Jiangsu Haijiang Food Co. Ltd. → Wismettac Asian Foods Inc.

Bill of Lading Import Record

Summary

The following Bill of Lading record outlines a container shipment imported into the US by WISMETTAC ASIAN FOODS INC.. This shipment is registered as coming from JIANGSU HAIJIANG FOOD CO. LTD. via Shanghai ,China (Mainland) with logistic notifications handled by NISSIN INTERNATIONAL TRANSPORT. Manifest records show a quanitity of 1920 CTN with a total weight of 18816 Kilograms arrived on 2019-04-03 via the vessel HOUSTON BRIDGE to the port of New York/Newark Area, Newark, New Jersey. Cargo includes products identified as fruit edible plant parts nesoi prep etc. n seaweed salad temp -18 c ven close shipper s designated carrying temperature is -18c degrees celsius.

Cargo Details
Consignee
WISMETTAC ASIAN FOODS INC.
602 WASHINGTON AVENUE CARLSTADT
NEW JERSEY 07072-2902 U.S.A.
TEL201-804-1600

Contact Details: FAX201-635-9100 [Telephone Number]
Shipper
JIANGSU HAIJIANG FOOD CO. LTD.
YU GANG LIUHE TAICANG JIANGSU CHINA
TEL0512-53612102
FAX0512-53611635

Notify Party
NISSIN INTERNATIONAL TRANSPORT
1540 W.190TH ST. TORRANCE
CA 90501-1540
TEL310-222-8580 FAX310-787-0444


Contact Details: ATTNJAKE [Telephone Number]
Vessel and Port
Carrier CodeYMLU
VesselHOUSTON BRIDGE [PA]
Departure PortShanghai ,China (Mainland)
Landing PortNew York/Newark Area, Newark, New Jersey
Manifest Qty1920 CTN
Manifest Weight18816 Kilograms
Manifest Dimension0 Cubic Meters
Place of ReceiptSHANGHAI SH
Conveyance ID9566382 [IMO Number/Lloyds Number]
Transportation ModeVessel, non-container
Arrival Date2019-04-03

Container Cargo Description
Container #PiecesDescription
YMLU540071819FRUIT EDIBLE PLANT PARTS NESOI PREP ETC. N SEAWEED SALAD TEMP -18 C VEN CLOSE SHIPPER S DESIGNATED CARRYING TEMPERATURE IS -18C DEGREES CELSIUS
YMLU5400718// //
ContainerTariff Code [Harmonized]WeightValue
YMLU54007180899 18816 Kilograms 3763

BoL Details
Master BOLHouse BOLVoyage NumberBill TypeManifest #Update / Run Date
YMLUE236051935 () 035ERegular Bill19582019-03-28 / 2019-04-04


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