| Shipment Reliability and Frequency | Volume of Goods |
|---|---|
| Avg. Shipments per Month: 0.21 | Average TEU per month: 0.38 |
| Active Months: 2 | Average TEU per Shipment: 1.50 |
| Shipment Frequency Std. Dev.: 0.58 |
| Company Name | Shipments |
|---|---|
| PARIS GOURMET OF NEW YORK | 11 shipments |
| HS Code | Shipments |
|---|---|
| 180100 Cocoa beans; whole or broken, raw or roasted | 5 shipments |
| 722830 Steel, alloy; bars and rods, hot-rolled, hot-drawn or extruded | 2 shipments |
| 080222 Nuts, edible; hazelnuts or filberts (corylus spp.), fresh or dried, shelled | 1 shipments |
| 100890 Cereals; n.e.c. in chapter 10 | 1 shipments |
| 180100.0 Cocoa beans; whole or broken, raw or roasted | 1 shipments |
| 180310 Cocoa; paste, not defatted | 1 shipments |
| Arrival Date | Bill Of Lading | Consignee | Weight | HS Code | Description |
|---|---|---|---|---|---|
| 2025-08-31 | BALG925620258 | PARIS GOURMET OF NEW YORK | 2100.0 kg | 180100.0 | ROASTED COCOA NIBS |
| 2025-05-07 | BALG925620121 | PARIS GOURMET OF NEW YORK | 1040.0 kg | 180100 | ROASTED COCOA NIBS |
| 2025-05-01 | BALG925620107 | PARIS GOURMET OF NEW YORK | 2740.0 kg | 722830 | EXTRUDED CEREALS BALL DARK CHOCOLAT |
| 2023-08-19 | BALG923620280 | PARIS GOURMET OF NEW YORK | 1060.0 kg | 180310 | PRALINE SMOOTH PASTE |
| 2023-02-15 | BALG923620013 | PARIS GOURMET OF NEW YORK | 1660.0 kg | 722830 | EXTRUDED CEREALS BALL DARK CHOCOLAT |
| 2022-09-13 | BALG922620212 | PARIS GOURMET OF NEW YORK | 3710.0 kg | 180100 | ROASTED COCOA NIBS |
| 2022-09-09 | BALG922620194 | PARIS GOURMET OF NEW YORK | 2650.0 kg | 080222 | PRALINE SMOOTH PASTE HAZELNUTS |
| 2022-06-30 | BALG72327120561 | PARIS GOURMET OF NEW YORK | 3040.0 kg | 180100 | ROASTED COCOA NIBS |
| 2022-05-03 | BALG72249720301 | PARIS GOURMET OF NEW YORK | 2244.0 kg | 100890 | EXTRUDED CEREALS |
| 2022-04-29 | BALG72192120294 | PARIS GOURMET OF NEW YORK | 2650.0 kg | 180100 | ROASTED COCOA PRALINE S |
| 2022-03-18 | BALG72173420197 | PARIS GOURMET OF NEW YORK | 2980.0 kg | 180100 | ROASTED COCOA |