Trade Trends of hien ong

from Jan 2022 to Sept 2025
Shipments Imported: 2
As Buyer Trade Value (USD): $211.96
Shipments Exported: 0
As Supplier Trade Value (USD): $0

Import and Export shipments of "hien ong"

As Buyer
Consignee NameShipper NameHS CodeProduct KeywordsShipment Date
030695
"DRIED FISH (900G/BAG) (DRIED GOURAMI FISH, DRIED FISH), MANUFACTURING: HAI NAM FOOD CO.,LTD, SAMPLE PRODUCTS - 100% NEW"#&VN
Sep 18, 2023
hien ong
mkc services co ltd
030695
"DRIED FISH (900G/BAG) (DRIED GOURAMI FISH, DRIED FISH), MANUFACTURING: HAI NAM FOOD CO.,LTD, SAMPLE PRODUCTS - 100% NEW"#&VN
Sep 18, 2023
hien ong
mkc services co ltd
030695
"DRIED FISH (900G/BAG) (DRIED GOURAMI FISH, DRIED FISH), MANUFACTURING: HAI NAM FOOD CO.,LTD, SAMPLE PRODUCTS - 100% NEW"#&VN
Sep 18, 2023
hien ong
mkc services co ltd
030695
"DRIED FISH (900G/BAG) (DRIED GOURAMI FISH, DRIED FISH), MANUFACTURING: HAI NAM FOOD CO.,LTD, SAMPLE PRODUCTS - 100% NEW"#&VN
Sep 18, 2023
hien ong
mkc services co ltd
030695
"DRIED FISH (900G/BAG) (DRIED GOURAMI FISH, DRIED FISH), MANUFACTURING: HAI NAM FOOD CO.,LTD, SAMPLE PRODUCTS - 100% NEW"#&VN
Sep 18, 2023
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Trading Partners of hien ong

Top Companies "hien ong" is importing from (by Value USD)

Supplier2023
mkc services co ltd
211.96

Markets in which hien ong trades

Top Countries "hien ong" is importing from (by Value USD)

Exporting Country2023
country flagsvietnam
211.96

Products/HS Codes traded by hien ong

Top HS Codes Imported by "hien ong"

USD 206.79 | 50.00%

Fish and crustaceans, molluscs and other aquatic invertebrates Crustaceans, whether in shell or not, live, fresh, chilled, frozen, dried, salted or in brine; smoked crustaceans, whether in shell or not, whether or not cooked before or during the smoking process; crustaceans, in shell, cooked by steaming or by boiling in water, whether or not chilled, frozen, dried, salted or in brine. -- Shrimps and prawns

USD 5.17 | 50.00%

Coffee, tea, maté and spices Ginger, saffron, turmeric (curcuma), thyme, bay leaves, curry and other spices. -- Mixtures referred to in Note 1 (b) to this Chapter

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