The following Bill of Lading record outlines a container shipment imported into the US by . This shipment is registered as coming from via Laem Chabang,Thailand with logistic notifications handled by CARMICHAEL INTERNATIONAL SERVICE. Manifest records show a quanitity of 1730 CTN with a total weight of 44716 Pounds arrived on 2019-04-06 via the vessel GSL NINGBO to the port of New York/Newark Area, Newark, New Jersey. Cargo includes products identified as (1x40'hcrf container) 1,730 cartons 520 carto ns yellow jackfruit curry with jasmine rice p acking: 24 x 13 oz. (370 g.) h.s. code no.190 4.90.0120 p.o.no.0117665122 220 cartons veg an jackfruit cakes packing : 24 x 8.45 oz. (2 40 g.) h.s. code no.2106.90.9895 p.o.no.01176 65122 990 cartons entree pad thai vegetable.
Carrier Code | ZIMU |
Vessel | GSL NINGBO [HK] |
Departure Port | Laem Chabang,Thailand |
Landing Port | New York/Newark Area, Newark, New Jersey |
Manifest Qty | 1730 CTN |
Manifest Weight | 44716 Pounds |
Manifest Dimension | 1750 Cubic Feet |
Place of Receipt | ICD LAT KRABANG |
Port of Detination | Philadelphia, Pennsylvania |
Conveyance ID | 9256482 [IMO Number/Lloyds Number] |
Transportation Mode | Vessel, containerized |
Arrival Date | 2019-04-06 |
Container # | Pieces | Description |
---|---|---|
TTNU8251844 | 17 | (1X40'HCRF CONTAINER) 1,730 CARTONS 520 CARTO NS YELLOW JACKFRUIT CURRY WITH JASMINE RICE P ACKING: 24 X 13 OZ. (370 G.) H.S. CODE NO.190 4.90.0120 P.O.NO.0117665122 220 CARTONS VEG AN JACKFRUIT CAKES PACKING : 24 X 8.45 OZ. (2 40 G.) H.S. CODE NO.2106.90.9895 P.O.NO.01176 65122 990 CARTONS ENTREE PAD THAI VEGETABLE |
TTNU8251844 | YELLOW JACKFRUIT CURRY WITH JASMINE RICE SKU 059976 JACKFRUIT CAKES SKU 063313 ENTREE PA D THAI VEGETABLE SKU 094404 |
Container | Tariff Code [Harmonized] | Weight | Value |
---|---|---|---|
TTNU8251844 | 14 | 33913 Pounds | 76 |
Master BOL | House BOL | Voyage Number | Bill Type | Manifest # | Update / Run Date |
---|---|---|---|---|---|
ZIMUBKK80020387 | () | 3E | In-bond Automated | 1 | 2019-03-28 / 2019-04-08 |