heat of 70 degrees and above. So some of my Chocolate chip pecan and none of my chocolate chip from various ware houses became meleted. It conforms to the meltable policy, yet my pecan but not my non pecan choco chip has be restricted from prime. And i have not found where I can reach out todiscuss this. Any suggestions.

Tags:Compliance, Listing deactivated, Listings, Product removal, Restricted Products
28
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10 replies
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Seller_kIukTwdhvntAp

Are you asking about 70 degrees Fahrenheit or Celsius?

Here is a map of US temps as of 5pm CDT today. I am hard pressed to find ANY below 70 and that is OUTSIDE.

Have you EVER worked in a warehouse? Try working in a canning factory cooking peas and corn in 95 degree weather. Guaranteed weight loss program (involuntary style).

img
191
user profile
Seller_nRFmxiQg4EGrw

If that's 70F, that's well below what is required.

If it's 70C, that sounds like terrible chocolate. Even US Army survival rations have chocolate that melts at a lower temp than that, and it's virtually inedible.

90
user profile
Seller_Cj0oNfOnqeWr8

I apologize if this is long or information you already know.

Ambient warehouse temps will always be way above your outdoor temps, the building is essentially baking in the sun all day and chilling down at night. Chocolate has a low melting point to let you know at what point it will bloom, 70 to 80 degrees. This does not always mean it will be a mushy mess and it doesn't mean it's spoiled, it simply means the chocolate will not maintain it's original quality and structure once it has met that temp. At the end of the day no chocolate survives in a environment warmer than the human body.

You happen to be located in one of the cooler parts of the US right now, lucky you. That isn't the case for a mailbox or a front porch in my state or really any state at the moment. I can bake things on a chair with no supervision by simply putting it outside.

Amazon does not restrict regions and has removed the customer fault from buying meltable products, it is on you to get it there intact. They do not want that responsibility as that has always been clear. This is considered when they blanket "ban" meltable products starting in April which, is still a chocolate friendly month.

It's not the condition of your mixes sitting anywhere that's the focus, it's the quality of it's arrival to the customer and the liability. Let's be honest, mostly the liability that goes into play here.

I would consider the profit you would make fulfilling your own orders during summer months and how you can adjust your price point to accommodate the workflow. You are able to have more focus on monitoring quality control we know that is how you retain your profits on perishables.

The losses trying to keep your goods in a Amazon warehouse where you will be swimming in AtoZ claims are not worth the argument to actually get your product past policy. It is likely you have lost some inventory here and to that I can give the advice for next year. Call your items back from the warehouse before the curve so they are handled and back to you in a timely fashion before your product is harmed. You will still have things that come back different than how they left. Sometimes I have imagine a warzone when I get my inventory back, no idea how they create some of the damage they do.

You really don't want your mixes and most perishables exposed to any super hot or super cold temps of any kind. Chocolate has a massive reaction to moisture, warehouses during these months have swing temps. This will cause the fat to separate from your chocolate and bloom giving it the white appearance the average person will assume is spoilage.

We have to dedicate a couple deep freezers to ice packs right now and I think anyone who deals in perishables and merchant fulfilling likely has found themselves sourcing ice packs and I recommend the same for you.

Best of luck, I know the struggle but we learn and we profit.

50
user profile
Seller_WtOwWhtSrFjva

I received an email that told me that the chocolate shipping season was over. Apparently you are not from the US or common sense would have told you to pull it back from Amazon. There is no AC in the Amazon warehouses. Who melted your chocolate? You did.

80
user profile
Seller_C2NiEkAU4xTGT

I'm in Florida and I'M melting! Chocolate that is shipped without something to keep it cool (ice packs) would definitely be almost liquified in this weather.

10
user profile
Seller_bGZplzzNmxBPm

Oh Great.

Now I have that 80's Modern English tune stuck in my head.

10
user profile
Seller_gQlvjH5XL9kaB

"Lura's Kitchen is a multi-generational woman-majority minority-owned benefit corporation based in South Central Los Angeles. Read More About Us on the right."

South Central LA and somehow you think your chips weren't exposed to sustained 70 degree temps?

🤦‍♂️🤦‍♂️

11
user profile
Seller_NaEy7NOsIT9d8

This was not an encouraging opening for a conversation. Alice replied, rather shyly, 'I — I hardly know, sir, just at present — at least I know who I WAS when I got up this morning, but I think I must have been changed several times since then.'

user profile
Seller_rPpFZsqiJba6m
yet my pecan but not my non pecan choco chip has be restricted from prime. And i have not found where I can reach out todiscuss this. Any suggestions.
View post
00
user profile
Seller_52pUzzgnsLDGs

I thought meltables were not allowed from April to sometime in the Fall? How can Amazon's rule concerning meltables even be questioned? I purchased a large bag of hershey's dark chocolate for my husband and it all had that icky white coating that happens when it gets wet or too hot or something, and that was in winter. I shudder to think how your chocolate would show up if I ordered it today. Yuck.

21
user profile
Michelle_Amazon

Hello @Seller_rPpFZsqiJba6m,

Michelle at Amazon here. I understand you have some questions regarding meltable items.

Our warehouses do get extremely hot in the summer and per policy:

Products in Amazon fulfillment centers must meet quality standards during the summer months (75 to 155 degrees Fahrenheit). This temperature range is set to protect product integrity during product storage and shipping.

Note: If you believe your product should be exempt from the meltable category, send a letter from the manufacturer to Selling Partner Support. The letter must be written on manufacturer letterhead, and must include the following information:

Specific products and/or ASINs

Explicit confirmation that the ASIN or ASINs can be stored at a maximum temperature of 155 degrees Fahrenheit for extended periods

Point of contact for verification

You can read the full policy here which will tell you that we restrict melables from April 15 to October 15 to ensure that customers receive items that are not melted to improve their experience. You can still ship these items yourself through MFN, however, you will also need to make sure they do not melt while in transit to your customer.

I hope this information is helpful.

Regards,

Michelle

00
Follow this discussion to be notified about new activity
user profile
Seller_kIukTwdhvntAp

Are you asking about 70 degrees Fahrenheit or Celsius?

Here is a map of US temps as of 5pm CDT today. I am hard pressed to find ANY below 70 and that is OUTSIDE.

Have you EVER worked in a warehouse? Try working in a canning factory cooking peas and corn in 95 degree weather. Guaranteed weight loss program (involuntary style).

img
191
user profile
Seller_kIukTwdhvntAp

Are you asking about 70 degrees Fahrenheit or Celsius?

Here is a map of US temps as of 5pm CDT today. I am hard pressed to find ANY below 70 and that is OUTSIDE.

Have you EVER worked in a warehouse? Try working in a canning factory cooking peas and corn in 95 degree weather. Guaranteed weight loss program (involuntary style).

img
191
Reply
user profile
Seller_nRFmxiQg4EGrw

If that's 70F, that's well below what is required.

If it's 70C, that sounds like terrible chocolate. Even US Army survival rations have chocolate that melts at a lower temp than that, and it's virtually inedible.

90
user profile
Seller_nRFmxiQg4EGrw

If that's 70F, that's well below what is required.

If it's 70C, that sounds like terrible chocolate. Even US Army survival rations have chocolate that melts at a lower temp than that, and it's virtually inedible.

90
Reply
user profile
Seller_Cj0oNfOnqeWr8

I apologize if this is long or information you already know.

Ambient warehouse temps will always be way above your outdoor temps, the building is essentially baking in the sun all day and chilling down at night. Chocolate has a low melting point to let you know at what point it will bloom, 70 to 80 degrees. This does not always mean it will be a mushy mess and it doesn't mean it's spoiled, it simply means the chocolate will not maintain it's original quality and structure once it has met that temp. At the end of the day no chocolate survives in a environment warmer than the human body.

You happen to be located in one of the cooler parts of the US right now, lucky you. That isn't the case for a mailbox or a front porch in my state or really any state at the moment. I can bake things on a chair with no supervision by simply putting it outside.

Amazon does not restrict regions and has removed the customer fault from buying meltable products, it is on you to get it there intact. They do not want that responsibility as that has always been clear. This is considered when they blanket "ban" meltable products starting in April which, is still a chocolate friendly month.

It's not the condition of your mixes sitting anywhere that's the focus, it's the quality of it's arrival to the customer and the liability. Let's be honest, mostly the liability that goes into play here.

I would consider the profit you would make fulfilling your own orders during summer months and how you can adjust your price point to accommodate the workflow. You are able to have more focus on monitoring quality control we know that is how you retain your profits on perishables.

The losses trying to keep your goods in a Amazon warehouse where you will be swimming in AtoZ claims are not worth the argument to actually get your product past policy. It is likely you have lost some inventory here and to that I can give the advice for next year. Call your items back from the warehouse before the curve so they are handled and back to you in a timely fashion before your product is harmed. You will still have things that come back different than how they left. Sometimes I have imagine a warzone when I get my inventory back, no idea how they create some of the damage they do.

You really don't want your mixes and most perishables exposed to any super hot or super cold temps of any kind. Chocolate has a massive reaction to moisture, warehouses during these months have swing temps. This will cause the fat to separate from your chocolate and bloom giving it the white appearance the average person will assume is spoilage.

We have to dedicate a couple deep freezers to ice packs right now and I think anyone who deals in perishables and merchant fulfilling likely has found themselves sourcing ice packs and I recommend the same for you.

Best of luck, I know the struggle but we learn and we profit.

50
user profile
Seller_Cj0oNfOnqeWr8

I apologize if this is long or information you already know.

Ambient warehouse temps will always be way above your outdoor temps, the building is essentially baking in the sun all day and chilling down at night. Chocolate has a low melting point to let you know at what point it will bloom, 70 to 80 degrees. This does not always mean it will be a mushy mess and it doesn't mean it's spoiled, it simply means the chocolate will not maintain it's original quality and structure once it has met that temp. At the end of the day no chocolate survives in a environment warmer than the human body.

You happen to be located in one of the cooler parts of the US right now, lucky you. That isn't the case for a mailbox or a front porch in my state or really any state at the moment. I can bake things on a chair with no supervision by simply putting it outside.

Amazon does not restrict regions and has removed the customer fault from buying meltable products, it is on you to get it there intact. They do not want that responsibility as that has always been clear. This is considered when they blanket "ban" meltable products starting in April which, is still a chocolate friendly month.

It's not the condition of your mixes sitting anywhere that's the focus, it's the quality of it's arrival to the customer and the liability. Let's be honest, mostly the liability that goes into play here.

I would consider the profit you would make fulfilling your own orders during summer months and how you can adjust your price point to accommodate the workflow. You are able to have more focus on monitoring quality control we know that is how you retain your profits on perishables.

The losses trying to keep your goods in a Amazon warehouse where you will be swimming in AtoZ claims are not worth the argument to actually get your product past policy. It is likely you have lost some inventory here and to that I can give the advice for next year. Call your items back from the warehouse before the curve so they are handled and back to you in a timely fashion before your product is harmed. You will still have things that come back different than how they left. Sometimes I have imagine a warzone when I get my inventory back, no idea how they create some of the damage they do.

You really don't want your mixes and most perishables exposed to any super hot or super cold temps of any kind. Chocolate has a massive reaction to moisture, warehouses during these months have swing temps. This will cause the fat to separate from your chocolate and bloom giving it the white appearance the average person will assume is spoilage.

We have to dedicate a couple deep freezers to ice packs right now and I think anyone who deals in perishables and merchant fulfilling likely has found themselves sourcing ice packs and I recommend the same for you.

Best of luck, I know the struggle but we learn and we profit.

50
Reply
user profile
Seller_WtOwWhtSrFjva

I received an email that told me that the chocolate shipping season was over. Apparently you are not from the US or common sense would have told you to pull it back from Amazon. There is no AC in the Amazon warehouses. Who melted your chocolate? You did.

80
user profile
Seller_WtOwWhtSrFjva

I received an email that told me that the chocolate shipping season was over. Apparently you are not from the US or common sense would have told you to pull it back from Amazon. There is no AC in the Amazon warehouses. Who melted your chocolate? You did.

80
Reply
user profile
Seller_C2NiEkAU4xTGT

I'm in Florida and I'M melting! Chocolate that is shipped without something to keep it cool (ice packs) would definitely be almost liquified in this weather.

10
user profile
Seller_C2NiEkAU4xTGT

I'm in Florida and I'M melting! Chocolate that is shipped without something to keep it cool (ice packs) would definitely be almost liquified in this weather.

10
Reply
user profile
Seller_bGZplzzNmxBPm

Oh Great.

Now I have that 80's Modern English tune stuck in my head.

10
user profile
Seller_bGZplzzNmxBPm

Oh Great.

Now I have that 80's Modern English tune stuck in my head.

10
Reply
user profile
Seller_gQlvjH5XL9kaB

"Lura's Kitchen is a multi-generational woman-majority minority-owned benefit corporation based in South Central Los Angeles. Read More About Us on the right."

South Central LA and somehow you think your chips weren't exposed to sustained 70 degree temps?

🤦‍♂️🤦‍♂️

11
user profile
Seller_gQlvjH5XL9kaB

"Lura's Kitchen is a multi-generational woman-majority minority-owned benefit corporation based in South Central Los Angeles. Read More About Us on the right."

South Central LA and somehow you think your chips weren't exposed to sustained 70 degree temps?

🤦‍♂️🤦‍♂️

11
Reply
user profile
Seller_NaEy7NOsIT9d8

This was not an encouraging opening for a conversation. Alice replied, rather shyly, 'I — I hardly know, sir, just at present — at least I know who I WAS when I got up this morning, but I think I must have been changed several times since then.'

user profile
Seller_rPpFZsqiJba6m
yet my pecan but not my non pecan choco chip has be restricted from prime. And i have not found where I can reach out todiscuss this. Any suggestions.
View post
00
user profile
Seller_NaEy7NOsIT9d8

This was not an encouraging opening for a conversation. Alice replied, rather shyly, 'I — I hardly know, sir, just at present — at least I know who I WAS when I got up this morning, but I think I must have been changed several times since then.'

user profile
Seller_rPpFZsqiJba6m
yet my pecan but not my non pecan choco chip has be restricted from prime. And i have not found where I can reach out todiscuss this. Any suggestions.
View post
00
Reply
user profile
Seller_52pUzzgnsLDGs

I thought meltables were not allowed from April to sometime in the Fall? How can Amazon's rule concerning meltables even be questioned? I purchased a large bag of hershey's dark chocolate for my husband and it all had that icky white coating that happens when it gets wet or too hot or something, and that was in winter. I shudder to think how your chocolate would show up if I ordered it today. Yuck.

21
user profile
Seller_52pUzzgnsLDGs

I thought meltables were not allowed from April to sometime in the Fall? How can Amazon's rule concerning meltables even be questioned? I purchased a large bag of hershey's dark chocolate for my husband and it all had that icky white coating that happens when it gets wet or too hot or something, and that was in winter. I shudder to think how your chocolate would show up if I ordered it today. Yuck.

21
Reply
user profile
Michelle_Amazon

Hello @Seller_rPpFZsqiJba6m,

Michelle at Amazon here. I understand you have some questions regarding meltable items.

Our warehouses do get extremely hot in the summer and per policy:

Products in Amazon fulfillment centers must meet quality standards during the summer months (75 to 155 degrees Fahrenheit). This temperature range is set to protect product integrity during product storage and shipping.

Note: If you believe your product should be exempt from the meltable category, send a letter from the manufacturer to Selling Partner Support. The letter must be written on manufacturer letterhead, and must include the following information:

Specific products and/or ASINs

Explicit confirmation that the ASIN or ASINs can be stored at a maximum temperature of 155 degrees Fahrenheit for extended periods

Point of contact for verification

You can read the full policy here which will tell you that we restrict melables from April 15 to October 15 to ensure that customers receive items that are not melted to improve their experience. You can still ship these items yourself through MFN, however, you will also need to make sure they do not melt while in transit to your customer.

I hope this information is helpful.

Regards,

Michelle

00
user profile
Michelle_Amazon

Hello @Seller_rPpFZsqiJba6m,

Michelle at Amazon here. I understand you have some questions regarding meltable items.

Our warehouses do get extremely hot in the summer and per policy:

Products in Amazon fulfillment centers must meet quality standards during the summer months (75 to 155 degrees Fahrenheit). This temperature range is set to protect product integrity during product storage and shipping.

Note: If you believe your product should be exempt from the meltable category, send a letter from the manufacturer to Selling Partner Support. The letter must be written on manufacturer letterhead, and must include the following information:

Specific products and/or ASINs

Explicit confirmation that the ASIN or ASINs can be stored at a maximum temperature of 155 degrees Fahrenheit for extended periods

Point of contact for verification

You can read the full policy here which will tell you that we restrict melables from April 15 to October 15 to ensure that customers receive items that are not melted to improve their experience. You can still ship these items yourself through MFN, however, you will also need to make sure they do not melt while in transit to your customer.

I hope this information is helpful.

Regards,

Michelle

00
Reply
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