Best Produce S. De R.l. De C.v → Georges Helfer France Sa

Bill of Lading Import Record

Summary

The following Bill of Lading record outlines a container shipment imported into the US by GEORGES HELFER FRANCE SA. This shipment is registered as coming from BEST PRODUCE S. DE R.L. DE C.V via Tampico,Mexico. Manifest records show a quanitity of 5280 PCS with a total weight of 27420 Kilograms arrived on 2018-03-07 via the vessel E.R. LONDON to the port of Houston, Texas. Cargo includes products identified as cargo is stowed in a refrigerated container s at the shipper's requested carrying temperatu of 38 degrees fahrenheit freight prepaid 20 packages with fresh hass avocado brand promich hs code:080440.

Cargo Details
Consignee
GEORGES HELFER FRANCE SA
1, RUE DES TROPIQUES ENTREPOT I7
94150 RUNGIS MIN, FRANCE.
EORI: FR 302 491 899 00027

Contact Details: VAT: FR 66 302 491 899 [Telephone Number]
Shipper
BEST PRODUCE S. DE R.L. DE C.V
AV. EMPRESARIOS NO. 135 INT 7D
COL. PUERTA DE HIERRO, CP 45116
ZAPOPAN, JALISCO, MEXICO.

Contact Details: REFERENCE: LOGISTICS MANAGER [Telephone Number]
Notify Party
GEORGES HELFER FRANCE SA
1, RUE DES TROPIQUES ENTREPOT I7
94150 RUNGIS MIN, FRANCE.
EORI: FR 302 491 899 00027


Contact Details: VAT: FR 66 302 491 899 [Telephone Number]
Vessel and Port
Carrier CodeCMDU
VesselE.R. LONDON [LR]
Departure PortTampico,Mexico
Landing PortHouston, Texas
Manifest Qty5280 PCS
Manifest Weight27420 Kilograms
Manifest Dimension0 Cubic Meters
Place of ReceiptCIUDAD GUZMAN, JA
Conveyance ID9214202 [IMO Number/Lloyds Number]
Transportation ModeVessel, non-container
Arrival Date2018-03-07

Container Cargo Description
Container #PiecesDescription
CAIU550863452CARGO IS STOWED IN A REFRIGERATED CONTAINER S AT THE SHIPPER'S REQUESTED CARRYING TEMPERATU OF 38 DEGREES FAHRENHEIT FREIGHT PREPAID 20 PACKAGES WITH FRESH HASS AVOCADO BRAND PROMICH HS CODE:080440
CAIU5508634NO MARKS

BoL Details
Master BOLHouse BOLVoyage NumberBill TypeManifest #Update / Run Date
CMDUMXO0399695 () 288VBSimple BOL FROB12018-03-05 / 2018-03-08


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