Live Seafood Export data of Vietnam exports to australia under HS Code 160555 via Port Cam-ranh-port-authority , our Vietnam customs export data reports include date, value, quantity, product description, HS code, port, country, and Vietnam seafood exporters data
Date |
HS Code |
Product Description |
Destination Country |
Custom Name |
QTY. |
Unit |
Value($) |
Exporter Name |
|---|---|---|---|---|---|---|---|---|
|
April 4, 2024 |
16055500 |
HHHST04-24-1#&FROZEN HEAD SEAFOOD MIXTURE (35% octopus, 30% squid, 20% mussel meat, 10% clam meat, 05% shrimp meat)#&KXD |
Australia | Cam Ranh Port Authority |
8640 |
KGM |
46224 |
Exporter Name |
2024-04-04 00:00:00
HHHST04-24-1#&FROZEN HEAD SEAFOOD MIXTURE (35% octopus, 30% squid, 20% mussel meat, 10% clam meat, 05% shrimp meat)#&KXD
8640
KGM
46224
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 160555 for Vietnam seafood imports from Thailand via Port Cam-ranh-port-authority.
Port Cam-ranh-port-authority typically refers to a port that is used for handling and forwarding shipments from 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 seafood products, enabling better decision-making for trade and market expansion for Vietnam seafood exports from australia under HS code 160555 via Port Cam-ranh-port-authority.
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 seafood market.
