Live Sugar Import data of Vietnam imports from thailand under HS Code 21039029 via Port Cchq-ck-cảsài-gòn-kv-i , our Vietnam customs import data reports include date, value, quantity, product description, HS code, port, country, and Vietnam sugar importers data
| Date |
HS Code |
Product Description |
Origin Country |
Custom Name |
QTY. |
Unit |
Value($) |
Importer Name |
|---|---|---|---|---|---|---|---|---|
| 2024-04-26 00:00:00 |
21039029
|
Ingredients set for cooking Thai Meal Kit Red Curry brand deSiam (180ml coconut milk, 70g red curry sauce, 10ml fish sauce, 1g coconut sugar, 1g Thai lime leaves, 1g basil leaves)(260gx6Box/case). HD:July 25, 2025(unk=case) | Thailand | CCHQ CK CảSài Gòn KV I | 6 | UNK | 67.08 | Importer Name |
| 2024-04-26 00:00:00 |
21039029
|
Ingredients set for cooking Thai Yellow Curry Meal Kit Yellow Curry brand deSiam (Coconut milk 180ml, yellow curry 70g, fish sauce 10ml, coconut sugar 1g, Thai lime leaves 1g, basil leaves 1g)(260gx6Box/case). Expense: 15/ January 2026(unk=case) | Thailand | CCHQ CK CảSài Gòn KV I | 5 | UNK | 55.9 | Importer Name |
| 2024-04-26 00:00:00 |
21039029
|
Ingredients set for cooking Thai Green Curry Meal Kit Green Curry brand deSiam (180ml coconut milk, 70g green curry sauce, 10ml fish sauce, 1g red chili, 1g basil leaves, 1g coconut sugar)(260gx6Box/case).HSD :February 16, 2026 (unk=case) | Thailand | CCHQ CK CảSài Gòn KV I | 13 | UNK | 144.69 | Importer Name |
| 2024-04-26 00:00:00 |
21039029
|
Ingredients set for cooking Massaman Thai Meal Kit Massaman Curry brand deSiam (coconut base 180ml, Massaman curry sauce 70g, tamarind base 15g, coconut sugar 1g, anise seeds 1g, cinnamon 1g)(260gx6Box/case).HD:10/01/ 2026(unk=case) | Thailand | CCHQ CK CảSài Gòn KV I | 6 | UNK | 67.08 | Importer Name |
2024-04-26 00:00:00
Ingredients set for cooking Thai Meal Kit Red Curry brand deSiam (180ml coconut milk, 70g red curry sauce, 10ml fish sauce, 1g coconut sugar, 1g Thai lime leaves, 1g basil leaves)(260gx6Box/case). HD:July 25, 2025(unk=case)
6
UNK
67.08
2024-04-26 00:00:00
Ingredients set for cooking Thai Yellow Curry Meal Kit Yellow Curry brand deSiam (Coconut milk 180ml, yellow curry 70g, fish sauce 10ml, coconut sugar 1g, Thai lime leaves 1g, basil leaves 1g)(260gx6Box/case). Expense: 15/ January 2026(unk=case)
5
UNK
55.9
2024-04-26 00:00:00
Ingredients set for cooking Thai Green Curry Meal Kit Green Curry brand deSiam (180ml coconut milk, 70g green curry sauce, 10ml fish sauce, 1g red chili, 1g basil leaves, 1g coconut sugar)(260gx6Box/case).HSD :February 16, 2026 (unk=case)
13
UNK
144.69
2024-04-26 00:00:00
Ingredients set for cooking Massaman Thai Meal Kit Massaman Curry brand deSiam (coconut base 180ml, Massaman curry sauce 70g, tamarind base 15g, coconut sugar 1g, anise seeds 1g, cinnamon 1g)(260gx6Box/case).HD:10/01/ 2026(unk=case)
6
UNK
67.08
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 21039029 for Vietnam sugar imports from Thailand via Port Cchq-ck-cảsài-gòn-kv-i.
Port Cchq-ck-cảsài-gòn-kv-i 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 sugar products, enabling better decision-making for trade and market expansion for Vietnam sugar imports from thailand under HS code 21039029 via Port Cchq-ck-cảsài-gòn-kv-i.
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.
