A summary of customers, suppliers, and logistics partners for the latest 5 U.S. imports by Ingenio El Mante S A De C V are presented below. In total, 5 import manifest records have been entered for Ingenio El Mante S A De C V since January 2018. Click the shipment ID for full Bill of Lading information.
Shipment ID | Supplier Notified Party [Logistics] | Receiver / Consignee |
---|---|---|
2020042546721 | INGENIO EL MANTE, S.A. DE C.V.
PASEO DE LSOS TAMARINDOS NO. Departure Port Tampico,Mexico AMERICAN SUGAR REFINING INC., ONE FEDERAL STREET, |
TO ORDER OF SHIPPER Savannah, Georgia Arrival Port |
NC [1] | 1 pcs 1,331.000 MT OF RAW CANE SUGAR OF MEXICAN ORI GIN, WITH MINIMUM POLARIZATION OF 96 DEGREES AT SHIPMENT | 2020-04-23 |
2019060672918 | INGENIO EL MANTE, S.A. DE C.V.
PASEO DE LOS TAMARINDOS NO. 60-PISO Departure Port Tampico,Mexico AMERICAN SUGAR REFINING INC ONE FEDERAL STREET |
TO ORDER INGENIO TAMAZULA, S.A. C/O AMERICAN SUGAR REFINING INC Baltimore, Maryland Arrival Port |
NC [1] | 1 pcs A QUANTITY OF RAW CANE SUGAR | 2019-06-04 |
2019022068666 | ALFA LAVAL LUND AB PO BOX 74 Departure Port Bremerhaven,Federal Republic of Germany |
INGENIO EL MANTE S.A DE C.V PASEO DE LOS TAMARINDOS,60 P,4 Charleston, South Carolina Arrival Port |
TRIU0801070 [1] | 1 pcs ------------ TRIU0801070 DESCRIPTION--------- ALFA VAP EVAPORATION UNIT FOR CONCENTRATION O ANE 1 PCS. PLATE HEAT EXCHANGER SERIAL NOS. 30110-44208 HS CODE: 84195080 OVERSIZE - HEIGHT: 167 CM | 2019-02-19 |
2019021459939 | INGENIO EL MANTE S.A. DE C.V.
PASEO DE LOS TAMARINDOS NO. 60 PISO Departure Port Tampico,Mexico LOUIS DREYFUS COMPANY SUGAR MERCHANDISING, LLC |
TO ORDER LOUIS DREYFUS COMPANY SUGAR MERCHANDISING, LLC Savannah, Georgia Arrival Port |
NC [1] | 1 pcs A QUANTITY OF MEXICAN RAW CANE SUGAR | 2019-02-12 |
2018022758450 | INGENIO EL MANTE S.A. DE C.V. PASEO DE LOS TAMARINDOS NO 60 Departure Port Tampico,Mexico |
ED&F MAN SUGAR INC 801 BRICKELL AVEUNE, SUITE 1450 Savannah, Georgia Arrival Port |
NC [1] | 1 pcs MEXICAN RAW CANE SUGAR IN BULK OF THE CURRENT CROP | 2018-02-23 |