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 1760 CTN with a total weight of 20240 Kilograms arrived on 2018-08-05 via the vessel YM MOBILITY to the port of Los Angeles, California. Cargo includes products identified as fruit edible plant parts nesoi prep etc. n frozen seasoned seaweed shipper s designated carrying temperature is -18 degrees celsius and designated vent opening is 0 cmh..

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 MOBILITY [LR]
Departure PortPusan,South Korea
Landing PortLos Angeles, California
Manifest Qty1760 CTN
Manifest Weight20240 Kilograms
Manifest Dimension0 Cubic Meters
Place of ReceiptDALIAN LN
Conveyance ID9457737 [IMO Number/Lloyds Number]
Transportation ModeVessel, non-container
Arrival Date2018-08-05
Notified Parties
  • Y258

Container Cargo Description
Container #PiecesDescription
TCLU132440317FRUIT EDIBLE PLANT PARTS NESOI PREP ETC. N FROZEN SEASONED SEAWEED SHIPPER S DESIGNATED CARRYING TEMPERATURE IS -18 DEGREES CELSIUS AND DESIGNATED VENT OPENING IS 0 CMH.
TCLU1324403// //
ContainerTariff Code [Harmonized]WeightValue
TCLU13244030899 20240 Kilograms 40

BoL Details
Master BOLHouse BOLVoyage NumberBill TypeManifest #Update / Run Date
YMLUW245235336 () 035ERegular Bill18572018-07-31 / 2018-08-07


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