Distillerie Mazzari Spa → American Tartaric Products Inc.

Bill of Lading Import Record

Summary

The following Bill of Lading record outlines a container shipment imported into the US by AMERICAN TARTARIC PRODUCTS INC.. This shipment is registered as coming from DISTILLERIE MAZZARI SPA via Livorno,Italy with logistic notifications handled by ROBIN S. JABIN - P.W. BELLINGAL,. Manifest records show a quanitity of 36 PKG with a total weight of 36900 Kilograms arrived on 2018-07-03 via the vessel SINGAPORE EXPRESS to the port of Oakland, California. Cargo includes products identified as merce: natural l(+)tartaric acid e334 (food grade) oenological type (p.o. 39626) peso: kgs. 18.450 hs code 2918/.

Cargo Details
Consignee
AMERICAN TARTARIC PRODUCTS INC.
2 MADISON AVENUE, SUITE 210 -
10538 LARCHMONT, U.S.A. (ATT.
10538 LARCHMONT, U. NY 10538 US
Shipper
DISTILLERIE MAZZARI SPA
VIA GIARDINO N. 6
PH 0545/45014
48020 SANT'AGATA SU 48020 IT
Notify Party
ROBIN S. JABIN - P.W. BELLINGAL,
INC. 500 SANSONE STREET SUITE
415/781 8460, FAX 415/781 0155


- SAN FRANCISCO, CA CA 94126 US
Vessel and Port
Carrier CodeSUDU
VesselSINGAPORE EXPRESS [HK]
Departure PortLivorno,Italy
Landing PortOakland, California
Manifest Qty36 PKG
Manifest Weight36900 Kilograms
Manifest Dimension0 Cubic Meters
Place of ReceiptRAVENNA IT
Conveyance ID9200809 [IMO Number/Lloyds Number]
Transportation ModeVessel, containerized
Arrival Date2018-07-03

Container Cargo Description
Container #PiecesDescription
SUDU776480118MERCE: NATURAL L(+)TARTARIC ACID E334 (FOOD GRADE) OENOLOGICAL TYPE (P.O. 39626) PESO: KGS. 18.450 HS CODE 2918/
TCLU386680418MERCE: NATURAL L(+)TARTARIC ACID E334 (FOOD GRADE) OENOLOGICAL TYPE (P.O. 39627) PESO: KGS. 18.450 HS CODE 2918 FREIGHT PREPAID
SUDU7764801NO MARKS
TCLU3866804NO MARKS
ContainerTariff Code [Harmonized]WeightValue
SUDU7764801291811 18450 Kilograms 36
TCLU3866804291811 18450 Kilograms 36

BoL Details
Master BOLHouse BOLVoyage NumberBill TypeManifest #Update / Run Date
SUDU78555A4ZW001 () 821WRegular Bill6222018-05-29 / 2018-07-04


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