MERRY CHRISTMAS AND HAPPY NEWYEAR.

BE STRONG,HALE AND HEALTHY BY BEING A VEGAN,
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L

SAIL SAFE.
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BE WATCHFUL EACH TIME AND EVERYTIME.
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ENJOY BEAUTY IN NATURE WHEN ALIVE,
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TWO HEADS ARE BETTER THAN ONE,
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WHY NOT BE HAPPY? HAPPINESS COMES FROM WITHIN.
LEARN FROM THE CHILD.
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LOVE ALL,HATE NONE.
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LOVE IS WONDERFUL.LOVE IS COLORFUL.LOVE KNOWS
NO DISCRIMINATION.
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HEARTY THANKS TO EACH CONTRIBUTOR.
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PLAY YOUR GAME WELL.
BE SPORTIVE.
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HERSHEY'S CHOCOLATE -PENN- USA

Hershey’s chocolate typically does not feature a traditional strict "expiry date" or a separate manufacturing ("MFD") date in the way some food items do, due to how the product and its labeling work:

• "Best By" Dates Instead of Expiration: Hershey uses a "BB" or "Best By" ink-stamped date code rather than an expiration date. This date indicates peak freshness and flavor quality (usually around 12 months after manufacture), not a hard safety cutoff. Chocolate rarely "expires" or spoils dangerously if kept in a cool, dry place, though its flavor or texture can fade over time. 
• Importing and Repacking Discrepancies: Many Hershey's products sold internationally (such as in India) are manufactured in other countries (like Malaysia) and then imported and repacked locally. Under local regulations (like FSSAI guidelines), companies may declare the date of packaging or the date of manufacture on the outer box rather than the inner wrapper. This can result in cases where the outer repacking box shows a different date than the inner factory wrapper. 
• Placement Location: On standard individual packaging, the date code is often stamped subtly with a lot/batch code near the crimp or seal of the wrapper or on the outer cardboard carton rather than bold front-of-pack labels, making it easy to miss. 

You can check official guidance on shelf life through The Hershey Company FAQs. 

 CONSUMERS DO NOT BUY IN CARTONS .THEY BUY LOOSELY A DOZEN MAXIMUM.

CHILDREN BUY ONE OR TWO FOR IMMEDIATE USE, THE SELLERS MAY SELL

 OLD ITEMS OR THE EXPIRED ONES NOT GOOD FOR CHILDREN AND OLD PEOPLE.

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