Elma Farms Disticaret Limited Sirk → Milas Foods Llc

Bill of Lading Import Record

Summary

The following Bill of Lading record outlines a container shipment imported into the US by MILAS FOODS LLC. This shipment is registered as coming from ELMA FARMS DISTICARET LIMITED SIRK via Zonguldak,Turkey. Manifest records show a quanitity of 2 PKG with a total weight of 1336 Kilograms arrived on 2019-03-19 via the vessel MELCHIOR SCHULTE to the port of New York/Newark Area, Newark, New Jersey. Cargo includes products identified as 2 packages - 192 boxes 40 gr dipin bruschett a sleeve hs code : 4819.50.00.10.00 40 gr d ipin bruschetta hs code : 2005.99.80.00.00 40 gr dipin bruschetta cup hs code : 3926.90 .97.90.18.

Cargo Details
Consignee
MILAS FOODS LLC
15- 01 POLLITT DR FAIR LAWN
NEW JERSEY NJ 07410 US
NEW JERSEY NJ 07410 US
NEW JERSEY NJ07410US

Shipper
ELMA FARMS DISTICARET LIMITED SIRK
KULTUR MAHALLESI 1382 SOKAK NO: 4-2
KONAK IZMIR TURKEY
IZMIR TR
IZMIR TR

Notify Party
MILAS FOODS LLC
15-01 POLLITT DR FAIR LAWN
NEW JERSEY NJ 07410 US
NEW JERSEY NJ 07410 US
NEW JERSEY NJ07410 US

Vessel and Port
Carrier CodeAQTY
VesselMELCHIOR SCHULTE [SG]
Departure PortZonguldak,Turkey
Landing PortNew York/Newark Area, Newark, New Jersey
Manifest Qty2 PKG
Manifest Weight1336 Kilograms
Manifest Dimension0
Place of ReceiptIZMIR ALIAGA
Conveyance ID9676723 [IMO Number/Lloyds Number]
Transportation ModeVessel, containerized
Arrival Date2019-03-19

Container Cargo Description
Container #PiecesDescription
WFHU513442322 PACKAGES - 192 BOXES 40 GR DIPIN BRUSCHETT A SLEEVE HS CODE : 4819.50.00.10.00 40 GR D IPIN BRUSCHETTA HS CODE : 2005.99.80.00.00 40 GR DIPIN BRUSCHETTA CUP HS CODE : 3926.90 .97.90.18
WFHU51344232 PACKAGES - 192 BOXES 40 GR DIPIN BRUSCHETT ASLEEVE HS CODE : 4819.50.00.10.00 40 GR D IPIN BRUSCHETTA HS CODE : 2005.99.80.00.00 40 GR DIPIN BRUSCHETTA CUP HS CODE : 3926.90 .97.90.18

BoL Details
Master BOLHouse BOLVoyage NumberBill TypeManifest #Update / Run Date
TRKUALINYC819313AQTYIZMSE017159 () 1906WHouse Bill12019-03-08 / 2019-03-20


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