Live Sugar Import data of Ghana imports from togo under HS Code 1701991000 via Port Aflao-customs-border-post , our Ghana customs import data reports include date, value, quantity, product description, HS code, port, country, and Ghana sugar importers data
Date |
HS Code |
Product Description |
Origin Country |
Unloading Port |
QTY. |
Value($) |
Importer Name |
|---|---|---|---|---|---|---|---|
| 2024-04-08 14:26:04 |
1701991000
|
7BAGS X 50KG WHITE CRYSTAL SUGAR | TOGO | AFLAO CUSTOMS BORDER POST | 350 | 174.98 | Importer Name |
| 2024-04-17 14:23:39 |
1701991000
|
15BAGS X 50KG WHITE CRYSTAL SUGAR | TOGO | AFLAO CUSTOMS BORDER POST | 750 | 374.96 | Importer Name |
2024-04-08 14:26:04
7BAGS X 50KG WHITE CRYSTAL SUGAR
350
174.98
2024-04-17 14:23:39
15BAGS X 50KG WHITE CRYSTAL SUGAR
750
374.96
The database includes shipment-level information such as shipment date, HS code, product description, quantity, value, port details, country of origin & destination, & importer-exporter information for accurate trade analysis of products under HS code 1701991000 for Ghana sugar imports from Thailand via Port Aflao-customs-border-post.
Port Aflao-customs-border-post typically refers to a port that is used for handling and forwarding shipments into Ghana, making it important for tracking inland and cross-border trade flows.
It helps businesses understand sourcing patterns, evaluate supplier performance, track pricing trends, and identify demand for sugar products, enabling better decision-making for trade and market expansion for Ghana sugar imports from togo under HS code 1701991000 via Port Aflao-customs-border-post.
Businesses can identify key importers, evaluate supplier competitiveness, track pricing trends, and analyze demand for specific rubber products to make strategic sourcing and expansion decisions.
Importers, exporters, traders, manufacturers, and market analysts can use this data to understand trade patterns, optimize supply chains, identify potential partners, and gain a competitive advantage in the sugar market.
