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HS Code Import Data of Sri Lanka History Records | Sri Lanka Imports History Records under HS Code 210390

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1-10 of 6,500M+ Bill of lading Import Export Trade Records

Trade Data Analysis Sri Lanka Import Export Database Download bill of lading data, excel file trade data of Sri Lanka Hs Code data
#
HS Code
Product Description
Importer
Exporter
Date
Country of Origin
Destination Country
Weight (kg)
Quantity
Value (US$)
Port of Loading
Port of Discharge
#
HS Code
Product Description
Importer
Exporter
Date
Country of Origin
Destination Country
Weight (kg)
Quantity
Value (US$)
Port of Loading
Port of Discharge
1
210390
14 CTN PERI PERI SEASONING PACKED IN ALU5G X375 S X 4 L X CTN14 * 7.500 =105.000 KG
VKL SEASONING PRIVATE LIMITED
SOFTLOGIC RESTAURANTS (PVT) LTD
2024-05-27
INDIA
SRI LANKA
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105 KGS
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COCHIN SEA
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2
210390
CORN PUFF SEASONING
BETHEL FOOD PRODUCTS
BETHEL VENTURES LANKA (PRIVATE)
2024-05-22
INDIA
SRI LANKA
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400 KGS
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TUTICORIN SEA
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3
210390
CORN PUFF SEASONING
BETHEL FOOD PRODUCTS
BETHEL VENTURES LANKA (PRIVATE)
2024-05-20
INDIA
SRI LANKA
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375 KGS
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TUTICORIN ICD
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4
210390
SAUCES & MIXED CONDIMENTS OR SEASONINGS, N.O.S.
GLOBAL CONSOLIDATORS LANKA PVT LTD
OECL THAILAND CO LTD
2021-08-02
TAIWAN, CHINA
SRI LANKA
25,089
229 PK
0
LAEM CHABANG
COLOMBO
5
210390
Preparations for sauces and prepared sauces mixed condiment
UNILEVER LIPTON CEYLON
UNILEVER EUROPE BV
2021-02-24
UNITED KINGDOM
SRI LANKA
18,628
444 CASES
0
FELIXSTOWE
COLOMBO
6
210390
Preparations for sauces and prepared sauces mixed condiment
MAGNES PVT LTD
UNILEVER EUROPE BV
2021-02-24
UNITED KINGDOM
SRI LANKA
18,658
880 CASES
0
FELIXSTOWE
COLOMBO
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Top Import Goods of Sri Lanka based on your search of 21

According to import data from Sri Lanka, the top 6 imports into the country in 2022 were Integrated Other Edible Preparations (75.13%), Yeast (13.29%), Sauces and Seasonings (6.85%), Coffee and Tea Extracts (4.24%), Ice Cream (0.41%) and Soups and Broths (0.09%).

2022 Sri Lanka Imports

Frequently Asked Questions for Hs-code HS Code 210390 on Global Trade Database
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