Brazilian Export Data of Frozen Meat under HS Code 02072700

Detailed Brazilian export data of frozen meat under HS Code 02072700. Access complete hs code 02072700 customs data of Brazil.

Year	Month	Customs	Way of Transport	Country	HS Code	Product Description	FOB Value	Quantity	Measure Unit	Net Weight	Shipper Name	Consignee Name
2016	9	Paranagua	MARITIME	Germany	02072700	MEAT Peruas / TURKEYS IN-cuts and offal-FROZEN	203389	48000	QUILOGRAMA LIQUIDO	48000	*****	*****
2016	9	Paranagua	MARITIME	Germany	02072700	MEAT Peruas / TURKEYS IN-cuts and offal-FROZEN	112317	23985	QUILOGRAMA LIQUIDO	23985	*****	*****
2016	9	Itajai	MARITIME	Germany	02072700	MEAT Peruas / TURKEYS IN-cuts and offal-FROZEN	114746	23990	QUILOGRAMA LIQUIDO	23990	*****	*****
2016	9	Rio Grande	MARITIME	Germany	02072700	MEAT Peruas / TURKEYS IN-cuts and offal-FROZEN	16226	24750	QUILOGRAMA LIQUIDO	24750	*****	*****
2016	9	Paranagua	MARITIME	Angola	02072700	MEAT Peruas / TURKEYS IN-cuts and offal-FROZEN	128215	121960	QUILOGRAMA LIQUIDO	121960	*****	*****
2016	9	Paranagua	MARITIME	Angola	02072700	MEAT Peruas / TURKEYS IN-cuts and offal-FROZEN	98128	94210	QUILOGRAMA LIQUIDO	94210	*****	*****
2016	9	Paranagua	MARITIME	Angola	02072700	MEAT Peruas / TURKEYS IN-cuts and offal-FROZEN	684494	684950	QUILOGRAMA LIQUIDO	684950	*****	*****
2016	9	Itajai	MARITIME	Angola	02072700	MEAT Peruas / TURKEYS IN-cuts and offal-FROZEN	75295	78310	QUILOGRAMA LIQUIDO	78310	*****	*****
2016	9	Itajai	MARITIME	Angola	02072700	MEAT Peruas / TURKEYS IN-cuts and offal-FROZEN	131479	134900	QUILOGRAMA LIQUIDO	134900	*****	*****
2016	9	Itajai	MARITIME	Angola	02072700	MEAT Peruas / TURKEYS IN-cuts and offal-FROZEN	15546	25000	QUILOGRAMA LIQUIDO	25000	*****	*****

HS Code

		02(85)

Customs

A sample report with few shipment records on Brazil exports of frozen meat is given above. We also cover other hidden columns in our complete frozen meat export data of Brazil including – Importer Name, Exporter Name, Quantity of Shipment, Total Value of Shipment, Origin & Destination of Shipment and so on.
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