Pastificio Lucio Garofalo Spa → P&l Imports

Bill of Lading Import Record

Summary

The following Bill of Lading record outlines a container shipment imported into the US by P&L IMPORTS. This shipment is registered as coming from PASTIFICIO LUCIO GAROFALO SPA via Valencia,Spain with logistic notifications handled by EXPERT CUSTOMS BROKER. Manifest records show a quanitity of 5850 CTN with a total weight of 50980 Kilograms arrived on 2018-03-26 via the vessel MSC SASHA to the port of Long Beach, California. Cargo includes products identified as pasta, whether or not cooked or stuffed (with meat - 1300 crts alimentary pasta and 650 empty cartons.

Cargo Details
Consignee
P&L IMPORTS
7047 E. GREENWAY PARKWAY, SUITE 250
SCOTTSDALE AZ 85254 UNITED STATES

Shipper
PASTIFICIO LUCIO GAROFALO SPA
VIA DEI PASTAI 42
GRAGNANO 80054 ITALY

Notify Party
EXPERT CUSTOMS BROKER
2595 INKSTER BLVD.
WINNIPEG MB R3C 2E6 CANADA



Vessel and Port
Carrier CodeMSCU
VesselMSC SASHA [PT]
Departure PortValencia,Spain
Landing PortLong Beach, California
Manifest Qty5850 CTN
Manifest Weight50980 Kilograms
Manifest Dimension0
Place of ReceiptNAPLES
Conveyance ID9720500 [IMO Number/Lloyds Number]
Transportation ModeVessel, containerized
Arrival Date2018-03-26

Container Cargo Description
Container #PiecesDescription
MSCU751001819PASTA, WHETHER OR NOT COOKED OR STUFFED (WITH MEAT - 1300 CRTS ALIMENTARY PASTA AND 650 EMPTY CARTONS
MSCU765317419PASTA, WHETHER OR NOT COOKED OR STUFFED (WITH MEAT - 1300 CRTS ALIMENTARY PASTA AND 650 EMPTY CARTONS
TCLU981202419PASTA, WHETHER OR NOT COOKED OR STUFFED (WITH MEAT - 1300 CRTS ALIMENTARY PASTA AND 650 EMPTY CARTONS
MSCU7510018NO MARKS NO MARKS NO MARKS
MSCU7653174NO MARKS NO MARKS NO MARKS
TCLU9812024NO MARKS NO MARKS NO MARKS
ContainerTariff Code [Harmonized]WeightValue
MSCU75100181219 16840 Kilograms 3360
MSCU76531741219 17200 Kilograms 34
TCLU98120241219 16940 Kilograms 3380

BoL Details
Master BOLHouse BOLVoyage NumberBill TypeManifest #Update / Run Date
MSCUVW469596 () 807ASimple BOL FROB12018-03-24 / 2018-03-29


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