| 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 | 21069008 | Preparations for the preparation of ice cream (yogumix 50) | Italy | Veracruz. | 640.0 | 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 | 21069008 | Preparations for the preparation of ice cream (dpo super 100 c / f) | Italy | Veracruz. | 832.0 | Kilo | 20700.0 | ** | ****** | ** |
| 05/Mar/2020 | 21069008 | Preparations for the preparation of ice cream (yogurt soft concentrato wm) | Italy | Veracruz. | 960.0 | ** | ** | 6646.8 | ****** | ** |
| 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 | 21069008 | Preparations for the making of ice cream (pistacchio gold pasta) | Italy | Veracruz. | 707.0 | Kilo | 20700.0 | ** | ****** | ** |
| 05/Mar/2020 | 21069008 | Preparations for the preparation of ice cream (dpo premium 150 c / f) | Italy | Veracruz. | 4560.0 | ** | ** | 20711.4 | ****** | ** |
| 05/Mar/2020 | 21069099 | Preparations for the preparation of ice creams (speculoos set) (speculoos pasta) | Italy | Veracruz. | 35.0 | Kilo | 20700.0 | ** | ****** | ** |
