Kaiyuan Transcend Food Co. Ltd. → Wismettac Asian Foods Inc.

Bill of Lading Import Record

Summary

The following Bill of Lading record outlines a container shipment imported into the US by WISMETTAC ASIAN FOODS INC.. This shipment is registered as coming from KAIYUAN TRANSCEND FOOD CO. LTD. via Pusan,South Korea with logistic notifications handled by NISSIN INTERNATIONAL TRANSPORT. Manifest records show a quanitity of 1922 CTN with a total weight of 19220 Kilograms arrived on 2018-06-11 via the vessel YM MATURITY to the port of Los Angeles, California. Cargo includes products identified as fruit edible plant parts nesoi prep etc. n frozen seasoned seaweed frozen tangerine frozen strawberry shipper s designated carrying temperature is -18 degrees celsius.

Cargo Details
Consignee
WISMETTAC ASIAN FOODS INC.
(USA) LOS ANGELES BRANCH
13409 ORDEN DRIVE BUILDING J
SANTA FE SPRINGS CA 90670-6336 USA

Contact Details: TEL562-802-1900 FAX562-229-1729 [Telephone Number]
Shipper
KAIYUAN TRANSCEND FOOD CO. LTD.
NO.9 THE MIDDLE OF WUJIN ROAD
KAIYUAN ECONOMIC DEVELOPMENT
DISTRICT KAIYUAN TIELING LIAONING

Notify Party
NISSIN INTERNATIONAL TRANSPORT
1540 W.190TH STREET
TORRANCE CA 90501-1540
PH310-222-8580 ATTNJAKE


Vessel and Port
Carrier CodeYMLU
VesselYM MATURITY [LR]
Departure PortPusan,South Korea
Landing PortLos Angeles, California
Manifest Qty1922 CTN
Manifest Weight19220 Kilograms
Manifest Dimension0 Cubic Meters
Place of ReceiptDALIAN LN
Conveyance ID9438535 [IMO Number/Lloyds Number]
Transportation ModeVessel, non-container
Arrival Date2018-06-11
Notified Parties
  • Y258

Container Cargo Description
Container #PiecesDescription
BMOU98119521922FRUIT EDIBLE PLANT PARTS NESOI PREP ETC. N FROZEN SEASONED SEAWEED FROZEN TANGERINE FROZEN STRAWBERRY SHIPPER S DESIGNATED CARRYING TEMPERATURE IS -18 DEGREES CELSIUS
BMOU9811952// //
ContainerTariff Code [Harmonized]WeightValue
BMOU98119520899 19220 Kilograms 3840

BoL Details
Master BOLHouse BOLVoyage NumberBill TypeManifest #Update / Run Date
YMLUW245235048 () 051ERegular Bill172018-06-04 / 2018-06-12


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