Hylife Foods International Ltd → Jiangsu Food Import Export

Bill of Lading Import Record

Summary

The following Bill of Lading record outlines a container shipment imported into the US by JIANGSU FOOD IMPORT EXPORT. This shipment is registered as coming from HYLIFE FOODS INTERNATIONAL LTD via Vancouver, BC ,Canada. Manifest records show a quanitity of 919 PCS with a total weight of 30515 Kilograms arrived on 2019-04-05 via the vessel OOCL OAKLAND to the port of Seattle, Washington. Cargo includes products identified as cargo is stowed in a refrigerated container s at the shipper's requested carrying temperatu of -18 degrees celsius frozen pork trimmings (4) 25015.18 kgs (net weight) hs code 0203.29 form id: 20190301188.

Cargo Details
Consignee
JIANGSU FOOD IMPORT EXPORT
CO., LTD NO.9 PUDONG BEI RD,
PUKOU DISTRICT,NANJING CITY,
JIANGSU, CHINA.

Contact Details: SHEN JINGJING TEL:86-25-58588696 [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
JIANGSU FOOD IMPORT EXPORT
CO., LTD NO.9 PUDONG BEI RD,
PUKOU DISTRICT,NANJING CITY,
JIANGSU, CHINA.


Contact Details: SHEN JINGJING TEL:86-25-58588696 [Telephone Number]
Vessel and Port
Carrier CodeCMDU
VesselOOCL OAKLAND [PA]
Departure PortVancouver, BC ,Canada
Landing PortSeattle, Washington
Manifest Qty919 PCS
Manifest Weight30515 Kilograms
Manifest Dimension0 Cubic Meters
Place of ReceiptWINNIPEG, MB
Conveyance ID9367190 [IMO Number/Lloyds Number]
Transportation ModeVessel, non-container
Arrival Date2019-04-05

Container Cargo Description
Container #PiecesDescription
CGMU5266742919CARGO IS STOWED IN A REFRIGERATED CONTAINER S AT THE SHIPPER'S REQUESTED CARRYING TEMPERATU OF -18 DEGREES CELSIUS FROZEN PORK TRIMMINGS (4) 25015.18 KGS (NET WEIGHT) HS CODE 0203.29 FORM ID: 20190301188
CGMU5266742NO MARKS

BoL Details
Master BOLHouse BOLVoyage NumberBill TypeManifest #Update / Run Date
CMDUCAN0436383 () 0TP2OSimple BOL FROB12019-03-29 / 2019-04-06


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