Ukraine Trade Data of Blue 15 Imports Under HS Code 406409000
Lookup Ukraine trade data of blue 15 imports under HS code 406409000. Check Ukraine import trading parters of blue 15
7 Shipments Records (Demo)
406409000 
| Date | HS Code | Product Description | Origin Country | Quantity | Unit | Net Weight | Total Value [USD] | Importer Name | Click to view 16 more columns 16 More Columns Available |
|---|---|---|---|---|---|---|---|---|---|
| 25/Apr/2017 | 406409000 | "1.furm d'amber, la tradition du bon fromage. cheese is mild, with cow's milk, pasteurized, 50% fat, 59.15% water obezzhyreniy matter .. ingredients: milk 97.44% salt 2.5%, 0.03% rennet, milk enzyme 0.02%, the culture of blue mold "" penicillium roquefortii "" 0, 01%. fat: 26h per 100g of product. the shutter 30 days to take -09.08 .2017 packed in -8yaschykiv total net weight -16, 620kh.syr byush blo where nezh. cheese is mild, with cow's milk, pasteurized, 55% fat in dry matter, 68.06% water obezzhyreniy matter. ingredients: milk (97.99%), enzymes (0.1%), salt (1.8%), rennet�and enzymes (0.1%). fat content: 29h per 100g of product. the shutter 11 days to take -11.06.2017 packed in -4yaschykiv total net weight -15, 668kh.syr bleu d'auvergne, argental. cheese m ' which, from cow's milk, pasteurized, 50% fat in dry matter, 64.86% water obezzhyreniy substance. ingredients: milk (97.44%), enzymes (0.02%), salt (2.5 %), rennet fermen t (0, 03%), penicillium roqueforti (0, 001%).�fat: 26h at 100g.�aging 28 days to take -28.07.2017 packed in -10yaschykiv total net weight -27, 874kh.krayina production frtorhovelna mark fromi rungis sasvyrobnyk fromi rungis sas " | N/A | ****** | UA125110 | 60.16 | 581.04 | ***** | 16 More Columns Available along with Company Name and Other Details etc. |
| 18/Apr/2017 | 406409000 | "1.syry blue containing veins yielded by vykorystannyapenicillium roqueforti: art.2501 - 1, 016.44 kg. cheese" "soft mold bavariyablyu" "70% fat range 2 to 1.2 kg, respectively (bavaria blu 70% fat idm 2loaves a 1, 2 kg approx), -44.2% absolute fat, fat in dry matter -70%, -39.5% moisture, the shelf life to 25.06.2017 year. art.2512 - 2400 pcs . cheese "" soft mold bavaria blue ", " 70% to 8 servings 150 g (bavaria blu 70% fati.dm 8 portions a 150 g) -44.2% absolute fat, fat in dry matter -70% , -39.5% moisture, the shelf life to 06.25.2017 year. art.1021 - 605.45 kg. cheese "" berhader edelpilts "" 50% 2 semicircles around 1.2 kg (bergader edelpilz blue cheese50% fat�idm 2 semi-loaves a 1, 2 kg approx), -27.9% absolute fat fat vsuhiy matter -50%, -47% moisture, expiration date 10/10/2017 roku.art.1017 - 2800 pcs. cheese " "grand bavarez" "50% fat, 10 portions to 150 g (granbavarese blue cheese 50%) -27.9% absolute fat, fat in dry matter% -50% -47 wet t hermine was passed 10/05/2017 .krayina production - detorhovelna mark - bergadervyrobnyk - bergader privatkaserei gmbh " | GERMANY | ****** | UA100010 | 2,261.89 | 13,889.39 | ***** | |
| 18/Apr/2017 | 406409000 | "1.syry delicatessen soft cheese with a prozhylkamyplisnyavy: 150g cambozola 70% .m'yakyy deli cheese plisnyavoyu.vmist fat: 70%. ingredients: pasterezovanemoloko, cream, salt, mikrobiolohichnyysychuzhnyy enzyme kulturymolochnokyslyh thermophilic bacteria culture dlyavyzrivannya. date of manufacture 09.06.2017 11.04.2017termin life, art.13303-136sht; cambozola 2, 2kh 70%. soft deli cheese with mold. fat content: 70%. ingredients: pasterezovane milk, cream, salt, microbial rennet, thermophilic cultures molochnokys disasters bacteria culture for maturation�. date of manufacture 06.04.2017 06.15.2017 lter term aspiration, art.41265-309, 318kh; montanyolo affine 2, 2kh 70%. ikatesnyy del soft cheese with blue-gray mold. fat content: 70%. ingredients: pasta ryzovane milk, cream, salt, microbial rennet, thermo filni cultures of lactic acid bacteria culture for maturation. production date and shelf life 10.04.2017 19.06. 2017, art.6962-94, 513kh; montanyolo 2.2 kg of 70%.�soft deli cheese with blue mold.�fat content: 70%.�ingredients: pasterezovane milk, cream, salt, microbial rennet, thermo filni cultures of lactic acid bacteria culture for maturation.�date of manufacture and shelf life 03.04.2017 26.06.�2017, art.16886-65, 537kh;�dorblu 100g 5 0%.�semi-hard cheese with noble blue mold.�fat content: 50%.�reset system: pasterezovane milk, salt, microbial rennet, mezof yl cultures of lactic acid bacteria culture for maturation.�production date and shelf life 04.04.2017 30.06.�2017, art.21046-3560sht;�dorblu 100g of 55%.�semi-hard cheese with noble blue mold.�fat content: 55%.�reset system: pasterezovane milk, salt, microbial rennet, meso filni cultures of lactic acid bacteria culture for maturation.�date of manufacture and 06.04.2017 expiry date 06.30.2017, art.21526-1600sht;�well dorblu grand ap 2, 5 kg of 60%.�semi-hard cheese with noble blue mold.�yru content is 60%.�ingredients: pasterezovane milk, salt, microbial rennet, mesophilic culture of lactic acid bacteria culture to vyzrivannya.data in yrobnytstva 06.04.2017 expiry date 06.30.2017, art.21186-700, 512kh;�dorblu layb 2, 5k g 50%.�semi-hard cheese with noble blue mold.�dorblu in circles.�in the cities of fat: 50%.�ingredients: pasterezovane milk, salt, microbial rennet, mesophilic culture of lactic acid bacteria culture for eid rivannya.�production date 05.04.2017 expiry date 09.08.2017, art.21306 -1566, 925kh; " | N/A | ****** | UA209180 | 3,273.21 | 23,487.86 | ***** | |
| 14/Apr/2017 | 406409000 | 1.blakytni cheeses: -art.011502 soft cheese with blue mold blue d'overn, weight, approximately 2, 5 kg head - 3996, 202kh, brand, neutre, -art.031502 soft cheese with blue mold fourme d'ambert, weight, approximately 2kg head - 1374, 998kh, brand: neutre, -art.bq013712t soft cheese with blue mold blue d'overn, packaged for retail sale for 125g - 2720sht, 340kh., trade brand: la cabane.vyrobnyk: societe laitiere de laqueuille.krayina vyrobnytstva- fr.�. | N/A | ****** | UA125220 | 5,711.20 | 31,943.47 | ***** | |
| 11/Apr/2017 | 406409000 | "1.furm d'amber, la tradition du bon fromage. cheese is mild, with cow's milk, pasteurized, 50% fat, 59.15% water obezzhyreniy matter .. ingredients: milk 97.44% salt 2.5%, 0.03% rennet, milk enzyme 0.02%, the culture of blue mold "" penicillium roquefortii "" 0, 01%. fat: 26h per 100g of product. the shutter 30 days to take -27.07 .2017 packed in -9yaschykiv total net weight -20, 172kh.syr byush blo where nezh. cheese is mild, with cow's milk, pasteurized, 55% fat in dry matter, 68.06% water obezzhyreniy matter. ingredients: milk (97.99%), enzymes (0.1%), salt (1.8%), rennet�and enzymes (0.1%). fat content: 29h per 100g of product. the shutter 11 days to take -01.06.2017 packed in -4yaschykiv total net weight -14, 788kh.syr bleu d'auvergne, argental. cheese m ' which, from cow's milk, pasteurized, 50% fat in dry matter, 64.86% water obezzhyreniy substance. ingredients: milk (97.44%), enzymes (0.02%), salt (2.5 %), rennet fermen t (0, 03%), penicillium roqueforti (0, 001%).�fat: 26h at 100g.�aging 28 days to take -30.06.2017 packed in -6yaschykiv total net weight -15, 952kh.krayina production frtorhovelna mark fromi rungis sasvyrobnyk fromi rungis sas " | N/A | ****** | UA125110 | 50.91 | 476.24 | ***** | |
| 06/Apr/2017 | 406409000 | "1.syry blue containing veins yielded by vykorystannyapenicillium roqueforti: art.2501 - 2, 069.62 kg. cheese" "soft mold bavariyablyu" "70% fat range 2 to 1.2 kg, respectively (bavaria blu 70% fat idm 2loaves a 1, 2 kg approx), -44.2% absolute fat, fat in dry matter -70%, -39.5% moisture, the shelf life to 06.12.2017 year. art.2512 - 4800 pcs . cheese "" soft mold bavaria blue ", " 70% to 8 servings 150 g (bavaria blu 70% fati.dm 8 portions a 150 g) -44.2% absolute fat, fat in dry matter -70% , -39.5% moisture, the shelf life to 06.11.2017 year. art.1021 - 594.28 kg. cheese "" berhader edelpilts "" 50% 2 semicircles around 1.2 kg (bergader edelpilz blue cheese50% fat�idm 2 semi-loaves a 1, 2 kg approx), -27.9% absolute fat fat vsuhiy matter -50%, -47% moisture, expiration date 22/09/2017 roku.art.1010 - 2800 pcs. cheese " "berhader edelpilts", "50% to 10 servings of 100 grams (bergaderedelpilz blue cheese 50%) -27.9% absolute fat, fat in dry matter -50%, -47% moisture, the shelf life to 09.25.2017 year. country of origin - detorhovelna mark - bergadervyrobnyk - bergader privatkaserei gmbh " | GERMANY | ****** | UA100010 | 3,663.90 | 22,759.57 | ***** | |
| 01/Apr/2017 | 406409000 | "1.syry delicious soft veins of mold in the cheese, 150g cambozola 70%. delikatesnyy soft cheese plisnyavoyu. fat content: 70%. warehouse: pactepyzovane moloko, cream, cil, mikrobiolohichnyy cychuzhnyy fepment, termofilni kultupy molochnokyclyh bakteriy culture for the maturation. production date 23.03.2017 expiry date 05.23.2017, art.13303-400sht; cambozola 2, 2kh 70%. delikatesnyy soft cheese plisnyavoyu. fat content: 70%. warehouse: pactepyzovane moloko, cream, cil, mikrobiolohichnyy cychuzhnyy fepment, termofilni kultupy molochnokyclyh bakteriy culture for the maturation. 23.03.2017 date of manufacture terme�mr. suitability 06.01.2017, art.41265-537, 072kh; montanyolo affine 2, 2kh 70%. delikatesnyy soft cheese with blue-siroyu plisnyavoyu. fat content: 70%. warehouse: pactepyzovane moloko, cream, cil, mikpobiolohichnyy cychuzhnyy fepment , termofilni kultupy molochnokyclyh bakteriy, kultupy for vyzpivannya. production date 28.03.2017 expiry date 06.06.2017, art.6962-89, 258kh; montanyolo 2, 2kh 70%.�soft cheese with blue delikatesnyy plisnyavoyu.�fat content: 70%.�composition: pactepyzovane moloko, cream, cil, mikpobiolohichnyy cychuzhnyy fepment, termofilni kultupy molochnokyclyh bakteriy, kultupy for vyzpivannya.�production date 20.03.2017 expiry date 06.12.2017, art.16886-128, 339kh;�dorblu 100g of 50%.�napivtverdyy cheese with noble blue plisnyavoyu.�fat content: 50%.�composition: pactepyzovane moloko, cil, mikrobiolohichnyy cychuzhnyy fepment, mezofilni kultupy molochnokyclyh bakteriy culture for the maturation.�production date 23.03.2017 expiry date 06.16.2017, art.21046-6920sht;�dorblu 100g of 55%.�napivtverdyy cheese with noble blue plisnyavoyu.�fat content: 55%.�composition: pactepyzovane moloko, cil, mikrobiolohichnyy cychuzhnyy fepment, mezofilni kultupy molochnokyclyh bakteriy culture for the maturation.�production date 23.03.2017 expiry date 06.16.2017, art.21526-2000sht;�dorblu broto 3 kg of 50%.�napivtverdyy cheese with noble blue plisnyavoyu.�dorblu in blocks.�fat content: 50%.�composition: pactepyzovane moloko, cil, mikrobiolohichnyy cychuzhnyy fepment, mezofilni kultupy molochnokyclyh bakteriy culture for the maturation.�production date 24.03.2017 expiry date 07.26.2017, art.21216-92, 227kh;�dorblu layb 1/2 50%.�napivtverdyy cheese with noble blue plisnyavoyu.�dorblu 1/2 heads.�fat content: 50%.�composition: pactepyzovane moloko, cil, mikrobiolohichnyy cychuzhnyy fepment, mezofilni kultupy molochnokyclyh bakteriy culture for the maturation.�production date 24.03.2017 expiry date 06.16.2017, art.21326-153, 516kh;�dorblu layb 2, 5 kg of 55%.�napivtverdyy cheese with noble blue plisnyavoyu.�dorblu in circles.�fat content: 55%.�composition: pactepyzovane moloko, cil, mikrobiolohichnyy cychuzhnyy fepment, mezofilni kultupy molochnokyclyh bakteriy culture for the maturation.�production date 24.03.2017 expiry date 26.06.2017, art.21366-322, 57sht; dorblu grand noir 2, 5 kg of 60%.�napivtverdyy cheese with noble blue plisnyavoyu.�fat content: 60%.�composition: p " | N/A | ****** | UA209180 | 2,576.84 | 20,675.48 | ***** |
