Thai Tai Ltd
US Customs records for Thai Tai Ltd, a supplier based in Vietnam. See their past imports and exports, including shipments to Summit Import Corporation100 Summit in Place Jersey City, New Jersey.
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Total Shipments
1
Trading Partners
1
Top Partner
SUMMIT IMPORT CORPORATION100 SUMMIT
Ports
1
Top Port
New York/Newark Area, Newark, New Jersey
Contact Info
- Thai Tai LtdAgriculture Co., Ltd.97/26 Mu 3, Klong Mai, Sampran, Nakornpathom 73110, Thailand
Thai Tai Ltd Records
Get a complete supplier history
Updated: 2020-05-01
Total Shipments
1
Date range
Available to paid subscribers
- 1M
- 3M
- 6M
- 1Y
- 3Y
- All
2006-11-01 - 2020-05-13
Total shipments from 2006-11-01 to 2020-05-13
Date range
Available to paid subscribers
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- Supplier Shipments
Top Trading Partners
Top Ports
Legend
- New York/Newark Area, Newark, New Jersey
More data available to paid subscribers
Sample Shipment From Thai Tai Ltd
Bill of Lading HLCUBKKKC26461AA
Arrival Date: 2020-05-01
Container Number: TGCU2113411
×
| Cargo #1 | ||
| Description BLACK SOY SAUCE 220 CARTONS BLACK SOY SAUCE. HS CODE 21031000000 220 CARTONS THIN SOY SAUCE. HS CODE 21031000000 280 CARTONS THICK SOY SAUCE (SWEET SAUCE)., HS CODE 19030000001 10 CARTONS FRAGRANT INCENSE A HS CODE 36069090003 (1,139 CARTONS /G.W.16,590.80 KGS.) EXPORTER NAME KWANG YAK JOO LTD., PART., XXHLCUBKKKC26461AAXX ================================= | ||
| Keywords sauce. | HS-Code HS Code 2103 1000 | Piece Count 1139 |
| Length 2000 | Height 806 |
| Width 800 | Load Status Loaded |
| Seal HLB7027807 | Equipment Description CN |
| Type 20 Foot Ventilated Container, Passive vents at upper part of cargo space. Total vent cross-section area < 25cm2/m of nominal length | Type of Service House to House |
| Container Type 20 Foot Ventilated Container, Passive vents at upper part of cargo space. Total vent cross-section area < 25cm2/m of nominal length | Marks & Numbers S.M. (IN DIAMOND) NEW YORK ================= ========== CORNICHE CRYSTALLIZED GINGER CLASSIC CORNICHE CRYSTALLIZED GINGER CARAMEL .,. . . . . . .,. . . . . . |
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