Ukraine Trade Data of Total Imports Under HS Code 406908200
Lookup Ukraine trade data of total imports under HS code 406908200. Check Ukraine import trading parters of total
5 Shipments Records (Demo)
406908200 
| 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 | 406908200 | "1.syr camembert (22% fat to the total. weight) 250g, la tradition du bon fromage. cheese is mild, with cow's milk, not pasteurized, 45% fat in dry matter, 69% water obezzhyreniy matter. ingredients: milk, salt and rennet animal sourdough (lactic yeast enzyme maturation). aging 21 days to take -10.05.2017 packed in -2yaschykiv total net weight -3, 000kh.kamember, 250g, vieux porche . cheese is mild, with cow's milk, pasteryzovanyy.45% fat, 69.43% water obezzhyreniy matter .. ingredients: milk, 98.4%, 1.4% salt, milk enzyme 0.1%; rennet fermen�ie 0.1%. fat content: 20g per 100g of product. the shutter 8 days to take -31.05.2017 packed in -8yaschykiv total net weight -24, 000kh.krayina production frtorhovelna mark fromi rungis sasvyrobnyk fromi rungis sas. " | N/A | ****** | UA125110 | 27 | 236.39 | ***** | 16 More Columns Available along with Company Name and Other Details etc. |
| 25/Apr/2017 | 406908200 | 1.syr all types of milk and cheese: goat cheese kamember (25.6% fat to the total. weight), alphenaer.�soft cheese from goat milk, pasteurized, 50% fat in dry matter, 65.9% water obezzhyreniy matter.�ingredients: pasteurized goat milk, salt, yeast, rennet and culture of white mold.�fat: 25, 6h at 100g.�exposure 8 days to take -08.06.2017 packed in -8yaschykiv total net weight -12, 000kh.krayina production nltorhovelna alphenaervyrobnyk mark dejong cheese. | NETHERLANDS | ****** | UA125110 | 12 | 193.60 | ***** | |
| 11/Apr/2017 | 406908200 | "1.syr camembert (22% fat to the total. weight) 250g, la tradition du bon fromage. cheese is mild, with cow's milk, not pasteurized, 45% fat in dry matter, 69% water obezzhyreniy matter. ingredients: milk, salt and rennet animal sourdough (lactic yeast enzyme maturation). aging 21 days to take -03.05.2017 packed in -2yaschykiv total net weight -3, 000kh.kamember, 250g, vieux porche . cheese is mild, with cow's milk, pasteryzovanyy.45% fat, 69.43% water obezzhyreniy matter .. ingredients: milk, 98.4%, 1.4% salt, milk enzyme 0.1%; rennet fermen�ie 0.1%. fat content: 20g per 100g of product. the shutter 8 days to take -13.05.2017 packed in -10yaschykiv total net weight -30, 000kh.krayina production frtorhovelna mark fromi rungis sasvyrobnyk fromi rungis sas. " | N/A | ****** | UA125110 | 33 | 274.35 | ***** | |
| 11/Apr/2017 | 406908200 | 1.syr with a fat content of not more than 40 wt.% and water content in terms of substance skim more than 47 wt.% but not more than 72 wt.% camembert (camembert): ashan camembert cheese 250g, 52 boxes upakovanno , 30 pieces each, the total weight of 390.000 kg. cheese camembert 250g, upakovanno 10 boxes of 12 pieces each, the total weight of 30, 000 kg., camembert cheese kulomer 350hr tm auchan, upakovanno 75 boxes, 12 pieces of each, the total weight of 315.000 kg., camembert cheese kulomer 350hr, upakovanno 4 boxes of 12 pieces each, the total weight of 16.800 kg. kamamber150hr cheese, upakovanno 5 boxes of 12 pieces in takozh�second, the total weight of 9 kg. country of eutorhovelna mark vauberniervyrobnyk sas sas vaubernier. | N/A | ****** | UA125010 | 760.80 | 3,642.53 | ***** | |
| 04/Apr/2017 | 406908200 | "1.syr with fat content of not more than 40 wt.% and water content in terms of substance skim more than 47 wt.% but not more than 72 wt.% camembert (camembert): cheese camembert 1 kg mober. 33% , upakovanno 100 boxes, 2 pieces each, the total weight of 200, 000 kg. cheese camembert royal 125 gr. 21% tm "" ermitage "", upakovanno 15 boxes of 8 units each, the total weight of 15, 000 kg. country of eutorhovelna mark ftrecalvyrobnyk ftrecal. " | N/A | ****** | UA125010 | 215 | 1,166.58 | ***** |
