Bollore Logistics Le Havre → Carrefour Arue

Bill of Lading Import Record

Summary

The following Bill of Lading record outlines a container shipment imported into the US by CARREFOUR ARUE. This shipment is registered as coming from BOLLORE LOGISTICS LE HAVRE via Le Havre,France with logistic notifications handled by POLYNESIE TRANSIT. Manifest records show a quanitity of 1976 CTN with a total weight of 9742 Kilograms arrived on 2018-04-09 via the vessel SEATRADE RED to the port of New York, New York. Cargo includes products identified as prepared or preserved meat, meat offal bloo d nesoi,other, including mixtures - temp 3cch eese and curd,fresh unripened or uncured chee se, including whey cheese, and curd - temp 3c food preparations nesoi,other - temp 3cmilk a nd cream, concentrated or sweetened,other - a erosols cl2.2 un1950 gw 82.28kg temp 3c.

Cargo Details
Consignee
CARREFOUR ARUE
BP 14147
PUNAAUIA // TAHITI 98717 PF

Shipper
BOLLORE LOGISTICS LE HAVRE
PARC LOGISTIQUE PONT DE NORMANDIE
B.P. 112
LE HAVRE CEDEX 76051 FR

Notify Party
POLYNESIE TRANSIT
BP 40004
PAPEETE 98713 PF



Vessel and Port
Carrier CodeMFUS
VesselSEATRADE RED [LR]
Departure PortLe Havre,France
Landing PortNew York, New York
Manifest Qty1976 CTN
Manifest Weight9742 Kilograms
Manifest Dimension0 Cubic Feet
Place of ReceiptLE HAVRE
Conveyance ID9690107 [IMO Number/Lloyds Number]
Transportation ModeVessel, containerized
Arrival Date2018-04-09
Notified Parties
  • CMDU
  • MFUS

Container Cargo Description
Container #PiecesDescription
SEGU93713621976PREPARED OR PRESERVED MEAT, MEAT OFFAL BLOO D NESOI,OTHER, INCLUDING MIXTURES - TEMP 3CCH EESE AND CURD,FRESH UNRIPENED OR UNCURED CHEE SE, INCLUDING WHEY CHEESE, AND CURD - TEMP 3C FOOD PREPARATIONS NESOI,OTHER - TEMP 3CMILK A ND CREAM, CONCENTRATED OR SWEETENED,OTHER - A EROSOLS CL2.2 UN1950 GW 82.28KG TEMP 3C
SEGU9371362NO MARKS
Hazmat
SEGU9371362Hazmat Class: 2.2
Hazmat Code: UN1950 [U]

BoL Details
Master BOLHouse BOLVoyage NumberBill TypeManifest #Update / Run Date
MFUSFRLEH1802249 () 8412Simple BOL FROB12018-03-29 / 2018-04-11


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