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Formaggio Kitchen

企业页面   United States

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轻松使用贸易数据

以公司为组织的美国海关记录

467 U.S. shipments available for Formaggio Kitchen, updated weekly since 2007
日期 供应商 客户 详细信息 43 more fields
2024-04-06 Epagal S.L.
Formaggio Kitchen
XXXXXX XXXXX
货运提单
2024-03-30 Italiana Capers Sud Srl
Formaggio Kitchen
XXXXXX XX XX XXX XX X XXX
货运提单
2024-03-30 Az.Agr. Zaccaria Silvio
Formaggio Kitchen
XXXXXXXXXX XX XX XXX XX X XXX
货运提单
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Contact information for Formaggio Kitchen

 
地址
244 HURON AV CAMBRIDGE MA 02138 US
 

 
Top products
  1. olive
  2. biscuits
  3. condiments
  4. mustard
  5. flour
Top HS Codes
  1. HS 04 - Dairy produce; birds' eggs; natural honey; edible products of animal origin, not elsewhere specified or included
  2. HS 19 - Preparations of cereals, flour, starch or milk; pastrycooks' products
  3. HS 15 - Animal or vegetable fats and oils and their cleavage products; prepared animal fats; animal or vegetable waxes
  4. HS 21 - Miscellaneous edible preparations
  5. HS 20 - Preparations of vegetables, fruit, nuts or other parts of plants

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Sample Bill of Lading

467 shipment records available

Date
2024-04-06
Shipper Name
Epagal, S.L.
Shipper Address
POLIGONO DE SABON PARCELA 150 ARTEIXO 15 15142 ES
Consignee Name
Formaggio Kitchen
Consignee Address
244 HURON AV CAMBRIDGE MA 02138 US
Notify Party Name
Formaggio Kitchen
Notify Party Address
358 HURON AVENUE, CAMBRIDGE, MA 02138. UNITED STATES, TE617-354-4750
Weight
3180
Weight Unit
LB
Weight in KG
1442.4237
Quantity
355
Quantity Unit
PCS
Measure Unit
CF
Shipment Origin
Spain
Details
1,442.4237 kg
From port: Vigo, Spain
To port: Port Of Boston, Boston, Massachusetts
Place of Receipt
Arteixo
Foreign Port of Lading
Vigo, Spain
U.S. Port of Unlading
Port Of Boston, Boston, Massachusetts
U.S. Destination Port
Port Of Boston, Boston, Massachusetts
Commodity
XXXXXX XXXXX
Container
MEDU6381611
Marks Description
XXXXXXXXXXX
Carrier Name
OCEANS CONSOLIDATORS INC
Vessel Name
MSC JUDITH
Voyage Number
MX410
Bill of Lading Number
OCIV1960
Master Bill of Lading Number
MEDUVG512720
HTS Codes
HTS 2005.20

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