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 |
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25/Mar/2020 | 19012001 | Food preparation based on starch used as antiglomerant for pastry | United states of america | Colombia, nuevo leon. | 1134.0 | ** | ** | 4900.0 | ****** | ** |
20/Mar/2020 | 19012001 | Food preparations of flour | United states of america | Colombia, nuevo leon. | 18166.7 | Kilo | 18881.1 | ** | ****** | ** |
13/Mar/2020 | 19012001 | Mixtures for the preparation of bakery products based on starches | Netherlands | Colombia, nuevo leon. | 0.57 | ** | ** | 1.0 | ****** | ** |
13/Mar/2020 | 19012001 | Food preparations of flour | United states of america | Colombia, nuevo leon. | 1036.8 | Kilo | 18375.3 | ** | ****** | ** |
12/Mar/2020 | 19012001 | Mixtures for the production of flour-based bakery products | United states of america | Colombia, nuevo leon. | 453.6 | ** | ** | 323.2 | ****** | ** |
11/Mar/2020 | 19012001 | Prepared pasta based on wheat flour to make bakery products | United states of america | Colombia, nuevo leon. | 1088.64 | Kilo | 19343.7 | ** | ****** | ** |
06/Mar/2020 | 19012099 | Preparation for bakery product | United states of america | Colombia, nuevo leon. | 129.24 | ** | ** | 1403.63 | ****** | ** |
05/Mar/2020 | 19012001 | Mixtures for the production of flour-based bakery products | United states of america | Colombia, nuevo leon. | 226.8 | Kilo | 16682.0 | ** | ****** | ** |
05/Mar/2020 | 19019099 | Food preparations based on flour and oats | United states of america | Colombia, nuevo leon. | 272.4 | ** | ** | 849.0 | ****** | ** |
05/Mar/2020 | 19012001 | Food preparations of flour | United states of america | Colombia, nuevo leon. | 18166.7 | Kilo | 18800.5 | ** | ****** | ** |