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Frozen oyster,half-shell                   Frozen oyster meat,IQF









































 HS Code   0307.19.1000  HS Code                                   0307.19.1000


 Scientific Name   Crassostrea Gigas(Farmed)  Scientific Name   Crassostrea Gigas(Farmed)




 Product Code   JS16-22  Product Code                                 JS16-23




 Origin   Korea(Catching area : FAO 61, U.S FDA 75)  Origin   Korea(Catching area : FAO 61, U.S FDA 75)




 Size   2L(9dozen) : 108pcs/carton,  L(11dozen) : 132pcs/carton,     Size   L : 21-26g/pc(Average 23g/pc)
  M(13dozen) : 156pcs/carton  Packing                        1kg/polybag, 10kg/caron




 Packing   ±9kg/Styrofoam box


                     Quantity            2,000cartons(20,000kg)/shipment,   30,000carton(300,000kg)/year


 Quantity   1,800box,  20,000box/year


                      Glazing                                           ±8%


 Glazing   ±8%


                     Payment                          Irrevocable L/C at sight, or T/T in advance


 Payment   Irrevocable L/C at sight, or T/T in advance

                    Shipment                       Within 2 weeks after payment confirmation

 Shipment   Within 2 weeks after payment confirmation

                      Season                                        Whole year

 Season   Whole year

                      Prices                            CNF Asia main port, USD : Revert

 Prices   CNF Asia main port USD : Revert


                    Shelf-life                                  2 years(Frozen food)


 Shelf-life   2years(Frozen food)


                     Features                        Quick frozen(Tunnel freezer -60degrees C)


 Features   Sashimi grade(Tunnel freezer -60degrees C)

              Shipping documents        Bill of lading, Certificate of origin, Health certificate, Commercial invoice, Packing list

 Shipping documents   Bill of lading, Certificate of origin, Health certificate, Commercial invoice, Packing list
 12ㅣ JS KOREA                                                                             PRODUCTION INTRODUCTION l  13
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