Export Database of Vietnam Shrimp Exports to Saigon-port-authority,-region-iv Under HS Code 21039019

Live shrimp export data of Vietnam exports Data under HS code 21039019 to Saigon-port-authority,-region-iv, our Vietnam customs export data reports include date, value, quantity, product description, HS code, port, country, and Vietnam shrimp exporters data. This detailed trade intelligence helps businesses analyze export trends, monitor competitor activities, & identify potential opportunities in Vietnam-Saigon-port-authority,-region-iv shrimp trade under HS Code 21039019.

Verified Data of Vietnam Shrimp Exports to Saigon-port-authority,-region-iv by HS Code 21039019

Date

HS Code

Product Description

Destination Country

Custom Name

QTY.

Unit

Value($)

Exporter Name

April 2, 2024

21039019

HUE RUOT SAUCE-EXTRA SHRIMP PASTE, BRAND: UA, 1 BOX CONTAINS: 24JARS * 250G, 100% NEW#&VN

New Zealand Saigon Port Authority, Region IV

20

UNK

700

Exporter Name

April 20, 2024

21039019

Shrimp satay XO TT 170g - 6.12kg/ctn - Cholimex Food#&VN label

United States of America Saigon Port Authority, Region IV

10800

UNA

8748

Exporter Name

April 26, 2024

21039019

XO Cholimex shrimp satay - 170gr/jar (36 jars/box) - 100% new product#&VN

VIETNAM Saigon Port Authority, Region IV

60

UNK

2167.2

Exporter Name

Shipment No. 1

Date

2024-04-02 00:00:00

HS CODE

Product Description

HUE RUOT SAUCE-EXTRA SHRIMP PASTE, BRAND: UA, 1 BOX CONTAINS: 24JARS * 250G, 100% NEW#&VN

Destination Country

Unloading Port

QTY

20

Unit

UNK

Value($)

700

Exporter Name

Shipment No. 2

Date

2024-04-20 00:00:00

HS CODE

Product Description

Shrimp satay XO TT 170g - 6.12kg/ctn - Cholimex Food#&VN label

Destination Country

Unloading Port

QTY

10800

Unit

UNA

Value($)

8748

Exporter Name

Shipment No. 3

Date

2024-04-26 00:00:00

HS CODE

Product Description

XO Cholimex shrimp satay - 170gr/jar (36 jars/box) - 100% new product#&VN

Destination Country

Unloading Port

QTY

60

Unit

UNK

Value($)

2167.2

Exporter Name

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