Live Meat Export data of Russia exports to abkhazia under HS Code 190220 via Port North-west-customs-post , our Russia customs export data reports include date, value, quantity, product description, HS code, port, country, and Russia meat exporters data
Date |
HS Code |
Product Description |
Destination Country |
Customs |
QTY. |
Unit |
Value($) |
Exporter Name |
|---|---|---|---|---|---|---|---|---|
|
April 23, 2024 |
1902203000
|
FROZEN DUMPLINGS WITH FILLING, NOT HEAT-PROCESSED, CONTAINING MORE THAN 20% MEAT, IN PE PACKAGING - 1782 PACKS (PIECES). |
ABKHAZIA | NORTH-WEST CUSTOMS POST |
1473.822 |
Kilogram |
427878.54 |
Exporter Name |
2024-04-23 00:00:00
FROZEN DUMPLINGS WITH FILLING, NOT HEAT-PROCESSED, CONTAINING MORE THAN 20% MEAT, IN PE PACKAGING - 1782 PACKS (PIECES).
1473.822
Kilogram
427878.54
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 190220 for Russia meat imports from Thailand via Port North-west-customs-post.
Port North-west-customs-post typically refers to a port that is used for handling and forwarding shipments from Russia, 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 meat products, enabling better decision-making for trade and market expansion for Russia meat exports from abkhazia under HS code 190220 via Port North-west-customs-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 meat market.
