Shaoxing Lurong Food Co. Ltd → National Frozen Foods Corporation

Bill of Lading Import Record

Summary

The following Bill of Lading record outlines a container shipment imported into the US by NATIONAL FROZEN FOODS CORPORATION. This shipment is registered as coming from SHAOXING LURONG FOOD CO. LTD via Ningpo ,China (Mainland) with logistic notifications handled by OIA GLOBAL LOGISTICS. Manifest records show a quanitity of 40 CTN with a total weight of 22000 Kilograms arrived on 2019-07-29 via the vessel BUDAPEST EXPRESS to the port of Seattle, Washington. Cargo includes products identified as vegetables nesoi raw cooked by boiling froz iqf broccoli 50 50 blend chinese origin grade a packed 1x530kgs ctn national po no. 51833.

Cargo Details
Consignee
NATIONAL FROZEN FOODS CORPORATION
1600 FAIRVIEW AVE.E.SUITE 200
SEATTLE WA.98102 U.S.A
CONTACT PERSONBRANDON MARINO

Contact Details: CELL503-688-3842 FAX206-805-5232 [Telephone Number]
Shipper
SHAOXING LURONG FOOD CO. LTD
XIHETOU TANGGONG ROAD PAOJIANG
INDUSTRIAL
ZONE SHAOXING ZHEJIANG CHINA

Contact Details: TEL 0575-88038683 [Telephone Number]
Notify Party
OIA GLOBAL LOGISTICS
8548 NE ALDERWOOD RD PORTLAND OR
97220 USA
TEL503-736-5941 FAX203-736-5994


Contact Details: CONTACT PERSONDAVID NORMAN [Telephone Number]
Vessel and Port
Carrier CodeYMLU
VesselBUDAPEST EXPRESS [DE]
Departure PortNingpo ,China (Mainland)
Landing PortSeattle, Washington
Manifest Qty40 CTN
Manifest Weight22000 Kilograms
Manifest Dimension0 Cubic Meters
Place of ReceiptNINGBO ZJ
Conveyance ID9450430 [IMO Number/Lloyds Number]
Transportation ModeVessel, non-container
Arrival Date2019-07-29

Container Cargo Description
Container #PiecesDescription
BMOU9822915VEGETABLES NESOI RAW COOKED BY BOILING FROZ IQF BROCCOLI 50 50 BLEND CHINESE ORIGIN GRADE A PACKED 1X530KGS CTN NATIONAL PO NO. 51833
BMOU9822915// //
ContainerTariff Code [Harmonized]WeightValue
BMOU98229157 22000 Kilograms 40

BoL Details
Master BOLHouse BOLVoyage NumberBill TypeManifest #Update / Run Date
YMLUW232305940 () 054ERegular Bill1959182019-07-22 / 2019-07-30


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