Compania Americana De Conservas Sac → Imgro Nahrungs- Und Genussmittelgro

Bill of Lading Import Record

Summary

The following Bill of Lading record outlines a container shipment imported into the US by IMGRO NAHRUNGS- UND GENUSSMITTELGRO. This shipment is registered as coming from COMPANIA AMERICANA DE CONSERVAS SAC via Callao,Peru. Manifest records show a quanitity of 6250 CTN with a total weight of 17080 Kilograms arrived on 2018-02-25 via the vessel MSC NITYA B to the port of Philadelphia, Pennsylvania. Cargo includes products identified as fresh anchovies - 3125 cartons, anchovy fille ts in sunflower oil ce-100 3125 cartons, roll ed anchovies with capers in sunflower oil ce- 100 total: 6,250 cartons freight prepaid "the reefer temperature to be set at 6 degrees ce lsius in accordance with shipper's instructio ns".

Cargo Details
Consignee
IMGRO NAHRUNGS- UND GENUSSMITTELGRO
INNSTRASSE 16-18
WIEN 1020 AUSTRIA

Shipper
COMPANIA AMERICANA DE CONSERVAS SAC
SECTOR MOGOTE GRANDE SUB LOTE 3 A-2
PISCO PERU

Notify Party
IMGRO NAHRUNGS- UND GENUSSMITTELGRO
INNSTRASSE 16-18
WIEN 1020 AUSTRIA



Vessel and Port
Carrier CodeMSCU
VesselMSC NITYA B [PT]
Departure PortCallao,Peru
Landing PortPhiladelphia, Pennsylvania
Manifest Qty6250 CTN
Manifest Weight17080 Kilograms
Manifest Dimension0
Place of ReceiptCALLAO
Conveyance ID9778117 [IMO Number/Lloyds Number]
Transportation ModeVessel, containerized
Arrival Date2018-02-25

Container Cargo Description
Container #PiecesDescription
INKU459423762FRESH ANCHOVIES - 3125 CARTONS, ANCHOVY FILLE TS IN SUNFLOWER OIL CE-100 3125 CARTONS, ROLL ED ANCHOVIES WITH CAPERS IN SUNFLOWER OIL CE- 100 TOTAL: 6,250 CARTONS FREIGHT PREPAID "THE REEFER TEMPERATURE TO BE SET AT 6 DEGREES CE LSIUS IN ACCORDANCE WITH SHIPPER'S INSTRUCTIO NS"
INKU4594237NO MARKS NO MARKS NO MARKS NO MARKS NO MARKS NO MARKS NO MARKS
ContainerTariff Code [Harmonized]WeightValue
INKU45942371416 17080 Kilograms 3410

BoL Details
Master BOLHouse BOLVoyage NumberBill TypeManifest #Update / Run Date
MSCUP6381169 () 806RSimple BOL FROB12018-02-11 / 2018-02-26


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