Live Meat Import data of Vietnam imports from japan under HS Code 020622 via Port Tan-son-international-airportheyn-first , our Vietnam customs import data reports include date, value, quantity, product description, HS code, port, country, and Vietnam meat importers data
| Date |
HS Code |
Product Description |
Origin Country |
Custom Name |
QTY. |
Unit |
Value($) |
Importer Name |
|---|---|---|---|---|---|---|---|---|
| 2024-04-04 00:00:00 |
02062200
|
Frozen Japanese beef liver Beef Liver, Producer: Kagoshima Meat Center (code KC-1), Expiry date: February 2026 | Japan | Tan Son International AirportHeyn First | 17 | KGM | 197.53813 | Importer Name |
2024-04-04 00:00:00
Frozen Japanese beef liver Beef Liver, Producer: Kagoshima Meat Center (code KC-1), Expiry date: February 2026
17
KGM
197.53813
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 020622 for Vietnam meat imports from Thailand via Port Tan-son-international-airportheyn-first.
Port Tan-son-international-airportheyn-first typically refers to a port that is used for handling and forwarding shipments into Vietnam, 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 Vietnam meat imports from japan under HS code 020622 via Port Tan-son-international-airportheyn-first.
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.
