The following Bill of Lading record outlines a container shipment imported into the US by CREATE A TREAT. This shipment is registered as coming from DOCILE ALIMENTOS LTDA via South Riding Point,Bahamas with logistic notifications handled by COLBECK & CLARKE. Manifest records show a quanitity of 2285 CTN with a total weight of 23992 Kilograms arrived on 2019-04-04 via the vessel MSC MEDITERRANEAN to the port of New York/Newark Area, Newark, New Jersey. Cargo includes products identified as sugar confectionery (including white chocolat e), n - 1x40hc containing: 2285 cartons boxes containing assorted candies as per commercia l invoice n: 000029/19 due: 19br000216846-3 r uc: 9br94261534100000000000000 000150885 ncm: 17049020 freight prepaid ctc: barbara maclar en tax id: 886 461 698 17049020 forwarding ag.
Carrier Code | MEDU |
Vessel | MSC MEDITERRANEAN [PA] |
Departure Port | South Riding Point,Bahamas |
Landing Port | New York/Newark Area, Newark, New Jersey |
Manifest Qty | 2285 CTN |
Manifest Weight | 23992 Kilograms |
Manifest Dimension | 46 Cubic Meters |
Place of Receipt | RIO GRANDE |
Conveyance ID | 9102710 [IMO Number/Lloyds Number] |
Transportation Mode | Vessel, containerized |
Arrival Date | 2019-04-04 |
Container # | Pieces | Description |
---|---|---|
TCLU5861503 | 2285 | SUGAR CONFECTIONERY (INCLUDING WHITE CHOCOLAT E), N - 1X40HC CONTAINING: 2285 CARTONS BOXES CONTAINING ASSORTED CANDIES AS PER COMMERCIA L INVOICE N: 000029/19 DUE: 19BR000216846-3 R UC: 9BR94261534100000000000000 000150885 NCM: 17049020 FREIGHT PREPAID CTC: BARBARA MACLAR EN TAX ID: 886 461 698 17049020 FORWARDING AG |
TCLU5861503 | NO MARKS NO MARKS NO MARKS NO MARKS NO MARKS NO MARKS NO MARKS NO MARKS | |
TCLU5861503 | NO MARKS NO MARKS NO MARKS |
Container | Tariff Code [Harmonized] | Weight | Value |
---|---|---|---|
TCLU5861503 | 14 | 23992 Kilograms | 4798 |
Master BOL | House BOL | Voyage Number | Bill Type | Manifest # | Update / Run Date |
---|---|---|---|---|---|
MEDURG103167 | () | 909A | Simple BOL FROB | 1 | 2019-03-28 / 2019-04-05 |