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Live abalone                                    Live Pacific oyster










































 HS Code   0307.81.1000  HS Code                                   0307.11.1000


 Scientific Name   Holiotis Discus Hanai(Farmed)  Scientific Name   Crassostrea Gigas(Farmed)




 Product Code   JS16-09  Product Code                                 JS16-20




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




 Size   10-18pcs/kg    Size                                         150g up/pc




 Packing   11kg/Styrofoam box with basket and gel ice  Packing   15kg/Styrofoam box with gel ice

     100cartons(1,100kg)/shipment,  500carton(5,500kg)/week,
 Quantity            Quantity                                 MOQ 100box(1,500kg)
  2,000carton(22,000kg)/month


                     Payment                                       T/T in advance


 Payment   T/T in advance

                    Shipment                                Within 5 days by air-flight

 Shipment   By air-flight, within 5 days after payment confirmation

                      Season                                        Whole year

 Season   Whole year

                      Prices                            CNF Asia main port, USD : Revert

 Prices   CNF Asia main port,USD : Revert


                     Mortality                            Less 5%, Lose weight less 5%


 Mortality   Less 5%, Lose weight less 5%


                    Shelf-life                    7 days at 10℃ (water temperature of live tanks)


 Shelf-life  4 weeks at 14℃ (water temperature of live tanks)



                     Features                       Big sizes available, Meat contents over 80%

 Shipping documents   Air Waybill, Certificate of origin, Health certificate, Commercial invoice, Packing list

              Shipping documents         Air Waybill, Certificate of origin, Health certificate, Commercial invoice, Packing list


 Prices valid date   Every 2weeks
 10ㅣ JS KOREA                                                                             PRODUCTION INTRODUCTION l  11
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