Belgium Import data by HS Code 16030010

Live Import Data of Belgium under the HS Code 16030010. Our statistical Import data records includes importer-exporter country names, HS code, month, product description, quantity, value of goods imported. This comprehensive data provides insights into Belgium’s import of products under HS code 16030010, helping businesses monitor supply chains and spot new market opportunities. Stay ahead in global trade with our reliable, up-to-date import statistics tailored for strategic decision-making.

Belgium

Detailed Belgium Import Data Under HS Code 16030010

Date

HS Code

Product Description

Origin Country

QTY.

Unit

Value($)
Jul-24
16030010

Extracts and juices of meat, fish, crustaceans, molluscs and other aquatic invertebrates, in immediate packings of <= 1 kg

France 42 KILOGRAM 561
Jul-24
16030010

Extracts and juices of meat, fish, crustaceans, molluscs and other aquatic invertebrates, in immediate packings of <= 1 kg

Netherlands 4211 KILOGRAM 45522
Jul-24
16030010

Extracts and juices of meat, fish, crustaceans, molluscs and other aquatic invertebrates, in immediate packings of <= 1 kg

Italy 14 KILOGRAM 119

Shipment No. 1

Date

Jul-24

HS CODE

16030010

Product Description

Extracts and juices of meat, fish, crustaceans, molluscs and other aquatic invertebrates, in immediate packings of <= 1 kg

Origin Country

France

QTY

42

Unit

KILOGRAM

Value($)

561

Shipment No. 2

Date

Jul-24

HS CODE

16030010

Product Description

Extracts and juices of meat, fish, crustaceans, molluscs and other aquatic invertebrates, in immediate packings of <= 1 kg

Origin Country

Netherlands

QTY

4211

Unit

KILOGRAM

Value($)

45522

Shipment No. 3

Date

Jul-24

HS CODE

16030010

Product Description

Extracts and juices of meat, fish, crustaceans, molluscs and other aquatic invertebrates, in immediate packings of <= 1 kg

Origin Country

Italy

QTY

14

Unit

KILOGRAM

Value($)

119

HS Code

Origin Country

Please select a country or provide either a description or HS Code.
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