Hylife Foods International Ltd → Beijing Team Will International

Bill of Lading Import Record

Summary

The following Bill of Lading record outlines a container shipment imported into the US by BEIJING TEAM WILL INTERNATIONAL. This shipment is registered as coming from HYLIFE FOODS INTERNATIONAL LTD via Prince Rupert, BC ,Canada. Manifest records show a quanitity of 1676 PCS with a total weight of 30957 Kilograms arrived on 2019-03-21 via the vessel COSCO SHIPPING ROSE to the port of Los Angeles, California. Cargo includes products identified as frozen canadian pork 25051.08 kgs (net weight) form id: 20190200867 authorization: mc8179 license : 01r159 14 days equipment free time at destination po hs code 0203.29.

Cargo Details
Consignee
BEIJING TEAM WILL INTERNATIONAL
TRADE CO.,LTD
NO.2 AIRPORT EAST ROAD, AIR CBD,
SHUNYI DISTRICT,BEIJING CHINA

Contact Details: TTEL:86-10-6848 7919 CONTACT UNA [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
BEIJING TEAM WILL INTERNATIONAL
TRADE CO.,LTD
NO.2 AIRPORT EAST ROAD, AIR CBD,
SHUNYI DISTRICT,BEIJING CHINA


Contact Details: TTEL:86-10-6848 7919 CONTACT UNA [Telephone Number]
Vessel and Port
Carrier CodeCMDU
VesselCOSCO SHIPPING ROSE [HK]
Departure PortPrince Rupert, BC ,Canada
Landing PortLos Angeles, California
Manifest Qty1676 PCS
Manifest Weight30957 Kilograms
Manifest Dimension0 Cubic Meters
Place of ReceiptWINNIPEG, MB
Conveyance ID9785809 [IMO Number/Lloyds Number]
Transportation ModeVessel, non-container
Arrival Date2019-03-21

Container Cargo Description
Container #PiecesDescription
TGHU99491191676FROZEN CANADIAN PORK 25051.08 KGS (NET WEIGHT) FORM ID: 20190200867 AUTHORIZATION: MC8179 LICENSE : 01R159 14 DAYS EQUIPMENT FREE TIME AT DESTINATION PO HS CODE 0203.29
TGHU9949119NO MARKS

BoL Details
Master BOLHouse BOLVoyage NumberBill TypeManifest #Update / Run Date
CMDUCAN0431914 () 0BH38Simple BOL FROB12019-03-14 / 2019-03-23


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