Get here customs data of hs code 0406 products which Brazil imports via Nao Declarado
| Year | Month | Customs | Way of Transport | Country | HS Code | Product Description | FOB Value | Quantity | Measure Unit | Net Weight | Shipper Name | Consignee Name |
|---|
| 2016 | 9 | Nao Declarado | Air | France | 04063000 | FRIED CHEESE-EXCEPT GRATED OR IN PO | 16 | 10 | QUILOGRAMA LIQUIDO | 10 | ***** | ***** |
| 2016 | 9 | Nao Declarado | Air | France | 04063000 | FRIED CHEESE-EXCEPT GRATED OR IN PO | 31 | 15 | QUILOGRAMA LIQUIDO | 15 | ***** | ***** |
| 2016 | 9 | Nao Declarado | Air | France | 04064000 | MUSTARD PASTA CHEESE (BLUE) | 12 | 0 | QUILOGRAMA LIQUIDO | 0 | ***** | ***** |
| 2016 | 9 | Nao Declarado | Air | France | 04064000 | MUSTARD PASTA CHEESE (BLUE) | 124 | 5 | QUILOGRAMA LIQUIDO | 5 | ***** | ***** |
| 2016 | 9 | Nao Declarado | Air | Italy | 04069010 | CHEESES CONT.TEOR OF HUMIDITY <36% - IN WEIGHT (HARD MASS) | 209 | 5 | QUILOGRAMA LIQUIDO | 5 | ***** | ***** |
| 2016 | 9 | Nao Declarado | Air | France | 04069020 | CHEESES CONT.36% <= MOISTURE CONTENT <46% - (MASS SEMIDURA) | 67 | 1 | QUILOGRAMA LIQUIDO | 1 | ***** | ***** |
| 2016 | 9 | Nao Declarado | Air | France | 04069020 | CHEESES CONT.36% <= MOISTURE CONTENT <46% - (MASS SEMIDURA) | 26 | 1 | QUILOGRAMA LIQUIDO | 1 | ***** | ***** |
| 2016 | 9 | Nao Declarado | Air | France | 04069030 | CHEESES CONT.46% <= MOISTURE CONTENT <55% - (SOFT MASS) | 780 | 2034 | QUILOGRAMA LIQUIDO | 2034 | ***** | ***** |
| 2016 | 9 | Nao Declarado | Air | Spain | 04069090 | OTHER CHEESES | 261 | 10 | QUILOGRAMA LIQUIDO | 10 | ***** | ***** |
| 2016 | 9 | Nao Declarado | Air | United States | 04069090 | OTHER CHEESES | 21 | 0 | QUILOGRAMA LIQUIDO | 0 | ***** | ***** |
- A sample report with few shipment records on Brazil imports of HS Code 0406 is given above. We also cover other hidden columns in our complete HS Code 0406 import 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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