Gourmet Blueberries Peru S.a.c → Gourmet Trading Co

Bill of Lading Import Record

Summary

The following Bill of Lading record outlines a container shipment imported into the US by GOURMET TRADING CO. This shipment is registered as coming from GOURMET BLUEBERRIES PERU S.A.C via Vacamonte,Panama with logistic notifications handled by J&K FRESH EAST. Manifest records show a quanitity of 3600 BOX with a total weight of 9400 Kilograms arrived on 2019-03-25 via the vessel MSC SHUBA B to the port of Philadelphia, Pennsylvania. Cargo includes products identified as (with fresh blueberries) cajas con arandanos frescos hs code 081040 pa 08.10.40.00.00 term ographs: fmx3106xw0 fmx3106wj0 8500041317 850 0037646 temperature: -0.5 c ventilation: 10 cbm freight collect "the reefer temperature t o be set at -0.5 degrees celsius in accordanc e with shipper's instructions".

Cargo Details
Consignee
GOURMET TRADING CO
2580 SANTA FE AVE
REDONDO BEACH CA 90278 UNITED STATE

Shipper
GOURMET BLUEBERRIES PERU S.A.C
GENERAL MENDIBURU 1281-1285, URB. S
MIRAFLORES LIM PERU

Notify Party
J&K FRESH EAST
399 MARKET STREET, SUITE 220
NEW YORK NY 19106 UNITED STATES



Vessel and Port
Carrier CodeMEDU
VesselMSC SHUBA B [PT]
Departure PortVacamonte,Panama
Landing PortPhiladelphia, Pennsylvania
Manifest Qty3600 BOX
Manifest Weight9400 Kilograms
Manifest Dimension0
Place of ReceiptPAITA
Conveyance ID9778076 [IMO Number/Lloyds Number]
Transportation ModeVessel, containerized
Arrival Date2019-03-25

Container Cargo Description
Container #PiecesDescription
CXRU132564430(WITH FRESH BLUEBERRIES) CAJAS CON ARANDANOS FRESCOS HS CODE 081040 PA 08.10.40.00.00 TERM OGRAPHS: FMX3106XW0 FMX3106WJ0 8500041317 850 0037646 TEMPERATURE: -0.5 C VENTILATION: 10 CBM FREIGHT COLLECT "THE REEFER TEMPERATURE T O BE SET AT -0.5 DEGREES CELSIUS IN ACCORDANC E WITH SHIPPER'S INSTRUCTIONS"
CXRU1325644NO MARKS NO MARKS NO MARKS NO MARKS NO MARKS NO MARKS NO MARKS

BoL Details
Master BOLHouse BOLVoyage NumberBill TypeManifest #Update / Run Date
MEDUL2164795 () 910RRegular Bill12019-03-15 / 2019-03-27


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