Provefrut → Vlm Foods Usa Ltd

Bill of Lading Import Record

Summary

The following Bill of Lading record outlines a container shipment imported into the US by VLM FOODS USA LTD. This shipment is registered as coming from PROVEFRUT via Cristobal,Panama with logistic notifications handled by J.E.S. FORWARDING INC.. Manifest records show a quanitity of 1013 BOX with a total weight of 22060 Kilograms arrived on 2019-02-25 via the vessel MAERSK SURABAYA to the port of Savannah, Georgia. Cargo includes products identified as 685 bxs. iqf broccoli florets 333 bxs. iqf br occoli cuts 110 bxs. iqf broccoli cuts 105 bx s. block frozen broccoli chopped 650 bxs. blo ck frozen broccoli spears 01 bulk with 100 em pty boxes call off: po707857 net weight: 2052 7.58 kgs / 45255.11 lbs gross weight: 22060.2 4 kgs / 48634.00 lbs dae: 028-2019-40-0009816.

Cargo Details
Consignee
VLM FOODS USA LTD
8 THE GREEN, SUITE 6152
DOVER DE 19901 UNITED STATES

Shipper
PROVEFRUT
EDF. MIRAGE PISO 9 OF 9 AV.12 DE OC
QUITO ECUADOR

Notify Party
J.E.S. FORWARDING INC.
30 MONTGOMERY ST., SUITE 620
JERSEY CITY NJ 07302 UNITED STATES



Vessel and Port
Carrier CodeMEDU
VesselMAERSK SURABAYA [LR]
Departure PortCristobal,Panama
Landing PortSavannah, Georgia
Manifest Qty1013 BOX
Manifest Weight22060 Kilograms
Manifest Dimension60 Cubic Meters
Place of ReceiptGUAYAQUIL
Conveyance ID9330068 [IMO Number/Lloyds Number]
Transportation ModeVessel, containerized
Arrival Date2019-02-25

Container Cargo Description
Container #PiecesDescription
MSDU902334713685 BXS. IQF BROCCOLI FLORETS 333 BXS. IQF BR OCCOLI CUTS 110 BXS. IQF BROCCOLI CUTS 105 BX S. BLOCK FROZEN BROCCOLI CHOPPED 650 BXS. BLO CK FROZEN BROCCOLI SPEARS 01 BULK WITH 100 EM PTY BOXES CALL OFF: PO707857 NET WEIGHT: 2052 7.58 KGS / 45255.11 LBS GROSS WEIGHT: 22060.2 4 KGS / 48634.00 LBS DAE: 028-2019-40-0009816
MSDU9023347NO MARKS NO MARKS NO MARKS NO MARKS NO MARKS NO MARKS NO MARKS NO MARKS

BoL Details
Master BOLHouse BOLVoyage NumberBill TypeManifest #Update / Run Date
MEDUGU153979 () 904ERegular Bill12019-02-19 / 2019-02-26


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