| Date | HS Code | Product Description | Origin Country | Port of Discharge | Quantity | Unit | Weight | CIF Value [USD] | Importer Name | Supplier Name [ +More Columns] Importer Address Importer Name Importer State Supplier Name Supplier Address Supplier City Invoice Value MXN Exchange Rate Port of Discharge Spanish Mode of Transport Spanish Mode of Transport Chapter Heading Subheading Day Month Year Close |
|---|---|---|---|---|---|---|---|---|---|---|
| 05/Mar/2020 | 21069099 | Preparations for the preparation of ice cream (green mint pasta) | Italy | Veracruz. | 280.0 | ** | ** | 868.52 | ****** | ** |
| 05/Mar/2020 | 21069099 | Preparations for preparing ice cream (tiramisu pasta) | Italy | Veracruz. | 504.0 | Kilo | 20700.0 | ** | ****** | ** |
| 05/Mar/2020 | 21069099 | Preparations for the preparation of ice cream (chantilly cn pasta) | Italy | Veracruz. | 602.0 | ** | ** | 1600.55 | ****** | ** |
| 05/Mar/2020 | 21069099 | Preparations for the preparation of ice cream (pasta maracuja cc) | Italy | Veracruz. | 301.0 | Kilo | 20700.0 | ** | ****** | ** |
| 05/Mar/2020 | 21069099 | Preparations for the preparation of ice cream (cocco malesia pasta) | Italy | Veracruz. | 427.0 | ** | ** | 1915.77 | ****** | ** |
| 05/Mar/2020 | 21069099 | Preparations for the preparation of ice creams (speculoos set) (speculoos pasta) | Italy | Veracruz. | 35.0 | Kilo | 20700.0 | ** | ****** | ** |
| 05/Mar/2020 | 21069099 | Preparations for the preparation of ice cream (sauce frutti di bosco) | Italy | Veracruz. | 60.0 | ** | ** | 212.7 | ****** | ** |
| 05/Mar/2020 | 21069099 | Preparations for the production of ice cream (croccantino pasta) | Italy | Veracruz. | 399.0 | Kilo | 20700.0 | ** | ****** | ** |
| 05/Mar/2020 | 21069099 | Preparations for the preparation of ice cream (vaniglia 3d cn pasta) | Italy | Veracruz. | 28.0 | ** | ** | 108.56 | ****** | ** |
| 05/Mar/2020 | 21069099 | Preparations for the preparation of ice cream (pasta french vanilla with punti) | Italy | Veracruz. | 791.0 | Kilo | 20700.0 | ** | ****** | ** |
