Hylife Foods International Ltd → Tianjin Good-quick Logistics Co Ltd

Bill of Lading Import Record

Summary

The following Bill of Lading record outlines a container shipment imported into the US by TIANJIN GOOD-QUICK LOGISTICS CO LTD. This shipment is registered as coming from HYLIFE FOODS INTERNATIONAL LTD via Prince Rupert, BC ,Canada. Manifest records show a quanitity of 1667 PCS with a total weight of 30601 Kilograms arrived on 2019-02-19 via the vessel CSCL EAST CHINA SEA to the port of Los Angeles, California. Cargo includes products identified as frozen pork stomach (s) 25005 kgs (net weight) form id: 20190100401 authorization: mc8179 license : 01r159 14 days equipment free time at destination po hs code 0203.29.

Cargo Details
Consignee
TIANJIN GOOD-QUICK LOGISTICS CO LTD
NORTH ROAD 1-2 B183 ROOM
AIRPORT INDUSTRIAL PARK
TIANJIN, CHINA, ZIP CODE 300042

Contact Details: MISS ZHOUWEI TELEPHONE 022-23241102 [Telephone Number]
Shipper
HYLIFE FOODS INTERNATIONAL LTD
L'HORIZON, GUNSITE ROAD
BRITTONS HILL, ST. MICHAEL
BARBADOS BB14027

Contact Details: 246-262-9491 [Telephone Number]
Notify Party
TIANJIN GOOD-QUICK LOGISTICS CO LTD
NORTH ROAD 1-2 B183 ROOM
AIRPORT INDUSTRIAL PARK
TIANJIN, CHINA, ZIP CODE 300042


Contact Details: MISS ZHOUWEI TELEPHONE 022-23241 [Telephone Number]
Vessel and Port
Carrier CodeCMDU
VesselCSCL EAST CHINA SEA [HK]
Departure PortPrince Rupert, BC ,Canada
Landing PortLos Angeles, California
Manifest Qty1667 PCS
Manifest Weight30601 Kilograms
Manifest Dimension0 Cubic Meters
Place of ReceiptWINNIPEG, MB
Conveyance ID9645918 [IMO Number/Lloyds Number]
Transportation ModeVessel, non-container
Arrival Date2019-02-19

Container Cargo Description
Container #PiecesDescription
APRU57611701667FROZEN PORK STOMACH (S) 25005 KGS (NET WEIGHT) FORM ID: 20190100401 AUTHORIZATION: MC8179 LICENSE : 01R159 14 DAYS EQUIPMENT FREE TIME AT DESTINATION PO HS CODE 0203.29
APRU5761170NO MARKS

BoL Details
Master BOLHouse BOLVoyage NumberBill TypeManifest #Update / Run Date
CMDUCAN0427546 () 0BH2ASimple BOL FROB12019-02-05 / 2019-02-20


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