Kodai Company. Ltd → Baylink Shipping Inc.

Bill of Lading Import Record

Summary

The following Bill of Lading record outlines a container shipment imported into the US by BAYLINK SHIPPING INC.. This shipment is registered as coming from KODAI COMPANY. LTD via Tsingtao,China (Mainland). Manifest records show a quanitity of 1630 CTN with a total weight of 26500 Kilograms arrived on 2018-06-13 via the vessel HANOVER EXPRESS to the port of New York/Newark Area, Newark, New Jersey. Cargo includes products identified as spinach raw cooked by steaming boiling in wat frozen bqf chopped spinach frozen bqf whole leaf spinach frozen iqf chopped spinach temp -18 c.

Cargo Details
Consignee
BAYLINK SHIPPING INC.
145-18 156TH STREET SUITE 211
JAMAICA NY 11434 U.S.A.
MAIN (718)285-8155 DIRECT 646-3

Contact Details: 81-2506 ATTN MICHAEL HORAN [Telephone Number]
Shipper
KODAI COMPANY. LTD
RM 12-A 12 F COSCO PLAZA 61
HONGKONG MIDDLE ROAD QINGDAO CHINA
TEL0532-80977888

Contact Details: FAX0532-80977005 [Telephone Number]
Notify Party
BAYLINK SHIPPING INC.
145-18 156TH STREET SUITE 211
JAMAICA NY 11434 U.S.A.
MAIN (718)285-8155 DIRECT 646-3


Contact Details: 81-2506 ATTN MICHAEL HORAN [Telephone Number]
Vessel and Port
Carrier CodeYMLU
VesselHANOVER EXPRESS [DE]
Departure PortTsingtao,China (Mainland)
Landing PortNew York/Newark Area, Newark, New Jersey
Manifest Qty1630 CTN
Manifest Weight26500 Kilograms
Manifest Dimension0 Cubic Meters
Place of ReceiptQINGDAO SD
Conveyance ID9343716 [IMO Number/Lloyds Number]
Transportation ModeVessel, non-container
Arrival Date2018-06-13
Notified Parties
  • KODL

Container Cargo Description
Container #PiecesDescription
SZLU988870216SPINACH RAW COOKED BY STEAMING BOILING IN WAT FROZEN BQF CHOPPED SPINACH FROZEN BQF WHOLE LEAF SPINACH FROZEN IQF CHOPPED SPINACH TEMP -18 C
SZLU9888702// //
ContainerTariff Code [Harmonized]WeightValue
SZLU98887027 26500 Kilograms 50

BoL Details
Master BOLHouse BOLVoyage NumberBill TypeManifest #Update / Run Date
YMLUE240073328 () 076EMaster Bill1794682018-06-06 / 2018-06-14


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